.*•■*■
• •.
1^ ;
M< ♦ .
r*
CIHM «
Microfiche
Series
^^Monographs)
ICMH
.Collectibn de
micrbfiches
(monographles)
:'/:'
I ■ -f-^- .
•/■-■-
4
\' ' ^
Canadian Inatituta for Hiatorical Microrapraductioha/lnatitut Canadian da^micraraproductiona hiatoriquaa
» ' ■* >
•
,*
• • - ' '' • '
■'; -.'".-I
TtdiniMi and BiMiografiliie Notts / NotM MChniquM at bibliographkiUM
The tnititut* hn attamptMl to obtain tha taatt original
copy availabia for filnlin«. Paaturat of thii copy which
may ba MMioflraphicallyuniq^.wtiich may altar any
of tha imaia* in tha raprpductionVor which maiy
significantly ehanga tha uiual mathod of filming, art
chacfcad balow.
L'institut a microfilm* la maillaur axamplairt qu'il
lui a M poMibltjda M4Hocurar. La* iMtaili da cat
axamplaira qui lont paut4tra uniqua* du point da viia
bibliographiqua, qui pauvant modif iar una imaga
raproduita. ou qui pautrant axigar una modification
dans la mifhoda npraiala da f ihnaga sa«t indiquAs '
ei-dassous. ►
1/
Colourad epvars/
Couyartura da coulaur
Covtrs damagad/
kU Couvarturt andommagia
/v
□ Colourad pagas/
Pagas da coulaUr
^ Pagas damagad/
Pagas amlommagta s
itoriquaft
■«-
□ Covars raslorad and/or laminatad/
Gouvairtura rastaiiria at/oii palliculfa
□
Co«tr titia missing/
La titra da couvartura manqua
Colourad maps/
Cartas gtegraphiquas an coulaur
Colourad ink (i.a. othar than bhia or Mack)/
Encrt da coulaur (i.a.-autra qua Maua ou noirf)
□ Colourad platas and/or illustrations/
Planchas at/ou illustrations an coulaur
D
Bound with othar matarial/
Ralii a«pac d'autras documants
. Tight binding may caiusa shadosws or distn^tion
*^ ' along intarior margin/
La raliura sarria paut causar da I'ombra ou de la
distorsion la long da la marga intiriaura
Blank laavas addad during rastoration may appaar
within tha taxt. Whanavar possiWa. thasa havt
baan omittad from filming/
II te paut qua eartainas pagas blanchas aioutias
tors d'una rasiauration apparaissan^t dans lis taxta,
mais, lorsqua cala itiit possiMa. cas pagas n'ont
pas at* f ilmtes.
■ ■■f,;^ ■■■; .
"^ Additional eammants:/
□ Pagas rastorad and/or.laminatad/
Pagas rastaurias at/ou pallicul4as
n
V
A
Pagas discolourtd. staintd or foxtd/
Pagas dAcolortas. tadMtits ou piquias
Pagdi datachad/
Pagas d*tach*ts
Showthrough/ ,
Transparanca
Quality of print varias/ ^•
Qualiti inigala da I'imprassion
Continuous pagination/
Pagination continua
^'j^lncludas indax(as)/
Comprand un (das) indax
Title on haadar takan from:/
La titra dc I'en-tAta proviant;
Title page of issue/
Page de titre de la hvraison
D
I I Caption of issue/
-i^
Titre de depart de la livraison
Masthead/
i
Ganerique (piriodiques) de la livraison
Commentairas suppljimentaires:
^Fagei 265-266 are mlssliig.
This item is filrhad at the reduction ratio checked below/
Ce document est film* au taux da reduction indiqui ci-dessoiis.
IPX 14X HX
J2X_
?6X
-30X-
u:
;i2X
liftr
/
20X
<24X
28X
32X
°Th« copy filmed h«r« hi* lM«n raproducad thank*
to tha ganarosity of :
MatropoUtan Toronto Reference Library
General Information Services
Tha imagaa appaaring hara ara tlta baat quality
posaibla eonaidaring tba condition and lagibiiity ^
of tha original copy and in kaaping with tha
filming contract apacificationa.
Origirial copiaa in printed jNipar edva^ ara filmed
beginning with tfie front cover and ending on
the iaat page with a printpd or illuiftratad impree-
aion, or the back eoverwheh appropriate. All
other original copiaa are filmed beginning on the
first page with a printed or illustrated .imprea-
sion. and ending ofi the Iaat page with a printed
or illugtrated ImpreaakMi.
The last ^recorded frame on each microfiche
f shell contain the symbol— ^ (meaning "CON-
TINUED"). or the symbol ▼ (meaning "END"),
whichever appiiee. » ; /"
L'axSmplakfLfiimA fut raproduit grica A la ' '^
g*n*rosi||l^p:jr ,„
Metrppol I tan Toronto-Reiference Library
General Information Services
Las images syivantaB ont 4tt* raproduitas avac la
piua grand loin, compta tanu da la condition at
da la nattate dS raKemplaira film*, at an,^
conformiti avac ies conditions du contraV'de
fllmaga.
Lea exempiairaS originaux dont ta couvart Jra en
papier est ImprimAe sont fiimAs an cornmanpant
par*ie premier plot et an terminant soit par la . -
darni^re pago qui comporta una amprainta
d'impraaaion ou d'iilustration. soit par la second
plat, salon le cas. Toiusiaa autres axemplairas
origiriaux sont filroAs eh commen9ant par la
premiAria page qui comporta uhe amprariita
d'impression ou d'iilustration at an terminant par
la darniAre pege qui comporte uhe telle
empreinte.
'^■
■'M:
Un des symbolee suivants apparattra aur la
darniAre image de cheque microfiche, salon ie
cas: la symbole ^— a» signi/ie
symboie V signifie "FIN;.
'A SUIVRE". le
Maps, plates, charts, etc., may be filmed at "^
different reduction ratios. Those too ierge to be
entirely included in one exposure are filmed
begihniritB In the upper leftliand corner, left to
right and top to bottom. dSmany frames aa
required. The follovving dieg|rem8 illustrate the
method: / ■ . .•. ,«'■ ■
Les cartes, plenchee, tableaux, etc.. pauvent Atre
fiimAs A des taux^defMuctipn diffArants.
Lorsque le docunieht est trop grand pour Atre
reproduit en un seui clichA. il est f limd A partir
da Tangia supArieur geiiche. da gauche A droita.*
at de haut en baa. anj>renant la nombra
d'images nicesssire. Les diagrammes suivants
iilustrant ia mithode.
MICRC
RISOUITION TBT CHART
(yiNSI and ISO TEST CHART No. 2)
/'
l« ■
/
1.0
1.1
1,25
145
lit
m
\2A
13.2
13.6
14.0
■ 2.5 ^
I
i
2.0
1,8
A'
£ vIPPLIED IN/HCjE Ihc
S"- 1653 Eosl Main Strwl
Rochester, New York 14609 USA
(718) 482 -0300 - Phone
(716) 288 - 5989 - roK
" 1
'UJ
^£ ..; -\
1 T
\
\
^
tkjh.i
,^^^^M
ar&.^^'^^m
^^^^i
■X,
THE DOMIKION
feNCtCLOPiEDIA
oK
UNIVERSAL HJSTpRY
ANJ>
USEFUL KM)WLEI>€I:E.
COUPILID AND KDITII^ UND«ft TOT DIBEOTION AND HA^'OEHBNT Of
CHARLES H, TUTTLE; * n|^
AUTHOR OF "HISTOBT OF TH« DOIHNION OF CANADA," " HISTOllY OF TBI
COUNTBIKS Oi- AMBBICA/' " HtSTOHV OF TOT BOBDUn WAR8 OF
TWO OENTOBIKS," KTC, BTQ.
ILLUSTRATE!).
VOL. IL
Sold only by Canvassing Agents.
■^-x>-.,
MONTREAL:
D. DaWNIE & CO.,
■■!::.■ -1878. '-v^
\
■ ^^^
> . 1
1-
'7-uS
•*^'l
"^n
'ft- ■>i
■^
1"^
LiBRAk/ : .
rr^r:-i.iiffrc3=sr:
Genera* Relufeacd
.-4
*
>4
[■ '"^^^ . ■•.,,^'- ■ ■■
. j ,. . .'' ^ ' ■ ■ ° ^- ■/■- ■ ■• ■'.'•'-
H'f .
y TO THE PUBLia
W« prewnt to you "The Useful Companion and Artificer's Asuliit^
ant, a work of seven hundred pages of valuable Information and in-
struotion. Upoh perusal it will be found to be the most useful work
of the kind ever produced.
„ ,Books of a simUar nature have been published before. It Is not
our mtention to praise or to decry them, as we believe in allowiuir
"every tub to^ stand on its own bottom," and we are willing to talte
our chances with the rest, and " stand on our own merits."
In many cases introductions and prefaces to books are like the *> fifth
' wheel of ft coach," and seem to be "more for ornament than for Ase,"
and, in nine times in ten, they are not read by persons who peruse the
work ; and we are not sure but that our own preface will meet with tlio
same fate, and be passed Ovtir ui\r«<^d " and unhonored " by many ; and
if such should be the case, w« still have the satisfaction of knowinir
that we have followed the fashion,
If there ever was a book that did not need a preface or Introduc-
tion this is the one, as everything contained in these pages speaks for
itself, and can be plainly understood; and the only r«asoh why we
introduce the preface is for the purpose of calling attention to some
few points of interest which ;«»«% might be passed over, did we not
call attention to them. "^
^ This is unquestionably the largest, handsomest, and most useful*
book ever published for two doUar8,*nd one of the most valuaWe ever
published- at any price-.
PuU and complete instructions are given in the arts and sciences
of book-keeping by both single and double-entry, telegraphing rread-
ingJby80und),^harmpny,a8 relating to sacred music, exhibiting the
construction of all the principal chords used, thorough base or playinff
sacred music from figures, enabling the performer to play four parte
on four stavM by looking at two 5 tuning the piano forte, reed organ,*
melodeon and seraphine, with suggestions for detecting and discover-
ing^defe«t8,_takinff ferrotype, tintype and other positive pictures,
making artificial flowers and fruit, leaf pressing, showing how tliev
are made aYid preserved. * ° ** •'
_ A great vanetv of useful information for inventors, mechanics, &c.,
will be found in. these pages, including patents, and how to obtain
tnem, length of time required, amount of fees, forms for patents,
caveats, assignments, licenses, shop rights, &c; ■
Extensive and useful tables, or ready reckoners, are inserted for
the use of lumber dealers, iron moulders, tinsmiths, model makers,
masons, plumbers, pipe manufacturers, ci^em builders, watchmakers
cpaJ dealers, produce dealers, sheet iron wdfckers, blacksmiths, «cc., &c!
«o one book that has ever been published^^ce the world began "
J"* ^^i**""^ *? ^^ *P ^'^'^^^ of general in^?ftation andin^rud-
Hon of practfcal every-day use, to everybody.
_Eyei7 mechanic and every apprentice should have a copy. Much
ot^the information contained yi this work has been obtained at a large
out la y a n d with a gr e at d e al of difficulty. Valuable trade secrete
ll.r '^- 'i^'\-
"♦•"^
W't
.o
'*.
"■#■
TO TBI PUBLIC.
h«retofor« anpubllibed sre now printed for th« flrrt tlin«, and many
of *hem will be mnd ot great lervloe.
It contain* Dearly §ix thouHand raluable reoipes and formulaa
adapted tO evfry trade, profeMion and occupation in Chriatendom.
Efery faMer in the land should have a copy of this work. It con-
tains a r«ry large aniount of information of use to them, that oannot
be obtainedelaewhere, in regard to boraea, cattle, the dairy, planting,
■owing, reaping, tus.
The Houaehold and Culinary Department baa been gotten up with
extreme care and attention, under the aupenriaion of one of the b«at
oooka and houaekeepenllBi the land. Any housekeeper upon perusing
it will find these words pleasant'truths.
We call attention to the Appendix to Hoasebold Department Then
recipes are designed to assist the wires of working men eflpeoially and
alao to bft a medium whereby young girls can be instructed in $impU
mdde$ of economical cookery— ft' want which there is every reaaon to
believe is greatly felt ; at the same time it is hoped that it will be
found usefiu in any household.
We have deliberately omitted the subject of Etiquette, Courtehip, Love
find Marriage, deeming our space too valuable to insert such noneenee.
Every young hian and woman not " Natural-bom fools" baa aeiise
enough, or at least ought to have, to behave well, and conduct them-
selves with propriety, at all times, without instruction, from any one ;
and we have '' ten thousand blushes" reserved for any young woman
who would need such instig^^tions to enable her to act the part of a
lady ; and, as for courtshfiphl^Iove and marriage, any one who does not
know enough to conduct 4 matter of so great imiMrtanoe to a success-
ful termination richly deserves the fate of being *' the last of his race."
We don't believe in inserting such twaddle.
The Medical Department has been arranged by a physician of high
standing and long and extensive experience and pracUoe, and can Be
relied upon in alfoases. This alone is well worth «npny times more
"than the cost of the book. Under this heading will be found exteh-
■ife directions to mothers and nurses in regard to the general manage-
ment of infanta and chijldren in healUi as well as in disease.
Diseases, Disorders and Compjlainta of an etpedally eerioue nature
we have purposely omitted, for atsuch times a physician should be con-
sulted. • V
Suggestions and rules relating to the games of billiards, bkgatelle,
dominoes, quoits, cribbage, &c., are given in full, also, direcjtions for
tiie management^ care, and preservation of bees and birds are pre-
sented in all their details.
The subject of letter-writinff, together with an endless variety of
other miscellaneous matter, will be found in their proper places.
We have endeavored to give to our subscribers the f nil viilue of
their money, trusting that thejt will appreciate our endeavors and do
all within weir power to forward our intere8|4^by recommending to
their friends a work so valuable, so instructive, .and furnished at so
low a price. Z"^-
We would bo greatly obliged to any person who^f^ehasesXoopy of
this book if th^y woufd have the kindness to write Qg a few lines
g'ving us their opinion of its merits, as we value testimonials received
DinourpataronB.
' *3T '/;'*»" > "V T jrfj", ^j
,,, ^.^;. ,,j„i,,.
r ■■ '»r
BiAvons or DTDugnT upusnmo nr tbh woik.
This book will b« foun<) Taluablo to persona punning any of th« follow-
ing named Tbaou, OcoorATio**, or FBoriMiOHs. More than Two Hom-
DBBD different BiuMoHBa or Uuaiwaia are herein reprevented. It vliould be
in every Maohini 8Hor, MANurAoroar, Codhtimo Hocii, and Family .
Ko Fabmm, MaoHAJf 10, or ArpUMTion ghould be without a copy t—
Apprentice*.
Architect*.
Artiata.
Accountanta.
Artificial Flower Manofaoturera.
Boiler Makers.
Blacksrtiitha.
Braaa Foundera.
Bell Foundera.
Button Manufacturera.
Boot and Shoe Makers.
Book Bind«ra.
Bronnra.
Barbara.
Brew^ra.
Bakera.
Bnua Tube Ifaniifaotarera,
Bleachera.
Bumialiera.
Bricklayera.
Billiard A Bowling Saloon Keepers.
Bookkeepers.
Blind, Door, and Sash Makers.
Bone Workers.
Brick and Tile Makers.
Bridge Builders and Contractors.
Britannia & Japanned Ware Workers.
Broom and Brush Makera.
Builders and Contractors.'
Cotton Factora.
Confeotionera.
Carriage Makers. -
Cutlers.
Carpenters.
Cabinet Makers.
Contractors. -
China Decorators.
Coppeir Smelters.
Candle Manafactai«n>
Chemists.
Chiropodists.
Clergymen.
Commercial Trarellen.
Clothiers.
Cloth R«noTat«n.
Coal Dealers.
Car Makers. >
Cigar Maken.
copy I
Clock Makers.
Coopers.
Copper WorkerSi
Druggist*.
Dyers.
Doctors. ^ ; ^
Die Sinkers.
Diamond Cutters, v
Dentiats.
Deaignera and Draughtsmen.
Draymen.
Daguerreotypist*. -
Engineers.
Engine Builders, (St«am.)
Engravers.
Electrotypers.
Florists.
Farriers.
File Manufacturers.
Farmers.
Furriers.
Firemen.
File Makers, Oatters, «nd Orindars.
Gun 8mit|is.
Oaa Fitters.
Oilders.
Glass Workers.
Grocers.
Ooldamiths.
Gardeners,
Gaa Workera.
Glove Makers.
Glue Makers.
Hardware Dealers.
Hostlers.
Hatters.
Harness Makers.
Hair Dressers.
Hotel Keepers.
Hunters and Trappers.
Hose Makers. .
Iron Manufacturers.^
Iron Smelters.
Iron Tube ManofactBiwi,
Iron Founders.
Ivory Workers.
Inrentors.
Jewe ll er s. — — — ■
BBAJfOiilt or INDUSTUT RKPRBlBllTtl).
Jkpiinnrn.
Jt)urii«'yiii«it.
Jawwlry Kuftnitll«n«
Juiiicn.
I^h:iiiiioUt« DuiltUn*
I,iH-kHinitiii.
I^liUlnriffs.
Liquor l)v«ltn.
Livery Koc|M>ra.
]<Htlie DruiBvrt. «
Lfiiil ri|>i> Manufadtttrars.
Ia'IhI HllH'lttTi.
LiiiiiIht Dvalurt.
Maclii»i»ti. ,
, Metal Workers. ■
MtntT*.
MillwriKlita.
Millinera.
Mouldera.
Mniiter Mechanlca.
MiiNoni).
Model Maker*.
Marble Workers,
MetallurgliU.
Mrdwivea.
Muiiviana.
Milkmen. .
Maat, Bpar. Oar, and Block Haktn.
Mattrau Makers.'
Millers;
Needle Manufacturcrib
NnvJKHturs.
NurHerymen.
Nurses.
Oil Cloth Makers.
Organ Manufacturen.
Oil Manufacturers. -
Piunibera.
Powder Makers.
Pattern Makers.
Painters.
Piano Forte Makers.
Piano Furte and Organ Tuners.
Porcelain Decorators. ^
Polishers.
Pliotographers.
Printers.
Potters.
Perfumers.
Plasterers.
Planters.
> Physicians and Snrgeont.
Paper Hangers,
pattern Makersi
Plaster Moulders. ,
Flate¥«intei%.
Publishers. «»
Pump Makers. ' - ■ '
Rnhbvr Wnrken.
Ktittaurant K«*«|>«r«,
Koiiferi and Klalttra.
Uoi)«> and <'<trdat(e Makatrt.
Haie Manufauturars.
Hteani Fitters.
Hugar Ueflnera.
Haw and H^tring Maaufaotorwk
Htock Owners.
Hal«M)n Keepers.
Hllver Hmitiis.
Hteel Pen Manufacturtrii
Hieel ManufatrturerSk
Hilver Hmelters.
Hoap Miiiiufacturan, "
Htenril Cutters.
Ktereotypers. : ^ 7:
Hweep Smellers.
8tuuc«> Workers,
H|M>rtfinen.
Stock Drivers.
Stock Ilenlers.
BifH-k Uaisers.
Kaiiors.
Sea Captains.
Rculptors. ' . » \ . '
Sextons.
Sliowmen.
Soldiers. "
Shippers of Freight.
Stewards and Stewardesses.
Stamp Makers.
Sail and Awning Makers.
Sawyers.
Screw Makers. V
Sewing Machine Operators.
Ship Smiths, Caulkers, and Biggfn.
Spring and Axle Makers.
Starch Maken.
Straw Workers.
Tanners.
TaxIdermisU.. <
Tinsmiths.
Tobacconists.
Tailors.
Tin .Smelters.
' Teachers of Music.
Tiimerk.
Telegraphers.
Teamsters.
Unilertakers.
Vpholsterers.
Varnisliers.
Veterinary SurgeoDl.
Watch Makers. w : -
White Wasliiers.
Weighers, Gaugers, and MMsonnii
Wheelwrights.
Wire Wnrkera. \ ■
Quarrymen.
Zinc 8nj«ltcrt.
j^.sr~i;.ik3 ^aczriE
• ,■" .'^f^' ■ "■■ ^■■"^■^
'^/
■x^ ■
\ r,A'->
• \ 1,"' '
$
"% /
ind Heuortri^
FARMERS AND GARDENERS.
CaTTLK, PoULTRT, BuILDIMOS, PbOI>V0I, iMPLKMBlfTSj Ao.
ExrBRiMiufts iir FrkdinO Cowt,— htTe b««h nutde recently with a
medium cow iia tu Hge, (tow of miik and condition, medium •■ to cnlvina
time, &c^ were made under the right circuniitancet, to f ar M tliey could -
be.
We give the results, which are worth kn'owijig.
riHST Bxruiiiijuii.
8 ibi. Straw, worth .......••.......'..., . . . 4 eentk.
10 " Oat fodder . , 9 "
10 " good hay , 9 •«
8 " corn meal, 6 "■ .
Seven dajt' feed cost #1.80. Number of qiuurte of milk io MTen
daj» 66Ji<:.''.
■■;;''•. \ ■>co»D . xxFsxiiuiiTsili, -
18 Ibi. oai foddiiir . * .. r ....,..,,... i, .... 28 1-7 ceiitt.
• . mew ........ •..>••..... ^ '^ ... 6 A. ~
28 1-7
^ Seven dcya' feed coit •1.07. Number of qtiarto of . milk m atrw
days 60j|^.
' THlBO ■ZrUUIBXT. .
20 Ibt. good hay . ..... ... ..... .* . . . ... . 18centf.
o meal •..••..■....«••'....;«.,,.,. ^
■ . ' 28 .«•■■■ ■ . • -■ '
Coat of leren dajrs' feed $1.61. Seven dajt milk 60)^ qoarta.
^ ^1
' '4*'
■sfStis. ^5- -iibc-'-c-acj.
■lOtfr XOHTHS,
diminatton and wearing ilown of tjie two central incisors is reiy decided :
rad before tlie close of tli^ twelveniontli, the nfext incisor on eacii side will
•bow the same appearance, and tlie four, instead of being close together,
y^-f
BUCYBN XOKTH8.
N.
• •■ I ■
i,
#•,
».•
lanw. nay , \i^ eento.
a " rotton s***! m«al 4 "
I " col> •ltd oat meal , •».... S **
t 9 " suiali poUtoM . . . < > • ' ^fi **
•7 ••
8«Ttn di^s' feed cost $l.B9. Milk in seren dajrs, V)^ qoarts. .
9 , liOHT* BxranMBirr.
ISHm. liBiMnt rrnp hajr '• • . 19}4 centa.
" cotton i^tfd mral ', i ..,...,. 4 ••
cob and oal ntal 5 <«
• potatoes •••..•••...(...••..... 4l^ **
17 «
10 lbs. second crop hay 18 •*
W " potatoet . .' 5 "
Seven days' fred cost 11.89. Milk in seren days, 88^ quarts
*.•"• ."* "'^'' "<**' ™ TaaAT.— Remove the animal from hia
companions to a warm place, and keep it on gmel ; gire a teaspoonfal
of suipliur dally together with a drink of the bittersweet tea, tiie^jecl
be ng to invite action to the surface and keep it there ; if the eruption doe*
not '♦•PPtar on the surface, rub it with tlie following liniment, one ounot
oil cedar, in suflcient a cohol to dissolve ft, then add half a piii; of whIsK.
K ..l.fiST!;'''' "' "•'P'""- ^'""•^ •" «"'«•«» «' "•• 'kin Ifi swine^ay
be treated in the same manner. '
Cau.aa-~In the constmoUoD of a oeUu th« flnt point U to pr6?id« vatA,
BIOHTBBlf IIOITTHS.
Dnring these changes the ox experiences more and more difBcnlty in crop*
ping his herbage, and from this cause, and the action going on connected
with the formatiTe process of tlie permanent teeth, in their capsules or cells,
the animal is subject to many disorder^, and is liable to become ont of con-
dition, especially in pasture grounds where the herbage is not abundant
and Bucculent.
Still these rudiments of teeth remain for some months, their decrease
cohtinjuing, first more especially in the two central teeth ; till, at the con»
mencement of the second year, the two central permanent teeth shoot up.
TWO TKARS
■Put into the milk
pultvrit* ill* ituni, ainf (liM4tl%« u*«r a •litw Are.
To Kaar mil* Hwbbt, and Hwkktbn Houb HitM
B small qiMniliv uf farbonais of ni«||n«-aia.
ErrB4~r ov('oLUoil Milk— Tli«rotlowlnK ei tract is fnim thit I^mdon
|.Biit«(. wlilch Is cuii«l<l«re«l »«fy high authority un all subjfcia admuicU tu
lis roiumna i
.. I'V**^i? "' • '"'* ««n>pwmlur« on milk hare b^n carefully eiamined
by M. Bug. riaacrand, wliu rvi-^nily c«inimunicaled his obserratluns to th«
Acadtniia dca 8ci«nc«s. lis found that if cows' milk is, immedlaicly or
a<ion afur Iwing drawn, niacvd in *cta«U at various iempcraturca between
frtMing point find W ¥., and the initial tvmpm>atur« la maintained fur
t«««nty four or thirlirelx hours, it will be found that tl.« nearer the tmiiwr.
•ture of the milk is to freeaing point the more rapiii is tli« colieviion of
cream, the more considerable is the quanliiy of cream, tlieaniwunt of butter
is greater, and the skimmed mifk. tlie butter and the ch«>«te are of better
anality. These facts, lie believer, may be eiplained by Pasteur's observ*^
tlons on fcrmenU and their effects on the media in wliich they live. It ia
probable that tlie refrigeration arrests the evolution of the living organismc
wliich set ujp fermentation, and hinders the changes which are due to their
growth. Tlie facts stated indicate ro«im for great improvement In the
meihods of storage and preservation of milk. To keep milk at its original
Jiialily, eitrenne cleanliness and a low temperature are absolutely necessary,
n the North of Europe, Denmark,eto., the value of cold la already recog.
niied, and in warmer climates the need for its assistance is greater. Tliera
is iioihing impracticalile in the suggestion, since running streams can be
used to aid refrigeration. Wliere the quality of the milk ia of greater
lm|H>rtance, Ice may be employed.
Cbbam, To I'BBSKava.— Boil the cream for two or three mlhules, add half
Its weight of p<iwdered lo«f sugar; stir the whole well together, and put by
in bottles closely corked. It will thus continue good for many weeks.
■, ■■y\ ■■»•.-.,, ■_ ...
S^^^-
K,( M
doM of tlie fonrth, or beginning of ttie fif tA' year, to their mcceuon • in
•U clianges aome alio wince must be made for the vigor or tiie weakiiega
of the aninial ; but such is tlie average routine. ^^
The but teeth obtained are smaller than the rest, and can scareely be said
to be fully grown until a few months have elapsed. The whole set is com-
pleto, but while the outer teeth have been growing, the two central per-
\
VtrrHTBAB.
nanent teeth first, and then the next, have been irearfng, and shoir the
marks of attrition ; which, at the age of six years, will have extended to
the whole set. The teeth become flattened at the top, with a dark central
mark^bouuded by a Une of bone, and this by the layer of enameL Aa yet
^,M
.1 ..,
Daitt.— Aiparatw* 1 »■■ t ft H OfWt «»»; "—t t o«. lo w iv imwi vwrmx
1 ot. to tW ft. drill : ffmllr* I oa. ti» IfiO U drill ; miion 1 oa. to 100 ft. drill (
p«ral*r t <«. t<» IfiO n. drill i nartnlp I ««. lo 200 ft. drill ; railisli 1 m. lo
100 ft. «IHII ; »pin««li I «>• lo IflO ft. ilHU ; lumlp I o«. lo IfiO ft. drill} pMS
1 qt. to 100 ft. drill; dwarf brans 1 ql. to IQO hilU; corn I qt. lo ^NM
hills ; tiM:unibi>r I oi. to AO hill* ; wiitrrin«lon I os. lo 30 liilU ; miuknwion
I us.'toliO hill*; pumpkin 1 os. to 40 liilli ; enriy vqimili 1 ot. lo AO hills;
marrow squasli I oi. lo 16 hills ; r«blinir« I ot. to 80IN) pUnIs ; cauliflower t
oa. to MOO |tUnls; i-«l«rv, I os. lo 401)0 pUnti ; i>irt(|<lHnl, I os. lo '.MlOO
flAnts; l«>ltuc<« 1 oa. to 4#0 plants ; pvpper 1 os. to 2000 pUnls, tomato
o9 to 2000 plants.
QoANTiTT or Hbbd aaQViaiD ran Aoaa aiiv Aotoal Wbioht or baow
TO TNa llusHKi/— Wheat (limndrast) IJi^ lo S bushels { dittn, In drills.
lUbutlieU; weiifht per bushel. liO Iha. ; rye. Iirnadcair, \)( hnshels. welirht
60 Ihs, ; oats, bniadcast, 'i liutheU, weivht M Ihs. ; timothy, hnwdenst, 2 mla.
46 ilM. per hushel ; red clover, broaih-ast, 8 to 4 Kals., IM) lbs. |ier liualiel ;
white clover, br«Nidt:««t, H Ibs^ AO lbs. per bushel ; lucreiie bro«<lrMtt, 10 lbs.,
64 lbs. per bushel ; herd or r«<l top, broadcast, I lo 1^ husheli, 14 Ihs. |ier
bushel ; hluegrass, bnwdcsst. I to l| busheli, 14 ll>s. |ier bushel ; millet,
broNiicnst, U lo I bushel, 46 lbs. per bushel ; HungNrian. bntadcsst, )^ to 1
bushel, Vi ihs. per bushel; corn in hills, 1 to \yi giiU., 66 Ihs per bushel;
turnips and nita baga, 1 lb., 60 Iba. per busliel ; oition sets, 28 lbs. per
bushel.
To Dbtbbmiiib WaioHT or Livb CAtTUL— Measure in Inches the girth
Bround the bremt. just Itehind the shoulder blade, and tl>e leiiicth of the
baek from the tail to the fore part of the shoulder blade. Multiply tlie
girth by the length, and divide by 144. If the girth is less than 8 feet,
multiply the Quotient by 11. If Wtween Sand feet, multiply bv 16. If
between 6 ami 7 feet, multiply by 28. If lietween 7 ami U feet, multl|ily by
81. If the animal Is Iran, deduct 1-20 from the n'sult, or take Kirth and
length in feet, multiply the square of the girth by the lebgtli, and multiply
J
V
Qcceuort; in
the weiJcness
areely be raid
>le set is com-
central per>
Jid thow the
extended to
dark centnU
neL As yet
TBITTH TEAS. t
•t the age of ten the four middle teetli are amaller than the outermost two
on eadi side, which, nevertheless, are greatly worn. The animal has
turned the grand climautertc, and the teeth continue more and. more to
sliow the ravages of age ; but, as among other domestic animals, and the
human sfiecies, not invariably to the same extent, the process being slower
or quicker according to circumstances. At sixteen the ox is old, but tliere
are many instances in which .the cow will give milk to the age of eighteen
or twenty; and rare cases are on reconl in which the cow lias giyeti milk,
and sucUed a calf, at the later date, even in her thirty -fint or thirty-second
year.
With respect to the grinders, or molar teeth, they cannot be conveniently
examined in the living animal ; nor, even were they accessible, could a very
certain conclusion be deduced from them..
The calf is born with one or two ihilk grinders on each side, above and
i below; but by Uie fifteenth or twentieth day, the nuiM>er is increased to
three. ■ ' ^--r-';-'"" -^_
A fourth nudar, permanent, appears in the sixth or eig^ith month after
4>irth ; a fifth molar, permanent, m the twentieth or twenty-second month
after birth ; and a sixth molar, in about the fiftieth or fifty-second month.
The first milk molar is shed about the time when Jjie fiftif molar appears,
and the second and third, at intervals of tenor tweWe months.
C A TTm,— Under thi s h ea d i s includ e d the ax trib e . Th e fir s t point to b e
afcertained in examining an ox is its purity of breed, and tliis may be ar^
rived atfrom several indications. In- a pure breed, the color of the bald
skin on the nose and round the eyes is always definite, and without spots.
When horns exist they should be small, tapering, and sharp pointed, longor
short, according to tlie breed, and of a white color througliout in some
breeds, and tipped with black in others. The second point to be ascer-
tained, is tli9 iotan Of the cafcats. It is found that the nearer the section of
I \m ft. drill )
illsh I oe. lo
I. drill; j»na
I ql. in !tfX)
; miuknwicin
. lo AO litlls;
cauliflower t
I OS. lu 'MOd
Uiits, tomato
f^r oiiton* \ming irvfutrally tli« t>r«t In tUv («rd«n. Afl«r |ir«iptfrly dlKginff
t^ ground. pr«M'rrd lo mark out lli« plot for the early sorU.Migliift'n liu;h»s
fnmi niw lo row ; conimrnor pUiiliiitr. piitllng tli« |ili«nls oiu> fiMii ap«rt In
th«lr rp*p«<:liv« rows, and (lfii<«n ImliAs from lli« odivr. Afli>r planting,
water must be given, unlfi* It In> rainy weather. Watch (or slugs,
and All up any vacancies that nyiy. occur fntm Ihe seed bed of each Sort
respectively. As siHm as Ihe ground becomes dry on tlie surface, loosen
the earth lietween lli« plants to llie depth of two inches, which will accel-
erate vegetation. As the plants advance, draw the earth about Iheni with
the hoe, in nnler to steady them against the wind an<i nrolect them fnim
the Tmst. If these rules are observed, young caltbage Ht for cutting, will,
ttn«ler ordinary circumstances, ap|iear In May, although much of course
must de|»end on the season. F«>r a succession, s<iw early in March, of the
large sorts, and again fmm the middle to the end of May ; ami should
there lie some plants left In the seed bed of August sowings plant them out
In March.
AsrAnAOva.— The soil best kdapttd for this delicious and highly prixed
Tegetable is a llglit, rich, sandy loam, well mixe<l with rotten dung or sea-
weed ; the soil should not be less than two and a half feet deep, and lusfore
Slantjjng the bed sliould lie trenched over to that depth, burying plenty of
ung at the bottom. The site of the lieds shouhl lie such as to derive as
much sun as possible during the whole of the day, and neither trees or
shrubs should IM) near. To rai$ti plnntM from fed, they may be sown from
the end of Pehruary to the beginning of April, the first or second week in
March being the usual time. The seed should be inserted with a dibble
ilx Inches anart, and an Inch below the surface ; If the weather be dry,
tliey should be watered frequently, but mmleralely. Wlien the plants begin
to appear, which will be in throe or four weeks'from the time of sowing,
the \m\» should be carefully weeded. If two plMits arise from the same
hole, tlie weaker of the two should he removcil. Homelimes aiiparagus is
•ttflared to remaUi in the bed where it has been sown, and at other times it
.. ■. ^"^
"f
give a heavy-headed, dull appearance to an ox. The fore-arm and Iiotk
should be clean and full of muscle, to endure traTcUing. Large Joints iridi-
cate bad feeders. The neck shouhl be small from the middle to the head
A full, clear, and prominent eye, is a nice indication of good breeding and
an excellent index of many properties in the ox. A dnll heavy eye uiimis-
tnkeably indicates a slow feeder, A rolling eye, showing much white is
expressive of a restless, capricious disposition, which is incompatible with
quiet feeding. A cheerful clear eye accompanies good health ; a dull one
indicates the probable existence of some internal lingering disease • the
dullness of eye, iiowever, arising from internal disease is of a totally differ-
ent character from a natural or constitutional phlegmatic dullness Tlie
next point to be ascertained is the state of the skin. A thick firm skin 'which
18 generally covered with a thick-set, hard, short hair, always feels hard to
•!. i.'V '' ?,. indicates a bad feeder. A thin, meagre, papery skin, covered
with tlim silky hair is indicative of weakness 6t constitution, th.mgh of eood
feeding profwrties. A perfect «kin is thick and loose, floating, as it were
on a layer of soft fat, yielding to the least pressure, and springing back to
the finger, like a piece of soft, thick chamois leather; it is also covered with
thick g ossy soft hair The othei^gfeatest points are, that the head should
1""?" L'^*,'* *** °" the neck as if Aisily carried by the animal. The face
long from the eyes to the point of khe nose. The skull broad across the
eyes, finntr a cted a little abov e thomlbut tap er ing cuiiHide r ably below them
to the nose. T'le tnuzzle fine and small ; the nostrils capacious : the ears
large, sightly erect, and transparent the neck short and light, A droop of
innJIv ""*— ™ ^^^^'"P."' the shoulder to the head indicates jveaknoss of
constitution. The legs below the knees should be rSffli^t' short
than long and^ctean made. The tail rather thick than otherwise
and provided^with a large tuft of long hair. The »««/i<m of the /frsA. is
important: that ^part called the spare rib, or the^ore an/midcfie ribl
common ,pnicli<-« kxplng lu l«l aaiMiraKitt ifrow wlini grmi prM i-oiii* in.
Towanla III* (rnd of <Ktul>«r or l*«Ktiiniiig of Novrmbcr, lli« slAlka wti^-ll
ha*« run up to s*4mI iMvIng dun* (rowing, or iHPgun to decay, cut lliMI
down vIoM^anil carry tii«m away ; than ho* off all tli« w«>«<U frttni (li« b«di^T>
•ml lav on a coaling of gtMid dung, and lliu* Ulit r*main till spring. AIniui Xhm '
•nd ol Man-h, or tli«> livginning of Anril, Inifora iha buda l>«gui to a<iT*nc«
below, looaan tha aurfaiv of th« b<<<U wi(h a lbrt« pronged fork, and turn
QD th« top earth i-arrfully wilhdUt injuring iha ro«Jta ; thla prm-vaa bjT
admUting air, molaiure, and lunshliiA. anablaa tlia shoots to rit* In fr*«
growth, t'orriny asparagua takes plai-e in the be«la tlieniM-ltea, without
disturbing the r<M>ta ; the treiu-liea are fliled with h^t dung, and ihe beds arc
covered with the aame material about all inches deep : by these nii-ana ib«
phinta will Ite III to cut early in the spring, but at the same tima the tender*
ness and flavor suffer in proportion. When it ia desired to have eiceedlngl^
large heads of furcc<l atparagui, pierea of bamtMM>, or any other liollov '
Julwa, should h« pat over theslioou when they flrsi make their appearance,
tliey will thus acauire a length of as much aa eighteen inches. As the siMV
eeasful culture of atparf gua mainly depends on the preparationa that ar«
made for it. It would be as well for an inexperienced person to have in tlM
first instance the aasialance of a practical ganlencr.
IloMB-MADB 8TUMr Machimr — Take 8 pieces of common Joists, nut
Uieni together In form like a common harr«iw, letting the tapering ends lap
by each other some six Inches, making a place for the oliAln to rest In. Cut
off the roots at any distance jou please from the stump, tdace the niachlne
at one side of the stump, tafieHng end up ; hitch the chain op the onp«)iite
•Ideitnd pass it qyer the machine ; then liitch a gmid yoke of oxen thereto,
ind you will see the stump rise. • Another meth«Ml is as follows : In the fall
id titeyear bore a l-inch hole 18 inches deep into the centre of the stump,
•nd put In 1 oa. of salti^tre, fliliirg up with water, and plugging the lu>U
up. In the spring take out the plug, put in half a gill of kerosene and set
9re to it It will burn (but the stump to the farthest rout Here i|s another
plan ! In the fall, with an inch auger, bora a holt in the centre of tlia stump
n and liot-k
e joint* ihdi-
to tlie head,
reeding, and
r eye unmis-
leli white, is
patidle with
; a dull one
disease ; the
) tally dMTer-
llness. The
I skin, whiL-h
eels Iiard to
kin, covered
ingliof good
as it wiere,
ring back to
!overedwith
head should
. Tlie face
lacross^the
below tliem
18 ; tlie ears
A droop of
rfakness of
Eth^t' short
otherwise,
the fle$k is
middle nbs
It well witii ttte saieratus water, ana let it remain till coiu, tlien take it on
carefully, and work a teaspoonful of snlt into jU Butter treated in this
■luanner answers very well to use in cooking. v{
Etb Water fob Horses and CATTLE.-^Alcohol, 1 tablespoonful; ex-
tract of lead, 1 teaspoonful ; rain water, ^ pint.
Curb for Foot Ro;r in Sheep. — ^Take two pounds of blue vitrirtl ; three-
foiirths of a pound of verdigris; one pint of spirits of turpentine; four,
quarts of .chamber lye ; simmer well together, take all the sheep, pare the
foot so as to be sure to get all the infection out^ tl>?n stand them in this so
as to have it cover the feet. Repeat this two or three times, and a cure will
be effected!
ToImfrotb the Wooi. of Sheep, bt Smbarino. — Immediately after
the sheep are shnrii, soak the roots of the wool that remains. all over with
oil, or butter, and brimstoiie; and, three orfour days afterwards, wash tirem
with salt and water. The wool of iiext season will not be much finer, but
the quantity will be in greater abundance. It may be depended upon, that
the slieep will not he troubled with the scab or vermin that year. Salt
water is a safe and effectual remedy against maggots. . ■
To Increase thb Flow of Milk in Cowa.— <3ive S'biircows three times
a day, water slightly warm, slightly salted, in which bran has been stirred
at the rate of 1 qt. to 2 gals, of water. You will find if you hq,ye not tried
*h'» daily practice, that the cow will give 26 percent, mure milk, and she
*■
will become so much attached to tlie diet that she will refuse to drink clear
water unless very thirsty, but tliis iness she will drink at almost any time,
and ksk for more. The amount of this drink necessary is an ordinary
water-pail full each time, morning, noon, and night. Avoid giving cows
^slops," as they are no more fit for the animal than the tiuman.
' To Keep £oos Several Months.— It is a good plan to buy eggs for
ramily use when cheap, and preserve them in the following manner : Mix
half apipt of unslaked liiUe with the same quantity of salt, a couple of gal*
y
giT« thrill iwur a 'Uy lu>i f \ A t \% »\ w iwai i>n>n lo on » ot con> m * %\. oy
iM«aur«. a tiil)tt>«D«MHirul of •«!( lo •vrrv •Iglil <|uart« of lliit mtittir*.
•ml(l«4l and r«>ul4Ki. Tli« h«ii« aiw afivr lit* mIi coiilaiiMd In tii« niiiiui*
f lubulsa of I>I<»<m1 al th« end of th« auilL IUim f«<l tn this wny or oci-asioiH '
ally fumUlMd mIi, «HI never pull /••(h«ra. Th« sail •hiiuld Im diM«lv«4
Ia hot «ai«r before mi linf with til* f*«<l. This la a certain antidote.
llAVCMiHa l-ltias.— tie pafticular and set Mie einn upon the larfe end aa ^
•o(M« M lifottKlit in from the neat, in aonie malerud that will keeu tliem m"^
puaition, (either avaauiied aaw dual or kiln drltNl bran at!»ltvr«<l in the (m)!*
turn of a ahaltuw boa ur baakei) there will Im found liulr difflculty in tlieir
liaU-htnc pruvldinK the birtis are all ri^ht and the etfita are not allowed to
become oliilled. 1 have known egva to liatoh w«'ll when lliree weeka old,
and make H<*o«latrong chicks Inearlv apring, but thev must neither Im kept
loo warm nor yet loo cold. They ahould, however. b« kent aa ctKtl as pu»'
slblewltlMiui being chilled. The fupboard lemperalura nilghl do well, l( U
Is even. I ahould not like It any higher than TO" ; iMtter lower, and should
rango aomewhere between 40° and fiO" and be ateady. If the eggs are kepi
Uyi warm ll(« genn la weakened. A little pivcauUun as lo temperature l*
iie<ceasary. <>
SoAKiHO SaaiM.— By snrouting gar<len seeds before sowing, there is a
gain of titroe or four days in the time of ri|Mnlng.
To PsaaKava CiDaa— The following redp* for preserving older waa
teated last fall by a friend, and found to Im of all that la claimed for lit .
When the cider in the barrel is in a lively fermentation, add as much whlta
sugar as will be equal \o%% or Jl^ of a pound to each gallon of cider (ae*^
conling as iIm apples arc awect ur mur), let the fermentation proceed until
tlie liquid has (lie taate lo auit. then add % of an ounce of aulphile (not
sulphate) of lime to each gallon of cider, ahnae well, and let it atand Hire*
days, and bottle fur uau. The aulphite ahould flrat be diaaulved in a quart
or so of older iMfore intnxluclng it into the barrel of cider.
BoT IN PoTAToas.— If potatoes are planted four Inches below the su^
faoa Umj will not rot This is the substance of th« Ar«at prinressay of Hi*
I xtnie in.
■Iks wlift-h
, cut tliem
a iIm be«ls, '
AImiui til*
u ailvam-e
, and turn
inM'eaa bjr
la* in fre«
t; wilhout
M beds are
mrana ih*
Ihe tender-
iceedingly
ler holloir
Pfiearanca,
Kt the auo-
is that are
lave in Uia
J.ilats. pqt
g ends lap
fslln. Cut
le machiiM
•e unpotfite
en thereto,
in the fall
the stump,
g the koU
lie and set
Is another
III* stunip
i2,Aii^. "., .'
flfc, ,;(t*« V iAk./;.
■ * »'i.i*
a-
IS
ji over, in ciean rresii water, chainnng the wAter a number of times.
, Chqiphnq.— Ill cliurning iMltter, if smaUv granules of butter an
which do not " gather," t|irowf in a lump of batter and it will form a
cleus and the butter will"" come."
^AMoDEorPREPABiNo ANI) PBESSRyiNQ BmnBR.— After the cream
plat'ed m the churn, pour by simalt pofiipnirift'lrtime, agitating the wliill
sufficient lime-wftter to destroy tlieadditW„ Chum until the butter is sei
fr^-fi' « w||'not collect in lumps; pou^ ofif the butter-milk and elm. ..
till It is ail Collected. More butter will bcf obtained And it will keep much
longer. - . ■*. . *^
» JoPeotboi Fbuit-tbbbs rnou Attacks or M^ob, «to.— Tar, 1 n»rt:
tallow, 8 parts ; mix. Apply hot to the bark of the ITee with a paint brush.
/ Shbbp-Dippino Composition.— Water, 1 gal. ; binzine, 8 ounces; cay-
cil^e pepper, 2 ounces. Mix ; make what quantity y«id require, using Uiese
proportions. Pip your slieep and lambs in Uie CQibposiUon. and it will
make short work of the ▼ermin. 1 ,»"'**"""^
^x'UaZ ^'™**» ?,T PI;Y»i»6 Coto.-Com soaked.i^ tar-wateriffd then
rolled in^plaster will yield more, be of a better color, and ripen sooner, and
will not be disturbed by birds or worms. \ ^ '
• To^«»««v» TUMBBR.^It'i8 faid that if one pound of sulphurTc acid U
mixed with forty pounds of water, timber immersed th^in wilt rtot rot.
a nd that the und e rground portion of posU w Ul last for mariy more years for
being so treated. A :
««! J\^f^ HKaBg.—SeIect the shoots jiist as the flowers form aiid sliow
color, but before they expand ; suspend them in an airy situation, under
cover, not exposed tortile sun. ' ' . '
.Jl.u^^°fli GNioN8.-Pour hot water on the seed, let it remain 2 or 8
•econds, and they will immediately sprout, and come up much earUer.
Wrimp^??^*ti«'!..°u ^"^i^'*A'^~"/"y "^^^^ » making his first ex-
^riment u Uie culture of «ackberr)es, let me give him a wo>d of adriee;
'f.
• f,
cnmiMirinMni Im>1i1 nparanU tit two humirvfl »fg«, aiKi iIm wIniI* •■hlhll»d
iIm iiau-liing pmcMs la all lis vsHoua siagwa. Tli« r»|iilar(iy with which
lh« l»mp«rMtur« was m«lniain#«l as wvll as art-onim<xUl«<i In muih |Mct»-
llar slag* id lli« prm-wM, bronghl out th« dhlrk with mu«h grvalcr rwrtalnly
lliaa wiMn lh« ln«iili«li<in wa« nerfurinwd by lb* li«n. Whfn iIm rtitcks
tm«rgv fnim iIm •Ii«II lti«]r ar« inimo'liiitrif n»no*«Ki from lli« <>*»n, but
arv allowed lo rrnmln for a f»w hour* until lliry h«K'oni« dry ; ili«««> ar« lh«n
n-niovt-d and put Into • gtaaa caa« at ili« r»i\ of iImi r< om TUiy ar* li«r«
for lh« Ural tinM f«<l. thougti iml ^ltr Iwvnlyfotir hoars aflar lining hatol»-
•d ; Ihv Hiatrhal •< allrred among Ihrm conslsta of ^mall brult#<l gHls, or
parlUlM liul« Airgfr llian m«Nl ; Ih^M tlitfy ragvrlr nit-k up wUImiui any
t#afhlng. tiMir liMilncil** tkKiir* for food b«lng a suncUni monitor. After
Um hriMNl has b««n k»pt in lh« glass caa*. which is partially opnn, for two
or thrv* days, and b««n thus gradualhr ari'ustnmiKl lo tha atmoaplMr*, Ibey
•fs rsmovad to on* of the divisions of a railed vnclosura on ilia floor. At
six In the wtning th«y ara put to rest for ili« night in cwipa. twelve t>v
gvthrr In a ttHip : thrs* i'iniim ara small wo«Ml«n tMiirs lln«>d with flannel,
and fiimlshvii wlih a flann**! curtain in front, to s4Ntudv and kr«>n warm the
inniat«s as comfortablv and M>rur«ly as if und«r the wing of tli« mother.
At sii or Mv«n in tli« morning, lh«y ar« again aUowed lo come forth
Into their court yar«i, whUh belnc strewed with sand, and t>rovld««l
with ftNMl and water, affords tliem i^fl the advantages of a ran la an ooen
groand. "^
PooLTBT Am Roas.— One of oar snbscrihcrs sars ! I do g small bast-
ness In railing and putting up ganlen seeds ; last fall, a year ago. as I was
clearing out some red pep|ier seeili In my ba<k yani. I threw the shucks and
cimff pniniistuously aUut I s<Mm oltserved my h«ns picking them up and
■wallowing thrm with great avidity. TItey so«tn commem-ed laying egga
though they had laiil none for a month tiefore. I have fed them regularly two
or tlire«> times a wei'k siiu'e then with red |»epp«r. and they have never yel
stopited laying, summer or winter, spring or fali.exuept while tliey wer«
batching tlieir chickens, and I am conflilent from more than a "year's tx-
\l lie water will Bomeiimes spoui up several leei aoove iiie sunace. iron
pipes are pat down in tlie liole after the water is found. Pepressed situa-
tionSi^iiaving a southern exposure, witti rising ground towards tlie iiortli,
are the best situations in t)ie United States or tlie Canadas to find water.
Gobi vokMANOBiN GAXtLV.-^Malce a wash of four ounces pjrroiig-
neous acid and one pint of water. Apply daily. At tlie same time, take
two ounces powdered sassafras, a liandful powdered cliarcoal, and ond
ounce of sulphur Milr well together, and divide into six parts ; one to be
given in tlie feed night arid nioming. As the mange is infectious, the cattle
trotihled with it should be removed from the rest of the lierd. -
Food Fob Sinoino Binos. — Blanched sweet almonds, pulverized, -I lb. ;
pea mejil, 1 lb.; saffron, 8 grs.; yolks of two hard boiled reggs. Reduce
all to a powder by rubbing through Bfieve. Place the mixture in afry>
ing pan over a flre, and add 2 oz. butter, aitd 2 oz. honey. Slightly cook for
a Kw minutes, stirring well, then set off to cool^and preserve in a closely
corked bottle. \-
Wbbit Gbaiv Shoou> Bb Cot. — ^A most importaht question fop the far-
mer. Careful observation and some little experience, during twenty years
residence in a great wheat-growing country, have conf incedg^ie writer that
fully ten per cent, is saved on the crofi to th% farmer to cut his wheat before
the grain is fully ripe. Our rule is to commence •cutting as soOn as the
e arli e st part' of th e crop has pas s ed from th e milky into the dough stat e . —
There is no occasion to let it lay to cure wh6ri cut while the straw is ^iU
partially green. Bind it up as fast as cut, and set tlio bundles in stocksN^
".Dutch fashion ;" set in tliis way^ the most unripe grain will<cure and per*
feet itself.
CpMrosiTiON FOB DKiriiro OvtBats, Bto.— Keepon hand a quantity
of qhlm^idd of lime. The whole , secret consists in scattering it dry all
•round, their hiiunts and into their holes, and they will leave at once, or a
liberal decoction' of coal tar pliaced in tlie entrance of their holes will do as
weU.
grml t>^vvti(«il*« of Ul«*«a(<. iVi ikiI b« afrahl of anow mmfr. Fuwl*
• III Alaiiya tlritik ll mhtuvt It Is contttiknt, aod 1 have iMvtr s««a aajr
tU «ff«vu fnmi It.
Yuur •npfUy of epfs wilt «lefwrHl v»rv murli npon ttM qnsntif t sM
^Mallljr of f<Mi«i fumlai»«r<l. ''N«v*r o»«r(««<L More fowl* utm ralii«<l hy b«>
Init f»tl ((Ml «tNirlii|tly. I h««* ofim \ftti |««<i|i|«> rirmtiUin after ibis siyl* |
" Mr h«n« do mil Ujr wiirtit a i-«nt, ami lli«y li«v» all lit* curn llivy can
Ml. Horn* fiiwla llial liar* a Urn* ranf*, and »t»nim much, may lay
»«tl if lli*y arw ilufffd day aflnrilnv wlihttirti ; hut ll la nmry punr |Mi||cy
and •lononiy to fcrd thai way. (Jl«« fuwit |t|clil fiHMl and nnl all Ihry can
•at. A variety of hard f<MMl (corn, barley, wheal, hutllwlieat, etc ,) gi*tn
om-^aday apartnfly la ne«caa«ry | but III* prim-lpal snpfily aliiiiild k« soft
fu<Ml, ili«iriiia«thly at-aldeU. i'mtn and «mla grtiund liifelher, aach as la onm*
mniiiy na«<l for hnra* fee<l, and wheat bran (lli* ctiaraeal), mli««l In equal
pr<ip4irllona by meaaure, well scalded, la llie heat and miiat economical f^md
that cart lie uaed. (2iv« thia In lli* niornlnit and grain »|Htrlngly at niglit,
N««er fce«l oftener than iwUre a day, and ll Ihey lia«<« flelda to roNm over,
feed no more Ihan one-liaU what lliey would naturally eat (Hrcaalonally
give tliem a little ground miiaiard, giiigrror |ic|i|ierln their fooil, hutdu not
alwaya li« dtKTioring llicni. Follow ilicktt riilua, and If your fowla do nnt.\mf
vou may reaaonahly expect iliey never will. The fiNHl C4>mmended ahov*
Is alto aullalilc for young chlcka, young ducka and old ducks, and, in short,
•11 kinds of imullry. Never fee<l raw inuah ; do not confine your chicks to
a aleady diet of raw meal and tMihl water. On a farm, where they have nn«
limiied range, they may do well jbut cracked corn Is far belter, and should
b« allernaled with soft fotHl. lioih'd eggs for ohlcka «ao lie diapenaed with ;
they are too expenalve, and the a<-a|dc<I fo4Ml anaweni every purp<ja«. VL»-
nemlier fliat niiicli dep«*nda U|Nin llii> prop«'r manner of feeding.
I'MHraKN Cholkra. — The moat aucccaafiil fMiiillry raiaera ua« the fol-
lowing remedy : Take equsl |Mtrta of f ulpliiir, alum, nAn, cayenne P'lM**'
•ltd vnp|i«ras. Powder all Ingredient* not plirclinxed In a fine contiilion |
■:4ll^x thurwuf lily, and add about two tablcajtoiinfiils of this mixture to six
t .■ •■■
\
fS -mmwp^ _
imenjs or a Mr. Hrtgkell, with a manure prepared litBrtl.V. t^Jin^'
founrt it even superior to BuperphogphateSflimT ' "''*"'~^' **"»
>n&.-?irfli,fo"w:"I^^^^^^^ F»H R..
earth which it contaJiTs Tli7fornBr«I*? * '®'^'''!?** •"•"»«• *"dbone-
con^«tin,ofj/^?ert.o?^^^^^^^^
•im lar in cof position to tliose of terre^r al anfm^U a! /l?n • '"*"«••'■«
therefore, th^ bodies of the Ushes STt nelriy ?^th^ i^^"!!"* "^^^
bodies artd blood of animals; lOOIbs, h de"a% JrScS^! Z^ ■/*''•
gfreht effect Is due to the ammoniaeal portiU ; foV 1 1 SenT ih^^^i-Z^
dark-green, and stftrts it very rapidly. One of tl^ W ««^ * ? *«'*«8*
r e» »lt. ItshouKrshotgS*"f.^l^: - >:/i"!^.^ b e ^W
- ., , ., .^._y ..t.„ uuiHutwi Win be tha
over and over and tliorouriily intertolxed
as to lavA inn II.. „# «„i. f-'i, '-""'^^
and pulverized. Put tinV oiiVo a«Tn l3«'iJ^^i""" "•«'*?"K*'lJ interm-
■.•...■■"-:■■.■■ ^- \ • . ■ . .T ' ■ ■ »
■X
lk« •oflMlIm** •«b«(tlal^t fnf eiii«h*«« wh*n li«««« ttrw no! Ui b* <iliUin«<l :
ami lliair •gjn ar* ml all llin«« von««<l«r«<l « i|«)U«t')r for w«*k cimI •Uratiffwl
siiMuai'li* flanuiii* ar* t-<>m|i«railt«ijr ln«i|M>tt«li« In li««p, ami In ad^ll
turn Id listnfl |»r<><tlli U««n, ihmy Mm piirliv«J«rlj iti«|«i fiir tllUNg mpum lb«
*ffl* **' pa't'ldgva ur pti«M«nla. '
How f.> r*rTa« Vo^uk Cmt^m fmttJ9mh kt • iMfi Alrf tii^i iMW,
•n«l f»««l lli«m on bnilivn Indian cum, liMiflia NMNii of Msali, with raw po-
taluM cut lnl« tmaU plrt-va, nut Urff«r than a fltli*r«, plaHnc wlilila liMlf
wauli a ^uaiiUty ««l ciiaraual brukan Into ainall ^avva. lluil««l rk* la also
good.
Haav Wat M Dbv Ama*.— Tba moat t»n«r»l HMthwd a<l<ipia<l In drj-
Ing appl<*« la, afl«r llivf ara |Mr»d, l<i cui ili«m In alk-wa and ipraatl th«M
on < lotlia, Ubiva, or iHwrla, and tlry |h»m out d<H»rt. In claar ami dry
waatlivr llila la, jiarliapa, lli« nioal •i|)«><liiioua and Iwal way , but In uloudy
ami •iiiniiy wvaibar tiila way U aitvndiMl wUb much liMNrnvanlvncw, and
SoRMilnMS toaa. In oona<N|u«m'« of (ba a|ipl«« rulling ttafor* lli«y dry. T»
•<im« aitani llwy OMy b« drla^l In tbia way In lh« boua«, llHtugii Ibia la al-
taoilad wlih maub Inuonvanlanc*. Th« beat matbutl ibal I liava avar iM«d
In dry apnl«a la t<> ua« framva. Tliaaa ciMnbln* Ilia m<ial ailvantagM with
III* laaai !nc?un««nl«n<'« of any way, and tran Iw ua««l with vqnal advantaga
alibar In drying In lb* boua* or out in Iba sun. In |il«aaant waalbar llia
f raiiMTt ran hv art out-<i<M»r« agalnal tb# aliU of tba budding, or any olliar
su|i|Mirt, and nlgbti, or tloudy and alormy days, Ibay van »• brought Into
tli« lioiwa, ami ■*! aiialnat lli« al<l« of th« room iiaar Iba atova or fire |»la<*a.
My franiva are maila In Ilia following ntannari Two ilrliM of btiani, 7 faat
bnig, 'J or H imbaa whla- -two alripa & favl long, 14 liioliaa wld«, Iba wbola
|< of ail Inch ilik'k— nail Ilia short strliia aunias ilia ands of iba long oiiaa
and it makaa a frama 7 by I faat, which la a convanlant slaa fflr all pur>
n«iaas. Ou ona of tba long slripa nails aradrivan 8 liiv I laa apart, a r land-
ing fntm Iha top to ilia ltoit4ini. Af lar Ilia applaa ar« |>arad, iliay ara qiiart-
arad and corad, and with a iit^dla and Iwina, or atom lhr«*ad atrung Into
langtbs lung vnougit to raauli twlca acrosa iha fraiua ; thaaodsuf Ibafwlo*
yt iii« expert
inetliod, who
an Fish Rb.
tterandbone-
lesh t>r blood,
leir bones are
HzingRgenta,
way aa the
lbs. of am-
an acre. The
the ^herbage
ta.Minadeaa
Hl>fl»ieii,two
m teyer of
%liL then a
ijpfttathkji
ri,irniis>4ind
with a ihtlOt^^
loompoaition ^' '^J
wi ll be tiie
intertnixed
le acng. It
toes, beans,
if other ^...
rwardsl^it
Bphat^^th
mpost witii
uire, merely
. « . , :: -——'-— *■■«»...■.»■ i.ijn 1111 uiieesQ IB or ai least should
be. Spanish annntto ; but r« B„on as coloring became general in this country;
acolorofanaduiteratedkind wras exposed for snie in almost every si on
The weight of a guinea and a half of' real Spanish a.matto Ts sufin for
a cheese of fifty pounds' weight. If a considerable part of the cream of thi
nigh ts' mdk be taken for butter, more coloring will L requisite. Tl" Teane?
the cheese is, the more coloring it requires. The manner of using ammtto
is to tie up m a lineu rag tlie quantity deemed sufficient, and put it imo S
pt. of warm water over night. This infusion is put in^o tlie tub of mi k in
the morning with the rennet infusion ; dipping the rag into the mini and
seed unground ; let it remain till it gets cold ; then empty the wMe ?ito ^
liours. At the end of that time, it will be reduced into a thin lei y like
arrowroot Spread out |i ton straw, and sprinkle it over regularir&^^
whole of the iKjuid froth the cask. The stick will eat it u? as cleirt and
keen af^faton it, quantity for quantity, as they would do oifhay '
^-« «i.wf 'J'P^ Tu' ^*^^».o.ft MifiKR,^nr . W a terman aays ; "I took
•^^i^^^ 'f ^'i^*'*"'* ^''^'^ attr?«'t8 tWir intention iHhe night) m^
' Wtf* *"•* ?'*''",'* * •*'" ""i,''« ^"P^f the bives. and filled them about Viarf^
fu^t^^f sweetened yinegar. The next morning I had about 50 milfers cauLht
4*>e sefeend «,ghtl caught 50 more ; the third night being ccddTl did not get
. j^t^ttSi^'* "^'^^ '''^ warm. I caughfabout loo ; tiie fl^S^l
- lSr«? ^°°J^<^"^ USUAL QuANTM'T ofManubS OK A Famc— Provide
• goqd supply of br*.* swamp mould or team from the wood^ithii Jasy
«!i V y*"?:^»'***'«H"*' ?'*«« * '"ye"- of t'»8one fooJtS under
each horse^with Liter as Asnal, on the top of the loam or mould, Eemove
tn fMMral «• ; Ma. yoklMfl I* ftAn ; ifc« ailMf, jroking la a alNfta tktm.
Tlwra am advanlagM and t|lM<l«ai«i«c«« «ll«n<llnt tmh wajr . aiwl iIm imlf
RMtlioil iif arriving al a JMl t-fMK-liMkm l« to rtimparw Ih***, an*! *H>ir >!•#
■W«lM4-tl<in Ui aiM-h tfivrUl circnnutmiurm* na m»y ••!«( A <liM<l«*n<«g« <i|
viiking In |Milr« i«, llial In plowgtilng ih« Ittmtmt Iwtwiii |H« rl<lptv«, lh«
land « Mill* g<i u|MHi lh« |il<itigli«<l UikI. and lr««<l ti down with Ihclr (mI i
Uik. Miwrlalljr If lit* lan.l la wal, liurla II vary mHeb Ano{ti«r diMdvart-
taga la, lliai whan ili«ra la bul aa mnrh at Ui« rtdga nnploughvil aa lo allow
th« laiHltaiil* I., g.. MiMHi It wllh •liflk-uliv. Ih«x ar« fr«<|uanlly allhvr gning
Into llw <i{)p«iai(« furrtiar. and lh«rvlijr giving lit* nl<iugli I<mi miirh lan<r; nr,
whk-h ta vuraa, lii«v ara )<Miilng lh« furriiw <-alt)« upon lit* ploMgh«d land.
Whan railla ar« ynkail In a llmt. tiMy all gt> In a furrtiw. Thla nat-vsatuiae
Urn giving lh« nloiigh m«»ra land than ortlinaHly. An<Hh«r dlaadvaniag* la,
that horaaa an4l oian, umkir iiu'h oondltlnna. ara api l« throw Om liunWn on
Ihalr fallowa Thia thay liava a Imllar oft|Mirlunilr of d<ilng whan yokail In
a llna, aa •mch palls by itw trarva of th« on* iMhiml hlin ; and, tfiararora,
wllh lh« aii«|i(ion «l tha foramoal horta, It is difllruli lo tall mUmn lliay
MghH-t Ihalr work Anotliar ln<-onvc>nlan«-« atlandlng yoking ratila In •
Una la. thai wlian lh« forvoaltia ara all yokad lo tha lra«-*a of iTia hindmoal,
it is olivlniia thai, aa (h« Iwant to which Iha draught la fliad ia muth lowar
than IIm •lutuhkira of the Aral hora*. by which lh« raal pull, aut;h a walghl
mnsl b« laid upon hia bark nr shouhlara aa must ran<l«r hint Incapabt* <if
giving anv aMiralin«<a Whan a Inxly is to Im niov«<l forwani, lh« naarvr
lh« dirartkm of lh« fon-a appllad. approachaa lo Iba dlrwlitm of Ilia Inidy,
Ilia graalar la lh« in<lu*n«*« aiart-iaad ; and, Iharaforv, aa lb« plough moveg
horlsimtally, and aa Ilia dirti Hon of lh« united draught of a plough witli
tha vallia yukad two abrraal la mora horisonlally Incllnad than Iha dirwiv
tlon of Iha draught in a plough with Iha cattla yokad In a Una, Ilia aam«
forca appllad will hava gnralar Influanra. This faol Is cunflmMNl whan ih«
catlla ars yokad In pairs ; for aarh has than a separate draught. Th«
goadsman knows by |ha position of tha yokes, whenever one of the horse*
doas not draw equally well with his fallow ; and the ploughman perrelvea,
bj tiM goUtf of the plough, wlianaver aithar of tba two pJra does not draw
4fiaine<i .
imI •hrranga<i
imI In ad<U
Ng apM the
Ith raw po-
wlilila Ibetf
I rk-e la also
pia<l In dry-
i|)raa<l thaai
•r and <lry
ui In uloudy
inlanxe, and
»jr dry. To
[h Iti^ Is al-
e •i9r used
ilagea wllh
advantage
vaaihar Ilia
r any oilier
tntughl Into
r (lra-itta<re.
oanl. 7 feet
r, the whole
le liHtg ones
fSr all pur>
larl, as tend-
y are quart-
•Irung Into
at Uie ^wlna
■T.
quired. Provide plenty of dry, black loam from the wooiU or twamps ;
refuse chaiTL-oal, dry peat, or alluvial depotitt answer first-rate. Keep them'
. dry, in barrels or b<>xes on the spot, under cover ; spread a thick layer on
the bottom of the recei'Ting box, ami at intervals of a few days throw in a
lilieral supply of these absorbents on the accumulating deposit. If a few
liandfuls of plaster are thrown in occasionally, k will suppress unpl0asaht
odors and increase the value of the manure. The emptying of slops and
dish water in the box should be strictly prohibited. When the box is filled
Jou can remove it, and convert it into poudrette. For tliis purpose it must
e worked over with an additional quantity of mnck, or other absorl>ent,
in such proportions that it will form, with what lmr1>eeh previously added,
•bout threeH^uarters of the entire compound, ifhe working should l>e done
under ashed, and^ the whole be kept perfects dry. It should be shoveled
over and mixed several times at intervals, and! finally screene*), and made
u uniform throughout as possible ; the finer it ii^ttUrerixed, and the drier it
Is kept, the better. -^
^Pagkiko FBUiTf FOB LojTo DiBTAircES.-^Take a box of the proper size,
•oft paper, and sweet bran. Place a layer of bran on the bottom, then each
bunch of grapes is held by the hand over a sheet of the paper ; the four
coniera of the paper a re bro u ght up to the s t al k a nd nic e ly s e cured; then
laid on its side in th« box, and so on until the first layer is flnislietl. Then
duft on a layer of bran, giving the box a gentle shake as you proceed.
Bcgin^thesecondlayeras the first, and so on until the whole is full. The
blxMim of the fruit is tlius preserved as fresh, at the end of a journey of
600 miles, as if they were newly talcen fmm tlie tree. Never fails to.pra-
serve grapes, fteaches, apricots, and other fruit.
TpRknewOld ORCHARDS.—Early in the spring, ploogh the entire
orchard, and enrich the wlude soil with a good dressing of compost of ma-
nure, swamp-muck, and lime ;u:rape off the old bark with a deck-scraper
M
■HL.
, tmtm Is (•■««, 14 •Uu<*i4 i» •.l<H<«.«i*r<»l •• ittthiw .■ ilmt-m %Hm
■■■■> ■• Mwall 4uh Of iMSil i pil lite kfi arm r«i««««l ih* ■« fc o« ih« «alf
M4 SWMovl lU iammt }«w wtilt ItM p«iw .rf il^ li«n.|. ^Mpine iIm m..«(»i «
HliU •Uvaia.l an^ .i|wn, bjr tnlrmlH. ing Iti* Ihamli itl iImi Mi«t4 h«M.| «Mt«
th« tUla «»l !(• nwiNih fhmn ill ih« h.itlw* .»# ili. ,|gHi h«H<l wlih Willi. mm4
fumr II iMln ili« rmWt m>««iih. UiiiimIu. tit« a flng«r ur tma wllli It !.»# ^ht
C«lf 1.1 »«. k mUHm II U •••li..«jng il,« |»^m.i trnt II Uke l.*>i.|r«l afMW
k«>»iful. IN liiW i«4iiin«r, wniil u S Miua«<l Iti Ihl* mmy II shuitttl li« f«<i m
ottmn •• ih« f»m Ut millM<l. wbiuti la ai $nt ilir«« iimm a 4«f al laaal.
Af<«f !».• Ilr«« IW.I ,,f iliHM .Ujr«. liM Mkiwlng NMtlKid »l f««<lliig nmv tm
%«lMillHl«.l, BMl • flngM or li»u al Iha riglil l««n«l Inia Ih* calfa mmMk ai»4
k'>l'llng ih« Jtah w imit i4 milk wlih llM Ml ttii'lar lU h««.|. bring ili« U«4
irt^aualljr <ki«n Inl9 U^ p«i|. aiMl by aid of lh« •ng.r* im.I«i.^ Ii in uk« ft
dra««liia of Iba mlU . «hil« li U d«ing lhl«. ■•tiit^ •Uhdraw iha ii».
I aw. h«bll«g iha b«»l ibiwn al «h« miim |ini«. taking .ar». Ii<i«a««r mH lit
Ip lu iMMlHIa iniu Ilia milk In a faw •taya Ilia R«g«ra »tll ntii b* txMmrmL
•n.i In a faw murw lU .aff olll drinli ut lla umn mtf,mi ror iIm irs«
notiih lli« . alf •l.onbl lta«a a« miM b ••••i milk warm frt»m lU c>«« as ||
can .Irlnk. |i .ill b« abbi to laka ihraa niaala a day, and Mwriy Ihree
quaru al aa. b maal Aflar Iba Art! m<mlb. to ib« ami of IIm Iblnl. Ilt«
qitantliy "f mill la divi.lad lialwaan l»i» maa).. morning ami avenlng. In
iNMMa. aaaa hair awaat and hair an lmma.1 milk ara givan In lb« «*ai»aa an4
InoiUrs a *«balliHl« for milk la pr«.|.M. by making griailna ,rf l«Mb..l lii».
Meaorsap. Tb« Ina^ail jall, Uaasily nia<hi by Uiling g,Hi,| lln.#rd In
•ai«r, and whila U la In a hot .lata to pour It IiMu a «aaaal b» *-.i..l. wUra
I Mnm baromaa a firm jally ; a |H>ril.m of ibia la lakan for awry maal ami
bi.«rp..raia,| »iil, a luila warm milk Hago may \^ pra,«ra,| In iba .mim
Riannar . bul a Urgor nrup.ril.m of milk i. roquirfMl u> U gl*an wllb ll. A
n.lnl .MimiaiM* I. nia.ki /r,>m fmm maal. For ibia purptM. p.>iir hot water
l«rJl!LTi • •«»'"«»'» "'• «»«««Mr» la •m.wlh; lai It at.nd to cool.
ITil, 1-.^ «*«.;ma, a J.lly. wl« a nortlon of ll wllb as murh naw warn
!2lL 'J. .!2.*J*"*^!J*"^ * ••• "•• ♦•"•"«•" •••"y •*'<"'« Huchling l. a sup*,
tier ouMleol raeriiif oftlves, providad Ui« calf has tr— aucess to lk« wm
or twampa ;
Keep (liem
ick Uyer on
■ throw in a
it. If h few
■ unpt0ntnnt
of slops «n«l
) box IS fliled
pose it must
r absorlwnt,
>urIv added,
mild be done
I be shoveled
il, and made
d the drier it
proper size,
m, then each
r ; the four
our e d; th e n
ihed. Then
ou proceed.
I full. The
journey of
fail* to. pre-
tli« entire
post of ma-
evk-scraper,
mixing sods w[th it; then a covering of eight inches of sods, on widch the
other half of tlie lime is spread, and covered a foot tliick, the lieight of the
mound being about a yard. In tweiity^four hours if will take'llre. The
lime should be fresli from the kiln. It is better to suffer it to ifrnite itself
than to effect it by tiie operation of water. When tlie tire is fairly kindled,
fresh BO<ls must l>e applied ; l>ut ^e't a good'body of nslics in the Hrst place.
I think it may be fairly supposed that th^ lime adds full its worth to the
quality of the mIics, and, when limestone can be got, I would advise tlie
burning a smnll quantity in the mounds, which would be a great improve-
ment to ttie ashes, and. would' help to keep the Are in.
RcMKDT roB CoRCULio III Frdit Tri^s. — Sawdust saturated in coal oil
and placed at the roots of the tree, will be a sure preventive ; or, clear a circle
around the tree from all rubbish ; All up a^ little holes and smooth off the
gA>und for a distance of Rt least 8 feet each way from the tree, then place
chips or small pieces of wooil on the ground witlihi the circle ; the curculio
wiil take refuge in large numlters below the chijis, and you can pas* around
in the niominK* and kill them off.
Mr. Cdllrt'b Kkd Salvb, to cork thb Rot ih Sbbbp.— Mix 4 oz. of
the best honey, 2 ox. of burnt alum reduced to powder, and i a pound of An
n ie n ianbnle, with as much t r ain o r fl»h oil as w ill co nver t thes e ing re dients
into the consistence of a aalve. The honey must first be gradually dis*
■olveJ!^s7''id the Armenian bole must be stirre^ in; afterwards the alum
and tran*(MH(T?to4>e added.
Thvurbat Secrets for Trappino Foxbb akd other Qakb.— Musk-
rat muni and skunk musk mixed. Can be procured at the druggists, or
from Che animals themselves. To be spread on the bait of any trap. This
receint has l>een sold as high a« $75. Another, co$tinff$!^,/ov mink, ^e. —
UusUxed lime, i lb.; aal-ammoniac, 8 oz., or muriate of ammonia, 8oz.
■■§■1
ru. V ii.«
Um nn'iutU a
*4 iMtHi tni«
Hi Miili. •«4
Ik II t»r ^hm
lAiulfwl sfhtr
(1.1 tmlm4»»
Uf al b«««.
lag HMjr Im
) nwHili, «ik|
ng III* iHMd
It In uk* a
raw itM In-
imi»r, not lo
b« r«t|i4ir««l,
or 111* §rH
m row as II
Hwrlr ihrt*
« llilnl. thm
•vsntng. In
raioM, ami
tt iMlilvd ltl».
nI llnMHnl In
t'<M>l, wiMini.
y ni»«l, and
in III* sanM
Willi II. A
ir hot water
and to (?<M»I,
n«w warm
g Is a sup*.
to
•ImimI'I !«■ aiiitli*.
lion •u.Msnlf
ViMM«n««li
•gg 1( •h«n III* lti<l«iM(ti«l|a)a
T77« nA ■* «i !**» m cen U.« THTnl •i«'l i*.i(h
I in iiv'ia* 111 <li«|af*a Ih* IukkW, Mi«l !■
gi««n, fM«<ki IniM an amitltfatn hf Mlslng t|
MI'I 1
• t>«l««. •ttr«<M« mm*knm$» alifMit
Willi
II Is *mm wy4iU HM/ «4«a«Ui(«w«Ml/ be k«y4 alwajfg
mNtl«« ami l4iii«l«iiiii«i, vilh • •ni«tl ifuantilf %tt |Mt«t win*, mmf !>• aolmti**
Wiiafwl 9»t »im»\fkm •'•MtftwwMM, III* tM«t r«Mi«tl)r U ih« milk tli«t ««inM« fruii
IIm onw fo* lft« Mr** i'>'*f ^Ukf mitmt i;*l«tog ||««l l« ><mi«nM>i •;•«•• •!•
«| «afiM ••••'. iimiaiaing a ••■IuiIon ttf two or Ikrw o«in»'»« 'il K|>*<iM|
aalUi. sltwitlil \m fnM|tMnUy a<imlal«tar«>l. thmrfkmt la a tl !««««■ ta wlitcak
•alvM ara |w«;«ll«#ly ImM* 't\mf are mi<mi saltJaBi la li mHmn |»<it imsI Ml
gr«M at Xnt •*#!/ •« a#a< T^ irst a|i«lk«U>iN ol a r a n wii t y alioidkl Im •
Hiil<l p«trgall*g, !• f««Mr*, if poMlbl*. iIm IrvitaiUMi of tli* iMwate . iMg
•lio«l.l Im fottowcd by antHlfiMi*, aAiMnganis, aiwi alkali**, with oarmln**
llt*«, (Im «llli«lraval M frnff —it% <>l gr*«n fiMwl, ami Um a<i«nliitatraU<i<i uf
iiiur arpgMptal gr<t«l- TIm following mlilurs la ••(r«ni«|f Mr*!***!*!*
la \h*m mam, a«i4
fM4/ ailMadlH
f»«tt«rmi chalk • . . • I 1 «k . '
Winur's liark,r^4g««4. . lift
lAiidaiiMi I aa
WaUf ........ 1 ptei
CNrg tw9 m thntm lahUapimnNtt. Meenttng to the gfg giid gottdtttaa of Mm
aaJmal, lwl<-« or ihrUa a dajr
(*ow, MAaA«aiiaar or —A gftml cfiw Is a ••lurre of oonalant prolll, pro*
vltknl It li« pfwfMflf inanagwd I'owa lnian<l«<l Int lli« dairy aliould Im |mM«i
tkmlarljr wall li<iu««<l and ^il , fur lliU |iMr|Mia« a ci««a ami warm oow ttouae
U uf Ilia ulmoat lni|Mirtan<», and ala<i a awfiat paalura. If rows Im kaut al
grass. II is a t>N>4 plan to allow iliaiii ('•Mulanl aci-wM to a llllUi hay, wlilulk
prvvanU svoHrlng, aa|M«lall/ al an early aaaaon , or, If lh«y b« kept wl(hl«
uoufi and fa«l on tutxiulanl artlAtlal graaa««, a lillla hay tm^y b« (iu«'aslu»>
ally necasaary. hi pr«««nt lh« piirgallva •<!•<•<• of gnNin food, ("ows kap«
al paslara will raquira from on« to two acraa of lan<l aaiih, to kaap tliam
daring th« sutumar , but If houswd, |h« imHltH-a i.f half or Ihra^quartars of
M man will to aiiflklMi. Tba b»M mJU^Jktdu^ U aa fuiiowai Mnm Um
.%■
ure one week, mid ■liriiiking the next fruni the influonce of the sun and
wind, ^
To Olbansc WooL.—Mnko a hot bath compoicd of wnter 4 parti, urine
1 liart.ontvr the wool, tcaaiii^ and o|ieiiing it out to admit tlie full action
of tlie liquid; after iM) minutes' immerRion, remove from the liquid ami al-
low it to drain, tlivn rise it in clean running Water, and spread out ^o iWy,
Tlie liquid is good for subsequent ofieratioiis, only keep up tlie proportions,
and use no soap.
L|vic8TocK,~Pifferant kinds of atook should he kept separate, both in
the fields and yards. Heavy losses are always occurring from allowing
horses, cows, sheep, pigs and fowls to run in one yard. Horses injthuirplay
will kick or scare cows, and a cow near her time may lose the cii^ in coii'
sequence ; cows will hook «heep ; pigs will kill and eat lambs and chickeiif ;
and small stwk are trcMlden on by the heaviest animals.' Iii the arrwnira-.
tiient of the ^ards for winter this should be thought of, and plenty of roon
giveii cacli kind of stock tiy itself. .
To Mark Shkep withoitt Injury to tub Woot. — To 80 spoonfuls of
linseed oil, add 2 oz. of litharge, 1 uz. of lainpblads^ ; boil all together, and
mark the slicep therewith.
.auk;
Undbroround Dkainiwo and Subhoil Plowiwov p r e vent g r ou n d f r om
ever becoming too wet »r too dry. Tti^ draining and loosening the earth
admits the air; the coldness of the earth condenses tlie air in tlie same man-
ner that a pitolier containing ice-water does in warm wbatlier. By this
metiioil air 18 also supplied to the rools of plants, which is equally inrport*
ant. No farmer shoiilil delay a single season to commence tltis most iitt-
portniit brancli of agricultural economy.
, To Free Hakns and Oi;t>iioube8 from Mites and tVERViiA.—Letthe
irails and rafters, above and below, of such granaries be covered completely
Witb quicklime, slacked iu water, in which woriuwoud, hyuop, and dux
■■%' ■ ■ ,;■'>;■ '. " ^ «•■ ' ■■■•
■!•. \
MMn MM pMW#a W# PVMMPM wMHi H Mwvfv Iw9 tfMWVI|^MW9 OT MHR
•«i«<r%»I AM^ ^twtMfA, Tito iMtoP tfMM •MSw«<M m«««M Ik *»<nttm*U»§ mt
IIm4 Ml If MfBI***** rtk« aM telr la Uim <4 Mum «••
f tm0 ilk« 4>L mmmf^Uwn at mUk
Mt««. lkM«a*a«, Im*« taitflk %
§u« at Milk 1-0 IM §#•« iltras m«wi «fc« allMf ««i«t«^ mfmtH^lf |m iIM
■ Wit I »t Miif . J<HMt MM Jwif m m 99m0m m W m|«'| «k'«« »•««« •
•I mhtim itmim. aikI 'iMAni** M la • f H «f «ai«« T1k« •»• kaviMg
tiifi.! iK«A k« ia».t. •n4 afiMWA^tlt Miife«4 i in* aHatia «!••
NUiU««M«< •*4 ttm a wfa l laatlf « » »w 4 1m* (
fof lt» !• I^MM i ^ l» IM failMwl Ml
"^ "^ C l^rv« mmmiiIm pr««l<t<Mlf Im i^<r<
lnl« •••«« gTMM , nr tl U lMpfM«i
till iiU Im«« h*f Til* t^r •«•!
I *> %Jlgjf * (M *t** himm, •mi tl
rMipUi)r IM l«r«M<l ii«il lh« n«||
V«f««aMM> ^«» I
l*MM whteil P**P'
tnf , If Im t^ t^Kf , I
la liM mitHmt. ihmf ■•«•!
Mftil sftaf Ihcf h«fa
4rTiill r<M«an«l Ui l<ih«irf|MiiV||yVt«tl^ nOMMi^
4a^. if llM «*«lh«f b« winW^ nQi Nfl«tl4iH|r u1*« In In* %ht»m utr Inmt
••Mil* Miflfcu . «« if Um tfM»lli«« Im ilMHf aiMl «nl4. U to Im«Im M fM il
InmIIm ri>««Ml with sarliNc, or ut kump th««a wlKaijr wllltln (*««• lliw
•im«l.l Im k«p« l« emry atflkl, Ull IM MtmiMic «tM to (HmIJ^MmI.
a 4ra«glii «f wami «at«v s M w M k« gi*«M iImm ^rwvWMMlr im iImIv
riaff Im iIm taM If iIm ii«I»I<m <iI a wtlklKc «•<>« Wi-imim haH «ii.1 ^iMfwl^
•li»«M Im lotmmntt^ •llh warm w«l«r. aaMl r«btM«l gMMlf vUk llt« ImikI.
Ov If lli« Ivala mrm mwn. IImiv •hn«lil Im ••mIi«<I In wann water twk^ • 4ajr |
•n'l •Uh«r Im •lr«M«il vlih mtli iitniraMiil. >n wmIm4 Willi sfMrlto aiwl wal«r.
Wbmi any smIi compUlala vstoi. IIm mlili h«4 Ual Im flv«n l« iIm |rfga.
Ta ^v*nl niwt fruMi •«!. king tiMir own nMlll. aa amiM <a4 %kmm an afi« M
■a^^ *^ ***** f'^'MM^r «>«l» •»««§ MMMI ifciHi, wbMl wli yrova tf|
Ing U
nib tiM iMis fr«<|iimiU]r with strasf
latwu fMsaojr.
T«i Am o» CAtna^^TlMf* «t
ita
VIIIIIIM
•■if""'
lice u( the sun and
water 4 parti, urine
Iniit tlie full action
n tlie liquid ami al-
■l>ri'.'i<l out "to ii'^y.
up tlie pruportiouH,
>t separate, both in
iiiK from allowing
llor8t>8 Injthuirplay
)iie tlio ciil/ in con-
tmbs antl cliickent ;
t.' In tiie arntnira-.
and plenty uf room
Vo 80 Rpoonfuls of
til all tttgether, and
a rent g r ou n d f r p n i
oooening the eartli
ir in the same mart-
wbather. By this
i is equally iiirport-
once this most im-
Wbbti la.— Let the
covered completely
l> i'y**up, and DUX
lliniiia.ww WW |}>
To CwLTiVATit Tonxcco.— To raise tobacco, select a sheltered sUtiation,
wherv^ the young plants cau receive the full force of the sun ; burn over the
surface of the ground early in spring (new land is be*t), rake it well, antl
sow the seeils ; have a dry, mellow, ricli soil, and after a sliower, when the
plants have gotlonvos the n\r.o of a quarter-dollar, transplaut as you would
cabbage plantr 8^ feet apart, and weed out t-arfsfully afterwards. Uri-ak
off the suckerr from the foot-stalkM, as they appear ; aUo the tops of the
plants wben t ley are well advamcd.— say, about three feet high.-oxw'pt
those designed for seed, which should be tlie largest and best plants. The
rliwness of tobacco is known by sin^ll duiky spots appearing on the leaves.
The plants should then be cut near the roots, on the morning of a day of
sunshine, and should lie singly to wither. When sufficiently vHthered,
gather them carefully together, and hang them up under cover to cure and
prepare for market. . .
Fbbtimzer rOR Tobacco.— Adil 40 lbs. of the best Peruvian guano to
each 100 lbs. of the superphospliato made by the above receipt, and you
will have one of the most powerfTil fertilizers for tolmeco that can be made.
If you do not have Peruvian gtiano, use iiislead 80 lbs. of hen manure to
each 100 lbs. of superphosphjiie. ' ~ ~~ ~
StiBBTitDTB FOB BA,BW-iiANURB.--Dis»olve a bnshcl of salt in water,
enough to slack 6 or 6 bushels of lime. The best rule for prejmring the
compost heap is, 1 bushel of this lime to I load of swamp-muck, intimately
mixed; though three bushels to 6 loads makes a very good manure. ^ In
laying up the heap, let the layer of muck and lime be tlsin, so that dccom-
po»iti<vn may be more rapid and complete. When lime cannot be g(»t, use
unleached a»he8.'»"8 or 4 bushels to a cord of nimik. In a month or six
weeks, overhaul and work over the heap, when it will be ready for use.
Sprinkle the salt water on th6liine as tire heap goes tip.
kMMMMk a
•MM
«m4 iM«« •Ite'f a^iM MM
>'•■' #^. |A#
i4|M»iMi
■i Ml Mb
•If Ul MSi»
if U l>«p)l M W
m. mnn \hmit
Nit lh« N«||
m f tMtf sm^
MfMilMlr
!*««• %hm
i 4 lM <yMi|.
lljr l<* lK«4v
iimI fmUKtmtz
It ih« ImimI
m\rm • 4a]r j
mmA waM*.
s mn ^0
I(IiIIm4|
a bMrtk <Mi ••«Ti
, IB«kl<ig lJk« «<MMb«« fu«f . ai iJm «i»d r^ ifc«
ittka
(^
niiB*
to iIb : smI bi lh« tcrnHnattMi nt lh« fowrtli wmk tlw fttti
BMaWf m| iIm <N«;«4itiiM, ur milk inuisurfl. will Im <c<f«|>l«M. Xl (his Umm
f
*
M
*
'
1/
V;
•
■■V,'
1
•
«
I.
•'
'tJ
**
%
*
«
\
-
•
-
'
*
n
wjoaam Aim OAiovimkt.
the upper line of the iharp edgei of the two oentiml inciton hat hemn to
weftr, the oiMoua portion Of the tooth Appearing where the enamel is abrad-
ed; this increaaea, and, in the courae of two months, the next teeth will
begin to aiiow aigns of wearing, and in about three montlia the next in
f UBoession ; till in the course of four months or a little more, the whole set
ibowthe effects of nae, but the four central teeth by far the moat decidedly
At tliia time, independently of their wearing down by attrition, the two
central teeth begiii to diminiah in aize; at firat thia ia not very perceptible
but in the courae of a few niontha, the change will be Very palpable Thia
diminutipu la the reault of a procesa of absorption, which goea on with in-
creaaed rapidity as the new teetli in their nutrient celia beneath, become
more and more developed ; the worn surface of tiie teeth in queation asaumes
* triangular form, with an oblique inclination inwnrda, the osseous portion
appearing as a distinct central mark. At the age of about eiglit liiuntha tlie
■lOHtT MOITTHS,
diminution and wearing down of tjie two cettf ral inclaora ia rery decided ;
md before tlie close of tli^ twelvemontli, the nWt ineiaor on each aide will
•how tlie aame appearance, and the four, inatead of being cloae together,
g^KYBW MONTHS.
"v
f ■
^x^'^xf-:^
FAK1IKK8 AHD OABDBIIKBS.
u
liM began to
uniel it abrad-
ext teeth will
« the next in
the whole set
will bo Mpersted from each other, eipeeiallj at their bate : at the eloM of
Ufti«n monthi, the namber of teeth thus diminiahed bj abaorption, worn by
WimwH XOHtHt.
OM, and separated from each other, will extend to siz ; and at the dote of
'eighteen months the whole eight will appear u: littlc(, worn radimenti.
KIOHTaBn XOHtHV.
Daring these changes the ox experiences more and more difficulty in crop*
ping his herbage, and from this cause, and the action going on connected
with the formative process of tlie permanent teeth, in their capsules or cells,
the animal is subject tp iiuiny disorder!, and is Uuble to become ont of con-
dition, especially in pasture grounds where the herbage is not abundant
and\succulent.
Still these rtidiments of teeth remain for some months, their decrease
cohtinjaing, first more especially in the two central teeth; till, at the con»
mencement of the second year, the two central permanent teeth shoot up.
it
\
T WO r mxa a-
TP^
V 14
VAttOBS AKD OASDimCBS.
;#*'.
Mid piwb oat jthe mere nliea of tlioir pradoceuon. During thli proe«M I
tiie extramUy, or •ItvoIw nargin of th« J|f itself, ii growing •ndwiden!
ing, to M to affcrd room for tlie jeTelopminR of tlie rent of ttie teetli yet in
tlieir capiuleii ; snd tlie increase of botli teetti and jaw goes on in according
harmony. It is hot -until toward* tlie close of tlie second year that tlie
next incisor on each side takei the pUce of its temporary predecessor ; nor
undl the close of the third that the next iH rotation succeed. The com
milk-teetb, however, are now mere rudiments, and they give place at the
r01TKTHTS4%
dose <rf the fourth, or beginning of the fifth year, to their successors • in
all changes some allowince must be made for the vigor or the weakiiesa
of the animal ; but such is the aiverage routine. ^^
The Ust teeth obtained are smaller than tiie re8t,aind can scarcely be said
to be fully grown until a few months have elapsed. The whole set is com-
plete, but while the outer teeth have been growing, the two Central per.
M-"
naneht teeth first, and then the next, have been bearing, and show the
marks of attrition ; which at the age of six years, will have extended to
the whole set The teeth bec6me flattened at the top, with a dark centiil
m a rk^ ^ hn i inde d by a bn e of bon e , and this by th e laye r of euameL M yet
r lucceiton ; in
r the we«kiies8
rv^tWV"' *'
m:'^- t
.-Si..." J--- .' .■.■•.. . ..' J .4*.". .r',,W'»'. :•. , .:j-,-.i'#.«»l Aikmi
jpri^y^w
^ "%-
WAtaUmti AND GABUVKBR*.
2ft
SIXTH YKAR^
tlie four nit^^&;1betli nre tlie largest ; lint, again, by slow degrees, •
clianire talflfeflF'iMp^ ami the process of absorption and wearing down goes
iwo cehtral teeth show tltis, tlien the next on each side, till,
on. I'irst,
tBKTK TBAB. / ' i '
at the age of ten the four middle teeth are imnller than the outermost two
on each side, which, nevertheless, are greatly worn. Tlie animal has
turned the grand clintactertc, and the teeth continue more and. more to
show the ravages of age ; but, as among other domestic animals, and the
human s|>ecies, not invariably to the same extent, the process being slower
or quicker according to ctrcunistances. At sixteen the ox is old, but tliere
are many instances in which itlie cow will give milk to the age of eighteen
or twenty ; and rare cases are ou record in which the cow has given milk,
and suckled a calf, at thie later date, even io her thirty-first or thirty-second
year;
With respect to the grinders, or molar teeth, they cannot be conveniently
examined in the living animal ; nor, even were they accessible, could a very
certain conclusion be deduced from them..
The calf is born with one or two milk grinders on each side, above and
below; but by the fifteenth or twentieth day, the number is increased to
three. . ^ ■ . • ^-■■■■.■■.■-'■■'. --i_
A fourth molar, permanent, appears in the sixth oreig)ith month after
i>irth; a fifth molar, permanent, mthe twentieth or twenty-second month
after birth ; and a sixth molar, in about the fiftieth or fifty-second month.
The first milk molar is shed about the time whenghe fiftif molar appears,
and the second and third, at intervals of tenor twc^e months.
Cattms,— 'Under this head is included the ox tribe. The first point to be
ascertained in examiriing an Ox is its purity of breed, and this mav be ar^
rived at from several indications. In" a pure breed, the color of the bald
skin on the nose and round tlie eyes is always definite/and without spots.
When horns exist they should be small, tapering, and sharp pointed, longor
short, according to the breed, and of s white color througiiout in some
breeds, and tipped with black in others. The second point to be ascer-
tained, is th^ fora» q( the carcass. It is found that the nearer the section of
^
E%-Sl.
96
rARME^ AKD, iQABDEMRBS.
ngitufllnalljr, vertical transtreraelr rertloAi;
thecarcaHof ft fat ox, taken loiii
and horizontally, amiroauliei to tl.^ ,.„^.« „. „ p-.^-cwKmin, ma Kreaier
^^mtantity of flesh wfll it vhffy williin the iAme ineHSUfemeiit: todotlifs it
aliouKl possess the following configiiration :—Tlie back slioUld be straight
from the top of tlie shoulder to the tail.\'l;^lie tail should fall periteuditMi-
larly from the line of the bavkt The buttocks and twist should he well
filled out. The brisket should project tp a lino dropped from the middle of
the neck. Tlie belly should he straight longitudinally, round laterally, and
filled at the flanks. The ribs should he (round, projecting horizontHllyl and
at riglit angles to the back. The hocks should be wide and flat; and' the
i-umpfroiu the tail to the hocks should be w.ell filled. Tlie loin bones
should be long, broad, flat, and well filled ; but the space between theiiocks
r *nd the short ribs should be ratlier short and well arched over, with a
thickness of lieefltetween flie hocks. A long hollow from the hocks to the
short ribs indicates a weak constitution, and an indiffet-ent thriver. From
the loin to tlie shoulder-blade should be nearly of one breadth, ai)d from
thence it should taper a little to the point of the shoulder. The neck-vein
should be well filled forward, to complete the line from the neck to the
brisket. The covering on the shoulder-blade should be as full out as the
buttocks. The middle ribs should be well filled, tox-omplete the line from
the shoulders to the buttocks along the projection' of the outside of the
nhs ; these constitute the principal points that are essential to a fint ox. The
first of the points in judging of a fean tw, is the nature of the bone. A
round, thick bone indicates botli a slow feeder and an inferior description of
flesh. A flat bone, when seen on a side view, and narrow when viewed
either from beiiind or before the animal, indicates the opposite properties of '
a round bone. The whole bones in the carcass should bear a small propor-
tion in bulk and weight to the flesli, the bones being only required as a sup-
port to the flesh. The texture of the bone should be small grained and
hard. The bones of the head should be fine and clean, and only covered
with skin and muscle, and not with lumps of fat and flesh, which always
give a heavy-headed, dull appearance to an ox. The fore-arm and hock
should be clean and full of muscle, to endure travelling. Large joints indi-
cate tiid feeders. The neck should be small from the middle to the head
A full, clear, and prominent eye, is a nice indication of good breeding and
an excellent index of many properties in the ox. A dull heavy eye unmis-
takeably mdicates a slow feeder, A rolling eye, showing much white is
expressive of a restless, capricious disposition, which is incompatible with
quiet feeding. A cheerful clear eye accompanies good health ; a dull one
indicates the probable existence of some internal lingering disease- the
dullness of eye, however, arising from internal disease is of a totally differ-
ent character from a natural or constitutional phlegmatic dullness The
next point to be ascertained is the stote of the skin. A thick firm skin which
IS generally covered with a thick-set, hard, short hair, always feels hard to
the^touch, and indicates a bad feeder. A thin, meagre, papery skin, covered
with thm silky hair is mdicative of weakness St constitution, though of irood
feeding proj^rties. A perfect skin is thick and loose, floating, as it were
on a layer of soft fat, yielding to the. least pressure, and siiringing back to
the finger, like a piece of soft, thick chamois leather ; it is also covered with
w-™'^r''V"^f *""ri The othei^gt-eatest points are, that the head should
i«„ T L'"!^ "** on the neck, as if dtasily carried by the animal. The face
long from the eyes to the point oflhe nose. The skull broad across the
eyes, contracted a little above them|but tapering considetably below them
to the nose. T'le rtiuzzle fine and small ; the nostrils capacious ; the ears
large, shghtly erect, and^transparen^ the neck short and light. Adroop of
SJIfn.- ™'^T***P,°' the shoulder to the head indicates weaknesr of
constitution. The legs below the knees should be rat^^f short
ir Jn"?^l *"'^,«'^»n ™*de. The tail rather thick than other^ sj
and provided with a large tuft of long hair. The poaitim of the ^*A is
important: that ^part called the s^^ rib , or th egld mid£ rib.
4-
,^ . »^^ cm^»!^;ii^'r
WAXMMMB AMD OABDENBR8.>
27
should be well eorered. The dlTiiion between the horns called the closing,
shonld be chanwterized bv « thiuk layer of fnt, a thick flniik, and a full
neck bend. The last points are the shoulder joint and shoulder, and if
these parts are well corered, the animal may he considered matured. When
the frame of a short horn ox is scrutinized, it will be found to pretent a
Straight level back from behind the horns to the top of the tail, full but-
: tocks, and a projecting brisket. There is also the level loin across the
hook-bones, the level top of the shoulder across the ox, and perpendicular
lines down the hind and fore legs on both sides ; these constituting the
squai« forms when the ox is viewed before and behind- Tliere are also
paralleflin^s from the sides of tlie sboulders, along the outmost points of
the rib's, td the sides of the hind quarters ; and these lines are connected «t
their ends by others of shorter and equal Icngtii, across the end of the
rump and the top of the shoulder; thus constituting the rectangular form
of the ox wben viewed from above down upon the back. It may be pretty
accurately asserted, that tite carcass of a lull-fed, symmetrical, short-horn
ox, included witliin the rectangle, is in length double its depth, and in depth
equal to its breadth. .
Core JIor Horn Ail or Hollow Horn.— This disorder usually attacks
cattle in the spring, after a severe winter ; likewise tliose timt are in poor
flesh, or those that have been overworked and exposed to severe storms, or
reduced by other diseases, are pre-disposed to take it. Symptoms — eyes
dull, discharging yellow matter, dizziness, loss of appetite, shaking of the
head, bloody urine, coldness of tiie horns, stupidity, and great debility.
C'urf.-^Split the tail up two or three iiiclies, take one quarter pound of
black pepper, and a handful of fine isalt. and bind on the tail. This is A
sure cure.
To Extract Ranciditt ^ROM Butter.— Take a small quantity, that "is
wanted for immediate use. For a pound of tlie butter dissolve a couple of
teaspoonfuls of saleratus in a quart of boiling water, put in the butter, mix
it well with tire saleratus water, and let it remain till cold, then take it off
carefully, and work a teaspoonful of snlt into [t. Butter treated in this-
manner answers very well to use in cooking. ^
Etb Water for Horses and CATTLE.^-Alcohol, 1 tablespoonful; ex-
tract of lead, 1 teaspoonful; rain water, ^ pint. ■
Curb for Foot Ro;r in Sheep.— Take two pounds of blue vitriol ; three-
fourths of a pound of verdigris; one pint of spirits of turpentine; four,
quarts of chamber lye; simmer well together, take all the siieep, pare the
foot so as to be sure to get all the infection outi^^flfen stand ilieni iii this so
as to have it cover the feet. Repeat this two or three times, and a cure will
be effected!
ToImprovb thb Wool of Sheep, bt Smearing. — Immediately after
the sheep are shorn, soak the roots of the wool that remains. all over with
oil, or butter, and brimstone; and, three or four days afterwards, wash tirem
with salt and water. The wool of next season Will not be much finer, but
the quantity will be in greater abundance. It may be depeifded upon, that
the slieep will not he troubled with the scab or vermin that year. Salt
water is a safe and effectual remedy against maggots. .
To Increase the Flow of Milk in Cows.— ^ive yourcows three times
a day, water slightly warm, slightly salted, in wiiich bran has been stirred
at the rate of 1 qt. to 2 gals, of vrater. You will find if you have not tried
this daily practice, that the cow will give 26 per cent, more milk, and she
will become so much attached to tlie diet that she will refuse to drink clear
water unless very thirsty, but this mess she will drink at almost any tinie,
and ksk for more. The amount of this drink necessary is an ordinary
water-pail full each time, morning, noon, and night. Avoid giving cows
^flops," as they are no more fit for the animal than the liuraan.
' To Keep Egos Several Months.— It is a good plan to buy eggs for
y'"'|y«» e when ch ea p, and preserve them in the following manner r Mix
balf *:(iMit of unslaked litne with the same quantity, of salt, a couple of gal*
J^'
--_*^'
-\
/
(■
VARIIIM AMD OABDXMKBa.
/
Ions of water. The water shotild be turned on lioltlng hot When cold,
put in the eggs, which aliould be perfectly freth, and care should he taken
not to crack any of them-^if cracked, they will spoil directly. The eggs
should bo entirely coveretl with tlie lime-water, and kept in a stone pot, and
tlie pot set in a ettol piHce. If tlie above directions are strictly attended to^
the eggs will keep good five lUbntJts. The lime water sliould flot be so
strong as to eat tlie sliell, and all thit eggs should be perfectly (iresh when
put in, as one bad one will spoil the WHole. \-
Thoblbt's Condimbntal Food.^ — Tiie following is a formula to make 1
ton of the f(H)d ; Take of Indian meal 900 lbs., locust beans flnely ground
600 lbs., best linseed cuke 800 llx., powdered turmeric and sulphur of each
, 40 Ihs., salt|ietre 20 lbs., licorice 27 lbs,, ginger 8 lbs., anise-seed 4 lbs., cor-
iander ahd gention.nf eacii 10 lbs., creana of tartar 2 lbs., carbonate of soda
and levigated antiniony each ft llM.y4uuaiiionsalt 80 lbs., Peruvian bark 4
lbs., /fenugreek 22 lbs., mix tliohiughly. ~~ "-^ — "'^~"--'— —--—__
To Pbbsbbvb Hbrbs.— All kinds of herbs should bis gathered on a dry
day, jujit before, or while in blossom. Tie them In bundles, and suspend
-_^em in a dry, airy place, with tlie blossoms downwards. When perfectly
art, wrap tlie medicinal ones in paper, and keep them from the air. Pick
off the leaves of tliose which are id be used in cooking, pound and sift them
fine, and keep the powder in bottles, corked up tight.
MocH BfjTTBR FROM tiTTLB MiLK.-^Tnke 4 o^^pulverized alum, 1 ox.
pulverized gum-arabic, 60 grs. oC^pepsine; place It in a bottle for use as re-
quired. A leaspooiif ul of this mixture added to 1 pt. of new milk will, upon
Churning, make 1 lb. of butter. Agents are selling this secret for #264
To Makb Salt ButTsa Fbesh.— When butter lias too much saltlin it
put to each pound of it a quart of , fresh milk, and chum it an hour ;1 then
• treat it like fresh butter, workip" •" »»■«» •••m-i ".—»!»--• —»» » \«»^.i_
white sugar worked in, Improves .„ „„.„ .„ „„ ^^„„ ,„ ^.«„.,„u».
ten Halt may be taken out of a small quantity of fresh butter, by working
it over, in clean fresh water, chaiiging tlie wAfftr a number of times. T
.Ghupjhwq.— In churning ilMrtter, if smalt granules of butter ap^ar
which do not " gather," throwf in a lump of butter and it will form a^u-
cleus and the butter wiir" come." V
A MoDB or Pbeparino ANl> pRESERyiiro l^mrrBB.— After the cream\is
placed in the churn, pour by small poriipnriA'Irtime, agitating the whil
sufficient lime-water to destroy^tlie additW „Chum until the butter is se
*[.*• i' » *'.i'"o* collect in lumps; poui- off the butter-milk and chu...,
till It is all collected, More butter will be/ obtained and it will keep much
longer. - . '^. . *^
* J o P«PTBot Fbdit-tbebs FBOM Attaom OF M\ob, bto.— Tar, 1 n»rt I
tallow, 8 parts; mix. Apply hot to the bark of the tree with a paintbrush!
/Shkep Dipping Composition.^ Water, 1 gal.; bWine,8 ounces: cay-
cHfie pepper, 2 ounces. Mix ; make what quantity yota require, using these
proportions. Pip your sheep and lahibs in tlie composition, and it wiU
make short work of the vermin. 1 ' ,
^A*5 **'«™OD of Pmntino COBN.-Com soaked. i^ tar-water im then
-It iTi^T^' will yield more, be of a better color, ^nd ripen sooner, and
will not be disturbed by birds or worms. \
To Pbbsbbvb T4iiBBR.^It"is eaid that if one pound of sulphurTd add U
mixed with forty pounds of water, timber immersed th^ein wilf not rot.
and that the underground portion of poste will hut for mahy more years for
-^1 '^°i??^ HsiaBS.— Select the shoots just as the Howersform and show
color, but before they expand ; suspend them in an airy situatioii. nnder
cover, not exposed to^the sun. " /«»»"««, uuucr
-o J^,i?™**f M O^'ojjsr-P"" '"1* *«ter on the seed, let it remain 2 or 8
■econds, and they will immediately sprout, and come up much earlier.
«i>HmT/?[.*M **"* **u °^*^'i^''^^.'''»r" '"y ^gft^gf » making his first e».
perimeni in ilie culture of Wackberr^es, let me give Idm a word of advice
■?^^
.4 ,r. ^^i
WAnmUB AND QABDBNtBS.
99
to wit, that he try mulching instc«d of hoelns the planti. If, honerer, he
hM A Urge lot, of them, Mt in rows go that • liorte ciillivAtor can bo iiied
between them," it may be best to cultivate and lioe. But for small patcliei
I think mulching is hotter for keeping <lown the weeds and keeping tlio soil
cool aiid loose round tlie plants. I used to try hoeing, but the rows were
very near together so I could not use a cultivntor, and I found in a short
[.time I had gotten hold of a bad Job. Wherever I cut a root with my lioe
tliere a shoot would spring up, and very soon I had tliree plants where there
was room but for one. Becoming disgusted with this metliod of culture I ,
took up my plants and decided to mulch instead of hoeing. Old liayor
■traw coftSybut little, will keep down weeds and promote the growth of the
plants. Let those who have been In the habit of hoeing give mulching a
trial.
To DtfBH LiifB Without a Kilh.— Make a prramidal pile of large lime*
-atones, with an arched furnace near the ground for putting in the fuel, leav«
Ing a narrow vent or funnel at the top,; now cover the whole pile witli eartlt^-^
or turf, in tlie way that charcoal heaps are covered, and put in the Are. The
beat will be more completely diffused through the pilt« if the aperture in.
the top is partially closed. Produces a suiwriur articje of lime.
CcB< roB Scab OB Itch IN Sbbbp. — Take sulphur, two ounces; pow«
dered sanaf ras, one ounce; honey suffloient to make into a paste. Dose, a
tablespoonfttl every niorning. Use, at tlie same time, a wasn made of one
{[ill pyroligneous acid, and one quart of water, mixed. Apply with a sponge.
f> few applications do not rempve the difficulty take half-pint fir balsam,
and one ounce sulphur, wen mixed, and anoint the sores daily. A single
■he^lp infected is sufficient to infect a whole flock.
How TO FoBM SpBiiraa. — "the finest springs can be made by boring;
which is performed by forcing an iron rod into tlie earth by its own weight,
turning it round, and forcing it up and down by a spring-pole contrivance.
The water will sometiines spout up several feet above tlie surface. Iron
pipes are put down in the hole afterthe water is found. Depressed situa-
tions, having a southern exposure, with rising ground towards the north,
are the best situations in tlie United States or the Canadas to find water.
CcBB roB llfAWOB' IN Gactlb,— ^SCake a wash of four ounces pyrolig-
neous acid and bn^ pint of water. Apply 4aily. At the same time, take
two ounces powdered sassafras/a handful powdered charcoal, and ond
ounce of sulphur. Mix well together, and divide into six parts ; one to be
given in the feed night and morning. As the mange is infectious, the cattle
troubled with it should be removed from the rest of the herd. -
Food Fob Sinoino Bibds. — Blanched sweet almonds, pulverized, f lb. ;
pea meal> 1 lb. ; saffron, 8 grs. ; yolks of two hard boiled reggs. Reduce
aU to a powder by rubbing through asieve. Place the mixture in afry*
ing pan over a fire, and add 2 oz. butter, and 2 oz. honey. Slightly cook for
a few minutes, stirring well, then set off to co<^,,and .preserve in a closely
corked bottle.
Whbk Obaik Shouu> SB Cot. — A most importaiit question fop the far>
nier. Careful observation and some little experience, during twenty years
residence in a great wheat-growing country, have convinced the writer that
fully ten per cent, is saved on tti^ crop to th% farmer to cut his wheat before
the grain is fully ripei. Our rale is to commence •cutting as soon as the
earliest part of the crop has passed from the milkf into the dougli^^tate.
There is no occasion to let it lay to cure when cut while the straw is ItiU
partially green. Bind it up as fast as cut, and set tho bundles in stocksN^
".Dutch fashion ;" set in this way, the most unripe grain will ^ciire and per-
fect itself.
CoMPOsiTifOK FOB DBiriNO OUT Bats, ETC.'— Keep ou hand a quantity
of Qliloride of lime. The whole secret consists in scattering it dry all
ayonnd their hAuntB and into their holes, and they will leave at once, or a
liberal decoction of coal tar placed in the entrance of their holes will do as
welL- : . ■ . ; :, . .
X
^^j^^^st^-
■ ' ■' V- ■■•'^'■.■- •'■ t .', / , ■' .■ • " -A ■ • ■
.■'""-. ■•'.,■ : ,, >•■ ' ,;
Co«» iroB Chouo in Cattu.— Tiike powdered atilMe^ li«ir ♦--.««„«#..i
Mjt, ohe t»bleip«or.f.,l ; Iu,t water, one K«llon * ' " '"*' comtuoa
ro DlSSOLTI LaBO* llOlf B8 FOB MaNUBB WITHOUT GxPBBM — T.V- —
oU\ flour barrel, mid put into the bottom a Uyer ofliBrdworJI l.T/ !°^
iBverof b«„e.on thl top of the «l.e.. .n/.dd in'otirerw^^
fl llnir the ipRce between the bones with them ; then «d 1 Boner.nfi * "''
•HernBtely. flnUhing oil with a thick l,yer of '..C Wheryourbi "f?!
Jlled pour on water (urine i. better), lult .uffloient to keepuS wSt I u?
do not on my accoijnt tuffer it to leiicti one drop ; for that would hi* l?ti
leeching vour dungheap. In tlie couru of time t hey wi I hr«r l„.i - ^*
Sft nr" down .otliat you can crumble them Sh yiur'fllier m«n
•ufflciently lof tehed, dump them out of tlie barri-l on a I ean ? .I'rv i "
•nd pulverixe and crumble them up till tlioy are comnlJ p?^ - 1 i^ '"''"j
into one homo«,neou. ma., with tCe loam7.o that Rn &,5v 'ir.'!! n^
•nd distributed when required. You mav relv nnnn i» ♦? . ^ "•"•lied
le.veit.„mark,and,hoJgrdre.uIU™hJ„e^l^r S *' *"" "•"""» *"*
■upefpliosphate of lime, you can reduce vour bon«. «♦« . « . * "P '^J®
powder by .imply using'tLe \^r^U^l IS^S^i^ei^^rXr^^^^^^
bones ;mrx them together. TI.e bones will. oJirbegrto^'Lt ami f.™^^^^
and^continue so for some time'; they will tlien cool off Tm. Lni ♦■ ™*'"*'
ceed tqf chop down and pulverize and Work tl?^ ma « J" ' '. *''"." P~-
begin to reheat a,.<l fermilu anJlol dol^ a^S, • ."J 1 vri^u^ ' '!•''"
workipg it over till the contents are brought She DroneJ^^a^nf «"**'""*
when you will have a fertilizer of astonisT. ing p^wer^T i. o^t i v'lT*''
two since a statement appeared in tlie " Poiinrrv n„!;.i ?, ^ ■. y®"' °*
Jmenjsof aMr. HrtskeirSVmantr^^prpai^'i^^^^^
found it even superior to superphosphBte of EroT *"'~*' **'**
» JlS-lXflslfowirilXtm^ "»- *•»« R-
earih which It coir* T^fforSPprecTse ;.lmlT^^
cortilstingof 26 per cent, of fibrin, tliTi'st S!?Lfp^ .n^ M^fV"" *''°°**'
■ in lar in coiUoVition to those of terreSal i^?- i! f ! i?'- ^«"«»*'-«
theifefore. th^ Ldies of the fishes wHlTtnerrivfiti.^i*''*'"""^ "««"*••
bodies and blood of animals iSlbS^l^fd^i/^ *^i* *f"i1 7*^ •• *'••
mopla. Hence 400 lbs 7fi«hro^SncoS^^ "*"• *»' ••»-
may be applied with the greatesninirfo^rn*."' ^^ *° *''« »«'^- !»
•tc in the drill, and broaZ^sTirtJetass""™' ^"""P''' ^'^'^^•^f.
fngwithdry loami nSsdv ..1^12^^^
l>one.. yhale^irj; ih"^i?o"»n;g l^enTmr ig ■'P''"'P'''^-1I*''
"■^v
mil to the belly,
tunc^; oomiuon
y^KMBBS AUD OABDBITBM.
mtwfl wltlinbiorhenteiirtlMi lid applied Rt tlie end of the month. Iiripnra
whHle-oil, at tlw riite nf: 40 KiiHniis por acrv, hai prcxiiicud a crop of 2ai tona
of tumins per aero ; imMlo on the iHine ioil, aixl duriuR the aanie at^aaon it
took 40 buihelM of bono-diut to produce only 22 ton* per acre '
SpraariioaiiiATB m Twkntt roiia HouKa— Any farmer who has Kot
•n apnaratui foritearning food for cattto can niiiku auperphosphate hi oufck
•tyle by admitting «teani from the boiler Into tlie barrel contalninir the water
acid, and ground bonei. Tlie heat thus generated quickona tlio di.iolution
of the bones n a wonderful manner; and, If the mwvn is proiierlv con-
ducted it will not take over twenty four hours in, any case. It is indisoen-
■able that the barrel be tightly covered to retain the steam
Th^ TonitRosjt.— To cultivate the tuberose, that most beautiful of
all plants, put tlie bulbs iri>tx incltpots, three in each, and use a mixture of
equal parts turfy loam, pcAt, and leaf mould, and place in the pit. Give very
mtle water at first, and as they commence to grow freely iocreaae it and
keep nea^ the glass. When they begin to push up their llower-spikes Uiev
will of necessity reouire to be niacod where they will have aufflcieiit space
for the proper developmenl of^tlie tall spikes, ^riiese will come into blooni
SJT'i^iT**! f ?T^*'i' i"''^" *'i*^' r.'" ™il»''^» temperature ranging from
60« to70«,the atter being preferable. If wanted to bloom earlier, the
'^Mir ? *** P'^^*' «■» a warm pit, and on a hot-bod, the temperatui^e of
which is about 76 degrees, to start them into growth more auicklv
Abhanoino Fix)WER Bbdb.-A few simple rules in tlie arrangement of
flower bedH may matonally enhance the effect produced. AmonglI.eso are •
(1.) Avoid placing rose-coloreil next to scarlet, orange or violet (2 ) Do
not place orange next to yellow, or blue next to violet . (8,) Wliite rislieves
any color, but do not place it next to the yellow. (4.) Orange goes well with
toge'tli" ^ '''"'*'*• ^^-^ ^"* color and purple Vlway! 7o good
_ CoLORiKO »OB Cin{E»B.~The coloring for cheese is, or at least should
be. 8|Mini»h annatto ; but as soon as cloring became general in this country.
a color of an adulterated kind was exposed for sale in almost every slJJ
The weight of a guinea and a half of real Spanish annatto is sufflcien for
•.« 'fT ?,l''/'^:iV'""'j« ^*^'K'«t- " * considerable part of the cream of /hi
nights' milk be taken for butter, more coloring will Le requisite. Tl^ feane?
the cheese is the more coloring it requires. Tlie manner of using ann«t?,J
is to tie up in a linen rag tiie quantfty deemed sufficient, and putit into S
pt. of warm water over night. This infusion is put inf. the tub of milk ^
the morning with the rennet infusion ; dipping the rag into the miU^ and
J2;?S:^K£&?' thehandaslonga.«n?coIorrun.';JJ:'i;2
seed unground ; let it remain till it gets cold ; then empty the wZle ?nto a
cask containing 44 gallons of cold water, and let it rLain for ftty dght
hours. At the end of that Ume, it will be reduced into a thin Sy ifke
arrowroot Spread out ^ ton straw, and sprinkle it over rlgul "rlV wUIU^^
Sl"J*.2'r*'*'T'*^ '■■"'*' ''';*'"'''^' The stick will eat it up »J clean and
keen a^fat on it, quantity for quantity, as they would do on hay. '
♦.« »hwf ■J"?'' TI!'' **o^" «R MiLtER^Dr. Waterman .ays: "I took
"il^;/ *"*/'?''*' Z'^*'*"'* *'"'« »"''««^ tlielr attention in the night) or
^S' Ztjtni -^'" on the top^ the Lives, and filled them about J aff"
fuHH^rfsweetened vinegar. The next morning I had about 60 millers cauX-
4je "e^nd ftightl caught 60 more ; the third night being cold I did not get
rS^7?° 'y""!?^^ ™' ^*"*'' Q"^?T'^^ ofMawprk OKA Farm— Providft
tffjf"**l!L^ of br*«*t swamp mould or lOam from the woods? withiJeasI
reach *f your stable, N^nd place a layer of this one foot thick under
each horw, with Utter «b ^, on the 4 of the ioi^m or mould, Removl
'■^ '■"'>!
'""^Hl
$i
■$i$M
;iat AND OAftpUflU.
'fis
• the dfop|4iig* o' til* unlnali •r«ry imj, bat let the loMm renmin for tw«
w«ekt ; tliAii remove it, mixing it with tlie other mmmnt, «ti<l r«plAC'e with
freili mouliL' By thitaimnle iqeana, any farmer cun iloiihle not odIv til* ,
quantity hut alio the quality of liii manure, and never feel hlmteli on*
'' penny the poorer by the tMuhle or eiitenae Incurred, while the ferdliilnf
value of th* ingrcdieotii absbrbad and lavcd by (It* loam can voaru*!/ b*
*itimaied.
Jnsial) Quincv, Jun., haa been very •ocoeiaful In keeping cattle In slnblea
,' the year tliruugli, Hn<l fvudinir tiicm by meani of ■oilinu. Tlie ainuiint of
manure th^i mnde liaa enabled him to improve the fertility of a poor (arm
-of 100 acrea, »o that in twenty yeara the hay crop had inureaaed froS^'io
to 800 tona. The t-attle are kvpt in a well-arranged atahle, and are left out
in the yard an hour or two morning and aft«rno«in ; but they generally ap-
£ear glad to return to tlieir quartera. By thia proceaa, one acr*' enablea
Im toaapport thre* or four cowa. They are fed on graaa, green oata, uorn
_^fudd(?rt barley, etc., which are aown at interval* through (he apring and
•unimer montha, to be cut a* reauired ; but he reroarka tliat hia nuMt val-i'
uahlecrop la hia manure crop. Kach cow prodiicea Syi conia uV aolid; tttdi
8 corda of liquid manure, or 6| conia in all. Five to eight milea frcM-V
Boaton, audi miinure ia worth Ave to eiglit dollars a cord. iVom IliQBF,'--
e«timaie, lie haa come to the concluaion that a cow's manure may 1)e in*^ '
as VHluahie aa her milk. . . ■ -"
Houm-UADU rouuRKTTi.^Fcw fertilizers are waated with the pcodlgal.
Uv of extravagnnce wliicli attenda the uae of night soil, while, the exerciae
of a little care aiui attention ia all that ia required to aeuure one of the moat
|>owerful fertilizera in exiatence. Night aoil contains phoauhale ^f lim*^
which is eascntinl to the growth of animals' bonea, and which hi not su|»>
plied from the atmosphere like carl>onic acid, and ammonia^ In order to
receive the droppings in a mnnagealilesnd inofteiisive statu, the vault should
be provided witli a larg0, tight box made of matched plank, placed to slide
on acantling, »o that it can be drawn out by attaching a lior«e, whenever re-
quired. Provide plenty of <iry, Itlack loam from the wooda or swamps ;
refuse chafcoal, dry peat, or alluvial deposits answer first-rate. Keep (hem'
dry, in barrels or biixes on the spot, under cover ; spread a thick layer on
(he bottom of the receiring box, and at intervals of a few days throw in a
liberal supply of these abaorbents on the accumulating depoait. If a few
liandfula of plaater are thrown in occaaionally, k will suppress unpleasant
otiors and increase tlie value of the manure. The emptying of slops and
dish water in the box ahould be atrictly prohibited. When the box la filled
Jou can remove it, and convert it into poudrette. For tliia purpose it miiat
e worked over with an additional quantity of muck, or other abaorlient,
in such proportions that it will form, with what barlteen previously added,
- about three-quarters of the entire compound, ffhe working should lie done
under ashed, amf the whole be kept perfectly! dry. It should be shoveled
over and mixed several times at intervals, andl finally screene<l, and made
•s uniform throughout as poaaible ; the finer it l^^piHlverixed, and the drier it
is kept, the better. ^
^Packiho Fbuit* fob Lojco DiBTAwcEa.-^Take a boic of the proper size,
•oft paper, and sweet bran. Place a layer of bran on the bottom, tben each
bunch of grapes is held by the hand over a sheet cif the paper; the f«mr
corners of the naper are brought up tn the stalk and nicely secured; then
laid on its side in thi box, and so on until the first layer is flnislied. Then
dust on a layer of bran, giving the box a gentle shake aa you proceed.
Bcgin,the second layer as the first, and so on until the whole is full. The
bhMim of the fruit is thus preserved as fresh, at the end of a journey of
600 miles, us if they were newly talcen from tlie tree. Never fails to pre-
serve grapes, iieauhes, apricots, and other fruit.
ToRkwewOld 0RCHABD8.--Early in tlie spring, plough the antJrm
orchard, and enrich the whole soil with a good dressing, of coiiipost of ma-
nure, swamp-muck, and lime ;scr8p€f off the old bark with a deck-semper,
^.!.
■^■■^^
'V^l
FABllBBt AND OARDBNKBS. 89
or • ihiirp ho* : appir IikI' » biuliol of lima, and th« Mine of gronnd oh*r>
vo«i muixl oAvli tr««. Then apply <lilutu(l •«>(! loMp, oritrooK '"ap luila.oii
th« trunk! Miitl liniha, m higli ■■ m iiiiiii van r«iich. Wli«n th» tr«!«>« «r« in
full hloom, throw ovvr them a gmMl pniportion of flu« tlakad lim«, and
Tou will r«Mp nbuiidiint fruits from your liihora.
To Dmthot Catbhi'ilI'AM' Kuo».-^at«rpllUrt'«gg«in apple orohnrdt,
wlilir'h duriiiK the montli of April form tniMll rings on the liut vvur's •IiimHi,
f iHfUld l>e vut off »nd burned, every one of whioli, If left, will form • Urge
n t'l h ■*"* ■'rip nil the leiivi's on the branch whivh hohU it.
;ji.-iMUiMiMO Orohakus.— Apple orulinrds, on ho»vy tolli or wet sub-
imN£,\re often liiiured In growth and in croim. Draining by running
dit^^iei Willi tlU midwMy l>etw«>(>n the rows, will <lo tiioin niucli good. As
th% <4>eration must out off miiny of the sim^ll root*, 1 1 should lie performed
III spring b«fore the buds open; if left till the trees arc in leaf, it will inur*
or les4 ciiec'k their growth.
Eailt I'oTAToae.— Potatoes may be planted as soon as the frost Is not
of the ground, and will not be injured u the white frost does come after
they are up. We make a gain of At least one week in the early ganlvn
potattws, by starling thcfii in the end of a hot-bed, setting them out in rows
in open ground after they are furnished with grvvn lenv^, In one oitse a
white frost <;ut the tops af ivrwardH, but there were enough left for the plants
to grow and give a good cron. They might be protetjlcd by newspapers
when frost is threatened. Tlie out pieces were placed in contact in tha not-
bed, and buried an inoh or two in depth.
Two horses may be made to draw unequal portions of a load, by divid-
ing tha bar attaiJied to the carriage in such a manner tliat tlie weaker
horse liftay draw, upon the longer end of it.
Fo<yr„OiNTMKNT (foV all domestic aniinals).— Equal parts of tar, lard and
resin, melted together.
Asnas raoM 801L BT EtpoNTANaous CoiiBusTiON.— Make ^our mound
SI ft^et long- by lO^ feet whie. To Are, use 7'<2 bushels of^lime. First
a layer o^ ury so<ls or iwrings on which a quantitv of lime is spread,
mixing sods with it ; then a covering of eiglit inches of sods, on which tlie
otiier half of the lime is spread, and uovereil a foot thick, the height of the
mound baing about a yarcl. In twenty-four hours it will take'tlre. Tlia
lime should be fresh from the kiln. It is better to suffer it to ignite itself .
than to effect it by the operation of water. Wlien tlie Are is fairly kindled,
fresh soils must tie applied ; but get a gtiod'body of nslu's in the first place.
I think it may be fairly sup(M>scd that tli^ lime adds full its worth to the
quality of the aahos, and, when limestone can be got, I would advise the
burning a small quantity in the mounds, which would .be a great improve-
ment to tlie ashes, and would' help to keep the Are in.
RsMKDT worn Odrculio in Fsuit Tri^kb. — Sawdust saturated in coal oil
and placed at the roots of the tree, will be a sure preventive ; or, clear a circle
around the tree from all rubbish ; All up a^ little holes and smooth off the
gii>und for a distance of at least 8 feet each way from the tree, then place
chips or small pieces of wooil on the ground within the circle ; the curculio
wilitake refiige in large numliers below the chijis, and you can pass around
in the ninrnings aiid kill them off.
Mb. Collrt's KcD Saltb, TO ci7rb the Rot ik SBCkp.— Mix 4 oz. of
thebest honey, 2 ox. of burnt alum retiuced to piiwder, and i a pound of Ar-
menian bole, with as much train or A»li oil aswill convert these ingre<Iients
into the consistence of a salve. The honey must Arst be gradually dis>
solTeJ^ywIien the Armenian bole must be stirred in; afterwards the alum
and tni»«iV-aTP-t<H'* ««'''^<1-
Thbmjbbat Secrkts for Trapfino Foxes and other Qamb.— Musk-
rat muax and skunk mu«k mixed. Can be procured at the druggists, or
from fhe animals themselves. To be spread on the >>ait of arnr trap. This
receint has l>aen sold as high as t75. Another, coatiiitf tf)0,./oi' Bii'iiifc, ^rc. —
UusIaKed lime, i lb.; sal-ammoniac, 8 oz., or muriate of ammonia, 8oz.
■ • 2*;-
'mi
■\ >.-
rARMRBl ANO OARDKHKM.
i \
r ■ '
Mix, «n4 pulTcHir. Kttrp in iioovsnNi *«sa«l « few iliijri antll « tliortiugh
•ilinixtiirv Cuke* pine*. Npriiikl«i un lli« ball, or on tli« Kruuiid uruuiid th«
lr»n. K»>i>p In «i <;orkffil Ih»iiI«.
To KKKr VKOiiTAHiJia thhouon tnh Wirthb.— HottruUnt v«nUlilM
•rti |)r«<M*rv«ii liwit In « ixmM, tliiKiy pl«f««j that li ilmnp. Turnl|M, frlih pu<
Ui<N*t, an<i aimil«r v«>K«<Ul>l<>t, ■lioulil li« pmi«!l«<l fruin tlitt Mir Mini fntat bv
bving liiirM up itt aAml, atui In very anvitrtt uoi<l wuatlivr «'i)vvrv<i ovur with
• llnt'ii cloth. It la aalil thai tlia ifiiit of vhan-oMi, *prlnklf<| owr |Mitalo«a
will kvvp thvni from ■proiitlHK. I havv alio hfanl It aaUl, that (.'anilhia
poUtiwa may l»« kept a nunihar of niontha, If tr«'aliNl In tli« foUowlnff mnn-
tivrt Tak« tlioM that am larKv, an<l iwrfot-tly fr«>v from <li>«'ay— pack llutni
In boiva of dry aantl, and set th« lioxva in a placu vxpoa«d to thu iiitluvuc«
- of iinoke anil InaM-ttiialblo to froat.
A CNRAr Mmthou <ir I'liKaBRviNO Cuouhkkii PLANTa wuom rnu Runtx
Flt or lUift.—ttrvak olT tho italki of onions whiuli hav« U-sn wt out in tii«
•prinK. and stick d«iwn Ave or six of th«m ln«ach ttlll of cuciunlwrs, and tti«
biiK will Inimtfdlatfty l«av« them. It would l>« wull, after a few (lays, to
renew them ; but one application has frequently been found to b« complelt*
ly effectual.
(iRArriNG Wax.— Fire parts of reslfi ; one part of U-eswax ; one pari of
taHow. Melt these In a skillet, tin cnn or any meliil vessel ; the skillet
hein|{ preferable, as it can l>« hali<lled iM'tter, and the wmx keeps warm
lonKer In It. Melt these over tlie llru and mix tonether well. When the
■cions »r« set—sAy as many as twenty or thirty, or at few as are wished —
liave the mixture ready and apply it warm, with a small wootien puddle.
8e« that every part is covered and tlie air uompletcly excluded. It requires
no bandage.
To I'HKVKifT Dkcat or Fa*m IiiriJUfRNTi.—Wlien not in use hare
them sheltertMl from the son, wind, ruin,, and snow. By this means, sleiitlt*,
wiiKons, carts, plou((li><, threshing nmchines, harn>ws, and the like, Woidil
last twice as long as they wouhl if left In the open air, swelling from moist'
ure one week, and shrinking the next from the influence of the sun and
wind.
To OtRANSii WooL.-rMake a hot bath composed of water 4 parts, urine
limrt, enter the wool, teaslni; ami o|)enlng It nut to admit tlie hill Rcthm
Of the liquid; after 20 minutes' Immersion, remove fnun the liquid ami,al-
low It to drain, then rise it In clean running Wa^er, and spreiid out ^o d^y.
The liquid is good for subsequent operations, only keep up tlie proportiou,
and use no soap.
LivK Htock.— Different kinds of Bt<K3k should be kept separate, both in
the fields and yards. Heavy Iomhcs are always occurring from alhiwing
horses, cows, sheep, pigs and fowls to run In one yard. Horses injtheirplay
will kick or scare cows, and a cow near her time may lose tho ciiU in con- '
sequence ; cows will hook sheep ; pigs will kill and eat lambs and chickens ;
and small stock are tHMlden on by the heaviest animals.' In the arntnge-.
nient of the vards for winter this should be thought of, and plenty of roooi
given each kind of st<Mrk by itself. .
To Mark SiiKEr wixiioiit Ikjii»*to tub Wool. — To 80 spoonfuls of
linseed oil, add 2 oz. of litharge, 1 oz. of lampblatsk; boil all together, and
mark the sheep therewith. \
Underoround Drainino and SuBfloiL pLOWiNOvDrovent ground from
ever becoming too wet or too dry. The draining and tcHisening the earth
admits tiie air; the coldness of the eartlicondenses theair in the same man-
ner that a pitoher containing ice-water does In warm weather. By this
method air is also supplied to tlic roots of plants, which is equally intport-
ant. No farmer should delay a single season to commence this most im-
portant branch of agricultural economy.
To FhEB BaKW8 AND OUTHOU9E8 FROM MlTEB AND WeKVILH.— TjCt tlw
grails and rafters, alxtve and Itelow, of sntili granaries be covered completely
with quicklime, slacked in water, in which wormwood, hyssop, and nux
\
^%..
-cd vunipletcly
•op, and DUX
lAHMKHS AND OAnnBNKRS.
85
im ■tin sikI ruin. To |»rv|>iif« it for »•*>, iprfml • Uv«p of drjr
ok (til* l»liM!k«?r it J« tho Iwitlwrl on your l»«rn ll«ior, •ml iliiiiip on
« of your fowl nmnur« ; Wat It Into « fln« powil«-r witli tlio liwk
iii«i; ihlidoM*. »ilil liunl woo.l mIu'« mitl plH»tflr of I'Hrl*. ao tlint
un<l •hall li« conipoM'tl of tli« following proportlona : drlfd murk, '
vnmtaft •h'mM ^ pf*»lott«lj bolUd. Apply thU coinp.»iltlon m hot m po»
'"'Him«r TioKi-May b««lMtroy«d wllh tlio tlffloctlon of lob«ll» mmJ, mad*
" *lumm MAiiR OifAWo or IlKuqiTAi.i.un KicBM-nwcM^fiAVt all your fowl
iWiinwrw from .un an.! ruin. To prvpurn U '"'"••. 'P"!*'* • I^^Vo'"^
■wKnip niuol
It th« wliolo
of your tp«<'
the i;om|M»und •hall li« conii-,.-,.. ,, ■ .-..„ ,.. , • ^ .^ '
4 ItuaheU; fowl tnnnurt-, a liualwU j mIim, I bualu-l ; plmUT, U hualitMa.
Mix tliopoutflily. nod apuTo no Ulior: for, in tliia nwticr, tin* fUtowgrtfHaB
cxiMMuU-d will l»« w«ll piitd for. A lUll« b«for« i.l«ntln(t, nioUti«n the heap
with wi»u«r. or lwt«»«r ■till, with urln« { cover wmII ovt>r with old mAti, «nd
let it ll« «ill w«nto<l for uae. Apply it to the li«»n«, «orn, or potntoei. »t
th^TnU'ofn luMiiif Hi to ■ MM ; and mix with tlw iM>il iwfof© dropping tli«
•«>cd ThU will lie found the lumt •ulmtltute for Bttimo over Inyenteil, mid
nmy lie depended on for brinKinK «reftt cropa of turulpi, corn, |M»t»toei,
'^ TwKMTT DoixAim' WoHTii or MANimB ro* Ajuiont NaiJWO— W yott
Iia»e»ny dead uniniai,— tay, for inntmice. the body of m lionie,— <Io not Buf-
fer It to poll utiS the Htmoaphero by dmwiiig It i»w«^ tothe^wooda or *ny
otiier out of the wi»y plnce, but remove it a abort diatance only from your<\
nremiiica, Hiul put down four or five loada of muck or aoda, plate t|io car-
niM tluroon, and aprinkle It over with quiik lime, and cover over im
mediately with aiwla or mould aufflrient to make, with wliat had be^n pre-
vioualy added, 20 good wiinonloiida; and you will hav9 within twelve
niiintha a pile of manure worth »20 for any cron you chooae to put it
upon. U»e a pro|»ortionate qunntity of mould for amallcr animala, but
never leaa than twenty K<><*<l wafon-loada for a b«>rae ; and, if any dtiga
maidfeat too great a regard for the enclosed carcasa, ahoot them on the
To CiiLTiVATit TonACco.— To raiao tobacco, aelect a aheltered altuation,
where tlie young plHnta can receive tlie full Umie of the aim ; burn over the
iurface of the ground early in apring (new land la be»t), rake it well, and
low the aeeda ; have a dry, mellow, rich soil, and after a aliower, when the
plants have g<»t len vea the aize of a qiiarter-dolhir, tranaplaiit aa you would
caldinge plantr a| feet apart, ami weed out cargfidly aflerwunla. Hrenk
off the aiickerr from the foot-atiilkn, aa they appear ; alao tho tops of the
plantawhen t ley are well advanced,— arty, about three feet higli,— oxc^'pt
those deaigne.l for aced, which ahould be the largest and beat planta. The
ripeneaa of tobacco is known by int/tll duSky spots appearing on the leaves.
The planta should then be cut near the roots, on the morning of a day of
■unshine, and should lie singly to wither, Wlien siiHlciently vTithered.
gatlier them carefully togetlier, and hang them up under cover to cure and
prepare for market.
Fbrtikizer kor Tobacco.— Add 40 lbs. of the best Peruvian guano to
each 100 lbs. of the 8U|»orplio»phato made by the above receipt, rtntl you
will have one of the most jwiwerfTd fertilizers for tobacco that (!an be maile.
If you do not have Peruvian fcuano, use instead 80 lbs. of I(en manure to
each 100 lbs. of superphosphAtc. '
StJBHTitDTB for BA.R>r-iiANtJRB.— Dissolve R buslvcl of lalt In water,
enough to slack 6 or 6 bushels of lime. Tlie best rule for prenaring tlie
compost heap is, 1 bushel of this lime to I load of swamp-muck. Intimately
milted ; though three bushels to 6 loads makes a very good manure. In
laying up the heap, let the layer of muck and lime be tisin, so that decom-
positiivn may be more rapid and complete. Wiien lime cimnot he got, use
tinl e ach e d a »he8> ^- 8 or 41>u 8l iol8 to a cord of nnmk . — I n a month or six
weeks, overhaul and work over the heap, when it will be ready for use.
Sprinkle the salt water on the Ihne as the lieap goes tip.
' "^i-^^l
■ ^^ 1
•
. ' ■ ;.. ■ .. . i
. . .»■•
86
fARMBRS AND 0ARPBNER8.
•
TABLE OF AVOIRDUPOIS POUNDS IN A BUSHEL,
A$pre»0ibedbif Statute in the several States named.
COUMOpmn.
Barley....*.,..:.
Beans
Blue Oraas Seed
Buckwheat
Castor Beaiii
C/'IpTerSeed..
Dried Apples
Dried Peaches
Flaxseed
Hair........ ......
Hemp Seed........
Indian Com.......
Indian Com in ear
Indian Corn Meal.,
Mineral Coal*....,.
Oats .,
Onions..............
Peas
Potatoes
Bye..
Bye M«»l.. .........
Saltf.
Timothy Seed.......
Wheat....
Wheat Brail........
• In Kentucky, 80 lbs. of bituntinous coal or 70 lbs of cAnn«i «n«i ™„i, . .. i. ."
t In Pennsylvania, H Ibe. coarse, 70 lbs. itrOund or ffi? nt ««« .^1 '"^® } bushel,
and n J llinols, 00 lb.! common or W IbTl^.feffi'nakf r bSshel "*" "^* * '*""*»*• '
tin Maine, M lbs. of ruU bagaturiUps or beets maki fbiuhk^
Weather Proonostics for Farmers and OTHRna Po...<>« j '
po» ti»n in society HreM hy mmiy^BiT^tcesZo^^^^ I" r^7
i...litati.ms of the weather in the various apSJi o?tC .t^ "?
n««p here, vegetation, Ac. Theraost reliabKSSnfofL »;/''* **"
afforded by the formation and position of the c"Swil.»L"^* ''*'".?'*
Uj;ery great; when their forms are 8ma,4Sr defined ^^.J^LTi^
indicate rain. When they become lower aJtLSrfo.iii'Th'^*'*^'/?^^
form, and spread into lonir dark streaki. tl«..,Vr!?* ^ *^"? "'®"' C">*J'''ke
nearordistfntapproach'SwIIS^htS'^^tj^SeJtdtSfr.^
greater or less abundance and permanence Se fmp» K ■T'" *''*"'
a dense structure, are fonned iilthe lower atmosXrptn,.^ *''""t P™'^".'
resting on the earth or water Tl.« aS\ a '"f«"«f •"•'^aOe commonly
y.n,^«stic oFX'i^alKi.aS^f'S'^S^ "
Wane cbuds appear to ariiio fr..m *i.o ' ^"',''™'v - "•"'«*"ve of- calmness.
rAVMBRa AlTD OABDBNBRS.
87
■treftki like the grain of politlied vffmi. They precede wind and rain.
Tliey ore almost alwajra seen in the interval of Btornis. Sender ulouda are
usually fonned by ourl^ clouds collapsing as it were, and passing into
small roundish massesV in which the thread-like texture of the curl is
no longer discernible. These clouds are very frequent, in summer, and at-
tendant on warm and dry weather. They are occasionally seen in the in-
tervals of showers, and in winter. The train cloud is formed in tite inter-
val between the first appearance of the fleecy pile cloud, and the Com-
mencement of rain, while tite lower atmosphere is yet too dry ; also during
the approach of thunder-storms. The iu<1istinct ftppearance of it is chiefly
in the longer or shorter intervals of showers of rain, snow, or hail. Nimbus
clouds are attended by, or productive of heayy showers, accompanied by
lightning or storm. The nimbus gc;,nerally spreads a sudden and almost
impenetralde ghxim over the liorizoii, in the direction from which the storm
approaches. Although it is one of the least beautiful of the clouds, it is
frequently superl^ly de(,'orated with its attendant^ the rainbow, which can
oiily be seen in perfection wlien backed by the widely extended gloom of
the storm cloyd. The nimbus 1s kitown to be formed of two sheets of
clomls, in different electrical states^ and hence it is so commonly atten<1ed
with thunder and lightning. Clouds in any of , the preceding forms may
increase BO as to completely obscure the sky, and at times put on an, ap-
pearance of density, which to the inexperienced Observer, indicates the
speedy cimimencenient of rain. But before rain falls, the clouds are gener-
ally seen to undergo a change. These appearances, when the rain hap-
Cens over our hea<l«!, are but imperfectly seen. We can then only observe,
efore the arrival of the lower or denser clouds, or through their inter-
stices, that there exists at a greater altitude, ja thin light veil, br at least a
turbid haziness. When this has considerably increased, We see the lower
clouds spread themselves till they unite at all points, and form a uniform
sheet. The rain then jt'ommences and the lower clouds arriving from the
windwi)rd, move under tills sheet, and are successively lost in it. When
the latter ceases to arrive, or when the sheet breaks, every one's experience
teaches him to expect an abatement or cessation of rain. As the masses of
chiud« are always blende<l, and their arrangement destroyed before rain
comes oij, so thfi re-appearance of these is the signal for its cessation. The
thin sheets of t'oud, which pass over during & wet day, receive from the
humidntmosphere A supply proportionate to their consumption, while the
latter prevents their increase in bulk. Hence it will soinetimes rain for a
long time without any apparent alteration in the stflite of tJie clouds.
TA««un appearing whitish or ill-deflned: and setting in the midst of a
haze, betokens rain. A moniing sun rising surrounded by a bright and
lurid sky, is an indication of rain, because, rising in the east, it shines, di-
rectly on the rain falling in the west, and tiiereby foretells approaching wet
weather witii this humid wind. Btit the sun setting in the ft|jidst of a
bright light is a symptom of fine weather, because when the sun sinks in*<
the w^st, its rays fall on the rain in the east, whence the storm is depart-
ing. If , also, the sun's rays appear like horn,<i— if shorn of his rays, or if
he goes down into abank of clouds in the horizon, inclement weather is to
be expected.
: TA« moon is another well-known indicator of the weatlier. If it looks
pale and dim. we may expect rain ; if red, wind ; and -if of its natural
color, with a,, clear sky, fair weather. Generally speaking, if the moon is
rainy throughout, it will clear at the change, and the rain will probably
return in a few days subsequentljh, If fair throughout, vrith rain at the
change, the fair weather will 'probably return on the fourth or fifth (H^y»
Tht wind exerts the uliief influence over the atmospheric condition which
produces rain. Thus, if the winds blow from, in8|ead of to a hilly country,
the clouds will be earried elsewhere, and be precipitated in lower regions
at a distance. But if the low-lying regions be warm, the clouds will be
tadiatedi aiid their particles in a refilled state^ will be carried onward by
:^
"^
88
FABMEBS AND OABDENEBS.
IV
the wind, till they come over a cold high-lying coimtrjr, where they will'
drop in heavy Bhowera^ • The direction of the wind must eridenlly effect
the state of the weather; i/ ft come to u» after blowing over a hjrge sur-
face of land, it will not be overcharged with moisture, and tliere will be
dry weather; wliereas, if the wind come from the ocean, it will bring tlie
Tapors of the ocean with it, and of course, frequently moist weatlieX Cold
and warm weather, too, depend much upon tlie direction of tlie wintK, As
it blows from the cold regions of tlie north, or the warm and sunny disW'ts
of the south, most persons are sensible of the changes then produced, Ind
will expect cold or warm, dry or wet weather, as tlie wind veers round to
any of these points. But beyond tliese general laws, specutations on the
chance falling of rain are exceedingly hazardous, in consequence of Jtlie
variability of the winds, and the conditions of the atmosphere at poiiitslfar
beyond our knowledge. In aU countries, however, particular wimls are
noted for being accompanied either by wet or dry weather; thus, itire
south and south-east winds bring much moisture, while those from jthe
„ north and north-east are cold, dry and penetrating. Not only does ithis
arise from the immense surface of ocean over wliiuh these winds sWcep
south of tlie equator, but from these southerly winds being of a hiiiifr
temperature, whereby they hold a greater quantity of vapor in siit|ien-''
sioii or solution, the condensation of which must be proportionately greitter
on airiving in this cohler cUmate^ Accordingly it lias been observed tlmt
tlie wind will turn from the north to the south quietly, ami wtthput rain -^
but on returning from the south to the horth, will Idow hard, and briiii(
much niin^ Again, if it begin to rain from tlie soutli, with a high wind for
two or three hours, and tlie wind falls, but the rain continues, it is likely
fo rain for tweive hours or more, and does usually rain until a strong
north wind clears the air. Foi- the same reason, winds from the west and
south-west are considered to bring with them wet weatWr.
Tim sentont M at present existing, afford indications of what their fol-
lowers will probably be.' Thus, a moist autumn with a mild winter, is
geneirallv followed l»y a cohl and dry spring, which greatly retards vegeta-
tion, If the summer be reijparkably rainy, it is probable that tlie eiisiihig
winter will be severe ; for the great evaporation will have carried off too ' |
much heat from the earth. Wet summers are generally attended with an
unusualquantity of seeds on the white-thorn and dog rose bushes; lienc-e
th(^^unnsual (ruitfulness of these shrubs betokens a severe winter; tlie
caiise being the moisture of the earth, and the consequent coldness by
evaporation. When it rains plentifully in May, it will rain but little in
Septemlier, iind the reverse. When the wind is south-west during the
•nmmer or autumn, and the temperature of the air unusually cold for the
seasim, both to the feeling and the thermometer, with a low barometer
much rain may 1i«||xpected. A rainy winter predicts a cold spring and
therefore an unprmluctiveyear. The March winds causing great evaiH)-
ration of moisture from wet soil, chill it so much that it is in a bad state frir
▼egetation, and^the crops must suffer accordingly. If, thecefore, much or
frequentrain falls in winter, the abovementioheil bad fonseqiie^'es wilt
follow ; whereaV, if the winter had been dry, the injurious process of ext
cessiveevaporat^on in the following spring would not be un%gonWby th^
■oil. When ther^e^has lieeri no storm before or after the \'emal equinox
the ensuing summer is generally dry. When a storm happens fPom an'
easterly point on the I9th, 2Qth or Zlttpf March, the succeeding su/nmer is
pnerally^dry. When a storm jtriseAn the 26tli, 26tli, or 27th «r March
(and not Wfore), in any point, the succeeding summer is generhlly drv
If there be a storm at south-west, or west^outh-west, on the Mh 20th *
2Ist,or22n«^pf March, the succeeding summer Is generally wet '
The atinHal creation affords many indications of the forthcoming
weather. The low flight of swallows is a sign of approaching raio. The
cause of tliw is. that they pursue flies, which delight in warm air: and
tbese flies ea«aping from the excess of moisture above descend nearest to
wAxmzna and oaboemxbs.
39
,j)e inrfacej^f tlie eiirth.and are t1i«re pnnqed by /liete btrd«. The «p*
f p««ranfe ofcpiiiea and other birds of passage early in autumn announces .
a very severe winter, for it is a sign tliat winter lias already begun in the
northern countries. Duflii. geese, and other water-fowl, before the ap-
proach of rain, may be seen to throw water with their bills over their backs,
and dive frequently, the cause of which is, that although so much in the
water they do not like being Wetted to the skin; to avoid which, when
warnedby the peculiar sensation foretelling rain, they close their plumage
together, by throwing a sudden weight of water upon tlieir bodies, in tlie
direction of tlie growth of their feathers. Cattle, before the approach of
rain, may be seen stretching out their necks, and snuffing in the air with
distended nostrils, which doubtless is occasioned by the odors of pliints
being more powerful than usual when the air is saturated with an exccHS
ofmoisture^ Dogs closely confined in a room, tiecome drowsy and stupid
before rain ; the same is observed of cats in a less degree ; horses neigh'
niucii ; donkeys bray ; cattle lovir ; the fallow-deer becomes restless ; and
many otlier animals from the uneasineW they feel, owing to the altered
condition, prognosticate the a))proach of rain. Insects being very sensible
of every change in the state of tiie atmospltere, are pood weather guides ;
lience, iHine weather may be predicted when many spider's webs are seen in
the open air ; also when bees are found far beyond their hives. On tlie
c<»iitr^ry, when spidei*8 remain luddeM, and bees do not range abroad as
usual, rain may be expected.
ManjiplanU andJloicei'$ are excellefit indicators of atigospheric cliangesv^
The opening and shutting of some flowers dejiehd not-«o much on the ac-
tion of light as on the state of the atmosphere, and hence their opening
ikhd shutting betoken change. Tlie Qommoii duckweed or siitcli-wort may
be considered as a natural barometer ; for if the small upright flowers are
closed, it isa certainsimi of rain. During dry weather they expand freely,
aiid are regulaVly opeiKlroin nine in the morning till noon. After rain tliey
becoinependeiit, but in the.coursc of a few days they again rise. The
purple sandwort is another indicator of tlip weatlier; its beautiful piiik
flqiirers expand only during the sunshine, ami close at the approach of rain.
The pimpernel has been justly named "the poor man's weather glass."
Wiiep its small brilliant red flowers are widely extended in the morning, a
fine day may be expected ; on the contrary, it is a certain sign of rain
when the delicate petals of the flowers are closed. If tli6 Siberian sow-
thistle shuts at night, the ensuing day will be fine, and if it opens, the,,
weather will be cloudy and rainy- When the African marigold remaina
closed after seven o'clock in the morning or evening, rain may be expect-
ed. The stalks of the trefoil swell and grow inore uprigiit previous to' rain,
-and tli6 speedwell, so universal a favorite in every hedgerow, closes lt«
blue corolla before fain conies on, opening again when it ceases.
Natural phenomena serve in a Variety of ways to foretell the weatlien
Thus, when mountain ranges or distant objects appear nearer to us than
usual, when sounds are heard more clearly from a distance, when the dust
blows in eddies on the ground, rain may be expected. ' .
Personal aenmtiona jiMt as weather predictors, to a certain extent. In
certain habits of body, pain in th^iend, ttiothache, irritability of temper, ,
pains in old sores 'which have healed, achingof the limbs, shooting of the
corns, and excessiA-e nervousness, are all signs of approaching wet weather*
Headache, drowsiness, and general lassitude, fj|;equeutly precede thunder-
storms. V. ,
Domettic phenomena prognosticate the weather in Tarioua way9. The
continued dampness of .the balustrades betokens heavy rain ; the damp-
ness of salt in the salt-cellars affords the saftie indication ^ the cracking of
f Amiture, and the creaking of the boards of the floor and tl^e stairs also,
H^oretell rain. The fire burning i^iH is generally a sign of wet weather, but
whjen it hums brightly dry weather and frost may be expected.
The following wgu/Aer/>rorer&g of various countries, are given for the'
40
VABMBRS AND OAROUrlCBS.
'f
A .
. ' ■ - ■■ '"^ -■■ '4 ■':.■■■.' .' '
pilrpote of fimilbf^ing th6 TMioiu theories to tlie tnlnd and k»»l»tHna Uw
memorj :~
... .■■■• .Emmsh. ,
A rainbow In the morning is tlie aliepherd't waraing.
A rainbow atniglii'ii tlie ilieplierU'* deljgktr^"
Evening red, and next mornfhg graj' .
Are ceruiu iigiw of a sunny day. .•
. Wheil the glow.worifi lifflits her lamp
Then the air is always uiimp.
If the cock goes crowing to bed, v
Ue'U iurel^y rise with a watery ^ead. '
When you see the gossamer flyinjg . '
Be ye sure the air Js drying. ;--: ^-j^-.^--^-^
" '^ \ : ■'■;
.w^' ■
.:•'. ,. ■„
t
.■■''■'^■'''
,
Wlien black snails cross o'er ydttr path,
Tlien a cloud much moisture hatli.
■ When the peacock loudly bawls -
Soon tliere^U be both rain and squalls.
Whgn ducks are driving thro' the bum
That night the 'weather takes a turn.
' If th^oon shows like a silver shield
Be not afraid toreap your ftdid ;
But if she rises.haloed roimd
Soon siiall we tread o^ deluged .-ground.
When rooks fly sportfing high in air
.It shows that windy komu are neUr.
A cold May and a wmdy
M^kerafatbiimau/a^ndy, "
■;:.■;'"' : :. -■ .:':-S, ' ■' Fasiroa. ' ^ >
Wlien It thunders in fifarch. we may cry alas I ' |
A dry year never beggars the master. ' '
January andPebruary do fill or eoipty the granaiy. | "
-'7^^^;:^:^'^''^^^'^ April; and a d.7 M^ p«.
To St Valentine the spring is neighbour.
At St. MarUit's, winter is in bis wjiy.
--^ . -' v^ .- --V— '^:' ;• Itauak.
trth under watCT, bread under snow.
.When the cock drJiflcs in summer, it will
rain-a litfle after.
'. '/
STOCK OWNEESVFAERIEES', AND IIVEEY
HoR8B8,-^HE» Mai^o^nt^ Diseases, Remedies, &c., Sto.'
Tot HoRtiB.— Tlte^rorRe is n5w one of the most universally distributed
ftntmala, and everywhere he is recognized ajs the most useful amongRt the
quadruiied serv^ants of man, yielding intelligence to the dog aloue and per-
haps notto hini; for in those, countries— some portions of Arabia for in-
stance— m wlHch he is admitted to the full and unrestricted companionship
of man, shaWng his food with the family of his master, and, like them, a
dweller in Jhe tent, lus sagacity far surpasses that of oUr stable- reared
horses, howvveratiectionately they ^ay be treated.
I \i ^'f'"' 'W«n«ye'"e"* ftke Hmae.— There is not a ijiore important subject
I *"*LVv? management of the colt from the earliest perio«l, and the preparinir
ly and fitting hmi tor tlie duties he has to perform. The maJ^e is usually aV
I lieat at some |«riod in the spring, varying from the middle of February to
thelatter epd of May. Th^ageof thefoal is reckoned from January ; there-
lore it Is « matter of some consequence nmong racing men, that the mare
should foal early ; for two or three montli's difference in the age of the coft
wiH nia^nally influence the runningTit two years old. . For mares of other
^T^^. * "?™***" of March, April, and May, are the most favorable neri-
ods, Ther^iSi however, a strange difference in the length of the period of
jjregnai^cy ni the mare, more so than in any other domesticated animal. Tiie
cause of this, or the circumstances thai-inflHencc it, have never been satis-
f!.«^-^f*P'*'?n* T»'e*"*r°^ *'•'* ■'^«*«" '•"'^ t^" mares that were
&i^ir 1 "^ ''''L**"ul*y*t °' ***=•» S**'®''' 0''e «f t''**™ f o*>ed a fortnight'
S»i rt l''« •!?'^*? lAoMM; the otherjid not d?op her foal until fonr wefkt
, after riie expiration of tlie eleventh,iftbritli. There was no possibility of a
second impregnation. , kv-"""*'-/ «« » .
'«.„?'V*i;!- **«."."* ^ *'i'^®" ''«"> ""wlcnite work beeituse she is preg-
^t .? '"[ff *"' ''® ?' advantage to her rather than otherwise; and may ;
fc^wK* "?*..*" *''® ?*"."'* ?^''«'' "P«-'te«i partnrition. She should.
however, becareful l y vyantl.ed, that li^r la bour - pains may ndf ce m e ui iuu
aaney i| past, a littl#«.dditlon made tu her food. Any possible symptoiui
4''
I:/
ijwffftw^"
' r'
49
STOCK OWNERS*
iJ,
1 ■ ■ v^ ,
of abortion flhould alao b« watched, for these will now, if erer, occjoi*. Tliey
will {trt>bai)lj- b^ attributable to being overworked or not worlced at all, or,
to being over-f<id or half-starved. It should also be recollected that the
, mare which has once aborted is subject'to a repetition of this accident, aritj
. that all the mares in the {Msture are subject to the sanie misliap,' from u
•trange siwcies of syrnpath>
A daji or two af ter the foal is droppen, providing the Weatlier is dne, it
mny Im turned with its dam into a slieitered pa(hlock, in which there is a
hovel for security from the wind and rain. Hay, corn, antf bran masheii
must be allowed, if it is early in the i^eason, or the grass has s'carcely begun
to shoot. There is nothing so detrimental to the colt as insufficient footl.
It should be regarded as a fundamental principle in breeding, that if the
•growth of the colt at anytime is checked by starvation, beauty, energy,
' and stoutness will rarely he displayed in after-years.
In Ave or six months, acconling to the growth of the foal; the weaning
may take place. The colt should be confined to a stable or other building,
.: until he becomes a little reconciled to the loss of his dam.
The purpose for which tliei'animal is adapted will determine the age when
the process of breaking must conmiencc. Tho/ongli-brcd ones arc taken in
hand in tjie summer after they have attained theirllrst y.ear. Those which
are destined for other entployihcnt will not require tIAe attention of the
breaker till they are three years old. This is a process on which will ma-
terially depend the temper and value of the horse, and the pleasure of the
rider. The foal should be handied'and haltered, and led about by the ser
vant who has the chief care of. him, and whose cqnduct towards him should
always lie kind. . , ,
> 7aM/»^o/'//orsM.— We present a bl^ abstract of the various mode^
Bilopted by Ilarey; in bringing about tlie wonderful' results which hat^e at-
tended his efforts in this directioti., Rarey's theory is founded on the UA-
lowing three fundamental principle?. Firsts that the horse is so constituted
by nature that lie will not offer resistance to any demand made Upon him
. wliicirlie fully comprehends, if made in a way consis^^it with the laws of
his nature. Second, that he has no consciousness of .hi8~litn>iigt1i beyond
his experience, and can be handled according to our will wMliout force.
Third, that we can, in compliance with the laws of his natiire iy which he
examines all things new to him, take any object; however frigi|^f ul, arouUd,
over, or on him, that does not itmict pain, without^causing hirilto fear.
To dnoe a hortts thtU is veri/ wild and hat any viciout habils.— Take up one
fore-foot 9iid bend his knee till his hoof is bottom upwards, and nearly
touching the body ; tlien *lip a lji>op over his knee, and up until it come^
above the pastern-joint, to keep it up, behig careful to draw th^ loop togetliA
. .er^betWefli the hoof and pusterii-joint, with a second strap of some kind to
»reven,t the loop from slipping down and coming off. This will leave the
liorse\standing on three leg*; you can now liandle him as you wish, for it is ,
. uttefly impossible for him to kick Jn this position. There is something in
■ this 6|)eration of taking upone foot that conquers a horse qiiicker«nd more
•urely than anything else you can do to him— the chief reasim being, that
' ^.conquering one member you conquer, to a great extent, the whole horse.
When the horses foot is. first t«ed np, he wilt sometimejs become very wild,
and strike with his knee, and try every possible way to get It down, bu» lie
cannot do that, and will soon giy^ up, Thif will conquer htm better than
anytbmg yon could do, and without any possible danger of hurting himself
or the_operator either, foi- you eait tie up his/oot and sit down and l«ok at
hjm till he tires. When you %fid that he is conquered, go to.lUm, let down
Ills foot, rub his leg with your hand, caress him, and let -him rest a little ;
then put It up again. Repeat this a few times, always putting ub the same
foot, and he wilt soon learn to trarel on/tliree legs, so that you can drive him
aoye distance. Aaloon as he gets aflttl^ used to th ig w ay of travelling,
Eut on your liarne8S,and hitch him to A sulky. Ton need not be fearful of
if doing any damage wliile,he has one foot up, for he cannot kick,' neither
-^H^^Bh
:>5'iv
.
* •■
STOCK
oyrMBRSj
*0.
48
ain 1f« ran tut enongti.to do anj harm. If he wqiili to ran, jod c«n let
him liAve tlie Unes and whi|) too, wiUi perfcot mfvty/i for he cnn g(i but a
•low g»>t on three legs, mid will toon be tired «ii(l willing to itop; phljr hold
him enough to guide him in the right direction, and he will ■(Mf|>V tired, >
mid willing to Hop at the word. Thus you will etTeotiially cure ^ph at once
of any further notion of nmning off. Generally Bneiikiiig, lioraeR kick be-
cauie they %re afraid of what is behind tliem, and when they J(ick against
it and it-ilHirls them, they will only kick the iiai'der; and this wilt iiurt
them still more, and cause thoin to renieinber the circumstance much loing r,
and also niakeit still more ditUctik to persuaiie them tu have any confidence
in anything dragging behind tl|icm again. J)ut bx tlie metho«l suggested
above, horses may be harnessed to a rattling sulky^ plow, wagon, or any-
thing else in Us worst shape. The horses may be frightene(l at first but tliey
cannot kicV or do anything to hurt tliem^eives, and wfll soon find that you
do not intend to hurt them«-and then they will not care any fnore aboii^it.
You can then let down the leg and drifie along, gently witliout finy furffler ^
trouble. By this process, a horse. If lie kfck ever so badly, may be taught
"to go gently in iiarness in>a few hours' time. ,
,; To rntd-e a korae lie down: bend his left fore-leg and slip a loop over it, so' . ,
lie cnnnofget it down. Then put a surcingle round his body, and liisten
^oneend of a long strap around tlie qtlier fore-leg, just above tlie lioof^ Place -
the other end under the surcingle, so as to keep the strsn iii the riglit dlrec- .
tion, take a short hold of it with your right hand, ^jtaiid on the left side of 1
tlieliorse, grasp the bit in yourlef( hand, pull steadily on the strap with
jrAur right, and bear against his shoulder till you caiise him to move. As '
soon as he lifts his weight, your pulling will raise the other Toot, and he
will have to come oil his knees. As soon as a. horse recovers from his-
astonishment at being brought to his knees, he begi/ia, to resist, that is, he <
rears upon hi* 'dnd l^gs and bprings about in a manner that is truly «tafm-
ing. At this juncture you must remember that your business is not to set .
Jourfltrength against the horse's strength, but 'merely to follow him abou^ ;
aiding tlie strap just tight enough t<o prevent him from jiuttingout his on
fore-leg. As long aa you keep-close td him and beliind his shouUlers, you
are io little danger, The bridle in the left hand must be used like steering
lin^s ; by pulling to the right or left, as occasion reiiutres, the horse, turning
on his hind legs, may be guided just as ft bopt is steered °by the rudder
lines ; or, pulling Btraight, the horse may^ be fatigued, by being -^ forced to
walk backwards. The strap, parsing through ? the surt'ingle, keeps the
trainer in his right place ; he is not to pull or in any way fatigue hime^lf
more than he «ui help, but, standing upright, simply follow the horse about,
gnidiqg him with the bridle away from the walls when nciedfuU "To' do this
iljell requirei considerable nerve, coolness, patiencei, and at times agility ;• .
for sometimeU the aninutl will make a very stout flglit, and'^even jump sidd-**'
wap with both fore-legs fast. When held and guided properly, few^librses
resist longer than ten minutes. Usually, after a violent struggle of eight
minutes, the aninqial sinks forward on 'his knees, s^weating profusely, with
heaving flanks atad quivering tail. Then is tiie tirive to get him into a com^
;fortableposition:for lying down; if he still resists, ho may be forced by the
bit to walk backwards. Then, too, by pushing ccntly at hit shoulders, olr
by pulling steadily the off'-rein^ you can get him- to fall, jn the one case, oil
the near side, in. the MDtlier, on the off side; but the assistance ren^red
Vfiould be so slight that the horse must not be able to Ipsist it. The horse
will often gif^a^nal sining, when he i» suppoiied to b6 quit^ beaten; at
. length, however, be slides over, aqd lies down, panting an(h exhausted, on
bis side. If be Is full of corn, and* well bred, take advantage of the m6-
meiit to tie up the off fore-leg to the surcingle, as securely as the'otl^er, in a
llip'loop-kuot. Now let the horse recover his wind, and then ehcOurage him
to m a ke a s econ d flight > It will often be mor c T s tubboi'n and fi e rc e than th e
fink Tbe object of tlus tying-up operation is, that he altall thoroughly ex*
:«'i
\
\,.
\ 1
■TOOK OWNERS, AG. /
I
I hiinit without htirting himielf, nnd thiit h« thnll b« co|nTinced that it !• yoti
'^1. wlio, by your tvperior itrenKjih, h»ve,fco|iquelf«d liinu und that yoU are air
ways able to conquer him. y^htin the hOrne II«ii down fc(r i^ie kpcoikI or
J • third time, thoroughly beateii, the time haa arrived for teachiDgH-Xcw more
otjihe praittical parti of liorse-trnining. When you have done nil thUt^rou
deifre to the luhdued horte imonthvd liia cars if flilKCty about the ears ; tr
• hind-legt, if a kicker ; shown him 'a saddle, and all<»wi-d him to imell it, and
tlieh placed it on his bacic ; mounted him yourself, and pulled him all over
— take off ^11 the straps. ^In moving round him for the purpose of gentling '
^ him, walk slowly, always from the head round the* tail, and again to, the
,* * liead; scfap^Hlie sweat off him with a scraper; rub h|m down with a wisp;
smooth the hair of his legs, and dnif the fore «ine, straight out. If h<i has
' ' . fought hard, he will lie like a dead horse, and scarcely stir. Y(^ must now
-. ' again.go over him with a very gentle motion of the hand, and with this •
operation will be completed your first and most important lesson. You may
now mount oh tlie back of an unbrqken colt, and teach him tliat you do nqt
■ . ' liurt him in tl^at attitude; it he Wtere standing upright, he might resist, and
throw you, from fright ; but as he is exiiausted and [^erlcss, he has time
* to find out that you mean him no harm. . You can lay a saddle or harness
on hitn, if he ha« previously shown ayeVsion tn them, or any part of them ;
^ h'il head, tail, .and legs are all safe for your friendly caresses ; do not spare
them, and speak to him all the time. If he has hitherto resiste'd shoeing,
now is lli« time for handling his fore and hind legs kindly, yet, if he at- -
> tempts to resist, wwt a voice of authority. If he is a violent, savage. con.>
. firmed kicker, as soon as he is down, put a pair of .hobbles on his -hind-legs.
TJiMe m'ust be held by an assistant on whom you can depend, and passed
through the rings of the surcing'leT with the horse's lure-legs lied, you may ^
, losef lilly apend an hour in handling his legs, tapping the hoofs with your
* hand or a hammer — ail . this to, be done in a firm, nieasure<i, soothinif miin-
net- ; onlv.now and then, if He resist, crying, as you paralyse him with tiie
ropes, "Wo, hoi" in a determined manner. It is by thia continued.soothing
aim handling that you establish confidence between tlie animal and ^our-
lelf. Patting him as muchas, you deem needful, say for ten minutet or a
quarter of an hour, you may encourage him to rise. Borne horses will re-
quire a good deal of helping,,and their fore-legs drawn out J)efore them. It
may be as well to remark, that the handling of the limbs, especially of
colta, requires caution. If a horse, unstrapped, attempt* to rise, you may
easily stop liim by taking hold of a "fore-leg, and doubling it back to the
•ttapped position. If by chiinee he should be^oo qiiick, do not resist, for it
it an essentiat principle tie v«r to enter^ into a contest with a hprse uniless
you a^re certain of beinj^ Tictorious. In ^All these operations yon .must bd
calm and not hurried. „ When you hav^ to deal With a savage kicker that
you wish to subdue and compel to lie dttwnl have a leather surcingle with 4
ring sewed «n the belly part; and wh^ii the hobbles are buckled ■>op' the '
hind-legs, pass the ropes through the 'rintis> and wlien the horae rises again,
by buckling up one'fore-Iegfandpullinff steadily, w1ii§n needful, at the hind- '
legs,' or tying the hobble rojies to • collar, you reduce him to perfect help*
leasness; lie^nds thathe cannot rear, for you pull his hind-legs, nor kick,
for your pull at all three legs ; and after a lew attempts hegives up. in des-
pair. In practising the art of taming, an average horse may be subdned by
'aii average horseman; but a fierce, determined, vicious horse requires a
man above the average in temper, courage, and activity ; activity and iikiU
in iteering being of mure importance than strength. It is seldom necessary
tO'Uy a colt down more thkn twice. Perhaps the best way is to begin prac-
tising tlie strap movemon^ts with a donkey, or a quiet horse fuU'of grass or
wiiter. and so y>on from day tpday with the same perseverance as though
Vdu were practising skning or any other art. Remember you must not be
in a hurry, and ^ou muHjiot chatter. When you feel impatient, you bad
better leave off, and begiiMgain another day. And the/^irame with your
horae.: yoo must nii^t tire h|miiith one lesson, but you muat'|pve him at leait
■f
i
X-
I •
^
BTOOt
■f^
IBS. no,
45
■■ ' ■■ ■ ■- -^. / ■■ \ ■
one Muon erery day, and two or, thjree if hf la very nervoua. The iri0<t
ourioui circumttance of all, in 6bnnK*tion witli tliis atrapping-np and lAyinii|k
down procvBi. i*> tliat tli« moment tjie liorse riiei, lie leemi to liare contrao*.
ted a peraunal friendship for tlie oiierator, and with a very little encouramh
picnt will genA«lly follow him ; tliii fettling may aa well' be encouraged, by
giving the animni a niece of carrot, apple, or brvad. ' It is an exoellent prao*
,tiue to accustom all lioraea to atrange «ounda and sights; and of very great
importance to voung horses which are to be ridden or driven in lart^e towns.
^^(iccNsfom a.hor$e to a drum : place it near him on the grdfuntl, and, without
fj^ullrgjiim, induce him to smell it again an<l again, until he is titoroughir
lUicustoined to it. Thfn lift it up, and slowly place it ^n the side of his
' iiet-k, wlicreW^n 'ee it. and tap it gently with a stick' or your flngen If
he starts, pause^aad let liini tiMB^ully examine it Then re-commence, gra*
dually moving it bacttM^Hrds, iThtil it rests on his withers, by degrees plaring
luuder and louder, pausmr-^ilways when he H'emsvAlarnied, to let htm look
Mt it and smell, if needful. Iiv^very few inihutes you may play with all
yQur force, without his taking attjQiotice. When this practice has been
repeated a few times, the horse, howevdr-apirited, wi^l rest his nose unmoved
on the Itig drum while the loudest sounds aralietiig^roduccd. To teach o
hone to tderatt an bpen umbrella : go through the . sanSe-eautious forms ; let
iiiin see it and smell it ; o|ien it by degrees ; gain your pQint ltn:ih4ty.in<''h«
passing it always from his eyes to his neck, and from his neck to his liiOkk
and tail. In half an hour anv home may be taught that no injury is intended
iiim ; and he may tliua ^^be familiarized to manyothei* articles, such as tlia
riding-habit^ saddle-clpth, Ac. ^ To accustom ,a Korsei to a bTtj^Vae a large
v\
. A\
V
,a Horse to a
smooth snaf&e-bit, so as^mit to hurt his Mouth, with a bar oi^ach aide, to
prevent the bit from pulling through either wayt This you, should attach to
4lie head-stall of the bridle, aiid |Mit it on the horse without any reins to it^L
tad let him riin lopse 'in a largp stable or shed for some time, until he be-
coniesX somewhat used to tl)e btt, and will^bear it without trying to get it
out of hi4 mouth. It would be well, if convenient, to -repeat thiasevehd'
times before yoli do kny thing more with the aniftial ; as soon aa he will bear
tfie'bit, attach a single rein to it You should also have a halter dn the
liorse, or a bridle made after the fasliion of a halter, with a 8tra»46jt, so
that you can hold or lead him about wjthout pulling oA the bit mu6h. tie is
noW ready for the saddle. To in-eak a horse to Aarness.— Place him in H light
•tabiertl^Ke the hamesa and raise it very slowly until he can se« it, let him
smell aiid.feel it with his nose, until he beconfies familiar with it, so tliat.
you<can put it on and rattle it about without his behig disturbed by It As
soon as he will hear tliis, put on the Hies, caress him as you draw tliem
over him, «nd dlrive him about in the stable, till he will bear them over liia
hips.. As S009 ifs he is. familiar with the harpess and lines, take hinv' out
" an^ pui him by the side of a gentle horse. Always use a bridle without
blmkers when ypu are breaking i horse to harness. Lead him to or aroUAd
alight gig or phaeton ; let hi|[n look at it, touch it witii his nose, and stand
by FttiU m doea not carefor it ; then pull the shafts a' little to the left, and '
•tatiid your liorse. in front of the off- wheel. Let some one stfnd 011 the right
siile of the lione,and liold him by the bit, while you stand on the left aide
facing Uie vehicle. This will keep him straight Run your left hand ba^
and let it rest on his hip, and lay liold.of Uie shafts with your right, bring*
ing .op veiy gently to the left hand, which still remains stationary. "Do
not let anything but your arm touch his back, and aa soon as you haTethe
shafts .square over liimVlet the person on the opposite side taJce hold of one
of them, and lower tlieiti very gently to the shaft-bearers. Be very slow
and deliberate about hitching ; the Tongtor time you take tlie l{jetter,a8 a
general thing. When you hay* the shafts placed, shake them sliglitly, so
th at tlw b oir ae will feel them on each » ide. At icon at he w ill bea r t hem
without storting, fasten the braces, ftc., and urg^ him along very slowly.
I«tone man lead tlie horse, to keep him gentle, wldle the other Works gra*
diutlly }mk with the Ituea tiU he cao get behind ftoddrivvldiii. After 70a
••,T!:ivT/;
46
■TOOK OMrNERS, AO.
%
]'
hava driven him in tlili wiiy for a thnrt tliiUnce, ynii e«n gtit into tli« ▼••
iiiclo, Hint all will K<* riKht. It la v«ry imiMirliiiit tliMt the lior*«^ Mliouhi nro-
vvttd ueiitly wlivii lie !• tlrat liiU;li««<l. After he Iimr litu'ii whUcuiI MwliiU
there is not n«>Hrly lo muvli ilHnnur of liii ilHrtlnir. If tlio itnltnMl it y«r;
wild, it it liettor to put up one foot the tint time he U ilriveii. with tlie leg
■trH|)|M>(l up, the lighter the break or giff tlie iietter, antl four wheel* are
better than two. To make a hor§e jUlow a ;>rm>n.— Turn him into a large
■table lor ilieil, where there it no chanueof eioape, with a halter or bridle on.
Go to him and coax liim a little, take hold of hit liiiUer and turn him
tiowardt you, at the lame time touching him lightly over the hipa with a
long whip. Li'ad him the length of tlio stablu, rubbing him on the neck,
•Hying, ia a ttciidy tone of voice, aa you lead him, "Come alo(ig, boy I" or
Uie Ilia name Instead of '•boy," if yon cliooae. Every ti:ne you turn, touch
him alightiy witli the whip, to make hini atep up cUwe to you, and then
careas Itini with your itand. H« will *oon Mnrn to hurry up, to eNCiipe the
whip and to Im) careased, an«l you can make him follow you around without
taking hold of tlie halter. If he should atop an«) turn from you, give him »
few alrnrp cuta about the hind legs, and Jio will aoon turn hit hea<l tnwarda
you, when you must alwaya careaa him. A few leSaona of thia kind will
make him run after you, wIicmi he aeea the motion of the whin; in twenty
or thirty niinutet he will follow you about the atablu. Alter you hatfe
given him two or three Icasona in tlie atablo, take him out into a small field
i^nd train him; and tlience you can take him into the road ftiid make him
follow you anywhere and run after you.' To make a horse Btuiid without hold-
ilia. — ^After he has been well broken to follow you, place him in tliO'ceiitre
of the stable, begin at Ids head to caress him, gradually working backward.
If he move, give him a cut with the whip, and put him back to the same
spot whence he started. If he stand, careas him aa before, and continue
coaxing him in this way until you get round him, without making him
move. Keep walking round him. Increasing your pace, and only touch him
occasionally. Enlarge your circle as you' walk round, and if he then
moves, give him another cut with the whip, aiiQ put iiim back to his place.
If he stands, go to liim frequently and caress him, and then walk round him
again. Do not.keep him in one position too long at a time, but niake him
come to you occiuionallyraiid follow you arountl the stable. Then make
bim stand in ano^'ier place, and proceed as before. You should not train
jrour horse more than half nn hour at a tjme. To cure jibhing.— 'Harni* con^
tract the dangeroiiiB vice of jibbing, by^ improper mnnagcment. When a
horse jibs in harness, it is generally tiom son>o inianiA»ngement, excitement,
confusion, or from not knowing how to pull ; but seldom from any unwiU'
lingiiess to perform all that he understands^ HiKh-spiritcd, free-going hor-
des, are tlie mosV aubject to jiliblng, and only so bec'ause drivers do not
pro|ierly understand how 'to manage this kind. Tlie whipping of horses-
under such a condition is an error m judgment. When a horse jibs, or.i8 «
little excited, if he wants to start- q«rl<Bkly, or looks jiround and does^^not
want to go^ there is something wrong, and he needs kind treatmenit iniine>
diatelj. Caresr him' kindly, and if he doea not understand at once what
you want him to do, he will not be so much excited as to jump {^d break
things, and do everything through fear. As Ipng a» you are> calm, and
keep down the Excitement of the horse, the chances are that you will make
him understand you, wliiclt you would liot'do by'liarsh treaitment. Almost
' any horse^ after first jibbing, will start kindly if you let him «tand fire or
ten minutes, as though there w.as nothing wrong, and .then speak to him
with a steady voice, and -turn him d little to the right or left, so aa to get
' him in motion, -before hjs'f^els the stress; of the weight behind him. There
is a quicker procey, that' will generally start a jibbing horse, bat It does
not apply to all' Stand him alitt(e ahead> so that his ahoul^lera will be
against the collar, and tlieif take up one of his fore feet in your hand, and
let one driver start him, and when ine weight comes against his shoulders
he will try to step ; then let him have hia foot, and |ie will go right along.
f-J^Fj™
-<•.•■, \. %.:.,:
'•'.#*
ITOOK OWN K ltd, AO.
«r
truly.
If jrnu wifh to oiira iiliorie of iibhinir, tlmt Iim long bo^n in (hut hiilHr, •
liny nlitfl't tol)« tut MpMrt for tlmt ptirpoau. I'ut liini by tlie ■iile itf iom*^
•t^nily none ; linv« driving rvliii <hi tliein ; tiu up nil tliu tmcot nntl ■trnpN,
■o tlmt there will be nothing to oxritn tlivni ; ilo not rein llu<ni up, but l«t
tlieni have their liemU loOiie^WMlk them mImmu toKether for *onie time, n»
■lowly iind leiiurely h* pocMilj^ ; atop orten, iiml go up to the JibbinK boVio
ami iroMX him. l)o not whin him or liik HnythiuK to exeite liim ; but keep
him Hs quiet ni poMlble. Ilo will toon lenru to flnrt olT Ht the word, Hnil
•lop whenever you tell him. A« «oou hh he kik'n projwrly, liitih him in Nn
empty whkK"". whieh •Imuhl bo •tiindinK in » favorable iMmition for •mrt-
iuK- It would bo well to iliorten tliu triice-cliMin behind lliu tteiidv Intrne,
«o tlmt, if nrceiMi^, he can take the welKl't uf the waiton the flriit time
you rtart them. I)rlvo only a few yard* at flrit ; watch the JibbiUK home
closely, and if you «e» that he i« getting oxcii^l, itop him beforu lie Htopa
of hii own accord, carem him a little, ami ■tiiri%K»in. A« ioo:i i|a he gooa
well, drive him over an a«cent a few time*, and tlien over a larger one, oo- •
caNJonally adding to the load. Thii proveM will cause any Iturie to puU
/(iiUt to hn olaerved in thu purchmn of a hor»e. — When about to purclmne »
lmr«e, examine the eyei well. Th*bcBt,Judge» are lometimes «le<<cived In
the eve«, therefore you cannot be too careful. Chnrw$» of thn Ku^m U a
ture indication of their goodness; but this is not all that should be attended
to ; tlje eyelids, eyebrows, and i^ll the other parts, must nlito be considered ;
, for ninny horses wjiose eyes appeid- clear and brilliant, go blind at seven or
eight years old. Therefore bo careful to observe whether the parts between
the eyelids and the eyebrows are free from bunches, and wholher the parts
round the under eyelids be full, or swelled; for tliese are indications that
the eyes will not last. When the eyes are remarkably flat, or sunk within
their <trbits, it is a bad sign ; also «irhen tbey look dead and lifeless. The."
tVu, or circle that sur?oun<l8 the sight of the eye, should be distinct, ami of
a Pisle, variegated cinnann>n color, for this is alway* a sur» sign of a «oo(l
eye, nod it adds beauty to the appearance of the aninml.'
Next examine tlie Teeth, as you would not wisli to purchase an old horsff^
nor a very young'one for service. ,*
The AV«< should next be regarded ; for a borse with bad feet is likd ■ '
house with a weak foundati(ui, and will do little service. The feet should
be smooth and tough, of a middle sijie. without wrinkles, ami neither too
hard and brittle, nor too soft ; The HeeU shouldjjte firm, and not spongy
and rotten ; the Fioffs horny and dry ; the SoU» somewhat hollow, like the
inside of ;a dish or bowl. Sucii feet will never disappoint your expeututloua,
and such only should be chosen.
Particular regard should b© had to the Sh(mlder$: they sliould not be too
much loaded, fori horse with heavy shoulders can never move welh; and
on the other hand, one that haa Tory thin shoulders, and a narrow chest,
though he may move briskly so long as he is sound, yet he is generally
weak, and easily lamed in the shoulders ; a niedittui should therefura b«
chosen.
Tlie Bodym Carca»$, should neither be too small nor too large. The
Back should be straight, or have only a moderate sinking below t\\f with-
ers: for when the back of a horse is low, or higher behind than before^t it
both very ugly and a sign of wekkness. The back should also be a#roper
length. The /?*<• should be large, the Flanks smooth and- fullAnd the
ffmtf^rts, or, uM;)ermos( .^founr/ies not higher than the shoulders. When
the liorse trots before you, observe if bis haunches cover his fore-kneei.
A horse with a short hind-quapter does not look well. '
The next thing to be regarded in a horse is his ^tW, which may b« -»
e a sily j u dged of by tho motion of bis flanks. A brok e n^ w ind e d ho r se also —
pinches in his flanks, with a very slow motion, and drops them .suddenly,
which may be easily perceived. Many horses breathe thick that are not"
broke|hwioded, indeed, any hon^e. wUl M< foggy -weatliertol if fool fed
i'
V
,-^
\
^^^p*^
),'■
41 ,. . , ' . STOCK owiiKmt, Mr.''
wUlioill ■uflkient titrciM ; but If • liotr** Iim bwn In g(MMl.k«><>plng, fend
lia«l prnpttr cxarclM, «nd y«t hat liicM ■ymptunii, tli«rv U Ktm* <i«fcvt
•ithur imiunil or Aucidvnul ; •uuii M • narruw vliwil, or toni* cold Ui«t liu
•(f»4-«>d th« lunKt.
Tli«r« «r« otli«r purticiiUr* that •hnuM Iw ohMrvvd in chooalnff • hon*.
If hia llMti l>«UrK«t and lli'tlyr.and lib Afack tlilirk and jir«MH, li« will alwayi
go lifMvy <m tli« livad, and tlK>ri>riirv vuidi sliould ii«v«r it« (■li<>i«>n. A hork*
that liaa lilt Hocli vvry widr, widoin moves well, and oiitt that haa tlivm ion
near will chafe and out liU U-ga by oruaahiK Ihem. Flfthjfli-f/ord .hora«a ar«
fvnerally aubjvft lo tli« (Irvaae, and oilivr InflrmlUot ut tiial kind, atid
tlivreforv ahould not bo clioaen.
The Ttmptr of a borae aliouhi b« narticularlir attended to. AtoUI a fear<
ful liorae, wliicli you i;iav know ttt drat sigUt by bit aUrilug, cruucldng, at
cri>«f|>liiK, If you appronvli blni.
^ The iceth of thf bur»e rt'quire iome |engtli«ned consideration, not only
. front their adinirahle adaptation to thia piiriXMe, but as indicating, bv tha
various ehangea which they undergo, and alnioat lieyond the p«HMibllity of
•rror, the age of the animal, lie ni»y, when young In yenra, be r«duc«>(l
nearly to the decrepitude of age by the barliaruua uaage of thoae who ought
to have Iwen hi* nioat zealoua nrotectora ; the cavity above the eve may Its
dee|iened, the under-lip may fall, the limba may be bowed, an«i the feet
may be battered and diatbrted— <-but it ia nut easy to alter the clidravter uf
tbe teetli.
The cult it generally dropped with the first and second molar and grind-
Ing-teeth having force<l their way through the gum. Wlwa lie is about
■even or eight uavs ohi, the two central front or incisor teee^li, above and
below, apfiear. At the expiratitm of Mve or aix weeka, the two next incia-
ora may Ims aeen. At three months tliey will have overtaken the central
onea, and both paira will have nearly attained tiicir natural level. A third
grinder will then have ap|>eared ; and a little before or after tbe eighth
month tbe third nipper, above and lielow and *m wtuh ai<t«, will have pn^
trudvd. Tlie cult will uow have bis full complenent of frout or cutting
teeth.
These teetli are beautifully adapted to their parpet*. They have in front
•n elevated cutting edge of considerable sharpneaa. It ia formed of enanifl,
• polished substance which covers the tooth, and ia almoat too liard to bs
acted upon by a file Tiiia elevated edge is beat somewhat inwards and
over the tooth, so that there is a depreaaion behind it which gradujally be.
cornea atained by the f<M>d, and couatitutea wbat i« called " the mark " io
tlie mouth of the colt or horae.
Thia elevated edge of enamel, hard M it is, is gradually worn down In the
max of nipping «nd cutting the fiwd ; and as it wears away, the hollow be-
-bint} becomes diniinished, and is At length totally obliterated. By tiis
degree in which this mark is affected, the horaemaii, not only with regard
to tlie first, but the permanent teeth, Judges of the age of the animal. Tliii
obliterition begins to be manifest at a very early age. At six months it ii
•ufilciently evident in the four central nipiiers. At a year and a half the
mark will be very faint in the central ni|i|tera, diminiahed in the other two,
and tlie surface of all of them will bf flattened.
At twelve months a fouiYh grinder protrudes, and a fifth at the expiration
of two years.
These are all tempbrary teeth. Their were only designed to last daring
,jin early period of the life of the anlmu ; a^ when his jaw« become con. j
. liderablv expanded, they give way to ano^lwr set, larger, firmer, and thkt j
will probably last during life. The permanent teeth had been long grow-
ing in the (ocket beneath the temporary ones, and had been preaaing upual
tlieir roots, and that p res sure had causeid an absorption of these rooti, until |
at length they loet all hold and were displaced.
- When the animal is aliout three years old, the central pair of nippen,
•bora and below, ara tbti* raiaoYadrMMi two fresh teeth, eaM^y dUtiDgoitb' I
-*. ITOOK OWNIMt, AC.
ibto from «»»• H"* *»y thtir inortMod ili*, m»k«, ili«.lr iipp«>>ninr«, lo that «'
ll.rw^f «*(ir old volt U easily r«vogiiii«.| by tli«M twu imw aii.l «nUrii«,l u«ii-
tral nl|>|irr«.
A tlire«-ye«rM.I.I colt liM lilt form iin<l «n«rgle« much more <lflv«lon«<l
than m tw.v)#«r-.»l«l om, iin<l l» «;im«i<|«.rMhly mora v«luitl»l«; tlwrpfora •om«
ilUlioiivit linretlcra rndttnvoMr lo |wm hini ti|M(ii th« unwury «■ b«lii|r « yvnr
ol.h^r limn h« r««lly i«, micI th«> •otompliiJi thii, In an ininmiuua but urual
nmnn*r hv pumhlnK or .lrHwi..|t out thvM ic«tli. ThU «»nnot. however.
i.« t.ffi.cUul until a ii<>r( on ot the Mcond vear U past, wh«n th« iwrnianunt
t<>vth hpIow ar« h<>Klnnitm lo pn*«a iimm rlio rooU of ih<>ir pr.'.l..<;i.iior. an.l
lh.>n Iho breeder ex irac-li the antral milk t««>th. TlH.iw U-low, hMviili, nO
longer anylhlnn to retitt their pn.i{r..iii. ^r-.w far m.»re rapidly than tlier
otlKTwIie would do and the tcoundrtl K<*ii» four or live monilu In Uia ad.
|MirentaKe of hia colt ^^ m^mw »|p
(an ihi. trhkery he dtt^eteil f Notalirayt. Moepi hy wi. who la well
«c<M..oim.dM,|,„r.« 'Iheron.paratlvelv .low wa.tlpK of the othi-r ni|».
,H.r.. ihe difference of the develoiMnent of theiMj nip|K>r> in the upiK>r and ~
uiid».r Jaw.-for Ihe hret'der unuaily conflnea Ida roguery to the lower law
the "P|HT one l»einK comparatively aeldom exandned^the.e circun.staLea'.
loKcthcr with a deflcleney of gt'iieral developnunit in the colt, will .««!.
cienlly enable the purchaaer to detect the uttenipU'd cheat
The honeit mouth of a three-year-old l.ur.e nhould Kt»^«»« forinejl >.:. .
the c^enlral teeth are probably larger than the <ither..and like the n 3 on^
tfioir upper .urface evjdent and well dcfliicd. I'lu-y will, however be lower
than the o.her leeth. The mark in the next pair of «il»^. w U ClX
worn away, and that In the corner nippen will have IteKwi tu wear
At three vear. and a half the aecon.l nipper, will hi pu.hed from Ui«lr
.ockeu ana their place gradually .upplleil by a new pair ; and at foVir and
a half the corner nip|ien will be un.lergoing the aame proce.. T ,u! at -
four year, old ihe central nippr. will be fully irrown : the next lialr wdl I«b >
up. but will not have allalne.1 their full heiglitj and the c^^^^^^^
be .mall with their mark nearly effaced. At five year, old th* E.ark I A »
begin to^ effaced from the central teeth; the ne«t pair will be fully K^^^^^^^ •
and the blackneM of the mark a little tal^eir off ; and the corner palV ? U iS
protruding or partly grown. ' v .™r i»«ir wm ue
At thi. period, or Ihji ween the fourth and fifth year. anoUier change will
take place m the mouth "bf iIh, lu,r.e ; the tuahet will hare l.egun KpTar
There w U be two of them in each Jaw, between the nipper. Snd tbeKS
•r., «,«.iderably nearer to th_e former than the Utter. af.S^JartruIarl/." i„ ' 1
the lower Jaw. The um of the.e tu.he. in the dome.ticate.1 .tale of tim
l.or.e 1. not evident; but they were probablir de.igned a. weapon, of ' •
offence In tli. wild .tate of the animal.. Attempt, are too freqroTm.de
to lia.ten the appearance" of the second Mnd the comer uiui iffiTmrn!
manner a. de.cr^ with .*g«rd to the int. «nd thrguri^f?en dJ^^
I lanced in order to batten the appearance Of the tijah. * ^^
I ^V;y*f"»'*it''«'n*''k on the central nipper, will be dlmlnl.hed If
ES .tl!"^l ^i*^^" "" •"•' * •""'^ "' rather brown hue may Sin
ba the deep blacked iiole in the centre i^ill no longer be found 'fheothei
^^IT^Lif .1 " *"!l! *l !** rounded at tlie point and the edge.. ^ ^
wii! WdMiiidii tranir f *^'* '"""" ***"^-^ «•• »"'• ~ "-
TlmbiSSerlliS^n^tir'!'!!' P*"*^* «' t^.^ke'y «• occMlonally nr«,tlwd. ' • ^
to Bvrhhn .n'^1^1 '•* '"""■' *w five year, old, been •ncleavoring
U.£ ?n» >" P'***': 'Pl^irance th a n h i. ye a r, e ntitl e d him to b^
" •; 1 ■: ■ ■ ■ /• ■ ■
.■ I ■ . ■ - ■■■■': ■ ■/■ ' ■ • ■■■ / /
/
/^.s:'
?^^
fiO
. V
■TOOK OWHtttS, AO.
whicAi a red-hot Iron is afterwards applied. An indelible black mark ia
thiu left on tlie tooth. Sometimes tiie roguery it carried fartlier; tlienezt
' teotli ia sliRlitly touclied witli the engraver and tlie cautery ; but here the
dishoneat dealer grnerally overrcaciies himielf, for tlie form fnd general
appearance of a aix-year old liorae can rarely be given tn one which hat
patted hit eighth year. The eighty year having patted, it it difficult to
decide on the exact age of the horte. The iiicitort of the npper law are
then the bett guidet. . At nine yeart the mark will be worn away from the
central teeth ; at eleven, from the next pair; and at twelve from the comer
onet. The tuihllkewiae becomes shorter and blunter.
There are >nA>iy circumstances whicli render a decision at. to the age of
the horte very Aifflctpi after the marka are effaced from the lower incltors,
and even before that period. Honet always kept in the ttable. have the
niarljc much sooner wom^qpt tlmn tliote i^t are «t gratt ; and it is' impot-
•ibie to'form any certain g^lculation at to^ crib«bitert. \, ,
Crueltt to Hob8e#.' — Betidet the cruel pnniihment' Inflicted npnii
^ liorset, by the careless and heartless driver, he is subjected to severe punish-
ment in the winter season, b^ being compelled to tan. frozen bits into his
mquth in cold- weather, tearing the Skin from the toil|j|ue aiid the^ roof of
his mouth, producing a heavy inflammation in the mtflith 'and throat ; he
gets p<y)r, hidebound, and the sympathetic nerves of the head take up the'
inflainniation, carry it to the head and eyi%, frequently producing blin«ines8,
and a hundred other diseases. The whip sliouid be ueed as an instrument
of pleasure instead of torture ; and your bits should bqf,«|#und with flannel
or leather ; to that no frozen iron will come in contact witli hit mouth, lips,
or tongue. « #
Raret'b Directions roR Shoeiko HottBBB.—" There are veiy few
blacksmitlit tliat ever once think wliat a yomplicated piece of machinery
tlie foot of a, horte it, and by ope careless blow they frequentl>^ stop tlie
working of this macbine. The majority of smitlis, as soon-as they pick up a
horse's foot,lgo'to work paring the lieel, from the fact tliat it it the most
convenient part of the foot, and thereby destroy the heel and braces of ilie
footv causing in many instances^ contracted heels. The heels of a horse
should be well kept up and the toe doi|n; By lowering the lieels you throw
the entire weight of your horse upon the tendon of tlie legs, and there-
by produce lameness from overtaxing a verjr important set of tendons. By
keeping up the heel yon throw the wejglit upon the wall of the foot. In
thrt position you prevent stumbling, clicking, &c. .Nekt the slioier commen-
ces to pare awa^ the sole, thins it down until he can feel it spriiig witli hit
thumb. Ask him why.he does this, and he gives }'ou no reason, except
from' custom ; next comes the bars or braces of tlie foot, ^hey are smoothed
down ; next in hit ruinous course, comes tlie frogs of the feet, they are sub-
jected to the same cutting and smoothing process. All the cutting, paring,
and smootliing of the soles, bars, or frog^ is a decided injiuy to the horse
at well as to the owner. All the coTnt in the land are produced by tint
process of paring. The frogs have been placed in the foot by nature to
expand the wall 6f the foot, and at toon at you commence to cut it, the oily
tubstance commences to leak out, it dries up, becomes hard, losing its oily
substance, makes the vrall hard and dry, inducing it to crack. The nerves
of the feet are very Sensitive, and smiths should be very careful not to prick
the foot, as it requires quite a, time to relievie tliem. The foot is a very
complicated piece of macliinery, and if you keep a horse well ahod and his
foot in goo<l condition, you can then generally manage the balance. Tlie
feet aiiffer from being kept too' dry. Horses that stand on board floors
should ha'-e their feet wet every day, or there should be a vat five inches
deep, Ave feet lotig, and three wide, filled with water and clay. In which
each horse can stand for one hour per week, unless his feet are feverish,
then he should be kept in it an hour per day, or until the fejer subaidea.
Anotheraourceof injury to horses' feet, is the habit of ^pa^M^izing cheap
blackamlthi. If a man can dri v e a nail, he then sets up a s l qi mm > ft r rt
rjf»
,•*
.-V
•TOOK OWNKIM, AO.
51
or ft T»t«riwMt •orgepn, when in fact he knowt nothingf of th« Aiifttomr of
ib»hom\ root; not having •pent «ny Ume or money in acquirinir the
oeveMery infonnetion, lie can afford to shoe a few •hilUnga clieaner than a
weK-hifomMd^man, lM»t tlie patrona of sncli cheap shoetrig are ReneraUy the
laflereri, AUhorw-ihoert should be well tldired veterinary surgeons, or
there ihould be a 1*11/01 •urgeon attached toevery shop. Aliotlier •ource
of poor thoeing artainjunr Y» the loai of elasticity of the frog, refusinir to
perform ito^ proper functions ; tlie heel contracts, the foot ^lls, and you*
Weasdrehorsejorten or twelve jmonths, for it requires this ling to re-
lieve * horse's suffering from being badly shod. "Bwre-
Under the circumstances, the first thing tliat touches the road or the floor
of Uie st»», •hould be the frog, and the wall of the foot should be kept cut
«, a* not to prevent it from touching at every step ; and no man that owS
ahorse shoiJd ever aUow a blaoksm th to cut the soles, bars, or frogs of his
horse'ifeet. Mature has adapted the frogs to all description of kSuIs, Si.
"?*!!.• wlr*'*"'*""' ^^"""I' »»«'"» P-red- So many Lrses have b^n
ruined br this process of paring, that jhere are now several establishmenu
in thu country^ that manufacture India rubber pads, thinking thereby w
supHy .the wasted frog and tlie elasticity of the natural foot. The frir is
HiieiisiWe to pressure, ^and you may place the whole weight bryour horse
oa he frog and he willauffer no inconvenience, as may beseen from shoeinj
withonejf my com shoes; besides, this is the only reliable way to^uS
contracted feet ; by throwing the weight upon the frog, youfWtliem ud
^^ur"?**.!'"' • * •'^*" «• f^«dge.and Un relieve, the conSctKt^
Smiths should never have their shoes hot wh^flttinir them as the imnl^
tio» of hot iron extrjcts the oily .ubatance f ro^he Cf " The .^^^^^^^^
cruel puAishinent inflicWd on horses bv cross-grain^lacksmiths. is another
source of noor-shoeing. As soon as tf.e horse doeln^nd the smith geU ,
angsjrrand comftieiices whipping and jerking the anlmi£x»"ch only a^di '
terror to It, so that he Mon refuses to go to the shop if hTcaLvdid it ; it ia
natural for horses to dislike to be slwd, because the hammerhL shwJks tiS
"fT'.'T'h^™/ T'^ i?i*^ «re «?cuftomed to it. He should KiSt tb
s and, and his feet well handled at home, before he is ever brouX to the
shop by the owner. You then sav^ the horte pounding, and the smJiii aS
immense amount of labor that he never get. any pay for for no man
think, of paying wthing extra fdr shoeiiig a bilTori. ' Se JaTof
foot should never be rasned above the nail holes, and as little below the^
dinches as possible; all t/ie rosping and filing but tends to tliin knd Veaken
.tNwal by cutting the the fibres of the foot.* The nails should bl<^unter"
sunk into tjie shoe, so that there wiU be no chance for the clinches ?orisI
No horse interferes with tlie liee or toe ; it is always tli^ .id* nV ♦K^ftllT'
The h|»Ht of timing the in^de of the shiu^
to interfere, that would not if they were shod straight in the insiS? SpreS
tlie Iieels a. wide as possible ;wt the outside a Uttle under ;kwp thetois
folL^Forchckingliorscs, raise the heels high, cut the tws^fort For
speedy cuts. pl«e your toe corks a quarter of'^an inch Z tSnsIde of Z
centre of your slioe ; keep the heels wide anart; For corns nut on a «lin!
WiU. anrong far the main rim. so as to coveTSe eSL^ frog, pare Jhe wS
Jjwer tVn the frog,so as his entire weight will be thrown orthefToiL
Have the inner cork not qute so sharp as the outer one. so that ff £ steS
ibtentwiUi good service,a* they are ordinarily made just about j/tooheavJ ~
^ Shoewo HoB»M.-A^mith who sliod for the hunt, anJ dowidlJit
he would hate to shut up slH>p if a shoe waslost,a. it might causJX low
l«tKlfJlir'i.*'*''""r'l^P^\"^"' '"»«"««» tlie.hoeaffolS;r:"Asl3
teim«#^':.*t^"''^.^"* *.''* H"t« down to the hoof, withoit VwisJ
SLfeS*' "J^'e W'»^P'»ctlcel7; he then drove the nails home and
±Srl£l«°';i^*K*''?" **'".**•* "'^ the nails, and filed them uSftly S
irooeth them, Uiui havmg, as he remarked, a clinch and a rivet toSy
•^-%fc
«^
Ihflu
"x
'^
v^y^^,']
«1
STOCK 0WMCB8, *)S.^
h
Wbbk A HQ>9fe IB Wbix BiiOKBir.— A hone' ia well broke* wlien he
hM been tcuglit implicit and clieerfui obedience to hi* rider or drirer, and
dexterity in perforniMnce of liis work. . A dogged, sullen, spiri ties* sulimit-
■ion may be enforced by the cruel and brutal uuge to which the breaker
ao frequently ha*-«r^'eurse ; but that prompt and eager reaponse to the
slighteat intimation of the rider's will-^that manifest aim to anticipate
every wiah, which j^ivea to the horse so much of his value, must be
founded on haliitual confidence and attachment. The education of the
.horse should he like that of the child. Pleasure should be as much as possible
associated with the early lessons; while 0rnmess, or, if need be, coercion
mustestabliah the habit of obedience.
It ia Burpriaing how aoon, under a ayatem of kind manageinent, the
•hinial which haa been accuatomed to go where he pleased, and to do as he
thought fit, may be taught to yield up his wUl to another, and to obey with
alacrity his maater'a bidding. If there ia a •kind-hearted and faithful
aervant about tlie premises who will undertake thia task, the bree'deria
fortunate ; for without thia, lie is often compelled to resign his colt to the
tender mercies of a colt-breaker— a man who seldt>m has any conception of
obtaining his objectby the moral influence which kindneaa would give him
over the youngater, but wlio haa too frequent recounte to violent'e, and tliat '
of the most outrageoua kind, until the colt becomea a dtill, diapirited,
uaeful but desponding and ill-treated atave through life, or, cheriahinga
deep feeling of wrong and a spirit of revenge, becomea determinedly
Ticioua and dangeroua.
Patikncb AiiD KiHDKBM.— Having weatli'ered the second winter, the
education of the farmei-V Horse may be pursued. He may be bitted. How
much diependa ^pon the application of this little coercive instrument, tlie
bit ! Tlie first bit ahould alwaya be a large «ne. It may be oimtrived ao
aa not to hurt the mouth in the alightest degree. The colt m^y Ite permit-
ted to champ and play with it an hour or two at a time, for a few sufices-
aive days. Then portions of the harness may be put upon him.; and, by:-
and-by, the winkers; and, a little aiter tIAit, he may go as centre hotie
in a team of three. If he has been kindly and Well managed, it is a great
chance if he does not go quietly enough, and in a (fay (>r two begin to pull
with the reat. Not many day a need to pasa before th^^most difficult of^ all
the manoeuvrea of the cart, backing, ia tried ; and it will siicceed oftener
than tliepr who see the horrible crueltiea that are Inflicted on tlie mouth of
the horae would think to be posaible. The author of this sketch ja not
advocating the humoring and spoiling of. tlie horse, but he is ahowiog how
many lesaona may be inculcated by patience and kindness, which brute
force would fail to aCcomplislu
Bit roit HoiuiB8.-^he compound bit ia composed of five principal piAies,
viz.: the mouth-piece ; the branches ; the ringa; the curb; the croaa-bar.
A compound bit, however, ianot alwaya requisite, Aiany poniea and horaes
being ridden with a aimple anaffle, which should be in the comerk/of the
horsed mouth without pressing af^inst it. Tlie curb bit poyerfnUy
controls tl)e horse, but with the snaffle, he cftn.take a natural^ poaition and ^
act with more freedom. The snaffle is preferable for common use in every
way ; but if the rider cannot control his horse, he mu^ resort^o the curb
bit, which should be knotted underneath' the snaffle. Care shodmbi^ taken
that the bit does not press unnecessarily hard upon the mme's mouth, nor ;
that it is so sharp as to wound it. It may be necessary to nave a sharp l»it
for the headstrong and obstinate lteast;yet„if it is severelyNuid unlustifi-
ably called into exercise, the Animal will in all probability plunte and rear,
and endanger both himself and his rider. The tormenis whic^M^ie trap-
pings of the mouth ofteti inflict upon the docile and willing horae aretiseieas
and cmef, and instead of any benefit being derived from siich a mOde>f-<
treatment, it only servea to render the mouth hard, thereby destroying all
the, ple as urfe o f riding, a» w e ll aa c a u s ing th e hor se to become fretf ul ,
▼ick>a&
' " '^i
aTOCK 0WNKB8, *0.
4'*
58
To Taim Hom«».— Take flnelj-gnited horse caitor, ollt oflrtiodium and
eiimmin ; keep them In separate IxHtle^ well corked; piit some |)f tlieoil of
cummin on your hand, and approach tp horse on the windy sidb. He will
then move toward you. Then rub some of the cuminin'^pn his nose, give him
• little of the castor oii anything he likes, and get eigliXor ten drops oil of
rhodium on his tongue. You can thehr get him to do anyjthing you like. Be
kind and attentive to the animal, and your control is certai|i.
Thk Fbbdino or Hoasss.— Almost of more importance ithan the form In
which food is given, is the frequency and regularity of mealsk The horse's
digestive organs are not constructed for long fasts.' Long inteV»ls without
food produce hunger, and hunger begets voracity ; food is boltetl, and in-
digestion and colic follow. This is doubly true and dangerous with liorses
doing hard work. They come to thpir long-deferred meal not only hungry
but exhausted ; not only ia th^^B||yy.t«d., but the stomach is in sudi a
state as tp be incapable of thf>ro9|Hm|ive digestion, and is overpowered
by half the amount of food^it coi^HUjsrJse digest; The prevention of
waste is almost attained when wft^piii^ proper form ; buf there are two
points to which it is right to devote some attention-^the fqun of the man-
gers, and attention to the wifints of the individual aiiimals/nrhe mangers
sliould not be less than three feet long, eighteen inches wid«* and twelve
inches deep. They should have an upper border of wood pro jeuting in-
wanls for two inches and a transverseljarof half-inch iron across the middle*
A piece of two-incl^ hoop iron, qp" the top of the manger, protects it from
damage by the horse's teeth. This simple arrangement prevents the horse
from throwing out his corn, and the prbvender is not set in so thick a layer
as in the ordinary narrow and shallow manger.
Table showing the proportiona of me^cines to be given to horses «t
various ages :-^
To foals . . .
Yearlings . . .
Two years old .
"fhree yiears old
Four years old (
and upwards (
Calomel or
Tartarized Antimony.
Grains. "*"
. . 10
. . 15 to 20
. . 20 26
. V 26 SO
. . 80 60.
Linseed OIL
Ounces.
4 to 6
4 6
8
12
8
12
16
2 pts.
Aloes*.
Draclima.
'4
1
2
2*
4
6
To PUT HoRBEg IN G0OD CoKpiTiON.— They need good care and clean
feed. If your horse is hide-bound, and out of condition, give hira a good
purgfe of linseed oil, or castor oil— one pint. Then give bran mashes
morning and evening ; he will soon regain his appetite, and wiai be all right
At any time when your horse loses his appetite, check his foodSind give a
mash. Give as little medicine as possible. By tliis treatment yoS willliaVe
healthy hofves. i '^ ^ »
The following are some of the Thicks that Jockkyb nU unfrequentlii
resort to in disposing of horses.— -In purcliasing keep a sharp look out lest
<ome one or more of them may be practised upon you.
How TO XAKB A FoCNDERED AMD SfA VISED Hob'sB 6o OfV LiHBBB.
—lake tincture cayenne, 1 oz. ; laudanum, 2 ozs.; alcohol, 1 pt. ; rub the
shoulders well with warm water, then ruB the above on his slioulders and
backbone; give him 1 oz. of laudanum and I pint of gin; put it down his
*"'«** *'".\».P'nt.*>.<>«Ie.vput Ins feet m warm water as hot as he can bear
it;takealit|le8piritsof turpentine, rub it on tlie bottom part of his feet
wi h a sponge after taking them out of the water ; drive hinf about half a
wite or a mile, until he comes out^ limber as a rag; If he does not snr.
remfcr to his pain, tie a thin cord around the end of his tongue.
How TO liAKB Old Horsbs ArrBAii Yodko.— Take Uncture dPbssafflO-
. ^ -4
■■""K. ■
i
■^^ .ir^^^gjRSF
r
M
STOCK OWHKM, «0.-
tlda, I OB. r tinct. cantliaHdM, totrt^\e]on», 1 <w. ; oH ciniiftinaii^J ob.;
•ntlmony, 2 om. ; fenugreek, 1 ot. : fourth proof br^ndjr, * gftUon ; let It
stand ten d«v«, then give 10 dn.pt in giil. of Water. ^
' Ho*r TO Mak» a Ho«t« Apf«ab a« i» Fociii>«iib».— Take a fine wire
oranysubititute;and fatten it around tlie pttern jotat at nlglit ; •njoo^h
tlie liair down o»er It nicely, and by mohiing lie will wijik a« rtMf ft if foun-
To'Hakb a Hob»b Flbsht ika Shobt Tiim.— Feied whh bnckwheat
bran, to which add aJittle of the^thorti ; keep in a dark stable. Half a day •
drive will make a horie fatted in tWt way po#r. ,,, «■
How "to* Mabb a HorisB Stakd ar. bis " Fbbd ah© Not Eat it.--
dreaw the front teeth and roof of Uie mouth' with common tallow, and ho ^
will not eat until you wath it miti ■ ;^ «, i^ *i ^».^ ^
BowtoMakb a Tb*jb PlixiwdHoBSB BAOi*.--Tak»,«nctofs of
cantharidet, 1 ox., and cotrotive sublimat*, 1 drachm. Mix, and baHie Uie
'shoulden *t night . _^ . ' , •_^- ■■:' ' ■. L,. ,.
Hoi^ to DisTijfoniSH ^BTWBBir DifTBimn AW G""»*"-^T'* ait.
charge from the note, Jf glandert, wUl i^* to water} if 4»ttenip|r,\il will
How TO Makb A Hoa»B Api«aii AS irHB HAD tirt QLAinwBSA-Melt
freih butter aj^djMarillJiia eart. j . .. \a\i . »..i '*i.\ «
PHT«ciNO.^Tfliere,iliH0re injury done in the prBctlc* of thlt th*n in
any other medial tr«»tmSli|^of tlie horte. The old^|>ractlc5- liatMii to
phytic and bleed «*»ery tpring» and thit it n^cetiary irhere ttielione ^tfmY
sick. When you changehim from the pasture to tli« warm stable andjdry
food, « it aUo good, the "horte mutt be prepared for It Gije thrwj^or f^wir
mathet before the phytic, and, in the majority of cases. they^wiH »>•;•«»•
dent without it, espepially if the Bowels are sUgbUy mored, forieally the
lest medicine given the better. . ., . v., ' r « '^
After the phytic it given, the horte should have waling exprcjse tj^ aa
hour or two ; but, when it begin* to operate, be thosld be k^bt ttiU at pos-
sible, or the ntedicine would be likely to gripe, ana BBrtiapt irritate the ii^.
tettinal canal,' and cause inflammaUon. You can-give^ Wm a iniaMjlWnt
of hay. and at much math at he will eat, and at much water with tlie 6hill .
off at he chootet td drink ; it lie will not drink tejUd water, give him about
a quart of cold water every hour: When the purging cestet, give a mafh
twice a day, until you give more physic, whicli thould be only once^a week.
BarUdoet aloes it the bett p!irgatiit>Ji»eing alwayt sure and safe. Tlie
dote, with the horse prepared by br^n masliet, would vary from Ave to
seven drachms, the latter sUffldentTor »ny horse. You can dissolve in
warm water, and give at i drench, or make Into a ball with linteed oil, and
lay upon the roots of the tongue, letting go, the tongue at .U_i»s|iine.time.
The next best purgati<i^b is the Crotdto n«W; the farina or meal of the nut
U uted. It thould be mi»de into a bfll with linteed oil. Give frpm a turuple
to half a drachm, according to the ttate of the subjects^ It acts jpaore spee*
ily than ftloes, but causes mora debility, f Linseed oil is uncernin, but safd
in dotet from a pound to^a pound and < halL It leaves th(» fcprse to ye^ry
good condition. % ^_ *-,...*;* ,
How TO Tbach a Hob«> to- Pacb.— First tiske nine or ten pounds of
lead, divide in four parts, equal to three and thre«^uarter toches, by four
and a half in Sixe ; make two holes in each end Of these leads, then fasten two
of them together and have (hem padded. Then fasten tliem-oh the horte't
legt, on« on each hind teg, Just nbove the ankle joint Bide your hort^
briikly with those weightt upon his ankles, at tlie same tiffie pulling each
rein of the bridle alternately. By this means you immfdiilMy thfow bint
Into a pace. Afteir you have In this way trained him to soiqe extent, change
your leaden weiglits to something lighter ; leather paddiflgjiror. sometlting
<qual to it will answer tlw purpose.' Let him w e w thosfe weighte until h»
is perfectly trained. By jidopting- this plan/yoti wiU spc«dUy make «
•miioth and easy pacer of any horse.
./ .
I V
t '.
8TOOK OWHtBV^ M*
W
FuQiiro HoBSM oir tub Rqad<— Many pendnt, invtz^v«11ing,1feed.ttieir
)ione» two much*, aiid too often, uoiitinually ■tufl}iig iliem, and not atlowing
tliem to reit and diiie't their food ; of cuune tliey jiuffer^rom tiver-fulneia,
and carrying unn«cei|ary w^itflit. Ucirtea should be w«ll fed in the evenHiffi ^
luid mutt not lie ttuffed. tao full in the rooming, alid th^ travelling vhouM '
IM moderate oil starting when th« 1ior«e has a full stomach. If a horse
•tarts in good oondit|on,lie can go 20' or 25 miles without feeding. The pro-
vender raqiiirad by horses while tr»vellinKor° engaged in ordinary fnrm
work, per day, may be stated thus : Hay 20 lbs., oats -8 gals., water 4 gals. .;
if udiiy water is tlie best for horses. Bieevea ' |«^uire 20 lbs... of hay and 6
gallons of witter per day. Quantity will vary in every case^ according to
iiifrsixe, condition, breied, &c., together with tlie kind' of work in which they
iie employed. ' ^ * .^ , v" " " ' —,
T^p Cbbck Rsiir ox HoBSfts.-^W tf <lesire to tegister an earnest proteslT
against this barbarous appendage to horses' harness. It relnirdsthei horse's
^ogivss in every position both while he is at work, and while travelling°on
a jouriwy* It '' "*'^' useless and cruel in every.sensd of the word, without
any comjijeinsatJng qualities to ranimmend it. Mr. Angell, of the " Boston '
Society (or tlie Prevention of Cruelty to Animals/' who has travelled ovier
tgivat part oif Europe in the interestji of humanity to our dumb servants,
gays, that the use of the clte^k rein is cc»uflrted|o America alone, being deser-
vedly dtecMrded everywhere botli. in England and on. the Continent.' Thu i
reason why itU so discard*^, wa* v^ry graphically explained by f^ exten-»
tivelibrse owrier.in Glasgow, as lie remarked^ in conwersation with Mr,- An-'
fell, timt " We canha ge^ the waflp oot o' tlie horse' wi' the clieeU,reln.'*'
'u cheek ^in'*-^^liQ<'*<i> i* equivalent to' trussing a nqan-'s Uead^ bai!k:<^ar(|, ^
towards iiis back or^ heels, itul compiling hinii ^hi|e bound in^ tills
position, tQ da 4uty '^i'y' * loMeidwbeelbarrpwf , ■;*• \ . >
^p Vbsvbmt Hqbsbs from Joif PifMo.-^Pass a gdod stoli^iurcinMe around
:|iUbodr|p<lit'<>n his halter, »n<}- have the. halter strbp long «no4^b 'to gd
IrOth liM head, between his for^ leg*, then tlirough tlie surcingle, i^nd back
to one of lill Mild legi. PrtKsure a thill straff alid buckle around tHe leg
•between the foot and joint, f asten'^he likjtcr strap in this— shorter Or longer, i
as the obstinacy of the case may Squire. It is 'also useful, to ke«p.dt>U4
from running where there is likely to b^ dangertrpnitlie result; if. lhi§ thill
; itnipiiiiiUld cause any soreiiesHon the leg,itniny'be.wound utrl'th a'vmollen
ciotli, and it would be well to change it from one' leg to another,oc{;asi'onally .
: ^l^ Cobb Baxkt lloB8BiB.-^Qtie m^hod to cure % balky ho'rie is to take
him from tlie carriage, wMrl him racily around till he . is giddv« It re-
quires two men tflt aceoaiplisli^this,— one at the horse's taiL Doirt let him'
step out Bold'him 4o the smallest possible ciHsle. Oiie dose will often curd
liipi, 2 doses, are final with the worst fiorse that ever refu(>ed tostin Another >
phin is to fliU his mouth with tli^ dirt or gravel fro,m the r(iad,''and be
will at oince go^ the philosophy of tliis being tliat it gives him something else
to think about^ , - 4 * '■ ■ '
HAtTBBroixii!ria.-^A new vrBjr to prevent horses pulling «t the halter,^
- Is to put a tery sttiall rOpe under tlie horde's 'tail bringing the ends forward^
misrugtiient on the back, and tying them on the breaist. Put the halter
' ftrap through the ring. an«Vtie tite rojie in fronts of the horse. Wiien the
6 ^rse pulls, be will, 4)f course; find himself in rether.Bnuncomfort&ble posi-
on, and discontinue the effort to free hiirtselt '
>^TalPB»yBinr Bobsbs Kickiho m tbe S'l'ALt.-^Fasten a short traee-
roiiaiff about 2 feet Iping, by a strap ta each hind foot. A' better wjiy is to.^
have Hie stalls miide wide enough sti that the horse can turn In tliem easily."
,Clotc ttieni' witii a door or bars, and ttirn tli^ aniiiialioose. After a wliile
be will forget thflwbitrimd stand tied with^^ ' , x.^ .
. OnB-Biniro.'!— Tl||w t^iiiiii"*' )>abi't in horses is nothing more than a^syajp- '
toatofdyspepsiia., It i« that'form of indigestion which in man is'M'compa.-
nied w ith acid eructi»t t onj i . — Crib-biting i s sim pl y belching. Gi v e one ounce
of powdered charcoal twice a day in a bran mash. ■ ^*^ ^
^w
iMr
'.'<!•■-•
v.;
rf,,.
^M-
*€»',
5e
ITOOX OWNBBI, AO.
lIuiOAir MciTAird lawiiiBirT.— Pe^leum, ollTe oil, and cftrbonat* of
•mmoniii, Mch equal p«rU, ana mix. » . ' „ . ,' ^, , _, .
MaacHAiiT'* Oaboliwo Oil.— Take 2* gals. Mnwed oil; 2igali. n>lrlti
turpentiite; 1 gal. western iMJtroleuin ; 8 of. liquor potas&f sap green, loi. j
mix all together, and it is ready for use. ^ ,. T , , ,
ScBATCUKS— Cut off the hair close, and wash t|ieleg« in strong soap-sudi
k' or urine, or wash with wann vinegar saturated with salt, and afterwards
I , . dress orer with a small quantity of hog's lard. , » „
Condition PowoKaa.--l pound ginger; 1 oune* anise jieed, put rerlxed ;
one ounce fehngreek seed ; two ounces ginseng root, pulverized. ; one ounee
seed »»f sunmo berries pulverized ; one oume antimony. Mix it witli a pound
' ^"i of brown sugar. Excellent for coughs, colds, or to give a horse an appetite.
-^ AiuBiAN Condition I'owdbm.— Ground ginger, 1 Ih.; sulnhnret of anii-
• » moiiy, 1 lb.; powdered sulpliur, 1 Ih.; saltpetre, 1 lb. Mix all tiigether, and
administer in a mash. In such quantities as may be required. The best con-
diti*»p powder in existence.
CocoH PowDEiia.— Camphor, one oum^; tartar emetic, one ouncej^ nU
* trate potassa, two ounces, and digitalis, one draclim, if you clioose.
BuBTKRiNO Linimknt.— 1 part Spanish flies, finely powderetl ; 8 of lard ;
' anil 1 of yellow resin. Mix the lard and resin together, and add the flies
whjsn the other ingredleiiu begirt to cool. To render U more active/add I
pint spirits turpentine. \ , ^ - , '
Smian's Houh Ointment.-^ oi. resin ; 4 oi. bees-wax ; lard, 8 o».; ho-
ney, "2 oi. Mix slowly and gently, bring to a boil ; tlien add less than 1 pint
t spiriU turpentine ; then reiiiove and stir till cool. Unsurpas8ed for home
♦ rft'sh, cracked hoofs, human flesh, 4c. >_
IloiuB Ail.— Blake a slow fl«f of old shoes, ram, herbs, Ac Wlien ffred
\ m little, smother so as to make a great smoke and steam, then set a barrtil
witfioutjieails, over the flre, and hold the horse's head down in the barrel,
, and smoke him well. This will soon pnnluce a copious running at the no8e,
and he wUl be so well please<l that he will vohinturlly hold his head in the
. snwke. QMitinue tills half an hour or more daily, meanwhile give him po-
Utoes and *arm bran ipiishes, and gently physic if there be much cost 1-
veness. which (he laxative food will not remove. If he liaa fever^ treat him
forit.'^ ■■ V ■--■.■ ■
foB RbbtoImmo Haib to Gallbd Spots on HoBa«t.-^Tak6 one pound
red clover blossoms and six quarts of water, siiniiier to a thick syrup-^theu
add sufficient barbary tallow to make a paste. This form is the best oint-
mept f«' thi« purpose extant. *
Gbkasb Ubbi.— Lye made from wood-ashes, and boil white^oak bark in
/-' it till it is quite strong, both in lye and hark-ooze ; when it is cold, it in fit
for use. Wash off tlie honw's legs with Castile soap ; when dry, apply the
above lye with a swab fastened on a lung stick to'keep out of his reach, as
the smart caused by the application might naake him let fly without much
warning ; but is a sure cun*, only it brings off the hair. To restore the hnir
after the cure is effecte<l, make and apply a salve by stewing elder bark in
old bacon ; then form the salve by adding a little resin, according to the
. amount of oil when stewed, or^ lb. resin to eacli pound of oil.
Mb1>icatbd Food vob .Horses and Gattuc^— Take linseed cake and
{lulveriie or grind it up in the siin|>e of meal, and to every GO lbs. of this
ngredient, add 10 lbs. Indian meal ; 2 lbs. siilphuret of antimopy ; 2 lbs.
ground ^nger, 1 ^ lbs. <^ saltpetre, and 2 lbs. powdered sulphur. Mix the
whole. tiioroughly together, put in neat boxes or packages for sale or other-
wise as desired, and you wiU have an article equal in value to "Thorley's
V Food," or almost a^y other preparation that can be got up for the purpose
of fattening stock or curing disease in every case when food or medicine
. can be of any use whatever. This article can be fed in any desired qiian-
titjr, beginning with a few tablespoonfuls at a time, for 8 lioiw, mixing it
with his g r ain, «fnd in th e sam e proportion tb s mall e r animals, repeatinytli e
dose and increasing tlie quantity as the case may seem to require.
3
s. .
^
\ - -
■:k
n
', ■■ . ,■■■■> * ■
Poll Ent ami* Fimola.— Gommon potMh ditsolred In \ pint of w«tM>,
1 II." md«i kjm. MI»donn* extnuit, jind 1 oa. gum arable diaaolved in a little
liter •woXail into a paste with wlieat flour, aiid bottle up tjgl.t. Dlreo-
tjAh. i'wa«h tlie ioret well with Castile >oap-«ud« ; t^iea apply tallow all
.rniind them. Next, prcM the above pMte to the bottom of all the oriflceB;
*Mie*t every two days till the ciUous flbrous base around tbe p<^l evU or
flatula it completely dettwyed ; pnt a piece of oil-cloth over the ioree, and
-»t«*w«rdi Ileal up with Sloan's Horse Ointment. ^ ,
rows ton Bora iw Hobsm.— Oire the horsfe, first, 8 qnartoof new milk.
«nd 1 ouart molasses ; 16 minutes afterwanls, (jive 2SquartsYery strong sage
Tp*- 80 minutes after the tea, give 8 pints <or enoifgh to operate as physic],
nfVurriers' oil. Tlie molasses and milk cause the bots to let go their hold,
tlie te» puckers them up. and the oil carries them i^ompletely' away. Cure,
«»rtiiiH. in tlie worst cases. * ' _^ . .. .
To DisTWOOiBH AWD CiJM DiiT«ilF««.— Wet op bran ivlth rather •
Mfonir Ive : if not too strong, the liofse will eat It greedily. ^ tliey have
tli« distemper, a free discharge froni the nostrils, and -a consequent cure,
will be the »«•"•*• '' continued a few days ; but if only a cold, with svfelltngt ,
nf the siands, no change will be discove«pd. ' V*
KaMBDr ioB FouHDKB.— Braw alHjutl gal. bliJod fnim the neck;then^
drench the horse witli linseed oil, 1 qt. ; nbw^rnb the fore>iegs long and well
witli water as hoi at can be borne witliou^ sculding. ■ v
.Fob Stkaih* amd Swellihor.— Strong vinegar suturated with comipon
Mit used warm, is goo<l for ttraiiit and reducirtig twellingt. 1 ox. eif Jwhite
vitriol -1 or. of green copperas.; 2 teatpoonf ills of gunpowder, all pulverixed
toitellier and dissolved in I quart of toft water, and used cold, rubbing in
tlio^uithly, is one of tlie best applic'ations known fOr redueing swellit^gt.
Cobb roK STAOQBBfl.-^Give a met* twice a wtek, composed of bran,
1 nl * tulphur, 1 taldeiipoonful ; saltpetre. 1 spoonfbl ; boiling sassafras lea,
1 qu4rt ; aMafeetida, 1 |i ox. Keep the hors^rom cold water for half a day '
' Split o» Bbokkh Hoof.— I^et the hla<fli8mith bore two holes qn each
tide of tlie crack or tplit ; past long nailt through the lidlet and clinch tight.
After anointing with the lioof-bound liquid, it will toon grow together^
Hoo»-Bouiiri Wabb.— Spirits turpentine, 4 ox»;Ur, 4 ox. ; wlial6 oil,|i,pft -
Mix and apply to the hoofs often. ,
to TdDOHBW Hoora.— Wash them frequently in ttrong brine^ «na.tnm
brine upon the Imttomt, and aoak a few minutes ekch time.
lanrnvHt roKVirtrX^tnti per Gallon; — Best vinegar, 2qt8. ; pulver^
ixed saltiietre, | lb. ; mix, and set in trcool place till dissolve^. Invaluable '
for old twelllngs, spniins, bruises, &c. - . .
SoBB BBBASTf.— This generally oc^'urt in the spring, at the commence-
ment of plowing. ,At times the fiittlt is in having pdor old collars, and not
having the collar well fitted to the horse's breast ; and often, the hames'are
either too tight or too loose, ^therie iia greo^l difference inliorset about
getting chafed or galled, and at times it has seemed to be impossible to k^ep
their breast* from getting sore ; but a thorough Applicatioh of .strong alum
water or white oak bark to the breasts of the animal, 8 days before going to
Work, toufehen tliem so that they will ndt get sore. Another excellent plan
is wlien yon let your team rest for a few moments during work, to raise the
collar and puljf It « little forward, and rub the breast thoroughly with y6a
Itch.— 'fb cure ahorte affected with itch, first reduce his daily idlow-
I ince of food, putting him on low diet and then give him a teaspoonful of a ,
[ <«iixture of equal parts of sulphur and antimony, and at the end of a week
or^lO days the sores will have disappeared and tlie horse will be covered
with a fine coat <rf new hair.
To Cure BhokekLkob.— Instead, of summarily shooting the horse, in
the greater number of frttctures it is only necessary to pnrtinlly sling the
burse by means of a broad piece of sail« or other strong cloth placed under
■\<
, -^ f^
l<v
JfrV V
<-.;.>'
«< 'i
» ■ » .
IIm ulmal't M^r, fiimi»h«d with S brNchingi and 9 btcait girthi, attil br
ateftni of ropea and pulley* attkclHftd to'« crow b«iini abov*, be is •Itvatta,
or lowf^red.'i^ niijr oe reqitir«(L By the adoption of (lib plan ovcry facility
la allowed f<^r tliejatttfactury treainient of frsctaree. - v
^ Phtuc-Ball vob HofeaM^Blrbadoet aloet, from 4 to 6 or 6 drachms
{according to tiae and atrengtii of the horte) : tartrate of potaiaa, 1 <lfeU}hm;
ginger and (2aaUie ioap, each 2 drau^ms ; oil of aniae, or peppermint, 9(Kdropfl ;
fMtyeriie and make all into one ball, with thick gam aoludon. Feed by
giting acalded baan inatead of oata, for two daya before giving tbe phyaiv,
■ad daring ita operation.
WvAic Anklm in Colt.— If the ankles are tery wdak, and incline to
bend back ao a* to bring the fetlock cloae to the ground, you will have to
jrive out some ash ^ oak aplints ; pack the uneven parte with cotton batting ;
•tarch. a long cotton banilage, (8 to 12 f«ft long), and evenly apply the
•plints, and then evenly wiiifl the bandage. Remove every third aay until
no longer needed. If an onlinarv weakneaa, the oak bark aatringent lotion,
already twice recommended, will b» all you will require.
Bio Lbo.— To cure, use the " Biiatering Liniment'' with reguhuity
every thiN hour until itbliatera. In 8 dAva wash the leg with linaeedoil. In
« daya waah it clean with aoapand water. iReplat every 6 daya until tlie awel-
ling goes down. If there alibuld be any Aalloua left, apply apavin ointment
' LiNiMfNT voB SwBKiiT.— 'Aloo|iol and apirlta turpentine, of each d os. ;
camphor-gum, pulveriied cAitharidek^, and capsicum, of ea^h 1 oi. ; oil of
apike» 8 ox. ; mix. \'Bathe this liniitienl in with a hot ^ron, and a cure is
•uretofolfow. , ^.'■,'
SwBixiira ON Kabx 'oy IlQBiilB.->Paint conaUntly with aamitll bruah
dipiwd iu atrong tincturb of iodine. Should tiiia fail after a few weieka trial,
.Apply' inatead, biniddide oiittment.' Keepfrom being ohaf^ or irritated, or
ii will terminate in flatula moat Jkurely^ > )
Lampas.— This coiisiatf in a awe^ing of the. first Mt of the upper palate.
It ia cured by rubbing 4h9'awelHng 2 or 8 times a day with i'oz. of alum and
the aame qjtantity of double reffne<l augar mixed with a little honey. ' - --^
GBAVBL.-^teep i lb. of hops in a quart f4 wat^r and give it as Jioi as
the horse (jan^taou it.' ' •»
Fob Syri^iM— Take sweel oil, 4 oc.; spirits turpentine, 2 o*. ; .oil of
atofae, 1 o^ Mix. and apply three tiitiea ^r day. If the horae- ia over four
years old; or in any caae when thia is not su^cient', in addition to it, >'ou
will fit a bar of lead juajt above it, wiring the ends together, ao'ijt constantly
wears apon Jln^argement ; and (lie twq together will cure nine casesout
of ever^
CCBB
siMri
then
offth^
where tlie
SPAVIN9, gSOQ Bieqirs.— Corrosive aabliraate, quick-
of eachloz. Rub tlie qulckililver and iodiiie together;
k and IfUtly the lard, rubbing them thoroughly. Shave
; the bone enlargemedt; grease aH around it, but not
re^ off, th'isprevents theactiim of the<medicine, except
on the tpAvin. Then rub in is much (rf the paste > aaV will Oe on * S^sent
piece,.«iich mqiwhlg, for ,8 or 4 mornings: ^ from 7 to 8 days, the whde
aparin will come out ; then wash the wound with suds for an hour or, so, to.
* remove tlte poiaonoua effects of tlie paate ; afterwards heal up the acre with
any pood healing aalve, or Sloan'a Horae Oiintm«Bt, as per i«oipe above,
keeping^e aore covered while it is healing ij|i. '
I. J -A^oTHSB TBBT Vacitablb RgciPB poB HiNO-BONB.— Fulveriaed cantha-
ridet. Oils of spike, origanum, amber, cedar, Barbadoes tar,-ahd British oil,
of each 2<tt.; oilof wormwood, lox.;«pirits tttrp/entilie. 4^ ; comiBon
Ktash,ios.; nitric acid, 6 OS. ; sulpliuric acid^ 4 ox. ; lard,8Ibs. Melt tlie
d/ aod slowly add the acida ; atlr well, and'add the otlier articles, stirring
till cold ; clip off the hair, and apply by rubbing And heating in. In about
8days, OF when it is done running, wash off with so^p^udp, and apply
•gain. In old cases, it iua> take 8 or 4 weeks ; but, in~ recent cases, 2 or 8
applications have cured. ^, '-
■\
)• ■
2 ox. i .oil of
•T60K oWwEBfl, ftO.
put all. «xo»pt tli« •dd Into • cohol ; HiktU^ mixtttti. «.t«l the .eld •lowly.'
wd co.^tln«eto.tlr till tl.6 mixture c<mu^ to.rtiokV; then bottle foruS
Applj torinB.bon«orti»vlti with • ipcMWe ttod on the end of *ttii.M
'°!lf ?*J/**'!i***.'*T* Into the parts ; twenTy-four hourt after. gre»«, weU
wUr.Urd;»nd in twenty-four hourt more. w«.h off weR wiilfVoaMudl
pi.e appricatlon it generally ■uffldent for •pavin*. but may need tworHni
bonei. alwaya two or Ujree anpilcatlorii. three or four dayi apart, wliJh
prevenu Iom of hair. Thi. will stop aU Umenes.. but doe/not reraoi the
Arunr AW) Spatiii LiiriinifT.-^ll of origanttm, 6 os. ; ffuita eamnhoi'
Soi.; mercurial ointment. 2 ot ; iodine ointment, U« • melt bv nuttl2«
all into a wide-wuthed bottle, and Hitting it in a kottleJ hrirater.X Jf
SpATiir AHD RiHOBOWB-Cantharidei. four ouncet ; orinnum. two ouiU
oe« ; •ulph.te ot zing, ow ounce ; Venice turpentlnei three ouS;T,?u?Uit
tlnct iron, two ounces ; vepdigris. three ouncet ; oil vi rfoi, twSW. • f reS
lard, one pound. Shave tlie hair from tlie paK diieitaeU and rubthe n*rt. •
with the medicine. You must use your oiTn JudmneS^'ir.iiB^ ^l.s. Mi
dne ; that i. in the length of time Zce.,^yTX^yfthe ^i l"f. ' It mS
be ute<l every otiwr day ; this wiU diwolve U,e •..iiied .Ub.t», cJ and oiS
It out When yqu aee tlie lump !• dimli^iihed enough, then u.e The sS
MhnngentaiIl.aTe directed iti the other cure. thatiS, 'white S ba?lc and
alum; a quarter pound to a half gallon «f bark Juice, boiled down ^»
•trong decoction, Uw^inarning and evening. • : ' " *** *
Sfatih and RiMOBOffi RBOKlPT.'-^ttie flrat-nanu!»d disease comM At tK.
lower-part of the gambrei joint It is ca^KKl bV Strain rbSh^it^^
will cause it ; this opens the po.*., and ciuSe. tfc snl«t«nw to comS ™?I
?o S^<jit*?tiff"andrre'° xi?" h'^ "^'^ ''"^^ ?nb.tant^, and"^ausrtr "S
to pecome stiff and fore. TRe horse son^etimea becomes lame before en-
largement is perceivable. In some cases it will continue to gro w f o^wo
years: U war then become a hard bone. The enlargement Ks staw
cannot be removed-you may kill the disease, and kill ffe lameness tTo
used asjau astringent ; when by removing the ump. without the mutrin«Inl
'!.",**^S!.**'If **^** •"** "P*"' but if usecf, it dSU, and Jtoi tlVe n^^^^^^
ilien, by letting tlie horse stand until itlifeaves. becomes firm. '^ ^^ '
^OBt-~Four ounce* green euph<itbium, iihe; one ounce Soanish flies
pOhperiied ; four OHm»s conoilve sublimate ; four ounces red Koi^te*
; * ?""?*• Tt*** P'"f t»T»n«n« ; 'our ouncjs iodine "ISc SnSf lard • mdt
tlie lard and tuq^entine together; after it is nearly cold iSd Se otheV TrVu
des and stir until it is cold ; it Is then ready for use. ' ' "^
Tiien rub the enUrgement until it is warm: then rub Qn'th« nin*mo»»
Sfil'^fl of T^t '«"• 5*"«tMo" hour. ; the,; take lard. Tpd nib "Zft
You may tice'the «ame ointment for " thoroturli-nin •" aftoF u t. mu* '
•red ttfflotenUy deep, use the oak bark B^^uSd*^ un'Sli^^Jed ^^^
rJ!.5l^.'^*P*r'"/*?'* windpufls. It will benS!*«K to Memnld
K J«*»k'k''*** Jn." thorough-pin. » to make it bear e'eSyf * * ^ "
Keep the harse quiet, while using these medicine* and on alow d{«t \
~y.. ^ ■TrP'J^ . ■ ""' ' * nr us li . — It s oon forma an airtight cn*tlH<» anH
•oothes the'iwinr powerfully assisting natar«r^^ . " Mijiit ««at|ng and .
MiwoI^iriiawT,r-^woo^cea o^ twt» qunce.,orig*num; two
\' ■..■■■■'. ' '".■■". ■ - ■ ■. ■■"•-.-■■ ■ » ■'
\
..H-
t
nr^;--:
'T|3, ,"-'.. .V^
m.
'»\
VrOCK OWHKM, AOr
onncM of hemlmk ; two oiinc-»« of wonn«oo<l ; four i»inr*» of •«wt oil •
■piriu of luiiHrnline. niiU om quiirt of prmifipirili ; iiMw iM»r tflrl. M In •ell
»ir«tl.er and boi.U tiKl.t For .pr«ln., brul..., ^n^,^^„J,, H.* * Jg h "„* *
dollar. Tl.l. I. tW«nM, linin.«...t without li.e t.,r,.rntlU. w» ich K
lui l^r.lllIlSie''""'""'"' """" !"' *'"•"•" •'""•"••• *■"' "'""^"^ P-T*^-^'
Couoii.-Quit ieedinir mu«tT h«y, and fe«d rooU and UxntWm ttuu]
Sprlnk o h.i.nj,n urioe on hit f^Hiiler. or cut upc«<Ur b«.,gl,. '„,? ml' wi ,'
ter lukewarm. If there thouid be anv appearance of Aeavt,, put a •iM>onrul
JreJlToniJiTter'* ^' ""^ *" "^' P'«""*l". •"«» .nU l.lm 't? drink
«ri«Hl!m'"/',"'"7TW'"^'' •"**'^ 4oin l,»rt,l,om.1ow.roilof
OMganUm 4 «>». ; alcohol, 4 oxa.; tweet oil, 4 oxa. Hbnke well liefori
iLlng Fir .prain. on horte.^ Ac, apply bv rubbing a,u\uo!er Jith « hX
te!!Jrj!*fff;. y»r. •'«-«*«».*. ruV a lii.lo ,u, tL t,«p£ra„d ajpiy '.!
•pirlta
bandair^wet with the liniment to the forcli«>ad
♦..„!i»?r*'*.^"**** OiL.-Oil of origHnum. oxa. ; akohol, Lqu.
^fr' "V «"»np]""*.'I ox. Shake well before ijiinjrrv^
a ''«Y*'?'*** *;""* orOitJt. — 1 ox. green copiieraa: 2 os. wbli* vitriol •
2 ox. tM«on a« t ; 2 ox. linaeed oil ; s'oa. molTlaea. iJiH over i^^ow ««;
AVtrte ^»""^ ta wound, with, feather!
>all'te ""'*•* i-turpeni^e. TllirCon;
- I » *'J'/* Stabi* LiKimtHT. VKRT .TRONo.-Oil of ai^ke. aqna^ammonia
L'^orked IIText r^ '*""' '"'' *'** ^ '"*'* ""'*'"* *"" "« •"*^
-KJ'"'-^"7f""^""^**"""»—8"'P''»»« "'copper (coppera.j oneounce •
white vitriol two ounce. ; mixture of .oda (•altj'TwUunLi / oM ffied'
bvo ounce.; Orlean. mola..e., eight ounce.; bo I over aSj;!™ flfSl
minute., in « pmt of w ne, all of the abqve in^dient.. When neirijS
add ope ounce of oil vitriol and four ounce, .pi rit. turpentine, .n7b3
S'^lTi- .i'^P*^ V" *!!•*'»"'<» *«•»• • qui". wTdcl. wlllTLn « 'Je wSd
to duchargmg. and perform a cure in a few day.. Be careful to kW t «
wound covered, either by bandage or a plaater^ Should b".w.ieS^
twice ft day, until It diMsharge. freely. «pp"ea once or^
GoucCdbk mkHomkb AND I'EiwoKS.— Spirit, turpentine Sox • lan-
fUrM^' .."^ '.i"'* '. ""'I'"'" » •'"••'* 8'** *>l '"^ a doae.Ty piUting S in S a
~^« Tl'i'?"" * PJ"* 'f *"""''■'«'• " '«"«f '• "»» "btaiSed ?n an hour"
.Xi cJrc*rtln* •" """"^ "' *'"'*•'" Po^d^r^a •loe.. well djli
^Couq CDiiB.^Bieed 'freely at the lior.e'» mouth ; t)ien take 4 lb raw
cotton, wrap it around a coal of fire, .OM to exclude tliVaSrwlienn^^^^
to .mokA, hohl it under hi. nrfae till he become. ea.y. « i>egln.
, . T**.^'^"" I)i 8 TRin - EH.^T i ike IX g«l«- of blood from the neck rein - tton
admiiuater aaMafra. oil, 1* ox. Cire, .peedy and certain. '
•TOCE OWNBRS, M.
'.S
ao much • slirinklnK of tlftmUy tubaUno*
«d««, M It it Mn Mltttrntioii irf tlw uliin Uwlf.
HiM BoiTWD.— Tliia !• not
bciwiNrn tlw •kin nikI tli« niiMoU., .. ., ,. „„ n„«riiuiiii im tiw imin itMir
It ii a «lry|inr up «>l tli« oily moiatui-v of tlio akili ; It tliiii iNMNinwt dry •nd
lianJ. tlw iwIot to llie cuticle no loiiK«fr yield th tli« tkiit, but Mimnitlnir In
ttxry «llr«.tion, turn the Imir iiml give* it • iturliig roiurli look, wliieli l" nn
liiilicHlioH tliftt the liorH* la out of comlition. The VMielfe of tli« ikln «nil
boweli, M well M til* •toinw.li, are deratigtd. It U » •yniptom of iIIimm
of Ui« (llgeitlre organa. - . ' "^ •
At-4U»t. give •bran mM)i, and. If It oan b* bad, aaaaafraa tea. But In
■ever* caaeauM levigated antimony two drachma, iilira three drachma,
aulphiil' five draclima-^lv* every night In a niaah. The antimony ai4a on
the ikln, the aulpbur on the bowela, and th« nitre on the urinary onranm
ttul> him and give him warm »»lojhing. Jbe tkln wlU aoon becom* kUaJ
and the liorae l»e In condition again. •"^'^t
Foa IxKWKNKaa «>« Scoi/aiwo mJIoMEa o« CArrL«.--Tormen|il fooL
rwwdered. Done for a horajtor cow, I to H oa. It may be atirr«<l In 1 pint
of milk, and given; or It may be ateeped in 1| pinta of milk, then irrveii
from three to aix timea dall>, until^urelT '
Kcouaa and riii-\yoRiia in IIorsu and Catti.«.— White aah bark burnt
lino aahva, au^ nia<le Into a rather atrong |y»'; then mix f pint of it with 1
pUit warm water, and give all two or tlin» timea dally. Tlila will certainly
carry (;ft tlie worpta, wliicli aro M>»vauae. iq llioat inatancea, of acoura and
ltN)i>en«aa. , > • ■'
■ QuAKTi!« C«Acji.--For tWa, pare with a abarp knife from the hair down
taking away the whole back part of the hoof down to the quick ; then iMr^
the ulher <h>wn Ihin ; tlwn «et your ahw only ao far aa thi6 hoof runa By
thla nienna the ahoe <;apnot apring down upon Ui« heel. The lioof wUi then
grow tlown flrni nnd aound.
CuHK FOE H«ATit8.*-T«*e amart weed, atcep it 1« billing wafer till the
a rength la all out ; » ve one quart every day mixed with bran ofahorta, for
Valuable Kkmkdt foe- HEAVKs.-Calclned magneaia. balaam of flr. '
balaam cop*ll)a, of each 1 ox. ; apirlta turpentine. 2 ox. ; ^ut them ail into I
day for a week tlien every other diiy for 2 or 8 montija. Wet hia liay with
I(Sl!e*;tillcire*ll * He wiU cough more aUrat/but Wr Zd
BaaT Rmmkdt rba HEATE<r-Balaam of fir and balaam of copaiba 4 ox
each, aiidnilx with calciried magneaia auAc^ently thick to mike it into
halla ; and give a middlmg-aixed tall niglit and Aorning for a week or ten
*^"*.!^";""'*'*.'^'" T?' " " "O* '" *"■ ^vva».—Fir$t. If the diacaae
waa m the lungt. it would create, inflammatioM. and have the aanke effect aa '
inflnmmatiun of the lunga by cold. Thejiorae would be weak S dS„g /
without appette; and real y could not be driven two m Ilea aa any p2™ S
would naturally drive « horajB. But • heavy borae can be driven frJm eiSu
to^ twelve milea within an boor. ThI. ia poaitiv^ proof that it ia not in 5ie
&?co«rf--Take a beavy^htfri* and tnm hiiA out to paafure forty^ltfht
hours, and he will breathe dear and eaav. allowing no algna of the helvei.
The gras. baa no reached the langa. atlll it baa atonpe.? the hard brSath
..g ; bnt if you will give the horae c<.ld water to «lrlnfe he will cough. H^
the water touched tiie lungaf No; bnt it ha« touched the Uiaeaae. Thla ii
another reaaon why it ia not in the lunga. «»«»«:»«». ^hibm
.i.ii**y '*" ^"" "t'^*^."'® **'?**"* '•' »"<* *'»•* «*■«• caused by. First.— A
dainty horae ia' not liable to heavea. bu^ a hearty eater ia liabk to tbU
Where they meet there ia a throttle-valve. A horae on eating coarae foSl
C '^
Xfc' <
ki
.V=t-:
graM Uring «(M»J ukM Um iiidMinnMiion frum iImiIimm*: tli« •wHIiim U
g..ii*, Slid ilw Iiu»« draatliM rr«« mid «.«ay m ever. ThU U iMMiliv* t»*Mrf
l..( •> I. nut in lU l.i«g.. 'ri.«„, by r Jling wUI. ccr- .Tl dry Ly U I
"in ' *" """*** '"'*^'"*""" •"<* «*«^ »'»• ««"•• to breatiM httrij
Com.— T«k« Bdwim or Fir and DalMin of CoiMJva, tqual Mru: ■.Id
•iM,ugl, c.|«i,M,d a..g««,t. to n»k« into bdl,. OlV. . mRldle-SS ' l.» |
yolk of ■M rgg. IhU • lura cure. 1 n«y«r iiiiii|« « r«i|ur« in My c. J
V«u .Uou U bJcroNI .bout feodlng for two i^k.. .fur .l.lng tli'mS
r^.J^iaS'US! '^'"^' -^!**i^ "-- -«•' !!• "'•'-' '-.
UiJLiiiuuw.~.ln uuraliMing • horM. b« ntrj cRraful toUtcertain that Im
U ui.jareci«d w.tl. till, trulv terrible dltew.. for wl.lcli tl.«r« U no cuil .S
wl.ul, Im,. In .o ttmny frlgblful Jn.Unct... proved iu c«miln?cibmt» J
n..n.nd«tl.«,.nln,«U, K»l.lth.t«,ding tl.«.wful n.tur« Tt l.k dliiU
o.l.«r pUc. «||| fri^u^mly «nde;;o;To";aM ;17b^^^
rrr.!! n •*"?.' ^'i*^ ; »•. •^«»l*t»ng n,e no.triU till tl.« hor..
1- ' I .."V —" — •"••— •". •uiuiMntiiiH *oo iMMinw iiii Ilia noriM
OiilT.,!™^ T^i P™*^"'''"* • »«"l'««rv •upprenion of tl.e dlwIiarKe
Oil or. cram » pl«dg«t of tow up the noatrifs. '«««• tricks nmy be d^S
by tUe .nln..i'. u«eiuine«. towing of bl. |.e.d. effort. to.ne^X tti iSuJd
IZHh '»'»*•'"'* «*' **'• *"•*'*"' »' »''• "»•»'". but e.pwl.lly by tl" flila
^AcciDBifTi.— There are abo ■ome accidenta that the proprietor of a hon«
may wit . .afety look Jif ter hinitelf. ¥x,r in.tance broken tnej. When a »[^
falfi. and Ucera.e. I. v knee., your 0^% object .hould be. brcareful ILE
Si.?Si.« /riTr''"!'"?' ^'r »•'«*«'"'<'. i» ti.e next pKrs
ta in wMtlier the Joint cavity ha. been penetrated. Do not uw a vmbe ^»
thi. purpow. ; but apply a poultice of lin««,.l.n,e»l. and when"TJ IbSS eig
or ten hour, af.erward., you take it off, you will .^e a yellowl. i glalrv fluid
iwnetratejl, getthe tip. o( the wound together, and keep them .o bv a co.n^
pr*M and bandage., which need not U reiwwed tul the hlJd dav Tl^
•arliMr the wound i» doMd the le. nu^k wlU ho left on the paS ^'
H:
.,
*
i
1*
•' • ■• .
'
4
m
il
%-'■■■■
.•.•••
■
, r
w
*
X
T - ' ':
^^^— «.l.— .
• f.
.CIAEA. :
■ '•' •
\
■ ' ■' ■ ■ .':
- ■ " ■ ■ ■ .• , " '■ •
■'-■;■;■' -
: ■ li;^-
.: ■ ■■- , •.-"■-, -gj; " V; .■ ;
.:. .-■■;.■■;■
1 ,■ -■■ ■
i
■ ■; ., :' ■ ;■
;■;■■ ■■■-'■. '■./■'.>■>■■ ■■;"^'. •■■.■-,■■;
. "^v
''■^fe ■'
fct-- ■/■ J
^^^^
.:r ■/■..•"■,. r -- •.
'^ '' 'mm
\
t
r^'
"••«j#
\
■ \
■j>.
M
■. :*
BAKnf»4 CooK^^o, PRrtitiiviNo, PioKLiNO, «Td., Bread, Bis-
oorr, Meats, Soups/^Vkoktablbs, Pudoinos, Sauobi,
; *^*'* ■^•:- •.'•■• ^-^ -.....-^t-. ■;:, ■■•: /
Criokbn>' — Cliiokeni for rOai tinff nr boiling ihhald huve « drening prc^
Mr«(i like tiMt for turkeyi. HnW r teacup <if rU:u bulled witli tli« ulilvkeiM|
lukket tlienrlook wliU«. Tliey will be lets linble to break if the water iaj
cold wlien tliey ar« put in. A little lalt pork boiled «ritb the ohiokeiit, im-i
proves them. U you do not bjoll purk with thera thtjr will need' salt.
Chickens fur broilinK Bhiiuld be. iplit, the inwardi taken out, and the chick-
en waalied inside and out l*ut tlie bony side down on tlie gridiron, and
broil it very iluwly until brown, then turn it, and brbwn it on the other side.
About forty minutes is required to broil a common vised chicken. . Fur
roast chicken, boil the liver and ,||ixaards by themselves, and use the water
fur gravy to the chickens— cut thp iuwarda in slicM, and put them in thf
gravv
Ch
.'HIOKIHtBoiLBl
or they form Aneaf
boiling ; they requir
white sauce, and gar
Cmiokbn BgAiaak
— <;are ihoald be taken to select the chickens plump,
I dish ; thepr should receive much attention in tlie
less time than a fowl, and are sent to table with
shed with tufts of white bruccoU,
—Bone and stuff chickens withTorcenieat. Lay the
libnes and any other poultry trim^iings into a stew-pan, and the chickens on
them. Put to them a few onions, a bunch of herbs, three blades of m*ce, a
pint of stock, and a glass or two of slierry. Cover the chickens with slices of
Dscon, and then wlute paper ; cover tlie whole close, and put them over a slow
fire fur two hours. Then take them up, strain the bntise, and skin) off the
fatCArefully ; set ft on to boil very quick to a glase.and bruah the chickens
over with it Serve with gravy and catsup.
CaiOKBiia PDLLBD.^Remove flie skin carefully from a cold chicken, then
pull the flesh from the bones; preverving it a* whole as you can. Floor
them well and fry them a nice brown in fresh butter ; draw t1iem« *nd stew
In a good gravy well'seasoned ; thicken a short time before eenring with
flour and butter, and add the juice of half'a-lomon.
CuiOKBiT CcTLBTa.-i-Skin and cut into joints one or tWo yonng chickens,
and remove the bones with care from the breast, merry-thoughts, and thighs,
which are to be separated from the legs. Mix well together a teaspoonful
of salt, nearly a fourth as muoU of maoe, a litde grated nutmeg, and sonwi
^ IB
HOUSEnOLD AND CUUNARY.
V
t
3^4
,"-*'-''
.4i
'*-i\\
64
HouaiB(di.i>.
cny^nne ; flatten uml form into jjood alinpe the boned joints of chicken, and
the flesh of the wings ; rub a little of thie seaitoning over them in every pHrt
^ ^ip tliem into l»eaten egg, and tlien into very fine bread-crumbs, and fry
ffthem gently in fresUVbtter until tliev are of a delicate brown. Some of
the bones and trimmings may be boiled down In half a pint of water, with
a roll of lemon-peel, im"! ■ little salt and pepper to make grivy, whicli, after
• being strained and cleiired from fat, may be poured hot to iome thickening
made in the pan with a slice of fr«»li butter and a dessertspoonful of fltmr
rile the cutlets high in the centre of tlie dish, and lerve tlie sauce under
' them, «r separately, in a tureen. .
Chicken Pbicassbb.— Take 2 larg« young chickens, cut in small pieces
puf m cold water for 1 hour to take aill tlie blood out, then put in sauceimn
to parboil for half an bqur, tlien take from saucepan dramed well, have
• •^"•'y l.q*?.|food fresh cream, 2 s\L good butter, 1 ox. of flour, all well ntix-
. edtigetlier; put in saucepan with the chicken^; put i^n tlie Are to l«(i|
tender; seas(m witlt'pepper and salt; serve with toasted bread in the hot.
tom of the dish.
L- . CfiiCKKN Fbioaubb.— Parboil chickens in asmallqiiantityof watef ; let
them ciHil ; cut them up, and simmer them in a little gravy made from the
Jiqiior they were boiled in, together with a piece of veal or mutton, witli
onion, mace and lemon-peel, some white |>epper, and a bunch of sweet
herbs. When quite tender, keep them hot wliile the sauce is being thicken-
ed In the following manner t—strain it off, and put it back into the same-
1>an With a little salt, nutmeg, flour, and butter; give it one boil, and just
- before serving beat up the yolk of iaiiegg in half a irint of cream, and stir
tliem over the fire without allowing them to boil.
Chickbit ,KoA8TRD.^Draw and truss, the ChJckin, and Cover the breast
with a slice of fat bacon ; taste it first with butter, and afterwards with its
own gravy. Cover the breast with a sheet of buttered pajier ; which miMt
be ren^nved about ten minutes before the chicken is done, that it may be-
come of a good brown color. A large chicken will require half an hour to
roast, a small one twenty minutes. .
Chiokeit SALAD.-^ut iiito fillets the mcatof cold rgast chicken ; dispose
tliem symmetrically, with a lettuce cut, at the bottom of a saliul-bowl ■ ar-
range other lettuces cut, with fillets of anchovies; cover the wliole with
sauce ma(le of oil, vinegar, mustord, and the yolks of hard-boiled eirirt. nib-
bed shiooth. . •»»••""
CoiCKEMt BROiLED.-yBoila chicken gently for five or ten mlnutea. leave
it to becomecold, then divide it, and dipit into eg^ and well-seasoued bread-
oriimbs, plentifully sprinkled with clarified butter; dip again into the
crumbs, and broil over a clear and gentle fire from half to three-quarters
of an hour. It shonid be served very Iiot, with mushroom-sauce or wiih
good plain gravy thickened and flavored. It sliould be opened at the back
and evenly divided quite through: the legs trussed; the breast-bone remov-
ed, and both sides of the bird madd as flat as possible, that tlie fire rtiiiy
penetrate eveiy part equally ; the inside being first laid towanls it. The
neck, feet, and giazard may be boiled down with a srhall quantity of onion
and carrot, previously browned in a morsel of butter to muke the gravy
and the hver, after having been simmered witli them for five or six minutes'
may be used to thicken it after it is strained. A teaspoonfitl of lemon-Juice'
spme cayenne pepper, and minced parsley, should be added to it. and a lit^
tie arrowroot, or flour and butter. *
rt JE"'*'fi*?* STBWED.-*Take two pair of goo<1, young, fat chickens ; have
th6m well dressed ; cut thei^ in pieces through each joint, as the break inir
,or the bones spoils them, it leaves «ni»ll piecips of the bone all thromili
them ; put them in cold water, and wash them well ; then put tliem in a
jaucepan with as much Water as will cover tliem ; set them on a good fire
to boil, have one pound of ^ood clear salt pork cut in strips about M of an
inch square; put ail in the same pan together, and boil till well don^; have
■ome flour and good fresh butter. weU rubbed together, p ut in sa"^«'rnn to
■J'lf!
BOU8BHOLD.
66
boil for five mtnntei ; seMon with pepper indiatt to suit yon. May add •
little fine cut parsley it ynii lilce ; serve hot, with stewed or baked potatoes.
TuRKBT RoASTCDi— Wlien trussetl for roasting, cut the liver tu pieces,
■tid '^t it over the flrejn a stewjpan, with half a pint of oysters wnslicd, and
I fiigfr liquor* which must be strained, some pepper and salt, two liay leaves,
I two bla«les of mace, la piece of butter roiled m flour; let these stew very
eently about ten minutes, and tlien take them off, singe the turkey, and
stuff it witli tlie oysters, cover the paper over it, spit it and lay it down to a
eond flre, bl>t *t a distance ; wliile it is roasting, set on a stewpnn, .witli lialf
a pint of es«ence of ham ; take a pint of oysters, throw them into boiling
water, remove the beanl, tlien put them into the essence of iiam; add a lit-
tle lemon-juice, give tliem a boil.
TuBftBT KQASTBD No. 2. — It Is stuffed with eitlier sausage meat or fillet of
I veai stuffing. While roasting, a piece of paper should he placed over tlie
'part s'tuffed, as, being bulky, it will catcli the fire and become scorched,
but keep the heat well to the breast, in order tliat it may be as well done as
tiie rest of the bird. Baste well, and fr^th it up. Serve with gravy in tlie
dish, and bread sauce in a tureen. To tlie sausage meat, if used, add a few
bread crumlis an<l a l>eatenegg. Turkey is sometimes stuffed with truffles ;
tliey are'prepftred thus: tliey must be peeled, and chopped, and pounded in
a mortar, in quantities of a pound and a half ; rasp tlie same weight of the
fat of bacon, and mix it with the truffles. Stuff the turkey with it; this
stuffing is usually placed ia tlie turkey two days previous to cooking, it is
supposed to impart a flavor to tl^ flesh of the fowl. Cut thin slices of fat
bacon, and place over the breast of the turkey. Secure it withJialf a sheet
of clean white paper! and roast Two hours will roast ]t ' ,
Tdrkkt BoiLRpj— A hen bird, is considered the best. It may be stuffed
witli truffles, or sausage meat. Boil it in a clean floured cloth ; throw some
salt into tlie waiter in whicli it is boiledr Cover cloth, and simmer for two
hours, removing the/ scum frequently. Serve with white sauce, or parsley
and butter. ^ •
TiTRKBT HABHih).— Cut up the remains of a roasted turkey, put it into a '
stewpaii with half kgWl of siierry ; shallots, truffles, mushrotmis, chopped
parsley; salt, pepper, and a little stock ; boil half an hour, and reduce to a
tliicic sauce. Wlien ready, ad«l a pound of anchovies and a squeeze of lem-
on. Skim the sauce free from fat, and serve all together.
Turkey LEOsiBROiLED.— Braise some undressed legs.of turkey until ten-
der, dip them in melted i>utter, or clear salad oil; broil them a flue bt-owtt
color, and serve with sauce.
. Goose.— If a goose is tender under the wing, and you can break the skin
easily by running the head of a piii across the breast, there is no danger of
its lieing tough. A goose sliould be dressed in the 8.ame manner, and roast-
ed the same length of time as a turkey* ' ' ,^
To Roast a Uoosb. — Goose in itself is of a strong rich flavor, and requires
both nicety in the cooking, as well as in tlie stuffing, to obviate tliat strength
of flavor. There are many 'modes of stuffing ; for one mode, take two mod'
erate.sized onions, and boil them rapidly ten minutes, then cliop them flneiy,
mince sage to the quantity of half the onion, add of powdered bread twice
as much as of onion, pepper and silt it, introducing a little cayenne^ and then
bind it with the beaten yolk of an egg. Potatoes mashed are^sometimes in-
troduced, but not frequently^ into the body ; they should be mashe<I with
floury potatoes mixed with a little fresh butter and cream, rather higlily
seasoned with cayenne and salt'. Both ends of the goose shouid be secured
when trussed, that the seasoning may not escape.. It should be roasted he-
fore a quick fire, and kept constantly basted ; a piece of wliite paper may It^
placed over the breast while roasting, until it rises, and then it may be re-
moved ; it will take from an hour and a half to an hour and three qoiirters ;
serve with a rich brown gravy and apple sauce.
Previous to sending to t^ble, a flavoring may be made as follows : to a
desiertspoonful uf made mustard, add a quarter of a teaspoonf ul of cayeutte
(jf
M
BOU8BBOLD.
A*^'.
Y^
te-
MMMr. about the Mine qnanUty of mU, mix H eyenly with • glara of port
wlhTiinci two gluies of rich gr*vy, make It hot, cut • tilt in the .pron of
tlie goo«e, and pour It through Juit prerlomly to ierTlng.* ^^uJl -ui. - '
Boast Goo«.— Boll one dpien potntoet ; pare and roMt.th«iii with a
ouarter of a pound of butter, one onion chopped, i^.poonfol^of •wwt marjo-
nm finely rubbed, with aait and pepper to taste ; mash all well together ;>
then have the gooie well waslied, dry tlie Inside *rlth a towel and season^
4rlth sage, pepper and salt. Put in the dressing ; wason the outside wUr
«^pper and Mltto uste ; place It In the nan.diage a little flour over, and
Sni teaspoonful In the pan with plenty of water for gra^y ; baste frequent-
ly, and w^n brown turn it orertiiatall parU may be well done. Apple
aauce or 'cranberrjr to serve up. ., »' , , » ji
DbbssimO roBltoAST POBKOB GoosB.— MalNJ a dressing as for goose, add
one teaspoon of mustard, and one teaspoon salt, with a wine-glass of tlaret,
A mix^rltli the dressing befor« putting In Uie goose or pork, or pour this
'" 3OTtB?lKiwM.-Flottra white doth, and p^the fowls In cold w^ater,
. • let them simmer for three quarters of an hour ; serve with parsley "»d »ut.
. ter, or oyfter or celery Sauce. The fowl, may be covered witli^a whrte
. ;; sauce if sent cold to Uble, and garnished with colored calfs foot jelly of Uie
**^*(S)U> Fbibd ChickbiI.— Cut the chicken in anarters, and toke off the
skin, rub it with an egg beaten up. and cover ft with grated hread sea-
soned with pepper, salt, grated lemon-peel. and chopped P«" ey. W « '"
butter, thick'en a little i)rown gT»vy with flour and butteir, add a little cay-
enne pepper, lemon pickle, and mushroom catsup. _^ !,». t •..
DocKS-^Are good stewed like pigeons, or roasted, TWo or three onions m
the dressing of wild ducks, takei out the fishy taste thev are apt to have.
If ducks or any other fowls are sllghtlv injured by being'kept long, dip
them in weak saleratifs water bffore cooking them. ,^^:.^, ^.
To RoAax Hdck.— Ducks should be well plucked, without teanngthe skin,
all the plugs being removed. Some cooks go so far as to skin the duck
holding it a minute by the feet in scalding water, that the skin mi«r peel
easier; clean the Insides thoroughly with a littfe warm, water, "nd stuff
them with the same atufllng as foi- geese, using a httle more^bread for the
sake of mildness ; roast them before a brisk ||B..but not too close, and
baste very frequently ; they will take from lialf «,h*ur to an hour, accord-
ing to the agTand site : when the breast plumps, tliey will be just done;
■erve them with a ricb birown gravy. ^ .... ' j . jj
' DcckStbweij, WITH Pbas.— Truss a duck with the legs turned inrtde,
\ which put intoa stewpan with two ounces of butter and b quarter <rf a
pound of streaked bacon, cut into small slices ; wt the stewpan over a mod-
r erate fire, occasionally stirring its contents until it becomes lightly browned,
then add a tablespoonful of flour, and wlien well mixed a mnt of stock or
water. sHr occasionally until boiling, wlien add twenty of the smallest sized
nriions, and a bunch of parsley, with a bay leaf ; let the wl|ole simmer for a
Quarter of an hour longer, or until the peas are quit« tender, when take out
the duck, draw out the string, lind dress It upon the dish ; remove the par*-
ley and bay leaf, season the peas and sauce with a little pepper, salt, and
Migar, pour over the- duck, and serve. , ^ ' , . .,. j_ ..
PidBOHa.— Take out the inwards, and stuff the pigeons with a dresfihg
prepared like tliat for turkeys, lay them in a pot witli the breast side down.
Turn in more than enough water to fcover them. When stewed nearly tern
der.put In a quarter of a liound of butter to every doxen of oigeons— mix^
two or three teaspoonfuU of flour, with" a little water, and stir into the
gravy. If you wish to brown them, put on a heated bake pan lid, an lioiir
before thev are done, or else take them up when tender, and fry them in
norlt fat 'They are very good split open and stewed, with a dressingmade
'- imd warmed up separately with a little of Uie g r »vy. Te n d e r plg e <>ns ar c
good stuffed and roasted. It takes about two hoars tP cook tepder pigeons,
.■<^.
.m
ii^nr^^ «i^'
H0U8KB0LD.
«7
•nd thrae boon toagh onet. BoMt pfgeont •lioald be battered when put to
PioBOire RoASTBU—Veftl staffing for pigeons, it improTet the flaror ; they
must be fresh end well cleaned ; butter Andparsley may be 8ertre<l "with therti ;
but narsley alone as a stuffing, though frequently used. Is by no means fo
Mlatable as the veal staffing, or one made with veal, the fat of bacon, a^d
She crumbs of bread soaked in milk, and well seasoned. They are some-
times stuffed with truffles, or chesthats and bacon, as turkey covered wHh
thin slices of fat bacon enwrapped in vine leaves Instead of paper. They
»Bceive a fine flavor, bot are they worth so much trouble 1
PioEONS—BitoiLKi».^Split the backs, season them highlyrUy them over
a deor brisk Are, and serve with mushroom aaace.
PiOBONS STBWEb.->Take a white cabbage, cut it as if for pickling, then
rinse it In clear cold wWer, drain It well, and put it Into a saucepan with
eoual q««nt'*'w "' •"i"' *"'^ water, boil it, strain off the milk, jiBd take a
nortion of the cabbage and lay it m a stewpan ; soak the pige<ins for half
•n hour In cold milk and water, season them well with salt and pepper, add-
injr a little cayenne ; then place them in the stewpnn witli the cabbage,
cover them over with what remiiins, add some white broth, stew slowly an-
tlK the pigeons are tender, thicken with a little cream, flour, and batter, let
it boil and serve up the pigeon with a pur^ of the cabbage^
pjoEOXS iw Jellt. — Make some jelly of calf's foot, oir if you have the
y^mNin wliich a knuckle of veal has been bmled, it will answer the same
n^pp'; pliM» it lit • stewpan with a 'jUunclFof swee^ herbs, a blade of
ma^'white pepper, a slice of lean bacon, some lemon peel, and the pigeons,
irMcl'i truss and prop their necks up to make them appear natural ;
season to your palate. Bake theih; when they are donf remove them
from the liqwor, but keep them covered dose, that their color may be pre-
served. Beriiove the fat, boil the whites of a couple of eggs with the jelly
to clear It, and fttrainit; this is usaallydone by dipping a cloth into boiling
water, and straining it through, as it prevents aliything like «e^m or dirt
iwe^ing through the Btrainei>. Put the jelly rough bv** and round the
, pigeon.' ' ' V «. . ' .. I
• To Pot Pioeowb.— Season them well with pepper, cayenne, a little maoe,
and salt, pack them cipsely in a pari, cover them with butter, and bake them;
let the.m get cold, then take off* the fat, and put the pigeons into pots,:pou^
ing melted butter over them* -^
' Wood PioEOK8.-^May be dressed exactly as tame pigeqUTwve that they
auirt ratlier less time in the cooking, Ana the griavy or sauce ahould he
ler and of higher flavor. .' ^ , ^ ■ \ ., ^. - ,,
Fowl Broiled.— -Separate the back of the few4, ai^d lay the two tides
open; skewer the wings as for roasting, season well with pepper Arid salt,
and broil ; send to table with the inside of the fowl to the surface of the
dish, and serve musUrpom >auce ; it is an admirable breakfast dish when a
joiimey is to be performed. " * - %
To HoAST Phbasavts.— In preparingpheasants for rqasting,the toes may
be cut off the feet, biit the headt sjiouTdnot be removed froin the biiQs;
tlie feathers are lometimes allowed to remain apoh the heads and tails, the
feathers being in the lat'ter case Ift^ught forward, so as to decorate each side,
of the birds. When any of the plumage is in this way retained, the pheas-
ants require to be enveloped in oiled or battered paper ; but One or two of
the best feathers may,be stuck into the tail after the birds -are dressed^ If
more convi^rilen^ Merely baste pheasants with butter, and do pot dredge
them with flour, while they are down at the Are. Froinlialf anbour to forty
minutes is considered ample to'*roa»t them- in. It is- almos}; needless
tosay that feathered w what* is called winqr game, of any kind^ is rarely,
stuffed. Bread sauce alori^ is esteemed' proper to accompany it at table—
a little very rich gravy being served With it in the dish. Cold roasted
phflwnt and cliatney eaoge form a d e liuioui dij»h to r br e akfasts and lunch -
•ons. ■'.''»■
r*
A
19 , . HOUSKBOLD. ^ ,
Td.StKW PitVAfAi»TK>-/rnira tlie plicM*nt M fofr'^iliiniri put l| lnto.«
MiicepAn wlildi U Ju$t iHrge enoiifrh to liold it f pour in drtougli ve«l gnivj, .
«nd itew it Very flpwiv, till suflld«iitly done ; ii<i(l ahoHt « tvore (it ohMnnti,
pr«viouiily boiled und itianulied ; one ortwq slice*) Rrticlioke iHtt'iomK, alfently
dressed ; ||>epper, snit, a ffluss of witit6,wine>nnd a little butter rolled in fl<tiir.
Make all hot ; squeeze into tt the Jtiice of half a lemon'; put tl»e pheasjint
fn a diaii. And pour the siiuce. ovM it. . 9oiiie gaoie foruemeat ball* «M:|r4i«
added, if f«iicied> ' ^^
Partriim;^— Yellow legs iind a daric bill ar« siimsiby which a yonng
bird,niay l>e known, and ft rigid vent nrlien fretli. Whdn thU partjs greea
tlie l^d fl stale;
To!^bw.:n4Bii8.-^Ii(egin to bone fthy birds by tint taking out thehreatt,
bone, wHen yon will have suiBuient spnce to remove tli« bN^-k With A sliil ,
knife, and Uien the leg bones ; tlie ikin must not be broken but ■the iiieat uf
the lejcs niulit^'bejpushed inwardii,
PA»TMooB^]K>iL«.o.~Let the parllldg«> hang ttntil Innger would ninke
It oftettjsive; tlwni split it; and tnke A «oft '«lean cloth an<rNrcittoves nil the
moisture inside an<f out; l«y it upon, a gridiron over a ver3r)»»le«r fire, and
tpreikd a litt)6 aalt Kitd oay^rje ovei< it. , Wlien it is dione, which will be in
twenty''minute»,ru'bia little ^tter over it, and send it to table with inu«li.
room saucer ? ■>■■ ■ y' :-. ' ^iv .«/ .
pAfcraiiXWc StiswBO.'-PartrMlges a*w differently J^iHUted for ste#ing trj
what thejvarcfor roasting, the %ingil are fixed »v^riiie*6a(:k,^and tlie U«r«
skewered, V l*ake A piece off bixson, ami put it witli a small piece of butter
in a Btewp^lti ; fry it brown,; piiin the partjridi^s so that tlie bacon covers
the breast, >nd let tliem be viwybrowji : add iiaifta pint of gravy. Boil «
cabbage, so t|iat k is ready by the timeth« partridMs Are frieil brown, cliop
it with fieppevand salt. And a Itimp of butter.' Add it with tlie gravy to tii6
partridges, and stew slowly foi^an hour; when dishing, place^tlid bactm lit
the centre of tl^e dish, lay the partridges n|>(tn it, and make ^ wall of tlie
cabbage r«und. \ Wliile stewing, turn tlie partridges often.
To. RoASt GtiotiJ»B.^4)r«ss tliebinisat above, andl secveonA toast jthej
will require tweim* minutes less than- bhiuk cock , in roasting. When tliey
are sent to table without the toast. sef';vel|Mtli fried bread crumbsi and bread
sance, or btowh gravy iiisteadcrf tlie bfeiwcrniifrtis..
STurriiiro FOB A N[ARB-^Afterhav,ing^t|^er scraped or scAlded the liver,
scmpt" some fat bacon^ a little 8iiet,.8Qine. parsley, tliyiue, knotted-inarjunini,
a'llttle sitallot, a few crumbs of bread, pept>^r and salt, a few grains of nut-
meg, bCAt it all well in a mortar wi til oiie ejirg, but if your hare is biMied it
will take more. iTou cau dress a botiM liAre two WAys: either tAkin^ eacli
'boi>e out biit the lieAd and the point of the tail; but tliis will npt keep
so gooid ft sha|i0 as if yon only took out the back and rib bones,, leiiv.
ing tlie shoulders and legs on ; this way, wlien stuffed, will keefii its shHiie
best. ■ : :■■: -[r^ .;^
Pix>TBRk— -These biMs must not be drawn, roast them Wtore ft brisk fire,
but At ft distance. Ami servjB pivtoAst/^ith melted butter. v'
Pabtbidob Roa:st.— JLet the bird tiftng as loiig as it can bd kept without
being offensive i pick it cal«fully, draw, and singe it ; wipe'^tlie inside th()^
oughly with a clean cloth ; trussit with tlie head turned^un<Ier tlie wing, ami
the legs drawn dose tofDether, not crossed. Flour tliem when iir»t laid to the*
fire, and bAste them pleiitifilily with butter/ SliQrye tl'cm with breAd saucs
and good brOwngriivy. / •'
To Bnoit Gbousb.— Carefully pluck the birds ; remore'the first joints of
the wings, the Ireads, and the lef^ at the ^Dees ; split the grouse evenly in
half; pepper them, dip tlfem in butter made liquid, and sprinkle tlieni with
breadHsrumbs ; repeat this pi^ioess ; make^'a gridiron hot over a'clear fire, rub
it with suet, and lay upon it the grousjp ; being careful to do the insides flrst^
fV I * ^ or tlie gravy Will get too quickly. dr»wn. And you will not be Able to turn
the birds. When they are done enntigli, and are nicely browned, dish tliem
upon a poivrade or tomato sftuce rendered rftther piqiiante. •
\ --_■ -.L J,. ^ _' - __- .• ,
n
SbUBBHdLD.
69
d, dUh them
■*
OiH>vB* I'iiB.— Flu^k And ilng« tt Iciuh-of imtira : ctit off ^e legt at the
artim»tlck« I iemon tlie birds well with nepM#; vftlt, chopnea thy.me, iind
■ ■* - — -1^- -1- t-^" — of tlie.pledUh ; i)li<iu« npoi
,^ ^_.,,, ., .. opon It the
I ^,7e:'pnt « rlmof goiMHiirht cruttt round the'edse of 'the dish ; add «
litUe arnyy iiMtHk by Imilinr down the heads, &c.. of the birds j; cover the
[mrsler; tey»«lteeof veai*t the bottom
' pot « t Im of g(*o& IJirht crust rou.... ,..«
ivy ina«t* by Mllnr down the heads, &c.,
[pie wFtli a l|d nf paste, aiid bake it for ilbottt ah hour. A'fewmushrooini
hof t'^ff®"*'*^^^ *''^"'**'*^"'"''^ Introduced whed they are at command.
° ' GBC>p«iB Sour.— In some goott well 8e»«oned8to<:k,>,stewa brace of grouse
fohlli they, are te'nder; take them i}|i ; cut off th^ prim)|«t flesh; beat tliis In
* noftar until It is a sniootii nailte:: press jt through a siev^ ; sinmter down <
mlMtnes ill the stoik until the latter ta«itretl reduced; strain it into
another snucepanVaihl the ttorA! ; give nil a goo«l" warns up, but do not
iajjow it to r«ach boiling mtint. Serve it in i^linrcen into #hlch you have
piit a twujde Of g|iisesh^pprt wine and * dessertspoonful of beaten loaf
I'AiitliiiW* oAiAtt-T^rre a tjoMiroasted partridge ; place the memlwrt
lilt a dilh; addjettnce iieartsin <lnarters, fillets of Gorfcona anchovies, pick-
les pieces of clear jcj(ly, haHtboiled volks of eggs in slices, celery, toiflatoes
or aitvthin^ Uk«ly to give effilct tq tlie^dish v pour over it a Mayonnaise
MUce'i »f *dd a salnd dres8inj^..«kt table. I'h6 flesR, sliced and di vested
[ (if h<*ne tnay be employed instead of tlie ; memljers of the* binlf <if pre-
f fterred. V^' ' ■"■? ■ ■ '■' ,_' ■ ■; ,
[ '■ To BOjIst Witn Dccic.-^Tut off th« pinions and scald the feet ; tnisa
Uh<!birds; rub tiiern ontsida with their livers : baste tlierii witli plenty of
ihutter ; aiid jmihediately gravy begins to run from' tlichfi when tliey are , ^
I rOAsting you piay 'cotiHiderytliey are dune. They shoiihLiiht lie stuffed, but
aTgo'od |)iec« of butter may l>e 'placed iin the insides. Mnmi you serve them,
score the flesii oh tlie itr^aats lengthwise ;. sprinkle. o«^er them cayenne
t'peppen anti sotieezfr upon them the juice of a lemon. Bend brown ^avy ^
^or liwillotsaHile to table, sepnratelyr «
I ,1*0 StBwWrtD -Dock. — Simmer together for ten minutes some sagt^,' ' *
[sweet herbs^ pepper, salti port whie, lemon juice, and gravy ; meanwhile
rpitirtlally roast a tender, fat wild duck; cut it op ; sTdd it to the sauce, and *
f;datill slnWly till you think it is sufficiently done. StraiM^he «auc$|^«|ir
I tlie bir«l when you have placed it in ^ dish. \- ^ jB"«"
To R0A8T Snips.— 'Tliese are soon masted, quartej of an hour being quite
i long enough for'. them ; they, of' course, piiouid^not be drawn. Place a a
|>pieee of thin toast under each while they are being roasted, and only Itaste
Itbem with butter without dredging them with floiir. French cooks place
[imcon fat over the birds l>ef ore roasting them; but this -is not needftd.
Ilmntediiitely they are dope send them to tablle Upofl the' pieces of toast, '
[placed ip a iiot dlslt ^ *1
To ]iJtsijtSkiPB.r— Out the meat from Ihe bones and^rduglily mince it;
^1 ^tew down the bones ^andjnsides together with herbs, shallots. Champagne, ' <
Babritkflre,^^^^H«iKlitock; when this is pnfttty thick strain it;^dd to it the flesh of the,^^y
^^inipes; make alUt1iorougldjrhot,by»which time the birds wilt be sufficieiftly
done; atid serve it in a dish garnished round the margin witlr sippets of ,
bread fried in butter, and each sippet'dlNsorated with an e^ nicely poached *
landtrimmed. :' *■' ,.
To Roast QtrAiu.— Quails catinot he too hreshfrhen they are dressed^
[draw and truss them ; wrap round each either a vine or laurel feaf; tlien
fasten over this a thin slice of bacon. Roast tlieai until the gravy begin* to
[run frpm them, and serve upon toast. " •
To ifoAST Woodcock..^— Carefully pluck tli^ birdi, but omit drawing
LtffieNi; tliey should not lie spitted, but suspended with tiie vent downwards;
t
1^
I place a .nice round of toast underneatlujto catch the trail ; about twenty
ihinntes' roasting, will be enough ; baste^simply with fKsh butter, and send
JX; b
isl|t>le,
tlie binis to table Jis hot as po8sl|t>le. They should be laid upon tlie toast
tin a dish, and slices of orange inay be employed as a garnisiu Bread sauce
and a rich gravy are generally sent to table i^tart. • ^
r
1^.
.:•/■
[OLD.
.)-■,/
»* «
:ir^
*t^
To-,
birds yitu
hg» oik tf
WCMMloOCkf;
or 1«r, iiii<
B«ke tlieint^
M to let I
thejf iferfc^i
elsrifled lb«.^.
T<rBoit
I tliciii. timi boil
' whitf? tlOhrjtrf,
b|rd«; »t((ir
'■""■'VM-t^;-'
-T^-H, — careful to pluc
ptt^f vkewertlie bilUli
,1410(1^, and iBx tlie feeC'u
ti,riN»(ihi buljir idcbvei^tl
tmn
't^M'-i
im
^re<
mm «f lien l|»i
tli«tjiiilpon • deWdii
c«to|,; Put them iuijo" p
■oine 0f^itlie butfeir in _
'•oOinfeilltimiupwtlii^rf
mi
0<i
dmw the birda; tru'nf
r^iavofy beef stock j
Ifvers ; 'miic these in k^
J"«f in which you boil tli^
tabtospfliinfiils of port wlihe • *
. .-, jI of f(;ied bread-cruinbs ; m^I
imks in .a dish, iind mask th^mt^tUrj
I«r|i99^dlp
'^diron
fii- • = ^^M'J''^^ "loastiiare are very irodd
^becut and iHm.n«d^,o asto be as neW^
,-, III (di»««i^w«jU^e*srtn tliem, and do tfem
' ;bOll^';
CllPpMid jpi
of tilii m4di
upon a *au^*.„.^„ „,.„,„. , *. •
head tpi^<
St"lu*h^ri1;*4l!l?7 ^"""f «'«^!i reoulr^ less time tha
♦1..2*?' u r«— ^"» ^ rabbit into joints, splitting the head in'half atA
'■■-■r
riS'
■oufsaoLA,
n
JSABBitMSWiilri*;^^!! i rabbit tlipronglily, let it lie for two or tlire*
--1 In cold *«t«)^^l|it int6 Joints, dry them up«iti « cloth, dredge them
^^Wi^r^'^.*^-^*^^^''"'^"- «»•»•» butter, and itew thend in the
A^wlttf^^p^l^nwn three ouncet of butter in a atewpnn, with a table-
s'"*'**' onlo"/ •«>«« I>«PM^ and aalt ; add a pint of gravy
ijf tliem tllUliey are tender, and iutt previoua toMrriiv
BVmmomm "' ketchup. WJien the rabblt-is to be dreased wll
«>uu^, it llpild not be fried, bi^t itewe<l in the white itock, whic
'fl ieaioned with white iwpper and salt, and thickened with a piece of but
mixed fith flour. A few. minutes before •erving add a little oieam. ani
tableipminful of lemon pickle. /
Ybniboit, HAifioit or, RoASTBD. —Take • hauncb weighing tw^elva
Eniinda, and require the butcher to trim off the chine-bone and the end o^ the
niiokle ; wrap two or three folds of buttered piiper, or the caul of a la
IcIiMely arouml the haunoh to prevent the fat from burning ; sjtiit the hau
,«et it before a slow Are. and roast it three hours, basting it frequently
[salt and water, to prevent the paper for burning off ; then remove the P
or caul, baste the haunch with butter, set it nearer the flre, and givj
light, brown : continue to baste with butter; dredge it lightly with flhur
id when it is well frothed and browned on all sides, it is done; wrap a
^jffle of cut paper round the knuckle bone and send the haunch to table
fitha plain gravy, niade from the trimmings of the venison, and sei^oned
Mi\y with a little iaICwrved with uurrflint jelly. If the venison has hung
^ree or four weeks (and it ought to hang as long before (kioking) U wiU
) necessary to rertiovetlie outer skin before roasting. /
VBiUflOM Has^bd.— Cut nice slices from the venison which maW have
been left cold, not forgetting to put plenty of fat with It, flour it, ^ace it
ip a saucepan^ pour over it three half pints of stock gravy, a gill 6t port
wine, a little cuirant Jelly, and twd tablespoonfuU of ketchup : letitsim-
Itoergently, it must not boil, or it wilyiiiiike tM^v^li^hard ; as so<in as it
III llioroughlyJiQt. add a little mlMtiflf cayemrt* peppery serve with 4ippeu '
I round the dl^h. There sliffuld be currafit jelly On tl)e taUe. ". >
I'i ^''"'•P'' ?«<*li*n<*^ut thin slices of venison, mix stale cruijtbs of
U»nad with sajL; pAper. ahd spices, egg the slices, dip in Iheleaaoned bread,
rbfoii over a ct^arnBfe, and serve With a gravy sauce. ,, /
f VBHisQH^KiBD.-^Cut (he meat into UiinVlicCis, arid make a gnvrWof the
I bones. Fry it of* ^ght browh. and keep it hot before i|^ flre. Put butter
rolled In 'flour into tl^ pan, and st^r
I pound of powdered sugdir with the;'
lled'wine. fiaife it the thickness of
qisori in (t, put it in the djjsli/and
i^ks ; remove apiirtion itf the ^^
sliion— that is' to say, divest tllrei
It tit
lick
•*{
?ijt in half a
.^,^ijiJ|u^ some
Inunyiiraimtlie
TO .sauce ov'5R;^-^j*-'<;j^ T t
. venison, n«r|g|citt four 9rflvrf\
[from each, «»d^im tli^m in the FnAch'^
. .- •■"-'»' fll iupgrfluoSpjifrts fHhd gi v«ilbh
rrteak a goodJJow vritli the blade ofthe chttp'per. so as to flattm th§ s^lka •
•»«"lyv,Kl*fgndiroi^jrfthabitof the fat; plkce the venisoifupen it: ^
laudbroUit overa cleigpiarcoal flre un^tlie steaks nre done, ^rve
wiUi a sauce mad^ by ■ISmerittg i|fgcfthei%d wine aud currant ially untU: ^
liey form a symp. f. 7^ . , ,i# - T **•»
y«Hi80ir CHOP8^utthe6hopsaa nearly^«jneiiBea« piMsible ; flatten
«n nteely; lai^them witli .liiMiAf faljjia^n j soak them fofaday lit -
mnades drain them: tdaa th«m {.iSailJW.^ ),ot olive oil ; do th—
[^oMvned arrange thei
?.
y
•I
\
,.-#,
J(|arinade i drain them ; teles them
|aickly over a bfiik flre ; ifhen they
iironne in a 4ish ; and servjs them wit
Td MiKO VBinsoN.— -Minc^ rather
[Tested of sinews^ skin, Ac. Prepare An
tf perfecfly Jiot In a sancep^tn, put fllfto i
fnwh butier ; sliake, it gently overtlie "
count let 4tboiL -
nice^ ghued. (.
A
-UL
rade or tomato sauce.
told roasted venison dS*
idesaooe; wlien this
raoiij a dd > ■mallfptefle'of
re* miqutes, but^n noao- '
i wj^ small sipj^^f toast, r
!
\
-i
.Y^.
7*
■M.
OLD.
THE SCIENCE OF CARVIN&
. Ti«_c«nrlng knife •liouM be light, of ml.MIIng «lie, «ml of a fln« edft.
Sirtngtk It leu required tlmit ikHhn the miinner t,f using it ; and to fS"
tote this, the butclier ahouM Ins directed to divide tlie>i«/. of tlie iMinw of
all t-iircRu Joints of rinitton, Inmb, and veal (sUcii as nlkk, breaiit, and loin
which then may .easily be cut into thin slices, altache.I to the hone^ fi hi
whole of the meat belonging to each bone sliould be too thick, a small d*
may be taken off between every two bones. .••••wiwics
The more flesbv Joinrs [as ftllets of veal, leg, of Mddle of mutton, and
let tlie knife pass down to the bone in tlie mutton and beef joinu ^ " '°
Tlic dish should not l»e too far off the t-arver, as it gives an'awkwiiH
appearance, an<I makes the task more difficult. Attention Is to be paid I.,
help every one to a |>art of such articles as are considere<l be«t.
-#^i t *""* ""'.'' ^^* *•■*/" ""' '" ^^'^ "'« fl"ko«. whicli in cod and vcrv
fresii salmon are Urge, and 0(mtribute much to the beauty of iu appearan.7
A. Jsh knife not being sharp, divhie. It lH».t. Help a part of ti.e r^S
or live,', to each person. 'rt.e heads of carp, piirt 'of those of cm! aSd „ '
mon sounds of co.1, and fins of turbot, are lU^ewise esteemed nlcetlis anS
are to l>e attended to accordingly, "^ •«" "ii-eiies, and
•«./«.f.",V*"'^."'' "1'^ *'l'' '""^l: '.'""k. goose, or turkey, for a large party if
%r£rn!'rirdi"ptr"'"" .^^"'""' ^^^^^-^^ -'•»£: K
wti^^ar^fes^
ferrfd. For tb« outside, the slice should be cut down to the bone «S
t^.e same with every f.dlowi»gl,elni„g. Slice the Inside likewise ^Sd gij^
with each piece some <.f the soft fHt. Tlie inside, done in the follow,!
manner IS ext^llent : ««ve re«.ly some shallot vinegar, boiling hot S
the meat large and a g.M„| deal of the fat ; sprinkle it with iXt andiour
tJje vingjar and gravy on it Help with a. poon *r quick a. v^niWZ
2. AiTca OB Edob-Bonb o?
^^■r*~^'".* *»*n*«rd», an incli
thick, all the length from a to 6.
ami then help. The . soft fat
which resembles niah-ow, liei
at the back of the bone, be-
low (f-^tlie firm fat must be cut
in horizontal slices at the edge of
the meat, c. The skewer used in
; keeping the meat together wliile
'bodingj is shown at a, whicli
no. A. «* w ^ ^. ,. , ■ . ■ 'hould. be drawn out before served
up; or, if necessary to leave it in, pUce fp.tead one of silveR *^
" ?. Shovlimsb Of MoTTOir.— Tliii
is a^ very good joint, and by many
preferred to the leg ; for, if propeK-
ly roasted, it abounds Jn gravy, and
produces many nice bits. The fig.
ore annexed represento it as laid in
4 tlie dish, with Its back uppermost.
It should flret be cut in the lioiloir
part, in the direction a, b, and tli«
knife pasted deep to tlie bond. The
best part of the fat lies on the outer
Mr'^ii.. . r T f ^*^J^'*°/^ '*'* to be cut out in thin
directiM/ If manj are at Oie table, and the hollow part cat
»t' is eaten, some verv onod and <fo]in«»A .li^.^ m... k.T..x ._> .
f"i!l"-^55» $• A* ••?«»• «>™SJiery good and delicate ili'^ may be^Tilt ool
^lade bone, in the direction of c, d. Tli«
in each aide of the ridge
VOtTSlR0I.D»^
4. KifcoKLK or Vbau—
A knucUeof/veai ouU in J
IW«t •lice. oWjv In one dl-
TlielJne rf, c, dlvhj^ ,^o
»>on?i.whicliitl,nece„«rv
t"«ep»rpiteln,ordertoget
«» the beat ttiurtowy Ut
poruon-.«Uo cut aaioder
llie knucklebone..
*• Roasted Breast or
Veal.— Cutto tbeleft on the
^t Itae d, c; t^en cross trom
c to tile most distant a. The
linos a, rf, 0, rf, 4^.^ represent
the directions' in which the
brisket,or gristly part should
be divided } d, c, show the
«»«»« of the rib^ and^li
the sweetbread. ^
«. A Spabe Rib.— Cat oqt lli^
• slice from the fleshy portion,
following t|to line a, A. This will'
^"^ ^Mjf^Portionot fat and
lean, ^^this part is taken
•wsy; the bone lying in the di-
rection d, h,e, should be sepfira^
ted, br|^g it off at the joint d
'^' ®^^r °' MuMo».--eut •
long, thin slices from thetWl tQ
the end, riM:iiam9tob, begii^
Dbg doM to the back |>onft If »
l«»e Joint, the slice may be di/
It frdm^the
:•■■■ ,■ . " ,\ '
'''.^■'/■'u^-:-:
U:U
■ 'I
'^^'' tM
h*^
.■■■7/ -Kl
wr^i
arooiMHo:
^-
^.
■ .4V
About
f, Pm.— Tli« cook ntoallx d^
vid«i tlie b<Hl V Iwforfl it U Mnt tq
tlie Uhlr.NrKlKiimMb
with th« JMwa mtd tdf ir i ii»nr»t
thing ia to MfMinite tli« tliotililirr
from tho caruMa on on« iifl«|«nil
tlien the leg, ac'cordint to tlie di-
rection fWen Ity tlie dmied line
a, b, e. Tlw riba are then to' be
or law preaented with Uiem. ami
be <llvi<|p«| into two each, or ple<c'ii
diTided
plenty of taiice. The julnta nuy „, ^ „
may b« out from them. TheJNii ate reckoned the flnett part, but V/nie
piopie prefer the neck and btftifreeii the ahouldera.
». lUvr A CALft Hrad,
DoiuiD.— Re careful and get a
lit vouiig one, as they look niutli
nanUaomer terred up, aiul be-
•ides are more tenderi First
cut in the direction e, S. The
throat bread la coititldere<| tlie
choicest part ; it lies in the
flesby |M)rtion, near tlie termi.
'nation of the Jaw-bone, and (ho
limlr, d, shows the direction to
cut into it. On the under part
of the lower law there is some Tery nice meat ; und Al>but the ear, g, some
fat rather Rristly, but highly esteemed. The part near the netjk; is very in-
feripr. Sometimes the1>one In the lin*/ <u If cut off, but this Ik a conme
part. The sweet tooth is quite a delicacy— ft lies back of all tho-'rest^ and
In a young calf !• easily extracted wit)» the " "
toll you must cutout with the point oL
Under th« head is (he palate, whicii la i«cko|ied
^ . _ . kjife M'nwif like thf eyo,
whtdi you must cut out with the point of yourWBp, ini||r divide i#two.
" " '■ dalHfcety.
ety.
Lko o» MirtToir.— a
'^K ^tJ9Slk*f mutton (whicli
is b#r%vored), mifJK'be
kitown^Hit the roarkftlyjii n
miind lamp of fat at'the edj^ j
of ttke broa<j|j^t part, •Jldrl
above tb^ letter o^ThSWst |
Eart is midway^^ttBeen the
nuckle and f*il||^Pbd. Me-
gin to help ther^jw^cutfcf
thin iljccb to fi. ■^ the ottt-
« fi^m the side at. tkc broad erltf, in aliens
t j^uicy, but many prefer the knuckle, which,
tender thonglLdrv. There are very 'lliie slicet
it up, and cat tne broad end, not in the direction
t lengthwise. Toolitout the cramp bone, take
side is not fat enough, b
from e to/ This part i
in flne mutton, will be
in the back of a leg'^t
|roa did the other side,
id of the shink (which should previously be wound round 'with balf s
et of f^ol'e-cap pMer) with your left hand, and cut down to ttie tliigl
1 at ^, then pass the knife onder.4he nump bone, in the direction of^, '
11. Ham.— Ham may be c
tbiee ways; the common ntetlt
it to begin ih tlia middle, At^
long slices from fr to e, from f lis
centre, through the thick fat.
This brings to the prime at first,
which is likewi^|r..accompli8lied
bycQttlnga small, mand hole
on the top of the ham, as at a,
and with a sherp knife enlarging
• wL^ ■■■■"'' * '•'
'^, ■OCiKHOI.D. # \ tfl
iKat ^ ontHiif nceva^T* tWn HtcIm— thit ttr<M«rvM tfi« imiTr anil kMn*^
lh« m«l moUt. The Uat. .nd nio«t Mvlny wiiy, I. to b«r»in .t tlio lioSk
-^nd iwhlch many art mo*t f„nd of), .nd prcH.,.«i onwurd. ||.m tli«t U UMd
lor iiIm, Ac., ■hoold »»• cut from Ui« under lid*.
18. FOM QOABTKB ov 4!
ImUIB. — 8ep«nit« the ihoul-^
der from -the breiiat and ribs ^ _.
by peifinf the knife luider, ,,
in tl|e dirvction of a, b, e, '
•nd d. Be c«r«fui to keep it
toward you horizontally, to ^^^^^^^^^^_ _ ^ . --
prevent cuttiitg the meat too ^^^^^^^^^^^■^i**'^^ '■^ ^'
much off the bonei. If „ ^.^ ^mam^mmm
gnu Iamb the ihoulder being Urg^ put it into another dish. Square th«
Juice of half a Seville orange or lemon on the otiier part, «nd iprinkle a Ilw
tie ialt*iMl pepper ;tl«n separate the gri.tlv p«rl from tlie rfbi, in the liui
$, e, and help either fnim that or from tlio ribi, ai may be ulio«eli.
1& Hau*h or Vviii-
tow.—FinwWl it down to
tlie bone, in tiie line d, c, a', ^m^r- ^mmf ^
tlirn turn the di«li willi tJie. ,/J^f
jBud a toMardi you ; put In ^ -^ ^^*
tlie point of the knife at c, ^^^^^^^
' and cut it down ay deep a* ( I '^^^1^^^^ Cf
iou can in tln^.direction c,
, Thus cut, y»4mi(y take
out ai many tlicei at Von '>^ ^>«^ "^pi^^^Mitt^^^^^^r'^^j.
pleaie.^ on tlie right or left.
h% the' fat lies deeper on -^^
the left, between 6 and a to thoee who are fon.l of fat. aa most venlton eat.
ew are the bett flavored and fntteat tlices will be found on the left of the
liiie c, 6, auppating the end a turned toward vo<i. Sllcea ..f venison iliou d
itbt be fut t«M> tiiick nor t<H> tliin, «n.l plenty of gravy given S?|,ZS
Pjhould -be kept even all over. Wh«n helping the fat. be careful not to hack
16. Bbi4^t or Bbkv.— Tiiia must be cut lengthwise, quite down to the
bone.afffl^ieparatmg the outaide or first slice, which must bi out pretty thick
16. Uo o» PoM.^This jomt is sent to ilMjL table, whether boiled or
roasted, as a leg of mutton, roasted and cut up In the same manner. Tlie
cRise, firm flesli about the knuckle is by many r^k^oned best
17. HAOKCttoir M0TTOif.--Thi8 is formed by thV leg and part of the loin
rnt so ar to resemble • lisoncb o| venison, and ia to Im» lielbed at table S
tne same manner. ' » •«
la Gooas.— Turn the neck
end of tlie goose toward you, ^ -j.
and cnt the wholci breast in wiW-~ — •• — — "";J|!
slices on each side of the bird, K,^-'— -k^'.^^, '' ^'*"*
but only remove them as you mT ^^'^l^il^^ "\#>-
help each person, unless the
company k so large aa to re- - ., .
i-K "Jfi*" 'l^" #'!i' . '''"'." *•*• ^!'^ °" one side, and then take ofT the
?*.rff '"* "i® f"*^ '"*'* the small end of the leg bone, pressing it close
to the body ; •n'«.J,'*»ing^p«„ed the knife in the ifne «. rf,tum the leg back
and, if a Toung bird, it will easily separmte.< « «.»
To take ol^he wing, put your fork Into ttw imall end of the pinion. >nd
press it dose tO the b<xiy ; then put in the knife ate, and divide the joTnL
taking it down in the direction c, d. Nothing but pnicticv* ill. enable peo-
ple to hit the joint euctlj .t the flrat triid. "when the I^fand wingof^
::-...,: _ _ • • 15 __ ^
V
t
"^I* -^ ^-^- ' ^^t ' '■ ■';, ;*iy "^.TfT t
HOCSRnOLD.
■%
^K>^
■\
w
•i«t« «r* don«, go on to th« otlicr j oitt off th« apron In tha lint/ «, a, thaq
tak« off lh« in<>rry-th<>iiKlit In tlif lin* o, i. Tli« nerk iHtiiei »r« n«Kt (o b*
MJiftrataU m iii • fowl, and all otlicr parU divide the Mine.
- m IM. A Vawu—A boiled fowl'i lafra ara
^JMnt InwMhli, but liefore it U i^rvetl, the
■kewera are to b« removed. I<a^ tlia fowl
on your plata, and plaea the jolnta aa cut
off on the ditli. Take the wing off, In the
direution of a to h, in the annexeil engrav-
ln«, only dividing the Joint with /our
,. , , - , — . knlfa; and then, wjU, your fork, lift up
the pinion, and dr«w the wing* towania the Ivu; aniFllte niuacivs will ■ei>-
•rale in a more complete form than If cut. Hlip the knife In-tween the leif
And body, and cut to th« bonr, tlioi|, with tlie fork, turn the leg l»ack, and
If tliv bird is not old. the Joint will give way. When the four qunrteri are
tliM» reniove<l, lake off the mcrry-tliought from a, an(Hrr».n«ck bonea, liie*«
laat by putting in the knife at *•, and preaaing It uml/r the long, broad part
of the bone, In the line r, b; then lift It up, and breitk it off fr«mi tli« iiart
that atlika to llie breaat. The next thing It to divhie the brvaat from tlie
«|irtaaa, bv cuttins thntugh tli« tend«f riba, cloae to the breaat, quite down
to the end of the fowl ; lay the ba«k up, put your knife Into the bono, balf
way from the neck to the rump, and on raiaing the lower part, it will read-
ily aeparnte. Turn the neck towarda y«»u, and very neatly take off the
twq^aidenmen, and the whole will be done. Aa each part ia taken off, it
•honld l;e turnc<l neatly on the diah, and care ahould be taken that what ia
left ahould go profK-rly from the table. The brenat and winga are l<N>ked
uixm aa the beat pnrti, but the le)(» are moat luirty in young fowta. After
all, nior« advantage will lie gained by olMerving thoae who carv* w«ll, and
a little iiractice, than bv any written direction whiatever.
ao. PAHTmiiKjB.— Thia bird ia cat up in the aanie way aa a fowl. The
iH>at parta are the wing*, breaat, and merry tlmuglit ; but the bini lieing
amall, the two latter are not often divided. The wing la comiidered tlie
beat, and the tip i« reckoned tlie mom «U'licate inor«el of the whole.
21. rioRosrs.— Pigeona arc coniiidered very flue eating. It la uaual to cut
tlieni in half, either from top to bottom, or auroaa. Tli« lower part ia gen-
erally thought beat. *
22. TiiHKBT.— Fix your fork (Irmly in the lower part of the breaat. ao
a« to have full uoinmand of tlic turkey. Slicte down each aide of the cen-
tivof the breaat, twrt or three lii^lengthwiae with the bo«ly ; then take
off the leg on one aide, holding the knife in a aloping direction, the point
turned towarda the epd of the b.M|y. Tlila d<me, cut off the wing on the
aame aide, in a line hearly parallel with the length of tlie turkey. When
you have thua aeparated the wingt and lega, take off from the breaat boite
the parta you before aliced down. Be very attentive, in aeparating the
wing, not to cot too near the neck, or you will And yourself iuterruoted bv
tbo Mck bom, fr om wbkh tbo. wing miut be Uken. , ■
28. "CoD'a H»AD.— Pish in
general requires very little
carving, tlie flealiy parts be-
ing thoae principally eateeni->
ed. A c»Mf » heaiu And shoul-
ders, when in sfaaon, and
properlv boiled, is a very gen-
teel and handsome dish. Wlien
4i.k *M-^i . *i^ -A^». ^T^. . . *"*' '* '''ouW be done with a
flS,P.r?„!i iJ5r P^^*^"* **■.« back-bone. or the shoulders, are by far the
2S« r/^j^^H^*^* .'I? "P'*** •»"'*• '^'»*" to the bone, in the direo-
It, the meat of '
the flah itseli:
which lies umlemeath the back-b«ne. and lines
wluch is thin, and a little darker colored tli
This may be got by fauing a spuoa imj^ \
than the bmly of
it, in the diNc
/
■ ^- ■ " ' i '
■OUSKIIOLD. ■'■ ffi-^
tlon rf,/ ^ About th« head «r« manjr «l«llciiti» mirU. Mnd • ar*At <1i»l or'n—
liluwiae iiwy »»* Kot by ^Mittinir • upium Into lli« mouth * ' ^-
To «"*" """Tri'* Pfl'XMt I.»»rt. «r« n,«.i«d. ei.»pt t|,« ,„u„d
wliltli iliould be boll«d ; thfl rlbi niMk« tli« (|ii«,.t roMtuiir iolnL
WItfro « •limit qiiaiitUy It required. It U !,«»«, for tL Iioiim to k. ««*
out. ....I tl.. m..t roll.Ml ; tl.l. .I.ould ho d.ui. hy the butS.lr Iho Im Z\
only tut cU..n*r. hut .k«wcr the part. Into « fljle. wUh mori' flm? J ",3
iiMtneH thitn H«e t<M.k, Who |« not «x|i«ct«d to h« ■• exiwrt with tlu^^knir-
.ud the .k«w,r „ th. h.*Hh.t Th. U of th. rib.' Ti' fJ ..T J t ly :it5
hito n «o«. «;"™« "J fourlpound. ; thU piece, thouRh ..c«..li„,ll/r3id
■hould Iw MUe<l ; It then RpproauliM In fliivor to the hrinket "^""mu,
In roMting till, rlbi. or .ny plec. of beef, the precaution. m«nti,Hied
i«.,wc inir pl«=in|( i tooiwar the Are mu.t b« oh.er»;,d ; ...d where tl ere 2 '
jnuoh fat. «id It I. d...ire.(io preserve It from »M,inK cooked h<,foreU^^^^
Itiiiay »* corered with tfeai. whu« pa.H,r .koworml over It; when It S
il*ar ly done the paper .hould he remove.f, a little flour dredgeil over U and
a r ch. frothy apMarniue will ho .d.tainud. Tho j.diit .houhl be .eJJcd »n
w.tl. ,K,taUM« and other vc.^,t«ble. ; the di.h .houfd be ga mihid n3 t J
•dK«* with hor«,-ra.l..h .ora|H.d into thin curl.. Till, receipt wU luSce tot '
all the other roatiing part, of beef. » p* "•" •umce lor-
nick ar« the be.t roMttnff pl««e^-,lh« third and fourth cut. are ISl /
When the meat it pu to the Are, afittle .alt .houhl Im, .orinkKd !n it^ /
he b«n» .ide turned toward, the Are flr.t. When the Si iSu^
heated through, turn the meat, and keen a briak II™— i. -.♦«.# * .
while „,a.tlng There .hould be aS InJe'r' pu^U'U*: d 13 PaJ
when the meat U put down to roa.t. If it i> a thick niece allow ffftS2«
minute, to each pound to rt.a.t it In-if thin, le.| time wUibe .^ ?.7j '**"
To Coo« THK IN"D« or TH. 8,«u,i*.-.Tako out the in le of tl.«
.irioin n one piece put it into a .tew-pan, with •ufflcient J „al 2
coferlt; .ea.on with mixed .pke. pi^ipir. mU, and cayennoS a .LmS
ful of walnut ketchup ; more of tlu, latter may »h» adde,!. if the JuKtv
made .hould require It to flavor; .erve with pickled Rherkin.. cut .Sll ^
Fittar or d»r RoAaTKo—The flllet. w^.ich come from the inTde of
the .irloln, may he lanlud <ir roasted plain : for hiirh dinnAr. if «. 1 i ?
BaMe with fre.h butter. It mu.t be a iSr^ge flltet wiS take. T^Jj tS
houran.! wenly minute. ; .erve with tomato .auce. and KanilffSh SLri^
radiM. unle.. .erve.l wiUi currant jcUy, then wrvo m witrveKoJSST
A Salt Bouifo or OsKr.— U.e the .nice a. for th« flil«J\jS i^aTt? '.
•alt a. utual for a round of beef. I*t it lie Ifir » wLi # .^®*^U^
It ; boil it in .cloth ; ^end up cirrof. and t£'^i*,**'„1;';Sl^i '^'•*""f
a.llttle gravy from what it wa. bdile«i ih adffi ^ i l.i ^P"'T' **"*
Will \^ t;«i..iilt Serve with/'ung cabbii;; ^ ^ 9on,omm^. or il
BiKr S^iAK— The tender loin ia the be.t nlocA fni> lwinii(n.k_. « i.
from the round or .houlder clod i. good and cornM^chJ-nT^l'TTf 'l**^
a
■J^tJ
I "iff! J
I '
7«
B0V8KB0LD.
»w.
^
.-i^!.l^H» n^lic^. mwlenitely thin. Mix with % teaipooiif ul of ialt, (»rRte.l
JSS^ i «uu Have w«dS?. di.li, garnUhed with fried bread, cut m dice,
■™*n^-- KfnlK;'^ siKWED-^Procure a couple of very line beef kidneys,
c«tu"minS.indTarthemi^^^
JndSurS onions cut into Ter>' thill slices: add to them a iufffcie^cy of
~nner and sK season well. Stew them about an hour ; add % cupful
Sf?5fh*«Vyo U,S extracted froni the kidney. S.tew /Ive m nutef, *tra|«
U *ndti!rckentl.e*^7 flour and butter ; give it a bod up. Serve
"^ S«^ffiIJt'lS!w«SXWi-h thorougWy. .tuff with forcemeat, -end it
to t^Ete a. Sit M Ki.^^^ cu"»°t i«"y ••"«« 5 »' "'" take about
''*'Sl"iS srJirE\R^tTt^.--Put about eight pdund. of beef into cold
water" When it emSert^a boil, let it boil veV fa-t for eight or ten mi«-
Ttt? nnt Jonler Take it in- a stewpan. covering-it completely cfycr with
r«iV kmii"' pW^n'VpInt of thirgravy. Stew four bours. imd serve
^t trsVEW.Affi tw" o^C'liound. of tlM. rump of W. i>»t away
all the fit and skin, and cut it iiito pieces about two or tdree inches square,
V Isi^n . .Jwn*n.an(ViM>urontoitaquartof broth; then let it boil,
S!!.Vlriikl^in a Eule «SSd X^^ to\ast^: when it has boiled very
Snt ro.'^^mered tJo houS^s» fl^^^^
JravV and in twenty riiinutes pour in a flavoring, composed of t«^?*fble.
SfuUeHarve?s sauce, the juice of the^lemon (the nn^of which J.a.
bSrsSedin tlic gravy), a spoonful of fluur. and alittle ketchup ; add at
K»JS two VlaLw Madeira or one of sherry or port, a quarter of an
**'*Si^?'iS«^?&"l3.^ <* the joint to be hasl.ed. and break
•thiS small Mhen stew t Jem in a very little water, with a bunch, of sweet
herbs a™d a fei onions ; roll »^lump of butter in flour, brown it »n * 'tpw.
«t^ Wthe ffravy to it. and add the meat to be hashed ;, two small omons
, Khi'^liceti^tSitaUandaUttle^^^^^^^
T^^S^^'^Sf^^"^ fresh from the pickle, they recjulr. no
soaWnl SnlesJ they shoiHfl havft remained in it much l,eyond Ihe usua^
«me- orhave been cured with a more than'common PrpP™-|'»»|>'7;t; ""
wheA Uiey have been srtioked and highly dried., they should be laid for wo
rrS^lfouwinto cold, and a. much longer into tepid wUter befoi* they
L\s!».«S If Mttremrfy dry} ten or tM»l*e hour* must be altowe*! to
wf ten 5*1^ aVtheySdS'ways be ^rTught Teryslowlyte boil, Two^^
S three cSioS and a large bunch of saVory herbs, added ^afler the s«Tum
icKdofl^wirimp^^^^ TUev should be«immered«»tiltfcey^^^^
2(*Sy' t^Ader, w len the skin wilf peel .from them easily^ .A highly
SSgue^f modehite size will usually je^^ire from three a"^,* Ja*^"
foKur'^ boiling ; an unsmoked one. about •", l'o«!; l*** J ««"1 '«' "••
.iiinfi hM not Insen sftlte<l at all. a shorter time Vill sutllce. , -
" B«w TSoorTO C^ <tf salt ovef the tongw.
jK^SS LuUs .priokled on both sid*s.and let it remain to «»ra^n ungl the
foTlS^day 'makeapickleof »Ublesp^^ common, spit, lialf that
J5*Uy?ofT^tpet,*.and the same qua^^^ of c.anp •ugirifc. of satt;
IN
t f
'^■^
B0U8KH0J<I>.
79
rub this '*>•«*'«• w«il Into the tongue, erety d»y for a week ; it will then
be fonnd neeeHnry to add another ubletpoonful of salt ; in four more days
Sie tonffue will be cured iufflcl^tly. ;
Some peraonrdo not rub the pickle into the tongue, but let it absorb
it merely turning it daily ;. this method will be found to occupy a month
or five weeks before it is cured. When the tongue is to be aried, affix a
mner to it with a date ; smoke over a wood fire four days, unless wrapped
fa naper and tlicn as many week* will be required. ' 4111
ToNOiiB PickLbd. — To three gallons of spring watef add six pounds of
common salt, two poimds of bav salt, two pounds of common loaf-sUgar,
■nd two ounces of saltpetre. Boil these over a gentle Are, and be careful
to take off all the scum as it rises ; when quite cold, it will be ^t for use.
Rub tlie tongue to be cured with fine salt, and letit drain tora day, in order
to free it froin the blo6d ; thfen immerse it in the brine, taking ci|re that
every part of it shall be covered. Tlie tongues should not remain niore
than from tliree to five days in tlie pickle. Wlien the pickle l^w been in
use for about three monthSi boil it up again gently and take the scum care-
fully oft't add to it three pounds of common salt, four ounces of sugar, and
one of sa'ltp^re. It will remain good for many months.
Alamodx BBBr.r-The round of -beef is^e best piece to alaniode; the'
shoulder clod is good and comes lower ; itiniso^Kood stewed, without any
spices. For five pounds of beef, soak about apound of bread in cold water .
till soft then drain off the water, mash the bread fine, put in a piece of
bjitter ofthe siie of a hen's egg, half a teaspoonful of salt, the same quan-
tity of ground cloves, allspice^ and pepper, lialf a nutmeg, a couple of eggs,
and a tablespooniful of liour ; mix the whole if ell together ; then cut gaslies
in tlie beef, and fill them with about half the dressing, put the meat in a
hake-pan, with lukewarm water enough to cover it ; set it where it will
stewgently for a couple of hours, cover it with a heated bake-piv) lid. When
it has stewed a couple of hours, turn the reserved di^ssing on top of tlie
meat heat the bake-pan lid hot enough to brown the dressing, stew it an
hour and a half longer. After the meat ip taken up, if the gravy is not
thick enougli, mix a teaspoo|if uVbr two of ffour with a little water, and 8tir„
itiiito the-g^vy; put ih a little Ibutter, a wineglass of wine^and turn it
over tlie meat. ^ m'J ,» * \* * «
PottED Bekf. — ^To a pound of common salt put a quarter o^ an ounce of
Mltpetre, and two ounces of coarse sugar. Ruh three ounces :of lean beef
with this', knd let It remain in the brine fifty hours. Drain and dry.it • pep-
per it well with black pepper, and put it into a pan ; cut half a pound nf
butter-in slices, aijd lay round it «,. lay a paste crust over it, and bakeit vpry
slowly four hours and a half, s Let it get cold, and then cut off the iheat,
being careful to separate flie stringy pieces from it; pound it in ji mortar,
working up with it four punces of fresh butter, arid some of the gra^vy^from .
the meat '^hen baked, seasoned with ground allspice,, a little nmcerarid
pepper. When the. meat has been combined with the butter and giiavy,
until it is worked into an even paste, put it into jars, and cover it with
clarified butter.' , ,' ' " ''■
If it is purposed to keep it long, cover it with bladder skin. The beef -
Kjnsy be potted witliout in the flrst'instance being salted, but if it is done, it
1ijlioi4d Kl^'tl^l^^*)''^^ W ^'^'' '^' ''"^ ^ ***^" eafen after potting. ^Some.
' "twS^ !*•«'' P®"®^*'*^' °C meat that- hai been previously cooked,
:iJ^%,'#lilbefound to be the best receipt. ...
i^'TEAlt^WM'H QiMoiKB.— Prepare a; rump steak by pounding it till
"^liii^ffeifiitlmon with salt, pepper, and fresh butter, put in the steak
?fry it, when -tttown on one side turn over, do not let it jscorch ; when
y done, tike Ije^p, put a little flditr over the steAk, then add gra'dually
L(ff hot w»t9lb^M<med with more salt and .peppeir if necessary ; then
. he water wiw^fi«%e to boil again, and pour over the steak.
Peei'twb d)i^h onions', plit .them on to boil with about two qnarta of
■Wilei^,«si hour'JM^i^ the^teak is put on to fry. vWheu tlie >tealti9 done,
' M
J-^''
^ .in
•. \
<
8J»
-!.•«■> ■
housAhOld.
)•
■A
fr:
.!^'--
cut tiiem itp, pni them in the frying pan, MMon well with uilt, peppttr.and
butter, if^inlcre with flour, itir all well together, plftoe 'over the fire, itir
often to prevent iuorching; wlifii they are a tittle browjn and •oft. turn
them ove^ the ttenic.
BsKr Stbak.— Tlie.hfiside of the sirloin nialce* tliebest steak .-dnt about
tiiree-quarters of an inch thiclK.°have the gridiron liot, put on the niieat And
set it over a' good Are' of coak; turn them of teii. From eiglit to ton miiv .
utesis the rule for broiling. '
Bbsp -l&ifs.— Prepare, trim, and shape^a leg of beef like a hnm,' then put
on a dish, i»nd baste with the following pickle^ morning and evening, for a,
month ; then remove from the pickle, drain, roll in braii, and smOke it
Cover with a piece of canvas, give it a coat* of lime-wathr and hnng it in a
dry place until wanted. For a piece of meAt weighing fourteen pounds
mix a pound of salt, tlie same of coarse brown sugar, an ounce of saltpetre,,
the same of bky salt, half an ounce of coarse black pepper, and thtee oun*
cesnftreiicle, adding sufficient beer tov form into a Miobpicfkle. r <
BsBir BotueP. — The rountl is tite best boiling piece. Put the meat in
the pot, with water enough to cover it ; let it boil very slow at flrst— this is-
the gr^at vecret of making it tender; take off. the scum as it rise*., From
two to three hours, according to sise, is tlie rule for boiling. -.%-- — t?;'
Bbbf Liv^. — Liver is ver^good fried, but the tieit way to- cook it is to
tiroillt ten minutes, with four or flvd slices of saltpork. Then take it, cut
it into small strips, together with the pork ; put it mi».«tew-pan with a littld.
water, butter, and pepper. Stew it four or five minute^*.
How TO Choosb MuTTOir. — Tliebest is of a fine grain, a briglit color, tlie
tkt firm and whHe. Jt is better for being full grown. The ineat of the ewe
is not s,o bright! while the grain iscloser. The ram mutton may be known
° by the redness of the flesh, aniHIie sponginess of the fat
tJioAST Leo or Mutton Boned and SiruFrED.T-The prip(^ipa^|kill re-
^uire^l in prepm-ing this dish, is the boning; this iniist he don<> witlKkvery
sharp knife, commencing on -the undersidier of the joiiit, and passing the
knife, un^er the skin urttil %xactly over tlie borie. then- cut dow^n to it; aiid
pass the kpife round close to th^ bone right up to the kocket. thenrTemove
the large bone of the thickest eiid of the leg, seeing the meat is cleitV; of the
bone ;'.vou may then draw out the remaining. bones ^sily. Put in the ori<
floe a Viighly-fceasoned forcemeat, fasten the knuckluend tightly over, rc-
plaee^he bone at the bi^e of the Joint, and sew it in ; mast it in a cra<lle
splt<or on a ja«;k,' if the'latter, let the kniickle end/be downwards, as it is
less likely to suffer tlie ^»rcem^at to drop out. It /inost be well bastedi and
•hould be sent to table with a good gravy. / '*' -
LBOOKMDTToyBoiLBi».^->8liould be first soaked for. an hour amjahnlf
In salt anil wiater, care being taken that the watef lie not too salt, tjien wjpeil
ami' boiled jn a floured cloth ; t|ie tliiie ne<.'«8^ary for boiling will depend
upon^tlte weight; two lioi|fs,or two hours, and a half sbouhl be about the
time ;* it should iie;4ierved Willi mashed tumipff,' p<itat«>es, greens and caper
•auce„or broijrncucumher. or oynter'saiK'e. / "-
- |4^ or Mti^ttNlRbASTED.— Like the haunch and saddle, should be hung.
befm%.eookingL^tfwly. nmted and served' with onion sauce or. eurrant
JeHy,*...,: .'■■.'■ '■.■^' Z ' ■ i,'" ^ :-7- ■■:'■.•.'.'•-.*';■- ■^' ■'' •'■V-'
Awbf HER Mbthop«— 'Put the leg int^ ar, ii on'saucepan, with enough (^)l(l
■ water to cover h,' and let it come to «. '1, gently; or boil > it by •impierijijj
only; hare the spit or jack ready, aif|d i tke it from tifc iiot water and put
it'^o thejire ipNtantly, it will take from ati hou^ and a half if a large joint.
. ^BREMTQif McTTOWi— May be stewed In gra'vy until tender ; bonent.
^ score it; seafcoii wflt,Bith cayenne, black pefipet, and saj^t ; boil it.anfl while
cooking, skim thU^' fajpfrnm the gravy in which it has lieen stew.ed, slic(^^ar
few gherkins, and adil^, with -a (lejis4'rtRp«toiiful of aiushrfiom ketcKup ; buit
it, and pour over the lyvttdn when disheiji ; ; ^ ; - V« '. . /
Bbraat dr MuTii^iW CRiTifBEolD«. Orativ.— If 000 breast^ of m^tthn, cut
off thc'uhiiie'buiie duwn t«) the gristle ; if^you have ai i(6ck'-po( oik pift tiie
HOtftvaOUD*
M
hwiAit of tnuttkn into It, .let it boil tfntil tender, then take it up to cool;
iiTIe ready »• |or tlie jcrumbed cutlew, adding to the butter and egg a litUs
' XoDoed mushroom, wliicii atfew all over it with a paite brush j tlieQputit :
' dn a aisli and place it in the^dven to birowii; the Muce will be under it when
&ADDM OF MoTTOW.—thii- Joint like tlio haunch, gains much of its
flaVor from hanging for some tiiAe ; the skin should be taken otf, but skewr ,=
" J on again until within ratliterhfidrethjin a quarter of an hour of its being
done tiien let it be taken off , 4redge tl^e saddle with (lour, and baste well.
The kidneys may be rembyedop. remain at pleasure, but the fat- which it
found within the saddle sht)Uldbe4aken away previous to cooking.
Fillet of MuTT<»t.^Clloo»e a very large leg, cut from four to flye Inctiea
in tliickness fPbm the large end, take out the bone, and in its place pttt a
hitfhly savore»Lforcenie«t, flouMand roast It for two liourt; It may be sent
to table with melted butter PJP"*** «^«f »*»^f » n«I» brown gravy and red
''"'flAtscH OF #D«oir^—Tli« haunch should b* hung 88 long aap^^
without being tinted ; it should be washed with vinegar every day while
hanidttg ftn'r-dried thoroughly after each wiishing { if the • weather be
^j^gy, rubbing with sugar will preveht its turning sotir ; if warm weuthirT-y
ueM^r and ground gifcgerrubbfed over it win keep off th^ flies. -
■ ^ Wlien ready for roasting, paper tlie fat, and commence some distance
• from theflre; baste with rnijk and water firsthand thenwlienthe fat begins
dripping, change tfie dlfch, abd baste with its own dripping; half an hour
previous to its being done, remove the paper from the fat; place it closer to
ttie fire, basle well, and sery*? with CUrniilt jelly. , . ^ ,
Hakicot Mutton.— In this dish remove tlie bones, leave the fat on, ana ;
«ut each cutlet thick ; fry them over a quick lire to brown ; twelve cutlets
will make -this^dish ; put them into a proper sized stewpan with a jittle
mwdsecolid stock, pepper and salt, a little piece of sugiir, cover it over
and stew gently over a slow fire ; when tender, strain ^n sufficient stock _^^
Mdttow Cotlrtb.— tioip chops make^lhe best^putlets. Take off the^
vertebre or thickest end Qf^ach 4pne^^iln airout an inch off the top of the
bone ; p»t the chops intOs t^s^ej^piiN I ifwJikJh has bejen previously melted 4
liltlebtttterteasoned with salt; steW fora short time, but not until they are
brown, as that appearnnee fs accomplished in, another manner. C^iop some—
parsley very fine, add a little thyme, mix it witli sufficient yolk^bf egg 'to
ei«t the chops, wlrieh iivlll have been s«ffei-ed to cool before this a^}ition to
them; then fiowder them with bread crumbs, over which a pinch of cay
ennepepper has been sprinkled ; broil <hcm upon a gridiron over a c\eai
but4)ot a briskflre, and wliicn they areliro^^n (•'*•' them ; lemon juice ma,
be Bousezed over them, or the di«h in whicli they are served niay be g^
nishi'd with thin slices of lemon in hnlves and quarters. . _
'MoTt<>lf Cnopa FhiSd.— -The fat "in whicli the chops are 'to be fried
should be boiling wlit«n,'the chops aJie pot into it They should be pared of
latand well ,: trimmed <before» iHHiltfng^ turned frequently, and when nicely
browned they will be done ; of course if they are very thick, judgment
must be exercised re8|)ecting tlielength of time they will occupy in ciuoking.'
Habhrd MuTTOjd. — Ci\ttiiecohtntbtttui Into slices as uniforifi in size as pos* :
sible, flour tlieni, pepjwr and salt thefn, put the.m into a stew pan with some i|
gravy made of an fMiion stewed; with Mrnole pM>per and toasted bread, in a
.' pint of water, t« which a Iktle'-wiilnut .ketchup liaS been added— this gravy
shbittld be stewed two hours liefflre using.; Do not let tlie hash brtil; wheng
It Jsdone,ndda litrie thickenili8;,of butter, flour and>.H;atej^^jj^ required*
and jerve up with tlppetii of toasted bread. ^ v
To Dbkss Mutton Mamb.— Soak the ham for five pit slxslibjirs iu'cdld
sprjiig water,. unless it tiaii only reocftitly. been cttred, then, one Ticillfr- will suf- ,
ftee ; put It^nto £old water, boil jg;ently ; it will be done in two hoi^rs, and a
kalf.Mt ft eaten cold, . vi-i
r • ; ■ . ■ ■■ . :±*- . ■ '■■ ■ ■' ■ '■ ■
■^-
•l .
■/.
A- .•
■W.
•V
1.,,^,
'>•/>
•%
82
f **
,. ' ^ fiOUBXBOLD. ' , ^ '
llfm 8Tvr.--Cut a nMlc oV mutton as for tb« haricot; blanch itli*
chops in water,- th«*n put them into another atewpan witli four onions cut in
I slices, put to it a little o|<y^r lecond stock, and let it boll a quarter of an
j-houB { fifLre ready som^ potatoes pare<l, put them into the stewpan with the
\ inutton, wKh salt aiid )^Dper. As some like the potatoes wiioie and some
inashcd, so as to thioven tiie stew, you must boil them acconlingly ; dish the
, nieatjrouhd, and the Tegetables in th«f middli?.
Lko of tiiMI b. 'Roastbd. — ^This joint should be roasted gradually^ com-
mencing at ^Oillancc f^^m the fire, and gradually placing it hearer ; it
;,tiiould be well basted, dish^ hpt, a^d served with mint sauce.
LkttoF Lamb, Forced.— Carefulljrtake out all the meat with a sharp
knife, and leave the skin whole with tiie fat on it ; convert the lean which
* kfiMi been cut into a forcemeat, .tlins : to two pounds of meat add two pounds
of beef pue^ chopped small, and beat it in a marble mortar tijtit is very
^iSne; take away ftil" the skin off the m(^at and suet, and mix it '(vith four
spoonfuls of grated breatlt eight or ten cloves; four or five blade^of mnue
dried and beaten fine, half a nutmeg grated, a little pepper and /alt, sohie.V
lemon-,peel cut flne,''a small portion of , thyme and parsley, and/fouf eggs;
mix ail together and put it into the skin, so that it may assume its original
. form : sew ic^p, roast it, and baste it with butter, and^ serve with stock cut
from the loin and fried in gravy. * /
To Stew a. Bsisicet of Lamb.— Cdt it into pieces, pepper and salt well,
and stew in sufficient gravy to cover the meal until tenders then thicken the
sauce, and pour in a glaBs^of sherry ; serve on a diHli of stewed miishroonVs.
Lamb's HbAkD,— Wash well a lamb's head and pluck, take out tlie brains,
binncll tiiem by theni'selves, boil tlie head and pluck for about a quarter of
an hour, takeit up tocool, tifke out the tongue, ti;im the two halves of the
hea^ neatly, and score it, then egg and breadKiruinb them as y6u woubl cut-
lets, and brown them in the oven or before the fire. Cut Up in small dice In
equal quantities the tongue^ liver, heart, and lights ; fry in a stewpan a little
chopped parsley, shallot, and mushroom if you have it, ton nice light brown ;
dry up the butter with flour, use some gb«Kl sec^ond stock or brown sauce ;
season with lemon, cnyenne" pepper, salt, and a dust of augar, put the
eminc^s under the head, the brairi,>.egg,f|ftnd crumb in four pieces, and put
round. »
A Lbo OF Pork Roasted.— Thf pork should be young and dairy -fed;
score tlie 8kin with a sharp penknife ;. a little fresh )>utter is som<>time8,
rublied over the skin to make jt brown and crisp without blistering. Chop
some sage tijat has bjpen scalded vCry fine, Add to it an onion parboiled, mix
soma breatl crumbs. and a small portion of finely-chopped apple; m»x alto-
gether, season with pepper and salt, make an incision by, sefMifating th%
skin from the fat in the under and fiHetend of tlie leg, and place the stuffing ,
there; serve up withapple sauce. The time, of roasting will depend upon
the si3?e of the leg- - <
; A Lko OF Pork Boiled.— After having been salted, it should be Washed
in cleaAeold water, and scraped thoroughly white and clean preparatory to
cooking ; it should then be put into a flttured cloth, and fnto cold water on
« tTie fire; when the rind is q^uite tender the pork will be done. . Let the Water
be well ski,inmed, and serve with such vegetables a* are in season. Should
the joint be large, allow a quarter of an hour to eachrpountl, 'with an ad-
ditional twenty minutes from the time it boils. / /
^ Ix>iN OF PoRK.^Sliould,- like the leg, be scored fief ore roasting, and well
jsinted, to make the chops Kepnrate easily, and then roast as a loin of mut-
ton ; or it may be put into enough water to cover it ; simmer until it is nearly
done, tijen take it out, strip the skin off,.coatit well with yolk of egg and
'breadcrumbs, and roast for about a quarter of an hour or until it is thor-
ougfily done. . ,, * '\ , °» "
' Spare Rib. -^A spAVe fib will take two hours an^ a lialf to roast, uiiless
very largei and then three hours will be required to cook it thoroughly ;
while iroaittihg/baite with butter and dredge with flour,.poiitid some tage,
. ^^. ; » ■^-'HV \' *■-■ ' ■"■' ' ■ ■' '
jfY '■'
,■ ■ HOUSEHOLD.
88
Lnd powder tTi«ipi»»riV''«rti It »boat twenty mlnutei before It U done ;^a ^
k ,"^LMtSp«rtupwanls,»i,a«la«elt; place a ruffle at the knuckle ;
I ^ if iaic** •«« k™"»' «' •'«*«*^ '*'* ''•*''**«^ ■' P*"" P*"?**'"* **"
l'"'p.J!i'RiADBoitBD.--TI.U is the more profitable dish though not .o
' . ^'^.ft^U^JoSileiit Bhouhl first be salted, wlifdi Is usually d<«ie by the
fXbitcWt^^^^^^^ be boiled gently ^n ^dur and a quarter ; serve with
"^'^ff HaW«t.-Is made with the liver amlsweetbreads, which mustlK-
-JSeaned ^ add to them pieces of pork, both f»t and lean, chop finely
swell ''Yf"*? • , '" n with lenner anc salt, a^id mix with the preceding;
"fthJi Sa ciwr ie it SJv^.^nd roast 'it may also be bake.l Serve
ffli! a .^uc^oif p^Vwine. wa^^ just boiled up. and put into
*'"To'ctri»K HAii8.-Pottnd |ome liay, salt, saltpetre, common salt and
Z n„.^f fcuirar mix it well together, tlien put it all in to get h.it, and
S.K let- them lie in t le brine for another week, until alHs well in-
iX"t?tll« upTd^y. Yo.^ mustbe guided a good deal by the size of
^"^JJSiro Ha-8 iroK SuMiiEii UsB-Slice tl^m and fry ratherlesrf than
fo/5S£.asfast«sa>stice is done place it in a stone jar nnd keep weU
SedTwn until the jar is f ull. then plftce a weight on, and, ^heu coKI. .
"" S^To^S^-M^'sSSSf &e of buttir In a stewpan until it Is slightly
brownSl^ beat np one egg an.f aild it to it ; put in as muc^i flnely-n»'"ce,l
E«8 wouhl co^er ft roundof bfittered toast, •ad.ling as mufeh gravy as w^ll,^
make it StXn quite hot. When alllhe ingredients 'J'T'": "'"-S
Skly wTth a fork; pour on to thfe buttered tpast.whKili cut iW pieces aft^r;
^•t Sci r nli'^S.eSn'sokk prevlon. to dressi^t ; if an.dd
one two »" u« wVll W req^^ut if not very old, a^ hour V.ll sufflc-e
?ViwTt very dry, and covcTiTwith a paste about an inch In thm. i.esa The
edSS S first moistened, must be drawn together, and made o adhere,
orTegro^^v will escape. Bake it ina regular well-hei^dovei.. it wdl take ,
from three to six Kours. according to its weight. • *' <'4:, j i ti ^
PBTmoB«.-Put them in just sufficient water to cover lliejn. add tlie
heart and liver. lK>il them ten minutes, then take out the Ivver and heart, ^
is mince them'small, return them to the. feet, an.rstew un .1 q«f jjjj^; :
thit-ken with flour and butter.^season with pepper and Kalt, and ""^e up
wUi. sippets of plain or t.msted bread ; make a pyramid -f the minced l.eart
and liviisand lay the feet round them. , When pettitoes are f tied, they
should flr;t be billed, then dipped in butter.^a.id fried a light bn>wn
SACBAOB«.-Chep fresh pork very fine, the lean and fat together (there
Bhouhl be rather more of tlie leiin than the fat. reason it hig ily with sajt^
vSr. sa^., and other sweet herbs, if you like them-^l.ttle saltpetre
5Tto pSrve them. To tell whet|«r they ^re seasoned ehough, do up a
little into a cake, and fry ft. If not seasoned enough, add more seMoning,
iml fill your skins, which should be previously cleaned^ thoroughly. A
little fiour mixed in with the mfea*. tends to prevent the fat f"»"™."";n'n«
out when cooked. Sausage-mea* is good, done up m small cakes and fried.
In summer, when fresh pork cannot be prouured. very good sausage-cakes
mayZmide of raw blef. choppe<l fine will, salt pork and seasoned with
pipper andVage. When savages are fried, tf.ey should not be P"ok«\ • «^^
therwillcook nicer, to have a Tittle fat put fn the fry Ingpan «''»'"?"',
Thev should be cooked slowly. If you do not like >the«i very fat, take
them out of the pan when nearly done, and finish cooking them on a grid-
\\ 1
II
»>
^ — ^i
f . ■"'"Wfl^T^'W ^ •'"« tP'*.
4\
/
/
*^'
^P
1,
64
HOVI190LD.
.^jSHJike 2 Ibt. lean meat^ 1 lb. fnt pork, clinn flue, nixf
^lOmultblauk pepper, 1 of cloves, 7 of powdered ange,
rori. Bologna MiUAfrea lire mii«1e of equal weiffht eacli, of Imm, real, anj
|M>rk, clionped ver;^ 'fine, waaoned high, and boii«>d in catinga. till t«nd«if,|
then dried. ' ' •'
• SAuaAOKS, to Fbt>— Are heat when quite fresh made. Put a bit of I
butter or dripping i|||bLcleiin fryinirpan ; as sc^on ai it iS' melted (before it I
geti bot), put In tlilSJIOagcs, 'and sliake tlie pan for a^minute, and keep
turning tli^i (be carefid. not to, bj-enk or prick tlieni in««i doing), fry rtum
over a Bb>w Are Jd(l^^ey are nicely bnfwnedon all sides; when ijiey are
done, lay tliCMUdWlilli^MIT-sieTe plnced before the Are for a couple of minuten,
to (ifraln tn\^HJj||t1m^em . Tlie secret of frving sausagi^s is to let tbem f;et
li(»t very. gn^HKttiey then #ill not burst if they are Oot stale. You may
froth them J^^ERng them with Cold fresh butter, and lightly dredge tliciii
with flour, aim^uttbcnj Ip a cbeesevtoaster or Dutch-oven for a minute.
SADSAdK MasAi
mix with two tabll
and 6 of salt.
YoRKRHiRE Bacov.— It is generally admitted that the bacon which conies
from Yorkshire is the best of this kind of food. The peculiarity of flavor
deiK'nds upon 'the mode of curing, which i» conducted in tlie following
manner :---After killing, tliVmcat is suffered to liAng for twen|y-four bourn,
before Iwing cut up; saltpetre is then rubbed in, "in the proportion of one
pound to two hnridrcd and eighty pounds of meat, and from twenty-one to
twenty-eigbl^iMJunds of coinmon salt ; this being well rublied in, the meat ii
laid ii\ a tnlr kept for tlintjpurpose. Having lain for a fortnight, it is turned
over; and about seven poifnds of salt is applied, after which the meat is left
for a fortnight hmger ; it' is tlieh taken out. and hung up. in the kitchen, ttie
inside waolied over with quicklime and water, to preserve it from the bacon-
fly and pfevent it JUrning rancjd ; it is then liung up inn spare room away
from nil Ik^at, but where it is |ierfectly dry.
. BacJoi* and Cabbaob.-— Boil some streaky "bacon in a small quantity of
stock, with eight or ten Muasages ; in the same stocif boil some white calK
bngpR f^r about two bou)|8 ; add salt and spices, and Serve very hot.
Head Cheese. — Boil the bead and feet very tender; remove alt the
bones ; put the meat Into a strainer and press all tlie grease out that is pos-
siblie ; wlien cool .cliop fine : season «(ith pepper and salt, and pack the same
as Sausage meat^t^- v , . ,
Calf's Liter'awd Heart.— Are good, broiled or fried. Some people
like the liver stu^etl and baked. _
Tripe. — After beingv 'coured, should be soaked in salt and water seven
,or eiglit days, changing the water every other day,' then- bofi" it till tetider,
hich will take eight or ten hours. It is then fit W: Inkling, frying, or
pickling. It is. pickled in the same manner as soVise. ;'^.,: .
Pork Chow.— Cut the chops about a third of afi^lneht}(Sck, trim them*
neatly and beat .them flat. ^*ut a piece of butter iiito Yhe |ry ingpan, and j^
soon as it is hot, Fay In the. .chops, turn them /requeiitly* lind Uiey will be
well browned' in a. quarter of an hour. Take one upon a plate and try it>;
if done, season it With a little flnely-minc^d onion, powdered sage, pepper
and salt. OV, prepare some, sweet herbs, sage and onion chopped fine, and
put' all into ia -steWpan with a bit of butter. Give them on^ fry, beat two
eggs on a pUte witli a little salt, and tlittf minced herbs, and mix it all thor-
onghljp^ogejher. 'Dip the chops in; nhe at a tim?, then cdver them with
brehdcrumba and fry them in hot lard or- dripping, till they are of a liKlit
brown/ "■■'-' y'' ■'■ ■ :'■'-':■■ '-"^ "
Pork Stbajcs.— Cut- fheafeaks from a loin or neck, and of mjddling
thickness ;" pepper and, broil themi and keep them 'tiirning. rWhen nearly
done, sp«-4hkletheni wj'th salt,; rub a little buttert}ver them; and serve imme-
diately tliey are tilkeh off tM' Are,' a few at a tlm^. 1' .'
* PiO Hoast.— The young of the anima(,.k(iown '»a the aocking pig, ii
made choice of fot- this dish. 'The hair of th^ntmstl should be removed by
■cabling'. When this ti done, remove the^jfvaila, thoroughly cleith the not-
'J >' -
t
taOUSKJaOLD.
M
»M. .nd e»rl. «iwl wMh the whole body in cold water. Cat off the feet «t
IS fl«t iolnt loownlng the ikln, «nd le.vlng It on to turn neiitly orer. The
* ! m7-t Xn be ituffSl lit follows : Take half an ounce of mild laRe. and
fwo^JTini onlorti parboiled; chop these very fine, add a ounful of grated ,
h!riSbf . • q««rt«r of a pound of good butter, and a higli aeaioning of I .
1„«^ nInMr and saU. Sew the slit neatly up, set It down to roast l^e-
I J^l^hrlKTir fire, and baste first with brine, then with the fresh buttter
■.im\^T<M' when the crackling Is thoroughly browned and crisp, jhe plff r,
«ni h* sufflolently done. A pl« IrOn, or some Ingenious substitute, irtust ^ ^
Seed In the tentre of the grate, part of the time, to prevent the middle re-
^•! ! of thljilmal from l»elng scorched before the extremities are donb. .
fiirvA witlffliuce of clear beef <»r veal gravy, with a squeeze of lemon,
.ml if improved, a little of the stuffing stirred in the same tureen. '
V;JS — Take" Plg'« ears and feet, clean them thoroughly, then soak
JLm Jn .alt and water for several days. Boil them tender and split them, . j
C?are then goml fried. If you wish to souse them when cojd. turn boiling
»'*'.V " tlVpm soiced . with pepper-corns, and mace. Cloves improve
TeTste but u\„'rS them a ffaXcolor ' Add a little salt. They will
k!^*„H,dpickhsd five or six weeks. Fry them in lard. .
XrSl —The loin of veal is tlie best piece f«.r roasting. The breast and —
rack are Kood roasteil The breast also i« jcoo.1 made Into a pot pie, and
The rS Jut Into small pieces »n«l broile<l. The leg ir nice fo»; frying, and
i<»rti.v*ral slices have been cut off for cutlets, the remainder is nice
r„ f«l with a small piece of salt pork. Veal for roasthig should be siilted,
S2''^redanVaTttle butter rubbed on It. and basted, frequently Put^a
OS^water In the dripping pan. an.l unless Uie meat » quite fat a little ^
' Jutr should li» pttt in. flie fillet Is good baked ; the bone should be cut
oS and the place filled with H dressing made of bread soaked soft in cold
i water a little salt, pepinsr. a couple of eggs, and a tablespoonf iil of butter
Tut Iri-then sew It up. put It in your bake pan. with about a pint of water,
Ker^X^'^'« Seat with .f.me of the dressing. When Uked suffl-
Sdy take It up; thicken the gravy with a little flour and water well mixed,
pS a «"»» P'we <>f butter, and a UtUe wine and catJiup, If you like the
r^BREAffrorVBAt-FoRCED.— After taking out the ten^^^^ all the rib
bones flatten and trim the veal; spread It all Over with forcemeat, and
Inrnkleoverit If you have got it. a little chopped truffle or mushrooms,
iaffaHttirpepperand »«lt^: then roll, It tightly up and tie it ; after
S5ch put'it mto a clotb and stew it for several hours, then take it up,
S t»k"e off the cloth and strings, dry it and gUwe it, and put some gou4 ,
**"shodldkh OF Vbal.— Remove the knuckle, and roast what remains, «•
tha fillet • it may or may not be stuffed ; if not stuffed, serve with oyster or
Sfflihroom sauce ; if stuffed, with melted butter. , ,. . , •„
; firtooLDBB OF VBitt Boned and SxBWBD.-Bone the shoulder, and lay m
■the orifice a veal forcemeat ; roll and »)ind the shoulder ; roast it an hour,
then put it into a stewpan with good white or brown gravy, and stew four or
five hours, regulating the time t» the swe of the joint; when it is done,
strain the gravy to clear It of tat. and serve witl^.forcemeat balls.
- Loin of Vbal.— Divide the loin, roast th^jkidney. and place under Ui©
fatatoast and serve swimming in melted butter. The chuinp end must
be stuffed with the same stuffing as tlitf fillet, and served with the ^siime
saiicfe; those who Object to putting the stuffing in. the joint, may send it to
,tabW-iilth.ballt of stuffing ill the dish. « ^ - j ' ». a ^
* Loin or V«At BoiLBD.^Take a loin of about eight pounds, skewer do^n
the-Bap without disturbing the kixlney, put ,the lojn in the kettle with
enoiirh cold water to cov.er It, let it come gradually to abod (It cannot boil
tooXwly), continue for twrf hoiursand a quarter, b^f^^t must btnlj remove
Theicuhi M H rites, tend it toXhe table In b^haneel or with partley and
■welt^butter.-. , - ^ ■. :,../-^y-^ ,-^ ^- . ' . ■ ■..^: ■.. : fL
•^.•ifp* »4A^«'»-i»-^^^yjr ,• •_»{«>. j«r» I "p ~« I Y" ,j,
■',«
■ ' ■ . ■•■ 1^ ■: ■■. ■■ ■.. ■ ■■■■•,■■■•■■. ■■••.■■
' To HAW CAt»'« H.AD.-W tlilt dliii U to be made of tlie.rem«fn« of i
h«d Jready cooked, "'ere U no neceulty to reboll Jt iHsfcr* It U plnce.! in
tlKB^tewimt. with the oIlMjf IngredleiiU ; If U is to bo mnile with one m yet
u.rcXr.<;ik It thoLghlyYor two •V-n'*'''"" '';£lf'';rS:r™."
- ilicet »lK U< one Inch thick and three Inclivt long, or .mailer If l»re/«'ro«;
blown at. onion «liced In flour an<I butter In a .tew wuccpan. add to the
meat a. muchrlch gra^y a. the quantity »f nieM will ,«rmlt. wa.on with
Mn%ir. »lt. and cayenni ; let It boll, then .kim dean, and .lmn.er until the
SuKt laqSlte tender; a few minute, before wrvlng throw n par.ley In flue
K. and .ome flnely chopped aweet herb. ; jqueete a little lemon In and
raJnUh with forcemeat liilU, «r thin riUn?. of broUed ham rolled. Jf Hi-
5nM Jaffot an object you may add morel, and truffle. In the browning
*^ Raw -Boll a piece oMean Teal tender. Take It up. cut It Into .tnpi
thrw^r four |nctU. long, put it back Into the iM.t, w th the «q»ot U.w«j
bS in with a teacup ot nee to three pound, of veal. Put in a piece «(
batter the. iw of ahen'. egg ; .ea.on It with .aU. pepper, and •*«*»•;«;»'•
if vou lil^ 5 .tew It gently till the rice \$ tender, and the water nearly itewoa
a/ftv Alittle curnr piiwder in thl. converte It Into a clirry dl.h. . _
■ A V»AL SMW.-fcut four npund.Of venl Into .trip, three inclie. long and
one Incli thick; peel twelve l«rge potat.*., and cut them Into .lice, one
inch thick i iprea^a layer of veal on the bottom of the pot .prinkle ln«
Ule .alt and pepper, then * layjjr of potatoe.. then a laver of veal .ea.one.
M lifore Um up the veal thu. ; over tl«e la«t layer of veal nut a layer of
•ll(«t of .alt pork, and over the whole a liyer of poUtoe.. Pour in water
Snf Se. anlnch e*«r tlwi fhohi ; coverTl clce, heat it flfteennnnute*.
*" cS'lTHin B!;;rKP.-BDtter the Lead, and powder it with .eMonin.
'- isomooMd of very fine bread crumb., a few .weet herb, and .age. chopi«.(
'-JSySaaaiSyenne, wlftt* pepper and i«lt. Divide the brain, into. everal
nKnoMw^-mall .prinkU them with bread crumb., and lay them m
tlSTdiiii with the head, Strew a quantity of .mull piece, of butter over li«
WaIidintheeyet.lW
'"'\^J^*KioJ'G!;;i!:^5snr K a*l. boiled .ufflcientVy, d.aw
out all the bone..apd put it to cool, artd then cutit (if not required whole),
into .auare long piece* j egg and bread-crumb them a. you wouUJ curiet»,
oily Si .ontrd.Sw«<l •*««» ^«'^^^^ *«." MP^ey ;.put it in your oVen
*** ?AL»'V Hbad.— Let the head be tlioroughly cleaned, the brain mid
tongne be taken out, and boil it in a cloth to keep it white (it fe wall to «.mk
the head two or three hour. previou.ly to boihng, it help, to improve the
color) J wa«h,i»6ak, and blanch the brain., Uien boil then™, wad. ome .age.
choH fine, add pepper and .alt, and a little milk, mix it w.th the l.ra.n*;
the tongue which .hould be .oaked in .alt and water for twenty-four
liourt, ahould be boiled. peet<^l and wrved On a wparate di.h. The hea.l
ihould boil until tender, and if Inteh-led to be .ent plainly to the tahle
•hould be .erved a. taken up. with melted butter and par.ley ; if otherwue,
I when the head i. boiled .ufflciently tender.^take it up. .pread over a c^at o^
the yolk of egg *ell beaten up, powder with bl^ad cruinU, and brOwn be-
fore the Are in a Dutch or American oven. , . ,, '
Neck ok Vkai, Ubaised.— ThU li done much In the .ame manner as
the lieck of veal *te.wed : it is tarded With bacon, rolled in chopped pars ey,
™.ntw.r »a\i and nutmeg, placed vritli the scrag in a tosser, in which place
CaTbaSSSrrS^^^ <""°P. * «»««. of .herry, or Madeira, wth
SfflcS water to cover it all ratew ovfer a quick fire mitil i . .ufflciently
tender, remove the veal, and .tr»ln the grtivy, place the veal in a .tewpan,
over the meat, and, aerve.
• ' Y'
-•TT"
'^.
BOUSBAOLD.
87
, 'w
1 !hJuV three^u-rter, of »n Inch In thiekOMn: before omiklng. tli^y
'."' .u S we iXien with the blade of » ch<.p.»r. i/ • proper be.ter be not
•h Ln,P then f?r them a lifrht bn.wn.an.l .enAUheni up to table gam .bed
hi 1. im^ley. •mrroll. of t»5n^llce.l. nicely fried bacon ; they are with ad-
r«n.«i!i c&d. nrerlou. to cooking. wlU. the yolk of aa egg, and dredged
*^''lIln,M^.B WA*TVprocMre your cutlet, cut M In lait.rwelpt. coat thei
Lith Uie volk of eggt well beaten, powdered bread crumbr. .weet herb. -
' . 1 umon neel and nutmeg; put lome fre»h butter in tlia pan, an»l
l„Med Ijnton JJ* ;,*" '„;'Ju,,er,V now make some good grayy ; when the
"Tr. a« cJJked tW them out, i»nd keep tl«m In^fdre the flrelo kee0
Ef ired^ mWhe' pan a little flour? put In 'afpiece of butler, a Ittle whUa
ISk iE oflemolito ta.te.«.a.on with ptpper and .alt adding mu.h.
itotK, ju LB auickly until a light brjrfrn, tlien piiur it ofentlle cut-
Erimd tm til; Seu being lJin/ciri\. round the dUh. and th.
*"'?^alJ'1'lit\b.-W the llTer (n vinegar for twelve hour., U will render
it UrmTJhen dip It in cold .pring water and wipe it dry. out It in even
.i.lir.Drinkle .weet herb., crumbled finely, oter it, and add pepper an»r
..U diSlge with flour, and fry in boiling lard or butter, the lH«t i. prefer-
Sie- limore the liver when fried a nice bwwn, pour away •portion of
fhe fat and pour in a cupful of water with a lump of butter well rolled li^
flour In whlih,« .noonfuVof vinegar and cayenne or UAon juico ha. been
.S?red bo It up, Veeping it .tirred all the vhHe. and .erve. the liver up ii^ .
it . Sn .1 ce. othot f?i*d baCon ihouUl be wnt to table With it
'S"u>i'..-Cutpart 6f aleg of veal into piece., threj-. or four Inclie.
brbad-iprinkle flour on them, frv them in butter until Lrown, then turn
K^^nough to cover th* ve.d. When It boil., tak^ off the .cuia, put
n two or thc^ onion., a blade of mace, a little- .alt^artd pe|H»er. When
Sewed tender, take up the meat, thicken the Rrayy with flour and wat*r
Sd. monthly together, .queeze in the Juice of half a lemon, theo turn it
loTer the collop^ Gami.h them with a lemon cut in thm .lice.. ,
I awtKtBUEADBr—Should be .oaked in water, put for e;ght or tert.niln-
lute. in boiling water, and thtn into clear coUl .pring water, to blanch.
iTUeyinay be cut In .IIcch. or in dice, and put into IricaiwJe. of meat or
IrnKout.. or\hey may be wrved 4* a separate dull. .w j .
I 8WBBTBBEADS A8 CoTLBTS.^If you Cannot get heart .weetbread.. you
I inn«t use the throat. Blanch thein for about ten romutei. then nut tliem tov
|c^.ia in cold water ; then take tlifem out and dry^^thera m a clotli. cut long-
U.v. twelve or fourteen piece, tor cutlet., makliig them a mce .hape; if'
Ivou wish for them to be white .auttf cutlet., youimust put *^mej>utter pr^
llard in your cutlet pan. juiceM a'lemon. a little white pepper, md .alt j do
not color them, but take them up and lay Uiem i pon white pai^r to .oak
up the grtfase from them; di.h tliem rouna upoh a tureen, and pour the
lauce upon the middle of them. / L » ji s_-* i*u
■ Force Meat BAMA-Chop aplound ortwo <lf veal flne-mix-it nith
one or two egg., a little butter, or ritw p«)rk;chopped fine— iiea.«»n itwTth
salt and pep^r, or curry pow«ler. l)o tliem up ir to ball, about the 8iK<i of
half an. egg, and fry them brown. ', ' '
SwEBTBBKAM, WITH ToMATOBB.-Take four large .weetbread.. put
them into spaldlng water ; after remaining five piinutes take them out and
put them into cold water ; .kin hut do not brenk them, put them into »
istewpan with water, .eason with pepper and .alt place them over a .low
ilre mix one large spoonful of flbur with a good large piece of butter, .tir
the butter and gravy well together. After l(?av hg a Ijalf >>ou^0 up
land pour the gravy Into a pint of .tewed tomato*. ; thicinn witirmur to
taste; Ma.on with .alt and peppeir ; then .trtiin tl irougll^.mall Wiro.leve
iihto the .tewpan ; let it boil a f«iw minute.,; ««« pour it out ofef the
Iweetbread.. Send to table hot. ;,
•» -
■ ^
I
4
• f.
>•'
\
f« .,.
j>flS-
W nOUBBBaLD. ^ :
SwBiTBMAM, FatifCH Sttli.— I'lik* three do^en •WMtbrendi, pat
tliem into liot wnter and let tliem boil ten fir twnlve iiiinulet ; when iMild
•kin hut tlo not breitk them; tiike lix egKi iinO bent tlivni well; •eiiaon
w<>ll with pepper mid tnU ; roll in br«iid crumbi ; try them In mU pork tu
ft ni<-e brown. Serve hot with butler miil piiriley innve. ;
Frittbri or Coi,» Mbat, Ao. — Ue«idei cold meat, fritteri moj he mn<l«
of Rinioit any tbinjp( ; auc'li «t eh«eie, void mNcnroni, rii'e, gniiiv, flih, vc-kc.
tubiei, poultry, hanl-hoiit'd eKK"i ^*- 'fhe cold iiit>at, fl»ii, or fowl, miiy b«
nierelv minfetl, orefso >poiiiided to ■ paste in a niorlnr, or ilHkei\—i.f.,
' pulle4i atmider in thredt with two forks. Season nicely and mix With Iml-
ter in the proportion of equal iiarts of batter nnd meat. Make hot ins
fi'j|,inir*pan some freth lard; place in it •poonfuli^ of the mixture; try
beitiitiriiily brown; drain the fritters nnd serv<> them on a damask cloth, or
on a dish strewn fiver with powdered salt, and decorated with crisp parsley.
A very aniall quaiitijy of |totted meat, tongue, Itam, or preiuprved fl»h, &l».,
*j_ will thus make a preMy dish to eke out a scanty dinner. Mixed muifnrd
~ or scraped liors«-radi«li may he ■^■■^JjRJ^de with fritters of be^f. essence
of •hrinih or anchovy with fish, PflMMll tontatu with pork, pickles with
mutton, lemon with poultry, Ac. A^^HB
Oamr Hash. — Take nnderdn^SH^mlf-roasted game,nn<l after having
•tripiied the skin from tlje thJIfl^iHP, and breast, arrange the Johiti
evenly in a clean stew|iai?r and^m^MBm covered till waoted. Cut hiln
vul>e» fourounceaof the lean of an uiiluRd ham, and put it, with two ouiii>fi
of butler, into a thick well-turned saucepan oi; slewpan, add three tw four
■ballots minced, a carrot sliced, tnur cloves, two bay-leaves, a doien pepper-
■'/ corns, one blade of mac«, a sniali sprig of thyme, and two or three o(
parsley. Stew them Oyer a gentle Are, slirring them frequently, until the
■jdes of the saucepan apiieaf »f a re<l(lish brown, them mix wel) with them
a desoertspoonful of flour, and let it take a little color. Next, add by
degrees, making tlie sauce boil at each portion is thrown in, three-quarti>r»
of a pint of stning vearstncV or gravy, and half a, pint' of sherry (>r Madeira;
put in the bodies of the binls, well bruised, and boil them for from an hour
to an hour and a half ; strain, and clear the sauce froii) jjij^; pour it on tli'e
. joints of game, heat them in It slowly ; and when they arlnear the point ot
b6iling, dish them immediately with sippets of toast arranged round thedi«li.
Turkish Hash.— Cut the cold roast meat into small round pieces:
make some cream hot in a stewpan; put in tlie meat ; add a teacupful of
, infusion of aaftron: seasOn with salt and cayenne pepper. When the whole
is thoroughly hot, serve w^th « rim of Itoiletl rice round the dish, decorated
; here and there with small pickled capsicums.
* To Fry Mkat ih Batter— Make a batter with beaten eggs, milk,
flour, salt and pepper ; dip yuur pieces of cold meat in this,, and fry quickly
^ in plenty of hot lanl or friture. 'f he meat slionld not beciU too thin. Wlieq
properly brown drain it from the fat, nnd either serve upon a folded napkin
or in a di^h decorated with parsley fried green and crisp.
. Rechauffe aux Tomatks.— Either simply toss in butter yJIbr sliced cold
meat, and semi it to table arranged in a dish of dressed"^ tomatoes, or warm
the meat -in A^ small quantity of rich savory gravy, and lii'^'^C" wiih
tomato pult>; serve i|^eat and tomatoes together. „ '
Cold Meat Served a kA Bretonne.— HaVe in readinels some iJlanched
white haricot beans ; fry enough onions imliutt^r ,- when quite done adds
little Tinegar, lo« sugar, and preserved ton^toes ; reduce the whcile till very
- thick ; nioisten with good gravy ; add your haricot beans and a good piece
of fresh butter ; in tliis sauce make hot your pieces of cold meat, which you
' liave llrst trimmed of an equiH siie. Serve the meat upon tiie sauce.
CoiD Meat SANDERfl.^]yiince any kind <if cold meat ; B(^hson well with
Eppper, salt, and -shred anions ; ^Iffce a little of the mixture in small
uttered moulds ; All them up wkli potatoes mashed ami mixed wiUi cream;
lay a piece of .buttfir pft tlie t<)p dt eacji and bake in in even until the toM
•re browned. . , . . " •"..,, .: -^ . ■. . . , ^ ■'■' . .
iy>
•■■>
■OUIBIldLD.
81
1
MiAT Wakmbd or ad 0*A-riir.-~Well butter • diah ; iprlnkl* it with
ratpiMl toati ; l«y in it colil meat nlc«l/ iliced ; seMon wvli willi lall,
pepiwr, iiutni«ir, and nilncwl niutlird<Miii ; «trew mora ra«|>ed toast on tlia
tun ; Kilil a iniHll teacupfiil «acli of wliit* wiiitt and gooii gravy, andqulciti/
niakV tke whole hot in a lirbk oven. j
Mbat Faian wira Rooa. — Cut th« meat Into piece* rather larger than a
fried eKg would \>9 i loak it in a marinadt* of leiuoii-Juiue, hruined •nNllor, ntid
lierhi; at the end of an liour drain it, egg and hruHd-vrumb it, and frjr
quickly in plunly of friture until Iwautifully lirownvd : fry tlie lamu niiinlier
of egK* "■ y"U liAvc pieces of nieat, nicely trim them, and servo an
•ggn|N)n each bit of meat, arranged fn «-ouronN« round the inner rim of aditlri
pour a gravy or clear sauce in tlie mitldie, and send to taltle very liot.
Oamk, &o., Warmku vr m Okanob Sauob. — U«provide«i with suffldent
strong Iteef gravy ; nnluoe to almost a ghiM ; place in It your meat cut/into
long and rather thin slips, add tl'« Juice of two oranges, and when the whole
i« quite liot place the ragout in a dish, and straw upon it the orangjB-rintl
wliicli yon have piared off as tldn as p«tssible a^d cut up small. M^t fur
dislies ttf this description should !>« eitlier verv much wider of ovur d/uie, as
in tlie flrst cane the meat will answer as well as if it had l>een einpUtyed
before being dressed ; and in the sccond^t will be as lusciously tender and
glutinous as bouillfc when It is re-warmed in tlie form of a mndediah.
Cold Mkat WARMiefi iir with Ckucrt.— Boil some sliced eelery in
brotii idcely seasoned ; when tender, put in your meat which you Slave cut
thin, and thicken with a goo«l bit of freali butter rubbed iuto • aatall quan-
tity of flour ; garnish witli sliced lemon.
Chickkn and Vkal Pot Fib.— It the pie ia to 1>e made of chickent,
tnint them— boll the meat until about half don«. Take the meat out of the
liquor in which it was boiled, and put it in • pot, with a layer of
crust to each layer uf meat, having » layer of crust on the top.
The meat should be seasoned with salt anti pepper— cover the whole'
witli the boiled meat liquor. If you wish t<> liave tlie crust brown, keep the
pot covered with a heated bake pan lid. Keep a teakettle of boiling water
to turn in as the water boils away — cold water makes the crust heavy. Tli«
crust for the pie is good like that made for fruit pies, #ltli less shorteiiifig.
but raised pie oriist i« generally preferred to anv other. It is niatle in tlie
folls>wing manner — mix together tliree pints of flour, a teacup of melted
butter, a' teaspoonf ul of salt, tlieii turn in lialf a teacup uf yeast— add cold
water to make it sotficiently stiff to roll out. '^et it in i warm place to rise,
wliiuli will take seven or eight hours. /
Bssr AND Mutton PiK.^Take tender me(iti pound it out thin, and brojl<
It ten minutes — tlien cut off the bony and gristlV parts, season it higlily witli
salt and pepper, butter it, and cut it into small^ieces. Line a pudding dish
with pastry, put in the' ineat, and to each layer add a teaspoonfid of tomato
catsup, together wi{h a taldespoonfui of water— sprinkle over flour, and
cover it with pie criitt, and ornamental youH
or tioiled iieef and muttoii, make a gu<»d p^eJ
sensoriing them highly with salt and pep|»er. I
a little melted butter over them, or gravy, and
iee it lit tlie top. |
. lUier StbaK: Fib.— Take some good stealis, beat thenn with a rolling pin,
season them with pepper and salt ; fiill a dibii with th^m, adding at mai^i
water as will half All it. titen coverit with a good crust, and bake it well. \
^CoLD YiiAL OS Chickbn Pie-— Lay a crust into « shallow tart dish, and^
fill it with the following mixture : shred cultiyeal or fowl, and half the quaiv*
tihr of liam, lUOstlv lean, put tn.it a little [cream, season with white and
cayenne peppeft salt, a little nutmeg, apd • small piece of sliallot chopped as
fln<ra8 possible : cover with crust, and turn it out of the dish when l>aked,
br bake the crust with a piece of bread to keep it hollow, aud warm tli*
mince with a little cream, and pour inf. ' ]^ ,
Mutton PiB.-<;ut iteaka from a necit or loiii' of mutton that ha8 4iung.
' 4'
J:
J
lease with pastry. Cold roast,
by cutting them into bits, and
Put them into a pie dish, turn
pour in water till you can just
«\
■. .a.
., (
I *
J
<
• ^-"^ ■■ -f « V • , ;
\ '
t
• ' • .
,
» • *,
*i
( > .
r ■
»
J * .
. ' ■ ' ■ ' . u: • ' ■':
^ /
♦ •
■-'' ' ''•'■■* ■■ \J ' ' ■ ■ ' ■■
'■' ' ,.»..:<1C ■'
*
.'■ ■ . :
;' ' . ■ ' ■ , -Msc' ■ ' ■,-.>..
. , " * * ' ■
. ' . '■■ ■ ... *
^ ■
•/■. ■, • ' - J -■■■■..'■"■ ■'.: .^/•■
■■ y ■■' :,: . :'/-^-" '■ ■. ; ■
»
., \
..■■■■• '""■•'•^. ■ . ■ 'r'' ■ ■;:' /•.•
%
•' '^.
■ . • ■■ ■ . . \ %ml : '. ,■-■----•-■ . ■" . ■, - ■
*" ','*■. '
' 1 '
■ ; ■ ■.■;■■.«■ .:...v.''-- • ■ ;•
* ' n ■
• -
i ■■■' • • .■
'■ ' »' »
. ■. - *■■■•.,-',■ ,- , »
""'''■■■' ■ ' '
• ■...-■ : ■ ' •'■ . •- :^-'k:- :
• - . '
»
• ' ■-..•■■. 1 ' ■ ;.
- ■ » . •*..••■■■
.'■''*■,' . ♦ .
^ ' ' "• i ■ . ■■
' V ■ ■
•'
■• • ■ ."^-- ♦ ■■'^: : •■.■■■■ •'"■' •"■■■^^■"'"■'
.■' ■
' ■■ " ■ '-^l ■ ■ " ■■ -
• • '■,#.,..■-, . • ' . ■
''
.• -■, ■■ \: /^' - .:.. ■ ■(. .
.• . ■ ■ 1 ■ • 1
'
, v.. ■•> '- .■-[....
' ' -.
, 'P
. \ .. ■ ■ • •. - ■ • ■ ■;
■ .. . , .
'•' ■ ■. '■ ■. ■•■■.'■. i . , ■ 1
■ :•;,■ ' . , ■ . (
\ ■■ ■ -
* \- ' '■ .
■■-;., ■ ■ j'.-'/:
*■/-.■ ■■'' * ■
■ »". . .
: V
w
■■ * ■ ' ■ ■ • . ■.'
■'•■■. " '; . '■ :'■--■''■ ■••■;''■
■ .:■' ■ y.*."^ '■ ' ' ■■'■
■ .■-■ • >■ --.I
** ■ ' ' ■ ■
1
. ' ■'■ ■■'.,-'
■','\.'-' ■ ' ■■'■ :.'■:/' I ':■■
■' ■ ■ . . . ," s- ■
■*^-i-
MKaOCOrV HKbUITION TBT atAit
■■■-I"- ■■ . ■ _<>
(ANSI ond ISO TESt <:hART No. 2)
U
■mis,
1.25 iU
I
1
1.8
1.6
.j^K
>^F>F=i-IED IN/MGE he
1653 Egtl Main Slraet
Rochmtar. Htm York 14609 USA
(716) 482 - 0300 - Phoiw
(716) 2U- S989 'Fax
\^- '
■'J, '
V'*-..
90
aOUflKHOLD.
t *"
^ beat tJicsm, and r«more some oi the fat, season with salt and pepper, andi
lUtlf onion ; put a little waterat the bottom of the dish and alittleHpaste on
the edge, tlicu cover with a moderately thi<;k pante, or r^ise small pi2s and
break each bone in two to shorten it, season and corer it over, pinrtimsf the
edge. When tliey t-onie out of the oven.ponrintweach a little second Htock.
. CniCKVir Pie.— Take one pair good young chickens, cut in small plews
•eiiBon with pepper and salt and small strips of salt pork, put in sauediJHD
wilh water to cover it, boil for half an hour, add flour and butter to thitken
the gravy, have ready a large dish^ served with fmste, put«ll in the dish
covered with a good rich paste.- Bake for half an hour.
Chicken Pie.— Boil two chickens tender ; season with butter; 4)epper and
salt ; thjcken tlie gravy a very little with flour ; make the dough %a for short
biscuit, and roll it out as thick as your hand, large enough to line a small tin
pan ; dip in the chicken and a part of the gravy Tputon a topcrust andnincl,
it down well ; makean oi^ning on tITe top, with a knife, an inch or two lonu
and prick It with a fork. Veal and beef answer every purpose for this kind
of pie. The gravy left In tlie pot take to the table in a gravy dish.
Veal Pot Pie.— Take two pounds of best of v#al, cut in smali pieces, halP
pound of sa t pork, sliced thin, four quarts of cold water; peppeFand salt
all, put on the fire; after boiling for one hour have three pounds of lilrlit
bread djmgh pick small pieyes, say one ounce piews, put iu saucepan with
the yeal and- pork and let it boU for tweiity minutes. Serve as goon
as taken from the Are.
Pork Apple PiE.^Make yoiir crust in the usual manner : spread it over
a largj^deep plate ; cut some slices of fat pork very thin, also some slices of
apple ; place a layer of apples, and then of pork, with a Very little allsnice
and pepperand sugar between,— three or four layers of each, with crust over
the top. Bake one hour. - ,
»:X*i';/'*^"'^"*^""''7''*' "P..'" "mill pieces ; bbil it|iijlKiUr; seasoifit
wi h sftlt aivd pepper, and a small piece of butter; mix yourHour with sour
milk, saleratus and a small piece of lard, arid mould it for the crust : line the
Bides of a tin dish or basin with the crust ; put the meat in, and fill up Hie
basin with the gravy as full as you can handle it ; shake some flour in it and
cover It over with the crust, lenving a hole in tire centre for a vent. hX
from one and a half to two hours. If preferred, qreamtartkr crust may be
. MiAT PiB.j-Of whatever kind, let the pieces of meat be first fried brown
over a quick fire, ,.v*lttle fat or butter, and seasoned with pepper and saU
put these into a pie-disli with, chopped onions; a few slicerof half-cooked
^ potatoes, and enough watprjustto cover the meat. Cover the dish wUI
' crust, made with two pounds of flour and six ounces of butter, or lard or «
drmping. and just enough water to knead it into a stiflE kind 8f d "ugh or paste
and then bake it for about an hour and a half. - w pasie,
. It|CB Ghickbm Pie.— Cover the bottom of it pudding dish with slices of
broriedham ; cutup a broiled chicken and nearly fill the dish: pour ihgravv
or melted butter to fl 1 the dJsh ; add chopped onions if you like or a i2
Burry-powder, which Is better ; then *d*bojIed rice to fill all n tersiices aS
FiTh'p E '"V^ u^'^^l 'l '"^ «"«-'•*•' ^ three-quartei of aJ Kr
DorlL Frv H:?nLl *K *:?'*;«'''''"» "P i" ««•»» pieces, five sKces of nic,f«t
pork. Fry the pork ; boil about one and a half dozen potatoes and n^ash
tliem fine, and^seasoi. with pepper, salt and butter. FIH tiT diJh -wE "
fllHlie dtflMake'Srn^fr''^*'*?"'*^
nil tiie d stt ta,ke the potatoes and spread over the top. leaviiiff a snace in
the middle for the a^r to escape. Baie a little more thSn rSr* ^*'' '"
CxAME Pik.— If the birds are Small, keep them whole: if larire divids
or quarter them. Season them highly and put plent? of but?I? iftfo hi
Sn b . « hoif • ? K"od puff paste, and take care not to bake the pie too
^m„n' i*'^ ,P'"' 2^ hot sauce made of melted butter, tlie juicE of^
temon. ..nd a glass of claret, poured into the dish when to 'be wrved hot U
>.-,/
l\*s
:/
i\-.
ilQUSEHOLD.
91
ft great ImBroTement. A very ravory raised game pte ii in«(1e of part.
riilgeB, plieasantB, and other kindg of K<^me mixed, takinfr out the bon«ii
and cutriiig up tlie flesh ; it is tlien mixed witli chopped liver, and placed
undehjeatii tli^ raised crUst ; after whicli, when cold, tlie top is-^taken otf,
and II strong |eliy, made from tlie bpnes, and well spiced, tlien, after getting
cold, mixeilaiiiong the meat.
Stuff BD aiId Uakcb Fiaii— Soak lireiid in oold water till soft— 4rain off,
the water, mash the bread flne, mix it with a tabiespoonful of melted
butter, a little pepper and salt-ra couple of raw eggs makes the dressing cut
smoother— add spices if you like. Fill the fish witli tlie dressing, seW it up,
put a tea cup of water in your hake pan, and a small piece of butter — lay m
tlie fl8li,i)ake it from forty to fifty minutes. Fresh cod; bass, and shad, are
suitable flsh for bakingi' V
Fish Baked.— Some kinds of flsh are better baked than boiIe<l, especially
that class that furnishes the smallest amount of nutrition ; as the process of
baking tends to tlie retention of the nutritive qualities of food while it is
being dressed. In baking fish, generally, the oven employed should be of a°
very moderate heat ; the time Is not of so much consequence as the
temperature, $0 mucli so that fish niay be left in a slow oven for hours without
Jiijiiry. -^ ■ i
Tboot;— Trout are good, boiled, broiled, or JTried— they are also good
stewed a fe^r minutes, with bits of salt pork, butter, and a little water.
'Trout, as wpll as all other kinds of fresh water fisli, are apt to have an
earthy taste— to remove it, soak them in sa^t and water a few minutes after
they are cleaned.
Td Bakb A Shad, Rook-Fish, ob Bass.— Clean tlw fish carefully,
sprinkle it li^litly with siilt and I6t it lie a few minuted ; then wash It, season
It slightly with ciayenne pepper^ and salt, and fry it gently a light ^rown.
Prepare a seasoning of bread crumbs, pounded mace and cloves, marjorkm,
parsley, cayenne pepper &nd salt ; stew it over and in tl»e flsh ; let it staii'du
an hour. Putit^in a deep disli, and set it in {he oven to bake ; to a lan^''
figji, put in the dish half piiit of water, one pint of wine, Port and Madeira
mixed, ' half teacupfuls of mushrooms or tomato ketchup; to a smalt
one allow in proportion the s«in6 ingredients ; baste frequently, and garnish
with sliced lemon. ' •
eHOWDEH.— Fry three, or four slices of pork till brown— <;ut each of your
fish into fire or six slices, flour; and put a layer of them in your pork fat,
sprinkle on pepper and a little salt— add cloves, mace, and sliced onions if
you like — ^lay on several bit« of your fried pork, and crackers previously
soaked soft in cold water. This process repeat till you, get in all the fish,
then turn on water enough to j«8t cover them. Put on a heated bafce pari lid.
.When the fiah have stewed about twenty minutes, take tijem up, and mix a
^couple of teaspoonf uls of flour with a little water, and stir it into the gravy,
also, a little lintter and pepper. Half i^ pint of white wine, spices, and
catsup, will improve it. Bass and cod niake the best chowder— black flsh
and clams make tolerably good ones. The bard part of the diams should
be cut off, and thrown away. '"^
Baked Cod.— Out a large fine piece ofit of the middle of theflsh, and skin
it carefully ;. stuflf it with a stufiin| composed of the yolks of two eggs boiled
i hard, the roe half -boiled, bread crumbs, grated lemon-peel, butter, pepper,
and salt. to taste, Biftd it with the undressed wliite of an egg, and sew in the
stuffing with white thtead, bake it in a Dutch oven before the fire, turn it
frequently, and baste it with butter ; serve with shrimp sauce, plain butter,
or oyster sauce. A tin baking-dish is preferable to any other for cookintr
this fish. " ^ • , ■ *
Cod Scalu>pei>. — Take enough cold dressed cod f o nearly fill all the shells
you purpose using, pound it, beat up the yolk of aji egg and pour over it, add
a few shrimps skinned, :8alt, pepper, and. a little butter ; do not quite fill the
shells, s|rew over them flne bread crumbs, and drop butter in a liquid state
over them. Brown them before the fire in a Patch oren.
■■> t
'ii.. ^'■.>>?*>— •<
'^-^ •■
»2
HOUSEHOLD.
■ , ^"■,8""»etinie» cooked plainly with oygtei- sauce.
. ^^\^^}^*^^—^^^»rcit well witli strong striiiK. not tootlilck • nut it in»„
»fl8l.-kettle. cover It w th water. an.I put in a snmll h«n.lful of saFt a w nL
glassful of vinegar, and a quantity of scraped horseradish PlJoe the H K
when the flsh rises to th* surface, it is enough ; <lrain it and he v«ru! ?'
cu «r in sliding the fish into |he fish-plate that'i ™ u 'i;"L^' 'SiSf l!
LoDiiBH PiR— Take a piece from the middle of a irood sizetffl.l, .Vj^^^^
. well Hll night then wash it; and season.with salt, pepper and* few'a • "
- ' ^':r*'''«»'\'"J^«l»TOe<«P«">ey.rndsomeytrrs?St«l i^
"tl,s.^tuK ^*»'*— '^I'e'-o are a variety of opinions upon them^tJiod of di«8«i„„
^ this dish, many lahonng so hard with soaking and bruihii«r to n * "^
l^7,^'r?r-*"'^'^''-"'"I!«f''«^Kt''«t"neendattlie
Soak the fish for eight hours in clean cold water fnot SDrinir W«W \ i«*
*8E8H Herrings Boiled.— Clean them wash thom nv<). -.ui. •
J«;.n the head, to the tails, ami put ;Si"r^l£g^^^ J.S JSS
*^E8H Herbino^ Broiled^ — To broil them s teen th^m flr=» i^ •
and water into which « handful of salt 1 as S. firSJn if fS^
ten minutes, then take them out and UroiHlS ov^^^^^^^^^
■ ?!^ • - ; :■ '
H0U8EH0L
^:
98
the poU fntendeflfor tfieir me ; cover to the depth dflialf an Inch with pUri
fled ..ut«.r. sufflck-ntly melfe.I Ju,t to run, but do not pemU ft to ie ?£
they will be rendy forcing In two days. ' ^ \, ■ ^
Akk, to boil.— Wajlj and clean the fish thoroughly ; unleM you are very
p«rt.cular in tl.i^yoiii^l not conquer .1^ earthy taste, which, from a waiU
of tlie proper ai4Vt'ation oi tlie cook's art, too often annears It Is uiii.Al t«
stuff it with f.,r«Hfcat. n,^ for the purpose of .lestroying that pccul arity
tlmn from amr additioiml flavor or Jiest it gives the flsli. Having cl«ianea^
well an<l stuffed with 'orc-enieat, skewer the head to the tail, lay ft upon . '^ i
dramer and put it in the flsl.-kettle, let it have plenty of wat^r, Into whh-.h ' '
y..u may throw a haiidtul of salt aiid a glassful of vinegar ; when it boSs.
remove the scum as fast as it rises; it will take three ,;ua;ter8 of an hoS
dresHiMg f a tolerable size ; if very large, an hour ; if small, half an lioii"
•erve with melted butter and (emon sliced or whole. <rAnchovv sauce Tav
.ee.,tenwithth6flsh. Itis always the best- method, Xe^vaHetrof
fH..c.fcs exist, to send the sauue-crueta to t«ble,^ and permit every one ?o
gratify his peciihar taste. \ '^^^'jyiiv w
^Smelts FRiBD.-8crape the flsh dean, cut of^tlie tails and fins, clean 7 ~
snd wai.h them, then replace the livers ; 8li( them doWp-the sides flow and
fry them of a pale bro'wn color ; drain them anAj^rhikle »i t over 5.em •
serve them on a napKin. •*^ ^^ "-i* "'vi wiein ,
Smelts PoTTEp.-,Draw out the>*ld*8 of"ttie flsh, season with salt and
poMndednwice and pepiH.r. lay them hi a pan with butter o^
hem ; ^hel^nearh' cold, take them out, laV them upon a clot • 2\E
mto^pot,, clear orf th^ butter from the g'ravy. clarify.\„d p^urft o';"
New tlNOLAND gHowDBR.-Have a good haddock, cod, o* any other solid
flsh ; cut It in pieces three inches square ; put ar'pound of fat salt nort^
str ps into the pot. set it on hot coals and fVy out^tSroil Make Jut the nork
ami put in a layer of fish, over that a layer Jfonir, in 5lS^^^ '
of fish, with shjis of fat salt pork, and tlien another laver of onion? anH «^
on rtlternafely until your flsh is consumed r mix tonw flour wi^tr«.^^^^
wajeraswill fill the pot; season with bl»ek"Se? K i^ To vonr S'
ami boi it for half an hour, flave ready^onK'cke^ (SliSeS^^^^^^
bread, 'f you can get It), soaked in water till they are a lit le so? 3
tatoyourchowder five minutes before iou take U S^"se.;elj; a , ^"^
Hamhut Stewed.— Put in a, stewpan half a pint of fish Irt-oth a taW-.
E'^i'l'f ''^""»'^'-'»"^«'>"«'>f™»«'''-"«niketXp; add JS
good sized onions cut in quarters, a bunch of sweet herbs, and one clJ^e of
g«rhc, also add a pint and a half of water, and let it stew an I?oii?«nd i
I quarter then strain it off cleAr. and put into it tlie le^d anrshoildpr, n?
M^ hahbut and stew umil tended; thicken Uh'StSin?^^ .[
' Herrings BxKED.-Take off the heads of the fish ; remove the »htrall« •
I'Ot ..CT to bro.n ; „>k, a „nr»l,irl. . . I« . Xm VW).ld . ;§; SlJ S
■X
/
/ '
'/.
X''
94
HOUSBHOLD.
\-
gtock, with a tKbleinoonfuI ofeal^ncQ ofMnchoriea, uaton tt with ctyennt
l»em)er, salt, diiat of sugar, juice of lemon, and a glas*^ of wine.
TROirT.--Suale, gut, cI«hii, dry and flour, then fry tlicm in butter tinUl
tliey are ndi clear brown ; fry some green parsley cri«p, and make some
^laln melted butter, put in one teaspoonful of essence of anchovy and on*
glass of white wine ; garnish y^hen the trouts are dished, witJi the e'risn i.«rZ
ey and lemon «:ut, in slices ; the butter may be poured over the fish but
it is most advisable to send it in a butter tureefi.. '
Trout STKWKD.-*Th>» is a pleasing and delicate dish when nicely stewed
It IS dressed very mtidiin thcfHshionof other nimall fish stewed, only that it
requires perhaps more care in the different processes. First Wash and cienn
the fish, wipe it, perfectly dry, nut into a stewpan two ounces of buttPr
dredge in flour as ft melts, and aild grated nutmeg, a little mace, and a little
cayenne. Stew well, and when fluid and thoroughly mixed, lay in the mI
which having suffered to slightly brown, cover with a pint of veal gravy-
throw hi a little salt, a small faggot of parsley, aqd a few rings of leimm
peel ; stew slowly forty minutes, then take out the flsh, strain the Kravv
clear, and pour It over the flsh. »'e»»»7
Halibut's HjtAD.— Put a pint of wjjie, a few anchovies, an onion stuck
with cloves, a bunch of sweet herbs, and some pepper, into a stewpnn • fill
It nearly wit i water, and stew it for an hour ; then strain it, and put in tl«
lietd of a halibut, stew it till tender; when done enough, thicken tlie gravy
will butter and flour, add a little flsh-sauce, and serveit up with forcemeat-
balU mwle of a part of the flsh, pounded, and rolled up with crumbs f
bread, thyme, marjoram, and nutmfg, bound together with the yolk of an
Kdded to th 8 *• »'e*fi^ 'n plain water, a glass of wine shquld tliea
V .To Boil PEnciL-First wipe or w^h off the slime, then scrape off the
scales, which adhere rather tenaciously to this flsh ; empty and clean the
imiides perfectly take out the gills, cut off the flns, and la/the perch i! -
equal parts of cq d and of boiling water, salted as for mackerel ; fW,m eS
to ten minutes wi l>oil them unless they are very large. DisI them on «
napkin, garnish them with curled parsley, and serve melted buttbr with
h~L°™'?^"'i"""^^'®P*''?.*"'^''^ »*'■«'' forcemeat orertheirt,
bread crumbs, and moisten with clarifled butter: mix, in addition to the
griivy,.a.glaS8of Madeira, with a dash of anchov/es; 'Wiis must be added
before the smelts are laid in. They will be .loneTri'ten miSuTes! ■
i„f ■'/^? EKL.-Choose tlie smallest, simmer in a sm4l quantity of water.
*i.«m**t?^i!^"'S"°"*°"°T^"ly'*"''^''^' ^^^ 8iM as before, dry and flour
fried 'parfliy^-*'^*"* other fried flsh. dishing them on k SpklS " iS
ih^S"^*** ^«'™-7f lean «nd skin the eels, cit off tlieir heads, and divide
tl^P nlL?I'*'.!f three or four inches long, and then score acrossTn two or
three places; seasoit them with pepper and salt, and dust them in flom- or
dip them into an egg beaten up, and sprinkle them with flhely grated bread
WV nf ' '"^ *''i"'r'" ^T' ^J*^""^ «•• '^"PPi"? ; let them drain ^.fd dry on "he
iBi^ PicicLBp.--Skin some eels, slit them up the middle take otit the
bones, and rub tlie flesh over with salt ; let them lie three d'ayi and turt
them every day; then take theSKout of the brine wa^ tS in w-^p?
and wipe them dry^ wkh a cloth ; s^on them S nutmeg clov^ S
and a bay leaf; ro I them up, and tie^them tightly in a cloth • SXm
in an equal quantity of white wi«e anF^ineiar ,• when they are tenS
take them out of the liquor and set them to cool ; when qj^lte^od"^^^
tZ r'" *''-^- ""'"* ii^^"°?" ?8»^"' »"*^ « "'e«^A» not sufflcS Hquor &
Eki? PoTxCS^r"*^ r"^^ "T^ "?'««• ;vputly4„ jars. ^ '' '
JiBLS PoTii£D.-Clean, skin and bone them; seasotK them well on both
wefll oil both
'■ . j" '•' ^'=''».fi' " •. y^"
N^ ' '■'^F"Tf#P|»^-'3"" ' »
\.
AOUIBHOLD.
95
ildei with pfpper, talt anA mace ; let tliem lie tor six lioiiri • tli«h cut tl..m
Into .mall piece, an.l pHck them cloStelv Into » .11.1, -Tmer them wh^
co.r»e pR.ter Ami hake them ; when qUte cold remov; the p». e. «nU pouJ
over tlicm cl«irifle(l butter. \ p**"?. »"u pour
Salmon BRUiLKD.-^Cut the fl.h In Itith *lice. from «!•<• K^.* «..* .-
welUith pepper an.l ..It; wrap each .rSr/n KeTJnLr wtt,^,?V^'^"•"^
buttered wTt{. fre.h butter'; fa.t'en each Xl hyiiuiSTol\y^^^^^^ over
a very clear fire eight minute.. A cokT, flrj. If kepf ,lLVS Ku*.
bc»t. Serve witli butter, anchovy, or toniito sauce * '
Phiicd Salmoi* BuoiutD.— Cut and cook a. above lave that whon it t.
Serve, Kariii.lied with lemon. ^ »"'"g »>a«te it wltli butter.
Stbwkd Salmon.— Scrape the .cales clean Mf.xut it in .Ikes .tew thpm
n rich wiM.e gravy, addjmmediately previoupo wrvlnVone t« flMm^^^^
N ore«.ence of a.«.hov.e.. a little par.W. c*ped very *flC»K^^^
an mc. thick; dry them well with a clean clotl/.^enrrufeiiir/hS
pelted butter, and .pnhkle a little salt over tl.enV f^Uce them on a S
iron over a clear fli-e, and when one side is dqnl tS them^a?efulfv to
brod the other. Serve with melted butter and ancSovy^auee ' ^ ^
CoDCHiMPEp^Cutafresh cod into.«lice.Jay hem Zr fhree hour. In
ss^!:i,;ss:::;jtef'*""'^"'^^*^ added; tii;Ks;sri:y'eShS
Cod CuBRiED.^SIice. of cold cod may be dresse* in tin. wn v Prv ti.«
rf-ces with sliced onion. In hutter. then .tew them iXh rgr«^\hSenrf
witli ade..ert8poonful of curry powder and a teacupju of cTeam "'"^**"*'*
Cod FRiBD.--^Cut the middle or tail of the flKhinT.i?..«J;*" u *v: i.
q>nnkle it with a little bmndy. 44'i-»«j^, ana witen sent to table,
CB04inETTE8 OF Cold FiBn!— The fle«h of coid flgh beirl
mince It fine-, wason h highly with herbs, .pTw !«.. 3
ittle white sauce* *dd bread crumbs soaked^ n^ealenyoll
this mixture into cakes, and fry them tUl bSwned. ^°
;. .*^»?« Wabmbd a la Tartab^.— Bone.and trim Dieces of i-
andwve them upon a Tartar sauce highly seasoned. \ - -
r dicJelj boned,
^i.ten it with a
^old ffsh.ioak
hem quickly.
-J-
■v
■rr*-
.s
■ ■ \ ■
"»1P5^PT*'
96 '
nOUSBIIOLD.
f
v butter and s tablefpnonfiil each of cliopjied i>lckle«ilnd nreierved tomatnci'
- when th«8e are hot add a tnhlesponnrul of vurry which yOn have mixed
with half a pint of niillc or cream and tiie Itcaten yolltR of two egg«; main
tJie whole quite liot, beioK ciireful to atir it gently ; add tlie flsh, and when
this liat het-onie hot, acrvo all together, with a goml rim of lioil^d rice round
the diah, and the Juice of lialf a lemon aaueezed over. \
Omrmcttb or Cold Fish.— The cohl flesli^ of any kind of flali anawen
' admirnhly for omHfttea, Cut the boned flali pretty amall, aeaaon it well
and to each tnbloapoonf lil allow two egga ; beat and atrain the latter, and
eitlier mix the flah and egga together before frying the ontclette, or flrxt put
the fiah into a hot buttered fryingnan, and wlien allgiitrji' browned pour tlie
egga over it ; do not atir or turn the omelette while it ia l)eing d^aae"l • i
ii'w tcaapobnfula of milk or anchovy liquor, Ac., may be beaten in witli the
egga. Fold the oOieiette profierly to aend to tHble.
Haahhd FiBti.— i^ake a aauco by putting together in a tancepan over
the fire, aome wliitc whie, bittfer rolled In flour, ahred ahallf)t, grated lemon
rind, chopped anchovy, and enough water to moiaten with ; when tliii ii
q^uite hot, placeln it tiufllcient boned and aliced flah ; keep the whole closelj
covered over tlio flre uiiiil it ja made iicrfectly hot. The flcah of Bliellflah
is excellent warmed up in this way, Herbs may be introduced at dii-
cretion. I . ' '
Hot r^BsTBR OR C]iAB.^Tako the meat out of tlie main shell of the fluti
diveat it of the uneatable parts, and mix tlie remainder with a little ahred
Aiicliovy, olive oil, lemon Juice, and what aeaatMiing you may fancy. Place
the mixture in tlie aliell. well butter it outaiile, and bake or broil until
thoroughly hot. Serve with dry toaat and crisp parsley.
Branuade DB-roisBOM.— Finely hnnce and maali some cold boiled flah •
melt aome fresh butter in a etewpan, add to it a little ahred parsley and a
bruiaed garlic; put in the flsh. stir weii gradually, while you are stirring
drop in upon tlie flsh enough olite oil to give tlie whole the consistence o?
thick cream sauce; reduce it somewhat, »dd pepper, and serre it in a dish
garnished with sippets of toast and fine prawns or crayflsh. '
Fish FAied in Batter.— Good-slaed pieces out from the larger kinds of
cold flsh are usually warmed up, by flrst dipping them into a thick batter
and afterwards frying them in plenty of oil, lard, or friture. When they
are well browned on ttie outside, drain, and serve hot Salt cod is pHrticu.
Inrly nice done in this way for breakfast. «
Fi«H Chowder.— Fry a few slices of salt pork, dress and cut the flsh in
small pieces, pare and slice tlie potatoes and onions, then place them in the
kettle, a layer of flsh, then of tbe fried pork, potatoes, onions, &c., season-
ing each layer with salt and pepper. Stew over a slow flre 80 minutes.
- Soft hHBLL Crabs.— Take one doren fine, fresli, live crabs, wash well
in coi.l water, then dry well; have six eggs Well beaten, plenty of pepoer
and salt; have one pound of gowl butter crackers poundecf and well silted
80 that^there w^M beno lumps in them; dip the crabs in the eggs and then
roll in the crackers, and have one pound of good fresh butter in frying-pan :
let It come to a good score|iing.lieat, put the crabs in and fry to a iiirjit
b "mrr ' ,,J V ° '^ ' "®'^**'* ''*'** ^* ^" ""*"•' ^''^^^^ ^°^ '" »J><^ l"®"™
f.f^-w?'''*".w"*""^?^'*'^pP^I' llie crabs, take out all the flesh and
:!^L » I ^^ white meat from the claws ; mix the meat well with half table-
lipoonful miistard, one half spoonful vinegar and half tablespoonful white ,
pepper, anjl a pmch of cavenne, Then wasK and clean the alielfs, fill with tht I
meat thus prepared,jiiid^serve. Gamjsh with parsley. Thii is only tlii
ihlTjJ?^ ^a'^ f^^'-l^ ^""^fS *•'« »"««»«' two crabs to fill one slieU
W H.?A^v'".*'"''"*''*^'"u .^""y «•« « l«rgerj>ropOrtion of seasoning,
better p^in with no dressing, but Uiis is a matter of t^ste.
niJ;"if !w 1"*''"-^**™^L"'® meat from the shell, mince small, and
p lac e ^ t .in a sauc e pan with a gill of w hi t e wine, pepper, ealt, nutmeg,
'..■• 'ft;
nOUSEllOLD.
07
rve it in a dish
cayenne jwpner, and two tableaponnriili of vinegar; itftw It for ten
minutei ; nielt two ounce* of butter with an anchovy miiiI the yolk» of two
WSJ^'* !•'* *''"•«'»'''' together, and thicken with itnle bread crumb* •
garnitli with ttrips of tliin to^st and aprigs of paraley " •
CRAn roTTKp.-Cut the moat of a crab. p,irb»{ltMl. into ■mall piece.'
put a layer of these nfo a potting can, or any deep tin dish ; aprinklo »alt
pepper, cayenne, and nonndcd mnce overj add a layer of the «nawn and
cofal; tlien a layer of the cut meat, and loon, till all i* used- nwM It
down, pour nielted butter over It, and let it ataud for linlf an hour hi a
•low oven; take it out, leave It to cool, and then remove the bmter and
turn the meat into aihall pota; podr clarified butter over them, ami nut hv
forune. • '^ f
T« p«M« Ci«Aii8.-8coop the meat from the ahell, mix the meat into •
pMte -with a m«le vinegar, bread drumha, grated nutmeg, and a little but
ter, or»wwt oil ; return it Into the ahell, anfl aerve. 'I\> serve thia hot it
shouM l)e healed before the fire, and aer ved up with dry toast cut iwo larire
aqunrea or dice.. *
Baked CHAHB.^nemove the meat from the ahell, mix It with bread
I cninihB--ab(»nt one-fourtli will be aiifflclent; add white nertner. anlt a little
■ cayenne, grated nutnfeg. and half a dozen aniair lumps of butter, eac'h nboul
tlieaizeofanut; thialaat ingredient should be added to the flsli after t
has been returned tothe shell. Saueeze lemon juice over it: lav a thick
coat of breadcrumbs over all, and bake. » »/ » ""*-»
„ rx)B8TBR 8ALAD.-Take Inside of large lobster, mince fine ; take yolk of
2eKK8 boded hard and mashed fine, with four tabiespoonfula of aweet oil-
pepper, aalt, vinegar, and muatard to taste ; mix weil ; «,ld celery or lettuce
to tMte; tl^ien when serving, garniah with hard-boiled eggs "^ «'>«^e
^Boiled CnABs.^Boil tiiem inVater and aalt twonty-ftvo minutea take
out, break claws, and wipe clean ; put large clawa on nia tes caack«d «nH
sent to table buttered on shell, with' aweet oil to beautifrthem '
L0B8TBH8, TO Boii„j-Set over the fire a aaiice-pan containing water aalt-
ed in tlie proportion of a tablespoonful of aalt to a quart of water • whon
the water bolla, put the lobater'in, and keep boiling briskly from h'aJT
I hoar to an hour according to the aize of the flah ; then take the Irfl.ateroJt
wipe nil acura from it, and rub the shell with a very little oil or butterto
LoiWTKiis, TO Choose— Aa a rule, it is better to buy lobatera alive
Chooae those which are heavy and lively, and full of motion^vS. t7n
Index of their lujalth and freahnesa. Those of middle size ire he brtL
Alwavsreiect theni when the shell ia encrusted, thi, being an nfainble
sign tliattfieyjire old. The ben lobster ia distinguished from The Se^>v
having a broader tail and less claws. When Imiled, the ta^f the loLS
preserve ita elasticity if fresh, but loaea it na ao^n «a it becomea a « "
\J'^^^l^\ ^*V<;K.-^Choow a lobster that is wqJI filled with anawn-
pun the fieah to piecea with a fork, and bruiae it with the spawn wSh^he
baek of a apoon ; break the ahell, and bfiil it in a little wltef to exh^act it!
ccjoring mi^tter ;>train it oflf; meltaome butter very amSy on Uwiu!
biii *f !i"*i'^ ■ "'• • *'/.*'■ » '^'^ momenta, take out the homeradiah mix the
body of the lobater well with the butter ; then add the flwh and irTve it a
bon either with ketchup, or gravy, or butter. "'«"«»» *"« give it a
hnsK"!!!*"* 2J"""~®?*»"*''* '•''"" "'« «t'e"8 of two lobatera, previoualr
.MU in ''t Sf T"' ' '"^^ »«'"-t'"'^«l3 of « quart of water, "nHew the
moil Ini ' i"* '"**^' ""««■"«"•» pepper, and aalt. Let it boil an hour or
more, till jroa have obtained all tfiat ia to 1)e got from them ' then atriin
Add the ncheat portions of the lobater, and some of Thl l^a't of the fim."
"fi\sl?J!!!!!!?..ft,rV«.^ ^°»er ; aq«eezea litTle lemo^g into ft. add
i.^^S^^rl^^^^'"^'^'"' * '''^"' '°^<^ "'« gravy, andVhenwLmedyt
?*»
M.-.
98 #
HOUSEHOLD.
lA)tt»1¥n BirTTKH.— The hen Inbiter iilionM lie aelootcd, on Account of
tlio coraU tiik«> out the nivnt mul iipnwn, iinil Itriiiiin it in a mortMr ; m<I«I to
it R teAinoonful of wliitP wine, avnaotl witli |>(>|>|)cr, *Klt, niitntPK. O'xl A little
grnleil U'mon tm>l ; n<l<l four ouncoi of butter, Rifglitly dUHtvd ovt>r with
flour. Work tliii well togctlier, and rub it tlirough » hair i ieve. It ■imuld
* be ki'pt in ac*tol place till readj^ to lerve.
To KoABT liOiwTKSi— Take a live Inbiter. half boil It, take j,t from tlie
kettle Jn wliiuli it is bniiinK, dry it witli » cloth, and while hot, rub it over
with butter, and «ct it before a good fire, baiting it with butter; when it
produoei a flue froth, it it done. Hcrve with melted butter. '
Mackkhkl.— Clean the flih thoroughly, remove tlie roe, •teen It in
Tint'gar and water, and renlace it ; place the flsh iii water from whlrli the
chill hai been taken, and lioil very slowly from fifteen to twenty minufei;
-the beRt criterion i« tli^ itarlingof the evci an<l spUtting of the tail — wlleil
that takes place, the flitli is done ; take it out instantly, or you will not pr^
servo it whole, (larnish with parsley, and chopped parsley in melted but-
ter, fcrre tip /tsuance.
To IUkk Mack KnKt.— Open and clean thoroughly, wipe rery dry,
Cepper and suit tlie inside, and ipyt in a stuffing cotnposeii of powilered
read crumbs, the roe chopped srtuill, parsley, and sw<jet herbs, but very
few of^tlie latter, work tliese together with the yolk of i^n eggi pepper and
•alt to'taste, anti new it in the Ash ; then place the latter in a deep baking
dish, and dredge it with flour slightly, aihlhig a littjecold butter in smitll
Sieces, put theflsh into an oven, and twenty-eight or thirty niinutes will snf-
ce to cook them. Send them in a hot dish to table, with parsley and butter.
OrsTKKS, DiKTKTic PBOPERTtES OF. — ^Few article of fAod are more
nourishing and digestible than the oyster when eatenriiw or slightly
u^ioked ; with some persons, however, oysters even in a/aw state disagree ;
in this case, «ach oyster should be dipped before it is eaten in a sauce
composed of vinegar, pepper, and shallots or mild onions, chopped fine.
Owters should be eaten the moment tlkey are openedji^ for if not eaten
wlien absolutely alive their flavor and spirit are lost. When too many
oysters have been incautiously eaten and are fait lying cold and heavy
on the stomach, an infallible remedy will b«/ found in hot milk, of
which half \fi pint may be drunk, and it will quickly dissolve the oysten
into a bland, creamy jelly. Weak and consumntive persons should alwnyi
take this after their meal of oysters. The drinking of wine or spirits
immediately after eating oysters is injudicious, and calculated to make
the oysters disagree. The best beverage is porter or stout. Oysters are
especially well adapted for supper, on account of their digestible proper-
ties, but in order to afford the greatest amount ot nutriment they should
be taken fasting.
Otstkbs Broii:.ed. — Take them from the shelU, beard them, and put
them with tlieir licjuor into scollop tins with a little pepper and butter;
put the shells upon a gridiron over a good Are, And serve them when
filnmp and quite hot ; squeeze a little lemon juice over them as ther come
rom the flre. To be had to perfection, they should be cooked in the room
in which they are eaten.
To FfeT 'Otsteks.— Jake those that ar* Urge, dip them in beaten egg*,
and theit in flour, or fliie bread crumbs — fry them in lard, till of a light
brown. Tliey are a nice garnish for flsh. Thev will keen good for several
months if fried when flrs't caught, salted and pep|>ered, then put into a
bottle, and corked tight. Whenever they are to be e^ten, warm them in a
little water.
Stbwsd OtBTKRS— Strain th« oyster liquor, rinse the bits of shells off
thei oysters, then turn the liquor back on to the oysters, and put them in t
stew pan^et them where they will boil np, then turn them on to buttered
toast— salt, pepper, a n<l butter them to your taste. Some cooks add a little
walnut catsup, or vinegar. The oysters should not be cooked till just be
■ .^f'-" ;••?■■ •<[ '^'.'i-v'^-'--- •■ ■'^jr-v^
• -s»f!^»,ir'-- '
•'lil'r :,
BOUStnOLD.
> .V
tul in hot Urd. *" : • '""• '•"• ^''"P »•/ »»ie large tpoon-
^r.ll7J!"^rZ\;:li;'^^^^^^^ */7 minute, h.f.,r« t^
will o,K.n ; do not lo.e tlelij uir U i I. [„ ^".1''" n " ??' . ^''•'" ''•»"^* "'V
them Lot upon « napkin ^ * '* '" "'* ••'"" *»"' »'•« "^'ter. ; .erve
w„h th«m init and .train tl;e^K;/tt •,'""« '^-'''^
rwpp^r, .alt, and mace, till It ta.to. of ho ,Vl .« ,i ""^ 7'"^'!?'. '^'•"lo
ir .I.CJ arc large they n.u.t ho ff [ elS.t t .«7r ''''* ." 'f* ••>""«^r..
I'lit them into pickle Jar., and w e,, th« lin ...J u 7{ " •mnll. not .o long,
tem. To four dozen «M .ter. pi .j. .no 2 f i !/'"'''' ''"""" '» >'P'»n theoy..
cris^f .!;;"i:rn;i7r;ii'Kr '"^" •" °-^'«"«' •p''«kio wen wi th
•f. ■'#
■"•"" v..„, n„„ irjr iiieni itrown. ' ^ "" "'"•
with A bit Of butter, and -e««o.iing 7.nU L l^"!!;" «"V\""«""I> -hell.,
meg; make a pa,te with bread crumb. «n./hr'"' " "^"e K"»«od nut-
before the Are, or In an oven """'"' *'°*<""' *'"' ^H'* tbem
the'ar;ran7et",!iX"i'^'kre^^ ?,' ""I''".'' «"'' P'"""-!. »"
pick out the heart., «n,I throw tjerira will I f*' .-^''^''T^^"" '""'«''.
that i» healthy to eat. l>iD the lieift. in Jt^ "'? 'i®"""* '" *•'« iW'X P«rt
brown. Heart, are good. tJwed%^^r,;;i',""^^^^^^ '^1^''" '«"«'»»
Potato Socp.-Put three pound, of !fnf '7' 'i"*"ffl»i^' ""•' PePI»er.
or poultry or bone. v..u miy hf ve wUh * ^1 n •*"' 1^ '^m^'^t n ea
..ucepan, with thVe quarKSl'^ia eVr,n;^^^^ ''«'"«'• h«oon. In.
woonion.. one carrot. "ne-I.Hlf turnip hilfTfJk"'.'"'"* T''"'* P^PP""'
two .prig, of par«ley. and let It -ImmeP^lowlv fS.'r*.!. Tr*'*'*^^ ^''P"' «"'*
ming occasionally; then a.ld eightTr ten i^w^i? '''" '""'"''""•■"• ""^''n-
they are perfectly tender m««li" ?/ «ii .i ^^' P*^^'®'* P"tat«)e8 and when
the fire, Z\ M^n tllng^^^^^^^^ i .miu 31 » T\'"'^7' P"» «» b'.ck on
water. Let It boll . few^mi mite^'J^'J 'tllZ'^^!^\f ««»'- ^''* ^"•' «"'d
into^SAl'^^d%'ZmtS^ them
erate .Ik, ahio fried to «cC brown/ on H^^^ three onion, of mod-
of boil ng water, throw in ^hrge^eairZ^m^^ "«^«n P'nt.
carefully a. it rl.ei, and then mitt?H. "' **'^ *''**'"'•"*" 'he .cum
medjum-.lzed carrot;, and a^m'^ JaJLnfllP of ''""''' ""^ P'*"'*^^' '^
whole very srentiv for five bouraT five lE»ii ^.5''^^^^^^ »'"» "'«
needed, .train off the soup let It cool.nfli? *."'>* '"?"? "''*' ">»"» «»lt if
clear from it. beat it «?£.h^kn^.efid ,f ^^^^^ 'dimmed
bread; add a thickening of ricrflftnr or i# *"/»'!'® *'th sippet, of fried
inpiei;f,tere°bre,''„t^r;:;e^^^ the meat
hickentbeaoup with the yolk, of Lg,Sti^^^^^^ V*""" *"• """*' »»»«•»
«ccordmgtdta«te. Care mu.t be takS not Tnh ^^' *"'"*'*'"• """^ »e«»«n
are mixed in It. or it will curdle *° ^'''' the soup after the egga
^i^^^^S!:^^^ "">" * P«rt ot It over a ch-ar.
thl. with tile raw remainder fnto a tiine^.P*''^' ''H* ""» to dres. it ; put
one or two clove., a XL l,la?.k Tl ^TP*"? '^"'l * ««"P'e »' onion.
«w ee t he r b. ;cover^twTth hot w^^^^
three ttmea, then cover it. and teTS^S 'm^ltX'^'" " '-' ''•
i
100
■QUSKIIOLD.
Pma 8onr.— Bwf ft lb«., waf*r 6 qtt., 6 Iiir(j*t mrrnti.fl ifood tumlpa, 8
liirKi> onioiia, *Mlt iiilflrirnt, put it on « kixnI ■Ihw flri>, Irt it liiiil llirr<< lioiiri,
ttivn ■tmiii all the hrotli fniiii mtt«t nikI v«>ifnt«lilff*, mul tiion mill 8 ll>«. of
•nlit |M>M to tli« lirotli ; ii«t it on « alow On* for 'i houra, atirring oftvn, lo
lliMt hH tli« (Will will iliaaolvt ; tiike I lb. freali aitMaiiK* »w*t, fritMl |o • uriap,
■ml frii>tl lirviid criinilM; put itllOK«tli«r, ii«l<l « few flii« iivrha, iin(latrv« hot.
OriTRK Hotip.— HvpurNtv tli« ttyitera from tiM! liquor; lo «mHi quiirtof
tlt« liquor, put n p1ht of milk or WHtvr art it on tliv flrv witli t|i« oyatt^ra.
Mix A lu'Hpiutr tMlilcNpoonfuI of flour witli n liitio wnivr, nn<i atir it into ilit
liquor M aoon an it lioila. Hoaaon It with salt, iM'ppvr, iini| a little walnut,
or liutlernut vini'Kar, if you have it, if not, common vinegar liiny ho aul>-
■titutuil. Put in a aniall lump of Jjuttor, an<l turn it ai it^on •■ It boiU up
again on to liuitcr«><l loaat, <'ut into amall niveea.
HroTcil llROTH.^TiikH four pounila ot mutton (part of the le^ !■ hrai), ,.
add one Kxlhtn of water, one leauupful of |M>arl liiirloy, twocarrota alit-ed.
two tumina aliced, two onioiif cut amall, three carrota Krnted, the white
fiart of a lar|{o (;flhl>at(«, dioppetl very •tnall, and a aniall quantity of para-
cy. Bonaon with aalt and ix'pper. I^et thia boil very gent\y for tliree
houra and a half, and at the dinuer-talde it wilt moat likely, by all who are
fond of i^oupa, lie pronounced excellent.
Vkoktahlh 8oi;p. — i'lirv and alice Ave or lix ciicumhera ; and add to
llioae tliw iuHidva of aa man^ Icttucea, a aprig or two of young iwaa, and a
little paralcy. I'ut theac with hn>f n p<nind of freaji butter, into a aaucepan,
to atew in their own liquor, near a gentle Are, half an hour ; thou p«mr two
Jnarta of boiling water to the vegetablea, and atew tliem for two houra ; rub
own a little flour into a teacupful of water, boil it witli the remainder of
the ingredienla for fifteen or twenty minulei, and serve it. ^
Vkkmicblli Houp.— 'Take three quarta of common stock and one of
the gravy, mixed together; put a quarter of a pound of vermicelli,
blaiiche<l in two quarta of water, into the aoup, boil it up for ten rainutea,
and aenaon it witli aalt if requiaite ; put it in A tureen with a crti«t of Frencli
roll baked.
Mock Tubti^e Soup— Procure a freah calf'a head witli the akin on, take
out the braina, Mraah tlie bead aeveral timea in cohl Water, Ibt it «oak for
about an hourin apring water, then lay it in a atewpan, and cover it with
cold water, find half a gallon besides; remove the scum as It ris«8; let it
boil gently for an hour, taker it up, and wlien almost col4 cut the head in-
to pieces about an in<rh and a half by an inch and a qualPter, and the tongue
into smaller pieces, When the head is taken out, put in the stock meat,
about Ave pounds of knuckle of real and aamiicli beef ; add to the stfick all
the trimmings and bones of the hea<I, skim it well, and then cover it cloae,
and let it boil for five hours; then strain it off and suffer it to stand till
next morning, tlien take off the fat, set a large stewnan over th^ fire with
half A pound of fresh butter, twelve ounces of onion sliced, and four ounces
of green sage ; let them fry for an hour^ then rub in half a pound of flour,
and by degrees add the broth imtil the mixture is of the consistency of
cream, season It with a quarter of a pound of ground Allspice And hnu an
ounciB of black pepper ground very fine ; add salt to taste, and the riiirt of
Alemon thinly pared ; let It simmer very gently for an hour and a/lialf,
then strain it through a hair sieve ; do not rub the soup. to hasten it tliTough
the sieve; if it does not run easily,, knock the woollen spoon agaiiistthe
Side of the sieve; put it into a clean stewpan with the head; and s/ason it
by adding to each gallon of soup half a pint of white wine and tvfp table-
spoonfuls of lemon.juice ; let it simmer gently till the meat is tender, whidih.
will lie In about thre(^UArter8 of An hour; take CAretliAt it is/not over-
d«)ne; stir it freqiientlj^" to prevent the meat sticking to the botloiii of the
stewpnn. Wlien the m^at^is quite tender, the soup is readv. /^
Bkef or Black Soup.— The shank of beef is the Iwst paVt fof souiv-cold
|t. iSiiil Ifie aliank four
liour before tlie soup is
roast beef bon es , and b c( ^f s foak, m»k e v er y go od soup.
or five hours in water, enough to cover it. Half an he
r"E!;2isC623F'.s3Hc; '■jx;
r^^^'T'"*™ ^
7«
-"? iT-f5"^,-r-»-|™*i'','r^
nOUIKUOLD.
101
put on th* tMJ, |.k« up ll.« mem. ll,k'k#n ilie ,„„n with MvnrxU^d Hon..
ml xfH w till colli wniiir, KiNKMi it willi aitli »..«../.' i!; ■*♦•""•« "oof.
Walnut, or to,n.,« .;,;„,, U»vrl\Z S^^^ • •*"'•
,nmll«r piece, ; tH^o ««t tl,« l.„.k mrt » tl" ci" ^^1 * a*H''^ ^'\ 'l'"
wiiM.. Hn.l H .l,«,.„ font, mit l,H 1 • tJiw t . .hnuV '' '"*'[* »'''" "' **'''«•
witlihnlfii piitof (ho •oiit>. ami tliHii.tlp It i .... .i . . : '"'* " *•'•
prime, tliyim.. .weiit iHHrJoram. twcot 3l«,Hl.^L„.i, '*''*'' ''i.'''«*'
in the .oup ..H„e vem.icelli. and .erve will, it in "«';„., <•*•"'*«"'••
■mHll«n.lH.I,l them with •<m.e "hU • "oV It bU /^^^^ ^ *""''P»
will, care an.l frequency. Wh" It .«. b, lli./l'' '"'^ '"'"?• ""'' •"'<"'
•ome .mion. clK.p,;.l vchr fl,^ J,, warming ^^.^^^^^^ » '"*"«''''
g«n,lv over a cleVr Are. ami .Iwe Uo £ L C«VSn t/l"'* '?' "'"'"»
with a cH^w-ia^iTa Sdl'dm.tf ^'uilp;; ' boili.^.^f'^ilrri' "";' ^'r"
CO..I cut the meat from the b.,nei in .fiw,' ad frv L..1 u f*"".*.'*" "'«•»
the bones of the li«ad And heel for ioml hA.?rl . il ^ " , " *"*"*■" J •'*■* *
k-Utget cold «„.! remove the fit. When thliur^n^^'I^T''"^
onions In .Ikei, flour U.em, frVu.em In buttei i«»?Mr''''''''''.'l ""* '"»''-
•poonfulandtt half of best cuUZwder oKn-uJ '"''"' *'''' • »»»''•-
te» »|M.onful, with a little Valt-TLmlrwli"' '^' ?*^®""® »*?!>««■ one
•poon is sometime, ad led but the mf.Iovi'mr^l''!" •"^•'«"^"> «"• 'lesser*
p«»«ee. the curry poider beL dee3d airt^J'i!!"' '"""'^""^ »<> a refined
fast ioKredientsto^he soup. i"ilS •''*• »'^«w
lions; put all these into ii sternar wS fw^^ i? r . ' Pj*"?'^^* ""'' 'c*'-
»
i, /.. . -' — •"• ten
;ftter (jf the latter, nofo
GlUT, Sop,_riU.. , leg 0, ua. ,.U-WMh «,d .Sk H,b,^ a»
-C
ST' fjk^
lOf
BOUSEnOLD.
*i^-
tion«, put it into A Mucep«n witli « ffiillon of water, • Urge bunch of iweet
herba, two Ur^e oniuiii ilicei] and fried to a nice brown, takiing fpreat car*
tliey are not burnt, two biatlcs of inaoc, tbree cloves, twenty berries of all-
^•pice, and forty of blacic ptfp|)cr,and itew till tlie soup i«a« rich aa you with
it to be.itlien take out tlie meat ; fwlien it it cold, tiilce off the fat, lieat the
•oup with vermicelli, and the nicett part of a head of Celery Itolled and cut to
piccei, cayenne, and a IHtle «ait; carrot may be vlded, with turnip cut Up
into tniall plecet, and boiled with ipinach^nd endive, or tlie herbs witliout
tM vermicelli, or vermicelli only ; add alto a large spoonful of' toy, and one
of mutliroom Ifetcliup; a French roll should be made hot and put Into the
soup.
VBKiBOir Spcp.— Take four pounds of f reshly'killed venison out off from
the bones, and one pound of ham in small slices. Add an onion minced, and
black pepper to your taste. Put onlv as much water as will cover it, and
stew it gently for an hour, keeping the pot closely covered. Skim it well
and |ionr in a quart of boiling wat^r. Add a head of celery cut small, and
three blades of mace. Boil it gently two hours and a half; then put in a
Juarter of a pound of butter, out small and rolled in flour, and half-pint of
ort, or Madura. Let it boil a qiiarter of an hour longer, and send it to tiie
table with the meat in it.
Blood ob Vk^ili. Gravt.— Put a few slices of ham into a thick stewpan,
and lay over it some tliues of lean veal, half cover the meat with jelly stock
stew it over a brisk Are, taking chre tliat it does not bum; wlien the broth
is reduced, thrust a knife into the meat so that the gravy may run out,
then Bt^w it more gently till brown, and turn tlie meat frequently ; when of
dark red color, moisten with hot stock, season with shred mushrooms, part-
ley, and green onions ; when it has boiled an hour, skim and strain it throuKh
* A .tammy to clarify for use. . >
Vbal BBOTu.^Stew a knuckle of real ; draw gravy as for stock, add
four quarts of water, with celery, parsley, and an onion ; simmer till re-
duced to half, then add two or three ounces of rice, but not until the soup is
nearly cooked, so that when served the rice may be no more than done.
Vermicelli may lie used in preference,' or for.Cliange. '
McTtoir Bboth.— Tliree poumis of scrag of mutton, put into twoquarte
of cold water, aiJd onion, turnips, pepper, and salt, a few sweet herbs, and a
littW pearl barley ; skim well, and boil four hours. These ingredients chiefly
depend upon whether tlie dish is made for an inyalid ; if so, the omission tit
any of the ingredients will be regulated according to tlie advice of the med-
ical attendant.
White Pobtabub Sbup.-^Procure as flne a leg of veal as can be ob-
tained, bone it, remove the whole of the skin and fat, chop in pieces two
d6ien fowls feet, wash them well, put them into a large iron kettle with
three gallons of water, and stew until the meat is tender enough to separate
th^n cover down close ^and stew for eight hours ; take a tea-cup andflll i^
with the soup, set it where it can quickly cool, if when cold it is hard
enough to cut with a knife, strain through a sieve and remove all the fat
pour into cups Uie clear jelly, and put them into a stewpan with boiling
water until theyare like glue; let themtsool ; and when nearly cold, run a
ring round them and turn them on to a piece of new flannel ; it will draw all
.the moisture out of them: turn them in seven hours, and continue until
tliey are-very iiard ; put tliem in tin canisters in a dry place. When any
IS reijMired, cut a piece about the size of a walnut, pour a pint of boilinir
water upon it, stir iintil the soup is dissolved, and season with salt, it wiU
iK*i 1"'";.**' •^^"«t'>»^t»>; if fdr sotip, steep some vermicelli in water,
and boil It ; then to one cake of the soup poiir one pint of water; if two
quarts or four pints of soup are requfred, take four cakes of the sdup, and
Ti f ?u7'® \?*'' *** /^ **^®'^ *''« ^"^ and simmer ; pour it into a soup tureen.
ad«l thin slices of bread very lightly toasted, and upon them tlie vennicelS
season to palate; „
Calvss' Tail Sodp.— Get three calves' tails, let them be out in joints,
''"f ^i r'w ''ff .
ROUSBUOLD.
108
«nd, after bleactiing. put them Into tome good white itock. and etew them
well for wverHt liourt.
Laub*' Tail Soup.— Four lambt' tails, cut in Jolntt, will make thU
Miip, prfM-'eedliig the same way at the former, leaving out aweot lierba :
Kdd cream, ai to the former, and one ((■»■• of white wine.
MpTtoM 8ooF,j-Cut a neck of mutton hito four pieces, and put it aside.
then take a slice of the gar on of l>acon and put it in a saucepan with a
quart of fteas an<l enougtt water to boil them ; let the peas boil to a puln-
thin strain them through a cloth, and put them aside; add enouuh wjiter
to that in which the bacon is to boil the mutton, slice three turiMi as many
carrots, and b<>il f(.r an hour slowly, addhig sweet herbs, oniBcabbaire.
and lettuces chopped small ; then stew a quarter of an hourlonirer. suV
-cient t«i c«K)k the mutton, then take it out, and take some fresh sreen
peas, *dd tliem, with l«.me chopped narsley and the peas first boile.1. to the
soup, put in a lump of butter rolled ia llouir, and stew till the gn^en peas
are doner '
Umb Sotii*.— May be cooked as mutton, save that beef may be substi-
tuted for the bacon. *'
Lko or Bwr BaOTH.-Take a leg of beef, break the bone in several
places, place it in a pan with a gallrtrt of water, remove the scum ns it rises.
andaddthree J> ades of nrace.a crust of bread, and a small pinch of parsi
ley; boll till the beef s tender; toast some bread, cut it in diamonds
lay it in the bottom tif the tureen, put the meat on it. and pour the broth
^VcF nil*
Maccaboki Soup.-Afteryouhavebliinched it,cut some pipe macca-
roni, about an inch long ; do not boil it too much; it will take onger than
Termicelll; keep the pieces n cold water until you require them for your
soup, when you wdl strain them off, and add to yourconsomni«J ; season for
Jalian soup ; send up on a small plate or dish. 6n a napkin, some grated PaN
■iluBnll vllv V0V* "
Maccaboi.1 8onp.-Take a givdto wefght of maccaroni in proportion to
inrrJ'i^ "'/."«?, "l*"'";**^ <?^""« Pou-iJ).*"*! boil it h. i qSof
wh e stock und it is tender; then take out one-half, and keen tlfe other
b<Hhng untd t . reduced to a pulp, Add suficient sto?k uS^he wSf
withhalfanlntof cream l,oiling,make five pints; grate eV.t ounces S
terr'^'*''"?/*H »''«l"^»f «>f tl'e ma'earo;,i^hicl, ifad oXife^n
boded tender, warm it without boiling, and serve with toUst *_ -
Cdbbt Sqdp.— Out the meat from an ox-cheek, and soak it well thcin
pu It in a stewpan with four onions cut in slices, and a bSnch of ^theri^s"
add three quart, of water; remove the scum frequently, and stS ^ ad^
also half a pound of soaked rit-fe, one teaspoonf ul of curVy powder i 'liuie
pepper and salt, and «tew fcmr hours. ■ P"wuer, a iitiie
Ox Tail.— One tail will do for a tureen of souo • cut it intn ini.,t.
your butcher will cut it for you ; blanch it a few nSte. ?n ■Water tZl^
some goo<l clear second stock to the pieces, a7id let them Jntl/Cr^^^^^
tender ; skim oflf all grease from them ; add sufficient cmisS/sS a so
.add exactly the same roots as for saut«<soup, in shape and sSS similar to t^^^^^
roots m would cut for ii haricot, and use small button Sn^nstead of
cu onions; season as before ; dish the pieces of tail iiUo he soUDt^^
with a lar^ ragout spoon, or you will smash them. ^ ^"
^ .>-
1U4
aOU0KIlOLD.
li«n«1iome tUve of Iiam ri leiin ai poaiible, Hnd diride it Into four, or cut u
many tliiii alicei, put them into the pun, Hild the partrhlKo* with' an oniun
•liccd, aonie velery, and four ounces of butler, brown nicely without burn.
InfT, put tlicni into tlie stewpan witli tliree pinti of water, tlirow in a few
wliiie pemtert whnle, a tiiank of mutton, lalt it to palate, strain add
ate wed celery, fried bread, and, previous to iu boitinir skim very clean ami
•erreup. ' ' "*
Eith 8our.— Take any number of pounds of eels according to the quan-
tity retruired ; add two-tbirds water. If about tliree or four pounds of c»|i
add one onion, a small quMntity of mace, a little i>^ifper whole, sweet |i«rl>i
a crust of the top side of bread, cover down close, and stew till tlie fl»li
separates, then strain. Toast slices of bread deep brown, but not tq burn
and cut into trianffular pibces or squares a piece of Carrot, two inclie» huiir'
cut into four slices lengthways, put Into a tureen with the toast, and potair
the soup on ; boiling cream may be added, tldckened witii a little flow but
It shnuki be ricli enough without it. /
CabbaoC Sotyi'.— Take four or six pounds of beef, boil with it lonie
black pe|>|ier wludefor tliree hours, cut three or four cabbages in quarten
let tliem boil until they are quite tender, then turn them into a dish and
serve all together •
Cakrot Soup.— Take a proportionate number of carrots tojhe quantitv
of sou|» to-be made— if a small quantity, six will do ; they sliould be iarire
and of aricli color; cut tliem after being thoroughly scraiied into ttiTii
slices, stew them in some rich st«H;k, say two quarts, until they are tender
through, then force them through a siere or tammjr with a wooden snoon
until a red pujp is deposited, reboil it with the stock until ft is rich anci
thick, and season with grated white sugar, cayenne pepper and salt
.. CeutBt Soop.—Stew flue white celery iiut into small slips in gravv
then boil It in good gravy. - "•^ • " '»
Herb Soup.— Slice tliite large hut young cucumbers, a handf lil of sprihv
onions, and six lettuces ; cut tlie lust small. Put into a stewpan eiirlit ounces
of butter and with it the above vegetables; when the butter has melted
cover, and let it stand over a slow fire an hour and twenty minutes Add
as much stock as may be required for the quantity of soup intended to be
served ; let it boil and sininier for an hour, then thicken with flour and but.
ter, or tiiree tabiespoonfuls of cream. If desired to be colored, um s&iiavh
RiOB 8oop.-5teep some Hue rice in cold water for an hour, aay four
SKdte fl;i^;iSe;!^"^ «"*''*"' *~^^' • P''"'" '' c«yenne,/little
Maim Soup.-Melt half a pound of butter in a stew pan, and add four
heads of celery the outside stalks, if well cleaned, will be^f service sS
flye onions, and tlirow in with twenty or Uiirty sprigs of ipinacli • c'lit tin
four turnips, and acTd sweet lieriis and parsle/; fimWfo? tlSql^rteS
of an hour, then pour in five pints of water, stew for half an hJur. and
serve with sippets of toasted bread. »*» au nour, ana
Omow Soup.— In two quarts of weak mutton broth slice two turniM
and as -many carrots; then strain it. Fry six onions cut in slices S
mcely browned add them to tlie broth ;%immer three hour^ skim S
Soup of Spani8h Owiosa.- Put in a stewpan with four Spanisli onioni^^
four ounces of butter a liead of celery. « large turnip, a S of w S
gravy, and stew until tlie onions are quite tender, theiVadd'«„otl^r 3
of gravy and strain. Pup the vegetables. return them to t "e soip 3
Jodforhalf i^n hour. Keep constantly stirring; and immedia elv Sl£
to ^""ng. thi<.;ken with rice flour worked in butler. ^ P^rrous
I*BA SoDP.-^Boil to a pulp two quarts of peas, strain them nlace in «
atewpan four ounces of butter, add two a^hovie™" tS^JoSiful of
^jounded pepper, twice tlmt quantity of salt, a small liandful of SX.- and
mmt, alittle beet-root and spinach,»nd stew until tender. iAdd JSpedpeaJ
<
<
HOU8BHOLD.
m^jMlic loup it of, the proper conaltteticy, then throw in • ipoonf ul of loaf
•ug*!^, Ml *'P •"*• •«'''«•
J'trriB Pot.— Put in a itew pun three quarts of water, to tlili ad*l celery,
tumlp^'carMti, lettuce*, cut tmall, alto add the boiiei uf cold ruaat meat
of nny (iensriptioii, half a pound of bauoii, and the same weight of aalled
Krk ; atew gently until the meat ia tender, taking care to aiiini when it flrat
ill. -
Doil half a peck of apinach and rab it thmugha colander, take the
bones out of the aoup and add the spinach, with it the liVeat nf a lobater
or.crab minced, season with plenty of cayenne pepiier, and salt to taste.
Suet duif)|Vlings maybe hoiled with 4t, pr a fowl, but this is a matter of
taste. Mutton Or beef may be substituted for bacon or pork ; this will be
obvious when it is understood that a i)ep|>er pot is presumed to consist of
an equal proportion ^f flesh, flsh, fowl, and vegetables.
CBOwuKH.*-Fry some slices cut from the fat part of pork, in a deep
stewpan, mix sliced onioiis with a variety of sweet herbs, and lay them on
the pork ; bone Hn<l cut a fresh cod into thick slices, and place them on the
pork, then put a layer of slices of pork, on that a layer of hard biscuit or
crackers, then alternately, the pork, flsh, and crackers, with the onions and
herbs scattered through them tdl tlie pari Is nearly full ; season, pepper and
salt, put in about two quarts of water, cover the stewpan close, ami let it
stand with Are above and belpw it four hours ; then skim it well and serve
it :■' ■-'.
HoTCH-PoTCH.— Put a pint of peas into a quart of water, and boll them
until they are so tender as easily to be pulped through a sieve. Take of
the leanest end of a loin of muttop three pounds, cut it into chops, put it into
a saucepan with a gallon of wa^er, four carrots, four turnips cut in small
pieces, aiid season with pepiier and salt. Boil until all the vegetables are
quite tender, put in the pulped peas, a head of celery and an onion sliced:
boil fifteen mmutes and serve.
Applr Sadcs, Baked.^Vm a quart basin with apples, pared, cored, and
quartered; add a tablespoonful of water, cover it over, and set it in a
moderate oven until the a^iples are -reduced toa pulp ; beat them with a spoon
till quite smooth, addingasnialfpleoe of. fresh batter, and sugar in sufB-
ctent quantity. .
ArPLB Sadcb, fiiotm.-rPare and core a pound of choice apples, and stew
them in a teacupful of rich brown gravy until they have been become a
thiiic and smooth marmalade; season with black peppei' or cayenne, and
serve very hot.
Applb Bdttib.— Peel, quarter, and core, one bushel of sweiet apples ; put
them into a stew-pan over a gentle Are. When tlie apples begin to getsoft,
add the juice of three lemons, one pint of rum, and one pound of lonf sugar
dissolved in a quart of water. Boil the whole together, and pour into
jars.
Applm Baked.— Put the apples whole into 4in earthen pan, or jar, with
a few ch)ves and a little lemon i>eel, some coarse sugar, and a glass of port
wine ; bake them in a quick oven, and take them out iii an li«)ur.
A>PLta Buttbbbd.— Peel and core apples of the choicest kind, stew in
their syrupiis many as will flU the dish, and make a marmalade of the rest.
Cover the dish with a thin layer of marmalade. - Place the ai>ple8 on this^
with a bit of butter in the heart of each, lay the rest of the marmalade inta
the vacancies. Bake in the oven to a pale brovra color, and powder with
sugar, ., ',
Applbs Dbibd.— Choose apples having clear rindsand without blemishes,
wipe them, and put them on a baking pan into a li^ry slow oven, let them
remam for four or Ave liours ; draw tlient out, rub them in the hand, and
press them gently ; return them to the oven, and press them again to a
".•*r/lf* "''*P*J *•'•" <'*>''^' '' ^^^y ^ok dry, rub them over with a little
darifled^inigar.
Ai^nJM I'bostsd.-- P<wl some pippins, atew them in a thin »ymp till' tbey
■:•■-■;■ ,6* ■
•*..
■'^1
- -^>*i.~-~™jj^j
'fs^m'. ^
IM
B0U8EH0LD.
become tender, din tliem into the white of en en tli«t haa iMeii wh'ipn«4
into a froth, and iirt pounded »»gnr ovar tliein thloliljr ; put theiu in a vod
- oven to candy, an<i wrve in a kIhhs diah.
Arrua in DiiTTKa. — IVcl ■oino mnKlI lited applet, and remore the cores
witlioutdividiiiK them, place thum in a pie diali upriuht aiMl linKly, am|
witli a ipaeo between chcIi ; (III tlie vacancies left by tha corea with I'liKar
and grated lemunpeel ; pour butter round and upontlie appiea, and bake
in a moilerate oven.
To 8tbw CaANBBRBiaa.— To a pound of cranberries ailow a pound of
augar ; dissolve the sugar in a very little water, boil it for ten minutes, and
ikiin it well ; put them with the augar and boil them slowly till they are
quite soft.
NbwEnolamd Ap^LB-aAucB OB DuTTBB.— Boil 2 brii. of new cider
down to I a In-I. Pure, core, and slice up a bushels of applea, (sweet applei
are prefer»ble), and put them into the cider tlijis reduced, and still kcot
boiling briskly. Stir the whole mass constantl/, to prevent burning, till of
the^ consistence of soft butter. A small quantity of pulverized allspice
added during the boiling, is an improvement. '
Bakbo ArPLB Saucb.— Put a tablespoonful of water into a basin, and"
fill it with apples, pared, quartereil, and cored ; put them into a moderate
oven, until they are reduced to a pulp; beat them with a wooden anoon
adding a little sugar, and fresh butter. • •
Stkwkd Applb Sauck.— Pare and core aome apples, put them into a
preserve-pot, cover, and set it in a saucepan of water, to boil ; wlien soft
mix them with some butter, and sweeten with brown augar. '
Appue SAnca.— Pare, core, and slice some applea, put them with a lit-
tie water into the saucepan to prevent them from burmng, and add a little
lemon peel ; when sufBcleHtly done, take out the latter, bruise tlie aooles
put in a hit of butter, and sweeten it. ^ '
^ Brbad SAUCB.—Cut in slices the crumb of a French roll, to which add
• few peppercorns, one whole onion, a little salt, and ^boiling milk enouirh
to cover It I let it simmer gently bv the side of the Are till the bread soaks
up the milk, then ad<i a little thick cream, take out tfie onion and rub
the whole through a sieve, make it very hot, and serve with game or fowls.
LOBSTBB Saucb.— Pound the coral, pour upon it two spoonfuls of irravv
•train it into some melted butter, tlien put in the meat of,the lobster, give
It all one b()il, and add the squeeze of a iemon ; you may, if you please, add
two anchovies pounded. f ./ e ,»««
„ ^f"** Sauck.— Take aome nice freah mlnt,'cliop it very tmall, and mix
it with vinegar and sugar. —■»
Mpstabd SAUCB.-Put two glassfea of stock, shallots shred small, salt and
pepper, into a saucepan, let them boll for half an hour, then add a tea-
spoonful of musurd. stir it in well, and use it when required.
Oniow Sauce.— The onions must be peeled, and boiled till they are ten-
der, then squeeze the water from them, chop them, and add butter that has
been melted, rich and smooth, with a little good milk instead of water-
give It one boil, aerve it with boiled rabhlte, partridges, scrag or knuckle
of veal or roast mutton; a turnip boiled with tlie onions drawa out the
strength. ...
HoHSEnADiSH Saccic, Hoi.— Slice two onions, and fry them In oil. and
when they l«gin to color put them in a saucepan with a glass of white wine-
he eame of brofh, t#o slice, of lemon peeleJ, two clovls of garlic/a bay
Imf. thyme.^b^sil, and two cloves, boil tliese a quarter of an hour, and then
strain it ; a.H capers and an anchovy chopped, pep|)er. salt, and a spoonful
of horseradish boiled to a pulp, and warm the while without boilingV^
♦.J^T"';^ " p«*.«L»««8J SAUCB—Pare and quarter the apples-if not
tart, stew them in cider-if tort enough, stew them in water. Wlien stewed
soft, put in ajma I pfece of butter, and sweeten it to the taste? With suga?
Another way which is very good, is to boil the apples, without pS
them, with a few quinces and molasses, in new cider, tM reduced to iJuK
4i*"
•'vwi'jpre '
V'.'
•••».'
HQDSKIIOLD.
m
qwnt! y. Wlian cool, ttniin the Miice. Tlih kind of .«„r« w II koon woJ
M»er.l month., U nuke, very K»».r pUin pie., with the addition of ? uX
c! nimmon or dove.. To m.ke cr«nl,c.rry wuce, nothing more i. neVj..irv
thiiq to .tew the uranberrie. till .oft, then .tir in auiriir aiiVl n ..l...!. ..! *"'*7
4.„ i> r^f tiio •••.>.. ....I.I i« 14 '/•,'"'■"»•" ■no niola.ie. to .weet-
en it. Let the .iiKar .cftld In it a few minute.. Strain If you like— it I.
»ery g'Mid without Mtrainlng. ' " " '•
8up»aioa «*"« iro. I*r.nii Pudoiko.-MIx .ix yolk, of enm with
f«or«n<.onful.of .iftcd.ugarandbiitter n.lxed toRethcr; have ?^lnT of
boihn? cream, which you will mix wltltyour yolkn afterwknU ..i.» IimII ♦!
jr Avindv"""' " " "' '" ''••'"•"^••^•^ or.:uje: ti^ra'dd k* it";:i.i;!
tJ^rsi^rSn;^?!^^^^
off the liquor that 1. drawn fro„\ them, and add !«"the mJt^ i^.iiTS
raw ham. a 'ew .hallot. a few iT>oo..ful. of gcmd .t.HJk. let itltew o! an
hour, then rub it through a tammy .ieve. Have in another .tewpa^ a litUe
go«<lbrown.auce.putvour tomato*. Into it, boil all togetl.er.S"on wiii
cayenne, .alt, sugar, and lemon Juicie. '"ii»:"ii^r, .eason wiui
Saocb iTALiamtt.— Put In aoroe lemon thyme, parilcv and muRhrnnm.
, hied .mall and fine, into a .tewpan. with a little b\E ami '^cC^lf oTX:
lie set it on a moderate fire, and a. ioon a. the butter beRin. to fJy nouHh
ali tie coniommrf. and let it .tew till pretty thick, then take ou tKarllc
and add .ome b^tter sauce and a little lemon juic^ * '
8wEM 8ai;ce -Put .ome cinnanmn into a saucepan with a. much water
a. will cover it .et it on the fire, ami when it bn. bLile.l up "«, „r TwiS
add two spoonful, of poundei suirar, a quarter of a nint J wi.w» -i. a
two b,y leave. ; give'tlie whole Sne^M,ll.lM then\r a" Int 7o ' tJe '' *"**
Shai-lot 8ADCB.-Put a few chop,»ed .hall.,t. into a lit leKrlvy boiled
teranri'' '*" " ""*'•" ^*"«««^^ •«««•" with pepper a^/idValt-tol
Rick Sauck.— Boil one onion and half a teacup of rice with a blad« of
^ine. »••""«»•«"*, «nu .irain u. ihi. u a nice accompaniment to
Bkowh GIaitcb.— Take a pound or two of beef.teak two ar ti.™-
pound, of Teal,.ome picking, of fowl., eHrn,ts and onf^^^^^^ .f, t I^
/ Capbb Sadcb, TO Imitati!.— Boll some parsley very riowlv to l^t it
Fi.H8At;oB. WixHoirx BoTTB«.-Simmer a quarter of a Bint of vinegar
♦''
^•*?v
-WSryi t^T-^
¥:
%
106
■,fe
■'O
nOUSRHOLD.
•ml half « pint of loft wat«r, toKclli«r wJtIi an Union, Imlf « itlok of linn*.
nwU«li 4«;riipvil, ftiiir doV«i, WolilMiivtor iiiMce, ami lialf « t««a|io4Hirul of
f bliiuk iwpjicr Wheif tli« oiiitm !• quiUi teiHler uliop it tniiill, with a coiinl*
4tt amiiovietf} anil let Mm whole t«k boil for a few riiliiiiiiiii, witli a Ihi'i^.
• •p(Miiirul of kvtciiuii ; in the niuantinie have Tvm\y, wuil heitu-ii, lICu vidki
of thrre vkK* ; •train thfm, ftilx the liquor by ilfKro*'* with them, nml wlivn
they are well miite«l k% the •aiitepaii over a mwlerHtc Are, hohling « h^^»i^^
In one liaiwl, into whicli t«>fi tlie Mute to and fro, and iliake the •uuceiNiu
over ilie Are to prevent tlie i>HKi from uunllinK.
Fiau Hacce.— To about four ounoeii of melted butter add three tahie.
ipoonfult of niuciirooni ketcliup, a tahleip(H>nful of eaience of aiichovic* «
table-R|>oonful of white wine viiieKar, loniiB cayenne, and a teaHinoonful
of ioy.
Milk Sauob.— Two teacupfuls of aufrar and one of butter, creamed to.
getliur ; oiie winejilaMful of wine, a little iiutmeg ; at tjie lost moment m\u
• cutiful of boiling milk over all, and stir well.
NicB Pudding Saucio.— Three egK* and a white of one additional ; one
ieai>inK cup of sugar ; heat egK" «»d lugar well together. Take one cun of
boiling wilier and a piete of butter the size of an egg ; let the butter nivh
ill the water by letting it in the t<ip of the leu kettle. Jiint as youwrve tli«
• Muce |iour tlio liquid on t0 the tugar and egga, ttirring briskly. -
riiDDiNo 8AUcie.—TliK>e quarters of a cup of butter, one and a Imlf
cup of Bugnr, one egg, Juice and grated rind of a lemon; all beaten well
• together,^ Just before serving pour on the bealen mixture one pint of boilinir
water. This in good for all sorta of puddings. '
Drawn BIitter.— Hub two teitsnoonfuls of flour Into one-quarter
pound of butter J a<ld five tablespooiifuls of c<dd water. Set it into boiliiiB
water, let it melt, and heat till it begins to simmer, then it is done. If for
HmIi, put in chopped boiled eggs and capers. If for boiled fowl nut in
ovsters bef<.re it it melted, and let them cook through while it it itself
•iminering. . o »»du .
Cklkht Sahck.— Out three heads of fine white celery into two-inch
lenglhs, keep them so, or shred them down as straw^s, then boil them n few
minutes, strain them, return them into the stewpan, and put either soiiie
brown or white shick, and boil it until tender ; if t.K> mmrh liquor reduce it
by boiling ; then add either white or brown sauce to it, season it with suirar .
cayenne pepper, and salt. ^ ** • J
CHBBvrL 8AUCB.--Put a few muthAinmt, parsley, chervils, shallota, two
Vioves, a bav leaf, an«l a few tarragon leaves, into some melted butter • let
them soak for some time, then add a little broth, white wine, pepper salt
then reduce it to a proper thickness, but do not skim it; when £2!^^ „
some chervil ,cHlde<l and cliop,)ed ; warm It all up together. ^
hoa bAucB— Boil three eggs hard, cut them in small sqiiaivs, and mi«
hem n good butter sauce ; make it very hot. and aqueeze In Soiie eS
Juice before you serve it. , wiimn.
Frbbh PoBK SADOB.-^Cut two or three gond-sized onions into slicog
and fry them ightly, then add a little broth, a few mushrooms chop^l a
Clove of garlic, vinegar, and spice; let it boil half RnS*nSrt^l
proper consistency, then skim and strain it. ^- "ur^^reuuce lo a
Garlio Sauce.— Three or four garUcs, divided, i^nd boileil In a liule
white vinegar and white stock, with a pmall piece of lean lianA when rS
diice.lstr«m it off, and add either white or brown sauce tTthe auoT^
season with salt, pepi,er, and sugar ; but leave out the vinegar 1 * '
Iw.-fwT.'' ^^^J^?'."? FOJt Mai>b DiSHB8.-Take f«.ur ounces of sugar
H.a Jfli ' T !' '"fP *•* '^". '••yinK-P'i'* or earthen pipkin, set it over*!
clear fire, an. when the.ugaris melted it will be frothy, put it higher f7otI
«^ fire until It is ji fine brown, keep stirring it all the time; flllX pan uT
with red wine and take care that it does not boil over; add a lUtle sSt «hd
lemon, put a little cloves and mace, a sliallot or two, boil H gen ly fw tJu
minutes, pour it m A basin UU it is cold, tlien bpttle it for use ■
**^**^S^'
Ti^'
'''^- ;
^"X'
HOUSBIIOLD.
109
MoiMKOOM Whitii Sauoh.^-IIay* nmil/ tome cr««m laace mtlier
thinner tliMii iitiinl, to ^lila put » -few wliit* iiiualiruunM, r«)duv« it to tli«
pn>|i«r c<>niiiit«'ru:(<, nn*\ it i« then rvHtly.
AMoHOvr Haucb.— To alioiit Imlf a pint of mclteti buttef liiit two lRbl««
«MMiiiful« of Ruud aiMOM uf knuiiuviw, witli tlie Julo« wf twlf • le(m>n.
Servo 'try hot. L
WiKB 8Airc«.— MiikttMn « fo#^ouncM of meltetl butter, tlien mht «
tiil)lMp<><>nrul or two of coiin«ly't>oun<le<i loiif auKnr, kihI n glnn of ilierr/
with liiilf » trlMi of brMiitiy ; « little grated leinuii peelur iiutiuvg, or both
to^i'difr, are improreriienlt.
To IJoii, F:«««.-.TIn?y tlioulil be put into boiling wnlcr. ami if yrtji wi«li
to bare tlwm ioft boll |lii>iu only tliri-e iiiinut«>N. If y»u wiali t0 Jiavo tliem
lianl enough to cut in «liovi, lioll tiiein Ave niinulca. Anotlicr W'ty, wjilcli
i« very nice. ■• to break the •hvlla and drop the egg* ipto a |>an of ■cniding
hot water; let it stand tiUthe White has set, tiien put tlie pan on a iiKMier*
ate Are, when tlie water b«iill up the eggs are cooked •ufflcienily. Egga
IcMik wry prettily c«N>keil in this way, tlie yolk being Just visible through
the white. If you do not use the^ggs for* garnisii, serve tlivni up with
burnt butter.
Eoos FaiOAsaaRo.-^Boil eggs hard, take out a portion of the yolks
whole, cut the reniaintler into quarters with tlie whites. Make some go«M|
gravy boiling hot, put in niiiuttd thyme and parsley, ajid a«ld it to (tie eggs
witli a little grated nutmeg ; shake tlie whole up w|th a piece of biiiter until
it is of tlie proper consiAence. Garnish with eggf boiled liard, and chopped
upflne.
Omutrrs.— A culinary preparation of French origin, something re-
sembling a pancitke or fritter. As omelettes a(« quickly and ckhIIv made
andafTonl an agreeable addition to a repast, the following geiienil obser-
vations respecting them will be found worthy of notice :■— The pan UHed for
frying should be quite small, for if tlie omelette be coinpoited of four or five
eggs only, and then put int«i a large pan, it will necessarily spread over it
and lie thin; the on 1^ partial remedy, when the pan is not of the proper
sine, is to raise tlie handle of it high, and to keep tlie opposite en(I close
down upon the fire, which willconflne the eggs into a smaller space. No
gravy should be poured Jnto the dish with the omekttc, fi)r if it be proiierly
done It will require none. Should the sliglit rawness, which is Hornetimes
found in the middle of the insi4||e, when the omelette is made the French
way, be objected to, a heated sliovel or a salamander may be held over it
(or an instant before it is folded on the diah. Omelettes may be made in
a variety of ways as follows -.r-Ordinarii OmfUtte .--Beat the yolks and '
whites of four eggs together, with a table-spoonful of milk and » little salt
and pepper; put two ounces of butter into a frying pan, and let it remain
until it begins to bmwn ; then pour in the batter, and leave it undisturbed
for a minute ; turn up the edges of the omelette gently from the bottoni of
the nan with a fork ; shake it to prievent it burning at the bottom and fry
It till of a lightjjrown. It will not take more than Ave minute* frying.
bmet O/ae/rttw-Thls is nothing more tlian the ordinary omelette, hpon whidi
powderet sugar is put liefore it is turned; wlien it is turned powtler the
outside also with wliite sugar, and press upon it a red-hot Iron; the iron
should be about half ajn inch square, and pressed in streaks from one end
to the otiier. Fruir » Omelette .-Boil a dozen apples, as for sauce ; stir in a
quarter of a pound of butter, and a quarter of a pound of powdered loaf
Biigar : when cold add four eggs, well beaten ; put it Into a baking dlslu
thickly strewed over with crumbs of bread, so as to adhere to t^ie bottoni
*nd sides; then put in the apple mixture; strew crumbs of bread over the
top ; when baked turn it out, and grate loaf sugar over it. Omelette Souffii:-
Tilt into a stewpan an ounce of butter; wben melted add two tableawkin.
fnls of flour ; atir them well over the fire, ao that the flour be thoroughly
done, but not colored ; add by degrees* wineglasaful of boiling cream, and
four timea the quantity of boiling milk; work it quite smooth, take it oft
-.•^
%'
.a
•/. ■
■/■■■,
':.%
^fs^w !Yfrw r-^rw"^ W-^W^Jf
v'^T^
no
UOUtCUOLO.
Uke for .n hour. OmWwM r.M >-' IJi. lA^lr h.vi..„ '» "S^k*"'"' ""••
.,.ri..kii„K of fine E.. ?im?w .ir, iiS ti ;?; :'"' * V'"" •*" "•••'«
iMmp of butter, » litile .«rt : k-t tlijn . ,L v«rv .1 T * '*''•,?"» «" • ■••mil
if.«ly till they become quite U,cktl.en^«r »''*"" *""-
t©Mt. ^ ""*-■• •"*" '""• "•«m on to butfcr«U
the... : .bre/minutc.. wi f ./m.^ I, ",Tb«^"i-'''""': '"'"'' ""'"' ''"» '«« "vS
-a Kill of ere...,. ,K,.t them wc*if?Se^ ' i'l^fT''.!'.''''' "'l'' ''X '1^
' •//
RH-e. a Kill of e«7. ,!;;;»" K wc'irfSeu.;, *''''"^ 'T'' "'••" «'•''
If, II
crc.m nnil bam ; nei>i(c.r and allr i»V«.T- . . 7 ''*-* » ■*' KTmlunly the
It is ib>ne it ihoubl be put on tie Ij^m^ ri^ ^ T '* '."^*" = "'* moment
oy.ter. when o,k... ; put In . fjv ,^?L„ ! "** *-'"''•• ''"»» *"> "»!««•« from
undlet it «m.e to • K.md bJil • n f .Y!^^ one ounce of roo,! fr,,gb butter
brown ; dmin tl.otn wdl • bJli ^hLi''! *'™'" •" .""^ '«» »''«"• fry « liiht
omelette p«n. .„d whJn J'Ze puTtl.e*Sib.7n ':."."" .l"««"l!"-^ P'" "«
•nd serve hot P ' "'* *'™''* '".•«">d roll up the omelette
J'^'^'l^^^^^^^ Ztnillf.t *".•" "?'"° ••"« water;
go.»d .nd f resb. mS tbSm V w.C- if !* u ^ *■*'*•'" "'■» y"""- eW« «re
. This is .n {•.f-ilirble i t "l7.J&il/i'*i"^/' *"" "P "'«X "« not fresh
Of a more .ubst.ntf«I tilELrXSn^i^TlSr^^^^^
dish looks less temptimr th.n )^n,it,i •"^"''» ^ ■«"» <o t.b e oreen no
•houbl.l«, be yoZr?nd«2rrti //'''' ***'' »" *»t»nin,tl wpect iC
.I«p.ei,etween^be StlS^f* Sn; «•;« l';;iliZ''''?rV;r''^ »H,7uffered ?o
•equenee to Mind t/iem to UblH, Jerfe . !n„ Vf' " 'V' • ""»"*' "' «<'»>-
obwjrred They slmuld bTn. niir^f !^^^^^^
•rrynRe them ; they shouldthen be Ju? inVo!^i ^* dlscrimi...ting eye o«„
•ufTered to r.m throngh them In onJer fn w* V"J •*"'^*'"' .•"'^ '«•"« «"«d w«ter
» which tl|ey aretoi; boLl rgbtii ,rfl ' '?" haring the water
the peas; keep the wucepan S 2^?"!^/'"' •*«^^^^^
inirhlch tl.ey7reLt .er;e r.^iTfiry-r"'' "'«'"•"»« ^l^e't'S
when it h«. melted, .tir round te".!^^,^^^^^ P»» .» »«««» ot butter, and
•erve as quickly and as hot As possibir *^ ^' *'^'^'"*f P^PP*"" *"*^ •««»;
" JackeT, ??pS?."g r;'.ro"LTore birn.'!' "'•!? ?'**^' "^ ^'o""^ in their
to run through it and makinirSm i *^ I" offering a premiMm for water
1V> BO,. N.W 5PX.XO.. -The .oaae; the new poUtee. «e cooked,
ROUIBIIOLO.
111
■fur Iwlnf dug, tli* belter lliejr will Mt ; cl««r off all tlia lmM« •kiiM with
tciMTM towrl hikI cold wAter ; whvii they ure tlii»r«iuKlily «U'«ii. put them
Intit MuMiiiK w«lfr. it«|UMrler of en hour or twenty iiiinuici will be found
•ufflclenlto c«M)k tlieiii ; •trMln off the wnlvr dry, •prinkle n little ault over
III* iMitatoea, end Mud theui tu t«ble. If rvry yuung, uMlted bulltr •huuia
AC-ciMii|Niny them.
KoAATRO roTATOM— Cle«n tlioroiiffhly ; nick « imAll ple<e out of ^e
ikiii, end roAst In the oven of the reiigu ; « little buttei^ i> lonivtlmoe rublied
over the tkln to mnke them criap.
Friki> I'otatokb— lU'inove the peel from an uncooked iHitAtn After It
hAi lieeu thoroughly WAaliud, cut the potnto Into tlilu ■lieei, An<l Uy them
In A pAU with lonie freali butter ; fry jrently « dunr lir«>wn, then lay tliem
one upon the other in a ■miiiII dinh, iind mmuI to tAlitu a* au tnlrtnut.
HriWACM.— The leAves of tliu spiiiA*;!! ■Iiould be picked from the items r
itiliould then be well weahed in deAn.fold Water, until the whole of tli«
dirt And grit ia removed ; three or four WAtera ahould be employed ; It will
not otherwlae be got tlioroughly cleAn ; let it drain in a sieve, or ahake It
in a cloth, to remove the clijiKing water. Place it In n aauceiuin with boil.
Ing water; tlwre ahould be very little; it will be done in ten minutea:
■queese out the water, chop the apioAch flnelv. acAaoning well with itepiier
and aalt; p<»ur three or four liirgu ap<N>iifula of gravy over it, place it before
tiie flre until much of tiie nioiature haa evAiioratod, Ami then aerve.
Lettuces amo Kniiives — Are hotter, I think, only cut into pieces or
into quArteri. And ilialied neativ round, but they muat be done in som«
Cnod stock, and not put into tiiick sauce ; but when you take tMm out after
eing done, you will preaa an<l form them, them boll down their liquor to a
glaze, which will, when added to your already thick aauco, give tlie deaired
flavor; glaze Uie quartera before dialling them, pour liie auuce under and
round.
Beets.— Beets should not be cut or scraped before they are boiled, or
the juice will run out, and make them inatpld. In summer, they will boil
in an hour— in winter, it takea tiiree houra to boil them tender. The ton*
in iiimmcr are good boiled for greena, Boiled beets eut in slices and DUl
in crtid apiced vinegar for several days, are very nice. . '
Leeks BoiLsp.-'Wash them carefully, cut away all the green, slit eaeii
almost in two, tie them in buhcltes ; boil them for twenty minutes in aalted
water; drain them, and serve upon a moistened toast, and any aauco voa
may prefer. <■■■■.'. ' /
Hashed Lkbkb.— After boiling them aa above, chop them up : toss them
n some butter in a stewpan ; a.ld enough rich gravy, and simmer tiU this
is pretty thick ; aerve surrounded with aip[>etA.
Fried Leeks, &o.— Waali them thorouglily, and cut away all the irroeii :
slice the wliite tender part as thin as puaaibie ; make a good deal of butter
hot n a frying-pan, put in the leeks, and continue stirring till they are
nicely browned ; drain off tlie superfluous fat, add rasped bread crumbs
and serve. , '
LBEks are famous in porridge ; they are also put into a pie with flsh :
tn«l are useful t«) replace oniona when the latter are too strong flavored.
I AB8N1P8 Boiled.— Wasli and brush them very carefully, and either
peel and quarter them, or do theitt whole as tliey are, and peel them after-
waraa. They require plenty of water, and take from twenty minutes to
an hour to bo I. You may send them to table simply quartered or sliced
ormaahed and tossed in enougl; butter. They are mostly served with salt
flail or boiled salt pork; in tli^ latter case they are tuba boiled with the
ineat. • ^ i ■•
FsiCASBM d» PAsairiPfl^— When boiled beautifiillV white, cut them
lengthwise into pieces two inches long, and make them hot in a sauce
made of a few spoonfuls of white gravy and sufficient cream ; add a bit of
butter rolled in flour; season and serve.
Pabbhifs Fbikd.— Boil tlie parsnips tinUl they are half done, lift tliem
■I-
-4
1
A-
"WV/;
fe
L-iill3>?/ "
■ *^^
■ T^.»?;f-f?^fS^-T. sf' ^'"-n '*>
r*»»l^"^ 7r'-''^^^fsl9^'^.*'
- ..^p^-,|i^pr ,
lit
llOi/flUOLO.
out, Ami l«l tiwnt omii • tllr* fhcni Miliar thloLU .^^ >.• .•
•n.l ,*,.,H.r. .,,.1 fr. ,|.;„. ^iZ'^^^uLt^^f^^^^^ -•«»' ••!•
rMMl iii«Hi. «n.l .ii.l. il,.,,,, u,,.l..r it * ""• **•"• **'•« "Uh
bo.^;:;:r;::;,;t^;;;!!,ri:.':7;X«-^^
i»im-« It n......i II.; .11,*,*?. II • ?Jr- T. /: fi'y '•;•. '••*•'• "* •»»• ••""•;
WI.J... H., .„, j.u... .n.fcri:;:!;i ;l!rl,:iir;. •"•'••' '" "•• --'«
•IMMM.ful «f Uwr .„,,r. il.« J„|.« o/ Uif ; iJ^ 1 . I // '"'.??-•.,* •'*•"'-"
h ^'^""^iu^t^^^^^^ rrr'-^ "••»»«• .iK.n. lo,,.,.
n.;^..- buit.... „„ tii „...,„ :.':sri«^;r;itJt:/l!;i:;:. j^
of cNtwrt m«y !.«. «,|,|e,j. '" *•*" ■ "*^'' *''"» ••"^^^•'- A t|»rinl^liM(,
VA»itAom, IUmi.ru. \Vm»i nikI |,u.|i n j.«f,.f„iiv ....i i#
qiwrier It. I'l.i U i,„« ii .«,,e,.»,in v» I, .Ww.tr.yi m'.. . * ." *"7 '•»''''»•
«..I.I.|IKH limy lM» much li,,pr..r«,| UyuS ill;,.. V^,"','*'"" "' "" "''« •
. ""K '«'lir«..tly Into «notl,Jr •«,«•«,,«„ fJrcJi/^^^^^ '(Hlf «l..tM.. ,„„| .„,,.
up. .Irnln it liI » «ull,.n.l«r It i«y ii L., i ' '.'* T*^""- ^''«'' '"kin
..Hi H.Mone.l with h;;.r?,H.,Ur«.Mil;i; *" """'• I»''»'". »•■ «''"PP«.I up
It Hihi; put it Into « .lewi«ii will, hlirl «ilt ?'."""' ♦^'»>'»'«Ke. "IUh.
hour* ; adtl peoiMjr miii mIi h iftl,l,>.n.„.„y..i # , " r'*'" **" '"■ ""■»'•
pour hi with it •ttffl.fe. t'vhito .iuce 3 ! Jhl.T.^ "/V^/ ^'"'" •*"'^«'.
ToMATOM Hoii,KD.il^,t?|,e*h,tTui.hu' "'■'"' "' """""^ '''""tf"'
■•ucepNn from the fl«, .o,, eS • „ \ L ' S^^^^^ *•»'?''. *'"<>''««' t'-
minutes. Take them up «ud 5 tl» r Jll h "*'*'? T'''^^'^' ''"""*'' '«"• «i"«
hfKl.ly .eH.oned With t^yeZ iiZnrJlT *"'"'" **'"'• *''«'« •«'"«
•nd pl«ce.I in an oven unS t^;„r„ IiJS ^* '"'*P*" '"'" •«-«»l»ed hutu-r
Into the di8h with «hom TomnZr "*'"' ''""' ^^'^ '»""'-^"'
th.t i. to ,«y. niw ,ad .llceluJ Uhle '"^"*""'^ '«»« »" «•»*"• "" «'^u'W-
butte?;l"airrnV.'ife?t%eT„^^ them in . little
•immer .lowly, thicken Vlffiywurfln^^^ ^' "•"'•'*"' »''«'" «'"';
""DL,'Jitr"4l'''"^ '?'-•"" tt'nSle'"""' P>-e Wed.ipp.t,
.p"VtriS;rtS-d;r.fTir.t':? '«" ■"-» "q«or. .,,0*1,.,
with yolk of eR«.. and «S!^^P feS d^ieHiAt -I"; *" *""'* ' "'''■•''*''
3*vpr.8x™o.-Choo.e.fre.hlyH:«t nieC ^a «tvoyVery flro.
1 •
iiO|;tiHoi.i».
ua
.11.1 Willi* ; rtmuv* lh« outor («•*»•, «m,|, »||t, . n..liu#,| •hum knlfa iial
«,! from |l.« r,H,l .„, ,h« wl...|« „| „,. „.„, .„., I«ij , X rrtlH. . " !'r?H
MUMir* ••<«•«( III* hollow you lmv«iii«,U- ,„„ ti,. ,,,,?! i,;,""T ./'*''
p„.y i i^,.f I du«. «,4 ,4«* It r..f .rt hoar .mt A«»f in. .kiI «!
;;;;' r«v.':;»it*i.'*"'' "»"" • "'•"• '*"•• •"•' ••"•" -""•« •» ---^l; ...•
'Masmmo TuRMrM.— Aflvr hrinv iiUIn lioll«il ilrain ni..i. .1 _ •.
•I.0I. i..,o . , !.•,, .11.1. ; ..1.1 ,,L l.i,. or tr..uLZ, «,;f tZVl'lZ
Sir.;; ;;vrH..r;;;ol: ** -^ •'' »•-- - • --•- -.-.•«:
j;^io'::;r^vu^;!:;:;.:^t;ri,;3':l:if..rr;lii^ • *-•
upj.,.^. i.«.i. •,,U wl,.n .fwU d««or.i, U.i dl.l. wlU. ffi "i^Vl. 3
IWatom MA.H«D.-Ari.r l.oilln,...e«„,|„^. orhaklnKenoi.Kl. n«.i«to.,
I^tf|«tl...r w (I. Mntonintf „„| ,„iI|,.i.M,t l...u«r. .ruH.." wl.l « Mu!.ror S
|.7hH.t».. it Willi ; or wli«.i .,r.»M.rly nwmmi tl.« m-.h-Vl 1.?!. J^' "'.'^
pu»i...o»,i«,. .ii.i..b«k« .!.„ii b,^.i,:,!rr tt r; t.Kr^^^^^^
•tiTwti ii|M»ii it or not. Ai.onlinK t«» fnn.y "^ i^ruiiiu. Ufiiitf
riAKM* V.OKTABI.1. M*«Haw.-»,.». » me.llum •I«m| marrow |,.|..
cioni, nil It wiin uny lort of loruuini'Ht von fMii<>v . r..> 11
«..h..r; nut U Into /l.u.ter..| .li.l.. iX ^^lu^Z^lXZ^X^^tZZ ■
Ft wUli flour; Mrvn In » dial, with .Iuw.mI grv»„ ,^^, ' *"^ UriKlging
a».r .l.« l.o,t«n, of i ..i.h. piL'oThe nt:^^rX^uj7ffi''t J^^'r^t'^^i^^^^^^
fl.et'««; nm.h th« wh.>l« with « .tiff white .X^ .1?; u„".T I «„ . ?
cru,nl... .n.1 l«ke it for ten n.lnu... In XerZy mI ZZ " ''"'**
VvKftHhU. miirrowi ure ex.-ellent in curry ; tliev iimko . .iood ..«..-«-
.nd ««, conrerte.1 inu, pl«. .nd nuddin^. i./tbo 2. " wSy ^.'^Z ,iki. r '
A.|.A.AOc..-Ut the ;Ulkt te IlKh.Iy hut well « r^mVIn "■ the* «r.
•lone, Iw thrown Into cold WMter : when mII >r« «..i.i.;. i V I .1 ^,'''*
St;;:j«;ti ^r^ ■;££ {xS£ii^«l
ia«^*7iSwr»t"3ie;«"« ite'" ''•'"^" which. luinpof butter h«i Won
|M«*u, preaerve them m white m jroucwi; ohyp « few tweet herbs witb
4
■\
114
♦
f
R01»fl«otD.
1^-^"
Mil..fc.Mln, Willi buli.r .n.! flo.ir. f " '•^^•"•' •'"' •«•• «'• »i«ilt«^
wli«n Utmy loi>k done, .ureft lli «li ''''"'* "' '•""••' «" •«cli .„.i
i« «or«r tl.«m ilr.' H .V""" ^{" * »»•*•
till nic-dy .,«„, ;'rrvr;.fci;!: ••''••••*'^' ••" •"*• "-•'•" ™^- T.;Mtt
(■WllltlHln jnwwl <!.... 1. 1.. "
ohiMih, .,,,1 , -!„,.,, ^, ,,^,
for till* liiir|io»,fl|{»i,|, „(f
pnW with milk •Hfll.u.ut
tlilokvri with M irtNxi p|,,,.„
UUTTKRBO Mimilliooil
out off III,. r.M« „„| „f ,|„,
me«t J«llx ; »rr«„
peu of toMt almiL,
HTHVrBO Lkttoi
<oM tliciM in frvsli
••r»« All toK«tlier.
LlTTIJUII 41 A 8*1
l«(tii«.-o luavea in • mIs,
•*/uoiiin»c. If t<i l)« ■«,
linni lioil«i| white* of •
Mla<l mixture.
flUtw of unohovr. t
riAM 1.1. u» .*"<
titi ■"-■ ■ ' '." ■ ""H" "•" WIII10
I'T^^^y^i^Zl^^^^^^^ J|..h of , hell fl.h. turhot. „ln.on
ble..M(tloM.tole,t.,ce,/i„,KrV.?/™.J/'''.J?''"*'''' A*'- ••■« til Si
.a«a!«a-j*f
'-■Y^j^^ %
. ^- J
n
flAMtrr
k (aflirr ■< r
•W. ••••I
...oMKi, lUy will .i„ii ,„ „,^ ih,»o,,,\;,i!? ':;•"•• ^''•" »•••/ •'• >h>u«i
f«i .Vi;;i;;v:-;sr.7 :ilr" wr.l",::;fy v-i^'- :•'»• • »••>•-»-«-
wi::i7„':ru''ki''r,rt/'S'i'7n^^r.i:'.r •••'•' •-•""« •• n.>u....
Im .rl.py. '••"*'• •«i«i"-lf turii«<i ov«r tli« „J,^|, i, ^j,, „„,
fr llui Miic'«v «ii<|
■iOltlll llttJI^^
• d«.l,. r.qulr.. M.«„,lon Tl.* ^u< i mlv ,";'.,•'"' ""''''»«' •'"' '''rinj
«l.r..U|Cl. •«».«• ,iev« will, «»o,Xr.J!.„ .if'.'"' ''""^i '"'• "'•"«
oil or nirli..(| lMitl«r: mU r,,,| -ai iT^ i «*»'l««IM.oiifu|, of (Ii,„ n«k
til* o.Ikt lnKre<lie„t, »b<,ut tlir(>; r5iI.2LfT^ ,' "'*•" '"«'n»<>nit« will.
••»ite Jown tl.» aid. of tli« Ml.,Tb Iwrt^., i« ' '""•''^'»' ' "«•" P""* «l»l«
wiiiU«<l to beemon • »«r.iUi. .1 . .' . "' ''" ""' ■'»' "H tJi« mIbiI till
••r»e ,lec.«n»t«d witl, cVi.pil^rpV;;!"" "" *''*^ *'• «' • «!«• brown; .US
u..rr..;;;7w"^^^^^^^^ «--. ...... ..o„. .„. »o„
111
;1
•%
./
'S
»
^
■ti'
i Uk'i
14.
.ifrt
^7
•„„"'» V . Ti7..,../v<i
V,' j tt^''
• .<:'
A t
'jmmmf^
^\
X19
HOUSKdOLD.
Rmvy or cream, and thickea i/J wScJ wUhTolk. 7^ *""" "'TJ° «'"'«'
with illcen of orange. " ^"'** "' «W» ; garnUh tiie diali
.taIki'!;:jf^5^JS;r«:S^ STCI^ «'"•«••".«, lxe.takeWtl«
fine t=;;;:;;:d«c::^;rs •«- .- - •
mix with it one ouiilp nf a..J'Z.JlVrJP^''^ »'•« puln tlirough a sieve, ii.a
of butter broken very
ture. «n.l bake then, for ten minute, in a mod.i! T"*"*" *'"' «''« "-'x^
brown gravy in a di«h A fpw .mlti '" *,'"P«efate oven ; serve them with
butter tl.e„^mix:dS added tTt.L"S'™r.'' '''?""' Ir'^^r inTlh e
prove thia receipt. Bake for ten mi"ute°" *'"'»'' *'" ^'•"•-'^ ""«-''• «*-
Stewed Cue UMftEBB p„Ji !• .
•ome onion, oSfaSjyTSjirS Sis wi/^^ '?*« * -tewpan with
ji-|; jmer tiii ^'-e illcillJi i^Si^^^S; Kl"-^
tI.in?/a;Sble° th J J^b;;? nSS^iV "' ""*? ""^^ »''^'« Jnto « dish «.
over the edge of a' «h«% kn fe'^'S S \i^^'"« *','« ""•"^H'^elexterj;,";
eavethein todrainfor^uart^rof anb^^^^ ""'' »'^«'' tbem.and
thus drawn from tlieni ami /Ir^.?! """"»' ;*•'«" Pour <>« t be water tl at i«
tab S o"S7„r,K*„fe!;,' »^^^
*
fe
® :'"/•'•
jii^TS'ilS™::;*.:'^^'*' *** ** ''•"'• Proi^r !«„««. of ,l™e:«,d then
of iiJSSiS'lJl^SV^^S^ » «- of .e«,„lc.rt.on.t.
muBt be formed into oave* and LTpH im« i- f /'""^ •"«" « '>«ugh. wlucli
into two portiflni; n, ru,Turj fl?.f w , ?^ w^S^'I'^m- ^- P'^«''« » "••• Aour
bienrboimteof «od«. ti.ei mfx u2 Jeond n««^^ '"'"""" « o*».
thorouKhly. When this i. donl mlv u liJ '"^«»*' eneh mass of the doiieh
.. perfectN- .. posll^form S ni. i„l„T'""' '"T^'""' "" ™P''"J' «5d
Thi. breacfcon.'Sn,^^ bake immediitely. ,
yeHSt to f<»iir quarts of the m xti.rl - »„i i ' '"^ one-half pint of eood
« cup of molal8e./knLdh.g he'mlAiro 3"" t'^^^^^^^^^^^ «/ Mit, and'^half
be softer than wheat flour breL All hJ^. T'"« J''"'' "f bread should
meal sliould be lukewarm Wl?pn it i.L. • w««er added after scalding the
oven or .tove-tlTfrn^r shoufi U I ZrlUr '' T ^' ,'" ''"^ '" " ^"«k
oven, it should be steamed two Vr«».«ti„ i ti"' "".'"■ '""*''"' J '' •» «»"ve
done It ffa dark bmwn^ T ^be-t "rt^i^^^^^^ 'our or more ; when
, browniirthenware-saynansSt nr L L^'''•^."'^'''"•^ "^ bread is
•bout the same; grease „r bu t tor ILJ^^^'?' ""''«'«'". «n^ diameter
your hand in cold waJer and smooth tl.ri?.„f P"r. '" V'-^ »!"«""*; then dip
wflvs with a knife, qui^e Xep. Sme Te if A-f ".^^^ l'";'' *''« '""f ''"'b
to Sake. Many pellepSer this hrLrtL«,i^r* •■tte before they put it
Vsubstitute. It adds very mudi to tlirt.Jj;.;JLr 1 2 "^ *'" answer as a
bread to let it reLinln^KJelJoler nigh ^*''''" °' ^'"" ''•'«» «'
^r^P^ie;^ -e Pjnt of
•odaofsaleratus; then stir in slowlv 3 nSlf t^^ * teaspoonful of
tablespoonful of melted butter ;bSu,e^l^«?r ""ea , and one
ftion cake-pan in a auiekoVpn tiIkI i Wether; bake in a com-
outoggi. '^ ^"**^'''*V*^-^''«»'™*'^can!,N made v^ry good wiX
• l-ot^aSi^So^rfj^^S^;;;?:*!^ »;fted Indian- meal add,
•poonfulormoreof salt S HToV ^f v J.." '^"''^ "^^^^^^^ '"'e ten-
molasses; then add wheat floHr^-inLii/f"''' r"*^. "."^-half teaspoonful of
be knead;d «ell! anTwhei, ZnirX^U".^ '* '"*". '"*^*'' ' <'' ^'"'"Jd
if this should ^et rur wMeSi^iw r ♦ "^^"T '/ *L"*« <"'•"«'* h""" ;
Mieratus. dissolvedTn Jatw ^' »«««Poonf ul of sugar and a little
w..er, .oft «i ., to ran tntr. »m" let T. ri,f R?"' .'""• "'' "l"' »«™
- \,
' 7^ "WW* T#
ris-iarj
118
B0U8BH0LD.
a™, Chen divide into lo«T«idl,rul.m l^^jt ? f ■'"''*'■''"»'»«'■ '!»
preuion. of Uie Dngen, and ev,,i of thf l.'^i'i" ,'",""'• »",'' •''»»• "' ■
, Uliui when Iti. bad or Ido leratld • .nd S^' "k"" f*'" """''' '<"Wr
(rt«er,daMile,.ndel».t*rXtoli>k„e.Jj^?.W "^.""'' " '• ^''r
tened .„d dm.n l„ ever/ di^^.,?o,, .ifi.1;.S?n?*^ "" ''°"«""'' ""'
jiSo,r^.i;';::j-L7:«^rJH'F^'^'' fVf '^
(thin) b«ad 8p»nKe.';S?water Siougl?to ieTu • tfi h '", *'?? ^P'"* «'
of wheat flour, and « t»blc«p»onf ulT/aU rfeVu r.?! «^7^^^^ ? P'"'
tJie second time ; bake 1* hours ®' ""'^ *''^" knead well
- of ^'S^'S!:FA.^;±^^ three pi„f
1 large t«blespo;,nful of 1.0^/6^ • tf it iL^^^^ -ugarrand
to rise; then add H teacSpS ofwheat fllr " "hTiT P'"':'* ''''^ ''«»"
water; Let it rise again 1* liours then nour ?t ^^f^ ''*" * .P'"* °' *«'•'"
sweet lard and let it rise atew mSte^ThlnTj P- " **" ^--e-'edwith
oven, 1 hour and 80 minutes """"'*"• ^''e" bake, m a motleratelj hot
i;o«?:r5.f :r •^iiiijj'^s-t^^ ^^^ r ^^- «^ whe,t
it remain till lukewarm, then ad.l a tfaSn f^ri^f ?'*?. "'*" *«»«''•«•■• ^t
of distillery yeast Set itin Harm Xr-i"","' '»Sr 3^. "r lialf a teacup
flour till ,tiff^„oughtpmVuldupXnte?i?stlm! tm'"" "«''»• k"««'» i«
mouldmgitup. P. "ren let it stand till risen agnin before
S?J& the
different kinds arVgood providX,ey'?rr?Shii«r'*- *'*''*'-*">' "^ »''«
cupful of potato, add one coffeecu»f ui at,Zl.~^'fV." * P*" ""« «offee-
level teaspoonful of ginger, and ffie a uarR '{"e.,'*" cupful of salt, one
stove, stir consUnti/ and After SnSm^^^^^^ set. on the
warm, add two yeast cakes prevSsT/s?ak^i"«'' '^'""''*' When luke-
warm place to ferment. Mn,«deS/fntl!f™ "•"'*''''*«':''♦»•' "e* »» »
ready to put in a clean, sweet JurSlvcorW^ night it will be
cork tightly, and in 24 hours more it iuf be ^»3i f'"*"" ''**"1i"» ^4 hours,
gone, make new again, adding two cups Jf^A?'."'^'- before this i,*
about every other time an additional St ?ake° *" raise it with, and
^ After tea,at nIgh^--earlie^ in colfl «rtrii„.-
flo«r,and to onecoffeecupfufy mSfed Jll^n ,' '" «^«''™ '"'eather-sif t your
for breakfast or dinner, a good sTiare of K '''^^ "5",""^ ''»^e them,eitlier
bread,) add onequart of hot watJr «Hr^?„?f ^^*''' *"'* ' «««'' enoflgl^ ^r my-
pintof fresh, cZ. sweet mars ii^^^^^^^ tl&do"J
cupful of the above yeast; then mix howi»h?vf„^«^ "tir.«ading onecoffee-
.TS ^"'"» '* ^ «•«-»»«» tW^i" onTof [hfthinr/K'?** '^^^ **'^«n
scnbed, but must be learned by exDerien«. "'«„"»n8f tl>*t cannot be de.
flour, and set in a warm place to rlsf ^*"'*' *''® ^P »i«' » little
pl.»S*''t,SeZ&Stl?'S?Si;.S^ « -nn
your oven heated, as it rises quickly tStmi^-I/ '"'° ''^''^»- Now have •
the way you bake it. Wlie,, evert with thni? ''"^ '?"«'» "^^P^nd* on
oven. If it be so hot that iKn J- .°P ofypur tins, put in a hot
ed to '"giuly brownyou rLf rsuTofn'"^*^ "*^ ««""«"«•
bread ; but if the oven it cool.the gas wiHe«^nJ®'5™"'^'^' "»«'«*. "Pong/
grained ai^ddiy. After fifteen or ^^^JJ^^JiS-tf-^
^^rjwty*, j-H'j,(^»^^,. ^yf ^ »^ J tVJ^-W'JT'^S^ aft
aODSKHOLD.
119
thenjln • d«mp towe.;!,] lay oa tSr^idef *™ ""' °' *'«!« o'^*^. wnip
PerhajM sorae may object to this plan as requirlnir too much Iw^or K..*
gomi winte bread eiinnot be made without th3i.«i.- r«?-i!: j labor but
with fourteen pounds of t he bestXur «Ti?ni .iP*"** ' I""' *'"* "'"'<» *»•••»
and salt J aUorthe douRh to worfe Zrl?T*'"^" "' y«*»»
divicifr it into loaves. Tlie flouf Ihou 3 V« hI f *T ''** ^'f' "^'«'' ^'"e'*
L^e^than that m^d^V^'j^^-^^^c^t -^
liquor a. Willie nece,sa;rtomIlSa\hicIi^^^^ «' *''* ''^"'"K
the liquor is perfectly co^d add U tnaPthor'-..r i ^''®y *''«. fe"i«'n«ler of
pa-te^when tTe whole SwieadiTorSe*"' * «^*'- '''''*^* ^«'»»' »«"*
ExcBUKKT RoLts.— Warm one ounce of butter in half . «s„* „# -.^
t.k. Itout. kn.,d It o4r, let it r M taS' ■^tu.Tl^li^^f " ''"' """^
^riteyr„.tj'Sr.TfetsrH"^^^^^^^^^
llUing, .. tl.«t L roll, a b,gr„ t"^'iii' r.„i?.'.'.if' ."■^. ''?' '«'''™
separately, to free it from lumns and wifh « ..v!^^" • * u® **"° *"<^ ""x^*
with tlie d^y flour. Add Setu^n^^^^ '""' each one thoroughly
half giH of mola88es.with wh?ch weKe So^ A^** m"k* P^"* "^ ''ater, add
the^erolis Bake like white roK« 4^^^^^^ '"P-^^e-
pint of yeast; rub the^oir bntpr -KT™'? '"*'»» 9»»''»e'- of » .
the milk^ when Ssen' w!rk Vihf^^^ anKT-f' '"* 'P°"K« ^^**
bake on tins in a moderate oven for a fLSr oT if u '"'^ ""*'i *"«"" J
theniintwo.anddry themin theoveS.^ "^' **' '" hour; next day cut
ovOT in fifteen minates. /"«"?« cases. They will bake in a quick
BigcuiT.-Ta k e one qu a rt sifted flour (lo o sely put In), one "measure "
•- s
•* \r , "* i "^ ,■
190
BOUSEBOLp.
'■)-%■■'
\
e«l, then mix it t»getherrtA{itm,nutU^\}''^*'^'!' '"♦-''"Tori.t.
little l,eer, and bWtlS?UlV.':aTire.^^^^^^ *•'" ''^'" *
of fen^'^S^K^Slli^^'a^^ '"S' • »-•"•«
a little m«ce Hiui oil of lenioii • mike d,S »n. . f ' "'.''^' *«»««• with
•ugar. „„,! t«ke twent.CS't; mntdi'.! "^.P^"?"!!' f ^!""-»«'--''ite
11'
-ugar. ami take n.ent^;g^\;;m.;i^:i^|J.^^
spoiled by tire careles^nesT of S"oft L bSt 5^*^ *'°'?^^^^
put only one teasmmnf ul to a mllon ofXi.r • i.t!^l.« .7 "„ 'P*" '<'''«" *©
for file quart needed in a sS familv mLi J^*' "'V*"** P™«^ "^'»^^
sbm.1.1 „]w„ya 1« coml^i^d w 1. s^i a^cJJ .^,^"5? ^i-'-'^d- Soda
nnlkAviih which to make up your doS Se a littU U ,^ ''"7 "° """
vmegnr.to produce the desired feS k?i!m T« «I* '""*' **-'"'^
imall tttblespoonful of lard and a Sn S S^/n °''® T'*^* "^ <''""' *
sufficient shortening to allow 1? you make nnU'* "^ "^ ? ''^"'" «*f« «™
termilk instead of water, even a »Hwn.f».^l?^ "-..'"''^ ^*''*'"'* '^'t'* »>"t-
good should be baked in a SS wSlll JuCl nL '" 'a^*"": ^''"="'* *« »'«
A teaspoonful of salt XI lo k qSar^Jf"C ^^ "'•-•e'J' browned.
^^!^^'^^:^^^^ Xpound of
Cut ut; the butter in the flour add X ...II^. 1 ' *^ *"* '° '•''■™ * <^ongh.
milk together, so as S fo™ ' dougS^' Sn^ad^u'tRluVe'r »"'«••*'"; ""^
smooth and light. Roll it in sheets abo«f u «* I V",'* "ecomes perfectly
*'";;;i»«- orth. top'ork^tffef Ta^e fn r^otito^eT ^*"^ "^^
teasrH.onf.d Of carbonate SfanJmlKaredrtttTe^ *
cuits ; prick them, and bakr^mmedi2?elv ?n « nVn't "'I' i*' ?"* «»"* "'« ^-
1 Hr, -. •
HOUflEHOLn.
•poonful of brewers' v*Mf /♦i. *. 121
of sweet miJk, 12 onnr^JZi ® «'8'" pounds of flour u ih iT "
dough of the ;borrb^.V/,""»r'l ""n** of cSi* 'i' »/•'»"«••. 1 quart
^ LH«>»B„cmT.-T.k,lUlh. ,. '""*•'" "V favoring ex.
i- o «.~,iii;7yo'&Z
sr ■
pint of w*.
•■;^
'■#• •.
:^>V^'
122
HODSBHOLD.
*»i .
'\
V
•i^'*
ter, boil tt to a Jelly ; when mS, add to it eight Afrfi.a pint of cream, ft little
salt and nutmegr, and a half a pound of butter melted : mix well, adding
the butter last, and working,it only so much aa will mkhe the batter sulfl.
vtently thivk. Fry them in lard,^ut employ as little as it is possible to fry
them with. -Vf \ '.
Frittbbs. — ^Are made of batier the same as pancakes. Tyfpp a small
quantity into the pan, have ready apples pared, sliced, and cored, lay tliem
ill tlie batter and fr^ them ; they may also be made with sliced lemon or
currnnts ; the latter is particularly palatable. Tiiey should be sent to table
upon a folded napkin in the dish; «n'y syre^tmeat or ripe fruit will make
fritters.
Otbter Patties.— :Put fine pnff-paste into small patty-pans and cover
them with paste, witli a bit of bread in each: bake them and by tlie time
they are ilone have ready the following, to All them with on taking out the
brdad :— Take off (lie beards of the oysters, cut the other parts Into small
bits, put them into a small tosser with a little nutmeg, a very little white
pepper and salt, a shred of letnon-peel cut exceeding^ smitn, a very little
cream, and a small portion of the oyster liquor. Simmertthis for a few
mbiute*, then 'flIHhe patty pans and serve.
Cream Fritters.— -Mix a pint and a half of wheat ^our with a pint of
. milK^lieat six eggs to a froth, and stir them into the £iour-^rate in half a
nutmeg, then add a pint of cream, a couple of teaspoonfnis of salt. Stir
the whole just Ions enough to have the Cream get welt mixied in, then fry
the mixture in small cakes.
GoosEBiwRY Fritters.— Make a thick batt«r, composed of six eggs well
beaten, three^uartera of a pint of cream, a tablesMdnful of yeast, a table-
spoonful of oninge-flower water, and a little grated nutmeg, adding as much
flour as may be necessary to produce the proper cohsistence. Stew some
g<ra8e|)erries till quite tender ; mix them with the batter; drop it Into boil-
Jn^Tard, and fry to a good color. Strew sugar oy^r them and serve.
Cream Pancakes.— Mix two eggs, well beat^it; with a pint of cream, two
ounces of sifted sugar, six ounces of flour, a^Teaapobnful mixed of cinnamon,
nutmeg, and mace. Frj' the pancakes tliiii witli a piece of butter.
Indian Mcffinib.— One quart of Indian meal, one quai-t of wheat flour,
eight eggs, two gills of yeast, a little salt, as much warm milk as will make
the whole into a thick batter, mix the Indian and wheat flour together, stir
in the milk, tlien the yeast, and lastly the eggs ; after they have been well
beaten : when the batter is light, grease the griddle and muffin rings, place
the rings on the griddle, pour In the batter, bake them brown nn
/ both sides and serve hot If for breakfast, set to rite the night previous ;
^ if for tea, about 1 o'clock.
Muffins.— One quart flour, prepared as above, one egg, one pint milk i
or Water, so as to make a tliick smooth batter; b&ke in muffin rings, fjf
nch food is desired, add more eggs.) »
Rice Muffins.— One pint of rice, one cupful'of milk, three eggs, and"as
mudi flour as will make a batter the consistence of pound-ciUKe batter.
PANCAKEg.— Beat up tliree eggs and a quart of milk ; make it up into a
batter Vrith flour, a little sUt, a spoonful of ground gii^;er, and a little
grated lemon-peel; let it be of a .fine thickness and perfectly smooth.
Clean your fnring-paii thoroughly, and put into it a goodlnmp of dripping
or butter. When it is hot, pout in a cupful of batter, and let it run alt
over of an equal thickness. Shake the pan frequently, that the batter may
not Igtick T and when you think it is done on one side, toss it over; if you
cannot, turn it with a slice ; and when both are of a nice light brown, lay
jt on a dish before the fire; strew sugar over it. and so do the rest. Thev^
should be eaten directly, or thpy will become heavy. *
. . Muffins.— A quarjt of milk, 2 eggs, 2 spoonfuls of yeast, 2 lbs. pf flour,
a lump of butter size of an egg^wliich is to be melted in the milk— and a
li tt l e sa l t ; the milk i s td be w a rmed, and the ingr e di e nts add e d. Let it
rise, and thentuni the mixture into battered piiis, and ba|ce to a light brown.
"^f^i "sy»' I " (^' "Af ^riwwwf*
■a^Sff!*!!^-
.1''
BOUaEHOLD.
9°"" o«»»»t» cak.. -.-« 'T Its.
Jour till II e Cetw I, ti"?""" M'l ™J!SS If .^'TJ" ••I'wl' ™l«
P«Per to ,Ir,J„; flZ? w S^ "'J/ • '/ght bXl^aPKr'* ^^1. JeS
ArpLE F«iiTEi.«Z:Ti P°.'*'**«'«<I loaf sumip «nrf »? ' '•^^''em on writinir
J»n«ute„e^. A^^.^ ?J*' *i|*« ^F'f'' «"<» flour ij^brini*'//'''' ""^ ^«''/
. . BmaD PHItTEB8-^t«,. K .. ' ^^^ «"» good with
butter have bSrtiS^*''*"* pint onoinnJSrn.'P'"' »' "-uX
Drown. Drain them on •~XJ'?^°^'"'».»ndfiy^^t^^^^^
^nflr pan. Another me&''i/r'l'?'' *" P^^en^ Jheir^i^- ^'»«® -I*^ *
uour, three eirm woii^ ?°* ** **>« latter-.«»!r tl 1? ® Proportion of m
^ QwcK Wawxa^34 -""^® • """k batter?^*' """^ "" ">««» ta to-
"cUed batter" a7 to.," ' " fr"'' Pirt rix b e ^tS^*' ' ^ '' ' * ^ '^'^e « thick
if'
1S4
HOUSKHOLD.
IX
n..4K»An BoTtlB Ca«m.— On« quart of •©« milk, one t««tpoonful
«l.«ru. I mile S one .nd . I..lf 2up .ugi^r. • Uttl. gioger. wd flour
•"Z'«WH.\\*fAil-Take one quart of buckwheat meal, half a cup
of newy««t?* .ci%..<»nf..l of ...leratu., a little mU and sufflolent new
^Uk ySl wa.or to^nake a thick batter. P"» ^•^ » T^^™ /Jj*;^^^^^^^^^
When It hai rlnen sufflciently. bake It on a griddle ; rouit be well butterert,
and tbfl cakcs are better to be •mall and thin. ■
Bnci^miaATawiTti YBA8T.-One quart buckwheat flour, one tea«poon
•alt 8?i7 ""arm later to make a thin batter ; beat throughly ; four
:IL,5,on. home-b«.w_ed yea.t. Set the batter n * j;;]; ™ Pj^^*' Jf,
It rise over niglit.. Add one teaspoon toda in the morning, two uuie
'^'TcoKwS.ScAKia WITHOUT YEAST.-One quart buckwheat one .mall
cup luSran meal, one teaspoon .oda. di..olred In water «"^«gh to^ma^ a
batter, two teaspoon, cream-tartar. Bake on a griddle. Yeart buckwheat*
'"^Potato FEirrBBS.-Boil two large potatoe., .crape them fine ; be«t four
yolkrarthree"whiteM.f eggs, and a<(d to the »*»-« «"« '^
of cream, another of .weet wine, a squeeze of lemon and a little nutmeg.
B«at till, batter half an hour at lea.t : wdl be extremely light.
C.J.AN FK,Tt.Ha.-Wa.h and drain three ounce, of * «o « r ce put
it into a full pint of cold milk, and bring it Very "lowly to boil ; s r it often
and let itSmer gently until it is quite thick and dry. Whenabout three part,
done add to It two ounce, of poun<led «ugar, and one of fre.h hi ttor
a Brain of Sit. and the grated rfnd of half a .mall lemon,; let it cool In tiie
lautenaS aJd when only ju.t warm, mix witli it thoroughly three ounce.
oHKnt* four of apple., chopped fine, a teaspoonful of flour *nd three
"arie or foir. mall. we\l beaten e«; drop the mixture In .mall ''»"«'.;
fry them in butter, from five to » minutes, and let them »'e<5?'n« Jl"'*^
fl7m on one side before they are^Pbd ; do thi. with a .ice. drain them a.
Sey are taken up. and .ift white^r over them after t.eyJU^B dished
Whole rice, three ounce.
milk, one pint; .ugar, two ounce.; but-
ter one ounce: grated rind of one-half a lemon; currant., three ounce.,
SncJdapplSf«Tur ounce.; flour, one tea.poonful; alittle.aU; egg.,threq
**'pLT.N"S"D'AicAKE».---Take a quart of .if ted Indian meal, sprinkle a
little «iU over it, mix it with scalding water, .tirring ; »»ik« <»«,•.»'» "J"'*;,,
oven. Indian cike i. made with buttermilk, or sour milk, with a little/
cream or butter rubbed into the meal, and a tea.pOonful of .aleratu.. ^^
Bmt NE»r-EKOLA«D JoHN»T.CAK«.-Take onequart of buttermilk, one
teacuDofflbur,two.third8ofateacupfulof mola..e«, a little .alt, one tea-
SSuTof .aierntu.. one egg (»>«*» <>r«««".«)i.»''«" f?:'"H^::?ral^^^^^
SS be sure and not put in .too much. Leave it thin » V* u u not Jrst ™2
run. Bake in a tin in any oven, and tolerably quick. If it i. "o' fi"» ™^«
and liglitru will be because you make it too tliict with Indian meal. Some
trefer it without the molasse.. , i.Kii.
^ Gbbbm Corn Gakb—Mix a pint of grated green com w th «>we table-
.poonfuLof milk, a teacup of flour, half a teactio of melted butter, one
ekg, a teaspoonful of salt, and half a tea.poonful of peppier. D/op^' <
nSxture intohot butter by the .Jtoonful, let the cake, fry eight or ten mm
utefc These cakes are nice served up with meat for dinner. '
CHEE8BCAKB.— BSat eight egg. tlioroughly while a quart of milk i.
ing. and when it boil., put in tlie ^g. and stir them till they come to
curd; then pour it out, and when it is cold, add asaltspotwiful of .alt, t*|
tea.p.)onf uls of rose-water, and threeKjuarters of a pound of currants^w^
w as U ; pnt it into a puff P«?tegdJ,ake it Jf^m pamer are us e d f
two
^ii
baking, they mu.t be buttered ; but if they are baked in gia.. or »
only an upper crurt will be necewary. ,«.... . *i...^
tHEB«B POTTB».-Add to B pound of grated Cheshire clieeM, three
/
ree tablij- 1
litter, one/
Droptliis/^^'
•ten ininj <.
Ik ill boil" >
»me to /a '
salt, two
aiits well
used lOir
IIOU8RHOLD.
185
. po.. cover h wl.h clHrrfl'/l b»u i^ 'a^,,, ' » Zwu-T^'^'lf^r'. '* '"■'" '™^»
i.un .Ul. mu-rtnl,™!!,,,,,'""',;,;;;;'' "" •"""f'i ««■ It !• geMr.ll/
/ it slices of Imm or any cured L«t*..Jir^w^ Uy over
.weet'r.°.£?s*^riTi^;\;,*;ro;r 'r vr- •"«» -« <>»"«• <»'
ounce, of loRf sugar, and tl.^ vSkl Af'^wn i"™ '"*° * T'"**'' *"»* «»«
rub two ounce, of butter to a c earn l?m ^"« • »''««
In the patties; All It thL pa?ts fSS^^iJb tirebaSrT^^^^ Put puff paste
weo^ersJo'^rawrnTia-;;^^^^^^^^^ of ilJiSbeat it with .
•dd four SUnce. of JoiKd s?i J^rTe^ t w^T^^ fine cream ; then
beat .gain, then aJd T,.,e wl oiregi • beat a 'w^ l »"" T"' "^ ^ ««« ^
four ounces of clean currants • lav vo.'.r n.^ff « L • i?Ke"'*'^ *n(l mix In
half full ; shalce a littrsjgir ove^r iml bak« tt /" "'^ P?'.''*'' *" »''««»
CcHD PHFRHRnAirLo w ' ! *'*® *"*'" '" » Ifood heat.
net. ke"ep U^TrtUI a^nl^fS anpet* brTr. ™;"^ ? ' "' '" « "^'^ "' -n-
whey through a hair sieve ^C ffilv.».T* "» *'' P'e*^«».«nd strain the
mo/cheesccakes. but wkh'ou any ctrfaiu '^^^^ prepared as for con,,
cutd, and rub it all through together "Km^- '"'" *''« »'«'^e with the
out : bak6 them as in thSstTceipt ^ * '° ^'""" """*"»"' ''^ "'««»
with i?r X? ^nd y^rK eK"e.« S""^ *** » '^'*«'"' '"'J •»««
I, Js;s;;:^ m^cfeljs- ^^^ and «.
- ant ojie. » ■-"'"' *"° *° ™o8t tastes a more ploa^
#«t%^ wEir'ti^iX::;^ »"r^»-^^'^' • p-'-'j «'
'Mth. then the whites. Jld a pound of s^l?«d ?„.*'«'' '^ *^«»' ^«»'«'' *° •
to the taste. If vou wish to haV^ vm,r „ t ^?"V*':** ™»*'e o"" "utmeg
before you put iM?Uo tl e mmaauZ.?nf P"**""'*''!)^ "«««. 'tir in, just
blanched and pow.lered flneTn 'rSselater ^'*""'* °' *''*'"**"' "'^ •'•»°°'^»
po^i^buSe^SgSr^ra^^**^*^ P^ of flour, one-half
of a lemon. /'»"'•'»»■' "'"olve one teaspoon of saleratus in the juice
^wcHCAKB.--Oiie pound of i
-tor
a pound and
of m
1
•agar , three.qu a rt c r g of a pound of but-
» T'l f
■4
'V
126
B^litlHOLD.
.1-. .1.- «»..» tlia milk aii<r wine. Mnd one-fourth of a gr*te<! nOtmeg;
V.'V *l «. u u hike" ill ll'r«oqu«rtert of a poun.I «f ««.ltMi r«i>in., a
J^rtlf r.pVlnS'oflain^ quarter of a prund of almond., blanched
...d p.ju.Ml.MUne_ and core eight or ten good-. Iwd apple., add the peel
of ;!,« trnVu* and half a .tick of chuiamon. Make tlu-m fnto a marniafade
-Ith a l,a"f Dint" f water ; holl the whole with on« pound of loaf ...gllr and
keinit rrSi u„S It fnlli in n.aMe. fron. the .p.H.n when it will be 4one.
Turn it O.U when cold Into mould, or di.he.. and add cream or cuatard
raK«..KTAL CaM.-KuI» two p<.und. of drv fine fl..ur. w h one <,f but-
. .r.T. «m. three. iHMHiful. o* yca.t in a little warm mlik and water.
*iuTi ri« Inl^IrW a half Lfore tlni fire; then be.. t into It tw,
S^und. of currant., one p<.und of .ugar .ifted. four ounce, of almond., .ix
S. of ."o^ed r'ai.in.Tcl...pped iTue. half a nutmej^ '^'-'^^Se ift
mw,A . r<>w cliivii. tlie i»ce of a lemon chopiied a. line a. p<i«.iiiie. iw^ve
yltlni; i'Stof eglctheat .oparatel, a.\ilong. Beat exceedingly «^^
""\i:2;Tl;:?;;:i..-3S^«ar.two egg..one-half C..P melted #■
ter one Ind one fourth cuii 0/ milk, two tea.po«n, crean-tartar. one t«a.„
SponJoda. flour to make a .tiff batter. U wi\l bake in twenty mmute. if
*''"£"«*« CAK«.-leup of .ugar. 2 e^tg.. half cup of butter, half cup
of milk olwHterta cup, of Vlour, tca.pooirful of cream of Urtar, half a te«.
'^ti Wl c" k"-* lb. of .ugar. 4 ox. of butter, 6 egg.." 1 te..poon.
ful cream of Sr, | tewp'oouful .o3a.* lb. of com .Urch.* a gill of .weet
""pooa Maii'8 Ca«.-1 cup of .ugar, * cup of butter 1 cup .our cream,
1 eggflo ur enough to make a good batter. * a tca.poonful of •» «ratu..
Tip CAKE.-Mix three tea^.up. of .ugar with one and a half of butter.
When whiterbeat three egg.. anVl .tir tliem into the butter and .ugar, to-
«e Sr w Ith'thrJe teH-cu,« of .ifted flour, and ro.ewater or e.a«nce of
Knon t* the a.te. l>i««olve a te«.pooiiful of .aleratu. in a tfa^-m, of
mr.tniin U into the cake, then add threfe more teacup, of .If ted ifour.
Bake the cake immediately, either in cup. br panf. . „ ^„ „„,^^^ „#
^OTCH CAKB-Stir to a cream a pound of .ugar, and three-quarter, of
anouiul of butter-put in the juice and grated nnd of a lenion, a wine
•r :f h„..ly. .Separate U. white. «vd yolk, of^nme ^glV.;^-^* then, t^
of
tup
^ und of .ifted flour, and
. .eeded rai.ina.
.ugar, half cup butter, one
one tea.poon .oda.
« buttermilk, three cup.
f«(eeten tlie buttermilk.
imps
• froth, and .tir them into the cake—then
ju.t before it i. put in tlie cake pan., a pou
Sfice Cakb.— One cup .our milk, one (
cup raisins, two and a half cups flour, one e
BoTTBRiiiLK Cakp.— One cup butter, tw
■uirAF four eiTK.. five imps flour, .oda enough «, ,.t«~.~ .-
•^lIoAF CakI.-tKcup. of yea.t, three and alhilf cup. of .ugar, two
ctip. of butter, one cup of .our milk, four egg. ; .tir the butter, .ugar, and
eaw together ; two tea.poon. of soda, nutmeg, cinnamon, and raUrn..
SilvbbCakb— Twocup. flour, one and one-half cup. .ugar, one'Jialf
cup sweet milk,' half cup butter, white, of four egg., one tea.poon cream
tartar, Ka»t, one-half tea.poon poda, «ca«t; spice with TaqilU ; bake in •
' ** Goi*"cakb.— One cup butt<;r, two cups .agar, three cups flour, one-lialf
cup .weet milk, yolks of six egg. and one whole egg. one teaspoon cream-
tartar, one- half teaspoon soda; flavor with lemon. Use the two whites left
"'MAiBii' Cake. Fa- the white cake.-^fi$ cup butter, three cups white
■uKar. five cups flour even full, one-haU cup sweet fluilk, one-half teaspoon
» ... . , L. flavor with lemon
soda, whit e s of e ight eggs ;
MABBLft Cakb.~ Forthe4arkcake,'-One cup butter,^ two cuds brown
sugar, one cup molaases, on«\ cup l^ur milk, one teaspoon soda, f oitt cup.
w''
,'«S'if4'.'7'"
•*'«^ITO'
fp^f^fpww^^''-'^
BOUlKnOLD.
1«7
" flour. Tolkt of elRlit ejrw, ,„,! „„« wh.>l« «.«« ; .pke, of all •orti Put In
■%•..
'I
%
■'■ ■.#
-^^M^'-" ■ Vf ■ yf • ' ''^^^^^^^«^^,
190
UOUSKflOLO.
•
i
crvaitt •ml • fill of •!• yM««. i»«ki» U up Into • Unlit p«il«. ind m| It Ufom
III* llr« t<» rl»«. <ilr«e« « nulnH-n wttli •om« lirnHm iii««t» mul «I.>*m. a qu«r-
Mr «f »n ouim;* of ««r«wii> mimU, i»n<l n «ii»rt«r of • im.iiihI of tiiKiir ;
work All thoroughly ton.thi'r ; roll tlm doiiah oiil tol#riil)ly thhi, And maka
tha cakfi up Into any •!«« "ml form <lMlr»d. The iwual way U to inaka a
larvfl roun.lcaka, ami to croa« It lo that It may Iw «aally dl»l«letl into quar-
ttn when maila up; put th«m on tinplateii wt tham iMifara tha lira. or In
front of the oven, llllthay riw again, tlwn bako tham In a quick o»an.
DoiiOHNiiTa AND t:«i/i.i.aaa -Ona and a half toacupa iilgar •Ifled. ona-
hnlf !«•«« lip hiiU«r. one half titacup milk, lhr»« egg*, ona nutmeg, laaip<Miii-
ful •alfratui. Fh»ur •llff enough «o roll. Iloll In lard until well browned.
• AuariM (?Aiil!.— 'I'hrea cupi lugar, ona cup hiitiar. fl*e cupa flour, one
and n hnlf i;up« milk or water, one and a half tMip chopited raialni, two
eggi, two tal.laipiMinfuU molaiaei, on* taaa|iuun •oda dlwidved In water.
8«U and ipUa. .
HoOAii HuAra.—On* cup huttar, two cupa augar, three agga. ona to*.
•p4Min ioda. one tablei|MMin ginger. Flour to nill.
(^ALiroNNiA Cakk— Two cup* augar, on* cup water, on* cup butter,
three eup« flour, tw«) eggt, one teaspoon cream tartar, on»-|ialf l*aipuon
wxla. Hplce to taal*. _, i » .1
Kailhoau <?Alia.— One cup lugar, one cup flour, three egga,— heat tlie
wlilif* iieparaiely,— two tablei|MtonfuU melted butter. Hake in one loaf.
Light Tra Oakb.— One cup lugar. two egg*, half cup melted butler,
one and one-fourth cupi milk, flour to mnke a •tiff batter, two tun«po<>na
cream-Urlar, on* teaspoon iiMla. Hake twenty miniilea in a hot oven.
CocoANDT CAKBa.— Take equal weighn of grated cocoanut and pow-
derad white augar, (the brown part of the ciicoanut ahould be cut off before
grating it)— add the whitea of egga beaten tn a atiff froth In the proportion
of half a dozen to a p«iund each of cocoanut and augar. There ahould be
juat egga enough to wet up the whole atiff. Drop the mixture on to but-
tered platea, in parcela of the ai«e ^»f a cent, aevoral Inchea apart. Bnko
them Immediately in a moderately warm oven.
Cocoanut OAHie- — Two.pouiida migiir, one pound butter, one and three-
quarter pnunda flour, ten egg". »*" grwtf'l cfH-oannta, one cup milk, and the ,
milk of the cocioanuta ; add one-half teaapoon aoda laat thing, Tbia makea
two loav«a. ... . , ,
CocoANOT Dhop*.— Half pound grated cocoanut, half ponnd wlilte
tiigar, wliilea of three egga. Mix and drop on greaaed and papered tina,
aikl bake in a alow oven.
Tka Cake*.— Rub flne four ouncea of butter Into eight ouncea of flour ;
mix eight ouncea <tf curranta and aix of flne augnr, two yolka and one whit*
tofei^a. K<dl the paate the thickneaa of a crackor, and cu^ witli a wine
Slaaa. You may beat the other whitea, and waah over them ; and either
liat angar or not, as you like.
CdMHON Cake.— Hub ei^ht ouncea of butter into two pounds of flour,
mix it with three apoonfula of yeaat. Let it riae an hour and a half; then
mix in the yolka and whitea of four 6gga, beaten apai^, one pound of augar,
•ome milk, to make it a proper thickneaa (about a pint will be aufllcient),
the rind of a lemon, and a teaapoonf ul of ginger. Add either a pound of
currnntii, or some caraways, and beat well.
JjEmon Cake.— Stir tojjetlier till very white, a pound of augar, half a
pound of butter — then add eiglit eg^srbeaten to a froth (the whitea and
yolka oliould beJ>efttenfiepnrately). the grated rind of two lemons, and the
Juice of half a lemon. Htir in grndually a pound of aif ted flour. Line a
couple of cake pana with white buttered paper, turn the «ake into them, and
bake it in a quick oven.
Lemom Cake.— One-hulf Cup butter, two cupa aagar, two egga, one cup
milk, three cupa flour, one teaapoon aoda. two teaapoona creiim tartar, the
griited rind of one lemon.
VViCTOKiACakBa.— Mix well • quarter of an ounce of baking-powder
fe
. I
»m
\v^ ■*':.
"K,
ItootikifotD.
119
lo A crtma J
I of iMHinilpd |<Mif
', «n«l nmko It intu
Ihr .hi... ,K,..,„1 ,|,„„, mJVlirfo.^ wILr 'Wl^ H " ''."! '"*"•. '."••*'«•• '»"
l»ii«tifffroll,;tlu.H,tlHnffrlluXT-f. « */'r **'"•• "' "'"■* »•»»/•
...rr tn .m,.ri pTt^l. on «u! i-ViV .EL ,r, J ll'lLlT^i!^^
.ugj.r o».r tl,*m. •«,! h.ke th.Tn In ."low /;;;!, ' "••'»* "'Wll., .|«rtr.|||_-
qul< k ov4.n. nil H ||,,|,t |,r„wi, ** '^*"" "*• ""' *"'" ««'"»•. »» •
w.ii;rK;;;:;!!r;ir!;s;«;i';;^;ilj'j^^ .i..f.h.
orr^wwaUT, tdilietnitc iin.l flour to mtlf.i. ''^•»'^». «"«;'";• <»^ U'inon,
.,ii iK.!.i,n .„„.; im". ,,i !,,„ r,;J IJ^i 2;^!:ir;"*'°' "* j"*""' •"■' ••»
b«i,i,i<.,. B.k, i.r, ,,°it'k <>,.„ ""' """' "" "'• "f " '••»''•■«> "iiK
tie tins. t0«cMip.. opwmvr,. ,nd iTko t'l.rh.f,!^. «n- '"' '"f"" ' ^"l**'' "'- -^
liUle f.„e . ,.««'; over Jn.rary':?.';.';^ntt!;r^^^^^^^^^ "«"• 8ift»
ilouffi*oegro.;;^:,;r ; :^^^^^^ ^ ^^ o" «» cup,ugar.two.nd,h.lfcap,
, ^Cbium Ca« WiTHOCT Koo.^Pourcup.flouMhreecup. .ug«r. on.
\
'Mf
•'■k-','
r
I 1
m
180
H0U9BH0LP.
v.^
h:\
cup butter, two cupiiourcreain, three tewpoom saleratus diMOlted t^ »
. little cold water, oiie-li«U a (rrated nutmeg, and a teagpoon essence of lemon.
BosTOH Cbkam Cakbs— For thb Outsidb.— One pint water, one- half
pound butter, tliree-quiirters pound flour, ten eggs ; boi| the water and but-
ter toirether ; stir in the flour while boiling ; take it from the Are to cool ;
when cold, add the eggs by breaking them Into the mixture one at a time;
•tir thein in very thoroughly, but be sure not to beat them ; add a teaspoon-
fulof cold water; dn.p tliehi into your pan; form them with a spoon, as
they do not rise much. Biike fifteen or twenty minutes in a hot oven, and
do not open the door till they are done. .* .11.
MiXTURB FOB Imsidb.— Two cups sugar, oue .CUD flouT, One p nt TOilk,
four eggs; boil the milk; beat tiie eggs, sugar and flour together; stir
them into tlie milk, wiiile boiling, until thickened; next add essence of
lemon, to flavor ; when the mixture is cool flll your cakes. ..
JbIlt Cakb.— One heaping cup butter, two and a half cups sugar^flAre
rups flour, one cup milk, teaspoon soda, four eggs, a little nutmeg. Bake
. on platelk For four cakes. . . ' \,j 1 j -.i
Obamob Jbllt Cakb— Juice aud rind of two oranges, tWckened . wit 1
powderedsugar.stir la one package of desiccated cocoanut, leaving enough
to sprinkle on tpp layer; four egg-, half a cup of butler, two cups sugar,
one cup of water and flour, enough to make the butter bake as for jelly
cake, spreading the dry cocoanut on top layer,_ - ■ ■ ■ ' ,
Fbuit Cakb.— One pound of flour, one of sugar, three-quarters of a
pound of butter, two pounds of seeded raisins, two of currants, one of cit-
ron, a quarter of amiuiidof almonds, half an ounce of mace, a teaspoonful
of rose-water^a wine-glass full of brandy, one of wine, and ten eggs ; stir
the sumr and butter to a cream ; then a«ld the white* and yolks of tlie eggs,
beaten separately to a froth— stir in the flour graduadly ; then the wine,
brandy and spice ; add the fruit just before it is put into the pans, It
takes over two liours to bake it if the loaves are thick— if the loaves are
thin, it will bake in less time. This kind of cake is the best after it
has been made thre« or four weeks, and it wiU keep good five or •«
Fbuit Cake:— One pound «ugar, one pound flour, one pound batter, ten
egg*, one cuo molasses, saleratus to make it foam ; five pounds fruit, one '
pound citron, one gla$8 brandy, two glasses wine', cloves, clnuamoni and
mace. Bake six hours in a slow oven. This is excellent.
CvBAP Fbdit Cakb.— To one quart of sifted flour add a teacup of nigar,,^
a half a cup of butter, two teaspoonfuls of ci-eam-tartar, one^f soda ; riib
them all thoroughly together into thefiour; stir in cold water sufficient to
make a stiff batter ; pour it i.ito a small tin pan ; bake one hovir— in a quick
oven the flntt half hour, then quite slow ; s^ice with aay kind to suit the
taste, and add a teHcup of raisins. , .
Fboit Cakb Without Egos.— Two pounds of flour, one and thr««-
quarter pouiidb of sugar, one-half pound of butter, one pint of milk, one-
half teaspoon salt, one and a half teaspoon sotla'dissolved in a little water,
one nutmeg, one pound of raisins. This makes three loaves. Warm the
^ milk, and add the batter and sugar Waten to a cream ; then add the other
ingredients _, , „■ ,
EvEKY-DAT Fbuit Cakb.— One cup butter, four eggs, two cups sugar,
one grated hutnicg, one pint flour, one pound raisins, one cup boiled cider,
or sour milk, one cup molasses, one-half teaspoon soda ; cloves, cinnamon,
and mace to taste. .
CuBBANT Cakb.— One-half cap butter, two cups sugar, one cup milk,
one egg, one teaspoon soda, two teaspoons cream-tartar, flour for » good
batter, large handful of currants.
Baisin Cakb. — One cup butter, one cap soar, milk, one cap molasses,
> two cups sugar, three eggs, six cups flour, one teaspoon soda, one ciip rais-
ins. Spice to taste.
- Flom CAKB.-^FlouiLpne pound, batter one^oartel: ppand, sogar oAe-
R0U8BR0LD.
181
"^^^«!5;^SiJ;;ii¥ES^ "^^" """' ''^
pound ; good n.olst .n^ar. tli«2 ounS • fS C"!! ^''"^ ' f**«^«. one
KTound Rlnpr. one and one-half ouS ' ^trnn -. h*"* ""«-3»»'*" P°»"J J
cut .mall, tliree-quartera of an ounce Sh'. • S *"l<'*n'l'e«l ora^ige |)eel
, cle, and when it 18 about milk waJm Sd fi tTn "if '*""«'". *'"' "'« t^a-
ents, and tlien mix all well oiretE'. wSh *° *''® ^."""^ »"'' «»''e'' inRredi-
tered tins, and bake Si ^2 nu-ohl * "P^"" ''''"P »'•« "uts upon bu •
thre<H,uarte„ of a ponKf treacte nu it i*n"t!;l""'"^ P^""*^ °' »>«"«' "«
tain the rest of the irfgredienti a*id wC .i«'°»* P?l' '*••«« «»«"«»« to con^
and .Ifted flour. oneoSif pSVofcol?i'b^^^^
caraway seed., three-quarters of an onn™ Jf J!" 'I**'"' one-lialf ounce of
a emon grated ; mix ill Kese ieU to^^fL?*'""^ V''«!"' ""^ "'« P«el of
f«li..wing day ; tiren make it nto ,mti S^Mi^Tt 'f '. '* ^™*''^ »«> "»«
finger and thumb. Bake theta ii3,.,LW»- "*•'**"*" P»®««» '^'t^^
.^Ae pounds; ««Rar. on^iZ^d flutter Sid '" ^^ 8-^'our!
fflr^ and onebalf poun.l8Vgl,Lr tlToS^^^
died orange and lemon pee . two ounc^LaorJhU*"'?'^®' ""e ounce; can-
Rrated; and one nutmerim>iind oS !* ' f''opped fine ; one lemon oeel
flttirrUdbrntertogSr^StheottrT^^^^^ brandy; ruKfe
a paste ; divide it into pT^ the si^ of S ''*?k' t"** .'"'* the whole inta
.GisoM CAKE8.-l'«kethrMa^«;^ I? * '*'*'^« *''«"» on tins,
one pound of fine flonr wES /? °' "" ""'"^^ *»' powdered ginger
best Ubon sugar. «r3"lSfrpoum^^^^^ of S
n.itea^^ ,„
wTntes And yolks separately tfllZti, Tre asSv J"''^ f''^ ¥«'' •*«** ^^
together and add one pint of ricrcreJm wlRV^
the <»nsl.tency of pouVidHjake £ to^ ThTs an^nK^^^^^^^ •' *'" ""''e it^
by experiment to be about one pint of «?f In i^ we have ascertained
•Itapes with thfr batter, and wt" t to h«v« {„ ®^i.^.""''' ''*'f «" small tin
utes should suflice for the bSlnl »if .! '" » "ell-heated oven. Te» min-
wliile piping hot. "'^' ""** *'•« ™^«» »''ould be sent to tSbfe
' of •wetlS^K.Y i?i,f*i^^^^ «dd one quart '
Bistency of w«iBe batter ffi fiS aniJwft" h'""*'^* " ^^ "'« «'"
J»ade by this recipe are niw but not T„li *;^ '" *•" P^^ P*""- Cakes
former directions. *™ ''***' •»"» "«>« e««al, of course, to tliose made by 5w
half?S^bS^£^^;*teS" ^ *Poundof sng^r
rose-water, or a nutmeg, and a pound of fllVr f •;***«? «8?». » teaspoonfiS-of
•«ler It riw. add ownKir o^S^iSJ S.r.i'"''' '«''>">'''• *• to lin ;
j^.
'•f^-
;:r^T:;W't'-
182
HOUSEHOLD.
Plain Cbbah Cakb.— DiHoW* • tenttxMtnf ul of •Al«rfttns in « wtne glma
of milk; •tnuii it on to a little sifted flour; beat three eggs wrtli a tea-cup of
rolled augar ; mix them with the above ingredients, topetlier with half a
grated nutmeg ; add a tea-cup of thick creani and Hifted flitur, to render it
of the consistency of ufibasEed pound cnke. Bnke it as soon as the
cream and flour are well mixed in, as stirring the cream much decomposes
It..--' ,*■.■■■
Rich Cbbam Cakb. — Stir together till very white, half a pound of but-
ter^ three-quarters of a pound of sugar ; -beat the whites and yolks of seven
eggs separately to a froth ; stir them into the cake—put in a wine-glass of
brandy, a grated nutmeg, and a pound and a half of sifted flour. Just
before it is baked, add hiUf a pint of thick cream, and a pound of seeded
raisinSi
White Cakb. — Two cupfuls of sugar and half a cupful of butter ; three-
fourths of a cupful of milk ; the whites of six eggs ; three cupfuls of
sifted flour, with a teaspooiiful of cream-tartar nii.Ned tlirough it ; half a
teaspoonful of soda, thoroughly dissolved in a little milk, vanilla or almond
^extract.
Stbawbbbrt Shobi-Cakb. — One teacnpful of sour milk (not butter-
milk), a piece of butter the size of a walnut, one-third of a tensiMonful of
soda, one-quarter teaspoonful of salt ; mix very lightly and bake in a quick
oven. While baking take one and one-lialf pints of strawberries, mnslicd
flne.in the liand; when the cake is cooked enough cut in two, taking off
about one-tliird, leaving two-thirds at the bottom ; spread each part thickly
with batter; then put on the large portion a, layer of sugar; then the berries,
then sugar, and lastly, turn the other part over. Serve immediately.
TuNBRlDOB CAKB.^Six ounces of butter, the same, quantity of sugar,
three-quarters of a pound of flour, a couple of eggs, and a teaspoonful of
rose-water ; stir to a cream the butter and sugar, then add the eggs, flour,
and spice. Roll it out thin, and. cut in into small cakes.
Delicate Tea Cake. — The whites of three eggs beaten to a froth, one
cup of pulverized white sugar, one-half cup sweet milk, one teaspoonful of
cre^m of tartar, one-half teaspoonful of soda, twoahdone-half cups of flour,
a teifspoonful of almonds, one-half cup of melted butter.
Chocolate Cake.— One cupful of butter, two cupfuls of sugar, the
yolks of five eggs and whites of two, one cupful of milk, three and one-half
cups of flour, one half a teaspoonful of soda, one teaspoonful of creani of
tartar, sifted in the flour. Bnke in jelly cake tins.
MixTCBE FOR Filling .—-Whites of three eggs, one and one-half cupfuls '
of sugar, three tabliipoonf uls of grated chocolate, one.teaspoonful of Vanilla;
beat well together and spread between the layers and on top of the cake.
Rich Soda Cake.— <)n<e pound of pulverized loaf-sugar mixed with
three-quartera of a pound of sweet 'butter, the beaten whites of fourteen
eggs, and two teaspoonfulf of cream of tartar, sifted with a pound (^ flour,
and lastly, a teaspoonful of soda dissolved in half a tcfacUpful of sweet
milk, and strained. Bake immediately. ,^
Soft Molasses Gimobbbbbad. — Melta teacup of butte^— mix it with a
pint of molasses, a tablespoonful of ginger, a pint of flour, and a couple of
beaten eggs. Fresh lemon peel cut int|^mall strips improves it ; dissolve
a couple of teapoonsfuls of salecatus itiraalf a pint of milk, and stir it into
the cake; add flour to render it the consistency of unbaked poundcake.
Bake it in deep pans about half an hour. J
GiNQEB Snaps. — Take se;ven pounds of flour, one quart of molasses, one
jpound of brown sugar, one pound of buttieiy, two ounces ground ginger, and
then take one'gill of water, three-quarters of^ an ounce of saleratus; mix
them all into dough, and cut them out something larger than marbles, and
bake them in a mcderate oven. •>•
LiOHt GiKOBBBBBAD (home recipe).— To tl^ree quarts. of flour pat ^ne
poand of butter and three eggs^ three pints of s molasses and tliree teaspoon*
xuts of pearl ash, dissolved iu half « teacuirful of sour, cream or battemilk.
HOI78EBOLD.
laa
Unlike Wicult, gingerbreiid requires a good deal of soda to make it rite and
therefo^ Dear|.».l, ,. u,ed, a. being .tronger. If .oda I. prefenJi! oJJ S
•ert-spoonlul will not be found too niucli to allow to a quart of flour ThS
cakel» better when the batter i. pounjd in .hallow paSs than Xn maje
into dougb, rolled out, and cut in shape.. Your .ucees. n,u«r«?ter af
deiwnd very rand, upon the kind of molasses used, for the coninone? sori
±r%?e'i^v;ou^^?s^" "•*" *•" '^'"''- ^'^^^^ ^'^' «'-«"' ^^
«„.?.'/« *„?'""'^"T^iV''«^*'"""*''™« ""•^ one-half pounds of flour, three-
quarters of a pound of biuter» one pound sugar, one pint molasses Quarter
poinid ginger, and some ground oratige-peel. moiasses, quarter
Apple Pnc.--MHke a good puff paste and lay it round the inside of the
d.sh you intend us.ng ; peel, core, and slice a sufficient nmnber of a»p£t
sugar an^ajlrt half a lemon peel grated, with a few drops of the iuice «
^.?nf t^''' c ores, and half a stick of bruised cinnamoTtiren put ii^^t'he
bSi? ^ ""^ " '"*'P""'''« "»»'" wit«i«ug»r; add the iper crust and
^"/'^"i.^'""^^"® ****'"P*'o"'"l o' white sugar, one emr one tahlA
v^ipoonful of flour, one table.poonful melted butterVairsweef mUrenJuiu
an^f^Tlm"7i;Tnt ^®K ^["^ °J ™*** '•"■ "'•'«» Pi«» « neat's tongue and
rectiy tender— then take it up; clear it from the bones and irristle • 0110^11
fine enough to stram through a sieve; mix it witb an equal weight of fart
apples, chopped very &ne ; moisten the whole with cider-sweefen it to the
St tJ'iKiS' M^r^ lit'lf ™ola..es^add mace. cinU.^?cJove?and
fo he taste ;^d iiUn? «*;*'' *° •»*^«»y««r pie. rich, put in wine or brandy
1 !..i r 1 • . "^'"'ns, citron, and Zante currants The grated rind and
juice of lemons improve the pie. Make the pies on shallow nlatel J?tl.
apertures in tliie upper crust, and bake them from half to three-quirte™ S
jn hour, according to the heat of the oven. Meat prepared for Sies in tl^
iS!:'"^T^!^:A^ZV'^ ^«r "everai m<mtl£, i? kept S^ Hoo" dry
£ut fmlf an o..n?rnf n.„ "*'^ "''•""•^'^ ?»*.**► • 9"»'^«' «' » P«"nd of suet,
putlialf an ounce of mace, one ounce of cinnamon, a quarter of an ounce
of clove., two teaspoonfuls of Salt Add if you like the foHovriiiK f?uiu^
i«..f'f'l!w** ^° G<>08«BBBBT PiB.-Currant. and gooseberries are the
best for p e« when of a full growth, just before they begin to turn red -the?
are tolerably good when ripe. Currant, nilxed with riiJa S&jes !J
arS n^tT; T^^ '^""^ "'*-•* P'f " G'*^" «"'«"" and gTeCSfor piS.
^ KieTa. t£ i«S;^T«'' ""'*•" '•''*^""^'"- ^- '^^^'^ in before tf-ey
?„„ -«^ I • " «. Jl"»-e "f tl>e currant, i. apt to run out while they are bak-
fcl f*''^"'®/™')^^^- A'«*"'«™»n a moderate fire! with ,v?eacuD
of water to r couple of quart. ^ currant. ; as .oon a. they C n t! bS
^tewn^nS[t•t•„'"^^' ""**H '?'•* '«« n»'nute.. When Sd wSut
w nS l^Vaul^iT" **' '""rS* ""^^^ye"- of sugar. T^.ere .hould £
a. niuthas a quarter of a pound of sugar IS a pint. of currants to mnkA
■^SwBBT Mablboboooh Pie.— Procui-e sweet, meifow apple, pare and-
grate them, to a pint of the grated pulp put a pint of nJilk acouole^rei™
Vw" iftef'brandi T^' ^"^r* 4 ^^'"^^ Peer^alem^n^nd'SSf
^il-t?-^ ij, 1.^^' "weeten «t to the ta«e wlUi nice brown suear
S:^d%h «2 JS^f'd!." ^° •ir^' «'«"«'e-«g«r stirred intoThemfn'd
-••♦I S. 1 ®^"**'*''® 'ngredient.. A 1 ttle stewed Dumokin mixed
gg;«^le.,unprove.tbepie. B^^ ^
184
BODSBHOLD.
"Ji -.',
PuMnciir P».— Halve tlie pumpkin • taketiut the ieed*— rinse the pump,
kin, and cut It Into ■mHli atripi ; stew them, over a moderate Are, in just
\ aufflvient water to prevent tlieir buraiiig to the bottom.
CocoAMDT Pie.— Cut off tlie brown part of the uocoanut; ffrate the
white part, and mix it with milk, and set it on the Are, and let It boil slowly
-- «flglit or ten minutes. To a pound of tlie grated codoanut allow a quart of
milk, eight eaga, four tablespoonf uis of sifted white sugar, a glass of wine
H small cracker, pounded fine, two tablespoonf uls of melted butter, and >
half a nutmeg. Tlie epgs and sugar should be beaten toge'ther to a frotli
then the wjne rtirred in. Put them Into the milk and cocoanut, whiell
.should be first allowed to get quite cool; add the cracker and nutmeir'
' il""."*''.® *'"o'ei«>t" deep pie plates, with, a lining and rim of puff paste
' Bake (hem, as soon as turned nito the plates.
Takt PiB.— Sour apple*, cranberries, and peaches, aiid all nice tarts.
Stew, and strain them when soft. Peach t&rts require a little lemon-jiiice
witlio'Ut they are sour ; grate ia lemon iieel, add brown sugar to the taste!
I ut in each pie one beaten egg to make it cut smooth. Bake the pies on
•hallow plates, with an under crust and riiit of pastry ; ornament the pie-
with very small »tripi,'of pastry. When the crust is done, remove the pies
from the oven. > ^ ■ • *^
Pbdi<b Piic.^prunes that are too dry to eat without stewing, can be
made into good pies. Turn enough boiling water on the prunes to cover
them ; setjthem on a few coals, and let them remain till swelled out plump.
If tlier« jri^not water sufficient to make a nice syrup for the pies, acid more
And seas<yi them with cinnamon or cloves. The Juice and grated peel of a
lemon g^es them a fine flavor. Add sugar to the taste, and bake tliem in
deep pie plates. •
Ghapb Pib.— (Lrapea make the best pies when, veiy tender and green".
If not very small, fliey should be stewed and strained, to get out the seeds
before they are made into pies. Sweeten them to the taste when stewed s
they do not^reqnireany spice.. If made into a pie without stewing, put to
each layer of grapes a thick layer of siigar^ and a iablespoonful of water.
1. .ri*:?.,"""'^""?"*^ "' boiling water, put a small ^acup of rice;
boil It till, very soft, then take it from tiie fire, and add « quart of cold milk •
putm »; t^aspoonful of salt, a grated nutmeg, five eggs beaten to « froth!
add sugar _to U«f taste, and strain it through a sieve. Bake it in deep pie
plates, with an, un(ler crust and rim of pastry ; add if you like a few raisins.
^«ACttPiB.-.Takem<^llow, juicy peaclies^waih and put them in a
deep pie plate, lined with pie crust Sprinkle a thick layer of sugar on each
layer of peaches, put in about a* tablespoonful ef water, and sprinkle a
littleflourovepthMop;coverit with a thick crust, and bake the pie from
nrty to sixty minutl&s. Pies made in this manner are mudi better thari with
the stones taken out, as the prussicacid of the stone gives the pie a fine
flavor. If the peaches are not mellow, they will require stewing before
being made into a pie. Dried pitches shoultf be stewed soft, and iweetened.
before tliey are made into a pie; they tIo not require any spice.
MiHCB Pies #iTHOUT Meat.— Take of currants, apples chopped flne,
moist wgar, and suet well chopped, a pound of each ;.a qlikrier ofVpourd
of raisins stoned and chopp^ small, the juice of four SevHIe omnges. t^ie
juice of two lemons, the rind of one shred fine, nutmeg and mai-e to^uitthe
fSeTy tied u J " i"* * '" ***8«»*»«*"' ?«** ^^'^ * P»n. aM. keep it
*h.iiZ^y£^\^'*''9"'^~'^'^^'^^^^'^''PV^^ " 'Of *PP'e pie, andlay
li^J" *.f '^J »*»2' "«'***<» W«e« with a little water, iugarraild butter:
rf^lTS?^! ®™°"T^*PP'®'» wen *<Jd alayerof punded s'u^r, and the
'^"Mi..!«»^° Kf«te*i.com^^'^^ to aiilht brown.
'MlRuioBOooHTArfrg.— Take tart, juicy appIe^-Hmarterfhlm aitdste^
^^h^U^tAjKlr^V"^*.*^^'' *« '^« quantity of winCsix toble-
•poonfula of melted butW, four beaten eggs, the juibei^Dd grated rind of ^
.-^■\-'
y I
1 '
/V::,
R0U8KH01D.
bmon. hair * niitmeflr, •nrf half a*pint of milk, tunvthla. when tha in<r»..
dienu are well mixed toKetherJnt...l<*nn^««u♦-.Vl■-.T!^..V.'^5"^^^^^ *"»'^
185
piatei that ajne lined with patlry,
dientfare well mixed together, Into deep pieli
>I.em .p .111. pudding «.„c-«. ™ b«..e« Sr""''^ ^'""''- **"*
QtiiNc^T^Ti— Tlike a few pregervetfquinceS. put arMual w«irf.* «f
.tirthemin; ^"rn the whol^„t/a buttered lddi„^
6f Gutter, and put in,*together wUh S^ of suSp a aSfli ' V"*" ^'^''^
v
f f'rf". ' "'•- * "'^ ■',',
186
HOUSIHOLD.
cuirontii, Ahd bake it directly, in a quick oreii. It it ttis beat when
cold. i-
Tap(Ooa PoDDi!ro.~To A quart of wurrn milk put eiglit table«poonfuU
of Upioca. I^t It soak till it ■oftens ; tlien «lir it up, and put to it n couple
of t|il>le.poonf III. of melted butter ; foqr beaten eggn, and cinnamon or mace«
to th^ tii8te» Mix four tablep«ionfulB of white powdered tiiKaf with • wine
glass of wine, and stir it into the rest of the in(rredientfl. Turn the whole
into a nudding dlRli that has a- lining of pastry, an<l bake i^ immediately
Almond Puddino— Turn boiling water on three-quarters of a pound of
■weet almonds. Let them remain in it till the skins will slip off easily— rub
the skins oflf with » dry doth. Wlientliey are perfectly dry, pound them
One, with a tal>lespoonfuS of rose-water. Beat iix eirgs to a froth, tlien mix
them with four. po t , v . ■•«
^ Lemon Pcddiho.— Grate the rind of two fresh lemons, belnif careful not
to grjte any off tlie white part. Squeeze the juice out of the lemons and
■train It, to separate it from the seeds. Mix it with six larffe spoonsfuls of
fine wJiite sugar, Take a quart of milk, and mix it with the rind of the
. temons. a couple of tabiespoonfuls of pounded crackers, and a tablespoon-
f u of melted butter. Beat six eggs to a froth, and stir them into the milk.
Stir in the lemon-juice and sugar Inst, a«ld then turn the whole into a pud-
ding dish that has a lining and rim of puff paste. Bake it from twenty-five
to thirty minutes. It should not be eaten till it is cold.
.1. V^?"""^,''""^F"?'"°'^'^'^'"'''*'''*J''"*P«™^'n * wiety of ways,
the following being the besf receipts : 1. 'l'«k« a pound of fresh beef-suet
very finely minted,.ji pound of raisins stoned and chopped, a pound of cur''
rants cleaned and dried, a pound of 8%, the grated peel of a lemon, half of
a nutmeg, six Wellbeaten eggs, an ounce of candied orange-peef and half an '
ounce of candied lemon peel minced, half <| pound of brown sugar, a wine-
fj-l? ♦I'' '1^^™''•'^^"'\***^"'M"'°^ *='■««'"• Mix all tlie ingredients well
with the flour. Bojl the pudding in a cloth, put it into a copjer of boiling
water, and keep it boiling for seven hours. Before serving,7tt«w gritted
Imt sugar over it. 2. A pound of raisins stoned, half a pound of cuTran|i
wel c eaned a pound of fresh beef suet finely minced, five tabiespoonfuls sL
grated bread, tfiree_^tablespoonful8 of flour, two of brown sugarV^one teaJv
•poonful of pounded ginger, one of cinnamon and one of Salt ; six' eggs well
t^^n^vl T- *.^'k °f •»"™ ■ ""'^ tl'^'e thoroughly together the day before It
is to be boiled <; bod it in a cloth or mould for four or five hours. 8 Take
a pound of tlie best raisins stoned, and a. pound of currants; chop very smaU
, a pound of fresh beef-suet; blanch and pound two ounces of sweet almS
«KiJlSS""""*'®,*'^'''"*'■°"®' = .'"'* tl'e'^l'ole well together with a poAid
of *iftM flour, and the same weight of crumb of bread 'soaked in milk
mixed with the flour. Cut into small pieces two oances each of preserved
fc'n.?"*^''"!'^ '*"?'•"•?**'%''"/ "^ • quarter of an ounce KS "
L^n^LP ;* * '*';*"f • "' .*.l'«»n'» <>' ""»» ""far into a basin witlr«ight egm
;f I mSr 'Ci'l^n'- ifi P«<'din«..«nd make it of a prqper coSsiste^^i
with mi k. -Pour a gill of biHndy over tTie fruit am) spice mixed together
m a basin, and alloxv it to Stknd tliree or four hour, before the pudding U
Take half a pound of grated bread, a quarter of « pound at flnelv-minced '
suet, a tablespoonful of flour, balf a pound 6f currant,, two ouncw of" rown
sugar and^a wineglassful of brandy: mix all altogeth'er^S -a sufflcieS
quantity of milk to make it^intoast^ff battir; boil'^ft in J tioth ffioS
M. .&i'lS?^Jt^T^* J* "??"• *•>* "Pi»l^". «nd take Out the cores with
^_«i all J^if^flji tlie davity with a stick of cinnamon or mace. Put each
me up the ba« seas toleaveagreatdealof room forthe rice to swell- nut
theimm a pot dT water, yith • Ublespqonfol of Mlt to a cou^e 6f qi£u
/•
■ .
t »
-.■ ■
■'f':.:--/^
\ -
'
>
}
- ■ J- -■
-■. ^ ■
'■■■ ' o;
. .v..
.. ' ;■ V'' " :-■'-'■-
•■•.:'•■-«
:■,. ,.;
*
•«■
•
^■^■- ■^-
1
a( '
■ •
fevV'.
■'■■". ■'• \ ''
i ,
-»*-, N.^^' "f-ri-m
A QOAKBB TvDDintt.
nC^BKHOLD.
187
- _ -Slice- up thlveqniirten
brt«d ; hea «ight eKg> to a fp.tli, stir in several I
. VFiiri
poand of baleen'
brend-le ti.e wi.o e remain till ti.e hrea.i has soakcTl ift. W of thtin Ik
then Btir in n couple of tttblenpoonfuls of flour a teasimmifnl of .li» ! ^'
'o/ a pound of sugar, and stir It Into the P idding-«d.l l.alT rD..?..?! f.f
BAKKn INDIAW PuDDiNQ.-BoU ft quart of milk, and turn It on toa nlnt
of .,f .ed IiHluu. men . Stir It well, so a. to .c;ild t| e meaK iVean^x tC
tolde spoonfuls of wheat flour with a pint of milk. * ' "'epniix tlitfie
, UoiLKD Indian PuDDiNo.^Stirenougl) sifted Indian meal int6 Ann«r» ..* .
^ boding milk or water.to make a very .U if batter; then JttTa Jo, nl^Sle'
•powf ul8 of flour, three of sugar or molasses. *alf a spoon f ul"7Jin^e J' !•' *
• Tr.?thLi*T*""'"'' "' ^;«»"'""r' *"-' * «""P'« of'^teaspoo f ,Ss o?^U
Two or three eggs improve the pudding, but are not essential • soni» rL«r.i«
Ifkea itt le choppell suet m ti.em. Thf Vudd^n^wnf b.S m ks trfJvJ^^^
good, m the curse of three hours, hut t is better for lein^ hnil«rf fl Jf ^
six hours. Some c.H.ks boll them eight or nine hours^^ wS^^^^^^
1 jJ^ij^necessar.toboUthemseveral'^.oJis^uSiK^i^ '
I ."CBAcitEiiPDDDiNG.— MIxfen ouuces o/ finely pounded cracker. wi»K «
winegass of wine, a little salt, and l.alf a nui^Xee o? fou' T^^^^^^^^
spoonfuls of sugar, two of.melted butter. Beat eigl t S to a froth ...i;
them with three pints of milk, and turn them on to t .?res of the lii^ii^
^ORN I UDDINQ8.— Grate sweet green corn— to three teacuiis of it wi.^n
EaTa tSu'.r^'StVn '".^ "*^';!r^^^' */•oupleS^S„f»fs of*sS
CoTTAGK Pt'DDiNo.— One teacupf ul of sugar and half a eunf ni nf !...♦»»-
b^ealfir:"'""'"'"' r,"'l°'..l'"-^^ eggs, and^hirof oL ; Ser ttyti^'e *
been beaten, a cupful of milk (reserving out enough to dis^o ve Imtf «;J1
SaSll •*' "f^^ T Pj"'?' "'''^^ floor; with a teSo ;.^Tof crJrJi^a L;
balfe in a buttered crtke-pan. Make a frostinir with ihe w«if«« «* »» *
beaten to astlfffrotl^ with balf a Urge cTpfKS^^^^^^^
wme sauce,, made, with two cupfuls of bro«vn suear one cSl «f h-.^.L
--?%''* ^'"•*»**?o--l^P"n«l 6 craekers, and soaH them over nivlit In miiir
em,ugHtt^coverthem. th^n add i pints of milkr4 Vs cms S L„s f li
y-ew.tl.nutp.feg and s^^en iuh -ugar anlS^SS: BakTai^i ;
.^Af? Times PijDDijfo.^ pint of molasses or syrup. * pftit water 2 tea. '
spoonfuls of soda, 1 teaspoonful of salt, flour enottgEtSmakra batter*'
boil m «l>ag three hours. • Eat it with sauce. ^ ^Mw,
S hoitf • •^^' ^ ^^ - ' ^ " ""fc i "P't-' c to your taste - i V»te It jj of
I-
:?'
\
■J :
m
HOUSEHOLD.
";.**^^n'
^
#
.\
/,
^pjei, and ttew
the pulp with
/and in a quick
of a pound of
drpii, and let
len large apples,
e hour, Wheii
cinnamon, will
nd the whites of 6
rose-water, and'
• Apflb PrDDiNo, BnLeJ.^Veel and core twelve larire applies, and put
them into a tnucepnn with a teavupful of water ;,l»oU tliviu uiitH very soft
beat tliem well, and |tir in a qUarteV ^f afiouiid »f butter, a polind of hiaf
•iigar, the peel of two lemons cut into shreds, the juice of thre^; the yollts
of eight eggs, previously Iwat up; mix all well together, turn /Into a dish
l^d with null-paste, and hake in a moderate oven.
ArrtB PuDDiNO, lioiUd.—VacX, core, and slice apples in suffllcient quanti-
tjr for the size of tlie pudding iiiientled, make a good pulT-pastL roll It out
to about half an inch in thickness, place the apples in. and dose an the
criut, tie it up in a cloth, and set it on the Are ; IMt is a mUerate sixe'd
pudding, two hours will be •ufflcieot to boil it; if Urge, three/liouN will be
required. '\ ' / '
- „>,'*»•■, Pw«>»>"Oi 5iri>«.-iLI«ie a dish witli thin paite, put/ in a layer of
•Meed apples and sugar, then a thin l«.ver of pounded rusks tlutt have beeu
•oaked iM milk, then another layef pf apples, and another /of rusks: add"
melted bi^tter, and powdered sugar. '
AprwHjurrB.— Peel and core a 'sufficient number of ai
tliem in^ tKbne Jar in theoven^ then let then cool, and nii>
•ugaraild remon peel ihred fine. Bake tliem in thin
oven. .
Apple Snowballs.— Pick' iand^ wrasti weM three quarter
wee, boil it (n plenty of water for a quarter of an lidur, tlu
cool. Pare and core (but without dividing them) half a <
enclose them In the rice .Separately, and boil them for
eaten, a little butt%- and sugar, with powdered nutmeg
improve their flavor. . • '
CoooANUT PuDDiNO.— Tb a large grated cocoanut ai
f Rff«f k li> of sugar. Q oUnces iif -butter, ^ a wineglastful/
bake in or out of paste. , /
, WiNTEK PiJPi>iNo..--'Takeflie crust of baker'a loaf if bread, an^ flU it
with plums, bod It i*i milk and water. V . ^ «« u
BiCB PuDDiNQ.^Take 1 lb. of rice, boiled well wit
^eUnintil it is soft, and then add \ lb. butter. 12* en
•pice to your taste, and bake it.
' Snowoon PuDoiNo.— Prepare one pound of spon^cake batter in the
folowaig manner, to be b.»ked in a tliin sheet ;TpTone pound of "Z
weighed m the shell, put one-pound of pulverized white sugaV. and ten oun!
ces of flour Flavor Wth the juice a^d grated rind of a Le fresli lemon, or, if
£1 i" "?' »«ce"'W«. » teaspoonfuT of pure extrak of lemon. When
baki^d and wlule hot, spread over the cake a!'layer of some nice preserves
strawberry oi- raspberry jam being especially nice fof the purpose. Make
4t into a roll as neatly »• possible, aiirstrew with ppwdereS »E. Servl
rhl»nri'*l'ft'™'"l®''^^''*?* proportions: AlfoW one ounce of sugar
ilTmL%Wi*;?7'''* Pef*"" »« be »erved, half that amount of b^tter.
^h^ fl:.*h!^""' °' S"® 1«f«^'.*»<' » Ki» 0' white wiiie, flavoring highly also
nnd liT 1 •^""L »^ ?'*'*• .'" P^fP*""* "'«» ^*«'-'^» to let «t «immfr slowly
until just boiling hot, when it wilf be sufficiently cooked. This pudding
Slished ' ^wrt tlirdughout the cold .ea.0^1,. and 1. xttt^ltvl^l
;:2^s;s:?f a?-^^-'''' . pr<^r/con.i.ten^f:rr'S
-«J?#T^ Pdddiko.— Four eggs broken and beaten sepamtely. Ave table-
!H"vS "'hot 'ugar. to btf added to the whites after tCe^are well beaten
«,^. 1* t*^**'", "f*"? •^t- ^°°' »»«»P'"8 taWWonfuIs of Wn sugar
,. '■■■■•■■ ■:"■■-■■"■■-,-'.■* '''■■: ■■ •■—■■■■ '■.■.'■,_■:■■ - ■ " .'U ■■■ : ■'^- '■,-■'■ .' ■.■■•■ .9- ' ' ■ -.'
m.
rich milk; atirring
well beatef], and
-^^--.--^-rt-.--
^^-■■-
??RSf
K
%068KBOLD.
-jr- ,
189
I .*^*^"f ■ P"»»''ro.-^T»re*l lb. of butter. 1 lb, of ■ugiir. 10 iir«. tli*
Juice of ^ anngvt, .oil tb6 pjsel. then Jiomul it fine and mix Tt with rhilufce i
«<td the Juice of 1 leftiun, a wineKlawful of bnndy, wine ami roie-water, II
you <lo-not have the fruit add tlie oxtracti. " ■ ' ' -
CcaTXRD PDDoitio.-.Take I pint of ni^lk; 4 ■poonfulwflour, fitfi: Iblo*
, to your taatp and bake. ■ ' '*■■» •r'*^
Ai ^i*"'.? l*u»»i»'«o.--6 tabletpoonfuU of com starch to one qniirt of mJlfc
dJoolfe tl.0 jtarcj, m a part of the milk ; heat the remainder of the mlS
to nearly b<.l i«k. harmg •alted It ;i little ; then add. the di,.ulved .tarch to"
the milki bod 8 mmute., ttirrlng It britkly ; allowjt to coSi, and then tJ ot-'
oughly mix witl. it three egg., well beaten, with 8 table.po, nful. of Juir •
—^.^ CuaTABoaa-Blanch and pound fine, with a table »p(M)nful of roi©.
, water four ounce, of almond*. Boll them^four or five minute, in aaimrt
of mdk w th .ufflcient white .ugar to .Weeten the milK. Take it fronJ the
„Jre and when lukejrarm .tir in the beaten yolk, of eight, itnd the wliitea
of four egg. Set the whole on the flre, an.l .Ijr it con.tantly until it iffiS
en. ; then take »t up, .tir it till partly cooled, and turn it Into cup.. If you
wi.h to have the custard, eool quick, .et the cup. into a pan of^ld water •
a. fa«t a. It get. warm, fihange it. Juat before the cu.tarda are to be
fKia5:^lV With S' "'"''• "' "'" **«' '' ' '~"'' •"•^ ««'«' f »«P «'
Chbam C08TABi)8.~8weeten a pint ofcteam with powdered whUe .umr-
•et It on a few <foala : when hot. .tir in white wine until it curdlea^add*
loae-water or eaaencirof lemon to the taate, and turn it .into cup.. Another
way of making them, which i. very nice. i. to mix ,a pint of cream with
one of milk, five beaten egg., a tableapoonful of flour, aiilkjiree of-War
ulSen*^ tM»e,aMid bake the cuatardt in cupa or^RepUt^Tini
Mottled CuiiABDa.— Stir into a quart of milk.^whjle boiling, tlie Ijeaten
??ln.!}' *"? 1^:- ^*** fl'e white, of tne egg. With three tab'le.pooS
, of powdered wliite .ugar, if the cu.tards are liked very.weet^ilf not a le."
quamity will anawer. Stir in thewhitesof tlieegg.amlnute«ftertheyoS
h*veaet..oa.tpbethick. Seaaon the cuat«rd%h eaaencVof lemon^
' ^r.,V,l';:;'*'''S ?" •' ^r^*"** f.'"*-* and lumpy ; then turn it into Tp,.
«Wwt^T^''''/ ''?.'' *' "•«*">' Pwr'aken of cold, ami la either poured
OTir frmt tart., confectiona, Ac., or aeryed aepwutely in cuatardt cup.: . The
. flavoring may be «yen according tp taate. -
-♦£'!.'?i**w:S^'%!***'V ^S"'^ ®* "«* ™'l'' with eight egg. well bfeaten.
!Sri^ t»'«^'*ture through a fine .ieve. and sweeten jt*with .Ix ounce, of
-J "^ i ^^^ * quatter of a utlttpoonful of .alt. and pour the cu.tnrd into a
; deep di.h, with or without a lining or rim of pMte74ratenutmegrnd lemon
mnute.,6revenlong»r .houldit notbe firm Inthe centre.^ Aou.tard"5
^S^S&^'S^h^^ wm.ppe*r ^uite-mooth wh.n eut..nd there
^ CusiABD, iJ(w7«tf.— Boil a pint of milk with lemon-peel and cinnamon-
mix a pint of cream and the yolk, of five egg., or if CTeam be not S'
S^oJl^^'^T^ ••'1^^' n^'" "'« milk aX'weeten itta^d^uVit o^S
the cream and egg., .tirring it well with a wfiisk ; then .ImmerYt off tlU of
• proper cpn.i.tence,rtirrin5^ 1/ oHe i«i^ all the time, to prevent It. curdling.
When the cnatardlsreiuoved from the flre, keep .tirring it till cool ; then
Kr.S*l*'^",'*^.^j:P^ Rice flour, orarrowroot, rubbed to «.m.M>tlpa.t«
in a cup of cold milk, mav be d«>*for the thickening, If renulred.-
. GtJBTAHD CwtAM,— Bofito half a pint of milk, a .tick orcinnamon tlie
rind^ a lemon pared thin, and two or three laurel leave. ; .train, and adi*
!t!ifl'„'^!?r*'5^ '!!!??• '.•** '"^^ " ^'^^ well-beaten yolk, of eight eg^
2S! in S*^"!?*"^ loaf aupir. put it into a aauc^pan, and .tir it coni
!S m ^«£S1* r ^} ^^ * ' PQ"*^ it "to > d ee p dUh, and ■tlr^no w and then till
•MO. oenre in gU«cea or Qiipa.
A
■A
•/■■ ;
f '^'ihi^i^r "pfT""!'
' t'^T'.TT*!"' if'TT'; '
uouiKaou*. ' •
. "^.^ ^■.""."^T^ F""*" "^o" 8"* VoTAOBB— "Tak© rich, frtth mam and
mix it with Imir of Ita wfiffht of wliito pow.l«r».l •iignr. Wh«n well niiitd
In put U In l>.,ttl»«. and cork them liKlit ; whvn iimmI for tea or oofTe* It
willninkw thcin •iifflcifMtly iwoft without any addUlonMl (iigMr. '
SuMTiTUTB fit* (^RKAM IN CoFiriB.— B«Jat tile white of «ii egRto afrotlu
-■put to It « •nwll lump of butler, and turn the CfHTee to it gradually. •«
that It maj not uurdle. It is dlQuult to dUtinguiah the Utte from tre»h
CvTiuD PowDiaa.— Sago meal and flour, 1 lb. each ; Color with turmeric
fo a oreani color. Flavor with eiience of almond*. 1 dr. ; eai. of lemon
21 tira. une with aweetened milk to form extemporaneoua cuitardt.
I!'."*'"/',''" *^"*"^''" — *'*™ •"*' «"■»'« tlie pineapple ; Take an eaual
quantity of fruit and auBar. Iloil alowly one hour. .*•• -n equal
«-♦« fiTf.-^'i" **«*"" —J«''« ">" «'«•!'« «"«t corea, and pare them. Boil In
water till lender ', do not break them in taking out. Make a ayrun of a pound
Of nigar to a pound of fruit, and boil the fruit in the ayrup till clearV _
«!. ""•■'»''«p,^»A''a" — Boil the orangea in water till you can run a atraw
V?T.fi' *^ •J''";. ^'*'"^ three-quartera of a pound of augar for each pound
li It . . • *••* orai'lje* 'rom the water and pour the hot ayrun on
them. Let them atand one night. Next day boil them in the ayrun till" it
M tliick and clear. < i ••
l'UHFL« Plum PH«a«Hy«D.— Take an equal weight of fruit and nice au-
gar, take a clean atone lar and fill it with the fruit and augar in layera.
Covpr them, and aet the jar In a kettle of wuler over the Are. Let thein
■land in the boiling water all day, filling up the kettle aa the' water boila
away, jr at any time they aeem likely to ferment, repeat this prooeaa: It
la a aimple and excellent way of prenerving pluma.
- ^"T"''*!? P""""*— C«it a thick y*7low pumRkin. peeled, into atripa
twoiijcKea wide and five or aix long. Take one pound oTaug;r for each
pound of pumpkin and acatter it over the fruit, pouring o.n two wine glaaaea
emonjuice to each pound. Next d«y Rut the paringa of two or three
emona in with the augar and fruit, and boil the whole three^fourtha of an
hour, or long enough to make It tender and clear without breaking. Lar
Uiepumpl^in to cool, atrain the ayrup. and pour over the pumpkin.
To^Clar(ft 8I7QAR FOB Pbb«cbtino.— For each pound of augar allow
one-holf pint water ; for every three pounda of augar the white of one egg.
Mi» when cold, boil a few mintitel.and .kirn It l«t it atand ten minuet
■kirn It again," and atrain it. v • -««•,
.„Z^ ^"i"'"'^" ^""'••~"T«'«('' «>"'** quantities of good brown augar
andof applea; peel, core, and mince, the applet amall; boil the augar. al-
i,r»?/n V"'?; "'«$^IT"»'» f P«1» of water, ^kim It Well and Wnt
pretty thick tlien add the apnlea. the grated peel of one or two lemona. '
and two or three piecea of wWte ginger. Boil till the applea fall, and look
dear and yellow,. Apnlea prepared in thla way will keep lor yea^
GCiTBOK Mbw)k.--.Two lemona to one pound melon, equal weight of ao.
r for the fruU. Take out the pulp of tlie melon, cut it in thih flieea and
il in water till tender : take it out^and boil the' lemon In thJ «S w^
ter twentymlnutea ; take out the lemon, boil the augar in the same water
•dduiga httle more water if nedbaaary.' When tlilayrop ii dear put in
the melon and boil A few minutea. ' '^ w»r pui, mi^
#...;?t'Tf ""l^ Jam.— Allow a pound of augar tb one pound fruit Boil the ' -
fruit Milf an hour; atrain one^uarter of the fruit and throi^ away the 8e<!i|at
add the augar, and boll the whole' ten minutet. . ' ^
4..^'^''?. '■'*^5'~?e^l «nd core twodoien applea, and place them In •
Jar wi h hree pound,.p^pj,wdered loaf aunr %rlth a quarter of a pound o*~
ffround ginger diatributerfin lay.er* Let tTiem remain two whole Sya. and
„S"? K*r ''** *•"«»«' »q««rte.r of a pound of bruiaed gii^r infSe' in J
Er^,S;?:::«,^!erii;!S'J.!?l^°!! !»!e.Hquorwiththe4RKi6r about .Jx
1 0"'; . .' * " " a nd take off th e Are wh e n quite clea r .
—,'• .jv_ ■ — n ""vii 'luira vicar. ^ :
To FRBSBKVB CuctJiq«tB«.— Take flrm, ripe cocuoiben, «| joon at iBe/
;-/-^
■OirSBROLD.
141
tarn 7«now , p«r« th«m, Uke out tii« t^edi, out th^m in pl«cei two or t)ir««
inuhM in l«ngth ana .bout two In wj.ltl, , U-t tlu-m lie irWMk .17 .M
w..r for .ig7.| hour.. Then prepare a ,yrnp of «,^ «|| ,„ T,? ci.lor r "n.
jrar fl V poun.i. < -ugar, one oum;e of ,(,|x!mI .ploe. fnot groum .pic..?
boll twenty mii.uu... tlifii itrain. After ijrylnu tlie cicMimWwtl. .!.!/;
cloth, put ft in the .yrup. an.l hoil till .oft aKa^* Z" -k m I '. lii'^l
out .arefully lay theni in a colaft.lor to drain ; the . boil t " .^r J thi
«.on.h..e.Ky „f molaMe.. pour it on the cucumber, an.l Ireoi J liZ acL
l'«ME«vaD PaAOMM.-To.lx pound. HachJ. put Jir.n.In.U , L.r i
pare .tone, and quarter the fruit. Put if.« augarVith tu' Z cU «,^^
let lM.ni .tand over niffl.t , in the niorninR boll .lowly |„ . liJeJervi ! koU 1.
an hour and three-fourth.. .kininiiuK well. pnj.erving.Kottl»
1 KMKHVKD Qijiifoita.— Pare an««ore quinoo. ; take the Core, and .kin.
and ho.l them an hour, then .Irain'ft.e jure through a «.ar.rX. • I. II
Tour aniii<-i» n tl.l. l..i-.„ tin «„...i... . ._•{."; """"gn * uoar.e tlolM ; boil
your qu .u«. in tl.i. ..ice till tender; talce them out add tliTweli of h.'
qu n<«. m.ugar to thi. .yrup; boil and akim till ceari then nu» l„ Ih!
quime. and boil them three lour. * "'•" P"* '" *•••
Pi|M«iivtD CiiEHRiiB— Stime tliem ; allow one pound .uirar to on«
pound rult; put a l«y.# of fruit W the bottom of thJ pre ervSig kettT
then a ayerof .ugar and repeat till all are In: boll till clelr Put in
bottle, hot. an<l .eal them ; keep them in dry .and. * '"
^ To PhbIervb Strawberrieb.— Toone pound of atrawberrie. after th.v
InVw?" P*«^^''««l7er,«dd one pound of clean .ugar 'pitZTinlZ>e!l
LV.r.*Jo°o?;S:* ^"^ ^" *"" »"-•'• cover .nd .eal the Wr-SiKyi
.n.i^.Tr!:"»r"*"''^T''.'";:^*®*'' *''";®' ■"•^ "''<^e <»"« ''"^n urge ailed fcnnlea
nSl lir.' T"l,*'"' ''.f"/ P"""'' »* •»»". «"« """'^e of butter the IS5 5
one lem m, half a .tick of cinnamon, anil half-pint of water •contlm.rhnM
a mould with thm piece, of bread dip,4d in clarified butted Fn" the .Sjf
^ Afpu( Marmalade.— Peel and core two pound* of annlea and nut »h.M
of powdered loaf .ugar; .tew them over a .low Are until the fru?tl?^™
•oft, and wiueeie it through a hair sieve ; if not .ufflSlv .wpL^lniH^H^
*.r.S?,«"*i***"f**MP".~^"'' the qulncM with* cloth; out them inouai^
tera ; stew them in a little water till they are tender enoiih to rub thrA?.»fc
■^i^ *»'«"!» «'*• grown .ufflciently cooL " *' ' P"' " '*^ *"
CHMttT fll A B i iAi .A P «. ^.-Choo 8e th e fin e st ri p e r ed diB r riA. vmi n.w. «^*.
.■v.-
,A^'
■••\
V
\
/^
/ :
' "MWS t ki M^MJ
141
♦■^ .
RonttnoLD.
■iftad loAf^uipir J do lh»m ow « tlow flr«. und ttir th«m conitanllv } wh»n
• hcMUlif ul tliff pulp It forin«<l, turn ft Into f Immi. «nd ketp thffin c*r«ru||/
V ,}'V^* Mahkaladb.— Iliil»i» thfl lumnni, «n<i •qu<<«>]w Aut tlwlr JuImi
Ml iliii r«>m«ln<l<>r in wai«r until anft j tiili« tlm Uinon* und n-mova tlia
pulpy IntMf ; luMuxl th« n.«t, tlmt U ao »my, tliff hoil#d rin.U. until tlwy hm
ft piittr ; Rild tli« Julw. una piiM all through ii aittvo ; «<|<| to tach pound of
llio l«nioi« lw,.|»« oimcrs of fln« lonfiuMr, b«iii«n and (ifii^l ; ho|| «|| t„.
CJlu-r for About half an hour, ami |wur It lnt.> jolly claiMi for u««. If tim
IftdL-whkh'S ""'' *"** '""**• *'"^ ""^ ^ '"'*'*"' " '" •"■"«• '""""^
r««;a«nv»D C«A»-Arri«i.-ftib«rlaii crahan««d only b« wiped ; Fr«nrh
era .■ •I.ould IH. pariMl MnIi« a .vrup by hoilinff two pound, of loaf .uiiar
with ft pint of k'kmI tidor ; iiritk tlio iippli>« with a nc«<lli.. plaie thoni in
the .yrup, an<l ■iuimeraii .l.iwlv aa po«aiM« until you think the <mba an
" „!!'.n \JtZ f u'" '••"'[""J' i" i"" "f «•«•«•« ««»«c-B and akim th« aynS
t>nm It is thtuk enough, and |iour it u|>on the fruit; cover with wetted
I>iiBaaRvr.D PirriNi.-^rare, core, ilice and boil to a Jelly a cnunle of
pound! of pippina ; atrain thia; then pare and aciop out the core, of a
doienplppfna: make a ly run of two pound, of augar and a pint of water;
put in the applet, with the rind of an oranare flrat biftnched. Himnier till
the.yrup I. very .tlff| add the pinpin Jeriy. and aimmier for aomTtlne
&n * beautifully clear, aqueeie in the Juice of .
- Arrus IN Imitation or Oinork.— Take Ribaton or Newtown nlnnlna
before they are quite ripe; pare, core, aud cut tliem ap; pour boililiK wn-
terover^hem and cover them over; boil to a camly lejxht ft .^niilar
.'I!Wr'''K''r •'.'"«"' r*"l* "P;*'" ">•» «t, after draining the«, and
tincture of ginger to make it lufflcrently hot, and gently aimmer the d^
•erre till it hM.lca clear. Keep it in jara well faatened <lown ^
tl.-Jr-"!*H '"i? *''o»— °»* iome unripe flg. ; pri<k thorn with a pin ; place
Sf^K^i uf 7* '"?.'*'"*/*" ".' **'•' **'♦>» ""'« «»»min it; directly
they boil wi hdraw them from the Are. and when they ar« «.mewhat cool
•d drain and pour up.,n them a boiUng-hot .ynips next day reboll the
the?X;3^;^C;pa^^^^^^^^^^^^^
•pnle alices upon a cloth, ao at to ihrivel them •lightly: melt down tw^
tl.U their weight of clarified augar: when thi. i. b^^iiinT hot.T"d uS
applet ; withdraw the aaucepan from the Are. and let it ttand till itt co^
tentt are cold; place it over the fire again, and aimmer very gently but
2^,rin'H'.VJ'** «PP'««1 •"•'*'•'«" theyhH,k nicely clear. pou^rttiX
c?nt'r::,te^,';ri;l;axte^ •••«'"'• ^ ""'-—on ma?
s-erf^n^^^^^
iit -WK '/I • •••?••*«'«• '"d P«" o«t the pulp , place thi. in a prewrvin?
pan with the ftbove quantity of tunr. Do it gSitly for flfteeiTimiteti
fclanchandtlice the Tcernelt, arid t?.eni to tl* marialadt"^ » bSu ud
•M togeUier, and put the preterve into pott, mouldt or glatsii ^
raxnxvmn McLBBaBisa.— put into a preterving-Mn inflUiSi iirn1k4*r~~
lie. to yield a p!nt of iuice; ttiiiin It; a/d to it tl.K? jSu^S^f 'SS
loaftugar in powder; boll and tkim it; put into it two powidt of flrTSI
mulberriei: when the tyrup it nearly cold put it agSn upon the llro*
bring it tlow y to a boil, pour it over the fruit ; let it stand till tie imxi
2!i;i"? T^ "^^'7. ^V^ until It will ttand in round dro™, iid the mil
bntiet looK beftutifuily clear. When cold, put them intomSS JSl f^"^
,. » . r*v .
■~rr-m
ROVIfROLD.
^4
put thru. MUh lUI lh« foll.,wi«r d"v tV*' J..r " 't*'''!'* '* •«'«»»»""fh.
vuiuli of ih«
»»m^i^ntU,coy^rt"t,2u^^^ n.ix then, with Ml w«7er
•n. . h«lf of white ..,K«r for* « , ?h mmlT. rjl',^ ''"".V *?'* P"* «»• P««"<I
•nd boil them ireotly, till the .vr n Z^l ,? f''**"' * "" 'P ""' t-n'^'oe.,
on to the to,„a,,K.,. To.,,,SD^Zl.d L X^^ 'i!^''"K *»«»' •"•• turn It
liHlUn .weetnioH I.. ProwrreU in thii «ii»ner appear like W«tt
"••en It boll., put „ th. Che rio. iuii tJ? f * '^'''' ''."'P °' "'« "'K-r :
tn.n.p,rcht; keep tli*n.inXMU«lr«! .''*'''" ?" J ** """" »">" »•"
•fiiithem tlKht. If vol. w ;i.?„«! ^ • r *♦♦'<■ W'tl'C'l bottlet; cork ami
that are rery r pe • take olt ilTlT"'' '"""^ T."*"'"* the.tone.. take tl,o,e
cWrie.. an.| boll then, to a tiilck eolI.uS""'* "^^^ ' "'•" P«» '" til.
i,mai?o"nX-:Jrk; ;'rei:n7„"» TilrbM 'Siir' "'••"* ^ '«/ *"••»
excellent drink in fevert Dried ^.^IT..^?"" "\'J*'* *'»'' *•»«'. !• ••»
if made Into a tea. "•"""'• *^ •'•"food 'or the same purpose.
^heT^t'bl'tu^kl^p"!;"? wur/le'nl""'^ *!?'"" *»•• P™'. «"d ••» then,
out to neariy t e Sna '.fie „?.t t?^;,?''* ^" tmall pieces When .welSd
of brown .ujar a .tffk of Hnn'lml^ '^ '!?""'^ "* "'• ?»■«"•• »'*•'• pound
.nd if there b ,^o* uffleielt w.trS.llniTP'*'"^'^^ P°'''**^«l «'«"«•.
and .tew them In the avruD r«i^.?.?l. V "^ u «"^«r the prunea, add more
th.flre,«wi„eKla.rof wYne'^tJe^ervThl^iT //««»'*'••" ^ken froi
OAQM.-^Ain,w equal welihts XiL?!^« **' ^t E™"""
•M|mr. and juM wate? enorKh„ cov^!h-«^ •"«*"». **•■* •V"? "'wMtt
the.vrup tenmlnutea tuS them l^ol*/K'"''^'j''"*''«P'"'n» •'«»'•/ in
fiTe/ay.'^; then boil tj'em a«ln tHI S J %t^^ i*mainfourw
plum.. PntthemlnachlnVjarandM^n^n^'^^^^^
from them. .«.,., u and turn'.ttvrrli^tll'hp'r ' "'' "*''*' '"™ "'« '^''^
pound of •jrrufc una nUiSiiS m^'^J * * P**!!"** P' •"«*»" ^ «ich_^
•yron wher; ilwlll boH E ton rniint J^'«i!I'«*'J'r . *"••»»««. wt th«
MdWt them boil five mfnutel In tCS«^^^^ * ^^"^*^
th« iyrup from tlK» mipbiX; boil it S?.T .n S^ 2 *"* .If^^ tuWi
gnouyh of it to corer tU beffte. : t..>^ y^\.'2J''*L!^*."».*'.» fe« Jwt
i t i w ia«.mouthed bottlea.coyed«ndSI l edun^tii h T p**"* ' ' °^V ^^^ »'*"»
J!
r
./:'■
■i
^^
144
HOUSEHOLD.
■•6
\»
but not d««d ripe ; dniw • pin round the wam of the peiiohei, lo m to pierce
the tkin ; cover tliem wiUi French bmndy, and let them remain a weelc •
then maice a «yrap, allowing three^iiarters of a pound of brown suRar to a
pound of the peachef. CTarffy the iyrun; then boil the peaches in It;
when tender, talie them out of the syrup, let It remain tiU cool; then mix
. it with the brandy, and turn the whole on the peadies.
., , ^"■"»^«»> >I»»^"-^Take anynripe green melon, cut it into rather
thick slices; peel tlieib, and put them in salt an^ water for two days • drain
thenri ; throw them inft boiling wafer: when rather tender, freshen them bv
nutting them intocold water; then pour boiling hot svrup upon them for
four days following; ^ the last time you do this adcl more sugar to the
■yrup, squeeze in theiblce of a lemon, and sprinkle the ietiion with a little
essence of ginger. ' -••"»o-
GoosBBEBRiBS Phmerted Oherw.— Clioose the birgest unripe gooseber
ries you can find; pick off the black eyes, but leave the stalkV; put them
Into a cold syrup of sugar and water; let tliem slowly come to a boil. Wlien
tender eiiough. take them out, reduce the syrup until it is very stiff airain-
put the fruit into it. and do it gently until the vrup is quite ropy. Seen
them carefully covered from the air. Tlie gooseberries muy Iw split ouar-
t terwiseatthetop,and the seeds i^moved if ai>proved of; and instead of
water 1>eing employed to form the syrup, a jelly may be made by boilinir
d«iwii some green gooselwrries, and straining the liquor from them.
Nectarine MARMALADB.^Let the fruit be th#best and ripest you can
obtain. With a very sharp knife first halve the fruit ; then remove the
stones, and slice the nectarines (skin and all) ai thin as poosihle ; sprinkle
It wiJh loaf^mmr, beaten and sifted ; twelve lipUrs later drain the juice ren-
dered by the fruit, and. with twelve ounces of/sugar to a p.mnd of necta-
rines, put It into a preserving pan: when the Wigar i4 about boiling hot add
the sliced fruit, withdraw it from the fire ; and whim cold, simmer it for ten
minutes without stirring it, and put it into sitiall jars for keeping.
I^iiAPPLB Marmalade— Make choice of a ripe, sound pineapple; halve
it and 8cra|)e the flesli off it with a knife until it. (s quite a pulp ; weigh tl is
and to each half-pound ad<l the strained juice of a lemon and six ouSces of
loaf-sugar, »>eaten and sifted ; put all together into an enamelled saucepan
stint over a clear but not fierce fire, and when it is well stiffened pour "t '"
into sweatmeat-glaeses for serving. It requires to be done latherauickl*
BOMtopreserve tlie color and the fiavor of the fruit. h»'»-*v.
Pear Marmalade.— Tt> 6 lbs. of small pears, take i lbs. of aagar: put
the mars into a saucepan, with a little cold water ; cover it, and set it over
the fire until the fruit is soft ; thenput them into cold wate^, pare, quarter
and core them ; put to them three tea-cups of water, set them over tUflre'
roll the sugar fine, mash thefruit fine anA smooth, put the sugar to it s«;
It slowly for an fiour, skimming it well ; tie it up with Trlnly SpSr. AU
jams are made m the same manner. ■ urimujr p»per. au
Covering #r PREaERVE8.-T6 One part of mutton tallow, take two parts of
m".S; oT.^t'T.r?'""" ' ■"' • '=°"°" *"' '» *• »"'«^ "4"^
Peach Jan.— Inferiorpeaches. and those that are notfully ripe are best
fZL"'? 'M''* 'o»'r''i« ""'°"«' = **»«* *"'» '•*»«» them, and tlk'e^tS
stones J lay the peaches in a deep dish, and to each iiyer of peaches out a
ayer of brown sugar; three-quarten of a pound of sugS t^ a p^^^^
the peaches, is .ufflcient ^Let the peaches remain until the LJtSirthen
put them on a moderate fire, without any water, and lettli|m"Sw riowlJ
To Cla^ft Strop fob Sweetmeats.— Put your sugar into the m*.
Bervlng-kettle ; turn in tlie qu«itity of cold Water SiufSi thtok wilfS
:^:
'WSi^^(^
ihi'
noUSEUOLD. L jjK
lafflcletit to cofer.tlie frnit tliitt {.'i^ k- . .
.•,™'„" I?.', ""'» "•*«. " ""• •"' "kin ",'.^ii' ■^■J,"" "■• "">• "nJ I.M1 M
>>rup h cle«r; put in tin Iruit lhl» .1*^ ' '^'"•opewton reneat till tl.-
^i^j^^^^^^^i^X'^lu^iz il".."r?:'-:-"- Then* Zm
putting back the fruit.*^ "* water, »„d boil it with
"'!SL' Sri^W*^ !^*«k^th?'fS.- ■ "— ''-""^' •"" f o" it With
■ the juice of "8 or Vi'emoi.ll"! „!i'm*'' * "'' '.^ ^S^P' leavini? out the whif<>. «# o
together, set overthe flrrjiniTrl^f*" ^ •»*• ' ^'•"P mo\M,e, 1 at • ml.
J.!:!.J':^^i:!2!^!' ™«!L t"«m. a.K";E d^![^^I!!..^r•:'«i -"en ri^::
•nd ill tlieir prime. masltl.Pm!^'^.^ Take tlie be
without •queezioff ii T„ 1^",' ^'^ '**. *''«"» '*«!'» throuSi a fl*„„;V i "''"'
\
146
HOUSEHOLD.
>
when hot. Boil it tifi it becomw quite thick; then let it diain dirongh •
KASPBBRBT AWD B(4om»BRBT Jam.— For eiich ponnd of beiTiei, allow a
poutMl of •ugaP. Put a layer of each alternately in a preserving dish; let
them remain half an hour ; then boil them slowly, stirrmg them frequently
to keep them from burning. When they have boiled lialf an hour, tnke a
little up in a cup, and set it in a dish of cold water: if it appears of the
consistency of thick Jelly take the whole from tlie fire ; if not, boil tdl it
Apflb JpLLT.— Peel, core, and slice very thin six fine apples ; jjoll them
in a quart of water, until a fourth part is consumed ; strain off and add one
pound of sugar and half a stick of cinnamon ; boil the whole until moder-
ately thick, add a quarter of a pound of isinglass, strain it off repeatedly
until quite clear, and then put up in jars. Calf's jfoot jelly may be Used in-
stead of isinglass. ^. . ; . .
Table Jbllies.— Use at least two ounces pf isinglass, which should be
first soaked in cold water for two hours, drain off the water ; then take two
quarts of cold water, one and a half pounds of sugar, put in the white of three
eggs, the juice of three good sized lemons, the pe6l of one stick o' cinna-
mon, ai little nutmeg or an orange peel, of other spice to suit the taste ; stir
all the ingrediento well together while cold ; then boil tlie iprhole mass live or
ten minutes, alid then pour it through a jelly-bag, when it may be put ihto
glasses or riioulds, and when cold will be flt/or use. The moulds should be
wet with a little white of egg and water just before the jelly i«),put in them
in order to make it easy to turn out on plates. Add one pint of -wine for
wine jelly, or any liquor that is convehientto flavor with.
Blackbbbrt JBtLT.-r-This preparation df , the blackberry is more agree-
able than the jam, as the seeds, though very wholesome, are not agreeable
to all: It is made in the same way as currant jelly; but the fruit is so
sweet that it only requires half the weight of the juice in sugar.
WiNB Jellt.— Take 1 pt water and Sjoz. isihgtass.lj^ lbs. sujfar, the
juice of 2 lemons, and dissolve tliat and let it come to a bo»l, then add ^ine,
brandy and spiee to your taste, and strain it through a cotton or flannel
' cloth and put it in moulds to cool. ^ . , , \..
IvdBT Jellt,— Put half a pound of ivory powder ilrto three pints of cold
-^ water,^let it simmer until reduced to a pint and a half ; when cold, take the
]ULy carefully from the sediment ; add to it the juice of a lemon, half the
p«C two or three-cloves, and sugar to tapte; warm it till quite dissolved,
theiir-strain it. ^ . . , , ..
Cdbbant Jbllt without Gookiwg.— Press the juice from the currants,
and strain it ; to every pint put'a pouiid of fine white sugar ; mix
'them together until the sugar is dissolved; then pat it in jars, seftl them
and expose them to a hot sun for two or three days.
Black-Uubrant Jbllt.— Get yojir black currants when fully ripe, put
them In a preserving-pan over a slow Are, mash them well till thfey are
nearly boiling, take them off, and squeeze what juice you can through a
sieve ; to every pint of juice put one pound and a quarter of loaf sugar
, ^powdered; put it over a brisk flre. in your preserving-pan : when it boils up
skim it; let it boil about ten minutfs; try if it will jelly, by droftpng a drop
w two on a plate : if it will not, boil it till it will ; then pour it into your
pots and glasses/let them stand till cold ; dip paper in brandy, ^nd cover it
over them ; tie another paper over the top ; keep it in a dry place. '
' Red Cobbbant-iJellt.— The currants for' this purpose should be gath-
, ered in the dry, when fully ripif; pick and put them in a preserving-pan,
over a slow fire, to draw the juice out, which.you must pour away from them
as it conies, or it will paste : when you liave got what juice you can from
them puss it thnxugh a flanhel bag to take out the thickness '^rthen, to every
■ pint of juice, put one pound and a quarter of loaf sugar, broken small ; put ft
over a brisk nre in a preserving-pan : when tlie scum rises, take it off with
a spoon, boil your jelly about ten minutte ; try if it will jelly by dropping a
little on a cold plate ; if it w ill not, boil it till it w ill ; then pour it in t o you r
A
iVP^
HOUSEHOLD^ 147
or eight whhea of eeirs and tMB^L. '. *''^« »*»'J7 broken in « hnli •
. dilate il with .^ittlewaZ'" wKltt bS °' t."'^'^ •"^r on the ire .nd
Mswrnm
4 lb., of loaf IS«S . ad? wh/r*" ' ^'?'' '» •^'"»" »« baK" wT • .l.^t'".'"*^'*'' '
/«%/.ow CVd^^f^i-S^^'Ji''*,^^^^^^ "«'« «ine; then bS >?P7
£^a??-di.t^
-^^
•■'■;i
%
^fX
:$>
» -
118. . HOU8tBO&D.
ona, and wt all on to heijit ; ■Immor till clear,
with wine and »ng»r to tiui|e ; tlien bottle.
Add the-Jaice of the 6 letnoni
"Mo«» JBLLT.-^8teep Carragua, or Irish mofi. in cold water a few mln-
atet, to extract the bitter taste ; t|ieri drafn off the wa|lr, and to half a|t
trance'of mosa RUtadiiArtoffreah water, and a stick of «fnnamo|r. ' Boil it
tiir it becomes a thick jelly ; then strain it, and season it to th.e taste with
white wine and whitfe s^gar. This \» very nourishing, and. recommended
(or consumptive complaints. ' m . - '-
Saoo Jxllt. — Kinse four ontices of sago **lh,oroughly ; then soak it in
eoM watqr half an hour ; tu'rh off the 4itater,^nid.put to it a pint and a half of
Iresh cold water. Let it soak in it Iwlf an liour ; then set it wliejre it will boil
•lowly, stirring it constanthr ;, b<]^t with )t a stick of cinnamon.
iBiiroLABS BlanO MAMOfe.— Pull an ounce of mild white isinglassiinto
•mall piece#: rinse tliem, lAid put to them a quart of milk if the i^eatlier
'la hot, and three pints if ft. is cold Weather. Set If on a few .coals ; st^r it
constantly till the isinglasi dissolves; then sweeten it to the taste withdotkble
TeQned loalF sugar, put in ft>«mall stick of einnamon, a vatyllit bean, %r blade
of mace. Set it where it will boil five or sjiX minutes, stirring it constantly.
Strain it, and All the mottlds with it—let it jremain in them till cold. . The
•ame b«an willjdo to n^Meveral times. ; ^ .>
RicB Blano li|AWdB.--^uL a tea-cup of rice in a -plpt of cwater, with a ♦
blade of mace, %n4;a tea-spoKiful of salt : when It swells out and bee^mea
dry, add sufficient milk fo- prevent its burning. Let it boil till quite soft,
atirringjt constantly to keep it from burning;- sweeten it with white sugar.
Dip yottr moulds in cold itater ; theii turn in the rice, without drying the
inpulds,; let the rice remain in tbie mouids till it becomes quite cold. .
CiLF'a Feet Blanc Makob.—BoU four feet in five quarts of water.
Without any salt,: when the liquor is reduced to one quart, strain' and mix
It witli one <iuart of milk, several sticks of cinnamon, or a vanilla bfean.
Boil the whole ten inlnutes',.sweeten it to the ta»te with white sugarratrain
it, and ffll your-inoulds with it. , • -. ";; ■
RiCB Flovb Blanc Manob^— Mix four tablespoonfuh of ground ri«^,
amoothly, with half a pint.bf cold milk ; then stir it into ia quart of boiling
milk. Put in the grated rind of a lemon, and half the juice, a blade of mace ;
sweeten to the taste with white si^ar. Boil the whole seven or eiglit
minutes, stirring it frequently; take it from the fire when cool,'put in the
beaten whites of three eggs, put it bapk'^n the fire, stir it constantly till
nearly boiling hot ; tlien turn it into tn^^lds, Or deep cups, and tet it remain
till cold. This is nice food for invalids. -
Almond Blanc Maitob.— Take four otuitea of almonds, aix 02. angar;
boil together with a quart Of water, meltinTDTa two ountiea of pure isinglass,
•train in a small tin mould 'to atiffen it. Wlien wanted, dip the mould in hot
water, and turn it out. ^
Lbmon Blano Manob. — Poor a pint of Hot water up^ half an otince 6fv
isinglass: when itia dissolved, add the juice of three lemons, the peel of two
lemons grated, six yoiks of eggs beaten, and about a good Wineglass of Ma^,
deira wine to it ; sweeten to your taste ; let it boil ; then atnun it add put it
in your moulds. w
Nbw Jbbsbt Blanc Manob:— In three pinta of sweetened cream' (or
milk) put one ounce Russia isinglass until dissolved ; then boil it Well: it r
will not taste so rich if only scalded ; flavor and strain into a piteher ; atand ;,
the pitcher, where it will keep hot, and all the sediment will^i^ettle ; pour - '
carefully into forms, that the sediment miay not darken the 'omajments. If
peach water or alinond is used for flavoring put it in after bdlting; Tlie
peel of a lemon and stick cinnamon, boiled together in milk ia.very pleasant. .
Chablottb RvBSB.'^Ohe pint .of milk, three-quarters ponnidf st^^ar, one-
balf box gelatine : put these together; set it- on a kettle of boiling water ; '>n..
After the gelatine IS dissolved, beat four eggs and stir in; leaVe it op the
Are until it looks clear ;.then let it cool. Beat to a stiff froth one pint of
creanH ; teaaoa-with TsoUla ; aet it in a cool place, with anew or ice around
X,
^ir^^-^S^f^
,;'%V
■ #v
s
H0U8KH0Li>/
149'
orer the top; V * '**'•'* *'*•» «^* J P«« i" H«» talxtixre. .nd put cjki
Flavor It whh oringe-ri^^^^^^^ }'•« J«ice o, „„« ,J„P^J
w'->«j?utte;'i:i;^;St5*liffi±
thick Lam. Au it A ;S"«m,mnini™'''^. »'««/''«'-5 theo. add « p „t 5
ICB CHHAlig.— 8 weetenYl.K?k-T?" ""*"* *P * ''«»»«'» of sweetmeats,
•houtd be made yery^iXt a« tlKr^"™ Tl*'' Po»vderef > whUeiSS; it
tof the •«<-cl.«rtne^m^tter?V,LiJe*b?fe^^^^^^ f"!^*?^***
P'n«-»PPle>.are nice to iiiirT^u^^li'^l^,^^^^^^^
ened before. ^ «•»««; me cmm witli j tlie jai<|» titoyld be •we«t.
water ;pui into thlS ZtlJlr I^kT '"5"i*'« !™'k.'
itititoa-lcettleof
iW bjirn ; Iteat the
Wkte it out of tlie
^ fait ; put yourfreezer or nail Sth« t..k ^^, '^ '"» *iid ikthin layer of
Iver of salt alterh»teiraCnd U • Itlr Si ?~-"'*'^ f lit alli^er of ice and
the 8ide8 with a .poon; 8tirirfrem,entiv un^^u™'f^'^ '™«*®' '"-ora'
oter^nm ; ^iLhTneS ! ''' ' P*"*"^ ^'' P'^'^'^'^^d ^r«it ; 2 lemons • i quart
add a little cochineal. t« h^C The co «? H^^ mLV^I^''*'' "I^frui '
clean ; put the cream into KanTcoveri°tIm?n.^fH^*'^f™«-P"»«^^ "n*^
the ice beat small, and some g" t • Zn thw P"*"'* P"* *"*<>"'« *»b with
. cream sticks to the wdes swaw It loLn .5?.i ''^®^'"«f P*' 9+'^» An*' as the •
•raoother and better it wi« "be flavored Iflri.® '"h*'''*- * "P"""' «•« -
and put it into ice sbaDea with ^«i7-n^'.- ^^'^ ** " '*^" '«>*en. take it out
with salt and ice; tlK;S?wa^rtK£" ^^^^^^^ ^'tsh the shaji^
in? to them; dip 'them in TikKaVrt wat«r -?f ^'''iT «'T>' MltadhVr.
^fri„t, strawberries, or raspElTre n^l^'SSf ^^"^ to the table, Fresh .
4iary. ., »"«"^':'e«»re nice, but mow Wigar yiir be neces-
J^^l it up; then^tir till almS cSd • PU? ff &^^^^^^
sJ.
^ ^
ove r . This la mosTex^f i ^ht
on
ott o m of a
Cit«Aif WHunTKh e„: /"«••« most excellent.
^««A«, WHi»Bi>.-Sweeten with powdered loaf sv^r a
qtujrt
■m
of creau^
^^€
A,>
100
B0UlfKH<lL9.
■.. \J
two
pf?
•4
•nd add to it « lamp of sugtif which h«t been nibbed apoiUhe p«<>lt of i\
Icmont, or fl«Tor it witli ortinge-flo#or water, or »ir^ otWh agreeAble
•ence. Wlii»lt tlie crenm thoroughly in a large pan, ami as the froth ritet,
take it off, lay It upon a •ieve placed over another pan, and return the cream
which drains from the froth, till all la whiiked ; then heap It upon a diih,
or put it Into glasses. Garnish with thinly pared oitroit, out into any fand*
ful shape, and serve. ' , . ..
KAsrBiBBT Cbbam.— Whisk the white of an egg to a strong froHi ; then
add half a pint of cream, and a smalt plec« of loaf sugar ; whisk all toge-
ther, till the froth rises ; take it off with a spoon, laying it on a hair-siere
to drain ; then mix two or three tablespoonfuls of raspl><|rry-Jam with as
much cream as you want ; pass it through a slOre to take tlie #eeds out;
•weeten It to your palate ; All your glasses three parts full ; then put on the
froth as high as it will stand. Keep them in the cold.
GHBBKiKa.—I'ut them In strong brine ; keep them in a warm place. When
they turn yellow, dr*ln off the brine, and turn hot vinegar on them. Let
them remain in ittHl thejf turn green, keeping them inra warm place ; then
turn off the vinegar. Ad«J fresh scalding hot vinegar, spiced with mace, all-
•pice,>and peppercorns; *dd alum and salt, in tlie same; proportion as for
cucumbers. I . '„ 1 . j,, „
To PicKLB OriBTEBi.f— Take the oysters from the liquor, strain and boil
It Rinse the oysters, if there are any bits of the sliells attached to them;
put them Into the liquor while boiling. Boll them one minute; then take
ilnsm outofjtj and to the liquor put a few peppercorns, cloves, and a blade
or tw)b bf^^iace i add a little salt, and the same quantity of vinegar as oyster
Julcefo Let the whole boil 0f teen minutes, then turn it on to the oysters. If
you wish to keep the (jlysters for a number of weeks, bottle and cork them
tight as soon as cold. 1
To Pickle MnsHaboMa.— Peeland stew them, with jott water enough to
v" prevent their sticking/at-the bottom of the pan. Shake them ocoasionallr,
toprevent their bum ihg> When tender, take them up, and put them in
•calding 4iot vinegar, spiced with mace, cloves, and neppercorns ; add a lit-
tle salt. Bottle and cork them tight if y«m wish to keep them long.
Pickled Pbaohbb.— Take a gallon of gopd vinegar, and add to it four
pounds of sugar ; boil for a few minutes and remove any scum that may
arise ; then take ding-stone peaches that are fully ripe, rub^them t» get off
. the down, and stick! three or four cloves in each peach; put them into a
atone Jar, and pour the liquor, boiling hot, over them. Cover the jar closely,
and set it in a cool j^lace for a week or two; then pour off the liquor and
boil it as before; (ifter which return it to the peaches, boiling hot which
Ihould be carefully covered and^ stored away for future use.
Pickled Peaches. — Seven pounds peeled peaches stuck w^th elovea ;
three and one-lialf pounds sugar, one-half gallon vinegar ; scald and pour
on the peaches, jfjet it stand nine days ; then cook twenty minutes.
Peaches and ,*Apbi<?ot8.— Take those of a full growth, but perfectly
green ; put them ln,salt and watdr strong enough to bear up an egg. When
they have been ip a week, take them out, and wip^ them carefully with a
•ofr cloth. Lay them in a pickle jar. Put to a gallon of vinegar half an
ounce of cloves; the same quantity of peppercorns, sliced ginger ai|d mus-
tanl seed; add ikalt, and boil tlie vinegar; then turn it oh to the peaches
•calding.hot. Turn the vinegar from them several times. Heatit scalding
hot, and turn it back while hot. -
ChqwtChoW.— On^ peck green tomatoes, half a dozen peppers, one doB-
en onions, graW horseradish if you please; chop, and scald in salt and
water ; drain jn a sieve, put into jars, and then pour spiced vinegar over it.
To Pickle Ripe Tomatoes— To one gaUon ripe tomatoes peeled add
two tablespoQnfuM mustard, two tablespoonfuls black pepper, two table-"
•poonfuls allspice, one tiiblespoonful salt, one tablespoonful cloves. All
the seasoning must be ground ; cover tliem w ith Tinegar ; let them »Cftld ,
but not boil, three hours.
s.
Boi
let off the rouBlineV. Tof^-iiT # . " °"' '*"*' *''«™ *'*"» • clo«>. to
bwk on then, while hot They WL^^^^^^^ •".'* ^T ^^
'Jfil
i.i.!ir«„i!i i; / T".° .'"**-«'' "*»». »na » lew slices of g
^uite ^Id befoiV It is poured upon the mushrooms. ^
L,^ PowbBB.— Mix an ounce of ginger, one of
)r, tliree of coriander seed, tlte
same quanti t y of tu r meric
mustard, one of pep-
t'
Ho. f «,■„„„ f^m:i-^^S'^Z!!:-^Xz£'S
eammUi smhI and oliin«moii.
BOi;iKHOI.IK
r\-
t
Poted fht Whol* tat, lift, wad kaep it in H
bottl(hC>rkfld tight. . . . ^ .
OriTiB Catbhp.— T»ke lliie freth oytten, rinse them in their, own lU \
qaor, then pound thvm hi a f^arhle mortAr, and to a nipt of oyitera nut «
pirn of tlierry wine; hoil tlicni up. Add an ounce of •alt, 2 drMims of cay.
enne pepper, let it boil up onueanAin ; rub it througli a sieve. H^hen coijld,
. put it In Dottles anil cork And seAl tliem.
TpiiAT« Catsup. — TAke one bushel of toniAtoet and boll tlfeni'
until tliey Are soft ; squeete them through a fine wire siere imd Add three -
hAlf pints of SAlt, two ounces of CAvenne pepper, three tAblespoonfuU of
blACk pepper And five lieAds of RAflic, (or onions,) skinned And separated.
Mix together-and boil About three hours, or until reduced to about one-lialf ;
then liottle without itraining.
V^Q«0B8TBBSHiBK Saocb.— White vinegar 16 mis.; walnut catsup 10 ml».;
Mad^ri* tylne 6 gals.; miishrrom catsup 10 gals. ; table ialt 26 Ihs^ ; Can-
ton soy, 4 gals. ; powdered capsicum 2 lbs. : powdered allspice 1 lb. ; pow-
'dered- coriander seeds.l lb. ; cJQves, mace, and cinnamon, of each ^ lb.;
Y a«si(f(Btida->( lb; dissolyed in briibdy 1 gal. Boil 20 lbs. hogd' livers in 10
r gals, of water for 12 hours, renewiiW the water from time to time. Take
.out the liver, chop it, mix with water, wolrk thiwugha sieve, vand mix with '
> Ute lauce. » »
AQtiidK W4T TO'PiOKuiPBPPBB.— "Take one hundred peppers; put
three iialf pinti of salt and as much scalding water as will cover them. It
is b«|st tO{>ut« weightover to keep them under the water. Let tliem re-
" maid ih the salt and water tVo days, and then take them out and let them
.dry ; make a iihall 'opening in the side to let tiie water out ; ^ipe them, put
'them ina' stone jar,. With half an ounce of cloves, half an ou'm^eof allspice,
and a stnall lump of alum. Co^rer tliem with cold vinegar ; jwhen done th
this way they will not change,«;olor. ', >*. , '
StbWbd Mij{HfB0OM8.-r-:jrake off the skins and ends of the stalks ; wash
clean; put them in a pan without water, except what adheres t»-t1iem;
season with pepper kndsalti place tlmm Qver tli% fire to cook.sio«rly. ' Add
buttei[_; serve them hbtv ' ■»-
, CfftiDiiBBB. Pbopbbtibs oi^.— Tlds ^aoiilent is chiefly characterized by
its (iQDiing and aperient quAlitie's. 'For persons with strong stoniacha thev
are not unwholesom^; but where the organs of 'digestioiiare at all impaired,
they'artf mo8t injurioHs, as they lie cold and heavy on' tl>e stomach, and
ca^isie fgji^fiDt and viorent erUctatiqns and flatulency. )n any case they
shouI(i^^Hh»«Alen without plenty of pepper, and anadmixture of vinegar
^aadjW^^^M cQOked and stewed with gravy, they ar« much more wliole-
^D^^lll^^lieir raw state.
Bqpif.>--^asli the cucumber xlean ; makd a pickle of
ng enough to float an egg, pour it over them, put a
weiglit Sfnii'0 top to keep the cucumbers under the brine, iand let them
stand eight or nin^e days; tlien take them out,' and' Whsh in fresh Vater,
milk-warm ; line your kettle with cabbage leaves, put in your pickles, and
as much vinfegar and water mixed, about half-and-half, as will .cover them
nicely; cover the kettle lip, hang them over a sIo^kt Are. ^Let tlie water get
hot, nut do not let it simmer, as that ,would soften theip; when thev are
perfectly green, take them and let theqii drain ; wipe dry, put in small jars
with "cloves and allspice, and a few small onions. A piece of alum' in each
jar will keep them hard; then covejc your pickles witli strong eider vif^e*
gar, tie them close and keep them in a dry „ place ^ by adding some
white sugar you will And agreat improvement.:
.- Cocn^S|jkw.-^Get a fresh cabbage, take off the'outside leaves, cut it in ^^
half,, take a knife and cut it fine, put it in a' dishy then put on the dressing ;
preimred in the following manner:— ; '
Beat up three eggs, add to them one gill of good vinegar ahd one gillltf
water; When it begins to thicken stir in a piece of butter the sjie of a hic^o-
^r
■■.■■ : ■" .."yf
^T
m'i%
.< A
A.
^q^ritilue with bUukpepptr.
jw^
»' Y."
■ 1 't
together. B«fori Modlng to Ubl«
■i^
COOKERY ¥0n tm B10R.
'■^■■-H
-■"■\- .
till SS"i.^ b?r!i;i?i'S^^^^^^^^
■oft. alid add half . pint V „ew Xk? iut it^^^ ♦ ®'"''" i^*'r" *»*'"•'*
boll it a lew minutei ionaer U »S -8 J? *1 f teatpQonful of .Hit. .nd ' ^
into • quart of be" ing wlteT le it bi?k i''"**^ «»«<»*«'". and .tir it
mgand white ."glr toyour tftS "* **»"*'' *"** '"*•'' " y»« «^' ^»»-
ito/t«a.ted.CVcu;i„*;SLte tu ,
tfrate III. little nutpuJg: *'"*' "' »»r*"'Jy- . Swe^m with loaf-.ug,ir. and
it to the taate. and ffrate inl .S?;il niil #°"P* "' ^***«" eggs, .weetep
- ltwlllboll/.tirlnK?tconS^^^^^ "?/?*•?• ««*»»'« wl">«e wJierS
fortnight, Bhalilng up the bottle tliat^Lta^TuP"'^ of proof spirita a
in <SS^Ji;:^5;e*Sr!S S!e^^'S5^:?;.eril:^*^''"' 'n^* -•*
to coTer it, «et on the fire o bo I lo?tWo ho«ni.'^V« . '»"*■«?*" *>}'' ***«••
jrou like, and salt to yoS t*8te . ^°" ''*" ^'^ ''^ ™"k if
Pour on Just enough boiling water to Jover the ti«.'n5^^. u"»*** 'm^^d.
tea .hould not .tlep more therflre^o^ .^^ m^f^ ^ Hf *' "^^^^ ,®™«'»
■tpeped longer, tt wftl not be Hvelv BlJitf """*•, **'°'« drinking; if-
twefi minute.' to extract thi «Sth ^^"^ ^^^ require., .teeping tenor
CUOCOLiLTI
^scrape the choMhite ofif Ane, mix it smooUi with
\
7»
watei; if
) '
■V- ••;■
■^■1
■\
||.%.
m
BOiniBBOLIir
llkvd r^rj rich, rnakt lit* ohocobtt mnnHf o| mfllt-- if not, mw half •tt*r.
B(>il water aiiti milk together; tben ttir In the chucolatd, {ireTioutlv mixed
with water ; ttir it till it ImiIIi, then iweettn it to your taste, anil lake It up.
If like«i rich, grate in a little niitmeff. A talsleipoonful of chocolate to *
pint of water or milk, ii about tlie right pro|M>rtion.
Eoo Cai/ulb.— Beat ani^gi^ up wejl, flrat bv itaelf. and then In a pint
of thin, cold gruel. Wlien wnll mixed, put it in a saucepan with a little
wine or bnin«ly, and a little of any iiplce prjeferred, and stir thiv over tite
fire till it thickens; be very careful, though, that it does not boil tip.
Watbi Arkowboot. — Mix in a breakfast cup or broth basin one .W^
dessertspiNinful of arr«»wroot, in two or three tablfspooiifuls of cohl water
till ouitje- smooth. Then p<iur quickly on it boiling w«ter, stirring it rapidly
•t the 4ame time till the arrowroot is of the tliicktiess rtquiretl ; after
which, sweeten it with sifted sugar, and flavor it willli • twupoonf ul of
brandy, or A glnss of white wine. ;
Eo«i WiNB (Coi.D).^IleAt an egg up well in a tumbler ^ith B wineglasr
-Ttif cold water, and a glass of sherry. Add sifted lugBr to )iour teste, tkait
drink when nil is thoroughly beaten up and frothy. ,, ,
Eoa AND MiLip.— Beat up well the yolk of an egg III a brciMiiit eupj
when quite frotliy, atir into it b cup of hot milk, but not ioiliug. Sweetieu
to your tMst0,Brtd grate a little nutmeg on the top. ^
Lbmonadb.— Take three lemons. Pare off tlie rind very thinly, then
out tliein into .slices, taking out the seeds, and cutting off most of'the white
pith. Put th« slices, and peel into a jug with about two or threo ounces of
loiif sugnr (more, if liked), and pour over them one pint of boiling water.
Cover It closely till cold, and tlien stmin for use. 7
This may be made more or less acid, Bccording to taste. j
Panada.— Put half a pint of water, a wineglaes of sherry, b little loaf
•ttgar and grtMlTKtttnieig in B clean saucepan on tlie Are, and let it boil ub.
As soon as it boils, put in Just enough very flnely-grated bread crumbs to
thicken the whole to about the consistence of gruek Keep it boiling VerjT
fast until it it of a proper thtokneis to drink.
A little grated lemon-peel may be added also to flavor, If liked.
Embnob or Mbat ( Vety Strong).— Tuke one or two pounds of the very hert
part of B round of beef. Cut it up small, btit do not mince it, throw a little
salt over it, and then put it into a stone jiir. Put this iuto a stewpan of water
Bnd let it $immer only on the Are for twenty-four hours. At the end of this
lime the meat will be reduced to a iiquitl. with the exception of a fewsmnll
strings. Strain and season it. and give a very snmll t«Bcup of it hot once or
twice a day. The cup should be set in a brutli basin with b cover, with h^
water round It to warm it.
This maybe made also from'muttdn (the leg), veal, or chicken ; in which
ease it will be a flue clear jelly ,Bnd may be eaten cold with salt and n little toast.
Bssr TBA-r-Take o^e pound of lean fresh beef, ctit it4nto mry small
pieces, and put it into a clean saucepan with one pint and a lialf of cold
springr water. Boil it once up ; then throw in iialf a saltspoon of salt, skim
it well, and let it simmer quietly for two or three hours. At the end of this
time, if tlie tea seem strong enough, strain It through a hit of muslin into a
basin, andllieh set it in a window or cellar to cool. Wlien wanted, take
off every particl« of fat, if there is any, and warm up just as much as the
lick person is likely to take. Tills tea should, if possible, be made the dny
before it is wanted ; and when warmed up, it is best to put the quantity re-
quired into a cup ant} lieat it on u stove or oven, rather than to put it again
into a saucepan.
For making very strong broth or tea, the proportions are ono pound trf^
^ean meat to one pint of water. •
CaioKBH Pamada. — Clean and cut up a chicken, and boil it slowly, bones
and all, in aqiiart of water till nearly done. Then take of the skin: cut off
the white meat , remove th e fat if there is any, and pound it to a smooth
paste with some of the water it was boiled in. When quite smooth, flavor
X
ROUIIROLD.
IM
/
you llk« by «d. liig more or I*., of tl)« w»t«r it wn. boluH In. IiEulT hi
gruX • '""*• "^ •• **•* *''«" •*»»de«bout tht tlikkL, of S', Jj
■.r^tri Umilir.l'Tr."" '•'•'•/'••••''•I2:«?'ul o* bUok curr^m Jelly or oro-
■•rvi? I Uiimr nth into ■ tumbler, and fl 1 t up wirb boilimr wi»i«r Wii«.i
A Good Mild lom.o.— <)n« ounce of gvntlHn. Iulf nn ounce of AtKmA'
•onnKe ,K.e . .quarter of «n ounce of tl.ele,.er JurSimonZu .nd one
penny wortJ. of o.K.I,ine«l «l.<l «ffron. Infu.e tl.e.e ingiSnTln I nlnt S
goi.d ,,«!« Krenel. brandy for ^fortnight Then .traln*U off ^
.vef/'morn/rrrfter*" '"" ' *"»•«»"""' «' «"f •"-. may be taken
F^^^?" 0«"««»' — Tak«| one deuerttponnfdl of Koblnion'e nateiit im«tt.
riion add to it. itirrtng all the time, half a pint of boiling water P..m.n?u
in^* lil *Srr'Er;V T.''.^" " t' f 7" »' e'Kl.t millSfe. or till i U ic^^
! lu.? il i '"* '^ *". *••« *'"'?• *^"* '* h»t«» * broakfait cud sweeten wUI.
" If iem«r/rr' •"' '^'"' *"'» • »•'*»« '"«« - br.ndy:ind7;e';"drop:
,tJ£t KTi!J "'^K* ^" **«."P '''«*• '" • »»'"*>» bMin. When quite f rotliv
aiiri?ttt'i;aSrve'^ar5^^^^^^
l» .iI^r^M"** ^ATBH-Take a slice of stale bread, cut rather thick • toaM
in r Tff.f nZ M ''. •'•^? *"' '* '• *•»''« '""^ •"d brow" bSJ dm^'t b a S
en ir. Then put it into a Jug. pour boiling water o*er it. and let it iiud Si
The IjfVALiD's Jbilt.— Boil one calf'i f«»ot in two niht. .n^ . i. i« «
water, till it is reduced to oneprntami aullt filraZuU *P^ *, **»" "'
when cohl take off the fat, HdcftJ ij « quajer of a ^ . fn,"il^
•11
'$■
9P
* v
./'
fivpennfx to ttoueHionr,
TUB frillowinf MfM of tiM '* HouMhold OwpurtrnMat," mrm <leiign«>l to
•nlit thfl wivM of workiiiir m«n ««|H><iMlly, »ii.l mI«o to Im « m«<liinn
wh«infl.y yinuifi girb omi In> ln«tru«'le«l In Stm/t/* Mmha of Kmuomicl
<«<>4rrry— « want wliioli th<>r« in tiftity rciMoii to Iwlifve U irraAlly f«.||
At till' ■Niii« tiiiiff, it I* hnpcMl ihnt It will IM9 found iMffiil in iinv hoiititliold.'
IJtenbuji AHiioi.iiTici.r Kkqiiinhd im a Kitohbn.-^I imn p«»t, I flili.
keJlle, *i Urire Iron aHOcfpAii* — c»rio with « ■teiinier, 1 ■tewimji. a ■ni/UI
•«.iw|.«ni for reiremhlei, 2 biitivr tnwiMmnn, I •mall ■iiu<'ctMn lintd
will, clilnn, for boiling milk, 1 grMiron, 1 frying-fmn, I nmNtiiig jnok nnd
•ttliHl, I buneli of ikew«r«, I biifting Udl* nnd ulice, 1 tonating fork.
Von A l'oo» MAw't CoTTAas— 1 iron pol. • Muu«p«ni, 1 gridiron. 1
tryinffvnn, piwir tnnn'i Jnck for toaiting. ^ *"
Hoops.— 0/'it>A<i/ M<>y am mad*, nmi horn tkry nr« maile.— The w«tor lit
wliluh freah meiit liiu lip«n boiled, tli«^ ll(|iior lertiiftvr lioillngM cnlf'a livad
iMMii't (e»p<H!iMlly flab bonea), trlmminKa of m«itt, or ox clievk, will nil niiik«
atook for aoiip. Kw n a Urgw aMiuepnn or atock- |H)t by tlie aide of tb«
Art, Hnd put into it nil or uny of the aboVe miiteriRU, and let tbem stew Md
aiew tdl tliey lieooine « Jelly, Then yoii have atouk wlilch you can mako
hito aoiin; or, if you liave no itiKsk-pot, you can mnke loup of fr«ali meat.
Si n of bcefmakea brown Bto«k; veal makea wbito atook for wbite aoupa.
Old fowU uw Uiugli to «at miike good aoup ; a bam bone la a great addition
to eHick. If you mnke aoup of freali nie<(t, put it in the atock imh witli very
nuU twiw (and tbatcold) at flrat, and a piece of butler to keep it from burn-
ing; let it Blew, vfTji, verf, alowly, and aiid cold water to it by degreea.
I like care that your aoup-pot ia clenn ; Waab it the moment you bave done
uaiiig It, witb bot water and-a piece of aoda tbe aize «if a nutmeg. Skim
often, but do not leum the lid off ; pour^in tuf** and then a cupful of Oold
water to make the acuni riwe.
till aiUbe'ecum b off"** **'** * *'ooden "poon. I>d notput In the vegeUblea
If you make aoup of cooked meat, make it with hot, but nof hoilina, wa-
ter ,' cut the meat for aoun into amall piecea.
A Btock'pot doea not do for a amall family, as the stock doea not keen
unleaa you make aoup erery day, ''
or 6'!;^oCat "mg^'^ttj; "A^^f ''' "^'^"•'"' """' '''''" *"»"'"«•
to one'pS ;? meat''*'" '^ ''«™*" °" "'*' '^«™«« °' «"« ^"•'* «' *«»"
How To Roast.— Meat is dreaaed in six ways ; that Is, by roasting, boil.
*TTr!['"f • '"n '"'«^' ''-"'"f ■"•' *"'M"/' W/ will talk of roaatlng LI
-ill I ?"ii .7*' ! y'»".""'*^'»**«* .'/'W fire ; and must make it up ao that it
? r. «r fliiiS.'v V,'* r"''""''V' "'^ l^^*' '"•^ ''" "•" remove and chiH tS
roaat.-or diminiali tiie heat in the midat of the cooking
H^uT iT *"*'! ""^ ''^ry «'«" HreMBed, place it near tlie fire on putting
down, and brown lUt, outnide quicklv, which will ahutin the julcea • tl "J
bHBte it, aa basting makes good rousting. If you like meat welt dressed
Place the joint farther from the Are at flr.t (aboi.t 14 incher«ff7«nd "oi
i nearer by degrees, but alway. basting it well. This is a more exi^Sa Ive wa J "
of dresBing tlie joint «h it takes a lar^e Are. longer kept up. KeipZ mllJ
screen always round the roast, to protect it from a chill. Tyou dono^
poHBeas a meat-Bcreen make one by putting tlie clothea iVorse round the Sm
«nd covering it wiU.» cloth ; but^feh ea Tm ust U Silt too, u". ' J lSS,
i
APPKWDIX TO noCiBllOLPtf
m.
of flour,
anvor/.
iiour to
«»'• r-».Hl -t 12 i.ffh.. ?r,:;' ti"?;, '^""' ••»•' '••l '"'l-'r. *iO .uinull.' "o
wI'Mi •hut. in l.« j icM- hurll'''''' "'r"** '''«''H.it.. JuL'^wV...
cold -«t.r. „„d ,,» u i2!i;; ;.X' ,;';• .S""-?' **^ •• «« 1»«h «»«. ni.r l r.S r
th. ment men, nutritl«„.,%n,| u ^h." farL/ fi ""'""•'''"•••I w«y makw
liQuor, beciiuM tlie juice, of tJ.« «.«!»• .v" ' »'';? ««d<J-w.tcr wnv iii«k|.,/«<
with » little «d.litl„fSlL,»UD wi n i"r.V ^ I''' »^" "l""^ will n . i7
•klmmwl off, or It will ill S" n , ''•* "* "'? '"«• "' »''« water : it ml. S
W«. Tl,e cook m„.t keeir„„ Hn?„7, ^^ •'"' "»'•«'• '» ••n.k very , nTilir^
t •# Mum off; hu, tl,e /rmu.Vie Jjf. "'' «*\7 ""'' •"'• 'I'f". wi.f .ki.m«*S
tl* not. The Are for lijilh irnugt n^ *" '" "'** J'"'* "'• '■ «'- -ki. J
n"><rer.te aiiH gentle orLrmo-iw ' r''*'-^?' "• '"' «»..tinK. lu J*
JO minute, to I Qii^rterot^ilZf't'i'"^^^^
fm. of boiling i.'j „, .„ i.;„';''p;v";i, f^^j- j;^"!'?? 'r ':i"""k u. ti,;
SUwmg i. very .low .imnierin* .» Vi.- f Vv* »«tuiill.v l.oil..
by putting meat ^to boilii « fTl„ . 5' V'" •'•'* °'»he Are. Pryinu i. ,|one ■
, Bkownino for Soup, —a i«„ «""»•«(! gridiron over • cle»r flm
I>«iling water. IVt tli^.w!; , Jf '*%''*^"''"'' «' »'^«>'^n 'UKar; J Xt of
•tfrring ,t with » wo,m Jn^^S^'J" • '7'"K l"»n. .et it on the flr^ ,!, town
dark-colored, .tir Into It tK.in?' i'.l^^ "?» ''"-^ W''«" ."fflSTy'
«n»o » bottle, and when coJd, oirk f I?liV i*''*" »'"»'"»"K''ly mixed pu it
or more, «. may be re«,..ired toSve iSr *«*"• ""^^ "•• » ^••''•'''^oonfu
or two can be made o?u.e for tife „urn^i „/k ^""'■. '""P" ^ bur„\ «„io„
•Wered better than the above receipt "^^ °' browning, .nd it often conl
..ch ro^TeaM'Kd'o'S^/ i °'. """.'^' »-«'' • 1""» "f water to
turnip., . bunch of .Jeet^VrK'^pier IS ir"!'^ "■" i'"^«« ««'"^ »
t le bone, and put the bone Into a. .Pwn.?, .■f"--^"' off the meat frim
■lowly for 4 hour.; then «rab irin»„?f *'i:'' **« *»»«•■. •»<« let It K
the cake of fat ; cut tS mwt lit 1 .™!i l?* ***''"• •"'' *''*" "»1.1 rem^L
P«n with the .trained gra^i" | « ?eT. j* ?"' ?" P"* """" '"'" "^'''«^*
rot., and turnip, cut «n.all • 'le ?4 It^ 1' '*'' ^P"'er. the celery, onion caT-
W^|h pepper a^d -hU T'^.^/t'l^,?';™™*'- "^'J' '«•■ « """". -euTo, inj
When d<,„e. take out the forb. and it will hL^'^.*/P°""'"' «' browning:
CoTTAOB Soup— Tiwr In it?miJ!iu*'**''^ '"•■«•«•
of any .olid fre,h ri«S^'l„ d?^^^! .* houf.._2 oz. of dripping 1 Ih
turnip.. 2 lb.. of'leer.!54 fci" a^l^ 'r«'«' * '»»■ «' ofiS, } u.'
brown .ugar, 6 <iuart. «f^atcr~ffl; * J> » ""''• « '*•<>' "It, i oi of
lUto an iron .aucepan ; ,tir t hem 1 1 II JK h^.!!"*^/' '''llP'"*' •"d onion,
•nd leek.; .tir 10 minute. Mi* Ivii X ."**"***•" •^'I turnip., celerv
rice; -^Id 6quart.of hot wat«^«„.T u*J"' '* • quart of cold WftteJnnd
it boll., ir tobekVt?^.trrge;StillthlV°"^'**'«\
CoTTAQ* SotTP. jJ.l-fy_ g 7n" t he goup 1. nearly cold. '
into 1U.. p„t on. or IwWthXSi if^r.'irlrjlr;^^?.-!.?:^ ?i
\-
'9-:
->■
3 ,
-. ■ / -
-K.
if
UB
APPKilDlS TO HOUSEHOLD.
m
"*,
f^ oniona sliced ; thei^«^ In •lices ot meat agnin, then the carrott tllced ;
■cwk tliepeM nil the previous night; put them in with the water. Tie tile
Jar down, and put it in a hot oren for 8 or 4 hcAirs.
Chickbk BBOTH.-^Tinie, 1 hour. 1 Ta)I-grown chicken, or an old fowl,
8 pints of water, or weak broth, f a teacupful of pearl barley or rice, pepper
and salt. — Cut up 'a cliicken, or an old fowlj put to it tlie colcl water or brotii,
and half a teacupful of pearl barley for rice, if preferred) ; cover it close,
and let it simmer for an hour; skim it clear, and add pepper and salt to
your taste. The chicken may be placed on a dish with pieces of butter
over it, a dust of pepper, and served with mashed potatoes.
• ■ PoOB Man's Soup.-^Time 1 hour and 10 minutes.— Quarts of water, 4
spoonfuls of beef dripping, 1^ dz. of butter,-! pint basinful of raw pota-
toes, 1 ' young cabbagip, and a little salt. — ^Put the' water into a stewpan, and
when boiling throw In the beef dripping and the butter, a.pint basinful of
raw potatoes sliced, and let tliem boil 1 hour. Pick a young cabbage, leaf
by leaf, or the heart of a white cabbage, but do not chop itsma(l ; throw it
in, and let tt boil 10 minutes, or till the cabbage be done to taste^ though
-wlien boiled ifast and green it eats much better. Season it with a little
lalt, and throw it over thin slices of bread in a tureen.
Good AND Cheap S6DP.-^Time, 4 hours.— 4 lb. of lean beef or mutton,
fi quart's of water, 6 carrots, 6 turnips, 8 small onions, 2 heads of celery,, and
I spoonful of black pepper. — Cut ih,slices the beef or mutton, and fry them
brown in a little butter,then piit them intoastewpan, with tiieir gravy ; cut
the carrots and turnips in slices, 8 small onions, and 2 iieads of celenr', with
their green tops, add the black whole pepper, and about 5'quarts of Water.
Let it boil, aiul simmer slowly ^11 the meat is redubed to a pulp; tiien
■train it through a flne sieve, and serve with ox without vegetables.
Fbsnch Soup. — Time, 8 hours. — ^8 quarts of water, 4 lbs. of meat, 2
teaspoonfuls of salt, 8 small carrots, 8 middling-sized onions (one being
•tuck with 2 cloves), 1 head of oelery, 1 bunch of thyme, 1 bay leaf, and a
little parsley tied togetiier, 2 tiufnips, 1 burnt onion, or a little browning.—
Put tlie meat into a stock-po^ith the water, set it over a slow fire, aind
let it i^ntly boil, carefully taking off tlie scum that will rise to the top.
Pour in a teacupful of cold water, to help the scum to rise< When no more
scum rises, it is time to put in the vegetables, which you should have,
ready washed and prepared. Cut the corrotsJin slices, stick the onions
with cloves, cut the tttrnips each in four pieces. Put tiiem into the pot
and let them boil gently for two hours. If the water boils away too much,
add a little Aot water irt addition; a few bones improve the soup very
much. It is' not necessary to keep the pot very closely covered.
Scotch Mutton BaoTH.—Tim^, 8^ hours.^i lb. of neck of mutton, 8
quarts of water, 6 carrots, 6 turnips, 2 Onions, 4 ;tat>lespoonfulS of Scotch
barley, and a little salt.— Soak the n[iutton in water for an hour, cut off the
•crag, knd put it in a stewpan, with 8 quarts of water as soon as it boils ;
•kim it well, and then simmer it for an hour and a half. Cut ^le best end
of the mutton into cutlets, dividing it with 2 bones in each; take off near^
ly all the fat before you put it into the broth, skim it the moment the meat
boils, and every 10 minutes afterwards; add the carrot, turnips, and
onions, all cut into two or three pieces^ then put them into the soup soon
enough to be thoroughly done ; stir in the^otch* barley after you have
well Wished it in cold water; add salt tg/ohr tiiste, and 'let all stew to-
gether for 8| hours | about half an hour DRoi^^sending it to table, put in a
"Uttle chopped parsley, and serve all.together.-
: Wbxzham Soup'(a very Cheap 5oitp.— Time, 6-or 7 hontv.— 1 lb. of lean
beef, and every description of vegetable in season ; no water. — Cut 1 llh of
gravy beef ihto Tery small pieces, put them into a j^ gallon jar, fill it up
with every description of vegetables, even lettuces. ¥ie the jar over with a
bladder, and put it over the fire in a deep ^itucepan of boiling water, or in
the oven, whicii is fs^ better, for at least 6 hours. This genenUly makes
•ufBcient soup for 4 persons : a little pepper and §$\t moat 1^ added.
V <..'
APPENDIX TO HOUSEHOLD. " . j^^
ofveal.one teacupfiu orciCSiS • •tewp»« 8 |b,.
>il together for 4 hoHr,:tlrenTtr*„»h^'**r'®^ 1"«'»« oT water.
<»ughttobe.eawne.lJike"trr.oaM tMl?^, *""""«l' * h.ir..lere I
fe«r bone, or tlifyplec*. of baciflJvoA^^^^^ «
tjite.-Boi! .11 tiiew »eget«bJ3to«th Jr hi *l^ ' P*''"*"" """^ •"^t »» « ve
•train them through « hair Slevr nr^„r»i"" <»• V . *re .of t and tenTler
the.oapwellforanhouriifiti;/jS;n?rt'^^ Then boi
Jul of pepper; add a little friJd mh.twifh ?i? f./''* f^'^fy' »"•• • tea«poo.L
Boil «.^^nrreTcTrTirin*wa^^^^
Jhe red oartf and nou^'l "v:*!;' ^ZX'!,^'^^ ^'"^«'- ' S^eTcTup
pnnndecl carrot add m. nn./» a/ ■' *®'*" •*» «nd to every 12 ut \R nr a>
•nd «r,e it very l«.t¥th friS bJTad SnS:! It'*"!'" ^* "'«'»»'•** .??vi^
of water, a little pepner Md3; » •«our..-^ arge Span i.h onion., fiaiiart.
ter t,| they are a nice brown cSlnd vlr/^T^^ ''^ V'*™ '» • '""e but-
liair .ieve to drain from the buuer ' iut tC •*'?''*'"' *''«" '*y "'^m on m
of water: boil them for 1 hour ami ?»^r t !S '1?/° • -fewpan with 6 quart,
wit to your ta.te.„ I^ut thrcrSmC of i'w2„„v rSl"tL "*''* ''^PI*^ «*'
it to the .oup, .tirring it well to keen i! .ml»i *•»'»"«'»* colander, put
- tehr*^- ^° •"'"»•*• b««reyouUveK^^^ B'"ii R 2
with the vmegar, and a little of tlm .^..^ ?** "'® y"*'^' of the eirff.
•tirring it ail the time Jne "ay It itlKl^iT " '".**^ '^^K''**'' «•«> k?ep
will keep three or four dayj.^ « »«" tJ'en be ready to .erve: thi. .ouj
conger eel, 8 qua^ Jf 7iL? * ¥ "i"?"' "' "><>'«— The head and tail of a
■marigold..' anHKlvi, '{ LfJ""*'"' ^ l^^"^' ">« blossom, of 4 or S
' cabbage, lialf a teacup oVyen bun*Cir;!^r' °'' *i'« *""»« Tieart^ of a
Jour a Pint of milk. anda^S wft-Pu *thi 1 eL™fAl/f.***rP"°"'"'» «'
fa « «ewpan with 8 quart, of water •n^iLu 'W »"!*«" of a conger eel
or rather more till it break. /«!^ri!' . '®^ ■.* »lmm^r2hQur8 and a half
when boiUng throw in a .mall IabV - / 'tewpan with a J lb? of butter •
g^en-pea. for WparX^uf ,^^^^^
ed)~or, what i. by ftianv n«.fir,i;i Vi . • Sf^^npew cannot be'iTrocur.
—bout a pint ba.infTiS'rr m A* "'^»^^'^^^^ ' cabba^^c^l
•mall, and a boneU of thym? m^T', ''*•' * te«cupful of parsleychoppeS
pint Of milk, the hlo!noZ at to^ or nil^^^ Ot ionrTt
pea. or aaparagu. are done throw it inL *if "l*"»"'«i> plueked, and When the
ftcomegtraboil; t3e?ftB?mmerloSf„'?'*^^^^
flour, with the lid off tirsteSnan or i/^^mV'*.?^^^
tiMj parsley green do n^pnUUrtllUfterS?^^^ „Some who pJefe?
«ea.on with a little .alt. a. the .«1H« -«t »?' " P* ^°''"- ^e'*™ di.hing ud
Hare ready thin -licS^ bJSd in yi^^^^^^^^^ ""'* *' -ided 1,2S^
^ PAMar Soop.— Time 6 hour. ^'«!^ ®^' *"*',?""'• the aoap over it -'
ter fa wluch mutton or.S(5i2fh;«l."'^1 **?!*?' «^^ P«t iiquorJ*,the wa-
meat, trimming. Of Sy^faS?^.fca^°i^^
buS'J *"""P' ? «f«»t». * liiK^r^Sd tied 1°C ^J?'^^ »T'. 2 large
^^^•.*c.4.to..tewpBn;.tl^g^^
*.■
■■*'.'
T^-". W.-'J,'
■M
,>jT^*' f •""»"., »*.'"', '"■ ^ V-
160
APPKMOW TO HOUSBHOLO.
'»■
the other Teget«bles to the meat ; pour orer «1I the pot-llqnor ; aet it over
II slow fljne and let it timmer gently, removing '«ll^the ,9uutn A«^it rites.
Strain, througli a fine liair sieve. This is a good -foupdation for anv soups.
TliBU.T->DiTectionffor €ooking.-^\e»Xiy our fit\\ caref ully,8lit it lov^enougli
so as not to hare any blood on the bacltoone, hut flo not ij|ake too Inrge a
cut to spoil tite loolc of the flsli. The tound adheres to the bone, Kpd -must
be left ; so must tiie liard and soft roes ; pare mu&t be" taken notlireak the
11 ver, wliicli in most flsh is replaced ; ^eat care must be taken not to break
tlie gAtl, for it would make the flsh bitter. Never fry flsh in better, fry
the'iii in good dripping or lard : oil is the best, but it is very exi)en8iv^.
B011.BD SxuiON.-^Time^ according to weight; 10 minutes to the lb.
Salmon, 4 oz of 'salt to 1 gallon of waier.^Scale, eniipty, and wasii the sal-
mon with great care, removing the blood from th0 iuside; boil the sialt
nfpiiUy in the flsh-kettle for Ja minute or two, taking; off the scum as it
visediLput in the salmon and let it boll gently till 'it' is thoroughly done ;
tkke itfrom the water, drain it, put it 'In a wet folded napkin', and garnish
with slices of lemon. Sauce, shrirpp, or lobster ; send up dressed cucum-
ber with salmon, if you have one.
B«ii.L AND TuRBOT Alike.— Time, 10 to 20 minutei.r--One brill, | lb.,
of salt to each gallon of w|tter, 1 iableSpoonful of vinegar, 1 lenion. — Clean
and rentoye the scales from the flsh, do not cut off the flns, but rub it over
with a little lemon-juice and salt; set it in a flsh-kettle with sufficient cold
water to cover it ; a handful of SMt^ and a tablespoonf ul of vinegar; graduj^
al^ boil, ahd then simmer for 10 or 20 niihutes, according to the size of
the flsh; skini it well, as care is required to preserve the color. Serve it
on ar napkin, and garnish with lemon, curled parsley, or horse-rndisli ; send
it to table with lobster sauce in a tureen. All flsh are boiled alike ; salnioa
takes 10 minutes to the pound to b^it ; soles, &c.y atfout 8 or 10 minutes.
Salt FisM.— Time, 1 hour. — Put the salt cod, in water the night before
it is wanted, and let it soak all niglit;, bpil it, lay it on a dish, pour egg
,sauce b.ver it, andsend it up hot ; tiie egg ^auce may be sent up separi^ly,
and boiled parsnips placed round the dish. If the cod be very dry, soill(^
for several hours, lay it out to dry in a,44^1d place, and then soak it agal^ •
for a nuntber of hour^ This double soaking will soCt^n the driest flsh.
Salt Fiitn thb Second DAT.—'Timi|^, minutes.— The remains of salt
fish previously dressed, same quantity or mhslied potatoes and parsiiips;
i lb. of butter; 1 or 2 eggs,— Pick the flsh 'into small flakes, butter the bot-
tom of a ]>ie-dish, place itin alternate layers, with the mashed potatoes
and parsnips. Bake it, tiiru it. out on a ^ish, and pour over it some egg
sauce. ■ ■'.-' ' ': ,
Cod's-HeAd AifD Sroclders. — ^Time, \ an hour or rAore.— Cod's-head and
shoulders ; 4 oz. of salt to ieach gallon of water, 8 spponfiils o^ vinegar.—
Rub a little salt down the bone, and the thick part of the fish, and tie a fold
or two of wide tape round it to prevent its breaking. Lay it. in a flsh-kettle
with sufficient salt and water to cov^r it, add 3 spoonfuls of vinet^ar. Let
the water be brought just to the point of boiling, then draw the fish-ket- >
tie to the side of the Are to simmer gently till the flsh is done, whitih can be
ascertained by trying it with a fish-slice to see if the meat can be siparated
' easily from t\ie bone. Skim it carefully ; when done, drain it ancr shift it
off the flshrstrainer on a folded napkin in 'a dish. Garnish with parsley,
lemon, and the roe and liver of the cod, . ^
Fried SoLE8.-^Time, 8 0r 10 minutes.— 2 sol^s, 1 egg, a few bread-
crumbs.- — Remove tiie sjcin from the dark side of the soles, clean them, and
wipe them dry || dredge a little flour over them ; brush them over with the
volk of a beaten^gg ; dip them into bread crumbs, and fry them of a light
broWn, in sufficient boiling tat for them to cover them; when done, lay
them^ on a cloth to absorb the grease, dish them on a napkin folded, and
ejPkrnish with fried parsley. Plain melted butter or shrimp sauce ouiy be
4em to table with them. , \
FriBd WHiTtNa.— Time to fry, 10 minutes.- Egg, bread-cruiAbs, and a
■ — . .. . ' ■ — — 1 ii^ —
«»
l:.^
4 ■" . • '
^,-
If
AVfXSblX TO HOUSEHOLD.
161
lUli for coninany. F»""e/. lliese receipt* will allow liow to try all
oJ«)ti.. lg,»llo»of w:S:;.JJ^ffi3'!f-^ 2foIe«; a large handful
Pdt tliein into a fl,h-ket.le with Htl and Wa12r'V"/t?' *'"*."'' "'« A"". <">•
then ■iiumer until done a l«r„Jr *'®r- ^' tl'em boil slowly aniT
;;beone8:whendoJe::;.!Uo^C^
Trioi'i'w "' '^'"°"' *"^ P«">t" f'e white »ide up. G«^
Sot ofiid^oeilESion^^ '°'; *«r«« fl»l'-4or6 whitinw •
kettle with .ufflcieK?er to co^iTu^Lr-l "• ' ''f^ »'"^ '*^ »''«™ "' » '« A^.'
«mmerfor6or6niinute8 o^rnr ! I " •*""« "'«'» slowly to a boil and
thenion « toid^dZtin Z!^^^^^^^^ the fl«h iTlarKe b/ih
-Be cwreful i„ cleaning your hake "tlP^'ITJi"****?". ''""» ^'V «« August. _
up with patkthrtHd ; eff/aiid ril.iL , *•"* '* *' "' ''«»' "tufflng, sew It
-ndput ft into iiUo7.l"'utltiSml\ "T/"** '' '•» * baking JisI,
bone* ; it is impos-ible to fl^ time C i It ^". P**"^' ^^^'J' '«•»•" t»'e
fl«h were state*!. . Xi'"® '°*^ cooking it, unlesa the «l2e of the
then/X;r^;^^^;fe^-^^^ fa,ten
Jry.and .Iredge over theraaS Httk flom- c!^ ?•"*' "I'P^ »'!«"' "-oroughi;
J-,^a intoegganJKiS-ii^jyi^^
.anj/ilSt^fJ^l^n^^-i;^ -^ «f butter, pepper
take them oi with a kJffeTor rins "tS iHi^Tir"' '''?." ''»*'» «»">"?&
them in water. . Leave each ovster in ?*T "'eirown liquor, butdo not dip
bttle pepper artd salt^nd "ome Jr .mht A '''"^? ^''«" J •P""'^"e ov6r it a
butter at the top; arrange thJ^L.7^}' °f. V''*''*''' »"*> '«y IJltle pieces of
• Dutch oven beC The fire ^^1^* '^'"' '^'^ '"*» *» i" * ov'LJ. * r Si
are done. "'^ Z"^®' ^ben the oysters are thoroi^ghly b«t, they
.nd^.^vh.iJj!!!Se;n:^Sf!r." ""'f P^PP«' «nd salt, two bay leaves '
rub them witi, pepperVid St • m'^t?"" ''^'•""ef, lay the.;, ona-board and
.mall «kewer. oHifo?;! J f,;,;^[/,„' 'f™/«"n<l and 'f«te« each with a
add twoor three bay leaves- twLnl * •*''^''' '-'"^«'" *b«m withvineear •
. .noderate oven. aYd bX' i^remZ'anlHrr ' *T "? ""P^'^' ^"^ *"«"™ '"»»
» Ji8h with,a sprig of double wrslev In th^. T" ''*'/*'^" ^^"''^ i '^rve on
♦inegar poured round ther^^ " "'* *'*"''"« °' «*«b dish, and the
-mJsS^J^KliilS^^ a few b.ad- <
over a clear fire. or. better stilllC thesi fisf, "^ ^""* ««eaned).and fry
fire. *^ ''"• '''^r *"d bread them^ and fry over 8 clear
8APCBa.--Melted butter— 2oz.of bMtt ^ r,
/
' * ^'^t^ c flour, 2 lArge gpoonfub
.")»,
K
199
▲PPKlTDIi: to ROnSEBOLOT
IK.
PM-'--
/ ■ ;■
■Y
of water.— Put the butter into « clean sauoepan witli the water; dredge in a
little flour, and tliKke it over * dea^ flre,oN« way, uptil it boila ; ihen pour it
intoVour tureen, and serve.
CfoJiMON Eoo Sauce.— Time, 20 minute*.— 2 egK«i J of a pint of melted
butter. — Qoil tlie eg^s for 20 minutes : when coldsliell (hem, cut them into
▼ery small dice ; put the minced egg into a yety liot sauce tureen, and pour
over them a | of a pint of boiling melted butter. Stir tlie saui« round to
m^ the eggs with it. '.
FJMifBt Baucb.— Time, 10 minutes. — i ]iint of inelted butter, a trnattr
bunch of fennel leaves, a little salt. Strip the leaves of the fennel fro^'
their stems, wash them carefully, stnd boil them quickly (with a little Sa(t in
the water) till tender; squeeite tliem til.l the water fs pressed from them,
mince them fine, and mix tliem with hot melted butter. . ^
fARSLBT SAUCB.-^Time, 6 or 7 minutes.— tt pintof melted butter^a small
liandful of parsley.— Wash ((16 parsley, boil it (or six or seven minutes till'
teiuler ; then press the water oii| of it, chop it fine, make f or j of a pint of
malted butter, as required ; mix thd parsley gradtiftlly with tlie hot melted
butter. -,'■■;•;■ .„.,., ,.v.,\
LoBSTBR ^A0CB.— Time, lOn^nutes.— 1 heii lobster with coral.— Cut the
lobster into sm4ll pieces ;,mix it with tlie coral, and put itiintb i pint of melted
batter. . ■.;..', • .
Otstbb Sadcb.— Time, 6 minutes. — 1 dozeW oysters, half a teacnpf ul of
!food clear gravy, i pint of melted butter— Stew the l>eards of the oysters
n their own juice wiAhalf a teicupful of good clear gravy, strain it off ;
add to it the melted ffitter, which slioubl be ready ; put in tlie oy8ters,'and
let th^ siiiihier gently lor 8 minutes. - ''
Applb Saccb.— Time. 20 minutes.— 8 apples, a small piece of butter, and
sugar.- Pare, core, and cut the apples into slices ; put them into a saucepan
with suflScieht' water to moisten and 'prevent tliem from burning; boil Riein
until suflSdpently tender to pulp ; then beat them up smoothly with a piece of
butter, anf sireeten to your .taste. * ■•i.v. ,
CokiiON Onion Saccb. — Time^^nearly f arr'hour.— 4 or 6 white onions, i
pint of hot milk, 1 oZi of butte^l" pepper and salt to your taste. — Peel the
onions and boil them till they ^ tender > dress the water from them, and
chop them very fine; make the ipjt hot; pulp the onions with it Add the
butter, antl^pper and salt lo your taste. .
Bb^.— To roast a sirloin of beef.— Time, i of an hour to each 1 lb. of
meat — Make up a good fire ; spit oir liang tlie joint evenly at a short distance
frai^Jt^; put a little clarified dripping in the dripping pan, and baste the joint
Well as soon as it is put. down to dress ; baste again every | of an hour till
M>our20 minutes befofe' it is done; then »tirtTie fire and make it clear;
•brinkle a little salt, and dredge a little, flour over the meat; turn it again till
it is brown and frotli^d. Take it from the spit, put jt on a hot dish, and
pour over it some good nnade gravy, or mix the gravy left at the bottom of
the dripping-pan with a little hot water, and pour over it ; garnish with
fine scrapings of horse-radiali fn Uttlelieaps. Serye Yorksliire pudding with
it on a separate dish. - ^
RoAgT Ribs of Bbbf. — Time, J of an hour to every 1 lb.— The^hine bone
and the upp^r part of the rib bones should be taken off, and the flap ends
fastened with very small skewers. The joint is roasted and served as tlie
•irioin. ^ '
BiBJB OF Bbbf, RoixBD — Time, 16 minutes' to eitch 1 lb., or 15 minutes
and I iiour over if very large.— Order the butcher to take out the bones
from the joint ; roll it into a round, and fasten it wjth skewera and a broad
{tiece.of tape ; place it before i large flre; putsomebeef dripping in tlie pan ; .
lasteit the moment the dripping melts, and do the same every i of an hour.
Just before it is done, t..«.f about 20 min4te8 before you remove it from tiie
flre, dredge it lightly with flour, and baste it with a little butter. Remove
tlie tape and skewers and fasten it with a silver skewer instead; if your
mistress happens to have one. S^ rve w ith good gravy over it; it is aoiia«
provement to fill the.centre with stuffing.
■■-.■■I'
Sii;
lb. of (
lAthep
it op in
stewpai
willsinl
.to one I
lerve, d
italitU
fearrnts I
Whe
forasen
^beef,
and 'tlie,
^n skin and
square;
and sprit
spread fii
ntes poui
Md a litt
OxCi
of sweet
pints of \
leveral hi
tliecelerj
pints of w
■ When ten
pieces, sti
with the I
ToDb
heart, vea
warm wat
It securely
• hoflrs bcfo
rennove tli
round it, a
£k>ILBI
any size yt
water; tie
flcierit boil
on a na^
bread; cut
and send it
^ t)x Toi
Chooieap
animal. B
hours in pit
it only 8 o
botir, then ]
order to rei
fo«* ; then
the root w
Wrapped in
the coating:
boiled until
Bboilee
pepper and
•tewing. I
th e gridiron
^..<-
\'
APPKN^li TO B0U8KR0LD.
168
to the pickle for .bout 9ori6d?ylta^^^^^ beef h.. bee'
l| »p in . ro«n,I form, and binSir; m. J pC iy'r^'' '^'" T"/*''' '^^'f
■teir}Nin of Water ; and when it l>.,ll. rLIL?i ?•" '"P** ^"* '' *'"«> » iWe
will fink. an.l »pol the iTDMarLnoLof^i^** "'*' •""'» 'ery c»ref ully Jh!
.toone^,ldeof tK^! ."KTSmU'^lo^l'tJi^H^ •^""^'P '«"4«n
lerve, draw out tlie skewt^n VnA MIi ^^. "^^ "" ^one- W tea readvl to
It. little of the nam te K i^f^S^'^T^^^^^ * Y'*''^'P?«V»" «>°
fcarrou and par»nlp«. ' ""* '^" °°^^^^> *««! Kamigli with boiljjd
tar^^S\^;^' ^'^^ off .rt^ «,ned part, from the beef „
J^*?t^art7fTSi«!^^^^ of the riij
imd tl«. a.e 2 Urge .poonft57orkffi;fi"' •?*'?««''«' 1 UrgeW
. ikin and /«t fr«t« ♦iTl i.'—. ' . , ". ^P'C'up, i of flour.— ^Cut aiwiy all tha
\
. Ain and'fat fr^m iTe KT„d d vide W'/ "f «««'-Cut a'^ij allU^,
•qnare; put It intoa it^wr^^ -„^-*' 1.A* »"*<> Piecei about 8 or iinJILl
Sd .prin^le in pepper tElAoyStl!.';: ''!?i!'"V «" '* • "'^"4 » bH
Wread finely thIlSof a laJgeK
nte« pour fn a flavoring of HarVev'T«:.»!I ♦?. ^". *o^be inpavy. In
»nd a little k«|chup. ^ ' ■?"*'®' *''® i^'ce of the leinon, t
- hiin- ,
the flour
of ^S.IS'ir^ o, he,d., bunch
pints of water .^Well w««h »K, "^ *-.'"^° ''. * « o'^e*. ^ ^ ' ' -
; pepper and aalt. 84
I II •^••^^"«" wasn tiie ox li^a
. pint, of ^tfeJ.Tra ber m^?^^^^^^^^^ '^i!^'"' *"^ •.»'*• Pour in 'aboutsj
When tender take out tl "bead and , ^ ♦^^ * ^^^ '^ ^'^ *^ "imfner^lowly*
piece^ .train the gravy.'anS*p*S alouuU JiS'l ^ 'I - ^'^'' "»*"
with the pieces of hea^d. Make all^erv L?i„^ ^f * °/ " '°*o a .tewpad
heart, veal ftufflng, i pint of graJy -Sr«5^^M''*u/^:^i?«'^
warm water, remove the lobes aSit^ffnil ^^"°*'K'1 '"W^fof 3 I'our. in
It securelV in; fasten ion^tn,Tp^^ «ew
• hoflrs before a stronir Are k«Jnin„^-^^ . j^"'* heart, and roast ft for 2
wmove the p«,S?XX;iS'Sfcr*-^T^ ! J""* befo^se^hj
water; tfe a cloth over them an* ntoA^™ , »*omii,on paste of flour and
flcient boiling water to cove™: mS?u^^^^^^^ %^'f "tewpan, with suf-
on a naBkiir; or, when boile^taXt the mJli^ ^'^f' "e'^'^^th^m upright
bread ; ^^o small square s £1 season k wUK .*r^ f P^**'' '» >« toastea
and send it to table very hoi ^ " " *"'' * •**"« P«PPe^ and sSt.
C^'^^^'^^^S^t^ 2*boj»s, if large, to .immer-
animal, fi it U Knlllt Jd S^^S^'^so'^^tl^^^ youti ™f «.e
hour, m plenty of water. If it U a Sn onfrli 1*^''® y«tt boH for 20
it only 8 or 4 hbiirs. Put it in o SoKr^t^^/?'/! ''^"l *'*« P'«k'e, soak
hour, then let rt slowly ,immeVffaTL« pi ** '* Kr?«l"«"y ««rm for 1
orjr to remove the furred sSn-betdWntn 1""?* "Jnt* o«M water in
forki then trim if it i. to b^ Kd 1?^ • ^m'? ''^•"Po »ith a strong
the root with a frill of cut pwer iMt? i. t^'f *''"«"^' »"<* ornament
wrapped In greased paper S^d^ warned wf„ ? i^» "^"^ *"*' »* """i be
the coating; ,7 to bTwrrff ioK it S « '«* ''*^'*'> */'«'• removing
boiled until cold. ^o»?.*ei it atand in the -water in which itia
-t
...^.s.iMK.aiisu^iiija^t.'vai^^^
*
. ^.';xM-!^^y^^^- ^
-^'m
ua
*'ii
;#
m
m
,W4-;%-,H
!> It and broil
v' the f«t, JftMT
;h»rdjen.
; tlie size of^f
['(rul)bingi
j puatible.
^ nk<> btuWii, iii^^^
"; tlic top, or po«r *
labour, 1^ it jifet
eat iiitn tMig^ ^|i
\ donedraiif
:t)i«iiri on i,
^ijt of w|il^,
lour
it
DIX W BOCSIl
Moff it fil9duent%r, «nd enre/iM
""eitkitiwfir ji pricked the i;r
wi»icliyc>u||i
iififiy', « h(Jit di«h ofi
"'Hhijit, tliei, ke '
>«t(r;.:^lt|i -
I pepilier a ^
ingth
li run
ced a Ih
i||llt. tM_
'ferve aa qlticl^i
id ■i^ine.;
Wlt^ tW
' 'M/:\.
Kat
^littlciiitttPl^ry arum^ «tooW«"^;
SlelS, piece of Ikiitternn
Jt\e Water, and »liake it f*
-, jj^iive r<58dv the'om«mg^
r/tiiein liKbtly, artd wiicn^
,„„^*''rr|ngAii.alittleiftlt^ Serve®
^riP^U often Uialiked. r
rTI^,'40 nrinntes liltn^tiier.-i^H
i;
■:#
1; '«■
'4.
^^
I:'
S I.
m
'l'*n. IjApWrftfl-flf *nlhHt ket^liup.a piece of,J»utte*i-ol|(»(i^^
Iwl^ptMl *alt^*-Fi:/ tlie 8te«k« jh butler a good firown, >
'•ifii^i with I « pint of water, tlte onions sliced. tliA =
-, with I ft -pmt of w^ter.'tlie onions sliced, tlie
ijiaU; coi?e|. the,pa|) t'lose, an<l let them sf^ir
iilwUli a ptece of biittel rolled in flour,<and ier|e ,
^>^Un«J^fctIt of gl^oin o*f jiieefy^ lemon, ^ pTiit of ifcihH
^Qes fopcemre.— CiittlieMliek'Utofthebeef into sntall
jipl{c«»t^ brown ; wattti the |til^Wfer\he fire. Have rendy '
S'^IwjWtOW In the cehlrp of ill yerj^ hot dish ; lean tlie tiny ,
» against the, side of 'the potatoei'^ |^ouraround> tlieiii tlie
, _ •quS'^M a lemon into it. tServ« t|ot.' - r>
f A*||ta<iUBA<,-rTllne, 29 n»irtute8.HSn<,'^n^ of cold boilil beef,
ita|to«av'<^hf|^pfied'l^ cabbage, 4io!th previously boiled ; peppfer,8alt;„ '
> .^^^''■'^''^P «P «0d fry flie cold B0tal;iie9 and cabbatje Vitli* vi
J r, «a|t, ftlffl a good large piec^ oT butter ; set it ^side to keefv hot.
O* 8flhit>ncea of 'cold boiled bejf; put thenv in a hot'dish^Vitlr
.fkeyn^Hv* lajfc^ of iegelaWe, piling it fdgh in t1ie middle.*
i„,i «T.u**^.?iEi.: li'*''*'.^^^^^^^ *'?«^ tidnpy ; pe
ill '>t ^'Tl!2.^ 1"*"'^^' — ■•""^» uw ^mmunra.^^^i, utivk Kniupy ; penner
inu 8alt,-K.^t;(hft,kid5ey intoslicHseasoifcit highly with pepper and, salt,
and rr>-'it«Df alright ^brdwn; theh pour « little warnv water Into the pan.
dredge in sqtoeflAiljK put in the slices of kidneys, and let them stew vejy
gently. SillmiJoAieyd shofild be jTiilit open, broiled bVer aclelir fire, and
served with igbiece of, 'butter placed ou each half. -
• ,, Minced BgfeF.^TimojlOminutes.^l| lb. of beef,6oj5.ofbac6n,2 8mair
??.'' j^' ^ ''"^® PePTer. 2 '?iutmeg8, H 02. of butter rolled in flqurl a rnoon-
fUlof bl-6wning.^Miiu.-e about J^ lb. of beef with the liacon, and onions;
> syaioning it iHghhr witli pepper Jind nutmeg. Take a sufficient quantity rtf
«tock made from bfmfeg.'.and any 4rimmHKapieoe of butter rolled in
and a jittle^browiiing ; make it hot, an^Hfn it over the mince; put,
whaleiiitna stewjian, let it simmer for^BPnlnutes* aiul serve it on aj
_" '. *-\th Bippets of toasted bre^d arrange4rround theedge of, the dish /
" m
poached eggs on it (or 4 hard boijled egg dividbd and plaped on each sippe
It i8'surr©unded by ft \i^_of^ashed potatoes* J -
•t. fo*""? BBKiw-pLjBbslTime, 2d minutes.— Some slices of cold roasT
Deer, J onions, lipoonfnl of mushroom ketclinp,and the gravy frdni tlie-
meat or from the bon/s boiled down, pepper and salt. Put the #avy
laved from roast meat /with a little water if not sufficient), or the bones of
the cQld iJoint, boile^ dAwii to a gravy, into a stewpan with the onions.*
miislm.oin ketchup. 6<^e pepper, salt, and a little butter rolled in flour to
tliicken^it; let it simhier gently for a quarter of Sh liour, take it from the
Are, and when cold pfemove the fat; Cut the meat into alices, dredge them
witii flour, and layythera in the stewpan with the gtavjr ; let it simnier s#
ly for 10 miniitesiintil hot, takjng cftre it does not boil, or the meat willl
lia rd. G a rn is h rt wuh s ip|i e ts Of toast e d br e ad. — — -^a- *
•»«*■. each Che
cooked iii tlib
-'-/
^PMBNDIX TO B0U8TO0Li>.
^^flili^'jra^^'"*"*^*. »" b* *erved wirh » 1 ? • ® «^ewpnn. and t|iu«
V.
[ H|.-A le/Tr^mon^iSrSZJi "' *" ';""'•"'• ^0 minute, to each
forbdlling. but h ,„u.t be Sd verv^l.^ ""j* '•« ^T •"'"^•« l«»"ger S
pr. Cut off thUknucklo ■ Jm'^fJl Efe "/•« ''"-l^'' wUh flour Sd pip"
-«nk. Put « little 9HltHn I wateHnotl «;?;."'*"*• *"■''" "" »''e piece of
for., short time with It ; the?S tt ii«vwf!P'"*[,P""' "'"^ '"""te tKe jJiJt
9rery 10 minute*. Serve it wi»l, 2!^ ^ ''"?' "'« '"<?*» '""elf. ba»tiiiir ft
of mutton la tl.el,e,tfTJo«.t7Hi TUJ'T'^ '""""'"'• The wTtJe Ij
V Ti4e.l, and the*nuckle Bed ^Rv^ii^ "' ""'"""• '' »"« '"•■Ke. can li dJ
tl.e part cut off. to keep S the m-avv*^ •> "^ ? ^"''^ "' ''»'"• *'"« Cter over
|p".t «t « bright Are, and JSte caSuYlv Lw.l''*"'' *" "'J''''"'* Ib.-Roa.t thi.
Mid frog, it a, befor; directed for r/;'^" '''"^^' ^ "' •" '""""• ^••«*^
io KoLL A Loin or MoTTow _-Ti'..,T"i> # .
of mutton, real «tuf!Inir^„d i^TiZ^ ' -^/Z*" '•""'" *« eacli 1 lb—A loin
, •"»«on till tender. tSe^^oSl the boS .'UTi"^"' '^^ ketdnip-Han^ a loiuif
y Mfor real- roll ii «p SgMly fat'lt wl ^^v ''*'' *'"""*»' • "tufflng made
lr:»«t«^ng ; roa«t. U beW a brffSil^''ll^^^ «'• »t«round wTth
!W,l,a„k bont/d 3 aml^^r~^^ ^ ^ '"• «' 'neat-Cut off
-^P5..ith ^oi^^^r^^^ll'^J^if-Z^;^
>;;^5;S?Se^fe-^
"fr^L •» ■"»« «}|ew pan. with8ufflSe"KiaRiW^!^IP%^^#«4^
^ It ««re(ully, 'and thro>r'Jf.'! !.^aig '^r «*> f^^jJilit^Silii
«n1 '^t it simmer Vi^untffllrmivf^" f ™'«^:^te«»P«ii to the f!
When ithegins to »Ken !W^ "^** "3iyj«''^f«»w the l%e^*
N<^ brea5^Xb..'Sli^iJe''2^ V
tefaemalflemon— CutslBISeYsLm^nL^ iV '
from1J,e top of each bon&SSteL^^ take off^'n inch L^* I '
irt * stewpan. season tL cuE and S h *"^/ "•«*•* ^V* o»*W but. *^ ■-- V
* of butter, anc^i^ little *iySe aiid naSSfv^iT ^^ i' '^^'^P"" with a^- ;
r and salt . f^#i.„». ni-T/?^ *'tf y ar«ley yhpp^d fine* season wldF ■
:-■■■/ \.
\.
'(■*'%'
''1^
"•«uiier,an(|ja little thyme
"I""^ "*'»'• '7 tbemlijrfiriy.
^1.- r t^°^ ^"**" Broiled, time 10^
S^R'
ireatl tliem over t
broil them over a
Sutsome chopaUrom
amoving the skin an^
{lem palatable ; place ^e
■^iTPquently, tftWftK care
" fopiVgeason flt^l with
.;m
■ v.,,i
I
uifece of fre^irbutter
ll«h. Pork chops are
■ .V
■?*•■#.
*>s
./•;
Hi
Arrwoix TO bovmbold.
MiiroiD MotWw^Ttme | ait hour— 1| lb. of meiit, } pint of good
brown gravy, pepper rikI ••It.— Mmoe loiiie dreaiud timtton m fine at
poMil»l«, season it liiglily with pepper and salt, warm 1 » pint of oooit
i brown gravy, or gravy made from the bones, make the minoe very hot. and
•end It to taltle.
!?'.•» 8t«w.— Time about 2 honn.— 2* lb. of chop, 7 poUtoM, 4 tiimln«„
r y a quart of water.— Take some chops from h loin of
4 siffltir onions, nen..^ ^ ,-.,.. ^, ..„.«..— ,„.»„ .„,.,„ »...»». irum » mm or
mutton, place tliem In a stewimn in a^lternnte layers of sliced potatoes and
chops ; add the turnips and onions cut into pieces, and p«»ur in nearly a
quart of cold water ; cover the stewpan closely, and let.it stew g^ody till
the vegetables are ready to mash, and the gruuter part of the gravy is ab-
sorbed ; then place it in a dish, and serve it up liot.
* ^ Hashio Muttow.— 1 hour and 20 minutes.— Some cold mutton, H pints
of water, 14 peppercorns, 4 allspice, a hunch of savory lierbs.a large piece
of butter, a spoonful of browning, or more if liked.— Cut the cold mutton in.
/to slices, put the bdnes into a stewpan with the herbs, spice, and U pint
of watef ; set it over the Are, and let it simmer gently for An hour. Cut a
•lice or two of onioniif liked, fry them a nice brown, and add them to, the
bones and herbs. Let all simmer together for 10 or 12 minutes ; then strain
It through a hair sieve, and when cold take off the fat. Put the slices of
meat dredged with flour into tlie stewpan, add the gravy, with a spoonful
of browning and two of walnut ketchup ; make it very hot, but do not let
it bod. Serve it witb sippets of toasted bread round the dish.
Shebp'b Head.— Time, 2 hours.— 1 head, 2 onions, 2 carrots, 2 turnips
a piece of celery, 6 cloves, a sprig or two of thyme, 1 bay leaf,>r o«. of iwd.
per, a quarts of water, salt to taste. Put the head into a jjallonV water
and let it soak for 2 hours, wash it thoroughly, saw it in two from the top
take out the brain, cut away part of the uncovered portions of the skull and
the ends of the jaw* ; wasli it well once more. Puttiie onions, carrots, tur-
iiips, celery, thyme, bay leaf, and seatoning into a stewpan, with three
quarts of water. Let it simmer very gently ; take out the vegetables and
buncli of herbs; skim off the fat ; lay the head «m a dish. Have the brain
ready boded (it will take 10 minutes to tlo), chop it up fine, warm it in pars*
ley and butter, put under tlie liead, and serve.
' 1. f **? *'*" Veal.— Limb and veal are roasted and boiled exactly as
beef and mutton are, only thpy require a little longer time, that is 20 min
utes to the pound, and 10 minutes over. *
LAifB's Fry.— Time altogether, 20 minutes.— 1 lb. of limb's fry, 1 egg. 1
oz. of bread-crumbs, a sprig of parsley, pepper and salt.— Boil some lamb's
fry for about a X of an hour;-tiiendrain it dry. Brush it over witli the yolk
of a beaten egg. and then cover It with breadcrumbs, seasone*! with minced
parsley^ Depper and salt ; fry it till it is a nicecolorj that is for about 6 min-
utns, and serve It on a folded napkin, with fried parsley.
Lamb CnTLBTs and Lamb Chom— are dressed in the same way as
mutton chops and niutton cutlets. . ....■/
Vbax Stuffino.— Mix 6 oz. of bread-crumbs with the peel of a lemon
chopped very fine, a tablespoonful of chopped savory herbs, 8 ox. of finely
chopijed beef siiet, or of butter broken into small pieces: season It and bind
it with two well beaten eggs.
* ^*?.^.*" * ^^^i^\^F Vbal.— Time, 4 hours for 12 lb— Veal, * pint
of melted butter, i IK of forcemeat, a lemon.— Take out tlie bone of tlie
Joint, and make a dcfep incision between the fillet and the saddle. Fill it
with the forcenieat <if veal stiifllng. Bind the veal up in a roun<l form, and
fasten it with skewers and twine ; cover the veal with buttered paper, and
put It at some ^istajice from the fire at first, advancing it as it becomes
dressed. Baste it well, and just l»efore it is done take off the paper, dredgft
a little flour over it, and baste it wjtli butler; remove the skewera, and
rep ace them with asllver one; pour over the meat some melted butter,
with the juice of.MHmon, and a little of the brown gravy from the meat
Garnish with slirn tt Tft i B . tv i \ u with either ham, bacont or pickled pori r~
f^"
f f
'H7;.,?Br3-ftfc
▲mWDIX TO ^USKHOLD.
167
f\
penper.ndMlt-CktheU fi^^^^^^^^^ P'jr.ley/1 leJnon, « p|„cl, of
fcr io minute. In M water befoi iW. IL'"'' *""•" f*"", ^* ''"»" : ""^n
tritl. plei.tjr „f cold wnlJr/ono..*? L^i '""r'**^. ' P"* * '"^ * •»»c«PHn
mdte.f butter/juice of i»f ;*emon P*Eh*"? '^•"' ^ t«lile.p«„nf «I. of
two lobe, of the brain ?lt la kX .oak^l-m ^" ""J;*""*— ^^-P-irate tl>«
\ .alt In It for Ihour- then d our .w- v ?i *i"^ '" «oI«| water with a iiile
\water. clean anT.kl. tl em • bJiT tL'i.* «■"'♦':'•»". -nd «"ver It with hot •
t)i<m to warm In a .tewnan wlrhM.l ? w P' Z""*'" *."'' «^'"»P "'e*". «n'J PUt V
Ad the .e«."L^h^;;V;uSr/ fe^^^^ chopped, ^.e buUer orcream ' '
tdgsther. BoU the tonRue ,kin It tX , t' r °'*'' "."''"• *"•■ J»"»ni wel «^
•;^fS^'^i='iiiSSS^^
tJi;t:;t!itte:£S
hair -i6*e. ami aaS the w* n7 1 p i. i! TH^'^^ ' *"«" •'^••">» througl, »
.nda piece of l.«1?er ro^eria S'ou^ " lJ^'J^ •«^t«""P.
gradually Jieated. let them iu.t boii .m tm *'®' °' •'«**', and wh^n
rolM bacon, and Wemewtt^a^lSrnS'"" '"^e on.hot dUh. with,
0^ of butter.alittle flour and S'^****™""'^ 2 egg., I
ih^Jj^Jfew; JSeircSthetr"/'" '* J"^'''-" "'« ••'^e -»d
jrumbi. iru.h thr^utleuXrwirvJlko? '.'"''' ,k'''" *"''*''« »"«~>-
rtie breadcrumb, and herl". fry tirem ifJ^ Sv L^.V^'T "r""^ "'«"• with
fidulred; tMke them out when done Wt L « "®''/"/"'V«^ "'*™ *•'«" '
ttfe grated pbel of the lemon a lilZnn.™!^ ounce of fre.h butter with
111(6 thefryihg.nan.andTr?"%?.A "l> ".y^^ag "^ ?""«•; Pour a little water
but tWtutlit. into TM^gniv/fo S^MB".",'' '^'"rr^' '"'<> '».' ^^^n
t^;df,h. witl thin roliiinJ^lon is'a gllf "'"'" P''«** '" "'« centre of
•^:^-mi;rj|»|ee;'i^a^^^ ».o«r.^OUr. nver, bacon. 1
tjlljver; then Sry it IT. S%Ku?U ^^^ "'V W«H -o^k
e<pil number of thin .lice, of .^.«n"i* „ ■ """ ^*'"™* •"pe» J c"t Wtt
/v%.andktdpitS; tSfrVt^^^ liver, fry the baertS
^pper and .aft. and dredgJn/oJSr a^e floS l^r* "r^"'"* ^^ *•»•»*
round the dsh with » mil nfi.» i.^® ■'"^' **hen done arrani» Jt
from thep«r^ut SapTeceif ta •"'►•e: four off tSSSL '
of the lerton Snd Add a cuof ul Sf l^t w5f ** '\^T. ' "*J"«V in the julcli
centre of thediklu ■*"•?'"» »' hot water ; boil it. and pour it Inti Uir^
•x<5?>^« Sl^lES^ «"«• 1^ otI«r mdlH
> ' '
K*^^
...i -
.*^,
I 1
■-W'
T f"TJ7
/.
iJ*'
( r
"wjir
414
#f »
• .i*r
TO B017SKR0LD.
orumbi, 8 t««ipoonruU o(,dJopp«<l Mgv, 2 oi. of bttltfcr, 1 «gg, p«ppyr and
tlieni : then dmin thenyAi^, u»em up fl.io, ami mix tlirm with |he brcVd
"tfglJiw blltUT, m . . - - -r
crumb*, the mincpil •agMtfl*
th« wpII beMt<>n y.ilk AM^lffK •<» biiiil it
Mpiwr, and lait. Mix tira wliole with .
To lloiL IUcoi..--.Tjp^. 1« hour for 2 or 8 Ibi—W very aoft, eonk it In
water ami lot it Ix.ilfH^ntly If a flne piece of the gamm<m of ba«on, it
may when done Imva^the .kin, at in liams. itHpped off, and liavoflnev-
powdered bren(ira«plitt» strewed over It. ^f^ > ' " ""e'J
To Boil I'lCKflfco l'p«K.-ThM ^ of an hour to 4 Ibg.-The belly part
h contidered delicate. It .houldlfc nicely .treaked. " Boil it gently. sJrle
It with green ai a garniah round U. »
Tb Boil a Hand or Poan-Jirime, 1 hour— If the pork'.hould b« rery
..>i... !...« I. ..:i:J_ » r.
•.l> !• Ill • . — . — r"""> • ••«'"■• — »i iiiir iNirn-iiiinuiil E
•alt, It Will require t<) b* ioake<l for nearly two hour* bef<»re boiiinv
H, and serve with pp..-~ — 1 1; ■ »'
< To Boil a Ham
"f ^ n'"''* *'Vi P<''»»P1»"<l'''ng and green* in a separate dish.
i To Boil A Ham.— Time, 4 tu- fi ho •...'-
a sprig of tliyme, alii|l!|bwo bay lea«V^
Botl
i^hourj.— A bla<h' of mace, a few4.'loves,
««..: r .•'/''.." VIZIT ':■' ""'*'% Wall souk the liam in a large ouan-^
tity of WHf,.r for 24'lfAWs, theg trim tod scrape it very clean, put ft inioa
large stewpan witli ijlore than sufflciciTwuter to cover it ; pu "n the mice
cloves thyme, and bay leaves. Boil It for 4.or 6 hours, Jccording Tiu
r ii*'.'*> ml"*' *'"'" '*'*"«' '«' •* becomi cohl iifthe lidkor in which it was
boiled. Tlien remove the rind carefully, without M'rffeg I e f" t nres. *
.cl,.tl. over It to absorb a. much of-tl«, gre«,e as pISibTwa shi J Sml
bread-raspings over the fat. Serve it cold, gam&lied wirtiiirs ev Orn.
ment the knuckle with a paper frill. ^J^ »¥»eu wuu|»r8ley, 0»pa-
'lo Choosk Bacow.— Excellent youin||tcon''flh be thus known :— The
lean will be tender and a bright color jtlSTat firm and white, yriearing
« pale rose tinge j and the rind thin, iuisty bacort has yellow streaks in i? *
JIACON Ai»» EooB.— Out the bacon in tlyigMiMces and fry it Whon tli^ik.
bacon is done fry th^g, i„ the same paillWRak each eJJ&prrSy llf
SiStf^„ton.'^ — "''**""^^^^^^ P**- I*/*'43^jMach
M%.^"**."i'*°*;'7^''"«' 20 minutesto the pound— It i«^Mlt«k«'to '
•it ttia steamer
reqllredby the
ox. of
•age.l
*" "•"«•• »JM»'^- — 1 ime, zu minutes to tli
borl bacon. It slfntild be steamed. No w»8te
tity, and the flavor ilkprpserved. ^j.
Scrape the outer rind or skin well, wash the baco
.JJJJ"" * P»* o' boiUng >trater^|nd steam it /or, as lon»'
Serve it wityj|I or ftiwl, or by itseltwith greins. '^
To BoA^T Aipi's Heap.— Time to roast, | an hour-
large spoonful^salt, 1 desserUpMnful of popper;
fl- '*•."". W" «"«"«•> to *ke the bones out; then chop the saire
I JooJi V.i.^ h*:!'" r^Pf,' and salt. and rub it ov,r the head. Last kit
rX" t eliJin whS It **"' "•"''* ' «""•' »~''^' •"•» ^"^ »^'^' ''■ Apple
U lm!."ri'T9l'"* GAMB.--Boast Turkey.-Time, according to site, from
To truss tWe bird: Pick the bird carefully, and singe ofT the down with
^M„*?i*"i«'"*' r''''*P"I*I' break the lei-bone. c^«. tothe f^t?hang
Won a hook, and draw out the strings from the thighs; cut the neck oS
close to tiie back, but have the crop skin long enJugl t„ turn oJir the
l^It 'ZT *'r 'T' ■"•^ ''i*'\"'« "-'J^ flnleHoosIn the n™r wd t e
gut at tie throat end; cut off the v*nt, i^move the gut, t»»ke a crooked
Wire and pull out the gizzard, and the ItVtet-^wtli-^ily follow. But be
♦K!^K':'L"^V^-^.':«''K*''?.g""b'*<*d^'-> »f yo" do it will spoil the flavo^ of
S^o«?'^jL^" !! l'^'V.'^'^u^''" tas t e, which no after efforts'^ of w«.h?ngciS
remove, to not break the gut Joining the gizzard either, lest u'eiMwi
/
* / ^
■ "7r-''~
-?q^^^ s- f
APPKIIDIX TO ROUIBHOLO.
or»p I ,i„, . «i„rt^„ „„ 1,'^ ;» ";• "»*. •••, ,ir., ,1,,. i,„ ci,„, to ,j;
oppoilte pinion .mi ti,|g|,. On t ,7. £ 1. 1 ^"'^' P^^^^
.m .«m the point of tl^ pi* I. .f.fmttZi^o '':•'•" ^'"^'*" ""' P'"'''"'
of tl e jk«.«rer». «n<i ti« il .surely „"« tl?« U I ^ •*""« "*«'' "'« Po'nt^
•l«e..t of p»,K.r h.mere.|. TlierK tl.« uii . ' ^"'""" "'« »"*«•» w'th •
JW «n.1 l.riKl.t flre, keen the oVt we ?J P' ?' """* •"•""'«« ''""« • «w^#
»ove l,e p„p^, K^ n nil ,?Sj^-; •/ ^;V"' f^' '• «»««»«d tireiitng
•0 Ri to brown Mn«l t^^ ■*' 5"'v* ^'i" i*»ur. and li>ai« u >ui. .i.. . *
It, «n<l gnrnlah it wii
« tlie ftrMt Joint. Cut 01
tlie netk long cnongli to
the entl. L-mnen tlie U»e7
i clo.e down lo the sideiman run it rL^^T*"" '"* * '« '"'■» "' "'^ I««. turn
•We. Cut off the eu.l of ^^"C.t. ii^Zfr ^r * ","'* "•"'« °" "-^ « K
tel • ""J** ''•'«" ''""« '^'""ve the «kTwe7. n^I t. 1?™ ' ''^fP '' '■^fluently
• * bright Are, an.l keep them le Kffi "a .'!*" 1". '"'•*•• «<»«•» "'«m
i't; 8«,. 'em »W'tly will, flonr, aj" biVte tl'^m ■: V'"* ''«'«'^ »«""»».
T« -r J''* »'''r' •-**" »« made in" a Die. ''* """^ ^^'^J' '•> • '*
To Tauas A Roast Fowf Vi / v^ §
neck cut off e W?o 7he bli~ tSc:' o LT."' '^ P''*'*^^ •"« ""Ked ; the "*
loown the liver and other oarte Jh.^ T* *i'® *;''°P' *"*> '^'H' the flnier '^
themid.neofth^eg?aTdtKghttbo:fr''J'i ^«t • -kewer through
£in ?.";•"»»''««• •''ewer in S •mall ote.^''a!.^^?*'"" ?" »"« «'""
ip»n. Do the Bame on thp Biiio -«T»u ® 'eg, and tlirough tlie iild«.
ijefeet. which »Uom£e'Z' n'^ht^^^^^
Mrd, remove the g«U-bag from tJil II v^r V*''*!'". ""* ^nd wash the gi*.
under the pinion.. "^ * '""V "'* "''•'^' ""d P"t both Ijver «nd gi«SA
aor8\rJ^'^*„f°Uoflt*aTl!«n^ » »">nr.-,riarge fowl • "
gre tl.efowrforro:ig7'±7it^^^^^^ v
b uttpr H in J S^v-j - . '^"'"»» 'eawoned
uuiier the size of a larira wnlnnr »„ »
it«t * «^« * ^flre, bwUngu'we^y 'wiH?'i * ">>"*' "'*' "^ '^ '^\Ege wain
■^
-f
z. ^y"**" !"
"«i.
119
AnwanoL to ■oviinoLb.
f, .
■»-jt
warm WAtnrtit thff battwr In t)t« rfrlpnlnirpnn, nr a littl* vfij tki'n infll(«<|
buttflr, «n<l atmln ll ot«r tli» fowl. H«rv« with lir«>«<l-»»uc(p, i>r • littU
gfavv in ■ tiin*<>ii if pn<ferre<l. ,
To Tauu lloiLRu Fowui.— Pick iin<l pr«|mr« lli» fowl •• tor rnnttlnf.
Th«ii cut off til* imiU of tlia tv9t, kimI tiiok tlioiii <liiwn clot* to tlie li>ic*.
Put jourflnnr into tli« inaiile uml raiae th« akiaof Iha fowl ; th«M tnil « liii|«
In III* ton of th« tkin, nimI put tli« lent uii<lvr. Put « akewvr In tli» flnt
Joint of th« pinion, ntid liriufr tli« miiltlla of th« Wu tsU^»^^ to it ; put i|i«
•k«w«r tliroiiiili tlie mitlille of tlin Ifg ami tlirouKh Di« lunly ; «lo the anuia
on tlie otiier aide. <)|i«n tlie idaiMril, remove tlie coiitfiiia, anil waali it well ;
l«ni<»ve the Kall-lilaiMvr from the Jivvr. Put the k*'"»'<I oikI iii« liver in
. the piniona, turn the |>oiiiti of the piniona on the hauk, unil tie • itring over
\ the top of the Wga. y^' *"
To Boil Fowls or CiiioiirNa.— Time, 1 hoiirfiir a large fowl, jl^ for a
meilium aife,^ im hour for a chicken. — After tlie fowla or chiukena are iruaae>l,
fold them in a niee while floureil chith, ami put them into a stewpan ; vovvr
~ihem with hot .water, liriiiK ft gradiiaily to a Woil, and aktm it valt)fiitly aa
the avum riaee ; then let tliem aiiiinieraa a/»ie/y <i< po»»ihlf. When done, nut
them on a diali, remove the akewvra, and pour over tliein a liltio pMrHley
and butter. Boiled tongue, ham, or bacon la uaiiiiUy aerved to ent with
tiitm.
To Tanaa awd Roaht Pioroitr.— Time, 20 to 80 minutea.^Waali the
piffeona thoroughly, ami wipe tliem dry before putting them lo tlie Are. Cut
off the head and neck, truaa the wiiiga over tlie back, uiidcm off the toea at
the flrat Joint ; season the inaidea with pe|i|>er and anit, an<l put a piece of
butter into the body of eacli bird. Itoaat tliem before a clear Are, bnating
them well. Add a little water to the butter in the dripping-pan, with a
Urge smionfiil of gravy, and pour it round the birda. Bread aaiice.
To Truss and Roast a Partriimir.— Time, 2G lo DO minutva.— Partrldgei
should hang a few days.— Pliuk, ilraw, wipe the pitrtridge; out off thehetid,
leaving sufflcieiit skin on the neck to Kkewer bnok ; bring tlie legs cloae to
the breast, between it and the ahle iHiiiea, and paas a aktrwer througli the
bintons and the thick imrt of the thigha. If ilie head ia left on. It 8lioul<l
be brought round, fixed on to the point of themkewer ; but it ia geiiernllv re-
moved from the bird when dreaaing it. HoasI ihein aiwl serve with a iittle
grajMT poured over the lilrda, and brea<l sauce atid gravy in tureens. - ,
To Truss AMD Roast a PiiKAaANT.— Time, from \ an hour, according to
siie. — After tli« pheasant la picked and drawn, wipe the Inside, and truaa it
in the same way as a nartridge. If the head is left on, whicli it ought to be,
bring it round under tlie wing, and fix it on the point of the skewer. Serve
aa roastpartridge.
■ To Truss a HARR.-^ut off the fore legs at the first joint, raise the skin
of the back anil draw it over tlie hind legs ; leave the tail whole ; then draw
the akin over the back, and slip out the fore legs. Cut the skin from the
neck and l*ad, skin the ears, and leave ijiein on ; clean the vent, cut the #
sinews under the legs, bring them forward ; run a akew«r through one hind
leg, through the body, and the other hind leg. Do the same with the fore-
legs, lay the head back, put a skewer in the mouth, through tlie back of tlie
liead and between the shouWers. Rinse the Inside, fill it with veal stuffing
sew up the body, and pass a string over It to secure the legs on the skewers.
To Roast a Harr.— Time, \i hours to 1^ hours, or 2 hours.— A hare,
some veal stuffing, milk, butter, and brown gravy.— After the hare is skinned
aiul prepared. wi|>e it dry ; fill the belly with veal stuffing, and aew it up.
Draw the fore and hind legs clone to the body, and paaa a skewer throufHi
each. Tie a string roiin<l the body, from one skewer to the other, and tie it
above the back ; fix the head between the shoulders with another skewer,
aiid be careful to have the ears on. Place it at some distance from tlie fire
when first it is put down, and baste It with milk an^ater for a short time
•"'' -** nr'ir "ith biittrr Junt hrfniii It In d .piiiduiill willi IT siiil
baste it with butter: when done, rentore tW skjwers, aiid pouira uTtle
**W5^
I. ^
irrtlTDlX TO ROUIUIQLD.
•^
v
d.r. dr.w ,iu.m .!„« .„ .i.JrKi^?: ;,'[jir/xti;!'.v'' "'?'?•-""•""'
In. M tl.o .lower tl.ey ,re I.. K L he ter''Tl.!7 •""■"*!"•» *'"''• "•'"
wilier mill uprinklv m linle Mit oveVil.-m - . )/''*" •'""«• ""■'"» ••»i«y tlie
Jrv. with Hi'e li.l ot .he mu" Vi S'^!; | i!"'!^"" V "" "''« "' "'« '^^ " J
IW «f the illuli miiMMl. '""^''I*" "". •"»« «!»•« ••rr. thcni quickly with ih«
jn,,Txr?,:i''*i;r.;j7J^^^^^^ ••. p„m,... „„„.
■ '•« •«"«e..Hn nilc.1 with boilinlwMeV '',' I."/h *■" '*"• "'« •"'«'"er ovn
quickly, or they will hme their color \ *™ "P *"•* •«'*• "'em
Hakikd I*t>TATOie«.— Time I hniiV_1^k
wl.li «n,I wMh them .lean ; 1^1^*17^?.™^™*"^ '•''^. »»"'-•"•• «• you
Ji2:=;;i!i;'^x.';^;;^lri^j£iii-Y^
«n « (li.l, ; „r, they m«r be H ..n^i'^ !■* »"'" "'*''"• "n'' ••'■ve pilo.l hiuh
.nd fried 'liKMl/rat^* VZC Tm ".eVrr:;'*:'!''' "'"; »^Pr •""' '"'^
nlcfly browned. * ' * "'••" *e»er«l Umw, tt^^t iliey itmy 1,« .
dran the wnter from them. ptthrmnTnl i-!S^ ^ *"^'"- Wiien done.
• Pi^ce of butter the -f/e /. I«^ e^Twh^^^^^^ ^«S
the m..hed potatoe- until they .«?? ^5oTh n.. 1 f w?'"' ' "''* *^ *«'" ^^^
•re not too wet; then put tlj mJihTSJ?. SuV ' r^'"^*'"'"* t»'e potat.wt
• knife to ierre, or It mi. y behiiDrol. k^ I '"'V ?"«•> «P J iniooth it with
« Dutch oven *ifore th7flrV ^^'"''^ *'J' browning them in the oven, or in/
strip off the dead out.i^E leave- Sc^^^^^^^
flower; cut off the stiilk ..ln.I I„!i .\i * .* '"•'''« "«*• even with tli«»
bour to' cleanse ft^-^ Wrpltllfem m^^^ •«'» ""•' -"'-'IlV .^
•nd water, and boil them quKvwmL !^ ''*"*'*'*""''' ''"'""t^it
tender, take them carefii llv oi t .K-in I *. *«"«?•"» uncovered. When
tie melted butter pouSKhemiU^'^^^^^^^^
^ To Boil Cabbao* or 8AvormJ.TtZr f * ■^.P.«"-«te tureen,
of an hour ; >ouni ...mmer?~»C: iT*"' i" ''""^^ •^^bbage or ««voy. 4 to V'^
•talk „ conWnlenf, Jnrut tKbbiLirlS:??"' *'^,*' '""^^' «' »&
V
'/■
I
:-ss>J)-
'. 'aBc
17S
^▲nPSHDIX 90 HODBBAOLD.
^i*^ ■
.M<
tA mU ; pma them down frequently, an^ let them boil rery qalckly tmlA ^
tender, keeping the Mucepun uncovered. Whea done, drain them through
• cullender, covered pver^tokeep them warm, or take tliem carefully out
witli a alics. Serve them up very hot, arranged In quairten round th«
diah. '. , \ i >j^-''
TvRirtpa.-^Time„ 1 hour to IJ; young ones 20 m1nutea>-Turnipa. it
apo«inful of aalt to every |;allon of water— Pare the turnips, aiid' cut tiient
into quarters; put them mtoi^ saucepan of boiling water and salt in tlie
above proportion, and ^il them untd quite tender ; then drain tliem, and
press them tlirough a cullender with a wooden spoon, and put them into a
aauccfpan with a piece of butter and a little pepp<kr ; stir themqivi^i- tlie Are
, until very hot, and tlioroughly mixed. Dtsli them up, and serve' them with
bujled mutton, &Cr, &c. , \
To Jlpli; Bboap Deans;'— Time, 15 minutes i(,young, 20 to 26 mirtutes )f
of a m.(i«lerate si2e. — 1 peck of beans, i gallon of water, 1 iarge.spoonful of
aalt—Shell the beans, put, them jnto a saucepan of boiling saltf^ and water,
ind boil them quicl!(lya« above directed. Wliendone. drain tliem, and serve
thcni Willi parsley and butter in a separate tureen. Boiled bacon should be >J
served vrith broad beans.
Tp Boil. French I)BV^«*-Time, 16 to 20 minutes.— French bea#s, a lit-
tie salt and water.-r-Cuc off the tops and bottoms of the beans, and remove v-
' the strings from each aide ; then divide each Itean into three or four pieces,
cuttiiur them lengthwise, and as they are.cut put them int«> cold water with ' ^
a little aalt. Drain the beans, and put them into a saucepan of boiling
water. xBrfil them quickly with the saucepan uncovered, and as soon as they
«r^ done drain tljfm in » cullender. Dish and serve with a small piece of '
butter stirred into them. - . /.
To Boil Gbbbn Pbas.— Tijne, 12 to 16 minutes if young, 20 to 25 if
large,'^ peck of peas, a knob of butter, a sprig or two of mint, and a tea-
spoonful of white sugar.'if ^ou like.— Sliell the pe»9, and put them inti» a
saucepan of boiling iiyter with a spoonful of salt, and the mint; let them '
boil with the pan closely covered. When tender, strain them through a cul-
lender, and put them in a disli with« bit of butter stirred into them, a very
little pepper, and the mint on the top. •,'
" ' To Boil Cabrots.— Time, 26 minutes; if lanje,lf to 1J<^ hours.— Wlien '-■
young, carrots only re(|uire washing without scraping, ami the skin wiped
„ off If necessary after they are boiled. Put them into a saucepan, with hot
water to cover them, and a little salt; let them boil fast; then take them
out, and if nfecessary wib off tlie skins and put them into a dish. If old car- '«\
rots, 8cra|)e the akin^ very clean, and wash them ;. if I vge, out tliem in sligea
and boil them in plenty of aalt water until they are tender; pot them h\tk
diah rtMd serve. •• , ;. .
To Boil Artichokes —Time, i to 3^ of aii hour.— 2 large spoonfuls of
salt nnd a piece qL soda. tlie size of a sixpence to every gallon of water.-^
Gather the artichoki^s two or three days before theyare required for use/
• Cut off th^ stems, pull out the strings, $nd well "wash them. Put the arti-
. chokes with their topa down into a^aaucepan of bo-riing watpr, with the aod» -
«nd salt in the aboxe proportions. Irthe leaves come out easilv they are ♦
done^ take them out and lay them upsidedowri todtMlp. Serve' thehionji ^
napkin, with a tureen «flrmelted butter; or, they may be placed on kdwb^*^?^
without the napkin, and a little butter served with themj* ' ■'■ -%'L'
Ta Boil Jkbusalbm Artichokes.— time, 20 minutes.— To each gallo?*^^
/ of water 2 large spoonfuls of ijalt.- Wash the artichokes, peel and cut^h '
' -in^o 8 round or ovfti form, and put them lijto a large saucepan of cold" watenB^
; with salt in the above proportion ; they wiH take 20 minutes frOm the tim#-
the water boils to become tender. When done, drain tiiem, and serve tlieta" *
wuh a little meheil butter poured over them.
To Boil Asparagus.— Time, 15 to 18 minotea aftefc|he water boils— 1
tablespooBful Of salt to i ^Ilon of water— Scrape cleaii 'all the white part
. of the atalka from the aeparatua, and tliro^ ttrem into cold water ; tie them
% „ * « -,■■■'-■..■■■- '•■/■■■.■■■ ■•,■■. Jl- .■ ■-■
AFPIWDIX TO HOUg«HOLD.
V,
■^*
173
dish; tHke up the a«nISirui s!'*''"'^»''^*^«''' '«•*> «* t»'e K»m „f ?|.S
Jour.-l large spoonful «f "alt to iLinJ*'r"'"-*' " •""«"' H«ourT 1
y°""« ,"V Tqui-* only o li .^a^JS t AT' •r-'' »'.'« P«r.nM« arj
|»re« tlMu ^nil cit into quarteS; pKl.Sl f'* ''°*''"«^ ' »''' "'*«•• niLl be
pnd water, hoil them qufcTiv m,tll *^1S ?J*I*<*» "t"*"?*" of boJIInKsal!
•erve them on a veKetlhKU';"''' '"^"^i »*ke them uj, drain t^ JSd
^ J hey are generally gerveil with KnSli,.! K., 5 .
-▼inegar, »«lt and |«p,«'r.JwnterK»' \ ''".""'j'"' »"♦> hourj-Beetroot
washed very clean! Sih'^^^^^ b^ soaked over nK Jnd
them quickly. Wh^n^dont^'ut^t^^nt^ffi" J'' '''*'""? ^*'«'-. «"d fi
♦"th your -hands: then cut tllBtn :„T . i • ■ . ""*'*'"* »nd rub off the skin,
pour oyer them sJmec" Id vi^^^^^^^^
. To BpiL Veoetablb MAHBowJ-Ti^; 1a *'?'"L^'" ''esrone entirely
•rge spoonful of salt toTrSrlr®'**^ ^''^^ 'n'nute8,-^M«rrmvs 1
lUem into a saucepan of bUff ^afer rd'Ii^^^i *''« '"«'-n>W8 aiTpul ^
o«t. and remove tlie seed« .!..r *r .*""'*•* • w''en tender taW n.o«.
«.em| serve tlJmfnTvUeSle'aui/"'" ?""*'**" 'f 'a?^ f not* | a,v™
batl^r»ei.t to table with S^^ ^"^' °» '°««». *'"• • tuien ^ mXd
.JO Make Crcst' for Pmo t.^ ^
clean c»/rf hand*; di|. yourftSJls in Joi r?" r*''?**''^°»—Makfe pastry with
water) ^ffore yo^l^i'^'or^^^^^ ^««'.ing t^.em^n fc
tefl '■/j'^'"i***«f» '*»>le is m«deSKtL"f *. ^'^^' ^""'^ '"«■ com-
oiS'^." «'■'• «-^« •«•"." ten W'S'p'I;,SJ.'S''K ^ a
Famiiy Puff Pa.-ii' ^_i lu •« .> . - . - ,
of^„t^r.^.Ha.e^«- J»^b;J^^
gether th*n f trew some flour over ^ifi^ .,"* f'"''' '^a*^'" to bind it. to,
and rol „ut the n««te to 4 ^S il t J'u ®''°*'''' : H^ur tlie roiwi, „
place one half o? it in S.t ?ent« nf ♦i^'^''"^"/ »''«« divide the bu.te?' • '
ty ; then add the other part^f^thebmte^V'n'-/'^ '' P'^^H and rol? U out
and roll u out 8 tin.es, repeatLn- thl f„ i ' '"'*' '< again, form ing a square •
wlwn it will be fit /or .'.sl^ ' "^ "'6 folding over of the paste Aihtime'
r; './Jil ""^ «'"ppii,g nwst be mixed on H.i I f '!«^''tly as possible, an« thdl '
LU;^*'* •«R«r If for meat pies. - " *^'® paste-bdard with .knife Omit '
.•p<.»irfulaf:ketchi,p, yof of '**^^ *»'«■• "r gcavy if you bave 1 .a K
<>»l>, Ma«otiii\g well with nAtJr ^il ^ - ""° """•■• D'ace t bom !» - _:_
gH..Wo?1he Jtea!;V5ri>'i;!^?!r^
N,
t e roir
gra v y left
H'i ??pS;.'ss; .^:.™;^» v,'r/r i .•™'-
* hf nriw it I- H,. m ill Jl c n .;!?' iif ' fi i*? '""otentlT
»-
/
>»
'•■ H-
>}('/■*«'* IT"
r-
»* ' f'
174
APPENDIX TO HOUSEHOLD.
< •
Bord«r of pMte roand*tlie eilge of the pie-dish; nioitten it, And lAt the '
ci^lMt brer it f cut the pnste even witli tlie edge of the divli all roiincl; or-
nameni it with leaves^of iiaste, and brush it over with the beatenio'olk of
•0 9gf(. M«ke a hole in the top, and bake it in a hot oven.
Mdtton Pib, Vkal-and-Haii Pie, are done in the same way, only veal
pie often has hard-boiled eggs pitt in it.
PiOKOM Pia.^-Tinie to bake,]^ hours.— >2 or three pigeons, a rump steak,
• little gravy, 2 oz. of butter, pepper and salt ; crust. — Lay some paste
round the sides and edge of a pie-ilish ; sprinkle peptwr and Mit at the bntr'
torn, and put in a thin rump steak ^ pick and draw tlie pigeons, cutoff the
feet, atid press the legs into the sides ; put a piece of liuttert and pepper and
■alt in the inside of each, and lay them in the dish, with their brea«ts up.
w,ards, ahd the n. cks and gizzards between them ; add pepper and salt and
a wine-glass of water ; put A thin paste over the top, anu brush i^ov^r with
water; then put a crust i an it)ch thick over that, cut it close tA the dish,
and brush it over with beaten egg; prnament the top, and; stick 4 of the
feet out of it, And bake it. Wlieti done, pour |na little graivy. You mny
leacre out the steak if yon like. '
BBKrsTBAK Pudding.-— Time to boil. 2 hours, or a ll^le: longer.— -1 lb.
of flour, oz. of chopped suet, a little salt, Iflb. of steaks, pepper and salt
to taste, vitter.'HlMake a paste of the above'quantity of flour, suetand salt.
. Butter a round-bottomed basin, liijie it with paste, turning a little over the
edge;, cut up the steak into small pieces, witft a little fat, fldtur them lightfy,
season highly with pepper and salt ; then lay them in the basin,' pour over
them i a cupful of water, cover the top of the basin witli paste, pressing it
down with the thumb; tie the basin in A floured "pudding-^'loth, and put it'
into a saucepan of boiling water, keep it jioiling for 2 lioura, occasionally
•ddii^ a little water, , When dope untie theeIoth,turning*tlie pudding over
'On a dish, and take the basin carefully from it. ,' '^z '
' All meat puddingy are made iifi the sanie way. ^^ ' ' /
ArfLB^ GooHBBBttBr, CuBBANT, OB Otmeb Fbuit PD^DiirQ9. — Time to
boil, 1i hours.— ^Fruit.tuet, crust, siigar.— Line a well-buttered basin with
suet paste, fill it with apples pared^ and C'or^d, a slice or two of lemon p<»el
cut thin, or a few ^oyes; moisten the ddgetf of the paste, cut out a piece '
an{^ put it over liie top, press it together, and cut it round the edge ; put
ti>e basin ipto a iloyred .^loth, and tie it over. Put it into a saucepan of
boiling water anp boil it, ' Serve oQ a hot d^isli. .
AUfri^it puddings are made in tlie sanoe manner; tUigar may be added
if pireferred.' ■■ .■„■'•-..■„' ■'.■■'''■■
'A Good PtAiir Plum PuobiMO without Eoqs, — Time to boil, 8} hours.
Lib. of 'currants, 8 oz. of suet, 1 large spooiTfnl oif treacle/a little nutmeg
'and sufl9<iient mHk to mix the whole<— <;hop.llie siiet very flne^ attd mix it
with the' flour, the'currnhts.-picked and washed, and the nntmeg ; mix all/
welliogejM^r with th^ treacle and ntilk. Put'lt into a buttered ba^in, or floured
clotli, anP|>oil it..'ttaisim atoned and.chopped may be'used instei»d of the
cujrrants. '- . :■'•'.'. y-.. ,•'.. '/'/■■//'' •',,:.-'„'.'■
'^ Plain Subt PuDDiNb.-^Time, 21 hours to 8 hourt.-^l lb. pY fleqr, 4 oz.
, ,' of beef jiuet,^ a piiloli or two of sal t^ i pint of water. — ChopUhe suet -verif
'finey atid mix it with the flour; add the salt, knd work the whol^ into a
' paste with tjj« water. Tie the pudding, rolled in the shape of a bolster, in
iya clotliT And vrlien done cut it in slices, and put butter between each slice.
" Oi^ qr^iwo beaten eggsadded t^ the above, with a less quantity of water,
maj^CJusqd, And if tna^ be flavored^ with ginger op* lemon ; po butter is
•n-us*ii -f ■".■■'■ . /'- ■• ■ : i''"^'.. ' ■ \-' ' .: K y ■ ■'■!:'■.
/ RoLLT-PQt.Lt PtrolbiHo w^i^B Jam OR '7BiiACLB.~Time, 11 'hours bir'
inofe.'— Jam^A^'Uet paste^^Make a plain suet paste, iroll' i{ out ihin^^and*
■pread the^m eyenly over it, l^ftving a space of an incb all round, or th^
' jam will ran out. RoHWin tlie shape of a bolster, life it Jn a floured clotli,,
■ >ndput it into asaueepan of boiling water. -TreacTe may«be spread over
tto pattJB iBstead of jam, and b cxtfemeljt^pBod. - ,, , *, ■- —
rr
Ik
^<
. t ^^StF^f Jf ^%~
K
APPENDIX TO BOUSEHOLD.
1^5
of candied i.evJ.-Mix Z milk l^f. "I'** ' "»''»•* P'"» «' mit 1 o*.
to.and boil it iirTbaHn togelUer dry. Pour the treacle and milk
until it i. .oft, add tlie eKwK hLZ.?»^ tl.e tapioca in water/
•tir the tapioca into it/aKour .p w£ 1 ? » ''® l"'""' ^"•' •"R*'' »» t«»te7
^ • UUle lemon-peel over? e t'T and bake In a m;^^'':^'!''^'^ ^'^'^'"^ ^"^^
-t!:em with « juE"oi flour a ihCZ?'^'* 5"*^ «^™'« ^ carrot., then mix
fuLof furraSfweJI p,S\'i m:C, of fl^r *'^^»*o t*bIe,poon'
. -meg— Wen beat the ejrtfg and iHr rt «f» ; F "^^"'^!'/ »'*«»^ • '"'tie nut^
' quiSt'of mSkU itre^^S^n^fSm 1
water,, ad.l to ft he .ieSd ^iX IVfTV**^*^^^^ "•S in 2
tered pie.li.h. and J„lc:trniyerute'ove„""' """"^»- ^"' '* '«^° * »tt^
tolIirf;oST"TKr^frS;;fT^'='r ^'^'^ ^^^^-^^ I^mT.-.Tim,
<pa8te. mol«t sugar ota^e^ All nff^lT r**"'" "•"•'e than 4 Ibl
beWie,, or nick thf ^?raS^^ tSliTr^i*''*/'"""' "'« ^«^'-
beaten with a little milk. an/aKlesSnfu S l^nll*'' * '* ^""^ "^ »" ^&
Tery nam.w strips, «„d lay them Ss S Irf l^'**' f."^'" P"* '» '"
patty-pans with it- All tftmS mincplt^f «" »nch. line some go6d-si20it
;ip round
^'^xi^/ss/^^is^rsrs
"""■'"'""l^^mft^^^a
and, minced, IJIb. of cu
clit)pped fliie, 41b. qlf fet siW'llb 3 '^'^i!S^n ' / '''' **' '•""^^n^d arfd
' - ' ■ oz. ofSr -Vo^^^^^^^
*pr nf 1 i„.^ ' •*."*; of allspicp, io2. of cloves, aii
i^ei
iier
nutmeg,- J oz. of salt,
groiHid fine, jhicq an
ingrediepts well togi
» jar, and k«ep it i
quired. " • *' . i
;^ttewpan. with w«^'^ covL* hjm • wE^irf^lL*^!* AselierrieV into a
'^•*e«^ drain the ?atet from theSd nrSs th^?^?'" *^"''" ^^"ow and
in a dish ; sweetJn th«m to yourtaJ?e ?id L! ?'\*l"^*'"8^. » c"i«^der, or
W tbe fire, a^wheU U b^i;:^^!^ ^'mSl^u/S^Ba?
I
-
.S»»
1
\l ■
if
?" • •>»»*** f
,-• tre'^ "'."■-»-;
^^rpENDIX TO HOD8KHOLO.
^'•».
V
. , • . 1(
^
l/: ;'
■ ■.f^i*
v~'
,":.''1#
-J •
•
■ •(' ■
''■»■>.
M, -^
,
fiwS-
V
ill
:■.,■■■
-4
into tlie told gqomal>9niet ; grate in • little nutmeg. Put tlie whole inio a
diali, and serve... ' ,
^CHEKa* Poibpiiio.— 4 01. of old dry cbeew, 2 oi. of bi^ad-crumbtAl
egg, or 2 if tbe eggs be snoAll.— Orate the cheese flne, add to it the brciKJL
crumbs, mis with well-beaten egg. Hake, and serve (/tr<c(/y it is Uken out
'<)l the oved, while it is ruiMf/ and high. ^ '
^^iWiil"^" eartlien basin is l>est for Iieating eggs or 6ake mixture.
Cake IfiouTd be l»««ten with a wooden spoon. It is well in making a rake
to beat the butteK aiid founded sugar to a light cream. In common ciikurt,
when onljr.a few eggs are used, beat them until you can take a spoonful uu
clear fr»>m strings. To ascertain^ whether a cake is baked enough, pass^ $
•mall knife-blade through it; if not done enough, some of the unbakod
dottgh.wHI be found sticking. to it ; if done, it will come out clean, t
CoMM«N^$BKp CAKt.— Tthiet 2 l)our8.— 2* lb. of flour, i lb. of loafw
good moist sn|pir, 1 tablespoonful of thick veast, | pint of warm milk, f |U
of butter, l_oa. of caraway seeds. — Mix the pounded loaf sugar, or goiwl
moist, with the flour, mixthe^yeast and warm milk with a sufficient quan-
tity of flvjtir to make It the thickness of creain, andpourit into the middle
of ilie flQup\ and sugar, and jet it in' a warm place for 1 hour; melt llie,
butter to >n| oil, and pour it into the middle of tlieYponge, with the seeds
and stoffidleiit milk to make the doiigh of a middling stiffness; line a tin
with buttered paper, put in tlie mixture, and again set it before the Are to
rise; bake in rather a hot oven for 2 hours. When done, brush the top
over with mi^k. • \ , '
Vtvii Cakb.— Time, 1 hour to If hours.-^l lb. of flour, )<f lb. of sugar,
6 oz, of butter, i lb. of currants, a small teaspoonful of carbonate of soda, f
pint of milkt and 2 egg8.-^Kub the butter into the flour and sugar; mix
the soda thorough/if with the milk, which must he cold; mix all well to-
gether, put it into a buttered tin, itnd bake I'mmeJiVUfTy.
GiNOKBBBEAD Cakk.— Time, J<pf an hour.-^ lb. of butter, lb. of sugar,
ilb. of treacle, 1 lb, of flour, f ok of ginger, 1 teaspoonful of carbonate of
soda, 4 eggs. — Put the butter, sugar, and treacle into a saucepan together,
and place it over the fire to melt; well beat the eggs, and stir the butter,
sugar, And treacle into them ; add the powdered ginger and soda, stir all
together into the flour, 'Md bake. '
Br^ad Cakb If lb. df dougl^ftb. butter, | ik of sugar, f lb.'of c^l^
rants, 8 eggs, f a teaspoonful of allspice, i a'nutmeg.'<--Beat fhe butter, sugar,
and eggs well together, then work it into thfs risen dough, adding the spice
and^ currants picked and washed ; make It^ihto a loaf, and bake it the same
«• |iread. '
LuioN Chbbskcakes:— X lb. of wai»med butter, peel of 2 lemon*, juice
of 1,tJ lb. ^f loaf sugur, a few almonds, puff-paste.— Just warm the butter,
- ttSir into it the sugAr pounded flne, and when dissulved mix with it the pet'l
of 2 lemons grated and the juice of 1 strained; tnix all together, and pour it
Into patty.pans lined with puff.paste ; piit a few blanched almonds on the
top of each. «
C;heap Blamc Manob.— 1 quart of new milk. 1 ok of isinglass, 2 table-
•po<mfulsof boiling water, i lb. of loaf sugai*, 1 large lemon, a stick of ciii-
Kan|on.~Pour the boiling water over the isinglass, rub part of the sugar on
the lemon, ^nd when the flavor is extracted ; f ut it with the remainder of tlie
sugar into a stewpan with the milk and the cinnai^oii ; let it all sinnner
Hmtl the sugar and the isinglass are dissolved, then strain it through hiuHlin
inroa jug7 strain it agjiin, and then pour it into a china-mould, and let it
stand all night in a cold place. Dip the mould into cold Water before the
blanc mange is poni;ed into it. „ ? / :
PLai3< BoiLi^t) OiTtiTARb.^Time, ^ thinutes to Infitse tfte peel, 10 or IS
to«tirtbecu8tard,^lquartofmilk,«egg8,peel of, 1 large lemon, 8 laurel
leaves. ^ IK of loaf sugar.— Pour the niilk'into.a very clean saucepan with
the laurel leaves and the peel of ^he lemon, set it at the side of the Are for
20 naipute», aird wheii on. the point of botlmg strain |t into a basin to cool ;
\
m
LA-
Mf^m/^,"'-
, »,^.
" iy-™y!^
APPBlfDIX TO IIOU8KHOLO.
■ * ■■
A.
\ •
■•<:...
mer, removing the »emn «. J^ruJ- «™'^"»'V **> *>'»". «n(l then let it ifm
d<'ne. ,.ut it into ,feJ^ witl? b*r«X'D«tr ''"'"'^ *''^ ^""' eon^am y W Si
l^'^^^^!^!^r!:^iii^ of loaf .„g,r to 1 lb. of «d
.*nov„,K the scrtm as it rises. Put it in „ iJl"' '7'H *'"' J'*"'* U quickl* re'
,Ie?^to he 0i(,kle.l, and tli J. fillThe botlS^wirr"^'' *''"■■'« '"^' **<»' "'e tftUs
tltent leiiH^in airni^ht • th^n «,.»!i ' • ' «^o»*rhig tlieni with salt and i«t
tlieiii Mween twoxl.. hs to drv Iftlil 1 • *''^'" ""^ qu'vkly, and lay
whole pepper, ana ^rheiK d n^.r u ""!.^ vineKar witli the «".«"" aii5
them cio«eV <hm„.^ *'''^**' P"""^ " over ike „„io„s i„ glass ja?*. Si 32
Ifmr, pinger, and long ,«.pper' 2oz s3? p'"7'' '^'r'^ P«PPer. JannW* ''
*liell IS hard. Put tl.em iSE? ;,ran;, "i r^,""-'''"*'' »''« w«hmt8 before h*
twice a «%/andcl,«„ge i/e waferTv^erv aT*^ ""T" '"»• » '1«>». «ir tUm
«>eve, and let them remain i,W?.^„.v"^-,* 'l*^'*i »''«" P'at.e tlieni on a K
^one jars and let th^;";;:? U ur^Jf^"fe*"'-" 4^ I P"t ^^ ,
let It become eobi befween en..h Iw.n „ ' H '^"'' ^''^ ^^'eRar. i^c. 8 timea- -
the iars down with a l.lSer! a id lH"tLnri''"'jV' ''^^ ♦''^iA'-uts. S
German Veast n«K*D.-Ti L iVln 9 r*""'' ^ "»»""'M.^tore use. .
tiU.Iespoonful of salt. 2 oz of drTZrl " ^ ''""'•8—2 quarterns of flour 1
ofSvarm water.-nisW.i ve i.„ '"^ Ge'man yeast, a cnpf ,,1 „f water iSt.
t».on a.h, it to If nj;: of ;^ ^^^;[j;" J-'«i" --M^>{ cold" wll^i WS
I »to a deep broaj Ln ; make a hoKn m *^'',^.^""/' ■"'"e'l with the sa t '
the water and Vcalt • kne I it „„ ".V'^™'*^'"® «' tbe flour, and nouS >
covered over H^th a uSl t-M^' «"'' let i^stand il^r tK.^
hake them according tothorsiri'v' "'*" *!""*« .»» "'to loaves arid
8»
.-/..-
•iv ■,
■^
•K
\^M.
1 •' TlWlflP VlM^w.
178
ILFPSMDIX TO BOUSKBOLD.
To FoAOBEoot.— Egga. water,
Into a cup ; do not 'break the yolk.
little viovgHr.
00 llOt tOHSt
. ToDbbss
boiled, w
break off tl
liai'
a littU Tinegrar.' Break the egg wkoli
Slip it into iKiiling water, in WMtuli ia a
lien it is set, it is done. XifC'it put witli a slice,' and serve
B9TaB.' — Wipe over t)ie shell of tlie lobster, when it is
oil. Rub it off„ ngain ; separate the l>o<ly from tlie tailj%^
teinws, and (mok tli<>ni at the joints; split the tail iiff'^
halves of the body upriglit in tbe dish; JMy the claws itnd
garnish with parsley.
Cbab. — 1 crab, 2 tablespoonfuir of vinegar, 1 ditto of oil,
pepp«tfiHniyeiine to taste. Empty the shells, chop up an<i mix tlie meat
will) tlieXboit ftJag redients, and put it in tlie large body slielL Garnish with
To MAKB^^BL.r-Tim«, lOtninuteH.— 1 taldespoonfnl of patent gmaw^
% tablespoonfuls of cold water, 1 pint of boilirtg water. Mix the groats >Mtli
- tlie cohl water till sniootli ; then t>our the boiling water on them, stirring all
the tinae. Then set it ov^r, the Are in a clean saucepan, and boil for 10 min«
_ utes. Sweeten as liked,,anii serve.
To Makb Bbbf Tka.-~1 lb. of beef. — Cut the beef tnto small pieces like
dice, put them into a common preserve jar, and keep it in the oven all day,
or all night. Wlien all the Juice of the meat has lieeii extracted by the heat,
add boiling water to it till it is of the strength you require. Season to
\ taste, or put tlie small pieces into a saucepan, i|dd a quart of cold water to
tliem; boil and 8kim it; put in tlie salt when ti}e water boiU, and simmer
and strain for ^ of an liour. Strain tlirough a hair sidve and serve. To
warm up l^eef tea, put it in a basin and place it in a basin of boiling
water (but tlie water should not reach tlie top of of the basin), and warm
over tlie fire.
I >
\-
"\ ^t<
■ ;
.
^■-v .
'^M':-
/4
*. . , -\ « ■ ■-■..-
1
\
a
\:-.
* ,-■ '
■ "■• ;■
■..." ./: •'
• . ■
'*"■'■ ■■*■>■, %
•>
/
^^.
L
.',. ■
;t '/;..»;
"'■■ .■'.
■• ^,,., ■..„:.■. •;,^
■■■;'. -• _■ ', -^ ■. *. ■ . ;-;
-m.
-
-
^
U \\
s
4 "
m
m
' \
•
/
■ ■ ''::■.■
■ ..,.-. '...-.. "ft. - ■ "
k
■'■•'„ '"
1
7
4k
«
>:■■:'
,/'■■ -t"
-■ '"' , " *'
Mr '(-'7''^
^
«
i
•^ \
*-
•< ^ St.' '
f
'Ji»
, '-\'.'
HptTH AND MEDICAE DEPARTSrEJfT.
bones are composed of nnimnl « wT-!^ .r ^' ^^^'''^'''e "' t»ie teeth. Thes,.
nntinff In youtMnd the ImlTLnUI V^ »"«/«:«« '«-tUe former predS-
tnogt Important o^ the bonefi, tiri ««if~'"t"t'" "» »''« »">n«s brittle. The
•mall bones, <.aHe.l the veSl "P'ne. which is composed of twentv-fo n
together and fasSnid^;";;^^^^
winch the bunmn frame is *S^^ »« to s|,eak. bv
?'*'"«'« tl'fre are mi.re rt.aSKh^nS ^^^^ «^'""'*'' ''^ themusclei.
bempr excliide<I, is the muscular Lw«f^^^^ The red meat of beef, the fa ^
ni.«cle.. one to draw thTb me^nfwlyl 1^^^ T"",'" are tworiel^"
We cannot >)etteR describe tLm.«,"i^J^/i "i.'''®' *" •'™'^ it back again '
ela«ic thread bound up i,7?he?r case, of skT X ^'""'P«""K them toTr
S""». «»'!<-h are.*tout corSi such as L J?« .1*"^ '""'*^!*"' ^^"n\n»t^ i,T
the han,|. ju^t within the skin, and whi' K t nf" »™r"'"» «'e back of
hand IS opened or shut. EvervSion v„.fr„t^°**''^"'f'' *" '""'^e when the
breathing, is performed thrSlUhe^Pnnf ''?fi' *''^'^"'« '^ one of
•re about fifteen qnart.Tfcfll el?h oTarf « * ?!"'"'*''^ I" *''•"»» «'ere
Tbis blood is of two kinds til nrtf^sii^ i* **^'^'''"? **>»"t two pounds
blood as it leaves the Srt to foi^S tl ?i^^^^^ • '^''i" «"* " tbe PuS
«on color. The last i»X b?ood Ss lJ?./rT»^'^ » briKbt veSn^-
hnpurities of Uie.bwly to beXrt ,^1 r"' V-f*''® beart. Krfd with the
pulsation „£ theXa ^seSdi o ,t i'„'^f?:'i'vf"'' ^» '^V* purple hha 'wv •
\»here are from 8e^Wi"e2Jhtv hi!, •"""''!* "' "teriakbtobd. and as ^^
k^e. through the S^^SU^'^'l^l^^^. ,* ''?*JHl.of btS
TO^SuentlydeAth en.&ri|5& fe^^^^ h can be reopiperatid; and -
•,^<"
iv-
.J
-4i.__v,
■i^::
,-\-
' \-
1-^
IN
k^
18<^
t-
BVALTU AND MEDICAL.
■eti of mutcletcrouing (iivli otliertrtinsvertHy, turn the food over iind oTtr,
Htliuriiing it up in tlie yimiriu Juice till it hiu Iteen re<luixM| to tlie euntUtent'X
of tliin pnate. This ttroceH require! fnnn two to four hour*. Emer|(ina
from tlie vtonmcli, the food enterii the unmll i'nteHlines, wlierv It i« niixeu
witli hile nnil piinvr«atic Juice and converted into chyle. ThcNe ■mnll inieH-
tine* nre twenty-four feet long, chwely packed, of courWinnd surrounded
tlirouKli their whole Ungtii witli iniall tuliet which act lijte tuckers, and
drawing of! the uhyle, epipty it into a Urger tuhe named the thoracic <luut,
which k-unt up^ the hack and diichargei It* eontenit into the Jugular vein,
wlieiu-e it patiseit in to tlie heart to aHist in forming arterial hlood.
Only ahout one-fourth of the human frame, bones inclntled, it tolid
nniiter, chiefly carbon and nitrogen, the rest being water^ If a man weigh-
ing ]iO Ibt. were tqueeied out under a hydraulic preit 106 Ilia, pf water
would run out aiMl thirly-flve pounds of retidiie would remain. A nian it
tlicrvfore, chemically ii|K'iiking, thirty-five pounds of carbon and nitrogen,
tlifTucetl through Are pailfuls of water. ' .,
Food and ith Mvrtkribs. — The processes of the assimilation of food to
the iiumiin economy and the time required in digesting the various articles
of ordinary couHuniption are not much understood. We cannot do a more'
.VHlun'lite service than to present our renders with a table of -the time
required for the stomach to dispose of Its h»ad, when the giistric Juice is in
a healthy stale. The table will, demonstrnie how each article is adapted to
the p.eri(nn, by showing how long and howsevere each particular preparation
tasks thtfitiiinach. , ^^
Artldes of Diet. x
■■■*■: : ;■:. ■ ,■■-■ ■
jvice • . • • • , • . « . •
Kggt) whipped . ... . . . . '
Trout, salmon,>fre8h . . . . . .
Apples, sweet and mellow . . . .
Venison steak ... . . • . .
Tapioca . .... . . . . .
Biarley . . ^ • • . • • • • •
Milk . . . . . . . . . . .
Buliock't liver, fresh . . . . .
Fresh eggs .... . . .
Codflth, cured and dry . ....
Milk. . . . ^ . • • • •■ •' •
Wild turkey .~^ . . . . . . .
Pomestic turkey . . . . . . .
\ Goose .. . • . . . . •. . . «
(tucking pig. . . . . . . . .^
Fresh lamb . . • • • •, •
Hash, meat, atid vegetables . . .
Beans and pod . . , . . . . .
Parsnips . . . . ... .... .
IriHh potatoes • • • . « • • ..
riiickeii i , ... ; ^ j^__li--'.»- .-
Custard ,, ji ^ — . "p^ • \ . . . i
-Salt beef ... . .... . I
Bour and hard apples • ■• . ii^-
^ri**b bytters", ..' ,." ;a._;^.. \ .'■. r- *,"
.'Fresh eggs >. . '. ' ^'-''i S'-V '. .-•■
Beef, fresh/ lean, and rare . .- . .
Beefsteak . . . . . . . '. .
Pork, recently salted . v . * .
lode of
Preparation.
Boiled . . .
Raw . . . .
Boiled . . .
Kaw . . . .
Broiled . . .
Boiled . - . .
Broiled
Raw .
Boiled
Raw .
Roasted
Broiled .
Wanned
Boiled .
Roasted
Fricassee
Baked .
Boiled .
Ra»_HH_
J-"
F r eirti mutton
- •%:
' • ■• ■ t
Soft boiled
Roasted .
Broiled .
Stewed .
Boi le d . .
Time 6f
Digestion.
*,
H. M.
• '
. r
•
. 1 so
•
. 1 80
•
.« 1 m
•
. 1 B6
•. "-
. 2.0
• "
. 2
• '
. 2
*.
. 2
•
. 2
»
.20
• '
. 2 15
•
. 2 15
*
. 2 80
•
. 2 80
•
./ 2 80
.• 2 80
*■
.,2 80
•
. 2 80
%
. 2 80
•
. 2 80
•'
. 2 45
'•
. 2 45
• ■"■
, 2 45
*■-
. 2 60
•
. '2^66
-■
. ^
•
. i
•
./a a
•
/ 8
_ __ • a / •'
^-0^
; V'
■ • "^SttkiiKftfafe.-,
t ,
i .
\
» \
H. M.
r
180
1 80
' 1 80 *
1 86
2.0
2
2
2 , :
2
2
2 16
2 15
2 80
2 80
2 80
' 2 80
.2 80
■'2 80--r^
2 80 ; 5
2 80 ' .
2 46 ;
2 46 ^
2 46
2 50
'2^66 ,
f
/SO
/a
8 a
8
Soap, b««iM, .
" Chlck«n . ,
Apple (lumpring ,
Frvvli oyiten . ,
Pork ileKk ...
Fretli Mutton . ,
Corn br^ad . . .
, Carrot . .( . . ,
Fr«ali MUSRM i . ,
Frwii flounder . .
Freili c«tfl«li . ' .
Freili oytter* . .
. Butter . . . . .
Old ftrong elieese . . .
Mutton auiip . . ...
Oy■^er■oub. . . . .'
Fresh wlieAt bread . »
FlHtturnii^. . . . . .
.Iriih potAfaet . ...
Green coni^mnd beans .
Been,. 11 .... ,,
Fre«h leart beef . . . .
Freih vejil . . , . .
Domeitid fowls .; ,
Ducks . . . s . . .
Beef loujD. vegetables and
^ bread V . . . .
Pork, re^ntly salted .
Fresh veal .....
Cabbage with vinegar .
Ebrk^i4«iulleaii TL^^
HBALTH ANDlfKDlCAt:.
. . BuUwl . . .
• . " . . .
• „ " • • .
. . RoAsted . ,
. . Hroileil . . .
. . IttMiated , .
. . Bilked . . ,
. . Boiled ...
. .„ Broiled . .' .
. Fried . . .
. . Stewed . , .
> , Mdted .' . .
. lUw . . . ..
. Boiled . ...
, • « . .
. Baked '.-...'
. . Boiled , « .
• " ■ ■<■ .- ..-
. Q)ir«i boiled. .
. -jVied . . .
.. Bolted . , .
• • • .
.' Fried ... ..
. Bnnled ...
. Uoatted. . .,
.'Boiled .,., ,
■ n. : '■''
'' ■ w,,-.' . * • • • '
. Fried . ". .
, , Boiled > : .' .
..Boasted. . . .
181
1^
•t forth in
Ths
Ji^^ui^!^^'^'^^ ^^<^-f d;*e.tlan. as
«pS?^;ahtteJX^!!;.nSr^^ finely divide^ate. TUa, .
cumata^ces. Strong .Ifu^t^ -n^^or^Krief SlitaS^'*""",' '''^' '
exerci8€) hastens U.iuicl^tlius tlii> «»«♦» l.«»i. !!f i ^,T \ i •***"'/'*» nioderatePT* •
morfe ^pMily tl^'^nlnur^w^^^^ «nd soUd food .
•ysteni ,hnn musculJr te.Xn ^tee"* ihh S^^''"''^^^
BolM'Tk^*'''''""^^''*?. ''"«'^-» SramU' butterrreX^^^
thus k.J xLm n ori SlUv S^t^r K ®.^«"r *''«»*. "'ft'' thW„.._
•nd digest bK of roodl^^lKSflL^ "•« ">«•» nutrTeiou?
wai^. Never eat between 'iSiirun lilt's*; "'^ ^"i ^*''^'*' weAH'.er than in*^.^
it. »nd tlien sdkt hear?? ^A^^lilii^^^''rl^^^^^ '
veJ;tabie food are mSL?ou, ««^f?om Sp»u*, ^'''^' '^'''« «to«>lr'ronk
"Mr-
,. . . A.
«v, ■■^■
-T^
:
■*.'.
IT?
m
PT^
*■.!
^
•." ^
f^
*.
■A!'
.V.
*
r%
.'W
\
■^;
183
BBALTll AKD MBOIOA^
^:
r
•towetl more <liirestil>l<- tlmti wli^n eiiten in « nw ttate. Rinokod mvAti arc
l8M(ligt>«(il>l4> tliMM f rt'ali, iiikI of NiiKiked or miltetl nioiitii, th« inner nortiim i*
more enaily <|iKv»te*l tl>Nii the oulvr pnrt. Tito iiinur |>art U iiruterveu na niudi
by the aali|H.>tre mimI (Ii«i excluaion of the nit, f^» \ty the aMiting nml iniokiiiK
pnK'CM. itnil ia in n state more ailied tn preasrvod frvali mont. Drivd trnU*,
•• pruiiet, ritiiina, apple*, etc., are unflt to vat unli^aa well conked, ahd alt
unlirokcn aeoda are indjgeatiliie. AlitUoliu atimuli, nr c-ondinienta ot any
kind, arc nni neceaaary in lienltliy condition! of tlie atonuicli.
Hanoinu, Kkc^ovkry rnOM, — Aa litin|{in|f it a ver}' frequent meant of
eommrtlinK aiiicide in tliia country, it ia liiKltiy deniralilo tliat ail pvraoiu
tliouid Ite put in poaaeation of tlie lieat reinediet for rcattiring nni-
mation to a body ao found ; and tliiit tlieir^ acrvicea may lie directed in n
proper and bcneilcial courao to the unhappy person, it it nccuMaary that all
ihould kndw the phyaioloKicnl cauae of the Bn»|>ended nniuinlion, ao time
. tlieir effortt may be dire4*tod*on lound principles, and with acientiflc vie»«
of afford ing aid. In, the firtt niace, the cautu of piiriiul or complete deaili
by hanging la iiott arerroneoii|J^|ii^tpoRe<l, theG<MiatK|uence of a broken nei-k,
. . and a iiretaure of « dialo('at(^nw|Mft>f the vertebrftl column on the spinal tnip'-
row;|ur if tuch were ''iJm|hH^^ poraon could ever by any poaMibility
' rccO\'er ; aa aurgical Brt J|><fflM Mi^'^'ti uor can diacover a nioanM of reducini^
• luxation of the apmul ^^^KS^mSfi**' faruao.tlien, of <leitth by liiiOginK, rcaultH
eiitirely from the pr^oaure oPH^Mpu or iiguture em])loycd on the large vviu*
returning with their impure b^W from the head to the heart ; theao reaacln
are colled the jugular veins, an<J the effect of thia p'rcsaure or obstruction in
to cauac a rupi<l collection of blood in the veins of the hedti, face, and on an>|
in the brain. The arterial supply of blood ttTTTiese parts being still tljeiaiiif,
and the discharging channels Uocked up, causes a rapid distenshm of the veiiiH,
which goes «ni for a few sccoiids till the delicate textufe of whlclt th(>)r
coats are uonipoae<t, being unable to bear further dilation, bursts, and thi'ir
contents -are effuae<| into the cavities of the bruin, where it imnie<liati>ly
pressos on the origin of all the vital nerves, and produces that dinorganiza-
tion wliicli results in death ; the |)erson dyingfrom apoplexy or venoic*
effusion on the brain. At the same time the blooj|liaving been checked at
the points of external pressure, forms a ctol,iii the jugular veins; nf itxeir^
5 'resulting a barrier to tlie return of blood, tliould the ligature be remove I. ^
V«(lfAl«n^ •immediately cut down the body, or hold it up while aiiothfr
: cuts the coi*)! and remove the stricture from tlie throat; lay the body. on iti
back, bleed from one or other of the jugular veins, or from both arms at
once; open the wafstcoat and dash cold water in sudden splashes on tlio
face and cheat, apply hot bricks close to the soles of the feet, imitaie
artificial breathing by inflathig the lungs by a pair of bellows through iiiui
of th(>/ nostrils, closin'f: the lips with the hand, and then by pressure on the
itomach, exfieUing tlieaiii. As soon n dufflcient nuinber of tiles iir bl'ick.i
can have been lieated, place them in a row under the spine, and let the bo<ly
rest on them ; rub the neck sharply, where most discalored| witb sweet oil
«lid brandy, to cause absorption of the clot fc»rme<n)y llip pressure, ami
place liibt bottles or heated bricks between the tliighs, and finally exteml
the friction of oil aiwl braiidy with or without hartshorn, over tlie rcgiop of tiie
heart and stoMtaclw These means vigorously applied, without confusion,
but with despatch, iind in regular order^will, if |iersevered in suWcienily
long, restore animation if any sparM Af life is left in tlie body. There i's
h\it one other means, the most poWmul, but unfortunately the least availii-
►ble, and that Is electricity or (^aimnisin. When this agent can be procnn-il
the galvanic ciirrent is |o be passed fr^om the bftck of the neck and dis-
charged through the stomach, or niifctle to traverse the chest. Toreoiip-'
ftiilate: the iiio;nent'the b«)dy, has. been taken down, and the pressure
rerpoved, while the'bottles are being filled with water and the bricks Or
tiles placed on the fire to heat, bleed as directed to the extent of twelve or
twenty ouncea. dayh tlie crthl water on the face and cbest, and having
twenty ounceg. uayn ine com water on the race anrt ctiest, and havhitf
dried the Utter^ tuing tlie embrocAtion vigorolisly, while the lungs are beint;
"TV
I ■. ■
V
■»■ ^ HEALTU AND MROIOAI..
•error |„,p„r,ed. both net prjju d lh^ n.^ '' "••"iK'tHtur,.. «, ^di „, "[.J
tlioioo? nw>™«<l»Hnc«jdye«rH .|fo,.ir.: "'•''"'« P'""Ke- will iulHt-,. ; hi d
!»• foun<J fA* ,„CM/ athH,„l,u,,o,u time f.,r^« i.. ,i *'"'".' '""»'• *"• utunlly
phMluf ntf liny Inliirl..... Vff ! ", •♦'"•I'^THtHre of tho w«r«i. »i,i ?
kept coof 1./ /; ; ut \ ;Krr>„''"s''"";' "/.""' •'•••'e'XeSi;/; r;:*
«evepexe.«lflve„.i„ute;. *''«•"•'«« »»'« P«rlo<l „f immer.lo« ,h„luJ
ju.t .,.ffi,.ie„t to I.e«t7mi ""'"«•'"»'*''> «' '" « l'«tl.. but takeXi.k wl k
^?rl : ^ .* ^'•»»>'P«miid Imrel D i. H,«V ,,„.. i'.- ® ''P'" *''« centre of both -
cleft extends nlong the l.one; ff \\!l r"'"''*'"" '^ «lef«rnHtv where \^^L
moull,, while In some ai«r he boni^. Jl '"^' r'^'"*^''® wl"»«e urd of th! '
most distressing malady „, | ! ^j n "^ "'« P»»«'e are entirely w* tin., k
Rre«f difficult/eat or-^dJiVk^ai A Tl "''"'■^*"'^'^'*'*.^"'' « y 5^^^^^^^
• ■
..
/ .
-:;....-:.,.. ^ ■ .. — ^ ■ — -^ r-y-
•
'V'
;'■.'■ ■
■ 1 , ,*.'
*•--. .... . . , . - . T'
•
w ■■.,'■-■
' . - . *
•
>
... f . ;
•
.■'^' ;■ ■ . ■■.' ■. .....
!• ■ ' : ' . ■•.."'
••
;■ t . ■'■ - . . .■■' ■ ■ ■
' * ;
■'■.■■■ ■•■- ■ % ■■ •
r-/W.- ■■
■■»^x ■■ .' ,.■"' = ,•-. .'■' ■':.'.■'"■■- •..-■ ■.,
.'■:■■■ -.h. ■\-v_..,; ',:..,. : ■■-.:■. ^
1
^^^^^^^^^^^^^^^^^^^^Hjl^^ >
^^^1
^^^^^M
. ■ <
iHHHBi
^^VP^^^^^^^^I
I
^^^^^^^^r
wf^
' ■ . '■ ;. i .
i ...'■■'.' .■'■*■""-
"' '.
1
■1 ■M.-'\-^''^-r •■ '■•?«•:■"■■■,.''■•.•■■
■ ■ , * .
w
' .'■'. :"■ '■■■ • ■'■ ■■ ■.. '"'^t .
i ,■■•■.. L.
....-.■-
'-,»,.
•
• ' '
•■ ■ ■ « ■ •■ .*."•■.
■ »■
-."■ ■'. ■ .-^ ■ ■■'..■
.•'. ■*. '
1
■■>: .•■■•'■/.. ■ -■■ ^- " .. . ' ■.■■ ■•■
■■'-■,■
'.
. * fc ■■ ■ ;'
. ♦ ;«
'4' '"
■ V ■ ■ ■ . ■ .
■■..,.: , . . . f ^ . ■■..■■
* •
' . / -"-.■■■-■ ■ ■
■". ■ ■ • ■ .
.■ . -■ •
. ■■■■ . ■■ :■ '. ■",' .; ■■ '-...: i. ■' '. ; ' ,.■ ;
1 ^ . ■■ ■ ■ '■ ,":: '■:■■ " /'^ '" , . ■ /S :. ■■:- ■■
.... .■ ■ ■.-...... .^ .■.^. .. ,; . , . ...,. . .■
■'■■. ^'
-■■*■ '^ ■ * ', ■
■'"■'.''" .' * "■. . ■
■ ■. • ■
■■i- _ ■
. ■ . . .■■-*■' ; . - ■ • ■..'■. ' ■ . ■ ' ■
■ '■.'''...*.''■■- .» /K ■■ ' ■ • .^ . ' - :■'■ [■ V
'■ ■ '■■.'. ..■ ■.■;.:. ■ :.:'.. •■ :•■■ ■ ■ ■■■.
- * -
■ -i-^ ' ■ - ' ■ * .-■■*-■.
.i^. '
.'-■■'■' V,'
ii'
•■'
.-">
» 1. ■ .
L
•
: i..
t» ^
1
■ -■^;-.*
■-.-^^-;-'
1
•'.'■... ■
—..;■,
1
JMIdlOCOrV HSOUITiOM TBT CHAiT
(ANSI and ISO TEST CHART No. 2)
'^■■/:.
1.0
1.1
IB
U
13^
IM
2JS
1.8
'■>-
J /IPPLIEEJ IN/MGE he
S^ 1653 East Main Street
'^ Rocbeiter, New York 14609 USA
(716) 48B - 0300 - Phone
(716) 288 - S9MI - Fax
184
HEALTH AND MEDICAL.
■'O^e treatment of this inisfortune isrefy simple jind most satisfactory,
«n(l%o niothtT out of a^l>Wllen8i(»n of lier cliitii'd suiTeriiit^ tdiouUI iie|{li*ut
to iwve the tleforniity eiireil ; wliicli, wiien in the simple form of the eleft
lipj van be vfifuctimUji) done. Tlie operation eoiiHi^ts in making tlie two
edges of tlie fissure even, bringing litem together by means of two short
silver needles, and keeping them in that position by'silk thread passed ov(>r
their ends like the figure B, till the prui^ess of union has taken |>lnce, requir-
ing about eight or ten days, when the needles are withditiwn, and iu a
week longer the p«tjnanent cure will be effected. The best (teriod for
Performing tlie operatitm is between the age of six and twelve moutlis,
before the child can entertain any alarm at wliat is to be ibmu, or by cries
and restlessness materially interfere witli tlie success <of the operation.
Contagion.— Contagious diseases may be communicated (►y actual con-
tact of tlie body, by articles of clotlitng or furniture, and by the atinos-
I there. Peculiar atmospheric cHmditions favor the propagation of disease
>y contagion, and tliis especially applies to dirty aij^d crowded places,
whence noxious exhij^lations arise. Old and soiled furniture and clotliiii>r,
are also much more favorajde to the reception of tlie disease than whoji
n9w and clean. \Vo(d, cotton, and other Wfcse textures seem particiilai'ly,
apt to attract and retain contagious emanations; whilst, on the other hand,
polished surfaces and hard sultstances are with ditflculty impregnated.
Chambers in which persons afflicted with contagious niiiladies are, should
be kept scrupulously clean, regularly ventilate<l, ami finiilgated two or
three times a day. Attehdanta on the patient should be dressed in silk or
other material having a glazed surface ; and it will be found aii excellent
plan to put on a large apron made of oiled silk. The furniture should coii-
gist as much as possiltlia of articles having hard and polished surfaces, and
instead of being crowded Cvitli furniture, the room should contailt only
Bucli articles as are^intPispehsably necessary. When the patient quits tlio
chamber in wliicit he lias lain, every article that lias come in contact with
his person, should be first 'fumigated with chlorine In a close apaftin{>{it,
then exposed to the air, and finally washed ; the furniture and clothing
should undergo an appropriate and thorough cleansing. The .bed requires^
the greatest amount of care; if of wiwd, it is better destroyed alt»gether; '
if of hair or; feathers, tiiese should be exposed to a heat of at least 210 de-
grees Uy re-baking. With reg:ard to the chamber itself, it should b^ thor-
oughly fumigated witli the doors and windows shut, and then left open to-
the influence of the air for several days. And, as a last precaution, tlie
walls, ceiling, wainsc'ot, etc., sliouUl be re-wa8lie<l, papered, an'd painted.
Until all these precautions have beeiv taken, the funiiture arfd clotlies
should not again be brought into use, and the apartment should remain
Unoccupied. * . %
Hyduophobia, or dread of water, as the name signifies, is a disease pe-
ctiliarly affecting the nervous system, caused by the bite and absorptimi into
the blood of the saliva, ori;iVus„a8iti8called, of some rabid or strongly irri-
tated animal, but most frequently of the two domestic species, the dog i^d
cat, tltough, fronA the almost analogous symptoms excited in the system by
certain accident$> eventuating in what has been called tetanua, the two dN
seases by many meilical riien have been considered as synonymous. The,
influence exerted by die miiid^m the body, both for good aii(| evil, is a f.ict
well known to the most casual observer, but in no instance is that effect
exercised with more dangerous consequences than in the disease under no-
tice ; for it is unquestioned that many jiersons have been forced into a state
of hydrophobia, simply through the tefror in8pire<^,by the scratch <»r abras-
Iqii of an animal perfectly in health, though perhaps under a temporary fit
of displeasure or pain. The t>eculiarity of this disease, is the' great length
isl time that usually takes place t>etween the receipt of the accident, or bite,
and the disease itself, or the manifestation of the constitutional symptoms ;
•ometimes weeks elapse, at others montlis, and not unfrequently years have
sbpervened between the cause and the effect.
WJ-
jBfc .J *«
HEALTH AND UEDICAI..
185
DOW, resting on head and heel, releases the patient from his sufferiiii™
»l.lrl"!r"';T~^".''"'®' °^ *'!''"''» abrasion from the teetli of does or eat.
^J^^ '\''®™*"''V"*P^°'"*" *«ciJental stamp or kick a^the animal
if cupping glasses are at hand apply one directly «ver the bite? alKif to
remain three or four minutes ; remove it and wash away^JaS? thrbL^^
that may have exuded, or whatever moisture may hav J be^n forced to thf
■urf a c e .andapply the gla»» again, and if neceyary a tS Ume' WfaLa
•■'■■.■ ■■-..*■-. '. . -
:■■' X " • •"- ■ ■ ;- ■"■ ■■■' . ■■ . ■ ■" . •" ■ '■ .'. ■-■ ■■':■:'- :.- \
t? r'
186
HEALTH AND MEDICAL.
/
the cu]tpiQg Apparatus cannot be had, take a wiheglasa, put a few drop* of
■pirita of wine, ipiritu of eamphor, tincture of inyrrli, Friary Biilsnni, or
•ulpliuric ether, or briindy if tt i* pure ; liglit it witii a match, and bofmu
tlie flame has burnt out apply it to tiie part. If tliu air Ha8 been well <
exhausted the flesh will rise ill tlie kIiiss, and a few drops of blood exiulo
fnmi tiie oriflces. While these measures arc lieing adoptetj— and tjic-y
■hould not occupy more than ten or flfteen minutes — some lunar cauMtiu
may have been sent for, whitdi is to be iield between a piece of foldeil ru<;
by one end, while the otlier dipped in water is rubbed freely over the pint,
and'^rked into the punctures ; a hot bran or linseed meal poulth-e is tht-ii
laid on the cauterized surface, the patient's mind tranquillized, iind the limb
and body kept in perfect rest. If a jrhiss cannot be made to adhere by thu
.Qse of tite spirits naiitedabove, or by exhausting tlie nir by the fliunc of a
taper, let the caustic be applied at once, ami the poultice continued till tliu
eschar or blackened cuticle dies and i* thrown off. , If the wound heiiU
•lowly.xwith' an irritable appearance, ^nd small pustulesWorm round it, apply
the caustic again, give an occasional aperient of equal parts of blue and cot-
ocynth pill, and take as a corrective, in doses of half a tumblerful, four
times a day, a decoction of dulcamara, or sarsaparilla. Tvro ounces of tlie
former, cut small, and bpi led from tiiree piot^of water to two, and uneounue
of the latter, prej>ared in the same way.
BiTKB OR STivon6rJalkni.E».~^Ot th^se the rattlesnake, the cobra di
capello, tjie. wliipcord sdj^B^dvthe viper df imr own country arc among the
most dangerous ; an(1'*^H|V tiie potency of the venom ejected from eacli
varies according to tli^jspe^es, it, exerts tlie same charabturistic chain of
•ymptiiins only more «/ less intense, the difference beingmerely in degree aird
time, fki tlie vinu of one is more subtle and deadly thitn that of another. lu
all cases tlie infliction of the W4iund is followed by instant and auute pain;
discoloration and swelling of the part, sickness, fainting, pain in the bauk,
difficulty .*«|^ breathing, spasms,^ extreme drowsiness, coma and death-*— iu
the worstc^ses — \*itliin two hours. Hitherto no antidote lias been discov-
ered to this quick killing venom, and all that metlical aid can do to avert a
fatal termination, lies in the B|>eed with which it employs 'precautionary
measures. Tliese consist in, 1st, preveiiting absorption of the virna irto the
b(lo6d ; 2d, in removing as much of the poison as possible from tlie wound;
^f|nd 3d, by counteracting with antispasinodics and stimulants, the symptoms
that supervene.
The treatment is the same from whatever variety of reptile the Injury h^s
been received, only modified acconling to the amount of danger to be ap-
prehent^d. It is necessary to state, in order to overcome the natural repu<;-
nance of most persons to suck a venomed wound, that the most deadly
animal poison is perfectly innocuous unless brought in contact vritli a crack-
ed or abraded surface, and that it niight be dissolved and drunk with impu^
nity, if in its passage to the stomach there were no decayed teeth or ex-
coriation on the lips or giillet Directly after receiving the injury a string
or ribbon must be tied tigiitly round tlie linib, above the wound, the part
washed well and quickly with warm -water, at the same time forcing out
Mrith tlie fiJigers any blood or exudation that may appear ; if pnipei- cupping
glasses are not ready, instabtl)' apply the lips and suck the wound -witli a
steady exhaustion, spitting cmt and washing the mouth before again repeat-r^-
ing the process, which sliould be continued for quite ten minutes. When
the cupping glasses are used, the mode advised in the begntfiin^ of tliis
article is to be adopted. The punctures are then to be treated with lunar
caustic as already described, and a hot poultice applied. The fainting,
difficulty of breathing, and symptoms of collapse that siiperveneitare to be
met by doses, of ether, brandy, and ammonia, or valerian, lavender and
musk, repeated every ten or fifteen minutes, alternated every half hour, for
four times, with thirty drops of Eowler's solution of arsenic, taken in a
tablespoon{ul of water. Electricity should be applied to the spiiifiL or, if
not at hand, substitute frictioa with mustard along the spinal column>-JFor
the drowsi
and cold ^
tutional di
■trengtheiK
— compouii
arsenic eV(
the same t
demand.
BUKNS.-
head, throa
portant org
particularly
tioiis, name
causing tlic
' all burns, tl
avoid a mia
the body In
bent, ailliesi
ijjk venient pen
Tlie full
anything to
memory. 1
cause of the
the atmospl
clude(4from
days. Thir
■ be instantly
•rtk'le that,
the blister r
ing to the fl<
Tbeatui
#eatment is
fold of wadd
dress adhere
wadding ove
much prostn
moniit must
draughts cor
volatile, twei
time,, to coui
accidents, ap
and arm-pits.
hour after en
in one of the
an hour. Tli
twelve years
from the exu
dreastnganol
the partis to
kept constan
fall off by d(
Where ne
ope the burn,
Peruvian bar
moisture app
in the same n
the occasion (
cation of a [
moved by Qn<
treated with i
>•';.: ' .
■■¥
K7- y^t' t 'H""'m^ r
/
.* HBALT& AKD MEDIOAU Ig*
•nd «.. d wut#«coii;Ton,»lly dashed in tlie )f. ee. Sliould muclTconJS
tutional di8tu?banc<? iimnifogt Jt8elf »ul)Bequentlv the ivgiom li >n i!l
.trengthened and the morbid Action corSed b/; Jourse'^of ?«r.apfe S
-c».npou„d decoction-alternated .with flve drop, of P<mle?« solutC it
•r.enic every 8.x hour, or a eom'pound Plummer'. pill twice a day Jt -
i.«?".?l'T°?"'! »ra generally considered serious when they occur on the
head, throat, chest and bowels, from the inflammation induced in the m-
portant organs immediately beneath these parts. Burns over joi! wo
particularly serious from the consequences si liable to ensue in sudsltUat
tions. namely, the formation of a stiff joint, and contraction of "KS
' TS.*'lh 'l"Jr '" •'^ •''■'*"" "P "^ ^"'- '^''« contraction is soTeaJaft;
all burns, that the greatest circumspeeHon is necessary during tKure to
avoid a malformation ; for. if the part is kept. long at rest, or t wo wrS of
«.e body ,n contact, such as tlie cl.in upon The breast, or the arTb^beinK
. bent, adliesion wiir ake place, and eitW a very frightful o/most incoiS
.H Tenient permanent disflgurement will be established mosi incon-
The following remarks should be bornrf*iit mind by every one who ha.
I^!.T. ?/'»• '"^*''.*''»* «'» t'L® eJ?posure lo the air of a burnt surface is the
?ratl nhere "S'S 't '*?T' "'" Pf? "*""'^» "^ »«> •'°"'» Protected fr^m
«i.?.i»!iT P .?• *«co«rf,tliat burns, if instantly wrapped up and kept ex-
dlv^l^ rr^^H f•^'«q»r V" medicament whatevlrVamrbeal in Vfew
te^-t S" ' "' f '^'i*^ * '^ •^'°"'«» °f * person are onJ«re, the person is to i
»>e ""tantly enveloped in the cari)et, hearth-rug. blanket coat o? an v other
?.Wn 't****' ^-y "-""tigering thefl^. ;ill oxtingS sh ?he fla.ie^ JwM laj
Tbeatmbnt.— In whatever part of the body a bum may be situated th»
tt^eatment IS the same ; the part must be immediately co™ererwit.Moublo
fold of wadding, laying the woolly side next the skin. sLyi^ecM of the
dress adhere to the cuticle, cut carefully all tlie loose edges oKflay hj
iTftdding over what remains. If the burn has been exteLive/arid t Se S
much prostration of strength, and a sinking pulse brand v etl er«Lm?^m
mom* must be given^everj hilf hour, to rfu?e £ 5on'of th^ SSf rt ^'
^^'^^^s^^f^"^^"^ ^^ ^^T^r' ""'f a tVspob:?fl;r„f 's3
iroiatiie, twenty drops of ether, and a winegassful of water -at the 8«m«
^me.,to counteract the shivering and sense of cold that Sly {o£Vsu™h
acqidents._apply heated bricks or bottles of hot water, to the St ThiX.
fn'^n^r r..*""-'!""*^ i**® P?"* <"• P"*"*' '" wadding, give 40 drops of Kamara
Inhour &^rJ'T''*V"^™r** thesamJamountTnecSSJIfin
tielv^vei^^frSf flv« t*'*''J'^^^*PP"^%i?. **^"*'^ five to
f^ fi.r«^f.'i?^ ® *° ten drops. When the wadding becoiaes moisi
from the exudation, on no account remove it, but lay over the iSoisteS
the part 18 to be exercised as much »8 convenient and the burnt aiiVftw^
A«-^II''^K^ ""*^®'' *»/^'^'"«f. woo', nor fine cotton can be procured to envel
ope the burn.^cover the part instantly with handf uls of floS?^ vS nowZr
Peruvian bark, or jiny harmless iiapjl^ble powdeJ. aSgmwe wC^v/;
Sthi .'!™"'^*"' *''""f' "'« t^JK ciJte thus made overTt?«S^on"hiue "
cation of a poultice, to bring off the coH^tioT wTersoffined l^^^^
ireaiea wita tbe wadding, to protect the new cutke! To thSSe pMseaied
■■■\
.-jf-
?* r
188
HEALTH AND H«DIOAL.
'%
of tlie domestic Article* of medical une, tlie following mode olf prooeduM it
advised a* at once the mod practi(>nt Hiid etIicacioiiM. ,.
* Iniiiiedintely pour over thelturiit part, wlierever It may be,— except tlie
eye or moiitli—aiitHcient of the cxtrnt-t of lead to wet the burn, and directly
after, lay amoothly on, a piece of wadding a little larger than tjic size of tlie
' injury, and with the wool next the skin ; over thlii apply a double fold of
tlie same material, an<I secure it by a loose bandage i Keep the patient (|iiift,
and administer tabies|M>onful9 of bmndy and water, or SMreeleiied gruel
vith brandy, at the same time implicitly foUow the previous directions.
Burns on' the throat ami chest often produce severe and difflcidt brentU-
ing, when, if not relieved, the patient might expire from sufTocatioii. Tlie
feet i^nd legs, must, therefore, be plimged into hot water of a sufflcii'iic
temperature to attract a sudden supply of blood and f^ike thein look red,
and the effect of this diversion ccmlinued by one or two niustaril plasters to
the feet, of a blister to each thigh.
■Uurns, the result of acids, must be treated first, by a' free applicatitm of
powdered chalk or magnesia, to counteract the add, this is t(ien to lie
waslied off, and the wadding or wool applied. Burns caused bjK quick or
slacked lime are to be washed diriectly with vinegar and water lilf all the
corrosive substance has been neutralized, and then heated by dressihy witli
the extract of lea<l and the wadding.
VoMiTiNO. — When not the consequence of accidents or injuries to the
Iieatl, or from hernia, or some affeution of the bowels, vomiting or sickityss
generally proceeds from some derangenient of the stunnacli,' or "eUe fro^i
theeffect of some irritatingorpoisonoua substance received into it througlt\
accident or design. In such cases {U the latter, an emetic of antimony or
ipeoacuanha should be taken to expel the noxious substance as quickly as
possible. For repeated and exhausting sickness, such as attends a bilious
attack, the following draught should be taken every half hour. Take of
Camphor water .i » . . . .... ... 1 omice,
Sal volatile. . .^ ,........'......'•• t .•••. i •• • ...20 dropsy
• . Spirits of lavender,! ,...'..;.... ... f;drachm, -
iMix. A small mustard plaster should be applied to the pit of the stomach,
the patient at the saine timekeeping in an inclined position on his back, as
li^ipquently as possible. S<»metirnes simply lying on the back, drinking a
copious draught of cold water, with cold wet napkins applied to the stomach,
will relieve the most aggravated cases of vomiting. But where no relief
can lie obtained, a meilical man should be instanti}' sent for. ' .
CuoKiKO.— When any niass of food, such ais a piece of meat, potato, or
other substance, lodges in the fauces, or the base of tite tongue, if in sight,
'but too far for the flngei^ to reach, it should be immediately grasped with a
fair of pincers, or, wliat is better, a pair of curling-tongs, and dragged out.
f neither are at hand, and as time is precious, press down the tongue with
the fingers, and tickle all the surroimding pnrU with a feather, so as to in-
duce heaving or vomiting. Nature by that actiim often'getting rid of the
obstruction. If, however, norte of these means present a chance of irelief,
use the point of the curling-.tong8 as a pn>be,.and pnsh the obstniCtiim into
the gullet. However quickly these operations niay have been carried on,
tlie sufferer nmy have died before the obstacle has been, displaced, or be-
come so apparently lifeless as seemingly to render all further steps useless ;
thiSi however, is not the case, cold water ildust be dashed on the face aiid
chest, timmoNia applied to tlie nostrils, and the lungs inflated with air. ^
When the lodgment has been lower down and taken place in the gullet
proper — a fact that can l>e ascertained by an examination of the mouth, and
also by the mute indication of the sufferer's fiiigers^-the impediment to its
. descent to tlie stomach proceeds from some spasinodiu action into which
V>>ne of the muscular fibres are thrown, causing them to grip tlie body in
' iti^ descent and retain it in tbat. positicm. while its bulk pressing forwai'd on
the windpipe, causes the danger to life that results from the accident. Two
or three si
ruptly in \
•nd cause
must be ei
however, t
while a nu
deavours n
means of t
Faistii
the iiidiviil
to these di
tions, such
dim, and il
pears rouin
the face an
{>nlse sinks
ess upheld,
complf te ; i
the palhir, (
niouih open
lasts from ft
gacpiiig sob
turnrng com
lepsy or cot
^nsely nen
debility froi
Youth ismc
effected by i
Trenlmfin
or when it o^
is generall V
\ position; lo(
Xwindbw, das
give a draug
o^8aI volatil
the^fHlnting i
heated britki
Where the f*
guided hy tli
Frost Br
and parts nio
And earsi is ti
a phlegmatic
more (trnne f«
habits of bod
intense cold, i
instance, to.di
tlie part most
able to resist
- part tliufl[^unp
circulation, in
cause of deaf I
frame can .Wa
frost-bjte is c«i
the rise of ten
greatest preca
peratnre, as b:
fliortiflcation, '
swelling and d
s en s e of pricl
\
■^ /
HRALTH AND MEDIOAI..
189
•lid c«u.e the .le«cont of the ol,i?t f n f » nLT^'^'n' /«'«*"« "'« "P""™
mii.t he employe,! .,„! the!uhi„ncT "'•••'• "•• « i»i».
however, the bulk {« too I»rire •« l./^ „ I'Y"* 'V «»"'"»'i«tiort ; when
while « meMenger I. .enTf H ,n?.eon ^07.1^^^''^' '""P'^ """'""' "'»"
«le«vo.,r« .houl.1 he made to keen X 1 nlrtuft *^i^ 'r'f' '"""-""'ent, en-
meant of the bellows. * "^ ^ ' '"*"'■' "'PP*?' OM'r in the Umgn, by
to the»e (li.treMinR svmptomg fa ntX^ •.. ''l*' L"r?' "T '" »'"""« ""''J^'ct
dim. «n.l the eye. an,!;«r coveJe'V bTrShr l„''l^^
pears round the orb t» ; a buz/in^ or ln« . ' • "'^^"''* "'' V"'"'' c'r^'e ap-
the face and lipsare pale TSLtl r.T^r'"'^,'"*^ noi«e,i.hea\d in the eatiT;
f iil«e (Inks to a mi^E flSL inrflrt"''"" '"■*"''" ""'» "''e'" N'e "ki" ; the
te««phel.|.f«||,T.rtl"ti;nd The "ioroV ' *''" >'^'^' ^4'-*' ""-^ »•*
complete ; at ftther^tbemt in retain. ««,/,! r JVome.imei
the pallor, t.m. is ocT«,i„naTly mor^n L«h/-^ "' "'"""i'.':' "' r^-ollection ;
mouih open, the limb, flacdd. ShS ex fem?/T''''n''''*'. '.''«' 4«» »''»♦'
Um. from five minute, to hK hlr.?"^'''*" ''T"/ <-•»'''• A"» «tate
p'<pi..K.6b.,eHd. more proSmKe. .^^^ few
turnroK con.ciou.ne... When tha.fl» U .,1 i ' . •"'* ''"""d'fn'iota of ro-
lep.y or conv,»I.ion.. T^le !• „ e, tK«^^^^^^ "lay terminated, epi-
rH-nxely nervou. .tnte of the m .t'm^^^^
, debil ty from whatever cauLTrSe^ o^■"?.>■"^ ^«'reme
T^»iith I. more .nbjeet than a^e ?o S|n„ . '^'S''''^^' "'««e of 4he heart,
effected by it thanmale" '^^' ''*^"""'°«' •"»•* female, more frequently
or ^^'S'Slii^i'h^SSSw^r;;^^^ nervou. .e„.ibility.
i. Kenerallv r.ece8.«ry. Tto^ arim L io?'' 'n'";" "^ />*'!»«'• ! «ll tha
\ po«hibn ; loosen ai.y .trinR tl Jf n av « mnL"." .''" '5"*-''* '" ^''e '"'rizontal
\wind5w. da.h water in the fX Jmu3v„i /'^ *''*''' "'' "*^'^' "Penthe
give a drauKht with half rtei.^SP'I^ •?'''*, ?"''" *" *''« "'""r"l8. *nd
of .al volatile, and wStJ ^Xf al & o'ltf '"'T'^*''"' r *''''•'>' '^■^»P«
thefa ntin^ threaten, to me^f In h.S ' g ^o .ir,b "' «"''r«'". *»'ere
heated bricks or mustard plasters m^rn.L d, ? • .^''^ case be obstinate.
Where the fainting proieecfs from „^^«.ii f"-*'' \° *''« '*«» ««• ""«»•••
'^"'wSjr'l^"''^?^''^'^^"^'-^^^ the t.atmentmu,f be
■n/Am miir-J^Tt^"'S the^extremitie.
*nd ears. I. the refult of ?xSfto eJtI^meSd*Tn^ r^**' ?"^^"' ""»«•
« Plilegmatic temperament and k «I»L3 1 . ' ""'' *'">"«f^ Pwson. of
more prone to this mi.fSe^tn ottfs^^'v^t it*Lf J^ u^''"""^ "«
habits of body, and of all «»«. Thlltf ^f * ?*^ *V"*='' persons of all
intense cold, or long ?„nKed colder «&°^ the sudden application of
instance, to.dea.len'ihe „eS, «ens"bilit J »n,f ?^';''T."''^ '»' '" *'*« ««*
tlie part most exposed, and leive iM„ 1 S'. « ., T^ V" ''".\^ *''« ^»"«"' f>-o™
able to resist the killii;Keffeci of he .^^r«^.. '?'* °' orpidity as to W un-
part thus,unprotec,ed Sith S^ vTta^itvorJer^ »^ ''"^' whicli^flnding the
circulation, in reality freezes irSfeftfbT? T^'^Sfy' or*''® warmth of
cause of death either tol^m or tiir^nL 7 T^^^l «''ee"«'^e cold is the
frame , an, War wkJHmnnHvUrll^Ju.f^^^^^ amount of cold the
fn,st-b|te is conclRerre S fni f^r iJ* iTVi''^ actual danger, a. far „
t!.e rise of tempertUr^.'oMRpX^^ '''^ P*'*' f'""™
greatest precaution must be obser^-ed in *v« J^ . ' u°" """ "ccount, the
peratnre,'a8 by forcing the idoStTsuddP^l^h^^ alUbrupt change of tern-
mortification, "ind sIoLhing must ft Im^ Ir *i^- ?«.'». JnAammation.
.wellingand discolorayorofX;irtS;d "^r*" ^ ^'^
#.
-»»-* T«.J ?«f»- ^"'
190
HUiLTR AND MEDICAL
p. ■■7
I
■ r
/
•/. .
jlch, If unrelieved, deepen* Into black. Tlie ttfaltiftM coniUt» \n slou^lg
i| vfry rdulioimly rc«torii»K tlie ^ircuUtion, f«»r If tlio fliirliteit wnrnitli in In-
iitloiwly upprie'd, niortWcBtion ia certain to eniiie. The patient •lioiild
BFcfore Im? removed Uito « cold rooiT «nd the pnrt ruhhed nmUy witli
which, If unrelieved. doe|len» Into black. The »»^^^rt^»ji«»»« cnn»\»t$\n Mlowlg
»nd
eniil
tlierefore •«.- ■»..."•»=.• •.." -^ , • , • -
•now, or bathed with cdid wat«r* and on no account allowed to entur a room
with n fire, of anjr heaUfd apartment. After half an hour, a »mall quantity
ofywcak ppiritu and witcr may be titken cold ( and ultimately the patient
piH tolie«l in colilnhtdtii: the trcHtmfnt of frost-bite rcnolves lUelf Into tlie
§low and cnrtiful re»fordthn of the circulation |n the affectc*! nart
I^CK Jaw.— Tliirf dineane is a violent contracti(m of the muBcIci of
voluntary motion, At/ondod with tension and extreme rinfdity of the imrts
affected, and rctrcivrnK particular names from the portivu or part of tlie
body affected ; thurf, wlicn,pll the musrles of volition are affected in one
Invisible spasm, tli* disease is called <«<«««*. When the body is lieiit /.r-
irarrf. by the spasn/ seizing only the anterior muscles ; when it ii« bent Imck.
trardn like a bow, Ihe bodjf resting on the heels and the t«>p of the head, by
the disease affecting the opi'wsite class ol muscles ; or when it w drawn in-
to an arch on thckuihior the M ««'/«. accordingly a^ each separate set of
muscles are confriwjted. Besides these four, there Is, however, another
form, and, a» beihg wore frequently met with, of niore importaiice to tie
general public ; And that is tliat form of tetahui Kffecting muscles of the
jiiw and neck, >hich from their violent contraction firmly shutting the
nirmth, and con/racting the gullet, has been named <r»«au«, or locked Jiiw.
In ordinary cortvulslons or spasms, the contractions and relaxations are al-
ternate, with remissions of ease, whether attended with partial or comfilete
insensibility. ?riie peculiarity of tetanus, however, is that the contraction
«)f the muscled is kept un without any change or abatement; the muscular
fibre being griiped in a dead lock of uiinvitigated intensity lo the Iftst, wliile
t4ie involiintafy muscles,- as those of respirati<m, are unimpaired, and tiie in-
fellect of the mtieiit is as clear, and his sensati<Mi as actJte, as in the sound-
est health. This disease is divided into the acute and chronic, and into tliat
prweeding sbontaneoiisly or from pttisons, and called i<f*o/Hi<Aic, and that
the cotiscqutnces of wounrds or injuries, greater or less, received^ jiy the
body, when ft is called tmnmatii:. As it Is only intended to treat of locked
us, in rtiis article, it will \>e sufficient to observe that the causes
Jly induce this form of tetanus are of tlie traumatic order, and
rVsipelas, wounds of the head, lacerations of the scalp, pune-
c hands and feet, especially with riisty or jagged substances,
•abid animals, injuries from machinery, and sometimes from the
if a tlecay^d tooth. It is a peculiarity of this fatal disease that
cause is often as insignificant as the consequences are grave,
lore subject to it than females, and, for one case of idiopathic
B-c .-T, there are five the result of external iniury. :. ' /
Symptdnis.—I'^tese commence after the injury,froin a quarter of an hour
to three 0* four days, and sometimes as late as tpn or twelve wesks, with a
stiffness iji the back of the head and neck, extending to the shoulders, and
very matfrially impeding the motion of the head ; this gradually extends
to tbetbifeat, rendering talking irksome, and finally, swallowing impossible.
" and rigidity of the muscles of the throat runs down the breast,
sharp pains through the chest, into the back ; the muscles of the
beginning to plunge and contract, and gradually increasing their
•rawing the head backwards, at the same time that the lower jaw
IB ui»«.« upwards till it becomes in such close approximation, that it is im-
possiblelto separate them ; all the muscles of the throat, cheeks and neck
feeling like bars of wood in their rigid contraction; The eyes are dilated,
Klnring {nd motionless in their sockets ; the tongue, if it has not been pro-
truded Jnd ca:ught in the teeth, has been drawn back tnto a roll at the base
of the I loiith ; the forehead is dragged up into deep ridges, and the skin of
the fac« is violently stretched up to the ears, where it is raised into wrinkler,
giving I , wild, distorted, and ghastly Ipok to the countenance ;m the hut
jiiw, or trisr
which genei
result from]
tUres of till
bites from
extraction
the excitin|i
Males are
locked jav
The pair
and dart^
neck no^
tension,
is drawi
y-mpfom
Without ]
enough to
the ordina
Trrntin
irritation-
are to b«
from splin
ciiiions sliti
irritation, i
as poswihU
blee<iing si
ployed, ani
oy opium,
same resiiJi
, of wine an
sides these,!
have been (
been used \
form ; but
considerabli
Lkecii Jt
time with t
folds of linl
of iron 6n
wire, or pm
piece of fir
figure of 8!
ing it into
bites are «fi
should niaki
mad* of hill
arnica. Foi
with the fati
HOQBEUAI
the froht of
so called be
cold stones, (
• few leeclie
cines.— -6Vcw
iodine.
GkipiAos-t
dlarfhcea, dy
■U)8b OtlMM^.
.the oil of ci(
nwy be rem^
tlie gripin^s
of calontei ej
^of castor-oil.
Grocer's ;
who have m
chapped, pus
• settled cal
made of pare
Those affecte
for half an I
put on a pail
morning the
hands by no
dis9aa« it enti
HEAILTn AND MEDICAL.
191
enough to .«y that ?l.e Ke* ' ,, .H ^^^^^^^^^^^^^ L'l '''""""' '» ^^Hl h«
•re to ... given "irecay Z^|'?^^^^^ an*.tive„„M.re
from .plinte.'. <,r hit. ofVliM or «,"«,.,. 1L,„.^ '^ rf^"^"' ^ «'"■"
fi.(ion. .houl.i he „,H,le. « "l tl?e i .^LT..!/ ?.' '".''*•"' .*" "'« "<""''. '"-
irrif«tion. and ivhero a nerve h u h f. J„'^'/ T' ''r*,"r^ P/ "" «*»*« "'
«. r"«»i».le. Where the con, ftuti^ ?.^r^:.l» '''""','"' '* '"*''*«•' «» '""n
ployo.1, and the miiaeu Jr c ... r«,S?\ * ** ""J ^"" •'*"' ""•' ^'-ii.th.n cm.
•«n.e result n,„!,t l^effrcrib^^'i I 'L'^^'T' '"»'*•" « dehilitn.cd, the
have been employed witirvarvi'iVii i,'.«.JrJl"'l'i"" "f, V? Pl'^fma^^rHnia, whioh
been u«ed wit . more than "mal^^v^^^^^^^ *'.''' '«"''» '"» "^ '«»« y**'*"
form ; b.,t whatever thrr2m"i;'„Jn,"Z;i"?;' •'.'" """•« '"''^'y ^^'"^'"^
considerable to produ.e anToffe.t ^ ' *''" "^""^ "'^»'"^' *° »»« very
fold, of lint or rig 1^1. le.' J'f' '::^r''r'T ''"Tf '''"' '*" "^ ^''^^e
of Iron 6n Ii„t. <.f touch I e Se^^ '^ffi o,''.?" ""'''"''A ""«»'"•«
wire, or p,,.. a fine needle horlzonTMLrn.,!^ V. 'l^!'"' "^ "*'"' '"'"'•''ot
piece of fine .ifk .overal tCrro3iS.T £ i^® *''^.""'^ "'«" t'*'^
flg.,^e of s; Or ...rape a pS of £^^^..^''0 '«''«''"*'"<' !''^ "'I*? ''^ •
Ing it into the bite hold it there fnr»Cil!V. ^^"® P«» "*.«"«! '""ert-
bite. «re .frequently f lowed hv «^J^.?•'^';""'^'^**°• ^<«"««- Leecb-
sbould n,„ke Sb «p4r«^rand Tel n T^vT " «''!•
ma<re of h„lf « pint ofTold ITt/r ?.?«?„; ^ *"*"' "' ''me. «Pi'ly « lotion
arnte.. For t\^ noouiTZltluZTI'^ ? tea.poonful o^ tincture of
witl. the fatte.t7.«rt of S^pe'uan'e"^^^,; ,/;7 1;»''^«' rapidly, broth made
«o called becanse it affeJt?„*Ln^P^^^ walking. It i"
cold ..one. damp tio^^XZl^TlM^^^^ ^f >*"*?""« '^
• few leecfie., together w'ith warm fome3on?"^»L 11 '""'' *° ''-'^^ "'^P'^
41(811 nt\^. Tin. inclveniencew. f^'"'"*'','^'S """"* liable to gripe
.the oilof' clove, cinnamon or pL^^^ »»^ *''« *d<«iti'»n of
nmy be rem&died J^ mtteCgSradmi,fi'.S °""*"'« ?'' ^""''>«*J
the gripit,« are .cvere. pit TeS^mn wS ffif .^ 5'*^"'" » *'*>'• M
J clS^lir'^ ^"--" ^"' relieft^KS. S'^JliH^a
chapped, pustules anpear upon t^em ?nd if tbev el Jfn ''*'!''',*''",*. ^«^^«
• settled callous ulceration foS wi,^ *^ "'"?"! *° ''»"'''e»»fifar,
madeof parcl.merit, to prevent th^dlZ^^ ""« "' S''**^'
Thoje af^cted with'it'sKld erer? niglTkeep the I'Lid""'"' '" *-•"*••"«'
for half an hour, then touch ±hrn»r». Lwi. 'Ji-. ?^ "."°'' '" '**'"™ **»««•
put on a pair of 'soft leat lier J ove^ in ZhM^'lff ?'^'?? "'"^nent, and
morning tie proper gloverahovp -iL J ♦ t'.ey should sleep. In the
hands by no meSSs ffiowe\Uo comi''\i*li°; '1'°"^^^^^ P"* °"' «»J ".e
diWM 1< entirely removed ' °* * "* "'^ *' ' ^ 'm^* " "°t^ "'<
y^
"-'^Rtrci^p^ t "^•^JJ
■f
»t
HEALTn AND MfeOICAI..
QoM'Boiu — Tlili inmrtlniei arliet from cxpAaitre to cold, bnt l« ciinwd
in the ninjorily of cnacs by tlw irrilklioti of • ilpOKycil tootli. — lirmfdif.
InflnmniMtidn of tlip K"n> Rrniirnlly f(\v» on to •ii|)|Hirntioii, to nnunoie
wliioli, wArm fonipiitntioiit mxl poiiltlccl| mnr l>e Ap)>lie<i pxtornnlly. A*
■oon Ml til* innlter ii formed the Mhntrmi i^iiy he cut or iHUfpd. Aflerwnnls
the nioiilh nhoiitd \tv waiihpd (Mx-miioiinlty with nn iia(riiiK«nt httioii «om-
poH'd of tincture of rhIU and wntpr, or of\twpnty or tweiiiy-flvn gminN of
•uliilinte of line, iti«itolvcd in half n pint of roue-water. Wlivn tliv pain
Hiiil inttanunation have cntbciy Aubsidud, the decayed tooth should he ox- '
traded or iitop|ied hy a denliiit. \
If^' Coi.tt Fkkt. — Till! deranK^nicnt it attrihqtablo to defective cirQulation
of (lie ldoo<l. ColdneKi of the feet niottly cony* oh at night, and will orten
ftrevent a ()crion nleeping long after he had Kotiinto h^il.— Mimnlff. |Iii|f an
lour Jdefore bedtime walk up and down the room brii^kly, or run up and
.down HdiirR. Kid* the feet witli thn hand or a ncih-brusli. Dip them into
liot water, without tuflering them to remain in any length of time. Drink
■ome warm beverage Ju«t Iteforo going to bed. \ln #i|i(er-time, wear boots
innlead of oli^tperi in the houiie. Do ^ot (it hti^g together, bnt evcrv now
and tlien get up and walk about. Theiie, and miuiy other simple exia'(lient%
may be ailopied to prevent this unpleasant sensation.
CiiiCKiN Pox. — A complaint almost entirely confined to children. It is
a disease of a nilld and.cOn;parlitively harndess character. Tlie symptoms
are sliglit feverishness, succeeded by a number of red spots, which break
out on the face and back, fidlowe<l in a few dtiys by watery bladders. ■—
Uemedu, Magnesia, one drachm ; rhubarb, half druchni ; powdered ginger,
ten grains; divide into twelve doses, and mix each dnse in a little water ;
•ilminister occasionally while the disease is prevalent Give cooling drinks,
•nd let tlie diet be mild. '"
Mili.er'8 Diskasr.— The powder or dus.t from corn and flour is apt to
^, - infrire the throat, lungs, and eyes of millers. Tliis powder has also a sharp-
' ' ness in it that causes a violent itching all over tile uody. Persons thus em- '
played should be careful to wash off the dusty flitli which adheres to the
H slfrin, along with the perspirati<m. They should also make frequent use of
nie|on s(>eils, whey of cow's milk, and the decoction of melons, for by these
melius the acrimony of the putrid powder is diluted. Wlien millers are
•eizpcKwith asthma, they must avail titemselves of the remedies to be found
Duller that head. *
Mowtii, SoBK.— Take of honey two tablespoonfuls ; borax, powdered,
lialf-drachm ; mix well together, and take a ten8no(mful twice a day. The
mixture should be placed in the mouth, little by little, touching the various
ulcers that are visible, or caii be got at.
Foul Air.— As very serious disorders frequently arise from the presence
of foul air, we deem it advisable to give the following among our collection
of remedies.— First /?rm^</y. Mix two parts of dry chloride of lime with
one part of burnt alum ; set this in shallow disltes in the room, with or
, without tlie addition of water.— 6eron(f 77em«</y. Sprinkle the floor with a
solution of one ounce of chloride of lime in one quart of water.~77i)r(/
/?pm«(fy. Pour one ounce of sulphuric acid upon two ounces of the nitrate
of potash in a large teacup, placed in a basin containing hot water.
Foul Air, ScFFOCATipw BY.— /?<!»iefll|y. The foul air should be expelled
from the lungs by pressure being made by one person with both hands on
the chest, while at the same time a second person, with out-spread hands,
presses firmly on tlie stomach, hy this means, the diaphragm, or internal
- partition between the chest and tiie belly, will be forced up into the chest,
and the lungs compressetl Into a very small space. By both removing the
pressure simultaneously, irtish air will rush down the windpipe; and by
thus pressing and relaxing alternately, the act of respiration will be imit-
ated, and every chance oif inflating the lungs with fresh air will be ob>
— tain e d. Warm water may b e inj e ct e d into th e stomach, cly s t e r s of tur -
pentine and water administered, and, among otlier things, a napkin moist'
•ned witl
Tickling
eluctricitj
Craiii
Firtt n,m
mustard i
water; pi
tion, ikkn
or a iittlu
or spirits (
Kcther till
lifutnlif (I
a-half oiin
hard soup,
part on flu
stomach).
or lauilauii
ment antf
poultices ti
Jireveiitive
ainaica gi
tables, |Miri
Conrui
mon (;aii(tcii
the body I
disease.—f'i
^lew iti
ys, use
\i0 rest, I
pursuance <
unwieldy m
acquisition i
attive exerc
three an<l a-
mixed over
grains of nl
morning ; li
•alt, three di
water; just
oil one and
consists chie
possible upoi
a« it can onh
exacts so mi
short time, it
APOPLBXI
Remedy, Re
a reclining o
Loosen aifth
ing around tli
means of poi
of the feet an
doz«n leeches
has been tak«
and in order t
be placed on I
is accomplish!
as wine or bn
every twenty
tlie last extrei
HCi^LTn AND UCUIOAL. 193
nm.tard tnixe«l in it; .Iriillc n"lE Si J. i TV" ^•"«^ *»«'• « little
w«ter; put tl.6 feet i . WHr^ J. 1'? ""/''' "''' *"''" • ""*'' •"""''y •""'
or.piri..Hn,urUl,or,,.„„« oui,c7- ol ^70^ .i*^" "' '***S' "' <«n,m..ni;
Kctlier till they unittS hikI rub it on 1 #» t ^7° "'*"*'♦" ^ **'*''« "'«"' ««»•
• l.rtlf ounce./ oil of tunwiitiiR. «„« .nm f "" *"«" V'^ «iin.ioi.i«. one and
l.«r.l .o„n, four dmcbm.TJ ix tl^ w X wlll';*^ m'' '■-"'I'lH.r.^no ounce ;
purt on AanneU heated and inoiittn^d A- a ?'''''^'"' *'"' "PI'lj' '« '" tl'o
•torn*.:!.). Drinic c,,,,!,;; i Su^fbo't wl? "7''"/yMI''««^^«ra»np in the
or laudttuum ; apply hot flan eU m< «. . ,1 J'7.: '"■'*"''^ *'"' ««««'. etl'«r.
ment nnd tuVn, i„e ; l«u I ^ t rfllt . » *^^""'l«»'""l camphor lini-'
poultice, to them. V^heituSiurofcrm". *"*"'' V"" •PP'j' '""•««"«
ti.e body hadi.ctterbl wltW S.anwl^ 'fn'" "'I '"^'"'"''^''^e *»•»«»«
diHe«.e.-/Vr,< Ii„ned^ O a/lu" lv ",1*!, M*"'* "'T'"'" *' *' " •P««'«« "'
tjJwIe,, Mtritiou. .ub.t«n^, f ? f ! ^Hnir" ""'"** .*'"'""*'>' "' •"'"«"».
|1>'*. u«e regular .nd dS;\^ ve «tS Kl'ift "'P^"'*"^ "'"'"'»
IpP re.t, • eep But fe» hour, a...! r!.„ i '^^ *""'*'" ''«>'" •upper., take
♦ 7.r..Hance' of t/.e-e me^nH f^',; 5 ' WtirofthirH.'"''"'^^ ^^. * "^'^
unwield^r man or woman will he "edSce^ w hS ^: *J'* """?* ««n»"'ent and
acquiartf.u, of health, .trenKll and vi^?r 4 "'"derate boun.l., with an
■Itive exercLe, the body ^hodd be rubS wfrb .^"^^^^ '" "'»•"''"" »»
thrt^ and a-quarter ounie. at^ cl^^Sr , „ ' * P<>n'«tum made of lard
mixed over .he fire, mTHf\erwSiXZ,T''''^i ' ^'i'/ '" *»« ''««"«'' «"•!
Rrain. of al,^. eve^y four day. indeSv*.*-'"")^ ., ^'Z*''**"'' '«ke five
morning; li„.eed. oL o«nce?n«e ea?e' J^ne Lfr*!".**!/* ."'^V«' «^«^J^
•alt, three drachm..; boil the i.Krediemrfor tw«.?r^ *■'"'" '^;"«»"n«; »>ay
water; j"«t before taking the EHttr^^^^^^^^ n|mute, In a q,mrt of
oil one and a-half dr«cL8.~Srf jJrm«^ ?« ' ".• *^ " L* """"Pborated
con.l8t. chiefly in discarding certa^hfarSrAf IPT'^^I ^^"'^'">' '^'''i-
p«.Mible upon meat The pEinU.ciSvf.-ili..' V'^ '"'"« "" '""'-'•» *•
8. it can only be followed' by peJiJJiTvnlon*'*'- '"'•K«n«'-«l adoption,
exact. .0 much«elf.deni« thit mSiv-Z^^^ circumstanced, whil.t i
•hort time, it i. given „p*' "'•*• 8«''ef»'V -p^altrng, after being tried for »«
• reclining or .itting wlture ^hulul' *f 'i'''*"*''**«*^«*o*>m ; place him in
Loo.en alfthe tigh?K TihT utrrd^^^^^^^^^ ralTell
ing around the n!k:k.*^ l>„ur cofd wate? ov«r tlfi t"'*;''*"^ anything pre...
mean, of powdered Ice in a Wad«WA?«! ® ''^**l' ""'^ *^P '* ^ c^^^^
of the feet'and the cil ve, „f the & Ifit nJ^1'*';^P'*•]•" )*' *''« '«'«•
doien leeches may be applied behi.fdthJJi! ^"T"^ V® °' » '»" ''«»'!^ *
l.«.l.een taken ricentlyfa.eSfc of m.Xrt"''r*''*' **""?'«"• Wood,
and in order to promote the aSnoffiri * ' *"**. *»'«'' ""^y ^ given ;
be placed on tImZgue. aL JSted eve^t^^^^^ * "^h^P of croton-oil Should
!• accompli.hed. In pewon. of «m~ ifaifi7 * " T. *'"^ *'<»'"'» «» tbe end
«• wine or b randy. orT?eagpooXn.«all..'!i .T.*" '^"""^'^^ °^ •tim ulant,
eTervtwemriVeIiorl3.our B^ »>egiven .
tlH. U extremity, where there i. «jJ;?t;:S^^
jl;1'
^y if^fT^jt
IH
IIBALTII AND MKDIGAL.
IcmI mmi U cUiIdyod. l'i»r»«iiu «>f rni iiiKtpleollo leiniioriiiiu'nt alioiilil lir«
nioil«rH(fly, fiH |»l*lii «nil un»llmiiliitlnK fiMnl, wml nvol'l wliic, ipirlu, lictr,
etc. KxercUu niid frvih air iiru nUu of the liiKtifMt Jiii|iortniif(i.
NioiiTMAim.— Tliv i;i)iiiniiiii eiiu»oa of iilKhtttiiiru iir« ItMlitccxtloit nml (li«
u$e of imruotiu mitl IntoxHtJutliiH •ulmtmitwi,— /V»»< H>inr,lif. Tnko of <iir-
l»oiiiit«> of lotln tan ifcirtim ; comiMiiiiitl linctur* of tinnliiinonti, Hire*
ilrHi!liin»; iiliii|tlu nyriiii, oiiB ilr«clini ; iwliiHTinliit wmer, oii« oiim-e ; mix
for » tlmiittlit, lo !)»< tiiki'o nl lM'<ltiiiiB.— .Vcfwi// /iiiiiHiif. HulKMulioiinle of
|iotii«ii, twt'lvi' ifrnim ; |w'|i|H'niil»t wnttT, oii« oiuu-w ; coin|Miinnl llmttureof
»'iiril«nioniir, two clriiclmi* ; •j'fHp «•/ «lnm>r, ono ilrm-hni ; mix for h
clriuinlit, to lit' trtkeii lit iK'tlllmi'.- /V.ir</ Itrmrdif^ Tnlto, on Ko>nK •'» '»«"'. »
t«»«ii|ioonful of •III volitlilw in ii wliit- Kliumfiil of «i>l<l wiiUT— A'oiovA lUmnfi/.
Drink a tcMipli' of «''••"•«'•• '»' •'«'«<■ '«« »u|»|ifr, and willi It mix ii littio airlM)-
iwttt of ■otiii: iil%> Ul2« till' followinK: Uufti*'ii pill. Intlf mlrHtiliin; rliii'
bnrli, Imlf n clrii«;lirtli ; oU of cloVcu. tcM dropi ; mix imd form Into twi-nly
nitis, two to Ik- tiiki-h <\Atiy.—i''iittian. l*cmionii ■ntijett to tItU vlnilittion
ouKht eurcfullv tft' »liuii nil kind* of food llkidy to linrvw fl«tuU'nt or of
dilHeult dlK»'»rioiu Hot und licuvy iiippvri iiro imi-tUMdiirly inlurioiii, m
lire Hcids, Kxci<«it of ni'ik-ntiiry cmploymi'iit iliould iiUo \ic uvold«d.
NoMK, HvHHTANCKS IN, TO KxTKACT — The cxtTHCtion of fort'iKii bodies
from tlif noHw inn«t Iw pt'rformt'd with ureut gi-ntlfia'Hii uml ouro, oth«r.
wi»i», bi iitH'inptin» to ^vt tliw mihiitiimc out, it nmy l>t> only fiirtht-r pii«lu'd
iu—Fiiit lifiniilti. The extnuition Is bout n(!Conipli«he»l by nKMjfnii of tho
' fliit end of II probe or bodkili, lu-ntubont the finlitb of mi imh, nearly at
rlKht nnKles with the rent of the iimtruinent, whit|i bent end buliiK euro-
fully puKiied beyond the body, mimt be lined as ii hook to draw it imt.—
($*coml itrmttdy. If the foreign body be not very far in the nostril, it can
sometimes be dislodged in the followiiiK manner :— (Jrudnally dose tho free
nostril by the preNsure of the tinker, and, at the same time, blow the iiosta
forolbly, the combined effort caiisinn the obstruetion to be blown ont.
NoHTKiiA llLfEHATiuN OK.— The lining ineiubriine of tho nose is apt to
become inflanivd alid ulceraled.-///'/««/i/. (Jeotly syriimo tlie part wltli
warm ^ater, containing a little carboiiate of soda in solution— 0/w«fiw.
The nostrils do not communicate with the brain, as is popularly supposed.
There Is, c(mse«iiienily, no danjtelr in adopting the above remedy.
Link in tub Kris.— Lime will sometimes intrude itself into tlie eye, and
llie accident is attended with miicli pain and even danger to tho eyesinlit.
it burns the coats of the eye, and may either destroy its transparency, or
occasion such injury as to cause tho eye to burst, shrivel up. and become
Utterly U8ele88.---/<#w«f</w. Witlnmt an instant's loss of time, wet tlic web ot
a feather with warm vinegar and water, and with it remove tlie lime; at
the same time apply the vinegar and water freely to the eyeball Itself, niul
the insiilo of tlio lids, with a bit of soft muslin, or by gently syringing.
When the lime is got rid of as completely as possible, the eye slitmhl be
bathed with warm water, and afterwards a little sweet-oil dropped in, wliicli
will soothe it greatly.— <Jj'«roHd Remedu. If the inflammation be considera-
ble, a few leeches should bo applied, and the part fomented wllli warm
poppy-water. A smart purge must also be given.
Ankle, Sprained.— /-Vist HemeJt^. Keep, the ankle In perfect rest In
bed or on a sofa. Apply varm moist flannels repeatedly for some hours,
and a bread-and-water poultice on going to bed. Continue the treatment
for some days, and if the pain be persistent and severe, apply leeches.
Vinegar plasters bad better not bo used till all tenderness has' subsicled,
and tliere remains only a slight pain and stiffness in the part ; then a vine-
gar plaster is ah excell«lt applicatlpn, as it diverts the inflammation going
on in the ligaments, b^ bringing out a crop of pimples on the skin, at a
time when the jiressure can be borne. When the pain has entirely censed,
tlie foot should be used caiitiously ; abort and genlle walks only »''0't*'^l be
ventured on/to be extended and increased proportionally with the renewal
of ttrengtli. For the swelling which often appears after a ■prain.'bind it
up with ■
labl«>«|Mio
liiK<'|lier,
III* oil ri'i
-Thinih
wllie, one
light bail
til* ImiikIii
Aduki
• wovt oil,
Meanwlilli
(liniiiluiiiii
voliitiie Nl
a tape or i
ing. Tbo
\m veiiturt
wound or
oil and boi
opium in V
Ilnuint:
ties, Mini o<
a Joint, tot
staiilly soo
ik'coction I
ap|ilicalioii
whertt the |
a Joini, w(>i
part, Pi«|R.iii
plicalioii III
celved by t
remedy. \
disuoloratiii
bran or cai
occasion of
Onat-bi
oil, and Hpp
liartshorn.-
water, half
Aiiply this
olive oil.
ClIAFINO
—Firit lieini
fuller's earl
Ji»>mrt/if. l»i
pirt, let it g
Nail, Ini
continual pr
causes greal
an easier slii
take a piece
the nail per
centre of the
ily bent, and
of the skin <i
sistance. T
heals, and til
be caused by
ped at the i
scooiied 111 til
corners; for
BIALTII AND MKOIOAL.
196
w.Mjinl or i.xcorn.11 An.Z -7. "."""" ""' *'''• «™ '«■••« from nny
o.lH...ll.o,iJ K« Uvtt^^^ "' <l..i.kll»„.. witX
o,,i in w!itur. ^ '' ''*""• "'" ""*'^'"'' I""-' *'»'• * •olutlon of
« Joint, loiiil roHt of the limlV m . 1' ^ *""'.' "'"' ''"I'pe'iing over
.kH.K-tioi, of ean.o.Hilo rt w.^^^ ,"'*•""'• *"'"K out of « |,.,t
niM.licHtlo., ii.HV I a,,,S t'o 1 J '^f^ 'T''?' T''" •"""»^- '»'"« •«"••
wl.Vr« tlie pain U «ver« Wl 1„ » L^m' ''""r"';'"" "' »''« l"""y. «»J
• Joint, w.. H f.Moyr.J' well with M "/ '?" ". '■"•I'" * '"•'""'' "'»' "'"'r
part. «:,a..tti„K the ^^.r, atw muS^li ..'t^'rV"^ 'i "'7 '"•
pli««lioM tliu iiwolllihr will h*v« .!...«.. 1' *!"","'» "''f'l or fourth ftp.
ceivi..! by d.i^lren "mm fa I? ift 7'^^ I'l the brul.t-. «„<J |,„rt. rS.
ducolorat oil hikI imiti niinlv tim. JIr,.^» * Y '•",''•«, and there la muuli .
bran or «a,no,,,ile7. uiti -4 n- w^ttl .^ .1 , ^ ?'."' over that, place h hot
occasion of re.K.wt.irthe pmStice ' " '"* *'"' "'* "''*«' "" «*«^7
A[..y ^ U.I. J the' ^t& tl^ieir ^;:;Lr ^; ji^Lsi-b^'srte
--fSri::2;5^'ts"SeS:in;:ir^^ the-kinchafed.
fuller', earth^nd wate "«»??!«. tf J 7ul it wiV.?*? ■■; ""^" l^"^ 'i ^'"»
P«rn le't ft Ko. liifanTVelSf wm KKd '"" '" ""» '"" ""^^'^ »»l«
confi.*;i/;rZ.Trc?;";;;Vp!;;Ti'*^^^^^^^ • »'«•'.♦. ^^ "'-"»'»« -hoe. by
£;ooMrthe n fdjie T ; leaS> ■l.ffi' - ' "° '"''' '^ ?"^^ ' ''"*^> "^'^ ' '^^
■h^'
.. : . ' ^
<•
■■\ ■.
;■ ■:: "":■■■'
J
' '■/■■:■ ' \ ■-.■
, ii
^^f^jtUf h^ ■'^; ^-n
"1 St*".*'^" ' f ■♦• f^f^ 1
186
BEALTH AND MB0\OAL.
,^
gree of prefiiure on tlie nnil, which should be provided tor.—Remedifforthi
Fittf/fr, Wrap the affected fliiKer in a compress moistened witli a iotion
maiile M fnliows: Liquor of animonia, one ounce; campliorated alcoliol,
one draclim ; Itay salt, quarter of an ounce; water, tltree-quarters of a
pint ; mix^ and sliake well togetlier. After ten minutes, remove this, and
replace it by a compress anohited with camplior ponintum, and kept in
place till next dressiiiff l>y an india-rublier flnger-stall drawn over it. Tlien
dissolve one and a quarter ounces of camplior in a gill of brandy, wet a
narrow band with this solution, place it round the root of the nail, and let
it remain there until tlie next dressing.— 0/««Te, Tlie flnger-nails should
be cut of an oval' shape, corresponding with the form of the f}n(;er; they
should not be allowed to gn»w too long, as they thereby «re rendered more
liable to accident, neither shouhfthey he too short, as ^hey thus deprive the
ends of the Angers of their protection and support. Wlicn the nails are
narurnlly ragged, or ill-formed, they should he (gently scraped, afterwards
rubbed ivitli lemon, then linsed with water, and well dried Witji a towel. If
the nails, grow more to one side than the otiier, they should he cut in such
A manner as to-make the points come as near as possible to the centre of
the end of the fingep. '
Scalds. — In this accident the principle to act upon is, to keep up the
heat of the part at first, an«l bring it down gradually to tlie ordinary tem-
perature. Tlie first, and most Important object, i«. to protect the surface
from the action of the air. For tliis purpdse, flour, cotton-wooli or wadr
ding, are tlie readiest means.-^fVr«< .Uemefly: Flowers of zinc, calomine
powder, and lycopodium, of eacli one ounct^ ; powdered myrrh, and suj^ar
and milk poultice,, and lastly, as soon as the watery fluid is seen to ooze
out, cover tlie part with powdered <:\\A\k.— Fourth liemedi/ (for slight scalds).
Apply oatmeal and cold water to tlie part affecteil immediately after the
accident ; keep it on as a poultice all tugUt—FiJlh Rem»dif. Lime-water,
six ounces; common spirits, three ounces ; mix, and apply to the part by
means of linen dipped in it.— <S<><A Rewedi/. Qoulard 'water and olive oil,
of cavil, one ounce ; rose water, four ounces ; mix, and apply occasionally.
—Obsfive. In all cases of scalds, if fever siiould ensue, general laxative
medicines ought to be taken. The best are castor oil and Eftsom salts.
ChafI>bd HANDS.-^TIiis troublesome complaint arises geUerally from
not wiping the hands perfectly dry after washing them.— Firitltemfidg.
Borax, two scruples ; glycerine, half ounce; water, seven and a lialf
ounces ; mix, and apply as a lotion twice a dny. —Second Remedu. Hraiey,
one ounce ; boras, one drachm ; mix, and apply as an ointment.— ?7*ir(f
Remedy. Camphor,, finely powdered, half-drachnt ; spermaceti ointinent,
one ounce; niix, and apply .—FoiirtA Remedy^ Spermaceti, one ounce;
wliite wax and olive oil, of each four ounces. ' Melt gently in a pot placed
in boiling water, and addotie ounce of honey and half an ounce of pow-
dered camphor: stir the whole while cooling, and form the mass into balls,
for occasional use.
Eroftionb OF THE Skik.— Under this head may be included all rashes
not especially treated elsewhere jn this work. — First Remedy. A» the main
source of eruptions are derangements of tlie constitution and stoiiSach, it ,
must be borne in mind that local applications for restoring the healthy ac-
tion of the skin, sueh as daily warm and cold sponging, warm baths, vapor ^
baths, and weV-regulated exercise, should be adopted, together with the
following: Take of blue pill twenty gra,in8; camphor, six grains; tar-
tarized antimony, one grain; mix, and divide into sixteen pills, one or
two to be taken every night for three or four nights successively V to be
stopped for a like period, and then renewed. If the bowels do not act
gently under the influence of these, a teaspoonf ul of Epsom salts and car
->
bon
big
sulp
mor
lead
may
I
tost
curii
mini
titUH
the I
limb
into
of bl
The
nothi
ped i
Indef
thuni
patie
the fl
. WOUII
the tl
roum
shoul
so tht
the h
' brni8<
rested
It mil
such I
to be
Bl
broug
difflcu
Retneti
shouk
and if
food a
giveri
alum i
salts.
Tent a
gentle
of Pei
into a
be tak<
sympti
Bli
power
varietii
Cantlia
mony,
Blie
■ought
severe
stimulfl
fully at
btia
1 IS ^/^i ?^TV '
HEALTH AND UE&IGAL^
197
IP^I wL„ ^.^*''7'^- ^^Pl»'>^t'» the eruptions he cerate of «Ste of
thumb .houlJ be pre^.l :.'i!,".?^'^\^"»^.."P.'"\^'« ^K »r thiKh. the
x-'tn:
bruiS ShiiS ''w r«^^' otherwise the parts will be
res eTbv B V ni Jn ? ^'"""•''''^ P'""' ''« '•" * *"»"« the blee.1 ..g can he ar-
.uJh"le «s~ a i,' ;^^^^ *«> V ««loptecl only .rntll
to be sentforVlnSSn?R '*"■''"• '" ^'^e'^y •"Stance, a surgeun ouijht
•jinpVoL ^ "' '»"•«"« I'our., according to ,l,e orjencyof tli
— 3Uiten|i
c
tre used in medicine as a means «(£ depletion, either to carry off
' ^^^^^^*1'^%^T - *
■Hftw**" ? T*^ .J
s /¥?|T -wf\i!«i rt
198
HISALTH AND MRDICAL.
, mf
from tlie budy n Certnin amnuht of blooil in the form of •eriim, nnd tbiis net
fti a IochI bleeding, or in addition to this effect, to eause^ by tjie inflaninin-
tion they prodiive on tlie Rurface, a birger amount of blood to circiihilc
through the adjacent cuticle, and thup relieve some deeper organ or part
from the excess of blood that disease causes to be attracted to it. With this
view only, and when no depletion is required, niedical men are in the liiibit
of using a milder form of blistering than that effected by raising the epider^
mis in bladders, and to this they give the name uf'rubefuci^nts, or, in sinipie
English, substances that " make red." ,
From the benefit they affonl, the Case of applicntion, and the safety of
their employment, blisters have liec(mie of universal use, and may be uoii-
sidered as an established domestic remedy. Yet there are certain points in
connection with them that require explaining, b<»th for protection and guid-
ance. When the blister has sufficiently risen, remove the plaster, and nip-
ping the blister where it bags most, gently press out the water, taking greats .
care not to break the skin as it collapses ; ininiediately place over the wh«»le
a warni bread poultice, the bread confined within a fold of niusliii, and aHow
It to remain for one or two hours ; then carefully remove the poultice, and
sprinkle the blistered part with a thick layer of violet powder, cover this
with a piece of linen, and by a bandage or handkerchief keep the whole in
its place; every four hours add more violet powder, es|>e«:iidly over the nu)i«ft
part, taking cafe not to remove the cake or crust that forms till the cuticle
IS sufficiently healed to permit of its being taken away, w hen tiie place is to be
lightly dusted with the powder from time to time, toavoiil cracking the new
cuticle. It is seldom, if^eyer, neces8nr3i>to interpose gauze or tissue paper be-
tween the blister and jiie skin, and, except in very rare and singular cases,
should never be done, nor is there any time thatcan be fixed as the duration
a Idister should remain on ; this must depend on the rising, which will lake
from eight to sixteen hours to effect ; though in uifancy and childhood, from
the extreme delicacy of the cuticle, the time required is infinitely shorter.
But this is a point that every nurse provides for by frequeirt inspection.
Wlien a blister is not at hand steep a pewter plate or piece of fliit-tnelal in
boiling water, and place it at once on the skin, pressing it down for anio-
nient, a.iul then allowing it to rise, and :is it cools remove it ; for in cases of
■till greater emergency, a blister may be obtained by wetting a part of tli6
cuticle and rubbing (>n it for a few minutes, lunar caustic ; or cut u circular
hole out of a piece of adhesive plaster, which having adhered to tlie skin, tie
some lint to the end of a stick, dip the pachled end in nitric acid or aqtiafor-
tis, and brush lightly and rapidly the «kin exposed within the whole hi the
plaster, when a vesicle will be immediately produced. In this country it is
seldom that any blister is used but that of cantharides or Spanish flies, ex-
cept in extreme cases^ that of mustard, as given above. The blister plaster
as sold in the shops is a species of tough «>intment, and is made of wax, suet,
resin, and lard, all melted over a slow fire, and while cooling the powdered
flies stirred in, till the whole, when cold, becomes a smooth, firm, and tena-
cious mass. The mode of makingatilister is tocut outashnpefroma piece
of adhesive plaster, either round, ovil, oblong, or according to the part on
which it has to be applied, and taking a piece of the blister plaster, and
softening in the fingers with the right thumb wetted in water, extend itover
the shape, leaving a margin of half an inch all r«tund ; the plaster is to be
spread ab«nit the thickness of a shilling, and all over of an equal siiinothness.
This is then to be warmed for a moment before the fire, and applied evenly
over the part, the edges of the plaster being nicked, where necessary, to
make it lie flat. For the ears the shape of the blister resembles the flgureC,
the O part coming under the lobe of the ear, and the tail sweeping behhiii
it; each ear, however, requires a different position^of the figure, thatof flie
left needing the 6 as it naturally stands, tlie riglit^riiust have it revieirsed, as
thus, 9. /^
Black Eye.— -This is an tmfortunate disfigurement, whicli the world in-
Toluiitarily associates with fighting and drunkenness { oftentimes the hurt
*<?»-
i"~f«"S^'
■ /
%,?- Atn , f j-^V.
" A
HEALTH AND UEDIGAL.
^99
v!m-? w™» 1'.® P,"T."* *«« i"*"*; ^1>* '«»» people will believe it, and the leta
Mid about ,t the better.---/f.««</y, Baling tiie part frequently tvitli warm
«! rii'i/ „^ only remciy for a blaek eye. and in a few days ti.e «Icin will
resume its natural color and apiiearance. We may here mention that there
are persons who publicly advertise to paint over blat-k eyes, so that all
traces of the injury may be hidden under an imitative flesh coloring,
liLEAR li'VB— A term given to an inflammatory appearance of tlie eyelids
•lid the corners of the eye itse f.- A,.t Remedi,. This ininor complaint is often
very obstinate, arising, as it does, from sonie hereditary taint and resolving
itself into a constituti.,nal defect. When resulting from age. cold, or te n-
R!";"J:^ »*K?''"^"'ri*''*V''* following :-Mix five Jrains of. sulphate of zinc
in two tablesp<M)nfuls of water ; wet the eye from time to time with a piece
of hnen rag or Imt dipped hi this liquid.-Semirf /eem<.rf«. Take an active
aperient of calomel and rhubarb, and bathe tlie eye with poppy-water. If
on the subsiding of the inflammation, the eye feel weak, wash it frequenti;
during the day with a lotion composed of a grain of sugar-of-lead to a hirge
tablespoonful of soft water. . * . wniiujjt,
Blbkdino at the^ Nose.— Tills is common with young persons, and with"
such aspire of fu I l.ab t of body. Generally speaking, it may be rega de
as an effort by which Nature seeks to relieve the overcharged system, and
when It does not occur too frequently, or last too long, it is as welt to illow
iimi^f V "f '" ^? °" «"*-''^^'l«!'- Witl» weak or aged persons, however. I
cannot be stopped too soon.-A »•.,< liemedj,. The sudden application ot cold
by. „v.„g he blood from the surface, effects a stoppage in onlinarjcises
Pu tinga dcwr-keydown the back* batlA.g the head'^and face with c(5<
water; or vinegar and water exposing the body to the Oool air, and drinking .
ited lemonade, are among these expedients.— 6Vo«rf Remeda. If th^ bleed-
ing is difficult to check place the iwrson in an uprighf position, put a mode-
rate pinch of powdered alum into two tablespoonfuls of wa<6r. and with a
syringe inject this up the no8trils^r/»V/i2em«/y. If the above^s
^l.f i? H ''''°" "* ''t ™*f'«' *'"' " *■'«"« t'"-«*^ "«• Pie«e of tVine tied
rnund It, then moistened witli water, and dipiied in fliiely-powdered charcoal
♦ The coaguhited^blood should not be removed from the^iSsTtlt suK d
' Jro"?,'"^."'^*^' "^ "" T.", **',*:'""•'• *''"*^'' '* will shortly. Where there is a
frequent recurrence of blee<ling at tlje nose, it is advisable to keep the sy^
teiii cool, and the bowelMomewhat relaxed; a seidlitz powder two or three
times a week, the first thing in the morning, will effect this.
Abrasion.— A wound of the skin caused by (rMlon.—Fint Remedu. Re-
move any sand or dirt from the part by bathing it in warm water ^ then
apply spint and water to it till the pain is somewhat abateil, lay a piece of
dry lint over it, or lint wetted with water, and over that a piece of oiled silk •
to retain the moisture. If there is much pain or swelling from inflammatfon
^f}Z * ^ead-and-water poultice, or a piece of linen moistened with Goulard
Irlll: J ^^" * • V'"^, '^^' '^ *]•« «'^'° » "«t ''e«»e«l. dress with simple
,^^* 'i^f ""f ^' '• *■^'• ^fo«Te, common sticking-plaster irritates abrasions,
court-plaster does not.-Sicond Reiked;,. After having washed the .wounded
part with warm water, apply collodion by means of a hair pencil ; a pfece «f
gold-beater's skin first, and the collo,lion applied afterwards -TH/rrf %medl
lake tincture of arnioa or wolfs-bane. dilute it with twenty parts of witer
or thirty parts where the skin is broken ; apply the liquid with linen raff
SSlfwricS^^^^"- « *"« -SiJeshotA, prove t^SloSl^
the operafdr.-fc,«e«?y. On the first alann of a person being d row ne™ send
quickly for medical assistance, and while the body is being searched lor^ or
conveyed to the nearest house, the following articles shouhl be got rea(?y'^
Warm water a warming-pan hot blankets an,l flannels, heated bricks, a pkir
o f bellow s /ial-volatile. smelling-salts, clyster-pipes, and a n electrifying ma-
chine. Wlied the bodv is fmind it «ir«« i ki JL-.s/.u!.. „_" ..^^^ V ^
/
•;..ii
'V" r* j^,*" "^
200
HEALTH AMU MBDIOAL.
•.'«
•!'•
;<A
and drj •ituAtion, and rubbed all OTer with moderate ■timnlAnti, at diluted
flower of muatard, then wrapped in hot blankets^ and placed in a warm bed.
Appiv lal-volatile, or imeliing-salta, to the nostrils, and let tlie eyes be ex-
poied toa Btning light. But restoration of the action of the lungs is cliiefly
to be aimed at ; and for tliis purpose, a full expiration of warm nir from tlie
moutli of a bystander should be repeatetliy forced into tlie patient's mouth
at tlie tame time drawing downwards, and pushing gently backwards, the
upper part of tlie windpipe, to allow a>free admission of air ; Ijlow tlic bel-
lows gently in order to inflate tlie lungs, till the breast be a little raised ;
the mouth and nostrils mAy then be set free, and a moderate pressure made
with the hand upon the chest. Injections of camphor, ammonia, and brandy
have often been introduced with success into the rectum, and aometimes in-
jections of warm air alone. Besides this process, it may be possible to con-
vey some warm and active stimulant, at ammonia, or the compound spirit of
lavender. Into the ttomach by means of a syringe. Bladders, or bottles of
hot water, or heated bricks, should be applied to the pit of the stomacli, tlie
arm-pit?, between the thighs, and the soles of the; feet. Ketiirning life is first
usufllly discoverable by tlie symptoms of sighi^, gasping, slight palpitati<m
or pulsation of tiie heart ; the efforts to restore lifesliould then be redoubled,
for the feeble spark still requires to be solicited and nourished into a flame,
and it hat often gone out from a relaxation of labor. A tpoonf ul or two of
warm wine, or warm wine and water, should now be introduced into tlie
mouth, so toon at the power of twallowing it tufliciently restored, which
should be shortly succeeded by a light, warm, and nourishing food of any
kiqd, with gentle laxative clysters, a well-heated bed and perfect tranquillity.
PiLKS. — These consist of small. tumors, situated on the extremity of tlie
great gut, called the rectum. Tlie piles are usually accompanied by a sense
of weight in the back, loins, and bottom of the belly, together with pain in
the head, ticknett at the stomach, and flatulence in the bowfels. If the
tumor breaks, a quantity of blood is voided.- and considerable relief from
pain is obtained ; but if they continue unbroken, the patient ex|)erieiices
great pain.— /^'iVst Kenudy. Take of lenitive electuary one ounce ; flour of.
sulphur, one ounce ; jalap, in powder, one drachm ; balsam pf copaiba, half-
ounce ; ginger, in powder, lialf-drachm ; cream of tartar, half-ounce; syrup
of ginger, a sufficient quantity to form the whole into an electuary ; mix
Take a teaspoonf ul every three hours, until the bowels are freely open , at
the same time, make use of the following lotion : Goulard water, six ounces ;
laudanum, one ounce; mix, and apply to the parts repeatedly.—.SVcoHri
Remedy. When the piles are very painful and swollen, but discliarg©
notlnng, the patient should sit over the steam of hot water. He may also
apply a lineii cloth, dipped in Warm spirits of wine, to the upper part, or
make use of bread and milk poultices— TAtrrf Remedy. Take of powder of
oak-galls, one ounce; elder ointment, one ounCc ; mix, and anoint tlie
parts night and moming.r-foMrtA Remedy. Sublimed sulphur, half ounce ;
cream of tartar, one and a half drachms; lenitive electuary, one ounce*
tyrup tufflcient to form an electuary. A teaspoonf ul to be taken at bed-
time.-^rj/IA Remedy. Powdered nut-gall, two drachms ; camphor, one
drachm; melted wax, one Ounce; tincture of opium, two dracliras : mix
and apply as ointnient to the parts.
To Apply AN Eta Stone.— Eye-stones are frequently used to extract
mattfw, railroad sparks, and other extraneous substances from the eye.
They are to be procured from the apothecary 't. They cost but two or three
cents apiece, and it it well to get several, that if one does not succeed, you
may try another. To give an eye-ttoiie activity, lay it for. about five
minutes in a saucer of vinegar and water, and if it be ft good one, it will
toon begin to move or swim round in the liquid. Then wipe it dry, and let
It be inserted under the eyelid, binding the eveclofeely with a handkerchief.
The eye-stone will make the circuit of the eye, and take out the mote,
which, when the eye-ttone flnally drops out, it will bring with it.
The flrtt thing to be done, when a mote or tpark gett into your eye, it
4
H
RE^&"
•^ygrL*"^ Ti^,^^ Iff^T^' ^-»Vj™
•T^rT^iT** i*s>'»T" Vw'^r'''^ •»v5T'*''^¥>«^»r :ff^w-'^"»*
■lALTH ANp UKDlCAt.
IM
expel the mote wXut ur" er trouW^^^^ Z?r"m .^*''' *"' ''"I"*"''/
It out A par Jle of Tron o^ .?it . . ''* ''*°E ""'^ i:**^'' '*•« "«"« '"••' •"'in'S
•eveKlJ;J7f^^|S''''*l"'J'i^'»™«•'»"^ •n.e.fromexpo.ureto •
«iKl apply tw?ce a <Iavwhr.3 *'*.'' '"'[f''' ?'«««!' eq»"» P«rt8 ; mix,
one oE cijeput oU auarTer o?i!f ll?''-"*^^"'' ^'T''^- ^onp liniment
of an ounci; nSjJ5^37£.rfl*"oirf ; »'"«'"/« «'««"H'«ride..q„»rte;
quarter of a^ ounce ; Sard wtier a .rrtlr"^"*'"^' ''"" """*'« ' ««"•?'•«>>
one ounce ;di..olie and bS ^v^t P^'*** of copper, ten grain, ; i^ater.
pencil, and wbenTy rpolv a li I« .t^„i* ^^'!' ^^ mean* of a camel-l.air
evening, in bucSm. AV>1 i "•'"P « omtment ; repeAt this for some
one and B^URUdSZ V^iSiJ^Tf^ <^ •'^""« » ^«'"»'")- t!*mpbor.
•ium, three drad,ml!^Jxt™etoMp»(l f"*"'"' ""** """Ve J *"«lide of pota»:
rectified .pirit8of"i,;wirr?o„fi
of two ouncesof «iil in flu; nZZ "^'^ ""* *''<» *»>«ve with « .oluTion
whole .ddi;?nfrw'Pdro;Ta7er/J^^ 'rVj,'™'? »»'« -
Paste). Bitter almonds eiffhtm,„«fr^i ""-T*'^'* /?«merfy (Swediaur's
phor.iialf anounc™Xurof nmS 'i ??*^''''' °""?" '" P"*deced cam-
«nd water or lins^ed.meaTn«ulri,'of.tJ>?~"^''"^^ -^PP'^ » ^f^^d
afterwards dr^s ?he .ore .SrfLnl tiS *''^* "'' '«»■• ''"r" In succession, and
or with an oSen^ZVo^eonnVll ?''",?!"'•"•*"' t''*"'/ •Pre«d «" lint,
cury and white ce?at"a,fDliedir».r'*' °' "'* "'"f"*"* "f '"tr^te of mer!
oxiJe of iron. SS'iSdTSa; ""^S "l-"^^^
oxi,,e„firon.b^d-^-;ein^^^^^
!«e oVnlJTSi Jl ointZnr ou^^^^^^
drops:_AWAT,r;Tr Udt R,«s T^i^^'T °' ?^™' '*^"'y
and when required f.»f use ^if ten thl^nni: / * f P««''"«f» »' cucumbers.
If*
^^K^
■fr," -.* ^ *
►*" 1
1 ' •■ j:
\
\;
90S
I^AI;tI| AMD MBDIOAL.
■CoTI.— For imall and timple cuti, the followiiiff i Firtt Remudjf. Tie il
Up at once wi til R piece of linen ng*, tliii is unuMlly miinciont to «tny tli«
bleeiling ; the small quantity of blood which mtiy exuile qnic-kly driet u|miii
the wound, and forms a sort of glue which eiTvctuail v exclu«le« tli.e air. At
no better dressing can l)e use<t, it may be left on till tlie cut is wull.' — Se-
cond Rtmed^. If the bleeding sliould be excessive, it siiould be checlceil by
the use of cold water or «stringent8, such as t|ir|»entine or Friar's btilitam,
and tlie edges of the cut surface brouicht flrmly into contact by strips of
■ticking-pUster, and, if necessary, baiidaged.
I)KArMKsa. — Tlie most frequent cause of this disorder is cold, causing a
lodgment of hardened wax hi the outer passage of the ear. — Firtt tiemedji.
Drop into tl)e ear every night a small portion of salad oil, and svriiigo tt'ie,
ear daily with warm water till the wax is dctAched and waslied out } tlieii
apply a little wool or cotton, liioistened with tlie following liniment, ciini'-
phorated oil, half an oiince: soap-liniment, half-drHcl)ni ; mix. Continue
this for some weeks. Second Remedy. Oil of iilmonds, one pound ; bruiited
garlic, two ounces; alkanct, half an ounce ; infuse and strain, to be ajiplied
witli a little cotton to the ear. Third Remedy. Fill the mouth witii the
•moke of the most |M>werful tobacco, then close the mouth and hold the
nostrils tight A strong effort sliould tlien be made to drive the smoke out
at the nostrils, and.this exertion will force the sinoke tlirough tlie KiiMttit^hiim
tube of the ear. If a crack be felt in the ear, the deiifiie>*s will in all prob-
ability be removed. . This remedy chiefly applies to deafnes^of sonie stiuid-
ing ; in such cases it has been fnH^iiently employed with success.
Dklirium Tbemenb. Trembling delirium, or tlie drunkard's palsy, is a
disease in whicli the mucous membrane of the atoniach and bowels, ns well
as the' lining iiieinbrHnes of the brain, are in a state of chronic infltunmii-
tion, resulting almost always from intemperate habits and excessive indul-
gence in ardent spirits. This disease is manifested by a total want of sleep,
and a quivering of the lips, hands, and muscles generally ; every atteni|it at
•peech or motion inci^easing tlie tremor, ranlbling, and constant clinttoriu<r ;
the skin is cold and moist, the pulse small and quick, and the tongue furred
in its centre, witli red edges, the counteiiance is anxious^ the patient full of
•uspitiion, and oppressed with dreams and frightful images. >
Treatmeut. ■ Tlie flrststep to be taken is to tranquillize the syitem, which
may be effected by giving one grain of opium as a pill every four hours,
with two tablespooiif uls of the following mixture every t)ne»or two hours.
Camphor water. . . . .... . &J ounefes. -
Brandy. . . . ". .\ ... . . 2 ounces.
Etiier. . . . . . ■ . . ... 1 drachm. ' -
Spirits of sal-volatile. .>. . .. 1^ drachm.
Mix. In addition to the mixture and pills, it is sometimes necessary to give
brandy and water, wine, or pure spirit. When the trembling is subdued,
•nd the system tranquillized, tlie folldiwing mixture is to be given in tlie
Mme dose and quantity as the former) but discontinuing the pills.
Infusion of roses leaves. \ . . . . Bounces.
Epsom salts. . / . . . . . r . jounce.
Syrup of red poppy. . . . . . . 2 drachms.
^Diluted sulphuric acid. ... . . 20 drops.
T'incture of opium. . . . -. . . . \\ drac^^s.
JA\i. When there is mucli congestion of the head, it will l/a "ecessary to
apply a few leeches to the temples, but a^ a general rule, all depletion is
injtIriouB. During the whole attack, the patient is to be steadily watclied,
kept quiet, and as far as possible, amused i^nd interested.
DiBLOCAtiaNS. Tlie«ie accidents are shoviin by the alteration in the form
of the joint, one part being unusually prominent, and the other part unnat-
urally depressed. Dislocation of the Jaw. This often occurs through
yawning or excessive laughter, and leaves the patient in that awkward pre-^
dicament that he can neither close his induth nor open it vi'iAvr. Remedtj,
Wrap n handkerclilef rOimd each thumb, insert them in the inner angles of
■'t \
\.v
'W'S^^^.i'* s*
■"■^J'l ""^Vl^
'K fy:
bKALTli AHD MKDICAL.
208
the Jaw J a Arm but Kciitle preaiiirc bfifiR thua apniled. the law will h« .nnti
!„!!""« "'.^""^'"^r' "Vt.rtJM?cht.8t. a.ui thence .eeure " to . B noJt JJ
II I I . . ."" ?»■■«» the Bocket, when by relnxinu the itrftin it will
wanU t^ « lui I '".n'**'«"» '»' •""*'»»f- J""' «"'"« four or Ave <l"y. SfTer^
lJa,i .!!'"^ ^ " '«*'*'««''« or a cold lotion made aa folio wb : 8ui?ar <)f
wdl^n^ortri^r'r;.""" •""*" ' .\'"^«'*^' *»"« «'» ' •""^- «"'^« *PP^ fo tl^
//Ili^ '^ 'ri »** *" necewary. Dislocatiom ok tub Shouldkr Firit
u M «. » V'« fe«t of one aPo at the shoulder of the other A foided towe
. then put in he patient'* ahnpit. and the operator place, hi. foot fwilhon
hi. hoot) on tin., grtoiKi the patient', hand. aSd pull, the arindoS^ [t^My
t\LluXtTT"'X''' P*''"r "'K''"y aUer.'^l.i. poaifi.^;. anTin d f;
thl8, call, into play otlMjr muscle., and thereby favor, the iucc^.. of t «
z^^^T^^^r^^ SSti;!n.sS:-^rrtJ
D «2cAT.o7op ™/h1'.' t ''""V'"> »" P'<^>*i'«ty .lip in?o it. piS
lie o^hJi^L^LT." "**^.;'^"'^- ^"""^f- The patient ana the oj)irator
lieontherbacknitwo otiier persons holding the patient'. Iiin. steiulv to
S^Hr."'""r^'"'^ *•"'"*• A folded towelisthe placed retweSi^le
fl?i"f''iT '/'"", '^P®"'"'" P»*' '»» f«'»» «n *>"«. firmly pressing ir a J tinst
bi'LinKlhe LlieittLT^^^^^ patient's ankle with LlhTSVandtS
ZiTi*^ mf *'*".'^®''"P"*'''''''» Httle, pulls; the bone i> thus re-
placed Obgerve. A. the contractile power of the muscles i. verv^!^ni
S. H.« 'n*"'''l-' *" ""^^ *^"'"^*^' »»'«"' -"^"^ flexible, radSister preS
!SisUe?:j;^1ir:: « ^^e patient, howeve;. U aicklyri KS
HT8TERIC8. This Complaint is confined chiefly to females. First Rnnedu
ctite anlf'S't'hlsiflir"^ '!i" ^.""^^ «' ao'me naturS^ndl^SS
i feet to t pii mi "J? ""^"If^^d and remoyed, the patient will always be
suhjett to tliese fits. -When k person is se teed with the fit the drP8« slinnl.!
"nSeaule^^^^^^^^^^
rrraSuX\?tf|%' li?'* "?""'"• ?f«»?««io»«nes8doe8notthen ro-
lurii, a araujriit of «al-volatile and water should be trlven and if thp nari«n»
t^tU brit"*Wher Kt?"""' '"f "*P« "i *••« --'^ "-'^ ^« S
w»« pranuy. wiien hysterics can.lie traced to imnaired natural Aftion
equal portions of pennyroyal and wormwood should b^steSTn bo£;
INDI0E8TION. This one of the most common ailments to which mankind
•V-
h''
.T"-'.l
■r.t
t04
RBALTH AND MKDIOAL.
m.
I
organ tMjinK <" KiUte of irritation or chronic inflummiition. ^ne of tiM
moat freqiiwiit causes of iniiiKi>stion is not nMsticMtiiiK tlie foVl we cat
properly, bv wliidlk Such fooil is boltetl instead of beinir retluuetl tollHiHtHral
pulp, tliereby presenting to the digestive organs a liarilened ninss, vftviuli it
li|ts the grentest difflculty to opemte upon. Anotiier cause i* linhitual
inattention to diet, both as regarils the quality and quantity of food, irre*
gularity in the times of eating, drinking Inrgc quantities of warm relaxing
flui<ii, and using malt liquors too freelv. A tlilnl cause is inautHcicht ener-
ciae ; a fourth cause, impure air ; an<l liesidcs these, there are numlterleis
other cauaes which in a greater or leas degree, exercise their baneful in-
fluence upon this vital and all-important functiop of our natures, llvfore
we pniceed to give tlie remedies applicable to this disortler, we will It^y
before our readers what is of equal consequence, both as regards prevention
Und cure— namely. Diet and tietfimnn :—'H\»e early; sp<mge the botly freely
with cold water ; breakfast without talcing previous exercise, exceitt a
saunter in tlie garden. At breakfast, drink no more tlian half ii pint of tea,
neither too sti-'ong nor too weak, and black tea in preference to any otlier^
Eat a slice or two of stale bread, together with a thin raslier of strvHky
bacon. After a short rest, exercise sliould tlien be taken for two Hours or
upwiinls. The dinner hour should be not later than four or five hours after
breakfitat, and the best time in the <lay fur this meal is one or two o'clock.
The food should be plain, without sauces. Roast mutton is the beat of all
meats, both as regards its nourishing nroperties and tlie ease with wliicli it
can be digested. Fui- drink, toast and water, bitter ale, or a little brandy
and water, weak, are preferable. After dinner, rest and quiet for an hour
are desirable. About three or four hours after dinner, a cup of tea with i
biscuit Supper at nine on light food, with a dratiglit of ale or wine and
water. To bed between ten and eleven o'clock. This mo<le of living
witl generally render A person exempt from habitual indigestion ; nevertlie-
less, in spite of these precautions, occasional attacks of this deraiigemcnt
will make theinselves felt.— /Vr«< Remtdy. Buy berries, six drnciima ; grains
of paradise, two dracliins ; socotrine aloeS, and. filings of iron, of each two
scruples ; oil of turpentine, two drachms ; simple syrup, sufficient for an elec-
tuary : take a piece tlie size of a nutmeg night and morning. Second lie-
medjf. Khubarb, fifteen grains : sulphate of potass, thirty grains ; tincture
of senna, lialf a drachm ; pepi>enaint water, one and a half ounces; mix,
and take twice a week until relief is afforded. Third Remedy. Coluniba ,
root, in powder^ eight grains; rhubarb, ten grains; ginger, two grains ;
ipecacunnlia, three grains ; carbonaw'of potass, five grains ; dill-water, one
ounce and a-half ; mix for a drai|ght, and take twice a-day on an empty
istomauh. Fourth Remedy. Infusion of gentian, twelve drachms ; Epsom
I salts, three draclinis ; tincture of cascarlUa, one dracihm ; tincture of orange-
Teel, one drachm ; mi)(.for a draught, wliich may be taken In the morning
>n rising, and repeated in six hours. Fifth Itemedy. Quicklime, half an
9unce, slaked with » little water; add one pint and a'half of water; bruised
binchona bark, one ounce ; cover and macerate for three hours, occasionally
Itirring them ; decant the clear liquor, and add to it tincture of bark, two
tuhoes,; nitric etlieK, tliree drachms ; syrup of orange-peel, one ouitce ; mix,
'nd keep closely corked. Dose : one wineglnssfuL
^£ab-Achb.— Some persons, especially children, are much troubled with
|is complaint on taking cold. It depends on natural irrifahility of the in-
of.the ear, aiid sometime* the stomach and constitution are out of .
:ier, Firtt, Remedy t A dose or two of n|ienent medicine, and a piece of
jl, moistened with sweet oil, worn in the ear. Secotid Remedy: Foment ,
ear with hops or poppyheads steeped in hot water. Third Remedy :
kst an onion, and place the kernel of it in the ear, warm. Fourth Remedtf i
lily a Unseed poultice or a mustard plaster to the back of tlie ear, and
the. following i Magnesia, one drachm } rhuharb, half a drachm ;
iered ginger, ten grains, mix, and divide into tlnree doses i n)ix pit|cH
with a li t tl e w a tT, t ak g q n a i n s tantly, »p < | ^hg oth e r s till W i ^igf |> »
grains ;
^^:^
RBALTH AND MBDICAL.
'•>■'
205
KAii, AiiflrRnfl it(.~hi,$t IV-m^dfi Apply bre.ii poultiwi to the e«r nn.i
warm fome..ti,ti.m.; .yrl„Ke tl>« ear with warm milk «n.l wnter wK
fS^ • r"''.* ':y''"r'»^ "' i iliffhtly •.trlrig^nt lotion, lutrl. «. ten RrHin. of
■ulplmte of tine f<f«n,,Hrteror« pint ..f ro.e w«ter. bo inji'lj.! .Ewnrm
twice ^^^«w7/,«.,/y . When there Is much li-chHrie I, Je tioT.;.^
wjirmW«„,t water bli..eri behin.l the e«r, or . dh.p or t^ of t leM.
..<; Wing mixture put Into the enr will be foami bonorfoiai oi llUhree
drachm.; baUam of Peru, one drachm; mix. Third LS-Vtti
gn. n. of mu.k i"tro. uc^.l into the car with cotton wool, may J^njloyed
wilh lucce** in tliminifihing tli» <li»«li«rue. wmpioyeu
Ba«, Noisiea iN.—Tlieie unpieminnt icnsationt in the ear. If of ton v
S^W S.*o'th7lZl''"l/'' "" rr '."*""" ?' ''•'«' "■• '•' "•««er„Uhatr.J
^mlw i-!l . "<'««««'pn»«Vtl>ey probably ari.e from in.Hgosti.m.
•n.r w II be remove,! «• •io«>n a. digeitlon reiumea It. wonted functhX Tl o
bejt ,.lHn i. to obtain medicil advice, .o that it may be a.cVr?«incd beyo d
Kah. Hardknbo Wax im.— Sometime from neglect, and aometinies from
from without force. Its way between this and the wind-pa.Mge of the ear •
mS ff-, ^^"'« ""!-«» «>;« occa.ionally attended with p^in and inflam-
ma ion. /f« Wy • Syringe the car night and m.irning w th warm water
1 bSl'T^ "' -iV* •" 7?™ "''.'^- ^» •*'?••»• *'••' -yringnig. flii ZT«r With
« b«.a.l an.l miik poultice, and repent thia ontil the wax come, away whicli
tgenerally will after three or /our appnttation.. Whe. threaMulTe Imi
..mold Tr "'"* '';?"*'* with .ome ...('t'lirten. a .mall qnan ityTwl „„ oil
should be ^dropped into it. with- « .mall piece of wool laid ngain.t but
PJfi .1 ^ " , '^"*'. "' '• •^°'* cwnmonly the practice. thru»t their nail
wli n*„rT;V''';''7^'T *>;"»«•« it. Witt' « view <^f obtaining relie The
wax. in order to be di»lmlge.l, mu.t be flr.t of all .oftened ; ft i. u.ele.s to
endeavor to extntbt it in it. hardened state. « , « w uieie.. to
tbi..^!"i.I^'tir''J "•~^*"'3^^ Imppens that children, in playing, push
IhSii^llJfe'ii,^'^'^* '?'''''"^' '" *"Cl' ««w«. the common JraciSjof
tlirusting in a>4kin or other probe, witli a view of extracting tVe f«.reiirn
m?..*!.!-* ^"^"^r ''"''••r it «a«i»e» tl* pea to .well, an.l increase. tlVe
mi.chief ratWrthan reniedie. it. Hot lin.eed poultice., frequently Sied
rrJ'^/T "• ''»*7«r. f'e «.ib.tance be a button. bead.^l^Tor SiS
hard body, the employment of the .yring# may be beneflciaJ ; the wa eJ
pn.ba«dy will pa.. I,etween the hard body and the .Irum of the ear a.Td Jo
force the ..ibHtance out. To a<compli.h tl.i. operation .ui-eSully tliS
head .houl.1 be re.ted on the table with the affectid eaUndermost • & t i!
po..tlon Ihe^ water .hould be injected, the nozzle of the .ySe be ng I eld
«„"»T* i''"m ^•«t«rSrf!:d not put into the ,«pe of the l^r,Z i t S S
m.S^r .1l£'!5 tWj'"#^ " thi. .houhl fail, a .mari blow^^^ Te
S. J " the face wHl sometimes expel the intruder. We need .carcelv
remind our reader, that in tin. and .iiliilar accilent. the Very best p"«n 1.
S ™);^il»rr'r'^'l''?'/"'rr"*- '' '« "'"^ where .ucliaHsi.t«^fceUacuU
— 1 ' 'J'V »«Ay«oj' OF.— This diseasie come, on with pain. h|kt aiut
Wdne.. of the eyeball, witli a hot discharge of tears from*^? he eyV- w* th
tl^ pain there i. a w-nsatlonji. though m.i.I wore in the eye. J^^S^^^em* J • '
Take a .trong purgat ye, and Mon after tlie operation ^l it. drop into tfc
eye from a clean quill pen a drop o f the following; sulphftto^Vn" four
gntms ; water, two ounce. ; mix, and repeat 2 appCoi. fl ve or iri
H
X
•,iet^ "?ii
206
IIBAI.TH AMD MIDIOAX..
; ■ #
~J^.
*»
timet H liny. .<7«roM</ //*-«»«/« ■ Il«tli« Ui« «ne with * fnnientiition of cMmo
milo flowt'M. i'hitd UfmrJg : Aictftle of l«n<|, twelvv gmliii ; «IUtlll«<<|
vlnctriir, two tiritolinit j fllu>rt><i niin wkler, e(Klit ouncoi ; mix. antl Imthu
the eye with It four or Hve ttiiiei a dny. Fomih litrntd^ : RyrliiKe tlie eyehall
witha wcMk •nliilionof dum(twoRr«iiM to one ounce j. or vineK»raii«l wnlerz
at nlKht imoar the eiigei of the eyeHUa with a ■mall p<»rthni of viiriiio ointment.
fcT«, HoBaTANcaa m. — ^Whcn a foreign ■ulntance hxlKei on tlie ■urfaca
of the eye, the necoMHry ionae(|uenco fa pnin and acute InflunimHlion ; if
neRicot«<l, ohacurity of viaion, an<l even loaa of aiKhl, may reault. Ii«m»dy t
If the auhalancv W <lia<>nKnge<| on the aurfiice of tlie eye, It may be eaally
n-mored hy meana of a vanicl-hair pencil dippd In <»ll, «»r hy a piece of
aoft pajK-r rolled into the aize of a qudl moiateiied in the mouth. VVIicn tlie
^'hiitnnce i» fixed on the conta of the eye, a aiirgeon muat he conaulted.
l-.ritB. Wkaknmh or.—Firtt Remtd^: Bulphate of con|«r, flfleen grnlnit
camphor, four Kmina ; hoilinK water, four ouncea; mix, atrain. and when
cold, make up to four pinta with water; hathe the eye night and morning
with a portion of the mixture. Second Rtmtdfi! gpirit of mliidererua, one
ounce ; roae water, aeven ougvea j mix, and uae «)ccaa|«»nally . Third lirmrdu ;
\\ Idle vitriol, ten graiiia; flBcr-flowcr water, eight oiinuea; mix, and apply
aa occaalon may demand. >., i n .?
ETBLibs, SoBK.— Itedneaa of thot»dge. liemtdy : Rub into the roota of
the eyehiahca. with the eyea gently oloeed. every night, an ointment of
nitric oxi«le of mcruury. Koughncaa of the inaido of the lid. tiemtdu i
Rub gently on the inaide of the lid a amooth piece of the aulphate of coih
per. taking car© to keep tlie eyelid* o|M>n until the aolution caiiaed bv the
teara la waahed off from the eye itaelf by uaing a ayringo with tepid water.
1 he application may bo reiieatetl aa aoon aa the Increaaed rcdneaa of tlie
white of the eye has diaappeared. When the haira grow inwarda. and
irritate the eve, they may be removed one by 'one with a pair of flue
forcepa ; or where there are feara of titia delicate operation not being akil-
, fully fwrfonned. a little collodion may be bruahed over the lid, and in dry-
hjir It will contract the akin, and thuafor a few lioura replace tiie halra,
Tliia pr«>cea8 muat be re|ieated every day until tlie evil ia removed.
Fack^Aoiie.— ^V)M liemtdg: Dip a »|K»iige or piece of flannel Into boiling
water and apply it aa hot aa can be borne over the aite of the pain.
Second liemedn s Soak a piece of lint in chloroform, and apply it over the
affected part 7'Air(/ //eme((y .• Rub in laudanum.
Few, OrrBKBivB.— The unplcaaant amell which the feet of aome per
■ona give out ia generally attributable to aome defect in the porea of the
•km. Remedy: Waeh the feet in warm water, to which a little liydro-
chlorio acid, or diloride of lime, haa been added.
FMt, SwoLtEN.— Uaually a aign of .lebility. Remedu: Put on a bandage
moilerately tiglit.,from the toe upwards, giving a uniform degree of prea-
•iire ; take Aleo the following medicine : Squill pill and extract of colocynth,
of each half a drachm ; calomel, one acruple; digilalis, ten grahia; mix.
and make into twenty pilk Take two every day.
FiNOERB, Jammed.^ riiia accident frequently oct'ura through the abutting
of a door or drawer. If the end only of thp finger be nipped, the nail very
Boon blackeua, in conaequence of the blood breaking from the small veasela
And being pent up beneath llie ubyielding nail. liemedy : The moat speedy
mode of procunng relief after the occurrence of the accident, ia to plunge
tli6 finger into water as hot as it can be borne." By so doing the nail is
softened, and yields ao as to accommodate itself to the blood poured out be-
neath It, and the pain is soon diminished ; the finger may then be wrapped
In a bread and water poultice. On the following, or on the third day the
bloody has clotted, and separatinfe into its clots and fluid parts, the pressure
it makes upon the sensible skin under tlie nail may be relieved by scraping
tlie nail with a penknife or p^ece of glass, Uiitil it becomes so thin that the
•craping causes a Sharp pain from its nearness to flie sensible skin ; the re-
m ai tung tl i in nail th e n bulg e s, and th e pain is the re by mitigated. But H
- Jf
r
E#i*PF. '■,?»il^«^-4»»fA-^ti'-fH^Bi%)5r .
RBALTB AND MIDtOAL,
for
th« Injijml piirt of tli« n«U b« y.ry hUck, and If it b« wr i.ndflr wl.«n
toMoh^l. then It i. lM..t. .fier •*r«,.in,(. t.. ...«!.«. . irrfully. ^{11. . Zkn ?e"
k»me.ll».*ly It la out .l.n.iiKh, ti.e wnliry ,mrl «f tl.|. hloml tutu,* out th«
pn'.aiirr « oicxt f ntiraly .«.«.,... mimI lni.l*nt.in..»i» rolivf fnllowa, but it ni'rely
nr..*rm. . .« ...i l,«.|nK thrown „ff. If .|| ,|,. p„„ ,,, ,,,. .,„, '„, „,, y"^;
U inj.ir«. . mmrly tl.« .«„,,. rwiiHi follow .1 fr.mi »„ .KKmy.te.i whlil.Tw.
i„.;J .r* "»"«""•— A pUh« of •ilfT WO.MI or p«Hi.|,oiinl. at wl.ln «n<l m
loMK M tlu. «nKi;r ij. to l,e .pplkMl on tl.« ....,« ./.!,. ., tl.« ...Im of tl.« Im."
Ih. li.iKl .i.oul.i be kept III « .liiiR for tlin>(. week* «ir 11 iiioiub, iin.l ho «t
t,,mpt made to .... t till after tlmt time. The broken fl«K.T r^n,„i„. .tiff
loiiK aft..r ih« boiH, li.t become well .mile*!. It U a r-mmI plan, in onler""
reiulvr tlu. Joint. .to in.mt.r^o the l...n.l for half an hour da y In
warm gra n. or warm wa.«r, and afl«.rw«rd. gvutly bend tlie flntfera bkk.
ward, aiid forwnnU a. far a. tlic-y can be moved willio.it pain /^
l<iTa, SuirirooATiNo oa HxaANouNo.— Tl.t..e fit. depend Kenerally on •
■i>a.iti or contraction of the ntrve. In the vmIcIm of the lunu.. lisn^fi ^
Apply U>e »rtp<,r of heate.1 vinegar to ll.« no.trili ; let the patient Xink
fredyof whey and take the (TdlowlnR: Oxymol of .quill*; o,Ve„u,ci;
barley water, .ix ounce.; cr*am of tartar, half a draci m ; mix j dZ.i
wineKla«i*ful every lialf hour. » "* j ""•», •
.«n?'**»Ji""''T""*.*''' T"" '■'"??' **' l*Oi"oi.«. There are fo,.r kind, of pol,
•onr. Mineral, an mal veiretable. an.i H«rial. The mineral poison. corrS^fe
the fle«h, and oroduce inHi.mmatl.m. The veKetable Kt'i.erally .tuiHjfy and
leave no mark, of i.,fl„n,„n,tion. The anin.ai generally aftect ^,«whoto
body ; and the aerial, the re.pinitory orKaii.. T
MiKKHAL Po.i«N9.~/>,«f,/y. FIrK empty the .tomaoli by ffiyinir the
followitiK emetic : .ulphate of linc, twenty ffraha: pow.iered inecac.i«nha
ten Rrain. ; mixed in milk. When thi. ba%5,H,rat;.r«Tye jL^of Key
water mi k, a .ohitidn of Kumarablc, brotl., or olive oil; mix woo<l mI.m
with bo.hng water i allow them to .ettle, and give the lie. or rwdered
eharcoal may be given. For ar.enic, lime-water, chalk and niagne.la Tre
recomniended. For nitrate of .liver, common .alt-a table.poonfiU in •
quart of water ; half a pint for a do.e. r .». •!» »
*i.„»M u**' *'V,'?o."»-'?"«'''v- /I'I'e part, bitten by « venomnua animal
•Iiould, if po.Bil>le, be immediately cut out. then immerMd in warm water-
After winch, tome caustic applic«tio..-,.u,.h A. nitrate of •ilyep-.hould be'
made to the entire surface of the wounded part. Brandy, ammonia and
other stimulant., with opiate., .hould be given. In bi7e. Lm ZkS.t".e
u.e ..f ligature, above tlie bitten part should on no account be wirlecte/l
h. JT^'r''^' ,»'«'»9"''r^'74 . The chief of the.e poi.ons are opium,
hemlock, digitati.. liella<lonna, laurel, and varioua kinds of fungi. In everv
case give an emetic immediately. Sometimes the stomach I. so torpid
that vomitdigeannot be pro.lu(yd. In such cases, .lushing cold water ovS
the head will frequently rouse tlie patient and bring on von?itmir In all
case* where laudaiHim or opium has been taken, the patient must Ihi kent
constantly roused, an.l made to walk abo.it between two men, Or driven with
•iwed over very rough nmd. in a cart; on no a»;<!.)unt niu.t he be allowed
to fall asleep. Oxal.c-acid 1. often taken in mi.talce f.ir salts ; it acts with
fearful ^rapidity. and the remedies must be immediate to prove effectual
ihe chief antHlotes are magnesia, cliiilk, or mortar or plaster taken from
A wall, mixed thick in cohl water, and swallowed copio.V.ly.'An^Vvn*
Any of these ant.d<ites, twenty-four grains of sulphate of iiiig may i>e taken.
_ A ABiAL Voi»onn.--riemeiv. The fumes of metals generall v pnidacp theao
The fumes of cliarcjal an.l coke are also pois.mous. Immediately piidiw-ov.
enng a j^rsoh who has been suffocated by these fumes, take him into the-
open air and undresa him, s.) tliat the air may get to every part of liia body ■
place him in « leawng posture on a chair: After mlittlfttTm»,V«;^P |? 4^
^^
f
. f*^, " •*'
'*^n|MAI.TII Affl> MNniCAI.
Willi (lAnnvl, ■prtnklv tli« f«» wlthjdn«>Kiir
ciihl WMlvr, Hnil pUiw llio'li'ircln • fiTtl Umti
III* lMi«ly, aniily M^LvoliilIb to tli« ntiMtrilil
bim i|iit«t. Wli4^n li« U Abl* to awiiltiK*,
.4»''
f"'''*~'Va»
much with
_ ,^^inn» ltni», wi-il rub
liim Inapiirin ^ml. iin<l krep
, .• , .- ■■n^i^ • ""'•• »liie»fnr midI mmlvt.
rBIMTKBi l)l««A«.— Hy llll»lll|r«#iPl .oiUhlWHlly ««|..l ll|.<.ri III*
bUck tyiw, lti« t«ii*t of lli«< m«>iia|||Niir* nii<1 HIifM <iLt\m i.y«- — uml r«iH«tlii|ly
or tli«« pupil— iMcc'oniM KrKMlly Wfiikcnr.i —//rw/y. ('oiii|M>iii..r« oiiKlit lo
wrnr ir)** tKiloa. In ..rilvr to un««>rv» tli« ioii« of lh««y« ; lo turn lliflr tlirlil
fn-nii. iilly off lb* ijpri. ■iMT|^ntlv rub tlifir eye., in onl»r to roH«« tlidr
IniiKuld vplrlii, nikI io wdI ili4.m with ilio following cyt-WAttri •ulplint* uf
■Iim;, oii« tlraclini ; cotil w«|pr. oii« pint ; mix.
Hctmrr — A iIIh'm** <lf|i«nilinir on iltHiylbriitlon of III* bloo«l, uml grnrr-
•lly Hut mult of in«|inroprlMl« nourialinifiit. It t'ominciu'ca with Uniruor i«n<l
•iKiit of K«'iieriilil«liilliy «n«lK«'«'«t«lepr*Mloiiof •jilrili ; tlie icnmt b«><onio
*" M " fin ■.''""•'^' ''•" "' P^'j*** f'Mikinii. projoit ov*r tlir Icvih, mul |iU.«4
Miily. 1 b* lownf •xiremitlet bveoniif m flnt .liff. tli^n •jrolUn ntid Imnl.—
Ttitl lUmtilii: Ai lb«ilfprlv*tioo of frpili vfKPlnlilci niiil milk it rrcqucnll/
til* CMUM of tliUuonipUinl. no, « rt'turn to lli«'ii« will overcome lli« tl!ii«-iiiitf ;
Aiitl tliU of lueir U oft«ntini«>i m rvwviXy .—S*fimd lirmfilif : Dimiolvf two
JjM>aiicei «|f nltr* In one qiinrt of viii«>KNr ; titko linlf nn ounce of thin loliiiion
two or three tiiiiM » .lay.— 7Air«/ litm*d^ : Wmb the mnutb nml gunit fre-
quenlly wub ibe foUowinK kk^kI*: Coni|MMiii.l infualon of roue*, liv oumei;
Ilium, «ine nnil a bnlf drHulims ; honey two *lritohin« i m\x.—Foit>-th lUmtdii:
Det'oetlon of I'enivlHii bark, six nunuea; tincture of myrrb. oiie mul u half
ounce! ; muriatic achi, flfteeii «lrop« ; mix for ajtarKle, and uie frequently.
Hba HicKHBaa.— TliUdeiienOi unon the |iecuU)ir vtate of tlielinilii, Npparw
tntly v«u«4mI by « want of the utiia) flrmneiii and ileadineMof the equilibri-
um of the b«Hly.--AiV«/ liemntif (preventive). I'eraons about to prinwd lo nea
■bould put llieir itomacb ami boweU in order by the une of mild aperioiMN
•ndereii an enielio if rtouiretl ; when It will lie generully found that viaU*%
«# -Mr... -..<i -....w i«-..ay Hiid water, to wliich one or two drops of cre.»«oio
of warm and wcnk
^ bave iM'en add«>d
^ exiiiile the breat
immediately u|ni
s
Illy dippel anyidi'poMUion to ten iilckiitm.—
]eMcen(Uj||y|iii tiMfliWatli, and as it a»i-ends
^ils the MWrnenls of tlf« orirani wbkb act
, - — --^ , ■ wiHPfn* -^Third fUmtdy : Observe perfect quietude
in the recumbent jiosHion, until the body Is accustonksOjw the m.»ll<iii of
the vessel, take frequently two or three teaspoonfuirorltronp coffee; or
twenty drops of spirit of hydrochloric ether.— A wir/A liemfd^: IJfiM {«,t l>v iImi
ro|>es on the side of the ship, so as to move with all fts n'loti , be.omlttif
as it were part of the Wssel.— AV/)A Hemfdu: Take of crtmphorated ..fMrii,
sal-volatiie, and Hoffman's ether, • few drops of each, upon • lun» of
sugar. • r , -T-
Nhort aioiiT—Tlils defect of yision arises from tlie cornea (4 the me
projectiiig t«io much, the consequence being, that the rays which pnsn throiA||
it from exterunl objects, placed at the ordinary distance from the eye. art
too rapidly collected or brought together, so that the Image of thingii is
formed ln« Islinclly ami confusedly. To correct ibis, a person thus affected
Instinct vely brings objects very close to the eye. by doing which. hetiiuKes
tlio distinct imflge forme«l in the eye to be thrown further back.— /6-»«r,/«;
The use of glasses known as " concave ; " there counteract the too convex
cornea of the e.n*, by pHrtlaily scattering the rays of iigbt before tbev reiicli
the eye. In choosing proper Kpectacjes, theasHiiitHnce of a respectable opii.
clan ■hoiild be sought. The ghiHses selected should he the lowest power
which can Iw used for rending comfortably. If tliev diminish the siw of
simill »»b^ccts, or If they protluce fatigue or dixziiies% or if, after taking them
off, the light IS objcured, they are unttt, and should be instantly clianjred
If once suited, a^change for more concave glasses should n«»t be milde lias-
\\\y.-^ta»Uon. Shortsighted persons should not habituate themselves to
the use of a sintffe eye-glass, as its empl«)y»ieiit P«prii«e«
(iiie eve to o a c -
tlvely, Willie the other eye becomes still worse from want of exertion, and
"W
"^ff" " ""''*'
m-
of ^qiw**
»a|w«i
.rf!.rdVr;.r;:::.7/or;;:^;^^^^^^^^^^^ ,
i.«. i...,/muH . rc ,;' ;r* 'i iil:,::r:? '*''^": ''"i.<'v.ri.i«,.i. z^ t.,i
•r..,..i.uM.. of Iron iwlr, or ZuSTluv T*']' '"'t*' "•""•^ «^'*''*- "^ "
of •ronllr. Iiiilf «m ,. in « t !.*« H ^ '""'"' ''""' "'" '"'l»«l< U
c«.;.„«.i hy .;si j; -Cion^JS::","' "i *''•?•• "^^^ '"-^
,»rt.«nM.«„M with m«r,, «r !«./." r I.. ?J''''^ '"" '" "''' ^•'"'« •
Of ll.« Hv,.r ; on ,|,J iTf Si t^Jff;.A^''7•;,•"•^ ''" "**«ir •« "-ITfH
lr..«tnu.m iiIm.v,. InilU J.rnm./ «« „ "''K^"'!.'!. will not go. nwny with .
d.^.M»y.oM.Hl.|,,V?n Icily wrinVK^^ •K.^k-.t,.,!! Th.rc l.-^
of thi7"o?fr.!!;.T^^^ «.cm.. on«
rl.rd, m.«iv., tl.« ImprUiim? r.:;;lir:i'o^^^^^^
vditMir
#vo w
.11«.'..«- "#" "-T""" '■•" uniirBgiiion ol
aimneiR of ■ U it nr M>t f nun >...•.■> i..l • ,,^~.~, „„, .•vum-nuy m
optic nerv^, «„.| „ ,Ce optic nrJlliw i,7.Sl"' '"* ':."" *"»»•""•'••» "' «!'•
When « p..r.o„ fJ^l^'^ji', r/j.^^f^'T' wir;';'!'.:"' ""^^ «y«- -/^'""/yT,
dw. n<it sriiie from oxlonwl (l/r...««» i ?^. "'•"" ^'Nini'iat'on he flndt
direct hi, «„e„„o„ ?o tl,™ ,l;SJ\Tf r.fl^^ •"?""' *''^' «^'' ''^' •''»"'«'
flr.t iHlcn. n,mrntMicini on t^l X« f ;. ? '•""I"''' i ■" fnctic ihouhl be
of rhubarb, «nd "o tiSni I « tZ U I'l I V" "'""" '^'""" "« ^'"<-'t"r«
.p.K,nful of tlieaeldulSK^^^^^^^ mornW n te«.
day ft flve-^rain bliifpill The .h Lr i. .1 ' *" I T**"^ •••vcnrii „;• eightlf
.e«-ba,hi„;nre«ll c-Sen e, iTm^il.r^'*' n '/.' " '.'""'^ «f air. «n.I
water. «„d "«' ti.e following loti^ 8, lErn#^-,„ ""'''* "'? "^'^ *'"' ^'"'d
wnt«r, o.,o ounce ; ni|x When ti.« «lLr J"' •'""• """ f"'"" '> «''ler floiVur
lH>"efltwil|bedoHvcrfror&«tL^".*T,r ?'"' '""«'''*• K^*^**
•d .evernl time, over tKl.amlZu'ndlmeri*;'" <"."/'' "V"'"' »"""»•
dry on. and w«.he,I off |„ the Xning " *^ '^ '»lKl»t. nt.^ allowed to
wearin"o°lI.e*!^;.lfe;^^^^^ f" '"•?^''"-i"K In ft.ol/. .nd «, "
.nd anJ'-ty i^lATJ^MZ^^^^^ P"'" "'"'tbo.^
wnke from •onie^,in.pl™ci, Je. 11 . iLr f-.T ""' * »•«""" «»««? be k«,t i-
or overloaded «tom«c ^^h f?et il A^lr*! *".'" "' °«tdoV exe4l*e^
out any ...i^nable rea^'ol^/S J^m^rf^?' Iw'i^'r*" ""^ ^^"' »^"''
tion. inclining the head toward. theS.V 5.„?.i *""^' '•<?«"»nl.ent po«|.
deep huplratlon. with the mlu 1. clluedllslZJn '^T' "lU! "'''« '«^"«»
•topper, witl, a briKht metSlicVon a «P^iN^'/ ''"""'■5' •. Tie a <lecanter.
on tfie f..rehea.l. In .uch «3t&tL't t ^lLv« "'' ^7 "1 '" ^"♦<'" »»'Je«t.
ed In or,ler to .e^, It By rS^^ & aJiin^ K"""'* T '"""''^•' "' "'«'"'
out w\„m„g, with the m^inTfl ly ab?3 " U.^' ^ff^i**'," ""'" ^'^ ' ^'»''-
eyei Rradually relax, and the peUn /i,.?ee^ -!?£:/ « '""•«'" "fH'«
fore lyinjf down, drink a tumbler full of?. *"'^*Pi— ^*"^« "'ww/i^ .• Ju.t be-
of c«rbo,Tate of pota.l, Tn ."^a^rM /?"lSi^ ten"?'!' ""/''.* ''»' «■•"«"•
comfortable po . ltion.eomn tn mZ:n i. fL""'-^:..."/y'^i">yp'«««d H'«^ ' ' '
I
X
wmii^nerally '"Sll^jS^SSri?^
J^^^^
^1
■&
^^ij^®-Tip^t*EPr .
210
HEALTH AND l^EDICAL.
f
7-
with tlie eyes slmt, from No. 1 to 1000, or. any other nnmber necewftry ; in
the cnidKt of the counting, the person will in all probnhtlity fall aslety).— -
Sixlk Rfmfihi: Take a wiirra batii just l»ef<.re RoitiK to bed. A warm fifot-
bath will Boinetinies answer the purposer— S'-vwi/A Remedy : Rub the body
well with a roiifth towel or ty fle^h-bruHh for a qimrier of an ho^r, and go to
bed immediHtfly.— A:/vA/A Remetiy: Take a walk in the gurdetl,or up aii.I
down the roonv until the whole body feels in a warm glow, then go to bed
immediately Nhuh Remedy: Cut a SpanUh onion into shredu. pla«e it ni a
basin, and pour boHlntr vinegar over it; after letting it steep for a short time
eiit it either alope, or with the ordinary supper food. TlHs.mode of treating
tlie onion deprives it in a greatT measure of its unpleasant tnnte and smell,
while its sleeivindiicing properties are but little inipairetl.— T'-hM Remedy:
Take twenty grains of carbonate of soda the last thing on going to bed.—
Eleventh Remedii: Camphor twenty-flve grains ; rectified spirit, five drops ;
rub the camphor and the spirit well together ma mortar, theii add powdered
gimi arable, four ilrachms; syrup of lemons, half an ounce ; pepnemiint,
Seven ounces ; mix ; and take three table'*po<»nf uU at Uttihime.— I welfth Rem-
edii :' Get out fif bed, turn down the bed-clothes, and walk up and down tlie
room for a {e\» minutes, and then return to hed.—nhteentli Remedi: Take
a teaspoonf nl oflmfegwie elixir in a winegladsf ul of water just bdfrtre lying
down.—C«irtioi». The habit of procuring sleep by indulgence in opium is
exceedingly hurtful, for opium is injurious to the stomach, and loses itsv-
effect niiless the dose be increased from night to night, which renders it still
more injurious. , ^ , . .i
Sore TiiROAT-^This disease is most prevalent during the
and autuhmof the year, particularly among young people.
spring
It is
uiui^lly the effect of cold caught after dancing, or by wet teet— First
iJfmef^^.- When the throat is threatened, gargle i^ with dduted spirit of
bartsh'orn, not so strong as to-bum the month ; rub in also, under the jaw
/below the chin, the volatile liniment. Take meanwhile a saline purgative
/ ^Second Remedif: On the first appearance of difficulty in swallowing ttike
of senna tea a cupful, and dissolve in it three drachms of Epsom salts.
Bathe the legs ami feet in warm water, and go to lied with three or four
folds of flannel about the neck; take of spirit of miiidererus, one ounce;
antimonial wine, thirty drops ; water, three ounces; syrup of squills, one
drachm; mix, and take a table9po<mful every hour until perspiration is
freelv induced.— 7'AiVrf7?*'Wief/y; Pecocti«m of bark, seven: Ounces ; tuKs
ture'of mvrrh, two «lrachm8"; purified nitre, three drachms ; make into
gargle, ami employ it frequently. Fmirth Remedy: ¥ut into the mouth
a small piece of purified nitre, and let it partially dissolve there ; tlien re-
move it, and apply it again in a few seconds, and swallow the saUva.—
Fifth Remedi/: Decoction of bark, six ounces ; diluted vitriolic acid, one
drachm ; honey of roses, one ounce ; make into a gargle, to be used, mixed
with port wine, frequently during the day. —Sixth Remedy: Nitre^ two
9 drachma; honey, four drachms; water, six ounces; mix for a gargle*
to be used frequently.
Spasms.— Persons subject to confined bowels, if they have eaten any-
thing which disagrees with them, are liable to this complaiiit.-^Fn«« Remedy:
Take two teaspoonf iils of antimonial wine every quarter of an hour, till the
stonriach be tborongUly relieved. Two hours afterwards, take one drachin
of sal-volatile, with one ounce of castor-oil.— Seco/uf Remedy: Oil of aniseed,
ten drops; calcined magnesia, one scruple; tincture of rhubarb, tw«>
drachms; peppermit water, ten drachm^; mijc for a draught— /«»«
Remedg: Camphor julep, ten dra<'.liin9 ; Hoffmann's ether, ^ compound
_ spirit of lavender, of each one drachm; sal-volatile, fifteen drops; laud-
aniini, ten drops; mix; to be taken during the spasm, drinkmg after-
wards plentifully of warm water.— f'oiotA Remedy : Apply to the pit of the
stomach hot flannels moistened with compound camphor liniment and tur-
S?ntiue; drink, also, a glassful of hot brandy and water.— Fi/?A Remedy:
al-volatile and Hoffina i nVs ether, uf e ach d n e and a-half drachm ; ac e t a te
/y"!?- ■^wjfJ^'^'*^ ^^Y'ji'^SW^/*^'^'' ^^' ''- 'W'">'^"^;» icfwf.im'^it^'^f'^^'ivm'^ '^ . ' t» liml^t^^^^^^^^-h^ip r^^
. .
;«n
I>— -
;«ou
)Otly
f'» tf>
and
bed
in a
time
itiii«
nell.
•
fdy :
id.—
(»p»;
ored
iiint,
"
liflH-
1 tlMJ '
I'ake
■ •--. ♦
■^'"''' i 'Vrfit
1^- /
iin IS *fi;
9 its-fc- ^!.
t still
orinij
t is
F/rs< ,
it of
! jaw
ative
trtke
salts.
four
mce ;
>, one
,-
on is
tiiK!-
into
lOUtll
11 re-
va.--
' ■ ■ \
, onie
nixed
^ two
rgler
any-
meaif:
ill the
„y,
HEALTH AND BfBDICAL.
211
of morphine, lialf « grain ; cnniplior julep, two ounces ; mix, and take a
spoonful when neceamry.—SiTlh liemr.dif : Iinincdiutoly tlic attack comes
on, stand i>erfcctly upriglit, and riih the Ktoniaeh with the liand until relief
is affordeu. Take also a teaspoonful of sal-volatile in a wineglassful of
watcfr. ,
Sprains. — When a joint is twisted or strniiicd in a direution enntrary to
its natural range of motion, or is moved to too great an extent in a natural
direction, the Injury done to the |mrt is called a sprain.---FiV»/ Remedu :
Keep the joint perfectly at rest, the limb )»einijr elevated higher than the
body generally ,in order to diminish the flow of blood to the part,keep the p«rt
constantly wet with Goulard water,or vinegar and water. Wiicn the inflamnia-
tionis abated,, pump water u|>on the limb every day for several minutes.—-
S«coittl Reiiwdi/. If great pain nixl swelling set in, apply warm fiHiicntations of
camomile ami water; and if the pain and swelling do not then subside, a
few leeches must be applied. — Third Itemedif. Wrap round the limb thin
folds'of rag wetted with cold water; this must be renewed as fast a| it
dries. When tlie pnin and inflammation have subsided, rub the joint oncO
or twice a day with soap liniment.- — Foiirth Reiuedif. Bathe the part well
with warm water by means of a piece of soft linen, till quite easy, then
rub the_^art gently by the han<i, with cold vinegar and water, once
every IVoi^. or so for a few days.— AV/J/j /?cin«///. In order to support the
parts and>estore their tone, a laced stocking should be worn, or a flannel
toller applied. It will answer the purpose,al8o, to apply strips of adhesive
plaster in opi»osite directions round. the"j()int.—tVitt/;a«. The most essential
Start of the treatment of this complaint consists in keeping the Jttint at rest
lecovery is often retarded by premature attempts at usinf^ the limb; by
this imprudence the inflammation is apt to be renewed, and permanent in-
jury done to the limb.
STAHMCRixo.-^This singular defect of speech sometimes proceeds from
functional disorder, stimetimes from nervousness, sometimes the result of
irritation.^ FrojD whatever cause it originates, it is in the majority of cases
to be cuMl by an exerti«Hi of the will.^— first Remedy. It is an undoubted
fact, that stammerers, although they cannot speak a single sentence with-
out hesitation, can sing a song of many verses as fluently as any person,
and it is almost as true that stammerers can read with equal ease. It is
therefoK to lie recommended.that those who staninier should begin witir
a set of exercises of common-place sentences, chant to the first bars of the
simplest melody, ^nd from that, practise those sentences i|pon one note,
ending a note jower or higher^ slowly at Srst, but gi'adually increased to
rapidity.— Scpowrf Remedi/. Take between the fingers a pen or pencil^ or
small stick, or with tlie Anger, write down upon the table.or u'pon the knee,
or anything else, the words spoken, calling out every word as it is written
down, and if the stammerer write quickly, he may speak the sentences
sutficiently fast and connected. This plan serves to guide the impression
of the words upon the brain with proper arrangement.— yA/rrf Remedy.
With every word or syllable the stammerer utters, he should tap his finger
on the table or on his knee, and by thus, as it'were, "keeping tjme," he
'will be able to control his utterances into a certain measure, which will
render stammering almost'impossible.
Sxif F Neck. — A complaint tirought on by sitting or sleeping in a draught
at an open window, &jc.-^Remedy. Rub the neck well with hartshorn ai|d^
sweet oil two or three times a day, and wear round the neck a piece of nttyfj
flannel, moistened with the hartshorn and oil.
Stitch in the Side.— Thisis frequently brought on by hurried walking
or running, or by taking exercises' immediately after a meal ; in Such cases,^ ■
it soon subsides, and calls for no remedy.— ft^merf^. Some persons are
peculiarly liable to this complaint, antrwe would advise sucli persons to
keep a peppermint lozenge in their mouths on long pedestrian journeys,
Ac. It happens sometimes, however, that stitch in the side is a symptom
of s om e oth e r di s e as e exi s t i ng or coming on ; as infl a mm a t i on of the lungs,,
%■
' ^1
»N
/
S^"3'|«[f*U4*' T, '
%
ai2
HBALTH AND MBDI€AL.
>.
jir emetic, one grnin ; treaL-lo,
ivided into iix pills, one every
^anally nriies from taking un-
medy. Take of ningiiesiH ono
local injury, &c. When the piiin ii very acute and protracted, from flre to
twenty or tliirty leeches, accoipdiug to age nml strength, slionhl he applied
tb,Ihe part affected ; wheirtlrey have 'left off hieeding, a large blister to be
applied over the most piri{|iful part. Wlien the person is weak, the blis-
ter should be applied without the leeches. Take also of calomel twelve
grains ; powdered opium, three grains ;
one tirop, or enough to make a mass, to-j
•ix or eight hours. ' - ^.'^
Stomach-AchB| — A complaint'^brel
wholesome or inUigestible food-^^
drachm; rhubarb, half a drachm j.|^'|«dered ginger, ten graFiis; divide
into tliree powders ; take one of these it'istantly, mixed la a little water, un-
til it is quite sniooth. — Secaitd Remedy ( for babies). Mix twenty grains of
carbonate of magnesia intone ounve (^dill-wnter, to which add ten drops of
■al-volatile, give a teaspoonful when the ciiiidap|)ears to be iii pain.— -7Vi/r«/
Hemedif {(oT cliildr«n). Give to the child from a half to a teaspoonful of
•ntimonial wine in half a wineglassful of wann water, and repeated every
quarter of an hour, until the stomach is thoroughly relieved by vomiting.
When this has been effected, give a dose of simple aperient medicine at
bedtime, succeeded by a senna draught, containing tincture of ginger.—
Fourth Remedy. Ipecacuanha, four grains; rhubarb, twenty grainy; mix
and divide into six pills. In cases of persistent st(miach-ache, one of tiieHe
pilU to be taken every morning fasting. — Fifth Remedy. Cayenne pepper
six grains ; rhubarb, 20 grains ; mix, and divide intpsix|H]|s^oneto betaken
half an hour before dinner or any other substantial repast.
Stuns.— Stunning or insensibility is usually caused by a blow Wn the
bead; it may be of greater or less severity, and requires prompt relief.—
Remedy. Place the sufferer rn a recumbent position with the head raised.
Dash cold water frorti .the hand over the face, or plitce a wette«l handker-
chief on the forehead ; apply warmth to the feet and legs, and hartshorn or
Bmelling'Salts to tlie nostrils. Keep tlie patient quiet, and recovery parti-
ally or wholly will soon ensue. ■ ? J.
St: ViTus'g Dance. — This disease is a convulsive action in the ifSSaclrs.
mostly of one side of the body, and principally tlie arm or leg, or both,
Fright is a very common cause of tliis complaint.— /V)-v< Remedy. Itegiilate
the bowels by a purgative of calomel and rhubarb, J'epeated every third
night; then go through a course of tonics.— such as I'arbonate of iron, one
drachm twice a day. Use tlie shower-bath regularly/; take plenty of exer-
cise, with wholesome and nourisliing food. — Secon'ii Remedy. Give three
times a day, two grains of the valerianate of zinc, with an (tccasioiial gen-
tle aperient.— J'/uVrf Remedy. Ap|dy a blister to thfe nape of the neck, and
continue to do so three or four times a week, until relief is afforded.
Sttb in the EvE.-Tliis complaint is nH)st frejq,uently seen in children
of fair complexions, and in those of a scrofulous habit of. body. In more
advanced life it is usually connected with a disordered condition of the di-
gestive organa.— First Retiudy. Uefrain from touching or doiiigany thing t^
the swelling until it becomes white, then prick it with a needle to allows
of the escape of the accumulated mtHter.Second Remedy. Take an active
purge of calomel ami jalap, and constantly apply Goulard water, or vinegar
and water ; this, if observed in time, will often arrest tlie progress oftlie tumor.
- — Third Remedy. Apply to the eye tliree or four times a day a linseed meal
poultice encloiied in a small linen bag, and on each application foment the
eye well with warm milk and w«teF. This treatment to be continued until
the tumor bursts and the matter is discharged.
SiTN&UBNB.— A discoloration of the skin caused by exposure to the sun.
— Firit Remedy. Sweet cream, one ounce; new milk, eight ounces; juice
of lemon, one ounce ; alum, one ounce ; sugar one drachm. Boil and skim,
and when the liqtiid is cool apply as a lotion to tlie face.-^Secmd Remedy.
Borax, fifteen grains ; lenaon juice, one ounce ; sugar candy, half a drachni ;
mix the powders ^Ith the juice, and let them stand in a bottle, shaking
'^m'
HEALTH AND MVDICAL.
219
the|n occasioniilly until tliey lire AitaoWed— Third Remerlu. Wft»li tlie fftce
nijyht hihI nif)rning with hutlermiHi.— f ««><* Remvdf^. »4ltun, one dmcAm •
borax, ten draelims; water one pint; mix, and wiisli tfie face witli it every
liot day jiiHt previous to going out.
Sunstroke.— A peenliar form of congestion of the brain, occasioned by
long exp<.8iire to tlie heat of tlie sun, especially wlien acconjpanied by over-
exertion.— /fcmerfy. It IS essential to set about the cure of tliis complaint
immediately It IS discovered. Tlirow c«»ld water on tite sufferer's h<kd and
plunge his legs into warm water. I^t him also take tlie following mixture :
InfusKm «»f senna leaves, a teaspoonful ; nitre, half a drachm. Mix. Half
to be taken immediately, the otiier half in three hours. He sli^mld also
drink plentifully of lemonade or vinegar and water. Linen clotlis dinned
in cold water and vinegar of roses may be applied to the forehead, temples,
oral! over the head. As consciousness returns, slight stimulajits may be
carefully administered.— 0/«er»e. In this painful Visitation the grand aim
w to find a prevention rather tlian a remedy. If a person stand still in tlie
violent heiit of the sun, he is more like to receive a sunstroke than if he walk
about. The wearing a wlilte hat, or having some folds of clean white pa-
per placed under a black hat, may sensibly contribute to ward off this
dangerous mala«ly. A freshly gatliercd cabbage-leaf placed on tlie head
beneath the hat is also an excellent protecti(m. Persow wliose employment
renders tliem liable to these attacks slioiild pay attention to timely warn-
ings ; and when they begin to feel violent pains In the head, increasing
every moment, they should lo«e no time in retiring into the shade.
Swooning.— Persons of weak nerves or delicate conatitittions are liable to
flts of swooning. Ihe general causes are sudden transition from ^old to
beat breathing air deprived of its proper elasticity, great fatigue, loss of
.blood, long fasting, fear, grief, and other violent passions or affections of
the mmd.— «?»»«///, When anyone falls into a swoon, remove him imme-
diately to a cooler apartment, aprdy ligatures above bis knees and elbows
and sprinkle Ins hands and face with vinegar or cold water. He should like-
wise be ^matle to smell the vinegar, and should have a spoonful or two of
water If he can swallow, with about a third part of vinegar mixed with it
poured into Ins mouth. If these should not remove the complaint, bleeding
must be resorted to.-.|F/wi a person swoons from behu, exiiosedtovitintod air.
as that of a theatre, halUoom, ^e:,\\e ought immediately to be carried into
the open air; liia temples should be rubbed with strong vinegar or brandy
and salrolatile held to his nostrils. He should be laid upon his back with
bis head low, and have a little wine or some other conlial poure/l into his
mouth as soon as be is able to swallow it. If the person has bek subject
to hysterical fits, burnt feathers should be applied to the nostrils.f-Wrw;.
J'ersons who are subject to swooning in public assemblies should
selves near a door or window.
Tbethino.— Althoagh this is, strictly speaking, a natural dc,
incidental to childhood, it is. nevertheless/usually accompanied W aiconsid-
erable degree of pain ami generally bodily derangement, which toa'certain
ex ent gives It the character of a disease. The process generally <tommence8
with drivelling, the gums swell, and become bot; a rash sometiriries breaks
out upon the face or the head, oftentimes behind tlie ears ; ilie child is
peevish and fretful, starts during sleep, often shrieks out suddenlv. and
crams its fingers into its mouth.— fVrst Remedn. Give a gentlfe emetic of
ipecacuanha, rub the gums with syrup of poppies, and adininislter a dose of
castor-od. If the child go into wmvulsions, put it iminediatel> into a hot
bath observing to keep the head raised and out of the water. jTlie bowels
should be kept open, the child have plenty of pure air, wholesoijie food, and
everything else conducive to \\ea\ih.— Second Ri'medu. If the «tliild annears
to suffer much pain, the gums sliouM be lanced. Apincllof saltpetre
mixed with h oney, and rubbed on the gums, also gives ease—third Remedu.
rue kM>»ciiB8B of lliH bowels which often accompanies teetliftig is. within
bounds, advantageous rath«r than not ; but when it is attended with any
puce ttienfei
re\lnpment
ajconsid-
:'.vl'.
"i
/
fi^^¥7'^C??^^f^'?^^,r "^s
I-
214
BEALTU AND MEDICAL.
signs of inflammation about the belly, warm ronientatlons sliould be applied,
ant] two grains of ipeuiiduanlia every three or four hours may be given, un-
less vomiting accompany the (liiirrhoBa. As an astringent, one of the liest
that can be employed is the uomponnd kino powder, in doses of two grains.
Tkbtii, PaiiSKRVATioN o».— The preservation of the teeth ought to form
an important item in the care of the |)er80n. The possession of sound teeth
is a great Itlessing, as tliey not only pfomote the process of digestion, but
keep the breath sweet and pure. Unsound and unclean tedth arealso'most
unsightly and unpleasant for other persons to be brought in contact with ;
for these combined reasons, the greatest care should be observed in th«
management of these important organs. It must be understood that the
teeth are bones thinly covered over with a fine enamel, and this enamel is
more or less substantial in different i^rsons. Whenever this enamel is
worn through by too coarse a powder or too frequently cleansing the teeth,
or eaten through by a scorbutic humor in the gums, the tooth cannot long
remain sound. The teetli, thci-cfore. are to be cleaned but with great pre-
caution, for if the enamel is worn off faster by cleaning the outside than
nature supplies it within^ the teeth will probably suffer more by this
method than by neglect. A butcher's skewer, or the wood with which they
they are made must bei bruised and bit at the end, till with a little use it
will become the softest and best brush for this purpose ; and in general the
teeth may be cleaned with this brush without any powder. It is necessary
to observe that, very near the gums of persons whose teeth are otherwise
good, there is apt to grow a false kind of enamel, both within and without,
and this false enamel or tartar, if neglected, pushes the gums higher and
higher till it leaves the fings of the teeth quite bare, above the true enamel,
so that sound teeth are destroyed, because the gum has forsaken tliat part
which is not siieathed and protected. In the summer months this tartar
may be effectually removed by partaking daily of strawberries; eatin*
plentifully of watercress is also considered a good remedy. An excellent
tincture for this defect will be found as ffdiows i—Mix siy ounces of tincture
of Peruvian bark with half an ounce of sal-antmoniac. Shake these well
for a few moments every time before the tincture is used. The method of
using it is, to take a spoonful and hold it near the teeth, then with a finger
dipped in, rubbing the gums and teeth, which are afterwards to be washed
with warm water. Another method of preserving the teeth is to wash out
the mouth with water after every meal, especially if animal food has been
eaten; by these means the particles of food lodging about the teeth and
gums are dislodged, which, when allowed to remain and accumulate, prove
excessively uijurious. Much harm is frequently done to the teeth by clean-
ing them with too hard a brush or deleterious dentifrices, in either case the
enamei being scratched and otherwise injured. As a matter of course, the
preservation of the teetli is greatly influenced by what is eaten and drunk.
All things that are either very hot or very cohl are extremely bad ; acids
are especially injurious, as are also sweets. The dtcaiiiiig of teeth is partly
due to chemical decomposition of the food lodged between the teeth in eat-
ing. When there is joined to this an unhealthy or weak condition of the
ivory, which is thus rendered incapable of resisting the action of extermd
causes, and also the continual pressure of tlie adjacent teeth, when too close
together, then decay is'almost sure to take place in some part or «»ther of
the crown. When it occui-s in the sides of the necks, just Wlow the
enamel, the cause always is in the food, and generally so when in the middle
of the crown of the molars ; biit sometimes decay takes place beneath the
enamel, and long before the slightest fissure in this part can be detected by
any ordmary observation, or. at all events, while there is no opening large
enough to admit the food. Besides these causes, another exists in the un-
covered stale of the roots, or fangs, or in these being covered by tartar in-
^^AJt ^'""' '*°'^'' "^ which circumstances tend to produce decomposition
and decay, and should be cautiously guarded against- When a cavity is
actually developed, the sooner it is filled the better. When |t is small and
has not op
material, I
. ing in the
gold is use
the best ir
parts of pi
phosphorii
state is to 1
to be niadi
used two u
tliedecaye
phoric aci
grains. Fi
stopped bo
mortar, as
ture in the
and finish^
hardness ;
the natural
pertness t(
one or two
it becomes
arising fro
should be \
in a tumble
TOOTHA
from a vari
ing of the I
lastly, fron
common th
lect such fl
stick-causti
of tincture
camphor,' si
of Spain, h
lint into tin
dy. Apply i
lint witli a
cavity of tl
of nitre, 6(
Sal-volatile
Remedy. Dl
water of ai
Remedy. Ci
anum, one
Pellitory, g
four ounces
strain. — TV
■^Eleventh
folu, one di
fied spirit, e
Twelfth R^i
grain. Wii
of this mix
ounces; tin
?iece of c(;
'annin, tvi
tlie mouth '
lum s , ,and i
Be
tmedy. A]
'7 7'^'^'^'
HEAI.TH AMD MEDICAL^
21ft
liM not opened into tlie nnturaUavity of the tootli, Rold leaf is the best
material, the dennst previously cutting away the decayed matter and press-
ing In the gold with great force, wlen. llowever, this cavity is exS
goFd is useless under ..rdinary circumstances. The foilowin/are some of
the best methods of filling teeth when beginninfTto decay ^-"fMfxthlneen
parts of pu.e finely ,u,w.lere.l caustic lime witli'twelve parts of aniivdrous
state IS to be mtroduced mto the decayed tooth. The place in the tooth is
to be made dry before receivmg the mixture. This Icind of fillinir must lie
used two or three m nutes after being nrepared. Soon after it is lodged in
thedecayed cavity, it becomes very solid. 2. Take pure anhydrous piu.s.
phono acid, forty-eigit grains, pure caustic .(Unslaked) lime. TrW^two
grains. Finely pulverize each separately, and keep them separate in well-
sopped bottles till wanted. For use. mix the requfred quantity in a small
mortar, as rapidly and perfectly as possible, and at ..nee press the dry mix-
and flmsbed by moistening with w«ter. This cement soon acquires great
rii'^!." i^Tf''^'"'"^^ and durable, and in Its composition resemblL.
the natural earthy matter of the teeth. The whole process requires ex-
pertnessto^ succeed; but the latter, when attained, will amply repay for
one or two failures. If the composition be not mixed and applied iufckly ,
It becomes moist and is therefore mifit for use. In many cases the oi\»t
f3?, "*.,''■"'■'""? *^*\"' '* "^'y offensive; to remedy this, the mouth
shou d be well rinsed with a teaspoonful of the solution of chloride of soda
111 a tumbler of water, which will have the desired effect. .
looTHACHE.-.Thi8 wcll-knowu and very distressing pain may proceed
l^ZtZXlf t ';r'7-V*"" s'i'inKi'? draughts, inattention to the cover-
Lf.i V® »^,*"' *''® bead; food or drink either too hot of too cold, and
lastly, from the presence of- decay in the tooth itself. For a complaint "o
common there are, of course, innumerable remedies, and from these we se-
lect such as we believe to be the most efHcacious...-f',V«t /f/.,«Brf,/. Apply
stick-caustic to the part whence the pain proceeds.— 5«co«d Reme^u. Take
of tincture of opium, and rectified spirits of wine, of each three ounces •
camphor, SIX drachms • opium powdered* one and a half drachms ; pellitory
of Spam half an ounce ; macerate for eight davs. Dip a small piece of
lint into this tincture, an«l place it in the cavity of the tooth.— n«Y/ Heme-
rfy. Apply oil of cloves on cotton wool... Fourth Bevmlu. Moisten a piece of
lint with a strong spiritiioiis solution of creosote, and closely ram it into the
cavity of the iooXh.-FlJ^K Remedy. Alum, in pow.ler. two dracHms spirit
of nitre, seven drachms; mix; and apply to the tooth.— 5/x/A Remedu
Sal-volatile, three ounces ; laudanum, one ounce ; mix, an<l apply.-^emift
Remedy Dry the cavity _with lint, then a piece of cotton wool moistened in
water of ammonia, with half the quantity of tincture of opiam..-.Ei,i/uh
Remedy. Creosote, one drachm; spirit of camphor, two drachms; laud^
anum.one drachm; mix, and, apply with a piece <tt \int.-.NlHth Remedy
rellitory, ginger, cloves, camphor, of each one ounce ; tincture of opium
.rJir'T iAT"* i'' T.'"®' 1'''^*®" """'^'^''J macerate for eight davs and
strain.— 2>«fA Reniedy. ^Camphor, one drachm ; ether, four drachms ; apply.
p-£.teventh Remedy, Opium, two ounces ; mastic, half an ounce; balsam of
fplii, one drachm ;x-amplior, one ounce ; oil of cloves, one drachm; recti-
TlTkk »'^<«enfl»»'« ounces ; oil of bitter almonds, eight drops : mix,—
frofr w'"n; ^''^'''■^V'"".''?' ''"'^^'' ^^oounaea; acetate of morphia, one
gram. Wash the mouth with warm water, to a glass of which a few drops
of this mixture have been added.-r/ijVto.n<A /Je//Wy. Oil of rosemary two
ounces; tincture of palbanum,.,te ounce; mix. Dip into this mixture a
piece of cotton wool and introduce it into the enrB,...Fourtee,Uh Remedu.
lanmn, twenty grains; mastic, five grains; ether, two drachms. Wash
ttie mouth with warm water contiyning a little carbonate of soda ; lance the
gums, and apply the linclure to tlie cavity of the tooth on cotton.-/'V/>eentA
Memedy. Apply caiistic ammonia to the surface repeatedly, care being taken
— *i
WKf*^'"* iK^:
■"»■*
216
HEALTH
.AI(P MEDIO AL.
^.
-■ ^.
\
thMt the ammonia does not touch the moiitli or X^n^w.—Si^tmih Rtinudu.
Heat a wire to a white lieat.nnd insert it into tlie cavity of the tooth ; fliit
operation, if properly performeii, will deittroy the nerve, while it i>eiulers
th« tooth higenaihle,.antl conReqtiontly serviueahle. This o|»erat»im is now
performed in a more agreenhle manner by meitns of eleOtriuhvat. The
wire is fitted into the tooth cold, and inoinentarily UentwV.— Observe. If
neitlierof tlie above remedieb avail, the tooth< must be extracted; If siif.
fered to rcfmain, tlie teetli on either side' will become alfected.— ^^-im/i/wiJA
Remedy (For toothache from inflameil gums). Mix thirty drops of laadiintim
with one ounce of wnter, take mouthf uls of this, alrid hohl it in tlie moiitli.
Or, apply ether or tihioroforni lightly to the gum, also to the cheek outside,
covering it With a piece of oilskin, or apply a mustard planter to tlie clieek ;
or apply a bag of camomile flowers heated, and sprinkled with brandy, to
the face; to be rcheiited and appli(:d every ten minutes till relief be ol|i,
tii\net\.-^-Eiffhteenth liemedi/ (F<»r toothache from cold, extending ov«it^
several teeth and the face). Red spirits of lavender, spirits of sal-volatile,
an<l laudanum, equal parts ; mix. Soak in tliis a pledget of lint or linen
rag, and lay it along the gums and around the acliiiig tiutth.— Ninttetnth
iff me//y (For rheumatic toothache). Take twice or thrice k day four grains
of compound ipecauunnha powder; foment the part with a decoction of
poppy-heads and camomile flowers. A blister behind the ears will also be
found of great service.— Pr«pe»i</p«. Those who arc: 8uU|evt to toothache
ought to be particular in keeping the teeth clean by the frequent use of a
soft brush and water. The tooth p(>wders most suitable are flowers of sul-
phur and charcoal powder; the former may be used 9 very day « the latter
twice a week. The hest commori charcoal powder should be employed^iiot
tlie prepared charcoal, which is too of ten a c<impound of hurtful ingredients.
When the gums are loose or spongy, the teeth should be cleaned three or
fo'urflaies a week, with a powder composed of equal parts of Peruvian
bark, powder of catechu, and Armenian bole.
UvDLA, RKLAXED.-'-lIhe uvula IS the projection seen at the back partof
the mouth, at the entrance to the throat: From the middle'of the soft-
palate, the uvula hangs down into the throat, actiiiig as a valve. It is liable
to be inflamed and relaxed, occasioning 'a troublesome cough, by its length
irritiiting the upjier part of the windpipe. The usual mode of treatment is
by astringente. First Rfmedi/. Take of powdered kino six dn^^^t'lims ; pow-
dered aluiu, and powdere<I cinnamon, of each two drachms ; si-l-up a suffi-
cient quantity to form an electuary ; mix, and take a dessertspoonful occar
Bionally. S<icond Remedy. Cayenne pepper, one scruple ; boiling water, six .
ounces ; let this stand in a covered vessel for three hours; then add^ com-
mon vinegar, three ounces; tincture of myrrh, three drachms; honey of
roses, four drachms ; mix, and gargle the throat with it frequently. Third
Remedy. Bruised oak-bark, one ounce ; water, one and a Jialf pint ; boil
down to one pint; strain and add powdered alum, half a drachm ; brand v.
two ounces; mix, and use as a gargle. CViH/ton. Persons of scrofulous
habit of body are very subject to this complaint, esp«cially hi cold, tiamp,
and -^foggy weather. They should wear out of doors a piece of flanitel
nmnd the neck, and within doors a piece of narrow velvet, or a neckerclifef.
The feet also should be kept warm and dry. In ord«r to pre vent the coin-
making any way, it would be as well, for persona tims subject, to -
eep one of the above rennedies ready mixed for instant use.
VoicK.Loss OF.— -Public speakers, singers, actors, &c., are subject to
loss of voice, amounting, in some instances, to extinution. First Remedy.
Smoke camphor cigarettes, inade as follows: Select a sound and regular
stalk of wheat straw ; cut it evenly about Jh inch below and two or three
inches above the knot, perforate the Wnot upwards with a stocking needle,
and push down upon it, through the larger eii^ of the stalk, with a knitting C
needle, a small square of tis s ue " paper. Tliis paper covering the upper sur- ' ^
fw:e pf the perforated knot forms a kind of medium between it and the air.
The long end of the straw is then filled with some small pieces of camphor,'
■ . ' ■ * ? " *".'■"■.■." >■ !fc
k
IoomIjt p
thelipaf
pipe or 01
thus inha
■iderable
the camp
twecn till
results fr
handful ;
decAction
wiiieglaii
water.
Wash
, neaa of t
much wa
Apply a 1
tiitheaki
Wasth
or of part
' seldom ac
usually at
Bpirita ant
and for iti
Mble, rem
propriate
tinued ; il
to ; and ir
other diae
feet. Tht
tion ; mill
and Wine,
exercjae al
be well rul
Of medici:
It often o
without dc
caaes a tei
followed b
Waibh
may perce
into the no
the eye is
either or b
aity faU 0'
bauae of tl
its early at
tion, and tl
this in thre
common w
• draohm ;
Ob$erve. If
surgical aai
lowed to pi
and troubh
Wb».-.
soetty or ci
their-situat
.pert a in md
Jiperation it
pUowing p
X
*i^ 5*!5." \
^*'..
■^v
BBAlTR AMD MJCDIOALr
217
Ioo«e!jr imck»d, and kept in pUce with • little plug of tinue n«Der Clau,
the lip. firmly round the cigarette and draw a. yon wo?ld K. Ti^kSTa
pipe or cigar but of coume without the application of flru Tlii^n mL?
thu. inhafed find, iti way direct to the respiratory organs and afloH.c„!-
jiderable and tpeedy relief. A properly made ciga^to will iMtTJwk •
the camphor it o be renewed every night The cigarette niu.tit heT&
tween the lip. alone, not by the teeth. 5«e<wrf /?emSy. Whe" low of vJS,
iWUU from the abu.e of mercurial preparation.; take of .arsSS^^
5*'1'»1'' "'i'*;';'""-*"*"*!^,' *»"" 'or twenty minute., and »ftl^? taU^thS
decoction off the fire add fifteen grain, of iodide of pot«!K dofe a
„^.5^""««'';*?'*"'' .Sf*"^*-— The popularname for a .orene.. and tender-
ne.. of the .km. which fre<juently appear, on the arm. and wri.tTXr
aSI!h 11"*^''*"* i«.occ«.loned byW Irritation of the .oap. S>S
wffi.kintKlSr' '''"*"""^ the paru. and avoid the w^ialuSfut
WASTiMo.--The rapid or gradual reduction of the.ixe of the whole hnd*
, or of part, thereof, frequently come, on without any eviden 0^.0 Jt fr
widon) aecomDanied bv pain, difficulty of breathing: cough, or fever" but U
..;S^.I!h *y^^ 7 *'• ^" «" »PPetj«e «n<l impaired digesUon^depreiron 5
!?.? L*w^*^"f *' '?''8''«'- ^'^df,. Till. di.ea.e i. very difficult of cSre^
and for it. treatment we mu.t endeavor to find out tlie caiSe and if S
«ble, remove t. If occa«ioned by worm.. the.e must be derived bv^
propriate medkune.; if by exce.. of any kind, thi. mu.t l^ wSy diwJJ:
Jl . ii ' rC^ * scrofulou. di.po.ition. tonic medicine. inu.tl!B reported
l^lLr jlJ" '•'''' k"?*k "*' ""' »!«»«»»'"» wi" be the .ame wUh that ott^y
other diseafle which it may either accompany or of which It may l» the ej^^
twS*. ™St '''I "'??^*1 nutritiou.. generoi and .uch a. |."2y of digei
S 'J^^^' "!j''®f '«et J*"^' *°K«»''«' *«*•» * moderate proportion of S
and Wine, and when the atomach is very feeble .Dlrite- reffulir w.lthf»
J* *«'' fubbed, and 6hange of scene and wa-bathing may be re«orted to
_.„ . .^..o|>«#^<.»ut ui L-uu-iiveroii two or three
followed by very decided and permanent benefit,
Watkht Ete.— If we look clo.ely at the inner comer of the eveliS. w«
K t^o"-"*"* *ft*'*' ^"'"* ?* ^^'•'' '•'*«'» '• the oiH,ning of a dScTthatrow
into tlie nose. These opening, convey the team irom the ey^ every tSJ
the eye i.^.hut in winking the fiuid i. forced into thow oiM. Now w£
e ther or both becon«e .0 thickened a. to be .topped ^. A?tea„ of 'neS
aity fall over the cheek, and this i. called watS eye-ZfeWy A^ th«
c«u.e of thl. diseaw is most commonly inflammation JtmafbiSileVedlS
t£n'I^/;f*^1LV*P'*5^''«*'^^ toward, the lessen ngTtlmtiniamm,;
tion, and the best is a. follow.: Free the bowel, well with .ali- Sat
i^« Jree^'JV' afterward., and apply the following ey^waS-TaW
common water two ounce.; .ulphate o^ zinc, four gFaiw- laudanum h.W
• drachm; mix, ,nd apply frequently. Cold mu.t'^KrictlyavoSlsd-
«.^iTi ".tb« complaint be not removed bv the adoption of tlfsS^Z'
wfn'^''""**""^"* "1"* beobtained iipmediately. for if thldiaw £ Ifc
«dto*MS^aSS?.^''"'^ ^^^^^^^^^^^^ »- . firTorae^S
k
\
»
\
pi
S18
'tj'i^'.'^w
UKALTH AMD MBDIOAL.
ton ( f Iodine from Are to ten drope three time* • d«y in a littie wnter, ■!>•
ply a1 lo the followinn ointment night and tnorniiiR : Imlide of potuniiun,
one d rauhm^-to be rubbed very fine and diiaulved with a few drops of water ;
lard.jone ounce; oamplior (finely {lowdered), half a drmchin; mix. — Sfcoml
JUmtdy. Pnint the wen over with the compound tincture of iixline for a
timojand afterwards bathe It with tlie following lotion : Muriate of am-
moni|»« liaif an oiince ; ipirits of wine, one ounce ; el*lor-flowt>r water, three
oanc^s; toix.— Third Remedy. Peruvian baric, one ounce ; conserve of roiieH,
two bunces ; burnt sponge, half an ounce ; simple yyrup sufficient to form an
elei'taary. A piece the size of a nutmeg to be taken three times a day. —
J'ourth Remedif. Dissolve forty-eight grains of Mine in one ounce of pure
snirtit of wine. Give to an adult ten drops of tills tincture in half a wine-
glassfuj of capillaire and water every morning fasting, give a second dose at
ten o'clock, and a third at bedtime. At tlie end of tlie first week tlie dose
may be increased to fifteen dropa three times a day, and a week afterwards
to twenty dru|Mi.'
"^ WiiiTB SwELLiRd.— Thi* is a disease of one of the larger joints. It is
mostly of a ilow or chronic charaL'ter, and occurs chiefly in tiie knee, al-
tliougli the elbow-joint, hip-joint, and even ankle-joint are not unfrcqucnliy
the seat of it. Tiiis complaint may result from blows, falls, bruises, cold,
fevers, and constitutional disorders.— first Remedy. Early attenti«>n to this
disease will prevent, in almost every case, Us dreadful consequences. When
f? the pain commences in tlie knee, a blister should be put on, and jterfect rest
strictly observed. If the pain continuei after the blister be healed, not a
moment should be loat in putting on a caustic issue. Tlie mere application
of caustic has been known to cure the disease, but it is indispensable tliat
the patient sliouhl not stand a moment on the limb. — Second Remedy. In tlie
early stage apply leeclics and warm fomentations. If not reduced, put on a
plaster made as foUowa : Reduce to a fine powder two ounces of gnni-am-
moniac ; and tlien add as much vinegar of squills to it as will form it into a
paste, and spread it on a piece of leather and apply.—^T'AiVcf /j(^«(/y. Melt
togetlier in an earthen pipkin two ounces of soap, and half an ounce of
litharge ulaster; when nearly cold, stir in one draclim of sal-ammoniac, in
fine powder, spread upon leather, and apply to the diseased joint.-— FourtA
Remedy. Tlie following is the mode of treatment employed by the late Mr.
Scott, of the London Hospital, who effected numerous cures Of this disease,
and aciiieved thereby a great reputation: In the first place, the surface of
the joint is to be carefully cleansed by a sponge, soft brown soap, and warm
water, and then thoroughly dried ; next, the sprface is to be rubbed with a
sponge soaked in campnorated spirits of wine, and this is continued a min-
ut(t. or two until the affected 'part begins to feci warm, smarts somewhat,
and appears red. It is now covered with a soft cerate, made of equal parts
of 8oa|> cerate and strong mercurial ointment, witli camphor. This is to be
thickly spread on large square pieces of lint and applied entirely around
the joint, extending for at least six inches above and below it. Over this,
to the same extent, strips of lead-plaster about an inch and a half broad,
are to be applied around the plasters. . These strips must be longer or
shorter, selected according to the size of the part round which they are to be
applied. Over this cpmes an additional covering of soap-plaster, spread on
buckskin leather, cut into foui: broad pieces, one for the front, one for the
back, and the two others for the sides of the joint. Lastly, the whole is to
be securedsby nfeans of a calico bandage, which is to be put on very gently,
and rather with the view of securing tJie plaster, and giving greater thick-
ness and stability to the whole, than for compressing the joint. These
, ' dressings, which need not be disturbed oftener than once a week, if applied
in the earlier stages of the disease, seldom fail of effecting a cure.
Whitlow.-— An inflammation of the extremjty of the finger, which is
— • usu a lly c a used by a s m a ll quantity of humor b e ing sta^ant in that part;
whether this has happened.in consequence of a bruise, a sting, or a bite
First Remedy. As soon as the disorder is- manifest, ptonge tlie finger affeciied
•• ■■■-■■« -x.
"■"»*K". li
'j.^i
'**" ri^J'^''''^ ,
^"tiwy "•♦"^n'l^TS'^'^^^r
HBALTB AJTD MBD|OAI..
tit
Into water M wanii m c«ii l>« bonte. and kwn tt there for Rome time arfd.
when In .11 prob«bllity the p«ln «n.J .welling will JiMm^jrieav ,,i7i«
■peck of matter .t the point of the floKer. immedia.ery mulertl ""^f |„ '^If
er. and ,. «M,n a. the ah.ce.i i. ripe, or what i. torme " cZe o a heT.? "
..«^*^*''Vi ™? P«Mi?^— Erery intellectual perton ■houM know how to
Mcertain the state of the pulse in health ; the^by comparlnir U with Ihlt
U is when he s aUlng. hd n.ay have some Idea of the ir«J?y of hu cast
Paronts^ihould know the hoalthy pulse of each eh d I^TSii a„d !|1„ :
Derson is born with a peculiarl/ ilow or fast f»u se ;„"thrverv caril
« child of seven een, about eighty ; and from twenty to sixty v?ar. I, 2^
;[!«1^T. "?•'":"''' '^'^'""•"« t««l«ty*tiour-scorJ. AlStfful kJo^
person . pulse beaU seventy times in a minute. There may be good KE
down to sixty ; but if the pulse always exceeds seventy theVe j. 5" «e«^ -1
where and the bo«!y U feeding on itsclf.-a, in consumption wen hem,^
of^cSre 'unS t'reSer:r' tI"*"^ '•"''«*""^ wifh di,.;:!:::/'^^^
Sia^vdav. Wl^^ hi* ''.""'""^ and twenty, when death comes b«fore
rg"jSjh.trL"nXP"j?ectd.^^^^^ "" -o"""."^ f.e«is-.
NBCBsrAHY RoLEg FOB SLBBP—Tliere is no fact more clearly establish '
«»'"»•'« pl«y«iology of man than tills, that the brainJUnX its onJriil;
SllJii'f*^"""^!^*'"""^' wakefulness and t^tiierire reJuSed
iM.«5.M!!' .^? ^he recuperation doe. not equal the expendUui^tKriln
Withers ; this I. insanity. Thus it is in early English hiWy iSsom V^ m
were condemned to death by being prevenfed froin sleenS ^w»T Jil?i
mJS? '.iI'd ST tS« tC "°'t; "a)? ^ '•'* ™°»' ^•■"'" ^"'•J^' ^"i™ »i™
most Sleep. ,i«i. The time saVed " from necessary sleeo is infnliihlv
destructive to mind, body and estate. 8d. Give yourself four chHd^n^
InTt-TT"' »*"* 5" ">f * •■* ""der you, the fuL^sHSinfof sleep tK
will take, by compeHing them to go to bed at some regular early S aS
to nss mthe marnina at the moment they aWake f and, wiilJn a KniZ
Nature, with almost t)ie regularity of the rising sin, w 11 unSJiw thrbomJ:
^.Im"* ^'^TT «"/»«8»!,'«P<«« h" been Securtd L JKani J?tl J
iystem. Tins is the only safe and efficient rule. v *""•»««"'«
To AscBBTAiN THB Statb OF THB LowOB.— Draw in as much breath a.
jou conyenlenthr can. then count as long a. possible in a sl^woiiS wdibS
SSul7v tl^/'^S"* in more breath.'' ThVnumber of Wonds S^,^^;
carefully noted. In a consumptive the time does not exceed 10 and im
frequently less thw. 6 seconds ; in pleurisy and pneuZnirft «n«,Ifrom
•ncK in the a r. When you have thus forced the arms backward with tha
Chest open, ch*nge the process by which you draw in yow^bShrliU th!
.«
*
™-ri ^^ ,¥1 - f .--msp^ '-; * '
hf .^
■ 4r
sso
RBALi^ AND MKDtOAL.
.a ■ '.
*.■•
■^^
lungi arv omptle<t. On llirbiiirli tlin prooeti Mrernl timet » tiny, Rnit H will
rnlarKo tlt« cliett, gtv« Ui« iuNjfi b«t(er play, and terv* verjr much to want
off (uiiiiumption. ♦ "ii •
Hruvrjron ConnvutrfruiUl^-Ot iMmnrKc liark, taka from the tr««, with,
out roiling. ln«<!k ; ipikoiiliinllijfoot^^ Ih. ; ilan<l«-liouroot, | |h. ; liopi, *i oa,
I tlieM niflloivnt to Kt'tiiliwitrnnKtli in 2 or 8 gali. waliir ; itrain, a
<
avtmmMtfingUt m 2 or H gali. waliir ; itraln, and (toil
iiliMMtitrarni, add A liii. beat lionoy, an<l )i pinti Uv»%
Boil
down to 1 gal. ; when
brandy ; l>ottlu and keop in a *04HiI place. I)oi«, drink frvcly of it 8 tlnii>a
iwr day l>«for» mcali, at leait a gill or more ; euro very curtain.
IniialatIon. or Tar voR ('oNArHin'ioN.— Mix toKvtIivr Iti oki. of liquid
. tar and one fluid ox. liquor of potaiia, Itoil tli«m for a few nilnutoi in llio
op«n air, then let it fininier in an iron veuel over a ipirit or <ulier lamp in
tti« uhanilief of the patient. Thli may at flrat excite a diipoiitiun tovuugli,
but in a MtrtJ'V*' 't a|l«yi it, and remove* any leililency to it.
Rlrbp.—Imwu wiih to ileep Well cat iparingly of early aunpert, Avofd
all argumenlJRnr'conlcileil ■uhjecti near night, at tlie«e Are likel}'' to have
• bad/>lTcct upatT-<»tie who la troubled with ileeplemncM at ni^lit. Av(»ld
.having t<M) much coui|>any. Many (wrions Ixiconie lo exclifil with the
' meeting of frienda that sleep departi for a time. There ii nrol)Hldy nothing
better, after cultivating a tranqnH mind, than exerciio in the often air. Hy
observing theM liniple rulei, ile^plenneis, in the majority of invtancei, miiy
be wlftdly cured. » .
Htoibhio UnLKH.— Never ^eato when much fatigued; wait until roitod.
Never eat just before you expect to engage in any severe mental or physical
exercise. Never eat while In a passion, or when under any great mental
excitement, depreasing or elevating. Never eat Just before taking a Imtli
of any kind, or Just before retiring for the night. Never eat between regu-
lar meals.
Dynamic Power or VAnioca Kinds of Foof>.— One lb., of oatmeal will
furnish as much power as 2 lbs., of bread, and more than 8 lbs. of lean veal. .
One lb. of butter gives a working force equal to that of lbs. of potatoes,
12 lbs. of milk anil more than 6 lbs. of lean beef. One lb. of lump sugar is
equal iA force to 2 lbs., of ham, or 8 lbs, of cabbage. The habitual use of
spirituous liquors is inimical lo health, and inevitably tends to shocten life.
A mechanic or laboring man of average lize, requires, according to Mo-
leschott, 28 ozs., of dry solid matter, daily, one fifth nitrogenous. Food, as
usually prepared, contains 60 per cent, of water, which would Increase the
quantity to 46 ozs., or 8 lbs. 14 ozs., with at least an equal weiglit of water
in addition daily; The same authority indicates as healtliy proportions, of
albuminous matter 4.<>87 ozs., fatty matter 2.9U4, carbo-hydrate 14.260, Raits
1,068, total 22.860 ozs., for daily use. This quantity of food will vary
greatly in' the il&quirements of individuals engaged in sedentary emphty-
nients, or of penons with weak constitutions or impaired digestion, as also"
whether employed in the open air or within doors ; much, also, depcntling
on the temperature. Preference should be given to the food which most
readily, yields the materials required by nature in the formation of the
human frame. Beef contains ibout 4 lbs. of such minerals in every 100 lbs.
Dried extract of beef contains 21 lbs. in each 100 Ibs; Bread made from
unbolted wheat flour is also v«v rich in such elements, much more so tiian
•uperflne floiir ; hence the comnonys&jif^Graham bread for dyspepsia nnd
other ailments. The analysis opLiebigrToTTnston, and others, give, in 100
parts, the following proportioni of nutritious elements, viz., Indian corn
12.80, barlev 14,00, wheat 14.04; oato 19.91. A flsh diet is well adapted to
sustain intellectual, or brain labor. Wiiat is required may be bestkngwri
from tiie fact that a linman Hpd^ weigliing 164 lbs., contains, on a rough
estimate, of water l^Lgalfc Jcoy isting of oxygen 111 lbs., of hydrogen 14
Ibg.), carbon 21 lb8t,fflitrogeir"yihpr*8xpz»., calcium 2 lbs., sodium 2>( ozs.,
phos^orus IX lbs., )>ota8Bium ^ok,^lphur 2 ozs. 219 grs., fluorine 2 ozs.,
chlorine 2 ozs. 47 grs., iron 100 grs., magnesium 12 grs., silicon 2 grs. After
death, the bumaa body is, by gradual decay, slowly resolved into these^ta
aluml
/
.JIVALTN AtfD MRDIOAL.
eompnnont parti. wliUH •Irmehtt ar* Rffnln um<I in tli* comnUx iin.l wo».
ThMK in their turn fulH t icir iipih>{iiIim| I.w iiv vl-i.li. .... .11
cr^;v:b /•■•■•■••■• ^^--"''-^^ ■
between thi. .„d .ny other mode of u^iS^ lliriSle mldrcine"rr
remain, wliite. Th!.^ri/el 551 the fS tSfe ^
the blood, the riKature prevent, the r^nlrSK fi *™ ^'^ */*/ circulation of
.rterie.eon,ln«e^oeo7vSrit"!•«tt^MK^ *•*•
.u,^fl Method orEMBALM.No-Mix'^ tngtih.
.^''
'. . "Si
^
alumine, 1 quart of warm water, and 100
or 4 quart, of thi. mixture into all tlie n
•pplleaa. well to all animal., bird., fl.he.
tng « tlier 6 pound, d r y julphate of
grajln. of ar^niou. acid. Inject 8
vestjel. of the human body. ThU'
Thi. pcqpeM aupersede. tim
&»ii
\<
♦
•S-Ttl*
^^.
n%
i
BUAtrn AMD MB0I04In
,'5?i;'-
V.
•M iixl rtTnltinff mode, 'and Hm lM«n Introduetd Into th* grMi Mttomloal
iohiMiU of t'aria
Nnavinu— Tlila U • prncMt which inayh« p«rf<>mi<*<l In « tJovcnlv and
hunitlinK iiiMnnrr, or it may Ixi lione with itr«*Nt art an<l <l«itrrUjr. In tha
flrtt iilaco, Iha hair •h(»iil<l lt« •oft«ii«<l \>y loaklitK It In «at«r or a lathar of
•«Mip, liv wliU-li it la r«nil«r«Ml much mora aoft ami more rvadlly out. A
•Ironir lathvr of loap la (itually a|>iilio<l ; which, In tha flrit placv, acii «« «
a<tfiitii<«r fruni the water ; next at a luhrlcalinic fluid it pn'veiita the raxor
fr«>ni •tiokinc to the ikln, or, aa it war*, •tunihiInK over Ita aaiH'ritlea ; and
laaily, from Ita aeml-aolld conaiaU>n4-«, it affonla a aufiiMirt to tne hair when
o|i|NMad to tiM «dg« of the ra»ir. The aoap uaed ahould lie of aiioh a natithi
•a to make a atnmK lather full of aniali hubhiea, and it ahould Ite aa fr«^o
from all au|terfluoua alkali aa piiaalble, to avoid Irritating the akin. In
ap|>lylnK it, it la Itetter to waali the akin IwforehamI, then hruah on th«
lather with the ahavinx bruah, working it well into the akin, and let l|~
remain to aoften the hair for a few niinutci, durhiK which any oilier part of
the toilet may Iw iM<rformi>il. Then apply anotlier coat of lather, and at
once pr«H>et>d to take o(T the-lH*anl with the raxor, warmed to the tem[>e-
rature of the akin, or rather above it. Moat iieoplj) And it iM'ttur Ui ■ireldi
the akin liy the other hand, but a verr akilful aharer mnnnK*'a the act witli*
out thia proceaa. The raior ahouhl be drawn in a ptntly aawing manner
acroaa tlie beani, not exactly at right angle* to It, bull nearly ao ; the art
viHiafating^ getting the two angle* correctly, and in avoiding the chop ln>
■tea<l of uie profwr aawing motion^ By tlie two angle* are meant that mad«.
by the aurface of blade Vfitli the*aurface of the akin, and that between ita
edge and the aila of the hair. The angle with the akin ahould \ie aa alight
aa poaailtio, chtae contact cauaing a<ihoaion, and thereby im|H>iling the free
ttlay of the bla«le ; but anything ihort of thia la the proiier mode of holding
t. I'rnctice here, however, la tlie grand |Niint, and witiiout it no one will
ever aucceed aa a ahaver. When tlie head la to be ahaved it i* bettor to
remove the hair with the aciaaora to within lialf an Inuli, or even leaa, of the
acalp, after which the razor may be uaed a* (or tlw beard, following the
direction of the hair, and not meeting it.
Bui^K* roK Action, TtftT Hhort but virt SArs.— In health and diaeaie
endeavor always to live on the aunny aide. Sir Jaitiea Wylie, late phyai-
clan to the Kmperor of Huaaia, remarked during hmg obaervatlon in the
lioapltniM of tliat country, that the caaea of death occurring In r<M>ma averted
from the light of the aun, were four timea more numcroua than the fatal
caaea in the roonia expoae<l to the direct action of tlio aolar raya. When
poison la awatlowed, a g4N)d off.hand remedy Is t<> mix salt and niuatard, 1
liea|ied tcaapoonful of each, in a glaaa of water and drink immediately. It
is quick in Its operation. Then give the whites of 2 eggs in a cup of cofTee,
or the eggs ahuie if cofTee cannot be had. For acid poison* give acids. In
case* of opium poisoning, give strong coffee and keep moving. For light
burns or scalds, dip the part In cold water or in flour, if the skin is des-
troyed, cover with varnish. If you fall Into the water, float on the back,
with the nose and mouth projecting. For apoplexy, raise tlie<head and
body ; for fainting, lay the person flat. Suck poisoned wounds, unless your
mouth is sore. Enlarge the wound, or better cut out the part without delay,
cauterize it with caustic, the end of a cigar or a hot coal. If an artery i*
cut, compress above the wound ; if a vein i* cut, comprest below. If
choked, get upon all-fours and cough. Before passing through smoke take
• full breath, stoop low, then go ahead ; but if you fe«r carbonic acid gas,
walk erect an<I be careful. Smother a Are with blankets or carpets ; water
tends to spread burning oil and Increase the danger. Remove dust from
the eyes by dashing water into tliem, and avoid rubbing. Ucmove cinders,
Ac., with a soft, smooth wooden point. Preaerve health knd avoid catnhi
a«-
cold, by regular diet, healthy food and cleanliness. Sir Astley Cooper said:
^\ The methods by which I have preserved my own health, are temperance,
eariy rising, and *pongtng the body every morning with cold water, iiD<
may, in
disorder.
•
Icat
Kllll
rof
A
II •
iiikI
lien
In
th«
t it
tuf
«t
)IC'I|
■SALTH AND MbOIOAL.
oOwt of w.K»l. ..,.1 th« n.i«r.l l.^.t of tl,« foft will u/,,rUr»l! J t -V«lt
wouhl bvvonie ex t net n « rcnturv or Two Tl»; .... 11. 1' "<""«», rwe
It li only 2fl y«.r. ; .b<.«t 60 ,H>r cent, of the .le«tl.i In tliol! citl.. 3 of
?-L . "*'**' V'f" ?"^ •rtlflcliil OHM that CHn l>« concolveil, Paintina lib
face U a mott Iniurioiiii liahit a> well at an unnatural one for «. t u.k.«
up the pore, of tl.e .kin an.l drive, the |*n, i K i"t.; [ « blUl u^^^
efroct. may bo n.a.lily ImaKlned. It totally ohahK*. thrtoxtu?,rytl,e .kli^
li.nv u ■'•'•. "V"*»" "'« «3V». "nd rendvr. tl.om' painful and iXrJ
La.t y. It ,H-nc|trate. the |H.rt.. of the .kin, acting by diurce. on thtTJm/i;
•ub.iance of the lunRt .ntl Inducing dLcwe. VioiJt .iomtor U n« KK
Injuriou. than by .topping the pon.. ol ti.e .kin Xrth . I. „ J ,e Infe^
cnouKh to proclu.lo it. umi. The effect of painting and powd'Sg the fS
M. oclated with imniode.ty and lax principle. AgainrtColZc in view
wrtfal 7lew tl.« .rtm!.« mil i"'\'^ accnlingly. But. arihougli to her
* 1 I . ? artiflco may be hidden, in the eve. of other, it IxwnmM
KK; IZf ^'-f h "'• "l"*^/}" ••; "^""'"^ «.lmirar„' only ln7pl4^.g™S
fv i^i&l .n5 rt '*'"!."'*' temperately, keep regular hour'., are actly"
ly employed, and Uke a duo amount of air and exerdUe will i/on«r«llv
•peaJFtng, have no cauM to be a.hamed of tlieir comnSoS Buf If .oZ
niuperable defect doe. exi.t in .pite of every P^c"Stion2i t£ nittm!
that it 1. capable to conceive will not eff«n«Ti.n^?" i?"' ■' uT. P."?!'?""
that it i. capable to conJeTv'e '^AT^^t efface (hSdSrindi'S fCS
UeSy tat.rit'*"""'"" °"*'' '*" ^« ^''« "i^ortuoe. tian to .TnJgX
-Digeit 2 ozf. bruited garlic in Mb.
A drop poured into the ear is effect-
wlwr^ , ^
fniitle.sly againat it.
>• "^l*^."*"'* Kkmbot jroR D»AnfB8B..>.
oil of almonda for a week, and .train/
iTe in temporary deafne*..
-11-11'^*'^"*'"-. ?■ Hiccup.— A apaamodic affectioir of the itomach and
matic, but In aome in.tance. It appear, a. a primary diseaae Wh/n nrl
"'^'.i!! gf!!f.'?-''-^,!.yJ'y.."»'».«v«'»;. but when it ari.e. in »ny a "utj
r-
^j-z^z:^istf!!. '■"^- p^ruii^^ ass
3V«a/««it.— A commoB hiccough la often remoTed by taking afewaipi
%-i
224
>^
BKALTB AND MBDIOAI..
of eold water in ^uiok succeMion, or by • tudden excitement of lome degree
of fear or aurprlae. Wlien simple means do not answer, recourse must
be had to anti-spasmodlcs, tlie most useful for which, in this iustanue,
-seem to be ether, musk, and opium, combined, or given Separately. In the
hiccough incidental to youth or old age, an almost certain reniedy is, a
small quantity of any powerful acid, as a teaspoonful of vinegar or lemon-
juice, or a little peppermint water acidulated with a few drops ot sulphutic
a<;id.
Got70H Srapp. — Syrup of squills, 2 ou. ; tartarized antimony, 8 grs. ;
sulphate of morphine, 6 grs. ; pulverized gum arabic, J oz.; honey, 1 oz. ;.
water, 1 oz. : mix. Dose for an adult, 1 small teaspoonful ; repeat in half
an hour if it does not relieve : child in proportion. ^
Cold in tub HIbad.— Dr. Pollion, of France, says that cold in the head
can be cured by inhaling hartshorn. Tlie inhalation by the nose shoald be
seven or eight times in five minutes.
To Cdrb a Cold.— Before retiring soak the feet in mustard water as
hot as can be endured, the fcfet should at first be plunged in a pail half full
of lukewarm water, adding by degrees very hot water until the desired
heat is attained, protecting the bod^ and knee$ with blankets so to direct
tlie vapor from the water as to mduce a good sweat . Next, to 2 table
spoonfuls of boiling water, add 1 table spoonful of wliite sugar and 14 dro|>s
of strong spirits of camphor. Drink the whole and cuddle in bed under
plenty of bedclothes and sleep it off.
SoBB Etbs. — ^Mercurial omtment is a sovereign remedy for gpre and
inflamed eyelids. Try it.
India Pbbbcbiftion fob Sobb Etbs. — Sulphate of zinc, 8 grs, ; tincture
of opium (laudanum), I dr. j rose water, 2 oz. ; mix. Put a drop or two in
the eye, 2 or 8 times daily.
Amothbb.— Sulpliate of zinc; acetate of lead, and rock salt, of each i oz. ;
loaf sugar, 1 oz. ; sofi water, 12 o^ ; mix without heat, and use as other
eye waters. , If «ore eyes shed much wa'ter, put a little of the oxide of zinc
into a phial of water, and use it rather freely. This will soon effect a cure.
Copperas and watejr liM cured sore eye« of long standing ; and used quite
strong, it makes an excellent application, in erysipelas. Alum and the
white of an egg is good. ' ' , -t'
Ihdian Btb Watbb.— Sof t water, 1 pt. ; gum arabic, 1 oz. ; white vitriol,
1 oz.j fine salt, 4 teaspoon ; put all into a bottle, and shake until dissolved.
Put intd the eye just as you retire to bed.
Etb Fbbpabations.-^tb WATBB.—pTable salt and white vitriol, of
each; 1 tablespoon; heat them upon copper plates or in eartlienware until
dry; the heating drives off the acrid^ water, called the Water of crystal-
lization, making them much milder in their action ; now add to them soft
water i pt; putting in white sugar, 1 tablespoon ; blue vitriol, a piece
the size of a common pea. If it should prove too strong in any case, add
a little more' sof^ water to a phial of it. Apply it to t|ie eyes 8 or 4 times
daily. ' ' ■ ■ / ■_
Wash fob i^pioTiNO Pabtiolbs of Zino ob Ibow fbom thb Etb.—
Muriatic acid, 20'|lro^; mucilage, 1 dr. ; mix vfith 2 fluid ozs. rose water.
Iron or steel partiolef^ay be extrac^ted by Uolding near tli^m a powerful
magnet
Emolibh Rbmbdt fob Cancbb. — Take chloride q^ xinc, bloodroot pulver-
ized, and flour, equal quantities of each, worked into a paste and applied.
First spread a common sticking-plaster miicA larger than the cancer, cutting
a circular piece from the centre of it a little larger than the cancer, applying
it, which exposes • narrow rim of healthy skin ; then apply the cancer pias-
terand keep it on 24 hours. Oh removing it, the cancer will be found to be
burned into, and appears the color of an old shoe-sote, and the rim outside
will appear white and parboiled, as if bunted by steam. Dress with slippery
elm poultice until suppuration takes place, then heal with any common
salve. » ^ ' 'Z'. ' ' "^
X
BEALTH AND MBDIOAL. t
m
^ Cop Liv»B Oit, M nanallr prepared, is nothine more or leia than cod oil
clarifled, |)y which procesi ft is in fact deprived in a great measure of ito
Tirtue. Cod oil can be purchased feom any wholesale oil ^ea'er for one
thirteenth part of tlie price of cod liyer oil as usually sold, and it is easy to
clarify it. Dealers mlffht turn this information to good account. To make
it more palatoble and digestible, put 1 oz. of fine table salt to each quart
bottle. ,
How TO Cdbb CANCBk.— The following is said to be a sure cure for
cancer : A piece of Sticking plaster is put over the cancer, with a circular
piece cut ou4 of the centre, a little larger than the cancer, so that the cancer
and a small circular rim of the healthy skin next to it is exposed. Then a
plaster, made of chloride of zinc, blood-root, and wheat flour, is spread on a
piece of muslin the sife of this circular opening, and applied to the cancer
' for 24 hours. On remosing it, tlie cancer will be found burned into and ap-
pear of the color and hardness of an old shoe sole, and the circular rim out-
side of it will appear whitawnd parboiled, as if scalded by hot steam. The
wound is now ditssed, and the outside rim soon separates, and the cancer
comes out in a hard lump and the place heals up. The plaster kills the
cancer, so that it sloughs like dead flesh, and never grows again. The rem-
edy was discovered by Dr. Fell, of London^ and had been used by him for
■ix or eight yeal^ with unfailing success, and not a case has been known
of the reappearance of the cancer when this rehfiedy has beerf applied.
C^MOBB OiHtMENT. — White arsenicsulpliur, powdcrcd flowers of lesser
■pearwort, and stinking camomile, levigated together, and formed into a
paste with white of egg.
Dbopst PiLU-nJalap, 60 grs., gamboge, 80 grs., podophyllin, 20 gra., elai
erium, 12 grs., aloes, 80 grs., cayenne, 85 grs., castile soap shaved and pu|.
Terized, 20 grs., croton oil, 90 drops ; powder all flnely, and mix thorouglily;
then form into pill masa, l>y using a thick mucilage made of equal parts of
gum arable and gum tragacanth, and divide in three-grain pills. I>o8e, 1
pill every two days for the first week; then every 8 or 4 days, until the
water is evacuated by the combined aid of the pill with the alum syrup.
This is a powerful medicine, and will well acomplish its work.
pRorsT— Stbup and Pills— Queen-of-the-meadow root, dwarf-elder flow-
er berries, or inner bark, juniper berries, horse-radish root, pod milkweed,
or silk weed; often called, root of each, 4 oz. ; prickly-ash bark or berries
mandrake root; bittersweet; bark of the root of each, 2 oz. ; white mustard-
wed, 1 oz.; Holland gin, 1 pt. Pout boiling water on all except the gin, and
keep hot for 12 hours ; then boil and pour off twice, and boil down to 8qts.,
ind strain; adding 8 lbs. of sugar, and lastly the gin. Dose, take all the
Btomach will bear, say a wine glass a day, or more.
Curb FOB Aoub.— Cut 8 lemons into thin slices and pound them with a
mallet, then take enotigh coffee to make a quart, boil it down to a pint and
pour it while quite hot over the lemons. Let it stand till cold, then strain
through a cloth, and take the whole at one dose, imnudiatdu after tlie chill is
over, and fe^e the fever comes on.
Curb FOB Tapb WoBH.— Take at one dose ether % oz,; 2 hours after thia
take castor oil, 1 oz. The worm is discharged entire or almost so and
always with the head intact.
CuBB FOB Dbunkbnnbss.— TFarrdnM tt certain Renudv. Confine the
patient to Ins room, furnish him with his favorite liquor at discretion, dilu-
ted with % of water, as much wine, beer, coffee, and tea as lie desires, Jtmt
containing >i of spirit; all the food-the bread, meat, and veget*bles—
•teeped in spirit and water. On the fifth day of this treatment he has an
extreme disgust for spirit, being continually drunk. Keep up this treatment
till he no longer desires to eat or drink, and the cure U certain.
ChbonicGout^To Cobb.— Take hot vinegar, and put into it all the
table salt. whichtrlk will dissolve, and bathe the parts affected with a soft
p iece of flannel.* Hub in with the hand and dry th^ foot, etc,, hy t he
pie
^flre.
peatUiUoperaUon4timesin24 houra, 16 minutes eaCch time, for fow
10*
Vf
226
BKALTH ANP MEDICAL.
rk
daVa ; then twice » day for the same period; then once; and follow this
rule whenever tlie ■ymptom* show theniselvea at any future time.
Fob A Weak Back. — Take a beef's gall, pour it into 1 pt. of alcohol, and
batlie frequently. It works like a charm.
pR. Davibs' Qoot Mixtdbb.-— Wine of colchicum, one ounce ; spirit of
nitrous etiier, one ounce ; iodide of potassium, two scruples ; distilled water
two ounces. Mix. A teatpoonf ul .in cauioinile tea two or tliree times a
day.
GooT TiMCTVBB,->yerotnim viride (swamp lidlebore),4^ oz.; opium, ^
oz. ; wine, 1^ pt. ; let tliem stand for several days. Doee, 16 to dO arops, ac-
cording to the robustness of the patient, at intervals of 2 to 4 Hours.
Stinob and Bitbs, are often instantaneously cured by wasliing them
with hartshorn or turpentine. Anotlier excellent remedy for the sting of a
Itee, or wasp, or other insect is to wash thoroughly the parts affected with
■alt and water. ^
Be Gabbbul About FabinO Tocb Cobnb-'— A man used a knife freely on
his feet the other day, causing the coma to bleed freely, and died with tlie
lock-jaw. r
Headache CtJBE, — Borax has been found by many to be of invaluable
service in the case of nervous headache. If applied in the same manner as
in washing the hair the result is wonderful. It may be used, quite strong,
after which rinset the hair carefully with clean water ; let the person thus
Buffering remain [n a quiet, well ventilated room until the hairia nearly or
quite dry, and if possible, indulge in a short sleep, and there will hardly
remain a trace of the headache.
liBMEDt FOB Headache— A Parisian physiciiin has published a new rem-
edy for headaches. He uses a mixture of ice and salt, in proportion of 1 to f
as a cold mixture and this he appliea by means of a little purse of silk
gauze, with a rim ^of gutta percha, to limited ^ts on the head, wlien
rheumatic headaches are felt. It gives instantaneous relief. The application
is from ^minute to 1^ minutits, and the skiu ia rendered white and nard by
the applicationa.
Chabcoal A CcBB FOB SiCK HEADACHE.— It is Btated that 2 teaapobna
of finely powdered charcoal, drunk in i a tumbler of water, wiH, in less than
15 minutes, give relief to a sick headaclie, when caused, aa in moat caaea it
ia, by superabundance of acid on the atomach. We have frequently tried this
remedy, and ita efficacy in every inatance haa been aignally aatisfactory.
TbIchima ia the term applied to a minute, alender, and transparent worm,
scarcely I-20th of an inch in length, which has recently been diacovered to
exiat naturally in tlie mpaclea of awJne, iand ia frequently tranaferred to the
human atomach when pork ia uised aa food. Enough of theae filthy paraa-
itea hav6 been detected in half a pound of pork to engender 800,000,000
more, Uie femlilea being verjl prolific, each giving birth to from 60 to 100
young, and dving aoon after. The yojing thread*like worm at first rangea
ire^ through the atomach and inteetinea, remaining for a aliort time within
thelRnIng niembrance of the inteatinea, cauahig irritation, di^rrlusa, and
BOmetimea death, if preaent in aufltcient nuibbera. Aa they becoine stronger
they begin to penetrate the walla of the inteatineB in order to effect a lodg-
ment in the voluntary muaclea, cauaing intenae muscular pain and aeveui
enduring cramps, and aometime tetanic aymp^nma. After 4 weeka migration
they encyat themaelves permanently on the muscular fibre, and bfigm to ae-
crete a delicate aac which gradually becomea calcaa«oua. In thia torpid atate
tiiey remain during the peraon'a lifetime.
STAMiiBBiMa. ^^Impedimenta in the apeech may be cured, where there ia
no malformation of the organa of articulation, bv perseverance, for three
or four montha, in the aimple remedy of reading aloud, with the teethcloaed,
for Bt least two hotira each day.
To Remove Tdhobb.— Dr. Simpson, of Ediriburgh, introducea a hollow
acupuncture needle, or very fine trocar (a aUrgical inatr«ment in the form of
hollow needle) into uieir tlBBji6. and injecta b few drops of some irri<
edl^
BJJ167
M^^
%.
HBALT^ AND XKOIOAL. 2J7^
Unl liquid, SQch u a •olation of chloride of rfnc. Densbloride of iron or
5*rl!rrr'*'' •"1.P°»^• ""'« '"J° » P'"*» for'internal use.' Xse? 6 to 10
dropa before each meal, to be taken in a little water. Extkewal Appuoa-
Tioir.-With a featlier, wet the enlarged neck, from the other bottle nii?ht
jind morning, until well. It wiU caSse tl.e icarf ik^ to T«.l off VvSa
nS^'r "W""* ••r''"^t.'«»^i«<f itten'ler.butdJn^tomTttrTp.
ip?~ o-^i^ ^"U" °"^T^ •* most, and you may rest assured of a cure, if
a aire can be performed by any means whatever. *
C0HB FOR Shake Bites.— The Inspector of Police in the Bengal Govern-
207 victims have recovered, and in the cured instances thet remedy was not
administered till about ^ hour, after the attack, on the af^geo?the faSl
cases the corresponding duration of time was 4* hourt '^»'*"* *"« »""
DoiiBs or Medicine Qenkraut Used.
«t„^l^f!l STBUP-Dose for chiWren'of one year, ten to twenty drops : from
eight to ten years twenty to forty drops. For sudden croup attacks, the do w
g.o.il. be repeated every fifteen minutes until it operaL m "n emS
For Hdults as an expectorant, from one^half to a teaspbonful.
Syrup IPKCAC— This is a valuable medicine, and should alwavs be kent
... families where there at* children subject to'croup. Sg^cXr^adS
li eVv'rl*'*^/ V' «» a"«" •nd «ffl«i^ncy ; preferabll Ed sIS than
H.»e Synip. Dose for chddren from one to four years, a half to one teas-
p..o..fi. ; from s.x to eight years, one teaspoonful ; to be repeated evwy Sf.
teen minutes until the patient vomits. roi«:»i«u every ni-
A towel wrung out in hot Water jind placed upon the chest and throat
changing every ten minutes, with a dry towel thoroughly coverSg H wui
ofte.,TnHterially assist in relieving an attack of croup. ''°^"'»8 «. win
W. B. Croup IS a dangerous disease, and although the abdve remedy should
be gjvcn .M tl^ first synvptom of an attack, medical aid shouwKre^^^^^
Arom ATic Strup of RHOBARB.-.Thi8 is a warm stomachic laxati?rwell
ca^ulatedfor the bowel complaint, of Infanta. The do8efor;n"SS
Ip^nf'SlsV*"^"""'"^ ^ - to 'our year, old, two ^rSC
. ®^»."*'i>» Sehwa.~A pleasant cathartic for children, to whom it mar be
given in doses of one or two spoonfuls. , «« wuyain, may d©
Tincture OF GcAiACUK.-Dose. One teaspoonful in a tableapoonfnl of
milk or sugar and water, three time, a day, to be gntdaaUy inwewed if
necessary. , Used for rheumatism,, gout, ete. ^ moreawa ir
LAUDANijii.-Dose for an adult, fift^n to thirty drops ; for a child four
^ Elixir PBOPBiBTATi8.-U8ed for a coMtipated.tate of the bowel* as a
.toroachic laxative. Dose, from one to two t^aapoonfol. in augar and hoi
PARTOORic.-Do.efor an adult, oiie to two teanpoonfitU} for a child one
year old, the dose i. from three to ten drops. ^ If ^^ ^ ' ^
^SwEET Spirits of KiTRB.--Do8e for an adult, from ofee-balf to a te^ ^
V.
" EflTPTf AW Cca a »oy Cboij b ba. — B e t Jamai c a gi n g er wot. b r aised. 1 or.
cayenne, 2 teaspoonf uhi ; boU aU in 1 qt of water to Ipt, aad mSdSSixSi
-"gj \
W
. w "'f*-.
■■.^.
\:.-:.-k
'^"
2iS
HKALTH AMD MBDIOAt.
to form a thick tyrup. D(M9, t tableipoonful erery 16 minatet, antil Tomtting
and purging cease* ; tlien follow up with a blackberry tea.
lMi>iAN PBBeoBiPtioN FOR CHOLBaA.-^First (litsolTe gum camphor, \6t.
in If oz., of alcohol; second, give a teaspoon <of*pirita of hartthornina wine^
friass of water,' and follow it every 6 minutes with 1^ drops of the camplior
n a teaspoon of water, for 8 doses ; then wait 15 minutes, and commence'
.again as beforehand continue the camphor for 80 minuter, unless there is ii
returning heat. Should this be tlie case, give one mare dose, and the cure is
effected ;Iet them perspire freely (which tlie medicine is designed to cause),
as upon tills the life depends, but add no additional clothing. Anotiikr,—
Tincture kino, 1 ounce, tincture opii, 4 di^'hms, amylum (common starch),
lounce, tepid water,- 6 ounces. Mix. Inject slowly into the bowels. The
injection mixture should be of the consistency of thin grueL ^If it should
come away it sliould be immediately repeated. If the injection be proper-
ly administered and in sufficient quantities it will stop the discharge mm
the bowels in fifteen minutes, and nothing' will past them for seyeral diiys.^
The patient is then safe.
IsTHMDs CiiotBBA TiNCTDBB. — Tincture of rhubarb, cayenne, opiuno, and
spirits of camphor, with essence of peppermint, equal parts of each, and
eacli as strong as can be made. >Dose, from 6 to 80 drops, or even to (SO, and
repeat, until relief is obtained, dyer/ 6 to 8& minute^. i -
SiB Jambs Clabkb's OiAitBH(«A and Cholbra Mii:T'DBJe.— Tincture of
opium, tincture of camphor, and-spirits of tucpentii\^, of eacli Sdrs. ; oil
of peppermint, 80 drops ; mix. Dose, 1 teaspoonful for cliolera. .
To Prbtbnt aFblon. — When soreness is felt, immer8e..tlie finger in*a
basin of ashes and cold water, set In 'the stove idiile^ipltli' ^nd stir it con-
tinually without taking it out, till the lye is to^jia tttatnt cannot be borne
any longer. If the soreness is not gone in Ji^panhoul' repeat it '>'
ASdbb Rbmedt FOR A Fblon. — ^Tliis very.painful eruption, with alt
the remedies recommended, is seldom arrested until it has run a 'vertaiii
course, after causing great sioffering dhring two or three days and niglits.
^The following remedy ift vouched for by " Tlie Buffalo Advocate "as a
certain thing, from its own knowledge : " Take a pint of common toft
toap, and ttir in air-slacked lime until it it of the consistency of glazier's
Suttty. Mak^ a leather thimble, fl|^ it irith this compotition, and insert the
nger therein, and a pure is certam. > " ,
FBbONS.— Ir Rbobnt TO Cdbb iir Six HoaBS.— Venice turpentine, 1 oz^ ;•
and put into it half a teaspoonful of water, and stir «rith a rough stick until
the masS' looks like c4ndied honey ; then spread a good coat on a doth, and
wrap around the finger. If the case it only recent it will remove the pain
intixhonrt. , ., • ••
CuBB voK Bokb^Fbloit.— *An old phytician givet the followi|ig as an in*
fallible remedy: At toon at thepartt begin to twetl, get^iel, tincture of
lobelia and wrap the part affected with doth thoroughly taturated with
the tincture, atad the felon it dead. :' ■ % '
Bbiibdt FOB liTBUBAiiOiA.—- Hypopliotphite of toda taken fn 1 dr. doset
•S tiniet ^r oa^ In beef tea it '• good remedy for thit painful fffection; So
it the application of bruised .hone-radish, or the application of oil of pep-
pjfrmint applied Hghtly^ith a camel-hair pencil.
Cqbb fob Look Jaw«— Said to^bI Po8iTir«f--Let any o^ who has art
att*ck 'of lock jaw take a small quantity of tpiritt Of turp^tine, warm it, •
•nd-pooriton the wound— no matter where the wound «ii^. or what its
nature it— ^nd relief will follow in' lets than one minute. ' Turpentine if
idto a tOTereign remedy for croup Saturate ai piece of flannel witli it, and
plaice the fliannel o^ the throat, and chests-arid in very severe catet three (o
^llve dropt on ft lump of tUgar may be taken 'int^ally. . '
Spasiis^— AcetAte of /morphia, Ir gr. ; spirit of 'Sal volatile, 1 oz.; sulphur-,
ic ether, 1 oz., camphor julep» 4 ozt. Mix. Dose, 1 teaipoonfuT in a glast
of co l d water, oi* w in e, m requ i r e < l. Keep do t e l y cor k ed,, a nd t h a ke we ll .
bbforit Qtiog.
1
r4L
J''
5^^,*?t
^^1
■1%?
RBALTH 'A^l^ UKDIOAU 229
wafer dow^ ta 1 pint D,.m. « wrneglairful 8 timS h day ' ^ * ^^' "'
#„.A^'^7'i'.-*™*P"P"'"'j' ■*"'*« »>e" healthy, " but thli is an error-
F»Mt Remedy.— Kt buifs must go throuffh a%«Kular course of fnmitn<r
and coming-tp a head, the first thing is to l.astSe'r pr«S^.. anTfof
1 mid u'lr'nl"*.' *''»5 • poultice of linseed-nfea l. WeTt'^ehead U
formed, It sTiould be lanced, and Hnseed-poultiees again applied until the
.core of the boil comes away. When this takes place thj wound may "be
eSd wl?h Stle ^nn^Z''"^*'^',^^ ^ facilitate S.is. the part sKld bJU!
erea witu a little pure liog's-lard spread on a Inentag. In the meantime'
the regalarity of tlie bowels sliOul.T be attended to. * . "eantlrae,
<»♦. or -«'!If»"'K^*°'"""^'.®^'"""*<*~W "•« Wood comes from a wound by
Jry S sSd^t^r.' r ''\l™T.n'*!^'" I" * '«'' "•'""»«'- because In aJJ
ery IS severed: tie a handkerchief loose y around near the nartliPtwppn
^ k^trsM^tioilL 'S /"Lr 'f '^ ''«*"k" the habdkekB i'nTth!
!i.I ii » «roun( until the blood ceases to flow, and keep It -there until
»lSs2S"J.»»«h'oA H^" "P;"*'"" r''«^« "•« »'»ndkerchief^ai„3 l^ 3
press fliethutnb on the spot near the wound, bet<reen the wound and the
pressure until the physician arrives, for an instant), so as to slue un the
wound by coagulation or hardening of the cooling blood. * ^
JlBMBDY FOR DiPHTHKBiA—Tlie treatment Consists in thorouirhlv sWab-
bing tlie^jack of the month and throat with a wash made thur "¥a&eTaU
2dr8.; black pepper, golden seal, nitrate of potash, alum. 1 dreaJh-
mi« and pulverire ; pat fnto a teacup half full of ^^ate^ ? sll?well alid ?hen
fill up with good iMndgar. Useevery half hour. 1, 2 and 4 houw. i^oov-
KtSMls.l^'iikJl;'-*' -^^^ brSui bonn;;.^'si
' oouiSflSdTtS'S.nwlI^,?"*'^^ .mall piece Of
S?!?! LwK 1 * '**5'* '" ^^^ open ittr until it slacks, then thicken it to a
K nj waStdf "''^ *"™ *^""' ''«P'!P'«^e»t»i»''om spreading where
of m^J!:U.^?*Tr P'" <>»"«■"» -Take ckrbonBte of lead, i o». ; tulphate
•.l„5;"JL*_. f;"7"''^*'° »(>'«' !»«• »' yellow wax and ■wwt oil; mdt
ttoffSi'a"^,;'^^-^"'' "'" " ' "»•" '"•""•^ »' '^^--
LONDON LiKiMBMT.— Take chloroform, olive oil, and liaUa ammonia of
.nd"S^»!!.^'? ^"'''""'•T®*?^*^ »■ TBA8B'».-Hard raisins cut in piece..
OiifXBUBifts.-^EoB Ou) SoBBfli—Red precipitate, htflf oz.: snirar of lead
.lSlt.:SJ«~SL{ll^'' have mutton taUow made warn, half 1|,. ;' stir
Eb^^ch^ Rbkbdt fob CHBOirioRHBDHATi8H.-->Dr: Bonnet (tf Granlbet
S^K '?.***"; •" * '^^i^' *° the ". Abeille Medicale," thatTe l.«?S K
.fa the h a bit of pr es cribing "the essential oil of turpentine by friction for
rbeamatism; and that he ha. us.d it h1m.eli wUli^rfec? .u^S^rS^ini
■■\':''-..^-- ■ ■■■'■■'■: '. .. ":. ..; . »■:- ■,:'_ : ,--■;■
/
/
•{
/
-i.-
S80
BSALTH and MKDIC4L.
almoat inatanUneoiuly got rid of rlienmatlo paint In boUi kn«M-ancl in'tK*
left BhouHfer." •
Obbman llHauHATio Floid. — Oila of hemlock iind cedar, of eicli half cvc.,
oils of uHganuip mhI Mssafra*, each one oz. ; aquK ammonia, one oz. ; cap^
■Icum pulverized, one oz. ; apirito of turpentine and gum camphor, each half
OS. ; put all into a quart bottie/and fill with tf6 percent, alcohol. Dote, for
colic, for man, half a teaapoonf ul ; for a horse, half to one oz., iu a little
warm water, every 16 minutes, till relieved. <(
Ukmkdt fob IliiKOMATiBif AND STitv JoiiiTB.^<— Strong camphor spirits,
onept. ; neat's-foot, coon, bear's, or skunk's oil, one pt ; spirits of turpen-
tine, half pt. Shake the bottle when Used, and apply three times daily, by
pouring on a little at a time, And rubbing in all you can for twenty or thirty
minutes. ' . * .
iMrLAMMATORT UiiBDMATiSK. — Sulpliur Bud Saltpetre, of each one oz^ ;
gum guaiacuni, quarter oX; colchicum root, or seed, and nuthiegs, of each,
quarter oz. ; all to<be pulverized and mixed with simple syrup, or molasses,
two oz. Dose, one 'teaspoonful every two hours until it moves the bowels '
.rather freely ; then* three or four times daily until cured.
Infant's Stbop.— The syrup is made thus : One lb. best box raisins ;
half oz. of anise-s^d ; two sticks licorice ; split the raisins, pound the artlsa»
seed, and out the licorice fine ; add to it j^iree quarts of rain water, and boil
down to two qu&rts. Feed three or I6ur times a day, as much as the Child
will willingly drink: .The raisint strengthen, the anise expels the wind, and
the licorice is-a physic.
Soothing Syrdp. — Alcohol, oil of peppermint, castor oil, of each one
oz. ; mix; add oil of anise, half drachm ; magnesia, 60 grains ; pulverized *
ginger, fojfty grains ; water, two oz. ; white sugar to form a syrup. \ *
Soothing SrBUP.-^Take one' lb. of honey ; add two tablespoonfuls of
paregoric, and the same of oil of anise seed ; add enough water to make a
thick syrup, and bottle. For children teething, dose» teaspoonful occa
sionaily. ,
CoMpp CMD Stbdp of Htfophobphitbs ahd Iboh.— Dissolve 266 grs. each
of hypophosphites of soda» lime and' p'otassa, and 126 grs. hypophosphite of
iron, in 12 oi. water, by a water bath. Filter and add sufficient water to
make up for the evaporation. Add 18 ozs. sugar by gentle heat, tojmake 21
fluid ozs. syrup. Ench fluid oz.'contains 12 grs. each V the hypophosphites
of soda, lime and potassa. and 6 grs. hypophosphite of iron. ^.
CoMPOBjND Strop of Htpophosphitrs. — Take of hypophosphite of
lime, one abi half oz. ; hypoph«>sphite of soda, half oz. ; hypophosphite of
potassa, haV oz.^; cane sugar, one y». troy ; hot water, ^ fluid ozs. ; orange
water, one fluidoz. Mix a solution of tlie mixed salts in the hot water, fil-
ter through paper, dissolve the sngar in the solution by heat, and strain, and
add the orange flower water. Dose, a teaspoonful, containing nearly flve
grains of the mixed salts. . \ '
' Cathabtio Stbcp,— Best senna .leaf, one oz. ; batternut^the inner .|»arik
of thieroot, dried and bruised, two oz.' ; peppetmint leaf, half !».; fennel
seed, half oz.; aleohcri, half pt.; water, oiie and a)ialf pts. ; sugar, 2 lbs.;
put all into the spirit and water, except the sugar, and letitstand twojreeks,
then sthtin, pressing out from the d^gs, adding the sugar and simmering a •
few minutes only, ty form the syriip. If it should cause griping in any caset^
increase the fennel seed and peppejrmlnt leaf. Dose, one tablespoon, once i^
day, W less oftei^' if the bowels become too loose, u^ to the next period w lien '
the headache miglit have been expected, and'it will not be forthcoming.
Whooping Cough Strup.— Best rum, dne pt ; anise on, two ozs^ ; honey,
one pt. ; lemon jui^, 4 pzs. ; mix. Dose for adults, onetablespoonful, thfee
or four .times p^ day ;. children, one teaspoon, wi}haugar and water.
CoxPOSiTiON PovDBR.— TH0MP8ON's,-^Bayberry. bark, two lbs. ; hem-
lock bark, one lb. ; ginger Tootf one lb.; cayenne pepper, two ozs.; cloves,
two oz8> ; all flne ly pulveriaed and <r gll mixed, DoaiB, half a teaspoon of it,
and a spoon of sugar ; put them into a teacup, and pour it half full of boiling
. , ^ " ■ , , .'■■..,:.:..,*
»■ ■ . ■ ■■■■.- ".. - ;■ -■.■■■• A • ,■ .
V
A
aqsiffe'
1
BSALTB AHD VKpipAL.
981
■ *^..
t- -■ r - -
jf^f ; let It ■tond • few mlnjitM, und flll the cap With milk, and drink
ffeelv. If no milli ii to be obtiUne.1, flll up the cup with hot water
Ybobtablb OB CoMPOsiTioif PowDRR.— Fine hnvberrv bark, oiie lb. :
ginjfer. e Rht ot ; comniou cayenne, 8 oza. ; mix. Dow, one teaapoonful in
« cup of boiling water, twecten and add milk. i~«""ui m
IkdiawBaiJaii.— Clear, pale resin, three lb«.. and melt It. addinir spirits
of turpentine, oneqt. ; balsam of tolu, one oi. ; Minm of flr. four om : oil of
hemlock, origanum, with Venice turpentine, of eaph. one oz.; strained
honey, four ozs. ; mix wel . atad bottle. Dose, tjx to"^ twelve dnips ;,for^«
' «;"iV^"^V.''^.!n"'®.'^'?P''*'".*""'«''"8«'- T''« dose can L varied
accoYding to the ability of the stonriach-to bear It. and the necessity of the
I woTis bii"ni?u^mXffiy^^^^ '" '"'"^'^•' *"**""^ P^"'' «' '^•">'' «»*>
«-nL"™Ii«r''" ^.'JWT'T^y* •ro« CALomct-^ftlap. oufiox.; senna,. twA ox,:
pepperinmt. one az. (a little cinnamon if deslted). all pulverized and sifteii
tMr\ ?f ""; ""'I' ""^ tea«|w>«»f «f put in a cup with two or three spoon^
f„ L ♦Jill /* !f' 'r *? *""** ^""P f ,'*J''/*' •"»»'^ J *•>«" o*>o». <«"nk all ;
'.?i! I*''®" '*•""»«"*«'« mormng ; ^rink freely ; if ,lt doei not operate in
Uiree hours repeat half the quantity ; use instead of calomel. "»^™'' f^
rT^ I li ""*•"«?• •e^en •''«!>• ? «« *n\ne, nine drops j tinct. of castbr. on9
f"r *i ■ ' ^"' ' ^"-"^ "' n«MffBtida. forty-flve drops; tkict. of opium, eigli- '
SlL P" ;e»8ence pehnyroya^. fifty drops ; tinct. of cardamoms. nlnety-tfTe
drops ; peppermint water, seven ozs. ; mix. ■ '
' ,.^*^**'"''9P»0P8.— Ipecac, saffron, boneset, and camphor giim', of each.
_ three ozs. ; opium, one oz. ; alcohol, two qto. Let stand two weeks and 111. "
ter. A t^aspoonful in a cup of hot sage or catnip tea every hour until free
• Jw?«'? '?" ''J»**«««^' «r"«d in colds, fevers, inflammations, 4c. Bathe t^
:»feetinhot water at the same time. ' •^•"""'
I.. J["""""J" »«« AsBoWBOOTr-^Finest potato starch, seventy^flve lbs. ;
Is wf "■• '""''• \^'- ' «n«'y-?™r'^ "*-•«• twenty^ne lbs. Mix,, and ilti
through la wn| yields one hundred lbs. excellent arrowroqt.
^ Liquid OpoDBtpoo.— Warm brandy one qt. ; add to it gum camphor
Hf ^i •„» ammoniac, quarter oz.; oils of ori,^num and ro«emar™S
is s^tsoaT"™' '*'^'*®'**^* •'''•*'* *'^'®'*"**^ di8solTed;id*ill
f Bbandbbth's Piti3.-^Take twnlbi. of aloes, one'lb. of gamboffe four
ounce, of extrkctof colocynth, half lb. of Castile soap. th,S flu?d dS-hml
litoin Peppe"n"»t. tod one fluid drachm of cinnimQu. Mix, •n?fora
into pills.
■ '^^■ -A
^ iDBBTics— Pills.— Solidified copaiba, two parts: alcoholic extraot
of cubebs. one part r formed into pillTwitl. a little^l' of Snfper. S
one or two piUs three or four times daily; This pill has bJeXund^SS
?;Sr^Jtl°i'^^''*'T «'»»'« kidneys, bialder. and drethra, « iSammaUoJ
J? C^lilS^X'"**' *'**'' *'i'**'' '«««''"f'««. «on"non inflammations,
^•rJ * "*i? *^'®™ » ■"«»' coat, "fee that heading, if desired.
^ *''''^"«»w pBOP8.--Oil of cubebs. quarter oz. ; sweet sptrite of nitre, half
t-y„&!h^°' ''°^*v''"."® °*' ?»''«™ olI.one fiottle; oil of lavendJr,
; twenty drops; ipmts of turpentine, twenty drops ; mix. Dose ten to
twen y-flve drops, as the stomach «»iU bear, three uies daily. Itmly b^
used in any of^^he above dijkeases with great satisfaction. ^ ^ ^ ,.
wK!°«P° JiNCTi;BB.--Oreen or i^wing sWrmint mashed, put into a ^
bottle, and coVered with gin, is rn excellent diuretic.
minV>f?'r'*'ir*i'?*'?'^5~"®P'^''' <»' "'»'«' » 'e* drops in a little spear. ^
cru s h e d off. Wiien they a r ^ dry. you will tai£ starch? gum arabic^nS "
.white sa^r, equal parts, rubbingtoem very fine in .Wbte SoS?. and if
\
-1-- fV j
^^^
'»• "»r'
S8f
BKALTH AND MitDIOAL.
'>.■■
/^
damp, thejr oinat be dried before rublting together ; then'soi the powder
into a suitAble pan, or box, fortliakiiiK ; now piit a. f«w pllli Into a amall
tin box liavioR a cover, and pour on to tlicni Junta little lintiilo ayru'p, Rliult^
ing well to moisten tke aurfaceonlv ; then tlimw into tlio box of powder,
ami keep in motion until completely coated, drj, and iniootli. If you are'
not very pareful, yon will get »no much tyrup upon the pilli ; if you do« put
in more, and he quick about it to prevent moistening the piit too muuh, get*
ting them into the powder as soon as'possHile.
Fly pAPia.-^~Ooat paper with turpentine varnish, and oil it to ke6p the
Tarnith from drying. , ♦ '
Court Plabtbr. — Brush silk oTer with a solution of Isinglass, in spirits
^,or wiii>m-«qiter, dry and repeat several times. For th(j;^artapiiiicati«m apply
VetM^ral o^i of Bnlsani of Peru. . Used to cIomo cuts or wounds, by warming
it and applying.' It does not wash off until the skin parthilly heals. *
/ LiTCB l^iLL. — Leptandrin, 40 grs. ; podophyllln and cayenne, 80 gr». each ;
Mtnguinarih, iridin, and ipe^ac,-16 grs. eacli ; see that all are pulverized antl
well nAxid ; then form into pill mass bv using half dr. of the soft extract of N
mandrake and a few ^drops of anise od ; then roll ont into threc-grnin pills.
Dose, two pilla taken at bed-time will geherally operate' by morning; but
•ome persons re<uilre three. v.
ApBBif BTHT'rPii.L8.--Each pill contains two grains of blue pill and three
grains eompoand extract of coiooynth.
Mbdioal Usb or SaLt.
v
In many cases of disordered stomach a teaspoon of salt is a certain cnre^
In the vifdent internal agony termed v'holic, add A teaspoon of salt to a pint
of cold water, drink it, and go to Hd.'it fs qile of the* speediest remedies
knownl The same will revive a person who seems almost dead jroni a
heavy fall.
In an apoplectic fit no time should be lost'ln pouring down water, if siiffl'
cient RensU)ility remain* to Allow of swallowing ; if not, the head must be
sponged with cold w»ter until the sense returns, when salt will completely
rest«tre the patient^ from the lethargy. ^
In a flt, thcf feet should bTe placed in warm water, wHh mVistnrd added,
and the legs briskly rubbed,.Kll blindages removed from the neck, and a cool
apartment procured, if possible. In many cases of severe bleeding, at the
lungs, and when other remedieii fail. Dr. Rush found that two teaspoons of
•alt completely stayed the blood. In case of a tiite from a tjnad dog, wash the
part .with a strong brine for an hour, and then bind on some salt wjth a rng.
In; toothache, warm.«alt and water held to tlt« part, and removed tvro or
three times, will remove U ij^ most case^^ If the gums be affected, wash the
nsouth with brine. If the teeth be covered with tartar, wash them twice a
day witb mU and water.
In swelled neck, wash the part with- brine, and drink it, also, twice a day,
until cur^. ' \ ■ '"
Sitlt will expel worins, if used in food in a moderate degree, and aid di-
gestion ; but salt meat is injurious if used mucli.
Ink stains should never be put into soapy or soda-water. Or lev, «a thej;
directly bfecomfe iron moulds; but should be instantly wetted with clean
water, atid
jui(Ceor
hd may be at once removed by the application of a little lemon
•altof lemon. / J '
• Camphoik Iob.— Spermaceti^ one and a half oz. ; gum camphor, tliree-q var.
ters oz. ; oil sweet , almonds, four teaspoonfuls ; set on tlie stove in aii
earthen disb till dissolved; heat just enough to dissolve it. While warm
p6ur into small moulds, if desired to sell ; then paper, and put into tinfoil ;
used' for chaps on hantlf or lips.
■
:/■..,■ '-N^:.-.-'
.*
: ^ ■.>•.■■ 'K;>
■ ''fti
■olvej'4
' ■ . '
color. '
, Mth H
",. ■
' whhw
, ■
, Hoi
^
rosin.
•
Canadi
; Aloes,
, ^
JUD
in a ke
verixe<J
remove
'>
1 tirring
and no
thick tc
. point is
widte' s
are woi
-■ 1"
plaster
^■
Cub
' 1 oi. ; v
i0B.;l
/ To 1
■ Takebi
•
upon it
• , tlie bflit
may^ke
''
Gbr
.. V
♦aide, h
tallow, ^
: ."
. . bnUam
. ■■ ■
/""Venice
digris m
and wor
" 1 inch d
:. .' '
' Down
melt the
> gill of s«
good for
' : 'Awpi
. 1 OtyfitiC
thorougl
-. ."
j'; CooB
V
. ^ber, 8oB
4 01.} A
hbur«,ar
Mbai
' good liar
' mixed w
quiclEsilv
other ing
Bay i tab
-r* Babb
OB.: oilt
c; 1tch(
#: tnrpentin
Bd(l the I
a little c<i
liutUcold
%:
RBALTCr AND'mpiOAL,
288
ll»ooonT •CoLOM— r«/A«Hjr, ukc Iron flllniri. hydroohlorto «cM to .lit.
•olre, dilute with cold water. R^, lulutloii of .al amiiionita, cocfiineal. to
*^AV'*^ T*"*'^!??''"' ""« ^?»'"* > °""' *'»•■'»'. »♦»« pni-t* ; diMolvo, tlieii dilute
-uu-J**"'"' » 7' ..''^'^«,"® P*'*' ■««"« »*'''- t'"«e partii:1lllute
with water. PurnU, ewliineal. 26 gn. ; miKKr of load, one oi. • <liuolre.
HouxjWAr • OiNTMKMT AND l'ii.ui.--BMtU'r. 22 oz. ; btHJiwax.8 01. ; yellow
rniln, 8 o«.; melt ; add vinegar of CHntliaridet, 1 oi. ; evaporate ; and add
Canada balMin, 1 oz. ; nil of maGe,4 dram ; baUani of Peru, 16 droof. Pillt i
" Aloet, 4 pajtaj myrrh, jalap, and »u\ger. of eitcli 2 parti; muciluKe to mix.
iH . SfMi"" • ^«»«'"'T.^Linieed oil. 1 pt. ; .woet oil. I oi. ; and boll them
• k«"'ft •>» V*^'* 'Of ne«riy 4 I'ouri, aa warm as you van ; then have pul,
Hi^ ?■"'' ^\'[t^}'""'\ * "'• ' «"» '«••'- * ««• ; •"«» •"»•'<>' l««.l. 1* .«. ;
Ifi^n^.nH^f"? w'"K|•'^"^•■"i"'*^'''*'" •» "•« powder; contim.; the
Itlrrlng until Pooled to blood heat, then stir In 1 o«. of spirits of turpentine :
and now ta^ out a little, letting it Ret cold, and If not tlien sufflciently
thick to spread upon thin soft linen as a salve, you <vill boil again until tlifs
; HntJ* fancied. It Is good for all kindsof wounds, bruises, sores, burns.
wliltc swelMngs. rheumatisms, ulcers, sore breasts; and even where there
;Sit"c;o;erU;e5:i;''-''* "" »^«" «•«!«'"• -^y^nfire. by applying *
1 i»^*!L'i!!l»^'"^"'"'Tr"^"."*^, '""' beeswax, each i lb. ; spirits of turpenfine,
' I « r;"»«^57«n«'' »P^'*»<'*n»m.each.2ox. ; verdigris, finely pul^ria-d
* **%' *^'' *♦ '''u' '"'* by a Hove fire, in a copiw kettle, heating slowly
. To^ExtHACT EasgHTui. Oil rao. Wood, bUks. Kooia. Hbh;., &o>-
T.!r„® .. "• "*'"'',•«?«• or any other herb, &», put it into a bottle, and p<.ur
^i^SLii^'Pui"'" 1°' ^"'^'•."'^^P in acool place a few hours.and tlien fill
. tlie bOltte>«lth cold water; tiie essential oU wlU swim upon the surface and
may ^ easily leparatetL . , . "^ "i
. .Mo°T" ^""."''.t'" «*''^--^For Rlieumatism. burns, pains In the back or
linn-^Vu^ 1*1 *'M"/"' ''"r*""''^' pitch, lib.; beeswax, J lb. ;^ mutton
Klte*i 'i™''!' "'^T'^i "i'®" ""* too warm, add oil hemlock, 1 oz.;
^alsam flr, 1 ot.; oil of origanum, I oz. ; oil of red cedar, 1 oz.
^Venice turpentine. 1 oz. ; o I of wormwood. 1 oz. ; verdigris. * oz. The rerl
digris must beflnely pulverized and mixed with the oils j then ad<l as above,
and work in cold wftterlilce wax tdl cold enough to roll ; rolls 6 Inches long!
1 inch diameter, sell for 26 cents. , • « u».««s. loug,
DowjVKK's SAitVK.— Beeswax, 4 oz. ; opium, 1 oz. : sugsr of lead 1 ok •
melt the beeswax, andtub the lead up in the wax. u'enTho opium.' then i
gLfoHmmtpiK
t 'AwpTHBB SALVB.1--Burgundy pitch, beeswax^ white pine pitch, and resin.
' i. ^*'» ELKOTBO-MAONBtio LufiMKifT.— Best aleob6l,t gal. : oil of am.
ber, 8 oz.; gum camphor, 8 oz. ; Castile aoap, shav«d flhe; 2oz. ; beef's g»ll *
4 oz. ; •mn'onia..8 F.'s strong, 12 oz. ; mix and shake iccaslonalTy foMa
hours, and It is fit for use.^Thla will be found > strong and valuable liniment
Mbad B Saw-Rhbom OiMTMBjiT.-Aquafortis, I oz. ; quicksilver 1 S •
mixed with 1 lb. of lanl; mix the above by putting the aquafortis and
qulclcsdver into an earthen vessel, and when done effervescing, mix with the
2J i tVlti^n! PI"'"' ^l*' «•'•* »«» ^'r -"ida UtUe .piriWtI,;jimiiIi!
«. ?^"'r'^'' ^'*» !*"«■"» --AIc<>b6!,Xqt.;-ttacture of capsicum,!
OS. : oil of origanum, sassafras, pennyroyal, Ahd hemlock, of each * oz. Mix
Itch Oi^tmbw— jjnsalted butter, 1 lb. • burgundy pitijh, 2 ot FsSrlts of
toroentlne, 2 oz. ; red precipitate, pulverized, li or. ; melt the oitth and
ad d the butt e r, s tirring w e ll faSg e th e r; then ■ ' • ^ *"^
.t. ',
I'iu»'i-'j;7"ti*i7u""*? "^", *"«'"''"'»,; .«■"»" remove from -the fire, and when
IntU coR **•*'*'»*• *»' turpeniine, and laitlj the precipitate, and »Sr
'^"'W l"™^
•I-
8S4
-7»''
HIALTn AND MBDiOAL.
Lip RAtra.— DIiioIt* « iiimII lamp of whiti •Oftf In a tAlilAapoonfiil nf
roavwatnr, (coitiinoii waU«r will do, but is not «■ k<miiI.) Mil it witli Mooiinltt
nf l«rK<* iiHtoiifiiU of iWMt oil, m pivcu of tiMiriiMCvti, of llio sice of Imlf «
butt«>riiii(. Himinur tlio wliolu wull togiitlior djiflw- or ten tnlnutc'i, then turn
it into K imnil box.
Ifmuin OtNTMiHT. — Take tweet oil, ^ pt, itnd itew • 8-cent. plug nf to.
biicL'o in it until tlie tobacco ia criaped ; tiivu aqueeio it out; and ad*l red
> lead, 1 Of., and boil until blauk ; wlien a iittia cool, add pulveriied uainpliur
gum, 1 OS.
Maonbtio Pain KitLRi, worn ToOTUACiia awd Aouti PAHr.—Laudanum,
Idr. ; gum uainphor, 4 drt. j oil of dovea, ^ dr. ; oil of lavender, 1 dr. ; aild
to them 1 nz. alcohol, 6 dra. aulphuric ether, and five fluid dra. clJoroform.
Appl^ with liiit, or fur toothache rub on the guiua, and U|>on the faw againat
tiM teeth. ^
Davii' Paik Kiluui IiirsovaD.— 'Powdered gualac, 20 Iba. ; camphor, %-
Iba. ; |H>wdertiti cayenne tM>p|Mir, 6 Iha. ; cauatic liquor of ammonia, 1 lb.;
powdered opium, i lb. ; tligelt thvae ingredienta in 82 gala, alcohol for two
weeka, and Alter.
IUdwat's- lUNOTATiiro RaaouniT/— A vinpoa tii<ftar« <of glnge; and
cardamon, a wpctenctl with sugar.
UAOWAT'a Kkaot Krlibv.— According to Peckoltt ii an ethereal tincture
of capaicum, «ith alcohol and campiior. '
IkMiLH'a HrPBHioN Fluid. — To 8 oat of 90 or 96po^cent. alcohol, colored
red with alknnct, a<ld 1 o«. of caator nil ; perfume witli geranium and verbena,
Mkdicatku Couoh Canot. — ^To 6 Iba. candy Jiut ready to pour on tlie
alab, add the following mixture. an<l form it iifto aticka to correapond with
the price aaked for them: Tinct aquilla, 2 ox ; camphorato<t tinct. of opium
and tinct. of tolu, of each ^ ox. ; wino of ipecac, jot,', oila of gaulthcria, 4
dnipa ; aaaaafraa, 8 drops ; and of aniae seed oil, 2 drops, and use this freely
in common coughs. ^
AoDB PiLL.^>Quinine, 20 gm. ; Dover'* powders, 10 grs. ; subcarbonate
of iron, 10 gra. ; mix with inucilage< of gum arable and form into 20 pills.
Dose, 2 each hour, commencing 6 hours before the chill sliould set in. Then
take I night and morning until all are taken.
WoaM LoxBMOBB. — Powdered lump sugar, 10 oz. ; starch, 6 ok ; mix with
mucihgo ; and to every ounce add 12 grains calomel ; divide into 20 grain
loxeiigea. Doze, two to six.
SarAiM'sVRaiiiFUOB.— Wormteed. 2 oz. ; valerian, rhubarb, pinkroot,
white agaric, of each 11 oz. ,* boil in sufficient water to yield 8 quarts of de-
coction, and add to it 10 drops of oil of tansy and 45 drops of oil of cloves,
dissolved in a quart of rectified spirits. Dose, 1 teaapoonful at niglit.
FAHKBSTOCK'a Vbbmifuob. — ClaatoT oil, oil of worm aeed, each 1 oz. ;
oil anise, i oz. ; tincture lUyrrh, | dram ; oil turpentine, 10 minima. Mi«.
AuTaa's 8ABaAPABiLLA.— Take 8 fluid oza. each of alcohol, fluid exl^ractt
of sa>aapari|la and of stillingia ; 2 fluid ozs. each, extract of yellow-doek and
of podophylUn, 1 oz. sugar, UO grs. iodide of potassium, and 10 gn. iodide
otlrqn.
• TiNCTDRSa are made with 1 oi. of gum, root, or bark, Ac., dried, to each
pint of proof spirits ; let it stand one week, and Alter.
EssBNCBS are^made with 1 oz. of any given oil, added to t pint Alcohol.
- Peppermints are colored with tinct. turmeric; cinnamon with tinct of red
^ aAnoera; wintergreen with tinct kino.
Atkikbon's IiirAMT's PsBSEBTiiTivB.—CArbonate of magnesia,^ drt/i.
sugar, 2 oz. ; oil of anise seed, 20 drops ;sal-votaiile, 2^ drs. ; laudanum, 1
dr. ; syrup of saffron, 1 oz. Make up 1 pint With caraway water.
f, VBBmrcoB LozBMOBs. — Santonin, 60 grs.; pulverized sugar, 6 oz.;
niHcilage of gum tragacanth, sufficient to make into a thick paste, worked
— ca r efully togetlie r , that tii e sa n tonin shall be e v enly mixed throughoiit the
whole mass ; then it not in top great a hurry, cover up the mortar in which
yoa liare' rubbed Uiem, and let stand from 12 to 24 hours to teinper; at
'.-tr/'i*
W-
m-
'*
iiii
fa-'
: / ,
■. :?'^sfe ■
■'A*
'■ ■ ^.y.
DBALTH Aim MIDTOAt.
iss
whioh Um« thiir will roH out b«tter tlinn If ilnnfl lmmi><IUt«ly ; dlvi<i« into
or a v«..r.. a Io«..„k« ; of 4 y..r* 8 ; of M y«r.. 4 ; ofTS y.r. or .nor-'g
to 7 loMiiKM ; In »U4;hi«i to Iw /nhttM (wiu* d«ll/, Jid tmitUiuing until tiM
womw itart on « voyMge of diauovory. • ~ , vl * •■••••
FuiiiOATlii« I»Ari«-I)|p liKht jmpttin • •olutU.>f alum ; .irenRth
of alum. 1 01. ; water. I |>t. Dry tliorouRlily. an.l on one side ii|.r.,a.U nrU-
lure of equal part* of Kum l>enioin, vallianuni, or I'eruvlan UImK ; mell
tieRumvinan earthen ware dUli and ipread with a hot ipatula :] kiln, of
the |«por are held over a liKlit. when th« o<ioroua matter wllf b« •vaWated
the alum preventing thp impef from itrnitinir. ■i«"r«».u,
iMPKiiiAi. I).(>im ri»#rtaAv»L AMD KiiiMCT Coi.ri^iifT.--OH of oriffanum.
1 oi ; od of henilock 4 o« ; oil of .a..afra.. % .«. ; oil of »»!.«. * o,. ; .U
cohol, 1 pint ; mix. Dom, from i to 1 tea«|M>.inful 8 time^a day. in iweeU
ene« water, will loon give relief when comitiint wi>akn%M<(i felt ..tom the
Sdniyi '" ** "*" ■* ifr»»elly>ilT«otlon. cauving pifln ahoiit the
FoeiTiva Com rom Oono««iic«A.-Llquor of potftu. # o». ; bitter apple,
ioi; spirit, of .*eet nitre. ^«.; l,«l*am of c.imlh.;4V;^M..t gum 5
Of. To uw, mix with noppermliitifrater; take 4 teaapoonful 8 timea 'uef
day: oureoertHin inU«laya. . j, ' *■ T • •""" i^'
1 ,f/"""""'«-'*«»\iM»''»'". ♦*-iJJ««oIve In about 2 tableanoonfult of
boiling water; t)iei)a<l.i benio c a.-ltff dr. ; oil of Miite. i a Autd <(r. ; clarified
Ji'?nf V "*: • ''TVP',"."" *•*"'• * ""'"P'® ' «leoh'ol, 76 per cent.. 11 fluid oi. ;
dUtllled water 4 (luid oi. ; macerate keep warm) for two weeka. Doio for
0hlWren,6toa0dropi;aduIt«,ltoatea.poonfula. *^o«e wr
v€oMPOONp ExTKACT BucHO.-^Bufhu, in ooario powder, 12 on. t alcohol
8pt..5 water, 6 ptt are aufflcl|nt. Treat the lenVoH by maceratlo,, anj^
ditplaoemen flrat with a portlofll»r the alcohol and then with the remainder
nilxe<l with the water, evapof^te the reiulting liquid with a gentle liat S
three pint^. und add 2* lli.. .ugar ; continue tt.e fieat till it U di«olved aiS
•fterremoy ng from tA« fir*.. dd oH of cubeb.. oil of Juniper; of wch 1
fluid dr. ; .plr ta of nUrlc ethtr; 12 fluid ox.., prevloU.ly mlxe5!.tlr togJuL.
Hablbm Oil or Wklsii Mbdicambntum.— Suhlinied or flower, of till
phiir and oil of ambec of each 2 ox. ; liniecd oil 1 Ih. ; .pirit. of turnentihe
in the linwjed oil ikitil it^. di..«dved, then add the oil of umber and turninT
w*.i »»"'""" *V*? 26 drop., morning and evening. aZi-iTiS
Wel.h and German. It 1. exten.ively u.ed ?or .trengthening the .tSmach
kidney, liver, and lung, y for a.tbnia. .hortne.. of breath, cough. InwaS
outwar*! «>re., drpp.y, worm., gAvel, fever., palpitation of the he»rt. gld-
dine...headaolie, Ac. by taking It internally ; and for ulcer., malign«nt io?ei
S'bu™; ' ' •Eternally, and wetting linen witU It *»nd.ppiJSS
«iu^i*lli« ?'"; ' u" N«OBAu»iA and RHEtiiiAii.jr.~Buming fluid, 1 pt r
oil. of cedar, hemlock, .a..afrM, and origanum, of each 2 ox. ; oiirbon»te of
ammonia, pulverfxed, 1 ox. ; mix. DiBacTiowa.— Apply freely to the nerVe
•Bd gum. around the tooth ; and to tire face, in neuralgic pain., by wettlnl
feS^f't^'ti^^^r "'•* ^'*'' •"* »^ »-». ^r'^r of bU,Ling; tS
«# B»^CK Oiu-Be.t Bbohol, tincture of arnica, Brltlth oil, and oiTof tBf.
ofeach2ox.;and ./««^ kda .ulnliuric acid, * ox. The.e black oU. arS
Settmg into •xten.ive^'u.e M a finlment, and are indeed valuable, eapeo^
illy in caw. attended with much inflammation. - «u«oie, eapec
mix *"'°" ^^■'*" OiL.-Pale vegetable oU, 1 gal. ; caator oil, 8 gHU.; ^
9**f''y SiMPLB.— A compotltlon of equ a l p a rt , o f yellow w«« »nd oH to
,',4
•h
^.
(■ J
Oil. uwd alone a. an emollient lippiieaijon to wre. or M»b»^^^
more active ointment.. ' •"fwuu«
Fabalttio Luii]uxT.~Sulpburio ether, 6 ^; alcohol, % <». j toadft>
I
w
/.r
7-fWTT|J »
t-^
■■ALTfl AND MIDIOAL.
unin, 1 (MLt rtll of iMVondnr, I o«. j ml* »nil cork tiffhtlj. In • nH>ffnt
CM4i of paralyaU lut thn whola iisUtiil of tli« nnniti •urfiirn lt« (lioroiiKhly
lMtli«<l itiMi riitilMt<l with thU prvpuratlon, for MtvvrHl minut«a, ualug tlia
k«n<l, At IfMt tlire« linifi tUlljr ; at tli* Mm* ttin« Uk« lnt«rn«lly ^
■ruM of tlia Mm«, In n littl? iwpttlitnixl w«ter. '
NiavM AND IloKH LiNiMRNT.-^IWf'a gull. I ql. ; ■Icohnl, I pt. ; voliitlla
Unlrovnt, I lb. ; tpiriuof tur|M<iitin«. I lit. ; oil oriftmiuin, 4 oi. ; nquaiimmonlit.
4o«. ; Unclur* of oajr«nnv, % pt. ; oil of AinlMir. a oi. ; tiiivturw UimnUli diaa
6 o«. ; mix well. '.
liiMiMBNT ruR Old H<mE«.— Alcohol. 1 qt. ; iiqiiii »mmoiil», 4 oi. j oil of
OriKMiiurii, *i oi. ; cumolior kuiii, 2 oa. ; opium, 31 or ; K<i'ii myrrh. 2 oa •
•oninion ■•It, two tnM4)a|Hi(Miii. Mix. nn<l ■liiikn fROHaioiinily for h wovk. '
LiMIMHNT IP«« HrHAINN, HWRI.I.INUI. Ac— AqtlA RllllllOllill, ipirits riiin.
nlior, cRuli two ounvo* t oil urigHiiuiii rjmI UuiIaiiuiu, muh uiio-iiitif uuiMe.
■ LiNiHRNT.—OooD Samaritan. —TnittOe per c0nt,Rlooho1, 9 qtt. i mi|
Mtl to it lli« followiiiK Mrtiulva i Oila of Muafnla, humhMk, apirita of tiiriieii.
tine, tiiic'turv Af cMyi'niio, oAtevhii. gimiAu (gu««). ami Uinliuiiiin. of i>mli i
o«. ; tincture Of myrrh, 4 o«. ; oil of <trignnum, 2 ui. : oil of winiMrgnHJii U
oi. J gum camphor, 2 oa. ; rikI chloroform, l^ os. Tlilt ia one of (lie IteVt
•pplit-Ntioaa for internal paina known : it U au|H>rior to any other enumerated
ill tliia work.
(Jrkat Pain Estractoh.— Spirita of ammonia, one ounce ; laudRiinm, om
ounce ; oil origanum, one ounce ; multon tallow, half uuiice; combine (iA
; trticlea with (he Ullow, wh<«n it ia ncHrly cool.
^ Qouoii MixTURH.— An excellent remedy .—Proourt 6 oto. worth of e«oh of
»• loUowiAg articlet :
Sweet Splrlta nitro. ^
Syrup Squllla, .
Sweet olL
, I Parngorlc. ;
Mix, with }i gill Molaaaea or Syrup. For adulta one tAhloRi>oonrul 8 or 4
tlniea a «lay or even more if the cough ia troubleaome. For children a uronor*
tionate quantity. „
STRura roB Soda FoONTAiNt, &o — 1. Simpk $yrup. White aqvar. 10 Iha •
Tfi**> * '^*'' ' ***"* '•'"«••*•• * «*• niMoive the fainglaaa in hot water, and'
•dd It to the hot ayrup. The ayrup ia to bo made with gentle heat
nod then atrained. 2. /ymow— a— Grate nff the yellow rind of lemond and IkmiI
It JM* W'tl" * •ufflclertt quantity of granulated augar. Expreaa the lemon
luJce, add to each pi. of juice 1 pt. of water, and 8 Iba. of granulated augar,
including tliRtrubbetl with the rind; warm until the augar ia diasolved and
•taraln. 8. Z«moH— A— Simple syrup 1 g«I., oil of lemon 26 dn>pii, citric RCid
10 dram«. Rub the oil of lemon with the aci«l, add a amall portion of ayrup,
•nd mix. 4. 6/rdMr6(frr^— a— Strawberry juice 1 pt., aimple ayrup 8 ninta
Bolution of citric acid 2 drama. 6. 6Vawterry-4^Freali atrawberriea 6 qla
while augar 12 Iba., water, 1 pt. Sprinkle aonte of the augar over the fruit
in layera, and allow the whole to atMid for aeveral houra ; express the jul<'e
•nd strain, waahingout the pulp witii water ; add the remain«lerof the augar
•nd water, bring the fluid to the point of boiling, and then atrain. Tliia
will keep for • long time. 6. Ratpbmrif. Raapl>erry juice 1 pt, aimple ayrup
8 pta., citric acid 2 drama. RMpberry ayrup may alao be made in • way
aimilar to No. 6 for atrawberry. 7. l^niY/^i.— Fluid extract of vanilla 1 oa..
citric acid. X ox., aimple ayrup 1 gal. R\A the acid with aome of the ayrup.
•dd the extract of r«nilla, and mix. $. Vanll/a CV-«am.— Fluid extnUjt of
vanillft 1 OI., aimple ayrup 8 pta. cream or condenaed milk 1 pt. ; may b«
colored with carmine, 9. C'rea»ji..r-I'reah cream 1 pt., freah milk 1 pt.,
]p«)wdered augar 1 lb. ; mix by aliakiiig, and keep in • cool pl«ce. The ml
/■■■■
tlitioii of a few grains of bicarbonate of aoda will for aome time retard aourw
ing. 10. (JiMjw.— Tincture of ginger 2 fluid oia. aimple ayrup 4 pU. 11
Orojye.— OU of or»ng« 80 drqiw, tartnric acid 4 Oraiiu, limple iyrop 1 giO.
. ^i^ , ■
■■AtTn AND MBDIOAL.
187
ru|i I M.
[ii;
torUriti uhl I •Imm, ■linpl« .ymp id |iu. la (h,,mt.-C,^^,n iyriiii
VMlIU •jrrup I pt.. oil »l bitu>r alinoii.lii 4 <lrop«. II l^^i„r —V
Vrup ft PU . »lii«iippl« .yniD I p».. ,ir«,,l,«rrx. rn.plnirry or hunon 5" pu"
a.SA*.^/.-V«„HU«yrup/lpU. pim.«p,,|« | ,,t.. lim.m •yn.p | p,. %.
f/ra,..-! r.n.ly |^ of « pt .pir.u of („.„.„, ft o,.. tl.,c..ir« of r«.l ..n.l«r. ii
OM.. .Implo ■rrup I K«| 17. /I,.,.,.««._(>i| „f >,«„..,« -J ,|r»,n,. Urt«rle •'ij
I ,r<»l. KnoiiKh i. flli.,r«.l to m»k« .lio.it * yol «f tl.« influloi. »o w ifdT^M
. d«r. 6 oi*. M;ii«t«ii the li«rk with w«ier. uml |«t it •tMti.l for 21 hour, lo •
ol<H.« r«.«|. r .on p«..k it flr,nly i.. » ,H,r.,ol.tor. »n<l p„.,r w.tcr . non U
until Ipt; of «.• .1 !• ol,t«l„«.i. to thi.. m<l.l 38 „«. of ,„^„. 20. P.l •-
i,r,.,.-()ll«f w|„iorKr«e.,26 .Irop.. .im|.l« tyrup A pt... .n.l • ...S iw^i
- fl«*ntltyofb„rnt.„K,rtocolor. 21. sL,i,u,rin\-.Lm wLLVrtmli
dnmn .nl of ... .0 ,lrop,. oil of ,iM..fn». 10 .lr.,p., Ilui.l extract ot M»r,^
pMrill. 2 ...... .i,nhU. ,vrup 6 pt... pow.l«rfl.l oxtraot of Hoorlue I on. 2-1
.Sar,.,,H,nlU--h-HimiAe .yrun 4 (>li., .!om..o.in.| »vr„,, of Mnmp.rilU 4 fl.il.l
o«. c«r.,o„.| U o«.. oi oif wUvtgrem fl hrotn, ofl J ,M,^(rJ(i .Iropl ii
^/a,,/*.-M,u.l« .iiK.r 4 lb.., w.ter 2 nt«. 2I C'A«K-«/«f,.--H„,t .•hmroUto 5
M... w.t«r-Jpu., w hit. ,tt«.r 4 ll«. Vfix the chocoUte h. w.tor. ant .tir
thoroughly ov«r». low Are. 8tr.i„. ».„U.|.I th0 ..,K«r. 2& C^. "w
-C. ffee •yr.in 2 pu cf|.am 1 pt. 86 ^.-AnM/a.-KH.pherry •yr.ip 2 pti
TMlIU 2 p •.. Ikm!& wine 4 o«. 27. //.*ri ««d C'/ur*/. J.||o.!k ..r ci.rot w^ini
1 pt timpie .yrun 2 ptt. 28. .Wr.W-Ilr.n.ly I nt., .i.nplo .yrip 2 Pt"
89. frmt Aad-^{ijn^^ ,„ ,o.„e of tl.Q .yrnpn). Citric Held 4 oi.-. J.i,r g
M.J Mo,t of the .>rup. n,.t ,„a,lo fro.n fruit, may have « little gum armblo "
ftddori ill ordtir to produce a rich froth, * araoio
•chU oa ; d...«l»e ,« hot water ; to flavor. u.e extract of lemon. oranJe
T..I Ha, nm .arMp«rilla,.trawlK,rry. 4c.. Ac., kpt. or to yo.ir U« e If voil
•a^l In I iJ V«r ' r 7" ;*»''««l»'.<..«rul, of ,yrup to H of a tumbler of
»uSh vl^ t««;P'»onful of .uper^.arbo..ate of .oda, made fine; drink
In V. 7 »»"«'— Havana .upr, 1 lb., boil in water down to a quar . drOD
day. Wake often ; 12 drop, ewence of lemon will much improve it.
m ,K ■''f'"!'»J ^**"' '"^tyHotjT RA«PB«KaiBH.— Fir.t make a .vrup with
Tff *t'- "'i''***i^ '"'^?'' r"' »0 gallons of water, and put it Into a cleau m x-
S'^tl^'mu J'S:; tie **lll*- "'J*"t:!' *f^ ^" * *»»• »' •^'' wltenlSd add
to the .yrup. «f ft take * lb. orri. root and pour over it half a Ballon of
uSUt'iSnV H idf """""'*'*'''' ^•••'"^ "''"'S;;
-..?#'^?'"°'o"i^*^"".!?" ''ot"»TAtw»--Blcarbonateof soda, 1 dr.: oirhon. "'
•to of lime. 2 dr.. and 2 .or. ; precipitate carbonate of lime. 2 Jcr. cSmon
•alt, 8 OM. ; muriate of ammonia, 4 gr. ; .ulphate of ioda, 2 dr.. and 2 .?r"
2u^" 2^ i- . *•- ^'''* **'*"■ X o' • g*l- Let it stand for 6 hour..
S w;ter ""^''^"•^ «' -gne-ia, 8«ft. and f icr,.nd charge wiVhwiIjSS 7
«*^nT,h!if?"^K.^^'*'"-?'*''*'^ a dr,.; bicarb, aoda, 8
^^? TnVLT^^^^''-^:'^-!,'''''^^^ grain. Ururio acid into a whiti
EK ioa?^.nir;r^ H *" "• « "Ik ^ ' ^ " "'nt tumhlftw, All i w i t h w a t er, Adding «
lltue loaf auRar to the acid, then pour together and drink quick.
mnJU^L?^""* ***■ ^?""*«««'-SuIpl>»te of potaaa. 2 dr>. ; ■alphato of
MdA,i6gn.jcommooMlt,6 drf.; bicarbonate orammonU, 10 gS? Ml^
f:
vd
'''^^
■>
f
ih.
#8^
BBALTH AMD WtXHOkh,
Add w*ter» 1 gaL IM it|itMid 1 d«jr,iUt«r and then charge with i0fltalf.of
water. ■ ■ . ■''-
Bottled Sbiautc Watbb.— -Fill loda-water bottlea with dear water ;
add to each aa below ; cork and wire immediately : Rpchelle talti, 8 dropa ;
bicarboliRte of adda, 86 gra. ; aalphuric acid, 11 droM.
CoMOBBas WiTBB roa FooirTAiHa.— Common aalt, 1}( oza. ; hydrate of
toda, 20 gra. ; bi^'arbonate of a»da, 20 gra. ; calcined magneaia, 1 oi. Add to
' 10 nU. of water, and tlien charge with gaa.
MiHBBAL WiTBB.— Epaom aalta, 1 oz. ; cream tartar, \ oc ; tartaric acjd,
\c^. ; loaf augar, 1 lb.; oil of birch, 20 dropa ; put 1 qt cold water on 2
, Hbleapounfula Veiat (winter green oil will do), let it work 2 hoiira and then
little. L: ' •■ ■'■ * '
^ TmiBBiDOit |WBt.L8 Watbr.— Chloride of aodiom, Sfraina ; tinct. Iteel.
aO dropa ;diatil|ed watfir^^llpinta.
iRBITAtIKO FLAaTBB.— EXTBHaiTELT UaBD BT BOLBOTICS.— Tar, 1 lb. ;
burgundy pitch, ^oz.; white-pine turpentine, 1 oz. ; reain, 2 o)e. Boil the
tar, reain, and jf rum together a abort time, remove from the flre, and atir in
finely pulverized mandrake root, blood root, poke root, and Indian turnip, i
of each, 1 oz.
Cbpbalio Siicrv.-- Take aaarabaoca learea, marjoram, light Scotch an
equal parta ; gtihd and aift. uae like common anufl.
Abtificial Skim. ^— Fob BirBNa, Bbcises, Abbasioms, Ac^PiioOr
AoAiiiaT Watiib. — Take gun cotton and Venice turpentine, equal part/ of
each, and diaa<ilvethem in 20 timea aa much aulphuric ether, diaaolviDg^the
cotton flrat, the n adding the turpentine ; keep it corked tightly. Wat^r doea
not affect it, h( nee ita value for cracked nipplea, chapj^ lianda, aurface
hruiaea, &c., &<!. " » . «
Rat ExTBBifiirATOR.— -Wa;rm water* 1 qt. ; lard,21ba. ; phoaphorua, 1 oz.;
iniz, and tliiaken with flour ; to be apread on bread and covered with augar.
Bo<) Poiao. I.— ^Alcohol, i pint; turpentine, i pint; crude aal ammoniac,
1 oz. ; mix all together, add let it digeat in a warm place for a few daya, and
it ia ready fc^riae.
SbaumO'^.uc, Red.-^Shellac (very pale), 4 o».; cantionaly melt in a
bright copper'^ an over a clear charcoal fire; when fuaed, add Venice tur-
pentine, 1| oz. ^Mix, and further add vermilion 8 oz. ; remove the pan from
the flre, and Ik ur into a mould. For a ^c^ color, uae ivory black, or lamp*
black inatead of the vermilion ; for a A/im color, uae Pruaaian blue, inatead
of the vermilion ; aame quantity. Each color muat be well miJied with the
compoaition ; of the lampblaqik uae only aufflcient to color.
Goi.iHx>LorBD SBALiMO-wAx.--Bleached ahelhw, 8 Iba.; Venice tur-
pentine 1 11^.; I^utch leaf, ground flne, 1 lb, or leaa. The leaf ahould be
ground, or DOW jered aufl^ciently flne, without being reduced to duat Mix
with a gentle heat, and pour into moulda. ,
j . BoTTLB WAk—BLAC«.— Black reain, Oilba. ; beeawax, ^Ib. ; finely now-
dered ivory bUbk. lilba. Melt together. Red, aa the Im\ but aubatftute ~
Venetian red, or red lead, for the ivory black.
LiQcin Mudii.AOB. Fin^ clear glue lib. ; gum arable, 10 oz.; water, 1
qt ; melt by heat in a glue kettle or Water bath ; when entirely melted, add
alowly 10oxa.8tirongnitribacid, aet off to cool. Then bottle, adding in a
couple of cloveaj to each bottle.
Bbd-buo PoisoN.— One ounce of ^uickailver beat up with the whitea of
twoegga, and pat on with a feather, la thecleaneat and aureat method of
deatroying bedbiiga. Wlfat femaiua ahould bo thrown aWay, aa it ia ex-
ceedingly poiaonpua.
Ead db CoumiTB. Thia favourite perfume may be compounded in a . "
rariety of waya ;| the following are aomo of the moat approved :
1. Oil of nero|ii citron, biprgamot^ orange, and roaemary, 12 dropa each; v
cardamomjKeda, 11 drachm ; apirita of wine, 1 pint; infuae for a week.
" -— ^ pi^tt of yjne, 4 pinta ; oil of bergamot, 1 oz. ; oil of lemon, *
2. Rectified apir
1 oz. ; oil of roaemary, i drachm ; oil of neroli, U drachm ; oil of Engliair
lavender, 1 drachm ; oil of orangea, 1 drachm ; mix well and filter.
emon , ^
HIAX.TH AMD MBDIOAI..
\
of cedmU dmcliin ; ewenoe of I.reiMler, * drISm ; eweMe^' SS^JS! >
Hiih watS ' "^^ " • cotmeUc. thi, mixtttn, mu.t be greauJ^luTed
' 'iS
■4
'f^
''
»_i-*^'T't..j"
^■ti^
!•.>
,* %
fit
MK
BKAI.TH AMD MBDIOAL.
Vuxum'* {On Pbbpamatioit). To 1 oi. crjsUUiied nitmtJ|of tilTer,
dtuoired in 2 os. of «4u«-*in<>>onia, adtl 6 oi. toft water. Thu U not aA
imtantaneoiM dye ; but after exposure to tiie liglit and air, a dark color is
produced upon tlie surface to wliic^ it is applied. Remember to remore all
grease, &c./from tlie liair before atolying ttiese dyes.
. CHBiSTADoao's Haib-Dtb.— No. 1. To 1 OS. of pyro-galUc add, dissolried
in I OS. alcoiiol, aild I qt soft water. No. 2. To 1 oi. crystallised nitrate
of silver, dissolved in 1 oz. concentrated aqua-ammonia ana 1 os. soft water,*
add i OS. gutu arabic and 8 os. soft water. Keep cover6d from the Uglit.-
Batohbu>b's Haib-Dtb. No. I. To 1 bs. of pyro-gallic acid, dissolve*!
in 1 OS. alcohol, add 1 qt of soft water. $lo. 2. To 1 os. ni^te of silver,
dissolved in 1 os. of concentrated ammonia, add 4 os. of jli^l^Uj^C* - '^PP^/
each No^ alternately, with sepiirate brushed, to ttie hajjr- '^^■^^B
Habbisoh's. No. 1. To 1 os. pyro-gallfc acid, 1 oa^f ta>HHH»Ived iii
2 <»• slcohol, add Iqt soft water. No. 2. To 1 9s. cryttJffKfll^itite of
^silver, dissolved in 1 os. of Conoentrated aqua-ammonia, «ddB ds. soft water
and I OS. gum arabWjiij; 27^, 8. 1 os. hydro-sulphate of potai^sa, dissolved in
1 qt. of soft water. This last ingredient is intended to produce a deep black
color jf the others should fail. Keep siway from the light.
. Pbofbssob Wood's. To 8 oz. vinegar, diluted with an et^nal part of soft
water, ajid 2 drs. sulphur, and 2 drs. sugar of lead. >'
Mbs. Alucn's. To 16 os. of rose water, diluted with in equal part of
•alt water,.add4 os. sulphur and J^ os. of sugar of lead; let the compound
stand Ave days before using.
Phaloh's Haib RB8T<»ATirB. To 8 OS. of 90 per cent, alcoh^^olored
hy a few drops tincture of alkanet root, add 1 oz. of castor oil> an^f^rfume
with a compound of bergamot, neroli, verbena, and orange. /^
Lton'b Cklbbbatbd Kathaibqit fob thb Haib — THB Obioiitaii Pbeb-
OBiPTioiT OF, TBB Intbntobt. Two gallons castor oil, 8 gallons alcohol.
Mix first. Ten os. tincture ca,uthanile (officinal), 12 os. bergamot ; dissolve
in small al(*ohol. Tinctnre.red Sanders, — proportiotuii say 1 lb. to'lSgaV, 95
per cent, alcoiiol — to suit 4 os. color 80 gallons.
Alpi)!^ Haib-Balm. To 16 os. of soft water add 8 os. of alcohol knd
4 oz. spirits turpentine, X os. sulphur, and 1^ os. sugar of lead.
9f!^o Cbeam. Take of the oil of almonds two ounces, of spermaceti hii\t
an ounce and white wax half an ounce. Put them in a close vessel, and j
the Yessel in a skillet of boiling wate^ When melted, beat the ingredient)^
with rosewater until cold. Keep it in s tight box, or wide-moiithed bottle/^
corked up close.
Pink siucBB. This is employed for imparting an artificial bloom, to the
cheeks, and may l^ prepared as follows : Take eight ounces of dried saf?
flower, previously washed in water, until it no longer gives out an^color,
t\vo ounbes of subcuirbonate of soda, and two gallons of water. InfuMv and
afterwards strain it, add four pounds of French chalk, scraped fine with
Dutch rushes, and precipitate the color, upon it, with citnc or tartaric
•cid. , , ;
aiTBATB OF SiLTBB. Pufe sllvet, 1§ OS.; nitric acid, 1 oz. diluted with
ir, 2 OS. ; heat by a sand-bath until ebullition ceases, and the water is
expelled ; then ^ur into moulds. This substance must be kept from the
liglit.
GtiTCBBiNB PBBPAKATioir. Ncw mm, 1 qt. ; coticentrat6d spirits of am-
monia, 16 drops ; glycerine oil, 1 os, ; lac sulphur, 6| drs. ;. sugar of lead,
6| drs. ; put the liquor into | bottle, add the ammonia, then the other com-
ponents. Sli&ke the compound occi^ionally for four or five days.
Obibktal C!oi.d CBBAMt. Oil of i^tmpnds, 4 os. ;• white wax and sperma-
heti, of each, 2 drs. ; melt, and add rose water, 4 os..; orange flower water,
1 oz. ; used to soften the skini apply as the last. °
Shaviwq CnpAM. White wax, spermace t i, almond and oil, of e»ch j^ os.;
melt, and while warm, beat in 2 squares of Windsor soap previously reauced
to a paste with rose water.
'0^^^^
■m T-jr i,<-
i
I'
-t>-
''i^
HEALTH AND MIDICMIIm
141 '
.' C^ioAHiAW Obsaii. -TakeS <nftiCM gf peifeetlyfjwthnMt, either mattoh'
or ▼•nbon ; S ounce* of t>live oil ; 1 os. gum beinioin in tiowdeyi^nd«jlf( di.
of alkiinet root. Put the whole into a jam Jv. which, if witlioOt a lid, muat
be tied over with a bladder, and place the jar in a<, sauce pan containing
.boiling water, at the aide of the Are. Digest for a whole day, then strain
away all that is fluid through fine muslin, and stir till nearly cold. Add,
•ay 1 drachm of essence pf almonds, roses, bergamot or any other perfuma
desired.
CBTaTALUim Crbam. Oil of almonds, 8 oz. ; spermaceti, 1 oi. ; melt to- '
gether. Wnen a little cooled, add 4^ oz. Or less of essence of bergamot or
other perfume ; put into wide-moutlied bottles, and let it stand till cohL
CftmphortUed crystalline cream maybe made by using eamphoriited^ oil.
(0/.(7(im/>/ior(B) instead of oil of almimda. ..
Makassar Oil. Olireoil, 1 <|t. ; alcohol, 2^ oz.; roso oil,'!^ oz. ; then
^e 1 Of. of chipped alkaiiet root in a muslin bag, and put it in the oil, jet it
-alone for some nays till it turns the color of a pretty red, tlien retfiove to
Other oils. Do not press it
Ox Marrow. Mielt 4 oz. ox tallow ; white wax, 1 oz. ; fresh lard, 6 oz. ;
when cold, add H oz. oil of bergamot.
LiQDiD roR FoRciNO THfe Bbard. Cologne, 2 oz.'; liquid hartshorn,
1 dr. ; tincture cantliarides, 2 drs, ; oil rosemary, 12 drops ; lavender, 12 d^ps.
Apply to the face daily and await results. Said to be reliable.
Clivford's Hair-Dtb. No. 1. Pyrogallic acid, 1 oz. ; water, 1 qt No. 2.
Nitrate of silver, 1 Oz. ; water, 4 oz. ; ammonia, 1 oz. Keep your materials
free from grease, cool, and Ui the dark. Apply each No. alternately/ to the
ha|r, first cleaning the hair well. / '■
Ptrooallio Hair-Dtb. Pyrogallic acid, V- oz. ; dissolre it in hoc distiU
led watev, H <>*• i when the solution cools add gradually rectified Spirit, f
.fluid oz.
FiNB Shampoo Liquid. DissoWeloz. carbonate, of ammonia, indl oi.
of borax in--l qt. Water, then add 2 oz. glycerine, 8 qtiliu of New/ Hhgland
rum, and 1 qt. of bay rum ; pioisten the hair ' with this liquor,/shampoo
irifh the hands until a slight lather is formed, then wash off with clean
water. ■ \ '
Babbbr's Shampoo Mixturb. Soft water, 1 pint; sal soda, 1 oz.;
tartar, X oz. Apply thoroughly to the hair.
HaiB Invioorator. Bay rum, 2 pints ; alcohol, 1 pint; castor oil,
carbl ammonia, i oz. ; tincture of cantharides, 1 oz. Mix them well,
compound will promote the ^wth of the hair, and prevent it from
out.
Sba Foam POB Babbbbs. AlcohoI(4 oz.; cafltor oil, 1 oz. ; ammon\
I bz. ; water, 1 pint Dissolve the castor oil and ammonia in the alcol
tlien add the alcohol mixture to the water.
.CurroBD's SnAMPoo CoMponBD. Mix borax ^ lb. with salts tartBr
Vft and dissolve I'OZ. of the mixture in 1 pint water.
Razob-Stbop Pabtb. Wet the strop with a little sweet oil, and apply a
little flour of emery evenly over the surface.
Nbw-Yobk Babbbrs' Stas Hair Oil. Castor oil 6^ pints ; alcohol. If
pints ; citronella and lavender oil, each f oz.
Bat Bum. French proof spirit 1 gaL ; ext. Bay 6 oBs. Mix and color
with caramel, needs no filtering.
Chbap Bat Rdm. Saturate a V lb. block of carb. of magnesia with oil
«f Bay ; pulverize the magnesia, place it in a filter, and pour water through
it until the desired quantity is obtained, (lien add alcohoL The qoantity of
water and alcohol employed depends on the desired strength and quantSty .
of the Bay rum. Another. Oil of Bay, 10 fluid drs. : oil of pimento, 1 fluid
dr. ; acetic etiier, 2 fluid drs. ; alcohol, 8 gals. ; Water, 2f gtds. Mix, and
after 2 weeks* repose, Alter. _■_„.. ' . .. _
ITakkbb Shatibo Soap. Take 8 lbs. white bar soap; 1 lb. Castile soap;
1 qoBrt rain water ; i pint beef's gall ; 1 gill spirits of turpentine. Cut th«
\.
- > a
94ii
,*»•
4
S« a. Vuh -Ul.. »»p. "■•*j''fL'!'» *;."kS\, -b^^n WW.or .o.p.
.' tHIiaiulB soft and white. a„^. «# ««.tlle ioao and BpirUiof cam-
two ounces ; acetated liquorot ammonia, «fif ;"";i?"S twice a day. . .
^ ,T COS8TANT u8B. ^ix a ^uaHerof a pou^^^^^^^
bas been washed in common, artd "'ej^ '^„ ™*\^'J!J,' J'^ fl„e „atmea*, dt
: new-laid eggs, and a large spoonful of honey. Add as moptnne , ,
almond-pa«te, as will wo«*i»t« * P***^' \;,_g. i Tin, wry AdrA. ' Tin. 16
Allots fob I>f«""«^ Moclw ak> Dib^ ^1-^ j^^^^
phur, ♦ lb. ; vermilion. 1 lb. 4 <»• • . .. ^ . gi,eiiac. * lb. ; melt the
\^:^Si:::^ tSS^^I^^Snto a L«ld of plaster
mercury. 8 P«rt« ; tftc<XTi?^nSfeTm^^^^
into cold water. Or, t4foil •""; n'^^S,;' S bf the liand. and apply
vessel, ta^ke a. smalUuant^g^^knea^^^^
quick. Or. mix a httle fl«;ly;^/,Jj„7JS suc^ «d add;8ome
si^^siai ^-ss^ is;;^t^gff£;a:
Sana. Or. gypwm, J P^^ ^ r:!?h*ir.rpa S JfEUr^Sj copal, and
E*
1
\{ .':
."!'/■■"
;■>
Inart
i^gl^y^^^trt. y a-r gar :.rs^
•if
-'*^*
nux.ra Ain>«MiDioAii.
.W\ ?
r ' 'Chitt»-pere1yi, aofteniNl 4^ he«t, is recommended. Dr. Hollh mirlmn
/neltinf • piece of Qaoqtchom at the end of « iffirt^, wd introdaolng it wliil«
■ * warm. ■ ' ■■ . '■ , ; '-■.j' * ■.■!'•..■ ' ," • ' ' ■
Aitial^Knia for tiy teeth ar^madfi^^ with gold '6fri«ilrer. and ^uickailtrer,
the excess of the latter being: aqueesed out, and tlie stiff amalgam uiM
warm. Inferior l^indfl are ittiuldi witli quieksiiver and-tin, or zinc. , A popu-
lar nostrum of this kind consists of '40 'grains- of quic-ksilver and20of iine
linofllinffs, mixed at the .time' ipf using. Tjfie fbttowing Js said to be tlia
' most lasting antlJeast objectionable amallgnair,: Meii 2 parts of tin with
• , 1 of cadmium, run it into an ing<»t,mnd.reiluce it to filings. 'Form tli^se
. into a fluid amalgam with merpury, and squ^eiO out the excess of mer^iry
tltrough |eather,>\ Work <tp<the solid residue in the hfind, and press it into
' o the tooth. Another cement Vjt^sists of about 78 pattibof silver, 21 of tin.'
' andOqfxinc,an|}(i1gtmated,vi(ith quicksilver. Beyond all doubt, gold foil'
is the Iwst rtlUng jn;u»e. ,, •
V ' A sure cure for pain, in a liollow tooth is a mixture of powdered alum and
eominon ^It, applied wit'h' a lock of cott6n wool. A sensation of .coldneSi
*'^ foilojrs the application, after which the pain gradually:fubsides.
DsifTlSTa^ X^ftRYB pABTa.;?— Arsenic, 1 part ; rose piiik^ 2 parts. To des-
troy the nerve, apply this ^nreparation on a pledget of, jBotton/preirionslj
^ , mbistened with creosote^ toHiie'lcayity of the tooth, let it remain 4>hours,
Y ' then wash but thpi^ou^ly 'with water. Another. Arsenioos acid, 80 grs. ;
V acfttate<»fm<MT>lila,30gj»;{"cre«H(pte,,qi.fc for paste*. l^ix;"r ^ ••
.w ^ WAsq i:0f TiiA TK0ta. Dilsolve two- ounces of borax in three piiits of
* * warm winter; Qefpfe the water is quite cold add one teaspoonfui of tinciturv
"* of ibQrrrh;and one iable-spoonful of spirits of camphor. Bottle, the mixture
; ^tor use. . One>ine-gla8sful of the mixture fdded to half a pint of tepid
'water is. sufBcient for. each application. This solution used daily |^eaiut^nes
V. » and preserves the teethJ" ' ' ^,- \ * %'
NiT^na OxiDK, baXAiTOHiiro GAS.^^'rake two or three onncjts otnl-
, J.- trafe of ammonia in'crys'tals and ^ut it into a retort, taking/care that the
/•''heat does ifot exceed 606<*; When the crystals begin to melt, the gas will be
^1 ' produced in considerable quantities. The gas^^ 'may also be procured, though.
not so pqn), by pouring nitri9 acid, diluted with five or ^ix times its Weight
of water, on copper filings or small pieces' of tin. The gas is given out 'till
'the acid begins to turn brd#n ; tlie process must t|ien Ira stopped.
To Jnhalm tbk ' LAroHiNO, Gas. — Procure an oiled or varnislied silk
^g, or a bladder, fur^iislied -with a stopHsook, into the mouth, and at the
V same time held th» nostrils, and th^ sensation produced will be of a highijr
pleasing oalure ;'a i^at pf^pensity to laughter,, a' rapid flow of vivid ideas,
ind>h uiiosual fitness; for -muscular exertion, are the (Mrdinary feelings
irliich it pi^pduees. " The sensations, produced by brieathing this giis, are
% \ not the same in all^ persons, but they are of an agreeable'nature, and not' -
' . ' foUowedby any ^depression of spirits like' tho'se occasioned, by fermented
liqoori. ' • . »
Foudiui METALliQtT|p.— The article sold under this name in Paris appeari
to.be art,. amalgam of silver, mercury, and ammonium, with an exOiess of
V mercury, which i^ pressed out biefore using it-
CBSTAiir Ri^MBPT F09. Offbnbivk BnBATa.r-Take from six to ten drops
, )of iLabarcaque's solution of chloride soda (can be purehased at any drug
/ ' store) and put it in a. wine-glassful of. pure wa't^r. Taken immediately after
' ,the operations of the morning ame completedi^thfiiifill. instantly sweeten the
, breatli^bv^isihfecting the stoniach, wliich far ffom being impairedi will be
^ Ibenefitedqwnhe ftiedicint^Dlfnecesiiry, the dose may be repeated in- the
.. : •jniddU'oftneday. -In some cases the odorarisiAg from catfoui teeth is
^ combined with that of .tlie /stomach; if the mou'tli t)e well rinsed with, s
• ' teaspoonfn) of the solution in a tumblerful of water, the bad odor of the
1_ "teeth will be. removed'. ._ _^ _^ - -Z '-^ "
To fixTVACT Tbbth* WITH Little ob no Pajv.— Tincture of aconite,
chloroform, and alcohol, of ^ach 1 oz. ; mix ; moisten 'tn^o pledg|Bts of cotton
«.
>.
^-4
«
■ * ' * * ^^ k
' . ' ^^. • •.•."• " •>,
»"—»", /^'' ■ ■■ « ■ . ■ "^ ■' :'■ 'i 1
wldi tiM HaaM and apply to the gun« on aiich riie of the tooth to he ex-
JS^holSnirtlemV their pU with pUer. or other h«tramt«t4 for
Jromflie to tea miiuitet. rubbing the guin freely iiwlde and out.
i
f • THB TBBATMENT OF itTFANTS. ' | '
WopLD that parenti generally were aware of the •'"P?'^""**; ""^.'jj^.
aurtely understood the principle, of properly taking care of cl.Mrew. Un«.
Zaff of he dU^asei. of maturlj life liave tliefr origin In our early year..
In the followirig treatiie maybe found a complete fcode of preccp.. for
the hriniini up of'^ohildren. It I. from tl.e highe.t n*d.c«l »'"»);»'j,7;,*«J
IcarSot toJhigl.lycommen.l it to>the attention of all |)arenu.and all th*«
who eyer expect to become .uch. ^ ^ ^
i
. kle$ fir tr^ntmeni'f the Cluldajler Birth M^
a\re the breaat within tweUe or eighteen hour, after birlh, at lea.t ,
Foment tlirSeMt with warm water if the milk doe. not flow r. void rub.
*»';? [K'S'r:iSiS^llt dnnk HUle. and Uke onetjlng medicine. .
• A. a nurw. Wear e*.y. dretw?. aBout the bowim and- ««'f"^ ^^ ^
Keen down the tendency of the aUlomen to enlarge, W exercise. '.,
IfX nipple U .mall or turned in. have it drawn by •" o'»»^„»[ f^^^^B!;
inf-nt. not %artiflcia< mean.; but let tl» new-born child Ji*ve the flr.t
"SioOM a hired wet nuraelwhen reqiiiredl nearly of th* .ame^ge with
the mother. llE?l7er in Stitutionil pecull.ritle*. and.whoha. been con-
* Wi;SrlSh.n^'!!l?'nutritlou. b«t not hea.y diet A fulU habit rt,.
q«Kk.rn«?iSenUh.n a delicate con.ti«,Uo». 8«>'«,«'^j|;8jXiX'f!J
tobTaToided. Simple diluent., .uch as tea, are quite enough n« dnnka for
"S'^lSt'. W U the^ be.t f^ the new-born chUd f<;r three
"* An infant from tWo to four konth. oH require, to be .uckled onoe about
•'& tS Sinte for the lU-t. but ..^ ^^^W"*^^^
or diluted cow.' milk ; but on tio account .hould fannaceou. food be given
'*ApJir*^ifS£r*b«.dage to the lower part of thf body jnlHiwer 6dm.
plaint!. A warm bath tootliesj irritation. ^.^tAAi^t '
After aix montln an approach may be made to more .olid diet.
RalM up the child after feeding. . . 1. _ .^ „^« i^_
Glvr no .timulanti, car»wa}.«eed8, carminatiTW, Ac.; they are most per-
^ "'G"?eM little medicine to a ta a. poMlble. and alwa^^
Never over-feed, and never «top crvihg by feeding.
Avoid rougli jolHng and patting of the back. \
Train an infanUo regularity in allit* want*.
_ : ' ? ^ ; Ruk$ for Weantty. ^ .......... .
Wean graduaUy, dUcontinuIng .uckling iii the flight ; the graaual change
Is benefldal to both mother anJchnd. Avoid weaning Jin.wvere weather.
Take for yourM»if a cooling purgative, and reframfrom fluid, and ttimu^t.
In weaning, apply to the brea.t. three oun«ie» compound aoapllnlrtieiit,
three drachma laudanum, one drachm camphor luiiment. |f thu be ioo
\.-.v
■A I rii*>
'\
VtALTtf Airo MtmOAX..
Ill
irritntinf, f Anient with warm water, or poppy -heiida and camomile Qowera
l^tlltMl together in water. Avoid tiglitne»t or t>re«sure fruin tlie dresii, and
) all rouglineRs, for fear of abweM, Avoid drawing tlie.breatti ; avoid ex*
poiure to coldi » . .
* R^$ fvir^Trtatmnt aJ^erJiVMtiiHg—FMd, *' ^
Study tb« oliild'i conitiiution. digestive poweri, teetli, itrength, and pro*
portion the kind and quantity of food.
Animal foo4l, in small quantity, oiwe a day, if the teeth can niaatlcate, it/ ,
Mvcasary when tliere is rupid growth. . ^
.Avoid \oo nourisliing a diet witli a viitlent tempered child. i
'.. ^Give a nourishing diet to a whJte'l<M)king, lympliatic cliild. '
Both over-feeding and under-feeding pnklUces surofuia and consumptlte.
' Tlie spoiled and itftted clil^ld is hijured botli in liealtli aiul tem|ier. >v
^viiid seasoned dislies, fried and salted meata, fMMtry, uucuoked wg*^,
\*:- t ables, unrii>e fruits, wine and rl<'h uake. ' .■' ^, ■ • * • '_
y^usiston thorough chewing or mastication^
' ^ Kever tiAnpt tlie apitetite wlieh disinclined. -
' .. Vary {he fojiLd from day to day, but avi^ld variety $t one meal. i
Animal food. should be tender, and eateti witii a little salt, vegetables, and
■,..:. /bread. '^''^ ■• -'\ '\-
Take care that the child's food U ^pll cooked. Give no new bread.
Sweetmeat* and confections are 0>dy to be given to children in averjr
•{Miruil^ niaiiuer, if giveti kt all. Never pamper or reward with eatftbles.
■■-^V''.'. ■'"' •'■ ':-^-'\ \- '■ ■ RuUa for Sleep. - ' >, '
■ ■' ■ ' "' M 'i *^- ^ **
Allow Ibe child plenty of ileep, without disturbance. Mk
A^oid accustomitW thei child to deep on\tl|e lap; it will not sl^ in bted
, 'If BO accustomed. 'V^ \ . ^
. 'Esjtablish times for tegular keeping. A «
Keep.the hands, feet and face conifortAbhrwInn— blankets are better
' Support e^iBiry. part itf tlie body, raising b;^ sliloD^ the head f nd ihoul-
, ■ , ■ dert.' - / .■.•»,, : .< _ . ■ ■ \^ , ; , »•
Avoid laying the child in tli^ same bed with an adult, unless for a short
'time, to restore warWith if. it fail. V >
< Never Tou«i)4lie«hild by play when taken up dui^ng the ni^g^it
■ • t Rule* Jor Clothing: \ ^
In "the first Itage of infancy, warmth depends on dbthing alone, for there
is no muscular tit$venient. *-
Avoid a degree b( warmth Which produces senniA^ perspiration.
Flannel and calico are tlie best materials in all seasons.
;Dre8S (he child loosely, sinii fasten witli itrj^ngs; not with pins.
, ^ The umbilical cot;d, i\avel, and beljy-band require much attention.
.^> Avoid keeping tlie ehild's head too warm, or its feet too cold. .>
'■■:■'[., Avofd chilling the child, or taking it abroaikin cold weather.
Attend to the form and size of the child's shoes, so that tlie feet ahall not' -
be cramped.
The practice of plunging infants into cold water, to render them bardy,
, is ex(--eedingly dangerous. ■•.■\ ' ^
Xet a child'tf washing.^ very completely'and carefully perfdfmed. , Keep
the child alwayf perfectly dean and neat. ~
: Be very attentive to ventilate the apartment where » oliild liveit^bat '
neVer expose it to draughts of air. * • \
Begin early to form Uabite of personal uleanlinesa and delicaoTf
— — — — - — l a cci w o^to w . — T— — — —
Let the child be TMvin«ted ftoiti tijc weeka to two months after birth.
%^
J
r''^'ia&S^S0S^S^Mi^tS^^£^s^ '
'^iS^'p J "in^l^
t
VBiAta Ain> mmicAX..
■ f
^'i
I
j^id th»t br a proper oMdloal •ttendant Vacoiutfoli thould Uk* pUe« be-
fore tMtliing. »
Conhult the surgeon upon the flnt appeannce of any deformity ; an^ do
not I<H fsan for glTlng pain, to the child prevent the um of the neceraary
Be Tery tlgilant with rioketo or eoft bonefc Nerer allow the rickety
child to support ito own welglit It pught to be kept on iU back for many
montliB, an«l carried about on a little inattreu on a board or tray, and hare
nouripliing diet, and the proper medioinet to give •olidlty to the bonee.
Never ferk or ewing vhlldi«p by Uie anUi ; much mlechlef bM been done
by thit practice. .. . . ^'t , • i vi i_ -
When a cliild falli, or meet^ with any accident, It Is higher culpable In a
nurse to conceal It If she do not immediately mention lt, Miam»y btUW'
cause of tlie child's deforniity and lameness for life. . . ' .1^ ««-^><
Willi proper attention, a tendency to be Ufi-hatuM way be easily oure^
Pro vent all tricks and III habits which Injure the features and orfarts ;
•u(;h as stuffing the nqstrils, ears, Ac., distending the nfouth with to« large a
Curvature pf the spine Is of very frequent occurrence frodi mismanaging
children, by tlglit lacing, long sitting without support to the back (ail
school seats and forms should have backs), TiUm «^ deformities of tb«
■pine In time, before they get flxod.^ . , • , / '
When a child appears to be over intelligent, or too^c/«wr'^^i«V for ItC
age tills Is a symptoijivof an unnatural development of, V* "•*•" » »»*
kind of disease. Avoid, tlierefore, exercising the child's ability ; treat it as'
an animal, with nutritive food, muscular, ottt-door exercll|e, aqd plenty of
sleep ; and do thi?, and (Ais only, for some years. . /I j ^
^o child sliouid be kept for more than a few minutes at a time engaged
In iQental study. /^ . \- . ,' ,
" . StamtMortng and Defective Artieuiptliin.
this defect, with care, may be cured ; or raUier. when it Is flrstlhreatened,
it may be prevented. Practice the chUd in letters or articulations where a
peculiar defeitt^ppears. >* \
■■ ' ■ ■ Squinting. , ;. ■ ^- .■^'■- ■ :"' '[ •■ x'-.-, '>■
Watch this very common weakness ; cjieck It In the fnfant by holding the
band'over the eyes till they are shiit ^and when opened again, If they have
notassumed a proper position, repeat the operation. It may have often to
be repeated. Careless nurses are very apt to produce squinting in chirdren.
' An ingenious and effectual mode of curing squ4nting has been disodvered.
and is now practised by surgeons. " '
'• ' : ,-' - tfeiking. ,' ., ;/ ' ,i\' •' .' ' ' "'
The first sign of teething is heat in the mouth of the child, felt by the
motlier during sucking, flow of saliva, biting and grinding the guiAs. A
piece of India rubber is better than coral, iwry, or any hard substance for
rubbing the gums; ^\ . ,. . . i :' ^
Wiien the child Is much distressed, have recourse to mefflcal aid.
Wlien tlie bowels are conflned, give without delay a gentle purgpative,
, inch as caslor-oll, manna, magnesia, or senna. The warm batli at ninety-
six degrees soutlie* tlie child, ji ' '
A cliild's mouth should be often examined, even after three yeww of age.
Wayward temper, cough, and even croup, have been traced t6 cuttitoga
double tooth. ' 4t ' \
Do not bftsitate to allow Uie chUd'a gunu to be lanced.
,*shiliiitaiikMp
iMM«N
^SALTII AMD lUOIOiJU
S47
Ex«reu0T-Waliittg Ahmt,
V«nr little mofion, and tliat of the Rentlest and most careful kind, it all
tlie infant fliould have for a (ionsidurable time after birth.
Avoid the upriKlit posture m nhicU at poMibte. *
Avoid all fuddeh and violent Jerking, and long-continued potltiona^
^ Allow the child to move tti linibt freely, oq the floor or in bed.
Watch the tint efforU of the child to walk alone, and interfere rath«r
With eye and hand thau by excUiUationa of caution and alarm : these last
do ilffUch hfrrn. <■
, Avoid •vmpathiting too atrongly with a child whan hurt. Aiiiit quietly,
«nd iihow liow tNe accident happened. Cliildren who aire angry when hurt,
■hould^we that you do ngUiympathize with their rage, a^hough you do
walki alone. It ihoald act b« permitted to ||^r-fMigu«
with their lufferingi.
Abjure all leading atringi and go-carti, or other artiflcial mean* of teach-
— log the child to walk. ' Ne»er lirag tlf c hild by oa« hand, or lifilt by etthar
, . ode or botli armi. : ~^
When'the child
ItMlf.
v^. The mother jihould have her eye both on child an'diti attendant out of
uoora, and b« ia much as the can in her child'a company.
.■■■■'■..•■.■'■.•■. '■.,"■,-■■■''.'• i r." \ Moral Government, : ■ ■ .;■''
Arrticfpat* and pr(>v«nt fretf ulnew arid ill temper by keeping the child in
good health, eaae, and bomfort Never quiet with giving to '^eat, or by
bribing in any way, atilllesR by opiatea.
For the first few months, avoid loud and harsh sounds in the hearing o(*
children, or violent llghtv in their sight. Address them in soft tones; do
nothing to frighten them ; and never Jerk or roughly handle them.
> Avoid angry words and violence, both to a child and in its pretence ; by
which means a naturally violent child may l»e trained tb gentleness.
Moderate any propensity of, a child, such as anger, violence, greediness
for food, cunning, &c., which i(ppeai» too active. Show him. naezample of
thes flt.
I^erMte mother be, and Jet her street servants such as ilie wisties the dhild
tobie. The youngest child is affected by the conduct of tliose in whose
inhp. he lives. ' ' ''
' ' Cultivate and express benevolence and^ cheerfuIneM ; In such an Attn^f-
'phere^ a child must Deoonfe bienevolenC and cheerful. .,-. !,.
Let a mother feel a$ «A« ou^ht, and sh^ will look'as she feels. Much <^ a
child's. earliest moral training is by looks and gesttires.
When necessary, exhibit firmness a[nd authority, always with perfect
totaper, composure an4' sen-possession. ' ' .
Never give the child that which it cries for ; and avoid being too ready
; In answering children's demanda; else tliey become impatient of refusM,
and selfish. '-.^>^/
Wlien the child is most violent, the piother should be merit c^m and
silent. Ont-screaming {I sjcreaming child is as useless as it is miscliievous.
' Steady denial of the object screamed for la the best cure for screaming.
:, In such' contests. Witnesses should withdraw, ahd lenre mother and child
filone. A child is very ready to look round and attract the aid of yjwet^
ll|jrmpathy in its little rebellions. <
Never promise to giv^ When the' child leaves off qrying. Let' the crying
he the reason for fiof giving. •
Never strike a child, and never teach it to strike again. Never tell a child
to beat or threaten any animal or object Corporal correction, may be
, avoided by substitute*.
Kdksb, fOB Caiu>KBir^— 'For this office there are two kinds of nurses, the
w et Durae and the dry nurse. , The wet nune acta as a substitute for the
mother, or aids her when there is n deficiency in the maternal supply of
milk. When » wet nurse it required, the selection shoi^d be left to the
■■>
.srf*^J-
fir«."i'?j«'<t»i^'»,
» -
r.<>
RlAttn Ain> MlDIOAt.
•■'.-•.-■ ■ ^ . . ^ , ■■ / ,■ '-:.:. ■ "
in«Nlic«l atlentliint. Tli« fvlluwinf arc (IcemiMf.aure cliAracttrUtlvf of «
tfuodnuraei 8li« iliuuld b« betwwii tweiUy-flve aii<l thirty year* of •«•.
•troiig ill cuiitlitutktii, (ull-cliMtod, of MnKUine lym»ii«tlu t«uip«nim«iit,
brown ImlrtHl, witli iwrfect and wliita iwtii, and full rad lips. Tli« milk
drawn Into a spoon ihould b« white, with a tliKlit bluiih tint, lit taatc tae-
charine, and its QQpsistance not too thivkt In addition to tlie physical quail*
flcations of a w«t nura*. Ii«r manul oii^paoUy and moAl demtrtinuiit should
als<» b« rvgardad. Utr t^niiier find dispoaition hara. much to do with the
healthy nurture of the uhiltf, for It is well known that nivntal emotions are
apt to affect the milk, and so act upon Its properties as tp render it pernl-
eious to the cMld. Temperance In eatiiifr and drinking. Is another Impor-
taut aiialiflcatlon ; the latter especially, for when a nurse is addlclvd fo aii
Immoderate use of stimulants, the areatest injury is likely to be inflicteil
on the suckling infant. Tiie ofllc'es oHk wet nur»e should be made available
' only where a poelUve necessity exists. The suckling of the child Is the
natural oflke of the mother, ai^d while it does not Injure the parent Is cal-
culated to be of the greatefi: benefit to the infant. It.shouhl also be borne
In mind, that the child will i^aturally place Its afTectltMis wjiere it rei^ives
iu sustenance, and will Iovjb the nurse in preference to the mother ; and al-
though this may fn time wear qlf, the estraitg^ment while it lasts causes great
Eain to a mother's heart. Tki dr^ nurtm is a person who brings up a cliild
y hand when the tnotlier is Incapable of suckling her child, and a wet
nurse cannot be substituted. As the person thus selected is generflir re-
moved out of the mother's reach, great care should be exercised In making
the selection. A sensible, kind,' and |>atleni person, who posseases some
' knowledge of the natures and >abit^of children is indispensable; and the
person moat likely to possess these qualities, is on« wito Iws had cliililren of
her own. When parents thai intrust their children Into the hands of a dry
nurse, It would be well if they paid them a tIsU from time to time, OMietljr
and unex|)ecte<lly ; for it Is sometimes the caae. that children thua ainrnted
are neglected, save at such times when a visit from the parents or, friends is
FuDiNO BoTTiAw— A substitute for the breast, by which sustenance is
administered to infants. These bottles are made of a convenient form,
having in the centre an aperture through which the foo«l is poured, while
at tlie mouth of the bottle the teat is fastened on for the Infant tq suck
from. The beat kind of teat is that made of calf's teat, and usumIIv sold by
surgeons; others are made of caoutchouc, but these ar9 not to be recom-
mended, as their hard surface frequently Irritates the guma of the Infant
and prevents him from sacking ; th« calf's teat is decidedly the *est, l»eiiig
attft atid pleasant, and more nearly resembling the human breast than any
other. Great care, however, is necessary in using them, a* they soon turn
sour; immediately, therefore, the child is fed/the teat should be thrown
into a tumbler about half full of cohl water, with a wineglassful of gin III
It, this will counteract any tendency, to acidity, and the teat should remain
in the glass until it is again required ; after a time It beconiies very liard
and tough, and should then be exchanged for a new oite. The bottle ItBclf
should be attended to with the most scrupulous attention; it should be
rinsed out every time it baa been fed from, and the food should not be
suffered to remain in it and again offered. to the child. If these matters are
Eglected. the Infant's atomacli. by being subjected to the stale Uml, b0-
mea deranged, and his whole system disonlered from a mer^ act of Inat-
Btion and carelessness. In holding the bottle. It should be alightly ele-
vated in the dlrectfon of the infant's moiifh. and the hole in the centre of
the bottle should be i^rtially covered with a cork, in such a manner that
' the hifttrit may not suck in the wind, and yet not to render it air-tight, and
— i o pr e v e nting him obt a ining a ny ft>nd . ■„ . ^. . — -, '-j--
AoB AT wHicHM«H8TBoXTiOK<JoiiiiENCB«.— Dr. Walter Rigden gives the
subjoined statistics, obtained from fen>alea who were confined at Unlveralty
CoUege Hospital, fa 2,096 cases menstniatton occurred for the first time t
MMfa
gw*-«T«-j|-y
- 4
»-*^
BBALTB AMD XKDICAL.
149
At th« ag*
9 in
8o
10 "
14
11 "
60
IS ••
170
18 "
868-
14 "
6ttO
16 "
640
16 "
466
17 "
872
At th« •■•
18 in 160
M
It thn* apueara that It It moat ooromon at 14 yaaira m aga, afid ipvat eun
ahould b« taken of th« health on the uccurrrnce of these uuportanl perioda.
^ AaooTHi roa Painvul MaMaTBUATiOH.— Kxtraut of •tramonlum and
inlpliata of quinine, eadli ■Lxtaan grains ; macrotin, eight graiua ; nior-
oratin, eight graina ; niorphiiM, 1 grain ; make into eight pills. Dose, one
pill, repeating onve or twice onlv, forty to flftv minutes apart, if the pain doea
not subside liefore this time. Pain wust subside under the use 9f tliis pilk^
•ndvQostlvenvss is not increased.
PowDBB n>B ExcBsaiva Fu>ODiiio.—^umt kino and catecho» each one
min ; sugar of lead and alum, each one-lialf drachm ; pulveriie ail and
thoroughljr mix, tlien divide into seren to ten grain powders. Dose, one
•Terr two or three houra until checked, then less often merely to controi
tlie flow.
bMBOTiow worn liiiDcomBBdtA. — When the glairr mocona discharge ia
present, prepare a tea of hemlock inner bark and witch litOftt (often called
spotted aider) leaves and bark, have a female syringe larii»enough t<; fill
tlM vagina; and inject Hia tea,' twice daily ; and nocasionaliyjn bad cases, .
say tiirice a week, inject a syringe of the following colnposition : Fmr
Ckrtmie femtUt Cimpiunttt: White vitriol and Sugar of lead, each ond-eighth
of an ounce ; common- anlt, pulverized alum, and loaf sugar, each one-half
dnMshm ; soft water, one pink Inject as above.
Fob PaoLArauB Vtbbi, ob Fallino ov tbb WoMB.->Not only the
cheapest but the best support will be found to be a piece of flne Arm
sponge, cut to a proper site, to admit when damp of being pressed up the
vagina to hold the womb in its pUce. The sponge should liava a stout
^•ce of small cord sewed two or three times through its centre, up and
'dowri, and left sufficiently long to allow its being taken hold of to reiaove
th« sponge, once a day, or every other day at the farthest, for tlto purpose
of washing, cleaning, and using the necessary injections ; and tills must be
done while the patient is lying down, to prevent the womb from again fall-
ing or prolapsing. After having Injected some of the above tea, wet the
sponge in the same, ahd introduce it sufficiently high to hold the womb in
Its place. If pain is felt about, the head, back or loins for a few days be-
fore the menses appear, prepare and use the following : Emmenagogue TinC'
twrt: Alcohol, One pint; red oxide of iron, one ounce: oils of jumper tfhd
savin, each one-q[uarter ounce ; oil of tansy, one dradiQi ; tincture of
ergot, three drachihs ; tincture Spanish flies, one-half ounce ; mix all, and
shake when' taken. Dose, one teaspoonful three times daily, to be taken in
ntucilage of slippery «lm or gum arable, and drink freely of the taucilage
also through tiie dav, or use the following :
EmmenagOjfHt Pill. — Precipitated carbonate of iron and guni myrrh, of
Mch 2 dracliAis ; ajoes an4 tincture of Spanish flies, of each one drachm ;
a^nd Oil of savin, 1 draclim ; all to be pulverized and made into 100 pills by
nalng thick gum solution. Dose, one pill from one to three times daily, Ji)ut
not to move the bowels too much.
PiLLi TO Pbomotb HsMaTBiiAt. Sbcbbtiow.— Take pills of aloes,
myrrh, four dra c tinis ; compou n d iron pills, 280 g r aius ; mix and fom
100 pills. Doie, two twice a day.
Foil Obbtvuctbo MBNSTBUATioir.-~Bfake a
>s^d
Mpb-
strong tea of smart weed.
.-■m-^m vrBBM^uviBv AiainBi-MUAiiua.^jiuiiLo • airuuK Mm oi smBn weea,
oovarti^f it to retaitt the strength, or use the extract of «Mft wee4 instead.
.*i
■♦ -t
\
'"^pSf* ^^^^^^ +-SS
■'i.|5^
Tl; ■ .. ■ ■, /.■■
SAO
■■▲LTH AMD MBDIOAU
1
tettng on« tmMfoonfiil of lh« Utiw i«o« tTtry lhr»« hour* («r about IM
iMiiMM.iifuU of til* l»«) Jn *»rm wm«r, ■w»«l«n«<l, mmklng fre« u»« of hot
Utiu for llie fwt himI iI«m l«»wPr narti of Uit> iMHiy. ll will kI»« grvat r«ll«f.
IllJB<mON ton OUBTBWCTKD MBIIiTBtJATIOil.— MU I tO 2 fluld Jrt. llqUOf
of «minunl» wiili I pint milk. U»e H.rii-« <l«ily^
Fob OM-niiK'TBii M«h«t««*tioii.— BulpiiaU of Iron. 00 fw. ; pot»«M
(•ub f«rb.) «) irr.. ; inyrrli. 2 «!«. ,' nmlia tbem into W If, pH'' J *-' »'» '»•
Ukvn tlire* tlniw ft "Uj in lli» •bwiico of f«f •r. /V I'mnjul ihnHruatiou,
Ukt pulT. rln»«.. 2 dm.; pul». Ji»Up, 2 •!". ; lyrup of P<'|»l»»«;» to mix.
Divide into 200 pilU. iind tako niglit and morning, lolhr.k ImmmlttuU
flmet Tinot of •rgol, 1 oi.; liquor of , ammonia, % dri. ; roll. l>oi«, ta»-
jpoonful in watar 8 timt-a • <t«y.
B«st brandy and cinnamon wataf, of otch 4 fluid oi. ; th« yolk» of 2 t-gga
f will b«aten; loaf lugar, | oi. ; oil of cinnamon, 2 drop* ; niix. IK..«.
from 4 to I (fluid) or. as often as r<fquire<l. Thla niakaa botli meat and
drink. Of courae, any other flavoringrvilacan b« uied. If prtferrtd. In
ttlac* of the cinnamon. ^ 7V->^ ... ,„ « * i
Fob Fbmau Comw^m W . One '•f the bcatXIaxatlve pllla for female
comriaiott la macrotin and rhubarb, each 10 grs^: extra, t of liyiMcyamus
10 btT; Caatile aoap, 40 m. ; wrape tlie soap. and\nix w^ toK.itl.er. form-
ing into common liied pilla with gum solution. Dose, I plU at bed time, or
•ufllciently often to keep the bowels in a laxatUe state.
tJTMiiin HiBMoaaHAGB.— Unfailing cure. Sugar of lead, 10 grs. ; ergot,
10 grs. : opium, 8 grs. ; ipecac., 1 gr. ; all pul»«riied and well mwed. l)os«,
10 to 12 grs, given In a ifttle honey or syrun. ..««,.
In very bad cases after childbirth, it might be repeated in 80 minutes, or
the dose increased to 16 or 18 grs. ; but in cases of rather profuse wasting,
rapeat It once at the end of 8 houra, or as tlie urgency of tlie case may r».
^"1" every case of female debility make a liberal use of iron, as the want
of Iron in the system Is often the cause of the trouble. Mix flne Inm flUnga
with as much ground ginger. Dose, half a teaspoonful 8 three tmies dally-
in a little honey or molasses. Increasing or lessening the dose to produce a
blackness of tlie stools. Continue this course until welL .
AnnJTioii.— The frequent affusion of lite surface of the body is not only
necessary to cleanliness and comfort, but is also essential to the preserv*^
tion of health. The explanntlon of this is, that the pores of the skin act aa
•gents for removing from the body useless and su|>erfluous matter, which la
constantly being generated, and which, in the form of hilnut« scales. Is d^
Dosited upon the outer portion or cuticle of the skin. If tli s refuse is suf-
t^ied to accumulate and remain. It forms in the process ^f time a thick hard
crust, which obstructs the pores of the skin, and impedes their functions. It
is obvious, therefore, that the Internal organs of the body, being deprived
of the assistance and vital energy rendered by the pores, beconie hy this
means enfeebled In their operations, and habitually debilitated and^de-.
ranged. To obviate these evil effects, it is necessary that the whole surface
of the bo«ly should he dailg subjected to an ablution of cold water, or,where
this may be Impracticable, to friction with a damp cloth. ^
AuacEns.— A •••.Il-'ction of pus or matter deposited in a cavity, occasioned
by Inflanimat: ... The mode of treatment for tlie cure of abscess is, to pro-
mote suppuration rather than retard^it: this is effected by warm fomenta-
tions, aii«l poultices of bi«ad and water or llnsee<l meal. If the suppuration
proceeds slowly it may be hastened by opening with a lancet, and after the
dlscharire of matter, the poultices may be continued until alk tentleriiess has
left the part. The wourtd should then lie dressed with spermaceti ointment
twice a il*v, and lightly bandaged. In the early stages > liberal diet may
be adoptell, until the period of discharge; a light nutritious diet should
then be iobatitiited* and mUd aperleota administered, untU perfect health is
icetored.
A
/^n
.■*
JlROCERS, SOAP CHANDLERS, TOBACCO-
;.::::,;;■*'■:., xNISTS^&c. -v. \,P^^
Tus AouLTBEATiof or Teas, CorrsKS, SuoASt, AlAKurAO-
- ttURiNu Ukcbipts, Tables, &o. \
..Rapid 1'm>«im or Marking Qoooi at awt dmihd wmn cewt. Pko-
iT .'* '. "'«'^'»*nt«. «n »»Myi"ijr k<mmU by wholeMin, buy a grfat m»ny
•rticlvs b> the dozen, luch a* boot* unil ihmM, liats aiiti capi, and notiona
of vari«.u^hi.l. ; now, tbe mtrcliant, in buying, for inttance, a doz«n hats.
A 7' ''i!!Utell*'*'** ""* "' ^''*'"* ''•*" *'" retail for in tlie market where li«
. ' *^Wmr" •'* '■ • B***'*^ ntcountant, It will often uke him some time
to deteFniW^liethcr be can afford to purchaw the dozen hata and make a
living profit by wiling them by the single hat ; and in buying liiii gooda by
auction, as tlie mer«;hant often does, he has not time to make the calcula-
""" if «"* V'® '^*"'*'* *"* *"'• "''■ **• therefore loses the chance of making
good Urga ins by lH?ing afraid to bid at random, or if he bids, and the
0IKMIS are cried off, ho may have made • poor bargain, by bidding thus at «
v#nture. It tlien incomes a useful and practic*! problem to determine in-
Manlly what per cent, he wouM gain i( he retailed the hat at a certain pric«.
to tell what an article should retail for to mal^e a profit of 20 i)er cent;
BviM.— Divide what the arttriet cost per doaen by 10, which it dm* hv remM-
tng thti dfcimal point one place to the UJi. '
For iMtance, if hats coat »17.60 per dozen, remove the decimal point one
Slace to the left, making $1.76, what they should be sold for apiece to gain
» Mr cent on the cost. If they cost tSl.OO per dozen, they shouldbe sold
•t W-IO apiece, etc. We take 20 per cent, as the baais for the Mowing
reasons, viz: becauM we can determine instantly, by simply remqving the
decimal point, without chanving a figure, and, If the goods would not
bring^at le«st 20 per cent, proit in the home market, the merohant could not
afford to purchase^ and would look for cheaper goods.
The reason for the above rule is obvious, for if we divide the cost of a
dozen by IZ, wa have the cost of a single article ; then If we wish to make
ao per cent on the cost (cost being 1-1 or frfi), we add the per cent, whljdi
Is 16, to the 6-6, making 6-6 or 12-10 ; then as we multiply the cost, divided
/1>7 12. by the 12-10 to find at what price one miiat be sold to gain 20 per
cent, It is evident that the 12s will cancel and leave the cost of a dozen to "
be divided by 10, to do this remove the decimal point t>ne p^e to the left
Now, as removing the decimal point one place to the left, on the cost of
a down articles, gives the selling price of a single one with 20 per cent.
'¥,. ^ ■
\\
lit
Added to the cusi, and h the cost of any article is 100 per cent, it is obvious
UiaX the selling price would be 20 per cent more, or 120 per cent ; hence
to And fiO per cent, profit which would tUAke the selling price IGO per cent'
if
^P t
t, ;
■ 1
#
259
0B00BB8, TKADKR8, *0.
we would flnt iind 120 per cent, then add 80 pet cent hy increaiing it one*
fourth itself; for 85 per cent., inoreiue it one-eighth it»elf , etc. Hence to
msrlt Hn article at any per cent, profit we And the following :
GaiTBKAL R D ut—Fiitt find 210 per cent, profit b^ rf mooing the decimal point m*
plaee to the l^ on ike piiice the artidee cout per dox„ ; then, as 30 per cent, pro/it it
I'Mpir cent., add to or tjubtraet /jrom (hit amount the /iractiomu part that the re-
quired per cent, added ra IQO it more or leu than 120.
Merchant*, in marllini^ goods, generally take a per cent that ii an ali-
quot part of 100, at 261 88 f-8, 60, Ac. The reason tli«y do thi« ia because
it makes it much easier to add such a per cent, to the cost ; for instance, a
mercliant could mark latmost a donn articles at 60 per cent profit in the
time it would take him to mark one at 49 per cent The following is ar-
ranged for the convenience of business men in marking the prices of all
articles bought by the dosen.
To make 20 per cent remore the point one place to the left
M
80
60
GO "
44 "
40 "
87 "
86 "^
88 1-8 "
82 "
80 "
26 "
12 1-2 "
ltt2-8"
18 84
M
"-» «
4'
M
and add i itself.
u
. *« • ,
-1^ "
M
M
1-4 «
M
A ■ l<
1-6 «
M
W-- . ** ■
1-6 "
<»
t>"
17 "
<l
u
1-8 "
M
U
1-9 "
M
1-10 "
«
U
J-12 "
«
U
116"
M
«
1-20"
«
«
1-24 "
«
subtract
1-16 "
l<
M
1-86 "
M
«
1-96"
A
aUy
sugar
cents
Iff poinilone place to the left, and add i it-
f I buy a doz. shirt* fbr f2B,00, lehat shall I retail them for to make 60
per^'etit.? Ans. S8.60. .f^
xruMATios. — Beiitoyto-'l
•elf.\ "*-"-A'"\' ' ■ . ,
Qoot Pahtb or 100^^ii3> 1000. — ^Merchants in selling goods gener-
n^dce the price 6f the; article some aliguot part of 100, as in selling
12i cents per lb.,ior 8 lbs. for $1.00, or in selling calico for 16 2-8
r /»rd, or 6 yds. for Sl.OO, etc. The following table will be found
Taliiabl^ for all sucli calculations:
12i is 1-8 part of 100
2&\isl-4part>f40a
in4i« 8-8 part of 100.
60 ik 4-8 ori of 100.
62i>8pai]tofl00.
84iMrtof 100.
rtof 100.
part of 100.-
part of lOO:
is 6r 16 part: of 100.
by an^ aliquot part
76 is\6-8 oii
87i iA 7-8 I
isl-U
is 81
4
i
ofioa
8i is 1-12 part of lOa
16 2-8 is 2^12 or 1-6 of 100.
88 1-8 is 4-12 or 1-8 of 100.
66 2^8 is 8-12 or 2-8 of 100.
88 1-8 is 10-12 or 5-6 of 100.
126 is 1-8 part of 1000.
250 is 2-8 ori of 1000.
876 is 8-8 part of 1000. ^
625 is 6.8 part of 1000.
876 is 7-8 part of 1000.
-A«idtwo Ciphers to the multiplicand^ then take such jpart of it
as the multiplier is part of 100. '
If the multiplicand is a mixed number reduce the fraction to a decimal
of two places before dividing.
Tbas.— Tlie names of the different kinds of tea relate to the time of
their being gathered, or to some peculiarity in their manufacture. It Ms a
general rule, that all tek i»fine in proportion to the tenderness and imma-
turity of Uie leaves. The qa^ity ap4 Valuy of tiie d iffor^nt Itind. dimini.h
•a they are gathered |#fer i^ the seasoo
leqttali
r i^ tue
- r
iil
i^-jn, ;i'^^s2^^'
''Sppwfw^''
OBOOKBS, TRADKttS, AC.
.,1'
:^i^
969
Blaok T«AS.— Arioon m tli« leaf-bad begin* to expand, it is gathered
to make rklcoe^ A tew day*' Inter growth produce! blafk-leavM Pekoe^
The next plckHH is called i>uucAoN9; a* the leave* k^ow larger and muro
mature, they form Con^au; and the laat picking i* Bohea. Sokea i* called
by the Chineae, Ta-CAa (large t^a), on account of tiie maturity and *ixe of
tlie leave* ; it coiftain* a laiTgiBr pronC»rtion of woody fibre than otli^r tea*,
and it* infu«ion i* of a darker colo/ and coar*er Qavor. Congou, the next
higher kind, i* nained f 1:0m. a corruption of tlie Cliine*e A'oMiO:/b(i (great
care, or a**i<J|uity). Tlii* form* Uie bulk <rf the bUek tea imported, and it
mostly valued for it* *trength.
Souchottg^S€aoa.ehoon^iMmiM *carce«ort), i* the flne*t of the *tronge*t
black tea, with a leaf thilt 1* generally entire and curly.. It ik much esteem,
ed fur its fragrance and fine flavor. Ptkoe is a corruption of the Cantoa
name, Pak-ho (white down), being the first sprout of the leaf.buds ; they
are covered with a white silky down. It i* a delicate tea, rather deficient
. in atrength, ami i* principally used fur flavoring other ,te»i.
o. .^■f'"' Tba«.— The following are the prim:ipal kind*, Twdnkay, Heiotf.
Skin, IJgaim, Gttiiftoivtier.timi Young Hjfton.
Yountf 'Hgson is a delicate young leaf, called in the original language^
Yu-tnen (before the rains), because gathered in the early spring. FImoh,
from the Chinese wurd ^efcAunfl, which means flourishing spring. Thi*
floe tea I* gathered early in the *eason, and prepared with great care and
labor. Each leaf i* picked separately arid nipped off above tlie footstalks ;
and every separate leaf is ru>ied in the hand. It is muuh esteemed fur its
flavor. Guupouider Tea is only Hyson rolled and rounded togiv^ijlthe 9ran<
u/ar appearance whence it derive* it* uame. The Chinese calTHCVIioocAa
(pea |£h). IJifHon-SkiH is so named from the Chinese term, in wliich oun>
nection akin mean* the refu*e,- or inferior portion. In preparing Hy*on, all
leave* tliat art of a coarse yellow, or imperfectly twisted appeiaraiice, are
separated, and sold as MtiR-lea, at an inferior price.
Twankajf is the last picking Of green tea, and the leaf i* not rolled or
twisted as much as the dearer description*. There is altogether le** trouble
bestowed on the preimration. " ^
CorFBBS.-njAVA CoFFBB.— U*e of the imported article, 201b*. ; dried
dandelion root, 7 lb*. ; chicory, 18 lb*. Roast and grind well together.
FoH Wbbt Ihdia, use rye roasted with a little butter, and ground very
fine. ■ ' .
Fob TiiBKkT Coffbb, uae rice or wheat routed witli a little batter, 7
lb*. ; chicory^ 8 lbs. ; grind, *
EssBNCB OF Coffbb is made by boiling down molasses till hard; grind
to a powder; add^ lb. of good Java coffee to every 4 lbs. of the mixture.
Put up for sale in round -tin cans or air-tight paper package*.
Coffbb for Pound Packaobs.— Best Java cofi^e, 1 lb. ; rye, 8 lb*. ;
carefully clean the rye from all bad grains, wash to remove dust, drain off
xthe water, and put the grain Into your roaster, carefully stirring to brown
it evenly. Brown the r^-e and coffee separately, grind and put up in tight
■ package*- to preserve the aroma.
Gbbrkins.— Take smsttl cucumbers (not young), steep for. a week in
eery s/roH9 brine ; it i* then poured off, treated to the boiling point, and^
again ftoured on the frnit. The next day the gherkins are droned on i
sieve, wiped dry, put into bottle* or |ar8, with some spice, ging^ pepper,
or cayenne, and at once covered with some pickling vine'gar. ;
Mi:xBD Pickles from cauliflowers, white cabbage, French beans, onions, .
cucumber*, &c., are treated aa5rA«ribins,.witli raw ginger,, capsicum, niu*tard<
seed and long pepper, added to eaq)i bottle. A little bruised turmeric im^
prove* both the color and flavor. a
IwDiAif PicKLBS.— A'oYi/i7Zi.F— Take one hcra white cabbage (*Iiced), 2
cauliflower*, pulled to piece*, 20 French beans, 1 stick of horse-raduli,
^ sl i ced fine, 2 do x. *m a ll white onion *, a nd 1 d ox . gherk i n* . — Cover the s e with
boiling brine; next day, drain the whole on a sieve, pnt it into a jar, add of
w^myp^^"^"
■»>
S54
OBO0ltB9, TBADER9, AG.
OORT powder, or tarmeric, 2 os. ; guriic. King«r. ftnd moat«rd-Med of Mush
A OS. ; capiicunii ^ oi. Fill up the vestefwith hot pickling vinegar; bang
/ii up clou, and let It ttand f^r a month, with occasional agitation.
\ A Stbovo Paitb hob Pajpbb.-^To two large ■poonfuis of fine flour put
. aa much pouiided rosin as will lie on a shilling; mix witli as much strong
beer as will make It of a due consistmice, and boil half an hour. Let it be
"cold before JtJl^ ufed. -
'•NaMlbom's Camf SAnoB.'— Old strong beer,2qts. ; white wine, 1 qt ; an-
chovies, 4 ounces; mix ; boil for ten minutes; remove it froin tiie fire, and
add peeled shallots, 8 ounces { macerate for U days and bottle.
PioKLBD Ohionb. — Clioose small round onions, remove the skins, steep
them in strong brine for a week in a stone vessel, pour it off, and heat tj|t it
boils ; then pour on the onions, boiling hot; after 24 liours, drain on a sieve,
then put them in bottles, fill up over them with strong spiced vinegar, boil-
ing hot, cork down immediately, and wax overthe Cork. In a smilar man-
ner are pickled ma*l>rooms, cauliflowers, samphires^ P^bAs, beans, green goose-
berries, w^alnuts, red cabbages (without salt, with cold vinegar). Observe
that the soft and more delicate: do not require so much soaking in
brine as the harder and coarser kinds, and may be often kept by simply
pouringdjMHiyitrong pickling vinegar on them without the application of
' heat .jr^WM^''^ select ripe but not soft ones'; rub "With a dry clotl|^ put
four ctov^^^ from their heads, in each large peach, and two in^mall
ones ; to 1 gallon vinegar, put 6 lbs. broWn su|^ar ; put the peaches in ajar
•and put the vinegar (diluted with Water, if too strong), and sugar in a pre-
serving kettle over tlie fire ; boil and skim it ; pour it boiling hot over the
peaches, covering them closely ; repeat the operation three times ; then seal
them tightly in cans or bottles,
Pbixb Hombt.— -Good commpn sugar, 6 lbs. ; water, 2 lbs. ; bring gradu-
lUIy to a baili •dimming wlien cool; add! lb. bees' honey and 4 drops
essShwe of ^permint. If you desire a better article, use wliite sugar, and
lib. IMS water, t lb. more ftoiiey.
Akothbb,— C^offee augar^ 10 lbs. ; water, 8 lbs. ; cream tartar, 2 ois. ;
strong vinegar, 2 Ublespoons ; white of an egg well beatep ; bees' honey, i
lb. ; Lubin's extract of boiieysuckle, 10 drops. Put oit tlie sugar and water
ina suitable kettle oii the fire; when lukewarm stir in tlie cream jn-tar arid
vinegar; add the egg;, when tlie sugar is nearly melted put in the honey,
and stir till it comes to a boil ; take it off, let it stand a few minutes ; strain,
tlieii add the extract of honeysuckle last ; stand over night. Ind it is ready
for use. ilnolA«r.— Common sugar, 4 lbs. ; water, 1 pt ; let them come to a
' boil, and skim. Tlien add pulverised «lttm, i oz., remove from the fire, and
stir in cream of tartar, i os. and water, or extract of rose, 1 tablespoonful,
and it is flt for use. '
MiutHAif's Pboobik — ^To*give a body to diluted milk use the following
DQtritive and healthy compound at the rate of 8. oz. .to every 5 g^*-> stir-
ring it up in the milk, till all is dissolved : arrowroot, 6 oz. ; magnesia, 6 oz. ;
starch, 1 lb. ; flour, i lb. ; white sugar i« powder, 1 lb. ; mix all intimately
togisther, and keep in a dry place for use.
Wabhino Fldip.— Take lib. sal soda, i lb. eood stone lime, and 6 qts.
water ; boil a short time, ht it settle, and pour off the clear fliud into a stone
jug, and cork for use ; soak your white clothes over night in simple water,
wnng out and soap wristband^, collars, and dirty air stained places; have
your boiler half filled with water just beginoing to boil, then put in one
common' teacupful of fluid, stir and put in your clothes, and boll for half aii
hour, then rub ligiitly through one tud» otUg, and all is complete.
Tb» NOBTHBBN-LiaHT BiJBinNO Fldio.— Get good deodorized benzine,
00 to 65 gravity, and io eacli bri. of 42. gals, add 2 lbs. pulverized alum, 8|
<»]!^um camphor, and 8^ oz. oil of sassafras, or 2 oz. oil bergamot; stir up
and mix thoroughly together, and it will soon be rea,dy for use. N. B.— As
— thto fluid croatet a much la r ge r volmm e of flight and flame than carbon o il.
i
1 '
thi
.to
fro
\- i
Ta
the
wh
■ It
811
ge'
sie
lo
col
vbic
■ .- vies
egs
▼in
gal
up
as 1
fill
■\ *i"
wa.
ini
bar
chii
Wi
nun
Mu
it U neceisaiy to use either a high burner, such as the sun burner, to elevate
^
Il^«*'
••x^y
ed of each
put', bang
I.
le flour put
ilch itrnng
Let it be
B, 1 qt ; an-
lie fire/ and
kini, steep
I heattgtU
on a tieTe,
negar, boil-
mUar man-
reen gooae-
. Observe
loaking in
: by simply
plication of
cloti*i. put
ro in^mHil
lies inajtir
ar in a pre-
»t over the
i; then seal
ring gradu-
nd 4 drops
sugar, and
tar, 2 ois. ;
!s' honey, i
r and water
I JR-tar arid
the lioney,
tes; strain,
it is ready
n ooine to a
he fire, and
despoonful,
e following
b g^s.. sfir-
i)esia,6oi.;
intimately
!, and 6 qts.
into a stone
inple water,
aces; have
{>ut in one
or half ail
ed benxin«,
ed alum, 8}
ot; stir up
N.B—As
carbon o il.
OBO0KB8, TBADERS, kO.
955
the flame away from the lamp, in ordbr to keep itW>l, or instead thereof,
to use a burner provided with a tube for th^ escape of the gas generated
from the fluid, such, fur jiistahue as tlie Meriden burner.
-^ Taw »OB BuBKiNO Oil.— Heat wafer in a pot on the Are to 120* Fahr.
Take a tin and put in it a tablesnoonful of the oil you wish to test, place
the tii^Mtaining the oil in the hot water, let it, cool down to 112* Folir. ;
whenl^his point, approach a light very eaatiously towards the oil. and if
it takes fire before the light touches it you will be safe in rejecting it.
BAKiifd PowpcB.— TarUric acid, 6 lbs,; pure sesquicarbonate of soda.
8 lbs. ; potato farina, or other flour or starch, 16 lbs. Dry sieparately by
gentle heat. Mix this perfectly in a dry room, pais the mixture through a
sieve and put up at once into damp-proof, hard-pressed packages. To use,
1 or 2 teaspoon/ uls are mixed with dry flour which is then mixed with
cold water, and baled immediately. Another. — TarUrio acid, 1 lb. ; pure
V bicarbonate of soda | lbs. ; puUto farina, { lb. Treat the same as the hist.
CH«Af ViNBOAB.— Mix 25 gals, of warm rain water, with 4 gals, mbhu-
JM* and 1 gal. yeast; and let it ferment ; you will soon have the best of vin--
egar ; keep adding these articles in these proportions as the stocktis sold.
FoK Okoobbb' Salbs.— Take three barrels; let one of thein be your
Tinegar barrel ; fill this last up before it is quite empty, with molasses, 2
gals. ; soft water, 11 gals. ; yeasty 1 qt. ; keeping these proportions in fllHng
up the whole three barrels; sell the vinegar out of your old vinegar barru
as soon as it is ready, which will be in a short time ; wlien neariy empty,
fill it up with the fluid as before, and pass on to sell out of<>the nextbarrel ;
bv the time it is disposed of go on to the last: then go back to the first,
filling up your barrels in every case when* neariy empty, and you will al-
ways keep a stock of good vinegar on hand unlssjyrour safes are v«ry large;
in which case, follow the next process. Ha«ffl||L.-bung-holes open in the
barrels to admit air. The free admission otWR^tfe hastens the process.
ViNBOAK IN Thbbb Dats.— Get a quantitj^lpiple, beech or bass wood
chips or shavings, and' soak these in good yinegaf, for two or three days.
With tliese chips you will fill a barrel, which has bedirpierced with a large
number of inch lioles all around the sides for the free admission of air
among the chips (the more holes in the barrel the better, for the more ahr
the sooner the vinegar will be made); cut ano^er barrel in two halves,
^ace one half below the barrel w(th the chips m^ the'other half above it.
The top tub must have its bottom pierced with a number of gimlet holds,
in which are placed several threads of twine, to conduct the vinegar evenly-
over the chips. The liquid drains down slowly through the chips and out
of a faucet near the bottom of the barrel into the lower tub. It should run
through every four hours, a)id then be baled or pumped back; Directions
to make vinegar from sugar: Use 1^ lb; to each gal. of water; of the dregs
of molasses barrels, use 2 lbs. to each gal. of water ; small beer, lager beer,
ale, &c., which have become sour, make good vinegar by being reduced
with water; small beer needs but little water, lager beer as much water as
beer; to 2 gals, cider, add ^gal. water ; yo|| can also make excellent vin-
egar out of thelTrtiflcial cider mentioned below. Use, in every case, soft
water to make vinegar, and ase*2 qts. yeast to every barrel. It makes
much quicker if the fluid is slightly lukewarm. Leach either of these pre-
parations thrgi^gh the shavings. . ■ d. '
This process should be attended to during warm weather, or jn a room
where a pretty high temperature ia kept up, as it will not work other-
wise.
ExcBLUMT YnncoAB, Chbap.— Acetic acid, 6 lbs. ; molasses, 2 gals. ;
yeast, 2 qts. ; put them into a forty-gal. cask, a^ndflU it up with rain water;
•tir it up, and let it stand one to three weeks, letting it have all the airpos-
. sible, and you will have good tinegar. If granted stronger add more mo-
lasses. Should you at any time have weak vinegar on hand, piit molasses
into it to Ml it working. This will soon correct it. Make in a warm
place.
y"
»
' >.
' 45
m.
r, to elevate
my
i?'
p.
i r
1^
256
ifTC
^.
OAO0KE9, TUADER9, AQf^
Whitb Wimt ViiraoAB.— MMh up 20 Ibi. raitint, \«nd *dd 10 gali.
WAter ; let it ttand in • warm piRce tot nn« month, and you will have pure
white wineTinegar. The raiaina may be uied.a second time tlie«anie way.
Ukbrbino T»|t« roK GooD.Fu>DR.-<-Good flour ii white, wlt(i a yeiloW'
lab or straw-colored tint. Squeeze some of the flour in ybur hand ; if good,
it will retain the shape given by pressure. Knead i) little between your
fingers ; if it works loft and sticky, it is poor. Tlirowla litt^ «gainst a dry
perpendiioular surface ; if it fall like powder, it is bad.
To OiWkMOV McBVt Fu>uii.^C«rbonate of nlagnesia, 8 lbs. ; flour, 706
lbs.: mix. This improves bad flour, causing it to Itecwne tiiore whulesonie,
producing lighter and better bre^ than when «lum la liued, and Absorbt
and dissipates the mus^^-amcttr
To Tku Qooo £<^.-~If you desire to be certaiif that your eggs are
good and freslypQt tliena'in water; if the butu turn up, thi»y are hot freslu
rhis la an faifallible ^-ule to distinguish a good egg from a bad one.
IMITATIOH BitBSWAX.-^Take sixteen pounjls vellow rosin, eight pounds
inuttt^n tallow, or stearine is preferable, palm oil two ah^, « half pounds;
melt t«i ether ani^ stir until well mixed, as soon as It beginil to thicken pour
into basins to cpdi.
To Cdm Buttkh.— Take 2 pacts of flne salt ; 1 part loaf sugar; 1 part
saltpetre ; mix completely. Use Toz. of this mixture to eacli .pound of
bailer ; work well. Bury your bfitter firkins in the eai;thtn your cellar
bottom, tops nearly level with the ground, or store away in a very cool
place, covering tlie buttef" with « clean clotb and a atrong b«j^on4he top,
and it will keep t^fro years if desired.
To Kbbp Bcttbb ddrino Hot Wbathbr— A simple mode of keeping
butter in warm weather is to invert a large crock of earthen, or a flower
pot if fieed be, (varying witli the Biie of the vessel containing the butW;)
over the dish or firkin in which the butler is held. The porousnesn of the
.earthenware will keep the butter cool, an<l all the triora so if- the pot be
wrapped in a wet cloth, with a little Water in the disU with the butter.
Not tlie porosity of the earthenware, but the rapid absorptiontirf heat b
externalevaporationcauses the butter to 1)^onie hard. . ^^
To RB8TORB Kahoid Butteb.— Use 1 pt. water to^ach lb. of batter,
previously addinii 20 grs. chloride of lime to each pt. cff water ; wash well
the butter in this mixtlire, afterward re- wash in cold kater and salt ; or
melt the hatter in a water batli with animal chanionl, hoarsely powdered
and previously well sifted to free it from dust; sk|m, re«iove, 'and strain
through flannel ; then salt.
Fkbnch Patbht MvBTABO.-^FIour of mustard, 8 lbs. ; wheat«|^ur, 8
lbs. ; bay salt, 2 lbs. ; cayenne pepper, 4 ozs. ; vjnegar to mix:
Common Mustabo.— Hmw^f muitard, 28 lbs. ; wheat flour, 28 lbs. ;
cayenne pepper, 12 ozs., or as rSqiiired ; common salt, 10 lbs. ; rape oil, 8
lbs. ; turmeric tn^ color; mix well, and p^s through a fine sieve.
To KxBfeFBDitsFBBSU.'— Rosin, ^Ibs.; tallow, 2 ozs. ; bees-wax,,^ ozs.
Ifelt slowly over the fire in an iron pot, ihit don't boil. Take the fruit
separately, and rub it over with fiulveriz^d chalk or whiting (to prevent
the coating from gdliering to tl»e fruit), then dip it into ihe solution once,
and hold it ap a moment to set the coating, then pack awav carefully in
barrels, boxes, or on shelves, in a cool place. Unequalled for preserving
apples, pears, lemon8,"&c. „ *
FiBB KiNDLBBS.— To make very nice fire kindlers, take rosin, any quan.
tity, and melt it, putting in for each pound being used, from 2 to 8 ozs. of
tallow, atMl when all is hot, stir in pine sawdust to make Very thick ; and,
while yetliot, spread it out about 1 Inch thick; upon boards which h^ve'
fine sawdust s|>rinkle<l upon them, to prevent it from sticking. ' When cold,
break up into lumps about 1 inch square. But if for sale, take a>thiii[ board
and press upon it, while yjet.warm, to lay it off into inch isquares ; this
mak e s it br e ak re guU r ly, if yoa p r ess the c r ease tuffluieiitly deep, greaainiT
the mariced board to prevent 4t from sticking.
'^J
^ To
. •nougl
r* when i
Ctdkei
rger
. water
i Mseri
i - t»BI
\ Qoarse
' 'gether,
to rem
days b
&c., mi
applieiJ
■ fluvor I
■'m loM*
Soi
Ifardoi
* mixtar
oz. bon
add, to
FBI
'■el, ant
BBS
night;
rel, ad(
12 uni
12 do2
12 gru
20 uni
100 poi
80 gal
200 lbs.
19(i pov
200 pot]
14 poll
in ttoj
Ipigi
^'
;j 'lWWWMJP'1
^t^ .;
r
\'
OBOOKBfl, TRADCR8, AO.
857
To Mak« AW Ida CHB.T.— TAk« 2 dry goo^U boxes, one qf which is
enoug ^ ■iHHikr Utan the ptiier to leAve « tpiice of about 8 inchet all around
when It l« phHied Inside. Fill the ipate between the two wiUi sawdunt
GCketFcloBelv, an»l cover with a h^avy Hd made to fit neatly inaido the
•ger box. ln«ert a ■miill pine in the bottom of the chest to carry off the
water from the melting Ice. For family use or grocers' use, thU will oruvft^
a« serviceable as refrigerators that cost twenty times as much. A
Fmmiuii Mkthod Of KicBpiiro Ham. &o.-vTo 4 gals, water, add 8 lbs.
coarse salt ;.i ox. potash; JJ oz. s|iltpetr(^ ; 2 lbs. brown suirah. Boll to-
-gether, skim when cold, put on the above quantity to 100 lbs! meat • hams
to remain m eight weeks, beef, three weeks. Let the hams dry several
days before smoking. Meat of all kinds, salmon and other flsh, lobsters.
&c.. may be preserved for years by a light application of pyrollgneous acll
applied with a brush, sealing up in cam as usual. It imparts a splendid
Sifc"" «»«»»»•• ''W «'»e*P. *nd an effectual preservative against
. Soap witHOOt Ltb o»' GKiiAM.-^In a clean pot put W lb. homemade
Ifard ortnush soap, artd W »>. sal-soda, and 6 pts. of toft water. Iloll the
mixture 16 minutes and you njill (lave 6 lbs. good soap for 7 !i cents. Hard
.6(w/>— rake 6 lbs. bard soap, or 7 lbs. soft soap, and 4 lbs. sal-soda, ami 2
oz. borax, ami 1 oz..hartshorii; boil one quarter of an hour with 22 qts. water :
add. to harden, i lb. rosin. '
. Fhiction SoAP.~l lb, brown soap,'2 lbs. fine white sand. PutiiiaTei.
Ml, and heat alt together. Mould in small cakesi Pays well
Bk»t Sow Soap.— Mix 10 lbs. potash in 10 gals, warm, soft water over
night ; in the morning boil it, adding 6 lbs. grease ; tbeniput all in a bar-
rel, adding 16 gals, toft water. *^ " "^
CELLANEOUS TABLE.
12 unit!
12 dozen, or t44 .
12 gross, or 1728 ,
20 units
66 pounds
100 pounds * -
80 gallons J8 k>
200 lbs. of shadHtlalmop
190 pounds '"'■»'
20O pounds
14 pounds of iron, or lead
21-| »tone
3 pig, .
make 1 dozen; (dos.)
. " 1 gross.
, " ,1 great gross.
. ff rscor«. ' ,
P " 1 flrkin of butter.
" 1 quintal of fish.
Jl * 1 bar. of fish in Mass.
IbarflsiiinU.y.andCt
/• Ir- ^^
*♦- 1
i Darren
1 inl^.
' \
' 1
«»
•
*
••9
\
-'1
Formerly 112 pDunds were allowed for a quiiital.
O'old alesgalloi
4 firkins
Tilliuperial " . r
62f Imperial gallons or h
68 wine •' J
70 Imperial galfons or )
MEASURES dp CAPACITY.
Liquid Measuikbb.
.make 1 firkin.
#
84 wine
" 1 barrel of beer
*''l flrkin.
"■ 1 hogshead. .
iuncheon>or
1 nunc
ton.
'
»
*Y;
»
*
«
.
,
ft
1'
• r
w:
-^T*
- -"^y
.. I
V-
ipt. w»teron4i,
and put idfo ^t6
nKxIemte Ore ,m
pipe of Mftdelr%
t B«rcOi|ont,
< Vidoni«,oir
(Teneriffo.
Sherry.
Port
i BucellM, or
( Lisbon.
•I
u
«>
.V »
.'f>
r raoM LAUis-^DIuottei IB. alum and | lb. •altnetre in
iw Are; tlien Uke 8 Iba. of lard vytt into small pieces,
i^'with tliis solution, stirring it constantly over a very
^_ ^ Itlie lard is all dissolved ; then-let it simmer until »II
steam ceases to rHw and remove it at on«e from the fire. If you leave it
t(*long4tivill((^iscolored. "These candles aw hardec and better than
tallo*^. ■ y.^" :,- - 't'fM"- ;.■.'■,.
in '^t*'*^ ?^Tt^ ©LiAMSB Amd BLBACH.*-DissoI*e alum, 5 lbs., in water.
10 gals., by boilmg; and when it is all dissolved, add Ullow, 20 lbs. : con'
tmue the boiling for an hour, constantly stirring and skimming ; when suf-
flcienlly'copHo allQW it, strMn through thick muslin ; then set aside to'
^- ?. ■
a
ti.ful article __
iirlimcr water
^4
^'fWlp. resembliifg wax, will \,e tlie result.
Bf aii^'i/altr ■ .. . ~
d f"" '' " "■
ffom running.'
saltpetre and |^ ll|.|»|:^lime; it i|j^i)^eB tlve light, and prevenU tlie tallow
Dip the wieklib
of water a(|d 2 oz.
^ , AoAMANTiiiliK Cami>u» noM TALLOw.-nMett together 10 o£
UUow ; cami.hor, i oz. ; bees;wax,4 (^. ;'aluin; 2 o«
, « »OAf'*r*»D*'ActpB^.— When wood ashes gannotw,.
fs usual for soap m^nufac'turera to use eoiial quantitilft'
Iime.and gat-f*^-*'-"^'' — »• ~--i."-»: j- ^-? ^■^^■
lye sufficient
SpliidoQ can
. ira wing off, c
' in salt ^nd gij
requi
Bodit ash or.dltjistic soda, dsing wafigr
.,.tp support a fresh eggM^tmnsymn-ystroiig.
fd by IiMt, br stirring^r byJjHfir methods, fln^
„ out the liquid clear of '8edin»eM|previously1ftp«iving
le for the sediment to settle ;1 Wn of yellow MapWill
ttis tallow md 850 lbs. resin^, with lye siiftoient. The
,white soap wHU requir e g^ ly. 1300 lbs. tallow, P)Uing in
■*"* ^iK^B*''''« soap wHn require n«arlyJ300 lbs. tallow, il)Uing in
lll7a 'JHW^'? proper quantity of lyelpTil it f6rnw» *pe%tly homoge-
' ^i?r sf^HU P®*:^' blending of tl«^comi*nefct ^irtnil together,
Z A TMMlfff'^ '"'** suiuble frames ^p hjtfden isnd cool. It is afteiv
*»™f cuii»^«^«per sized bara|J>y means of wires to wliich liAndles are
attaclied anihjaaB|ed up to dry. ' . ? - f-- "*«»»"»
Sorr Somm^m^efi pounds clw grease, *twelve po
pails i|r rain MKo' the potaslLantr when dissolved for'
a poUto 80^*18 m show a^ piece St it as large as a ten-ce
riglrtstrenjfthtlflnix with the grease. Have both potasl
ing liot ^henputotogether. Stir frequently. Let Jt s
hours. Add three jMiils of water to the residue of them
• pa'IfuUt a time, at intervals of sixthours. Then fill uvl
|ded in the sa^e way. i^ • ■ P
yr i TH L *B P . -^S a l- 8< ifla , ^
lii; dissolve theliiiie and soda in
'&.
■< V 'f^*'''.
ring, m
and ad
. mouldi
Tb
put int
■ over a
•Sienc<
deep, s
desired
Gci
lbs ; st(
and ws
the lye
hot, th(
workia
01. ; st(
Emo
•al-sodi
and 4o
boiling
boil get
wax ; b
Cab
the can
soap is
Wkite
lbs.foil
and do
ipt.,jJil
each, 2
sand,28
Wmi
tallow,
mix in l
settle, p
all dissc
It may
^2
sassafra
begins I
stir ii
fouri
put iht(
uatly gy
essene^
Icfeii
OtOOtBS4,.t|iADBB8, AO.
..■^..:..:4»..
w
^^K-
r
''"I' "ri'}!"'.' ■'i*' P**i"J"ff .^^ ;..*'"»" ***'»™ *" *•>• ^«*"e (brMi or copper).
•n<r add the Urd, and boU it till it beoomei soapj tlien pour into • diXor
moulds ; and, wlien cold, uut into ban.
T«AiiarA«iti»T SoAF.— Silce 6 lh>. nice yellow barioap into ■haTinn-
put into a brau. tin or copper lietile, witli »lc<.liol, ^ gal, heating gradually
orer a ri«.w fire, •tirrlr.K till «I«i» dinolved; tlien add 1 o». •aMafrll
Mience, and itir until all is milled ; now pour into pans about I li ihcliet'
deep, and when cold out into square bars the length of width of tlra p»n «■
m. °.".!!I!*7i ^""^M So*'— Ta'low and sal-soda, of each 112 lbs. resin, 66
lbs ; stone line, 28 lbs ; pa m od. 8 ok ; soft water, 28 gals. Put soda. lime,
and water into a kettle and boil, stirring well ; tlien let itsettle. atid pour off
th^ lye. .In another kett e, melt the tallow, rosin, and palm oil; having it
hot, the lye being *Uo b^nling hot, mix all together, stirring well and tU
work is done. / or mihuU guantititM—TnWow and sal soda each. 1 lb. : resin 7
01. ; stone lime, 4 oz. palm oil, 1 ox. ; sof t water, 1 qt. '
EMOLisit Bab-8oa».— Six gals, soft water ; lbs. goo<l stone lime ; 20 lbs.
•al-soda; 4ox. borax; Ifilbs. fat (tallow is best); 10 lbs. pulverized rosiii.
*nd 4 oz. beeswax ; put the water in a kettle on the fire, and when nearly
bo ling add tlie lime and soda; when these are dissolved, add the borax:
boilgentiv, and stir until all isdi8g<ilved, tlien add the fat, rosin, and bees!
wax ; boil all piitly until it shows flakey on the 8tiek,then pour into moulds.
CAMFHOBhoAp.^Curd soap,28 lbs., otto of rosemary, 1 fibs. Keduce
the camphor to powder, add one ounce almond oil, then sift it, when the
Wil.'J'®!!*'* «"*> '•^■dy to <«™ out, add the camphor aqd rosemary.
Whte Wtn^Hor Soap.— Curd soap. 1 cwt., marine soap, 21 lbs., oil soap, 14
lbs.foil carayay, U lbs., oil thyme and rosemary, of each, A lb., oils of cassia
and cloves, of eacli, i lb. Brown IFiwtfcor Soap. Curd soap, | cwt., marine
soap, *cwt.,.yellow soap, 1 cwt., oil soap, J cwt. Brown coloring (carameU.
* pt., pUs caraway, cloves, thyme, cassia, petit grain and Frencli lavender, of '
\'^*i^ 'S>«MrfA«i/).— Curd soap, 7 lbs., marine soap, 7 lbs., sifted silver
•anu i8 lbs..Qils thvnie, cassia, caraway, and French (avender.of each,2 o«.
White Habd Soap with Tallow.— Fresh slaked lime, sal-soda, and
tallow, of each, 2 lbs.; dissolve the sod^ in I gal. boiling soft water; now
mix in the lime, stirring occasionally for a few hours ; after which, let it
settle, pouring off Uie clear liquor, and boiling the tallow therein until it is
•U dissolved ; cool it in a flat box or pan, cut into bars or cakes as desired.
-It may be,|>erfumed with Sassafras oil or any other perfutne desired, stir.
j«f*"f 'y " W''*n cool. Om hundrtd poundt *oap, very cheap.— Fotuh, Q \hw
rlarri, 4 lbs ; rOsin, J lb. Beat up the resip, mix all together, and set aside
, IM five dftys ; .then put the whole into a 10-gal. cask of water, and stir twice
■9*y^9f *«?» ••jta, when it is tea(|y for use.
VAiti^OATKb_§ft|^.— Soft waier 8 qts., nice white bar soap 8 lbs., w*
**iL'^<'PJ 9*""*'^ jwrmilionand Cliinese blue, of each about 7 grs.. oil
'» sassairraS'fozV -'' — " "'"' *-" "* ' " - --- - ».."•»
■ ":r r"".'!;'?" "• '^ *^' BMHiRwiroor uiree mms oniy wun a
^^^ngstick^lK^n add. the other cupful in the same way, then pour into
BPlflds, or iirtoa proper box* and when coId\it'can be cutinto bars; it i^ill
. " T«»«ARW^AP.-iS^b^ibs. nice^l^ow bat^soap into shaTings :
put into a t»|f8,T^0te«or coppeF^ettle, with alcohol, 4 gal., heating grad^
ually 0;v§|r a slpw Art, stirring til! all is dissolved ; the^ add 1 ox, sassafras
ewene^rifid stir until all is mixed; now pour into pans about U indies
l^p. and when qold cut into sgtRie bars the length or width of the pan.
isdeijired. ■ ' \ \.i .-;> ■ ' ■ .^ . *^ . '
ToTLATOK ToBA<^:-i-^h]^ is done by means oif a mixture 6t 1 nark
1 m lo w nn t t w tx aA — ^\»* -» iJtaw ^.^^ % i A ' — ? -. : :- j ' „ l ^ - j t i — : — ^ m \ — — .... rTT _
> •I
•frJ
ih of leiUuMiMwl, orange peel, figs, coriander seed and sassafras ;• i pia%
eftcU of (Blder^wers, el(|er^irries, and cinnamon; 2 parU of siatpeUre, 8 of
j:fjL^
r^
f
«^
169
OftOOCm, TBAOIBS, JM3.
t
^^ J',
Mit, and 4 of tugiir. Tliii mixture miiit lt« disvtted in 60 part* of water,
and, l>efore applyiiiK it, flavored witli an alcolioTiv ■oliitioii of itutnlieniuin,
mastiu, and myrrh. It is said tliat tliit devoclion givet a flavor to com-
mon Ivavcs re«eml)ling I'orto Uico, but to titiiend the leKve'a.must be #i>ll
dri^l, about a year ol<l, well permeated with tite preparation, Icvpt in a pil«
', for8 dayi, (iirned tiniiyi and Anally dried.
FiuvoR FOK CioarMakbrs.— Take 'ioi»: tonqua beani and 1 om. eirt-
namon ; bruise and puherite tliem to a powder, and put titem into 1 pint oC
Sunia Crut rum ; let it itand for a few llayt to niau^ate ; »tir ali togetlier,
and with tliii liquid »prinl(le your eommou or inferior tobacco. Dry out of
the tun, and the flavor will be unequalie«l. /
Tabao PBRrvMKC aux Fuci7u. — ii made by putting orange flowen, Jiw-
mines, tube rowes,' musk roses, or common roses, to snuff in a close chest or
jar, sifting them ()ut after 24 liours, and repeitting if necessary.
Maccaboy SifUFr-^ia imitated by moistening the tobacco with a mix-
ture of treauie and water, and allowing it to ferment.
Spanish 8Nurp.-UI«.;made, front unsifted Havana snuflf, reduced by
Adding ground Sfnufith iiut»k*lh, sprinkling the mixture witii treacle water,
•nd allowing it to nweat for some <inys l>efore packing..
Yellow 8Nvrr.-^is prepared frohi oniinary ftate shh^, moistened with a
mixture of yelutw qcfit't: diffused id wi^ttr, to which a few sppotifuU of thin
mucilage has beeiiVlded. ,« ' '
reRrvMKs ruR SNDFr.-^'FimquaJbeaJis, essence of ditto, ambergris, musk
civet, leaves of orchis fufeca, aiHl^essence of orris ro«it, etsenee or oils of
befgamot, cedar, ^l«ves, Uvender, t)etit grain, ueroli and roses, as well a*
Mveral others, eitWFralone or compounded.
Ambkr PiPB-ATEHa.'— Wlien broken may be joined ^y smearing the sur-
faces with boiled linseed oil, and then presfe tliem strongly togetlier over a
charcoal Are, or other heat, where they will not be likely to siitTer injury*.
Tka, Adulteration of. — A very uonsiderable amount of ingenaity is
displayed, botli at home and abroad, in the adulteration of tea, as well as in
the manufacture of spurious articles in imitation ot it. First, are to be con*
Sidered the aduherittimt of hlack tea. The cliief |dulterations to wlikili black
tea is subject con«|st in tW use of leaves otlielTthiini those of tea, jjili the re-
preparatioh of exhA^sted tea-leaves, and in tfie \em^)loyinent of subitnnees,
either for the purpose of imparting color and astrmgeiicy to tiie infusion
of the leaves, or to glaze and face the surface of the drie<l leaves, so that
they present an implroved appearance to tlie eye. It lias, been rcpvaiedljr
ascertained that the leaves <>f various British plants are sometimes lued in
this country in the adulteration of tea, among whicii are the following:
beech, elm, liorse'ClieltAut, plane, faney oak, willow,, jMtplar, bawtliom, and
sloe. Tiie leaves ar^, dried, broken into small pieces, and ufl|Hjtt|k mixed up
witb a paste made of |;ui^*^knd catechu ; afterwirtls tlieHBlKouitd and
reduced to a powifer^^'^M^Iiich, when colored with ntse-pinJ^V^mxed either
with the dust of genHlMt teA,. or with in(^uar descriptions of^lacktea. Tlie
great diflScultyexp^ffienc^ in the re-pr%(pMtion of exhausted tea-leaves, is
to cause them to-resme the twisted form imparted by theCiiinese method
of rolling and drying. Hie leaves. AFor this purjiose, the leave's- are steeped
in a strong solittion of gum ; tliis/in drying, 'occasions the qauraction of th^.
leaves, and causes them to assume to a certain degree tlieinHSginai appear*
ance ; the solution attlie same/ime imparts a |ioiisliedsurfiaWtotiie leaves.
The fiorms of tliegreater number of the leaves, even after' this preparation,/-'
are still very different from , those of tea; as originally |)re]>ared ; the leaves
are more broken, and agglutinated into small flattened or rounded masses.
Tills circumstance, ahii the sbining appearan^of .the leaves, are suHlcietit
to enable the experiencetl eye to detect san^|(H|of tea - inanufacture<l front
exiiausted leaves, even wlien mixed with alioruon of-unused tea.- W)ien a
solution of sulphate of iron is brought into coitf act _wjth j|i||te<)n of
tannin, or one of tea (wliicli contains .» largejimount of taiiRti^in|Riquia~
becomes deeply colored. Of tliii /act tit* falwicators of spurious tea At*
I..
\
--^ ^^^- ~
rw
.^
iron of A
■ f '
PKquid
}
/'■■*■■■.■ ■
■ ■; -j
■*. ' ' J ■' ?
Iv-r- . , :'■]■.■■
j « OROOMS, TpAbBRS, #a ffl
well •w«r» J for Uiey .t«II thetnMlres of It. iin«] freqiwrnly «<)<1 to tfi« >um.
«»»«r» to b« umU in mnkiAK »P exImuMed len-Umvei, a pron„riiun of
•ulphnr* of Iron. Ro««.piiik U .notlivr mlulteriitlng KRent ; It uoiui^t* of
tli« colorioK matter of OKW.H..I. Incuml.inaii.m witT. cwlMm.te »f ||,„e.
An infmlon of the w<mmI U flrtt|irl»iMire.l. thfoiiKli wliidi tRJ liineU ilifTH«..L
•"" "'■• '", ■"'••»< i"K. vnrrin with it tlio clmraoicriitio color, wliivli, Jncor.
pj.raled wj li the lime, forms nwepiiik. Tlie prt..enfe of lo,rwo«Hl U Imine-
dlntely .U-iecied by moiiteoinK « •mull portion of tlie ten-leAVe« of th«
Minple with wHter, .n. riil.biiiK it geiiily iil.out upon <i .licet of white- |mi.t.r,
which, In that c«H«. will be stiiintMl b|ui.l..blj»..k ;' moreover, if » ,H.rt!«h of
the te«, -beinK thrown li, col.l water, hli|Mrta Imme^llHtely to the liqui.l •'
pinkwh or porplUh color which U ren.lered re<l by the i.hll.ion of A few
.Irop. of iiilphiiric achi. It )• a •iffn of the nn.,c»ce of lo^wooU ; for Keniiine
Mack lea pniducei only after a time a gol.len bmwii liquor, which in M.>t
ro«l.en«l bv .ulphnric acid. One i.f the •ub.tances renorled to for facing'
\Vl..t '*V'f"?*'«"' 'T black ead. whhth gi*e« to tire .urface «jf the leaven »
when oncte .een it niav he a»iain tWHily recognizvil. AI«o, if a thin ilice l>«
«.yoyedWthe .nrfaceof oneof th^e. faced with thi. ...hM«T,c^
SZi!'"'® "•'"'!'' J';« n''«"»T"l«. ft wlMM^, to be Uiiekly .tiidded will
rjrt^ri r '"'V"^.'''?!.'^"'"''"'**'";' ^t^^^f^ne ortwotea^imofrfuU officii
w& « '"' :"'""''"« **i?'-' "'« •'1'li'*. *^er « time, will in nmn* c«*e..
ril^ii,^ q»«»l'7 «f facing-f. con.iderable. acquirda blacki»l. I.ue7«»d. on
eva|H»ratlon, the bottom of the ve*«.| containing it will be found to exhibit
the dark, thining and characteriajtiij coating of black lead. Thf, ndulUnahn
LtTJZ "'i*^' *® "*/" twnsidered The development of the charaftfriHtic
i.tl„I In mT"" .V' '?'*'*" '^"^ !" •"»««♦!»«• t*ke place during tl« thihl
r<.*«tlng In the Iwo the leave, i^t the end of the«econd roa.ting iKsing of K
fim.^?lv^J'".r*r''T^^'*'''L" ^." 'I'**'""' "'"tinK which i.. In fact, the
J«- . 2 fi *!l* i^"' ."' "'^^ ?** '• *J*"'ini«hed, the 4"«»ntlty put Into the
kHo 1. greatly iicnlajed. and the time of roasting regulated. At thi. tHjriwI.
bluuArnJ*'.Ji"'"'.'r''" .'•'"."? i 'V^t'eJc ave.. they iHjginhing 4o awume i
S il' .1' '^•'^'"'•'"'ft "•« blo<«|i|M|t. Xhe.color. n,ed in ti.e facing
ll.rarT'""""^/^'^**^^''P""*'«««^ *•'"•• The yellow ,1,5
}»wl % •*'V';'"^^ «?«»".'"'• el«e to give polish to the .urface of
J-!s„r„r ' 7f»'"" •^'"« ^•<^''e •"•••lance mo«t frequently employed in the
»hL".?r!/''"';'T.'^'^" '*"• '» '• ««»«jnff"i«hed from imilgo'by the Iron
Iru *L !r ? !• *'•«"'".*'""*'""' *"J w'''«-li niay (le detected by the ordin-
fi« 1- .' *®H "• ^l *''* n"ttt'ffe«» 0' chh.rino In bleaching it. Under
the tn cr«.c«pe it may be recognized bjr the forn, and color of the particle*
of winch It consist., a. aUo by the action of liquor potiiw., an<l diCTte .ul-
t-J^M*' • ^'''""^Vr* *'."' f"'K"'^n'» 9' •>ed.li.h hue, and the' otS
restores the cotor. Although not absolutely pol.on.iu.. yet when irttro-
of plirtl u,^!!? ?^r''*'"' *"*"'" "I'nu'^^uantUie., it is in .ome caw. capable
H.^m« vi^i •njur.ous action. Verdigris. Dutch pink, chromate of potash,
S!?»- 3el"owan.r other sul>stances more or.Iess noxious, are uwd in the
•dulteration of black tea. The detection of adulteration will be .^nshlei^
fbr deter-
'or'thii
•uffi.
^. lass of
isition of
itmg ita
It is to
•nknife,
;|ie pow-
to plac e
-ui.. * 'i-y .1^^ . .*, "^ iicicviiuti ui Huuiieraiion w
al>ly facilitated by pointing oirt the simple methods to be ad<
mlnmg-wliethera sample ^ of tea be sutoclently colored^
""'"™" ,f the leaves be cbated to any considerable e^ent,
iply td view one oiMwo of tlieiifi as opaquiB objects,
•fiM^i*" *''* *®'oring mattem enteringgptto the c
'/-■jK?'^'.*'' *" "'•"»«« sneek. or pariiPkiieach
^^iJrlrr^V^yiSL'"*'"'"** o' <let«rniining the •
'"jciy iM'^ 'ail P tWQltfr 4hr^ of the leaves
I .coloring matter. ma^Iie «1(
red as »n opaque oitject. A thir d-,
slip of glass, moistetiing them witl
leavea have bepoine aofteneil, firAily «qw
drops of
bxing tli«
s
y
»
k
1W^
1
4.
w
I*
'^
Jt^x.
alMtirMi
iV ■■*-.
. •? N
•^ \ I
.■ 'miff ■ . •*>'■■.,
watfr oat fictw^'n th« ftaftt mm! thamb t thia will then b« fnaml to
tain mora or !••■ of th« lnRr««li«nts forming tlie faoInK, ihould tuoli havo
boon emplojrtd. Or, shouni it bo <l«airaM|(| to obtain tli« reaiilu on a largt
■calo, half an'oanco nr so of tlw lea vet mav be agitated In a little water for
• few minutee ; this wiU doteot much of tlM faoiny, without unfolding tho
leavei, and aftar a lime the facing will collect -as a sediment at tlie bottom
of tlie TesecL Lastly, the teaMiust, more or leas of which is present In
nearly every saniple of tea, is usually found to contain tlie IngreiUcnts used
in tli« facing In considerable quantity, and ff<up its examination satisfactory
results may in general be very readily obtaiiie|||> Having by one or otlier
of tlie above processes determined whether the Sample of tea be faced, the
next step is to ascertain the nature of the substances unwi for this purpose.
The blue coloring matter has geoerally been found to lie either IMrussian
blue or indigo, most freqiiently'tho former. Prussian blue Is recognlied
under tlie microscope -bi|Jlie angular forn of the fragments, and by their
brilliant and transpaifflrblue color, but lijjK dechledly by itif action of
liquor potassa, which qoickly destroys theS^e, tinging tm frfgnients of
a dull reddish brown color. Indigo is diat^^ished under the siCme cir-
cumstanues bv the irregular for|n of (h* panKes, their granular texture,
and greeniWfRilue tint, but chiefly by the fact tl^k the color is not des-
troyed by the liquor potass*. 1 urmeric powdeHK«t once recognlied by
its sixe and bright yellow color; and Dutw^Rhk, by the action of
liquor potasaa and acetic '<^|d; the one reagent converts |ki bright yellow
into a dark brown, and the other occasions effervescence, fllie chief point*
to be-lccapltulatetl are; that the principal black tea$, n»m9|r, tlie Congous
and 8<Micliongs, arrive in tliis country lor the most part in a genuine state ;
tblit cdffain descriptions of black tea, ns scented Orange, Pekoe, and Caper,
are invariably adulterated, the adulteration (consisting in general in the
giaxing of ilea ves with plumbago or black lead; the cap«r likdwiyei being
•abject to admixture with other substances, as paddyhusk, tie'\t«ilA,(ana
leaves othtf than those of tea. That several varieties of a spim^il^aper,
or black gmipowdw, are prepared, which consist of tea-dust, antMl^metimea
V?t the dttst of other leaves n/ftl san<l, made up into little masses with ^m^ and
iaqra witi) jplunJPIgo, P^'iissian blue, and turmeric powder; in some casei
t^lJNiiaiinitatiOne'are s^ separately, but moat frequently they are used to
^^llpwith and adulterate the better qualities of caper. With rey>e<!t to
M§ri»njea, the principal conclusions are, that these teas, with the enception
mm a few of Britisll growth and manufacture from AilMlIk are invariably
^li
atedfrom
i^wTth the
id altera ted r* that is to say, are glazed with coloring mattera of different
ind*. That the coloring mattera used are in general PrtMwian blue, ,tufv
meric powder, and China clay, other ingredienta being aometimea but not
frequently employed. That these coloring mattera posseaa propertiea cal-
culated to affect the health injurioualy. That in thia country there ia really
no audi thing aa a green tea ; that ia, a tea which poasesseaa naturally green
hoe. That green teaa, and more eapecially the ganpowdera, in addition to
being faced and glazed, kre more aubjeut to adultejutlon in otiier waya than
black teas, aa by admixture with leaves not those of tea, with paddy-hnak,
and particularly with lie tea. That lie tea ia prepared ao as to resemble
green tea, and ia extensively uaed by the Chinese themselves to adulterate
gnapowder tea. Tl^ above are the most important conclusions as to tlw
condition of black:a>m green teat as imported, but these articles nndergo
further deterioraffibn in our own country, as follows :— That exhausted tea-
leaves are frequently made up with gumr Ac., and resold to the public at
genuine black tea, and, when arti^'ially colored and glazed, even as green
tea. ^"^ That tlw tUbttancet employed in the coloring are in many catet.
Tery much more objectionable' and in juriout than tliote used by theChinete,
being often highly poisonous. That it is no uncommon thing for tea, both
black and green, to be fHbricatcid,froni leaves not those of tea, anflP^iosi
ting no properties in common^with the leaves of that plant That black lie
lea ia of ten colored and extensively employed by our own dealers and
grpoeiv fw tlie adulteration of greeir tea. : ^^ ' .
^y'.
t
'.' ^ «-"
V
"^^^iTfr
f>'*
4 .
'■Si, nuDtig, Mc,
968
dlff«i«iil kinda of .rTln noJ.tTM.. .„ "*•. '' "''""•"»'«' •"• chicory.
ohtellT of burnt •umrWilnlw" 1 «""•• O"lori»r. .nd thi. coii«|.2
pi«»j[g.„;,iron"x\.r7.;::Yf"."s'ji'o"fr5?: :,r«„"r' '* '"7'''"2
rtmain iw mminff on tlm i>.»«r i?...Ti i ,■'•' > *•'• ^nulnv powdvr will
qu.ntlty«fe„entiiilol|whl«hrto«Ki nL^^^^^^^^ o b« found in th«
wliloh it at thff Mme time rewlt A w»l^i. f *'"•'" V'*" »'«' "•••^
th«a«.Kp.rim«nti,th»MlM,wI?« to JhUi. !lir "»*««"H In repeating
b«iomw*i:,rce|y col^i foT'lrml tin.. thiU^u. ?'"".?. ••? »'«-' •«Me5
1.M than , minute, •.rtme. I dZ bmw^Tln ' Thi n^"" '^'j'*^"'^' '"
train may also Iw d«t^te<l by the bl«rr!.?»,?.LiT . P*^"** "' n»««ted
•oIuHon of Iodine to tSTold decJctlon T h.?!^ *'' '!" '*" •♦'*""'"• "' •
aided bv the u.e of a l.icro.eoji^ i Jhll th« .^T"'*'"' r*', ^ '««''«
tlie cof4. and other iigto<li'ntr;fli™^^^ »''• K^««n <>'
coffee except of tradSn yunre.rtJn^h « r„iJ!u*'^- ^*''*' ''"'' .•^«"'<'
1» • practlci.ip orderjo Jive the?r oult^mr^! Integrity ; .onie Rmeri mak«
while tliey i^ilt for iV fn iut «... ^n '?";''«"««. »» KrlmLthe coffel
to mingle with the Sffee thi i. l^t'rJ^ .?.Y '" ''•«?"«»'V 'eft in the mUl
qualUiiirandprlceiJno3|JH|lTr«^«^^ !?' ""<<*" «>' 'lifferent
•n article l.'tU p%iKrl?,en,rn^ a 7i'"'m*"'^ •"'"*' ^^f^^y '•»>?"'«
l»ut whidi 1. nMyt^^r^'^lltL '?«"'''« "PPe«rance to thi eye
fobe. Theimpu4r.uy«ai*d*7kc2S?r;*"*l"^^^^^
In fact, the most itninre tl .f oI^T! ' "u °*''f ' ""«»" •"" m^^ Impure
which 'it reach?. tttuwS^^ it Tre^ SUS*;""' ' "° l!'**' '» ^^e -tare hi
•dulterated with /loSr^ Si. I. uled^nart^^^^ ®T' '' •"•"«t«'ne.
«torkandbad.«gafcandp«pUytocauK.^.K ™^^^^ i*'? «"'"■■ "' very
$*«cle with wiTiS diCSred ;Zi'* ?« "r^i:" "' ?'■* *•'*' «' *'••
Pieces of woody fibre, and Zn^mHio^^ oVL^.^T*^ contaminated.
to sugar. The Impurities and aiKlAr.fi«n. ^' *"* *'*" commonly found
. th^ appearance of the su^arVthJ't^^^^^^^^
paper by the mleroscopfVn^by chemical^^ «/!*''* "^ '" '''""•'^ '''*
w Wf^rislightKJolored.hClv rrstall^^^ ^y /^« a»;,faraiice~A pure
i ^k"Colo4dJmperfei I?cry,5n?e 1«J;^ 'l?' *™P»'^ '^KnnnZ
Vappearance. damp, and hiir^ fiv'Sr^iidT t''„"!^"P'*'*"f'"»"»«*«»'/
i.
." /*•
• -a
164
i'.t
r
1
4
^'M&MiuL^iM
OBOOIBS, TMADBBt, AO.
;^i^*^-
•bMrba • portion of lh« fl«M, and Ncomc* w«tle«| «n<l ■UlmNi : (lit •xtcnl
of III* iliMoiomtloii. anil tli« aUlMof lli« mipvr na roap«i;i« iiinlatura, •ffiinl-
•«• • »•••/ ••hmI criterion aa lo the qualil/ of lli« augur. Tiila la • »«rr
•imple an<l exc«ll«nt nicilioti of aacvrlaininir, in many <aa«a tlie qiialtty of
•ufrar, wlikli in addition lo alaining tli« pap«r, If impure fn»m a<lml«tiirfi
wuli Iraad* ami Krapv-iuicar, will alao be4<inM> liani ami caktxl ; in ilouliifiil
Maea. the augar aiioulil lie allowed to remain in ilie |m|M)r for two or ilir«>«t
daya. The quantity of ihia water preaent in many auKMra la ao ureat, lliat it
•dda very i;onaiderahly to the weltflit ; for every draulini of water to ilie
pound of aufar tliere miiat Im Juat ao inu<li teaa of nurv (une-auair
io that a« a queation «if ec'iniomy merely, pulling Miile all ideaaTif
purity, uleaniineaa, and health, It la very doHhtf-jf whetlier the buyer
lHHom..a a gainer liy the purt-haa« of the cheaper. I««a pur«, •nd.niuvh
heavier augara. liif tht mirrttteap^—ttf meana of thia inatrunient the
preaenre of the augar arari. the a|mrnlea of f ungua, fragmenia of uaiie, wo«mI
and aiaruh granulea, niav be aavertaiiicd, and the adulteration by mean* of
IhJur, A«!., determined. By aba<duteleat tlie fact liaa Un-n arrived at tiiat the
bmwn augara of vonimerce are, in general, in a utatf wholly unfit forliuman
etmaiimption, and tlie inferior aorta aliouid lt« eaiM'cially avoided. I<ump
•"K«y *• 'r*** '••""• «••• greater part of the impuriliea and a<lullernli<>tia bv
which brown augar ia ao largely eonianiinalednnddeterloriitetl ; it doeanot
conlnin acarl. fungi, grafie augar, albumen, or grit, tlie chief iinpuritiea coil
•iating «.f atarch granulea, and microaeopic cliipa, or fragmenia of woikIv
', ,f •'• K'-neral ua« of rvflned or lunin augar ia, tliorefore, to be recom-
, mended. Tiie quality of the lump augar la comparatively a aecondary »on-
•idvration, aa th* worat lump augar ia infinitely more pure than the beat
brown augar that can >>« obtained.
Tobacco, ADVLTKHATioit or.— The following are the auliatancea which
jwve either been dia«;overed or have lieen ataled on gmwl authority to have
lieen employed in the adulteration of tobacco, eitlier in tlie f«»rm of cut or
roll U»bacco, cigara, or anuff. They may be divided, Aral, into vegetable
•ubatancea not tobacco, aa the leavea of the dock, rliubarb, coltaf«iot,
tMbbage, p<ilato, Ac., malt cumminga, that ia, the rcNitaof germinating malt :
peat, which conainta chiefly of di>caye<l moaa ; aeawced, roaaled cliicory
root, bran, catechu, and oakum. Secondly, aub-aaccharine •ubatancea, ■•
cane-augar, treacle, lioney, beetroot drega. Thinlly, into aalu and enrthe,
Ml nitre, comintm aatt, aal ammoniac, nitrate of ammonia, carbonate of ,
ammonia, potaah, aoda, and lime-water ; yellow «»chre, umber, fuller'a /
tjirtb, Venetian n»l, aand, clinimate of lea<l. The detection of «ome of the \ .
•boye aubatahcea ia eaay enough, but others preaent great dilflcultiea. The V (
inetlio«l of examination to be puraued ia aa followa:— A certain quantity
of each tobacco (lOOgraina) ia to b« weighed immediately after it ia pur-
cbaiied, before it baa had time to loae weight by evapoilition, ami thoroughly
driwi at • temjieraiure of about one hundred degreea of Fahrenheit. It ia
then to »e re- weighed : the loaa or percentage of water la bv tliia means
•acertained. Each sample may next be thoroughly examined by meiins
of a microaeope, in order to ascertain whether there lie any iforeign veget«bl%^
■ubstance present ; If it contain any of tlioae> enumerated ilrnv^, in ever sol^
fine a state of powder, and even in the smallest quantities, they may Iw
detected with the greatest certainty with the aid of the microscope. The
Structure of the tobacco leaf differs materially from that of otiier leaves, "
and may that be readily distinguished. With regani to the metho<l of pro.
Meding for the detection of grape-sugar or glucose in tobacco, the following
slmpla ni«ili<M] will be found efficient. Tak« one thousand grains of a
•olution of tobacco, containing two grains of the dried extract to one ounce
of water; aild four drachms of liquor pi>ta«sae. boil, filter, and then add
aliout four hundred grains of Fehling's test liquid, and heat to boiling :
IT anj^ glucose lie present, the r»d oxide of copper will be thrown down ;
cnlleci, and ihorougniy wasb the precipitate in order to free it iroab any
•Ibuiiien that may be presetit, weigh and calculate it as befora. •
-m
'^''W^\
w
pf " 1
ALIt, WniKS, sriRITt, AC
or c l.Ur, wl.i. , ii rrwrve,! f„r .l<.m«,tio um in th« ..m* way m tmbl».lMN»L
I n.imriu..ry III A..«/,Hfl ei«<»r, U tliuultl i>« esAnilnwl to ■••• whmtUm, It I.
with II li calM punuh. TJw fullotflii, >re •monii ilw mou .noroviLi ■;.
•UK«r; put tliew Into nliirjrejiiK. wiili the wtK two hJ^I^ nl-i "^ i
of tw„iem.m. «.tex,ren.ffy\L. the j„i,!^;i7m^^^^
ten lemoM. a..,1 .ix ffla.»#« of calf, f.mt Jdly In a llqui. Itate Ttir thl^I
d^rinrU't'lt'neir'H'r", *'""•" '" ^"'""« w^terr^ov?' .J JS
«i^„« . • * "^"' *.''*' "•* '"'' ■ 9"«''<<?r of an hoar {then straih the
i
- 1
/^
€
(J
'^>«ir*J5JfTT-r'
P-P^^,
fw
268
l^ES, WINKS, BPIBIT^, AO.
• pint of rum, « dnftrte^ of a pound of Io«f sufar, and the Juice of a larm
lemon ; ftet these into a binze.and pour In tlie tea gradually, mixing k from
time to time with a ladle; it will thus remain burning for iome time, and
. in this Btate is to be poured into the ginsses. j
Giw.— A Bpirituous liquor of which there ia a laq^ contuniptintn; Gin is
rarely sold to the public in the state in which it coiJIbs from tlie diatillerv ;
it would, m fact, be not so nKreei^ble to the palate in that state ; kud publU
can^ tlierefore, are in tire habit of "making up" this liquor for sale, the
following being one amimg many recipes. Good gin (22 under proof j. 80
gallons ; od of almonds, one drachm ; oils of cassia, nutmeg and lemon, of
each, two drachms; oils of juniper, coriander, and carraway, of each, three
drachms ; essences of orris-root and cardamoms, of eacHi, five ftiiid ounces*
orange-flower water, three pints; lump sugar, 56 to «0 lbs. ; dissolved in
watejj, four gallons. T|j<j essences are dissolved in tw(» quarts of spirits of
wine, and added^gradually tg tlie gin, until tire requisite flavor is produced,
when the sugar (dissolved) is mixed in along with ?» sufllcient quantity of
■oft wat»r, holding four ounces of alum in solution, to make up IC^ gallons.
When the whole is perfieutry ihi,xed, two ounces of salt of tartar, dissolwed
in two or three quarts of ho^water, are added and the liquor is well stirred
up ; after which the cask is bunged up lind the liqUor allowe.1 to repose.
In a week it will become, brilliant, and may be eithef ''"nicked " or drawn
from the same cask. Gin sweetened, prepared from unsweetened gin (22 un-
der proof), % gallons ; lump sugar, 40 to 45 lbs. ; dissolved in clear water.
^ gallons ; mix well ; and fine it ilown as above. It is almost needless to
add that all gin IS more or less adultenated before it is sold by the retail
dealer; the ingredients employed by some are, howevei', hawnlqss com-
Cretl with tlie noxious compounds introduce<l by others ; but the consumer
s fortunately the means of detecting these adulterations by his palate
Bottling Wine.— The first thing to be attended to is th^ choice of good
corks ; they shouhl be i)erfecljv new, well cut, and flexible ; any having black
spots in them should be rejected.^ Wlientlie wine rins clear, place a shallow
tub under the tap of the cask, and take care thjrt there are two or three
small holes near the bung or irt it, to allow the air an ingress, to supply tlie
place pf the wine withdrawn. All being ready, hold the bottle under the
tap in a leaning-position." Pill the bottle to within two Indies of tire top
of the neck, so that wh^n the-cork comes in, there inay remain three-quar-
tefs of an inch of space between Hie win^ and the lower end of the cork
The corks should be Hipped, not sojtked, in jviiie, and should enter with diffi-
culty ; they are driven in with a womlen mallei. If the cV»rk is to be waxed
It must- be cut off to less than a quarter of an inch. Champagne, bottles
must have tireir corks dSren about half way, and fixed down by a Wire
this makes them easy to draw. While a cask of wine is bottling off, it it-
impossible toexclude theadmissionof airto the surface of the liquor except
some particular method is employed, a^nd if the. operation fasts some time,
the wine is almost certain to be injured ;'Hie best. preventlt.n for this, is a '
tiottle of fine oH|re^oil, wlMch^ljeing poured into the cask and floating pn the
iurfttceof the wint. totally ejtcludes the air, and prevents auidity orimouldi.
ness for a whole
is deposited illy (
canted into freil
Wine to be fit
and have atta
certain'time i^ ^
-Generally speak
its sharpness,
and' i
(lithe crust, or precipitation of wine in bottles,
, iw^b'^ttt to be removed, the wine should be «le-
_ i^iJUlf'aeDWsit njay mix with and injure the wine.
ig^U*i;ij4ronly be separated from tire gross lees,
cleariiesi by fining, but it must also remajn a
ripen : foflhis, no precise rule can lie laid down.
|weyer, wine^gjiould not he bottled until4t has lost
longer l!alife^i^> frrgieiUation. Wlien wine is b<ittled
feet
• i- «*
too soon It often ferments jMidr^mams always JhaVp : the Irest time to per.
form this operatiop i8.in the mohth of Marcli oif October, especially if tlie
..weather be fine and clear. '>_.•♦ I » i j «"
BoTTUNO ^ALT LiQiTOBS.— BefoTTe proceedihg VTBottle ale or porter, it
!■ neceteary to yce^itain Whethy tli» | i q wr ii in « prftiier^fte for that puiw
'.%
«f>
V
<. ,^.
''••^
"^T
••-^
. ALES, WINE8, SPIRITS, AO. S89
K*!1'#"*k'!.V"* •"K''*'.y Mcclmrine, and has tut little briskhetia. It !« In a fit
•tHte f..r bottlmK ; I'Ut if, on drawing out tlie vent Dec It i.nirt. un win. f»rn.
it .. a .ign that the liquor i*«,ill tooV-tiveTo i;^ bSdw^^^^^^^^
. ^e beer ap|.e«r a little too brisk an.l fro^iy wliite bottUng/thebottlSmav '
be lef «l»eB or a few hours, an.lfllle.l Up a. thefroth works U but K
..ouhlbe HIM only to within an inciyof the cork. It rolst be observed
that If the cork* are driven in wliile the liquor b working Tnucli tliere^a
alwy. a danger of the botlles bursting. Great care Vl uld be i,ii«n »«
bottle at the proper time. Wl^n « caJk of he^r is ^he botile t e bunJ •
may be loosene.f, an.l the beer left exposed to the air for a few mi.™ t?[ <
best quality ; previously to inserting them they phoulU ^be s. akel iS a ittle
beer; and when the bottles are c.rked they should be laid on their lie!
bin. nhould bex'tmstantly inspected, to ascertain the state of ihe liquor ad
•» soon as the bursting of one bottle is discovered, the rSmain er sSd 111
be set uprigJit to prevent further loss. If the be^r is a S oo ^t w be « " "
bottled,«rif it IS wanted tote «,,. asit is ternie(#ery so^. a lumnof suiar
n ay Y put j.ito each bottle, or four or five raisijj or a tSpm ,f ,S of rh?e '
these byg.vi,.g rise;oa iiew fermentation, will make thrbwrqiitebiisk
Ihe warmer the weAtheror the warmer the nlace where TAntM«Kr '
Uie s,H,«er will ferftn^ntafion begin, anf tl.e Cr be r '« ami it IV u'^'
l.-£f« * \ """^'^V"^"' .""" * '"'■^^ «tone jar. a quirter of a pound of cloves "
■ poui|«i oi red currant j*'lly ; ten oiintu's of sugar-candv : 1 ounce eacli of onn.
isiiiglass, thre& uunc^s ..f preserved ghiger sliced : two ounces of sweet ami
oneT^unce of bitter almonds, blanched and poun. e.t; lUnS oUnces of now
„ dered loafisu^ar ; one pint otred cordial waferione gnl i 6? proof snirk of *
wme. 8to,v up the jar effectually and shake it weH laify F»? a m oith •
ISXrSSf smJ. f^,r""" '^•^5? let It stand for ^JelS Lnuhl "S^^ii,!
ana alter it into small b(.ttle8 ; cork and seal tliem, Tlie cordial will l.« flk
for use in two months, but further age will improve ^ -"**'"""*' ^'" »»« «»
coriaSSs ^Zlt:r:f^ '™'f % i^*""f^ "f «f""ts put Iralf « poubd of ' '
.«?! «L^^ ; ** *'^i®'^ "' * P"""*i «f caraway seeds, half a pound of iimrar
and one drop «f oil «,f orange- Make ifc up to three quarts with water Th* '
coriander seed must be bruise.! and steeped in the sbir?/ fTr ten op iw-ll!
day., and-well stfrred t,yo or three timei a day. T ^' '"****
.« f'^"^^^^^ CoBDiAL.~To make, five gallons of this cordial take three
Sit^rSfr?" "'""' •*' "^'^^f"^ '^'^' *'"•«« t'"'"'^'' of loaf sK a gi rS
•pwtt of wine, four penny weiglits of oil pf p.epiK)rmiYit ; fill up the cask 4itb
' onSTd"""* "'^«»"»:"«'^>>«^•«™«»flye girilo^ns7rouseit'w^^^^^^^^ eik =
»h£" i^-fr ^'''^' ^''**'^'^ Vi«k forty quarts of fine rip^black i^ies bruin
'wnter jliat has been boiM, stir them weH, and leave the vessel o\J^W
PJ^t&m«r1» »r """;%'«» " ««"'f fo"- tw>. hour*.. »»<! repeat the strain-
If .;/ • ; " >t.H«rougli flannel, and put it into a ca^k with twenty noundU. ^
five rit-T.'' ''"TV' rl' t""" ^"'«"^y •"■'""'««' Le,ve hVSui'iS "3?
me or wjr .ays. and whenit liAli ceasetl fermenting pour hi a quart of mndi •
bnuHly and bung t securely. In three or four m.mtls dJaw „ t awbi^
•Herwarui , if not. rack it oflf, filter the lees thorougWy, and rotuita aU that
A,
r-.
i^
w'
it clear Into tlie c»«lf. Secure the bung ^gtt\A, and in three months it will
bent <p bottle; keep it in bottle six montJis.'br longer.
• Cherry Wine, KKD.^Pre«i ripe red clierricB, breaking the stonea
amongst them, until yuu have obtained ten gallons of^pure juice, to which
add twenly-four pounds of moist sugar ; mix It well, and let it remain for
three days covered up. stirring twice daily. JfVeiB the fruit in a horse-hair
bi«g, and add the expressed ^uice. tlien mix them well, and strain the whole
tnto^a cask, addmg five pints of French brandy, the rinds of six lemons
thinly pared, and an ounce &t isinglass dissolved in a little water. Bung tlie
cask securely, and let it remain in a cool ceitar for six months ; tlien rrfck
the wine off, filter the -lees perfectly flnejfnd put all into tlie same cask
again, with three ounces of sugar-candy. Secure tl^e bnng as' before, keep
the win* eighteen months, the^bottle It. ^t will be in good condition after
being SIX months m bottle. buTthe longer it is kept tl^fe better it will be.
Ci.ARiFiCATiON.r-Theactj>f clearing or ntiiking bright, commonly applied
to the process of vieariiig liquids by chemical means initead of by filtrallbn.
^ • The substances employed in the clA-ification of liquids o|ierate by either"
mechanically embracing the fecutoill. matter, aiMl subsiding witli it try the
' bottom of the vessel, or by inducing such » change In its nature and bulk
that U subsules by its own density, in each case leaving the liouor trans-
parent. Albumen, gelatine, the acids, certaiti salts, blood, lime, plaster of
raris, alum, heat; alcohol, ,&c.. serve in nmny cases for this purpose. The
first 18 used under the form of white of legg, for the clarification of syrups.
- as It combines with the liquid wlifen bold, but on the application of heat
rapidly coagulates and rises; td the surface, carrying the refuse witli it, form-
'K Ing a scunri which is easily removed. Gfelatine, under the form of isinglass
dissolved in water or weak vinegar, is iised te fine wJiite wines, beer, cider,
and similar liquors. Sulphuric-acid is frequently added to Weak Uquors for
the same puri>ose. Bullocks' blood is uled in the samiAay as isinglass or
i' *""« ."' eggs, for fining red wines, be'er» find. portei>*Ci!he, aliim/alci.hol,
.. tlie acids, and heat, act by curdling or conSataiii»f^ f^-wleiicies, and thus:
by increasing their density, indjice their sffbsideitc'e. plaster t»f Paris a(U8
partly like the above and partly like albumen or gelatine, by developing and,
forcing down the suspended matter. ■
Beer. TO I'reserve.— When it is intended to keep beer a longtime it
•hould be very carefully racked off; for. nothing advances thfe decomndsi-
' tion so soon, after a certain time has elapsed, as the lees. The ciarification
of beer w very important for its preservation. This is done in various
ways; such as. with^hartshorn-shavings, white of egg. or isinglass. Many
things are usedeithA- when beer is first put in casks.ito prdvent its turnini
sour, or,when it Ijas already began to turn? few things however can lie
introduced for this purpose without rendering t^e l»ej^ vapid. One of the
• best means for preventing the turni|\g of beer,,juitended for a voyAge, or
winch may bp liable from other circuinstanccs to at;itation of change of
tetnperkture, is to put stale eggs intti thectt^k, iij the >y«portiori of one egg'
' tw-four gallons of been. The shell dissolves first, then the pellicle and th«
white, leaving the yolk intapt. The albftmen of theregg is said |o act as an
. alkah, byt without creating any effervescence, which has a tendency to ren-
der beeV vapid. For weak beer, oatmeal, burnt sugar, or a portion of Very"
Strqn»beer, may be adde<l in tlite summer; aiid in brewingbeerof all kinds
It will be found beneficial to suspend in the casfc, at the commencement of
fermentationi a linen bag cantaininir raisjhs in the proportion of a pound (a
^ onri hundred and sexenty-four gallons of beer. Leave it thus for twenty,
four .hours, andthen Ifaving withdrawTi it,< allow tliC' beer to ferihcnt in the
If '.regular course. . ■' ^ . ' ' • <
> y * BiER B6ttlino A,st ]E;iNiNo:-T;Cask8 should he sound, dean, and sweet.
J Beer and porffer should be allowed to stand In the bottles a day or two
before corked. If for speedy use, wiring is in^ necessary. Laying the
bottles on their sides, will assist the refining of the beer. Tho^e thatare to
— i> e k c ^ t should b e wir e d, and s«uyiiglit in sawdust. When not fine enough,
A •*. - . . . •
I:
**af.
w
IF
, ' 1
<»pi^-V
▲LES, WINES, SPIBITS, AO.
\
271
draw off a jugful, and dissolve isinglass in it, in the proportion of half an
ounce to ten gallons, and pour haclc througli tlie'buug-iiole. Let it stand •
few weeks longer. Ta^ tii» cask above the lees. Wlien tlie isinglass is
put into the cask, stir it around with a. stick, taking great care nottudis-
W:': tiirb tlie Ices at the bottom. Bung tlie task up, and in a few days the beer
Will be fine,
Alb.-^A busliel and three quarters of ground malt, ahd a pound of liops,
are sulflcient to make 18 gallons of good family ale. As soon as tlie water
boils, dip off lialf of it into a tub or vat raised upon a bench about a foot
and a half from the ground, and whicti has a liole in its side, near the
bottom, into which is4>ut a spigot and faucet sufficiently large, and over the
end of which, in the vat, is fixed a bundle of small clean sticks, or other,
convenient apparatus, to prevent the malt from running out. <*«Let the liot
water remain undisturbed in the vat, till klias cooled do.wii to about the
teiriperatur&of 176 or 180 degrees of Fahrenheit's thermometer; or, in thp
absence of tii is instrument, tilt tlie face can be seen pretty distinctly in tiie
water; then mix the malt with tiie water gradually, stirring it with a
masliing stick, or other convenient spatula. Preserve a fewhandfuls of
tlie dry malt to strew over the rtirface after it is mixed, in. order to prevent
as much as possiltle the escape of heat. The vnt should also be covered
with cloths, more effectually to keep the mixture hot, which must remain
undisturbed for three hours. ., The wort is then to be run out by the spigot
and faucet. As soon as it lias dime so, pour (in again upon the malt the
same |uantity of water, cooled in a tub totl4e same degree of hcfSf as bef ore.
and^Je% it i«main with thct malt half an hoiir, or somewhat nirger. Then
let Wie wort run off a tocond time. •
J^ you w<ll now be enabled to judge bow much more wort will be ne-
cessary to fm^'ouf cask, add as muciv more water, cooled down as before.
■-%
Ihe Jask, to allow for waste and evaporation.
When the Worts have all been run off, nfix them togetherjland put them
into the copper, making it boll as quickly as possible. Wlien the wort is
reduced by boiling to neatly the proper quantity, put In the onepound of
hu^^and let them boil in the wort for about twenty minutes, covering the
f^per over in the meantime to prevept the escape of the aroma ofy^lie'liops.
le boUinyiieing completed, let the wort bestrain^doff into pron^r coolers,
hen it is cooled down to 6$ or 70 degrees, mix one quart of ^ood yeast
with a few gallons of the wort first, and afterwards puttlid whole together
ii^i|>;a v*t to ferment for two or three-dftys or mpre ; or put it at once into
■ tlii cask, and let it fehhent there. ' /
Tliq, necessary care inui^ be taken to watch the f^nnientation in thecask,
and fill it up occasionally witli the superfluous, liquor. As soon as the caSk
Will bear a bung in it, it ought to|»e stopped down sliglJtly ^t first, till the
power of the disengaged gas be ascertained, or otherwise thecask may
^ bunt. This ale, if it is brewed when the weather is mild, will be fit for
. -drinking in aboiit six weeks or two Qionths.
To brew Tabli Ale, mix the first and second worts together,* suffer it to
^ :■:., fermeiht, and proceed in the same manner as before directed. K tlie ale is
f for presentuse, take three-quarters' of a pound of bops to eai^h bushel of
malt ; but if intended to be kept, take one pound of hops' to each bushel of
malt. It will be fit for use in4)bout a week. " . '
. BkASDY.— The spjrituoiir liquor produced by tlie distillation' of *win^
• only, and not from atjU", other fermented body. But brandy coniists, not
merely of. tlie spirit d^wn fi'om wiiie„it contains also some water, an^ is
flavored by jtlie essential oil of the grrape,.WlucIf has been dissolved by the
' f . IMCohol prt<duce(J during fermentation. The average proportion of alcohol
10 brandy varies from 48 to 5* per cent. When pure, it if perfectly color-
too, and only acguires ji palf b r own or yellow tint from the cask. When ■
'^>
s\
>S7S
4^
1^*
/
m ■ \ ■ ' --' . .;■ ■ >■■/■.: ■.."..'. -■ ■■•..--■.
btftndy ft flnt imported, it ia genenillT 1 or 2 OT^r pro6f, but itt Btrensth
devreaaes iWth nge; and by tlie time that it ia uauaily taken from theboml-
•tore for aal0, It ia aeidom atronger tlian 8 or 4 under proof, Tlie very flneat
brandiea avet-age from 6 to 10 under proof, and never exceed 2 underproof'
they tlien contain more than half their weight of water, and from their
boiling point heing higlier, they conie over to tliia country more fully char-
ged with eaaentiai oil, and the other yolatile and fragrant princinlea of th«
grape; thua poaaesaing, in a greater degree, tliat peculiar, aroma and flavor
for which tliey are a6 much eateemed. Tlie compound known aa Britiah
brandy, ia made chiefly from malt apirit, with the addition of mineral acida
ami varioua flavoring ingredientf. '
. WiK«, MoLLBD.— Boil aome clovea, mace, ciifnamon, and nutmeir In
about a guarter of a pint of water till well flavwed with apice, then add
it to a pint of"port or home-made wine; awectWn to taate, and aerve hot'
with thintoaat or ruaka; 2. Boil a amall atick of* cinnamon, a blade^
mace, and tliree clove?, iA a breakfaat-cupful of wAter for a f*w nrlmiteat
add.j||opie grated nutm«g and a pint of hohie-made or port wine aweeten to
taateTlioilior one minute,.and aerve hot. 8. Put a bottle of port wine iialf
a bottle of^ waiter and aVgar to taate, into aaaucepanj then add allspice,
clovea, and a blade of tnace; boil all together, aerve iti a jug with irrated
nutmeg, andxuak^or alipa of thin toaat. Some peraona add lemon-jnice tJ>
the mull, but it doea not generally pleaae. j «> w
, GiNOEB Bebb.— There are aeveral recipea for making thia beverage, the
following being the beat. 1. Lump augar, 1 lb. ; Jamaica ginger.' well
bruiaed 1 oz. ; cream^of tartar, ^ oz. ; 2 leinona alioed ; boiling water, 1 iraU
Ion. Macerate with frequent atirring in a covered vessel, uwiT barely lirite-
warm, then add o| yeaat, l|or 2 ozs., and keep it in a moderately wa?m
aituation ao as to eltcite a brisk fermentation ; the next day rack the lltimVr
andatrain it through flannel; work for another day or*t wo, according to
the weatherj then skim, or again strain, put it into bottles, and wire down\
the corks. 2. Loaf augar, 6 lb. ; lemon juice, 1 gill ; honey, fib. ; bruised
ginger,^ 6 ozs. ; water, 6 galloh8.j Boil the ginger in three quarts of th6
water for half an hour; then adtl the sugar, the juice, and the honey, with
the remainder of the water, and strain through a cloth. When cold add the
white of an egg and 2 drachms of essence of lem<in ; after standing three or
four days bottle It. 8. Take lib. of bruised ginger and the rind of tw*
, lemons; boil 14 lbs. of loaf sugar and 1 lb. of raisins in il gallons ofwatl?
poiir this ^er the bruised ginger and lemon-rind, and add the juice of 18
lemons. ^When at a lukewarm temperature, add two or three spoonfuls of
yea8t,'and let it ferment for a day or so ; then put it into a cask to finish the
fermentation, and when that lacompleted, fine it, and bung it down closely.
Jt may J)e.bottIed in stone bottiM almost immediately. 4. Quioklumade:
pour a gallon of boiling water over J^ lb. of loaf auRar ; IJ ,,2. «f sliced gin-
fer, and the peel of 1 lemon; when milk-warm, add the juice of a lemon,
and a spoohf ul of yeast. ;'
«^.l?'fi^^! Bkbb I'ownEM.-l. Pow(lered lo«f sugar, 4 oza. ; carbonate of
soda 6 draejinTsj powdered ginger,! drachm; mix those ingredients Well
together ; divide into 12 equn^parts, one of each of which put into k blue
paper/ Then take tartaric acid, 1 oz.; divide into 12 equal parts, and nut
each into a white paper. Dissolve the contents of one ..f the blue aniline
fio .iT !/^^P^,"' f"*'''.'.'? half a glass of siiring wafer. Pour one upon
tlie other, Wnd drink while effervescing. ± Powdere.l lump sugar. 2
drachma; carbonate of aoda, ^ drachm ; mix them together Take of tar*
taric acid, i^rachm ; best ground ginger, 6 grains ; essence oflehion, 1 drop ;
.mix these Ji^ether. Dissolve the above pow.lers in sq.amtatuinblet«,'coni
laming tou^ther about half a pint of spring water; when disaolved. ntU thf
contents of each glass and let it be drunk immediatelv. \:^ ■
1.I u *!L^^ . l?*^""*"-*'*"^* ''''''"'*"'^^ «' "berry, aa. pale
and broWn, and there are various-degrees of each. Sherry in geiieralls of
•" amb ^y color, and when good it has a flne «rt>matin odor, with aometbing
ToWl
ib«iy
N;. "1
-'J*1
>xH
'i^.
Btrenffth ^ H
hehoncK ffl
ry finest tm
• , ■ •
ir proof; ' H
im their . ■
lly char- H
• oflthe , M
■■■■.'■■"-■
d flavor ^^|
Dritigh ■ !■
' ' ■ .■■ ■
nlauiUa, /H
\u ■■ ■ ■
mejf, In ■
lien add > ■
'/■ ..■_ .
srve hoiq fl
ilaijriif 1 . H
■-"■!./■■■
riniitea; V H
I; ■"- ■ ■ " :■
eeten to V= H
''' : ■' ■ ;
ine.lialf V fl
allspice, V H
-.1' ■:■
1 grated \,B
■' -v
juice fi> ^«
ig^. tlie ^ ■ ■
k:;-^;;>
ir.'well . ■
■ ' ' '■' ■ '■ '
Mgal* .H
■^^.■-■■.
ly Iii'ke- H
V warm ■
,■■■:• A
B litiu<\r S
■/;:_. ' !\
ding to ■
e downV , v^f
bruised \ H
of tii6 \ ■
y. with \\ ■
ftdd the ^ ■
'
Jireeor \ . H
of t\f0 H
' water^ ■
eoM8 ' "H
ifiiis of n
lishtlie < II
1
L'losely. t^
k
made : ^H
*
ed gin* » ^B
leiuon, ^B
1
nate of *^M
\f '\ '
Its well ■
\
ftblue i M
'.. \
nd put ^B
ml one '^B
e upon ' H
-
igar, 2 H
of tar* '-, H
i^Jrpp; , .■
ni,'con% . |B
-1
^V
^'
lis pate ' '' Mm.
al4s of jU°
lething, H.^
''
jU.'e8, wnrKs, 8jriBiTS,'*o.
278^
of the agreeable bittemesa of the peachkemel. When new it is harsh and
llery, and requires to l)e mellowed In the wood for fbtfr or five years. Sherry
is much in favor in EnglAiid, as being a light, pleasant wine, and more suit-
able for general driiilcing than any other. Ahiontilhido sherry is higiily
esteemed, being, when genuinei entirely devoid of brandy, and eqrually free
frotiiacid.
SuKRKT CoBBLSB.—Talce some very fine and clean ice, break into small
pieces, flii a tumbler to within an inch of the top, with it put a tiibleB|tOonful
of plain syrup, capillaire, or any other flavor— some prefer strawberry— «dd
the quarter of the lest of a lemon, and a few drops of the juice. Fill with
sherry, stir it up, and let it stand fdr five or six minutes. Hip it gently
tlirough a straw. ,
Ottawa llooT Bbkr.— Take I jft. eiich of sassafras, alUpice, yellowdoek
and winter green ; i oz. each wild cherry bark and coriander ; i oz. Iiopa
and 8 qts. niolH88es. Pour sufficient boiling water on the ingredients and
let them stand 24 hours. Alter tlie liquor^ and add fpt. yeast, and it is ready * ■ /
for use in 24 liours.
A Rich and Plbabamt Wimb.— Take new cider from the press, mix it ■
wUbas mucli honey as wjll support an egg, boil gently fifteen minutes, but .
ndPlh an iron, brass, or copper po<. Skim it well. In Marcli, followipg, bottle '
it, and it will be fit to drink in six weeks ; but wilf be le'ssswe-efl^ if kept
longer in the cask. You will have a rich and 8tn»ng wine, and it will keep
well. This will serve for any culinary purposes' which sweet wine is di-
rected for. Honey is a fine ingredient t© assist ^lid render palatahie new,
crabbed, austere cider. ~ I, %■ "
Chbrby Brandy.— Gather cherries when full ripe, picic them clear from .
refuse ; niafh tliem in a clean wooden vessel, and press out the juice th^UKh
a horsehair bag. Let it stand two hours to settle ; then strain the cl^ar '
Uqnor through a flannel bag until it is perfectly fiiie ; and to every quart of
iltejuiceputaquart of. French brandy and three quarters of a pound ofAJr*
white sugar-candy, dissolved in «ts little pure cold water as possible. Mix
them well, and put the whole into a clean stone jar, in whicli has been pre-
Tiously put the thin rinds' Of one or mgre lemons, according to.the quantity;
put Ih the cork, seal it, ai^d let it stand in a warm room for two months.
Strain it through a fine %nnel bag until it is perfectly clear ; tiien bottle it,
seal tlie'corki, aii«l keep it twelve inimths longer;
KmijsiN WiNB Equal to SnKRRY.^Boil the proper quantity of water
and let it stnnd till cold. To each gal\of tlij^ add 4 lbs. of chopped raisins,
previousl;!!^^ well washed,- an^l freed fron\8talk#; let the whole stand for one
month, stirrinpr frequently ; then remove the i^isins, and bung^n closely
for one month more ; then rack into anotlier vessel, leaving all sediment be-
hind, and repeat till it becomes fine; tlieii to every 10 gals, add 6 lbs. of
fine sugar, and 1 doz. of good oranges, jtlie ^inds beln^ pared very thin, and
infused in 2 qts. of brandy, whiih sliould hi added to the liquor at its last
racking. Let the whole stand three montlisXin the cask, then bottle. It -
shofild remain bottled twelve months. To gii^e it the flavor of Madeira,
when it is in the cask, put in a couple of green citrons^ i^nd let them remain
till the wine is.hottled. \ \ A '■
•Port Wine.— Worked cider, 42 gals! ; good port wlhei 12 gals.; good '
brandy, 8 gals; ; pure spirits, 6 gals. ; mix. Elderberries and aloes, and thtf
. fruit of tlie black haws, make a fi"e purple color for wines, or use burni^ i
sugar. - •^ ^ . f.f a
' BRiTiaH'MADEtRx.— Pale malt, 1 bushel ; boiling Water, 12 goils. ; mash
and strain ; then add wliite sugar, 4 lbs. ; yeast, 1 lb. Ferment, next add
raisin or Cmie wine, 3 qts. ; hrauily, 8 qts. ; slierry, 2 qts. ; port, 2 qts. ; bung
uown. The^ialt may be mnslied. again for liortle lieer.
CuRRAKt ^D OTHER FROif ' WiNEs.— To ev^cry. galhm of expressed
juice, add 2 g^ls. soft water, tt lbs. brown sugar, cream tartar, H ozs. ; and -,
3 qt-bryndy tt^^very fl gals ; some prefer it without brandy. After ferm en-
tation, lake 4 o;^s. isinglass dissolved in 1 pt. «f the wine, and put of(
:i
y
12»
eauh
' 1 ,
\ , *»^s
ft
9.
■■■■I
ALU, wuiUf fprarrs, ao.
'bcrrel, which will fin* antl clear It ; when It muat be drawn into clean caikt,
or hottled, which U preferable. '
Blackbbkiit and SfRAWBiBRr ^^iHBS are made by Uking the ahore
wine when n^ai^ with |M»rt wine, and fpr e»ery 10 gals, from 4 to 6 qtt. of
the freih fnilll^uised and atrained, are kdded, and let atand four daya till
the flavor » extracted; wlien bottling, atld 8 or 4 broken raiaina to each
■. bottle. ^^ ■ ■ \ ■
Mo«*LLA WiifB;--^g|pach quart of th^exprcsaed juice of tlie morella,
or tame cherriea, ^dlmia. water i^nd 4 lb«. of coarse brown augar; let
them ferment, andUim tdl worked clear ; tliiti^n draw oif, avoiding tlie aetli-
ment at the^ottom. Bung up, or bottle, wblcl^ la beat for all winca, letting
the bottlea Hralwaya on tlie aide, either for wiiiea or beera.
Londom^Shbrbt.— Cliopped raiatiia, 400 jImu ; aoft water, 100 gala.;
•ugar, 4$ Iba. ; white Mrtar, 1 lb,; cider, Iftgala. Xet them atand togetlier
in a cloae veaael one month ; atif frequently. Thei^i aihl of apirita, 6 gaU. ;
wild cherriea brbised, 8 Iba. Let them atand one inonth longer, and flue
~ with iainglasa. \ - •
Eholish l^KNT Winb rsoM Rhubarb.— To eacli gal. of Juice, add I
gal. aoft water, in which 7 Iba. brown augar have been diaaolvetl ; flII a keg
or barrel with tliia proportion, leaving tlie bung out, and keep it filled with
•weetened water aa it worka off, until clear. Any other vegetable extract
may be uaed if thia ia not likwl ; tlieh bui\g down or bottle aa you please.
The atalka Will yield J< their weight &jttk^ ; flue and aettle with lainglaaa
•a above. Thia wine will not lead fblnteiliperance. \
VARIOI7S WiiiB8.-.-To 28 gala, clarified cider add goo«l bfandy 1 gal.;
crude tarUr (thia ia what is depoaiteil by grape winea), milk t^ aettle It^.l
pt. ; draw off 86 hours after thoroughly mixing.
GiNOBR WiNB.— Put 1 oz. of g(M>d ginger-root bruised in Iqt. 65 per cent
•Icoliol ; let it atand nine days, and atniin : adtl 4ot8. water, and fjb. white
•ugar dissolved in hot water, color with tincture of sandera to suit;\
Another.— To ,1 qt 96 per cent, alcohol add 1 ox. beat gin^r-ront
(bruised but not gn>uiid), 5 gra. capsicum and 1 drachm tartaric acitE Let
it stand one week and filter ; now add 1 gal. water in whicli llb.of crMied
■u^ar has beeii boiled. Mix when cold. To make the color, boil J o»\co-
chmeal, J(f oX. ^ream tartar, fox. saleratua, and fox. alunl, in 1 pt. of w«ter
till you get a hrtght rei] color. \
GoosBBBRRT WiNB —This Wine may \te made from either ripe or unripe
{(ooseberriea ; in the former process, bruise ten gallons of rijie gooseberries,
n a tub, leave them in that state for twentv-foiir liours, then press tlie pulp '
through a hair cloth or canvas bag; return tlie remaining pulp into the tub,
and pour on it four gallons of hot water, stir this well i^, leave it fortwelve
hours, and express the liquor as before. Mix th«<* first and second liquora
together, and -throw away the exhausted pjulp. To ©very four gallons of
the mixed liquor add fourteen pounds of white aiifcar, or flfteeii of moist;
dissolve and mix this tiiorouglily with tlie liqilor, and leave it to fermeitt.
Should the weather be very cool place the liquor ^ear the fire. As the fer-
mentation prooeeda, tlie liquor becomea leas and less sweet, till at the com-
pletion of the fermentation the sweetness will have entirely disappeared,
and consequently, the« progress of the fermentation may be readily testeil
by tasting the liquor from time to time. WIten the fermentation has ceased, .
rack the wine off «% clear as possible, and completely fill a cask witir it;i
then bung it closely, and set it by in a cellar. Fi v6 years in the wood will
not l»e any tooiotig} at the end of this peripd it may be bottten, and will bd
Jd high perfection.. „ ' _ ^
For unripe Gooafberrif W5rV.— Take eight gallons of gfeen g.KwiJ>errle8;
bcuiae them well, add eight gallons of cold wat^r; let them staad fi>r twenty.
fotar hours, drain the liquor well from th(p gtmseberries throueh a sieve
/•^l
\
r.
lut three poiinds and a half of h)af sugar to eve
it into a cask, add a quart of^thife best ginj fet it s
bottlA^iCi-^-See Ci{aju>aokb, Bbi^mh.
;allofl|^^of Irauor; pour
■"'' "atx mmitlis thou
>uwul'*for
«:
' >
%^0
• .'. '
' i\'
•
1)
m
1
,.-:'• .^
' x
/
ALIft, VriNKi, 81*IRIT8, AO. 275
BfOMAon BiTTaAs Equal to ilosT«TT««'«^Buropwi gentUn root, U
M.; or«nge peel, 2i •«. ; cliuwiiion, i «p. ; nnise loeU. Jo*.; coriander
jeeil, t 01. ; tartlamou .ee.l, >< oft; unffrouiid Peruvian bark, 4 o*. ; ffuin
kino i o«.; bruise kll tlie«e aTtitile«. anJi pW tlietn into tlie l>e»t alcoliol, I
pt. ; let It ataiKl a Mlieek, and pour off the clear tincture; then boil tde dren
a few |i|lnutea in 1 qt. of water, itrain and press out all (he strenjitll : no*r
°lT'!?J"*':''"*"*f' ^ r- '2 "'* ^'"^ "9'»'*'' ••^«1''»« « qts. cold ir«ter*and mix
with tliiB spirit tSnctikre^flrst pduredoff.or jrou can add these, and let it
■tanil on the (IreKs if preferred.
«-5.hf."fi «?'"'"tT*'*"''?** q«»«la, 11 o», ; caUmus, 1| oj.; powdered
catechu, IJ or; cardaW 1 oi. ; dried orange peel, 2 ot; macerate tiie
above ten day, ,n 4 jriil. itrong wliJskey. and then filter, and add 2 gals,
vwater ; c«»lor with inalloy or miilva flowers.
Stouohton BiTTitHB.'-Gentian, four ounce*. Orange peel, four ounces,
Columbo, four ounces, caj^oniilu flowers, 4 ounces, quassia. 4 ounces, burned
sugar 1 lb., whisky, 2J jjals. Mix and let it sUnd 1 lieek. Bottle th«
clear liquor. , i .,^ -.,... ...^^ti^tm. <.um
. Chkap^Cidkr.— put |n\a cask 6 gala, hot water, 16 lbs. brown sugar ;
*i? V\"«"""l' * ?«'• M or brewer's yeast, good vinegar, 8 qts; stir
irell, add 26 gals, cold water, and ferment. ■»-»-• h«-» . '"f
' Ahothbr CiDE«.^Cold Wer. 20 gals., brown sugar, 16 Ibs;, tartaric
aeid^i lb. ; rummage well together, and add. If you have them, 8 or 4 lbs. of
dried sour apples, or boll theni and pour in the expressed juice. Tliid cider
will keep longer tlian the otiiets. '
-: CiUMPAONK CiDKa.-(Ji«xd Me cide#, 1 l|hd. ; spirits, 8 gals. ; sugar. 20
lbs.; inix, and let It. stand oiie\fortnight; then fine with skimmed milk. 4
pal. ; this will be verjr pa le.and a similar article, when properly bottled jind
cti^ii a ne*"* '** even good judg«?8 have mistakehU for genuine
; €iDicR WITHOUT Appi,E9..-W«^ter, 1 gallon ; common «ugar, 1 lb. ; tar-
^T.,*"'.'^' * «?-5 y«a»t. 1 tablespoqnful; shake well, make in the evenimr.
and it will be fit to use next day. ' '*
Foit^BoTTUNo.--Put in a barrel, 6 gals, hot water; flO lbs. common
sugar; j( lb. tartaric acid ; 25 galtons cold water ; 8 pint* of hop or brewers'
yeast, worked into paste with 1 pint of wivter and I lb. flour. Let it work-
InHhe barrel fprty^iglit hours, the yeast runiiing out of the bunghole all the
time, pu,ttlng In a little sweetened wai^r occasionally to keep it full • tlieiv.
bottle,. potting m two or three broken raisins to each bottle : and it wi
nearly equal champagne. « ,».«..«*
To Kkep GiDSB SwBBT AND SwBBTBir Sonit CtDBR.— To keeo cide
perfect, take a keg and bore lioles in the bottom of it ; snread/a in^ce
woollen cloth at the bottom ; then fill with clean sand cidsely picked ^dm<r
vour cider from a barrel just as fast as it will run through tliTsaiurf after'
this, put .in clean barrels jvhich have had a piece of cottoii/«ir lineh iiloth 2
by 7 inches dipped m melted sulphur and burned insidft^f them>ihereby
absorbmg the sulphur fumes (this process will^algo^eeten soui ■
then keep it in a cellar or room where there is no fire, and add h 1
mustard, seed td each barrel. If cider is long made, or sourihg when you.j»i
it,_about 1 qt. of hickory ashes (or. a little more of other hard Wood aslwsi
stirred into eaclrbarrel will sweeten and clarify it nearly equal to rectify-
ing It af above,? but If it IS not rectified, it must be racked off to get clear of
the pomade, as witb this in It, it will sour. Oil or whisky barrels are best
its ^IfM"' °''i P'nVr/®*.f ,*** « 'wTrel.oragallonof whisky toa
barreUr both, may be added .with decidedly good effecte ; isinglass, 4 of.
to e««h bai¥el, helps to clarify and settle cider that is riot to be re^L-fified?
.Malt Wimb.— Boil thirt]. pounds of sugar with ten gallon, of ^ater for
Si ft^n 11 ' "'"?' theliqiijr well; set it by to cool; and w ton mi Ik warm,
»dd five gallons of new til&i simmer the whole gently ; let #cool; place it
fc,* A"!!!*"*^ ' ^V^ it to ferriient f 9 r two d a y s « at th e e nd of^at time, Jra i is.
rer it to- a cask, with a pbuad of powdered sugar-cAndy, upd four pounds
' qfH
^K^x- •■ - ^mm^^ r-ti^^w^'-y-dv. '^mv^'lWf-
■t
S7e
AJUJUt WUrUy •PUUTI, M.
of ratlin*, cIiApived •mull j wlien tlie remientation ceiijira, it miy be racked
■ml flntHl. It will be fit to bottle at tlie eixl <»r aii or twelve montlit. ati'il
may be ilrunk two or three inontlii afterwardt.
KbiNRURUii Alb.— Employ the bctti pale malt— lit, maili,2 barreti pr
quarter, at i88« mash tliree-qiiarteri of an hour, let it •taitil 1* hour, ami
allow half an hour to run of! the wort; 2<l, mash,! barfcl iier quarter
ISO", mash three-fourthf of an hour, let it ittind about tJireefourtli*.
^ anri tap as before j Sd nla8|^ \ barrel per quarter, at 170«, maih half an h(>iir, .
let it Jtand half an liour, and tap as before. The first (ind seu<md w<»rt'mHy
' bto mixed together, boiljng them about, an hour or An iiour und a uimrti-f,
with aqiiantity of hop» proportioned to tlie time tijo ale is requirfd to bo
kept. The first two may be mixed at the licat of J80«, in the Klyo'm*. huJ'
the second should be fermented separately for snninbeer. The best hoiia
should be used in the proportion of about 4 lbs» of every quarter of mult
employe<l.
BoTTLiwo PoRTkn.— Brown Stodt. Pale inalt, 2 quarters ; amber and
_ brown malt, «f ea<:li IJ do. j mash it 8 t4me8, with 12, 7, and « iiarrels of
water; boil with hops, 6Q lbs; set with yeast, 29 lbs. Product, 17 barrels,
or I9 times the mnlt- .1
Anisbttb Cordial, 40 Gals.- Put in a barrellS gals, alcohol, 7ff per
eertt. Dissolve HJ oil. essence of (rreeti aniite-seed in one (?«!.' Vfi percent,
alcohol, and add V *»•- wanneflower water ; 8 or 10 drop* infusion of'
mace, and 6 drops essence of (a*trimm)* ' Tlien puf in the barrel 2(j a«.\».
sugar syrup, 26 ilegrees Baum^ ; ^tir fifteen minutes, arid let it rwt four or
five days ^tHpn fllter. Add 2 or i ahcets of flltering prtper.
CURA90A Cordial. 40 Gals.- Rss^encei of bitter oranges, 2rt«. ; essence
of neroli,2 oz.; essence of cinnaniini 4,oz. j 8 drs. mace, infused' hi alcoiiol.
Disaolve the alcove essence in 1 gal altjohol, 06 per cent. ; then put in a clean
barrel 13 iials. alcohol, 86 per cent. t2d gals, sugar syrup, 80 degrees Ban nirfz
and add 1 gal. perfumed spirit as above. Color with saffron or turmeric.
PKpp^RMfNT CoRDiAL.-vGpod whiskcy, 10 gal., water, 10 gals.. whU»>
•Hgar, «10 lbs., oil pcpperriiint, 1 ounce, in- 1 pint alcohol, 1 lb.#oHr*vell
worked in the fluid, 4 lb. burned sugar to color. Mix and let it staiid one
week before using. Other, oil in place of peppermint, aiid you have any
flavor desired. .j 1. "^
Berlin CarrawaY CoRmAL.^Tflke^B ji^ls. spirit, 6Q per oenti ; 1 ob. oil
ofcarraway, which you dissolve in spirit 96 per cent; 8 lbs. sugar; 8 Iba.
water. Dissoke your %ugarjn tlie water ; mix. stir and filter^,
Apple Water.— SHce two large apples, put them info a jar, and' pour
over tlieni one pint of boiling water. ,Co*Sr close for an hour; pour off the
fluid, ami sweeten if necessary, -y^'
Apple Tea,— Roast eight fine appleslnjlie Oven or before tfie fire: put
them in a jug with two. spoonfuls of sugarv and' pour over them < quart of
boilino; water. Let the whole stand one hour near the fire.
» '., Brandy Shrub.— Take thirtv-four gallon^ of brandv. of proof strength
oil of orange, oil of lemon, each one ounce ^ dissolve the oils in one guart
«f alcohol ; tJireeJiuiidred pounds of crushed sugar ;di8soj|ve by heat in'
twenty^ gallons vf^water; mix-airWell togetiier by shakmg or stirrintf.
then add of a solution of citric acid suflSeient to acidulate to the taste tlien
again shake or atir yrell for fifteen irtinutes ; then add- sufficient water to
make one hundred gallons. " Let stand until ready to draw-off.
Rbm •Shrud.— Is much more esteemed, and is made in the same wai*.
tisinsj only lialf instead of one ounce'oilDf lemon, and sulistituting a few-
gallons brandy for as much ruin; a little Extract vanilla, addei] aflfirrack'r
fifg, IS by some considered an improvement^ ^B
CoRRANT Wine.— To every two gallons of water piit five quarts of cur-
rants and a piijt of rasplwrries. Let them soak fon tWelve hours then
•qjie^e and mash them thoroughly. On the followink day rub them .well
on a fine wire sieve tiU all the juice is exprewed, and Wasltthe skins asain
with tome of tne liquor. To eyeify gallon of juice put four poumh o^
■^;
:£5PTS^
"35?
Sfk-^-*7
Atn, wiiTKi, imm, m.
f7t
^^^
Utbon •UB»f, tun it ImmeiliKtely, Uy the bung liglitly on, »n^ leave the
liquor to fenne'nt In two or tl»c«« ilnyi. ndtl lirHiidy, in tlie proportion of »
Siuart to every four RHilom ; then hung It ^om. hut IviiTe tlie vent petr out
or a few *iayt. Keep it in tlie Cii»k for six nioitthi, and tlien bottle off.
Blackbkbrt Winb.— Waali tlie berrien, and pour 1 qt. <t/ boiling water
,to eaeii gal. Let the mixture stand 24 Ii4>urs, ttirrjiiK tK'uaiionally ; tlien
•train and meature into a keg. adding 2 Ihi. auKar, and good rye whiaky 1
pint, or beat alcoiuij, ^ pinjt to each gal. Cork tigitt, and put away for uae.
The IrtSHt wiite tliut uaii 1^ made. '
SvrKVioH Uaisin Wij*«.— Take 80 Iba. of chopped i-aiaina free from
■tema and duap; put them in a InrKv keg, adil tA tlieni 10 K»l"- "oft water ; .-,
let litem atand two weeka unbunited, ahaking ocuaNionully (warm place in
winter), then atrain tlirough woollen, or Alter; co|or with burnt augar;
iM^jttle and cork- well for uae. The nyoreralaina tlie better tiie wine, not
fiUeedintf 6 Iba. to each gallon.
Ottawa Ukkr and Ginok* Au.TOttawa beer la made by uaing 8 oU,
'bf a fluid ux'trac-t wiiioii coniaina the concentrated Jtriength of 4 Iba. of It
different Toota and barka,^ added to 1 gal. ayrup whlcii ia mixed with Ugaki.
water, into wliicli carboitit] acid gna U forced at a preaaure of 80 Iba. to the
; iquare inch. Cr'iH^ci" ^/«'ia made in the -aame way except that 4 oxa. of
extract la aufBcient. When the n'm^er is really used, an extract deprive<l of y^,
leaiiioua iinpuritiea it made uae of, which givea a cle^r anibei^-colured
ik. ■ . ii ,. .
2hbaP Bbkh.— Water, 16 gala. ;>boil half the water with | lb, hopa:
kadd to the otiier half in the tun, and mix well witli 1 gal. mulaaaea and
iLlInie yeaat. /
■r*" 8PBUCK andGinobb Bbbb.— Cold water, 10 gals, ; boillng'water, U gaU.{
jnix ill a barrel ; MM molasses, 30 lbs., or brown augar, 24 Iba. ; oil of 8|)ruc«
or any oil of wliich you wiah the Aiivor, 1 o;;. ; add I pint yeaat, ferment,
bottle in two or three daya. If you wiah wliite apruce beer, use lump sugar ;
for ginger flavor, use 17 oza. ginger root bniiaed, and a few hops; boll for
fliirty niinutea in tikree gala^ of the water, atrain and mix well ; let it stand
fiM> hours and bottle, uaing yeaat, of course.'Ha before. „:
.A- Hop Bbbb, Vbby Fink.— Mix 14 Iba. of molaaaet^tid U gala, water well
lH^ther, and boil theiii for 2 hours wiUi 6 oz. hops. Wlien quite cool, add
• cupful of yea8t> and stir it well b^ a gallon or two at a time. Let it
ferment for 16 hours, in a tubdovered with a sack, tlien put it in a d-gallon •
ca»k, and keep it fiUeil up ; bung'tt down in 2 days,«nd in 7 'days it will be
(lyh drink, an<i will l>e ^troiigel* than London porter.
PObhmon Small Bjbbb.— a liandfulof hops to a pail of water, a pint
of bri»n, add 1ialf a pint of mulass^, a cup of yeast, and a spoonful
of ginger. ■ -
Tablb Uebr.— Malt^ 8 bushels ; hops, 7 lbs ^ molasses-, 26 lbs. ; brew (or
10 barrels ;. smaller quantity in proportion.
QiiifiBR Brbb.— Take 5| gals, water, 2 lb. ginger root Vuised, tartarlQ
acid, j ox,, wliite sugar, 2i lbs., whites of 8 eggs well lieatenif 10 small t^a-
pooiiftils of lemon eaa. ; yeast, tgill ; boil the root for i80 minuftes in 1 gal.
f tlie water; strain off, and put tlie ess. in while hot ; mix, make over -
igbt«; in the morning, akim and hottl6, keeping out the sedimentit. '
|»Phiij^dblPhia Bbbb —Take SO-gals. water, brown augar, 20 lbs., ginger
bruised, i lb., cream of tartar, U lb., oarb<»nate of *oda, 8oz.,oJl of
cut in a little alcohol, I teaspoonful, the wfcite- of 10 eggs well
hops, 2 oz., yeaat, 1 qt. Tlie ginger i-oot and hopa sliouhf he'bbiled
ty or thirty niinutea in enough of the waterrtomake all milk-warm;
lined into the reat«nd the yeast, added and allowed io work itself
clej^ then bottle.
/ - —
LBXdN Bbbr.— To make 20 gal|. boil 6 oz. of a\ng&r root brutsefd, * lb.
cream of tartar, for 20 or 80 niiiuitea, in 2 or 8 gals, waterf this will 1^
■trai nod in 1-8 Iba. cpff^e sugar, on which you have put j| og. oil of lemon.
* andi six good lemon« squeezed 4ip together, having wacm water enough ta
, .'hi
i .
•>Ar
/' •
•• 'k
*v, » t '• ^fif^4 '»
i7«
Hop BKBa.— IIom, (t ouncts ; iAoImmi, 6 qu«rU : boil tli« Imm till ti.«
on« toMcup ul of y.Mt *„d fl|| up with whtcr; •Imke it well! In l«.vo . J
^ will \Hi At r«»r uats in About thru« dnya. " *^' ", '
let it itRn.! 2 houM. p.,ur it int<i k bowl «..,! ««|.| powdered o/bniiwd ,h,?J
_ HopUM«._Boil one iLndfulof hopg in one qiurt of water- strain it •
add one te..p«»on ginger one pint of "iolH.w..;„ne pailful of' iKwam
K;ranTK;i;i7^^^^^^^^^^^ LetU.tandtwent;f.urho„r.rt;:;oS
r;r»r„s Kir '^'~" '«'''•'•■'- "■4"'^- ^^^^^^^^
Whit* VViwM are generally fined by islnglaM In tlie pronorlion of II n«
dissolved iit lint., of water, and thinned witb soi^ Tt'hl wlSe) to the
onfoSi ofti *^'r^.*~ ^V'^^'^''^' ''"«^ *•"' »»'« ^''iies of eggs n tl.e
proportion of 12 to 18 to each pipe; they must be well beaten to a froth
Moition or soda at ail. When used simp y as a drink this omiMiim i.
^ unimportant but not so when H i. requirid^as an aiita" Id AsT dHnk In
febrile disorders, soda-water i, often beneficial and ver?«Steful bu? simu 3
notbe given m too great quantities at once, otherwise the garmay on 'duoe
and the bott e after being opened, should be rAorkecl ns swedilv R?n.«i.l
PI cow water , in tliis way the gAs is preserved. Soda-water is an ex«».|foi.t
Tehicle for convening ijiilk to the stomach chS w th iS? am^^^^^^
•eqiiently liable to feel oppressed by milk alone. iC mbde S apSicaSm
8q»a Watee Pow0iM.-A pleaaant, cooling it^^er drii*. The blu.
"l-*:-^
ViV:.' :,. -Air
ALBf, WINBt, IPIBITI, AC.
S7f
It i,-arbon«tc of «o<la, tiiirtjr gniint ; tli« whit* V*P*'i tartario
KCHiii*- DiMolvt* tli« conlvnia «»f ilir blue pa|»wr in half •
fnAHP^Wti*"', aiir in tli« otiier |Miw<l«>r, ami <lrinli 4liriiiR efr«rve«c«nct.
8(M^^I^<)«r* furnisli a ■nliiiv li«v«rMKt'. wliicli ia v«ry •tiglili/ laiativt, Mid
well ealoNlalwl to aiiav tliv tltir*! in liot w«i»lli«>r.
Soda Watrm, n* Makh — l)iM«>tv« lix tlraduna of tlrivd uirbonatc of
•oda in a quart bottl«> of wat«r, and four dravlima and a lialf of tartaric avid
In another bottle of tlie aame aiie ; poor out a wiiieirlataful from each bottle,
antl throw them at tire aame time into a tumbler, when it will imniedialeljr
flfferveace. It ahould be drunk In Ihia atate. Thia ia * {rtHxi a«Mla-wnier,
and a doi^n k'****** t'^u* prepared will ciMt but a very amall aum. If ten
drop* of the niuriated tiiH;ture of inui be put int4» tlio tuinlder, • moat
excellent and ayrfiealile tonic mineral water ia protluced, which atreuKthena
the tone of the diyeative organa in a very remarkable degree.-^ee Uasu>
•MNR. ' , .
^ Cbbah Soda.— -Loaf sugar, ten Ibi., water, 8 giiU. | warm gradually mr^
as not t<i burn; good rich cream^ 2 quarta ; extract vanilla, !§ ounces }
extract nutmeg, i ounce ; tartaric acid, 4 ounces. Juat bring to a boiling
heat ; for if you cook it any length of time, it will cryatallise ; use 4 or 6
sptMHifula of thia ayrup inateivi of three, aa in other ilyruna ; put^ teaaixton-
ful of stMla to a glass, if uaed without a fountain. Fur cliarged fuuntatna no
acid is uaed.
BoTTLKO Soda WATfea without a Maoiiihb. — In each galUm of water
to be uaed, carefully dinMoive j[ lb. cruHhvd sugar, alid one ounce of auper*
-carbonate of «o<la t then All pint bottle* witli thia water, have your corka
ready; now drop into vacli bottle k drnchm of pulverizt>d citric acid, and
immediaiely cork, and tie down, llundlv the bottlea carefully, and keep
cu<d until needed. More augnr may«be athled if deaired.
Royal Fop. — Cream tartar, 1 lb., ginger, 1|| oa., whit* sugar, ' 7 lbs.,
•tseiiue of lemon, 1 drachm, water, 6 gals., yeast 1 pint. Ti«|he corks dowa
SiLVKa-Top Dbink. — Water, 8 qts., wiiite sngar, 4lba(,eas. of lemon, 4
teaspoonfuls, white of 6 eggs, beat with 1 tableitpoonful of flour; boil to a
syrup ; tlien divide iiito equal parts, and (o one add 8 ounces tartaric acid,
to the other 4 ounces of carbonate of aodu ; put in a teaapoonful of each of
the ayrupa, more or leaa (according to the size of the glass), to two*thirds of
a glass of water ; drink quick.
Amkrican Champaonjb. — Good cider (oral>-appIc cider is tbe best), 7
gals.; best fourth-proof brandy, I qt. ; /genuine champagne wine, 6 pts. ;
. milk, 1 gal. ; bitartrate of |N>ias8a, 2 oz. Mixylet stand a short time ; bottle
while fermenting. An excellent imiiation,
BaiTiSH Champaowb. — Loaf sugar, 66 lbs. ; brown sugar (pale), 48lba..;
water (warm). 46 gals. ; white tartar, 4 oz. ; mix, and at a proper tempera-
ture add yeast, 1 qt. ; and afterwards sweet cider, 6 gals.; bruised wild
cherries, 14 or 16 ox. ; pate spirits, 1 gaL ; orris-powder, ^ot. Bottle while
fermenting.
Samoarbic. — Wine, ale, or porter, or twp-thlrds jrater, lidt or cold, accord-
ing to the season of the year; loaf sugar to taste, with nutmegs
• CcRAcoA d'Hollandb, 20 Oals. — Curaf oa orange-peel, 2 lbs. ; 4 lb.
Ceylon cinnamon. Let them soak in water ; boil them for Ave minutes with
the juice of 82 oranges and 14 gals, of plain white syrup ; then add 6 gals,
alcohol, 96 per cent ; strain, filter ; color dark yellow with sugar coloring.
Halp and Halp. — In I<ondon, this drtnk is made by mixing half porter
and half ale ; in America, it is made bv mixing lialf new and iialf old ale.
Apple ToDDT.— One tablespoonfnl of fine wliite sugar, 1 wineglass of
older brandy, | of a baked apple.' fill the glass two^tliirds full of boiling
\ watery knd grate a little nutmeg on top.
\ Appuc FuNCH. — Lay in a china bowl slices of apples and lemons alter-
|tely, each: layer being thickly strewed witli powdere'l sugar. Pour over
, ■ ••' p-
I "»
thiQ fruit, when the bowl ia half filled, a bottle of claret ; cover, and let it
it^d for 6 hours. Tltenpourit through ajuusliobag, and itisall'readjr.
\ ' • .'
v..
«
/ . ■
_'■■*■
^V^^^B
■
ip^mm
I
■ ■» " ■ _ '■
' " ■'■ ■ ' ■ ' ^
■ ■ ■ '■ '■.-.■'
^ . ) - ■
; ■ f ■■ ■ -. ■ ■ ■ ■■ .
r ■
■"■«•■■■ ■■■"'...
. ,. ■ . .. rj. _ , .
■ .' ■ • -^
,"' ■■.^" '. ■'-■■-'■ ■ fit'
.' ■ ' f ■■'*.■
» ■ ■ . . ^ ' . ■' - .
.' '.
".**.■■', "■ - - ■
,,.■'. .■■■■-..„(..■ -■.•'.■"
■■■,". '■ •
"■■ ' ' ■' f - •■. '
'. ■ ■<''• . . ■
•-■-.''".■ V'-' .
1
\
■ \ ^ ■'
*■'..■■ . ' ■' ■ ■-'■'■■,
:-■■■■■':.■:'■*:. /<y A '^^
r.' •;, . •...■ •#-^; ■
•■■■-■■; ■••»■.- '■ ■-■:/■>•.:■.■
■■■■■■■«..,-'■■■■■"■'■'
■ ■;:■ ^:-i":--. .' :■■■■'■
ACMi- ■,■■■■ A ■:^-,- •■.,,.;
.,•■■' ■* ■:*.-*-■■ "■ - ■ ' f ■ '■■-..- .*■' - -rr-- "
.1 ■ ■ ■ ■ ■ ■ .- ■ ■ ■ ■..'
,^v,v .4^. '■ v->
■■'
■■•."■ ^ ' ■■ * -,■■ ■ - ■ ■*■'■■■■-.
f ■ '■-.■".
"■-■■- '■ ■' ^ .■'A' : ■• ':''".:
'■ ■•■»■■'•*■■■ ■" , ■-■.-■■■■
•'-" .", ■■.■■■■■..
■ 9-
' • ' ,:sf*- .* ■■ ' ....'■-.
■■ - / . ■-.-:. -;■■-,
' " ■■ .' ■ .■■•.■ .. ■ . ■
■■■■■■ Jf' ;.':■' ■■ .- - :'/
■ , ■ , J.,..
'..- - ■ ■ ■' i. ' '" \
MIOOCOrV RtSOUITION TIST CHART
(ANSI and ISO TEST CHART No. 2)
^ /1PPLIED IM/IGE Inc
S^^ 1SS3 East Main Street "*
SVB Rochester, New york 14609 USA
^B {716) 482 -0300 -Phone
BSa (716) 288 - 5989 - Fox
280
▲LK, if INK, SriBITB, 4>C.
vj'.:.
Old Man's MitK.—bfie wine glass of port wine, 1 teA*poonfuI of sugar.
Fill the tilmltler one (liird full of hot millc. ^^
Pbkfkcj Love.— One tablespoonf ul sugar .^ 1 piece each of omnge nitd
lenio^pecl. Fill the tumbler onc'third full of shaved ice, and flii bnlunce
witn wine ; ornament in a tasty manner with berries in season ; «ip thruugh
a straw. ^
Katatia.— Katafla may be m*de with the. Juice of any fruit. Tiike 8
gals, cherry juice, «nd 4 lbs. sUgar, which you dissolve in the juice,; steep
in 2^ gals, brandy ten days.* 2 drachms cinnain<7ii, 24 cloves ; 16 ounces
pench-ietives ; 8 ounces braised cherry kernels. Filler, mix butli liquids,
and Alter again.
Arrack Punch Strdp.— 681 lbs. sugar ; 8) gals, water. Bt>il up
well; then add 19 gals, lemon-juice to tiie boiling sugar, aad stir till tite
liquid is 'clear ; pour it in a clean tub, and when nearly cool, add 6 gals.
Batavia arrack, then filter. /,
BctVric Ethbr.-^Is much used toWparta pineapple flavor to rum.
Dissolved in 8 or 10 parts of aIcr>hol, it fttfms the pim apple essence. Fmm
20 to 26 drops of this essence, added talErtb. sugar, containing a little citric
Acid, imparts to the mixture a sA-ong taste of pine apple.
Amtlo-Ac^tio ETiiEit. — Is a prepar^tmn .of fruit-oil and other ingre-
dients, and wlien dilnlt'd with alcohol, it is sotil as essence oj .Umfonelh /mir,
and is used for flavoring different liquors. Fifteen parts amylo-acetic ether,
with half a part of acetic ether, dissolved in 100 part^ of alcohol, form what
ma}' be called. tlie Bergumot-pear essence, which, when employed to flavor
8uga^ acidulated with a little citric acid, Imparts tlie odor of "the Bergamot
pear, iind- a fruity, refreshing tHste. *• .
Pelargonatb OR Ethylic Ether. — (Pel^irgonic ether)* hns the agree-
able odor of the quince, apd when dissolved in alcoliol in due proportion,
forms t4ie quince essence.
. AcETAtK OF AifYLic Ether. — (Same as amylo eth«r), mixed with
6u(yr/V e//i«4-, formsin alcoholic solution the JMinuNa essence. '
Valerianate or Amylio Ether. — ^An alcoholicsolution of this ether iii
the proporticm of 1 part to 6 or 8 of alcohol, forms a flavoring liquid under
the name of apple essence.
Portable L£HONADB.-^Tartaric acid, 1 ounce, wliite sugiir, 2 lbs., ess.
of lemon, quarter ounce ; powder and' keep dry for use. One dessertsijoon-
ful will make a gliiss of lemonade. .
Lemonade.— White sugar, 1 lbs, tartaric acid, % ounce, essence of lemon,
80 drops, water, 8 qts, Mix. *
Cider Nectar. — One qt. cider, 1 bottle soda water, 1 glass sherry, 1
small glass brandy, juice of lialf a lemon, peel of i of a lemon,^iigar and
nutmeg to taste. Flavor it with extract of pine apple, stain, (Did ice it
all well.
Imperial Cream Nectar.— Part l*t., take 1 gallon water, loaC^ sugar, 6
lbs, tartaric acid, 6 ounces, gum arable, 1 ounce. Part 2d, fl(mr, 4 tea-
spoonfuls, the whites of 6 eggs ; beat finely together; then add^ pint water;
when tlie first part is blood warm, put in the 8econ<l; boil 8 minutes, and it
is done. Directions : 3 tablespoonf nls of syrup to two-thirds of a glass of
water ; add one-third teaspoonful of carbonate of sddaj made fine ; stir well,
and drink at your leisure. ■-—"'"'".
Milk PuNCii>— One tablespoonf ul of fine white sugar, 2 ditto of water,*
1 wiiie f ' ' " ••...- -^
shaved
ftlittle _
Glasgow Punch.— Melt lump-sugar in cold wavetvwith the juice of a
couple of lemons, passed through a fine wire strainer; this is slierbet, and
must be well mingled. Tlien add old Jamaica rum, one part of rum to five
of sherbet Cut a couple of lemons in two, aiid run each section rapidly
around the edge of the jug or bowl, gently squeezing in some of the delicate
acid, wh^n all is ready.
LK Punch— One tablespoonf ul of fine white sugar, 2 ditto of water,
glass of Cognac brandy, i ditto Santa Cruz rum, | tumblerful of
I ice ; fill^ith milk. Shake the ingredients well together, and grate
nutmeg im top. To make it hot, use Ao< milk ^nd no ice.
■-jj«
rzZT^.
^yj\ji:
_^ ,
COI^FECTIONEKt*
■ r^
A.
^■■ig^' .
MANUFACTtRIMO ICE CrEAMS, ICE8, CaNDIES, Ac, ClABIFY-
iNO Sugars. '^
MotA8»B8 Candt.— West Indian molaBseg. 1 gallon ; brown BUgar, 2 lb» ;*
b6H the niolasBcs and sugar in a preserviDg kettle overA slow fire; when
done enough it will cea8e».boiling; stir frequently ancT when nearly done,
stirinthe juice of four lemons or two teaspoonfuls ,||d88ence of lemon;
ifterwards butter a pan, and pour out, -11 .^ - . f • i i#
CoNFECTiONEBB' Cou>R9.-«erf, cochineal, 4 oz.moil 5 mmutes in half
pint water ; then add cream tartar, 1 oz. ; pounded aljim, * oz. ; bo. 10 min-
5teBlon»e/,add8Ugar,2oz.; and bottle for use. fl/««, pat a bttle «rar™
wateronaplate.andruh in indigo till the required color l« got . Yellow
rub with some water a little yellow gamboge on a plate, or infuse the heart
at avellow-lily flower with inllk-warm water. Green, boil tbe leaves of
■Dinacli about 1 minute in aUttle water, and, when strained, bottle for use.
To Candy Sdoab.— Dissolve 2 patrtsof double xeflned sugar in 1 of
water. Great care must be taken that the syrup dws not boil over, and
that the sugar is not burnt. The first degree » called the thread, which is
subdivided into the little and great thread; if you dip your finger in the
syrup, and apply it to the thumb, the tenacity of the syrup will, «»n separa-
tine the flager and thumb, afford a thread which shortly breaks, this is the
little thread: if the thread admits of a greater extension of finger and
thumb it is Jailed the great thread ; by longer boiling you obtain the pearl
whi^; admits of being drawn without hreakjn^ by tlie utmost extension of
flnier hnd thumb ; this makes candied sugar; by further boiling you ob-
tain the blow, wliich is known by dipping a skimmer with holes in the syrup,
smd blowinir through them ; if bubbles are perceived, you have got the
blow T\\efkaiher implies more numerous bubbles, and then the sugar will
flv off like flakes while the skimmer is being tossed. By boiling longer,
von obtain tlie crack: it will crack when broken, and does not stick to tlie
teeth- dip a teaspoon into the sugar, and let it drop to the bottom of a pan
'^cold water. If the sugar remaina hard, it has attained the degree termed
*^" COMMOW tEMOH CAKDT.-Take 8 lbs. coarse brown sugar; add to ft
three teacunfuls of water, and set over a slow fire for half an hour ;j»ut
to ft a little gum arable dissolved in hot water; this is to clear it. Con-
tinue to take off the sctim as long as any rises. Wh«iv perfectly elearj^try
it ^dipping a pipfe-stem first into ft and then mtocold w«er, or by taking
— S8t r— r—- — ■■ ^ — ^ ...; * ■ ■ — ■
■f^«i»i*fi»p*''*'
s:^>
;?•; .:
282
CONrEOTIONEKS.
l^.
V-r.
■
Flavof with
a spoonful of it into .a«ucer ; if dorio, it will .nap like glaw.
oakoncp fif Irmon aiul cut it into sticIcB. . . . .i
piSrED CoHn. dipped in boiling n.ola«e.. and stuck togctl.er. tom.san
"tJ^K Candt.-To make fli.e rock candy, clarify double refined wbite .
B„tt«r ffiter U^and boil it till it is ready to crystalline, or bulled to a bl.8ier.
Tlfeb."li.gVuttar must measure 850 on the syrun we.gl.t a doKroe moo
oriels refeiits its crystallization. Then take a brass kettle. «t abow 10
* S; 18 inSlinmeter and from 6 to 8 inches deep. sm..oth and polished on
S e in" de Make 8 or 10 small holes af equal distance fnun t.}ch other m
aciSaroumlthe side* of the kettle, about 2 inches from the hot on ;
irthrJa Is thr.>ugh fi.ese- fnm. one side to the other, and stop l;e holes
Sn the muside with paste or pai«r to prevent tl.e syrup fron. running oot.
SUK us prepared the ketUe. pour % the syrup, till it rises , IIbo.it un
K'Ke tfe ihreads; then place it ^^ » -fve modcj;«.ely Ig e^^^^^^
h.iiveitto crvslallizc, ag tating it from time to time. Hie trystallizitiiou
will take n£ six or seven days. As soon as the crystals are ..rmod.
no r off tl'^e remai i^^^^^^^ ami throw in a little water to wash the eps-
K tl .it areMe • at the bottom ..f the vessel. So s,un. as the mass is thor-
ough fdJiiTncS set it in a very hot^slove, k-ave it for two days, when it is
luoruT^mLoloreJ rock cai^Hy is made byJdijauunnK .row.^ for
foafsugT The syrup must be boiled pver a verj».xv.n
A^r tliP ..lindv nerfectlv white. The shIcs of thtf «|«Pli<«im "iJ sponj-co
2?,HlItedlydir!^gtl^ boiling process, to prevent^U^gar from adhering
. •"■ 'ViSS^HoiEHouND CANi;v.-^akea large bnid. of the Iierb hoi^elmund,
as Saiid fresh as you can get it. Cut it up (leaves and stalks) with
JdS Si twit-e a China teapot or covered pitcher, and tben pu
• imoTtiehorehoimd. pressing it doJiftv hard with your hamRr 'Ihe pot
SVbeS tw..-thirds fullof thejierb. Then^flll it up with bmlii.g
water. Srt closely, and put a small roll of soft paper ...to the mouth
of the snout to prevent any of the strength eseapi.ig w.th the steam. Set
tL not cfose o^l^e fire to^ infuse, and keep it there 1. 1 it comes to a hard
boll TheSimmediately take it away, and strain it mto a.|other vesseL
Sxwitl«ie liquid suffl^^ powdered loaf sugar to make it very thick
Jon iniste T 3n put overthe iBre and give it a boj , stirring and sk.mrfi.ng it
leir^ Taicea ihaHow. square tin pan. grease it slightly with sweet oil, a^id
pu into it the candy as s.um as it is well boiled, smootliing^it over the s ir-
fluir^d aiKssoKe^t in a bowl, allowing a pound of sugrar to l.al a pint
^^wd ;f Rpt it over the fire and add the white of an egg well whipped.
?it it boil S a ,rwhen about to run over, pour in a little cold water, to
^ect it but 'id^nU rises a second-time, take it off the fire and set it by in
-„ lb « nn^r^r nf an lioUr The f oulness will then sink to the bottom,
^Pd WvealSscut!^^^^^^^ <«'^^" °*^ ««"*'^ T''' t
;itm*n 'TJi^;or;hTsyrup ?;ry quickly from the sediment, and set il
%'lIrI^edStrijp -Break two i^nnds of double reflne.Uugar, and put
It lii^TsTew Jao' lat is well tinned, with a pint of cold spn.ig water.
wCthe .ugH dSolved. bet it ov e r a moder a te fire . Be a t up half tlift
"Il"' ■,'
I-. i' :
■r^r*
CONT'ECTIONBRS.
white of an oRpr. Pl»t It to the •"K*''„^*'"'iil|ig' T '*
Jg perfeitly clear. Uiin it thr(>u«li a clean "aplt'^jg?! *!rfe^
nail hottlc anil it wiHlccf!) for njontl»8. ' . .
water sSr it over a clear Are. a.ul let it l*»il t.. a thin syrhp. Have r^a.ly
rteaKp. oi f «l .rf powderea niuKer. mix it »m..„thly with 2 <.r 8 npo-Mif al« ..f
fl,eIyrZ,tl,en8tiritKrfta.mlly int., the whole. Bo 1 the m.xtnro ...toft
SS' iatcl.ing it carefnlly, that it may not exceed th.*p.»ini ; then add tho
firSrind i,f a'^iarKe le.non. a«d stir the «UK«r eo..8t«.uly and
rS ly Sntil it falls in a n.ass fro.,, the «poon. withont s..,k..,K whe., dr.M»pe»l
uno., M,late. If boiled for a n.oment heyi,n<l the pon.t. it will [afP i"" *
X ler sLould this >^ppen by ...istake. add a little wate» and bo. to tho
K,er consistency. Dip the candy fjon, the kettle. a.S drop it m •mall
' cakes i.pon hiittered pans^ then set it away to cool. .,»,.»
G,iGEBCANDY.-Brea>apo»nd of l^f «;'P'ir i?t« P •'^^'r P"V'» 'f |^*
nrcservinB pan, n..d p<,ur over it ab<.«t a third <,f a pint of spr.nn water let
Ft 5t,u,d ..nil the 8.uriir is/nearly .liss.ave^l, the., set over a per ectly cle.ir
fire a..d boil it n..fffit bkomes a thin syrnp Have ready .. « '"''^^'''-''P *
ieasi oonfnl of powderedL.,Ker ; mix it smoothly a..d grad..ally w. h two
or tC p" onfLu <.£ thZrup. and stir it well into the whole. Watch the
mixtnre carefnlly, keep t stirred and drop it often fron,_ a spoon, to ascer-
Sin l^eLctpoh.tof l|oilinKitU,.s reached.. When it begn.s^to fall.n
fEK throw in the frishlypratX rind of^a lar«e lemon and work the
Sir round qnickly as ft i» a'flded.'^he cand;^' .n»st now be stirred c.m-
B mtlv untilit is <lone; tf.is will be whe^t falUln admass fnn.. the 8p<»o., and_
does .'.ot sink when plated in a small hefto on a difl.. It m.«t be p(,ured or
ladled out asexpeditio.|«ly as possible wh^ready,or .t will fall into a mere
Dowder. If thisshoiilfUappen.alittlewatdtmaybe added to .t, and .t
must be reboiled to tli J requisite point. Tlia\|:andy,^.f dropped .n cakes
unon sheets of v<ry tliy foolscap or otl.er thiclKwritini; pajier laid i,p<m
S dishes, may be m'ved off without difflpulty,'%liile it is just warm,
but it must not be to«( lied while quite hot. or .t w.ll break.
Cream Gandy.— To 3 lbs. white sugar add i pt. water, and set .t over a
■low fire for Imlf an h n.r ; then add a teaspoonf nl of gum arable dissolve.l,
and a tablespoonful of [vinegar. Boil it till it is brittle, then Jake .t off, and
flavor it with vanilla, tbse or orange. Rub the hands with sweet butter, and
pull the candy t.|l it is white ; then twist op break it, or stretuli it out into
thin white strips, and cut it off. . .
Red Verdun Sugared Almonds.— Dry the almonds in a stove by «
slow fire. When dry enough to snap between tlw teeth, put the.n into a
Bwiriging basin and gun, them by throwing over them a ittle^gnm arabic
solution: cold; swing them constantly tifi dry; then g.ve them another
coating of gum arabic mixed with 4 oz. sugar, .and sw.i.g them aga.n t.ll
dry, using no fire. When they are thoroughly dr>, set them over a modern
ate fire. Dissolve some sugar io orange or rose water, not too thin, set it
over the fire 2 or 3 minutes, strain it through a sieve, and pour it over ti.e
almonds in the basin. Swing them till they are thoroughly coateO. and
dried : then add another coaling, composed of two parts of carmnie, one
part of gum, and one part of sugar, and proceed as before. If the almo.id8
are not perfectly covered, give them a coating in which there la considerable
gum; and when thoronghly moistened, throw on them some sifted sugar,
stir till the mixture is all absorbed, then add successivecoatingscrf sugar tiU
they are large enough, and put them into the stove to remain till next «Iay,
when in ofder to whiten the.n, you will proceed to,boil 6 or 7 lbs. of fine clan-
fled sugar to a blister, .idd 1 lb. of starch after taking it from the fire, stir-
ing it constantly till a paste is formed a little thicker than that used for
pastilles ; a few drops of bhie lake may be added to produce a pearl white.
Put the almonds warm, into the swinghig basin, add enough of the prepared
fii gur to «oRt them, swing the basin till they are nearly dry, tlien set on the
If
.^
mmmm$mm
■%:•
> ■ .
284
OONrEOTIONBBS.
• i
„X
lire to flniih the drying, then take the b««ln orf the flre, hciip them up in M>« .
mThlle ;»»."« Hlh^w the b<.tto.n of the ve«el to c»ol ; then a.hl.tl.o coaling
S . Sr iwing «na Ary them a. before, and continue the proce.. until four
JucSwe coaTiMg. of equal th|ckne«i have been given; then heat them well
fn the ba'ii. put them into p«n«, and set th«n in the stove to r?'""*'" "v«r
i Kht You wtH then proceed t« polish them by giving tliem a coat of the
'Jre ared .ugar an<l .tarch. an<l .hake then, violently until they areq.ute dry;
Sivrthem another coatinn and pn.(.ced as before, and continue the proteH.
fintilXv have received four si.rceH.ive eating., when they will generally
be founa lufflciently polished. When the polishing .« fln.Hhed put the
afmond" over a fire U stir gently, till all are thori^gl. y heated, then place
inastovetillthenextdny In a wicker basket lined with paper. , ^- ,
SpANrs SuoAKKD ALMONDa-Make verdun sugared almomls about the
•ize of pigeon's egKB. whiten and polish theniby the previous directions, and
naint different dcHitcns on thcin wlieii completed.
^ Sup"rf.n« V J.lla Suoaked Almonds -Proceed '"»''«"«•"« '"1""«
»s lu the manufacture of verdun sugared almoiuU. make the 8<.lution of
"gar In nure water ; crush the essence of vanilla with a little sugar, and put
"common SuoARRD Ai.MOND9.— Common almonds, 20 Ibsg sugar, 8 lbs.;
farina."io Ihs. ; starch. 2 lbs. Heat the almonds in the swin^inK basin, when
theyhoi^mtfke tlieiil into a pulp with diluted starch; give tirst a warn.,
t en a cold coating, cover them with farina, shaking the basin violently ;
t eS when the alnionds have been coated to the requisite size. spFead liein
out on s eves ; after a fortnight nut tliem irt a stove to finish drvi.iK : whiten
?he.S"and fin «li by the process iiescribe.l for the fine sngare.l aimonds.
cIIdied FHUiT.-Take orid pound of the best loftf sugar ; dipeach lump
into a bowl of water, and put the sugar into your preserving kett e. JJ.»il it ^
down, and skim it until perfectly clear, and in a Candy ing state. When^
Sciemly boiled, have rJady the fruits y<m wish t.. l>-f -^^. ^Xn .1 U
Krapes. oranjies separated into small pieces, or preservc.l fruits, taken out
5f their syrup and dried, are very nice. Dtp the fruits into the prepared
JuRXr while £ii hot; put.thenHn a cold place :^ they will soon become
^"'^'ciD Dbopb.— Pound^h^l sift into a cle»n panji j«Sl.»tJtt»We~refhlg(n"
■ugar; add slowly as much water,Ji*J«att-«^er the sugar »«ffl'--'e»7 '»»"«*
nol to stiek tri theTJltrrTng spoon, place the pan on »«'"»'. «t;;yV'?;art!rU;
""and stir it till it nearly boils.remove from the fire and stir in Joz. tartaric
acid. Plat'B it on the fire for half a minute, then dip out small quantities
from the pan, and let it tall in small drops on a clean tin plate ; remove the
drops in 2 hours with aknife. Ready for sale in 24 hours. , . ,
bHocoLATK CRiAM CANDT.-Cliocolate scTftpciLflne, i oz. ; thick cream.
t 1 Dt.: best sugar, aozs. ; heat it nearly boiling, then remove it from he
liS ind mix it well ; when cold, add the whites of 4 or 6 eggs ; whisk
rapidly and take up the froth on a sieve. Serve the vream m glasses and
nile up the froth on top of them. /. \ ■ . . ,^ \ ,^
ORAKOBRoCKCANDTismadebyflavorin^ the syW with a couple of
teaspoonfulsoforangeflowerwater. and coloring with ^ffron just as the
syrup U about to be taken from the fire, me Hock (^If/'^'^V^J^
rbse water, and colored with clarified carmirte lake. Van^aliock C„nd^ is
perfumed with vanilla and cotored with liquid violet ThVdegree of color-
ing;may be tested by dropping a little of the colored syrub on a sheet of
''''IceSeams.— These are commonly composed of cream V sweetened
water,^ variously flavored, and congealed \.y ice or a freeing '"'"ture.
Sometimes, instead of cream, the mat^rialsof »^c««ta«l f A^f^d. rbe
mixed ingredients are placed in a tin, fiirnished with a Imudle at\top. called
' ■ )t, which is then/plunged into a bucket containing salt
a freezer or freezing-pot, .....■,-.. .- ,, „-^- ,
and ice (ice broken small and mixed*witl» half its Weight of com
\on salt).
and is kept in rapid motion backwards and fo rw ^ until it a cont^t s
«Te-
^.■'■--^^
OONrKOTIONEHfl.
285
■"'•v..
frown Ai tli* crf»m conjjeftU *n»l Rdlioren to the tMet, It U broken down
witli tiie tce-Bp«>«»n. •" '•"'^ '•'* **''"'<' '"">' '*« <'q«i«Hy exp(»«C(I to tl»e cold.
Ai the iiilt «»tl Ice in the tub melt, more in lul.leil until the protcMt (• fln-
niihed The Ice-pot with the crc«m in it, Ib next pUec<l in n leiijlen Ice-
■tnnd ii at omc iiuroun.lfa witli a mixture of ice an. 1 nail, and cloM-iy
covered over. The gla««c» arc flUed from tliiit an rcquire«l for immtMliale
u«e and »houl.l have been previounly made a* cold an p«»Mible. 1 lam it>e-
crei'im Is commonly made by one of other of tlie following formul»: 1.
Kew nvilk, 2 pints; e^Ks, 6 yolks; white sunar, 4 »».; niix, stram, li«'at
Kenliy anil cool Kra<lually. 2. Cream, 1 pint •, sugar, 4 oi ; mix «s before.
8. Cream. 1 pint ; milk, 1 pint ; white suRar, * lb. , , , .^. . ■ ..
Flavtned ice-creams are made by mixniK cream for Icing with half it«
weitrht of nnislied or prenervcl fruit, previously rubbed tlirougli a clean hair
»ieve ; or, when the flavor depends on the juice of fruit or atr ej«itentml gd,
bvadding'asuHlcientquantity of such substances. , ,. , '
IcK Crkam.— Have rich, sweet cream, and a half pound of loaf-sugar to
each qiu>rt of cream or milk. If y.fti cannot get cream, the bcHt imilatum,
is to boil a soft ctistard, 6 eggs to each quart of tnllk (eggs well beat). l)r
another is made as follows : boil I quart of milk, and stir mto it, while boil-
inir 1 tablespoonful of arrowro(»t wet with cold milk; wlieu «;o<d stir into It
thevolkof I ^gg togive it a richcolor. Five minutes' boiling is enough
for cither plan. Put the sugar in after they cool ; keen ti.esamv lln.por-
tions for any amimnt desired. Or thus : to (J quarts of miik add {, lb. O^^egrt
•tarch ftrst dissoiveiCpi't the 8H»rch in 1 quart of the milk; tlien mix all
touether, and simmer a Itttle (not boil) ; sweeten and flavor to your taste ;
excellent. The juice of strawberries «»r ra8pl)errie8 gives a beautiful color
and flavor to ice-creams, or about ^ oz. esxeiice" or extract to I gallon or to
suit the taste. Have your ice well broken, 1 qt. salt to a bucket of ice.
About one hour's wmstaiit stirring, with occasional scraping down and beat-
iiig together, will freeze it. ^ . ..
CiiicAOO ICB CnEAH.^Irish moss soaked in warm water one hour, andL^
rinsed well to cleanse it of sand and a certain foreign taste ; then steep it in
milk keeping it4u»t »i:ttie point of boiling or simmering for oiie hour, or
"TiTftira rich yellow cohir is given to the milk ; with«mt cream or egg« ; from
1 to H oz. to a gal. only is necessary, and this will do to steep twice, bweeten
and flavor like other creams. ... ... it •
SuBSTiTCTE FOR Cream.— Take 2 or 8 whole eggs, beat them well up in
s basHi : then pour boiling hot tea over them ; pour gradually to prevent
curdling. It U difllcult for the taste to distinguish it from riCIpcream.
Trekzino Preparation.— Common sal-ammoniac, well pulverized, 1
part; saltpetre, 2 parts; mix well together. Then take common soda, well
pulverize* To use, take equal quantities of these preparations (which
must be kepWeparate and well covered previous to using) ami put tliem in
the freezing pot ; add of water a proper quantity, ana put in the. article to
he frozen in a J>ro|)er vessel; cover up, and your vvants will soon be sup-
plied. For freezing cream or wines this cannot lie beat. .
Candied LeJios Peel.— Take lemoii peels and boil tliem in syrup ; then
take them out, and dry. , , . . ■ , . .
OkaHob, Jasmine, and Clote Props are made iy mixing the abo^e
paste with these respective extracts : ^ .
For SAtAD Drops.— Water distilled from lettuce w used. _
Saffron Drops.— Make an iiiftt|on of saffron, strain it, let it cool, use
it to mix the paste, and proceed as l%f ore. .
Heliotrope DROPS.T-^Proceed In the same manner, flavoring the paste
with a few drops of oil of neroll, or oil of orange, jasmine and tube-rose,
and color violet. ■ - . ', ^ i •»!-
Pink Drops.— Flavor the taste with tincture of red pinks, and color with
carmine lake. ' , , j o * .._—
CiMNAitoN Drops.— Mix 6 drs. powdered cinnamon and 8 oz. of sugar
w ith mucilag e e nough to make it into a t> M te, a nd ^roceM as aboTe . — _ —
#
-3,',
A
■■■_^j< y8fe!t ii.-..'
PB|^J^^^,^J-^ •_
t'fflf J -
•.Wjr.Y I
CONfBCTrOMERS.
I -. -
286
o«. ; oatmeal. »;>?;.'-;;;;" ^t,?.' : i rTrtmr^to f,«-n. .tick, to .ult.
dioivtn ; tlu.n roll hi flni'ly l"'^ '' " ,;„,':, ^^o ina.lc tl.o .amo wav.
»«.i.l to every pouiu "of Vf'^'^'i'^,* ''' ^^ t» the sheet of tin.
before. M too m.id. houI u .«e J the camlit. wm a ^,|^^^^^^^^^ .^.^ ^^^^
poll's r-r^r^-l:^-
y«rater, In "»*"'"?, ^'ly"."!,?' .,.„.- «o„n(l of suKftf, take 6 pti. ROod Choco..
V CiiocotATK Duoff.— torc^ery P"»"'» "' airea Iv airected, taking «ace
Wpulverizo It, and nux '^'1 "/itra^ldnto amT b>JC..mo unfit for use.
aei.I .li8«olvcd in water i ^i^ ^J^^.'-fl*; V'^J'^^de ell fURar with ft little Btrong
peppermint-water '" » "'>»^«P'^" *'/^,^rri^ine^l ^r i itlr-a f«w drons
'dissolved, add an ^4««^q«?«!»''/y »^^X ? ,f J"!^'; .Sents, then drop ti.e
more of the Pet.pf rm".Mt.r tie wh e fo a 'j^/J^'JJ^^'^^y ^^e made
inK the water, dn.p t»'^P'^«'^"«V'»'" 'l^^f ^Jy* w ^JS wanted for use, put
take them off.«n.l put them m '»'« «;«^f. ^V '7; ^.^^/'flivor as desired. For
the quantity required >"«"/»''■•»«■, ""^^^Y^k*"^ of sulphurl« ether
instance, to make 2 lbs of IJ^l'P*'""'"^^^^^^ and pour it «.ver
in which are diluted a lew drops of essei^ce of ^K^^^^^^^^^^
the candies, then cover the i'^^ .^"J/i^^Jt te"' '"»»'« "'"'« '"'' "'^
moistened; t»'«M>««f^ '»'«'";>" "»py«;,X^^^
SlirSl^ttllCJi;:^ cll;;, l o;rr^^ther d^^ may be made,
dissolving their essential oils lusulphureether. f^„ ,ir„p, of Kcetic
GlNOEBCANDVTABLET8.-Take 1 b^^^^^^
acid or the juice of half a lemon a ''^^'^^^^"jl'S/^ofve it to the ball de^
ginger. B..il the sugar with just ^*"*" J^'" F' Ij^e "uimr with the back
iree, then add the aci» and the «^«««"««' *";\[,f,i£ 'JS^esugar-boiler to
. ?art'of the bowl <»f »«'lver spoon up "^"^ fj^^e a^opa iLed Appearance ;
whiten or grain it sufflc.ently to ,8^ «,f '';''!,!;'" Hng half an inch It all inch
then pour it into very small »'=^«'' "'"'\\'''',"^J";"' ^f^t of which is marked
oblong square, or else into a tin P«"> ^''«;'""""IJ"m; "okert into squares
out iiTsmall tablets, so that lecandr ^yii^n the
more, to dryjhcm hard. ^ m,„,_.-_Tnffredient« : 1 lb. loaf sugar, a
wenceot vanilla, suga r , and a f e w drops ot a cet ic a ua . frocee ^_
naments in grained sugar.
',i-f:;li*ry-
00NFBCTI0NKR8.
287
«r, a few
Proceed
PiprcKitiNT CAWDt TAnt.BT*.— Tn^rcilient* : 1 lb. of loaf inm
drops of the enience of pcpimriiiint, niid a few drops of acetic aci<i.
u above. No color. * , »,
Lkmon I)rop«— Orate three large lemona, with a largo piece of doiiWe-
reflned tagar ; then icrape tlie iiigar Into a pimte, aild half a tea«poonfiil (»f
flo r, mix well, and heat It Intoa lluht panto with tlio white of nn ejrg. Drop
it upon white pa|)er, and put them into a nioderalo oven on a tin plate.
JKM.IK8 WiTiioDT Fruit.— To 1 iiint of Water put quarter o«. al»m ; boil
A minute or two j then kdd 4 lb«. white lugar ; continue tho boiling a little ;
Itrain while hot ; an<l, wlicn cold, put in half a twenty-avo cent, bottle of
extract of vanilla, strawberry, lemon, or any othcif flavor you desire for lelly .
DARnicRKY Drops.— Mix tlie Juice or<irip© barberries with piiwdered ana
sifted loaf sugar till they become a soft paste; heat ibis qvor th<f flro, stir-
ring It all the time, but not letting it boil. Ueniovo from the Are, add a
little more sugar, stir well, and deposit It In drops on a tin, or a sheet of
naper. • l)ry tlio drops in a nearly cold oven.
*^ Barlky 81JOAB Drops.— Clarify and boil sugar as for barley sugar.and
boll with It the thinly pared rinds of 1 or 2 lemons. Have read.'> a large
sheet of white paper, covered with a uniform layer of sifted sugar. P"*'"
out the boiled sugar In drops the slzo of a shilling ; when cold, fold their
separately In paper, and twist it at the ends.
Liquor Candy Tahlktb.— Ingredients : 1 lb. of loaf sugar, and * gill ot
any kind of liquor. Boil the sugar to the crack, then incorporate lh6 liqtior,
and finish as In the preceding. No color. - ^iii ,
Cinnamon Candy Drops.— Use 1 lb. loaf sugar, and ^MT drops Essence
of citinamon. Proceed as in the last. This may be cohiriKrose pink, the
eolor is to be added While the sugar is boiling. -
Clovb Candy Tabletb are prenared in the same way as the foregoing,
essence of cloves being used ii«tea«l of clnnamon-
KosB CAI»t)Y TAnLKTB— Use 1 lb. loaf sugar, a few drops of esseiKre of
roses, a few drops of acetic acid, and a few drops of prepared cochUical.
Proceed as In the preceding. ... , . / , , r •' <
Fruit Candy Tahlbtb.— Use 1 lb. of loaf sugar, }i pint of the juu^e of.
any kind of fruit, either currants, cherries, strawberries, raspberries, ^c.„
extracted by'pressing with. a spoon through a. clean hair sieve. Boil the
sugar to the crack, then incorporate the fruit juiiie by rubbipg it with Hie
sugar as directed in the pregeding, and flnieh the candies as therein indi-
To Free Molasses from its Sharp Taste, and to render it fIt
TOW BE USED INSTEAD OF SuoAR.- Take 2\ 11(8, molasses, 24 lbs. water, ami
6 lbs. of charcoal, coarsely pulverized ; mix tliein in a, kettle, and boil the
whole over a slow wotid fire. When the mixture has boiled half an hour,
pour it into a flat vessel, in order that the charcoal may subside to the bot-
tom ; then pour off the liquid, ftnd place it over the fire once more, that the
superfluous water may evaporate and the molasses be brought to its former ^
consistence. 24 lbs. of molasses will produce 24 lbs. of syrup.
Peppermint I^zbnoes.— Ingredients : 1 oz. of picked gum tragacanth
■oakcii with 6 oz. of tepid water in a gallipot (th.is takes some 6 boiirs), and
afterwards squeezed and wrung through a cloth, about 1)4 lbs. of fine icing
sugar, and a teaspoonful of essence of ix'ppermint. Work the jirepared gum
with the flattened fist on a very clean slab until it becomes perfectly white
and elastic, then gradually work in the sugar, adding the peppermint when
the paste has become a compact, smooth, elastic substance ; a few dropsof
thick, wet, cobalt blue should also be added while working the paste, to give
a brilliant whiteness. The paste thus prepared is to be; rolled out with fine
sugar dredged over the slab to the thickness of twopenny pieces, then if
yoo possess a ribbed foiling pin, use to roll the paste again in cross direc
tions, so as to imprint on its whole surfaceV small lozenge of diamond pat.
tern. You now use your tin cutter to stamp out the lozenges ; as you do
■o place them on sugar-pQWdered baking sheets to dry in the screen.
A^
OONrKOTIONRBI.
.K *
GiROBB LoiiKOK*.— Proow«l M In lli«i Unt ; «Mt a tiiblc»poonful of e«»enre
of *RinKc>', or 1 oi. of grnuntl ginmT to fl»vor, »nil « tew «lroi« «»f iliick, w«i
gnnilHiKC to color the patto. //orfhoiind lA>xtng*». — Ingn'»lle"t« « 1 o«. of
gu'iii (IrNKon aonked in « gill of rery itrong pxtrAot of liorolioiutd, IX il»i.
of flue icing Migur, Proi-ci'il m for the |H»|>ticnnint lo«<«ngci. Vinnomon
Lnxftiffft are preimred in tlio muw nmnnvr «■ gingi-r or iM>pp«rmint, with
tiiii ililTf rOnctt only : n <|eMcrt-iipoonfiil of ««»(M)co of cinnnnioo i« to bp u««mI
in the flnvuring of tli«m, ft few dropt of thick, ground, wpt burnt nndn'r
■hoiild lie Uied with « pinch of cnrniine to give tlie jmiHe tlio tinge of tin-
niinion color. Clow /^wj-nf/M.— Tlie iamo an (wpiwrniint Jojinngcii, UPing
f Mence of clovei for flavoring, and burnt unibcr to color tite pn«le. 0/'«nv<i
/^«c««/M.— Ingredient* : 1 oa. prepared gum, 1|| lli«. iUgnr, 2 02. f»f oniiigo.
•Hgar, the gum Ut \te aoitked in 2 01. of orange flower water, proceed ni
for |)dp|HTniint lozenges. I^mon Aoz^h^i!*.— Ingredienti : I 01. prepared
gum, U Ibi. of icing nugar, 2 o«. of lemon (ugariand a few dropHof ncellc
aciil. Coll'g fimt A«wn(/M.— Ingredienti ; I oJt. gum dragon loaked in 2 01.
of orange flower water, Ij lb. of fine icing sugar, and i oi. of eiweiice of
coil's foot. I'HKreed as for peppermint lozenges. Cayrnnx and V»lfrhn
/,o«rm/M,— Ingredients: 1 oz. of gum dragon soaked in 2 oz. water, 8 lbs.
flne icing sugar, \ oz. essence of cayenne, and i oz, of prepared catechu.
lYocee«l as for pep|)ermint loifenges.
Gum Pa»tillkb, or J«juhkb.— Ingredients : 1 lb. of picked gum arnbic,
14 (W. of tlie finest sugar pf>undod and sifted, i gill of double (.range flower
water, and I nt. tepid water to souk the gum in, which is afivwitrds to be
strainetl off clean. Put the soaked and strained gum Into if;«ugnr boiler
with the sugar, and use a clean spoon to stir It over a very miHlcrate fire,
while it boils and reduces to the small pearl degree ; then add the oratigo
flower water, stir all together on the fire, remove the preparation from llie
stove, skim off tlie froth, and use the mixture tocastthe Jujubes in levelled
4iyers of starch nnwdef contained in a flat box.
SupRRFiNB CuocoLATB StiOARBD ALMONns.— Caraccasa cacao nuts>
shelled and roastin, 20 lbs., Martinique sugar, 16 lbs., vanilla, 4 drs., starch,
10 oz. Tlie same method is required as for the superfliJo vanilla sugar
plums, but care must l>e taken in adding the coatings of gum, to touch the
cacao inits lightlr, as they are very easily broken. .
Superfine SuOared Fildertb— Filberts, 50 lbs., sugar, 4 lbs., starch,
4 oz. Employ the same process as for sugare«l almonds aiul flavor to taste.
Hose water is generally preferred on account of its color and fragrance.
ConiARDER SuoAR Plums.— Coriander, 2 lbs., farina, 80 lbs., sugar, 14
lbs. The washings ut the basin are added to the coriander and farina vvUli-
out making a paste, and the method is followed that has been prescribed
for the common sugared almonds ; 8 lbs. of sugar are used to whiten them,
and 6 to polish them ; color after being polished with carmine, Prussian
blue, and sitflron. *..,«... ,
Coriander in Bottles.— Coriander, 10 lbs., farina, 10 lbs., sngar for
the whitening, 8 lbs., starch 1 lb. These are simply colored, and do not
require brilliancy. They are made of the size of small peas, and are put into
littJe bottles. In making these follow the receipt for common sugared
aiinonds. \,, " , ...
ANifl|:-HEl|D Sugar Plums.— Dry 2 lbs. greeh anise-seed lit the stove;
rub it in the hands to break off the stems, winnow to rid of dust, then put
it in a swinging basin, atid cOat it witli sugar boiled to a thread, so as to
render the candies hard and brittle. When coated sufBciently, whiten and
polish them, like the verdun sugared almonds. They vary in size, being
generally as large as; a ])ea. .
Mint Sugar Plums.— Dry some peppermint seed in a stove and coat it
in the same manner as anise-seed (it must not, however, be whiter than
rape seed ), whiten and finish like anise-seed. The first coating is sometimen
composed of e qual parts of p e pp e rmint and s ugar . .
CoHHON Twist Cakdt.— ClaJrify 8 lbs. of common brown sugar, and boil it
fT ^ T^!^^«-s;5i^ ,
oomrBOTiONKmi.
389
till It U brittle, tAkfl It from the flrv, pour It in bnttnrpd puns ; rub the
hunili with H little butter, kiul ai lofM) hi it ii cnolcil, pull it aa ynu woultl
DioiasM** candy until it la perfectly white ; then twiat kiul braid it and cut
it into itiuka.
Cahamml Ii nind<» by boiling clarifled ■URar till It la Terv brittle, then
pourinK it on an oiltf^l ilab or ilient of tin, an<i, aa loon ai it It oool olMiQgh
to rvccivc an iniprcmion witlutlip flnK*"'> ■tnnipinK it in amall iiquKrpi,MioUt
an iiicli in »\te, with a caraniol mould ; then turniiiK over tho mniii, wi|iiii|r
the bottom to remorc any ojl tliat iiinv liavu adlu-rfd from tho ilali, ami
putting it in a dry place to hnrdcu. If you havtt no cnraniol mould, y(»u
may acore It on the slab with a common cane knife, after which tlwy are
Iflascd with anotlier c«tntinK with Bugar. Keep thofn tightly cloied from
the air after they nr« made.
Lkmon Caramkl is miide by grating tho yellow rind of a lomon with a
lump of ■ugar ; add to thia ii fmw dropi of lemon juice with water enougU
to diMolve tlie angar complvtcly, and ntir tho whole into tho boiled syrup a
few minute* before it ii tiiken from the Are. Orani/r and /Ante unramelH are
prejmred in thesKnut mnniier from theiie re«|M>ctive fruita. Coffiti cnntmut,
cotifo, 2 oz., augnr, 1 lit. Miike nn infuaion of tlio eoffco, uaingaa little water
aapoaaible; atniin it througli a cloth, and stir it gradually into tlie boiled
■yrup ft few minutea before taking it from the Are. t%t<^>lalti caramrl, cho-
colate, 4 oz., augar. 1 lb. Diaaoive the cliocolnto in as little water aa poaab
ble, and add It to tiie boiletl augnr, aa in the coffee caramvla. Vanilla and
Orange ertam caramtU are made by using the reaiiective eaaencea of 'these
fruits.
Cocoa McT CAirDr^Pare aA<1 cut cocoa-nut Into slips, or grate on a
coarae grater the whi|mfeAt of cocoa-nuts until you have ^ a lb. ; diaaoive
J a lb. of loaf sugarViPableapoonfuls of water; put it over t^hc fire, and,
aa soon as it boils, atirih tlie cocoa-nut. C<intinue to stir it until it is boil-
ed to a flalcc, then pour it on a buttered pan or marble slab, and cut in
wliatever forms you wish, when it is nearly cold. Lemon or other flavors
may be added.
Cakdt Dbops or PabtiLlbq. — Pound and sift double-reflned suj^^ar,
first through a coarse, and then through a fine sieve. Put the sugar mto
an eartlien vessel, and dilute it with tlie flavoring extract, mixed with a
little watef. If too liquid, the syrup will be too tliin. and tlie drops will
run together ; wbile if too tliick, the syrup will l»e too compact, and cannot
be poured out easily. When tiie sugar is mixed in a rather atifT paste, put
it in a small saucepan with a apout and set it over the fire. As soon as it
begins to bubble up the sides of tlie saugcpan, stir it once in tbe middle,
take it from the fire, and drop it in small lumps, of the size and shape re-
quired, upon sheets of tin, to stand for two hours, then put them in the stove
to finish drying. As soon as they are perfectly hard and brilliant, take
them from the fire, otherwise they willi(^se their aromo. Color the syrup
just before taking it from the fire. '%,
SpAMiflH LiCQBiCB Jujubes. — Ingredients: 1 lb: picked gum Arabic, 14
oz. of sugar, and 2 oz. of Spanish licorice dissolved in a gill of liot water,
and afterwards strained clean. First prepare the gum and boil it with sugar
as directed in the preceding article, and when reduced by boiling to the
small pearl degree, incorporate the prepared Spanish licorice with it,
remove the scum from the surface, and finish the jujubes in the manner
indicated above. Ragphetry Jujubes. Ingredients : 1 lb. picked giim arable
soaked in 1 pint of hot water and afterwards strained. 14 pz. of sugar, 1
gill of filtered raspberry juice, and a few drops of cochineal. Proceed aa
directed in the foregoing case, adding the raspberry and coloring last Black
CufTant Jujuhet, Proceed in all respects as indicated for raspberry jujubes
OiAitting the cochineal, black currant juice being used. Red Currant Jujubea.
—The same as black currant jujube^, red currant juice being used and •
f e w drop s of cochin e al. Ordtnary Jujub e a.- Ingr e di e nt! 1 lb. gum arable
tfV---^ — „ - „ —
■oaked in 1 pt of hot water and afterwards strained, 14 oz. sugar, ^ os.
18
agar, and boil it
> f jtaA 4ii&ii ,^>i'.A%
MO
COWrtdTIOMRRi.
- f ^•
' ,■■
tiMno* of rotei, uml • few «lroi» of prap«r««l co«!liln#al.
b« i.rfi»Hr«.l «• i»t other Jujubot, but ln«uma of tutting tl
'. \ 1 . _. I _ :_• . .i._ .......••• lion >■ ntnilv I
litt tbf mlKtnr*
b« iirfpHMMl M lor oilier jiijuooi, um in-..'"" "• — — -ii ''*''"' '?'/"''"'i!'-riv
ninio In •l.r. hpow.lrr, when the pn|mr»tl«n U r».ii.ly. pour It In « • Vf ry
.vl it to .Irv ill tl.« wTiwu. <.r liot tl..Mt (mo<l«riil. ht.il)| whtn •««'•«•«'/
IrU . ... tUt on pn.«i«g the .urfa.« It I.ro».. .ain«wh.t *"«'«»" »'^ <
touch. ri..noy0 it fr'oni tl.« h«»t. ««.l «llow It to b„<ou.« col|l I » j" ^ » ^'^ '*
Jujube my th«n b« emily a«t»eh«il. uml U to b« cut, up with icUiori In th«
''"K^icK AT.i'8uo*.^B«ll th. .«K.r to cranu-l. flavor with ,ppU
JuirC-thJr "th t.ruri« or other acia. pour It on « mnrb « •;•.;'«:•; »V
Tin.. .rt(k«. cut tlicm of equal It-nRth. tlicnro^ them on a tlab til ht-y are
pSlfJol.1; wh«n fl«i.h..l. wrap th«m In W.u..|«p«r and put them in
niblH-l throuKh » ii^ve). 1 lb. of iifted .URar. ,«''' J'"*' . *' «''J'^' '" '
copper »H«ar.boiler or preierving pan «ver a bri.k flre. ""«;'»''« P*/'"
biiumc. .ulBclcntly reduced to .how the bottom of he P"'"'"»»« I'"" "'
you draw the .poon acr...i U j then prmeed o lay out the .Irop. f '•";»''«
•Ike of a half .1. liar, u.inK a .poute«l tugar boiler for the purpose. i he dropa
. iMKdd then be placed hV tho*.creun to dry, at a low heat ;<>'»"';•'"''';
When thedr.Hw are dry, uiea thin knife to ren»ov« them from the tin .beet
J;, ihiciry outlaid them'out. and put them •;*/ *'«'«««'V»X'ti?r'^^^
cloied boxen, in a dry place. /Aiw«on /'<"'« />o/)i.— InBrodlentt : 1 lb. ol
dainton th ck pulp, I lb bruLed .ugar. Stir the pulp and augar «m the flro
S r"duce<l to a hick pa.te. then pr<H.eed to lay out the drop, on .quare
Z.et. ,K .bed tin ; dry them in ll.e .creen (moderate heat), and remove
him In thi manner af..re.ald. The.e drop, may ^^ P'^riTl t S
of plum, and also with goo.eberrie.. I'ear liute ^ •'/"'■-^•« * "'•«'«"
nufi (mlido by peeling the pear. an<l boiling them to * pulp with Vt pt. of
K'or »err?.V«dr:bblni^.l. through a c«ar.e .ieve . 1 »>• «^ '7, '«;
.ugar. lV..ceed a. for danuon pa«te. v^w/- ^«''« ^"P'-rT^'® * .'."v'
am.le pulpdnade by peeling, .lldng and boiling the apple. wth)4 nt. cider),
Ti;. of bruised iugur. Fro-x-ed «- in the f..regolng cn.e.. add ng a ie w drop,
of cod.i cal t(> half of the pa.te for the.uke of variety. /'.«« Avi'U P^'t'
DroT-vVl lb. of pine-apple pulp (ma<le by flr.t peeling and then gra^
ing the pine-apple on a di.!.. u.ing a cl..an coar.e tin grater for the purpo»e|,
1 fi.. Of Wui.ed «ugar.^Pr«ceed a. in the '""»«'-,;;"«»-,;,^ g^„ . _ _t,,^
Vaskb. Babkktb, FioObbb, Animalb. &c., in Ubaihed »Ooar.— me
•uirar beiiiB boiled tp the ball degree, add a few drop, of acetic aciU, and
SStbe .uga with the back part of the bowl of a .liver tablespoon up
nga^Ht the »ide of the sugar boiler, fetching up the whole In turn., .o that
SVcry portion may acquire an opi^llred or wbltl.h color. A. .oon a. the
!uBar L been workeJ up to thi. .tate. which con.tltutc." graining," pour
'fmm^lateb- into the ready prepared mould; and wl'en It ... beco^ie
fectiv get firm in the centre, you may turn the va.e, baaket, animal, or
wlVat^cver tlie ol iect may'be, out of it. 'mould, and place it in the .creen or
hot closet to dry, at i very moderate heat. A/terward. they may be
nainted in color, to imitate nature. ... j » •,..
^ eJertos Taf*t.-To make till, favorite and whole.ome candv. take
1)4 pound, of moi.t .ugar, 8 ounce, of butter, a teacup »"«!»''*'«' ;!•'«'•
and one lemon. Boil the .ugar, butter, wat<?r, and half the find of the
femontogSr; and. when done.-which wJU be known by dropping in o
S Id water, when it should be quiJe cri.p,- let It .tand a.ide till the boding
ha. ceaS and then »tir in the Juice of the lemon. Butter a di.h, and ROur
it in aK'a quarter of an inch in thlckne... The Are mu.t be quick, .nd
t) M^ taffy .tirred all the time
taffy Btirrea an tne tiine. ^. „ ■ .. ,. ,...i,„j
To PHfiBEBVK Fb«itb WiiliotJT 8uoAB.— Fill .01116 Btone wideuiouthed
bottle, with the fruit carefully picked and aet them in • copper or large
-Ht
•ym^
WT-—
■%^
OONriOTIONERB.
»1
>ne widenioutlied
i copper or large
k«til« ; th*n All lh« k«»itl« wl»h cold wiitpr nfurly np lo Ui« mAUiha of lh«
IhiIIU**'- <'<irk» hIioiiKI Im« iiri>pnriil t(i fit tlu^ Imtllpi, kimI a tiotli •lioiiM l>«
nut iiihIit llie liollonu of lh«« l»«»tll»«« to pr«vi>nt tli«'lr crti-klnit ♦Hh «••« ••«^»«.
I.liiliUlie jiru umlvr tlui k«tili>, antl IivnI tlui walftr to HM)^ or H^". Tlila
lital ilioiiUI li« coiilinuvti for Imlf an lioiir, wlion tlio fruit will Ih< aijlllrifnily
H'nUM i aflor that, (III up ili« Itotlira with liotlliig wator to within an liicli
of tlw cork and fork thoirt tightly. Uy th* bottle* on thoir liilfi t ^||ng«
tti« iKMitioti of lh« hottU'i on«« or iwUt a wvvk during tlie nH^two
nioiitlii, turning (hem round to prevent any fermentation that might take
Kruilii could alto lie kept l>y the nr«H'«>M mentioned al)ove for
calded only, not hoilvtl, as in tl(«
place.
UH-alii, rcnienihering that (livy are lo be tea
caie with meatn.
AnOthkm Mktiiod.— After paring and coring, put among them ■ulncient
iugar to make tlieni palalalde for prtmcnt entiiig, about H or 4 llta. only lo
each bushel ; let them atand awhile to diMolve the augar, not naing any
water: (hen heat (oa boil, and continue tlie boiling with care for 20 to HO
nflMitva, or auniclcntly long to heat them through, which ox|iela the air.
nrnii n>ady a kettle of hot wnler. Into which dip tlie, can or bottle long
enougii to heat it: then All in the fruit wIlMe hot, corking it Immediately,
dipping the end of the cork iHto the bottluwM preparation dctcribed elae-
wiicre. ,• ♦
To Prrakrvb FRiriT J^jicb without IIrat.— Ingredienta : 10 Iba. of
freah gatliered, picked, red-ri|te curriuitk, or other fruit, 2 (|f«- cold'wnler, 6
OS. tartaric acid, 6 IIm. of t;oHrae aifttMl augar. I'llt the fruit into a large
eartlicn pan, pour the MTater with the tarlaric acid diatolved in it over the
fruit/cover the pan with tome kind of lid, and allow tlie whole to atccp for
24 hours in a rold place, and it would bo all the better if tlie piin containing
the fruit could lie immeracd in rough ice.— Next, pour tlie atecpt>d friiitinto
a iiuit|iended atout flannel bag, ami when ail the Juice ^ini run tbrougli, tl«
up tlie o|ien end of tlie ba^, and place it on a largo eiirtlicn diah, with anoth-
er diah u|Min it; place a liaif-liuiidrcd weigitt upon thia, to preaaout all tiio
remaining Juice, and then mix it witli the other Juice. You now put tiUf
aifted augar into (lie Juice, and atir both together occaaionaily, until (ho
lugar ia diaaolvetl, and tlien bottle np the tyrup, cork, and tie down tlie
bottiea with wire, «tid ko^p Uiem in tlits ice well or in a cold cellar^ in •
reclining poaition. -
SrRur.— A aaturated, or nearly tAturated, aolution of t^gaF iiv water,
either aimple, flavored, or medicated. In the preparation of a^riipa, care
should be taken to employ tlie l>est refined sugar, and either diatilled water
or Altered rain water; by wliich tliey will lie rendered mucli, less liable to
spontaneous decomposition, and will he perfectly transparent witliout the
ttoubleof^lariflpation. When inferior sugar is cmnhiyed, clariflciitjjtn is
always necessary. Tiiis is best done by (lissolving the sugni' in the water,
or other aqueous dissolvent, in the cohl, and tlien beating up a little of tli«i'
cold syrup with some white of eggt and an ounce or two of cold water, until
the mixture fntthi well. This must be added to lite syrup in tiie boiler,
and tlie whole wliisked tip to a good froth. Heat sivould riow be applied, and
the scum wliich forms removea from time to time with a clean skimmer>
As soon as the syrun begins tosligiitly simmer, it' must be remgvcd from
the Are, and allowed to stand until it has cooled a little', when it sliould be
again skimmed, if necessary, and tiien passed through clean flannel. When
vegetable infusions or solutions enter into the composition of syrups, they
sliould be rendered perfectly transparent by fll (ration or clarincation be-
fore being added to the st^gar. The proper quantity of sugar for syrups
will, in general, be found to be two pounds to every imperial pint of water
or tiiin aqueous Duid. These^'proportions, allowing for tlie water that ia
lost by evaporaition during tlie process, are those best calculated to produce
aiyriip of the proper consistence, and possessing good keeping qualities
In th e p re pa r ation of sy r up, it is of the g re atest impo rt anc e to e mploy as
little lie»t as possible, as a solution of sugar, even when kept at the temper-
■\
y .
Bliould be separated from tliem by layinK them m a sieve. 1 he featliers should
be afterwards well washed in clean water, and dried upon nets, the meslies
of which may be about tlie fineness of cabbage nets. The featliers must
be from time.to time shaken on the nets, and as they become dry they wdl
fall through the meshes, and may then be collected for use. The admission
of air will be serviceable in drying. The process will be completed in
three weeks, and after being thus prepared the feathers will only require
to be beaten to rid them of the dust. To clean white, brown, or fawn-colored
Jeathers, dissolve some fine white soap in boiling soft water, and add a small
piece df ptarlash. When the water is just cool enough for the hand to bear
• It, pass the feathers several times through it squeezing them gently with the
hand. Repeat tiie same process with a weaker solution of soap, and then
rinse the feathers in cold water beating them across the hand to expel the
water; when they are nearly dry, draw each fibre or fiue over the edge of
a small blunt knife, turning it around in the direction you wish the curl to
take; then if the featRer is to be flat, place it between the leaves of a book
to press it. Black feathers may be cleaned with water and some gall, pro-
ceeding as above. . , .
To Clean ObtkichFbathebb.— Cut some white curd soap m smaU pieces
pour boiling water on them and add a little pearlash. — When the soap is
quite dissolved, and the mixture cool enough for the hand to bear, plunge
the feathers into it, and draw them through the hand till the dirt appears
squfeezed out of them, pass them through a clean lather with some blue in
it tlien rinse them in cold water with blue to give them a good color. Beat
them against the hand to sljake off the water, and dry by shaking them
near a fii'e. When perfectly dry, coil each fibre separately with a blunt
knife, or ivory folder. .' « . j. • » -^
To Bleach Fbathekb.— Place the feathers from 8 to 4 hours in a tepid
dilute solution of bi-chromate of potassa, to which, cautiously, some nitric
acid has been added (a small quantity only). To remove a< greenish hue
S. lIc^JTl.. .is. a* «».• •«!*;.- «f ih. .u«r In tl.« .o uti.,n. On tlj. otU,
Und. syrup, conuining toJ, mu.;l. w.i.r alw rapidly frrin«nl. and Uc.nw
•cmVut : Ul «r the two. ll.i« U th« l«..«r .vU. and may b« mor« «•. ly prj^
vinl«d.. Tl.« pr...*rv.llon ..f .yrui- !• »H«t proniolml by li.#nlni l.«.m In
a mod.r.idy L,\, but not ».ry col.l plai*. 'ri.ry ar« bj,tt.r V-pl In .malt
«Uu.r than In l.r,^ hulil... M ihr hmpr a b<.ltl« U.l. tl.« mof fr^.M,nl ly
It will l« op*M*d. and, c»n.«M,u..n«lv. ihfl more U will W ex|H^d to tiM air.
By bottllnK.yrup- »»»•'»* boiling l.«t. and ln.m..li.U. y oorklng down and
Sring th« bottto. ovw with bladder. ,M,rM-.ly air tiKlatlH,y may In- pr^
Mr*"d. tv«n at a .umm»r li*at. for year, wiihout ffrimMiiing »r lo.inK tl.«lr
transpiri*ncy. Th« ory.lallliatlon of .vrup. unl«. l b« o»er .atur.l.d with
WgarVmay L prevented by tli« addition of a lillle ac«t c or cliru: add.
inf. ft. n,/„..ilon of .yrupi, may b. .flectually prevented by the add.l.oo
of a little .ulphlee of |H,t«!i« or of lime. Fern.«nt»ng .yrup. may l>e Im-
mediately r«.torid ).y ««|>o.lng the vetwl conUinlng them to the Unipera-
Ture ofboiling water In making the .Ik.v. a.hliil«n. to syrup, can. n.u.1
be had not to mix lncompatibl« .ulUancc. Tbua, In general, the two
metliod. referred to cannot lie prattiiwd together.
SuOAR. TO CtAairr.— To every ihr«?o iM.unds of loaf sogar, allow tfte
beaten wl.il. of one egg and a pint and a l.alf of *'■•"; J*™*^;*'* '"^■':
small, put it Into a nicely<leaned braw pan, •"J^PO" »»« ^n^L I-' /:,;
let it .tand some Ume before It b« put u«m the «re then add the beaten
wNte. of the egg. : .tir it till the .ugar be entirely JI"o»»«J. ■"«• *»•'•" »
Mb up. |H,ur in a quarter of a pint of cold water, let it boll «P • ,««;Oni
time, like it off the fire, and let It .ettle for fifteen minute. ; carefully take
off allihe Kum, put it on tlie fire, and boil it till .ufflcicntly thick, or if re-
quired, till candy \iigh. In order to a«.ertaii. which. Jfop a little ir^^yP^
Into a .mall Jar of cold water, and ft it b«:ome. quite^iard, It la »»•«•"«-
ciently done; or dip the .poon Into Uie sugar, pljinge It Into cold water,
draw off tlie .ugar which adhere* to the .poon. and If It Im hard and snapa,
the fruit to bo preserved must be instantly put in and boijaU.
HC*V
,^ J^^i d>^d, «'.,A - ..>„ud>»'.^l).^
i feathers ahould
lets, the meslies
3 featliera must
ne dry they will
The admission
t>e completed in
Till only require
I, or 'fawn-colored
and add a small
the hand to bear
I gently with the
soap, and then
ind to expel the
iver the edg^ t)f
wish the curl to
leaves of a book
1 some gall, pro-
ipin small pieces
i Tlien the soap is
i to bear, plunge
the dirt appears
ith some blue in
good color. Beat
shaking them
\y with a blunt
:r>
hours in a tepid
usly, some nitric
I a< greenish hue
tnjunng tne texture oi tne cioin. ii you wisn lor a iiveiy ongiu gre«n, mix.
a little of the above composition with yellow dye.
Gbbbn Dye ON Silk.— Take green ebony, , boil it in water, and _ let it
settle; take the clear liquor as hot as ybu can bear yoor hands in it and
handle your goods in it until of a bright yellow ; tlien take water and put
in a little sulphate of indigo ; handle your goods in this till of tlie shade de-
sired. The ebony maj^'previously be boiledin a bag to prevent it sticking
to the silk.
Grben Dyb on Wool and Silk,— Equal quantities of yellow oak And
hickory bark, make a strong yellow batii by boiling, shade to the desired
tint by adding a small quantity of extract of indigo.
Grbbn- Fustic Dtb^— For 60 lbs. of goods use 60 lbs. of fustic with aTum
11 lbs. Soak in water until the strength ii extracted, put in the goods until
of a good yellow color, remove the chips, a,n(I add extract of indigo in small
quantities at a time, until the color is satisfactory.
Anilinb Green ON Silk. — ^Iodine green or night green dissolves easily
in warm water. For a liquid dye, 1 lb. may be dissolved in 1 gal. alcohol,
and mixed with 2 gals, water, containing 1 oz. sulphuric acid.
Green on Cotton. — ^For 40 lbs. of goods, use fustic, 10 lbs.; blue vitriol,
10 o g .; ' s oft soap, 2 | qts.; and logwood chip s ,! lb. 4 oas* Soak th e log -
wood over night in a brass vessel, put it on the fire in the morning bidding
the other ingredients. When quite hot it is ready for dyeing ; enter the
goo(^ at once, and handle well. Ditferent shades may be obtained by let-
ting/part of the goods remain longer in the dye.
i£o Dye Wool with Aniline Green.— For wool, prepare two haiths, one
coiitaining the dissolved dye and a quantity of carbonate of soda or borax.
In this the wool is placed, and the temperature is raised to 212 degrees Fahr.
A greyish green is produced, which must be brightened, and fixed in «
aecond bath of water 100 degrees Fahr., to which some acetic acid has been
Added. Cotton requires preparation by sumgtc.
3tM>l, «<(IHllliU«
On tli« odicr
I, and IwoiiiM
ora ««aily pr«-
tpinK lli«*m in
k«pl In tnialt
on fr«qu«ntly
i««d to tlM air. ,
ing down ami'
y may l>« pre-
or losing tli«lr
Mturaled with
or ctlrU: arid.
y the addition
M may be Im-
> the unipcra-
Tup.cara must
neral, tiie two
ugar, allow the
wak the sugar
Water over It;
idd the beaten
d, and when It
ail up a second
carefully take
thick, or If re*
le from a spoon
it is then suffl-
iito X'old water,
lard and snapt,
Laos, to Cuia*.— 'fV point lart. Fix the tare in a prepared tent,
draw it straight, make • warm lather of C«alil« soap, and, with a line hruih
dippeii'ln, rub over the point g«nlly ; and when It is clean on one till*, do
the same to the other ; then throw some clean water on It, In whivh A (ttll*
alum has Wrn diMolved, to lake off the sudt ; and having sonto thin •larch.
Jo over with thw •anie on the wreng side, antl iron it on iIk> Mine tide when
ry ; tlien o|»«>n it with a IxMlkin. and ■«! it In order. To ileaii point laoe,
if not very dirty, without waahing : flx It in a lent as lli« fornitT, and go
over with flue br«>ad, the crust lu-ing pared off; and wh«.>n It Is done, dust
out the rrumbe, 4c. Fm> u-kilt $tlk lnc« or UonJ*. Tid^ a blick liotlla
covered with clean linen or nii|«lin, and wind the l»^nii#|i>i|(ut it. securing
the ends with a nee«lleand thread, not lea'vlhg tlie e<ige outwar<l.but cover- ''
Ing It as you prtK'eed. Het the bottle uprignt In a •ttong oit^ lather of
white soap and very clear soft water, and place it In Mie sun, having iwntly
with your hand rulil>ed the suds up and down on the lace. Keep It in the
sun every day for a week, changing the lather daily, and alwi^ys^hbhig It
slightly when the auds are renewed. At the ,en<l of the weea take the
blonde off the bottle, and pin It backward and forwani on a large pillow,
covered with a clean tight case. Kvery •collop must have a separate pin:
or more, if the scoUops are not very small. Tiiei)lain edge must lie pinned
■down also, so as to make it straight and even. Tlie pins ahquhl Iw of the
smallest sise. When quite dry, take It off, but do not starch, inm, or
mess It. Lay it in long looao folds, ami put It awav In a pasleboa^l box.
To M'asA thread laeo. Rip off the lace, carefully pick out V^ loose bits of
thread, and roll the lace yery smootldy and securely roun<li a clean black
bottle, previoualv coveretl with old white linen, sewed tightly on. Tack
each end of the lace with a needle and thread, to keep it smooth ; and be ,
careful In wrapping not to crumple or fold in any of the scollops or pearl-
ings. After the lace is on the bottle, lake some of the best sweet oil, and
with a clean sponge wet the lace thoroughly to its inmost folds. Have
ready in a wash-kettle a strong cold lather of clean water ami white Castile
soap. Fill the bottle with cold water, to prevent it bursting, cork it well,
, end stand it upright in the suds, with • string round the neck, secured to
the ears or luuidle of tlie kettle, to prevent its rolling about or breaking
388
1^
Sm.'iMi.s,
Eretty shade, but ghould never be used on mixed goods which have to be
leaJlied.
Chbmio Blobino oh Extract of Indigo.— Take oil of vitriol , 2 lbs., and
stir into it finely pulverized indigo, 8 ozs.. stirring briskly for the first i hour,
then cover it up, and stir 4 or 5 tim^s daily for a few days, then add a little
pulverized chalk, stirring it up, and keep adding it as long as it foams ; it
will neutralize the acid. Keep it closely corked-
Dark Blue Dtb.— .*?««<«&& ybr Thibets and La»tinga.—'Bo\l 100 lbs. of the
fabric for IJ hours in a solution of alum, 25 lbs.; tartar, 4 lbs. ; mordant, 6
lbs. ; extract of indigo, 6 lbs. ; cool them as usual. Boil in fresh water from
8 to 10 lbs. of logwood, in a bag or otherwise, then cool the dye to 170°
Fahr. ; reel the fabric quickly at first, then let it boil strongly for one hour.
This is a very good imitation of indigo blue.
Blub on CoTTOM.— For 40 lbs. of goods, use copperas, 2 lbs. ; boil, and
dip 20 minutes, then dip in soap suds, and return to the dye 3 or 4 times ;
then make a new bath with prussiate of potash, f lb. ; oil of vitriol, 1^ pt. ;
boil i hour, rinse out and dry.
Skt Blub on Cotton.— i60 lbs, of goods, blue vitriol, 6 lbs. Boil a short
time, then enter the goods, dip 8 hours, and transfer to a bath of strong
lime water. A fine brown color will be imparted to the goods if they are
then put through a Rolution of prussiate of potash. '
Saxon Blub. — ^For. 100 lbs, thibet or comb yarn, use alum, 20 lbs.;
create of tartiir. 8 lbs, ; mordant, 2 lbs. ; extract of indigo, 8 lbs., or car-
mine, 1 lb., makes a better color. When all is dissolved cool the Settle to
180° Fahr. ; enter and handle quickly at first, then let it boil ^ hour, or un-
til even. Long boiling dims the color. Zephyr worsted yam ought to be
prepared, first b^ boiling it in a solution of alutni and sulphuric acid, and
then the indigo is added afterwards.
Clothino Bbnovatob.— Soft water, 1 gat. ; make a strong decoction of
logwood by boiling the extract with the water. Strain, when cool add 2
cul.irr K.a«.n. but tlmiUiflMiut lli« >rar ; the •uh.Umi. of th«m»lrrUI l.«^ing
MRul»t«d nc. .inliiiK to tlHi ctKiliwts or mlUlntM of tli« f»as«n. In fn. i. n»n-
n«l !• req.ilr.Ml ,.»en mor. In •Mmm«»r lUn In wliiUr. b^aus* pT...iu |H.r
«^lr« nmro frrcly In warm than In eld w«tli#r and ar« ^•"••n"r;'«'7
Sor. .u.o..p«i»»l« of .old ; Willi- •« »•'•' P*'l««« «»' «'•• ?f*' «»;•" ^'-'Y^i
li>.« i-mnmUUi of hfoi...iinK tlifni fmni llk> vttvitt of iuddwn «han«e» «»r »«m-
wrature. F1-nni*l ♦•lotlimic •iMfnld !.«• r«in<.»*.l at night upon Roliiff to b«d.
btlierwise the b.Kly d.wi nut rrr.iv. the .Iim» amount of warmth and o<.rn.
fort fr.>m It during «h* «««y. «"•"« !•«"'"»• I'"«»«ln« that flann«.l may be
iorn with Impunity for an .xlraordi.mry kM.gth of tlm« «. tho... ••I.sn«lng ;
but this is an error, as fianntd In Ihiio. from the re|H.«tt..l absorptU.iis of
perspiralion which It un.l*rirH.t. has a sp^-tes of Incrustation forming on
hs i irfaco. which Imiwde. ralher than assists th« oi^ratlon of »•'• l»""«.
and crealM n.n.Merublw Irrllailon of tli* skin. Flantwis, therefore, for tli«
purposes of hoalih sod chmiilloess. should Im. ehangsd once a wwk. Flan-
nel is s4)mt.tinio« ohJ..«r»«.l to from tlie Irritation t «a«is«s when first worn,
and for this trifiing riuonvenl.mo is oflei. dl.. anled after a few hours triaK
This may In part lie obvialiMl by turning the flannel, and wearing the smoiUh
and outer surface next the skin. t a i t-u- i..ir
FLAKnat. to Clkan and Paaaaavi-T-a «v,.A/f«t««W.- Take half
the weight of so^la that there Is of soap, boll them witt, .*•««;. ,•"'•; '"f»
gallon to every p«.und of soap, and uw It when perfectly c.dd. Wet he
S«, ,!l in coUf water, then wwh It In fresh cold water, w ll, some of he
r,oi e.L mixture amongst It : wash them in th .. « V'PK'"? »»'« ,:*'", ' »'5
flannel liecmues iHTfectly clean ; then rinse It well In cold water. «"•« '"ry l|
In the shade. Afro,!, Jiannrh.-HUce half a pound of yellow snap, and
dissolve It In boiling water, so as to make it of the thickness of oil ; cover
the flannels with warm water, add a lump of mmriHsh, and about one-third
of the soap S4.lutlon ; beat them till n.) hea.l ri.e« on the water j Uien |umr
it off. and pnKjeed as before with hotter water, without iwariash. 7<> frrfvent
*?»"'/• /•'''» »krv,kinq.^Viii them on the «M,ca.i«n of the first washing Into
a iallful of boiling water, and let them lie till cold. To prffrvt ihe co^or
offiannfU.-mx tour tablespoonfuls of flour with four quarts of water,
iJ let It boll, .tirrlng the whple time. When It has boiled "'oroughly.
put the flannel arUcles that are to be washed into a pan or tub, and potir
4it
,*jfti£T4, ':fb*J.,ditak.^
iicii have to be
'itrioI,2 lbs., and
r the flrat | hour,
then add a little
08 it foams; it
)U 100 lbs. of the
lbs. ; mordant, 6
fresh water from
lie dye to MQP
lly for one hour.
2 lbs. ; boil, and
[ye 3 or 4 times ;
)f vitriol, Upt. ;
bs. Boll a short
bath of strong
oods if they are
e alum, 20 lbs.;
3, 8 lbs., or car*
ool the Settle to
jil i hour, or un>
am ought to be
phurio acid, and
'ong decoction of
rrhea cool add 2
obtauied, citric acid is a good substitute. Iron mould may he removed m
the same way. Mildew and most other stains can be removed by rubbing
on «of t «dap and salt, and placing it where the sun will shine on it hot^
Where 6«>ap and salt will not remove stains, lemon-juice and salt wilt gen-
erally answer. The above things will only remove stains in warm, clear
weather, when the sun is hot. Sulphuric acid, diluted with water, is very
effectual in removing fruit stains. Care should be taken not to have it so
strong as to. eat a hole in the garment, and as soon as the stain is out, it
should be rinsed in pearl;«8li water, and then in fair water. Colored cotton
goods, that have common ink spilt on thein, should be soaked in lukewarm
sour milk. / ;
To Restork Silks Discoloresd bT Adics. — Silks that have changed
color by acids, can be restored by ^ing hartshorn. Don't^be afraid of it
on the silk. / '
To Rbvkw Old SiLKS.^lTnjitvel and put them in a tub, cov^ them
with cold water, let them remam one hour ; dip them up and down, but do
not wring; hiing up to.drain^nd iron while yet very damp, and tliey wilt
look beautify. /
To RMioyB MiLPKW JTOOit LitrEW. — Wet the linen which contains the
mildew with ioft water; rub it well with white soap; then scrape some
fine chalk to powder,jiiid rub it well into the linen ; lay it out on the grass,
in the si^nshine, watching it to k«ep it damp* with soft water. Repeat the
process the next day, and in a few hours the mildew will entirely disap-
pear.
To Clean FcBB. — ^For dark furs; warm a quantity of new bran in a
pait, taking care that it does not burn, to prevent which it must be briskly
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
tharp brushing until free from dust. For toAtte furs; lay them on a table,
and rub well with bran made moist witli warm water, rub until quite dry.
ot fiwij fw w m
» mA(rHiiMi«ing
1. In fat't. flan-
iM pvmoiu \mt-
V tMHi*«Hiiientlv
heir cioUiing Is
i-liangos of tern*
in going In bed,
iriiitli and oom-
Ili(nn«l may lie
tlKiiit clinnKing:
altsorptioiis of
tion forming on
n of the iMtres,
lierefore, for the
I a wef k. Flan-
when first worn,
k few hours trial,
iring the smooth
n,/._Takt half
'Mtvr, allowing a
/ (Milti. Wet iIm)
itii some of the
he wat(>r till the
water, and dry it
^(•llow snap, and
ess of oil; cover
I nhoul one-third
rater ; tliiMi |M»ur
irlash. To in-fVfnt
Irst washing Into
ftrftrve the color
Quarts of water,
>iled thoroughly,
or tub, and pour
tiM) li**d. The c«K»l and nHithliig nature of lin«n r«nd«r« It ••p«ctally well
ailspl««l for liinding up woun«U or aiiiilying to awrva, and neither c<ilton noe
any othftr matirial ilioMld \>« uwd wli«n this can lie pl>t«in«5d. For this
Burp<HMi e»t'ry houifwlfe sliould always have a store of liiu-n rags •It'posit-
ed in some accessilile tilace, and in a flt condition to apply imm«tllat«ly, so
that they may »>• used up«in an emergency. ..... .,,,.*
LiMBN, IhtaaaavATioM o».— When linen Is well dried, and laid by for
use. the clil«f precaution to attend to for Its preservation, Is, to secure It
from damp and insecu. The former Is effected by placing the linen in
wanlrolws, drawers, or boics situated In apartments which «re naturally
dry, and which have llrt's mcasionally lighted in them ; the ravages of liv
s«'c(t may !>« prevunted by the use of a judU-ious mixture of aromatic
shrubs and flowers, cut up and sewn in linen hags, and jfil»«ri|M5r»4t<l among
the shelves an«l drawers. These Ingredients may consist of lavender,
thyme, nises, cedar-shavings, powdered sassafras, cassia lignea, Ai:., to which
a few drttps of rose water, or other strong scented iwrfunie have Ikhsu
adde<l. When linen Is plawul by for any length of time without being used,
it should Iw brought forth occasionally ami hung up In the open air ; by
this means, it Is prevented from becoming discolored, and tlie creases are
pro*«nu>d from wearing into holes. Mihlewed linen mav be restored by
soaping the spots while w«l, covering them with fine chalk scra()ed to pow-
der, and rubbing it well in. In all cases, it will be found more consistent
with economy to examine and repair linen tliat may stand in need of It pre-
vious to sending It to the laundry. It shouhl be borne in mind, that too
frequent washing is liable to wear out linen more than ordinary use ; and
therefore the process should not bo repeated oftener*than is absolutely ne-
cessary. It will also be found an excellent plan to have every article num-
bered, and »6 arranged after washing that each may be worn in its regular
turn, and acconpHsTi its proper term of domestic use.
LiMBN, To RKMOVE STAiNa rHOM.— ^Vwi< stainj may be removed by
rubbing the stain on each side with yellow snap ; then tying up a piece of
jiearlash In it and snaking it well in hot water ; the stained part should af-
terwards be exposed to the sun and air until removed. Inktlain» may be
removed by wetting the part with warm water, and applying salts of lemon.
Win* ttaiHB will disappear, if the articles stained u« pUoed In boiling milk,
Ja^ti^'.
or rub ofif the chalk, and it the stain is not effectually removed, repeat the
operation, if necessary. Ink cannot be removed from a light silk witlfout
applying chemical* that are apt to injure the texture and color of the silk.
How TO Make Old Clothes Look New.— If the articles are very dirty
and contain grease spots, dissolve a little strong soap in warm water, and
mix with it a small quantity of ox-gall ; touch over all the spots of grease,
dirt, etc., and rub them well with a stiff brush until they are entirely^ re-
moved, after which the garment should be rubbed all over with a brush or
sponge and warm water, to which should be added more of the soap and
ox-gall. After the garment has been well rubbed over with this mixture,
rinse until the water passes oft clean. Then hang up to dry.
To Remove Ink Stains.— Ink stains may easily be renioved from cot.
ton or linen by washing the spot that is stained in salt and water. This
should be done previous to its being washed with soap, for soap sets the
color. — „ .., .. .i*.
Directions FOB Cleanino Silk Goods.— When silk cushions, or silk
coverings to furniture, become dingy, rub dry bran on it gently, with a
wooll e n cloth, till clean . Remove gre a se s poU a nd sta i ns as nt dtrectioQ
No. 410. Silk garments should have the spots extracted before being
washed— use hard soap for all colors but yellow, for which soft soap is the
best. Put the soap into hot water, beat it till it is perfectly dissolved, then
add sufficient cold water to make it just lukewarm. Put in the silks, and
rub them in it till clean; take them out without wringing, and rinse them
in fair lukewarm water. Rinse it in another water, and for bright yellows,
crimsons, and maroOns, add sulphuric acidenougb to the water to give it
an acid taste, before rinsing the garment in it. To restore the colors of the
different shades of pink, put in the second rinsing water a little vinegar
or lemon juice. For scarlet, use a solution of tin ; for blues, purples, and
tlieir sliades, use pearl-ash; and for olive-greens, dissolve verdigris io the
° . : . I • - ■•' ■■•■• -^
color of wo«ili*iu. WIh-ii ihoniUKtily <'l«*«ii, ImnK ••'«'« on • Ihu? In <lrl|i,
and, whrn half dry, turn lb#m. and it Ui«y r»«iulr» •«rm|»hirnlni». |imII Ihnn
out. Wli#np«rf»«;t»y dry. tli«ir appearance will l>« liMpro»«<d l.y fohllng
Ihtm, and pia<ing lh«m und«r h»»»y prvunrt for som« hours. If »!•• •^
ti<l«t ar« ttrvasy, but half tli« wal*r should Iw Os«d ai first, and the rtmain-
drr rrt«rvvd for a iwontl rinsing. If lh« colors of ill* articles are of a
driicaic nature, the potatoes used should be carefully pared previous to
scraping. , ,
W<M>i.LaNa, to pRRSRava —When wo«»ll««n artlolei are not In use, they
may lie pri-fierve*!, flr«t l<> drying ihtni liefnre a flfe, then letting them
eo«il. and afterWards nilxiiiR among them hitter apples, sewn In muslin bags,
and placed between the fohli of the articles.
Kid GI.OVM, to Clbaw.— Wash the hands thoroughly clean, then nut
on the gloves and wash them, as thougli vou were washing your hands. In a
basin containing spirits of turpentine, until quite clean : then hang the gloves
up in a warm place, or where there Is a free current of air. which will carrjr
off all the smell of the turpentine. Or. make a strong lather with curd soap
and warm water. In whicli steep a small piece of now flannel. Place the
gloves on a flat, cjean, and unvichling surface, such as the bottom of a dish,
and having thoroughly soaped the flannel (when sqtireied fnmi the htther).
rub the kid till all dirt be removed, cleaning and resoaping the flannel from
time to lime. Care must be taken to clean everv part of the glove, by
taming It In every direction. The gloves must be dried In the sun or iK'fore
a n.iMlerate Are, an«l when quite dry they must be graclually pulled out ;
thev will then look as will as new. To cUan enloi*d kid ytwti, have ready
on a table, a clean towel folded three or four times, a saucer of iicw milk,
and another sau«'er containing a piece of brown soap. Take one glove at a
time, and spreail it smoothly on the folded towei. Then dip In the milk a
piece of flannel, rub it on the soap till It receives a tolerable Quantity, and
then with the soa|)ed flannel ctymmence rubbing the glove, liegin at the
wrist and rub lengthwise towiirds the ends of the flngers, holding the glove
firmly in your right hand. Continue this process until the glove Is cleaned
all over with the soap and milk. When done, spread them out, and pin them
on a line to dry gradually. When nearly dry, pull them out evenly, the cross
way of tlie leather. When quite dry. stretch them on your hands.
tjy.
'ed, repeat the
It silk witlfout ■■
or of the silk,
are very dirty
:m water, and
pots of grease,
re entirely re-
rith a brush or
' the soap and
i this mixture,
>ved from cot*
1 water. This
rsoap sets the
shions, or silk
gently, with a
Its in direction
before being
iof t soap is the
jissolred, then
the silks, and
ind rinse them
biright yellows,
^ater to give it
le colors of the
little vinegar
s, purples, and
erdigns in the
wood having been introduced into the copper, and digested for some time
the copperas and vei^ligris are added in successive quantities, and in the -f
above proportions, along with every successive two or three dozen of hata
suspendea upon the dripping machiile. 'Each set of hats, after being ex-
posed to -the bath with occasional airings during forty minutes, is taken off
the pegs, and laid out upon the ground to be more completely blackened by ,
the peroxydizement of the iron with the atmospheric oxygen. In titree or
four hours, the dyeing is completed. When fully dyed, the hatsa^are well
washed in running water.
To Dtb Hats. — The hats should be at first strongly galled by boiling
them a long time in & decocUon of galls with a little logwood, that the dye ~ '
may penetrate the better into their substance ; after which a proper quan-
tity of vitriol and decoction of logwood, with a little verdigris, are add^d,
and the hats continued in this mixture for a considerable time. They are
afterwards put into a fresh liquor of logwood, galls^ vitriol, and verdigris,
and, ^hen the hats are of great price, or x>f a hair which with difficulty takes
the dye^ the same process Is repefited a thirtl time. For obtaining the most
perfect color, the nair or wool is-dyed blue previously to its being formed .
mtohatt. J '
Chip OK Stkaw Hats dn BoMNBTS may be dyed black by boiling them
three or four liours in a strong liquor of logwood, addinp; a little copperas ^ ' :^.
occasionally. Let the bonnets remain in {he liquor all night; then takeout ^1^
to dry in the air. If the black is not satisfactory, dye again after drying. 7^r3^
Bub inside and out with a sponge moistened in fine oil; then bloqk. ^
Hed Djfe. — ^Boil ground Brazil-wood in a lye of potash, and boil your straw ,^
bats, sic., in it. Blue Dye. — Take a sufficient quantity of potash lye, 1 lb,
of litmus or lacmtis, ground ; make a decoction and then put in the straw, ,
and boil it. ' ^ ^
To CoLOB Stbaw Hats ob Bonnbts a Bbaotiful SiiAis.— First, 8o»k 7;
I Ittio lo <lri|i,
ng, pull lliriit
tl iiv foliling
ra. if tliv ar-
id III* rtniain-
UIrs are of a
d previous to
t in ut«, tliey
I Iclting tltt>ni
n muslin bags,
ean, then put
tiir liands, in a
angtlip gloves
ikh will carry
srllh curd soap
el. riave the
ttnm of a disli,
>Mi tlie lntli«>r),
lu llannttl from
tlie glove, by
» lun or iH'fore
\y pulled out;
ws, have ready
T of -new milk,
one gUtvc at a
l> in iTie milk a
» auniitity, and
Ik'gin at the
kling the glove
(love is cleaned
It, and pin them
venly,thecrota
hands.
a l <i«ip nr liAiiiUi' li» Willi li til )iitht( lip Oil' t;i.i*«' i.t ii r v. % \ \'\ \>>t\> i t mion.
llavlitg prviMirvil the Utlicr.iiut out! g|ii«f on ilic hami, aiiiI apply llio Inllier
by mean* of a shaving bruali or piece of fln« HitntMl, carrying itie atmliee
d«iwnwanla — (liat Is. from tint wriat or arm |4» (lie tlpa of the flngers. (?«mi*
tIniM this pr«K-«a« till the dirl dl*a|>|M*«ra ; then dab the glov* with a clean
soft towtfl till (lie KMip la roiitovpil. ' Take off the glove, blow into ll to open
all tlia flngrrs, an<i, by ni«aiia of the afornaaid l<Hip, haiigit to dry In a ahady
but airy place. The hnip ahouM l>« ttx<><l on two fM>ga, or by atringa faat-
ened to a line in auch a inaniifraa to kt-ep the ald«a of lh« glow apart while
drying. When dry, Ihry will hava rvgained their original vulur and be
smoolli, gloaay, aoft, and of the proprr ahape.
HiiCKSKiR (lL«ivaa, to CuiAH.^Waah them in warm water and soap
until the dirt la removed, then pull them put Into their pro|i«r ahape, or
streU'h them on wiNHlen hands. Do nut wring them, but place tliem one
on the other and press the water out. Mix a little plpe-<?lay, or pi|ie-
clay and yellow <M;lire (acconliiig to the color rvquirtxl), with vinegar or
bver. Huh this ov«>r the* mttaido of the glovt^a and U>t th«*m <lry gradunllr
in tlio ahade or by the Ore, but at a«>mo uittance from it. Wlu*n alHiut half
dry, rub th«Mn wt>ll and atri'tch tlii*m on the hand or wo<mIoii mould ; after
tliey are ruhlivd and drii<d, bruali tlifui with a soft bruali. to vxtrart the
dust. Finally, Inin the ghtvrs with a amoothlng iron ino«lerat(>ly lieatud,
taking the precaulioA to place a piece of cloth or paper over them ; when
thia process is completed they will look equal to new. Taniietl gloves,
commonly called Llmvrick, are genteel and economical In spring and an-
tumn, aa they do not aoU au soon aa white. The tan color Is mailt* by in*
fuaing saffron In boiling water for about 12 lioura.aiid rubbing the infiiahin
ovi'r tilt) loatlier with a bruali. The water ahould be auft, and never applied
In any caae at more than blood heat.
Htaroh I'oi.ish. — White wax, 1 oi. ; spermaceti, 2 oi. ; melt them to-
gether with a gi'ntle heat When you have prepared a sufficient amount
uf starch. In the usual way, for a do>ei\ pieces, put into it a piece of tlif
imllsli about tXe sice of k large |iea ; more or leas, according to large or
small washings. Or thick gum solution (made by pouring boiling water
u|Mm gum arable), one tablespuonful to a pint of starcii, gives clothes a beau-
ful gloaa.
Staboh Pouih.— Get two ouncea of white gum-arabic, and pound It to
'■K^ t
■-,■««■
*^^&
water has been added. See " X/ime water " beiow. won lor iwo nours in a
large veasel, luiing for a bath a decoction nf tlie following, viz. : alum, 4 lbs., "
tartArie acid, J»i lbs., some ammoniacal cochineal, and carmine of indigo ; a
little sulphuric acid mav be necessary in order to neutralize the, alkali of the
cocliineal dye- If the last mentioned ingredients are used, let the hats re
main for an hour longer in tlie boiling bath, then rinse in slightly acidulated
Wfttcr.
Bleachino Straw Goopa. — Straw is bleached by simply exposing it in
a closed chamber to the fumes of burning sulphur, an old flour barrel is the
apparatus most used for the purpose by milliners, a flat stone l>eing laid on
the ground, the sulphur ignited thereon, and the barrel containing the goods
to be bleached turned over it. The goods should be previously waslied in
pure water. ,
Blbachiho Corrov. — ^It is a well established fact that cotton cloth that
is bleached by diemical processed before it. goes into market, does not wear
as well a» that which is unbleached, and is very liable in time to turn yel-
low ; also it is very much harder to sew upon it Sheets arid pillow cases
can be made up far quicker before the cotton has l;een wet, and allowance
can be made for shrinking; indeed, any garment can- be made If this
item is borne in mind. Make a good suds of soft water and lye
soap, if you have it; put the cotton clotli in cold suds, and bring it
to a boil ; then take the cloth or garmetit out, and when cool spread out
on the snow or grass. Have a tub of <*Qds close by so is to dip the goods
in once each day. In three days they will be bleached to a snow whiteness,
and keep white till worn out. This is the way our grandmothers bleached
' their marvellous webs of linen and damask, and it is too good a practice to
/be forgotten, or go out of use. When the apple trees are in bloom, spread
out garments that have turned yellow, of ter boiling in suds, and tliey will
be cleiinsed white as snow. k
wnff.n *m iw TTTT ■
m**n»> i . n< tqni ^ img u nw \y% \f^ »»>« m
III It. an<l ImiUIiiih •ml *ntk U»ht. lUt mtHer lli«l ixiUl"** •••»• l»<r*n
lMMl«<i In !• •« ••firtUnt IliMig In wwh hliH k calk-ii«« lii. When lli«r« iir*
many l.U< k g«r«i*t>ii lo •••li In « f«milf. \tU» ««••"• P'«n »" •••*• durtnf
Ui4i wr^k «lt lh# wal«tr In wliUli |miUI»** am b«illr.l TN« followliiK
m«il*«Hl la'Mlil lo Ml III* clow "f »alU-.i«« •*! thai i»»*y will not r*.l» by
•Hli««qiwnl waahlnii. InfuM tlir«« RtlU of •«!! In four quaru of iHillinK
walar ; put In lh« f>alU«NM, (wliUh •hualj \m fmrUvt\y tlrun ; If n«l wi. »li«
din will b« Ml.) Ul IIm I'alkfwc r«maln lii till ih« water U c«)l<l. 1 have
n«v*r M«n Ihli lr<«d, bul I think It n<>l ImprubabU that ll mav b« an «x(tl-
Unt way lo let lli« wilort, aa rlnain« talkr«*« In coltl tall and walar mirw
to Ml lli« color.. iMiriUMilarly of bUuk, blu*. ftnd gnwin «olor». A llul«
vinwiiar In lli« rlnthiK water of pink, nwi. and frwn calkiNPt, is gtMttl i«
brlKhlon tli« c?olor«. and k»'«'|» 'hvm from ml«ln|f. All hIinU of »Bllc«irt ImiI
bla< k liKik Iwilor for slarrlilnir. bill l»U«k t«U«!«i«» will noi l<Mik tiear If
surt- li«<l. On lliii aoct>Mni p<ilaio wal««r It an ««» fllrnt lliInK to waal> ili«>m,
If iMllod down to a liiick conaUtfiic*. aa It atltlvna llivni without altow*
lag '
To WaW Wmiti Lacti.— The f<»llowlng r»clp« for waahing whH«1«c«
la concrally found mor« a««;c«aaful than any other, tlover a ylaaa bottia
with whlf* l!ann».l. th*n winil llie lace aroumi It. tack It to lira flannel on
b4»lh aldi-a an«l «-ov«.r lli« whole with a piete of flaniwl or llwm, which fw*
flrnily roqwl It. Tlwn ateen the boille over night In an ewer, with aoap
and cold *at«r. Next morninic waah It with hot water and aoap, the aoap
Wing ruhlK'd on tlu« onl«<t «ov«rlng. Then atet'p It again for aonie h.mra In
Ctdd water, and afterwarda dry In the air or near the Are. Uemo»a the
oJter covering and the la«e la rt>ady. no Ironing Iwlng required. If the lace
la/very dirty, of courae It niuat be waihed a great deal.
To Mark STAacM.—Take a teaapiMm of atarth ty each shirt ; put It
Into a lU-an tin baain or an earthen howl. Nt)w nrefmre a little blueing
water In a teaiMip, and pour Juat enough on to the dry atarch to tKaaolve it;
then p<Hir on boiling water from tjie teakettle until it la well cooked, and as
thin aa needed for the collara ; II aliould be thinned for tlw botoma. Alter
the hot water liaa been added atlr In a tableaptMin of gum arable water and
one quarter toaapoon of aalt Into each pint of alfrch. The aalt prevenU
the atarch from aticking to the Iron, an«l the gum arahh* givea the poliah.
When tiie sUrch Is nearly cool It U ready fur use. Pip. In the collars, or
■,"'»>- '•
\X^
two nours in a
E. : Rliiin,4lb8., '
ne of indigo ; a
h^ alkali of the
et tl>e hats re^
;htly acidulated
jr exposing it in
»nr barrel is the
le being laid on
iining the goods
tusly waslied in
otton cloth that
t, does not wear
inie to turn yel-
id pillow cases
, and allowance
be made If this
water and lye
s, and bring it
cool spread out
} dip the goods
snow whiteness,
others bleached
lod A practice to
n bloom, spread
s, and tliey will-
The extensive increase in the practical use of Telegraphs ib connection
with many branches of business has made Telegrapliy almost a necessary
{«rt of a business education even for those who do not expect to practise
or a livelihood this most in^teresting and pleasant occupation.
Many of the more prominent manufacturers now find it to be not only a
great convenience, biit, in fact> an absolute necessity, to hare a telegraph
between the business office or salesroom and the factory.
The case is the same wherever there are two or more departments of
the same business located at a distance from each other and requiring fre-
^ent communication.
The Bookkeeper, Clerk or Salesman who can add to Ms other acquire-
ments a knowledge of Telegmphy will frequently find this knowledge use-
ful to his employers as well as valuable to nimftelf.
From the simplicity and pecnliarly interesting nature of the pursuit, it
proves to be neither tedious nor difficult to learn— the practice being more of
a pleasant pas.time than a labor, while a fair degree of skill may be acquir-
ed in a very short time. ' ' '
One of theTiest plans by which a number of persops at a time may
practice and learn Telegraphy a/ home n to connect, bv a wire and instruments,
several different residen9es situated either adjacently or at a distance from
each other.
, In this way neighbors and friends may jointly own a wire to which
ttiere i« attached an instrument in each house, placing them all in electrical
communication with each other for conversation by telegraph or for prac*
tice at learning Telegraphy.
The cost of such lines is exceedingly moderate— a mile of suitable wire and
ttiirty-five insulatou costing about $27.00, whilq»the^ aggregate cost of the
Batteries and initrinnents will average about ten dollan for each instrument
conneQted. Beyond fliese amounts, the labor of putting up the wire (and
-'■r
if« h«»« \m«n
lirn lh«r« Mr*
t taw. tluring
rii« following
I nut (ml* by
irt« of iMilling
If not •«>. th«
cohi. 1 have
fli« an «)ii-«l-
walar scr***
Ann, A Hill*
rt, ts flMMl <o
i(f falktMMi but
t IcMik fl««r If
to waal; llifin,
without show
ling wliiiaiac*
a gl«M botll*
(Ira flann*! un
•n, wiiicli s«w«
wtr, with snap
•oap, tli« aoap
•OHIO hour* in
itt'inova tlifi
<l. If the lace
I shirt ; nut it
k IKtIa blueing
> to tftMuive it;
iMMtked, and as
liotoms. After
■abio wat«T ami
i« salt pr«'Vi>nts
Vi>s tlie polish.
I the collars, or
I I W | W H» -
m — ipwww i — ff^ — »t-^nm
iH<T<ll|iiilng III w«ri
n^ WTW -
»wy »mi -mrnvFtt w»»T»»Tni «w i
•nap writ out »»i\ •ll|iiiing In w«rni w«i<ir, prB«lou« lo Inimertlon In thf <lya
or mofilani (ioo<U •houlil li« ««t>ll iilro<l, rlti*«t|, •»<! \ttu\ivr\y iiuuft ui> nfiar
dyaing. Hilks anW flii« c«hmU tlioulil b« t»iiil«rly han<ll«><l. oihorwia* Injury
to III* faliric will rvault.
In ai-r«MnmmUilon to th« rvquirvnMnls of djrars, many of tli« fnllowlnf
rxvlpit <l«M-rili« dye* for largv qimnllilv* of go<u\», hut lo m«kt< Idem vquiilly
adapK**! for th« u«« of private famlll**, tli«y arv iiiUMlly given In rvpn (|uan*
lltiM, so that it U qulla an vaay matter to aar«rtaln tli« quantity of materials
raqulrvd for Ay»in$, when onr« th« weight of th« gn«Mls Is known { lh« atian<
tity <rf matarlals ua«d b«lng rvducvd in proportion to tha small«r quantity of
funds.
To fix Dvaa.— ATfw Pnttm. Mr. Kipping, of Mamt^Kst*'. Kngland, has
a new procrM of (liing Ayv: Ha dlssnlvaa 30 oa. of griailne In watar, and
adds M on. of lilrhroniatM of |mtaah. Tills is don« In a <Urk r«Mim. Th« col.
odng ntalt«r Is then added and tli« giMHls •uliniitlvd thorvto; after which
th«y mr* exiMMMxl lo lli« action of light; tlui pigiit#n( thus iMtvomni Inaolubl*
In water and tha color Is fast.
BtACR OH <?fyrT<>M.— For40 lb. goods, usa sumac M) Um., boll W hour, lat
tha guoils sleep over night, and immarsa them in lime water ¥) ntlnulaa,
remove and allow them to drip )( hour, now ad<l copperas, 4 IImi., to tha
sumac liquor, and dip one hour mora ; next work them through limo water
for 'iO minutes, neit make a new dye of litgwood !I0 lbs., bolt *2>{ hours, and
enter the bo<mU 8 lioura, llien add hlchromata of potash 1 lb. to the new dye,
and dip 1 hour more. Work In clean cohl water and dry out of the sun.
Bi.ArK Dra na W«mm., rna MixTiraKn.— For fiO Ihs. of wo^d lake bl>
chromale of nolaah 1 lb. 4 oas., ground nrgal 16 o«., boll together, and nut In
the fabric, stirring wtill, and lf>t it remain in the dye A hoiirs ; tak« ft out.
rinse slightlv in clean water, then make a now dye, into which put logwo<Ml
nyi lbs. Boil 1| hours, adding chamber lya ft pta t.et tha fabrlo ramaln
In all night, and wash out In clean water.
CiiauMa Black roa Wool.— For 40 Ihs. of goods, use blue vitriol ti Ihs.,
boil it a short time, then <lip the wool or fnbri*; )^ of an hour, airing frequently;
take out the giNids and make a dye with logwood 24 llts. ; lioil ^ hour,
dip ^ of an hour, air tho goods, and dip )^ot an hour longer, wash in
Strong soap suds. A go<Hl fast color.
Aniuhi Black oh Bilk ob Cotroir.— Water, SO to 80 parts, chlorate of
'-.i^*,--^-*M^S^' ^.li .,
i
l-l
H
H
8
ptiphier t^ bond am
tlie principle! upon ,
The Battery being
A line of telegraph as well at to underttadd
e ElectriciTelegraph is based. .
\nt essential part of the entire apparatus th«
•^'gjJlSJSS.l^^^ i^llrst generate^thedectric
t«» III* airtioitli «! «!•• «l)r» TUwjr •li<»til«l !»• •u»»i«»«l •« ••»<« '•" ••••». Im
tn •Mrili«ii •If iln •••••I. •««! il>«« •tr«i»i».l. an4 Umi 4) m «•! wlUi alum. i»ft.|
• llul« gam araliidill***!!**'! In «»»• •!/•. U yon wl-li »« •U<l»o U»« artkUi.
Wlwa ilMi (ly» •luff t« •iraliMtl •iilTwn iIm ariul** hi IL
To I)f« AMit-iaa Vatuiw — Tlii« vokw U tlif hily toiwhU In »al»f. ami
for ilytra' «»«> »»»ai »»• tt««i«I ♦!>»»««•/ fof ili* |ir«|M»r«ii<iM ..f ili» l»«ih <!)•. b«l
U l.«l tt«^l by cllwM.|»lMir I lb. .»/ ay» In 31 «aU aUnUiol. r»tiin«r«iitf« .il
baili slMMikl b» MiMler «»» >^ali, Tb« wikir la mmU lM|ifovt«l aBd W If bl«ii«a
by a irm^ «»# •nl|>loirit! a« M. ..... . •
YaiMiw <iM hita -r.ir 10 Iba. gntels naa •«far of k»4, 7| ««•.. •I«», 1
lb« , •iu#r iIh' kimmU an.! Ul lli«m rvmain It hours, rvmov* lh«m, (train ainl
make a nmw <l)w wuli futUf 10 lli« Imni#r«« uiiUl lh» ««>l<>r •mis.
Yat.U)W o* Cttxtom—Yitt 40 Ui*. fnt^U, u»« •u«ar •>( Uail. » !»»• H <»t ,
dip III* giMiiU a hours. Mak» a nmm .ly« olth bl thfimal* ot |»oUsli. H Mw.,
dtp until lh« uolor suits, wrtnf oiil and drjr, If not /aUow anouvh rspMl lh«
"'""iTfaa worn fuM.— /"V nUtfk, um tha hair dy* iWorlh^Ml in that* r«K-«lplc
Ihumm, us« ilntliir* of Io«w<mhL #W, crfiaml llraaU wimkI, | lb. ; wal»r, l|
quarts ; «»uhlit«al. k ««■ ; •»«»" «•»• BraaTl-w.K>d In lU watar on* Iwwr ; strain
and a«ld ilia cofliliwal ; boll nfl««n nitnul«s. A^rUt color, Iwill | oa. sa|.
fnin III 4 pint »t wai*r. and |«a«a ov«r ih* work iMfor* applying tlia rwl.
IUm. loKw.Hid. 7 oi. ; blu« vUrlo4, 1 oa.; walrr.Wos ; boll. /'nr/./*. l.igwiHMl,
11 OS.; alum. tins. ; waiar. S« oa. «rM»i, sirong »iii»g»r. I| pliiln ; li«»l
vanllgrl*. *i oa. ground Ana; sap gnwn, | «w. ; inl« alloKriliar and ImmI.
To Dtb Koaa.—Anr dye that will color wind will alio i-.dor furs, and an
Imnifiisv nuniliar of sutili dyas can Iw found und*r (b» tlyars' d«'|«rtnn«nt. In
buying furs aiamina tlia density and langth of tha down nvit the ikln, this
can viisily b« d<Hi« by blowing briskly against Ilia sat of tU fur. If It Is
vtry close antl dania It Is all right, but If It opens easily and eipusaa aniMlt
of tha skill, ri>Ji<Ct It.
l.iMa Watbr roa Draat' llaa.— Put ston* llmi., I lb., and strong lima
water, U ••'• '"*«» * I"*" **' *•*•"' ' '"""••'♦K*' *•'" '"»' ' "" *• nilnuU's, than
let It rest unlll the llnic is preclplUlvd and the water clear ; atid this quan-
tity to a tubful of clvar water. . . „ '
Liquid Ut« Cotoaa.— I. IUh: Dilute 8a«on blue or sulphate of Indigo
Willi water. If required for delioata work, n«iftr«U^ with viialk. %. h»rfU.
Wtf
'!¥■■
generated the electric
ment the wire is disuoniiected or
broklb at any point its entire leiagth.
Wliere xiurrents more powerful
than can be produced by a single cell
are required, A<lditional ceils are
added, by connecting either the cop-
per or ;Einc pole of the first cell to the
opposite pole of tlie next, and so on ;
10 that in a series of fifteen or twenty
cells, if the unconnected pole of the cell at one end was copper, that pole
would constitute the copper pole of the entire Battery, and the iinconnetited
zinc at theother end would be the zinc pole of the entire Battery, By con-
necting the end of a wire of any length to the zinc or copper pole of suyh a , .^.^
Battery, and'hs opposite end t«) the remnining pole, a much more powerful ' . ^.-^^
current would pass throupU the wire than if tlie Battery consisted of but one '
cell. Telegraph companies, on their long lines, use Batteries of from twenW
to one hundred cells each. (See page 889.)
To PcT THB Battery m Opehation. .
Fill the glass jar about two-thirds full of water : place the copper Irf the • .,
bottom so that it re^ as nearly level as possible, and its wire passing straight - - '
upward at one side of the jar. Then drop about half a pound of sulphate
of co]iper into the jar, so the lumps will lay evenly on the bottom or around
and on the copper. Then suspend the zinc so that the body of tlie ^leel is
about two inches above the copper. As the Battery does not at once begin ' S
to act in its fullest strength when newly set up, it is well to connect the cop- .^
Eer with the zinc and leave it so for a few hours before using. This is done
y fastening the wire from the copper into the screw-post of the zinc danger, ' i^.
and will soon cause the Battery to work up sufficiently to be ready for use.
111* cmIu« MimI !■• MMTti, In wht«b •h^iwlil l>« AalilM*!, In iIm vim* u| iIm ri>UtNi,
•i>m* rlibif i4« III aliMi, and. In lh« vam ot Hm mmk, a Mft«l« aiiMMH (at !*»•
IKll StitMlUM. 1*
To HtAAm Llli«i».^|lll e nmmtm bWaehlnf pnwdef. hi the pf t ifp uW wi M
1 Rk. lo lli« |(i(il<in til w«U>r j ■lir tl <H.taat<in«lljr for tlil«« tkiy*. Utl ll mtIiI*,
••Hl^mr II nil tlaur Tli«n m«k« a k>y n$ 1 U>. iil ->t\m lo a gmlUm '4 tMiiiIng
•itll «*l»f, In wliU-h SfMill lh« l)ii«n for I'J hour*, aimI tn*t\ li Umlt an h<»«r ;
Hell atmk M In iIio ltlrM< litiig lh|u<ir, m«il« «« aim** , aimI Uailjr, •mIi II In ili«
liaiiiil nianii«r. iMM-olurvd llrwn or niu#lln may It* rvadimd b/ |tuiilng a
^llfitt uf bl«ii<'hlnK llc|u<ir liilx lii« tub wlivrvin lii« artUl** ar» ••Nikltig,
MoMTAiaa —Huliibai* or murlaiw of m«n||ati««« <iiM<it*«il In waivr wliK
a llllUi larlarU' a* hi lm|Mirla llila IwauUful brtmM Itnl. Tim alufl afi«r b«lnc
^1 llirMugb III* aolulton mual b* lMm*d Ibmuch a w*«k ly* or polaah. ana
•fivrwartU ibrouMti anallwr of i<blorl«l* nf llrn*. Ittbrlgliton and fli ll. rnu-
tfttt affttfitwt ||l»«>« a tWoMM or jf*lt»mi»h htimm rolor lo alllH. Tli* |il*«-« wall
miir<lanl«<l with blit* vllrlul. ra«> b« |Miaa«<l thruugli a aolulton of ^im«i<iI« i(f
■ iitif , a*'«'*»r>bo||
Tvni|i*niiitf« ol
HLati Comhiio !>?■.— To mak* a vnml dark slal* r«ii(% boil tufarlnaf
|M|i*r with vln*irar. In an Iron ulcnall—put In alum to •*! tti* cohir. Tra
grounda, s«l wlili coiiiwraa, makva a roimI alat* irolor. To iir«Hlu<-* a HkIiI
slat* color, b<ill wliii* maul* bark In i-l*ar wal*r, wllh a llliU alum — ilie
bark ■lionid Imi iNilIrd In a liraaa ui«nsil. Tli* dy* for slal* color aliould !••
siralnvd livfor* lli* giMRls ar« pul Inin It. TImy aliuuld b* boiled In ll, and
than liunn wbvre lli*y will drain and dry. ^A^
Klatm Dth um Hii.K.->l'or a •mall quanilty^n* a pan nf warm water,
and atMiut a Ipaiupful of IocwimhI liquor, prvlly alroiSif, and a pliH-* of
prarlaali Ui* altc> of a nut ; tak«> gray <-o|ur«>d fiHNia and IimimII* n IIiiI* in
tliia liquid, and it I* flnlahcd. If Iini ninc-li logwiMxl la uavd, tli* color will
ll* liHi (lark. A Sliuw ro/«r on silk — lla* tluarlwettd, boll In a braaa vvi««l,
and ■*! with alum
Hnown Dth on Cotton or I<ihrii.— Olve lb* pl*c*a a mUrd monUnt
of acviale of alumina and acriat* nf Inm, and lb*n <!>• lli*ni in a balb of
maddtr, or madder and fustic, whrn lb* acylale of alumina prvdomlnaloe
til* dy» has an nmamnlh lint A riunamtn lint Is obtained by first giving •
monlant of alum, ibrn a madilt>r balli, tli«o a bath uf fustic, to whlcli a
Uttle green cup|Nira« baa b««» added.
/
lii Telegraphy Uie^ mre used m conducton, principally, copper, iron,
brats, apd platlna. Aa tnsulation, gutta-percha, hard and lof t ruhher, glass,
•ilk and (jotton fibre, dry wood, bone and ivorv. ^
Iron in the shape of Wire 1* usually employed for outside conductors,
because of iU durability, cheapness, and strength, although it is not as perfect
a conductor as copper, which latter ia generally used for all wires inside of
buildings and offices.
In condwrtfag currents of electricity from one point to another, as in
Telegraph', it is found necessary to use non-conductors wherever a fastening
of the wife is made, In ordej^ to prevent escape of the fluid at these numer-
ous pointi. For this purpose, glass is principally used for outside wires, the
glass " inMlatprs" being first made fast to the pole or building, whereon the
wire is to be su8|Jeqded, by means of a wooden pin," (see page 889) or "brack-
eit," after which th^ wire is strung, and tied to the glass wi^h a short piece of
iron "tiewire." Inside of offices, hard and soft rubber tubes are used wiiere
the wires pass through the windows, »nd the copper conducting wires are
u sually cove red w'f' n «><*ftting nt giittit.p«rclift, or wrapped with a continu-
ous covering of cotton or silk. The latter is principally used as a covering
for the wires inside the finer instruments. For the handles or knobs to the vari-
ous iostruments which require manipulation, hard rubb^is generally used
The Eabth AS A C!oi»nDCTOB.
It is found that when one pole of a Battery is connected with thd earth,
and the wire from the opposite pole carried to a point p any distance away,
and also connected with the earth, the current will flo*^ as readdy as though
the " circuit" had been made complete by the use oA a return wire. It is
therefore sho«rn that the earth is praetically^^oaa ^asty ^conductor.') This is
principally due to the fact that moisture is e(verywltBT&*»«e«Jt beneath the
■urface of the earth, and water itself is kno^n to be a vefj^jslr eonductor.
Telegraph companies make great practical use of earth conduction by
fMafttnitt ItftMWa f>«lirii«w nii*a«t* I'nvtAMlAk <iM»g#wWw( MixWf*
l| Hm . fffmnti nHtrnmm. i IU» , p•tm^^m^m^^ g»ll •«!• «•« •mmum, k Ilk. f»*p«*i
|(if wonrt 1^ th IMI all l«i««ili«v •Mk iIm bala (m * !«*■• hm*ilm (•«••«««
to «f«H>«i) Uw I iMHira. llwn •ilMraw iti* Kaia, rtMM. aimI bl iImw nm^tm
oimt Mlf III (m a ImiIi «I nlirai* nl 4" n*mmt. «fc«ii thmf am «««l««4 A
<Urli«r bfnwn iM«]r Im nhUiiMKl bf iiwft>«a(n<f lii« i|iMnlllf uf •4n<t«r«> • T>*
riow, ih« l>«u III* «W«tr«t| liMtf*. ih«; «r« kfiMiMU with a l>r«Mb uf <l«)f '•
mmh) gflM*. «lt«n lir*
A WMWH lit* «•■ WiMi. flM^ ^ lii<t»t-*4 1^ • M vut titm <at oak batlr.
Willi ««rl«l)r III tliifl*! «<t<if<linf lo l(i« <{«Mniil)r «nit>l'>)i««l If ll>« giMMU b«
irsi |NiM««l ihnmtfli a in<ir«i«ni ••# alum ilw t-t>l<>r mil tt« ItriKliiatMni
|)Aaa Navrr Haowa <Mi Wmti.. — I'or 60 IIm M |0«i>I«« uk« <«n««*Hwt. 10
Ihi , Ini(I f«ir SO mlimtM, tlwn dip lli« f»»\» htt % at mn iMtar, lh«n lal«
llNim ottl. and a<M i" Ui« <!»• (Nail*<. Vi) il>« • wM It mlniti** and dip ili«
ir<MMU U i>f an h«Hir, ihcn a>f<l IiIim* vIlrM. 10 <taa. copfwras, V Ilia H nm , dip
agiiin 40 mlnni««, adil niofw roiiiwraa If lli« sImkI* I« rMulrwd ilarkvf.
llaowM o» CtVfttia -«('«|*«liii (It \vntk )a|H>nk'a glvvs nilltiii a bniwn
rnkir, MtMi «lirli>l lurti* II tin lli« htmn*. grvvn AfiMwras dtttitmt II, *li«n
a|i|ili«<l aa a m<ir<lanl and lh« atuff li«illvd In tli« IhiUi iMiliUig Iml AttiUie
of alMmlita aa a moriUtil lirtglilsiM l(. TtHi frvnth mitir iMiticd "('<^r>
wtfliH " la gl«an with calrflin, I lb , vanilgrta, 4 «>«a , and aal amm<Mtl«<-, A ihw.
Hrowr «im W«mii, aati M||.K — infiial<in i>r <!«•(!(•• lion u( Wkinut p«vlatl;»a
«(w»l an<l adk brwwa ndair. whl«h U Jirlghlvnod hjr alum Hurawlivainul
Cwla alao tm|Mirt a hrnwn cvdnr : • nionlani uf murlaie el tin imtim II «« tli«
»m»0, and augar of lead llie fttMuk hrtttyt,
Kan Dvaa ■— Maddrr malica a giMMl durahU r«d, bul nol a hrllliani (><d<>r.
To malm a dy« of ll, aiUiw for liaU a |Miun<l of It lnr»« oum-va of alum, and
nn« of i-rfam of uriar, atul all gallotia of <»alor. Tlila |iro|Mirtlon of Ingrv-
dU>nla will n»alii< aiiftlt iml t\yv for aii or a«>«rn |Hiuii<la.of g«HMla Ileal half
of lilt* w«l«r ttaldlng liol. In a tloan braia li«t(|t>, il)«>n piil In III* alum and
crvain of larlar, and Ivl il dlaaol««. Wli«n ili« walvr ImjIIs allr Iha alum and
laVtar up In li, pal In lli* giMHia, and l«l tlivm boll a coupU of hours ; ih«n
rinaa tli«m in fair wai«r-Hmiplx lli« k«(ti«, and put In llirv* gallons uf waiar,
and III* niadd«r ; rub li Him In the wafer, than put In Ilia giwMis, and a«l
(ham wlit>r» lli«>y will Ii0«p st'alding hoi for an hour, wltlioul iMiltlng — allr
tliom conalantlv. Whrn tlii>y lia«« l><*«>n aoalding an hour. Intiraaa* lTi« ftr«
till lliey bulL Lei lliaw boll five miuutas ; tli«ii drain llicni uol uf Uie dye^
lly, copper, iron,
soft rubber, glass,
tside conductors,
it is not as perfect
1 wires inside of
to another, as in
erever a fastening
at these nnmer-
outside wires, tlie
ding, whereon the
ge 889) or "brack-
^h a short niece of
es are usea where
lucting wires are
(1 with a continu-
. .j'
I
' '■ ■ '• i
■ . • ■ ■ .■ - 11
.-■'■,.■■ ''
■ ' .■ ■ ■' . •
■ ■ ~v. • , .
■■: .'- '■ ■ ■ '■ » ■*
ed as a covering
knobs to the vari-
generall^ used.
d with th« earth,
ny distance away,
readily as thongh
eturn wire. It is
nductor.<) This is
Me«ti beneath the
j^Jiitr conductor,
th conduction by
ThclMuisof the entire Telegraphic apparatus is the electro-magnet and the ^
transmitting " key. " The electro-magnet is constructed as follows : Two 'M
bars of soft iron, having round head* of rubber or wood, thus malting spools
of each, are fastened together by means of a short, flat bar of ironsiknilarhr '^t^
soft. The round bars in the spools of the magnet are called the •' cores. '»
The flat connecthig bar at the Back is called the "back armature/' by Tele- ;
graphers. to distinguish it from the movable piece in front, which is to be
attracted to the "cores, "or withdrawn by the springs' and which is called ,,
the armature.
A silk or cotton-covered wire is wound in continuous turns about' the
cores, until a diameter of about an inch and a half is attained, and each *'
core or spocA of the masnet contains a great number of turns of the wUre
r««i*»t (aikW**.
. U \^, fMf««l
riik> («« M MM)
I IImw ranMHi
« «a«lt««l A
l>t«Mb uf ^ig's
n id eak iMtrk.
If iii« i<MMU hm
iit«iMi>r
i«t.-aiii«(H»4. 10
Iter, lh«fi lak«
M aiMl «ilp ihe
ll>« H nm., 4t|^
I ilarlivr.
-«>u«in a bntwn
^li^mt II, «li«n
f iiHi At-vlale
iMiiMxl " <'nr»
timiiMt«<<, AiMW.
kiiiut pwwistlyva
||ur*»«iliMlniil
IMTIM II UM III*
hfilliani color.
■• (iC «tum, and
irlliin of loi(r«»
inI« liMt half
n III* alum antl
;lr lh« alum and
r>f hours ; than
allona uf walar,
gotxis, and set
III lM>iilii|r— atlr
norvaa* iho Are
out uf Ui« djre»
at lln. Wlwll UMW aff« 4lSM4t««l. Mltaf lit* fpnmU, ••»| l«« %hmm IMM ftif S
ham**, iiw« lak« IImmw tMtl. I»l «mnI. )m»*1 lai »••• «'«>•* ini«> tr—h watov,
•IM Ti III* nl f<iMi nm4>Im. aiHt *Nt«f ilw falMltt ai I Ji>» |'«i»t aiwl IttMMi M
«|i iM nRf m |h« t.-w««f«a of aa li«M»». iMM^Ia ••(! iw mwwi« •••«•••••, Imhs
Hi «aiav wrni I^Mi !>▼•.<— fw IIA IIm. i»I laMMl av yam, tokt M H* ef
(fiKiml la*; •!»•. ift Hm «iI wnirt*! sfrtrlt (m«*1« •• |nrf •Jirm mm* bslow), i ||ie,
of i«rt«r. I III ol lli*«in#, or ««-t-ii««llMt lo tlia'W, I tl> mI tin ityaiala, ftllMi
ttf mMrlaiW! **l<l lloil all f»f I A mlHNi**, ih«n ««imI iImi >ljr« lo V,V )ttkh* l
•n<«r Itw giMnU, •iwl luitMlU ll>«m ^ukhljr •! Ural !.•( iImiim l»Mt| | iiMitr,
riNW lli«m Willi* yal Mrt, Iwfor* Uhi gimi an«l iMMnniiaa iiayikra Tbla
•ul«« siaiMl* troarliig wliH toai^ |i«ii«r ihan (!wliiN«al •••fl#l. To liita 4y«,
a mimII ^•MMiiix ol ■««ltiliiifi« arl4 may W im**!, aa ii >ilMol«a« th* gum.
Aaiiiaa Han •- KihIxm llw anIlltM in a •wiail wimIdi liag . Imiv» a kvllt*
(Ha Of lifMM ) mioil Willi m<Ml«r«ieljr liol waiaf aM rwb lli« swlMlaiHa owl.
Tfi««t lmm«r«« lli« iro«Hl« lo lt« i-oloml, •iwl In a •loifl lim« iUmy «»• il<if««.
tl im|ifo*»« Ilia color lo wrlof lli« M'*"*'* <'al of •ir«ifig aoati •u<l)( b«fura
^aiilhg Itivm lo III* ill* 'I'liU U a |M>rio«n«nl color on wool ur (llki
Kail l>ta n>k WtMit.~>l'iif H) IIm. <if gmHli, m«li« a lol«r«li|jr itil»-li paale
ol Uo •{«• ami ■iil|itiHri«< autil, aiHi allow ii to tiand fof a day N<Ha lulUl
lariar, 4 Hm . tin lii|iHir. % Mm. H was , antl I Mm. uf llw alMtva fiasla. malle •
Imi lialh Willi •aib Mini water, Md tnler lb* goe4a fof % Inhst, allafwaf«la
eaiwfully rln** ami dry.
Il(!«ai,»r l>f a witm (TMmvtah.— Vnr 10 Iba. «f wnni, yam. or ilnHi. mm
«r*am of tartar, I Hi tt ihm ; eiwliliwal i»Hl«»rls«d, Itl ••«• , murtala of ila
or i< «rl»l •pirll, N Iha, : aflvr lm4Ung IImi <I;*, «nl»r ln« fiHi«U, worll llivnt
wpII for 16 minulcs, Ui«>|i ImiII llivni l^ liours, slowly agiiallng ll»« giMMla
Willi* ImiIIIok, wmli in t'l*«n w«l*r, And dry oul of ih* •no.
To Ufa AHiiiNa HtAaiar - Korvvvry 40 IW of giNiiU liUtot** A the
wMi* vlirlol (•uliilial* of iHm-) al IMr |'«hr , nlai* lli* gooil^iito iMa Ualh
for 10 ttilnui**, lli*n add lli* volor, pr«|tar*<l by bulling, for a few niinui**,
I lb anUlrfv s«;arl*l In % gnU. wal«r. ailrrlng lli« sam* conllnually. Tlila
•olallun \\im^0t li* llli*rv«l li*for« being adil*«l lo lb* balh. TIm giMiils r«>
miln In th* Uu*r for lA niltiHlvs, whm llioy liav* ti*i-onia bruwnvd and
jnual b* lioll*il for KHulb«r half hour In tli* iatnu iioili afi*r lit* aiKlilluo uf
aaWaiiiinoolMi'. Tit* tiior* of iliia U iii|i|*<l th* <U<*|Mtr will Ih< IIi* •Iim<I*.
CaiHsuH.— Vur 1 lb. uf silk, aluui, 9 ua. | di|> al liaud-haal, I huur \ takt
from a RpriiiK. ftnu conneciea wmi ii uy » wire, » oaiwry anii ■ Key. rrom
what lias now l>eon explained, it may be teen that when the key is closed a
current from the Battery will past through the wire and magnet, and cause
the latter to attract the armature, orercoming the realitance of the spring,
and that the instant the key is opened the tiurrent will cease to flow, the
magnet cease to attract, and the spring will instantly draw the arma-
ture back to its original position. In this way the armature is made to fol-
low exactly the movements of the key, no matter at what distance tjieyt
may be placed from each other, although in practice it is found that as the
circuits are lengthened, more Battery power and more delicate instruments
•re required than on short lines.
The whole Ixiaia of the TeUgrapk ayaUm i* thi$ duptieation at me poitit, 6y
the maijnet and ita armature, of the motiona ma(U on the key by the hand of (/w
operator, at another aeparate and diatant point.
During the first years of Telegraphy, the Morse Register was the only
means employed l;d put into tangible form the signals transmitted over the
wires.
— Titefiut on page 820 represents a working instrument of this kind, such
as are now used in telegraph offices where all or a portion of the operators,
employed are not able to read by sound. And on page 868 will be found the
codeoi signals already spoken of and which are known as the Morse Alphabet.
In order to give the clearest possible idea of the operation of a Register,
by which it reconis these signals, reference is made to the next paragraph,
containing an outline diagram of the main working parts of the instrument
and an accompanying explanation. (See cut oh page 819.) ;;
MoBSE Alphabbt and Reoibtkr.
The armature of the magnet is attached to a lever, and this lever, which
■wings on a pivot in the middle, is provided at the end with a pointed pin or
•crew, which is caused to press upwards against a strip of paper whenever
itmm »
m mU
H-
U«ailM»lll»
llk« MUM ii)M«ni)r
«««i«iir ««•! ih#«*<««tiki r
Im %mf 4««4««4
wNN^ m%mi»A fik»%* tt ki^
t* *'t>m iM»** "'**>^
kf 4U
|M<iW« 9|i<» aM
i^ t««««l »»■
irtmm a MitN (imkwj*^* iM t>»M. t
(m*h* a tr—h •! f • a|b M mt^mmim -t |»>«|
wale*.
f l»*MI« IH«— fM in HM^ «l gi lil i ll , _
Im<I aw^ 'lip I N«H»# . •»»«• •'M ••• •»*• 'If* f««i«fc, Wtfc* .
4ip •«»(•• #) miMtiiM if |i««f«*i'«>l. «»i«>*»iN««i, I lit 4 *»*»
Vioiaf DtatMi Kiia ••• WtwM, A ^•••••l tudmi 4f0 m^f fc« §»*•• wf
ntf a.«» r-nU •»•! ihfMMtfli a •.tlMiUin tt ••♦•ligfU. •»»•« ihKMigh •
.i).M« .(tl«g*"*">. •«•• »*•••>' •'•••* ••«•» A A»« yit* m»f !•• !»•••
lairM' Um «>mi«I« »r»MMtMi wUh «fwliin««l. «ltN»«l Mwn* <•« l«H*». anrf
'i*« HiJinii»**tn« Uwm l(ir««H|li li*« »iNllf« tal /.«wm <" t.'^tim^ ant
•nl faiwlr«?l«h in ..I gall »^««» •!••« H-m** iNrowgh a wiwUm »f
•Iwni W"« lK|t««i#. ••»•• •«l|i»»«l« "f vttfpmt, WMffcintf llnim ••••. lh«« •"♦••W
Ma i»i*'l.l»r iMilimaU* wlih an v^iial •••§»»« «< rM.»«. w-a la«ily WngHMtM
AniMMa VM»i,a» *•» Pifii^t — Ai»M»ilai« itm hMh fcjr t«l|ikis*to •*!,
•I III* NHr. Tn §»•• • U»r mt.l.M* IT.ail* l<i 10 ».• «.# ••"•I. a >iuaiiilt|r uf
■illMlMNI wiwal In I 1*1 )i «•• •»! I««# Mid d)re will !.• rwn<«lr»d rU •'••««•» "«
lh« tl)*'! falf t<< »• Imtifivwl bjr wa«h>ii« In stiap and waur. an4 llten ^MMitf
UirM«H(h • iHill. •.iwwd li» sitfiiliwrk' aJI«l - *» i»„
I It a t..a WiH.1. «• »<ii.a ~<W«r «.«••«»• |»«r|iA» nW «*»». rw « »^
«| g.MMla. lake btvltriHtiat* •>( |miI<««I». • •«• . aiNm. I lb., dlMalte all and
brdiR !••• w*i»f I" a ImiII, and ptii l«i lii# »■•••••• . '••»♦• ' '»••«' i '•••♦• •««l»l»' *•••
«|y» aiul mak* a w«« d>» wUli UicwikmI. H IU , rtf *Birat<t of l<igw<N.J I 11*. 4
oim '. awl »Mrtl In lli»« I U»»r Utnjtvt IIm.I* iha c»4«if hjr Ming mor* or Imm
|o«w<K»l, •* yoM wUh ll dark tif itgtil in ili* niW.
I'uarwi l»»a — |f«f 40 lU of gtNHl*. utm aluiw, a ll>« , amrUt*- <»l llw. 4 ta*.
•1^ ^tetlMa fSvliiaMU, 1 lb.. orMW «rf Ua%Bi, t lb*. ^H lh« #«Nii«tH*
■■IP',
inii a Key. from
lie key is close*! a
lagnet, and cause
nee of the spring,
:ease to flow, the
draw the arma-
ire is made to fol-
liat distance tjieyt
found tliat as tlie
lioate instruments
'on at one poitit, 6y
by the hand of the
ister was the only
namitted over the
of this kind, such
I of the operators.
: will be found the
e Morse Alphabet '.
tion of a Register, ^
e next paragraph,
of the instrument
) -> ■:
dthis lever, which
:h a pointed pin or
f paper whenever
short mark or dW appears pressed or embossed into the paper. If for a Ion-
g^ time, the mark would be proportionately longer, or a dath. If alt^matf ly,
the marks would come consecutively, and have spaces between them. As the
Morse Alphabet consists entirely of dots, dashes, spaces, and extiy Jong dashes ,
the letters And numerals are easily made with these marks and their corobi*
nations. 80 that as the hand of the operator, on the key at a distant point,
maket short or long strokes, dots, or dashes, or spaces, the|^ same marks ap-
pear on the paper as it comes from the Register, and being based on the forma-
tion given bjr the Morse Alphabet, -are as easily understood by the' receiving
operator as though they a^ieared in the well-knoivn Roman characters.'
After the Telegraph haa been in successful operation for several years, th«
operators began to discover that, with practice, they could more easily disting-
uish the dots and dashes ^y the clicking sounds that came from the instrument,
when the lever responded to' the signals, than they could read them from
the paper. This was the beginning of what Is called READING BY SOUND.
At me present time none are considered good operators who cannot read hj
■oqnd,Mid Uiere are oompanitively few Registers in uap in the United States.
v9-
ll*S^ ■ '^ . ^»^^Wj,
■nil l»«iwi#to%
Mntf th^n* •••tl.
lU^AlMPIINl
X
if IW flMfl if
I m tmttmt. •m4
• sp t'uti<m4 are
M, ih«n «M«li«4
•lljp l>rtglii«itiMi
■tilnhwri* *«WI,
Ml«M>tU»i Uf9
>l. a iiM«nitir mI
ntt tiMm paseiim
It. fVtr 40 nM>
KsmIv* UN mm!
itwn •mitiv ih«
liigwiHiif f ll». 4
iig matm ar ImM
At* of dm. 4 t«Nk-
i»ll the «t«Nii«ti«
mi t fU §mt*m*' wamlil -it •■»4(«« f»4 wMt km fw|<»i»«>t . 4tMMi«« In « lt«f|| mmim
•ImIimI , wMm« ttkf 4 $m4 wMt <tl •fetrftMil, m Mkmmt li «tti« *k:M^>il y«|| u« «|
MMliili, Mmm •*!•«« •Mt«««l tf^'M iMMMMi •! H« ukm^mmm W<m « JKW^
iiwt i j tw iA, lu* 44 ff* aiilftiiai fA •h«<*«4»«4 t* I ««» «Us»k»l. im t^n-** V^ti ^f
mm>f^. ('•*I>1 ••!•#. I <|l . will it1«*i>4«« tJ^M* •«M«tl •|«»ii««l><M ••! •nill||||««4^
Ew( 1^ «sI»«imm4 ««<t i|«i.lw«« •<«)) aill l>« t„m*'\ hf <M<nc lit* alMMillttt. m
#*|)|S4 sptrti <'I««M Mm cktth «4tr| ginwlt by •<•«!<*<«« «! • gwnlUi Ih>«I M «l»a«|i
ai«,Tiw <m l«M|%f ^iK *'ll 1^ <'**!^'** •*« Ikw tHHi^ hi nl ll« 4a«t#*»l il||M*,
Y'toi' ttMMl« ti»l<l *M »««N«»t«<l friMH llM 4re Iwillk tMf>*«« ••«»• *.MM»«i|i Ml
tk» sKtflMlle MaitUto*!^ aM liM kAili la to M wvlt sit****! mIm** iMi r""i*il'*
liMMMi- Si* akHfiwillii •almtun ^i«U<l li« ir«« t|r>if ^ Into « Ituta witsf
||mI ir|P MsIsumI, aM«l lltMi mi^tlwf* i|*tM«iM llMtn Im *i*«in««i inl«i lli« 'If* li||||li
liM wim «t a < \4 ilM<giu<4i Ivwil Ot« ImIN, ••■.! iIm •.Miuih* <i| iti« •••Imbvv^
a»l III* fm\mm*tm\*m o<f t^u |^>«i*U frtHW 14 U« M) mlni«iii« *««'•«•, •»# i|nU|
••M«4. lh«M rc«n(>i^# /^irwis \Um ImiIj «n<t tltw* In Mtarsl in««««« t»| vlMifi
■ai«r. aital 4rt in Hm tliartb Vim atnywi 4 gala waiM fwt 4|*lMik fw t
lt». id (tMMW . MM «al«f ftvr l«rv»r qii«niili«*
VuiMiT Ufa om Ma*w H«i«aB*a.~-Taka ainiii, 4 Hm . lartaHo a«l«l, I Hk.,
•IklMft'l* «if tin. I lb |lhMol»« ami t»«iti, allow ili« kiau lo mw i a tw In lii« bntl*
tim snlitlttiA 1 h4M»««, lH»n «44 M MiiM>Ii nt a iWtw'tti**! •»! tocwntw) •h4 MirmMM
•f i*i<ll|ru •« Is rw«|ut«ii« in tn<liw« IIm <lMlr*d •IumI*. and Usily. fliM* AsMlly !•
*ai«r In whU^h —mm alum h«« li*«n iliMuUafl
t>f a rt>B ITaiif^iias K/^i-i inuM«rM fur % n* 4 il«)s In a baih. al trst
k<M, ««IUif ••hmI, H iNtri*, •ltd t;o|ifwrM <>« atwUU of Iron. I |Mirl. . /Km . wllh
IIm ln<llg<i ««l tli*fm I Xiy iMing «n]r of iIm liftiwn i|ya« fur •lilt of wimiIImi^
Vttmtm* i a m<>ft|«nl of almn. foTkiwvd by a hoi balli of RfMil «<wi«l, afl*r<
wtNt by a wMh d*« M tiUiiUar. P»mk m Himt i wIlli saibiwwr or li»m«Mi
Julee. ttmmi with Mm mi dye. f(»ll<iw««| by an alllallmi balk lUJ 1 •
Manlanl »t alum. fi»lluw«<l by a baih (if llraall ««miiL fW/*** / a monianl
of alum, foll4iw«il by a l««lh i>f lHrm«rt«i or w«l4. t^*«m thf* , T«k« »t
veraigita •M vcrdllsr, »l •acli. 1 ut. , gum «at«r, 1 ^ » ntU theiii »«U si)4
ii %
>< « »
i 'A
( (
*k'
J I
fiffS
806
DtlRi, BlEAOnilll, HnrOYATKBt, AC.
dip the fenthehk they h»Tlng been tint •oMke«l In hot w»ter. Into the laul
mixture. For Pmrjif, use liike an<I Indigo. AV carnation, vermllliHi nail
•ntl •mult. Thin gum or iturcii water •houl.l »>♦ uaed in dyeing featlier«,
Ahothkk Manhkji or orEmo F«ATiiitB»— Fe»tlier« m»y b« dyed of var-
lou* colon, M fijll«»wi .—lUiu.—Oiw ounce of oil of vitriol by nieaiure, one
draihni of tlie lieit Indigo in powder, mix them well togetlier, and let ttie
mixture itand for a day or twp ; when wanted, thake it well, and put a talile-
■poonful of it into a quart of hollinK water. 8lir it well, put the foathor* In.
and let them •Immcr for a few liiiiVutet ; then take them out and lay tliem
by to dry. (/re^a.— Mix the Indigo liquid with turmerlo. and p«iur boilinK
water over It j let the feathert aimmcr in the dye until they have attainvil
the ihade detlred. /,i7uc.— I'ut two teaipoonfuU of cudbear into a quart
of boiling water ; let it simmer a few minutei Iwfore the feathert are nut
in. i^nit.— Three deep pink iauteri In a quart of boiling water, with a
■mall quantity of cream of Urtar. If a deep color »>e required, qie fotir
■auccn. liet the feather« remain In the dye for several hours. iwiWrt.—
Into a quart of boiling water dissolve a teaspoonful of cream of Urtar, put
in a teuKpoonful of prepared ccMihlneal. and then * few drops of muriate of
tin. Yellow.— Vat a tahU'upoonful of the best turmerio Into a quart of boil-
ing water ; when well mixed, put In tlie feathers. More or less of the tur-
meric will give them different shades, lighter or deeper, and • very small
quantity of soda will give them an orange hiie. , ' . . . ... , ,
Fkathkbs to Cleaw.— Feathers may be cUanud of their anmnl otl as fob
lows :— Take for every gallon of clean water one pound of quicklime, mix
them well together, and when the undissolved lime is pre<!ipiuted in
fine powder, pRur off tlie clear Ikne water for use. Put the feathers to be
cleant-d into another tub, and ad«l to them a portion of the clear lime water
■ulllclent to cover them about three Inches *vhen well immersed and stirred
about therein. The feathers when thor9Uglilv moistened will sink down and
should remain 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 cabbagfr nets. The feathers must
be from time to time shaken on the nets, and as tliev becomejlry they will
fall through the meshes, and may then b6 collected for use. Tlie admission
of air will be serviceable In drying. The process will be completed In
three weeks, and after being thus prepared the feathers will only require
to be beaten to rid them of the dust. To eUan white, brown, or fawn-cohre^
feathen, dissolve some fine white soap In boiling soft water, and add a small
piece of pearlash. Wlicn the water is just cool enough for the hand to bear
" ft, pass ttie feathers several times through It squeezing them gently with the
hand. Repeat the same process with a weaker solution of soap, and then
rinse the feathers in cold water beating them across the hand to expel the
water ; when they are nearly dry, draw each fibre or flue over the edge of
a small blunt knife, tiwning It around In the direction you wish the curl to
take ; then if the feather is to be flat, place it between the leaves of a book
to press it. Black feathers may be cleaned with water and some gall, pro-
ceeding as above. _ ' . . J. . II !
To Clean Ostrich FEAiHBBi.— Cut »ome white curd soap in small pieces
pour boiling water on tliem and add a little pearlash. When the soap is
quite dissolved, and the mixture cool enough for the hand to bear, plunge
the feathers into it, and draw them through the hand till the dirt appears
■qufeezed out of tliem, pass them through a clean lather with some blue in
it, then rinse them in cold water with blue to give them a good color. Beat
thera against the hand to sl^ake off the water, and dry bv shaking tliem
near a ftl^e. When perfectly dry, coil each fibre separately with a blunt
knife, or ivory folder. ....„.*. . ;, -i
To Blbaoh Fbatmebs.— Place the feathers from 8 to 4 hours in a tepid
dilute solution of bi-chromate of potassa, to which, cautiously, some nitric
acid baa been added (a snaalL quantity only). To remoy9 a< greenish hue
w
■■(.
i'^ DTBKS, BMtAOHBRS, RMfOTATIBSf AO.
307
In<liu>«<] \ty thii loliitinn, plaeo tlicm in « (lllut« solutinn of lalpliurio aold,
ia wiiter, wlicn'l»y llie fuailiiTi l>«c(irn« p<>rf«Mrtly white and hloKtrliud. ^
CoLOB* roil AMTinciAL FL.OWIM. — The French employ vtlvtt.Jin* mm-
(n'eanil itiV/ for tlie'itouU, »n(l tujftta for the lenrot. Very recently thin
pUtet of bUmchmi whnlehono Imve lieen umhI for tome portion! of the ftrtifl-
cinl ffoweri. Color$ atid Slnin$. lilM.—lmWgo ilitiolved in oil of vitridl, and
the AcId partly neutmli»)d with talt of tartar or whiting. Grttn. — A solution
of distilled vorijiKrii. /,i7ae.— Liquid archil. Ae(/.— Carmine diHolved in a
■olutlon of salt of tartar, or in ipirtU of hartshorn. Violtt. — Liquid archil
mixed with a littlw salt of tartar. Yflloic. — Tincture of turmeric. The
colors are giMicrally ai>|>lied witii tlio floKert.
Orrhn and Bli;r i)tr, ro> Hiijcs and WooLLSNa.— For green dve, take
a pound of oil of vitriol, and turn it upoft hiiif an oi^ice uf Hpanlsh nindigo,
that liai been reducetl to a fine powder. Stir them well together, then add
a lump of pearl ash, of tlie size of a pea ; at soon as the fermentation ceases,
bottle it ; the dye will l»e fit for use the next dav. Ohemic blue is mwie in
the same manner, only using half the quantity of vitriol. For woollen goods,
the Eastern Indigo will answer as well as the Spanish, and comes much lower.
This dye will not ans^rvr for cotton goods, as the vitriol rots the threads.
Wasli the article* that are to be dye<l till perfectly clean, and free from
color. If you cannot extract the cttlor by rubbing it in hot suds, boil it out ;
rinse it in soft water, till entirely free fn>m s(Hip, as the soap will ruin the
dye. To dye a nale color, put to each quart of soft warm water that is to
be used for tbe ay^i to drops of the above com}>«isition ; if you wish a deep
color, more will be necessary. Put in the articles without crowding, and
let them remain in it till of a good color ; the dye stuff should be kept warm ;
take the articles out without wringing, drain as much of the <lye out of
them as possible, tlieii hmig them to dry in a shady, airy place. They should
be dyed when the wentlicr la dry ; if not dried quick, they will not took nice.
When perfectly dry, wash them in lukewarm suds, to keep tlio vitriol from
injuring the texture of the cloth. If you wish for a lively bright green, mix
ik little of the above composititm witli yellow dye.
Orrkn Dm ON Silk. — Take green ebony, .boll it in water, and let it
settle ; take the clear liquor as hot as vbu can bear your hands In it and
handl« your goods in it until of a bright yellow ; then take water and put .
in a little sulphate of indigo ; handle your goods in this till of the shade de-
sired. The ebony mnjrprevlously be boiled in a bag to preveiit it sticking
to the silk.
Orrbn Dyr on Wool and SitK.— Equal quantities of yellow oak and
hickory bark, make a strong yellow batli by boiling, shade to the desired
tint by adding a small quantity of extract of indigo.
ORRBN Fustic 1)tk«— For 60 lbs. of goods use 60 lbs. of fustic with alum
11 lbs. Soak In water until the stlrength is extracted, put in the goods until
of a good yellow color, remove the chips, and add extract of indigo in small
quantities At a time, until tlie color Is satisfactory.
AniLinb Green on Silk.— Iodine green or night green dissolves easily
in warm water. For a liquid itye, 1 lb. ipay be dissolved In 1 gal. alcoliul,
and mixed with 2 gals, water, containing 1 oz. sulphuric acid.
Grbbn on Cotton.— For 40 lbs. of goods, use fustic, 10 lbs.; blue vitriol,
10 oz. ; soft soap, 24 qts. ; and logwood chips,! lb. 4 ozs. Soak the log-
wood over night In a brass vessel, put it on the Are in the morning adding
the other Ingredients. When quite hot It is ready for dyeing ; enter the
goodn at once, and handle well. DllTerent shades may be obtained by let-
ting part of the goods remain longer iii the dye.
To Dye Wool with Anilinb Green.— For wool, prepare two baths, one
coiitalnlng the dissolved dye an<I a quantity of carbonate of soda or borax.
In this the wool is placed, |ind the temperature is raised to 212 degrees Faltr.
A greyish green is pro<Iuced, which must be brightened, and flxed in a
■eoond bath of water lOO degrees Fahr., to which some acetic acid hat been
added. Cotton requiret preparation by tum^.
' » /■ * MWK"*"
806
Omt, BLBAOBKIU, BBNOTATKRS, *0.
To DriHriTR Alkau Blu« akd Niohouwm'b Blu*.— Di«ol»e 1 lb. of
th« t\ye in 10 g«ls. boilliiff water, wld thii by ■innll |M)rtioiM tu Itie ilyc IwtK.
wliicli iliould b« rvndored alkKlinc by borax. The fiibriti ilinuld l>e well
w<trke<l about iMttwccn each addition of tite coIqt. The temperature niuit
b« kept uixUtr 21'^° Fahr. To develope the color, waah with wkter, and paai
tliroiiKli » bath containinft •iilphiirio aoid.
Amilinh Hlub.— To tOO Hit. of fabric diapolve U Ibt. aniline l»lue in 8
qts. Iiot alcohol ; itrain tlirouffli a flitur aiml add it to a bath of ISOttXAhr. ;
alio 10 Iba. kIau'x'I' •*>(■. <«»<i <> "'*■ «t:oti(b acid. Enter the i(iMKkJHl<Kn-
die them well for 20 minute* ; next he*t it slowly to 200° Fali«> ; ^Plf«ld {
lbs. iidphuric aold, «liluted with waterJ Let the whole b<>i|jrj|| .^nutvi
longer: then rinte and dry. If the aniline l>ea<lded in two (^;inlw propor
tiona during the proceii of uoloring, it will fauiliute the eVtiiifMWt of tlu
color.
LoowooD AWD Indiqo Blob I)t» »oi« Cloth.— 100 Ibt. of cloth, poloi
the uloth flrtt by one or two diiM in the rat of imllKO blue, and rlhve it Well
then boil it in a solution of 20 lb*, of alum, 2 lbs. of halfreflneil tartar, ant
6 lbs. of moniant, for 2 hours, tlien take it out and cool. In frei>h water boil
10 lbs. of good logwood for half an hour in a bag or otherwise ; cool off t(
170° Fahr. before entering ; handle well over « reel, let it boil for half ac
hour, tlien take it out, cottl, antl rinse. This is a very Arm blue.
Blob Dtb for Hosirrt. — 100 lbs. of wool are colored with 4 lbs. Ouate
mala or 8 lbs. Bengal indigo, in the so«la or woo«l vat ; then boil in a kcttU
• few minutes, 5 lbs. of cudbear or 8 lbs. of orchil paste ; add 1 lb. of soda
or better, 1 pail of urine, then cool the dye to about 170« Fahr. ; and enter
the wooL Handle well for about 20 minutes, then take it out, cool, rinse,
and dry. It is all the same if the cudbear is put in before or after the indi^
go. 8 ozs. of aniline purple dissolved in alcoliol,^ pt. can be used instead of
the cudbear. (Wood spirit is dieaper than alcohol, and is much used now
by dyer* for the purpose of dissolving aniline colors). It produces a very
Eretty ahade, but should never be used on mixed goods which have to be
leached.
Chrmio Blurino oh ExtliACt 0» Ihdioo.— Take oil of vitriol, 2 lb*., and
•tlr into it finely pulverized indigo, 8 ozs., stirring briskly for the first i hour,
then cover it up, and stir 4 or 6 times daily for a few days, then add a little
pulverize«l chalk, stirring it up, and keep adiling it as long us it foams ; it
will neutralize the acid. Keep It closely corked.
Dark Blob PTE.—.S'iii/nWe /or Thibeta and fAUtinfjx. — Boll 100 lbs. of the
fabric for 1| hours in a solution of Hlum, 25 lbs. ; tartar, 4 lbs. ; mordant, 6
lbs. ; extract of indigo, 6 lbs. ; cool them as usual- Boil in fresh water fn>m
8 to 10 lbs. of logwood, in a bag or otherwise, then cool the dye to 170°
Fahr. ; reel the fabric quickly at first, then let it boil strongly for one hour.
This is a very goo<l imitation of indigo blue. .
Blob on Cottok.— For 40 Ibai. of goods, use copperas, 2 lbs. ; boil, and
dip 20 minutes, then dip in soap suds, and return to the dye 8 or 4 times ;
then make a new bath with prussiate of potash, ^ lb. ; oil of vitriol, 1^ pt. ;
boil \ hour, rinse out and dry.
SlcT Blob on Cotton.-— 60 lbs, of goods, blue vitriol, 6 lbs. Boll a short
time, then enter the goods, dip 8 hours, an<l transfer to a bath of strong
lime water. A fine broum color will be imparted to the goods if they are
then put through a solution of prussiate of potash. -a
Saxon Blub. — ^For. 100 lbs. thibet or comb yam, use alum, 20 lbs.;
creatn of tartar, 8 lbs. ; mordant, 2 lbs. ; extract of indigo, 8 lbs., or car-
mine, I lb., makes a better color. When all is dissolved cool the Icettle to
ISO® Fahr. ; enter and handle quickly at first, then let itboil i hour, or un-
til even. Long boiling dims tlie colon Zephyr worsted yarn ought to be
prepared, first b^ boiling it in a solution of alum and sulphuric acid, and
then the indigo is added afterwards. ,
Clothino Rbnovatob. — Soft water, 1 gal. ; make a strong decoction of
logwood by boiling the extract with the water. Strain, when cool itdd2
■ "r »#■,-? '^ ^
} Ibi. ; boil, nnd
/
/
DTSn, BLBAORBRS, RKNOrATCBfy AO.
809
M*. fum arabic in pow«1er ; bqjttle, cork welii and Mt Mida for dm ; dean
the coat well from grease anil\iirt, and apply the aliove liquid with •
■pong* evenly. Dilute to luit tli* color, ami hang in the shade to ilrjr (
afterward! hruih th« nap imootb, and it will look lixe new. '
To KaMova HTAiwa raoM ilaoADCLOTii.-r-Tak'e an ounce of nip« elaj
that lia* Im^'ii ground ftlic, and niix It witli twelve drops of alcohol, and th«
MHiu quantity of *pirit« of tur|M>ntine. Wht>iH'rer you wiali to rt>ni<ive anT
■taint from cloth, nioiatcMi a iittlw of thia mixture with alcohol, and ruh It
on the aitota. I^t it remain till dry, then rub it off witli a woollen cloth,
and the apota will di«npp4>ar.
To Extract Paint froii Cotton, Rilk, and Woollbn Oooi]/fl.-^8atiK
raie the spot with apirita of tur|>6ntine. and let it remain aeveral h\un, then
rub it between tlie hands. It will crumble away, without iiijurin|( eitlier
the color or texture of the article.
To KaMora Ulaok Stains on Rcaklbt Woollbn Oood*.— Mix tartario
acid with water, to give It a plenaant acid tastu, then aaturate the black
■pots with it, taking care not to liavo it touch the clean part of tlie gar-
ment. Kin^e tho apota inmicdiately, in fair water. Weak pearl-ash water
is good to rcini^vc atitina timt nro produccMl by acids.
To Krmovk Ohkahk. — Aqua anmionia, 2 oza. ; soft water, l^qnart; salt-
petre, 1 teMp«)onf ul ; shaving soap in shavings, I ox. { mix altogether; dis-
solve the soap well, and any grease or dirt that cannot be removed with
thia preparation^ nothing eiae nt^etl be tried fur it.
To Extract Sta I Na from Wiiitr Cotton Qoojds and Colored Silks.
—Salt* of ammonia, mixed with lime, will take out the stains of wiiie from
•ilk. Spirits of turpentine, alcohid, and clear ammonia, are all goo^ to re-
move stains on colored silks. SfHits of common or duralilo ink can be re-
moveil by saturating them with lemon-Juice, and rubbing on salt, tlicn put*
ting them where the sun will shine on them hot, for several hours. As fast
as it dries, put on more lemon-Juice atid salt. When lemon-Juice cannot be
ohtainedi citric acid ia a good substitute. Iron mould may l>e removed in
the same way. Mildew and most other itaina can be removed by rubbing
on toft .soap and salt, and placing it where tlie sun will shine on it hot
Wliere soap and salt will not remove staina, lemon-Juice and salt will gen-
erally anawer. The above things will only remove stains in warm, clear
weather, when the sun it hot. Sulphuric acid, diluted with water, it very
effectual in removing fruit stains. Care should be taken not to have it so
strong as to eat a liole in the garment, and at soon at the atain it out, it
thould be rinsed in pearl-ash water, and thert in fair water. C«>l«>red cotton
goods, that have common ink tpilt on theiq, ahould be soaked in lukewarm
four milk. /
To Rbstorh Silks Discolorbd i^Abibs.— Silks that hav« changeil
color by acids, can be restored by tising hartshorn. Don't^be afraid of it
on the silk.
To Rbnbw Old Silks.— UnriCvel and put them in a tub, cover them
with cold wnter, let tliem reman) one hour; dip them up and down, but do
not wring; hang up to.drain^nd iron while yet very damp, and tliey will
look beautiful. ,■■■/.
To Kbh^yb MiLDBWvfRQli LiNBN. — Wet the linen which contains the
mildew <vith soft water ; rub it well with white soap ; then scrape some
flop chalk to powder,jtiid rub it well into the linen ; lay it out on the grass,
in the si^nshine, watching it to keep it damp^ with soft water. Repeat tlie
process the next day, and in a few hours the mildew will entirely disap-
To Clban Furs. — ^For iark f urs ; warm a quantity of new bran in »
pari, taking care tliat it does not burn, to prevent wliicli it must be briskly
stirred. When well warmed rub it thoroughly' into the fur with the hand.
Repeat this two or three times, tlien shaxe the fur, and give it another
sharp brushing until free from dust. For whitt furs; lay them on a table,
and riib well with bran made moist witli warm water, rub until ^uite dry,
f..
5
/.
■ «->
■W
t > -.f
810
DTBKS, BtRAOHKRI, BBNOTATEttfl, AO.
•od iftorwaHi 'with dry bran. Th« w«t bran ihouM bo pOt on with
•flannel. th«n dry wUli bwik muilln. Light fun, In addition to the abo»B,
■hoiild l>e well rublwjd with maRiiviia or a piece of book muslin, after the
bran prwen*. «u;»in»t the way of the fur.
KatfoviNu Spot* —For MiourinK drope for remorlnK ipota, greaae, etc.,
from lin«n or any oilier ■iihilant^, Uko of iplrltt of turpentine iind euence
of lemoh, <»f ciu'tt one ounce. The etwnce must be newly-made, or it will
leave a oirclo round the apot.
To KxraACT GaBAia vnou Silki. Pafsb, WooLtaw Goods, akd
FiXH>a».--To remove «<•««•« 'poU from kooMr and paper. Krato on th«m,
very thick, French chalk, (common chalk will answer, hut ia not aa gcwnl at
the French chalk.) Cover the ipota with hrown paper, and aet on a mod-
erately warm Iron, and let It remain till cold. Care must lie taken not to
have the Iron to hot aa to icorch or change the cohir of the cloth. If the
greniie doea not appear to Ihi out on removing the Iron, grate on more
chalk, hcHt the ir<»n again, and put it on. Kepeat the proceM till the greaie
ia eutirvly out. Strong pt>arl-ash water, mlxwl with «aiid, and rubbed on
greMBt' iipota in floora, U one of the most effective thing» that can be uaed
toextrairtthu gn-aite. ' o . » .u
To Extract Oil Spots rnou Fihiihrd Goooa. — Saturate the spot
with bensine, then place two nlecea of very soft blotting imiK'r under and
two upon it, pre»i well with a hot iron, and the grenite will he ahuorhed.
To Takk Oc». Mildew.— Mix soft loap and powdered atarch, half na
much salt, and the Juice of a lemon ; put It on both aides with a bruah. Let
it lay on the grass for a day and a night, till the stain cbmes out.
To Rkmovk Spots wvlou Sile.— It is said that spots may be removed
from silks by pouring a few drops of spirits of turpentine on the soiled
parts. Th9 spirit, on exhaling, takes oft with it the oil that causes the
spots ; and grease may be extracted by scraping French chalk and puttmg
on the soiled part, and then holding it near the Are or over a warm iron.
The grease, by this procesi melts, and the French chalk absorbs it. Brusit
or rub off the chalk, and if the stain is not effectually removed, repeat the
operation, if necessary. Ink cannot be removed from a light silk without -
applying chemicals that are apt to Injure the texture and color of the silk.
How TO Makb O^d Clotiiks Look Nbw.— If the articles are very dirty
and contain greaae spots, dissolve a little strong soap in warm water, and
mix with it a small quantity of ox-gall ; touch over all the spots of grease,
dirt, etc., and rub them well with a stiff brush until they are entirely re-
moved, after wliich the garment should be rubbed all over with a brush or
sponge and warm water, to which should be added more of the soap and
ox-gall. After the garment has been well rubbed over with this mixture,
rinse until the water passes off clean. Then hang up to dry.
To Rbmovb Ink Stains.— Ink stains may easily be removed from cot-
ton or linen by washing the spot that Is stained in salt and water. This
should be done previous to iU being waslied with soap, for soap sets the
DiRBCTiONS Foa Clbaniko Silk Goods.— When silk cushions, or silk
coverings to furniture, become dingy, rub dry bran on it gently, with a
woollen cloth, till clean. Remove grease spots and stains as in direction
No. 410. Silk garments should have the spots extracted before being
washed— use hard soap for all colors but yellow, for which soft soap is the
best. Put the soap into hot water, beat it till it is perfectly dissolved, then
add sufficient cold water to make it just lukewarm. Put in the silks, and
rub them in it till clean J take them out without wringing, and rinse them
in fair lukewarm water. Rinse It in another water, and for bright yellows,
crimsons, and maroons, add sulphuric acid enough to the water to give it
an acid taste, before rinsing the garment in it. To restore the colors of the
different shades of pink, nut in the second rinsing water a little vinegar
or lemon juice. For scarlet, use a solution of tin ; for blues, purples, and
tlieir sliftdes, use pearl-ash; and for olive^greens, dissolve verdigris In the
't"lf^F?T^!*^'7
"^•iyyiwss- ,
,.1
DTUM, ftLKAOBBMt, HIMOTATEM, 40.
811
riiulnf witer — f«wn and hrnwni ■hntiM b« rlnani In piira wntor. Dip the
■llkf up »M (town in tlie rinsing wiitor ; Uku thorn out of it without wrinf>
ing, and dry them In the liiaile. Fold thi>ni up whiln damp ; lt*t th«>m r«<
main to have the dampneit ttrike through all parta «if them alike, then put
them in a mangier— If you have not one, iron t|iem on the wrong tide, with
an Iron only Just hot enough to imooth them. A little iainglau or gum
arahic, diitolved in the rlntlng water of gauie ihawla and riltbona, la good
to ititTen them. The water in which pared potatoes have been lM>iled, la
an excellent thing to wash black •ilka in — it •tiffona, and m«koa them
gioaajr and black. Reef's gall and lukewarm water Is also a nire thing to
restore rusty silk, and soa|>-suds answer very well. They look better not
to he rinsed in clear water, but they aliouid be washed in two different
waters.
To Takb Staihb or Awr Kind Out or Linen. — Stainn cnu»edhy Acid$. "
—Wet the part, and lay on it some salt of worm-wood. Tiien rub it with-
out diluting it with more water.
Another. — Let the cloth imbilie a little water without dipping, and hold
the part over a lighted match at a due distance. The spots will be re-
moved by the sulphureous gas.
Another way. — Tie up in the stained part some pearl-ash ; then scraM.
•ome loap into cold soft water to make a lather, and boil the linen till tlie
•tain disappears.
Stains or Wink, Fruit, &o., ArtBR thbt hatb rrrn lono in thM
LiNRN. — Kul> the part on each side with yellow sonp. Then lay on a mix-
ture of starch in cold water very thick ; rub it well in, and expose the linen
to the sun and air till the stain comes out. If not removed in tlirce or four
days, rub that off, and renew the proceia. When dry, it may be sprinkled
with a little water.
Dtbs roR HAte< — The ordinary bath for dyeing hats, employed by tlie
London mani^facturert, consist!, for twelve dozen, of 144 IIhi. of logwood ;
12 lbs. of green sulphate of iron or copperas ; 7}4 Iba- verdigris. Tlio log
wood having been introduced into the copper, ami digested for some time
the copperas and vehligris are added in successive quantities, and in the
above f>roportions, along with every successive two or three dozen of hata
■uspended upon tlie dripping machiiie. Each set of hats, after being eit*
posed to the bath with occasional airings during forty minutes, is taken off
the pegs, and laid out upon the ground to be more completely blackened by
the peroxydizement of the iron witli the atmospheric oxygen. In tliree or
four hours, the dyeing Js completed. When fully dyed, the hatts'are well
waahed in running water.
To Dtr Hats. — The hata should be at first strongly galled by boiling
them a long time in a decoction of galls with a little logwoo<l, tliat the dye
may penetrate the better into their substance ; after wliich a proper quan-
tity of vitriol and decoction of logwood, with a little verdigris, are audjd,
and the hats continued in this mixture for a considerable time. Tliey are
afterwards put into a freth liquor of logwood, galls, vitriol, and verdigris,
and, vflien the hats are of great price, or of a liair which with difficulty takes
the dye, the same process is repeated a thini time. For obtaining the most
perfect color, the hair or wool isdyed blue previously to its being formed
into hata ^
Chip o> Stkaw Rats or Bonhbtr may be dyed black by boiling them
three or four liours in a strong liquor of logwood, addinp; a little copperas
occasionally. Let the bonnets remain in the liquor all niglit ; then take out
to dry in the air. If the black is not satisfactory, dye again after drying.
Bub iiislde and out with a sponge moistened in fine oil: then block.
iUd Dge.—Boil ground Brazil- woi^ in a lye of potash, and boil your straw
Iiita, A«., in it Blue Dye. — Take a sufficient quantity of potash lye, 1 lb.
of litmus or lacin'us, ground ; make a decoction and then put in the straw,
and boil it. '
To CoLOB Stbaw Hatr or BottHBTS ▲ BsACTirtrL SiJkTs.— First, soak
'4
\
■ . '■' ■ '■ ■
\
/■■■:
. ■'■ i.
■ '■ \ --'.
J: ■■
'.•^9&ilMki^-:.,
'.^]
r -^fs-^T 2 ' \"«jr^ .\
812
DTVM, BLBAOBKBS, SBlTOTATBWt, AO.
y.,
th« bonnet In r«tli«r ■trong warm •wJi for 1ft minulM tn rrmnvn tiling a?
f ttlfrvnlMg : tli«n rinse in wKrm wktcr. to get out llie loap ; now toald t-uil
lieur, 1 oa., in sufflclent water t«> cover the iiat or bonnet ; work the b<inii«t
In »MAy, at \W of heat, until you get a liglit purple, now have a bucket
of coUl wati>r, blued witli the eitract uf iniligo,-)!; oa., ami work or atir ilie
bonnet in tliia, until the tint pleatet ; dry, tlien rinav out with cold water,
and dry again in tite ■liade. If you got the purple loo d«!ep in ihade tlie
final ulale will Im> loo dark.
WATKarR(M>r KTirraNiNO iro« IlATt.— Ml« 1« lb«. of ahellao with lj<
lb of lalt of tarur ((aritonatii of potatli). and f>% k^I*- water. These nw-
/ teriali are to l>e put in a kettle, and made to boil gradually till tli« lac ia
diitolved, when the liquid will l>ecoma as clear aa water, witiiout any icuni
on tlic top, and if left to cool, will have a thin crust upofi the surface of
a widtlsh cast, mixed witli the light impurities of the gum. When this skin
is taken off, the hat body Is to b • dinned into the mixture in a cold state,
•o as to absorb as nuicli as possible or It ; or it may l>e applied with a bruiili
or sponge. The hat iMMly, l*eing thus siifTened, may stand till it becomes
dry, or nearly so ; and after it has been bruslied, it must Iw immersed in
very dilute sulphuric or acetic acid, in order to neutralize tlie potiisli, an<l
cause the shellac to set. If the hats are not to l>c nap|H<d immediiilel v, they
may be tlirown into a cistern of pure water, and taken out a* wantol.
Nbw Blkach ro» Wool, 8ii.k, ob Hthaw.— Mix together 4 lbs. ox-
alic acid, 4 lbs. table talt, water, 60 gals. Tlie goods are laid in tills mixture
'for one liour, thev are then generally well bleached, and only .require to bo
thoroughly rinsed and worked. For bleaching Itraw it is best to soak the
Sotxls in caustic soda, and afterwanU to make use of ohlmTide of lime or
avelle water. The ekceu of chlorine is afterwards removed by hyposul-
phite of soda.
SiLVKH G«»T Dt« ow 8TKAW<-For 26 hats, select your whitrit hats
and soften them in a bath of crystalliieed soda to which aomo clean lime
water bus been a<lded. See " Lime wttler " below. Boil for two hours in a
largo vessel, using for a batli a deco<:tion of tlie following, viz. : alum, 4 lbs., ~
tartaric acid, fi lbs., some ammoniacal cochineal, and carmine of indigo; a
little sulphuric aciti mav be necessary in order to neutralize the, alkali of the
cochineal dye. If the lost mentioned ingredients are used, let the hats re*
main for an hour longer in the boiling bath, then rinse in slightly acidulated
water.
BtBAoniifo Straw Goods.— Straw is bleached by simply exposing it in
' a closed cliamBer to t^ie fumes of burning sulphur, an old flour Imrrel Is the
apparatus most used for the purpose by milliners, a flat stone lieing laid on
the ground, the sulplinr ignited therein, and the barrel containing the goods
to be bleached turned over it. The gooda should be previously washed In
puv water. «
Blkachino Ctynon. — It is • well establiflied fact that cotton cloth that
la bleached by chemical processes before it goes into market, does not wear
* aa well as that which is unbleached, and is very liable in time to turn yel<
* low ; also it is very much harder to sew upon It Slieeta an(I pillow cases
can be made up far quicker before the cotton has l^eton wet, and allowance
can be made for slirinking; indeed, any garment can be made if this
, item is borne in mind. Make a good suds of soft water and lye
/ soap, if you have it; put the cotton clotli in cold suds, and bring it
'to a boil; then take the cloth or garmcfit out, and when cool spread out
/ on the snow or grass. Have a tub of ^ttids close by so as to dip the goods
/ in once each day. In three days thev will be bleached to a snow whiteneia,
and keep white till worn out. This is the way ouf grandmothers bleached
' their marvellous webs of linen and damask, and it is toe good« practice to
/be forgotten, or go out of use. Wii6n the apple trees arc in bloom, spread
- , ' out garments that Iwve tui:ned yellow, after boiling in sudti, and they will -
be cleansed white as anow. ,r< -
m
^ ~'in i .-" 1^-%?* ~ , I ' ^ tvf i. f » Teat *
M«ohftnic*l TttleKHipli Initrunivnt.— For Htu«lfnU, ColUftc, 4o.
TELEGRAPHY
DESIGNED FOR BEGINNERS.
INTRODUCTORY.
A SlMPLU DK8CRIPtION OlT TBB MuRBK SrSTEM Or TbLK-
ORAPIir, PARTIOULARLT ADAPTED FOR SeLP iNBTRUOTtOW
iM THS Art.
Bt JESSE H. BUNNELL.
Tlie extensive Increase In the practical iite of Telegraphs (n connection
with manv branches of business has ma<lo Telegrapliy almost a necessary
ftart of a business education even for those who do not expect to practise
or a livelihood this most interesting and pleasant occupation.
Many of the more prominent manufacturers now And It to be not onlr •
CMt convenience, biit, in fact, an absolute necessity, to have a telegraph
tween the business office or salesroom and the factory.
The case Is the sume wherever there are two or more departments of
the same business located at a distance from each other and requiring frff
quent communication.
The Bookkeeper, Clerk or Salesman who can add to Ms other acqufro-
nients a knowledge of Telegraphy will frequently find thla knowledge use-
ful to Ills employers as well as valuable to himsolf .
From the simplicity and peculiarly Interesting nature of the pursuit, it
proves to be neither tedious nor difficult to learn— the practice being more of
a pleasant pastime than a labor, while a fair degree of skill may hit acquir-
ed In a very short time. '
One'of the^est plans by which a number of persons at a time may
practice and'learn Telegrapliy at home is to connect, by a wire and instruments
several different residences situated either adjacently or at a distance from
each other.
In this way neighbors and friends may Jointly own a wire to which
there Is attached an instrument in each house, placing them all in electrical
communication with each other for conversation by telegraph or for prac-
tice at learning Telegraphy. ■
^i..'^''*^*'"** °' •"*''* ""*" •■ «xcee«l«njr'y moderate— a niile of suitable wire and
thirty-flve insulaton costing about 927.00, whil%the. aggregate cost of the
Batteries and imitrifments will average about ten dollart for each inatrament
I oonneQted. Beyond these «mounta, the labor of patting up the wiiw (and
■/■•
X
/ ■
-~--^-
jA'«4^^'.f'-.w5«''
tu
TBtKORArnT.
«M«llii« BolM wh«f« !»»•« sr* iwlthar trw« nor biilMlnV on wMj-h to fMtM
Sr«r«» uth. .m^? i.iaUI«n.l .Mp«n.« »t • .■«»tn|.lH« working lln«.
L •
grtpher W build and' operate a line pf tc egr«ph •• we m to ondewUnd
8J. prindplei upon whl(Xt»'» Ele^-trlci telegraph • bMed. ..
IheBkttery being tlie^^rtt tfiwrttlal part of the entire apparatus the
•^^iTuS^S^^te^Tin the Battery that l^r-tg^nerate^ the electric
m^'^,t^'\^ ^
'^ripsj
TILMOKAmr.
815
,n which to fMtoii
kliiK It"*
'• put up tn ••rv«
;i U th« oliJ«<-t <i(
th« •matMur u\»>
I
O
O
Pm
a
H
rell M to andentand
entire »piMir»tu», tht
g«nerated th« oleotric
rnrrent, whkti, In ttraiitltai T»l«ffrtphx, U mud* lo tr«*«r«« Um§ Of ahort
dlaiancMlliniufh ()i«i'un<im-lliig mvdlum of nMUllto wIrM, «n«l Ihit rurrtnl
or ^UmttivUy, •<> |t#nvriii«>il In lli« lUiltry, iintl (o coNiliaisil ttiniUKh tli«
wIrM. la ih«>n, hy ntviina »t tli* prop«r lnitruni«nla, which ara herrln ii*a<-
erll>«<l, mad* to gU« out taiiKlhl* alirnaU, wlilcli, Iwlnit arran««<l In lh« form
of an alphah«il, rnali|«« ua lo rra«l or titrak *a U wer« from an* ilialant*.
bjr tlila nirani, Inalantancoualy ; for the rlvclrlt; currant rwouirc* hul a •mall
fraction of a icfond'a tinu* (o travel many hundri><U of mile* ihrooiih llio wirva.
With lh« cut of th« apiMinilua on l\w |ir«K-vding |mik« la r«jirfa«>nii<d on«
call of (iravliy l)altf>ry of tli« kind now moat K«<n«>raily uir«l for lvli<Kra|dil«
p«r|M)i«a throutchout tli« United Hialea. It conaiata of a glaaa lar, about
Mvan liK'tioa iii||h, nearly AIM wlih w«l*r, lmin«ra«d In which at tliv iNitlom
it a cruaa fomi |dai« of cupiwr, having faatvned to It an inauialad conduct*
ing wire, which, |maaingout at tliaup|H<r part of th« Jar, ounalilutea what la
termed, th* " copiter " or " p«)aiti*« p«»l« " of the Ilattvry. Around and on ili«
eoptwr in tlie hottoni of tha J«r »nt placed • few uuncea of aulphale of copiwr.
Hua|i«nded above (hy meana of a braia trl|KNl, ur " liangvr," aa It la
called), la a wheel of ainc,, the ixMly of which la allowed to remain beneath
the aurface of the liauitl In the Jar. The braaa hanger la made to aervo aa «
conductor from the iinc by nieana of a connecting noat and acrew for the al-
tachment of a wire to one of Ua arma. Thia conatltulea the negative or lino
Cile.of the Itntlery. Now, if the wlr«» projecting upward fnnn tlie cop]ter
I connected with the alnc, by attaching It at thaaorew-poat on the hunger,
a current of electricty will conalanlly flow from tlie coii|H.*r to tlie liiiu
through the wire, and will ceaae to flow the moment the wire la diaconneut-
ed. If the wire from the copper ia made • mile in length, and III end con-
nected In the aanie manner with the ilno, tho current will flow through Ua
entire length and come back to the ainu, Jutt M aurely aa though tho dis-
tance were but • few incliea, and will
llitlantanetMialy ceaao to flow the mo- 1
ment the wiro ia dlaconnected or|
brukMh at any point Ita entire length.
Wliero currcnta more powerful I
than i^an bo produced by a ainglo veil
are required, additlonnl uolia »r«
added, by connecting either the cop-
per or fine nole of the flrat veil to the |
oppoaite pole of the next, an<l ao on ;
■o that In a leriea of flfteen or twentr '
veil*. If the unconno(;lvd pole of the cell Mt one end wm cn|)p«r, that pole
would cnnititutc the «op)>er pole of the entire IJattcry, an«l the unconnected
line at the other end wouhi be the zin«! pole of the entire natterv. Hy con-
necting the cntl of a wire of any length to the line or copper pole of auyh «
Battery, and fta oppoaite en<l to the rennilning polo, a much more powerful
current would paaa Ihrougli the wire than If the Battery conaiatod of but one
cell. Telegraph companiea, on their long linca, uie Batterioa of from twenK
to one hundred ceili each. (8ee page 88U. )
To PcT TUB Battery IN Oprratiok.
Fill the glaia Jiir about two-thirda full of water ; place the copper in the
bottom 10 tiiut it icf^B aa nearly level aa poaaible, and its wiro pnaalng atraight
upward at one aide of the Jar. Tlicn drop about liHlf a p(»und of aulpliate
of copper into the Jar, so the Inmna will lay evenly on the bottom or around
Rnd on the copper. Thcti 8UB|)end the zinc ao tirai the body of the wltfid ia
about two inches nbovo the copper. As the Battery d<»es not at once begin
to act in its fullest strength when newly aet upi it ia well to connect the cop>
Eer with the zinc and leave it so for a few hours before using. Tliis fs done
y fastening the wire from the copper into the screw-post of the tine danger,
and will aoon cause the Battery to work up sufficiently to be ready for use«
' .».
-j^Ktrl'S"
^w?^^*^
"^'f
•II
tILIOBAm?.
TM BAll«ry •lMai4 Iw ^p( •Hpt»ll«Nl with •imimiIi •iil|ili«i« •>! ciifitMr •<• ilitl
« bliM t-oior rsn •!»•»• Im w«n In iIm llaui*! a( Iti* iMitiiMit of Ui« J«r. rliinc
to wttliin an Im'h nl lli« Itiwvr ttirfAi-* of llw /iiw»*n<U4 ilnci. If 11 1« found
Ihttt lii« liliM tolot H**« lilglivr tlMn Ihta, It U tli««i^l(' tn<tt<^to<l I<ni niiHih
•ulphal* of <'(i|i|M>r I* iMnInc umkI, aikI ihi mor* •ImivI<I ^P*>* '** Knlll llm Mim
h«a rwe<l««l alm.wt to lli« »«rr »>«'f«om of tii* Jar Jfl* '•«•?* •'•'• '»* •♦»•
llatlcrv liKlU-aUa thai m.ir*i ■<ilnlia(4<»f «'o|>|ier la r»igUi*»H, Walar ahoulil hf
fntni lUiM 111 llin# athUa to tlial In iIm jar, to r«|ila« « ^w> t<i«a \>j •*a|>oratlort.
<)n«-« In two or llirMi monlha It will Imi nvtoaary tttjliortiiiglily nlcan
IIm Rkllarf . 'Vmkm out tiM ■!«« •amfully • then ili« copiMir in |li» aama man-
Mr- iwur th« IUiul<l Into » a«i>«r«t« \mr, Uatlni li«litn<l l»i« oilil* ao<l .llrt
wiiltih mar !••♦• Bailior**! In tli» boilom «f th« Jar. Waah tli* UHar out
«ompl«t«ly. ami r»turn to II llwi <:l«»n liquid wlil«li It li««l in It Ufor* ; put
Urk tha «ob|wr to Ita plM« i put In • fa w crjralala of aulpliat* of oopiMr;
elaan tl»» Hlm" ihoroufMy by •iTratilnganil «aahln«, an«l ralurn it alao to It*
pl«<<«. Tli« llattary will lh«n \m \n gttoj or<l«r, an<l alioulil not b« illaturltail
firoptlnir wlwn n«««a«ary to .leau ilWa*!'! •ulp'**!* '•'•'• !»<»*•' «' »'•'•
Batit-ry aoiMinila »»ry mu«li uihmi th«riM^«iit<Hi in which Ilia alno la pU«'*<l
with rt-fwrrm-B to th« copiiwr. *To f»>t ilia moat ai-tlva affat't, lowar Iha iliii!
to within about an lm;h of tha «<op|M>r, uklotf lara not to allinw a «t)nCa«|
b«twa«n tha two. To «l«H>r«>aa«» tim pow»r an<l ramUr tlui liallary morai.-ou-
•Unt or iMtiaf , nla« t)i« ilati (artli«r away from tha cu|i^wr.
CoRDoeroM add Imolatioh. ' ^
Ifantlon la nia<l« In tha procatlinn chaptor of tli* Ua« of wira «• tha
maanaufuontluvtlnK current {•m pa|{« liaHl of aleiitrlclty from ona |K>la of a
Battery to any gifan noint, and th«nci« bark to th« opt^MUd wAv, inaktnK (Im
" llrt- ult. " aa It la oalla«i. «onii»Ut«. ('artain aubatanraa ar« found to nondut:t
•laotrlttity with mora or li>a« farilily, and thasa aubatanuaa »ni callad «on-
duvtora whilii through othar niattar no currfnta wliatavar will pai*. Tha
litttar t'laaa of aubatani«a ara called non fonductora or Iniulation nia<Uuma.
In TaUgraphjr Uwra ara ut<«d aa oondm-tora, principally, copiwr, Iron,
braaa, apd platlna. Aa hiaulation, gutu iwrcha, hard and aof l rubUtr, glaaa,
■Ilk and cotton flbra, dry wo<mI, bona and Ivory. >,
Iron In tha ahapc of wira ia uaually vniployad for outalde conducton,
bacauaaof lU durability, chvapneaa, an<i ■tnui|itli, although it lanotaa fwrfaut
a conductor m copper, which UtUr iaganaralty uaad fur aU wiraa Inald* of
bulldinga and ofllciM.
In condoCting currrnta of alactricity from ona point to anothar, M in
Teiagraply, it ia found n«o«»iary to uau non-conductora wharavar a failening
of th« wifa ia madt«, in order to pruvont eacapa of the fluid at theae nuinar-
oua pointl. For thia purpoae, glaia ia prim'l|Hilly uard for outalttu wires, tha
flMa " inrfuhHora" Iteiiig flrat made fant to the pole or buildiiiK, whereon tli«
Wir« ii to be iuapHMiud, by nivana of a wotxlen pin," (aee |mik« a^IU) or "brack-
flt," after wiiich tM wire laatrung, and tied to tlie glua wilii a abort niece of
Iron "tlewlre." Inaiiie of ofllcea, hard and loft rublier tutiea ara uaed where
V the wirea paaif tlirough tlio windowa, and the copper conducting wirea kre
uaually covered with a coating of guttaperclia, or wrapped with a oontinu-
oua covering of cotton or ailk. The latH'r ia principally uied aa a covering
■ for tlie wirea inaide the flncr limtrumenta. For the handtea or knoba to the van-
' oiu ioatrumenta which require manipulation, liard rubU^ia generail/ uaed.
Tub Baktii a« a Cokdcotob.
It ia found that wlien one \\o\o of a Battery li
and tlie wlra from the opposite pole carried to a point
and alio connected with the earth, the current will n<i
the " circuit" liad been made complete by the use oi
tlierefore aliown tliat the eartli ia praeticially
{M-incipally
larf ace of
due to the fact that moisture la ofvory
connected with the earth,
any diatance away,
as readily aa tliough
return wire. It ia
yaa^vconductor.*; This ia
beneath the
conilucton
the earth, and water itself ia knoWn to be a v
Telegraph companiea nuke great practical uao of eariih conduotioa bjr
<*1W^.„».„.,,
' ' '•"f'WHp'™^' "
'f*,
f0 lUi
tt. If II l« founil
l«>«l«<l I'M! miM'h
I In UAltl III* Mua
11^ lUtM III III*
VV*i«r iIkiuIiI hm
I lijr**«fMtraU«tn.
Iiiirnuglilr <il««n
In ill* »mm» man-
• iiiliU •ml <ltrl
ill ill* UM«r mil
n It Iwfiini ; piti
ilmUi of aopiMri
turn it sUo to lt#
nol Im illaturlwil
i« |Miw«r of till*
i« lino la tiUi'vti
It, Inwwr tli« liiit!
allow » cuniat-t
l«tt«r/ mora coii-
I of wir* M ttia
iiin on« |Mtl« of a
fM>i«, malitng itw
ounil tocomlat;l
■ «r« t!ali«<l <!on-
' will paa*. Tha
iiUtion ni«<llum«.
Ily, copier, iron,
loft rubiMr, k'***,
UliU onmlucton,
it la not aa iwrfoct
I wlr«a liiatd* of
to anothar, at In
Rrevor a faaleniiiK
1 at tlifltn nuiner-
imtaiiiu wiraa, tliu
lintt, whereon thn
TO 889) or "bratrk
ill a aliort ni«tr«.> of
na ar«9 ua«<l wlierv
luelinK wirua ar«
il witli a oontinu-
a«><i aa a covarinii
knoba to the vari-
generail/ ua«d.
d wtth th« earth,
ijr (liatanue away,
n>K«l(ly aa though
[•turn wire. It ia
n(Iuctor.<, Tliia ia
r<Qj^ beneatli the
yjiAr oonductor.
th conduotioa by
TtLBOKArNf. 117
mI«C It In all caaee for Iheir iiMmarniM lln«a, lioili long aiwl ahnrt, Itei
tafkif the eonurtwiUon ol a aeparaie or retarn wtrt oMatery elpeittl.
'MAOMBte AHt> Kava. (H«« page* 141 and iit )
A «ar«fi<1 r*a<llng of the forvgning will h«*« anahU'l the atnilenl lo
■tiilartlanti liow cnrraiita of el»«'tri< Ily «r« gvnvriiiol «n<l m*<l« lo iraval
Uiniagh tpar*. The n««l f««mr« of ilm aiMily will b« ih« mcane wbkh arc
eaiployed to make iImw Mnrrtnla inMiamli algiHi^
■-1
The bMia of tho entire Telegraphfo apparatni It the electro-magnet and th«
tranamitting " ker. " The eleetro-nugnot ia conatrunted aa followa : Two
bara of aoft Iron, having round headaof rubber or wowl, thua making apools
of eacli, arc faatened together by meana of a abort, flat bar of iron almiiarlr
aoft. Tlie round bara in the aponia of the magnet are called the ' <M)r«a.
The flat connecting bar at the back la callo<l the "back armature," by T«l»>
graphera, to (liatinguiah it from the movable piece in front, which ia to be
attracted to the " corea, " or withdrawn by the aprlngV and which la called
the armature.
A ailk or cotton-covered wire la wound in contlnuoua turna about' th»
corea, until a diameter of about an Inch and a half la attained, and each
core or tpool of the magnet contalna a great number of tama of the wira
'^H
• <"
\
T™''^r% *'
% *
•It
fu^Boiinnr.
•f«««i4 tl. Www, If • r««T«nl itt •i««'trk lljr Im mhI thMugti iKU wtr*, t| wlti^
|»t iM MMtiHI thrmigti iImi numanitM iwfM, mmw IK« Inxi «••#•« •illitn |«
InmiiMMI HMMMlk) AIM IH pn«MM ilMi |mw*r nl •lir««UHC «Uh tci«i«t.|M«t4»
fitftw AHV liLt* «»f IftNi bniwctii mar t<i ih«lr end* Th« vnnra. hmimg m»40
ol Mrfl IrtMi. will kM« ttMiir m«ftMi(Uiii «n4 (»mmi In •■•¥« SMf •Mr»«il««
p«««r. th« momvtil iIm i««irr*nl ewmm* l» ll<i« TIm AttwiU |i>i««r ol lN«
•lll«c«l«« t>mm lliiM aifft**! I« dirarfljr <l«ti«ntl«fil nmm tli« b>i»«r q| Kw
R^itory »l>i>li •m|i|i(i«« iImi currvtil, <i#. m<if« p^nfMrlir •iMMkliig. ttptm tlw
B«*w«r «>f il"' < uf mill liMilf Hirong < urrvnU will <'«iM« lli« niAgiiala In tf.
K«x« «r« •titiply • i<t)«iiriv«n<a Utr making or brMking lh« riHiia<-l«
whlDh en«i»r«tl lit* |NiM«g« <»f llw purr^nl • br«*« l»»t>r. awung <m it »»4»«ii,
luif Ing • rubl)«r h«ii(il« which lh« <>tM>r«ior grM|t« aliglMljr wuli tlia thMmh wiii
fnr» rtngvr*. (M«« |i«k« lUh) On |irwMlng lit* U««r 4«*wiiw«r<l. a |ila«lna piilnl
pmUt'ling umlvr ll<« lavar iabriMighl tnMi «anla<t wUhatM»Ui«r |ilailna (Milnl
Ml tniii ail Iniulailon of rubliar In Ihaliaa* uf Iha k»y, m thai llt«r» can ha
no •Uclrlcai t<iinit««'(iim balwaan lh«m unlaaa Ilia kajr la pr«««<H| itnwn, »r
"cloMtl," a* It la lormail A <-<in<lu<-tlnK wlr« Iwliig aaparal«<l at an/ |miIhi.
•ml on* ill ll« «i«U i-iinn»<>l«<^ wllli Ilia latar fir haka of Iha liay, ami tha
olhar an<i with tli«.OMtal •»{ Tniii tlia riililiar iiiauUiliMt, arnulil coniray llwi
riirranl whila Ilia kay «ra« i'ln»a<l. an<l raaaa b) <lo ■« ihn nitiHiciil tt wa«
opaii#<l. Ilailna U iMa<l at Uia p^ilnla wliara Iha alaolrioal iittiiatia ara maila
•n<l linikan, bavaUM It «biaa n«U raatlllx fuaa or larnUh An ailra l«»ar al
tlia siila of Iha kay la calla«l tha " ttlntult braakar," an<l la um<I aa a Hiaana
of kaanliig tha Klrcnlt cIcMail whan tha hand <>f Iha opv^lor la nut on iha
kay. When tha t'lroult-bfukar la pualiad Into Ita vluawl fMiaillon, It mikfi
omitact wlih a braaa lip, whUih latlar la faatMtad Ki tha ruhbar along with
Cha lowrr plalliia point. ThU, than, haa Iha aania affaft aa though tha kiiy
waa iir««a«»l down want and oontart maila at Iha |xiinU.
Tha cut on |mikc ni7 rvpraarnia a niagnat with Ita arniatnra anapamM
from a aprlng, anifi-onnacird with It by a wira, a ballcry ami a kay. From
what haa now l>aan aiplaliiad, It may b« aaaii that whan tli«> k«y la cloaad a
currant fnim tha lUllary will paaa through Iha wira and magiifil, and rauta
tha lattar to attraot tha armatura, ovaroonUng tha raaiatanca of Iha spiing,
and that tha Inatant tha kay la opanad tha currant will caaaa to flow, tlw
magnat caaaa t4> attract. an<| tha aprlng will Inauntijr draw tha arm*'
tura back to lu orl)(lnal poaltlon. In thia way tha armatura la niado to fot-
hiw exactly tha niovanivnta of tha kay, no matlar at what dittaiH]* tJiayt
may Iw placed from aa<-h otiirr, althoiigii In pracllca It la found that aa tha
Cir«;ulta ara Inngthcnad, mora ilattary ^iwer and mora dallcato Inatrunianla
art raquirf<l than on abort JInaa.
Ths uhnU Imi»i» nf (A« TAtifrnpk itfttam it Ihit dupftmliM at m» /tainl, Ay
|A« mai/ntt and tl» tirmatur*, of ifm mniumi matk on tha ktf by ih* hami of Im
0p«rnlor, ttl anodk^r uparntt and dUlnnt point.
During tha flrit yaara of T«lKgraiihy, tha Mnna Raglatar waa tha only
maana amployed t^ pat Into tanglbia form tha algnala tranunlttad ovtr tha
wiraa.
Tha cut on pair<* l^'-iO r<<pr«aanta a worklnd Inatrumant of thIa kind, tuch
aa are now ua«d in telegraph offlcaa wharo ail or a portion of tha o|iaratora.
finnlovad ara not able to read by aound. And on paga AM will be found Iha
cotitf'ofaignala already apokenof and which arc known aa the Moraa Alphabet.
In order to giva the cleareat poaaibln id^a of tha oparation of a Keglatar,
by which it re(;orda theae aignala, reference ia made to the neit paragraph,
containing an outline diagram of the main working parte of tha lof trumeni
and an accompanying explanation. (Bee cut on page 819.)
Moaaa Ai.riiAaBT and RaoiaTaa.
The armature of the magnet i* attached to a lever, and thii lever, which
•wings on a pivot in the midtlle, i« pr4»vi<led at tha end with a pointed pin or
•craw, which ia caused to preaa upwards againat a atrip of paper whenavar
Hr"
''•WM*"^*-
lywj"
. W^
I tltf«« WUillM t<*
OfM. iMlllff IH«4«
iwii |iii««r ol ih«
III* Miovr n| iIm
WAlklllg. M^Ht ihm
lis ui«giu>u III •!■
Ing lh« ritni«4U
iwung nin * (ii«Mi,
nil (li« tWi4nili an<|
nl, •|il»ilni»|xMnl
Ihvr |iliiitn« iHitnl
IhAl ili«r» trmn h«
|ir««««H| ilnwn, at
ii«<l at «•«/ (Miinl.
Ih* her, »n<\ tli«
>i»uli| ccitivfy lli«i
>() miiiii«iit It «•••
'(tiii«fia «r0 m«il«
All »«tr« l«f«er Hi
us«<l M • ni«Kiw
tliir ia not on (li«
(Millon, It miket
ul»li«r slonK wllh
« tliougli Ui« kty
utiirv •iiap«in<l«ti
tml a ktty. Fnttii
ic ktty la do««><l a
laKUitt, anil caiiM
ic« of th« ■prttiK.
«•«•• to flow, til*
<1r«w III* armA-
im la nmiltf to fol-
ii«t iilat«iH]« tlii>x <
(oun«l that «• tlm
It-ata liiatriiiiuMila
an (If on* point, hif
by Ikn hand of tk*
liter WM th« only
[iamllt««l ov*r th«
of tliia Itiiiil, mii'li
I of tlio opvratora.
will lie f(iiin<l I lie
I' Mi)ra«i Al|»hali«t.
tioti of a K^Kiattir,
neit naraicrapli,
of th« Inf trumcnl
il thii l«T«r. wlilch
h a pointed pin or
f paper wli«n«T«r
^4
?■!.■« RAriMr.
•If
, MMigiMl aiirarla. a»«t Iw rvlurn Ut lla forwMf ptiaUbHi wh«Ni lH« r«*«fw la
, emm Maanwiaki IIm p«|Mif la kafH mottiHg attfttillljr forwanl, an 1^1 II
, latar »in la p wa— « l afatiMl 1^ |Wf*f, foV mtif Ml tl«>n» •! ttflMi •
*•■ *^^ ;
^ )
1*/ W
■hort mark or rfsf appaara prnaaiHl or i>ntl»oaai«l Into the paper. If for a lmi«
f[V tim«>, the mark wniihl ht> proiMtrtloiiatt«ly longor, or a tiitth. If altamatf Ijr,
tlia marka would coma ron«4><'utlv««lr, ami havn «/Mirc« iMPtwaiin tlieni. Aa tlia
Mora* Alpliabatconalaianntirt'ly of <lota,ilaaliiia, apnt-<>a,an<l «txtraiooK<l«ali«a,
th« Icltara and num«rala ar« raiilly nimlo witli tlirav marka and tliwlr <'onih|>
national Ho that aa tlir hand of thn ofirrntor, on tha kwy at a dUtant point,
makaa aliort or long atrokra, dota, or daalii'a, or aparca, thi>i9 aainn marka ap-
pear on the paper aa it t^mipa from tho llvKiater, and Itvinn baaed on thu forma-
tion Riven by the Morae Alphaliet, are aa eaally underatood by the receiving
operator aa thouKh they aMiearnd in the well-known Roman charactera.'
After the Teleitrapli had been in aucceaafuloiieration for aeveral vean, th«
onoratora beitan todiaoover that, with praiitioo, they could more eaally ditting-
Uiili the dotaaiid daaluia by the clU^kiiiK aounila that came from the inatrument,
when the luver raapoinliMl t<i tho ait(niiU, than thi>y cnuld n^ad th«m fntin
the paiier. Tiiia waa thn beKinnloKof what ia vallud iWADING 11 Y HOUND.
At tne praMnt time none arn coniliU'r^d good operatora who cannot read bjr
fotudiMKl Umu* srcoomparativel/ few IteglaUrt in \%m in tli* United SiatM.
*t^B^:
J
SiO
TXIiKOBAPBT.
•>f
»"r«
¥
-^
r*
Bi'-V- *
<i>-n^ err'ji-r'tV' ' i
TELKORAFHY.
8»1
•To Set tr* »iw Imbthdmbht POH PBAOtio».
Having Mt up the Battery «cuqrding to directions given (lee page 816)
connect, as shown in tlie cut, one wire from the copper pole of tlie Battery to
one of the brass binding-posts of tlie instrument, and one wire from tli© zinc
pole to tlie remaining binding-post ; screw down the instrument firmly to the
table with the screw in the base, as Its best sound is thereby produced. See
that nonertf the screws are loose in their places, and that the, armature lever,
whicli is the speaking tongue of the Telegraph, plays freely, with a move-
ment of about one-sixteenth of an inch. The spring, whicli draws the ar-
mature lever upwards, and is called the adjustment, should only be set at
sufficient tension to raise the lever when no current is passing through the
magnets. If drawn too tightly, tlie •pring will not allow the armature to
respond to the attractions of th0 magnet. When the instrument is not m use,
leave therfetrcuit-breaker of the key open, so that the Battery will not be in
action and its power accordingly economited. See that the platina points of
the key are kept clean from dirt or dust, thos preventing imperfect contact^
from being made. . . , * , .. .. ,
The key is provided with screws for the purpose of regulating Us play
to suit the hand of the operator, and to regulate also the pressure or the
spring beneath it, for the same puipose. ., . , ,, ,, ^
A little practice will enal^le the student tg ]i|dge best for himself as to
how this should be set . . * ,, ., . . ^.
The best way to acquire the habit of correct Morse writing in the 8taft,\
Ni,
\
is by practisitig with another student at thesairoe instrument, one 4t making
letters, while the other, by listening, endeavors to name them. This is Ex-
cellent practice for both ; it is the beginning of sound-reading on the pirt
of the one who names the letters, while the one who writes on the key jriMst
make the signals distinctly and cbrrectly, or they cannot possibly be dlwiii-
ffulshed by the other. Start rightly, and practice wiU soon make perfecthwi
of skill. No mental effort whatever is required of the practical operator t)»
construct a Morse letter the moment his eyes come to it. And in tranimit-\
ting messages he transmits the right signals in a continuous stream with ^s>
little effort or thought as the accompliihed penman rapidly writes the -words
of a manuscript The click of i|n instrument is as easily understood; by a
'•sound operator" wlio has had an experience of a year or two, as hi^ own
language spoken in the clearest of accents.
After two or three weeks of practice together Over one instrument, two
Eenons should be able to read each other's writing slowly, and should also
ave become familiar with lihe tastronaents, Battery, and the principles of
their operation. Separate practice o«er a short line between differenjt rooms
or buildings may then with advantage begin, each student having aij instru-
ment connected at his own end of the wire, aiid all communication between
tliem necessarily being made by telegraph. According to the length of line
between the t^vo instruments, two or more cells of Battery, arranged in
series, as described on page«16., will be required to operate in this way.
Connect instruments and Battery as follows : (See cut on page 3220
The return circuit may be made either by a continuous wire, as Indicated,
or by connection with the earth at each end, G G. For the wires of but a
short distance in length, the return wire is best ; for out-door lineii of more
than a few hundred feet in length, use ground-wires, as earth connections
•re called. To make a ground wire, connect a wire to a plate or sheet of
metal, «inc, iron. Or tin ; bury the latter in moist earth. The bUte of metal
should present not less than three square feet of surface. Gas and water
:^ pipes are, however, the best for this attachment, and whenever thej> are
Within reach should be used instead of buried plates in the earth. ^
In running an out-door wire bet weenpoints at any distance ^paft, it should
be insulated (by using glass or rubber insulators) from all direct contact with
bnadings, po s t s , or tr e e s. (See p a ge 8 88. ) Thi s prevents " escape " of the cur-
rentby which it would otherwise be diverted from its proper course through
14* .. !
\.
A,">-
f^fi^^^^Tt^.^'
,?r'^t?*A*%' ^"f
^'p.
822
TELEGRAPHY.
I;
V"
<
fe ■'■•■
/,;. ' *
y:.,-
!' ■'■■■
i?f ■ ; ^
*'""■•■■.:.
.:i"-*^
?■*
J-' -
y ' ■.-
1
bothortiieinstrtiinenta.and reaching the earth bv a shorter route, would <^^
culate to its opposite pole in the Battery without haTing any effect wliateV«r
on the distant apparatus. To make a Joint or splice in wire, brighten the Jnds
by scraping them, and twist each wire around the other as closely and flhnly
M possible, so that no strain will draw them apart. (See page 88&)
li running wires inside of a building, use insulated copper wire corered
•**^>'*h cotton or gutta-percha; fasten it in place with small staples or
, taclf^^but in doing so be careful not to alloW the covering to be opened or
stripped from the wire, nor to allow the latter to come in contact with gas
or water pipes, or metal posts. •
In the beginning, when two persons are first practising orer a short wirej
arranged lA described, ordinary conversation carried .on by Telegraph is as
g«M>d a means of practice, both at sending and at reading, as anything else.
Then proceed with alternprtely sending printed matter from newspapers or
books and copying it wifli a pen or pencil from the instrument by sound as
tlie other sends it. As each improves, both in reading by sound and in
■ending plainly, this^wiir become a very pleasant and interesting occnpatjnn .
It is often desired to connect three or more instruments qr offices " in
the same wire, each office being in a different localiQr. /
-»•'
:i:
TELBORAPHT.
/
828
The abpve diagrarii illuiilratet the liiafiiier of connecting Wires, instro-
menta and Batterie«t on bucIi a line, BaCteriea being placed at each end of the
wire. Battery at A has its zinc^rale connected to the earth and its copper
totheline; necessarily therefore the other Battery at B preseifts its zinc
pole to the line and its copper tbthe ea5tli. If both Batteries jwere connect-
ed with- the same pole in the line, they would neutralize each otiier and no '
current whatever would be produced^ . - . »
Tlie line is connected as shown from the Battery to the first instrument
and on td'Sie next \fi such a way that the current^ is made to pass through
each and eVery instrument on the route. ' :
Each office should have a call or signal for itself. ?( See piige 885. ) Any one
or two-letters of the lalphabet will suit, and serves in Working over tjie line as ,
the name of whatever office it is applied to. One office desiring tocommuni- ^
cate with another, writes on tlie line the call of that office, three or four
times, followed by his own call, and repeats this operation indefinitely, or . \
until he is answered by the office calling. The office answering the call \
makes the letter " I " three or four times and signs his own call. The re-
c e i p tof a communication i s answ e r e d by th e s ign a l " O K , " followed by _
the signal or call of the office receiving it. If-the receiver, froni any cause,
fails to read or understand any portion ef the communic|ktibii, be calls for
'l5 ■^j+. Si-' "Wfj^ ? ,
tai
TELEOKAPIIT.
" breakingin" and saylnir " G A" ( go aliead from), and
Ii lie willies it repeated entirely,
• repetition by
giring the laat word understood by him.'
he tays "R R" (repeat).
It is necessary where two or more, offices are connected together on %
line, iliat every key should be kept closed by having its circuit-breaker shut,^'
excepting odly wiiile Sending communications. If any one key on the en-
tire line IS left open, ali communication is stopped. The reason for this has
already been fully explained.
As lightning is frequently attnusted to«ut-door lines, and thereby enters
the offlces^sometimes danoaging the instrumeifts or even setting flre to ou^,
tains or other inflammable iiiateraf
about the instrument table, a
simple and cheap intrument called
. "lightning arrester atid cut-out/' is
|us|d fertile purpose of intercepting
r iand carrying to the earth bhcIi dis-
charges of lightning as would lie
liable to' cause (himage. Tliig
apparatus is entirely effective, and
is a coippleteVsafeguard „ against
lightning. :
__ Whbn several piersons are jointly
" Excelsior l4ghtningAmBter an^ Cut Put practising on a line in which' there '^
aud around SwltoD Combined. are • number of separate instru-
ments, placed either In different rooms or; indifferent hous/ra, all are thus 4
in communication with each other, and while any one of theni is writifc^ jtI
all the rest can simultaneously practlcie at reading by sound. < ^' - V |
Main lines of Telegraph are arranged in precUely the same wa^.*-With
wires of Qianv miles in length, main Batteries, containing a Urge number
of cells, are placed at the end station*. The return circuit is made through
the earth the entire^distance, and each fefflce connected to the line ,
in the manner - here discribed. TliC niekns employed to "tap" a
Telegraph line (which is sometimet done in case of railwily accidents and
for other purpose), are very simple, and will serve to illustrate this.- The
wire is simply cut, and its two ends -connected to a port^le instrument -in
the hands of a '«' sound-operator/' who may Ithen easily read all that passes
overthewire.
■■■"■'■ ■■■:■■'■ ."!■' . ' ■ ■,• ■ ' ■ '
. . PiucTicAi:, Di«BCTiOH8. y' ■.■'
. The question is often asked, " How nnitfh Battery or how many cells,
and what kind' of Battery will work a certain length of line to which are
connected a certain-number of instruments ?"
The Gravity Battery (see ciiton page ai4) described herein, ifrthe adopted
standard form in general use bv tiiost compiinies, and is considered to be
the best, for all ordin^r^jr purposes. ^-For short Iine8,eeb., its proper use may
be practically set down'&pcording to the proportions^given below ; bearing
-in roind,h'owever, that the greater the nitmber of cs^ls of Battery used, the
more powerfully the. instruments will W&rk, and tlAt if it^s found when
one or more instruments are properly ctiiinected in a circuit accbrding to
directions, it or tliey do not work .with enougfi strength to give the amount
of sound wanted, addition of moi^ Battery will produce better, results.
For one 'instrument, ;ise one or^two cells of Gravity Battery. For two
Instruments in connection; not farther than iOO feet apart, two or three
cells, adding one cell tfjfe each additional instrument connected to tlie same^
wire; alsoL add further one celffof each quarter of a mile added to the
lenfth of the wiire up to one mile, and tlien twv or three cells for each ad-
ditional tfaile. .. ~~^ " ~~ ~' ~~. ■
For such lines, "No.. 12 Galvanized iron" is th^ least expensive wire
suitable for the pui^^ote. Fortunes of between one and twelve miles in length
^'
v ,
1 '-%$
TKLEORAPHY.
885
• the inttraments nro requiro<1 to hare their magnets wound witli finer wires
than thote used on airuuits of less than oiie mile. Such instruments are
deaiffnated as being of "20 olims resistance." This fact should be remom^ .
bered when ordering equipments for a line of over 'one and under twelve
miles long.
Never use in the same line instruments of different resistance. Wliatever
oth^r differences there may be in the instruments, tJiey should be all alike
in resistance.
For more complete description of Rfbrse Telegraphs as they are at pre-
sent operated, the student is now referred to Part ll. .commencing on page
888. '
In Part I. will be found all the necessary rudimentary exercises and in-
struction wliicli pertains to the practical acquirement of skill in Morse writ-
ing iu?dreading,« together with forms of. messages, manner of communicat-
: ing over a wire, abbreviAtions used, etc. '
Although our principal design is to instruct {n the art of reading
by Bound, yet those who desirie to acquire the faculty, of reading from
E taper will find tfie instructions equally well suited to their wants, it being
mpbssibie to give directions adapted to sound reading which are nqt appl^
ij;(>\-icablepto treading by sight ; indeed, every one pursuing the latter method is,
" 'in reality, governed quite as much by the clicks of tlie 'register as by the ^
impression wliich it makes. A ~
Tlie system of instruction adopted in the first part if thtf result of oloso
and lopg continued observation. It not only telt> th^ student precisely hour
to proceed in the formation of nearly every character, but, in showing the
right wav, depends much on pointing out to him where and h^w he is likely
to fail. ,, Like observation has also made it clear that the Morse characters
should liever be placed before the student in alphabetical order. This part
it intended to be practised and mastered as fas^ as read. .
The second part, in setting forth the construction of a telegraph line, and
the principles oh Which it is operated, although drawing to . some extent on
the imagination, aims to instruct synthetically, by commencing wiUt the
fundamental principles' of electro-magnets, and explaining addition after ad-
dition until afull line is pictured, as well as the various o^^stacles arising to
inipedfor interruptits workings. History and theory are enraQ^ly dificarde^f
the present condition of the telegraph and the known principles on wiiich it*
working^ (lepehds being all that is valuable to the student. This portion may
be studied in connection with thd writing exercises, and it sliouldbereTiewea
a number of tinies.
>' . While it is believed that the student^ in following the line of instruction
as herein laid before him, will progress more rapidly than by tlie adoption ,
of any other mode of procedut^, he is warned against tailing into the too
commoH ercor of expectijig great results from little labor. There is no duty
of a telegraphist which ^fly person of ordinary ability niay not readily learn
to perform, if he will but bbstow the attention which he should willingly
give to any undertaking. Students with ft clear understanding of the cus-
toms and principles set.forth in thes'e instructions, and- able to ccl^y each
' other's telegraphic writing by sound at the rate of thirty-five words per
minute, ' may consider themselves o/wr(i(<M-«. . '
' »
V
.«
*.-'.
1926
TELBaRA'PHT.
PART L
INStRUOTIONS IN MANIPULATIONS AND BUSINESS V0RM8.
\
^
MORSE CHARACTERS,
Lor cypher ,T B I B H P 6
N D
B
8
O.
F .QoinAi» Semicolon Quota^n
Parentheiit Q • '2 Period 8
, Pamgrapli 'Interrogation ItaUca ,• 9 K
7 Exclamation *v
X W 1
•" M 6 *
•J o b"
&
-f^--
VThete characters, forty-flre in numher, are formed of tliree simple ele-
inwuf nr marks ; the dot, the short dash, and the long dash. These elements
uncompined, are respectively £, T, and L or cipher. The remaining forty-
two are made up of the dot and tho^ short dash, the long clash never being
nsed in combination, nor repeated except (o repeat the letter or figure which
it represents. The original intention was to use a longer dash for the cipher
than for the letter L, but practice has made no difference in them, the long
dash being invariabletranslated accordii^ to its connection. As an initial,
or when joined with letters, itis always L ; when found among figures it is
necessarilv a cipher.' '-
Six 01 the symbols, C, 0, Bi Y, Z, and &, contains each a aoace, the
ti' shorter seplsration of nie elements being denominated 6r«a««. The latter
•re only long enough to make the elements distinct from one another: thefor-
mer occupies about the room that do a dot and a break.
It is weU for every operator to betfamiljiar with all the characters in the
preceding table, thougl^ some of tlieYnndtuation marks are not in general
use, and on some lines liardly known, A.earefijl examination of their for-
mation is all that is necessary before commencing to practjte them, as they
can generally be. committed to memory ,sooner than they can be moule with
the key.
Marks of quotation, parenthesis,' or italics, are placed bo^h before or
aft^r the word or words effected by their use. • . °
The main points to be acquired as a'basis f^r the whole ar^ embraced in
.the following tin princtple8,.which are to be niastered before any attempt ia
made to form other characters. < ; :« >.
First principle,
Second' ,. *1
Third »*
Fourth, '' :
Fifth " '
Sixth •*
Ddts close together.,
,r* Dashes close together.^
' , ' : ^ Lone dotSj
" / ^ Lonedashes.
A dot with a dash cmsely following.
A dash closely followed b^ a dot
.P9SITIOK AND XOVBXBHT OF THE HAXD.
••-.■■' . . ■ , ' » • " •-
Place the flrat two fingers on the top of the button to the key, with the thumb
1
TKLKORAPim
/
897
p«rtl7 beneAth itJMm forming r gentle gratp on the button^ " Let tlie flngera
retting on it be c^piItrerKbly bent, so tliat the thumb will, not slip from the
under siJe, and the wrist and arm be entirely clear of tli^ table. , The wrist
must be perfectly limber, and no stiffness sliould be given to any part of the
hand. No exertion is to be made witli the tliumb and flngera other than in
grasping tlie key, and from tliis thev should not be permitted to fly during ,
manipulation. Tliey borrow tlieir force from the hand and wrist, which
should move directly up and down through a distance of about ttireequar'-
ters of an Inch. The motion, both up and down, must be/r«« ami full, anS
of moderate flrmnesa. A 'targe majority of students writ^ with nnich too
little force, and they are Inclined to linfiit the amount of mdvement, liolding
the lev«r down when it sli»uld rise, andkeleping it up when they sliould pr«M
It down. . , i ■ ''■■■.
Avoid the errornf pressing down with th^'fln((en #hile the wrist 'is.
thrown up, and vice versa. The ^rrist, hand, fingers, and key sliould
move In the same direction. . r > / ' • * ' ' ,
I^memberliig that the downward movement produces soiiiids correspond-
ing with dots and dasles, and.the upward motiorvthe sounds representing
breaks aiul spaces^ the student may proc«<ed w'likjUp^rat printiple, making
a series of dots at the I 'ate of four or five a 8econ< - • .
Ieve<> watch ticks. No attempt to increaoe this si
the whole alphabet can be remlily formed when
/accelerated tliirty or fiirty |)er cent. Fifty per
rapid manipulation. Some will find it necessar]
eroiely ; aira no one shouhl manipulate nlore rai
or a* fast as a detaclied
d shovld be made until
rate' can be gradually
increase makes verv
to write ftven more mod-
'" than lie can:do it well.
ilie
(sent
, iidly
The scale's of dfits shoi^be drilled on until th^ raps sound as regular as if
made by clockwork. , /
' The Bfcoiid principle pay be started at l^he /ate of one dash to a second
of time, and slowly increased to three. Thoitgh uniformity in the accelera-
tion of stroke is here (jlesired, the important /end 'to be obtained is a close
Erokimity of the das1ie4— ^ea(* and not »»ac*i being wantied between them.
() this exercise the rule 1^ to hold the lewei/ down ; the exception being to
.allow an, upward ^<i«A of the hand, bringing the key down again in the
A|)iortest possible time.' f If the upward motion be /«//, it is ithpdssible for the
most rapid operator to make his marks, wli^therddts or dashes, too near each
other, whgre a reguliir spaoe is not required. It must be continually borne
in mind that everv ci^kracter not containing a s;iace must be com/^act, and
not open and disjointed, so as to entirely change the meaning by ^ division
of one character Intol two or -more shorar ones.
In commencing the jAiVt/ ^r/nci>^ the student will be assisted by the
knowledge that nearly,^ very Brst aitempt at making a single dot proithces
H short dash. A quiche but flrni downward flash of the key will f«frm a good
letter E; The hand ^holild no sootier start downward than it is ^uick|/
raised, as if the first i^dVement wire, a &isti^e. Tiiis pjrinciple holds true
' In ev^ry case where as/Nice follows a doti ' . . ■ , >
, In drilling on this, or jany otljer chariKster, it should tiot be i^i^ted too
WRidly; nor should the J humb/ahd fingers be taken from the k?y during
the short intervals, bU|i tl irduglf every space the thumb should ^ull up gent-
ly on the key ; during |m<ihipulMiun there must always be either an upward
or down ^rd pressure lex ertedj i ».
T\tef9Hi:th p»jnc/>/<-, T, L, and cipher, requires quitti as much ^ai"^ the
letter E. An untraine^l liancl Isometimes makes T too short, but is rather
inclined to the other eXtieme, Specially when writing words ; and tt, almost
without exception, faiii^ ;o /nitke L, or cipher, of suflicient length ; indeed,
both are 80 Varied that ih not ;a few cases students wiU be found mUking L
Ihorter than T. [[ i % *
Th e lim e oonsiim e d in making th e short das.h is ab o ut e qual t o that o c -
cupied in pronduncing the wot<l tea. F^r L, double the time'must be gi\*en
or about one second. It! had better be made much longer than is nefiessary
tlian a little too slrort, fojr in the former case it cantiot b« inivnterpr^ted.
r
F ^^S- y^^^SH'
?T^*l!"^si,
'?
7-
888
TKLRORAPHT.
- A dot with k'iImU cloiely followinff, or tlie^A princtple, is executed ij
giving the Iiey oiie flush antl one moderiitely slow . vloshig, the hand goluK
with • bound from the dot to the diish. The nroniinclMtion of. the word a-
gain, witUthe second syllable strongly Aceenteii, furnishes very correct time
for the letter A. , At the start, most every one finds himself hiclined tomako
tilt dot toQ long and the dash too short, but more particularly to separate
them too much. . ,
. The iixtk pritieipla, a dasli closely followed by a dot, is one of the most
dlfllcult combinations. The tendeney of the annnuiticed to shorten the dash
und lengthen the dot it so great th4t they are fpequently reversed, forming
A. This, Jiowever, can generally be^ remedied much sooner than they can
' b9 t>rought near enough toKctlier. / '
Measuring the time fof the dash as porrectly as possible, for thd dot the
hand must give a quick flash, as if/ it were trying to placethe dot on top of
the dash. The student must not think of taking his hand up from the dash^-
before beginning the dot ; that isAhe downward position of the key is to be
taken as the starting point of tl^ dot.
A strict observance of this rule will alone prevent the occurrence of a
,. apiKfe after the dash.
Timing by the pronunciation of the word itoru, dwelling on the first syl-
)le rather longer than usual, and clipning the last very short, may prove
to be good assistance. No more time should elapse between the dash and
lable
the dot than separates the two syllables of story in its pronunciation. .1
Justice having>been done the six fundamental principles, the following
exercises may be taken up in regular order, each character to be made many
times' before the next is practiced; , '
E
^
EXERCISE I.
H
After practising these separately until the rlgjit number of dots can be
made and the last.dot in each character as short as t^e others, run them for-
ward and backward several times, maiking each one but once before proceed-
ing to the next.
' EXERCISE H. . ' V
A ■■/ u ■ y 4 ■ >-■
In this exercise be particularly cautious to leaf^ no space between the
dots and the dash. This is the only error likelv to be made. Cet the dash
follow the dots just OS closely as if it were itself a dot.
It should be dbserved that this exercise is merely prolonging the last dot
in 1, 8, H, and F, v * .
8
EXERCISE in.
£
TheMar« iobe produced incouples, ai represented, but no letter Is to be
made twice in succession. The object is to make and readily detect the
difference in those in4he same couple oh account ot their similarity.
\k-:'--:-^-y^
Y'^^
rr';
(ij^
■"'•'V ■• •
:^'
NtKLiiS^lUPBT.
899
. DlracUoni for ihe formation of N have already been glren. It «• only
nccesiary to remember that the dots hauat be atarted from the deprewea.
Docition of the hand, and that the Ust dot In each mutt be matfe by a moT».
ment seeroingly quicker than tliat required for the othera.
EXER^SE V^
Comnfa
F
Semicolon
Qubtation
W
Parenthoiis
V
Each,o' these, it w|ll be soen, commences with A ; and c«re should be
cakentobegn " " ""
egm
mthmtii Accordingly. ' Thecorartaami qiiotntion, being nothing
more than Jt'i clflL together, should be made without difficulty. F is proba-
bly as difficult as iiny characterin this exercise. A and N must be thought of
at nenrly^the same Instant It may be commenced with the dash much too
long, In order to get the dots' placed near enough to it, and. then the dash
may be gradually shoi;tenetl until it becomes of proper length. .
The semieoldn can be referred to A and F, or comma and E clojelv uni-
ted. X is like! V to be separated into A I, or more frequently into E D.
In forming W and 1 care nfast not onlv be taken to have them compact,
but to get the dashes of equal length. The general tendency is to make
th« last one too short, and not in these alone,' but wherever two or more
dashes occur together. . .^ ,
Tiiere seems to be no better ?ule for the parenthesis than to put AfwoA
Dolose together. ' „ . \
EXERCISE VI.
U
Q
Period
The warnings already given should make these characters comparative-
ly easy, as they differ from some in Exercise V. only in starting with » dot
or two more. V and E, closely joined, will form 8 ; and U D will moke a
period when properly put together. . w
M
EXERCISE VII.
' 7 6
Exclamation
.' 1
-™- ,
' raragraph—— •— —
Thp breaks W these, M made by the young operator, are seldom abort
eiiough, and the last dash, as before remarked hardly long enough. _
7 must hot be turned into a I or M A, as is many times done.
EXERCISE iniLV
Interrogation
Italica
If any difficulty Is experienced Vith 9, it should be formed from T U or -
D t. accordingly as the student m^ be oppositely inclined to divide it '
Any other guide seems unneceKsary for the next two characters. J and
K are generally more difficult of formation than any of the other characters,
ninety-nine persons in one hundred insisting on dividing tlie one into doi^ble
N, and the otlier into N T. K should alwaye be practised before J, and by
^v,-
n-v^-:^^ 1-y- -r«ipr?
".-^
h'f, ^^,f;"-'~',"T^
^^T'W
MO
7MhMQMAtnt»
:f:
/' .
SnlTn?"***'"'^ "***' ^' **** °»®*«»«'»»'<» theUttOTbtInf nppcmiott in
After the K motion ii firmly flied b the h«nd and mind, J may b« aro-
duced by (Jrnply addioK one dot, eitreme caution being (alien not to ohanik
the lecond daeh into a dot and space, forming D B. «'««>p^
' EXERCISE IX,
H 4 C Z T
• ■«'.■■
Theie can only be referred to E, I, and 8, of which they are made The
•pacing ,honUl be Ju.t .ufflcient to easily .how that they are not in ended
for Lg^and H Tf.e ton.lency i. to open them too much, ormake a S <3
the dot immediately preceding tiie space. •"••••aasnor
.,- ■ ExKBOiM X.
^^A^^ *"*''1 <='•"»?<«" hare been correctly made, according to the
preceding exercises and accompanying directions, they may then be orac.
tised in •Ph*betical order, but not before; for this roas«,th;ydo*^n,^t
appear alphabetically anywhere in this book The very common des?re to '
begin making them in this order, and to write one's own nime, e ven lSo« tK
ittl reSeTniiiX'^" '''^ '^^•••••^'^''- ••^«««"- --» -^
From this time onward the student should continually bear in mind that
'•P?f*"S5 ^°^\ '"""^ dfcihes, but more especially dashes from dashes and
mak ng f . too long and L's muck too short. There are. ho wi »e? certaS cSm-
binati9ns of letters in which some of these tendencie^ are reterSJd ThS
rJ?l7'Y ' '^'i".'* '".getting the dash in8 near the dots, and IS the sami
^^^.ud\ ^Vu'V' ^"^^ '* t°o convenient to Join then. hUo the flgu"J
which he is inclined to separate. The sam« is true in reaard to a« and
figure 1 me and G, N and te, D and ti. There Is a strong iS.tion Z Join
A, or a lone dot, to the last end of T and L, more parUcufarly the latter^
.Uniformity of space between letters, .id between woS» alio, I.T' no
leis importance than correct proportion of the letters themselves. The dla-
tonce between two adjacent lettors should be about great enough to aa-om-
Sf.±rut^*''T?^K•T* "^""'T P'*** tl-enf still neSSSi
iSr-fn^i-'i*** *"* i*' ''^^''S*" ''°'?'- . A ^"y common fault of young
operatora is to run their words too closely together-a faultorhich causei
more trouble In reading than any oth^r o«« feature of poor malfipnUtiir
To the rule for spacing letter* there are two exceptions: **-*^°"'
Sonh !f T^ *'°"^'" ■ 'tL^^ °**''? •" »"'** " *'"»* ^'ef'een words.
Double L. or two or more cjpliers, need not be spaced, and they usually ai«
not. M properly made they cannot be mistaken for anythinJeUe.M no
character is formed of two or more long marks. * '
#„• Tl'* '""?' ^*' ^'V' ''«'<«*"*«. i'^' Md ft-"'" wiU furniBh good exercuo
for overcoming some wrong and strong tendencies. a^v- i»*biv«w
.i.„2^ 3$2n than three figures are used to express a «1iole number they '
■hould be dMded into period^ of tbree figures each, as in ordinary notatio?
the pnods bemg spaced from each other the same aa words. ThMliao
096 in telegraphic writing will be "«» « woras, xniu ipsw.
. ' » ^ jf u'^^J"' °"? •***' *' "^* ^ Fepnwent the line between the nnmera.
^ tor anq the denominator. ^ ' ■• ■; ;■ .- ,
' 1^ ii thus expressed { ., . .— '- . ...
7-8 ••
4 8.6 'r.
■"St:*"'' -^^
V
TtLlOIAPHT.
8S1
No 11111 for dollan or cenU li employed, conMquent,!/ thoM wor^ motl
b« written nut in full. Indned, nothing can l>«lfll<*|{rMpliod which oAnnot b«
•pelled. Some private marki, aa thoae uwd on boxes of gooiU, can, in lub-
•tanct, by traiumltted by subttltuting for then^ words exprtHing their
•hape.
A B C may be tent diamond A., trinnglt B., iquar* 0,
When the directione thui far hare been thoroughly executed' and the
flgures have become aa famliar aa the lettcra, moat any ^ort worda may
be talten up and written without a copy to be looked at. ' In learnl^nK tlie
telegraph, the fault of going over a great deal and»(Wtng nothing welF ia a
^iveraal one. In writing from memory leaa ground ia likely to be poorly
tan over, and one Icirna to aend and apell at the aame time, which, at Aral
la rather difllcult.
Aa one cannot learn to read by aound from hia own writing, he always
knowing what ia inten«lo<i to be made, two peraona muat practice togetlier,
taking turna at reading and writing, and each correcting tlie faults of the
other. • .
At flrat the charactera muat be learned aeparately, then short worda,
chosen and written alowly and rery distinctly, and well .aitaced. ^ It ia ini-
posalble to give much inatruction that will aaaiat in recogniiiirg tlie' different
aounda — but there ia one point to be noted — the lever mak«a aSOTRid at ^ach
movement, the downward motion producing, a heavier one, or that repr»-
aenting dots and dashes ; or, more properly, the heavy stroke Indicates the
commencement of a dot or a dash, anu the ligliter sound shows When the
mark ceasea. E makea Just as; mucli noise as, does L, the only difference
being in the length of time beCween tlie heavy and. the light sounds^ L har*
ing no souAd except at the ends. Then, if the recoil or UgMBr Tibratioh be
diapenaed with, E, T, and L will all aound alike. Stript ^tention muat be
paid to thia fact in all the lettera havit^g apacea in them, in order that they
may not be confounded with' the letters which they «(ould,form tf the dot im-
mediately preceding tlie space were changed to a daah, flsUng up the vpcoe.
Tliua compare well the aounda of O and N, R and D, € and F, & and B
ZMidQ,YandX. v! > /
MBBmLom. \ ''^'\-r.' ■'■-''':'■ .'
Hie font! of regular dispatches differs but little from that of letters.
Each is first df ted, then addreaaed to lome party ; next comes the informa-
tion to be communicated, followed by the name of the perfoiFfrriting it
The tentia applied to tlie different portions of « telegram are daU, ad'
drefs, body, iignature and check ; and thu is tliefirder in wnicli a dispatob is '
written and sent over a line.
The check is the number of words in .the body of a message, and the
pike of transmission.
Whatthe-party sending the message s*yl to the party addressed, or all
that occurs between thej^ddress and the signature, constitutes the body ;
and this alone is cottntclTand charged for, unless there are more distinci
signatures than,one,,ln which case all but the last signature is counted.'
Any number of names, however, constituting one'flrnitli to be Ti^jpurded ••
hut one signature. /"^hi'"' I ■"'~~
Telegrams should contain as few woijs as possible, Mif at the sametime
clearly convev the meaning intended.' The use of "Dmt Sir," "Youri^i
Ac.," is entirely unnecessary, end seldom indulged in, as (1% must be con-
■idered a part of the body of the message. . ■.' ' ■ . ■ ■
Notwithatanding'the adoption by leading telegraph companies of certiA
roteslor counting, there is not at,the present time any uniformity in the
reckoning of compound words. It was the design of tliMe companies to .
Iftve me^t cou^und words counted om wtnrd for the w}ic4e coinpoiiiid«^nt » .
■^1
•
*t
••
1
\
1
/
4
^
^r •-■'•, i«Tr?
■^I^r*—mi
833
TBLiQRAPRT.
'/.
'#
th« otutomi of oporatora hkiro m«<lo tlio exception « bettor gaid* th«n th«
rule.
To-da^, to-niifht «n<l to-morrow, urn each on« word.
Kicopt A. M. Miul I*. M., memilnff forenoon and Afternoon (which (ir«
oallcd one word o«oli) every initinl ii counted « woni. And h\ <). 11., C. O. D.,
■iKnify inK /rM on 6mir(/'and eolUrt on d*Uu*rif, ure three words eiiuli. Cuitoin
Hm nmde two words of tuuh numbera •• twantjfinU, forty-eight, Mventy-
two, &v., &o.
No Kbhrevlnttoniikro permitted In the bo^ly of « monnKe, «nd «ll num-
bers lire first iii>«lt out in full and afterward ru|K)atud in tlKorM — the
wnnis and not tliu flKures, beintf counted.
When desired, a company willinsuro the correct transmission of a dispatch
for a turilT fifty iM>r cunL hiKl'ur tlian the usual rate, in wliich case it is re-
peated back to the o]ierHtor first sending it, and he compares the repetition
with the original copy .
8oroe linot have also doubled their rates on a certain kind of com-
mercial dispatch, called cipktr nuiMge. Tlie bo<ly of these Is made up
of disjointed words, apparently conveying no Idea^ and is intended to be
understootl only by tlie party addressed.
Thoro is hut one method of charKinK for fnessageS, ton words always be-
ing the Kr^atost number ttiat can Ix* sent for tlie least money. Any number
less tlian ten costs tMo same as ten, but e^ich wonl in excwiit of that number
is subjt><:t to a ccrtaim atlditional charge. The ratei on different lines, and.,
for different distances on the same lint*, v{ary ; but the tifttem of charging is
precisely tlie same throughout this country.
If two or mure copies of one d^patchj are delivered to different parties,
each copy must l>e paid for at the full ratie.
Annis frequently send the ssime thing to five or six persons or Arms.
The charffes on a telegram KV)inK over' any number of lines are q/Zpaid in
advance otrni/ collected on delivery. AB<llipatche8 themselves are valueless to
a telegraph company, pre-pay ment is usufilly requlre<l ; but wlien it Is known
that tn^party addressed can be found and the charges collected of him, a
message is sent co/^d. • ' *"
*
^
Corrtct Form of OrainatTf^eltffranu.
i# Buffalo, May 0th, 1865.
, New York.
Send thirty-flve (86) grots, ai seven three-eighths (7|j) Funds to-mnrroW.
T. M. I^no.
10 76Pd.
The operator sending has to insert the abbreviations " Fr." (from) and
" Sig (signature). With " Fr." he starts to write the dispatcli, and at the
end of the body " Sig." is introduced, as awarnin^rto the o|>erator receiving,
that he may place the signature in ite proper position. These abbriviatimn,
ttr the words they repraent, arm never copied by the receiver.
The month mad year of the date are never sent over the line, and some-
les the day of the month la not, when it is transmitted tlie same day on
ich it is written. If written or handed into the office a day or more before
int, the correct date is telegraphed.
When tlie party sending, requests the hoar and minute of the dalt to b^^
transmitted, the request is complied with.
A period should always be used at the end tit the address, and at the
close of every complete sentence, except just before the ^gnature. It Is never
p lac e d aft e r initials, and no kind of punctuation Is mad e ose d !, e xcep t at the
end of the address and in the bodv of the dispatch.
Many operators punctuate qiuy-wlth the period, scarcely knoi^iny tiM
■horter pauses. —__——''"' -
The foregoing message should therefore be thus written on the line.
"'^SF^
? *
/.
TBLEORAPnT.
3d3
Th« oli«ck (Ok.) 10 7&J*(1. (pftlil), iliniiflet thiit there «re ten worclt In thif
meiMge, anil tliat the jprtfe of traiuiiiiiiiion ii 75 coiiU (the mnouiit hoinf^
tlwuyi itiitvil in vniita)^, thi> fthUruviMtion " IM." ■howiiitf that thudUpatoh it
prrtHiiil. "Col." «(U;oni|>aniu« toinu chvcki, imlii'atinK tliat the cliargui are
to ue (;oll«>vt4><i of the party to whom th« nicaiiaKU ii n<hlru*ii«iii.
When " Vr." i» fotind in a fliock it ii an oritur to payout th« Amount fol-
lowing It, udially tot n connecting line, but ■omutini«i to the metionger for
delivering tlio i»(>»ageiame (littant-u from the telvgrapli offloe.
There are ik> veraliormi of uliecka having one lignilleatiou, but that can
be easily und^rit^itxl by remitnbcring that the check of ev«ry dUpatch which
Ii Ml prfpmd uDiMt contahi the t<>rin Co/. ; and that the abtencg of Vol. always
delermiiMM pr«)^ayment, oven if /'«/. doei not accompany tlie clkeck.
In ttw following forme, all which appear in the Mme^ group are of like
Imporli.. .■.. _ ,,,^^_ :.;'■ ■ ; ;, . ,-: _ -:,,.. .
, r^' Cheek$j9tr Prepaid Di$patchn going over bmt one Cmnpany'e Line.
WHO _^ ; i lOfiOPd ^ . 10IM80
Vf he lait form, in Ute on tome llnei, i« to place before the amount the
'^efell" of the offlce wliitib race! vet the charges whether prepaid or pot, ar *
after tlie amount to state if P^. or Co/. It will be S£en tfiat'in tills form thflp-'
Chedctfor Difptttche$ going ovtr but one line, and to be Paid on lMit\
letters, both i>efore and after the amount, dedtlwi th* place of paymont.
10 Col 60 '' ' ' 10 50 Col lONli'lScoI
Chech for Mataget going ovtrtwffor more LiniM, atid indicating Preuagmtnt.
I0i»40 '• 1080Pa40 , * ..
lOPdflOPalO 10'NV60A40Pd ** Ar ? /
Eftch bf tlieae four forms mean! tlint 90 is the total charge, M of it b«> -
tilW^g'°to Uie flnilcompaQy and 40 td Ut« coaoectiag llrM).
QJudi»j^f>ii$iachi$ jfififijf mm two cfpmiiU>i$$, Chargu to ta^MtM crt th$\tb)t-
■ ■■■ ;;■'. tinatMi;
10ColWPd40 lOKTColWPdIO
10jrY»&40CoI V ' - ,
Tltese forms ■ho«r that the company delivering the message collects of
th^ atldress 90, keeps 50 of It, and pavs 40 to tlie line -con nectlirg with it
When adispatch goes over several lines, and is prepaid, twoamounts are
used in the chieck until it passes over the last line, when it is reduced to its
simplest form — one amount : -when eoUeet over a number of lines, one amount
is used in the first check, and two amounts in all of the rest.
The form 10 90 Pa 40 orders tq be paid to the next line all that does Vot
belong to the line sending. Thus if a message of 10 words goes over fodf
different lines, the charge on each of which is 26. the check will be on the. .
I First line. 10 mo Pa 76 ^
\Second" 10 76 Pa 50 . v
Third " 10 60 Pa 26 v . '
. tbnrth " JO 26 * _ ^
.v_._u:
t'
' i."""^^ ^*
^"V
"-^^^XTTi'^
■^hf .m"'m 'M
S84
TKLlEOKAPtfT.
hi
'^^■
>:sf^-
lo oalng the form 10 N T 60 ft 40 Pd,' each Um) keept lU own nte lepiir-
'•to in the flnt amount, the lecond being the tariff for the remainder of the
route, whether one' or MTeral companies.
Thne, for four linei, each eharging 26, we have : , «
First Hne, 10 A 26 & 76 Pd
Second" 10 B 26 ft 60 Pd ' '-
Third " 10C26ft26Pd
Fourth" 10D25Pd
The flret form of check for a eoOeet mefiage going prer four Unea at 26
oenta each, girea : v-
First line 10 Col 26
Second"10Col 60Pd26 . ^^
~ "Third "lOCol 76Pd60 -^--^--^:--.^^--^.-~-----:-~~~i^-:^------^ —
Fourth," 10 Col 100 Pd 76
. The laat style,' under like circumstances, produces t
First line, 10 A 2fe Col
Second" 10 B 26 ft 26 Col
Third
Fourth "
IOC 26 ft 60 Col
10 D 26 ft 76 Col
The first company sending a cotteel message receives its charges from the
second company ; tiie second collects from the third the rate of the first
"ad4ed to its own ; from the fourth the tliird>receiTes the charses over the
firsttbree lines, and so on, until the last company, on delivering the mes-
sage, coUedte^^m the party addressed the full amount for transmission.
On% free messag^in place of the check, is sent " D H," signifying " Dead
Head," or no cAdrM/^Sometimes the number of wonls in D ll messages is
sent the same as m paid oiipaAj^es ; but in many instances, as on railroad
lines, where it is weU understood^whiit communications sliould he free, even
the D H is omitted. .
Form of Cipher DiMpateh, as used on Military Telegraphs, or iy Speculators, to
render UMninUlUgibU to €dl except the parti/ addressed.
To Brown, Hendenon ft Co.,
' Hartford, Ct. *
Aloud rampi^ honor deal boots bang bag cut order foal 10 80 Pd
Form of Di»patches between Offices correctinp errors, or malcing inquiries relating
. to the business of the line.
These are known as 0/s (office) messages, and are of course, D H.
To Chicago Of s.
Can't find ^wley ft Jones, 26 Fulton St, messi^ 18th, signed Peterson.
Give better address.
New York Ofs.
Repl^,
To New York Ofs.
Find Hawley^ Jonesj 76 Fulton St. not 26. Huny answer.
, Chicago Ofa.
To understand more particularly the method of sending and receiving
dispatohea, it must be known that every office has a call, which is naualiy
one or two of the letters occurring in the name of the place, but in a few
instances a letter not to be found in the name,-or a figure.ls used. The calls
are the aignals made use of in arresting the attention of the different stations
M deaired ; therefore, all offices on the same line, or at least all that com-
*>"!
TttLKOHAPHT.
835
lankttte dtfcet^ Qn« with another, must hare different •ignnh. Operator*
mwt in ail caae* be able to diatinguish their own ealb hv sound.
One ofllce desiring to bnmmunlfate with another, makei the call of that
station three or four times, tlien gives liis Own office signal, and keeps re-
peating this until he receives a reply, or gets tired of calling.
An pfBce answering a call makes the letter I two or three times more or
less, then iu own call ...
An acknowledgement of tha receipt of anv kind of communication is
made by returning OK, followed by the call of the office receiving the
communication. ...
Writing one's own office call is termed ttgning ; and this must be dona
MM and oaiy once, at the close of everything that is writt^ over a line, b«
it calling, answering calls, giving O K, sending messages, oir conversing.
Let yT be the call for New York, and B that for BostOA, and the New
York operator will call the attention of the Boston operator thus :
Boston in reply, says: -• ■ :■ . .
♦^ When Boston calls New York, these signals merely change places.
In acknowledging the receipt of a dispatch, Boston replies with
. . . — •., or sometimes precede the O K with the lettier I a fe!ir
times*
c No communication is ever sent until the office to receive it has been
^l^led ; and a reply has been returned ; and no message is ever regarded as
transmitted until the office receiving it gives O K, or commences to send
back other dispatches. .„ . -,
Sonw lines number all their messages which are not D. H., each, office
commencing in the morning, or whenever its day's business begins )soine-
times 6^. M.), with No. 1 for each message having a destination different
from others, then putting No. 2 on the next one going to the same place and
so on ; sotliatno two me9Sagca.sent to the same place, from any onrnlace,
. in one day, will have the sameikumber on them. If an office sends 20 mes-
sages to one station in one day the numbers will run from 1 up to 20. If
dispatches go to 20 offices, one to each, all of them will bear No. 1. The
loss of a communication is much less likely to occur when it is thus marked.
In transmitting messages thus numbered, the number is the first thing that
is sent : " Fr " comes directly after it .
When an operator diiHsovers that fie makes a telegraphic character wronj^,
he correets himself by re-writing the word in which the error occurs : and if
be sends a wrong word and detects his mistake, he say^ " Msk " (mistake),
' and goes back to the word preceding. - . . , .
, It Is the duty of every operator to ccfupt the! number of words in the
body of every message he receives, and if his counting does iiot agree with
the noimber sent over the line, to immediately Inform the sender of the fact,
by stating how many words he has received. The operator sending them
counts his copy also, and, if he finds that there has been a '"'"count of the ^,
oril^nal message* he corrects his check; but if he sees that the words are
correctly counted, he begins torepeat thebody of the message, and proceeds
until the operator receiving discovers the^error.
Sometimes the Initials only are repeated. The main object of counting
messages in offices receiving them is to avoid incorrect transmission.
If, While receiving anything over a lin6, an operator for any reason does
not get it satisfactorily, he at once calls for a repetition of the unintelligible
part by using some abbreviation, meaning " go ahead" or " start at," and
writing the last word which he gets perfectly. .....
"The operator receiving a dispatch should always mark on the blank, m
a place provided for that purpose, the hour and minute of its reception, and
tfie one sendirig must put oh the face of his copy, in some convenient place,
ttw hour *"<»»<"«»«» *t whieh ha sends It, and sometimes also the initials of
N
h
m
■:>
TKLSaBAPaT.
both Mnder . iind receiver, *nj^ the min« or number of the win on which
I fTLiv^"""® "**''^.* "l*!*^ *" *°« •'<»"»«' o' original meiMaes. the time
at which they ju« received from the public. »
■ ■ "■ ■ ■■ ' '■ 1. '■■ ■ ■' '' ,' '"■ ■ ■ ■-■' ■
[ ABBREVIATIONS
•re tt«ed in con venation, news reports, ofBce, and other D. H. messaffes
and about patd messages, but never in the bodg of them. The number of
abbrev ations in use on the various lines is quite large, but those which are
used alike bv all are comparatively few. Numerical abbreviations differ so
greatly in. their meaning on different lines, tliatit is deemed best»not to
lumber tlie student with information wliich he may have to unlearn.
The following list, including those wliich have one signification on all
lines, will give tlie student such a start that he can easily learn others ^om
tlieir connection : v. ,
B&i. . Between.
Btr. Better.
Bsns. Business. -
' C. Can.
Cc. Commence.
Cor; Current .
CoL Collect.
G4 Cjjuld.
CI. dRfuit.
Ck. Check.
Cin. Come.
Cor Company.
.Cmii. Common.
Com. Communication.
Condr. Conductor.
Cligs. Cliarges.
Dd. Did.
Kw» Know.
: Lv. Leave.
Lro. Learn.
Ltr. Letter.
Ltl. Little.
Ma. May.
Md. Made.
iMk. Make.
Mkg. Making.
^h.- 4M^ch.
Mr. More. Mister.
Mt. -Meet.
Mv. Move.
Min. 'Minute.
Msk. Mistake.
Mtr. Matter. .
Msg. , Message.
- Msngs. Messenger,
^h. North.
N. Not
Na. Name.
, m Night ;
Nn. None. „
No. Number.
Nr. Near.
^ N « . N e wfc^ ■ *
A
AbT. ' Above. : '~~~-
Ads. Addresib .
. Ae.--^ ^Aj% '
At. ' After. ■<^''
Ay. Any.
Abt About
Agn. Again. <
Ahr. 'Another. ''"'
Amt Amount
Alls. Answer.
B. Be.
Bf.. Before. ^
Bk. Back. Book.
Bm Been.
Bat Battery.
' Bbl, Barrel. ,
Brk« Break.
' Dg. Doing.
D. H. Free.
Dn. Done.
Ds, Does.
Dw. Down.
E. 'Of tJie.
Eh. Each.
Ehr. Either.
Ex. Express.
P. Of.
K. Fire.
Fr.* From.
Frt' Freight
Fwd. Forward.
Fig. Figure.
"Guar. Guaranteed. i
G. A. GoAliead.
Gd. Good.
Gg. Going.
61. Give.
G.M. Good Morning.
On. Gone. Good Night
G. Ground.
R Have.
Ha. Has.
Hd. Had.
Uf. ^ Half. ^~^
Nvr. ■> Never.
w
^
-%-^
^>.
* ■'■-.?'■
\
TELBOBAPHT.
887
Hft
Bft
'Ho.
Hw.
By.
m
Ik.
Immj.
•^ lust,
lb.
Hera.
Instant,
Bailroad.
Him.
Wh6.
Hear.
His.
House.
How.
Heavy
Hotel. '
Like.
Immediately.
Instrument
Impossible.
Important
Take.
Taking.^
Tn. Taken.
Kp. Keep. *■
Xps. Complimenta.
B. For.
Br. Repeat.
Rs. Raise.
Rt. Riglit.
Riir. " Rattier.
Rtn. Return.
8. Was.
Sa. Same.
8cL Should.
8b. • Such.
81. ShalL
8m. Some.
8n. ■** Soon.
So. l^u^h.
Ss. Says.
St. Street.
8fb. Stop for breakfast
Sfd. " " dinner.
8ft " " tea.
Sfn. •* •« the night
Sig. Signatura.
8ml. .Small.
Stk. /Stock.;
-Smtg.^ Something.
8tix. \Sticks,
T. The.
Tt That
Td. To^ay.
Tff. Tariff.
Tg." Thing.
Tfc TimiB.
Tk. Think.
Said.
^
Nsy.
Nta
N.M
O.K.
OTr.
Obg.
Ofs.
Ohr.
Op.
Pc.
Pd.
P.O.
Pis.,
ppfr;
Psh.
^
Qt
Tnk.
Tm.
Tn.
Tr.
Ts.
Ty*
Tel.
Tho.
Tm.
Thot
Thru.
tJ.
S:
^n.
Und.
.V.
W.
Wa.
Wd.
wi.
Wk.
Wl.
W:n.
Wr.
Wt
Wv.
Wte.
Wrd.
X
Necessary.
Nothing.
No More.
Correct
Over.
Oblige.
Office.
Other.
Operator.
P«y.
Place.
Paid.
Post Office.
Please. \^
Paper; \ V •
Possible. '
Quick.
?uite.' =
hank.
Them. To-morfow.
Then.
?hoir. There.
Iiis.
They.
Telegraph. \
Though.
Train.
-Thought
Through.
You.
Your.
But
tJnder.
Undeirstand.
Very.
yrrn.
Would.
Which.
With. Wire.
Week. Weak.
Well.
When.
Where.
West :A^
What
Why.
Whether.
Word.
Next
i-
■^P"
Besides the foregoing, tti^ce are several large classes of words hAying
^Mrtun teminations, which ar6 abbreviated in a regular manner.
"^' " ~~'~ " * 4rops in. , - - -
« e. """' ■
••X iooria.
ie.
ia.
The termination ing
el
Ion or ian
ive
iai
bk
fnl
ir"
n.
16
^-
•x
^88
S
tKLKOBAPpT.
• ' PABXIt-
PBAOtlOAL sblXlfOX.
'1
<*^ C '
GENERAL PHmCIPLES OF ELECTRO-MAGNETIC
:"i
jf.
V
f
tELEGBAPHS.
All teiegntphs, effecting cdminuni<:ation by m«cns of Magnets, produced '
.by electric current*, are styled Electro-Magnttie i aqd' in each are to be
found fire prindpaf parts, as follows :
• Cmductors, for conveying the inotivepoifftt^-Hifcclricfty-^etween spaces
more or Ipss distant ^ - _t ^ _.:^_
Ai«u/a(or«, to confine th&eletftric current to the conduptor. ^;^
" JSatten'e*, for producing Jihe motiTe power. .- «
II, MagnetM, with the appurtenances, to be actuated by electricity. %'■
. . lfdnt)>tMa/ittjri«y<, for controlling the current ,.
; . -' . „ .' ■, ■ ' -,/^ S ■• ■ ..■ ,
V.1, V CpKiMJOTOM Imd Imbbiatom. • " ' ' "^
To mdce lightning our obedient servant we must 'qnderstand tl)at the^
, are bertain substances through which it wilt readily pass, while.other bodies
allow it to move with great difficulty, or entirely obBtruct its passage. The
flrs^named are condiietvrt, the others non-conductort or maulaiors. In 'tfiese
two general classes are found many shades of difference, so that there are
all degrees of conducting -pQwer, from the best conductor to the best insul- •
ator. Metals and their alloys r&nk first as good conductors. Among the
best of these are silver and copper, different authorities placing different
ones at the head, while iron and platinum, as regards their power of CQuduC'' .
tion, are qiiite low in this class. J The only non-metallic substance wlioge
con^uctibility at all approaches that of the metals is carb6n, well ea|cined.
Otber forms of this element, as charcoal and plumbago, conduct in a less ~
degree, while the diamond, which is pure crystallized jqarboh, is f good in-
suiator. Some acids, skline solutions, moist earth, animals, and green
vegetables, are conductors in a still smaller degree. Pure water is yet low-
/er in the scale, and, when frozen so as to be perfectly dry, is a non-conductor.
There is a great variety of substances having so feeble a po*erof 'con- »
duction that they are regarded as non-conductors. Among such are chalk,
lioibjrinarble, and stone generally ; rust of metals, fibrous substances, as
*wood, when dry, leather, parchment, feathers, papers, hair, wool, silk and
^ cotton. Dry air, sulphur, rosin, sealing wax, gutta percha, shellac, rubber
and glass, are Um best of insulatora. Any substance reduced to a powder
becomes a conductor to a certain extent, on account Of . its absorption of-
moistore. Frictional electricity, which is vastly more intense' than gal:
vanic, can pass through riass only by making a fracture ; hence, gUss
may be said to be an absolute iion^sonductor. > ,
As oxides of metals Can scarely be considered conductors, all joints in
a wire, over which an electric current is to pa^, should, when formed, be
perfectly clean. In making a 'splice in a wire, enough of the two ends to
form a joint should firft be brightened, and then eacn wire should be firmly
wound around the oi^tlt (Fig. 1), the different convtiltttions touching one
;'.t>;«t',iii
(fJW^^S'w^^WP'ipWf^^^^lJ^IIJ
ireen spaces
1^ ^'''
TSLSaBAPVT.
tfhoth*/. and pMsliiff,.M ocar M majr b«« at right angles witft th« wlr*
which tliey siuTOund. A wi|«,'4n being spliced, must never be berit baok
and woiuna uipon itsSIf, forming a loose loop, which;^for tele^phio pvr-
poses, is very unreliable.
In splicing two wires in an offlce, each one
ihoold be given eight or ten convolutions ; but i
four or Hve will answer for the line wire, because
tlie etrain on it always keeps, those joints firm.
8pUc0s |n offices, however, should be avoided as
muc6 as possible.
it must be ^noticed that, )n order to keep a
current of ^lectricitj coAflned to^-a wire over
which it is wished 4o pass, the wire must, not he
permitted to touch ether conductors in such a
manner that the current will run oft on them.'
This is'4ccompUshed bv suspending the wire "on
liuii/alort ; ana ivhen thus sepanjted front othef
conducting bpdies it is said to be intulated. '- Qlass
and vulcanized Yubber ard articles chiefly etn*.
ployed in the insulation of telegraph lines. A
section of the glass insulator, and theroAnne^in,
hi<^ it-is atta^ed to the^Ie, are 'exhibited in
racket, usUJtliy of qak, irhich is
le P. Over tKe upper pari;,,pf the^
glass ^ The jine wire- jpasses
he' glus, to ifvhfch it is faete^fedl
The gliM^ on the under »ide is
Concave, fori the puq>o«^pf keep.ing tliat' por
Hi. 2.
Fig. 2. B isH
sp»:edtothe
jNracKet flts th
bytlie side of
by a "fie" wire
Concave, for th« |iu^i>u«
tion 4ry dunng wet weaffier.to prevent tlie cui*'
rent from passing from the iirire to the pole<
€fAiilrj(tificr Battbw[B8.
«■
In the fluid of 6ach' cup ioif every galvanic battery two pied^s of solid con-
ductor aie placed, ohe,:ena 'of each projectihg aboie the fluid. * These -ehdi •
,are termed fwUa. One of ihese pieces is always zinc ; the other, sope finer ,
metal, or Carbon. ' ' * / •» ^ ^
A iMttteiy will generate no elec^icity, etxcept while some unibroketi con-
ductor 'is touching (of A pojies, or th^ poles themselves are in contact with
each other. The condutetor; as of wire, inay,be anyjepgth,and tlie pk(terj
will force electricity thrfugh it if the con'tinTuity he perfect, but the' slight-
est imaginable opening in any portion of the wire, will completely obstruct '
the passage, of any etoctrioit^. The flow of ^ectricity is known under the
name of eHfr«ii< : whUtti^irciu^ia the term applied to the 'Conductor, or f>af A
fpr the current The/'metals and fluids in -ihe battery, as well as the wire\.
are to be considered i portion of the ciVcuiti
An important principle to lie continualljr* borne in finiitd is, that aeunrent'
eonnot be made to tUirtfrom'Otue pole cf a battery unleu it ^n'jtata around and
tmifk the other pole, be the diatande ajetp inchia or a thoUaand mileM.
There are hut three kinds qf batteries in getieraluse on' telegraph lines
— the Grove^ the,t!arboh and the Daniell, of blue^triol.* The last is the
only one here cpnsidered, as it is the' one generally,if 'not universally em-
ployed at aU stations where yoQng operators are likely to be called on ^to
take care of a battery. "^ ^^ ^ »^" " ' j "* -
The Daniell bat^efyis u8ualljr.conBtrttet«NU,-Tepres,eoted on page 841, in
* CAnee the above was wilttta, the HOI and Calland GraVlty Bdltortes have oome
lat e g e n er al us e e n m o st T e l e g r a p h Lin e s. la th e s e BsO ft lce the p oro us ce ll Is di e -
'penaed wUh, tlie two forations being separated by tbetr respective spedflp gravitiea.
•^..v
'A*
ft
■^ . T» ... . -i t -
■>-
H ■
f
■ ;: ;' •'. \^ V ' ^ ■ f> V>
34g TBJLKOBAPHT. ^^ ' » *
whfoli G it^ giMi or glnxed earthenware Jar, C a cyllndel oTcopner, oneii
at the tide^ana bottofi^P C a poroku cup and Z a cylinder 1 f rod of zinc
A pocket is fqrmeUon tlie outer and upper itde of theroopper, for tlie
purpose of holding extra crystals of blue vitriol to keep up the strength of
the solution. Sunietinies an independent pocket, suspended on the glass
jar, is used, and the copper is in some instances, firmed into a perfect ifcr
so thaC the glass jar is disused with ; but such cups are liable to become
leaky. ' .
This battery, thns put together, must stand several hours with closed
V circurt before it will acquire much strength. If a new battery of this kind
\l« required to work as soon as set up, after placing the cups arid cylinders
In their proper position, the bliie vitriol should be pulverized and put into
f? ""ly?*"" po'-'kPt* «nd then warm water (not hot enough to break tlie
glass) filtered througll it until the solution reaches within about two inches
of the top of the jar. -I Then warm or hot water should be poured Jiito tlie
porous cup until the surfaces of the ^ater and the blue vitriol solution are
on a level with each other. The addition of six or eight drops of sulphuric
acid, half a teaspdOnful of white vitriol (sulphate of zinc), or of common
salt, to the water in tlijB porous cup, will cause the battery to start off with
nearly full force. . This battery, as generitlly constHicted and used for local
circuits, will run without any attention for ten or fifteen days, accord-
ing to th»' lengtli aiid siz6 of the wire in the locat magnet, and the num-
ber of office hours per day. If the blue vitritil solution is kept saturated
whenever the battery becomes too much weakened the zincs must be takeii
out and scraped, and the water in the porous cup, witdi the exception of a
tablesnocmful or two of the clear to each cup, must be t/irown out and re-
placed with clean water. If no reservations of the old water (solution of
sulphate of zinc) be made, and nothing but pure water be used, the battery •
after cleaning, will be very weak for some tinte. The blue vitriol solution
will last a year or more, or until it becomes too filthy from external causes
It 18 well for every operator to understand that blue vitriol iioxicTe or
rust of copper, dirtolved in sulphuric acid. The action of the battery
separates the acid from the copper ; the latter being deposited on the copper
cylimler, and the former passing through the porous ciip and uniting with
the zinc, produces white vitriol, or sulphate of zinc. Therefore, the growCh
of the copper in thickness, and a corresponding diminution of tlie cine are
neither mysterious nor illegitimate.
Once in two or three Inontlis the copper should be takeh'out and the de-
posit peeled oflE. Tliis may be done several times, when tlie detiosit will ad-
here too firmly to the original plate to be removed. Then, when so much
coppfr accumulates as to afiford too little room for the porous cup. new coo-
pers inust be brought into service. ■ »v
The porous cum also became coated with copper on the outside, which,
after a while, so fills up the pores as to render the cups worthless^
Weglect to keep a surplus of blue vitriol in the pocket designed for that
purpose will allow the upper portion of that solution to become weak, and
in consequence another current (on the principle of a battery formed of one
metal an4 two fluid*) is set up, which eats holes through the copper cylin-
der where the solution has become exhausted. '
The blue vitriol solution, |>y t^e combined actidn of evaporation and ab-
■orptton, creeps slowly up the sides of the jar, and runs over the top and down
the outside. This feature of the Daniell battery may be obviated by rub-
bing a little oil, melted tallow, or paraffine, on the inside of the ja& above
the solution or by occasionally wetting the flngera tod pushing down the
crystals as they appear at the top of the jar. ■ .
In this battery the copper pole is the positive. The zinc is the iugatim in
this and every other kind of battery now in use. .
'-* ^" i»'""n8 together any number tof cups, whether of the same or of dif-
Sui.°!i. ' Q^.*'*";' ' ?' th e posiU v e pole of the first cup must be connected
with the negative of the second, the positive of the second with the negative
'J
- .V--* -
V
'''*'■..
TILKGRAPHT.
841
w
tHSrOAKIELIf BATTERY, TUttES 0#|i£>8.
.Magnets, '>■■ '- ' ''■'■,
• >5
of the third, Ahd to on throughoat the whole leriet. It mstten not which
pole we oominence with, if we are only careful never to connect like pole* j
butthii law muat l)e as strictly obfierved in joining batteries huiidred'a of
miles apart as if tliey stood tide by side. at
No battery shouitl be permitted to freeze, for while froaen Uie current !■
▼erymuch imjmired, or altogether suspended. A battery, while warrn,
works fiiore'vignrously, as heat is a ptofiioter of chemical action. The con-
nections must be kept free from rust and dirt, in order to allow the currei^
to pass through them freely..
. .4i
-ft.
; A piece of ineral that will attract another at a perceptil^l^ distance, and
with a force greater than that of gravitation, which is a property of all mat*
ter, IS a magnet. The number of sifbstanCes susceptible of the magnetic
property maybe limited to five; nickel, cobalt, irbn and two of its com-
pounds. These compounds— steel (carburet of IrOn) and loadstone (an iron '
or6)— fortn permanent magnets. Magnets of so/l iio/i are altogether tised fpr '
Jelegraphic purposes, on account of their superior magnetic nower, and the' .
great ramdity with which tliey acquire and lose it. The softer the iron the
quicker Rs action ; and, therefore, for temporary miignets it is thoroughly
^ If a piece of soft iron heplaced nearii wire over which a^urrent of elec-
tricity is oiBssing, the iron, under the i nfluence of the electric current, will
oe mstantly magnetijced, a/Mou^A^A(> tico do not touch each other, And will at-
tract any other substance that can be similarly affected under the same in-
fluence. Tbe moment tlte flow of electricity stops, tli9 iron ceases to be' a t
1
i
842
TXLXOBAPRT.
'hit! "
A
V,
magnet ; iind that it crni be magnetiied^and de-magnetited far mora rapid*
Ir tlian anjr hand can vibrate: ^ A bar of iron can nojt onlj' become magnetio
from a current not in contact with it, but can alio impart tliis force to an-
other piece of iron at a peMteptible distance : in fact, there caif be no attrac-
tion untii Ihit hat talien place, whenreach attracts tlie other with tlie same
force ; hence, magnett attract nothing imt magneti, and thii attraction is alwayg
mutiiaL There are other, means by which this |My;uiiar property may be
giTen to iron, but none of them iiave ariv bearingbn telegraphy. •'
Nearly ail the magnetic force of an iron bar accumulates at the ends,
which are termed /n)/«s; and these poles, on account of a strange difference
in their action, are distinguislied by north and Mouth. A north pole alwayl
r«f)e/s a north, the same as do two soi^tlts ; but north 'and s^uth always at-
tract each other. One. end of every magnet lias north polarity, and the other
end has that of south; iicnce, one pole of a mafrnet always attracts the
otiier. To obtain the fuU power of a magnet it must be bent in tlie middle,
so that the ends come near each other, and tlien both poles may be brought
to act on the same object. Whe.n a piece of soft iron is presented to the
poles of the magnet the effect of the latter on the former is uniformly such
as to set up an attract ioh between the two ; that is, one poja cannot gener-
ate the same polarity in another piece of metalso that the two will repel
each qther. If, instead of bringing a rod of iron near a straight wire car-
rying an electric current, a long wire be completely corered with silK, or
some other non-conductor, and tlien wound several hundred itimes round the
iron rod, as thread is put on a spool, the magnetic effect of a given current
through the wire will bel vastly augmented. The object of coveriiur tlve
wire with silk (insulating It) is to keep t;lie different convolutions froi|inoucb«
Ing one anotber, so as to Compel the, current to follow tlie whole length of
the cfpnduetor, v .
Let us take a rOd of iron eight or ten inches in length, and about half an
inch. in diameter, and bend it iimrthe form of the letter U ; then make of
aome non-conducting material,-aS hard rubber, tvfo spools, each about three
inches long, and the ends an inch and a quarter in diameter, and well fill them
with insulated copper wire. . Next, slip these spools on the limbs of t^ie bent
'^^ join t|ie wire of the two spools, and we shall have an electro-magnet,
▼ery much lilce some in use on telegraph lines. Both spools should be wound
-m
r%
< '*.
rtytankrttt.
D48
In the Mwne direction, and, In Joining them, both Inilde or both outalde ends
!rf*tlie wiree. tliouKl be firmly twUte«l toRotlier, after the illk covering liM
h««n i»morod for a ihort dUtanee and tlio ends of the wire* have been
briirhtened. If one Inaldi should be connectotl with ono outtlde end, the
ounrcnt through one lidlx wottid neutraliie the effect of the. other helix, to
that no magnet would be produced. Jn luch a c^m a current thrpugh either
half olr Uie wlr« Would magmMiM the Iron, but not when paued through both
helical. • ■. ■/ ■ ■■ ■■■-■,■■■ ' ■■ ; ■. '■■'■■ , ■ ■ '^ . ': , .. "■ <f
.;;■-}.; f ■ TUB Kit'. (■ ■ ■■ , "
for ttoimiing an^ atartlng the currtnt on a.wlre.^Qr, In telegraph phraae,
oMHino wid c/oilnfl circuit, Inittoad of holding the two ends of a wire in the
liTndiTand ttriking them toget]ier, the key^a device for a mor^i«hvenioi.t,
' nmld afld uniform movement, li tliui arranged : A movable motallRj lever, M;
(Mfe frontUnlece, flg. 4) on an lirbor, is .supported by acrewB In ^he elevated sidea
ofametaltiobaie, B. DItpctly beneath M it artoilicr pi^ce of metal, A, wliicii la
•enaratedfrom i3>f tomd non-conductor (usually vulcanized ruliher). ' On
thl top and on Wcentro of A is fastened a small piece of platinum wire,ani
directly 1ibi>ve, on the lever M,ia another piece of tlie same metal. A sere*
enters the,ba8e at/>, and serves totaSteri the key flr-ntly totlie table, and, at
the same time, hold one end" of the i«r«re to be otverated. In thoiame manner
another one screws Into A, to help to bind tlie key -to the tabl^,an4 bold tl«
other end of the wir6. Now, as A is insulated from B.-tlie current cannOI
pass from one to the other, except while M h pressed down, .bringing toge-
ther the two platinum points, which^are, in reality, the two ends of the wire.
As a light aprirtg, under M. is nearly alwafi employed, keepmg the platinum
points separated, whenever the hand leaves the key, a ctrofit elMer, C,.U.
added.' This is a moveable brass jLjm screw^ to tlie base, so that it can
sUde under a lip on /I, thus keeping A and B electrically connected while
the key Is not in use. When either M or C touches A, tlie.'key and circuit
•Waaid to be closed. Both must be aiyay from A in order to open or break
circuit. The back end of M is fUrniBlie«l with a screw to regulate . the
amount of movement which the lever is desired to have. The finger piece, of
both lever and circuit closer is some no«||(iductor, to protect the operator
from receiving an electric shock from the wire to wlii^h the key Itat-
; tached. ■■■:■■•. -r ■ ■ ■ . ' ,- ''^•'■:']
. • . .. '■. ;■ .'•"• ' • '-■
' MORSE SYSTEM OF TELEGRAPHY.
TheMorsesystemof communication does ndt consist in !tbe iftannei: in
which the line is built, nor in the kind of -battery used on it, as all system*,
are alike in these respecta ; but it depends on the method of ^pplying the
current to the magnets, the appurtenances of the magnets/ and the peculiar
mode of causing one current to operate others. „ „ , ' . ,.
If a magnet, such as last described, be placed in NeW York, at one end of
the wire connected with the earth by means of 8ome,«^ conductor, and
from the other end of the magnet wire another one of 'sufficient length be
extended to Washington— care being taken to have it touch Nothing but in-
sulators between tlie two cities— and this long wire attached.io one, pole of
a powerfur galvanic battery, the other pole of whlch'is connected with the
ground by linhird wire, the iron of the magnet in New York will be very
sensibly affected by the battery in Washington. If we now take a pi^ce of '
iron long enough to cover the poles of the magnet, «nd bring4t near them, we
Urill find it to be drawn toward the magnet with a very apprecable fojrqe.
We will produce an instrument like a portion of the Morse, by fastening the
magnet M, Fig. 5, (see frontispiece) to a dry and finishiqg piece, of board B,
loining the seCopd piece of iron, A, to a small brass hkr, and supporting this
ta ir onpi v otsi^also fast e n e d to the wood e n bftse in such a position aa to bring the
iron nea> the poles of the magnet. Thisiron, and the brass bar to which,it is at-
tached, must be free to move toward and from the poles of the magnet. Tiiis
./'., ■... .:.-;.. --...■■ ^ . ■'- ,■ ,: >
#i
.%■■;
,-'1
>•?>*.-■
' ' ' . • ■'' '"'I
84i
*' tBI^BOIIAPHT.
,1^'
t.
one of thf m checking the moU«n toward thVm«gnet. .nd tf« ™l"r limS
tiK. reverye morement ; or two «lj...U|bIe u^rt^l., •up^rted roT, "f
•re in.>.t frequently employed, hi which ce it i. nece.V»ry hirthT S
ofthe wrew checking tf,« Wkw»rd mrtrement b« m»de y,om"|„,ulE
body. A. repi^aenled in ttte figure, every pUce to wliich » Wrre i. u!7^
•tt.che* . furnLhed with . binding screw. ^ .tt«rhC iS 3 e .miJtu.^
• ligh^ iplr.1 .pring. nulling in • di?«jUon fn.Sthe mIiSt7thh. S.n 3
the instrument i. miKle ready to n6t« electric pulsntiZe The Etr«c 1
^"k »V'!,'""*'r*.'"^*' •.'?*•''•'•• "^'•""•'"o t\,e force of t»,e .pr'ng "
*»m"*. '* /'T "'■? '" Wwhington »M, broken, «n<l the magnet in New York
.„" '""iln''^ . T '*• ">««"«"« Propertie.. and. in con.equence, th *,Drr„l
•nring will pull the armature back. On Join nv the wire »«aln In V..?.i!„.
tfe magnet i. .imultaneowly c•harge.i^lr,XgU J armature forwin*^
- the o,«ning ami clo.ing of the Wire Undone afirt^SeSlr"^^^^^
lit eai;. ' •" ** ' •""'"' "P*"***^ *"' «»»•«"»••"» «••"» i;ith tile ireau
<„i„?T'!' • ""f ™»y ^ «»» 'n Ph"««Wphii, and the tw6 enda thut made l>a
J^SS^iVrahk^Z^r/'^'"'^ '" N*" York, when l"l??„"tru!,
.n! -.1 111. u "P®"*®*'. ""J *t t»'e Mm* moment. In like manner
wlMnlvLn" '*f"l'*' •**•'•' «"•»'•'•"»«"'• -nny be placed in Haltim*??! 3
Washington, and at M many intermedate pointa at may be deai^ed T «
W re may be opened and cloaed at any other Station a. V^\ m at wS J^ '
Tlib •imultaneou. working of all -the magneta connected with the iH i 1
be effoc ted b> breaking and re-eatabli.hing the continuity of the wire at
ZKtTe'i'ry"'"^' "^^ "'" iVMhMalSadybeenantiJ^t^lir^rir;
.i.a^U*'*?^*!!'* *'••'•"»*• on batteries it will be understood why
the ends of the line were connected with the ground at'New York 3
Washrngton. The batterv was located at the latter place aSd aa no cnr
rent could go l« New /ork without returning to t^^aime Ctery ie
eitiier had to put up a second wire for this purpose or allow tli« ^.™'»^^
return through the earth, which prore. to^bTTttol SaTa ?etui7; U
••J^Jn.K nothing of the difference in expense. "''*' '
♦1.-^ ♦°"*^ 1.* •'*"e''y •* Washington will work • line from that place to
S-TnW Sd' nUrr.';'p.V ,'f V* ''"r ""'y "«" Imp^ve* h? wort
F»I^«m«i ' P ■*'®^ ** PliiMelnim. might sometimes be an advantaiio '
««'***"' .1 *'"**''".» ""'* '•"• fron New York to Washington Uvinir four
Sfcr'*' °"« '"«.*«•' of these two cities, and also rSa^hfa and
^«»1T1' commencing at the earth in the first named city, we find « wffe
« v«f . hlT. *''® ^T^ "/ '"*° .*'•« «"«»• •nd comiectirtg wi I, one pol5 of a
galvanic battery ; then (torn the other pole of the battery another wire
running mto one of the binding screw, of the key^ a ?^iiS wS^ 7S
extending from the other binding screw of the key to one endof tl^ S
to the magnet; and from the other end of the magnet wL a fourth Ji^
running out of the building at the top of the wIndSw. anTAssiSm J f^
cu^;T?]lIfr'^^r'"f • ""^J^ ?" '"•"'"to'' 'a'teped to pffes. t? keep fh? ,
Su wh^ it's;?!",? tW offl *'•* «'-'>H"d~»»«l t'te wlreWhe. Sffi
Js in'Npw vitt it^ ** office, runs through tl^ magnet and key precisely .
as in New York and again emerges from the window' Tlie passaire of the
line through Ba timore and WasTilngton is nothing but a repeUtSflfwIiat
has taken p ace in the flrst two cities. In the last wpied cK" the ?ln? a?
,A ' l. ?! '.y- ?' *.!'! ?* ''*."y *!'. * " •* j» J'! ? c i rc uit completely checks kll the cur-
^". » ny O tis Br ea k anywh e r e in th e c i rc uit completely ohecka kl l thn o..«.
^RLKORAPHT.
84A
, • tli« onfl Mnding m meiMge ; th«rofor«, two da/MtrhtM rumutt ht M»a fMwr on«
,Alt w\r« iiio<l wltliin offl«'«« U nf coppei;. Iron ii nit'd (ur tlio line wire, on
ftct'ount o( Un mmcrior «tronKtli •»<l Kr«nitof clM'HitnuN*.
It Is not At kII lU'M'iiiiMry to ('onn<>(t tint (lilTi*rt'itt pnria of tlio amtiiriitui
in Iho onlwr Jii«t iU"t(:ril>cil. In )>Ni>iiiiiK a lino throuKli an ofltuu in wliicli aio,
a l)att«ry, key, and niaKirt't, it niattcm not in tlio li>HHt wliiuli of tlu>m ia
flrNt, lec'ond or third to be cornievtvd— i-iliu only rtMiuiallu lt«iiig that tlit>y
may l>e Joined one afivr anotlier—'for, placM tli« Key wlioro you wilt In
th« circuit, It will do it* lal>or of ilartinit and utomiinK tliu entire current ;
llie magnet aituated at any point on tlu>tiiM>, will lie o|M.>ratud, and tlie bat-
tery will H*>\d it* current over the wiiolu line, if only pro|M>rly connected
«t any place. Neither doei it ninko any difference which way the current
liasaea through the -key or ninKnet, The rcvemal of the current through
■ ':' the magnet reverses the poles, liufthe pohitity of the ariQ«turu is like wise
revorocd, so tliat the working of the niagnot remains unchanged.
All such questions as, " Uoes a mesKage have in be forwarded at every
/ oflDce it is to pass 1" "Which way tloes a dixpntch go over a line!" and
*' What isihe method of sending in (^fforent directions 1" should lie satis-
> factorily mjiswerod by the fact tlint, when a line is in a normal condition,
ever^ key in the same 6ircuit alwai/t operates ever]/ machine lituated in It,
•t the MHM uutant an^ in the iiame manntr.
ThI ■XOBUIORTBLBORAPH INSTRUMENT — (PATENTED JDNB 24tH, 1878.)
■ ... .y ' ' (Battery not attAclied.)
4 MAIN AND LOCAL CIRCUITS.
A line of tel^grapb, as this far represented, is not'X Very efficient one—
and it is not the Morse $iy atem eompfele. Although powerful battericH be
used on such a line, the great resistance offered by so' many miles of wire
recluces the Btrengtii of the current to such an extent that but a weak
magnet can be produced. Tlie motion communicated to tlic armature of
tlie magnet is too feeble to properly mark paper, or give, as satisfactory a
sound as can be obtaitied by tite addition of other batteries and macliines
' in a certain manner.
*It is not kriown whether electricity is a material substance, or mArely a property
of matter : and any opinion as to whotber its traiisnitHsioii be in the form of aciirreiit
by vibrations ox otherwise, is sheer speculation. It is simply known that an effect
travels with ini-onccivablo rapidity, and seemingly in both directions.
ProfcBSor l''araday, in gpoaking of tht) naturoof electricity before tlie British
AsBociiition for the A<lvaiic<;meut of Scieni^e, thus expreHsed his views : "There
was a time wlien I tlioni;ht 1 knew Hoiiietliiiii; about the matter, but ^ the longer I
live, and the more caref 'illy I study tlie aubjoct, the more convinced' I am of my
total 'gnornnce of the nature of electricity," : •
When as Kreat an electrician and profound a phUot)ORher as the world has
pr od uc e d a rrive s a t s u c h a I 'oncl ii slon, t i hn s tu de nt m u Ht reg a rd all term s »eem l ng
to indicate any, form or motion of electricity as nothing more than convenient ex-
pressions.
•" 'h,-
•y^
f
'^'M
I-' ^ »
^^■■\
846
■-Iji*-
"♦•■'l*^
Tlvi •rmatiir* of tfi* inacn«t havtnf • moifon prvoiMtly tlliM thai of lfi«
key, !• convrrtKtl Into oiio, mntl iMed to it|M>riil<f Hiiotlior miii|Cii«I, Vig. 0, (*e«
frniilli|iiu«;«>) aiipplivii wltli aourrent from miotlMr Iwttvry, If^K- X- To mhihiii-
pii«li tlii«, • li«tu<ry, Fiir a, u •Utlon<<<l in tlic o0l-«, utiiiitty (|uit« nvurthti ith
ktriiment, hikI rroin oiw |m>I« of it a wire, h. M run t4> tlitt butioni of Ui« urnm ,
turc of tli« ni«Kiii>t «ln>Mily ileat-riltfil, Vig.lij iin<l from Ui« brau poat, wlitoli
cliovki tli« •rin«tuni In Ita motion toward the niaKn<«t, « atuontl wire, a, 1i
conhvcietl with another maKnet, Fig. 0, ami CJiia inaiinfft i«. wUli ft thlnl mitt,
d, Joined t<i th« otiier pol« of tli« battery from wlilefi th« firat wtr« wm
started. Thua « new and very ahort circuit i* fornivd of the extra battery,'
tlie txtrft MiaKilit, and the armature of the flnt mngnul. Tliia iliort. ■Ide, or
indttpendfnt circuit, repruavnted by iloited lltt««, Fa wholly uunfliked t|t lh«
oHIce, i^id^-if (satUid the litcal circuit. FIf . la a toumlft, ur, in «»|« * r«ir/i*(«r
la uied, it) simpiy takea the pUce of a aounder, and ia eonnecbid In thu fitnia
manner. JUam circuit ia tho niinic given to the one «hown^i| Hie black tiu^a.
The main circuit ia the line itaelf, of which the earth forma ona-hntf. Tha
batterica have the aanie naiili aa the circuiu to which they are attached.
The map exhibita no main battery, and doea notrepreaent the different parti
kM:ated /irecuWy aa they are to be fouml in an office, but it atiowa their efiict
relationa, ur how they are connected. The local battery ia generally pliA;e<^
under the table un whicli the inatrumenta reat, and only tnough of (be eiida
of tlie wire fur connecting the different parta are allowed to come up through
the table.*
• For the benefit of aiioh aa may doalm to cnnatrant private Telegraiih IJnea for
bualiiem or amttaument, tbe followliiK |>ttragra|>lia from /'uiM'a Modtm I'raclict qfth*
Kltciric Ttittgrapk are givon.
"ARBAMoiiHKNT o» A TaBMiiTAL Htation.-Fio. 17 la a diagram ahowing the
arrangement of wtraa, battorloa, aud inatrumenta for one of the terminal aUtloua of
• UlMt ■
•aa"-
s
"■ ■,; Fio. 17/' • v'
The line wire Tl, tnt entett the lightning arrester "X, and passes thenoe tbrongh
the colls of the relay M. by the binding screws 1, 2, and thenoe to the key K, mala
h a ttery E, a nd finally to th e gr o un d a t O . The l o cal circuit o ommenc e a a t th e x pol e
at the local battery E, and through the platinum pointa of the relay by the binding
Borewa. 3, 4, thence through the register or sounder colls, S, «ul baok to the other pole
of the battery.
J&i^iAf'
ih I Jnea for
uctict qf tk*
ihowing the
I ■Utloaa of
•Hi
iLimRAfiif.
847 ^
(I
, uii(l«rt(«H)<i thnt tlw nmin and th* toful ovrranti
iMiioh vatiii otli«r, hihI tliMt Ihirlor
tl miwt he dtetliM!!!/ . _ _ , .,.,^
Miioh vatiii otlMr, hihI tliMt IhirlonW a««rU iin inHiifliiM wh»t«DV<}^ on th«
.MfiiN Tlio only ■iilMiaitcM whidi »r« in I'onlnct with tlio iwo oirnilU urA th«
»lr«nil tliu wnmlfln b»Mt'fkiMig. &, (sm fnwliiulvrv) miiI l»oth of thvM* «r«> won.
ftnUuriori. Tti« «rqiilfii<fi^ jL Fig. 6, clocttt tUi luval ul/uuii bytilriking tli«
'^ .f-'
AmaAwoaiiaimi
aid aoaaMttoiu «l •
Tiox-llmll (riM««>9lM>o4|pM liutni|»a(i
FlO. 21.
nurl)7 or <or the night, and mm dnilng • thander BtonOi to avoid dsmBse to the iutxm-
rstui. PiQ. 21 Bhowa a better amnKement. The ground switch q la used to ot^nueot
the line with the earth on either ■Ide of the Inatrumenta at pleasure. It la only uaed
in case of accidents or Interruptions x>n the lines." T
1^,
*.T^'. nyvt^fy.i
'^'i^rr^k^
848
nLiesAPHT.
!^I^ ^ *l'." "•!"**• That thew two point* miqr be kept bright and makr
• goodconnectlon, tW .remade of pUttaum. the wme m thosi of the key
butthe tip. of the other acrew Is of some non^sonductor, to that the current
cannot pass over it when the armature is drawn back by the sprintt. This arm-
ature is simp V the key tiiat operates tlie local circuit' and it' may be moved
_ back and forth by tlie finger, without in the least affecting tlie line, Fhr
6 represenu^the portion of tlie Morse apparatus known as tL receiving mag':
»*/ because It Is the first thing affected by the electric pulsations on tlfe
Ime. V?*/ay is the name by which it is known among operators generally
Fyihemapit is seen that eyery key and relay magnet is situated in iL
mam circmt and that ereryrelav armature lias a local battery and a sounder
or register attached to it. The key-operates the relay magnet ; the relay
magnet operates the armature (by attracting without touching it) : and the
armature works the sounder Or register in the same manner that the key
affects the relay. The" movement of the armature is feeble, but powerful
enough to open and close tiMJ local, which, on account of the little resistance
in so few feet of wire, operates the sounder with many times Uie force of
uiG RrtkiftiurG*
The binding screws fastening the wires on to the relay are permanently
connected with the armature arid posts by wires beneath its base. ^
On. wry $hort lines, where it is desired to use sounders without relays the
- KomiTted'"^ "'''"^•^ ^"*-° "' **** wliors.and the local cireuits w3
A
T.-
MANAGEMENT OF INSTRUMENTS, WIRES, AND BATTERIES.
' GbOUK] > WlBBB.
UfZ, *? * ""*/™™ NewJTork to Wellington, harlng a'main battery at the
wrth tfc.?K ^' *"^«"J^«ctmg substance be joined, and then co-^nected
with the earth as at lTiHa<fclphia, the current will pass orer this Conductor
and return t«Hyashington, and no electricity will reach New York to oper- '
ate that instrument. All jnachines between the conductor in question knd
Washington wi 1 be worked. Such a wi^e is named the eroiinrf wire, and
every intermediate office i. supplied with oke to b<) us^d only in case of trou-
ble o)n theiine. When gas or wajjjr pipe* lenter a)^ office, tlie ground wire
«„«K «.^ #** i''*™- S***'*"" not harfng ibis ex^lent means of ground
conrtection fasten a .wire to a plate or rod ^ metifantt. bury the piece of
metal so that it is always in contact with iWoist eutlr.* *- " »
hi.]n.l!.*!™SP*''*;i?."*" ''•'" 8'?'»nl»i™/n contact with the line south of
IMS instrument, and there is a main battery at each end of the line, the cur-
Tfk iT ^"Ik ^»*««"«» *"» 8o »nb' tMhis ground wire, and passing over
It, to or from the earth, as the case ma/ be, will return again to their re-
spective batteries. During this state off things—the current from New York
reaching^ the Philadelphia M«chinegtliese% officeTcin commJnSo
Itr! LJl^f ^ te ^"t .*'"1®"* ''■°'" ^Mhington not quite reaching the in-
strumept at Philadelpliiar, does not petUit the latter city to hold communi-
cation with »ny office south of it ; W Baltimore and Washington can work
»i!! 5*''-5* ^^.t ''?.'"® .*""* *••** New fork and Philadelphia do; Tlieground
Wire divides the line into two, independent circtiits, and form* a common
*--M^!
■" ., \,-i^^-;''.- *. ; ''^^'i-. ' |e'.;-s
fr 'isf^ff*"
TBLEOSAPHT.
.*
-V?
eondnctor for both currents, on the uime principle Uiat the earth farmt one
half of erery main circuit. » <»
.- ■ Breaks^ .''' ' '0 ■.';'_ *"' ■ *
Let the Un6 so break between Philadelphia and Baltimore that the ends'
fall on the ground, and .two entirely distinct lines will be the result^' and
offices on the same side of the break will work with each other as if/notli<
ing had happened. Should the southern end of a break be so near a pole
M to hang m the air, the circuit south of it would be left open, and Balti*
more, in order to work with Washington, would have to complete the cir-
cuit with his grouQd wire. Should he appjy it south of his instriitnent, the
current (from Washington) would pass over the ground wire before quite
reaching his machine, and nia inability to work would show trouble on th«
Unenorthof him.
The northern end of the- break beteg on the earth, Philadelphia does
not n se his ground wir e to eff e ct comn^ihic a tion' with New York, but hia
bability to raise either ofBce south of him, after repeated efforts,. leads him
85Q.
TKLtOBAPHT«
P
to iiUMot •opae difflcplty on the line. Tlien by ftpplying hi* Kround wire
north of hit iMtrument, he flnda there is no current from the Waihuiirton
bfttterv. ThtrsimjJly Rho^fl. him that the line is in •ome w*y connected
wltl^iJie earth between him and Washington, probably north of Baltimore
huctmwb he cannot be raisedfj) but it by no means prores that tlie wire is
uroken. (
Should the circuit wt op*i between tlie two pointo in an office where
tlie kround wire is applied, lio current could be made to pass throuah iJi»t
instrument by tlie use of the ground wire: therefore, whenever an onera-
tor (^iinnot get a current from either direction, he should earefuliy search
tltis portion of the math circuit in his office for an opening in it.
• .^ Escapes.— In picturing a line and its workings, thus far, it has been the
•upposition that when any of the current on a line is broken, a// of it is and
that the entire cumnt always goes the whole length of the line. This is 'what
Is. desired, but circumstances frequently render it impossible. Returninir
a«ain to the same line, and placing a wet rope or a stick of green woo<l so
as to touch both the line and the earth at Philadelphia, we find that only a
;>or/,on of the current passes through tlie rope or wood, whije the remainder
of It follows the entire length of the line.
Now let New York open his key, and» he will take from tlie line all the
current froin bis own battery, and that portion of the Washington current
wiuch do«^r not pass over the poot conductor touching the line at Phill
t"'?';'*! r ""'*:. '^°':?"'''? ''*" i>pSt J«»t what* caches his key.
. That froih the south, finding its wAy tlij^f the green wood, is still pass-
ing over the hne from Philadelphia to Washington, and partially mainet-
• x^}L^}tr on this portton'of the routerand keeping the local circuits
closed *heh they are wanted to be open, unless the relay spring has suf.
flcient tension to overcome Uie residual attraction. This leakage of the cur-
nent tfom the 'line to the ground, [tosses Under the name of escape. Offices
k!!* u c'TiS "}:* ®^*" ®'*-'^P* *^" communicate with each otlier as usual,
but it^s difficult, and sometimes impossible, for an office on one side re»eiv'
ing waiting from another station ^yond Ihe partial ground wire. Some
iu i!*i!^ """"» ■'!":?^^^ •": **••' "»??«''. ^y ' f*** interferehce of trees, and
^lllmesare affected by r^ny or fofcr weather. In wet weather every
^»Lf."fl?'^-"^*^'**^°'°1' ?'*«*»'« conductor-and, perhaps, the air itself
TWSET^^ »? ™»ny inducements for the current to rVn down to the
earni .tWat sometimes It cannot be made to go over flfty'miles from the
ir^r ■■?*?• ™ ''O""®' a^dijipatch can be sent no greater distance.
«~.n h! u '"'^^°'?'*J®"* u* fJI®'^*?® todetjsrmine its location, has Baltimore
open hia key, and then he (Washington) tries to operate his iwn instrument
but cannot do so-^because there is no current left on that end of the line-
he knows the escape to be north of Baltimore. Now, if Baltimore closes
his key, and the one m Philadelphia is open, and Washington findi that he
can work his own machine, or perhaps communicate with Baltimore it
proves an escape to exist between Baltiftiore and Philadelphia. Again! if
Washington finds s little current left on the line while Baftlmore iSopen
and a still stronger one while PhiUdelphia has his key open, it shows aii
escape in two places. To clearly understand the ill effects of escapea. it
must be borne m mind that tending is a systematic putting on and taklmroff
the current, the cessation being equally as important as the continuant of
it. Anything preventing a current from passing on the line is no more
injurious than that which will not allow it to be interrupted. The poSio^
of the current which can b© bir<>ken is all that any use is made of : all the
. !mn{!f„i"°.* Ti^"/ noutility, but it is a real hindrance to an advantageous
employment of that remaining on the line. °
j!l «>™e*'n>esjj«i>pen8 that the operating table becomes wet, or is madeof
To?.- 1 partly seasoned, so that a portion of the main current finds a
passage through the moisture of the table while the key on H is open.
' to.fr.^ipir'^ Ta''''^ *°y °^ theWent to ^he earth, and ca nnot, there/rTre,
b* pruiierly caUed ao escape, thoutJb et»ry reUy in cirouit witli a key on »
r
•^ ;
^^^
TKLBOBAPHT.
851
noitt table lUntt hftTO a high adjustment to receire the writing from snch a
kev. This trouble, however, does not in the least interfere with such offlc«
' in receiving from other "stations, nor does it at all affect other offices id"
i^orking with one another.
CaossBS.— Anotlier annoyance, of frequent occurrenue on some lines having
two or more wires on the same pol^fs, are " crosses," or contact of the.dif-
ferent line wires with each otiier — which, so far as theii^ utility is concerned,
reduces to me wire all the wires thus Joii\|^|fACach wire crossed acts as a
long ground wire to the others in conta^^itlt it. Suppose two wires,
designated by Nos. Ijind 2, running on the same pole from New York to
Washington, to be twisted together between Piiiladelphia and Baltimore.
Next, suppose No. 1 to be left open in New York, and No. 2 in Washington ;
now, commencing at New York on No. 2, which is closed, and tracing
southward over dHS wire until the cross is reaeiied, and from that point
over No. 1 to the southern terminus, we find a complete circuit, though
-both wires are oi)en; consequently, Washington and Baltimore, on No. 1,
can work with Philadelphia and Ne«r York on No. 2. If Washington keeps
both wires closed. New York or Philadelphia can operate boUi wires south
of the cross by leaving either wire Open and writing on the other, because
the one wire north of the cross becomes the conmion conductor for both
south otit This is one mo*le for detecting and locating a cross. Another
^method.is for New York to ask Philadelphia to try him on No. 2 with No. 1
*^)en, while New York, doing just the reverse, tries Philadelphia on No. 1
with No. 2 open; and, if they can work with each other on different wires,
it shows those wires to be crossed between them. If they cannot get each
other. New York tries the same thing with Baltimore, and so on until he
Sets to an office with wliich he can work oh a different wire. This test
etermines the cross to be betw^n such office and the Arst one from tiiat
station toward New York. When sevei:al wires become tangled, and at
different places on the line, the task of locating becomes much more lengthy
. and difficult, on account of first getting the different offices to test with.
If, instead of opening one wire, New York or Philadelphia should try to
work one of tlieni with the other closed, he would oi)erate only that one
wire north of the cross, for the other wire north and to the south of it would
still form a'perfect cirguit. The same principle holds true for any numl>er
of wires so Joined— all but one being u eless so long as they remain
together, o«PR least between the two offices nearest the cross, and between
which the cross is situated. In case of a cross of two wires between Phil-
•^elphia and Baltimore, it is necessary to leave one qf them open only
between these two cities. The offices may open No. 2, so tliflt New York
and Washington may communicate over No. 1 ; then Philadelphia may put
his ground wire on No. 6, leaving it open south of the ground, an*! work
with New York, while Baltimore, in a similar manner, communicates with .
Wasliington. Hs> r f '
RETBB91CD C1TRRBKT8. — ^If on a line from New York to Washmgton two
main batteries be p)aced, witli both positive or both negative poles connected
with the earth, bo current will pass oter the line, though tlie circuit is
complete— for each battery will oppose the other, stopping all galvanic
action. With the batteries tims located, let Philadelphia or Baltimore put
bis ground wire on in either direction, and he will get a current, for the
ground wire divides theline into two distinct circuits, each of Which will
operate without interfering with the other. This is the only case in which
there can be a current eacA way with a ground Wlte on, and no current witti
it off. , „
An intermediate station, wishing to connect a main battery to the line,
first finids out, from some office already having one, the direction of the
poles of his battery ; but the same thing may be determined in other ways.
Where the current from a powerful battery is passed through the arm of
a n individual, a gr e ater s hock is experienced in the a rm con n ected direct l y
with the zinc or aegative pole than in the other.
\
tr-
852
TKLlOSAPtar.'^
«
.^
If a circuit be obened, and botli ends of [tlie break dipped into water
; decompotition of tiie water will eniue, and the greatest volume of gas wiil*
rise from the wire leading directly to the negative pole. Therefon?, the
positive pole of another battery, required to be put in circuiti must he con.
uectcd to tiie wjre giving the greatest siioclf, or evolving the,mo«t gas.
ADJUSTMENT AND CARE OFINSTRUMENTS- >
The.*distance through which tlie armature of the relay should move is
Tery small — say equal to once the tliickness of good writing pamr. AIii«,
nets always retain more or less attraction, even witen the circuit isperfeialy
broken, so that the spring on the armature must always have some tenxioif
and a great deal more during a Jiumid atmosphere^tltaitAvhile the air U
, clear and dry. This tempering of the relay sprmg^S«?onUng to the amonnt
of magnetism, while a key is open, is adimting ; /and it is hii)h or low, as tlie
force of fWing is great or small. Thia dulif is the moat important one connected
with the muhagement of in$trumentn. It not only needs to be done sevt-ral
times a day/ under the most favorable circumstances, but, from a few times
daily, the frequency increases, until the operator must keep hold of the
screw Sf Fig. 5, regulating the spring— turning first one way and then the
other n^arly^ all the time he is either sending or receiving. Sctmetimes the
slightest^ variation from a certain point, in either direction, Aill cause tiie
instrument to cease working. Under sucii circumstances adjusting is very
di4Scult, but in a large majority of instances it requires only the memory
and the will to do it. The tempering of the reUy spring iaalso perplexing,
a# well AS the location, of the trouble diflBcult, when ft cross on an escape is
a '^;8winging" one; (hat is, when a wire keeps swinging against another or
against a tree, but remaining in contact only a. short time.
T|iunder storms vary the curjjent over a line so suddenly and to such a
degree as tocause thp'most difficult adjustment, at times rendering trans-
mission utterly impossible, besides endangering the wire of the relay niag-
netf :wh|ch is sometimes burned ^with a flash, accompanied by a.8haru re-
port. , .
. Tbe Aurora Borealis sometimes influences the wire in a similar manner,
but less violently, never causing any harm other than a suspension of husi-
ness. Several forms nl lightning arresters have been made and used for con- J
ducting atmospheric electricity from 'the line to the earth. It matters but
little whether it is led to the ground or not, if It (a only diverted from the
relay magneto Every operator can make one of two pieces rif wire and a
phial of water. A shortplece of wire (si.x inches long), considerably larger
than that in the relay magnet, runs from each main circuit binding screw of
the relay, and the ends dipped into a sniaU bottle of water, ftirms one of the .-
best protections against lightning, /riie distance Of ^he wires f rom eaclfr'
other in the water, as also their depth in it, may be vaHfeial^ but they must
not be allowed to come together. Water being a poor conductor of gal vanic
electricity, only a small portion of tl|e current >ill pass through it, the
.larger part choosing^ the magnetic wire^; but atmospheric electricitv, being
possessed of enormous intensity, prefers the short water route. None of
these devices, however, ar« an absolute safeguard ; but during a severe
thunder storm relays should be disconnected from the line, and in such a
.- nianner as to leave no break in the main circuit
The logal drcuit, being confined to the office, is subject to none of the
fluctuations of tlie main. The local batt.ery siniply grows weak by me,
when it has to be renewed. The spring "on the arm of the local (sounder
or register) magnet merely requires weakening as the battery working it
becomes exhausted. The iron part 9f this arm must never comesonoar
the poles of the magnet tliat one thickness of ordinary writing paper will "
not pass between them. If permitted to touch, the magnet discharges slow-
ly. Th e s ame truth appli e s to the r e lay magnet and i t s a r matu r e.
The platinum points of the key, and more frequently'ihose of the arma-
^
.■*
TKLKOBAPBT.
3^8
vturiB of-thArel«y, burned and roughened by tlii carrent, (ometiniet (ail M
bre»k circuit. The remedy is to rub them gently with a very fln«iile, or
draw tlieiii between » strip of cleAn pitplbr.
If a relay " sticks " (fails to break circuit,) it troubles only the office
where that relav is located. If a k^y "sticks," it interferes with botll
<:f sender abd receiver.
Mb^SE charaCt ErI:
A- —
B —
0'
- - ■
-*; J
D —
• • -
1. —
6 —
i . -
- r
*
1' —
K —
Tj
- -*-
M —
N-r-
-i
0- -
p...
§:•.-
8 . - .
T:. —
U - . -
V -. - -
W- —
X - —
Y . -
z ...
1.:-
2
8 .'. .
4 . . ^
8k —
9'—
Q — -
Period - - — •— - .
Comma ' • - — . — -
Semicolon' ' • — > . -^ — '-
Interrogation - — - - -r— • _
Exclamation — • •— — .
Parenthesis . — ^ > . — —
Italics •. — - .- —
Paragraph ^— .< — ^
■Ja
(The aboye CSomprehenslTe tfrtiile is taken from " Smith's Manual of Telegraj^T,"
JIT by permission of the Publisbeia.)'
. Eorthe benefit of any who may be desirous of lenrning'telegrnphy, we
her6 append a. catalogtie or «>price list of telegraphic materials adapted e»»
pecially to theTuse of studenfts^f this fascinating and lucrative accotnplish.
ment *
^ IKSTR^M^I^PS, tf ArFERIES AND MATEI
BspedaBy adapted i^Ol^ieaalrements of Leamert ofTelegr^i^^, SehooU, Cbtleaet,
, - anffrhe operation of all Short Telegraph Linea.
'Bf
c
'^10^
of the student of tele;
ma few feet to
TKB EXCELSlOBrTELEaRAPH INSTBUM^NT.
- <^ See Cut on page 345.
(PSgjgy»d June 24, 1873.)
^Thls apparatus Is eepeeia^y adapted to the requir
gimphy, and for the operation of private telegraph "
miles in leiftt^
A reallip^Hl and durable tTelegraph Tn^rutnent at a low price hfM long'
needed by the public, as teleg^phy haa become a necessary pfui. of the business
eatlOnofalL , f /
The " Exeelsior Telegraph Instmmeni" fully meets this great want, as it is^
simple in constaruction that we are enabled to make it of the best material and woik>
Bunship for tlM exceeding low price of SiX DOLLARS AND FIFTY CENTS COM-
PLETE, full nze.pony sounder and key,flnely finished, and mounted on a mahosanv
base. Same, with Lightuing Arrester apdCqt^ut attached, for -97,00.
J STUDENTS OUTFITS AND PRICES.
Ve. I,— Stadraft Otftflt ftir oncoiBee, rii., Iflttniment complete,'' 1-Cetl Hill Battnr. CSiemi.
call for wme, 8 feet once Wire, 1 copy BiuiUi'* Muiusl of Telegnphy . . - , .' ,-
TwoNclOntSU . . .» . . . .
n&Sj.--QnMtfortwooilloMnidJnfMt of IJneL^Tia. I 8 Iiiitruin*nU,compIetev 106 feet Inni>
. UtedrWini,4 Ftxcetaln Intulatini Kaobt. S-tdl HUl Battery, S 8mi&'i%«nndr " . .
Iro. S.— OnUlt for twooAec* uid 100 feet of Line, viz. : 2 Initrumenlii, compl«te.j9ao fee(rTiMii>
^ 1itad Wii^ 8 PoreeUtn Intulatilig lUobf. 4-CeU HiU Battel?, a Sniitfe'a lt^fi/> 7^
rann Battery, par eaU . . . . .*, ., . . «»r' . ,
Z^j_ .-*' •■•,■•' •• • ,• ' .• • • - • . ■ ' .■ • , '• . ^ ■ ," • ,
ywpaf • . ■■• ;• ^ , '»■ • •••■», .<^» ^ , , ••*■..
&^ ^ ■*. '•.*'• ••■■•,.•• t f " "(■• • • • • •• .
Sfff*!—, ••.:•••• • ■^ • •" • * • > • • • ... , . ,'
Offleejmra^Mrfttot . ■ ^
Li»a wi w. HQ. M, (MrmniMd. per yard
.**1
#
^.
#
of the arma-
" " permila . i . , . ' ,
Inmlator, with BiackeU and SpUer . , . . , ,
• • « -y—* f-
• »' " • f -.'•■' •
• » • •. • ' •
sr»
TMJ»
i&oo
: &
'.■ ,..ti«,.
i
,..^i ■.■._„: .:,
'■■. :-l
m
,,Jt,.
. I
. IntAatfoDrlwA Inttodactloii
louMuiid MttJbftTe b«eA tm •
di W.ihe iKMt maiiuier,
7 a« {htaif mated for
wph Schoola, olr for Sb4i|t Unaa from a few feet to (weliia
. with,Battmn Stok<if Il^lrtiliOll«^ Win, HdaU SMMMiyttM^
InilT br on •.Skaiit Lift* .;'
BiUny.ta .
Mtnuuai; iWblMr Cortnd Coilt,
iti7wol|nd with llnerwlMto
•1.IW In «4(UttOD t9 tiMf •l^<~
B0T7NDEBS A^D K^TS
«8.n
• • «'• • • '• D>A)
• • . • • • • • I <AI .
opentte MtlaiMtoiUy Unet up
. : .., . MWh, JO
Vfirfoot, ,1
'ABATE BASES.
«i:iKitJB^'tuE' as: •HOWirlN oct.<»p LsABjiim's iMBTBOHXirTSj
■".','^" '.V "ii ^TT^'i* "• • • •
Si|SrifWi^l^lM!r,4aVaNdeoUf '..
»Ke]ri;'|]if:fl«l|Jl .... -.■■...''-, ■■f:i*'
'.,,' ,•■? Vi .■,'■■ '.■■iHENO. b' TELEOfBAPH KEY.
/' -.t'^l ^^'l,^' '-,■«" OUT 0&PA6p.«^.-,
rrtt*. iikdjr anUMdk MfUtitt !>▼« , . .\ . . , , ;)' | ^ < j
« , i.«»T" «, Curved' I>Ter ' . .(.,., •.,.-;■.(-■,' ,; . .■,..■.< SJO
TliMtf kexa are made oi the same metal, and iacfyi iM. 'well conatracted and flnlahed
w)<<^llnj^bument8,i11ie only difference beliia In ihe size. ' , '
MECBAKICAJjr TELEGRAPH jy^lTBUMEKT.-
ns
4|
■J'-
•XK<
I OCT OK. PAOIfitljJjfl ']^ ,;.
'tf '. i»dawte4ifoy31,a,8ta. '
For Studehti, Colleges, etc. ' Ko Battery req.tdr0d.
'^' -\,]pri(ie«740.^crFUM^Extak]rii^di,J|10.
EXCEUSIOB LKSfHTXB^a ABBESTEB,
COMBINED,
: / [ ,, .,, SKE OVTOHPAi
ti^
!
I '^.
TUs is an excellent Aid oom^lete'<9Qmbinai
tike al^e purposes in conntetlon with amafei
T AND OBQtTKD SWITCH
'ery low price, answer^ all .
Sy: Price, fl;60. ■' ' .
ICftSTBB. -IR- ■
i^otl
TKXOTSOIf'Sl
^ ■'"■ sra cu'
With weight orsprfng ; a perfect
complete Morse Renter ever constnn
No. I, with SpTfnK, Prcmijm patUn, epmplcte
** 1, THlotton't Preininm . .
Atrth* inttruiiMnli «nd mttwUl refemd to In Ihto
prtcM of Mbssh.'Io O. "tiLLOTioir a Co., IfAKvni
STn VMIHTS AXD HATBM AL OP kTBBT DnSCa^lOIT,
QmnandforwUdifdcdicd. AllpenoDi wriflng ni for _^ , __..,__ „,^ ^_. ^
plcue enekMa ■ iI^m ecnt poaUse ttwnp, otlMnriMt'We wm not w *o.J attention to their eommnni.
eirtion. < .' s, _jF ■ ... ■ '
Ord«n by mail u^teltgniph for anj Initnimenti, Battericti oi(,TeIe(i«ph nuiterial herein deaeribed.
In Uise or imallqiiMUtiea, will have at prompt attention aa though ordered'in' penoni Oire youriid-
df«aa in full, including County and State. To prerent Ion, . Bmnittanieet' ihould be aent by Fbital
Honey Otder, Disft, luiitttrtd Lttter, Or by ' "^ "^
far diliaat fram New 'York, ihonld ha aoeom]
IMi|»er In or.ont. Th^^ott
... .1 ./•«•»
praennd at the moat reaaonabia
^ A^D DBAUB8 IB I^LBOBArH IB'
^JltBBBT, If B w TOBK, oi^e irill obtidn
ilion in, regard todelegraph matter will
Orden forgooda to,i>e aent'u.d.ll.to pomii
tea amsiunttat to «ne4hJil t^^ Utt or.
SUT*'" .
^ylkL^^-JtuI
» '* j
f .^? " ^'t
„/ ■ ^.
ARTtFICIAL FLOWERS, FRDIT, &G.
*JH
It
How Wax, Feather AND other Flowers, Lea«< iMPRESSiONt
AMD Fruit abb Made and Preserybd.-
-> , ■ ■., ■ ■ ^■^■" . ..■::■ ■ ■■ ^ ■: ■■■■*' , ''
Wax Flowbrs awd Fboit.— The modeUiftg of flowers and fruit in wax
UaneMily acquire<^ art, and one wliicli ia ehcountgiiiK in ita reaulU. Tlie .
materials for commencing tl>e process will cost but little ; tliey may be iib-
UineiakmaAUncy repositories, and specimens of; the latest improve-
^- inent* Md iBlblties may be seen at^tlie same time at these places. Tlje
petals, reaves, ett^f powers areniade. of sheets of colored wax, which may
be purchased-in pjtecets of assorted shades. The stems are made of wife
of suitable tbicknessj^covered with silk, and overlaid with wax ; and the
'leaves are frequently made by pressing thin sheets of wax on leaves of em-
fapssed calico. ,, Leaves of various descriptions areno be obtained of the
persons who sell the materials for wax-flower making. Tlie flowers, leases,
andjilnidspf artili^I^flswers will serve tfs the base of tlieir wax models,
—'v-' — ,,&, ^i" j^^jtf uction of a flower is to take, say a tulip, a rose,
1%, iil^possible, two flowers nearly alike), and carefully
t^M«^r,jyay the p«ts(ls down in the order in whion
sni^v are taken frdBfcSirWKwfer, th«tgirou may know their relative positions.
The natural floweFlWlbe A guide in jretting the wax petals together, and
will enablltlw opera tor to givelMtQBlxtc^aielilietai* feu' teethe contour
t>f the flower; tlie chitlracteristi^||Bhichqkre natuwfeto it. In nv«*t cases,
lerely pt^ssetftoge^herrand heiy^^in tMeiTpiioes by the adhesive-
wax. FfOm tne paper patterns, t((e wax petals or other por-
they are
oesaof
.tioBtof the flower*, may be cut. Tijey sijipulil be cut" singly l?y scissors,
rawSe? loose at the points, »iiid the scifigjs sheuld be feeqiiehtl/ dippeft^nto
water, to prevent tlie^wa»'
d the scif^
nl fl^lieri
to the bladtfs. The 'scraps of #ax
which Ml' from the cutting will bejfound usefut for making seed vessels
■ parts of flowers) VerjW^ and yrfy 8tmple'i|nstrumei^« apr^
•f.
^heS0 may be purchajBe4aUl\£'plaoe%w&«!((|the other materia^i^^^j^
£ 'Where the manufivturwiiiri
mN|(ilf\s 6f Teinp^^Wiot be S&M$
8 of them should be cut in pip|F, f^^^ie veifiotMlppiearance • -
Jed to the wait by pi^ssinK the leaf upon it. In the construp-
./it is moTst im^rtant to BT-guided by sprigs of the natural
Ibtis Jtinds of piahta Have many different characteri|ti« in the
t rf th e it'flow e rsJ e »v e i» a nd>r a nche8 . Forth i ^ t i nt i , i tripe a, a, na
TMiegated flcM^ colon will be supplied^lrcHn, ' aipiongst '^e
j^ia^i, and tlii Mpicatioa of tb^iU ia F^^ty ^1^^ tl^e prUu^l^'
:4ft:
T
V \
-~v
.\M
i»^K||?
866
▲BTiriOIAL .PL0WRR8, PKCIT, AO.
For (A« making of waxen fruit, the following initructiont ftre to obterved^^
The materisli of which mouldi kre oomponed •lioiiid bo of tiie bout plnoter
of Paris, wliiuh can Ire boiigiit from.the Italian flKuro malcers. If tins can-
not be pro<!ure<l, the cln>^|ier plaster may be ■ubstitiitcMl, If It can bo pro.
ciiretl quite fresh. The moiihi must be made by an impression from the
object to be Imitated, made upon the plaster before; it lets; and, for early
experiniLMits, an egg, boiled hafd, will 1)6 foim«l effltclent. Having fllleiil a
■{nail basin about tlireu-quarters full of line damp san<l, lay the egg k'rigili,
wise in the sand, so that it is half above and half below the level of tliesatid
which thould be perftictly smooth around It. Then prepare the piaster in
another basin, which should be half full of water; sprinkle the pliister in
quickly till it cornea to the top of the water, ami then, having stirred it for a
moment with a spoon, pour the whole upon jtlie egg in tbe other basin.
While the' half mould thus made is hardening thoroughly, carefully remove
every particle of plaster from the basin in which It Was mixed, and aUo
from the spoon which has been used. This must be done by placing them
■ ith in water, and wiping them perfectly clean. , this Is highly important,
■inc^^mall quantity of miu-tar which has set will ddiitroy the quality of a
•econd^ixing. In about five minutes, the half rtould will be fit to remove
which oTay be done by turning the basin no with the right hand (taking
care D6t to lose the sand), so that the mould faUa Into the left^Jiand ; the
egg^hould then be allowed to fall back gently on the sapd out of, the
mould. The egg being removed and laid asideXthe mou^d miist b^e trim-
med ; that is, the sand must bo brushed fronr the flat furface <^ the mould
with a nail brush, very slightly, without touching the extremfe and sharp
edges, where the hollow of the'^motild commeOtf^s. Then upon the broad
edgiB, from which the sand has been brushed, iflSke four equidistant hollows
with the round end of a table knife; these are tq guide hereafter in the'
flxmg of the second half of the mouhl. The egg sTio(d<l Jiow be replaced
in the mould, an«l the edge of the cast, With the holes, thoroughly moistened
with sweet oil, laid on with a feather or camel-hair brush. Into the basin
from which the sand has been emptied, placft «vith the egg uppermost, the
half mpuld, which should fit closely at the eiigst to th^ side of the vessel
then prepare some more liquid plaster as be&il^ and pour it upon the egg*
and the mould, and, while it is hardening, smooth it round with a spoon
as with the first half. In due time, remove tli^ whole from tlie basin ; the
halves wil| be found readily separable, and thb egg being removed, the
mould IS ready, to cast in, after it has lieen set ashle for an hour or two so
as to harden completely. For the first experiiiient. common yellow wax
may be used, or the ends of partially used wax ol^ compfwite candles. Every*
large object to be Imitated in wax should be ca^t liollow ; and therefore
Rithougn the transpareiit lightness required in the Imitation of fruits is not
requisite in an artificial ^gg^ yet. In this instance,? in onlerto render the in^
• structions conformable ^ith the principle, the .epg>ill^4e cast as if it were
Irmt. The operator n»i^t now prAseed as follows :#i-Soak the two pieces of-
plaster of Pans in hot^ater for t(in minutes. Ifthlfe mean time, mftllithe
wax very slowly in X small tiny6auce-pan wit&"*ji siTout to it, care Wtng
takeii not to allojKthe wax to boil, or it will be fflfcolored ; a lump of wax.
the size of the o^ect to be imitated, will be siiflierent for casting twice at
least. As soop-'as tlie wax is thoroughly melted, place the saucepan by the
side of the f^, and, taking the parts of the mould from the hot water re- ■
move the ipoisture from their surfaces by pressing them gently with a
handkerchief or soft cloth. The mould must not be wiped, but only pressed.
Having laid the two halves of the 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 one of the h|Jf moulds nearly as miich wax as will fill tin
hollow made by the ipodiel, quickly fit the other half on the ton off
s qu ee z e th e two p ieces tightly together In the hand, and, continuing to hoi
them thus, turn the
"^ is slowly congeali
_ . together _ , , -...».....„.«
over in every possible position, so that tlie wax, which
; m the internal hollow <^t the mould, may be pf eqval
;J%
'■ytiiepf^ -jl*wjBffl7'
«j» ^.yfffKf.v
;
-•t
•J'
ABTiriOiAL FLOWEBS,
367
ss:.
tliiekneM i^ »H ptrti. IlaTing continveil thi.s proc^u for at leMt tUto tnin*
n(«l^ the. fluids (attll holilliig ami turning the mould) maybe ininutmed iri
cohl water, to hasten the voulhig process.' Tlio perfect congcahnont of the
wax may be Ijinown, after a little expcrivnoe, by the absence of the aound
of fluid'on shaking the mouhi. As soon as the mould is completely cooled
the halves may be separuteil carefully, the upper half heiiig lifted straight
up from the under h|»lf, and if the operation has been properly conducteit.
a waxen egg will be turned out of the mould. The egg will only require
^ trimming, that is, rentoving_ the ridge which marks the lines ai which the
^ lialves of the mould were Joined, and polishing off.the scratches or ine^ua-
litiei left by the knife witli a piece of soft 'fag, moistened with spirits^ of
turpentineorspirityof wine, r It if always desirable, when the material*
and moulds are prepared, to make several castings of thio siftno object, as
the moulds are apt to become chip|)ed when laid by in a cupboard ; and for
this reawm, as well as for the sake of practipe, beginners are advised (o
make at least a dozen waxen eggs beforq any other object- Is proceeded
with. If success attends these first efforts, ever jr difflcalty in lubj^quent
siperations will be easily overcome T^ colqr w.ax, s^ir into it whilealus Igr
the side of the fire, a little flake white in lewder, and continue, to snr tlie
'mixture while it is being poUred into the half moulil. The fixing and sin
ing of the moulds must be performed quickly, or tho cbloring matter
Mttle-on the side of the half into whicn the mixttire i^<t>ou''ed. To pi
duce a good imitation of the surface, initheflrst place, very slightly prick
with a fine needle the Surface of the object, and then, haying smeared It
with spirits of turpentine, rub the surface all over, so as nearly to oblit'eraM
the rancrks of the, needle-point. The simple operation thus described con«
ititutes tlie fundamental process of waxen fruit and flower making ; and in.
Vthe tame manner as the egg is treated, oranges, lelnons, large gooseberries,
•miill cucumbers, etc., etc., may be operated upon. ., . ,
Fbatiikr Flowbrb.— Procure the best white geese or iswans' feathers,
hfve them plut:ked off the bird carefully so as not to break, the web, and
trke them from dowri, except a small quantity oh the shaft of the feather.
' Bavin'j; procured two good specimens of 'the flowers you wish tt HJmit ate,
o|u«fully pidl off the petals of one, and with a piece of tissue picpiMil|||p
the shape of each size, taking; care to lealvethe ^haft of the feathaHPRR'
Imlf an inch longer than the petal of the {flower. Carefully bend theieutrier
with the thumb and finger to the proper shape, being cautious not to
fracture tlie web. To make'the Btem and htart o^ajjower, 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 i( round, until it is tite size of the centre of the flower
which is being tnade. If a single flower, cover it witli paste or velvet of the
• proper color, and arrange the staniina round it; these are made of fine
Indi^jdk, or feathers mfty be used for this pufpose. After the petals
ha^H^H attached, dip the silk or feather into gum, a>nd then into tlie
farffll^^lace the petals around, one at a tiin<^> and wind them on with
Moramn cotton, No. 4r ; arrange them as nearly-like the flower you have
for a copy as ^osssible. Cut the stems of the feathers evenly, and then
make the calyx of feathers, cut like the pattern or natural flower. Fpr
■inaU flowers, the calyx is mad^wlth paste. Cover the stems with paper
or ^A^the same color as the flowers; Uie paper must be cut'ln parrovr,
itriiMtbout a quarter of an inch wide. "^To make the paste of the calyx', heari,
mdWmsofJlower»,Xn\x common wl)fe% starch with gum-wate^ untlf it is the
(consistence of treacle ;tcolor it w^if ^^^^ dyes 'used, for tiie\feather8, and
keep it from the air. T<n make thefa,^^", use cdjkaon grotfnd rice, mixed
into a stiff paste with an^ dye ; dry itjjy||pi;p tli||^p nfid wlten quite hard.
Mie
-.: H
f 1
pound.it to a fine powder. ' Tlie
llowers are.niade witlv cotton wool
with the thumb and 'finger. Sniootfi
dry, coj
wUlrei
^uds, lea\es orcalj^
or two coats,
some double
!e<^, intq shape
ter, and wlien
dred pastes J they
&.Iittle paint, and -
Jt.
§-
-i--;-
.^■'X',-
-i
'I*
.■^
#>!'.
^"
-•Sf:'
*^ ▲■TmouL ftowiBf, nunr, AO.
thffn fammcdMWM^^P^ FlgfMftn dHwo or more ■liadas or colon vn
- Y«rieg»t«d wtth wftt«r colon, tnixva wlln Umon-Juice ; ultramarine uid
chrome, for blue and gold, ma/ also bo used in powder, mixed with Ivinoo-
Juice and gum-water. Feather-flowen tlius made prore aq eaaf^ind !»
•x|)enfivc accomplitlimeiit, and yield pretty ornamenta for the ctiimner-
piece, vhifTonler, &c.
Flowkks, I'asiiKRVATioir or.— -Flowerp nay b« preferred in a freth
■tate for a coniiderable time, by iMHsptng them in a moiit atmoaphrre,
Anotlier method, by which lome flowen may be preaervod for niaiir
niontha, ia to carefully dip them, aa aoon aa gathered, in perfectly llnBid
gum-wAter ; and after allowing them to drain for two or three minutc%jo
aet them upriaht, or arrange tiicm in tlie uaual manner in an empty vm]^
The gum graJmally forma a tranaoarent coatlilg on the aurface of the |M!lai»
^ftnd atema, and preaervea their color and figure long after they have becoina
rdry and criap. FatUd Jtowen moj/ be mnerally mart or teit rMored by im-
meraingthem half-way up their atema in very ho^ater, and aiiowiag them
to remain in it until it coola or they have recoiflBl. Tlie coddled pMvn of
the atema muat then be' cut off, and the flowera pmced in oiean cold^
In tliia wav a great number of faded flowera may be reatored, but tin
^ soine of the more fu^acioua kinda, on which it provea '^uawea'a," FIJI..
•4^mav b« produced in wmter by taking^p the planta, treca, or ahruba, in t
^'■pring, at the tinri« irhon they are about to bud, with aome of their own «ni1
car«fu|lv preaerved around the rooU, and placing them upright in a cc>ll«r
till Mitfnaelmu ; when, with the addition of freah'ftvth, they are to be put
Into propentuSkor veaaela, and placed In a atove or hot-houae, when they
muat be tlvlted^n the uaual manner. By thia method in the month of
February, fruita nt mala will appear. Flowon aowa in pott about Michael-
Wtju, majrjIiuB be-mije to bloon at Chriatmaa. 7
+*.
'•if..
>%-
^
i--
laVtlM
iiHRii
: planti,
in tlie
K
BAf^ntr^feSBioNi.— To take perfect imprea aiont of the I^aifj^aof 1
t¥# following proceaa thould be adopted: Hold oiled luip^ : tn tlie
•moke of a laiiip< or of pitch, until it |>ecomea coated with tw^ltitiMce ; to
thi|A||pr apply the lieaf of whiclLyou wiah the ihiprcaaion Uken, having
jpWilly warmed ijB|MBtween yolPI«*nd8,^o render It pliable. Place the
owenaurface pf theltfi^T upop^tiie blackened' aurfuie of the oiled paper, io
prder that the nui^efouaveM which arejririf proannent on thia aide may
ilBCeiye from tlte P'^P9UflP''V|^n. of the 8moke.<M.Lay a paper over the leaf,
•rid (henlbreaB ifrkenlq^peH^ire smoked pap«i either with the fingers, or,
betteratin,vMK small roller, covered with woollen cloth, or aome iott
materia], ad cHHjferyJkrt ofthe leaf may come in contact with the amoke
oti,.the oiled pM|P; a QWtting of smoke will thiis adhere to tlie leaf. Then
reiho#e the |e<i%|ai«fi|llv, an(l jplHce the blackened surface on a sheet of clean
white paper, covering tlie leaf with a clean slip of paper, and pressing upon
ft with the fingers or the xpller as before. Thus may be obtained the im-
pression , of a leaf, showing tta. perfect outlines and veins, more accurately
than in the itiost careful drawing.
t-*^
■^.
T , '^F
't
ABTISTS AND HCiURES.
'QpK M/NNER or TAKING FeRBOT^'E, TiNTTPE, AND OTHEB
• W Positive Flotdres, Formul* for PnoTooRAPHERs,
* Painting in Oa Colors, W^ter Colors, Ac.
Pbookbs wo* MaH^o FKHHotTPtB, ^ any other Potitimi PiV/iih?.— First
fades (o be used clieniically. NitimUf of iilver, 1 oz., IcxlUle of PoU«-
un, S gru., pure toft w»ter, 12 on; Ta combine the above for b«th, u«e
clean bottle, dissolve In the U/oii. water 1 o«. Nitrate of iilver, (hake
well and add the Potassium, let itiind over night in the dark room, then
b> placing in the small end of a^i^ss funnel, a little nice cotton wool, filter
the solution Into another cleapjtottle, repeating the operation the second
(( time when it is i'eatly to be Wjiw. For Developer. Saturated sol. Sulphate
of (i[on and water, 4 ocs
water, 12 ozs. To co
Iron, add 12 ozs. soft w
Shake well, and fll
pressly for this pu^i^se.
cetic Acid, 2 ozs., best
the abov«t take 4 o»., 8
jr, 2 ozs. Acetic Acid, No. 8,
vou did the Silver, always
Fixin<f Solution. Take a pi
,lcohol, 2 oz., soft
,ted Solution of
ist Alcohol.
funnel ex->
_ antde Potas-
■lip7*a»lily, a single
Take 6 ozs. Concen-
^■t'^
slum, dissolve in.wjiter, so that the picture oik trial clea
trial will show jfirfi. Co/Wion, and how to make It.
trated EtheBi''0' ozs. best Alcohol. Dissolve and add 108 grs. Iodide Am-
|44w^(,„lm„^ 85 grs. Iodide Cadmium, 80 grs. Bromide Cadmium, shake well
and add jHiiBcient Gun Cotton, say 4f to 6 grs. to the oz. of solution. This
'jmaa first coat your well cleaned Plate with, when it is well set, so that it does
not adiiere to the finger on application, it is ready to be immersed into the
Bath Holder which conUins your well filtered solution— it is lowered into it
by placing it ona dipper (either of glass or Gutta<Percha) bv regular move-
■ ment, as a stop or irregular motion may cause lineft, etc.; allow it to remain
8 or 4 minutes with th« door of Dark room clbsed, tlian by the light from
your yellow curtained window, place in the ihieU "Niapted to the si«e you
are to use, already having put your subject in prdipw position. The time
of Exposure depends on the light you are having and the time of day, the
longer the exposure the lighter the figure will appear. After taking the
exposed plate from the shield, first pour over it smoothly, the developer,
keep the pl«te in motion so as to hold the solution on the plate, and also to
give It an even developing ; when it is properly done pour off the liquid into i _ _
the Dish ; you should develope over and immediately let the water on It
fwrni your Tank, always placed convenient for the purpose. After the oily
appearance all disappears it is ready to be placed into the dish of the Pj^'^B
Solution ; then remove jdl of it, by thoroughly washing wnder yo"f Tank
Faucet. After this the Picture may be allowed to dry byany heat, or may
be dried^y k Spirit Lamp, when it will be in order to finish by pouring
over it (si you md the Collodion), a nice preparation of Crystal Vanjish or
any other apprordl Varnish made by responsible nianufacturera. Having %
8oe ~r
\m
—i-'W'^
'mm
' . *■».
360
ABTIITf.
*
■A
named and nxplalncd the difffrent Soliittona will now givt In detail iha
the ArtU-ii'i u«fil. Aa an Anpnraliii, lit. Camera Tiil)«*s, lloxei to iiili,
SlilrMa to luil, l)ip|M>rt fnr lialh lioiilt-r, Hatha for Holution, I>t>veloping
Bottle and Diah, Kixinir Dotlle and DIah, Collodion ViaU, Di^ndert and
Little Bruahet, ('olora, Gilt, etc., Camera Htand. The foreifoing named ar-
ticlea muat he good in every reapect. Shears, llydrnmeier, CJIaia Funnel*.
8<alea and Weighta, Graduating Glaaa, Head Keata, Photo Chair. Key aii<i
Diamond, I'latea of different aiiea. Matt of different aiiea, Hhuw Mat and
Frame, India Ink, 8crew Kyea, Framea, Frame pointa, I'ictiire lioldera,
Htiiking I'aiH'r, Cyanide, lod. Ammonium, lod. Cadmium, Dro. Cadniinni
Gun Cotton, Kilier, I'ot of Varniah, liottlo of Coll<Mlion, Acetic Acid, Nitric
Acid, Iron, Diatilled VVnter, Faucet, Liiniua pa|H'r, Hammer, (iimlet, Awla,
and Tool*. A akyliglit aliould face the Nnrthweat, alwaya avoiding the Kouth
and Kast if |M>aail>lv. The Background to be placed at the Houtheaat emi
of your KiH)m. The Dark room to the rear of Camera, in the Wett corner
if convenient ; your atairway, if you occupy chamtiera in the Kaat corner.
IVitli « 12 l)V 12 ft. light or even •mailer, mmleralelv low, with a gmid
•ngler-Hit mid-day, and chemivali properly combineti, 12 or 14 aeconda
ahouid be expofuro aufflcient ; morning llglit it alwava softer and better, and
cl«)udy weather should not In; objectionable. The interior of aurroundinga
of wood work to the akylight ought to he blue, as also those parts of par-
titions, frames of windows, etc., never should be the same. It is so much
milder for the eye. The l\oct$i in drtail. A customer enters, finding tlie
Artist engaged in close secrecy, his dark room clean, and his ohemi<
cals all ready for o|>eration. "Good morning, Mr. Artist; is this •
favorable time for procuring nice pictures 1 " "Oh, certainly, very fine,
„ take a seat ; I am ready as soon as you adjust your hair, etc." " What is
your price, sir T " r" Well, my prices vary according to the aise and des-
crintion desired." "Allow me to look at vour samples?' "Oh, yes." "Very
Well, I think the cftrd aize will suit me, these you charge 60 cents for single,
or 4 for tl, all right ; now don't make them too dark. Most all the pic-
tures I have are ugly looking, but I wish to mail these to parties I never
■aw, and desire to have them look very nice, even If they resemble some-
body else." "Certainly, you are perfectly correct, I imagine, however,
. vou will make a vcry> fine picture, sit right down, look natural aa a fool,
keep quiet, and when 'tis done vou can get up." The artist goes to the
Dark room and by the door*, holds his plate in tlie left hand by the lower
left band corner, with a soft brush in the right, removes carefully any
trace of dust from both sides of the plate, thereby keeping the foreign sub-
ptances from the Silver Solution, replacing the duat bru^, takes the Col-
lodion Vial with an easy and firm bold, and poura on the upper centre of
the plate sufficient Collodion to coat the top surface, by graaually turning
the upper part of plate downward, the upper left comer la coated then to
the right and down, pouring back into the bottle from the lower right hand
comer, and set the bottle down ' repla^ng its cover, change the plate to
right hand, with the left forefinger try the coating and wipe off the anrplut
on the right lower comer, then with CKl% lower into the Buth of jMlver.
Then place your sitter in an eaav position, avoiding bringing the hands too
far forward, or in sight At all if possible, arrange the Camera directly in
irbnt, at proper height, bringing the nose * little above the centre of
S round, or passing glass, placed in the rea^ end of Camera. When all Is ready
raw the ground glass, get the plate in th« thield, and place it where the
ground glaaa came from, give directions for the eye to i«st on some object,
which will avoid its having u crossed appearance, and give warning that
you are about to shoot, and uncover without jarring the Camera ; after the
exposure cover carefully afid adroitly tiMf tjube ; andremove with the shield
to dark room, closing the door, but first •f)'tng it Is all right. Davelope aa
previously
ture if the
ex
lie \\^
Cliemicala art
KdUn
»>Mt
hoUt
m
incd, fix, dry, varaish, eta, and you wi|f have a nice pic-
tctiona have been followed and your InatrumeDta and
It what they iho)ildb<|.
x-.
fr
•f -,
-rm
w
ABTtrrs.
861
RsUABta FuMHCLJI won rHOTOORAniBM.— N(k 1. Sifv^ Baik Jkr
AlbumM PofM>r,/«r Summtr MM.-^Cryatiil nilraleof ailvcr, 40 Kruinn ; iiitrat*
of aroinuniK, 86 Kraiit* ; flllt^ml rain water, I os. ; •aliirMlftl ■iilution liicar-
bonatc of loda, iili<>iit H or 10 droni, or (dioiikIi to niiili« th« hath i/iyA</v
a/ia/iM. Sn.'i. For winUr m$». ^fitrat« of •ilv«>r, '2^ oh. ; nitrate of aoilii.S
oit. ; Riyceriiie, 8 ou. ; pure water, 40 \n$. Mnke it a littl* alkahne with
•qua ammonia. No. 8. AnMk*r Sitwr Ihuk. Hiiver, from 40 Iti 46 %n.
(according to temperature ;) nitrate of ammonia, 80 frra. ; dUtilletl or lc«
*ater, 1 oi. Float 46 •ecomU to 1 minute. No. 4. Sal Stula Tuning fhtk.
DIatllled or m«lte*l Ice water, 64 ou. ; acid lolution chloride of gold, (4 vn.
to the 01.) I OS.; saturated aolution of lal •odA, 4 oi. ^ake it a full half
hour before you with to one It, and durinir the cold weather uie the water
■lightly warm. No. 6. Vhhridti i^ l.im* Uiith. Water, 40 oia. ; chloride of
lime, 6 grains ; chloride of gohf, 4 gra. No. 6. Hiatrimnntt of 6Wn Hntk.
Chloride of goUl solution (1 gr. to tlieox. of water) 1 oi. ; luke-warin water,
ISosa.; bicarhonate of aoda (itaturated solution) 10 minims. Make up
fresh every time you prepare to ume. Make half an luMir before using.
Precipitate the gold in tlie old solution^ with protosulphate of Iron. No. 7.
Fixitif} Bntk. Hyposulphite of soda, 1 part to 8 of water, and If the paper
blisters in the washing, soap the prints for 6 minutes in a solution of com*
mon salt No. 8. lifitk for Saltinti tk* paper. Pure rain water, 60 ois. ;
chloride of ammonium, SiQO grs. ; gelatine, 120 grs.
PuOTOOBArH FAINtiNO IN OiL CoU)|lS.'— TlNTS FOS THE FlMT PaI^T-
IPO.— Flmh. — White and Light lUd. — White, Naples yellow, and Termilhm.
Wiiite, rermilion, and light red. Grti/, Peurlg, and Half Tinls.—White,
Termilion, and black. Wliite and terre verte. White, black, Indiap red,
and raw umlier. iJtep <S'A(i<f«'s.^-Liglit reii and raw umber. Indian red,
lake and black. Cdmid'ons.— Wliite and Indian red (powerful color). White
and rose madder. White and lake. IIaib. — Ltaht //aiV.— White and yellow
ochre. White and Roman ochre. White and Vandyke brown for the diirk
parts. While and raw umt>er for the dark parts. Dark Brown //aiV.— Ka«v
and burnt umber. White and raw umlier. White and Vandyke brown.
TiMTa roa thb Sbcond and Tmibd Paintino. — Uii/k LightM.— White and
Naples yellov. Camatioiu. — Rose madder and white. Indian red, rose
madder, and white. Green Tints. — White Bnd ultranialtine, with any of the
yellows. White and terre verte, with the additl^ of a little raw umber.
The above green tints may be converted ihto greeh greys. Grag Tint;'—
Ultramarine, light i:edr*<^d white. Indian red, lake, black and white.
White, ultramarine, Itidiali\rl)!L and raw umber. Puirpte Tinta, — Any of
the iBkes or red mB<)<l<qn, yw^ ultramaf ine and white. Powerful Shadow
Tinta. Intlian red, purnT^yllce, and black. Indian red, raw umber, and
black, ^owf Glatintj Cotar$.^-Light red and lake. Brow.MhnaiMer. Van*
dvke brown, Indian ried, and lake asphaltum. Draprrie8.—^^ok Gbound
CoLOBS.— Pear/«. — White, vermilion, and blue. White, vermilion, and
black. Oray.— white, Venetian red and black. Yellow. — Yellow ochre and
irhlte. Olive. — Yellow ochre, terre verte, and umber. Stone. — Raw umber
and yellow. Black, white, and raw umlier. Sku. — French blue and white.
French blue, vermilion, and white. Edge$ of Cloud$. — Yellow ochre and
wMte. C/oud«.— Indian red, lake, and wjiite. jBrown madder, French blue,
and white.
PROTOomAPn Water Colobs.— Flesb Tints.— -No. 1. Fair Complexion.
Light red, a little carmine «}r vermilion, and Indian yellow. Be careful in
using the latter, and, in the flesh tint* of very fair children, allow the ytP~
milion to predominate ; carnations, rose ^ladder, and, if the face be full of
color, add a little vermilion to it. 2. Middling Complexion, — Much the tame
as No. 1, saving that the light red must lie in'e](cess over the other colors—
carnations, rose madder, and lake. — 8. Dark Compltxion. — Light red and In-
dian yellow, or light red and Roman o<;)ire,and, if the complexion be gen*
erally ruddv, you may add • little Indian red, bat it must be aparingly
nsed, M it iii a p<^werftil color, andUkely ttf impart a parple Ume>} the
•^ 1-
{'M.,
r;^
'•''^*»!»"^"i-i
■W^'
8«8
ABTISTl.
:<
lldtb. C^rnationt chiefly lake, but if tlie complexion be warm, lake ah^ a
little yellow. Tlie carnations for children's portraits are rose madder and
Termilion, inclining more.to the latter tint. Aged persons have rose madder,
and a little «obalt to give a cold appearance to the color in their cheeks and
lips. These tints, Nos. 1, 2. and 8, are indispensable as general washes, for
the purpose of receiving the pther^plors, wliich are to be work^over titem
to bring up the complexion to the%fe. Uncolored photographic pnrtrnits
»vai^ so much in tone, that the beglhner will, perhaps, find some diflicultj
'in mixing up thp tints for the waslies. He must note that the warm-toned
ones do not require so inuch Indian yellow as the cold ones do.
To Clban Old Oil-Paintinob.— Dissolve a sm.all quantity of salt in
stale urine ; dip a woollen cloth in the mixture, and rub the paintings' over
with it till tliey are clean ; then wash tliem with, a sponge and clean water ;
dry them gradually, and rub them over with a clean cloth Should the dirt
not be easily removed by the, above preparation, add a small quantity of
soft soap. 9e very careful n*ft to rub the paintings too hard.
To Kenbw Old Oil-Paintino».— The Waokieried/, lights of old pictiir^i
may be instantly restored to tlieir original hue by touching them with i
deutoxide of hydrogen diluted ^th six or eight times, its weight of water,
Tiie part must be afterwards washed with a clean-sponge and water.^.
To Transfer Pictures from Paper to IYood for Re-Enorayino.'-
Soak tlie print in a saturated solution -of alcohol and white caustic potaslito
soften the ink, then transfer to the block under roller pressure.
To 'Transfer pRiN'rs, &c. — Take of gumsatidarac, 4 ozs. ; mastic, loz.;
Venice turpentine, 1 oz. ; alcohol, 16 ozs. Digest in a bottle, frequently
aliaking, and it is ready for use. Directions : use, if possible, good plate
glass of the size of tlie picture to be transferred, go over it wiTh the aiiove
Tarnish, beginning at one side.'press down the picture firmly and evenly as
you proceed, BO that no air can possibly lodge between ; put aside, and let
dry perfectly, then moisten the paper cautiously with water, and remove it
piecemeal by rinibing carefully with the fingers ; if managed nicely, a vov^
■ plete transfer of the picture to the glass will he,effeciedk^ \
_^ To Apply Decalcomanib Pictiirbs.— Varhistk the pictures carefully/
with the prepared varnish (which can be obtained witb the pictures), wttn
an ornamenting pencil, being careful not to get the varnish on the white
paper. In a few minutes tlie picture will be'ready ,to lay on the panel, and
the paper can be removed by wetting it, and when thoroughly dry, it should
. be Tarnished like an oil painting. Be particular to purchase' only those
' transfer pictures which are covered with a'n^ld leaf on tM back,' for they
will show, plainly on any colored surface, Wnue tlie plain pidtures^re'use'd
only on white t>r light jground. ,
To Print a Picture froA this Print lTBELf.-r>The page or pictiire-is
soaked in a solution, first of potassa, and then of tartaric acid. This pro-
^diUces a perfect diffusion of crystals of>bitartrate of potasBa through tliji
texture of the unprinted part of the paper. As this salt resists oil, the ink
roller may naw be passed over thf surface, without transferring my part ot
*^ib contents except to the printed part /^
>-^
-•''j^i--
^
- 1- y.
INBOOE GAMES.
r
/
/ ,
V-
BI7I.E8 AMD SUGOEStlONS FOB BiLLIARps, DoUINOKi,
''- ':;:V J,- ;jCBIBBAOE,.dEC.,.&C.. '-" /^y' : ': ■.\^,
BiiUAW>B.--A game played upon a table wHh ball* propelled by a.
long round stick, termed a cue, and occasionally assisted iii long oc difficult'
strokes by a jigger or rest In learning this game tlie first tfiing to be at-
tended to is the Bridge, or support upon which the cue is to act. Thii ia
formed by the left hao^ of the player ^eing placed'flrmly upon tlie table at
a distance of from sfx to nine inches from the ball that is to be struck and
' drawn upiintilthelMd rests only on the wrist and the point of the fingers •
the latter being bent up to such an aAgle as to leave the palm considerably
hoUuwed, at the sanje time that t)ie thumb is elevated above the level of the
'knuckles, so as to form a furrow between it and the forefinger for the cue
to slide in. The next matter of importance it to handle atid adapt tlie cue
iq such a manner as to render it perfectly free and easy in ito moticm. Tliis
confists in grasping it about four or five inches froin the broad extrl^mity
with the right hand,) wi|h sufficient force to enable th© striker *to Use an
adequate strength in bis stroke, and yet free enough to allow of a conriid-^
erable extent of motion. The bridge being miide and tbe cue adapted, the
next point to be attained is Aoio (0 s/rtt» tAe o;}po*tn9 i«// in a f:|ill, fair, and
JBven manner. To accomplish this, tlM.point of thre.cue (which 'should be
nibbed over with a little chalk) oughf,1n tlie first place, to be made accu-
rately to approach the centre of the ball, /riie cue should then bedr«wn
feqr ormore inches backwards, according to the ^trengtli required, slightly
depresse<l towards the cloth, then ^ gradually elevated till perfectly hort-
tpntal, and lastly forced against the .ball, so as to<drive k onwards, with
■J more or less velocity, as occasion may require. The stroke sliduld be made
freely from the shoulder, and not in a cram'ped manner f romthe elbow and
the arm should be parallel to the side, not at an angle. Before makinff
the stroke the learner should not only know, wherift the balls wit! striken but ^
he shourd endeavor to calculate where theyVfrlU' be left 'In 'order- t» ae-
Gomplish certain strokes the positiop of the' cue must be renuiated^miidk&d'
Ingly* Bee page 668. > " * - 7 * ^W^^
; Attention to Various bircumstarices is necessary, iti order to play the
game of billiards with delicacy anH, correctness ; ganiely,. the particular
modification <^ th^ action of tli« instrqi^ent, with Which the impulse is given
to the bair, the proper ceifiilation of-the eye o? the strjker, the position he
assun]csinstriking.and the mode in which h^ accommodates the insttn-
ment to his liand; tlie precise point of th« distance or object ball^ or of the
cushion which is onude to receive the stroke; and lastly, the degree of
strength necessary f)»be emplc^ed in ord^r to obtain the desired end. .The
iiicaracy of every stroke Wilt v«ry materially ddpepd upon tiie proper ngu-
V .
A
f'
r\
864
IMOOOft OAUl!8.
\
.%%
Ution of the eye ol tlie ifriker ; i|nd th1rreqi)ires » great degtnee ol nicety.
There are twa object* to be attentively regarded nearly ihthe same ingtahti
namely, the cue ball, or tliat to be atruclc with the inttriiment, and the ob-
feet ball, or that to Im) atruvk at, in order to effect the/ desired hazHrd^ br
cardm. The position df the object -ball •hould -first, be attentively marked,
the cue is then^o be adapted to the bridge (ormed lyr the hand, as hefott
directed, and upon this tlie eye should be suffered to irest Until the moment
of fltriking ; previous to the act of which it should be again carried to tii^
object ball, and remain Intently fixed on it until tlie stroke is completed.^
The imitionin wAioA the ttriktr rtandt, while in the act of playing, is also n(
essential importance ; he should stand firmly on the ri^t leg with the left
•lightly in advance* and a little bent, the body neariy^erect, or not iittire
inclined forward than may be necemry
for the left hand to rest with ease^pon
the table. This i^ition should be
' steadily prexerved until the stroke lias
been completed, '»nd the arm be' the
__^__„^____^___^ only pVirt ntoved during tlie act of
istriking. Particular ' attention ^should be paid by tlie novicdto what are
teemed the angtet of the table, or, in 6tlier words, the courft which tlio
Wtls desqjribe .by reverberation from the elastic ctt8iiion.^j A little^ prac-
tice with a single ball Will sopn bring the student into acquaintance with
these princiiples. A veryggood plan to proceed uprin is to make a chalk spot
on the side or top cushion, arid strike at it repeatedly, with various degrees
of strength, first from one and then from the other side of the angle. In
thin way tlie truth of the stroke will be proved, and it will sooh be di8cove^
' ed> how the clifferentBtwiigths and sides given to tiie ball affect tlie angles
profiuc^d. Two or thr^ hours' practice in this way will be sufficient to
acquire the requisite knowledge. Tlien take two other balls, the white
and red, and, placing them in 'the line of the angles observed, ^endeavor
to produce the various, caroms that lie Within tluise angles. Aji soon
.aa you have acquired *a little intimacjr, with the more common caroms^
you can Increase or decrease , the distance between the balls, — ' — -
vary the practice in an infinity of ways. After the. learner h
tered the angles of the table, his next preftaratory step shOHld" be to
make himself master of the several coinmdn winning and losing hazards.
For this purpose he will find it expedient to'begin' with the winnintf, whi<;h
may be considered as a key to billiards, generally speaking, for whoever can
make ip, good winning hazard will find little, difficulty in effecting every
other which the table may present to him. '(he full or (straight) ginning
hazard should first be practised ; beginning by.placirig the two balls near tO'
each otherlnreciselyinaline, and in the direction of a. pocket, and upon
that prewse point directing the stroke of the ball. After a. little practice
has«nal{led him to strike this with ease at*a short distance; he i^ (oremov;
the balls farther asunder, and in the end make theextertt of his, stroke the;
wiiole length of the'table. vTliejearner should then proceed to practice the"
other winning hazard^< namely, the three-quarter ball, half ball, third ball,
quarter ball, and eighth balj, lAuing hazarde nftist occur more or less fre*'
?uently in every game ; and after the different degrees df streftgth apfl
illness requisite for each stroke have been once acquired, they are, of aU
other hazards, tite most easily played, requiring only a little practice «nd
attention. '. - ' -'i
The American, or four^ball ga'me, is playtid wlth«two colered balls am
tvfo whiteballs. The scores, are inade by winniiig hazards ai\,dcairQms. The
carom froth; a whilte.to a cpjbred ball countt two ; from one to another
colored bain' three points: three points'are takep fur each colored ball
striker , at ftt«rtilig eithenhits it or gives a miss.
•Z^
-r4-
T
-!*»-
»■
* 1*
INDOOR OAIIK8.
869
b« nil the tpftce within the line, not tlie ■emicircle merely. The game la
ntuiiily plAyed 100 up ; hut mny be played 'for «nv number of points.
01 late years the pocket table lias gone nut or use to a great extent ex-
cept for playing pool, and as a general theory on carom fable*, each oarom
three
counts
whether made on the white or on the red ball.
RULES FOR THE GAME OF BILLIARDS.
AnsRioAir, OB FoDB-BALi, Oamb.— 1. Th* K<>nie commences by stringing
for the lead, and the player, who, after striking lib ball to the bottom cush-
ion, brines it nearest to tlie cusliiou at tlie upper end of the table, wins tlie
choice of lead and balls.
2. If, after the first player has strung for lead, his opponent should
make Ids ball touch any other ball, or if he should pocket his own, he loses
thereby his choice. , . „
8. If the striker play with the wrong ball during the game. It Is deemed
afoul:Stroke, and consequentlyJie cannot count; provided, tlie mistake he
discovered before the second stroke is made. But, if m(ire than one stroke
be made with the wrong ball, without discovery, tlie player is entitled to
aU the points wliich he may have counted up to tiie time of discovery^ and
may continue his play.
4. if the balls of both the players should happen to be in hand at the
same time, and he, whose play it is, sliould, through mistake, obtain his
opponent's ball, and play witii it under the impression that he was using
his cAvn, he is entitled to all the points he nuiy make, and no penalty at-
taches to him for this mistake, f «
b. If a ball is discovered to have been ahatnged during the^ game, and* it
cannot be ascertained by which player, thel^ame must be played to the end,
with the balls as they are. . J^ "' «
6. if the striker is about to play with the wro^ ball, 410 person in the
room'— not even the marker — lias a right,ip disofise his error ; and in a
double iiiatch, his partnei- only. is justified NtdoingW
7. If the player, while in the atit of st^Uiig hta ball, touch it>*twice with
his instrument, the stroke is considered four. ' .
8. In playing with the butt of the ciie, the striker must withdraw it from
his ball,.before such b|ll.confe8 in cpntact with the object ball. ,j /
9. The player has w right t^|fe_the ^^jridge, or any other '-instrument
peHaining to the game, at any d^HMth#^lay, unless it is^therwife stip-
ulated in tlie commencement. CpP^^lMk-^ - ; .
10. If the striker, by accidenV^lipura^jmake h&rThaU touch the other,
'while the balls are very near e««chdl||(er, It; is consV(fered a stiroke, tliough
not intended as such. But if a player, iq^ the «||:t of striking, is baffled or.
impeded by his opponent, or a spectator.'ijiie has a right to replace the ballsy. '
and re-commence tite stroke ; and any points made after thei^ljias been
so replaced, are good, and must be counted. * '.W''"W
11. If any person play ^at a ball while U or any other ball is rolling, the
litroke is considered' foul, and he is not entitled to any coi^ht hie may hifte
effected by such pl*y. , ' ' ,
j|2. If the strike^'^jsfter haVing«iade a/ Jhaziird or carom, interrupts the*
course of his or^ny other ball, the sfrbke is foul, and he cannot score the"
points he may have mjdd. , *
18. After a red ball has be#ii pocketed, or forced off- the table, the
.striker is boui^d t%i^ the ball placed on the proAer spot again— provided,
such spot be vacalit fi^Ore he strikes, for otherwise li« can win no points
whil© the ball. is o^^its, place. ' *< *
.14. If the strike; plkyr-with the, wrong liall, and at the sa|ne tinlerosfkos
I, miss, or pockets it,'he ci^n^Tit score such count, but on the contrary, tlie
.llame penalty attaches to him as if lie had-played with his ownball.- ■
^16. When a reil ball cannot be placed on its proper spot, it must remain *
off the table until thai spotbecoiiies riu^ant, andth^ ba|l| cease Tollinii.
im
^
'»!!»»".»•
r~
_«-. *
86$
^DOOB OAMM.
[^K:
J?:V
t
r
/•
10. If the striker't ball, ttanding at the edge o( • pocket, ■honid fall
Into that pocket, before the atriker Itaa delivered hii ball from the initru*
ment, so as to IcaVe him no chance for a atroke, the ball must be replauedin
Its original position, and the player is entitled to repeat his stroke.
17. If tlie object ball falls into^a pocket, before the plaj^er's ball, after
being delivered from the instrument, can reach it, the rule is the same ai
above ; botluballs roust be replaced as nearly as possible in their original^
• position, and ttie stroke repeated. •
18. Should your own ball, when it is your pUiy, be in contact with another
ball, you cannot count, but it is imperative on you to make su'oh plav as will
- ^ separate tiie balls ; and in tliis case, vou lou no {mint, unless you j^ticket your ,
ball, or cause it to jump off the table, andyou then lose as in ordmary cases. '
19. Once the player has separated ^le balls to the extent of one inch, v
it is' not imperative on him to separate them a second* time, though it is ^^
quite possilde that they may " roll " together, and come in cont»Ct after tlie
» stroke is made. ' \
20. If, during the game, a ball should happen to juiiip off the bed of the
table, and lodge on tlt^ cushion, it is to be considered off tlie table: and if
a red ball, it must be placed on its apprpprrate spot ; '^ut if it should be tlie
player's ball, he forfeiU as many points as if lie had pticketed it.
21. When the striker's ball is in hand, lip cati play from any point within
the string, but it is imperative on him to play his ball outside tlie string, and
he can gain np points, unless it js played out, or passes beyond tlie string.
22. If the striker^s ball be in hand^ and the other balls witliin the string,
and shpuld lie— eitlier by accident or deslgn^strike any of tliem, without Srst
playing out of the string, it is optional with his opponent to let the balls re-,
main as they are; to have them replaced in their original positions, or to
coniftel the striker to play the stroke again. *
28. If the striker's ball be in hand, and he play at the cushion within the
string, for the purpose of striking any ball, he is not entitled to any count :
which he may effect, by such play, aud the opponent has the same option as .
in rule 22.
24. If a ball springs off the table, and strikes one of the players or by-
standers, and is thereby caused to fall back on tlie table it is considered as
mucli off the table as if it had fallen to the floor, and any count it may
have effected cannot be scored by the player.
26. If the marker or 'any by-stander touch either of the balls — whether
it is rolling or stationary— ^it must be placed as near as- possible to the posi-
tion it would apparently have occupied, if it had not been interfered with.
26. No person has a right to take up or retuove a ball without the per-
mission of his opponent. -
' 27. No person has a right to disclose whether a stroke be fair or foul,
until solicited; and in playing a double match, iione but the opponents of
the player have a right to inquire.
28. The striker can lose only two points by pocketing his own ball, or
causing it to 'jump off the table— provided his own come in contact with a,
white ball in such stroke, before it entered the pocket, regardless of tlict'^^
points he would haveniade, if he had completed his play- ■;.
NoT*.rr-Thi8i rule is observed/ more particularly in Ntfw York and its tI-
cinity ; but in many parts of the United States, the player forfeits the nuni- '
ber of points maue on such stroke previous to pocketing his own ball. .
^. A carom bn all the balls counts five, irrespective of the particular
balls which are striick first or last
80. Tlie oppofeent always is bound to see if the striker' plays fair, which,
if he neglect's to jSo, the striker wins all the .points he may have madcf by
tliat particular iftroke, and the marker is obliged ' toj score tliem.
81. Each party must take care of Jiis own gamtf, and his opponent has
no right to answer any questions— siicli as, •' Is tlie ball in, or out 1 "—"Do
^ the balls touch.? "—and such like. These, and other similar circumstances,
the player slioutd' discover himself.
•m
^??r
ions, or to
JV^'
DI^OOB OAME8.
•< .
867
A
tSL No person Iiai any right to diaoloae to the player, by hint or inuendp,
tiie manner in wliiclt'lie tliouM play iiil ball to tlie greatest advantage.
88. Neitiier after a strolce liaa been played, liaa any one a right to dis-
close or comment upon any error ttfje player may liave committed; as A
stroke of tlie same kmd may oiccur again in tlie same game.
M. Ttie striker lias a right to demand, that liis opponent shall not stand
\ facing him, or near him, so as to annoy or laolest him in liis stroke ; and if
his opponent persist in so doing, after being remonstrated with, tlie aggriev-
I /:* \«d party is Justified in tiirowing up the game, and such game shall be coo<
' . fidered drawn.
\ 85. He wlio^leaves the game before it is flnished, and refuses to play it
oiit, loses that gaiQe, althougli he may 4iave made but one stroke ; unless he
does so for causes meotioneu in rule 84.
8<i. The striker is not entitled to any point, unless one foot, at least, is
' on the floor while the strike is being madia. ", .
87. In playing a four-handed match, whenever the striker makes a
haxard, lie puts out his opponent-'-consequently, the opppnetit's partner
takes his place. *
88. In playihj^ a four-hand6d match, if tbestriker pocket liis own ball, or
. make two misses in succession, his hand is out, and his partnek< lakes his place.
89. In a three-handed game, the playerircommence. by stringing for t}ie
le'kd, and lie, wlio brings his ball nearest to tiie upper cushion, wins the
choice lof lead and balls; and lie, vf\\p brings his ball the next nearest to
tlie cushion, is the j^layer with him; the third playef mu«t wait' until the
' first liazard U made, or two misses in succession.
40. In a three-lianded g^me, lie who makes sixty-six points first, is out ;
the other two players cohtinue until the hundred is played out.
> 41. if the striker should cause his opponents to become sixty-six points
each, by a forfeiture, .neither of the parties can qlaim gamp on the strength
* of this forfeiture, and can opiy win it by tlieiV next count.
42. The first pi^rson who' makes sixty-six points ceases all pla^, and he,
whose hand is out,\play8 on with t'lat player's balli as that bali is entitled
to have its run out. \
48. If the play ef should pocket his own ball, or make a miss, J| counts
for both his opponents. >
44. If a player miikes twomisses in succesvon, or pockets his;own ball,
or causes it to J wnp off the table — his liand is out. , - <>
46. Should arditpute arise between the players, concerning ^the fairness
of the stroke, the marker alone is autliprized^.to_decide the question ; but if
he be incompetent to make the required decision, he should inquire the
Sarticulars of the ca%e from the disiiiteriested company present'; and, upon
emanding silence, should gO' round the table to each person, separately,
and ask, if he understands the game, and the nature of the dispute in
question ; and the., majority of the disinterested company then present, and
so interrogated, is to decide the dispute.'
46. Siiould a' decision be given contrary to th^ spirit and intent of these
rules, tlie aggrieved party 'can notify his ofiponent of his intention to appeal
from it; (this notification, however, must precede the next stroke, other-
wise tlie original decision holds good ;) and if, at the conclusion of the game,,
the party against whom'the decision was given, be the loser, and can prove'
it to liave l^n wrong— he can claim a drawn, game, and all stal^es depeud-
. ing on such game must be drawn also. . ■. «
47. Every person should be very attetltt1re,^and listen for tlie stroke
-before he enters the doof: of a Billiard Room. . /
.48. The duties of a gime-keeper are, to 'spot the balls whem pocketed —
(qcall each count 'distinctly, and loud enough for the players to hear him
•—to mark up tim numbers made by each player imm^uiateljr after he gets
through his run, and before thejiae^ player can commence his stroke — and
to see that all but the players sfiina awajE from the table, and give them
. , room to pass freely round.
^ — '- : ■ — —'•- ■ » ^
i
^ ,
V \
< .
w^
ffFT^^lTi-^^ "* .^f^
l^pPM^PPlf^iP^^
868
:»
nroooR OAMU.
s
VoCABlILAllTOrTniU,Ain>PBBA«U, OBMBmAIXT USSD IXTHSOAMa
or BiLtiAlfts.-^il ffagartl-^Ia c*u»Im m bull to -go into • pocket, oivas it ii
generailj calledl, "holiDs " a ball. Carom— U striking two or more bab'i
with your owa ball. Aim — When two bjilia come in contact more tlwn
_ once, or, when the balls, not played with^^ibine in contact. Seratth—Vfhm
" a itroke or count ia effected by accidenfr$lm)ceaa without design. Forte-,
Causing your own ball to recoil after itriking another ball. Oum Ai/P^The
ball with wfilcb you play. Object Ball— The ball j^^wlilch you play. FoU
/ok^— Causing your own ball to advance in its on wmftcourse, after striking
another ball. Dead Full — Denotes the cont*c|i orWncussion of two balls
in A straight line, without any dlYergence^ronrothe direct course. Cut, or
Fine BaU--Denote» that the object ballJi hit flne« or barely touched by the
circumference of your own. Miecuo — ipen the cue slips ofi the ball-a
foux bat. ifi'ss— When the player's bal" misses all the other faalla. Bank—^
Causing your ball t6 strike a cushloa; before striking another ball. ' DtiubUt, "'
>ar CVoM— Making a hazard by first making the biUl to be holed rebound
from thtf cushion. Jhir/v— Causing your bul to ricochet, or bound on the.
table. .Jau'^WhenB a ball'strikes the J<w of a pocket. Hug— When a
ball runs close to a cushion, and inclines towards it. Break — Position of the
balls i^ter a stroke is played. Foul Shot or Stroke— When the striker has
violated any of the stipulated rules applicable tb the game. Love Game—
Bignifles, that one party makes game, lief orci the other party effects a count
POOL.'^A number of small balls, each numbered from one upwards,
according to th6 number of Mayifers, are place'd in a pocket, and drawn from
thence by the marker, and distributed td the players. No. 1 leads the red
ball— No. 2 plays at No. 1— Na 8 at No. 2,-^the striker always to play with
the ball last played at, except when a hazard Is made; then the next
pla/er leads with the red ball, and he, whose turn is next in order, plays
Uom the string.
^1. In Pool, the red ball must first be played, and in reading It, rule 2 :
must be strictly enjoined, with this exception— if the first lead is doilfked
^y ^I'OlAyer, lie may always have the privilege of spotting his ball. '
2. n the leader follows his ball with either mace or cue, beyond the:
middle pocket, it is no lead ; and if his adversary, or the person next to
play, chposes, he may make him' lead again, or cause the ball to be placed
i^n the pool spotj^ ft his option. ,
8. If a player, in the act of striking, is baffled or impeded in hhi strQke^
by his p^nentor a spectator, he has a right to re-commence his stroke.
4. If tlil f feeil^r, wliHe in the act of playing, should accidentally touch
or move hir dvifn J»iill, without intending at the time to make a stroke, fie
loses no pOini;bu&tlie opponent may put the ball back in the place where
it stood ; aild if hrhole the ball, after it has been replaced, it is good, and
the ball so h^led shall be marked.
6. Whoever-stops or touches, a ball when running, either with the ins^
crument with wliich he i>]ays, or otherwise, it is deemed a foul shot, and the
¥»rson so touching the ballSi before tliey have done rimning, loses a mark?
his rule must itlwaysH^ enforced.
6. If a ball is milde to go extremely near the brink of a pocket, and afteY
sensibly sUnding still for » longer or shorter time, sliould fall into it, die
striker wins nothingk^ and Uie ball must beput on the same brink where it
stood, before the adversary ^akes his next stroke; and if it should fail
into tlie pocket at tJie instant tlie striker hatlj^layed upon his ball, i>o a>
to preveiit the succes* of his stroke, th^ balls mOst be replaced in the
same position, or as near as possible, and the stijke> must play again.
.7. If any person calls upon knottier to play out of his turn, the person so
calling fthajl take tlie mark, and not he who played, and the next' in turn
mwtRadi' ■;,.',■ _ ■ . '.y<,/ \ -^ ■■■' v.-
If any pertlbn plays out of his turn, unless call^;^ dipon, he must h^>
arke4. unless he holes tli»ba|l played at, in whiclf%lse flie ball sc lioled
shall be marked, and the next in turn to the person, who OUffht to have ptny*
• ed. must lead. - ■ ■ . - ^ .
anuM
'•"•"Kark
/■■•
> ,_..
IMDOOM OAMXI.
*^
A. Anj person, whose ball !• aliTe, may Uke • haurd, and If he miiNe
holing -the bail, tie must be marked. «
10. The person, wliose turn it is to play, has the first , right to take •
hazard, and lie must be marked if he does nut hole tlie baUr-provided, anj
person in the pool previously offers to take such hHzard. \ \
11. There can be but one privilege, and that must be taken by th^ flrsi
person killed, unless b v consent of all the players, that it niaV remain open i
and the person first killed must decide at once whether he will take it, and
play in turn. \ \
12. Mo person can take a ball, if in the room when the balls are draWn,
and he neglects to do so in turn, unless said person obtains the consent of
all who are playing ; and no person in any oasie can take a ball after the
privilege is gdne. \
1&, No person in the pool can have ah interesiin any other ball than the
one which number he draws; nor can that person buy any other ball, or
own an intejv't in any other, so lung as his original ball is alive ;\ but when '
his original number is dead, he may buy that of any other, who n\av choose
to sell, but cannot permit any otiier person to play it, who majl^have an
interest with him, but he must play it out, unless he sells his wliuh^ interest
—in which case the person buying, if urisini^y in the pool, shall finish
playing out tlie number. Mo person, not orfginaily in the pool, can\buy in.
14. If a person sells his bitll Upon the lead, the purchaser must abide by
the lead, or may spot the same, as he pleases. \
16. If a person makes a lead, he cannot change the same, even^^f th«
person next to play sells his ball to a third person aftei* the lead hat been
made, but he may have the liberty of spotting it. ^
10. No person can strike twice in succession ; and if Ivo are left in the
pool, and A strike at the ball and ,hole himself, B must lead ; but shoul^ A
lidle B'« ball, then A must lend.X :' <
17. When there are but two uefMn-the-pctpI, and dne of them wishes to
divide or sell, the adversary shall always haV^the privllcfge of buying, and
if he refutes to give as much as anr>thcr o(ferS>.^|n his adversary has f u|l
right to sell to any one who liaa been in the pool. ^
18. If a person playing upon the lead, places his ball out of the string, and
is challenged by the'previous player, wliile in the act of striking , the balls
must be placed as beforehand the stroke innde over.
, PiK Poou— A» Played IN Nrw York.— This game is played by two or
tnore persons in the following manner: There are five small wooden pins
set up in the centrQ of the table, diamond-like, — the one at the apex next
tliediead of the table is No. 1 — the one to the right is No. 2 — the one to the
left is Na 8, and the one next the foot of the tables is No. 4, and the one in
the centre is No. 5-^and they Are placed about two and a half inches apart
from one anotlier.
The usual way of designating them is, by marking the numbers on the
cloth next to the spots, which each piA occupies, and the rotation of tlie
players is determined by the small nuinbered balls, as in Two-ball Pool.
After this is determined, each player has another Bmall ball, with a num-
ber on it, dealt to hjnvJtiy the. game-keeper, and this is termed his private ball
. The red ball is then placed on its appropriate spot, about five mches frorai
the lower cushion, midway between the two cmrner ^nikets; and he, who
has ball Kb. 1, plays from the string ; No. 2 theri:4)lays from the string wjth
tlie bfher white ball ; No. 3 succeeds No. 2, and can.play with. Or at, any
ball on the tal)le. ' # >
/There are only three balls used In this game— one red, and two white
balls. The obiect of the players Js to knock down as many pins as will
\ count tl»irty-one, by adding the plrts so knocked down, and the number on
' the pr^iite''ball,~ together, nnd lie,,j;Wli'o Arstmake'^ thirty-one vti\t» the podl.
'Fo> exfiniple : If the niumberon.the private ball be ten.it will .then l;e
' necessary. fiMT the^layer to mm tlienunlber count twenty-one. by the pihs^
?%t In Philadelphnl^ and n;ianytvtl^r parts of the United States, fourballa
*. ^ • 1^ le* ^
\
.A ■
V .
■■':x:
aro
lirDOOm OAMtM,
*r« UMd, and tb« gtm* T«riM in munj otbtr rMpaott from th« New York
gftm«.
The number onv the private bell ii kept secret from the other play,
•re, although a tkilfut player mav form a pretty correct idea of the num-
ber of the pUyer't private ball, by the itrokee and angles played by the
striker.
1. RcLca yea Piir Pool.— He, who draws Kb. 1, must play with one of
the white balls at the red ball, or pUite it on the spot used as the deep red
spot in the game of Billiardf. He, who draws No. 2, must then piny with
tlie otiier white ball| or, if he so choose, can place it on tlie spot used as the
light red spot •
2 No. 1 and N6. 2 have tlie privilege of playing from any part of the
string; No. 2 can play 'on any hall outside the strung ; and should all the
balls happen to be within the string, he may have tJie red ball placed on its
appropriate spot for t)ie purpose Of playing on it
& Tiie player mua| flrst strike a ball with his own ball, before he knocks
down the pins, or othJlirwise it is no count.
4. If a player fhould first touch a pin with his own ball, and titen strike
another ball, and thpt, or his own bail tbould get -pins thereby, he is not
entitled to count. ■
ft. After the secotid stroke is made in the game, the «triker has a right
to play with or at any ball on the table. ' '
^6. Missing or pocketing one's own ball, oranofher, or jumping one's
own, or another bail^lGt the table, gocfs for nouglit — knocking the pins down
atone counts. - "'"
7. Should a ball be holed, or o6 the t^ble, it must be placed oh the spot
used for spotting the red ball at'tlie first stroke, and if that bpot \w occupied,
it is then placed oijt the deep red spot; nnd if that also be occupied, it is
tlien to be placed on the light r«d spot^ If the player should make a niisa,
liis ball is to be spotted in the same iiianner.
, 8. If the striker should knock down the four outside pins, and leave the
centre one (Na 6,) standing, he wins the pool.
9. Sufficient time miist be allowed, aftei* tliestrokib is made, to give the
player ah opportunity' of adding his grttne up, and to procluim pool, if he
makes it, before the next play, and if jie neglects to claim it before 4ueh
plav, he must wait until his own lurn to play cdmes again. And if anoUier
makes pool in the mean time, tliat other is entitled to it, and not n^f who
first made it. * ^ *
10. Should.a ball jest so as to oceu|ly any of the spots intended fpr the
E Ins, such pins are t6 remain off tlie table, until those' spots so occupied
ecome vacant
11. Should a ball roll against it pin, and cause it to lean over> or knook^^
if off the spot, without such pin falling, the striker cannot clafm such pins,
as nothing counts but knocking tlie pins down. But when the pini are-
knocked two inches from the spots, they are considered down, whether t^iey
be up or down. " » ■ " .
12. Shotild a pUyer play out of his turn, he cannot avail himself of i^ny
Qount he may have mad& by such stroke, and if he gets pins enough to
burst him it ia,his own loss — provided, he Was not called on to play ;.j|n
■uch case, he cannot suffer by it, and any count effected by such stroke goee
for nought He, whose turn it was to play, when the other wae called, or
played out of bis turn, plays next ih order.
18. If the striker knock down more pins than would, by adding such pins
to the number on his private bAI, count more than thirty-one, he ,i8 6i4r<(, i.
e., dead; Md if he then wish to take a privilege, he must decide before the
next stroke be made, otiierwise he cannot take it without consent of all the
players. •>
14. In taking a privilege, the player has a right tg draw a new private
ball, aiid of then choosing between that and his original ball ; but he Daost
decide quickly, wbicli ball he will keep, before the next stroke be made.
.-.-V,.''.^
^^«#' ^
L w^'-i
IKDOOB OAHU.
1ft. N«w prlTllegei om b« Uiun by pUycn th«t «rt buni, »■ often M ^^ ;
th«r« ar« bunts in the game. , '-' ''
10. EiM-h pririlege f«)llo«i(i the Utt number in rotation. For initanoe : If
there are tlx playing, and one be burtt, Ite •iicceedt No. 6, and beooihea
Ma 7 ; if another becomet burbt, he lucceedt at No, 8 ; and if it be the
hichett number that U burst, he plays on immediately after choosing his <
private ball. " ' , , . . <
17. If the balls touch, or be in contact with one another, the striker has
• right to play wjth etther.of the balls, so touching, straight at the pins, •
witlKmt striking anotlier ball, and any pins he may knouk doirn, ceunt ,
good, except in such vases as d^ not conflict with rule 19.
1& Any pin knooke<) down by Jarring the table, blowing upon the ball,
or altering or intercepting its course in running, does pot count, nor is tlie
player entitled 'to an V pin or piqs that may ra made by any other ball,
tliough not interferecl with during the same play.
Id. Bhould a ball jump off the table, and come in contact with a pUyer,
or any other person, and fall, back on the table and knock down pins, such
Ein or pins so knocked' dowA. shall not count, and tjie ball must be spotted ;
ut if another ball geta pins by the same stroke, the pins so made oy that
other bftll are good. .'^
20. If s player makes pool, and be should at that time have, more than"
one privnte ball in bis, liosyeisiod, he is not entitled to the pool, but is con-
sidered burst.
21. The player. In thit gapie, ab in
ing after his own interests, and neitheiC
standertf have any right to dictate, tOt <{
aUthe players.
22- 'The game-keeper is not resr
more than tlie actual amount of stai
pool.'
28. It is thtj duty of the game-keeper to colleet the stakes, and make up
the pool— to deal out the' small baUs to the plaj'ers— to see that the balls
find pins i^re)properiy spotted — that there are no more private balls out than
there are players in the pool,-^§nd if afiy such balls are missinr, to proclaim
its number to. the players, as the pool cannot be won by such ball,'— to call :.
out each number, m its turn, to piayerMgto proclaim, long enough for them
to Ijei^r it, the number tijey may alreadycount from pins knocked'down,—' f
and to have all pinlk properly knocked clpwn, placed to the credit of the res-
pective players, who may have made the stroke.
Baoatcllb. " Vive la Bagatelle \"—Tfhen is little to say ibouV thla
game except that, in place of Billiards, ma^small room i^Ms very amusing. ,
The balls must be played into the hdieaNrith muph less strength than Is .
used* at Billiards. As to the rules of the gUipe they are very siQaple, and '
are sufficiently well known to n^d no recapitulation.
Several gamfs are played on the Bagatelle board— two or more playen n
engaging in them. The most common is called pur excellence Bagatelle, and
is played with nine balls, which are struck^ with the cue iiKto numbered'
illiards, has the sole right of look-
game-keeper or any of the by-^
,dvise him, unless ,by consent of
ibfe to the winner of a pool for
received from the players in such
holes, and the player who mi
ihe winner.
The French game is genei
It in turn to strike, and count
hole. Missing the red ball is
some rooms two colored balls
lodged in a hole.
In either g(Mne» when a balMiH^v
atcAy Uito it, the opponent may ''^al
tlie b^Kd or f ro^ any other cause,
reatestt jcore in three " goes up " is
a hundred up. Th« playen take
akettill the striker faijs to m»ke a
one point to the Opponent. In
each one countingf double when
' ■ \y '
[e, but does not drop immedi"
the ball, when if, by shaking
into the ho,te, it must be re>
'placed.' '; ' , • . t .
The Cantn game, the Irish gattne, and StdU Egal, are varietlet of 3ag^
telle well known to most frequrate^ps of Bagatelle rooms. ' ' '
:■ i
I. :
■^<--
\
879
iMoooa aAMiif.
\
, ..•'/
monly eiiiploy«<l in nhlpr to miike the neceai»ry Rngi««. If you pl«y
Imrtl k Imll, you will fHil to make tlie hol« you aim at; but at tlw u
', Inplaytnff at tfiwM ftiMi It !■ iMOMMtr to daUvar tha ball with a
l^ntle but flrm itroka. Hold the cua lijrbttjr b«tw«i>n the flnircn and
tliumb, and itrike the ball ih the centre. A nia<liflt;alion of the ■ide-ttroke
may be well intrmlucnd, but the dirtaloi) of the objeot-ball it moit <;oni-
too
winie
time you muit be care(ul to ttriku with lufflyient power to oarrj the bHil
beyond the hole in caie you mitt the itroke.
The prettieet and moat avientiflo itrokeii at Bagatelle are thoae made
from the cuihlon to the hole. What Draught! it to Cheit, Bagatelle it to
Billiarda — a timnle introduction, though a ploaaant and amutlng one. For
home uie a goo<l-aiied Bagatell« boani it perhapt better than a inmll liil-
Hard-table. I ap told that tcmie playeri arc to well verted in the hatullintf
of the cue a^ thia game that they can All everv hole with the nine balU \n
one trial. T never taw the fvat accomplithetl but once, and then tlie rod
ball wnt lodged in the 8L and the yellow in the 7; thete counted doiiblv, to
that the whole tcore aniounted toiixty ; the largett number capable of be-
t being tixtV'four, when one colored ball mutt be in the centre (U)
ie other in tiie 8 liole.
re it little room at fiiiRatelle for many of th« atmket common at
t ; but the high, the low, and tli« " following atruka " will all be
^ useful occationally.
'OMiNOKi. — Tint game i» played by two or four pertoni, with twetity-
iiiecet of oblong ivory, plain at the back, but on the face divided by
;k line in tlie middle, and in<lcnted with tpoti, from one to a double
aix, which piecea are a double-blank, ace-blank, double-ace, deuce-blank,
deuce-ace, double-deuce, troia-blank, troia-ace, troit-deuce, double-troii*,
four-blank, four-ace, four-deuce, four-troit, doUble-four, flve-blank, five-ace,
flve-deuce, flve-troit, flve-four, double^flve, tix-blank, aix-ace, aix-deuce,
tix-troit, tix-four, lix-flve, and double-^ix. Sometimea a double set it
played with, of whicli double twelve it the higheit At the commencement
of the game, the dominoet are well mixed, with their facet downwards.
Each perton drawt one, aiid if four play, thoae who chooie the two highcvt
ar« partneri, agaiiiitgpiote who draw the two lowett; drawing the latter
alto tervet to ijetc'rmTne who it to lay down th^ flrtt piece, which it reck-
oned a great advantage. Afterwardi each player taket teven pieuet at
random. The pidett hand having laid down one, the next must pair him
at either end of the piece be may choose, according to the number of pips
or the blank in- the compartment of thd piece ; but whenever any party
cannot match the part, either of the domino last put down, or of that un-
{»aired at the other end of the row, then he tayt "go," and the next it at
Iberty to play. Thua they play alternately, either until one party has
played all hit pieces, A|)d thereby won the game, or till the game be blocked;
that it, when neither party can play by matching the piecea when unpaired
at either end, then that party wins who posietset the tmalleit number of
pipt On the piecea remaining. In playing this game it it to the advantage
of the player to ditpossew himself as early at possible of the heavy pieces,
tuch aa a double-six, five, four, €^tc. Sometimea when two pertont piny,
> — tlieytake each only seven piecea, and agree to ;)/ay or afrdur, that it when
one cannot come in or pair the pieces on the board at the end unmatch-
ed, he tli^n. it to draw from the fourteen pieoes in ttock till he find one to
Qd^ts.— -An excellent game affording healthy exercise to the playert.
To play atquoit8,an iron pin, called a liub, is driven into the ground to
within a few inches of the top^ and at the distance of eighteen or twenty
yarda, aa may be agreed upon; a seccmd pin «f iron it alto fixed. The
' playera are generally divided into parties, and each one pitches a quoit, a
round iron ring, from hob to hob; tliose who pitch the nearest reckoning
towards the game. But the. determination is discriminately marked; for
Initance^ if a quoit beloiiging to A Ilea nearest to the hob, and a quoit be-
IMDO
j.:-
I ttw fMiiM, tlion*h All
r «|iu>lli of ll, \Hh
«ili "cutt out," M ir
tli«n A woultl Imv* "
ir qiiolta, lli« plAVoni,
thf |iUy ; tlivn, (hkIiii
and ooiitliiiM to do no kI
.-¥
If-
t<«ftng to B lUt Moond, A oikn vl»i
hit otli«r quoitt li« nvMrvr to tii« m
CHUM on« qtioit of II iMPilig tl.« wr»\
!• ciillvd, all lieliind It \ if no tuch q
reckoned all liU at on« each. IUvin((
walk to tli« oppoailo und.and dvtvrmiiie
tlidr itand there, throw their quoit* hack a
ftrnatclv lU long «• tl>o Kamv ri'inaina undeoidetl. A atioit tlial fail* with
lit flat aide upwards doea not count. The quoit •hould tie didivored from
tlie hand by an upward and fnrwartf pitch with a steady aim at the pin,
near which It ■hould link witli iU aharp edge In the turf. The drtaa in
quoita ahouUI be liHtae and eaay, with no reatraint from bracea.
CiiinnAOR.-<-A ftanin with cards which is not onir amualnfr. but alao
r«(!kotie«i UNC'ful to youn^ |>eople, In advnncin(( tlie tc fence of calcnlation.
It ia played with the wliole pack of carda, generally by two |>er«on», anil
tomvtinu'a by four. The number of carda foriaing a hand fur thia gam*
rarif*, but ia uauHliy eitlicr five oraix, /
ytktHQO or I'layinq. — '1 lie progreaa of tlio (tnmo ia markod by a board
having «ixty-one holes, he wlio can drat auccetrd in countiiiK tliene being
the victor. Tlio cania are cut for ileal, tlie loweat dvalipK. Five carda are*
,,deatt to each pinycr, out of wliich two are to l>e tlirown by eacli player, to
form the " crib," wiilch alwnya bclonga to the dealer ; next, the adveraarjr
it to cut the remainder of tbe pack, and the dealer to turn up and lay upon
the <.'rib the upiiermoat card, for wiiich. if a knave, he ia to mark two
poiiita. Tlie ehivat hand then playt a card, which tlio other ahould en-
deavor to pair, or And one, the pi|it of wliich reckoned witli t|ie firtt will
make Ji/lf»n; then tlie non-dvalcr niuit play another card and try to make
a pair or flfteun, provided the cards alrcudy played have not exceede<l that
number ; and if to lie thould tlien endeavor to make Ihitt^one, or tlie near<
eat potfiblo number under that. When the party, wlioae turn it may be to -
play, cannot produce a card that will make thirty-one, or come under that ♦
number, he ia tlien to aay "go " to Jiia antagonitt, who, thercMipon will be
entitled to tcore one, or to play any card or cardt he may have in hit lirtnd
that will make tliirty-one or under; if he can make thirty-one lie tcorea
two pointi, but if any numlier under, only one point. Suoli carda at re>
main after thit Are not to be played, but each party, having during the
play tcored hit pointt gained, they mutt proceed to count their handt, tlie
non-dealer flrat, ami the dealer afterwardt, who aUo reckimt the crib, and
botji partiet include the turned-up card. Tiie puinU are counted at fol-
low*:— -.; ^ ■
''»'■■■ , ■■ f ■'■.
For every flft'ccn .... 2 pointi.
Pair, or two of a tort . . . 2 "
Pair-royal or three of » tort 6 "
Double pair-royal or four , v:
. • of A tort . i . . . J 12 *\
- Knave of the turned-up
•■'•■■.'.■ tult ... . . . . . 1 •• . ^
-"..'■*''■
Flutli the tame numberxof pointt at there are cardt.
RuLB I.-^The opposing partiet cut the cards, to determine who shall be
the dealer ; the low^ot can! secuVes IL The ace is the lowest. 2. In dent-
ing, the denier may discover liis own cards, but not those of hia adversary
•^wlio may mark two, and call n fresh deal. 8. Should to«> many cards be
dealt to either, tl^e non-dealer miiy «corc two,inhd demand another deal, if
; ithe error lie detecteil previously to taking up the cnrdn. If he do not wi»h ,
anew denl, the extra curds must be .(Irtfwn awny. When nny plnyer hat
more than the proper number of curdt in his hund, the opponent may score
^ four, and call a new deu). 4. If Any player medille with the pack after
>*'*'
■ . if..
■ -€
r
.: - ,
' ^V.''\
*
• *
''■''i^- '
7. -
■ .. • <•
{
" 1' , ■
'
4
.«
■•4,
1
• 1
. :i ., ■
„;«'*'.'.
^A ^,'
■•
*
p
«*•
. .' ^^
».
»
n^<.
1
t
4
'(
i /'I '
■',•#
■
A
, /
■ • •!
7 ■
1 ■ . ,
■* *
( ■ ■..
■ ■ /
■■
■' . . ■ /
/ ,.
^
•, , -
/' ■'
^
^ '■'■.:.
■
■
^^ '.
■ . - *
t.
■'*■■*■'
'■' ■ "'.■'/ ' • / .
I-
^ ■ - . , '■ ' . .'.
' ' * " - ■ " '
'-■-■■' ■ ~ "^ ■'»*
■-,'.■* ■ . ' fc ■
'.y-..
. ' --'^ ■ ■. ■' :
ft /
:^-/^: ^♦■'■'ri/::;
■ * .-
■1^ .■' : ' - i': ■ r' :„■ .r : ■ ■'
■ \f- ..■ ■-,:•/ ■■.■■ .
', '■ ■• '
^-:--V ■'■.■■■.■, •,>V*\»'.. ■■■..
■ - ■!»■■'■ ■:■..■'■■' .'■-■■''-■:
.■-■.'* . • ■
■.■■■••■• ■ . •■■. - -rii,-:-^- ,
* ■• ' .- %• .- ' ■ ■ ■' ° ■ ■ ■
:;■>■■:■•>•>*. ■•'■::-.- ■-'■■7- ■■•V.^^x.::;
•:^'7^^--y/-^'>/l''^^^' ■■■■■■; '^^.^'i- .■:
' ■ * ' . ■ *
.;■ . ■ ■' ■' ■-■■ \-. "'.\ ' .
■■■♦' ■ -^ ' ■, -". . - ■' ■ .
.-»-■'.
MICROCOPY RiSOUITION TBT CHART
. (ANSI and ISO TEST CHART No, 2)
- T-
1.0
I.I
l£
■ 2^
L£
W^
tim
1^
tii
1^
IB
L£
U
j25
■ 2.2
1^
1.8
J /APPLIED HVMGE Inc
1653 East Main Street
Rochester. New York t4609
(716) 482 - 0300 - Phone
(716) 288 - 5989 -^ Fox
USA
'^J ■
374
IMDOOB GAMES.
aeAling, at the periwJ of cutttag It for the turn-up card, then his opponent
»%h«y Bcore two polo^. & If any player take more than he i> entitled to
the otjier party tlMuhl not only put him back ai many points as are over'
"Scored but hkewiie take the samie extra number for his own irame 6 If
any player neglect to pount what lie is entitled to, the adversary may take
the ponits so omitted, 7. The. non-dealer in flve-card crib biige. scores
three points as an equivalent. 8. Plushes and sequences reckon accord inir
to the number of cards forminpr them. »."«uiiig
Afaximt /or laying out the ciifc-carrfs— In laying but cards for the crib it-
is requisite that'cvery player should consider not only his own Hame but
also that of hH adversary, and heiBhould therefore throw out such cards as
will leave lum a good hand, and embarrass his opponent. When any plaver
possesses a pair-royal such as three twos, three threes, etc!, it is generally
advisable to lay out the other cards for crib, unless it belongs to the ad-
versary. A player should generally lay out close cards for his own crib
vWith the hope of making a sequence, i. e, cards that follow each other con!
tecutively, as one» two. thfee, four, five. etc. He may also throw out two
of a suit, in expearation of a flush; or any that of themselves amount to
fifteen or such as combined with others will make that number, except'
when tfie antagonist be nearly home, when if is expedient to keep sucli
^^aV .t-" P'"«7"t»'im from gaining at play. • A method directly op-
posed to tins should be pursued jn respect to the adversary's crib, which
each payer should endeavor to baulk, l)y laying out those cards tliat are
likely to priVve to advantage, unless such a stage of the game has arrived
wheii It IS of moi:e consequence to keep in hand cards likely to tell in plav'
or when the non-dealer would be either out by his hand, or lifs reason dr
judging the crib of little moment. A king is ike best card to baulk; a crib as
rrr T£1'™ ? "f^"*"*® »l«y?n* J'- ^^^ cards are genenllly^ the most
likejy togainat pUy ; the flushes and sequences, particularly if the latter
be flushes as Well, are generally eligible hands, as thereby the player will
often be enabled either to assist his own crib or to baulk his opponents.
I •l^T,"'*'' "^^>(>b<>gf..—Crib: The cards thrown out by each player
Sli' ^i''"^ '° 'Y '^f '*•■• ^t" ^«'° '"''""" «*"'». a" *«■« aces, or t Jo
kings Pairs-rotfa/; Three similar cards, as three tens, or three knaves
Z)o«Wen«irs.roi^a/; Four similar cards, as four flves or four sixes. Fifteens
!lfL'?n5'*" fa variety of w^vs and form any number of cards /thus
nine and SIX ; four, three and eight ; one, five, seven, and two. or'any other
c^imbination by which fifteen can, possibly be made. Two/or hisZls ll
when the kna^^e of any suit is . turned up by the deafer, who thereupon
scores two points One /or -his nob: U when 'a hand possesses a kn^veof
o .
\'*«
■^/ ■ .■
"^
■■■"■■
.
•.■.'•
h
' •""'■"'"
.
.-.-.-i::^
^ JL_ 'I ,„^
4
„
. • " ♦ ■
. ^
^
vl^-t.<4^^^LA;„
Uedtanlcal Apparatus for learning to Swim.
ATHLETIC EXERCISES.
I'd
SwiMMiNo, Gymnastics, Rowing,. &c.
Places AND Times for Bathino and Swimming. — It in presumed
that most young lads wlio go to batlie will take the opportunity of
learning to swim. In crowded cities there are but few places in which
-the youngster can Icam ^.|irt; but in the country there are many
rivers, ponds, canals, or |Ji%. where both bathing and swimiilinK may
be indulged in without iiioyance. 1'he best kind of place^for bath-
ing is on a shelving gravelljjl' slibre, on which the water gradually deepens,
and where no awkward sweep of current may take the bathe/ off his legs.
The spot should also be free from holes, weeds, fcnd hard itones ; and a
muddy bottom is to be avoided by all means. Should the blanks of such a
spot.be shaded by a few trees, and shpuid there be close by an open space
for a run on the grass after the bathe, so much the bette/; and the young
"leaS-ner will then have the chief inducement to venture ihe sudden dip or
headlong plunge. /
. The best time of th||^ay for bathing or swimming isyfeither before break-
fast, between/the hourslsf six and eight in the summer time, or between
eleven and twelve o'clock in the forenoon. Delicate persons should not
bathe early in the morning; and it would be always well to munch abiscuit
before early bathing at all times. No one should ever think of entering
the water on a full stomach, or immediately after dinner, and never wlien
overheated and exha^sted by fatigue; He should also avoid entering it
when cold, or with a headache. Before bathing^ it is best to take a mo<Ierate
walk of about ft mile, and, while the system is in a glow, to undress quick-
ly and plunge in. It is bad to walk till you get hot, then to sit down and
cool, and afterwards to enter the water ; many have lost their lives by this.
It is also very wrong to enter the water during rain, as the clothes are of-
ten wetted or damp, which gives the bather cold.
Entering the WAXteR.— Having stripped the body, the bather should se-
lect the best place on the bank for going down to the stream ; and then, pro-
ceeding cautiously butquickly, wade up to his breasts, turn his head to the
shore, And dip. He then technically, as the boys say, gets his pinch over.
Should he not be man enough to proceed in this way, he should, as soon as
he gets his feet wet, splash some water over his head, and go into the water
more gradually, and try the rapid rush and dip when he gets bolder. He
must not attempt t o sw im or atrike out till he can master the feat of going
t-elm ■
m
^«s£diS&*Kso*»S&''' ■
a^aVao^'-.."^*. .,".•
-la^r
376
ATHLETIC EXEROISE0.
onmidiry***'"'* *° ''*" '""P"'' """^ "" he'eeUhlmielf confident and void
■ hmH^!^!^ ''"'■.'"' ""•' •»'»<''»^'" f«?tene. under the arm^ are thoconmi..n ,«,e8^
but they offer .lanKerous temptations for bathers to go out of their depth nn.l
U.en should cramp, eoi.l. or any other accWent occur, the event may be fa"
Be8.des,tl,ese «d8 often slip about from one plHtee to tl,e.otl,er. wJenS^^^
an instance, in Wr younger days, of tiie " corks " slipping to tlie liips and «f
•eeiijg a young >riehd noW an old man. suspended In the wateV wi h lis | em
downwards; while collapsing of bladders And of air-jackets is b y ri InS
uncommon. The best aidlo a young swimmer I. a j Jdici" s frfe^nd, hi?S
*t1n.l triT*"' r''?.^*"' ''t' ."P '"•''«'«'. ''•'en ».e strikes off by 1"
tip of the finger to the tip of th^cliin,""and who at the same tim/wM
tZ ILh r*f' **■ ""^ ""^""•^ 'J"^ '« manage his hands an.l feet iT
not a bad plan to put out a spar from a boat, to •which a nwe is attached
Wliich the young learner may mak^ use of b^ afflxfrig it to a'^be^t romdS
bodynndfer his arms, which will afford him support whiL heEato
Itrike his legs in the^water. The rope may also be held in tl e hand of «
friend, by the side of the boat, and the learner mAy strike off hamls hd
fett as the boat pr.K.-eeds. The plank is a dangerous aid. from its telVrS
taslip about and ;o. take the awjmmer out of^iis depth TdalluiK
Wnrl"?;*' 'f"'T^' '^'y ""«*'«• '?'''« ««'«»' plaiTof all is Is we b ve
IIZ f L" ^M ' f^'JliieT'' *'* "•'''"'^? Kradually'up to his armpits in l,e
water, and then,^^» ab<)ut, to strike slowly out towards the shore nk
. n^ care to keefV^pK wJv up' from^tfie bottom, PigiTper'eve anjj^^
this course will ,tf^S^ry>lmrt time ehable the youngster to LlTinJself
the child who itst fe^s that he can walk from chair to chair. ^
SvTRiKiNO Off AND SwiMMiNo.^In striking off. the learner bavin.?
.turned himself to the shore, as before recommended, s^lulS f"iH towJ df
the ^ter gently, keeping his head and neck perfectly upright bis TreTt
advancing forward, liis chest Inflated; then^^withdrLiSg^ .e W from
Suhtfe*"iS*"''J'?^ *'■"'" r* ^'''e the arms f<.rlarf In "^unS
S ilth^H.J^ K^-V""" "'-'^'^ly be too muclibolloived.orthe liea.l
too much tiirown back, as those who do otherwise wil swim with
thcH- feet too near the surface, instead of allowing them to T«e aK
Lt?n*r'';*"'y'V/'eP '" t'le ««ter. Tlte handa should be plS '
Justin front of the breast, the fingers pointing forward and keot close
together with the thumbs to the W of the foreflnwra %he hamU
must be made rather concave on the inside, though not sfmuch as to dim!
n't !i^^"'; '" *^^ "L''"^^ ''^ *''« ''a"<l«. they should beSed forwml
w»tir.t^"'*?'''^!i*' ''*•''';» ^•"••®*''***''«y''« n«t touch the surface of he
water; they should next be swept to the side, at a distance from but as
low as the hips ; and should then be drawn up again, by briLinAe arms
IraslM'i^f'^T' •'«»*^>:"» the elbows upward, and theVrirSowawS
imatmSdel' ■ ' "^ ^°''° *'"^* '^^ """' "^ raising them to the .
natjfrwut ^^/l.^* Z™ If«8 -The legs, whid, should be moved alter-
nately with the hands,.mu8t be drawn tip with the knees inwardi and
tlre^soles of the feet inclined outward,; and th>y shouldXi be tiLwn
backwards as widely apart from eacji iUier aVpossible. TiLe rnothms
of the hands and legs may be practiced out of thi v^ater ; and whilJt"exer!
cisingthe legs whi'ch wtn only be done one at k time, the learner may res
site leg. Wlicn m the water, the learner must take «are to draw his breath
at the instant that his hands, descending to his hip/qi.use his heal or e
above the _8urface of. the water; and he should 'Shale his breJht ,ie
moment his body is propelled forward through the Wion 7 t^i legs If
hejloes not attend precisely to these rules, he must invar ably have a
downward motion, and, as the boys say, swim furthest where Uio decpes?
X5^0S5('V(^ hkI' m^^ ^«sji^V»«<Jfc S.W
, ^vp^ J^ ^^
■^
■sfr ■
V ath:
▲THLETib BXEB0MB8. : \ 877
pLOWOiiro AND PiTlNa.— There are twolcinds of plunging : that belong-
ing to ihallow, atul ttiat belonging tu deep water. In snallow- water plunging,
tlie learner slioiild fling liiniself as far forward as possible into tlie stream at a
very oblique angle ; and when he touches the water.Jie should raise his head,
keep his back hollowAand stretch his hands forward. In the deep-water
plunge, his body is to descend «t ajg^reater angle ; his arms are to be stretched
out, his hands cU)sed aud\ pointed, and his body bent, so that his nose ahuol^t
touches his toes. \
Diving is one of the greatest amusements connected with ''swimming^
There are many kinds; the two most common and easiest and necessaT7\
modea of going below the sl^rface, are<—
1. The f^t-foremost Jump.
2. The lieHd-foremost jump. .
In the first, the legs, arms and head are to be kept perfectly, rigid and
stiff. The pupil must not allow fear, or the strange sensation felt in tlie
bowels in leaping from considerilble heights, to induce him to spread the
arms or legs, or to bend his body. \
In the second mode, or liead-for^most plunge— which is the safest mode
for persoitb who are heavily built abput the chest and shoulders, if they have
toentertbe water from' heights — the head is drawn down upon the chest,
the arms stretched forward, and handf closed to a point ; and as soon as tii6
swimmer feels that he has left the ba^k, his knees, which till then were
bent, are to bestififuned. The diver must avoid striking on the belly— the
general consequence of fear; and turning over so as to come down on \\i»
lack or side-^her consequence of pushing with tb'e feet, When he has
gone as deep •■ he wislies, the arms are to be -raised and pressed down'
wards. \ •
SwiXMiMO CNbBR WATB^.^When undef\the water, the swimmer may
either move in the usual way, or keep \\}» hands stretched before
him, which will enable him to cut the water more easily, and greatly
relieve his chest. If he observes that lie approaches too near the sur-
face of the water, he must press the palms of %\» hands upwards. If he
wishes to dive to tlie bottom, he mi\Bt turn the\palnis of his hand» up-
wards, striking with them repeatedly aiid rapidlj^ whilst the feet are
reposing; and wlien he has obtained* a {perpendicular position, he should
stretchout his hands like feelers, and make the ui^ual movement with
Iris feet, then he will descend wkh great i^pidity to the bottom. It is
well to accustom thcf eyes to open themselves under the water, at least in
those beds of water thai admit tlie light, as it will enable the swimmer
to ascertain the depth of water he is in. "
SwiMifiiio ON THE SipB. — In tliis the body is turned either on the left or
right siile, while the feet perform their usual motions. The arm from under
the shoulder stretches itself out quickly, at the same time that the feet are
striking. The other arm strikes at the saipe time with the im^lling of the
feet. The hand of th0 latter arm begins its stroke on a level with the head.
While the hand is ag^ain brought forward in a flat position and the feet are
contracted, the stretched-out hand is, while working,
drawn baclc towards the breast, but not so much impel-
ing as sustaining. As swimming on the side presents to
the water a smaller surface than on the waist, when ra-
pidity is required the- former is often preferable to the latter.
Swimming ON THE Back wiTHODT' Ehployino THB f'BBT.-^This is tw<v /"
fold: 1. In the direction of the feet. The body is placed in a horizontal posi•^
tion, the feet are stretched out stiflly, and the heels and toes are kept in
contact ; tlien the body is fo l>e somewhat curved at the ^eat, the hands are
to be stretched flatly forward over the body, and, slowly striking in small
circles, the loins are somewhat drawn up at each stroke. 12; In the direction
of the head: The body is placed horizontally, but somewhat curved in the
seat, the head in its natural position, the arms are kept close to the body,
with the elbows inclined inwards, and the hands describe iraall circles from
X
\ .
(.
378
•#..
J^THLtTIO XZ«BCI8K8.
Jf
tli6 buck to the front,
•t/ about a foot-and-
li^lf from the hipi.
Tbe»e modes i«?rvc to
xerciae and «trci»|{tli.
n the arms in an ex-
traordinary deKrue
without in the li>a«t
fatiffuinic tlie breast.
Floatimo. — The
body is laid horizon.
tally on the back, tlj^
head is bent batk-
•ible. tbe arras are stretched out over the head U the X^tionTf^J*? •"/"•
tl« feet are left to their natural position ; n,Z" ,!k Se "Si^I '„ '?£
ken as low as possible. In this position, the ffer on, iS> is speS^^^
ik1. ter^thnn water ren.ains, and may float at Pleasure l^e ImSs sirm ?
be kept inflated, that the breast may be distenSed and the c ?cuS fSe. p )
U.e body augmented. J^ order not to sink while in "he acto tX X^^^ ^
which the greater specific weight of the body would effpfet f ll ihVI„/i i
be quickly ex.,elled, and as quickly drawn Irt agj J ami tifen r^la I
longa»nossibie; f«r,asthe backisin a flat Stbh the iS?f^^^
count o/ the resistance of the wafer, does not tLc^^fc £ Jinid f ' C I«
-.,/•*. ^'^''-•—™'"* " * perpendicular position of the «urimn,«r
and IS of great use to enable him trsave a person from drowniL iMiin'
general thought to be extremely difficult, but it is verv easv T^.*; t "
ways of performing the action : In the first thrifaSd.^krlT* "* ^"'^
against the hips, ami the feet describe theiJ usim ciS* t"e oCZuli
consists in not contracting both legs at the same time b.n^*?. I®
other, so that while Uie onl remai„s^ontrac?e3 t™e o E di^,erS a Sic e"
In thu mode, however, the legs must not be stretched m.fiml .1 .7-
>al.tor...i„,o,..el,u,c «.4:^^ t'W'lK'^iJ- l^'i^^
"'""" ° from above the surface
of the water, or fronv
?ny perpendicular
height. .
^Swimming on thb
iAck.— In this the
swimmer turns upon
his back in the water
by the combined mo-
tion, of the arm and
leg, and extending his
body his head being in
* Hne with it, so that
Zl.1:. The hands.should be placed on the thighs straight down and tie
legs moved as in forward swimming, taking cari that the kneerSo not rii^
^n^:-^ '"?*"* 'i* striking them out. SometimeX 1 LdsX used »? fr
the mx)tionof a wing or fan, by w hich a slight pragression if also made
« ilie same time that^tlie -urface of the body fa ieU SKut^
-\^>
V <
•V .
ATHLETIC EXERCISKi.
\
879
iBcaTiiro.— In the tlirnut, the iwiniiner liei horixontftUj upon hie
li]tt, end mekes the cninnion motions in •wiinming. He then timply
.retulies one erin forwani a» in Rwiinining on tlie title, hul reniAine lyiha
^pon tlie weint, antl, hi a widely desorihed uircic, he carries the oilier hand,
which is working under tiie breast, towards the hip. As soon as the arm
lias conipli'tcd this motion, it is liftetl from the water in a stretched position,
and thrown forward in the grenlest horizonttil level, and- is tlu>n sunk with
tlie hand flat into the water ; while the swimmer thus stretches forth the
arm, lie, with the other hand stretched as wide as possible, describes a sninll
circle in order to sustain the body ; after this he brings his hand in a largely
described circle rapidly to the hip, lifts the arm out of the water, and tktiuti
it forward. During the describing of the larger circle the feet make their
movements. To make the thrust beautifully, a considerable degree of praOr
t;iee is required. This mode of swimming is ^8eful where a great degree ot\
rapidity is required for a short distance.
ThB Double TnHU8T.^-ln the performance of this the arm la thrust for-
ward, r)ackward8, and iigain forwards without dipping into the water ; in the
meantime the stretchcd-forth ami describes two circles before it begins^he
larger one. .
' To Swm Like a, Doo. — In this motion each hand and foot ia used alter-
nately as a dog uses
them when swimming,
as the term implies.
The hands are alter-
' nately drawn towards
the chin in a compres-
sed forin, and then ex-
ttanded and slightly
followed, with fingers
closed, and aa they
strike the water the
feet are likewise drawn
towards the belly, and
•truck backwards with a kind of kick. Thfs mod^ of iiwibiming ia of use to
relieve the swimmer from time f,o time when going a/distmce.
The MiLi..— -Tlie awimmer lays himself on his ba^k anid contracts him-
self so tliat the knees are brought almost to the chin, and while one of the
hands keeps the equilibrium by describing circles, the other continues work-
ing. Thus the body is kept turning round more or less rapidly.
The Wheel Backwards and Forwardb. — In the forward wheel the
hands are put as far backwilrda as possible, and so pressed against the
water that tlijp. Jiead ia impelled under the surface, and the feet, by a lires-
aure of the hands in a contrary direction, are rupi(|ly flUng above the head,
which in this manner is rapidly brougJrt again to the surface.
In the backward wheel the swimmer lies upon his back, he contracts him-
self, the hands, stretched forward as far as possible, describe rapidly small
circlea^ the feet rise^ and as the point of equilibrium has been brought aa
near as possible to the feet, the head sinksand the feet are thrbwn over.
To Swim with One Hand.— The learner ^lo do tliis avij^ima on one side,
keeps his feet somewhat 'deeply sunk, while the arm which in the meantime
ought to work ia kept quiet— and might be even taken out of the water. It
i> ^ R^^ practice of strength to carry, first under and then -'Over the water,,
s weigV of four or eight pounds. ' ^ ;
lUXD Over Hand SwiMMiNO.— In thia procesa, the right hand ia lifted
out of the water from behind, awungforwarda through the air with a kind
of circular aweep to the extent of its reach forward, then dropped into; the
ivater edgewaya, and inunediately turned, with tlie pi^lm a little hollowed,
downwai^s, tlie body being at the same time thrown a little on one side,
and°t1ie right leg struck out backwards, to ita full extent The hand <le-
aceinda towfqxda the thigh, and then paasea iipwarda through the water ib •
886
▲THLKTIO EJtBROlSBB.
kind of curT« towardi Ihe mrface. Tlie left Imnd and leg perform • limi.
Ur oiovement altcnrntely wit h the right, .i.d the uioH-ure of progreiilion^t
tMiiied hy tlieite com-
bined BJlnilar mov».
nienti ii very coiuider.
able.
3ALA!fciiro. — When
the Bwiinnier h$s oh-
tMiiied eH8e nnd confld.
ence in tlie water, lie
will And many thiiiKi
ea«y which before he
deemed im|iQHaible.
Balanuing it one of
these. To perform it
^f ■ : 1 Ai ^ < •• . . ~ — — he ha* only, when out
J'tl'v .te&'is/"" »«""^ ;'«!* «!'•' »'i» cl'i" elevated to a line pa.sing e!-
•etly through the centre of hU body from the chin to the toes, theii fohlhiK
i u» armt, and re maming perfectly nioti«.nle»8, he may gu»pend himHelf n*.*
— pen licularly ; hilt i'f he should extend hig
arms backwards, and pass them graduitlly be-
yond bis bend, bis toM, tips of bis knees, ab-
domen, an(| part of his client, with the whole of
bis face will appear, and be will be balanced
and flbat horizontally without the slightest
motion.
't^k CBAMP.-^Tbe cramp generally pro-
ceeds from acidity of theiJbwels, arising from a
bad state 6f the stomach, or from the effects of
the cold water on tbe muscular system. Some
persons are very subject to it on slight occa-
sions, and such persons will do well never to
go out of their depth. But should a tolerable
swimmer be seized with the cramp, he should
not be frightened, but the moment the cramp
is felt in the foot or leg, strike out that foot or
leg with the heel elong»t«d^ajadihe toes drawn
upwards towards the shin-bone, never Iffltttting..^
any little pain it may occasion, as he need not
fear breaking a bone, muscle, or tendon,
bhould this not succeed, he should throw him-
jelf on bis back, antl float quietly, and paddle
hims^f gently to the shore, lie may also
M.i swim with bis hand like a dog, and nractise
-lTi*'*-n* ™?*'°" °^ "?*• upper part Of the body for keepinglliB head above
water till assistance arrives. . « * . v»i» «uu»o
%
ATHLRTIO EX1ERCI8BI.
881
It
OTMNABTfOii.— A ipevle* of exerviae tending to dev«lope th« f mme, and
■trengtiien the muiclei, aiul e(i|)ct;ially ailiiptva for tlie human h(Miv befor*
it has become! '* let." The best ago to conunen<;e the nrautice of this exer-
cise is aboMt eight years. Tlie prac'ti<;e should be gcnile at first, an<l gradu-
ally increase in nroitortion to age aiid strength, (lyniniistics are better jirau-
tilted before menls thnn after tlicm, the eiirly part of the day boing |>crlinps
the best time of any. Care should be taken not to lie on the damp gniund,
Dor stand in a draught, nor drink cold water immediately after the exervisea
linve been gcme through ; tliesu exercises (ronsisting of every variety of ac-
tive employment of tlie body, including walking, running, Jumping, leaping^
&c. Of aH the corporeal exercises, yKw/nWJis one tif the most useful; to
jump with* ease ami confidence, one should always fall on the toes, taking
especial care to bend the kne^s and the hips ; theupfter nart of the body
should be inclined forwards, and the arms extended towards thto ground. In
jumping we should bold the breath and never alight on the heels. In leanini;,
the object is to Mass over an obstacle; in this case, also, the breath should l>e
Jield, while the hands should be clenched, and the arms |kendant. To facili-
tate this exercise a leaping-stand may be formed. The high leap should be
firactised, first standing, and then with a short run; in the stamlihg leap the
eet must be kept close together; ami in the leap with a run, tlie lenjier
should lake about twelve paces, and go fairly over tlie cord, without veermg
to eitberside, and descend on the ball of the foot. Vaultiuy is performed by
springing over some stationary object, such as a gate or bar by the aid of the
hands which bear upon it. Tu^Uerform it, the vaulter inay approach the
object with a slight run, and' H|^)g' bis bands upon it, heave himself up
and throw his legs obliquely omv^ The legs should be kept close togeth-
er: while the body is in 8U!>pensi4|i>over the bar, the right hand supports
and guides it, leaving the left haiul free. Climbing the rope. To do this,
crosa the feet and hold the ro|)e firmly Itetween them ; move the hands one
above the other alternately, and draw the feet up between each movement
of the bands. In the sailor's nianner of climbing^ the rope from the bands
pasoes between the thighs, and twists round one leg, just below the knee
and over the instep ; the other foot then presses upon the rope, and thus an
extremely firm support is obtained. In climbing trees both the hands and
feet are to be used, but the climber should never forget that it is to the handji
that lie has to trust. He should carefully look upwards, and select the
branches for his hands, and the knobs and other excrescences for his feet ;
he'should also mark the best openings for the advance of his body ; he
=«b(uU^ also be particularly cautious in laying bold of withered branches, or
those HiiKr'ifftveJUJsflfered decay at their junction with the trunk. In descend-
ing, he should be ev^'nHMre j^*autiou8 than in ascending, and hold fast by
his hands. In climbing the womleii tn4tt«r^i\ic learner should seize each side
of the ladder, and by moving his hancU attSmataly, ascend as far as his
strength will permit. He should next try to climb the ladder by th^ rundles,
by iMringing the elbow of his lower arm firmly down to the rib^revioiis
to pulling himself up to the other. In performing this exercise tlie legs must
be kept close, arid ns straight and steady as possible. Climbing the inclined
board. For this purpose, the board should be about two feet wide, and rest-
ing at an angle m thirty degrees. The climber must seize both sides of the
board with bis hands, and iMaciiighisfeet flat in the middle, ascend by mov-
ing his hands and feet alternately. When the gymnast has, througli prac-
tice, acquired power antV precision to his movements, the plank may be
raised until it is ailmost perpendicular. Climbing the pole. The pole should
be about four inches in diameter, and firmly fixed in the ground in a perpen-
dicular position. In mounting, the pole is to be grasped firmly with both
hands, the right cibove the left. The legs should alternately grasp the pole
in the ascent by means of the great toe, which is turned towards the pole.
In descending, the frfction is thrown on the inner part of the tliighs, and th«
bands' are left comparatively free. ~~ ~ ~ ': ~
PAaiixEL Babs are two pieces of wood, from six to eight feet in length,
■■»»►
/
883
ATIILRTIO EXKRCI8BS.
^■■
*\v
$
\ .
•nd »brtutfoilr Indio. •qtmre, tlie ^.l^c. roun.!,..!. For In.I. tlioy Mre fl,.,l
flx«U in^the gnuin.l, from » t<> 4 foothiKh, ac<r,.r*njr4.. the • a urw nf .m
hoyt^y the iii.l of theae hnri levernl fciiU TiiiTv 1^ Wf^pmJ^ i,„ *
1 llur„.''.i':'^/""'" '.'""*'' ''«'" •"•' ''^^ "" theh,,r.«t the .«me time. A ,ir
.*lii°rl ..' »•;*":•• P^»'««'-v« your cnuiUbrhun on both wrl«t.. the I .«,
ch.w ; tl.i. i. (;«| eil the flr.t fH»uU. fhen coinnit.nic.Ue t<. yo. r l"„ y**;
gentle .i|oven.ont of Imlnnci'nK from bohi.i.l, forwaMi, Kn<l contim o i.i^
■evera! Ube.. the body n.ovinK a. it wore on k pivot. TiV. M.rt. be nm '
n.ed until the b.Hly .v*inj{» frK-lv backwHnl. a.ll forwani . To r ,J«X !"
De.ng in equilibrium in tF.e mhl.Ile of the bar,, phMre the !»»■ UAekZZlt
«lown, 1. 1 the elbow, ncirly meet Injl.in.l the bntk. then rlHe up Kcnilv w if.
out any i,n,M,|se or tou.hi.,g the gn.un.l with your feet. To Li rt7w £
hnd the ha„d» In the .an.e po.iiio.. »• before, bring the body gently dmv^
between tie bar. w.t^hout touchh.g the ground with your knee, fi , Z
bar beh.nd each ha.,d alternately, and then ri,e up in the flr-tTmi'tior ""
^.i,! . ""V?**"^**- "AR.— In the exercLea on the horizontal bar. the ftrot
, pcitlon I. ai.unied by takhig hold, with both han.l., of the .hie of the l.«r
, toward, you and |;ai..ngvour.elf until you can Igok over ij. When y^
can perform thi.eaitly, pface the hand, on the farther .ide of the «! f,
.. r«..e yo.,r.e f a. before. In the next exerci.e, phu-e your hand, m eaJh le
«mff^."' /''*•! '^I'** *''.* ••":'^ ""."'<' K^"»"*' «"•' e'-'Jeavor topi", fjorn ne
end of the bar to the o her, by making a .ucce«.r..n of .mall .pring. iit" the
„ and^ 9n< afterward, by pa.sing tl,al,«n.l. alternately ; tfjft legibdrur ij
form ttut hang by tlVu hand, and draw up the feet very .lowly u.»til the i.i
«ei. touches the pole. Thi. I, difficult at ftr.t. but U .UTeimS^^^^^^^
•- i^.,°' jerk violently or you may i..jure youmelf. Next nract »e laritr,
Jy tie right jirm a.ul right leg. while the left bang, down . ht. byf 5
nght arm and left leg. and left arm and right leg. Wiien Derfect IiiTi^m!
ovL™;.ri.i''r l",'*^ «'/!.« bar flr.„ly by tlfe righ^iand tll'Ste r Si S
over tb^ ba^ hold on .teaddy by the loint of the knee, and next raT.e tli^
tt.«"? ^ *'■* •^"t^^Pit over the tar ; then by a lit\le exertion J u i 5
be able to awume a riding position on it. Ciretinathebdr. In doiiig tJi,
hang by thff lian<l., an.l curl the body gently over^he bar. If too ifflcu t
tIi trv l.^^*^^"" ".r" "ii** **' '.""*. *'"' *!:^ "oraetl'ing el.e. and after an hit" -
Tal try it again ; it will .oon be learned.
This Balancino Bar.— Foremost among the preliminary exerci«ea of
balancing are the following :Stan,U„g on one leg.Jiolding one fof, S h!
the hand ki..mg the toe, and .ittingdown. The first two exnlain them
.elve.^sufflciently>,^to kiss the toe. lift one foot with botl hJndJ&ai ^t
towanls the chin, which shouhl be slightly, lowered to meet it r n id t?ne
down, bo h arras and one leg .htfuld be thrust forward, and the other l!g
bent until the feat is performed; after which he should carefully ri«e u?
keeping bis arms and legs outstretched, and stea.lily preserving hisbalanS
?iln f. ""^- ^? '•'^ ''^**''7' "'? •"'«« "' *'•« shoes ihould be damJd a!
then the upper bar is .mooth and slippery, Mount the bar either frSbtIm
f^VA^t T V'^V'^ P."'"'"" "". *''« •**•• ••»«" ' 5" »'*« latter case, place
S? A*i°n*""f''®.H"i''«*P'"K*'*« '•««' e'ooe to the upper part rifthe
Slf^l'iW" '"'' 'r';i"'^ '** ''r» P«'-Pen'l'c"larly down, with the
Si nTO f* > i'® ^•'■"'"'•* '■ *'^*? "*'***''» ''»"• «"n» forward, and gradually
rise on th* foot, keeping your balance for a minute or two before you beiriS
to walk. First, trv to walk with assistance, then alone, balancing by extend-
Jng the arm*, anj afterwards with the arms folded behin.l. Whin you can
walk steadily and easily, endeavor to turn round on the bar. first try Itig at
• S >^»^ » "'" • ' ^''^ . J*' ^''f "y"'^ f'."'' '^'"^ ''^"ly wa lk backwanl. W l.'n
Uo person, n walking the bar, wish to pas. each oilier 1 167. ouldirtin
arms.place their right feet forward, and turn quite round, by wch stepping
|:"_.^3^
H:^-
^TnLRTIO RXRROISBt.
3dd
with tlie left Uwt roun<l th« riglit at the other. Other exeroiiet are p•^
forme<l throu|rh the iiieiliiim of the hone, tlie chair, 4kc. ; and an exeruli*
ternieii giant •tritlon, coniista pf a pole tet up witli four ropei, one at wlili^h
cacli pupil graip*. and vaults or itepii out in a cirolo, imtreating (he vclofit/
by (l«Kreea, until at length a complete circle it made in the kk without
toucliing the ground with the feet.
, ItowiNO. — In prnctiaing tliia art, It may be laid down, al a general rule,
that in calm weather, n light and tharn boat la prcferalde; and, in rough
weather, a heiivier and broader one. The learner, however, ahoulil not at
first begin in too light a lioat, nor slinnld he practise in rough weatlier, un-
til lie gets acauaiiited with its mnnagvnient. To leave the shore, tlie rower
siiould with the boat hook, puHli the boat off, head upon tide, or oppositO'^o
the current. To leave the stairs, the rower must eitlier puali the boat off
with the boat-hook, or place the blur of the scull forward and nurse th«
boat out from the shore. Tliis Wing done, the rower nits down to his sculls.
These he puts in the rowlocks, and turns tli« concave front of the
souli towards the stem of the boat. The rower ^ust sit amidships on
thwart or seat of the boat, otherwise^he will'reel wnHie side on wliicli lie is
sitting, and tnucli of his labor will be lost. He should sit witli ease to him-
self, having his feet on tlie middle of (he stretcher, and liis legs not quite
extendwl ; but his knees, as he rows, should bo brought <lown, and his legs
stretched. In grastiing the oar for the pull, hold the liaiid square and firm,
but with sufHcient freedom to let the muscles of the arm have play. The
body la novr to be inclined forward from the hips till the head cornea nearlj '
over the knees, and the arma extend till the knuckles come over the lointa
df tlie^ inatep. The edge of the oar being now turned paralloi with tlie
jfatef.'so as to feel no resistance from the wind, the dip is n;ade, and at tlie
moment of doing this the oar is dexterously tumeil so that Us edge cuts tlie
water in delconding, and being com|ilctcly immersed and no more, the brond
part of ' the bla<le is pressed st/ongly and firmly against the water by tlie
pull. When the pull is fairly and evenly given, and in auch a way as that
the whole power shall be brouglit to bear upon the water without any Jerk-
ing or trembling of the oar, the time is come for lifting it out of tlie water,
and in doing this, the iiand or hands ar^ brought close to the Aide, a little
below the chest, the oar isaUghlly turned or featiiered as it rises to the sur-
face, then lifted, and the stroke repeated. In river-rowing, when tlie
tide or current la with the rower, a learner ahould in general take tlie midille
of the atreani. When the tide or current la againat thci rower, he should
take the side's ; preferring tliat side on which, owing to the course of the
river, the current ia least. In backing water the oars are suddenly turned^
the concave parts facing the sculler or rower, who pushes from liim. This
forces the boat backwards. In turning a boat it is usual to hack-water with
one oar, or to hold water, at tlie same time tliat you pull with the other; If
you wish to turn yoUr boat's head toTour left aide, you pull with the riglit
oar and back with your left, or pull with your left oar and back witj» your
right In meeting any otiiereraft, the boat whicli uomea with the ii<le must
get out of the way. In Cliis caite, both boats, if close, lay the biadea of
tlieir aculla flat on the water, lift them oiit of the rowlocka, andlet tlicm drift
alongside. Bach replaces them when the dtlier lias passed. In pa.88ing a
boat, the rower who passes must take the outside, unless there is ample
room within ; and must also keep clear of the other's sculls or oara. If one
boat ia crossing the water, and another coming with the tide, the one coming
with the tide must keep astern of tlie other, an<l iiave a goo(l look out ahead.
In landing, bring your boat in a slanting direction to the landing-place,
whether going agamst or with the current, by which method her stern will
line round, and she will be partly broadside on, with her stern towards the
direction of the tide. When you step out of the boat, either use your oar or*
bo a t-hook to aaa i a t you, un a liip th e acuUa, a s b e for e dir e ct e d, l a y tliein in the
boat, jump ashore with one end of the painter (or rope by witich the b(^t ia
made faat) in yotir hand, and fasten it to the post or ring. Sea rowing it
884
ATHLETIC IJIBBCIIKt.
rk
<4
mucli more difflonit lh«n riT«r rowln^r. •n.l rvqiilrfi more itrrriKtli nnd mnn
•Kemi'iit. <)ii« of the inrMt .llffl. ult tlniiK. ii UmuhinK » l»o«l ; in .lolnit tlili
frtim llie •kmI.ca.Ii. when the weitiher (• roiiKh «rHl thi>re U • Heavy iurf
the two howniiMi must Ret Into the bout with their oiira run out: lAd the
other rower, folow the Imnt quiohlv in the doioent ; hut thfy ihnuld not
Jump In ti I «huii quite attont, l«.iit their woiffht miwht fl» her on the hench
and ■ho nilKitt aliiii m .ea. In rowinK, caoli man hat in Reneral a tingle our'
•iKl aiti oti the omMwIre aide of the galley from llio rowhick through which
Ma oar paaiea. 1 he oar, niuat conaeauentiv croaa the boat, and le hehl on^ta
oppoaito aide, ao aa to clear the back «)f Ihe man before. The atroke niMat
be longer in aea than In river niwlng. Tlie oar muat be thrown out with a
,\n' *■•"•*•" '*> "'• •'niultaneoua exlonahm of the body and the arma It
la atill more eaai^ttial to feather in aea than in river rowing. Tlie oar muat
be drawn hack with great power, cauaed by the aimultaneoua contratrtion of
the iMMly and the arma ; time with the rowera being accurately kept and di».
t mtly marked. When the oara are delivered from the water, the time, uii-
I I they go into It again, may be counted— one two. three— when they imnt
through the water. The time la kept by the aternmoat mnn of the rowera.
III landing on a aea-bea<-li, the rowera aliould alwaya look alie»d for a pMner
place, for (here are great inequalitlea in apparently the amootheat beach,
and anding in one place may be very go«Ml, while in another place, not
twenty yarda off It may be dangeroua. When a proper place ia diacovered.
the fywera nmy give " gomi way " on ahore. The bowman ahoul.l be In the
Dow., with hia boat-hook in one hand and the end of the painter In the other
•nd immediately the boat grounda, ahoirtd Jump out an<l haul in. The other
portion of the crew ahould now Jump out aa qui( kly aa iMiaaible, and aaaiat
'irrtn In pulling the boat up. Then everything ahouhi be atowed away anfe
• »nd aecure, ami the bout left hevond the reacli of the tide at high water It
will alwaya be well to obaerve the following hinta nnd cautlona in rowing ^-
U vou are rowing with otliera, alwaya keep Uie atroke. If you are rowing •
pair of oara or aculla by youraelf, alwaya put both o«r* into the water at the
■ame time. Keep a g<M)d lookout ahead, that you may not fall foul
ef othjjr craft, po not put your oar too deep fn the water, and mind
that the blade of the oar ia thoroughly Covered. Look well to your
thowla, and aee that tliev are not rotten before you place them in the
liolen. Let your boat-hook lie clear of your oara. and All clear of
the P*»nter. See that your foot-boarda are properly hitched to
ttie parta of the bo»t made to receive them. In puahfng off a boat from a
■hip or other craft, be careful not to atand on the aeata of the boat, and not
to orerbalnnce youraelf. Keep your boat neat, trim, and clean, and aee
that ahe ia well baled out before entering her. Should you be rowing in a
boat In^whlch there ia a ateeraman. alwaya be aure to obey ordera. If you
•teer, •Iwaya hear well forward with each atroke, aa it aaaiata the rowera.
Keep the rudder ropea as tight aa bar*, and move the rudder aa little as pos-
t
* •
■/•
J X^i;,
CAGE BIRDS,'- TAXIDERMY, &(J,
The Canary, Pahbot/Goldpincii, Timimn, Ac. OEifRRAL
Characteristics, Proper Time ok Pairinq, how to Dis-
TINCrUIBH THE MALB^t/AJfAQY FROM THE FeHALE, DISEASES
or Birds and their RkmIkdies, Taxidermy or Preserv
iNO Dbap Birds.;
Cahart.— This well-known cagc-blnl i« never found in thii country
except in a itate of Gonflnerttent, and it brcedi rca«lily in a cage. Tlio be«t
carfariea are of a l)riRlit yellow with a few Jet-black upoti. UeinK origin-
ally from a warm climate, they are tender, and muRt bo kept in riwimii of
an agreeable temperature ; if expogc<l to cold either in rooms or the open
air, they nine and die. In dry weather in summer, their cage should be
hung in the open air, or at least in the sunshine. If the apartment is kept
too hot they will moult at an improper season, and this 'must be avoided.
Only one male should be allowed in a cage. Females for breeding are the
better fqr havi^i^g a large cage, as it affords them simce- for exercise. As
cleanliness is the most effectual preventive of mkny diseases to which
this bird is subject, the bottom of the cage'sliould be constructed to draw
out, and should ^e cleaned and strewed with sand, at least once a week.
The water in the cttge must be changed once or even twice a day. The beat
food for the canary is German paste. Cru»hed hempseed may.be given
occasionally, tmt not too often. When the^ste is given to them it should
be made fresh every other day. When this is not con^nient, a substitute
may be found by taking the crumbs of stale white bread, and after «lrying
It in an oven, noimding it in a mortar. The powder formed in this manner
will keen good for several months, and a teaspoonf ul may be given every day
to each bird, with as much cold or lukewarm milk as will form it into a
stiff paste. In summer-^ green food may be given occasionally, such as
lettuce-leaves, turnip-tops, groundsel, -and watercress. Cake and other
inappropriate delicacies which persons are in the habit of giving to can-
aries, are very inlurious ; a bird in full song may be at once rendered mute
by partaking of intftroper food of this sort. Tl«e breeding of canaries
requires additional acdommodation. For this purpose a large cage must be
provided, and the pair of birds put into it about the middle of AprU, The
female ordinarily lays six eggs, one every day. Each egg should be taken
■*»y as laid, and an Ivory one substituted ; and when the laying is finished,
* " th e *'" '•- ' •~' — • — • ■ * — "^ ■ — * — *-■ — — ■ — '•-' —
•II the six C|riginal eggs may be replaced, The period of incubation is thir-
teen days. When the young are hatched, finely minced egg and bread
•hould be placed near the feeding trough, to enable the parents to oamr
17 380
■■o^
"4 ;f;#?w^-P^^^^^.l^P^'^JS'^^^'"". "^tr
886
OAOE AIRDS, TAXIDEIRMT, AC.
a
m
suitable food to their youn^. Canaries will mate with siskins, linnets,
several ot the finches, and otheiPiillied birds, producing, in many instances,
highiy-esteemed mules. Tlie ji>«aaes to wliicli canaries are most liable are
the surfeit and the yellow scab. Wlien tlie bird has the au^eit, if the
feathers of tjie lower part of the body are blown aside,, tlie body wilt be
found to be swollen, and covered with little red veiAs. The best remedy is
to n»ix oatmeal with the food for two or three days, and put a little saflrun
in the water. If the feathers on the head fall off, and any watery eruj)-
tions should appear, the head should be washed every day with spnng-
water, in which a little salt has been dissolved, wiping the head afterwards
quite dry, and anointing the skiti'with palni oil. The bird should be kept
warm, and a little ground rice may be given to it, boiled in milk with sticlc-
liqliorice. The j/eZ/ow 8pa6 wmch attacks the head ahd eyes of the canary",
may be cured by*ftnointing the par^ with fresh bu.^ar or lard. Canaries
often sicken a great deal when they are moulting ;;^ ^lat season they
should be kept warm, the cage being set in the aun. wlien it shines powe^
fully, and the cage being shielded, from cold winds. The food should be
nourishing, such as Naples biscuits, bread, and the yolks of hard-boiled
eggs cliopped small. Canaries may be taught to sit upon the" hand or the
slioulder, and to fly about the room. Tli0 mode of teaching requires great
patience : At first the cage door is left opten when there is no one in the
room, and a little hemp seed scattered on the iablo^ the water being left in
the cage. The bird wdl hop out and take the hemp seed, and then return
to the cage to drink.. The next day the same process is repeated with the
owner of the bird in the room. The day following the master or mistress
of the bird may be seated at the table ; and, finally, the hemp seed may he
laid upon the tap, and if tlie persou is-'kept perfectly motionless, the bircfc
will, in all probability, venture thus far. The same operation repeated foE--
a few days will render ttie bird less tiniid, until at length he will perch upon
any part of the body even when in motion. Caniiries may be also bVouglit
to fetch and carry, and tp whistle tunes ; the latter is taught by playing
the tunes over repeatedly on a bird-organ or flute. They will, also imitate
the singing of the nightingale and other birds, if kept in the same room.
Canaries ma^ also be taught to sing at night by keeping the cages covered
all day, but m this case the advantage gaitied is scarcely warranted by the
punishment inflicted.
How TO DiBTiNOtTisH Thb Maj.e FROM THE FEHA^.-^The male may
be distiJiguistied from the female by a streak of bright yellow over the
eyes and under the throat; his head is wider and longer, and has richer
Colors, and larger feet. HeaL^o begins to warble first, which is often at a
month old. i«
A Bricedino Caok may be made of a double or single' form, with the
usual conveniences for food and cleaning, and the doors placed where
deemed most convenient. The size of the perches should be proportioned
to the size of the cage, and they should be placed at intervals most fitting
for the birds. In a single cage the top, front, and sides should be of wire,
and the back of wood ; but if it be a double cage, then both ends of wood.
A shelf within a few inches of the top, should be made to project from the
back, and a partition run up from the edge of the shelf to the Upper wires.
On this shelr two sqiiare open box^s, about two inches deep, are to be
placed for the birds to build in, the entrance into which is from two hples
made in the partition. A net-bag, filled with moss, hair, down atid'feath-
^rs, suspended from^the roof near the perches, completes the fitting of this
Jiabitation.
Within the last few years a great improvement has taken place in the
design am^ construction of fancy bird .cages, and a new material is largely
employet}, consisting principally of zinc, coated with enamel, which ex-
cludes all vermin.
— Th e health and happiness of bi r ds d e pend g r eatly on eleanlineas: to pro-
mote thfs, every week, or fortnight at the farthest, the floor and perches of
CAGE BIROS, TAXIDEBHT, AG.
887
the aviary or cage bIiouW be thoroughly cleansed, and fresli taml strewn on
tlie floor. If tins bo neglected, not only do the birds suffer in health and
spirits generally, but tliey contract ji disease in their feet, frequently result-
ing in lamenesn, or the lo»s of one or more of their clays. A diffloulty is
lometinies exiwrienced in taming birds to a sufficient degree to set them at
liberty from the cage, and allow them to fly about the room. The follow-
inegis the most approved method for aqcomplishing this;— <Cut from the
fanerjlume of the pen-feathers a larger or smaller portion, according to
*''*^a"®" *•' *''® *»'"' '> **•*" *""c'' '•'« nostrils of the bjrd with bcrgaroot,
or dllpnther odorous oil, by which it ip rendered so stupifled for a time as
to perch quietly on the flngef, or to hop from one finger to another. As
soon as it sits quietly on one finger, another finger must be^placed in such
a position as to cause the bird to step upon it; and so soon as it is accus-
tomed to hop quietly from one finger to another the chief difficulty is
overcome ; for the binl, gradually arriving to a sense of consciousness, and
perceiving that it is not treated roughly, is brought to pay obedience; to its
jnaster's commands. The/ood of birds should be as near a resemblance of
their natural diet as possible. Canaries,.bullfi^nche8, goldfinches, linnets,
ftc.,.eat seed only. Larks, yellow-hammers, ntid the i^ri()U8 kinds, of tits!
est both seeds and insects. Nightingales,. redbreasts.'nhrushes, blackcaps.
4c., eat insects and bferries. Wagtails, fleld-Iarks, white-tails, &c., eat
insects only. To meet this difficulty, alL the dead flies found pn wirtdow-
sills and in corners should be collected, and thesevadded with a few meal-
worms, will supply the want specified. Can^aries prefer a mixture of can-
fry, summer-rape, and crdshed hempseed; goldftnches, poppyseeil, now
and then mixed-with a little crushed hempseed ; Linnets and biillfinches
- rapeseed alone. Larks prefer barleymeai, mixed with cabbage and water'
cress, cut -small'; cliaffinches, rapeseed occasionally mixed with a little
hempseed. The various kinds of tits prefer hempseed, oats, and meal.
The following are two neceipts for a paste suitablie for birds generally
Thoroughly soak in cold water the crumb part of a stAle loaf, press the
water out, pour milk over the bread, and mix it with two-thirds.^ of its own
weight of barley-^meal. Or, g^ate a Carrot, whiclf has been kept in a cool
place for a whole year, then thoroughly soak a penny roll iwvJater, strain
*ater off, and mix the bread and carrot with two handfuls of bariey-
meal. These pastes, must however, be made ieVery day, as after tliat tima,
they become sour. All birds need a fresh supply^/ water every evening io
qn(?nch tfieir thirst, as well as to bathe with ; and if a considerable number
of birds inhabit the same room, the water shoi/ldJie placed » an earthen
vessel, 8 mches long by 2 yvide, divided into several compartments. Cage
birds are subject to a variety of diseases, foremost amongst which is the -^
ftp. This disorder is a cold, in which the nostrils are stopped up, and the
Wtemal skin of the tongue hardened by inflammation. A pill of butter
garlic, and pepper, with occasionally sipping of infusion of speedwell will
won effect a cure; and, to assist the remedy, a fine feather should be
drawn gently through the nostrils. The symptoms of this disorder are a
yellowness at the root of the beak, dryness of the tongue, roughness on the
gathers of the head, and a frequent gasping as if for breath. Moultiug
may be^cpnsidered a disease. It is of annual recurrence, and its cure
mainly depends on time and attention. During this time the food of the
bird should be wholesome and varied; all draughts and cold should be ex-
cluded, and the most scrupulous cleanliness observed. Tympany is a dis-
J^ m which the skin (If a part, or the Whole of the body, is puffed up and
toghtened by an accumulation of air beneath. Thesimple remedy is to prick
the skin with a needle, and let out the confined air. Pairing Jever generallv
attack* cage birds in the month of May. The birds affected cease to sinir
•uow their feathers to become ^and continue rough, and waste away. One
otthebe st re n aedies for this is to hang the c agfe before a w indow, by whi ch
means the bird becomes cheered and enlivened, and resumes his wonted
butbesomeness. Epilepsy.— Thit disease is brought on by a plethoric habit
»*-.
m-
\-:.
^'."^T :
888
OAOS 9IRD8, TAZIDKBMT, AC.
of body, and result* from an excess' of food, and a deflciibnoy of exercise.
A few drops of olive oil are frequently beneficial, but if this prove inetflct-
cious, dip the bird once or twice in ice-cold water, and cut tlie claws lo
closely that they let blood. Giddiness is rather the result of bad habit than
a disease. It sometimes happens that birds acquire the habit of looking
upwards to such an extent, as frequently to turn round backwards on tli«
perch ;— the best means of preventing this^ is to cover the top of the cage
with a cloth, by which tlie iipward look is effectively checked. Decline.'^
Tiie symptoms which betray the presence of this disease are general rough-
, ness of the feathers, and an inordinate appetite, coupled with a gradual
wasting of the flesh. The most effectual remedy is tqi force the bird to
swallow a spider, and to put a rusty nail into' its water, which inlparts
vigdr and strength to the stomach. Qrcen food should be chiefly given
during the prevalence of this disease, and more particularly watereresg,
Costiveness may be cured by tiie administering of a worm bruised with saf-
roil and linseed oil; and co/d should be treated with a pectoral elixir in an
infusion of speedwell. *
Pakbots. — The following general directions for the treatment, in confine-
ment, of the various species of this gorgeously attired family of birds will
be found very useful as the rules on this head vvhich would apply to
most other feathered pets are scarcely applicable to them, they being,
as It were, a class sut generis, with a nature and habits jieculiar to them-
■elves.
First, then, let it be observed that they are, with scarcely any exceptions, ,
natives of ti'opical countries, where vegetation is abundant and the heat
intense. God made them with a nature fitted for such climates : they must
have fruit, both pulpy, like cherries, grapes, and pears; and hard, like nuts,
and the kernels of our native plums, peaches, &c. They must have water
to drink and bathe in-; a» much sunshine as can be given them ; and, above
all, they must be kept warm. The roon^ which they inhabit should always
have a fire if the weather is at all chilly; and it is best, at all events in
winter, to cover their cages at night with a cap of green baize or flannel.
£ncourage them to take as much exercise as the limits of their prison will
allow : if chained to a perch, which is the best mode of keeping the larger
kinds, let their chain be of a good length, and as light as a due regard to
strength will allow : it must. be of metal, or they will soon, sever it with
their powerful niandibles. If you can give them an aviary well stocked '
with orange and myrtle trees, and other plants which are indigenous to
warm climates, and supplied in the winter with flues and other contrivances
for increasing the temperature, so much the better, as this is the nearest
approach to a state of liberty which can be made.
Let all that you do to these birds be done with gentleneA and kindness ;
on no account threaten or attempt to chastise them ; gain their confldence,
win their affection,. and you may do anything with them ; frighten them," or
arouse tlieir anger, and all yoiir efforts to teach or train them will be una-
vailing ;. tJiey vriil be either >hy and timid, or sullen and spiteful ; yoxa
caresses they will reciprocate, and if you please them wilr endeavor to
please you; and they will also return in kihd, as far as they are able, any
ill linage to which you may subject them. In this respect bird nature is
pretty much like hunian nature ; but there is thia difference in the cases ;
the unfeathered biped, if punished, may be made to understand the reason-
ableness of it, and be reconciled to the infliction, because salutary, though
bitter : the feathered biped cannot We have dwelt longer upon this part
of our subject than may to some seem necessary, but we have doneso*^
from a conviction that much suffering has resulted to domesticated birds,
and parrots especially, and much annoyance and disappointment to those
who have kept them, from want of a due regard to the feelings and predi*
lections of t hese beautiful and often wayward creatures. Children are fre-
quently suffered to teaze and annoy them, servants to scare and frighten
them : tempting morsels are offered to thein and wiUidnkwn, to aee what .
'-■.r*<^i«ss^. v-
Ify,-
•_-*iJ«? ,■«»•- '■•-*,fiwi^|W^
OAOB 9IBDB, TAXIDBBUT, AC.
88»
pretty rages they get Into, dogs are set to yelp and Jump at them, and all
sorts of positive cruelties perpetrated, to say nothing of the negative ones
of neglecting to minister to titeir wanta and comforts regularly and effec-
tnallyt ■•
Nothing, Iperhaps, conduces to the health and vivacity of a parrot more
than cleanliness, and yet how often is tlds grievously neglected to save a
little trouble. Not only should this be strictly attended to in the dwelling,
but also in the person of tiie bird. The feet should be carefully washed
from impurities, and the plumage occasionally syringed with warm water,
If the bathing is neglected, or fails to remove any defllements contracted.
All parrot cages should have a grating at th^ bottom, and a drawer supplied
with sifted gravel or very coarse sand, which sho\ild be put in fresh every
other day. This grating and the perches should be occasionally scraped,
and the cage itself thoroughly cleansed about once a month, taking care
that it is quite dry before the bird is put into it. The water should be'fr^sh
■every day, and also the food of a moist nature. And with regard to food,
we would fain ofifer a few remarks supplemental to those included in our
accounts of. the several species.
Bread and milk is generally the staple prison diet of birds of this khid,
and it should be thus prepared : first, cut the bread in slices, and pour over
it warm water; let it soak a short time, and then squeeze it as dry as pos-
sible ; then allow it to absorb as much fresh boiled milk as it will witho\it
being too moist : this kind of soft food should not be exclusively used; an
occasional change is necessary, and this may consist, for the larger kinds,
of biscuits broken small, farinaceous graiiC nuts of any kind, except bitter
almonds, and fruit, both hard and soft ; Indian com is good, but this should
be boded first, drained dry, and suffered to cool. For the smaller kinds,
also, a little fruit, with hempseed, canary seed, and millet, &c.
Zinc and pewter food vessels are sometimes used, but these" are liable to
be acted on by the moist f ood, especiaUy if at all acidulous, and render
that which should be nutritious highly pernicious. Glass and earth-
enware fare the best materials, for obvious reasons. We will now devote
a httle space to the consideration of the Diseases to which parrots are
e^cially liable : — Irritability, and a desire to pluck out the feathers,
is occasioned, as we have already stated, by giving these birds animal
food, which should always be carefully avoided; it is altogetlier unna- •
tural to them, they being, with two or three exceptions purely frugi-
Torous and granivorous birds. When this mistake is made, and its bad
effects follow, apply to the body of the sufferer a lotion fHtHe of com-
monsalt dissolved in spring water, once a day, and give it hotliing hut bread
and milk to eat for a time. Several internal diseases may be prevented by
giving about once a month a few of the pepper pods called chilies, cut into
Sieces ; these the birds will eagerly swallow, as if they knew they were
esigned for salutary effect.
AsTHUA is a di8ea,se with which parrots are, perhaps, more frequently
attacked than any other bird ; its causes are, a cold caught through being
allowed to remain in a draught of air, or an undue proportion of hempseed
m the food, this being of too heating a nature to be given constantly; its
symptoms are, shortness of the breath, and a frequent expansion of the beak
when the bird is in any way excited ; its rewerfies— extra warmth, change
olfood.if that previously given has been chiefly dry, now let it be moist
f J *u™ ■ *" s^v^re attacks, give a paste made by boiling a piece of white
bread about the size of a walnut, in four tablespoonfuls of milk, stirring
With a wooden spoon until it becomes an even pulp; mix with it a few
grains of cayenne pepper, and keep the bird entirely on it for two or three
aays ; It must be prepared fresh as wanted, as if at all sour, it will prove
injurious ; as an aperient, give also about twice a week a small portion of
lettuce or w a t e r - cr oss . ^ ^-
•f.
•^
AxaopHT^r Wabtino, generally catised by the administration of impro-
per food. Siviptomt : body becomes emaciated ; feathers rough, and disar*
■■fei^as*;^'
890
/
OAdB BIBD8, TAZIDCRirrj AG.
ranged , disgorging of the food : treatment similar to that aboterecom-
del), with tlie addition of a rustjr nail put into the water.
CoN8Diit>tlQir ^OR Dif(DUNK.r-No assignable caiMe : loss of appetite, swel-
ling of tlie Jower parts, and faiiing away at the breast, are among tlie
tymjitomi : a bread and milk diet, with seed about twice a weelc ; no, \i!^ter
on the seed days ; juice of white turnip to drink, and a chili or bln^^pep'
pcr-com occasionally, are th^ best remedies ; if taken in good time, thii
disease can generally be cufcd, and when not« the patient will often live
many ^enrs witli proper care nnd attention.
Convulsion^, or Fits.^ — Tite lories are most subject to these : take the
bird up immediately ; open the beak, and put into it a few drops of cold
water ; if tliis does not restore it to consciousness, plunge it suddenly into a
I' cold bath ; this failing, draw out one of the tail-feathers, and lay the patient
on some cold substance, such as stone or iron : you have then done all you
can for it. If recovery takes place, wrap the Inrd in flannel, and put it in
a warm plaC^ until thoroughly dry ; afterwards feed it for soine time as
directed for astlima ; and give it a few drops of spirits of nitre occasionally
in its water.
CosTivENESS may be detected bjr frequent and useless efforts -of the
bird to void its excrements. BemedttH : a bread and milk diet, with a few
shreds of saffron boiled in tbe milk ; if this is not effective, give aboutfour
. drops of castor oil, and introduce into the vent the head of a large pin diiv
1 , ped in linseed oil. /
' DiARRHcBA, or SconRiNO. — The came of thttj disease is generally some
° sudden change of diet, or stale or improper fogd, such as unripe fruit, &c.;
the symptoms are frequent evacuations oi fluid chalky matter, which adheres
to the vent and lower part of the body, and cnuses great irritation in the
parts. /fe»ii?(//es ; keep the bird unusually warm, feed ft with soaked broAd
and Indian corn boiled in a decoction of lettuce seed; anoint the irritated
parts with palm oil, and give water impregnated with iron to drink, mixed
with a small proportion of milk ; chilies are also good in this complaint, and
the yolk of hard boiled egg. •
Diseased Feet often result froni want of attention to cleanliness, and
sometimes from what we should be inclined to call gout, or rheumatism,
occasioned by cold settling in the extremities. In this state the bird is
unable to grasp the perch properly, and becomes restless ami uneasy ; it
should be at once taken out of the cage and put into a smaller one, where
there is no space for climbing ; a tin vessel should be placed at the bottom
supplied with luke-warm water for the patient to stand in for about a
quarter of an hour, care being taken to keep up the temperature ; when the
time has expired, shbstitute a dry board, and place the cage in a warm
situation for the feet to get thoroughly dry ; if any sores are observable,
they should be .sprinkled over with a little powdered loaf sugar ; the bath
should be repeated daily. . • ^
^ Diseased Eyes may proceed from a cold and various causes; when
V . looking sore iind inflamed, they should be washed i^ith a warm infusion,
niade by potiring boiling water over the bruised root of white hellebore ;
take care that the bird does not drink any of this, as it is strongly poiso-
, nous. When thus affected, a little juice of red beet-root given as a drink
, is serviceable. ,
Inflammation. — A sudden change_^of temperature will not unfrequently
cause this disease, which too often results from want of proper care in cover-
ing the birds at night ; the symptoms are dullness and inactivity, with a
disposition to sleep' early in the day, and an appeara'nce of siwelling and
redness of the veins in the belly. Remedies, bread and milk and oatmeal ..
grifts well boiled, yolk of egg boiled hard, Indian corn boiled in an infusion
of rape-seed about twice a week, especially if the bowels are relaxed;/
remove a ll the food a t night , a nd place i n i t s ste a d a l i tt l e m a gne s i a mixe d
with water ; put it in a shallow vessel, as the magnesia sinks to the bot-
tom, and leaves the water clear ; remove this in the morning after the ptf-
Tf^ -
f^l^
"■y
n. •<
•bote recom-
ppetite, tweU
e amotiK the
k; n(^ «Siter
or bla^pep.
)od time, ttiii
irill often live
ese : take the
drops of cold
iddcnly into a
ly tlie patient
done all you
and put it in.
soine time as
) occasionally
sfforta.of the
t, with a few
ve about four
large pin dijv
merally some
ipe fruit, &c.;
irliiuh adliurcs
itation in the
soaked broad
t the irritated
drink, mixed
omplaint, and
anlinesa, and
rheumatism,
te the bird is
h1 uneasy ; it
er one, where
it the bottom
for about a
re ; when the
;e in a warm
« observable,
:ar ; the bath
muses; when
arm infusion,
te hellebore;
rongly poise-
en as a drink
unfrequently
care in cover-
;ivity, with a
siwelling and
and oatmeal ..
u an infusion
are relaxed;/
gnesia mixed
ka to the bo^
after the piC-
OAOE BIiri[>8, TAXIDERMY, AO.
891
tienthas taken a dose, which he will generally do early, and give the food
as above directed.
MouLTiNO with parrots, aa with other birds, occurs once a year ; the tail
and wing feathers are sometimes shed oftciier ; the moult usually lasts from
two to three months, and is often attended with, great pain and difliculty.
At this time warmtli and extra nourishment is indispensable. The fol-
lowing alternation of diet ia recommended by one who has had much
experience in these matters : — Hempseed, Indian corn, canary-seed, given /
separately, each twice a week : bread and milk, with a few chilics cut^
small, and mixed once; on the seed days a little saffron steeped in the
water : should the difficulty of shedding the feathers be very great, give
captains'' biscuit, soaked and made hot with cayenne, about three times a '
week, and put some stick liquorice in the water. If the moult goes on quite
favorably, and the bml appears cheerful, but little alteration from the
common diet need be made; warmth is the grand requisite. ^.■
Surfeit.-— This is usually the effect of stale food, or impure water, want
of gravel, or sand, or some neglect of cleanliness ; it shows Itself in erup-
tions about the head, which discharge an acrid humor, which, if not
washed off, will make the parts over which it flows quite bare of feathers.
A solution of common salt in spring water is the best application, wiping •
the parts perfectly dry after it, and anointing them witli palm oil. The
diet should be scalded bread and ground rice qjixed wiUi milk, in which
has been boiled a little stick liquorice. In this case, also, warmth is the
one thing needful.
TtiifOBS. — Fleshy excrescences soHsalled sometimes appear without any
assignable cause ; they may be removed when they have attained a conside-
rable size, by passing a piece of strong silk round them close down to their
junction) with the part to which they are attached ;' tie the silk so that you .
ean gradu&lly tighten it ; this do, and the tumor will eventually wither up,
and drop off, without giving much pain to the bird.
VERHiir. — The best remedy is the white precipitate lotion^ recom-
mended for canaries, used with all due caution, on account of its poisonQUS '
nature.
Goldfinch. — This bird is attractive from the beauty of its plumage, the
sweetness of its song, its great docility, and the readiness with which it
breeds with other binls. It may either be kept in the cage or allowed to
run about the room. In the former case, an ordinary small sized chafflnch
cage is preferable to a bell-shaped one, as the goldflncli js not fond of liop-
ping about the higher perches, arid is apt to become dizzy. In the latter
case, a place separated from the rest of< the room by a grating,- or a small
tree or bush, should be provided for its sleeping-place. Thefood of the
goldfinch should be chiefly confined to hemp and poppy seed, especially the
Utter. A little green food should be occasionally given, as lettuce or cab-
' bage-leaves, groundsel, water-cre^s, &c. The female-, goldfinch lays once a
year five or six pale green eggs, jotted with light red, an(}>' often surrowid-
ed at the thick end with a . circle of small blackish strip'es. The males,
may at a very early period be distinguished by a narroy white ring round
the beak. When taken from the nest, they may be reared on poppy seed,
and bread soaked in milk arid water. The disease to which the goldfinch
is most liable, is epilepsy. Sore and swollen eyes, to which they are also
subject, may be cured by an application of unsalted butter. Stupor and
giddiness are occasionally produced by the immoderate use of hemp seed, j.<
iand. may be cured by the substitution of soaked lettuce and thistledown.
In general, it will conduce to their health, if they be allowed now and then ,
to pull the seeds from a thistle, head. ^
THBuaH.— Of this family of birds, the song-thrush is the smallest and
most attractive. It is found all over Europe, frequenting woods near streams
and meadows, and is naturally somewhat s hy and timid. — In confin e ment
it may be lodged and treated like the blackbird, though less luxuriously.
When wild, it lives on insects and berries ; and in the cage, the two com-
'W^'.
'J*^f,-f^J"1*i'^VJ
892
OAOa BniDS, TAXtDVBMT, *0.
'1l
tton putei. Mtnteil moiitened with milk or water, or eTen bnui moiitcned
%ith wAter, ijave been found to iintwer. It rpquires a great deal of water
for bathing and drinliing. It ii an excellent sbngiter, but does not take
Undlr to the cage, and !• not easily Uught any artificial note. The male
thrush may be distinguished from the female by a darker back, and a
glossier appearance of the feathers. The belly, also, is white. Young
birds are hatched about the middle of April, arid should be kept very warm
They should be fed with raw meat, cut small, or bread riilxed in milk with
hempseed well bruised : when they are able to feed themselves give them
lean meat, cut small, and mixed with bread or German baste. Keep them
in a warm, dry, and sunny situation^ -
^ BoLLFiKOH.— When first taken, the bullfinch may be allowed to range
Wie room with other birds, except some particular reason exjst why it sliould
be kept in confinement. Tlie shape and size of the cage are of little conse-
JlUence, as the bullfinch is a quiet bird and thrives under all circumstances,
t is, however, usual to put those which have been' taught; Into a hand-
some cage of brass wire, and in a room by themselves, as their artificial
song might spoil that of other birds, if within hearing. The food tor those
that are allowed to nm about, may. consist of German paste, and a little
rape seed by way of variety. Those whiph are kept in a cage, however,
must have rape and hempseed, with occasionally a little plain biscuit.
Rape seed soaked hi Water, without any hetap seed, increases their longe-
TiMr, as the latter is too heating and often ends in causing blindness or
inducmg decline. They occasionally require a little green food also, such
as water-cress or lettuce. The bullfinch is an exceedingly affectionate
bird; very averse, both when wild and confined, to being separated from
his mate, and when with her, continually caressing and calling to her.
They breed three or four times a vear. Tlie female lays from two to six
eggs of a bluish white, with a circle of violet aijd brown spots at the large
end. Tlie young birds are hatched in a fortnight. K they are to be taught
to whistle, they must be taken out of the nest when half fledged, kept very
warm, and fed every two hours with rape seed soaked for several liours in
cold water, afterwards scalded, strained, bruised, mixed with bread, and
softened with rtiilk, of this, two or three mouthfuls must be given at a
time. The male bullfinch mav be distinguished from the female by a slight
red tinge upon the breast. They do not begin to whistle till they are able
to feed themselves, but must nevertheless he wlilstled to immediately they
are taken, as in this Case the lesson is, more deeply and readily impressed
upon the memory. The bullfinch is one <rf the few bird* that can be
induced to learn a tune which may be reduced to the form of musical no-
tation. A great number of them are brought from Germany, where they
are instructed to the utmost degree of refinement To accomplish this,
however, the course of instruction must last at least nine months, for, if of
less duration, they will either confuse their different airs, learn false notes
tr^pspose passages, or, perhaps, altogether forget their lesson at the first
moulting. Even when they have been taught it is as well to keep tliem
apart from other birds, for their aptness at learning renders them liable to
catch up any novelty. It is also necessary to help them when they hesi-
tate, and to repeat their song to them especially at moulting time, else
there is danger of having an imperfect performer. They are generally
capable of retaining in^their memory three distinct tuties, and in these they
are best instructed by tneans of a bird-organ or a flute. The utmost per-
<fection, however, is attained by teaching them one ^ir only, together with
the usual short flourish or prelude. BuiJfinehet may be tamed by the fol-
lowing method :— A fresh caught bird is allowed to feed himself in his cage
for one day. A band is then prepared, such as fowlers put round the wings
of a decoy bird, with which, and a thread one foot in length, the bullfinch is
5° f^ -^ xl. tf'*t he can neither fall down nor beat himself to death. His
food is then put into a little bag, to which is attached a small bell, and his
drmk poured into a vessel similarly furnished ; at first when these are offered
L "-*■••
•»-■
OAOB BIRDS, TA;K10K||MT, 410. •
808
■,**•:.
hiih, tlie cimlned bird will ncitli^r^at nor ilrink; it ii tlieri n» well to Idnve
tlie veattils wHli him for a day or two j^nd allow bitn to help liiinielf , yet
approacliing whenever he is seen to eat. On the third day he will renilily
take his food whenever ofTered, and the hell must be rung il» long as he is
eating ; wlien he has ftnisiied he must bo carried about on the hand ; upon
which, as he finds he Cjannot get loose, he will at last begin to cat quietly.
On tlie third' or fourth day he will probably of- ItJs own accord fly to tlio
han<l in which the seed biig is, be must then be liberated, and will be found
to follow the hand however far it is withdrawn. 8l)ould he take the oppor-
tunity of flying away, he must again be bound and left without food for'
several hours. In this manner the bullfinch ntay be tamed in the course of
a few days, and be tniiglut to fiy to the haiwl whenever ho hears the bell,
The dUeaBfa by which bullfinches are attacked, are costiveness, diarrhoea,
epilepsy, and the iiioulting digcase. 'On these occasions a change an(l regu-
lation of fi>od will ^renerally work a cure.
Taxidermy — 'The art of bird-stufflng, which, in the hands of the na-
turalist, becomes a very interesting pursuit^ and may be readily performed
by adhering to tlie following instructions. In the first place, tlie manipula-
tor must buy a medical student's dissecling-case, that will contain half-a-
dozen knives of the kind he wants, two pairs of sharp pointed scissors, a
flair of forceps, and most likely some chain-hooks and a blow-pi|)e. These
ast two items. he may lay aside; but all the rest are just the things he
wants, and buying them second-hand they will cost him no. more than a
couple of knives and one jtair of scissors would if purchased new. He will
also require a pair of round and a pair of flat pliers for his wife ; a pair of
cutting pliers, wliich, as they are to be used both for wire and for bones,
shouhl be pointed ones ; a Uiree-cornered file, wire of various sizes, plain
and colored gliiss eyes, some soft thread, some fine twine, tow, cotton-
wool, preservation powder, arsenical soap, «iritli brush for laying on tlie
same, and some camphor. For the arsenical soap take — powderefl arsenic,
2 ounces ; camphor, 5 ounces; white soap, 2 ount-cs ; salt of tartar, 6 .
drachms ; powdered lime, 2 drachms. Tlie soap is to be cut in very thin
slices, and put in a crucible with a small quantity of water, over a gentle
fire, and frequently stirred with a piece of wood. Wlien properly melted,
the lime and salts of tartar must be added ; the artienic is then to be stirred
in, and lastly the camphor (reduced to powder witli a little spirits of .wine)
is t-o be mixed in, off the fire. For the preservative powder take—powder-
ed arsenic, 4 ounces ; burnt alum, 4 ounces ; tanner's bark, 8 ounces ; mix, '
reduce to powder, and pass tlirough a fine sieve : then radd camphor (redu-
ced to powder witli spirits of wine), 2 ounces; musk, 80 grains. Botli^
these preparations must be kept in well-closed jars. The soap* when ready
for use, sliould be about the consistence of Devonshire creani. The bird-
; stuffer should then get the tools and preparations ready, and shoot an old
'starling (by far tlie best bird for a beginner). Take a stick of the required
size and make two holes with an awl/the natural distance apart for the
bird's' legs; pass the leg-wires through/ the hbles, and twist tlieni firmly
round the stick ; now fasten the end4>f/ the stick firm, ettlier in a vice or
nai[ed to a block ; press the legs KMUJe backwards, making the feet the
fiivot; then put one finger just bel^w( the knee joints on the front of the
egs and press the body forwards), making the knees the pivots, until you
have thejliij^ in a natural position a^rlj-gnrds the legs. Now take hold of
the body witij one hand, and with tl*! other press back the neck-wire to
ratlier more than at right an^es witli/the body ; then take the niiildle of
tiie'iieck-wire between your finger.s and witli tlic otlier linnd precis the free
ejrtremity that projects beyond tlie liead, and bend down tlit' head until
you hftve the natural form. To phiee the wiiig.x. 'supposing tlie bird to be
at rest: cut two pieces of wire two or three inciies l<mg or m<»re, according
to the size of the bi r d, and po iti t one end ; take tl i e w i ng in you r hand, and
pass the pointed end of the wire through the Inst joint, or iitl
side of the last joint ; now lift the wing with one hand, ana, v
ler on the free
with one finger
\
\
fr
fk
• *'5V^*'f^,'' J,
\
■• 'w\( «i-y«^j' ~^r
«-^'^ ry*»^,*f^«frp»^f^^qBWJ"W'*'*'"^
OAOB BIBDS, TAXIOKRMT, AG.
of thf other, piiih tlie flrtt bone, pwt of wlilcli you out off in iklnntofr the
bird, well up under tlie alciu of tliv bHck ; tlioii firing tlio wing «lc)wn to the
aide, and pu«li tlio wire flrml/ into tlio body. ()p(>n tlic nioutli, iind trilte
out tlio wo<il with whicli the eye locked «ro filled ; tlien atufT the liCLk,
through tlie mouth, until the proper size ; pl««c a little wool in ilie eyo^
■ocket. on tli« furtlier, upper, and under aide. Take witli the forcepa onto
of the ghiBH «>e8 by tlie little piece of wire which projecta from one aide,
»iid uiaert carefully into the aocket, making it project rather too liiiicli
through the lida. Place a little more wool behind tlie glaaa eye, and fill up
the opening into the eye-aocketa and the mouth witli it, ami tie the bnik
together. If the cyea now project too much, preaa them gently back with
the finger. Take two little thin atripa of wowl, drive a atrong pin tliroiigli
the centre of one piece nearly to the head; place tliia under the tail
near ita baae, and paaa the point of the pin between the two centre qiiiHa;
fdace the centre of the other atrip of wood on tiie point of the pin, and prvna
t down until the tail ia held firmly between tlie two piecea of wood, wlieii
-ou can apread it to the required extent. Witli a amootli-pointed wire
knitting-needle will do), arrange citery feather in ita place, and tiien wind
|t cotton over the whole body to keep the feathera in place, and put tlie
bira.ia a freely ventilated room to dry. In ducka, hena, Ac, the neck ia ao
longXand narrow that the akin cannot be drawn over the head with these
birda, tlierefore, akin tlie neck aa high aa you can and cut it off; make a
cut thi^ugh the akin froni the angle of the jaw to the bottom of tlie piece
of neck «ti 11 attached to the head, and rentove the neck, brain, tongue, Ac,
through Wie opening. Moat bird-atuffera, and every beginner makes the
Opening inXthe neck on the side next the back of the case the bird ia to be
£ laced in ; but, after very little practice, you may da thia so neatly that it
I not of mucu conaequcnce on vrlilvh aide you do it.
.w
E E £ S «
••,^•1
Their Habits, Management and Treatment.
Tiiip ndjunct to » farm or cottage is greatly to be rcuommcndecl, not
only on account of the intercut attaclieil to it, but also for tlio profitable
produce which it affords from a coiU|»ttratively trifling Outlay, and with
little care or trouble. ,1,,
Tlie person who Intends keeping beo« should purcbase « proper number
of hives either at the early or latter nart of the year. The hives should be
full of combs and well stored with bees. Tlie purchaser should examine
tlie combs, in order to know the aire of the hives. The combs of tlie current
season are white, tiiose of the former year are of a darkish yollow; the
latter should be reiected, because old hives are most liable to vermin and
other accidents. The summer is an improper time for buying bees, because
the heat of the weather softens the wax, and thereby renders {Ite combs
liable to break, if tliey are not very well secured. The liQney, too. Jibing
.then thinner than at other times, is more apt to run out of the cells; which
is attended with the double disadvantage of the loss of the honey and the
daubing of the bees, whereby many of them may be destroyed.
The mpeet of a hive should be towards the 8<!Uth, and during the winter
months the entrance of a hive should never face the sun, as the bees are by
that means tempted forth in the morning, and are probably overtaken by
the cold and dark, and perish before they can return.
The situation of the hive should be in a sheltered part of the garden,
protected by a wall or hedge frniil the cold and biting winds.
Tl>e position of the hive should be about two feet from the ground, so as
to keep out the humidity arising from the earth, and also to guard it against
the entrance of toa^ mice, and other enemies to the bees. The board on
which tlie hive 8tai^pd[iQuld be nailed firmly to the pedestal in a somewhat
slanting direction, to acTihit of, the rain running off.
Hhe airangement of the ht»es shchdd be in a riglit line, but if their nnm-
bers be too great to admit of this it is more advisable to place them one
above another than in double rows. As bees use much water, the hives
should be situated in the neighborhood of a stream ; bnt where this is not
practicable shallow p^ns of water should be placed within their reach. Tlie
entrance to the hive should be clear, and unobstructed by shrubs or plants,
8 th a t th e be es npon th e ir return hom e weary and laden may r each the
hive without difliculty.
Cleanliness in bee-keeping is of the utmost importance ; the stand upon
which the hive is placed should be cleansed about four times a year, the
\
m^
" •■ , •■ t,T ■»*
r
899
BBia.
flrtt ol««nilng Ukfnfr nl»c« «t tho oommenoement of iprlnir. Durinir th«
winter the sik.w that liaa «ouuinulitt()<l «)ii tho hivui rIioiiI<I bo at«i<luoiM|y
bruiho.l « way to prevent (Utnpn<<M, wtiii-h it wry Injurioua to l>«««. Anil
the entrmico of the lilve »houl<l nlao ho fruquontly exiimiiivd in orilor to re.
moj-o liny <Uinp ummoii whicli nmy Imve f..rmo.l to tlio exduiioii of thenir
rho »}n»lrurt,on of hiv«.« ■.Imit, of grant variety, tlie mo»t common form
!• that of a thimhlo or fl..wor pot in an Inverteil |Hmition Tlie I'uliuli jiiw
which lia* many a<lvantaKei. !• made of wood, •landing from tliree feet an.!
a-half to flvo feet high, and of a conical vhape. Tlie slxo of tlie liivei .hoiiid
be in nroportion to tlie iwarra, so lliat the labora of tlio hoe and tlie vntm-
city «»f tlio combi mav correipond. One of tlie bcit ooiiatructed liivua it
that known at I>ayn« • Improved Cottage liivu.
In the ipring, when a hlte it well peopled with matiy thouiantb of
young beet, a partleulftr period arrivot wlien they look out for an<itti«r
Myl urn than tlint of tlioir mother. A Bwarm, tlierof«»ro, it a colony of beot
wlilch foraake tlioir native homo to ottablith tiiuintoivot in anotlier.
The twarma goneraUy ap|>ear in tho montlia (»f Miiy and June, by which
time tho new hivoa .tliObhl be placet! to receive them ; or whore thit may
have been neglected, a pail, ^ox, or large garden-pot will tometiraea act lu
a tultstituto in retaining the tw>i«qi. . ^ ^
It aoldom hap|>cna that the flrat fliglit of a iwarm it to any great diitan.
ce, but It generally alightt on a neighboring buah, and every exertion
•hoiihl be then made to hive It, Tlie beat method la to watch tjio awiirm in
•ilenoe, and when It liaa collected, an empty hive aliould be lield immudin.
tely beneath the buah or branch upon which the beea hang auxpuiKied, aiitl
whwh being ta|)p«d, with a quick firm atroke, will cauae the boea to full
Into the new hive. Sometimet the awarm will aettle upon tlio atump of a
•tree, or other aituation aijiiilarlv inconvenient. In tlivae caaea a hive pro-
pared with augar and beer aliould bo held over the crown of the awarm and
gradually and gently lowered until tlio awarm ia aecured. '
It aomotiniea happena that a awarm dividea itaelf into different duatera •
thill la a certain aigii that there are aeveral queena, each cluater having one!
Iheae duatera ahould not be moteated, but quietly watched until thev
lnc«>rporiite, which they will preaently do. '
III .l'®"n.'r*'"™'.''"."™ «l'*'«"'ent hlvea form a junction, aa they aometimea
wui, u will be prejudicial to the apiarian, and to aeparate them tiie follow-
Ing procesa may be puraued. The awarm being collected Into one hive a
•heet muat be apread on the ground, the hive muat be held over it, and
giving it a amart kmock the beea will all fall upon it; no fear need be en-
tertained of their flying away, and the queen ahould be immediately aoiight.
iiV?.*^ detected a queen in the fnidat of a group, cover it with a
tmall bell glaaa, and .then proceed to divide the beea aa nearly aa poaaible
Into tw)Q equa portion*. For thia purpoae two hivea muat be in readineaa.
and having allotted a proper number to the queen, who ia at large, tlie hive
ahould be placed in a remote part of the garden, and aa far aa poaaible from tlie
Earent hlve.^ Tlie Impriaoned queen ia then aet at liberty and conducted to
er live with that proportion of beea wliicli liaa been aaaigned to lier. The
whole being placed in th6 hive, it ia placed aa far aa limita will admit in a
contrary direction to the former hive. No further fear need be entertained
of their adapting tliemaelvea to tlieir aeveral homes.
If, on the -days immediately succeeding the hiring, the weatlier be rainy,
a little food consisting of a mixture of hohey, augar, and water ahould be
•dminiatered to them each night ««u uo
When pwaona are erlgaged in the operation of iwarming, the head and
face ahould be covered, aa • aafeguard against the atinga of the beea : and
the cothea ahould Ue neither black, brown, blue or any other dark color.
^ ilieintentien of awarming is betrayed by the beea. for two or three
day. |„eviuu»ly by an exiraordinary number of. beea hanging in duatera
aboutthe entrance ol the hive, in ah upuauftl state of commotion, and by
an apparent idleness reigning in the hive. .
f^ f '^
',y ■'^i^w^-i
BBBi.
897
*'
When the iwArm it hired, and the h«>e« iippe*r rettlru iin«l confuMd, it
b ft uerUin ilgn thftt the quu«n la not hihoiik thoni, nnd tlio b«vt will toon
return to the pAroiit hive : In tiiU (!m«u k i\mvn bue ahiHild ho tftkt*n from
tliit imront hivwaiid liitntdiK^iHl uniottK thcuwHrni. The iir«M*n<'«> iif ii<|ii«M<ii
hw MiKv l)u KMCortiiinod hy m Krou|i of Uvvn [n'\iin ronnod iiround lu<r. After
■wrnriirinK, thu liivu ihitiild nut liu imtvcd for aonio lioura, In ordvr that
HTHHulvrn miiy hnvu tiiiiu to rt'tiirn to tlitfir iivw home.
The I'oliah niutliod of nmkinK ft ■wnrni |miiR from one hivo to nnother
ti ft! follow* : — Titke hoth hivoi in the evening (when ftll tliu hvet Mre ftt
home), the full and the vinpty one, wliiuh must he imeftred with Intnoy ;
put the o()ened bottoms of hoth hlvei together In such ft manner lis to pre*
vent any single hue vsraplng, smoke the full hive at the (op with smoke
produced from dry rags, and tlie hees will spi'udily remove to the new hive.
After that allow the iwarm time to settle, and remove them to the iland
preimred for them.
riie hest time for taking the honov from the hives is the month of July,
and this is done in two ways, partially and wholly. When a /xni of the
lioney onlv is to be taken, tlie full hive should he inverted and an empty
one placed over it, and the two faiit«>ne«i toguthur by a large *liee( or tattle-
cloth. The hives being thus arranged, heat the sides gently with a stick,
being particular not to strike thow parts wlicro the coml»s are attached.
After a few minutes the bees will have ascended into the new hive, and it
may tlien be placed on the pedestal formerly occupied by the old hivo.
Having extractetl the requisite quantity of comb, tlie hive may l>e rcturiuni
to its former position, reversing the hivo whlcli contains the bees ; and
{ilftcing the deprivated hive over It, they may be left in that position for
our and twenty hours, by whicli time the bees will be once more in pos*
session of their old habitation. Wlien the honey is to be wholly taken, the
bees are suffocated by tlie introduction of smoke into the hive. The first-
mentioned method, however, is not only niore humane, but also more in
keening with apiarian e(!onomy.
In the early spring anil autumn, when there is a scarcity of (l«»wcrs, lieei
require /J-ffrfin//. The most appr<)priate f(»od is a syrup composed of sugar,
ale, and salt, tlie proportions being one quart of ale, one pound of sugar,
and lialf an ounce of salt, the whole to be' boiled for a quarter of an hour
and carefully skimmed. A well-stocked hive will require about one pound
of svrup in a fortnight. A plant called the golden rod sliouhi be c iltivated
in the vicinity of the paper, as this begins to blow when other flowers fade,
and continues in bloom until tiio middle of November.
To extract the hotify from the comb, three things are necessary, lieat,
ce1erity> and cleanliiiesH. Two or three earthen pans with wire frames
shoitid Ite placed in readiness. The hives should then be brought into a
warm room, and tlie combs loonened from the hive with a long thin knife ;
those parts of the combs that arc empty should be cut ofif first, and those
that are black and drossy should be drained by themselves. The pure
combs should be cut into small pieces, sliced twice in a horizontal direction
and laid on tiie wire frames to drain ; in two or three hours they may be
turned ; tlie honey must then be run through horselinir sieves into jars.
When the jars are filled they should be fastened down and stored in a dry
place.
It is highly important that the apiarian should be made acquainted with
tile liabits and characteristics of the bee tribe, and able to distinguish tliera
by their forms. Bees are divided into three classes — tlie male l»ee, or drone f
the neuter bee, or worker; and the female Itee, or ^iieen. The drone (Fig. 1)
is easy to be distinguished from the otiier bees in the hive by the bulkinesa
of his budyf|tg obtuse termination, and a thick covering of short pale brown
iri s iibopt tirc i tfiroat ; h e is also known by the loud humming noise t hat lie
niftkeb id his flight.
The neuter bee, or worker (Fig. 2), is of a nearly black cnlnf, and
neither so large as the drone or queen. The abdomen is of a conicat •Itapf,
•4
•|J|Tl!;;n
•i)*'
398
•■M
•nd eoni{MM«<l of tii illttlmtt divtalont
dlffcrt'iit ill form tnmi tlui roriii«>r tw
tliKii that of th« <lroii«i antl lit(«>, |ii<| tj
•liortmta* of li«r winir*. Th« ItrvuiM
tiiA upiwr p«rt of h«r botiv Ut>f
Inni. ■*<ii
1
altw (FIk «) ii wholly
DHjti'r Anil morn tii|)«r
. .iiialiKil hv UiflMXtrviiiM
K<il<<0>i t^olor, piiil
ir'iiuf titan Uia( of t>i« vomiiiun
clfAll. 8up|>ljr
•■ are strong
e«l. Feed we
the signs of »,
where ilosira
The manngement of h«os, acconllng to tlie flxigencios of the season, ninir
be glertiied from the following Monthly Manual. OclolMr. —Kx^mUw atiil
welgli tlie hives { and after cleaning tiie stools, fasten them down^for (he
winter. He« that the uOverings are idean and weather-tight j and Anally
remove what combs can be spared. iVuw»»W.— Insiwct the hives and ck-aii
the stools, contract tlie entrance, an<l st-e that the coverhigs are clean, and
the hives so secured as not to be blown off by the wind. iJfcttuhrr.-^ln
very cold And snowy weather close tlie nioiitlis of the hives as niiuh iis
p«)siible, and clear away any snow that r«lls upon the tJiblo. JmHura.—
Towards the latter end give the bees more air. /'Vftrwiry.— Kiilargu the
entrance of the hive, and in mild weather infitect the hive and clean tiie
•tools. This is a good month for purchasing hives. A/«»tA.— ltoi»ovo all
incumbrances fropi the mouth of tlie hive, and make every part tlioirouglily
*■- "■ with fresh water. Make an addition to sucii hives
i|d extract audi) tioinb^yks are old and dimolor
-I)e«l|Mj|iotliir*ml butterflies. Watch for
TOwards^Hrlatter endhiake artificial swarms,
. . ■■■.,. . _ . itrJ^fcspg, especially the queens. May. — Fn>qucntty
Inspect the hives, and clean away everything offensive. Make proparations
for hiving swarms, and keep a good look-out in fine weather. Jutte.—Fwd
new smarms in rainy weatlicr, and enlarge such hives as arc nuiiurouii and
Active. yH/jf.->Kemovo part of the produce of the bees, Destroy wasps'
nests and inspect the hives for vermin. .4 m(/im(.— Examine and weigh the
hives, and take combs from such as exceed Ijpibs. September.— Ttnmp*irt
liivcs to more abundant pastures. Assist in killing drones. FurnNsh ii«w
coverings when necessary. Inspect the hives, clean the stools, ajtd dtstroy
vermin.
Bub-Flowbm.— Conspicuous among all the plants loved by bees (for
the best of reasons tlmt they get the most honey or other substances from
them), are clover, wild-thyme, heath, and broom, borage, French biick-
wheAt, and Alelilottu leueantka. This last may be nsefully grown for tli«
bees' especial gratiflation. It is easily cultivated, blooms from June to
November^ui is ornamental, in addition to it« other good qualities. But
the most iifiportant quaiiflcAtlon of bee-pasturage is, (liAt ther« sIiaII be
alwAys something for the bee^ from the very earliest spring to the very
latest autumn. It will be useful, therefore, to append •
• List or Bbb-Flowbbs.
Spring.
Srica Carnea* —
Winter Aconite*
RbsemAry*
Almond
WAllflower* (single)
Borage* •«
Turnip*
CAbbage, &o.
Strawberry
-•mi^y^ <T"
r^tirniliiitM
Hni)W-«ln>p
Willow*
(hiUir*
I'riinruM
llf|mtiuA
Violst
flyrlnipi
llvliiintlit>niiim
AniHinI |Mippy*
{((•mIihIo
Freiifli willow
Hwcft-brUr
littitii
Yvllow lupin
IRKA.
Oiiion
(}o<M0li«rr/
Apricot
IVnt'li
Ap|ilo
(ImiiMlMrrry*
Tttrmiit*
Hmw
Uorie
(^ililllt'
Irfiliurn
Iltifherry*
Uiltoii.^it
Dutch ul
M(|ntnnott««»
l(liinkl>«rry
(?ll«H|tllUt
Miill«)W
l-imo*
llyiiiii|> ,
Twiiiiltr
Ntiiturtiuin
V
Teltflw ▼«?«.'
HAinliott
Hnioiii _
WlM.«t ^
Vl{H>r't huKliMtfp
IHiwplu'rry*
^ropliora
'M
Fri'iioli biKrkwIii'iit*
•uwftl at niiiUuin-
nirr
Rpnniiih brooni*
lloliyh.Hafc*
Ilfiith*
Hiiirrtowor
lAtiiian lliymo*
..Ht. .Idiii^l'H wort
Mflilotus luuvniitli
Michnclmnii lUiay '
WiiittT KHVory
I'lirplu liuuKoii-ok /
i»y ■
Honey Muoklo
TImwo iiinrKod with hh mtfritilc mk iiii)lor«t(ioil to li» tli» flowers
ei|H><!ialiy fnvorftl liy tin* li«vi. Wimt m •lioicu llttiu Knnlcii f<ir liinittuir, M
wvll HI for liii l>i<i>N, titti Hpiariitn iimy iiihIIk fntiii tliv iiliovo liitt, if I10 doca
not liliuoHU to leave tUe hve» deiwndent U||Mi th« itorus of tliti neigiihorlioo^
«t large.
HoNRT.-— Tlio Rwcet iHhitiiiiceelaborMhNl hy the bee from tlio Jiiicoi of
the neotarlet of flower*, nnd depoiiitvd lit tliu celU of wiix, forming tlio
hnneyoonib. The Qatiire of honey I* verw niiu-h infliieni-vd by {iw ii|K><:iea
of flower* from wliich it ii obtained, mxl tne vvgctnlion which W4pp!i)?it the
beet with food. The honey afTordod by &i>eii tlmt liHv4[,it(X'eii tu vtiUU
thyme, lavender, i-otiemarv, and some other flowers, aboiindiiig'in mtomatio
and esiential oil^, is of the flrat quality ; wliile it is said to be very bad
when the bees are located near to fields otf buckwheat. The common
honey being chiefly derived froirt agrioultunil crops or wild plants of the
leguminous kind such as clover, l>enns, gorso^ and broom, is, when pure, of
excellent qnality. New honey appears a ui)J|^)rm traniipArent syrup, vary-
ing eoiisiderably in color from nearly white to a yellowish brown, in-
tensely sweet to tlie taste, buu^always havinic more or less of a peculiar
flavor and an aromatic odor; and, besides its sweetness, it ho* » sharp
acidulous taste, wliicii becomes sharper with age, at tlie same time that the
eolor grows deeper. Virgin honey is that which is ma<le in a new clean
hive by bees that have never swarmed. In taking honey from the hive,,
pressure is generally employed, by which « larger quantity of honey is'
obtained, but at tlie sanne time particles of wax, and the intrusion of the bee
maggotdetoriate its*quality ^nd flavor. As An article ^of food, honey is
. feutid to be wliolcHotite, if moderately cmplored ; but 'when indulged in
Iriely.lt proves to be laxative, and in some habits prmluccs colic. The
custom of (riving an excess of honey^to children is to he particularly dis-
countenanced, as a most injurious practice. .As wmcuicine, honey is
employed in the preparation of oxymels and gargles ; it is also empU>yed
— as a vehicl e for adntinistering nauseous an<l uiiHiglitly med i cin es . — In th e
aiTections of the thro^and lungs, it is frequently fuun'd to be remarkably
efQcacious. If fermentation should take place in honey, it is no longer
calculated (or ordinary use, and is only fit to be converted into mead or
. -Tinsgar.- .■
'MflP
/'■
%
100 '
MUStOAL.
A-'V
^,r
t
■ ^ ^■''' v- -
GRAKD PIANO-FORTE.
It
palcl
thes
T
,: V-^;— 7."^ - ■ ..-. .-■■,(■ -'^ '.;_ :-
-;:ft
■- ■■■3^.' ■- ■■■■ - -i .,"'
X
.'■..: V;''V ,^ ., ■:/.,■,;■;.,;:; ■ ■',,;.: iv
■. ■ - . ' . • - .
in^w
..i,^. •J.~-"Vii^:^iigi iiifHiitiiiinfaiiai'iiM- [
MUSICAL.
401
"«W^w
#
•W
^v::P
HABMONY, THOKOUGH BASE, TUNING, &c.
The Ghqbds used in MusiG) their Proxjrbssions and Res-
olutions ; Playino Sacred Music (or Music Written
ON Four Staves^ prom a Figured Base ; Instructions
in Tuning the Piano-Forte, Organ, JVIelodeon; How
TO Detect Defects in Instruments ; Selecting Piano-
PORTES, &c^ &o. .
Neariy every house throngh(mt the length and breadth of the land con-^
tains either an Organ, Melodeon, Seraphine, or Pianoforte, and nearly
eTeiy person capable of performing on either of the above iilstruraents,
has more or less desire to learn to play church or |acred music. An ordi-
nary player' can readily play sacred music when written on two staves
only, as the different parts are compactly arranged; but the majority of
such music is written on four staves, and it is then quite a difficult matter
to perform successfully and correctly, unless one has some knowledge of
hannony and thorough base.
Habhont is the law or laws of chord progression ; the result of the
union of two or more according musical sounds, or an agreeable combina-
tion of sounds heard at the same instant '
• Thorodoh Babb is the art of constructing musical chords from inter-
vals of the chromatic and diatonic scales, or the art of indicating by figures
the other notes of a chord, the BASE note being given.
Music written on two staves is styled " Dispersed Harmony," and wheni-;v
written on four staves, " Close Harmony." /
By referring to a book of sacred music— «8 commonly used in choirs--^
it will be observed that where the music is written on two staves there are.;
no figures under the base, and the eye can easily take the four parts.
It is our purpose to give a concise but comprehensive view of all the princi-
pal chords used in music, and with a moderate degree of attention and practice
the student will be enabled to play from four staves as easily as from twa
The student is supposed to know th e scales. — — -. — — ^^ —
^i:«
^Tfi^-^r^fl^^e^s^ f Y»i
•m ^pp* 7 *. ,
402
mrsiOAL. .,
The Common Chord of C and its three formg.
iBtForm. 2dFonii. 8d Form.
Play «y above in the twelve different major key».
The Common Chord and it» thr«e forms in the relative minor mode.
IfltFonn. ^ 2dForni. SdForm.
4,
i;
8 : : .• • • I
Play in all tlie relative minor keys. * *
\».JIln2°"\Ti\''^?^^ consists of the first, third'and fifth ; the eighth is
„« ?♦*• w*"^*>e observed that each letter of the common chord has three"^
positions, the first position being.when the base and treble Ife written SS
the same note; the s«;ond when tlie treble is a third above the bJse"
Sly fi^d"? wi'htv^J "^T "'^ ^'""- ?'« «"* P""^*'"" is' Sot usul
ti^,.T^ .V^® ''*^! ^5"r«^ »« »bo^e ™erely to show the student how it
a s£T?n?nlf '*?^- ''•" ''?™?t™«f fi««red to counteract theeffecTo
"i?T' °** Of natural previously introduced.
* WW *'*^'* " "■i^f^ya the highest and the base the lowest note.
Example of Accidentals as used with the Figures. ' M,
or
b «6
^ b; «6 ■ y
MUSICAL.
403
Accidentals (naturals, sharps or flats), when placed under the base, or •
nnwr the figures, refer to the third in all case?. Wlien placed before a
figure tliey refer to tiie note or interval indicated by tiie dgures. Fop in-
stance, in tlie above example the t^ before tlie flgufe 8 refers to the tliird
of the cliord, which' is C The next example lias the same effect as the
first. Tlie third example : The % before the figure 6 signifies that the sixth "■
interval from the base (which is C) is affected, &c., &c.
When the figures 2 appear, they indicate the common chord in its third ;.
form. In this case the base and treble sliould be played as written, and
the common chord of the letter aji/lh Mow the base note, for instance, if
in the key of C the base notd should be G, the student should play the
chord of C, taking G as the base. ^
The figures implies that the root of the chord is found a sixth above
the written base; ! implies that the root is found a fourth above the base,
and that the third is found a sixth above the base.
Tlie chord of the seventh consists of the common chord, with the
seventh added to it in place of the eighth. C, E, G, B form the chord of
the seventh in the key of C. F, A, C, E form the chord of the seventh in
tlie key of F, &c., &c.
The figures 7, or J, or J are usually applied to it.
This chord has four forms, the first form being figured as above^ the
second form g, the third J, the fourth J. When this oJ|»»r<l is figured g, play
the treble and base as written, adding the other notes pertaining to the
chord. Follow the same directions in the chords figured j and |.
It must always be borne in mind in playing from a flgureil base that
the figures under the base indicate intervals from the 6ase note, not from
the root of tlie chord.
The Chord of the Dominant Seventh.
The fifth of any scale is its dominant. As, for instance, Gk is the
dominant (or root) therefore, of this chord in the key of C. Tiie chord of
the dominant seventh is founded on its fifth, and has four forms, as fol-
lows:
Ut Form.
SdFonn.
t^-=^^-
IstPos-orlstorlst 2d 3d 4th Ist 2d or 2d or 2d
g
^
^
Every chord h&s its own resolution, or .resolutiena. A musical compo-
sition founded upon correct resolutions is a progression of harmony ; id est,
one chord resolves oir4o its successor, etc., etc.
/
«<>
404
'. .KIJSIOAI..
ExMnple of lome of the reiolutlow of the Dominant Serenth.
•Domlnul SOTMith. tBcMlatioii.
« i t^i t a
sSi'«ss:rs-5-"
•MODULATION.
OIBOLH OP THB DOkflNANT SEVKNTR.
N. B. Each Basa note is the root of the chord given.
^
^^^^
T.O.
^
^
D.C. T.O.
».c n-.o.
D.O. T.C. "■
t
^
:i3J
S
^
■br iMU ill t ^liatoii^ w arm it ■
™pif(f'*»r
MS
dtfe
dt
^.
^
i
g=^
D.Oi T.O.
D.O. T.O. ji^ . D.O. T.O.
mrr ^m=Jr r i i " r
The following is the Cibolb of the Dominant Srvbnth, ihtroducing
all the forms of the Tonic Ciiord and Dominant Seventh Ciiord, to wit :
Tonic Chord, I 6 J. Dominant Seventh Chord, , g J and J.
OIRCUB or THB DOMINANT 8ETKNTH.
, (With all the Forms of the T. C. and D. C.y
T.Oi D.O. T.O.
D.C. T.O.
D.O. TO.
&-Jh J -J
M
i
j=ato3N4yg^
D.O. T.O. D.O. T.O.
D.O. T.O.
D,0. T.O.
).0. T^O.
D.C. T.O.
feP,,» „» J J II v>^ J J ||Jtfa-J
R
J 1 • J
The Diicordants are eight in number ; aa follows :
^^
Chord of the Ninth ,S**^^ "f.
and SleTtnth. **^^,'",l^
■nd Ninth.
Ut
Pcwition.
lit M 3d
Fndtion.
a^^^^^^isa
Jorl :
Chord of the Serenth
■nd Eleventh.
lit U ' 8d
Chord of the 8eT-
enth, Ninth and
BleTenth.
I*t
Chord of the
Saperfluoui Fifth.
1ft 2d 8d <
^^^I^^I
«««;».?; Jf® ?^"I*' *™, "°J "'ways given in books. With a little experi-
n? r ThJl^l!* ^.".'"•pP'y »'i«™- The chords are given only in theW
filSnt? P.TnS""'^ ^n ^''"f I" *'!*''« ^"y- ^- C stands for Dominant
ferZH„?n? rt ^- ^•- "**"1? '"'• Tonic Chord, which in elich case is the^
Kesolution of tlie Dominant Seventh Chord.
MoDDMTiojr.-^We liave given ample instructions on pages 404, 405 and
406 m this most important branch of the science of music. By playinir over
the examples given, one can, to a certain extent, appreciate the beauties of
MODntATiON. and perceive how smoottily and almost imperceptibly the
change can be made from one key to anotlier. Houri that otherwise might
be tedious can be passed pleasantly in studying modulation. It is a subject
that one cannot become tii«d of. ' » " »«»ouuj^t,i.
In studying Thorough Base we would recommend that the student pro-
vide himself with a work on sacred music (a note book), such as is generally
used in church choirs, select tunes from it that are written on four staves
^or.K!!'',!.S*'"»'"'!r *"'^."^«'-. refering to the base, treble, «a(jiju,ures only
Select the plainest and easiest ones at first, you wiir be surprised at the
advancement you <rill mjke with study and practise, and how Soon you
wiU be able to play from four staves wliich seems ahnost an impossibiUty.
»Thte i^opd has foor forn u i, thn sa mw as the Doinliutot S o v o nth, only o n e fw m . T.
isglven. I \ h 1 the student will oonstmot. ■
'fSBSlOSiMi
.• " « I Iff,* I •;
;w^||||^<
jr;;^>t»3
407
MfTBIOAL.
How to PUROIIASB A PlAKO-FOBTB.—SoUnd
•eema to i>e a primitive like goM, silver or
any unalloyed niutal. The pliiloioplier divides
•oiind into two branclica, naniinK one noiM,
the other munc. A noisy sound dies on the
spot wiiere it is vrentiMl. A miisical sound
sets the air vibi-ating, and traveU upon the tI"
brations, or wave$.
Stand in a thicklv crowded and noi»]f^
^ street: one can scarcely hear words spoken
because of tlie noise. Yet the tmtnd produced l>y the *ioi»e of the street
does not travel; but the musical sounds of Trinity Cliurcli cliimes,
produced amidst the noise of Broadway, New York, are heard, when
the atmosphere is favorable, from three to six miles awav therefrom.
Tlie strings of a Cremona violin, wlien played in tJie Orchestra, to an .
ear within tliree feet of the player seem to be greased and t6 give forth no
sound whatever, wlille the Violin next to it sounds loud and full. Go back
thirty feet from the players and the onli/ instrument the listener will care
to hear is the Cremona— clear, liquid, pure, beautiful. He will, as it were
»«« the tones like flashes from a diamond on a heap of common paving stones.
The best bird! among a hundred canaries is tlie ©ne whose bill is con-
stantly at work, but whom, when close by, onie cannot hear. At the far
side of the room the clear, liquid, silvery notes will reach the ear, while
those birds that fairly deafen one when. close to them are now not heard at
Ergo. Buy the pianoforte the notes of which, struck softly, travel the
farthest on the waves of the atmosphere. Noisy piano-fortes are just fit for
kindling wood and sliould be sold by the cord. -
Great care should be used to deal only with well-known and responsible
parties; parties who will be likely to prove solvent during the ,/ive years for
which one takes their written guarantee as to durability, workmanship,
Ditttfiriftl etc Gtc
A lig'httoiicA is not thebest in the end. It is too much the habit of un-
skilful players, because they can execute easily on such a, key board, to
condemn a piano merely for its heavier tduch. „ .
Performers accustomed to a light touch, at times are called upon tp
assist at concerts, festivals, etc., where a Grand Piano-Forte has been pro-
vided specially for the occasion- To such, in such a dilemma, failure is
inevitable with its vexation and disgrace. To avoid tins, try the Griinds of
the different flrst-class makers. Notice the strength required to play them
and buy a sawarc with a similar touch.
Of course all purchasers are likely to desire a good looking^mstrument.
J'his is a mere matter of money. A lady looks well «)n the maxim that
"ine feathers make fine birds." " Beauty unadorned is adorned the most "
will not give one a handsome piano-forte. Styles No. 8 or 4 of most
makers, have gew-gaws enough. Nor is it well to purchase a plainer in-
strument. , ,. , . * •
Front round comers, serpentine moulding on the phntli, carved Liouii
XlVth legs, bevelled top,- Ivory keys. Pearl are a nuisance.
When purchasing a piano, the object should not be to select the cheap-
est, but the best; sometinies they may be met with at a comparatively
low price in sales by auction. To judge of the power and tone of the in-
strument requires some practical acquaintance with it; and where this is.
wanting, the intending purchaser should avail himself of the judgment of a
more experienced person than himself. It is common to suppose that any
'kind of piano, however faulty, will do for learners— the truth being that
where the instrument is imperfect the ear of the learner is liable to be de-
ceivedand abused; whilst the difflculties of pradtice are rendered more
difficult stilli and (embarrass the nbviqe instead of lending aid. The pre-
4«rTation of the piano demands that it should be placed in a position where
' ,<*
•*i|
*:■
^ifW*',
• ;■/
'Nfe?'
406
MUSICAL.
W'
u
It Win not b« tubjMt to tlie Mtlon of «itli«r too great heat or cold, either
of these actinit prajudidallv on the initrumcnt. IManoi ihould be keot
•hut to exclude duit and other particle*, and shouid aiao be loclied. to pi^
Tent their being injured by lervanu or clilldrcn. Striiiing the keyi with
Immoderate force ii, aa a matter of course, apt to break them, and betidei
more noiie it thereby produced than harmony. When a piano is to be
left untouclied for any length of time, it should be enveloped hi a cloth or
oalico cohering, to prevent it receiving injuries, either external or internal
«anos may be hired at so much per month, quarter, or year, either from
the dealers or from music warehouses.
«..»fi.**.«"J!?P''.^ Hammbb. in PiAM08.-Get felt of graduated thickness,
cut it in^strips the exact width, touch only the two ends with glue, not the
p»rt striking the strings. Hold in place with springs of narrow boon iron
To CoK»THnoT AH iEoLiAM Hakp.— Make a box with the top, bottom"
and sides of thin wood, and the ends U inch beech, form it the same
u^f*."! ?• „" ".!•' °' .*''® window in which it is to be placed. The box
should be 8 or 4 inches deep, and 6 or 7 inches wide. In the top of the
box. which acU as a sounding-board, make 8 Circular boles about 2 inches
" "' <"*nje'fi "nd an equal disUnce apart Glue across tlie soundiUK board
•bout 2i inches from each end, 2 pieces of hard wood i inch thick, and i
Inch high, to serve as bridges. You must now procure from any rnusical
instrument maker twelve steel pegs similar to those of a pianoforte, and 12
small brass pins. Insert them in the following manner into the beech •
flrst commence with a brass pin, then insert a steel peg, and so on, placing
them alternately i in. apart to the number of twelve. Now for tfie other
end, which you must commence with a steel peg, exactly opposite the
brass pin at the other end. tlien a brass pin, and so on, alternately, to the
ftumber of 12 ; by thU arrangement vou have a steel peg and a brass pin
always opposite each other,, which is done so that the pressure of the
-ur'ior ♦ 't ™trument shall be uniform. Now string the instrument
witli 12 flMt yiolm strings, making a loop at one end of each strinir. which
put over the brass pins, and wind the other ends round the opposite steel
pegs. Tune them in unison, but do not draw them tight. To Increase the
current of air. a thin board may be placed about 2 inches above the
strings, supported at each end by 2 pieces of wood. Place the instrument
In a p^tly opened window, and, to increase the draitt, open the opposite
.„h^?»..?**'<?**Il*" ^ M«fBOKOME.--Take a cheap clock movement and
substitute for the pendulum a wire urith a sliding weight, markinir the
wire with a file at the different points of graduation. Used to indicate the
proper time in music. ^»ix.»va tue
«-J?V*"'ii*?*'J***'?u"* f«.» P«S;««VATiow o».-2^ /oi^oiww hintt to
poeaUsts will be found beneflpial :— When about to sing, let the body be in a
limpie unconstrained posture. Practise two or three times a day. but at
first not longer than ten minute* at a time, one of which should be before
breakfast. Exercise the extremities of the voice, but do not dwell upon
th«)8e notes you reach with difficulty. Openjthe mouth widely at all times
in the higher notes especiaUy ; open it to thtf ears, as if smiling. Never
dwell upon consonants. Wiftn you are about to si^g, i»ad the words, and
master their meaning, so as to give them the propel expression. Let every
word be heard distinctly : disregard of this rule is a common fault amone
•ingers of every kind and degree. Children should never be allowed to
ling much, or to strain, their voices; the age of flftfeen or sixteen is soon
enough to begin to practise constaatly and steadily the two extremities of
the voice. The voice is said to have gained its greatest power at the age
Of twenty^ight, and to begin to decline soon after forty. Never force the
voice in damp weather, pr when in the least degree indisposed ; persons
orten smg out of tune at such times, when they do not at other^ Take
nothing to c l e ^ r t h e voice but a gl as s of cold water, and al w aya a v oid
PMtry, rich ctp^fD, cofitee, cake, nut*, etc., when you intend to sing.
' ■ A'- ' . .'■
•'V7,. " P
■ft.'?*!*
i.
MUSICAL.
409
venient and
marking the
indicate the
IN8TKUCTI0N8 FOR TUNINO TIIB PIANO POHTB, MELODKON
8EBAPHINB. AND REED ORGAN.
:>f »
it''
410
UDSIOAL.
Tii« AnT OF TuMiKO.— Tlia followiiJK praotlcnl Introduction to the «ii
of tuninK the itiano-forte will be foundiuf grvat utility to penona d«ilr»ui
of tuniiiK thfir own lii*trumi>nts, or who railu* in th« country far »w»y from
the retidunco iff a t'CKiUu-tiDier. /
Tlio gTomt difrurtMiiJBLhvtweon the aonnd of « piano-forte when perfectir
in Uino, M compiir6d_«§p.h tliat of the ■Imio initrurnent when out of tune, in
well known to overyjBtknr ; indued, at limci titis difTerenco ii lu t(rvat tiia| i
one iPiilnioKt indui-i>/t t<J doubt the hicnt ty of tlio iniitrunuMit.
Kvory iirofi'(i«or, urwi l^nilood every plan4>-fortt' player, particularly In tlie
country, wliore regular tunbri are not alf nyii t«» be had, ought to be enpabin
■ of tnnm|{ their own piano ; and the tini<i and trouble neceiiiiary to acqiiiro
the power of no <loinff do nuifbear any u^mpariaon with tlie eonvenience und
•dvnntaKi'S wliich reiult. .
Tlie prcicnt work l» Intended to convey, in the iimpleiit and moat in-
telllnible' manner,, the knowleilge, both thof^cticnl and practiral, nccewary
to cndi^lc^^nvone to tune l|l« own initrument. Heia merely auppoaedto
knownonuKii of the nature of interyala to undoratand the meaning of the
terrtja «w!'wr''«''"'''. ptr/fft Jiflh, mttjor third, &c.
• • Thie Hyati>m> eicplained an<l reduced to practice, ia that of S*iual Tempera-
mf«r, which ia now univcraaHv adopted.
The intcrvala chiefly made liae of in tuninR are the nnlaon, the octavo,
the flfth, and the major and minor third. Uniaona and octavea are alwayi
tuned perfect, a* the ear will not tolerate any modiflcatinn whatever in theno
. inturvala. The fifth, and atlll mortf the mnior and minor thirda, admit of
aome alight degree tif luoditlcation in reganl to pilch, without ioaing their
conaonant nature and becoming ofTenaive to the eAr.
Tub Unison. — Square and cabinet, or boudoir, niano-fortea have (wo
•tringa to each note or kev ; grartd pianoa, whether horlzontai or upright,
have throe. The pitch of one of theae atrlnga la aiwaya determined l)y Ua
being tuhed in tlie relation of an octave or fifth to aOme prevloua note j tiio
remaining atring or atringa Itclonging to the aame note are tuned in unison
to tliia flrat atring. HeniJO the unlaon, or identical aound, la the interval,
if it may be ao called, which ntoat frequently occura in tuning. It ia alio
the oaaieat interval for the student to begin with.
Suppoaing the inatrnment to be in tunc, let the atudent place hi* tuning
hammer upon One of the pe,(fs, or fxna, round which the 8tring8.are coiled—
■ay, upon one of the strings belonging to the note
P
and turn the hammer a little towards the left, so as to relax the string, and
thereby depress or flatten its pitch. If wq now strike the note C, the
collision of the two diaaimilar sounds will produce that harsh and ja,rring
effect which we are sensible of when we touch a note thatia much out of tune.
Let him then turn the hammer to the right, gently and by almost imperceptl-
. ble degrees ; and if he listen attentively, he will observe that, as the pitch
of the two strings approaches more and more nearly towards coincidence,
(K he will at flrst hear a number of strong and rapid pulsations or beats, which)
as the coincidence becomes greater, will succeed each other more and more
slowly, till they degenerate into mere gentle undulations or waves ; and
these, as we proceed, will at length disappear, and give place to one steady,
- pure, and continu^Ks sound, when the two strings will be perfectly in unison to
— e a ch otiier. — Thi s progre ss ion from a mere cimfu s ei i and j a rr i ng s oun d tp
^ strong beats, flrst quicker and then slower, and from these again to smooth
and gentle Cravings, and, ultimately, to one pure and uninterrupted sound,
MnHGAL.
411
matt b« thoroughly impmt«<l npon th« fur *nd mind of the •tudcnt ; m
tlit«« KradMtioiii «ra Uiu mechamcal meang upon wlil(!h tlie art of tuning «(••
Stmit, anil, without • distinct perce|ition of iliniii (lirougli tlivir vnrioui
vRrMi, it it niornlly impoMlble, even with the flneit niuiical e«r, lo tun* a
pianiii-forte tolcrahly.
Tiiie OcTAVB.— When the itudent it able to tune n pcrfcut unison, he
mny pfmi-eti to tlie octave. l!cr« tlin sounds, tliouKli no longer itlfnlical,
have so stnnig • reMnibl«Uu« to vftuh otli«r, timt, wiivn strucik togetliur und
iHTfiMitly in tune, they scvni to form but one sim|>iosoun<l--lhe lower one, as
it w(>rt>, swnllowinK up the hifflier. Ho will observe the aame succession and
gradation of beats, waves, and ultimate coincidence, as in tuning the unison.
When he has tuned an ocUve by striking the notes togetlier, let hiiu
alao try tli«m io quiok suvcession, tliua i—
^^
holding the bottom note down ; for the ear is apt to be latisfled with the
octave while it is yet too flat/particularly in tuning the upper notes of the
instrument; and striking tlivni, one after the other, in the abov« manner,
affords a ready and certain means of detecting any error in this respect.
Th» Finn amd Third.— The student may now -practise tuning the
fifth, and the major and minor thirds. These concords, when fMw/«c(/y I'n
tiai«, have neither beat nor wave, but coalesce in one pure, agreeable, unin-
terrupted, comnltx sound. At nrst, he will, of cour«e,'iuno them jwfect:
though we shall presently demonstrate that, according to our present musical
system, thete intervals are neycr so tuned in practice. It is necessary,
however, that he should be familiar with them in their perfect state, that
he may be able to Judge of the degree of deviation from this point which
the ear will tolerate. -^ *
As we can tune only one string at a time, to avoid confusion we must
stop the vrbratinn of the other string or strings belonging to the note which
we are adjusting. In grnnd and cabinet pianos, this is done by means of
the left hand pedal, which shifts the key-board and the hammers belonging
to the keys, so that they strike only one string to each note. In square
instruments, however, this must be done by means of a damper, which is to be
inserted between the string of which we mean to stop the vibration and the
string immediately adjacent to it, belonging to tlie next note ; a bit of card,
•oft paper, oir leather, answers very well for this purpose. '
Ow Tempbrahknt.— Experience teaches us, and writers on the mathe-
matical theory of sound demonstrate, tliat, if we tune the following leriei
of perfect fifths.
the E last obtained will be found too aharp to form a (riM majot third to th«
note . - ' ■ . "
I
32:
^
.\
4..
M '■' v'
-^
■ *'^[W "IJ?*''''? — ■
4ii
MUUOAIn
lli« doubl* ooidvt to th« In Ui« Immi, from wlilvli w« •Urtvd. IniiMtl ih«
Uiinl
P
lliui olttnine*! i« ao ilmrp Mto bo iitUjrIr offpn«lre to th« oar, and Uiercfott
uiiHt for luriiKiny, wlicro tliii intervAl pUyt to ooiiiplciioua a part.
To remetlx tliU Inoonvonlfiuc. it beuoniet neccitary to tune «Roh of th«
flftlif a very ainall dvgrfo >i«rr than perfect. The K obtained by thii
nivani wilt not lie to iliarp, m that obtained liefore ; thouirh. If the fifth be
pro|M)rly altured. or UmimtH, an It la termed, It will atlll bo eomowhai too
thttrp, aa the fifth will not admit of being tuned ao flat aa to jirodnco n w^
/ic< mnjor tbinl. without their oonaonnniiy bvitiK too nnicli a(Tfur«d.
If we uontiniio the above aeriea of ptrjVrt jyih» to II, V% ()^, (MJ, 4c.,
and fonipnro the notca »ro<iuced, res iwc lively, with the <M:liivi.a or .hMibh-
jjctftvca of the notea U, I). A. K. 4c., bcforu obtained, we ■hall findtlie aiuiH;
defwct in all tiie otiicr malor thirda. Henoo it appeura that, if wo tune by im«/«c«
Mh$, all lilt! major (liinla will bo ao aharp na u> be unbvnrablp ; and that if,
by di'proaainK thu flftha, wo tuno our minor Ihitdt uerftet, the flftba will he
io flnt aa to bo unfit for the variout combinaliona of harmony.
Wo muat thorefiM-c flatten each fifth of tlio complete clrole, C. O, I), A,
K, B, Ft, C$, (!#, or Ab, I':^^, I^, F, C, f«ua//y, and in a very amaJl ik'Kref; thia
depreaalon, widle It will not nMierinllv impnir thu conaonanov of thu fittha.
will |)rodm;u a aeriea of aomuwhat aharp, though atill agKMtbi* and bar-'
nionioua major thinla.
To anaiat (he ««iir In determining the proper degree of deproaaion. let the
•tudent tuno the flftlt :
-X P, *V'a ■" " '®' '''"' "»"»" "'0 "o'e 0. •" that, Upon atriking the notea
" and C together, ho heiire two tloiv and dirimct untva, terminating in one
•teady, uontinnoua aound ; and the fifth will bo properly Inmttered. TJie
aame mechanical te»t will enable him to tune all the remaining flftha of the
circle.
/ By thtfl time the atudont will have exerciaed hia ear in tuning tlio prin-
cipal intervala, and liavo acquired aoniewhat of that flexibility of wrlat and
command of tlie hammer which enable the hand to ni(»ve the peg* by almost
incre<libly minute dogreea ; he moy therefore proceed to learn the following
A ichcine : — ,
V-
SOALK FOR TUVINO AccOKIMNO TO THB SySTKM Or EquaL TcifPRRAMRNT.
Pitch Not«.
a »
i «
W-^~im-
■^/5>-
— V— 4p r . gp I — — -J
•"^yH'.'
InilMd, ih«
MOflOAL.
41S
id (Iiercfur*
rt.
OKch of th«
n«<l bv tliii
tlie flrtli Im
mewliat too
r or iiiiiitiU'
ultllU IIUIH!
ii« Uy prajtet
Hnd tliHt if,
rtlia will be
C. O. I), A,
ilfKreo; tliia
r thu tlf tb(,
b »h(l liiir-^
lion, let the
g tlie notei
ting in one s^j.
*rtd. Tlie
Iftht of tlie
IS tliQ prill-
f wrist and
« by almost
e following
PRRAMRIfT.
^
C*'I?1^*^!'*T'*J'*"T'" **^ ■**"'• •cliem*, tb« flrat no(« it tuned to tho pntnet
«h by tha b«tp of itCtummi/mk, wliith, with lh« luiiintr haiiiiiivr, nVay b.
)Ug It at any iiiiuilo stont. In tli« mtxt and facli inbRfqiifnt bar. tba bUck
note Is iiwd to dlMlngulsli tlie note to l»« tiinwd, lliu wbltv iiou< In llio sanii* bar
ImWng b<'«n tiiiufd already. Tlusv black n<Ui.i nlways stand in tli« n-lalion
e llier of an otttave or a flftb to the while notw in tin. sainu bar ; an<l we bava
alrea<ly explnlnvd that all octavos are to l>« tuned iwrfect, and all flftlia
wniewbat flatter than p*.rf«.tt. The octaves tuned after moat of ib« flf tlis ar«
mrvisary to conHne tl>e uirole of flfths to the notes in the middle imrt of the
liistrmnent ; as the vibrations of the u|>|)er notes are too quick and indistinct,
and those of thv lower base notes t«.o often mixed witli the syninathetio
Yibratlons of other strihgs, their own hnnnonics, Ac, (particularly when th«
dampers do not act proiM-rly, or when.the instrument Is ol<l.) to allow of tha
••r^mperipg the flfths formed by such notes with siifllcjcnt a« curacy.
Wlien Wp arrive at the eighth flfth note of the series, instead of prooeedt
Ing onwards in the circle to DJJ, or Fib- 4 will l>« hfUtr to return to C. and
tune I he renminiiiK flfths UichmtnU, m sCwn iHllio scheme. In adjusting
these latter flfths, marked U, 10. 11, the stu.lent mnst flrst tune ihe bottom
note so as to form a perfect flfth with the up|i«i- note,#nd then ihamen it by
exactly the same quantity as Nie depressed the upper notes of the 'flftlis
which were tuned farimirJi. % this means, the h,t»-val of the flftli is still
aimintihed or Jtiatened, as Hio lower extremity Is brought neirvr towards the
upper one. " . '
When tho last fifth is adjusted, we shall hare tuned every note within tli*
lollowuig compass :— - -
This operation ti called laying the 6e/irin<;«,'U forms the moat delicate ana
important step in tuning, as all the other notes on the instrument are timed
n^® ""'** **^ 'n«»n8 of octaves above Or below.
Generally speaking, it will be found necessiry to go over the bearing A
second time Iwfore we proceed to tune the rest of the instrument hv octaves
to tliem; trying the differewt cliord", as we proceed, in the Jollowinir
manner>— ^ •■ » /o
. Tlie correctness of the note E, forming the flftb No. 4, muat be ascertained
by comparing it witli the C below it, thus :— •
r^
fi^tl*"^'*'^'"? w^eth". wl>qn struck togetlier, tliese notes produce a major
Uiurd, ■oroewhat iharf>er tliao per^'t, but stUi Qooionant uid «gree»bl«, A
:V'
'''"' '4^^^^^^
■yvr t
•:?•
414
MUSIOAL.
•itnilar>test must be applied to all tlie subsequent fifths. These trials may
be reprosentcd in notes, as follows ; they afford, at eauh step, a check by
which we may ascertain the correctness of Our progress :—
■.-■> ■■■ . Tbiau. "■ ■ . ■ :' ■ ■■' ■
■* or ■•^
or
or
m
or or
%— ^^-r
i
10
u
^^ee3^
or
or
1- ^ . Iy ,
r ^
The last and severest test is the following fifth :-
as the tW9 notes of which it is formed have eftch been obtained by a different
series of fifths, V Any imperfection which may liave escaped us in tuning
will manifest itself here ; hence this fifth, from the frequent harshness and
bowlings of its beats, has been technically termed the tvolf. If however, the
directions which we have given have been carefully observed, this fifth will
be little, if at all, inferior to the rest ; and the cliords in which one or other
of its notes enters will not be l^ss harmonious than the same chords on other
notes of the system of sounds.
When the ^un'x^s are laid with sufficient accuracy, there only remains
for us to tune the remaining notes on the instrument in the relation of octaves
to those already adjusted. This must be done in the following manner:—
KOTES TO BE TCNEDr
''jj ^^ Hi sj
NOTES ALBEADT TUKBD.
irOTEB ALBEAOY TUNBD.
&c., to tlte top of
the instrument.
&c., to the bottom
of the instrument
jrOTEB TO BE TUNED.
r».-^
•f'lDf
MUSICAL.
415
triiils may
check by
^
or
i
11
or I
a different
I in tuning
'slinesB and
>wever, the
is fifth will
ne or other
ds on other
ily remains
t of octaves
iianuer: —
of
nt
Before we consider the Instrument as thoroughly in tune, eadi upper
note elhould be compared with its octave and double octave below ; and,
feimilarly, each bass note with its octave and double octave above: this is
oneof the surest ways of detecting nny inaccuracy in our tuning. -
In tuning a cabinet or boudoir piano, it will be desirable to adjust first
the whole series of notes upon one string, and then to tune all the second
strings in unison to those of the first series.
In a grand piano, after the second set of strings is tuned, we must tune
the third set in unison to the first and second. In square pianos, the second
string to each note must necessarily be tuiicd before we proceed to another
note. .. • - , •
The upper notes mti'st be gone over several times, as the tuning of the
bass notes IS apt to depress their pitch. .
The system which we have explained is that of ^^uh/ /ew/jeramen* ; it is
* that generally adopted tliroughout Europe^ Various systems of unequal
temperament have been proposed, as those of Kirnberger, Earl Stanhope,
&c., in which some of the major thirds or fifths are to be tuned perfect, others
modified in various degrees. These have all one capital defect, which is,
that while some few keys are tuned more harmoniously than by tiie system
of equal temperament, all the remaining keys are much less perfect ; so that
• it becomes impossible to modulate into them without disijusthig the ear.
General O^SEBVATiONS.^Let the piano be tuned at least once in two
. months, keeping it always at concert pitch. If you allow it to go too long
without tuning, it becomes flat, and occasions much trouble to get it to stay
at concert pitch, Especially in the country. There is no greater enemy to a
Ciano-forte than damp. Close the instrument immediately after you practise ;
y leaving it open, dust fixes on the sound-board, and corrodes the movements ;
and if in a damp room, the strings must rust. Shrtuld the piano-forte stand
near or^opposite a window, guard, if possible, against its being open, especially
bnadampday. When the sun is on the window, close the blinds. Avoldputt-
ing metallic or other articles on or in the piano-forte ; such things frequently
cause unpleasant vibrations, and sometimes injure the instrument. The
more equal the temperament of the room, and the less the soft pedal is
used, the better the piano will stand in tune.
. If a string should break, great care must be taken to replace it by another
of exactlu the same thickness, and of wire of the same kind. A little practise
will enable the student to put on a string neatly. New strings require to be
drawn up several tinies, and well rubbed with a piece of soft leather, before
tii,ey will stand in tune.
rianorfortes should be carefully guarded against extreme heat or cold,
being liable by sudden changes of temperature to be put out of tune. Some-
times, during an intensely cold night, the bass strings will so contract as to
rise nearly a tone above the pitch. When thus affected they should not be
touched, as the return of the temperature will bring them into tune again.
It is advisable not to place them against outer walls, which being more
or less affected by the state of the atmosphere, naturally communicate such
effects to adjacent objects.
The same circumstances produce opposite effects on different kinds of
instruments. Flutes and other wind instruments are usually tuned a little
too flat, because thd warmth imparted to theih by the breath and hands in
playing upon them causes them to rise a little in pitch.
In tuning the violoncello, it is best to commence with the second string,
as we do on the violin, by which means we are less liable to error ; ahd if
we take the pitch from the organ or piano-fort#*the whole of the instruments
in an orchestra^re tuqed with more ease and certainty from the chord of D
minor than from any other note or chord. As the German flute plays mostly
in altiisimo, that instrument is more accurately adjusted to the orchestras
py tuning to the highest D.
li
A
1
'! -M
416
MirsioAt.
■ -■
VABIOUS EXEBaSES Am> EXAMPLES IN TUNING THE
PIANarOETE/
■■ w ■ -■ ■
.'W'-- ' ■ -■.,'-■ . ■ •
(The following example! are to be regarded aa scientific experimenti,
rather tlian a gystem or method for general use in tuning.)
Several systema of tuning have l^en ■uoceiafully employed stnce the in-
vention of piano-fortea. the following method, No. 1, seems to give the most
genenU satisfaction. The mode of tuning by occasional fourths may suit
some tuners of long practice, but learners will never tune by fourths so soon
as by^fifths or thirds, because a fourth does not strike an unpractised ear so
well as a third or fifth. The principal reason given for the system of fourtlis
is, that the bearings are brought within a smaller compass than by the usual
method. If that is the only principle on which it is defended, Nos. 2 or 3
are more likely to obtain a preference, as they are both within an octave,
and Are tuned by major thirds and perfect fifths.
If the exact number of beats in a wire could be ascertained, a mathe>
matical divisitfp of the temperament would be no difficult operation; but as.
no two wires have an exact similitude of vibration, the precise temperament
required in each piano must be Subject to the ear of an experienced tuner.
The following examples will materially assist the learner, particularfy when
the chords are well' examined in their respective places.
3 8 4
Na 1.
6' 6 7 8 Trial..
Trial. 10 li Trial.
13 18 TriAl. 14 Trial. IS 16 Trial. 17 Trial. 18 19 Trials.
Begin tuning with' pitch C; from C descend to the octave. Then
ascend to 6, tuned flat, descend to G. Ascend to D, tuned flat, ascend to A.
tuned flat; descend to A ; ascend to E, tuned flat. Now try the chord of
C, E, G. Then proceed to B above, which is tuned less flat than the pre-
ceeding fifths. Try the chord of D, Q, B. DescjBnd to B, ascend to F sharp,
tuned lat. Try the chord D, F shaip, A ; descend to F shan>; ascend to
C sharp, tuned fiat. Try the chord A, C sharp, E. Ascend to G sharp,
tnned perfect. Try the chord E, G sharp, B. Descend to^ sharp. Now
return from pitch C to F descending^ tuned sharp. Try the chord F^ A> C.
Descend to B -fiat, tuned sharp. Try the chord B fiat, D, F ; ascend to B
fiat; descend to E fiat. Try the chords of E fiat; G, B fiat, and A^at
bdow C, E flat If properly tuned, the E flat will be a good fifth to :^at
above, and .to A flat below.
The fifths, in beginning, are tuned less flat than they were formerly, ias
the modem temperam^t is more, equal inflfths than according to the old
method, which w4s that* employed in most organs ; according to which
system, the keys niost Used are more harmonious, while the pxtreme keys,
not so frequently played in, are intolen^ble. A good toner can accommodate
the temperament to the taste of those who play in particular keys, which
they wish'to be more perfect than the rest.
By w:
len the b e a ri ngs a re tuned, descend by octavM. — Th e n tu ne the t re ble
also by octaves. When the piapo is very flat, tiine*the treble sharper than
£;^m^E#2tSwL^Cls£l0E8!^^^£sSi^^aR^X^SjCi^^^ _
' ^ij^ja^iiShKi'T
^^:
•f —
G THE
sxperimetiti,
sttace the in<
ive the most
:h8 may suit
irtlis so soon
utised ear so
ra of fourths
by the usual
, Nob. 2 or 3
I an octave,
ed, a mathe>
tion; but as.
Biiiperament
»nced tuner,
lularfy when
11 Trial.
Trials.
ave. Th6n
iscend to A,
le chord of
an the pre-
I to F sharp,
; ascend to
to O sharp,
iiarp. Now
»rd F; a, C.
iscend to B
and AMJlat
Fth to :^at
bmierljr, ias
gt tothe old
g to which
reme keys,
commodate
ceys, which
le the t re ble
MUSICAL.
417
requisite, as it is sur^ to f«ll the first time it is drawn up. Most pianos faU
from E, F, or O, belul^'.jpitch C, to the upper part of tiie instrument.
1 2 8 4 Trial.
No. 2.
6 Trials.
=^i^^^
9 Trials.
10 11 Trial. 12 Trial. 13 Trials.
Tune from F to F below ; then to C, tuned flat; then A, tuned sharp.
Try the chord F, A, C, F; then from F to B flat, tuned rather sharp; then
D, tuned sharp; then two trials of chords F, B flat, I), F, and F, A, C, F;
tlien from A to £, tuned flat; then from A to C sharp, tuned shnr^; tlien
try the chord A, C sharp, £ ; then C stiarp, F sharp, tuned sliarp ; then two
trials of chords F sharp, A sliarp, C sharp, and F sharp, A, j) ; then'from
D to O tuned sharp ; then to B tuned sharp ; then try llie chord of O, B,
D ; then from B to D sharp, tuned sharp ; then try the chord F sharp, B,
D sharp ; then from £ flat to A flat, tUued perfect. Tlien try the cIiord» A
fiat, G,£ flat, and A flat, D flat, F.
12 3 4 Trial.
No. 3.
6 6 Trials.
8 Trial.
3: ^ ^ ^
Trial.
10 11
Trial.
12 13
Trials.
^"'W^'-^^t^
^^'"^^ ^
Tune from A to A below ; then to E, tuned flat ; then from A to C sharp,
tuned sharp : then from A to D, and from D to F sliarp, tuned sharp ; then
try the chords A, D, F sharp, A, and the preceding chord; then from C
sharp to 6 sharp, tuned perfect ; then from C sharp to £ sharp, or F, tuned
sharp ; then t^y the chord D flat, F* A flat ; then from F to B flat, tuned
rather sharp ; then try the chord B flat, I), F ; then return from F shar]), B,
tuned sharp ; then to D sharp, tuned sharp ; then from £ flat to G, tuned
»harp ; tlien to C, tiined sha^ ; then try the chords C, £, G, and C, F, A.
CAUSES OF DEFECTS IN PIANOS, ^WITH THEIR REMEDIES.
Kbt8 Sticking.
When apih is too tight in the mortise, file it.
When a hopper spring is too strong, weaken it.
t
<^
f
^- When the hopper is rough in the pdirt that touches the under hammer,,
sandpaper it and blacklead it.
18*
liarper than
•Si. \.'
•i'
418
UVBlCAt.
^ •■■
Whcn-pne key Btivks to anotlier, consider whether the pins are in a pr«v
per position; if so, plane a little off the key or keys: or if tlie keyii
vonsulerably warp«il, beiul it bauk with a warm iron ; press it very gently,
for fear of the'niui'tiHe, where the key is weak. s.
WJien toucliing tlie front slip ; w'hicli, in j^liat case must be reduced in
thickness.
When a pin, needle, or an/ other detached substance, is between two
keys.'
When a key touches the cheeks of the key frame.
When it touches the cheeks of the case.
Wtfen it touches the pillars of the hammer rail.
When any' glutinous Substance is under it, or betwixt two keys.
' When the leather on the under hammer is rough or Joq loose.
When the key is too light behind the baUnce rail.
To open the mortises or pin holes; a very flue key file mustiie iised— a '
flifit one for the square liole, and a rouitd or rat-tiiil file for the round hole,
under the ke^. They must be Used very carefully. A key is frequently
spoiled by inju(^icinu8 management; for if the pin holes ane t(»o largo a
rattling will certainly ensue. Most persons, ignorant of the whole npptiratiiii
of the key, immediately proceed to widen the holes, without oxaminin(^
wliether the defect is hot. Elsewhere. Tiie- key m us t be takei{ out witlr
caution ; draw the front block or blade of the hopncr forward with your
finger, to prevent its touching the under haijmiier, wjiile with your other
liand you gently lift up the key and puli it out The same care is requisite
in replacing it. .. '
The Keys' UAtTu«Q.if3i.icm^<f, &c.
(M muHt^wedge the key on etKch side
at'tle from that defect, it is sometimes
This is remedied as explained.
This defect is likewise pro-
When the prn holes are too larg
of the mortises; when^all the kei
better to inttoduc6 thicker pins.
By friction of one key against another,
in ttie i}i8t page.
By friction of tlie key agjainst the front slip.
Tided for in the last pflge.
Tlie friction caused by a key against one of the pillars that support the
hamifier rail.. Remedy it ab'on- the other side. , "
When the cloth or baize under the key is not sufficiently soft; w when
some hard, detached substance lies .between the key and the cloth or baize.
, When the 'key touches the balance rail, filejt underneath. '
When the ivory- or ebdny is loose, reglue it. •'-
. When the lead is loose, hammer it till ^rm. "" , • *
When the key is unsound, glue it;. ' ?
When the front block or bracket is loose, glue \ t .«
Wlien the key frame is not firmly attached to tBBTjoJtlom, first examirie
the screws; if they are tight, gl«e some brown paper betwixt the rail and
bottom vvhere the vacancy occurs. If the screws do Sot hold, introduce
larger ones. . ■' * . '
When a loose splinter is in tl|e pin hole. I<
When..a pin is roug^i, file itat or near the head. • ! ^
Wiien the; metal of a pin lifis cohimunicated itself to the hole, which has
become to6 hard, file it. ' ^
^.Wlien the further end of the key toiiclies two danij^ levers. ,
* When a key touches a cheek of the hammer rail.,
When a key tonches- a cheek of the case.
When tlie key touches the name- board, the latter should have cloth
under.it, •. •■ ' .^' , . ■
When the. leather at the further end of the'key is too hard, it rattles
agajjigl the damper lever. ' " . ' , ^ ■'" -
When the ivory or tebony touches that of the next key, file it as smoothly
as '■^^'
MUSICAL.
410
it as siuoothly ^ I
When tlie fnrtticr end of tlie ebony touulies tlie Iront of tJ»e natti*
boflnl, saw or file it off as carefully as possible. *■
When a key touched any lianl substance at tlie furtlier end, near the
damper lever. • '
When any hard, detaclietl substance is on a key.
" When a hopper or hopper guard is loose^.
fioiBB IN THK Hoppers
Is caiised by the friction of the .spf ing against the groove.
By looseness of the spring.
By looseness of the hinge. , .
By looseness of the check. , ' , •
By looseness of the tenon. •
By lottsencss or unsoundness in the blocks.
By roughness of that part which touches the under hammer.
By touching the next hammer.
By a<8n(h]on blow against a hard under hammer. ,
Bj' touching the next hopper. ' -. •
• When the cloth is too hard.
When the pin is loose. > ,
^ N018K IN THE Upper Hammers • ' '
Is caused by loosenes8,'or unsoundness of the hinges.
By Iiardness of the leather under the block.
By some detached, hard substance betwixt, upon, or under the hammer.
By looseness or unsoundness of the head. ^ ' * . ,
By friction of the head againstL the dumper 80<^ket
By unsoundness! of the shank. " .\
By the friction of loose glue against the hammer rail, near the hinge.'
By ioosetless or unsoundness of the block.. " . '
By looseness of the: leather under the bl6ck. •< '.
By the friction (»f one shanfc against another.
♦ Wlien the upper! cout ,«f the bammcr is too hard, i( there is sufficient
substance, prick it w^th a marli^ini^wl -^ if there is no substance in the
leather, it must be replaced
When a hamniejir in the box action touches the long block or the belly.
A Battli)?o OR 14oiSB IN. THE Under Hammbrk. ^
Mostly proceeds from tlie same cau$es as in the upper hammer*.
To take off.^^hamnicr.the slip must he first unscrewed.
^ To detacW (in^ replace the under hammer rail requires great caution.
,r;:;^, NbiBB W THE DAMPERh
Happens when the socket hole is nt)t well lin.ed, or through hardness
of the cloth. To .remedy this, prick the cloth witlta niarking awl, or un-
screw the dan^per, and line the spcket hrile with other cloth, having taken
out the old. Paste, gum, or thin glue will fasten it.
When the dam|)ej- wire is loose in thb head, plug up the hole and bore a
fresh one. ■• . 1 . -
When the damper wjro is too close to tfie string. ToTemedy tliis requires
much care in bendiiJgfiiQ wire, or in foosening the cloth from tlie socket
hole on that si^le-of the dionper wire that touches the string. It sometimes
' happens tl^at the string mxiAha renfoved from tlie damper wire, bylicnding
"'e;^ridge pins.^ ' This last alternatiye must he avoided, if posslbje.
When the damper wire is loose in the button, or detached from it
' J *"^^''6^ii' lot bold, plug up the button, hole and bore % new one, or ■
introauce another damper wire-. * '
t
•ja
V
wjlJr ^.^^
Tvi-'^m-'' "IT
'-■• '-fw^ipifiTC**''' '^""'■,i;*='*'^f95°^**''*'^^'^='f'^f^f^
490
IIU8I0AL.'
1
« -^,-
When the whole or niAjor {wrt of the locket holei are misplaced, detach
tihe socket and place It fn a better position, by platting it' or otherwise, as
the CH80 may require.
Wlien tht) socket liole is broken, slue some cloth or Ieatliei|^ round it.
When the dnm|M)r head touches the shade. / . .
Wlien tlie daniiwr lieaU louches the top.
NOIBB IN THE DaMPEB LXV»B8.
When tlie hinge is loose or unsound. ■ ^
Wlien pne lever touches another. • / " .
When the leather, if any, is too hard. /
When the wood is uns(/{ind, /
When the wood touclies the slip. . '"'
When there is glue betwixt the 'hinge and edge of the slip.
When the last lever- touches the key frame cheek.
Wlien the lever touches any hard substance, detached dr otherwis04
The Strimos ob Wires Jar or JiNOLi
When ..thie damper wire is too close to tlie string. /
When the- strings touch each (^er. f ..
When a string touches a rest pin. /
Wlien a sti'ing i^not firm on the bridges. :
When any braas work onthe case is loose. ' I ..
Wlien any hard, detached substance is on the belly.
When tlie belly bridge is loose. ■■■'■
When the belly is unglued.
Wlien tlie barring is ^se^ v
When a castor is loose. ' , I Vf^ *
When the piano is not flrmly placed on the floor. ' •
When any' detached, hard substance touches the pliino.
When a brass hinge is loose, connected with (he top.
When a wire touches the name board. '
When a wire touches the brea'k:of the treble bridge,
When any detached, hard substance touches a string.
When a wire i8\^n8ound^ In this case loosen it, detach |t from the
hitch pin and bridge'pinS, and rub it with leather, |f that does not succeed; °,
replace it with a new one."
Wheri a damper cloth is hard,>detach a thread or two with a marking awl.
Wh£^the cloth lietwixt the belly bridge and right end block does not
suiBcient(y damp the vibration of the strings.
When a covered string is loose, sometimes by rubbing it you may rectify
it ; but it generally happens tlkit a new string is the only remedy.
When a fridge pin is loose. j. '
When there is not sufficient side bearing, \ ^ ' iv . \ ' .
When one sttiiig is thinner than the other. ■ • ' ^ v
When both strings are too thinJ ' •» ' • *
When a string^is confined by the pins on the belly bridge. ''
. ^ D^jTEPTITB DaMPINO .♦ '
Occurs When the damper is not sufficiently screwed into tlie lerer.
When the daifiper cloth is too ba^. ,. ■ _%'
' vWhen two wires are not of thte s^e height uifdier the damper. ''
When tutro wires are of different thicknesses. ' .^ \ '
When the'damper cloth.does npt bear equally on two itrings. a; .
When the damper cloth touches the next note.
When the. pedal wire is foo long.
When the damper wire sticks in the socket hble.,. ' :
—, A Hammkr B l oc ks — _ — — - — — — — '—
When the hopper is too far under the. hammer. Unscrew it tili the
hammer falls off at about a quarter of an inch from the strings.
.*•
MUSICAL.
m
>When the hopper sprinflr Is tcto weak, bend it to give it ttrength.
Wlien tlie hopper clieclc is too iiigli, reduce it,
When thaleather of the under li^mmer is not flrm.
When tha ton of the hopper is not smooth, particularly on the inner
•dge, sandpaper *nd blaclclead it.
Wlien any oart of ilie hopper is loose.
When tlie liopper strikes but one side of the under hkmmer, it must bf
placed in a riglii position. \ '
, ■ > ' ' •
A Ham VBB ^TiOKS
Against the. daVnper socket. ' ' ^
Against the next liainmer head.
Against tlie iona block. In tliese cases pare off as onuch leather, as yon
can affitrd ; alter the position of the hammer, 6r press it with a warm iron,
a| it may require. \ . ,,
^When any Klutinous substance adheres to it. .
' Against a dumner\wire. • t
Against thc) belly .-y
9
A damper sticks ii
the damper wire, and ru\
',. When the lever does!
Wlien the pedal wire
When the pedal foot
the sol'ket hole. Ton must open it, Ar unscrew
it with leather. . ^ .
lOt descend. *
loes not act ^properly. v
~:icks. ,■
A HoppEB Sticks '
Against the under Jtammer. Examine the leather and hfpper spring.
When the hopi>er springi does not operate in the groove "
' When the key sticks. \ J
, . Whenpiaced on one sida of the under hammer. i
. WheMhe top is rough, sundpaper and blacklead it
When the spring is too sn-ong. j
' When the pin touches thcA hole of the front block.'
' Whep any part of the hopper is loose.
DjkMfrKu Lbtbm Stick
- Against each other.
, Jkgainst any detached subsiknce.
; Agaiftst the key-frame cheei
'"'.,,' To AtrBBTHBTTonqp.
When the touch is too sbMlow, glue sonie bfown paper under the
balance rail, m you obtain the- Aepth" requisite. Xf tlie hoppers are close to
the undeir hammers, plane tlife bottom of the froni rail. After you have
suct^ded in deepening the toucH, reduce the hopp<^r' checks if too high.
,• ■^ When the touch is too deep, ^lue some paper lender the front rail. If
' the hopper checks are too low, glUe^some more leafier on them
When any part Of the keys is deeper Or sha^llowfer in touch than the
•***. you must operate a» directediabove, in tliUt particular part alone.
^ <^!'®" °°® ^^y " deeper than the rest, reduce U on the balance rail.
any key is shallQWer in Vtouch than the Irest, yoii must raise it on
ce rail, unless ' I /
When the hopper is too^hort ; in this case, ylpu must raise the hopper
' part 01 a card under it. I I
/ /
touch is too stiff, you Imust ease the hinges of. the hammers
•nd levers, if necessary, by removi:
. weakening them, if too stiff, with a
the slip a little off the hinges, or by
-rkiug awL
l-
%
■I
I
I
-t!.,,
i'f '.
in
MtrSfOAL.
Wlien tlie Iiammer falls off too far from t^e ■tringt; th| touch !• looie ;
remedy it by turning thi; hopper pin. f ,
Wiieii the liopper Jt'liiffh, and the front of the l^ey too low, plane off a
little under the fuMlierend of llio key.
DlCrBOTB IN THB PkDAL.
When the pedll wire, or itick, it too short to raise tiye dampers, lengthen
it byflxing'Icather at the top. .
Wh^n, by being too long, it raises the dampers too high, shorton it
VkTIien the pedal root is too close to tlie floor.
.*■
When the pedal foot is too high.
When tlie ncdal foot pin is tOQ tight.
When too loose, it rattles. . \
^
PkFKCTIVB RBSTpIlTKr' / . '
When too small for the hole. . * ^
When the rest pin starts or jumps. 'iThis occurs When the wire has been
wound on the pin with damp lingers, or when the block is unseasoned. A
little chalk in the hole will ofjten remedy this defect, Wliich i> very un-
pleasant in tuning.
When the wire is ioo high or too low on the rest pin.
When a rest pin, being too close to anlither, will not admit a tiiliiog
hammer. » , "
When a rest pin is too' close to the next string.
' HAMmB9 TOUOHIMQ THB WbOMO ST^lkoS. '
When a single hammer, or minor part of the likmmers, touches the
wrong string, you inust remedy then\ in tlie following manner :—
if the lianimer head is too large, cut it,'
If the Iiammer liead ii not too large, you must unhinge it, and replace it
in a proper position.
If the wrong string it touches is not in itauproper direction, you must
remove it • ' » •
When a majority of Jhe h^ammers strike the strings in a wrong direc*
tion.you must remove the key -frame accordingly. .^
Cavsbs '^ica Prbtbht P14NOB rkou Kebpino w
* .Wh6n the rest ^m is loose in the hole. .
When the wire is' not', tight round the rest pin.
'° When the. twist of the wire is not tight
.. Wheh tlie wire is too thick.
When tlie wire is defective.
When the hitch pin does not hoid. '
When a tuner pusliefs the rest pin sideways.
When the rest pin is turned too frequently.
When the rest pi n is stopped in flattening the tone.
W-hen the rest pin block IS defective. >
When the bracing iq defective. ' "\ ,<
When tlie back is too thin. • ■ v; " *
When the bottom is too ihin. r'"
Wlien either of the blocks is defective. ' .,
' When the belly bridge is loose. ' « '
When the belly is iinglued.
When the bridge on the long block is loose.
* When the bridge pins a r p not Arm.
-^ When the damper wires touch the string!,
Wl^n the hammers block.
^T^--
■•N'^ ,
MUBIGALr'
428
>
r
'triiifn tlio .(ilnno is not flrm on tlie floor.
When tlio fiiuiunen do not atllku tliv itrinKt in a proper direction.
When tfie wixhI. uhoiI in tlic contitruction of tlic c«io (« unieHsonetl,
W|ien the |Hnho is very flat, it will never stand well in tunc the flrst
time, if <]rawn up to concert pitch.
Wlich » ivcw string is put on, it never stands in tune the flrst day.
' s ■. ■ ■
^^\ Ow TUB Horizontal Grand Piano. v
■ V"' ■ ' ^ ■ " ' ■
Tlie pecutlKrities of the horizontal grnnd piano are the following: Ita
frtrrii re8enil>l6f tlint of tlio harpsicliord. The nmg is compoiied of the bent
iide, the ftul, thi^btick, the bottom, the rest pin block, braeimf, includin|{ the Itlock
fr6ni the bottom to tire netiier part of tlie belly, opposite the rest pin block.
Several steel arches are screwed atrninst both these blocks, to prevent
tliem from yielding to the great pressure of the strings. 8onie makers
have cast iron bracing. Anotlier has steel and brass tubes, passing from
the bent side to tlie rest pin block. ' ■ '
, '•/ . Defects.
. ■ ' . • '/ , „ ■-,'■' ■■''■■
Keys as In square, exci»pt friction against tlw dampen.
I Hammers as in cabinet.
Dampers rattle in mortises wlien not well closed.
Wires jingle from most of the causes in square piano.
Defective damping — wlienthe daUiper sticks in the socket, or between
the keys, or from 8o,me of 4he causes in thfPsquare piano.
iljinimers block wlien the lever is too far under the butt. Tuni the
regulatlhg screw to the riglit, arid let the liammcr fall at about a quarter of
an inch from the strings, as in the squar^ piano. . --
Wlien tlie hammer falls too soon, turn the screw to the left.
Tlie lever spring will sometimes rattle or clatter, as also tlio lev^r,
vlien loose.
Tlie touch is generally altered by blocks or brackets under the balance
rail, screwed up or down, as required.
Little brnss screws arc fixed to the'hammer butts, in order to regulate
the centre wire. In old grand pianos, the centre wires were bushed with
leathpr, instead of cloth ^ the latter is a great improvement. : Great cftutioii
is requisite in drawing out the key frame : fay hold of the hammer rail,
a'nd when the keys are sdfiiciently advanced, remove your left hand to the -
front of the key frame- " '
' . • On THE UPBiGttT Piano.
Tlie form of ^le upright grand piano is nearly the same as that of the
horizontal in a v,brtical position, except tliat it is squared from the best-
side, for omameht. Its action is principnily like tlMt of the -tiorizontal,
with some exceptions. The key frame, bearing tite whole action except
thf dampers, is drawn out from behind, a^er letting dttwn a flap Hiat se-
cures it. The daiiipers are behind the strings. The damper frame is iixeil
to the block by; numerous little screws,. The liammer is morea])tto stick
at its centre tlian thai of the horizontal or cabinet, on account of its shank,
wjiich is much/longer than either. When the instrument, having been in a
damp or cold r<oom, sticks at tlie centre of tlii?' hammer butt, take the action
out. and lot it reniaih some time before tlieflre. If the tmnimer still sticks
at the Centre, turn the butt-screw ; if that does not -succeed, remove the
brass plate that covers the defective part, tak^'olit tlie ^centre wire, and"
rub it wjtli leather and -whitening ; if after that it d«>es' not^qt freely, open! f
the centrf h ole w ith a w ire for that purpose; Ytin mngtlie very ea rfu l j
f\
• not to bend the centre wire in detaching or reiilacing it; To'reotify a
damper, it is often necessary to detach tiie damper fraAie. Sometimes the
hammer butt, as in the cabinet and horizontal grand pianos, sticks in the
424
MUSICAL.
notchci, wliic)i mutt tlion be filed. The loft p«(l«l in thii niano, m in th«
hnriiontnl Rranil, moves the wliolo aotion on one or two ttrlnKil, by touch*
inK A little liracket that •liUei up and down a luitch olr groove In the right
•nd key bbnik., »^
There are other pianoi, ai oblique, unique, boudoir, iliort upright, grand
•quare, unichord, etc., nearly liniilar in action to tlie nreovding Iniitru*
menti. Tlie unique and oblique have their wirei hfi a ainntirig direction.
The ihort upright haa ita action in front. The grand square is a grand ac
tion in a square case, with the sounding boaru nearly covering tlie case.
The unichord has but one Unison. They are all subjofit to must of the
defects mentioned in the preceding pages.
Oil TUNINQ THE MELODEOM. SERAPIllNE, OR RE£d1|uQAN.
The melodeon shouId^ be placed firm and level upon the floor to prevent
any springing of the case, which may cause the reeds to strike against tlie
•ockets and produce a rattling op Jarring sound, although this may be
caused sometimes by small particles of dust drawiiig-tliroitgli the bellows,
•nd preventliiK the vibration of the reed. Hliouhl tlnii be Ylie case, or any
reed remain silent when the key is pressed down, the trouble miiv oatily be
remedied by taking out the key board, and removing the dust with the point
of a knife. '
Should any note become flat after using, it may be~^ tuned by scraping
tli4 reed thinner at the point; or, if too sharp, by scraping at the A««/ of the
reed. Care should be taken, in blowing, to press steadily upon the pedal,
in order to produce i^ smooth and uniform tone. Too much pressure bends,
and frequently flats, the reed.
Should a reed be fitted too closely in the socket, or by damp weather be
caused to press against tlie socket, it may bd liberated with a thin, flue flie
upon tlie inside of tile mortise of the socket, without altering the tone of
tile reed.
There are such a variety of reed instruments, that it will be impossibl*
to furnish information wliich will apply to every case. The rules here
laid down will realdi everv ordinary instance. The principle! of tuning are
of course the same with those for the piano-forte. It is a favorite practice
with many manufacturers to tune the popular keys at perfect as possible,
throwing the imperfections among the remote keys. But no flrst-class in-
■trumentt are tuued in this barbarous way, except when an Ignoramus
accidentally gets hold of tliem. In repairing a reed instrument, much de-
pends upon the ingenuity and good sense of the practitioner.
Tuning Pork.— Iii tuning the itptet of a musical instrument, such at
the piano-forte, the flrtt point is to fix upon tome one note, by the pitch of
wliich all othen may be determined. The only way of retaining a perma-
nent pitch for Ute it by having an inttrumcnt which time will not alter. A
■tahdard pitch it usually obtained, by the tuning fork, an instrument con-
•itting of two steel prongs, extending from a steel handle. When these
Erongs are sharply struck, they vibrate, and if the instrument be then held
> thd ear. or placed upon the flap of a table, or any other sound-board, a
low and 'bure sound is heard, if the prongs be^ perfectly equal. "jThesei
tuning fbrl» are usually made, to sound either Cor A.
Tlw akav* is fraa ■• Tha iSmsr't.Oiilito," Xij parmlsiloa of Mawn. O. DUion a Co., Boaton, BnlK
/
imping
of the
BOOK-KEEPING.
t
The Scibnoe or SrffOLC and Double ENTftr fullt Explained,
- The Systems Compared Side bt Side, Bala^cino Books,
Settlimo Paetnerbhip Accounts, Ac, *o, Aq.
BooK-KKBPiNo U the »rt of reVording'iQ « regulii
L-'iie. fend
^, . . „-,_.-„_..,-.,-..,, — tjritem-
«ttc nianiier the tranMctions of- merchants, tratlen, ami other peraoni en-
Bageil in punuiti eonneutetl wi^li money. Ttiero«re two modei of kefping
books of account ; the one by what is termed Sinifle and tlie other by LhMt
111' I ® V'teni of Single. Kntry'iscliiefly confined to tlie business of re-
tall dealers ; wlieo transactions being limited to the deteil of sales and pur-
chases, for cash ©r credit, a s^ngle-ClRry of Uie account in the ledger is suf-
flcieot for the purpose of m record. Tliis, howe»er, is but an imperfect and
tonsatisfactory mode of book-keeping ; and, therefore, in tlie case of wliole<
Mleand mercantile business, recourse is had to the system of double entry.
By this system each account is entered twice ; first tfn tlie Dr. or Cr. side
of one account, and afterwards on the contrary side of some other account.
It has the advantage of keepiigthe 6iert4iant informed, not only of the
goods sold, but of what remain* on hand, without the trouble and incon-
tenience of frequently " takiifg stock ; " and it also supplies a check by
• which err6rf may be deteojted, which, by the system of slngfle entry, would
probably escape notice. ■. (
In the form of book-keeping by tingU tntru three books only are neces*
sary--« Cash Book, Day Book, \nd Ledger. In the Caah DookiAX monies re-
ceived and paid away\hould be entered. When goods are purY:hMsed for
cash, the jnoney being ^id away, the entry is on the Cr. side, " By mer- "
chandise per Day Book-" The cash should be balanced erery month aa
•oon after the last day «f the month as possible.
TXtbDay Book conUilis a reoord of tlie transactions of each day in the
order in which they Uke place. IThe party concerned in the trttnsaction,
or customer, ij named jo full, with the term Dr. or Cr. annexed, acconling
to the circumstances, of the case ; Dr. when you sell goods to him, and Cr.
when you buy orVeceive goodsyrom him.
The folloti^ing instructions will serve as a general guidance for the
keeping of a Day Book. The date of each entry must be inserted, and
tlie names and addresses of cuatoroer* written in fuli. When goods are re-
ceived or purchased on credit enter under the term of Cr. and distinguish
it with the word By. When goods are sold on credit add Dr. to the per^
Mn's name and residence, and commence the entry with the word To.
When abatement for short measure and discount are allowed by yau^nter
the person ZV., and wluir-eiinilar allowances are nu<ie to you, enter the
Iterson Cr. J ~ .V_
The Ledger \» a book into which every transactiiiA) Unentered from all
other books, with certain references, indicating tlie souiws from which thf
items are derived. In tliil book eaoh customer's namft^lii* a certftin space
//
• * /
. /
•"-X
--/^
a llott e d to it, in vhich th e goods sold ap pe a r on the Dr. side, and tlie t^uh
Aifd other considerations received, on the Cr. side : — :w
Tlte principal books used for dotMe entry are the Di^ Book, Cash Book,
Joomal, and Ledger. The Day Book ought to ^giti&a the main transac*
>CQ|t
~/i " ' ''jT^f*^" '
-T'-T^I-i
4S6
BOOK-KRKfiNO.
«
t
H°"'.*.K** ?*?.•"■■'" *.*•• '•'•^' '*•«•• "' »»Uiln«H. All antrlM In IhU book
•houlil Iks fiillv inti>lllKibl««, ma it coiitnlna tho major part of tlui mnU'rUia
fr«»in whlih the othttr hooka mrv forin«<l. The Ca»A //<xmI contiiini m
wconi of «»ery trsiiaaotion that Ukut (lUee in wlilvli uaali b<<ara « piirt •
Mi« ontrica ara ma<l« rouKbl/ an<l at tli« tirn* that tliey au'
Inally tranaiiiru in the aania innnnar aa otlmr traiiaaotlona ar« «nt•^
,. ml In th« Day Il.iok. 'riiti Journal la « book in whU:h the a.'atfi'rt'tl
, itenia of tlm Day Hook anilCaah Hook are fairly cnlunxl anti nioihiHiitiwIly
•rranged. Th« /^«/(/«r la th« Hnal <l«|Miiltory into wliich the entritw fridn
the Journal are again tranafvrr«<l undur their several h«a<U. An /«*/«
JJook ia uae<l in eoiineotion with the l^ttt/er in whiuh tlie niinioa of nil tlie
accounta are al|ihab«»tically arranf^ed wiiii tlie number of the |miru of the
_i>«lger oppoaii« eacdi. In double entur, it niuat bo r«nK*nibured that
tauh Item ia entered twie», (once on the Dr. aide of one acrount nnd
once on the Cr. aide of nnotlier a«courtt, for inatance If we buy nicr(lniM<lii<e
•mountinK t«> f«)0, and pay caali for the aaniv tlie foUawinR would be uur
(aouft/f) entry.
Merchaiidiao Dr. #600,00
-..,,. . . . To Caali $600,00
It will be aeen that thia tranaaction ia entered twict. Tlio Dr. »\(h
Ihowa that the mendiandiae haa coat u< tfiOO. The Cr. aide allow* tlml
we have paid away vhmH tOOO). GfeNRRAL accountB are treated in preoiaol*
the aame nianovr aa peraonal aecounta are treated in the aingk' entry led««fi
Thua accounta are o|)ened witli Cath, MerchandUe. UilU IteceivuMe, fiUh
PujiMt, iHtereMt, CommUtim. Pro/it and Lo»$, Trade Ex/rnnien. A-c,, liMt aa
tliougb they were John V. Hmitii & Co., Peter Joiiea, or W. II. Norria •
•verv lt«m reveive^l or diabursed on their behalf being duly debited and
crediteOl to their account.
For inatance. if we aell a lot of gooda for John Jonea and cliarga him a
oomniisaitm of S»J6, our entry would be tliua
Jolin ^onea Dr.
To Commiaaion
alao,
' ; If we owed Peter Williama $760, and gave him a
frith S26 intereat added, tlila would be our entry.
Sundriea To BilU Payable
Peter Willlaai
Interest
Accounts are atyfed " Heal " and " Reprogcntati ve ; '•'aucli ^counta aa
Intereat, gpmmiasioTi, Profit and Loss, Ac, are representative accounts and
ahould l)e Debited and Credited for what they cost or pro«Liice. In the
above cases " Commission " produces ua $65,00 just as much aa if John
Jones had paid us so much money in hand, consequently ive Cr " Commia-
^r"n«*'"' "'* »n>"unt produced. In tlie next case Imtekkst has cost us
$26,00 which we charge to that account, by tiius doing, when we balance
our books we are enabled to tell just what tliese different remetentaiive ac-
coanta have cost or produced ua. •- ■
We here present in the first pUwie, a complete set of books, kept \fter
«»e method of single entry ; in the second place, a set kept by double
*"7?;ii'n *''.* '''**^'® ®"*'"^ '®* "^ "*® ^''« ^»"'' ^"O"^' ^^ay »«ok. Ledger
and Bill Book, In t^ double entry set, we use the above-named books ;
also the Journal, the most important book connected witli double entry, aa
the wliole principle of double entry is attached to the Journal. If the Journal
ia wrong the Ledger will also be in error.
In botli sets we have used the same Cash Book, with the Identical itema,
The ' double entry " day book contains precMy the same business trans-
actiona aa the " single entry " day book with change in form of entriea
neceaaary to adapt it to "double entry." We do thia so that the student
may be enabled to distinctly see and understand the difference between th«
two method* and compare the one with the other. The tranaactiona oon-
$6S.<»
$66,00
note for the amount
•760,00
afl.OO
•775,00
,vs
Ji&&
- ip»-'o!.ry^5^uF^
BOOK-B«|CPINO.
497
* »•.
talitcd herein •«! thoM of eTwry tUjr limincai llfo. We Inivt •ndeArortd
t4» m«k« lliviii *<) iHhIii that "« foiil novil not vrr th(>rein." Ily the (?«r«rilK
■tiiily of mill ntlfiitlon to lliMe piiKoi, th«itu(it»nl will beahlo to otilMlniill ih».
Inrormatioii nvccaimry to rimhlu him tw keep » tot of books liitulliKvntly
either hy iim/h or ilouhU rntry.
In the liiiKlo entry let, the itonti are tmcea dirpolly from the D«y and
Cash Hook to the iH-dncr and In thu double entry ■ut tiu-v iicp iratfed from
the ('niIi and Diiy (look to the Journal, them-u to tlu< \A<l\^vt.
* Anionuiit nu-rcL
ment of tiie hu
lu-rrhanls and trador*. it ii uauni to have a pfriodUal ndju
ii'ouTn b(Hiki ; and before takin({ a nenvral balance, it is i
St*
nf*
cetsarv to pr(»ve the iioNtintr of the ledner, hy makinK out a trial hiilnnCe.
Tills Is done by adding all the Dr. sides into one sum, and all tho
Cr^ side* Into another; these sums will b« equal wlien the leilKcr
has been correoily posted, but if any differem-e exists, tlior© la (;e^
Ulnly an error some wliere that requires inv«stlKntion. If, howeve^ any.
•am lias lieen entered to a different account tlian the one to wiiloh it b«»
loiiKs, buton the same side, the two sums will still agree; and the only
metliod to dptevt an error of this kind, is to have the Journal and lediier
c'omnared by two |>ersons, the one reading off the Journal, and the other
turning up the aooounts in the ledger, and marking tliem, when correct, at
he proceeds. When a Jourqni entry la either wliolly omittefl, or twice en-
tered in tiie ledger, the summing up «if the Dr. and Or. sides of tlie ledger
will not delect tiie error ; l>ut if tlie cnsh received, cash paid, \>\\\n recroiy."
able, bills payable, aii<l day book entries, are added together, the sum will .
always agree witli tliat »*de of the ledger which is correct, and load to tlM
detection «>f the error. Double entry would appear, at flrst sight, to be in-
volve<l in inextricable confuaion, but it is not so in reality, all transactiaita 'i
being governed by tlie following simple rule :— •Anything »ewiw./, the r«.
cfieer, or the account on which anything is reftimd,[» Dr. Anythin|^(/«.
Uvwed, ihadelivtrer, or tho account on which anything Is ddiwrti, la Qt.
\- ., . .
'' " By Journal laws, what you receive
Is Ur. matlo for what you gl^M'
In Joarnaltlrtng Hio AbshUary books, i|nd in posting the ledger, ertora •
frequently occur ; such as debiting or crediting one iJ^rson on account ih' ,
•teail of another ; entering tiie sum too large or too small ; omitting entries °'^
altogether; posting tlicm twice, &c. Where errors nf tiiis kind are dis-
covered they must bo iminediiitcly corrected. And this mmt not he^<lon9
by any erasure or Interlineation, but by an entry explanatory of the mis- .
take in the Day Book. Tiiefollowing is then to be Journalized like a regular .'
transaution and posted Into the le<lger : for instance, we will suppdiie that in ;
the Leafier, John Kose is on tli0 8tli of Ksliriiary debited to bills payable, but
00 tli^ 9\»t of Marcli it is discovered that this entry should have been posteV'
to Hekryi Hn^iirt's account ; Henry 8mart is therefore debited to John Kose inv
the Day Book, and the mistake is thereby explained. If any accoinit has been
overpost^d, it must either be debited or credited for the excess ; and if It
has been! underposted, a new cntrv must be made upon the same side for
the deflcicncy. When an entry has been entirely omitted, it must bo
made wlieiiever it is discovered, mentioning wl^en omitted ; ^nd when an
entry has been posted twice, it may be oorrectftd by entering the fUiOunt
«u the olher side, noting the fact of its being twitse posted.
The most dangerous of all errors, arc those wliich may be made In the
original I entries, and they should therefore be s^ictly guarded against.
The balancing of books should not be dcl.ayed beyond a certain time, aa
t oo wide an interval renders the correction otStny.error a work of greater
difficulty. It may also hawien in the case whcreim account iiasbeen4inder>
{•aid a year or twO: fireviously that the person has subsequently died, ;
ailed, retired from liusiness, or hav^ otherwise become inaccessible fronk'^
any accidental circumstance that is likely to occ^ with the lapte of thue. i
5
-y.
^f^
yi
■jM,^.-
•^-.
■ 'M
'^tC)^"^*"^"- "^ ^ ^
.s.
.»
'lit
Boox'>uxnir<i
fothcMlmteiiOMApMltiTcloMis muUiiMd which might otherwite haTs
been ftToided. • ■
In •ddition to the booka already enamerattd, other rabaidiaiy booki
are generaUjr OMd. The Peitg Ciuk Bdtk hat a record of the T.riout
charges incurred in trade, which are too trifling to be entered ■eparately
fa the caah bpok ; such for fattance. m poetage^taknps, carriage of good..
*c. ; Uiw book it baUnced once a month, and the total amount of expendl'
ture tnntferrm to the cath-book, under t^ head of petty cath. The Bili.
Book it uted in the tame manner in both Sfagle and Double Entry, bills
«ec«wiW«.^When a Note it received, it ihpuld be immediately entered un-
der thii head,^nd duly numbered : and wlieii a Draft it accepted or Note paid
away, t thouid be entered at BilU Pagabk; for each of theie a separate
book thould be kept and the billt entered-in the form We have riven for
thejpurpoie. __,
Some merchanttkeep a Ca«h account and Bauk account teparate, that
"S? " n -^^ "*'* •1000, on hand in cath and should deposit $800 of it in the
Gity BanlE, they would Debit (or charge) the bank with the amount and Gr.
^l?u *ne *n'o«n* P**d away, and when they draw any portion from the
bank they Cr, the Iwnk with the amount atid debit cath witbTt, or if it it
paid away to any one they charge the party with It
The " Balance account " (see Ledger, page 441) in large establighmento
wHere they have a great number of accounts it frequently kept in ascimrate
book, to at to avoid taking up to much tpace In the Ledger.
We have made thit tet of bookt (both the double and tingle entry) a
Mrtnerthip tet, to at to «nable the itudent to perceive jutt how partner,
thip accountt are tettled. After underttanding thit dittlnctly it wilT be an
«*«y "aWw to uAderttand the manner of tetuing or balancing the IRbokt
when tliere It only one party interested. Some book-keepert use the term
Stock to repretent the proprietorthip where there it only a tingle party
intevetted ; others ute the pertonal name ~ either it perfectly correct. In
altcatetin doting the /'Profit and Lost" account, each partner must be
debited or credited (according to whether the butinett hat made or lott) for
hitmoportionof thegaindrlotb.
We have devoted a great deal of our tpace to the Important tubject of
book-keeping, well knowing the imporfance of the tubject. The student of
book-keeping hat an opportunity of ttudying the two different formt and
teefag where they differ and how they differ and the advantaget of one
•yttem over the other. Thw it tHs FiaaT Time within our knowledge that
a let of bookt precueh alikf aMnyartU trantactiont have been " written up'"
in both nngle and douUs entiy. One can eatily tee the advintage of havins
the two tyttemt to comiMre tide by side. .
We have not introduced any calcnUtions of iNTBUgr, Atbbaob, &o,
at the close of this article, at is customary generally in woiks on book-keep-
ing. We don t think there it any necessity for it as it aU can be learned
from the arithmetics with which the Country is flooded : .^ur purpose Is to
give matter that cannot be to eatfly obtained elsewhere. ^
^'^\^'^^^«^*^^ y^ge» fionttAn the entire priuci^et of both " Sinrie and
Double Entry Bookkeeping/" Bear in mind
. Thb T^nro BaoarvBD n Db. .
' Thb IteKo Dbuvbbba la Cb.
What To0 OwB IS CM.
What OwBaTou la Oik
BOOK-KKKPINOi
X
m
rwlte hAT«
liaiy books
the Tarious
■eparfttely
» of goods,
)f expends
The BiLi.
itry. bilU
tittered un-
r Note paid
a aeparate
I given for
larate, thai
of it in the
int and Cr.
n from the
^ or if it is
bliRhments
a Bcimrate
le entry) a
>w partner-
will be an
the Vbolu
e the term
ngle party
rrect. In
r must be
or lost) for
subject of
student of
forms and
:es of one
ledge that
ritten up''
of haTing
BAOB, fto,
>ook-keep-
te learned
rpose is to
^* %
480
BOOK-KKBPniO.
■nr«IA SIITBT DAT BOOK.
• ,■■■'»
iVew Torky' January Ist, 187S\
Dr. Or,
Bobort Smith and Wa. Jones enter Into eo-.
putnenblp and oonimmic* tmiineH tliii day
with capital aa foltowi, via. : '
Robert Smith advances In eaab
per Oaah Book „ tlO^MO
Wm. Jonea do ^o do 7,000
Total " 17,000
The abdve haring been depodted In City-
Bank. V. *j
Wm. Jonea alao contollmtea ini merchoi'
aoo bbli Floor at f5,00
-3-
Johi) P. Smith & Co., Boaton, MaM.
Cr,
By 376 bbla Flour (bo't «f them on ouir
Note, at 3 raontha from thle date)
atfs,00
Joaepb K. Wlleon & Son, PhOa. Pa. > Cr.
By 400 buabele Wheat (boti(^t of ibem
on aec.) at f 1,00
6
Cash. Cr,
By 78 bbis Poutoes (bought of Sutton &
Co., at 92,00 160
paid aa per Cash Book.
— »^— —10
R. Brown & Co., Rochester, N. Y. .
To 300 bbls Flour at $7,00
sold them on their note at
3 months from date.
■12-
Dr.
Cash. ■ Dr.
Sold Phelpa & Co. for cash per C.B.
400 bushels Wheat at 91,00 9000,00
being ill voice bo't of
J. K. Wilson & Coc, Jan'y 4th.
■ le-
Peter Jones, C%. Cr.
By bill rendered for office furniture
and painting.
-17-
Peter Jones,
City.,
Dr.
To 10 bbls Flour (delivered him on
^ ace. of bill rend.) at 97,00.
Inventory.
366 bbls Flour, cost 6,00 91830
76 " PoUtbes " 2/W 160
Offlee Furniture
91960
9373,20
92863,20
^. .. '
1
m
__-
1600
\-
' ■
1880
m
400
2100
00
373
70
00
/
\
y
00
* The above sboWs the amount of goods or merchandise remidniiig on^nd unsold.
t in " taking stock " as it-is termed-B^'^or the purpose of ascertaltiine amount on
hand with a view of " closing the books " or balancing them so as to uoertain the
amt. of profits or losses t^e business has sustained, it is customair to take account
of furniture aiidHxtures on hand at the cost price in llie same manner as menshan*
} Keed not be posted a* i< la posted from Cash Book. •
X Signifies that the entries have been noticed and wA passed over.
/
^
A
o.
I
UOO
400
373
/
\
«
00
.5>
e
8 OB
■a ^
1 «^
iandnnsold.
; amount on
floertaintbe
Bke account
aamerohan*
i>
O
I
n
I
900K-KBKFIK0.
r
I
^
I
a
1 ^
so M
if
-I
e
•i
(^
\
Z ti
(4
481
/) •"•
\.
. /
'^^
^?
UB
I i ■
[ i
tx
t
s»
1
BOOXHSStparO.
99tt
I
r-W-
6"
Sa
U'
m
I
I
' -*»a
fl"
ss
e
S>
.$)£:
■/
r-m
ff
«:;•
4
>?
I
«
I
1
•8
JO
1^
I
a
*■■.
t
■
^ . ■: '^'-■''
I'
■-,/""
■■< ■ ; ^; ■/
, ^ \ v.
' ' 'f '
•1
."^
i
1
"tvf
j'tR
'1
f
W
l^
BOOK'KKEPINO. •
* w
§
i A
li
v.- *
*«
M
'V
m
V
i
■■■"■, /
s
.1
■ r
i
^' -A ;
|:
■1^3
» ■ " ^ • ^ .
8
aa*
5? •
I •
488
O «
1
S
a
' t
*
11
10
{'
* \ •
/*
• ^
'^i
BOOX-SVBPIirO.
Jf irTTwrwr ,- ^
'f*'
•
4M
The tUO profit hM of oourM Immii madfl on thflfmaiohwi^M bought and Mid,
We glT« Wow ■ itatflmAnt of gooOftbouKht.iDld and 4 hintf. It will be geen tluil
it agreee exactly wItU oursUtement of " Profit and LoIm and Balance of AMela
•nd LUbllltiea " although obtained by pother method M flgorin^
>«
MObbIa Flour at5,Q0 f 1000.00
S5 ,. ^ ^' •* ».W f >88«,00
<Wb««>> Wheat at I.OO $ 400,00
75bblaPotatoef at2,00 I loo^
1V>tal«oatofMdM
Sold.
MO bbla Flonr at 7,00 •2100.00
400 buHh Wheat at l^M 600.00
10 bbhi Flour at 7,00 . 70,00
* ^;^ Total au^ount Bold
* Amount ofiStoQlc on hand.
7ftVbni Potatoea at 2,00 j.
Total amt Stooli on hand.
Profit tif iidae aold
V
V ■ ■.-,
f f
#080,0
\
■■^x.
■\
820,00
•47SM0
|3nO,0Q
\fl0S0.0O.
14750,00
.J
JJS"^^ JSJ?^"^^*^^ "ruleo«»theycoant«iintha
Inthtoeetof hookeltirtllbe seen that we opmmenoodbaslnW January let
and on January nth we took "^count of Stoek and balanced oAr jKWka for the
purpoae of infonn>ng ourwlyee in regard to the manner In wlQcV our bu«lne«
was goUig, that !», whether we were makitog money or loeing it. Ve find f roi-
our " Bal^ce.Sheet" that during that time we have made a profltW #820 i
amount we hare creditM-in the Ledger to the account of the £irtnC «nd kllcS
«d them,each their propor^ou of the same.. The difference theVexlXg hetw^n
Aaa hithe firm. or buainesB. Pdr the purpose of ^.closing the X.unt- or
"balMcing it" we Write the word " Balance" on the smaller side aTeuter the
figures necessary to mate cne side equal the i)ther. We then " rule oi" the lAv
«ount Now tf we wish to continue the account on the same page we blingdown
tte amount 0f balance a^ enW it on the first line under"thelullngoKo^
pqsite side pi the accounf^and wHte thO w*rd «• Batance." By so dolnl we ri
STiJi-^-V ^'*"^ "** ««»«»«« "«o ^^ ow that page, then we c^y the
2_bal»nce" to any other page we desjire. TheM dl*««Uons in regard to
c*iV apply to all i»er«on«/accbu|i6. ' " ^ ™K»ni w
^ It will be seen that the accounts of " Wv H^NorHa »• ibd " J « wif.An a
V^^I^ -T *" "°" "»an one entry to the account. The priucipal realn
for rdling off " la so ^ to get the total amount of 4be account on a slngleuSe
and each of these accounts are on one line only. .Whenever the space allotte^
io an account becomes filled we fd^t up the two sides and enter the wort Ulanc«
«d carry the amount of.balanc^ 'o^ardto another patfe, entering repirS\
S?.m d taT *^ '^ f<dio on <h6 Ledger, so that they caTbe eaair
^--t'
■,\
486
^^4
4
1^ *'
'"'^^^^^
..' B^OK-KEETIMO.
New York, January laty 1S75.
^ I
Bobt. Smith andyTm. Jonwi of N. T. City
haT« entered Into oo-i»rtner«lilf«*nd com-
menced butlneM thiaiiUy, the capital oonalitp
Ing aaioUowt :— v,
To
Snndrlea.
Sandriea
Ca»h
MeiehandM ^ « ^ -*d-.uv
Robert Smith
. . William Jonee
Robt. Smith has advanced Caah flOOOO
Wm. Jonea haa advanced Caah #7000
« 14 w MdMperD.B. 1000 8000
""^ 18806
Merchandise »«;„.„„ vi^
To Bllta P»y«bl*
Bot of Jno P. Smith & Qo on our note at
•8 mo« 376 bbla Flour'aa per D. B,
17000
1000
^ilBop A Son
' X on account
Merchandise Dr.
To JoMph Kjrili
Bot of them 400 bnahela lllKea<
perDiB. • .. ,",
MetcbandlM Dr.
To Caah
Bot of Stitton & Co 76 bbla Potatoea per
D. B. Paid them our check on City Banlt.
•16 -— —
BlUa Receivable Dr.
To Merchandise
For SOObbls Flour sold K. Brown ft Coon
iheir note at 3 inos per D. B.
-12 ■ ■' — r
, Wm Jbnea
Dir
To Cash „ „
Paid blm on personal account per C. B.
"IJtah
Dr «
To Merchandise
Sold Phelpa ft Co 466 bushels Wheat per D.B.
-Ifi ,
Office FlxtuteaDr ^ . -,
To Peter Jdnea
Being amt Of bill rendered for Office Furni-
ture per D.B.: ..
Sundries Df ^ ^ •
To Cash
W. H. Nonis amouAt loaned him^^,. _
Peter Jones pidd pirn oh Ifbcount Office Fix.
■■ ■ -17-— — - — ■ ■
erch
Peter Jones: Dr ,
To Merchandise
l^ld him 16 bbis Flour on ace bill OfflcO Fix-
tures per D.B.
1^
^1886
. 466
106
2166
79
666
873
886
166
76
66
66
HO
10666
8066
60
66
Robert Smith Dr ,
• To Cash
-Paid him on {ieiaonal aco per 0. B.
Closing Entriea
Balance '• Dr
Cash
Amt on band per G. B.
<|}aiTied Forward
\
56
leree
00
80
00
20
00
• if
1886
406
106
2100
79
fl06
873
046
76
06
60
60
66
66
80
00
20
00
60
00
16786
41028
20
;
10000
aooo
00
00
- If
1880
400
ISO
00
09
00
to
K)
»
00
ar
aioo
70
floo
873
840
70
60
00
80
00
ao
00
00
00
16780
4U88
»
BOOK'KEBma.
Nm York, January mh, 1875.
437
4
8.
^
=c
Balano*'
^ BrotForwftrd
. . . ^ To |if«r(«han<Uiw
Amt on n»nd per In««iitory
fi4lano»>* i>r
To
*■ Aint Note* on linn
To Qilta Ii«colyabI«
.alfo
^ur faVor
Balano9 Dr
, ^„. , " To Offloe Fixture!
jDoit of.Mme on hand
3- I ' " — 1» .
alancs Dr
^ '• ToW. H, Norrta '
Amount due us
a
\ t
Till* i^*iJ*«f.. ■""^'7 N«jtes outstanding
JoMpkK. WII,«on ASoft^ amt due item
^eter Joneiramt due him
Mercliainliae To , " *""
_bolng amt of protlt on Mibe sold to date
ProtttandLoes To Sundries
Kol)ert Smith
fur hlH share of gain
Wnk, .lonea
for^^tssliareof gi^ln
Balanc^
4 ' Buiidrlo* To
1 ■: Udbert Smith
1 iita^m Jones ,
I ^'oM^mt bapltri Invested
4IA23
lUMO
1
aioo
873
300
IRMI
401)
153
820
820
10393
871»C
do
SK>
00
U9li!i»
00
41023
1000
anoo
873
90
00
00
ao
80
300
3433
820
443
376
10100
00
(nm2<)
20
00
24
76
HO
^In "DoubieKntry " the ca»b Items ar« sometimes pasted from the OJish Book
direct to the Le.lger and at other tUhes they are carriS to thHou^S^i ui^.«
e«e In this set) and poited from th.tbook Jthe Ledge^ Sth.^ waJT.tnilt
The term "Sundries- Is used to wold repeUtlon^see fl«t En"^ "f.^'^ib,.
.<** ©' io,oo(y,oo
_^>To Robert Smith .
<^** ''TT>r. 7,0b000f
VoWUllaiia Jpnes
, • ^ Merchandtae Dr/ „ l,J500^
' To Wm Jones
10,000,00
7,000,00, .
1,000,00
By oom|parlng the two entries the Importance of "Sundries '» will earily b« mmu
4- ■
s-/
'Mr:
I '
t.
498
BOOK-KBKFINO.
'T-',
:^^
w
iJSi
t«t««
in*i
I
i
1
1
I
fJTf^
I
I
i
4
!
t 3 4
!
f
s
If-
I
I
I
1
I
■i ■;•
•8 ,
1
&■ ■
V ■■.-: -^
I
BOox-niraro.
489
•8
.22
4
i
6
8
e*
I
*.
S88
s^s
9
s
'1 1?
«HlHC<
hi
B
'1 S
8
§
]
1
5^
00
00
1
X
^ «
II
y
I
^3 3
So S'>
ll
:|
»s
!l
5a
i|
%
%
'?
*
<*!„
^
«l
\
440
'
ttM
t
<^
I**!
e
■,'■
m^mm
., t
'^^
Ml
111
1j
BooE-KBtraro.
t
i
s
■■ #^
'■'?l
, »«
1^
f
I
<
s
1
■8
*>•
1
?l
3
1
i
*•
«
S
•«atii 9
III
-Jti
C» J » z
«88d8
'sy
mi
g; J » »
9'
•ooK-tiftrmo.
if V
llff*
^
* « t. X
?■=«! •:
III* .
list ■
isri
||ll -
5*5 2
til^ ■
^•§ • ^
B e o e 9
Ǥ
Is
ass
■-..J
,%
ttim
i»l
MMMM
I
U
s; o «> s
!;« « t
4^'£
lissss
Eli^i
Icf^
•i4M4*M*1
in
I
I
!!!
■81
i
S a
^ i
«'
iV4
IIP
gS 3 3
s S' * • *
I
I
8
»1
H
Op
&
19«
<5«)
\M,-
h'*»*9f" * "^
n-*
442,
BOOK-KEKPIKO.
• docbud xxtbt.
i'4.
'
Sundri«» To Bundrlea
MerotaftndlB«
. Intereat (2 nuM on J. Yonntf's acceptance)
BUlB Payable
4 BiUa Uecelvable
Merchandiae
CoiimilMiion
. Interest
Bot of J. H. Browning ft Co., Boaton, Maaa.
200 buaii salt at 750 f 100,00
200 bbla Flour at 6,00 1200,00
SO bo](6a Cheeae 1H7S Ibe at lOo 187,60
80 cakalinseed OU 720gla at 1,00 720,00
2267
2
60
33
1000
600
200
303
60
96
00
00
00
00
<I0
83
/
-^"
— "Paid them as foIlowB. tIb :—
Our cheque on City Bank for f 1000,00
" Note at 3 mos^rom date for 000.00
Acceptance of J. Young (due in
. 2 month*) aii>,00
ll bags Java Coffee 1010 lbs at •
> 30c 803,jp
4Wonnt Commimion due us f or
' ' g«oda sold f or J H B & Co , ' 00,00
Amount Interest due in their i
favor (old account) " 06,8^
»
f
- -
■j
' , . °\ 112269,83
1262
3T
•
62
38
600
800
Sundries " To • . Sundries
Cash
Interest (oi' Discount)
Bills Receivable
Bills Payable
The City Ban|^ has discounted Note of
1 Willi P. Sniltb favor ourselves and due
SiMay>13th 3 months from this date \
' '; ■■■> - alBo T
Oar own Note at 6 mos >^ i>
/ Amount face Smith's Note 600,00 „ ,
, Less 3 mos Interest 9,04
00
00
9490,96
Amoanf fa«e our own Note 800,00
Less ir mos Interest 28,00
\
'■•
/. "
.. ■ :■:■• ., ■ ■ infleS
\
City*Baiik Dr 300,00
To Cash 300,00
Amount deposited per Pass Book
m '■
. Cash Dr 60,00
ToCityPank , 60,00
Amount drawn per Check Bobk
%. ^
*Thi8 Ia«t f onn is entirely independent of the ot^er transactions contained
in this work. It stands alone by itself. We have introduced tlie first
entry for tlie purpose of furnishing a study tot the student who will see that
it is somewhat complicated but we have made it so plain that he will not be
long in understanding it. It is an entry that beautifully illustrates the
grand system of double entry bookkeeping. The second entry also shows
for itself ; we have had our own note discounted at the bank, also a note
thfit was due us from another party, and the above entry is applicable to
the case.' The last two entries are fully explained on page 42&
* '
T--
'^1^^'
n^ 1 *- -v* *
li^'i
lETTER WRITING.
Inthoductout, Its Use and'Prooress, How Letters should
BE Written, Rules j;o9JSPELLmo, Pronunciation,
Gramiub, -'AC.- --••;•;" '■''"■'*''^- ■ \
• Imtboductoby, -- ' •
Thb importance of epiatolary writing is auch, that it is almost useless to
Insist upon the advanta^s that result from it; the more so, because all
who can boast of -this accomplishment must be fully sensible of its sterling
value, which^ nothing can depreciate. On the contrary, persons who are
unable to convey their sentiments to a friend without the assistance of a
' third person, feel the unpleasant situation in which their ignorance places
them, with keen regret ; to such no arguments can lie necessary to convince
them that it is their own interest they promote, when they endeavor to be-
come acquainted with a branch of knowledge so likely to prove extremet^r
useful, beneficial, and pleasant.'. Letter-writing ia also still piore agreeable,
because itenables us to hear from Our friends, and to communicate tatliem'
our affairs and wishes, however distant we may be, and this too unkflr the
bond ot secrecy, at least it is so in this country where freedom reighs to
bless us. ,
' Had letters been known at the commencement of the world, epistolatory
writing would have been coeval with love and friendship ; for, as soon as
they began to flourish, the verbal messenger was stopped, and ttie affec-
tionate language of the heart was then committed to characters which
faithfully preserved it Secrecy was ensured, and the intettsourse of social >■
life ren(tered more ewy, and infinitely more agpreeable.
Many of the most ancient compositions were written in this manner, and
even the Hol/tjospelwas delivered by the Apostles inan ej^istolary Yonn.
The Romans attained perfection in this, art ; as a proof of which, we
need only to produce the elegant letters of Cicero; nor are the Mibdems
less aware of its importance and itrf l^auties. lAmongst the French, roanv
of their first Writers have built thei^rfaijie upon epistolary corrl^spona- .
ence; and our own countrymen of tliS^resent age, appear to be ful^
sensible of its merits and utility. Indeed, epistolaiy writing appears in
^some degree to have triumphed over every other species of composition;
the historian has adopted it; we have the. 'Greek and Roman histories, as
well as that of ouc own nation, elegantly ei^ecuted in.'this style o£ writinj^.
The novelist also finds it better adapted to his purpose than any other mode
^writing. Poets have also resorted to jt ; and travellers find it to le their
only consolation during the lingering period of absence from friends jusd>
endeared to their hearts.
Letters are the very fountains>f trade^the food of love, the pleasure of
friendship, the enjoyment of the politidian, and the general entert^nment
of all mankind; as, without their pleasing medium, we should flntkour-
selves miserably curtailed in every comfort and amusement; because, next
to speaking to those we love, aA epistolary correspondence with tliem is the
greatest blessing we can possibly en jpy. . ,
The Rise and Progress of Writino.
Next to speech, writing is the most useful art of which meii are pos-
I088ed. Writing is an improvement \\upon speech, and therefore nasi
^T I*
^^ff%-
444
LBTtSB' WRITING ASD OBAMMAR.
hft^e been posterior to it in order of tlifte. At flrit, men tliought of notiiing
mone ttian communicating their seiniments to one another when present,
bWflpeani of words or sounds wbfuh tliey uttered. Afterwards, they de-
vimd this furtlier method of ramtuai communication with one another,
wJ«n absent, by means of marlu or characters presented to tlie eye, itJiicli
w6 denominate Writing. >7 -^
Written characters are of/ two kinds: either sign! for things, or signs
for wnpis. The signs for things, are the pictorial liieroglypliics and syip*
bols, emnloyed by tlie ancient nations ; the signs for words, are the alpli»-
betical Characters now employed by ail civilized nations.
Pictures were, undoubtedlv, the first attempt towards writing ; and, as
manlcind are naturallj; fond of imitation, some methods have been obtained
in all ages, and among all nations, of copying or tracing the likeness of sen*
sible objects. Those metliods would soon be employed by men for giving
some imperfect information to otiiers at a distance, pf what had happened ;
or, for preserving the memory of facU which they wished to riecord. Tims,
to signify one man had killed another, they painteil the figure of a dead
man stretched upon the eartii, and of anotlier standing by him with a hos-
tile weapon in liis hand. When America was first discovered, this was the
only kind of writing known in the kingdom of Mexico, By historical pic-
tures, the Met||m| are said to have transmitted to postesitO^ the most im-
portant trniHaq^pr of their empire. These, however, must have been ex-
tremely iniperfecrrecords ; and the nations who had no other must have
been very gross and rude. Pictures could do no more than delineate exter-
nal events. They could neither exhibit the connections of them, nor de-
•eribe such qualities as were not visible to the eye, nor convey any idea of
tlie dispositions or words of men.
To supply in some degree, this defect, there arose, in process of time,
the invention of what are called hierogly'phical characters ; which may be
con8ide|ed as tlwsecond state of the art of writing. Hieroglyphics consist
in certam^mbcM, which are nude to rep/esent invisible objects, on ac-
count of al^ analogy or resemblance which such symbols were supposed to
have te the objects themselves. Thus an eye was the hieroglyphicafsymbol
of knowledge ; a circle, of eternity, which has neither beginning nor end.
Hieroglyphics, therefore, were a ipeie i " "
Sainting. Pictures delineated the resembli
ieroglyphics painted invisible objects, b,
nal world.
Egypt was the country where this sorji of writing was most studied and
brought into a regular art. In hieroglyphics was conveyed all the boasted
v/isdom of the priesta. They pitched upon aniinals to be the emblems or
hieroglyphics of moral objects, according to the properties or qualities
which they ascribed to them* Thus,/ ingmtitude was denominated by
ft viper; imprudence, by a fiy ; wisdom, by an ant; a man universally
shunned, by an eel, which tliey supposed to be found in company with no
other fish.
But as many of those properties of object* which they assumed for the
foundation of their hieroglyphics, were me>ety imaginary, and the allusions
drawn from them forced and ambignousi this sort of writing could be no
other than enigmatical and confused in the highest degree, and conse-
quently must liave been a verjr imperfect vehicle of knowledge.
From hieroglyphics, mankind gradually .advanced to simple arbitrary
marks which stood for objects, though without any resemblance or analogy
to the objects signified. Of this nature waq the method of writing prac-
tised among the Peruvians. They made use of small cords of different
colors ; and by knots upon these of various sizes, and differently arranged,
they .invented signs for giving, infoitaation/ and communicating their
thon gh te to one another.
Of this nature also, are the written charadters which are used to thia
day tliroughout the vast empire of China. T^e Chinese have no alphabet
efined and extensive specieuof
knee of external visible objdfts ;
analogies taken from the exter-
^
-i^a-'iawaatq--
'w^^S^
LITTER VRITIKO AMD OSAMMAH.
449
.^i&i
of letters, or simple sounds, of which their wo>ds are composeid, but everr
single character which they use is expressive of an idea ; it is a maric wiiich
stands for solne one tiling or object; consequently tlie number of these
, characters must be immense. Tliey are said to amount to seventy thott^
sand. To read and writi^ tliem to perfection is the study of a whole life,
which 8uh1e|^g|farninK among tliem to infinite disadvantage, and must
havjB greatlj^Rarded the progress of every kind of science.
As to tiie origin of the Cliinese cliaracterf tliere have been variwua
opinions, but the most probable one is, that the Cliinese writing began, like
the Egyptian, with pictures and liieroglvpliical figures ; and these, in. pro-
cess of time, became abbreviated in tlieir form, for tlie sake of writing them
with greater facility. In consequence their number tiecame enlarged, and
at length passed into those marks or characters which they now use, and
which have spread themselves through several nations of the BaHt For
we acp informed that the Japanese, the Tonquinese, and the Corolans, wiio
speak different languages from one another, and from the inhabitnnU pf
China, use, however, the same* written characters with them; and by this .
means, correspond intelligibly with each other in writing, though ignormit
of the language spoken in their several countries ; a plain proof that tlie
Chinese characters are. like hieroglyphics, independent of language, are
signs of things, not of words. ^
Our arithmetical figures, 1, 2, 8, 4, 6, 6, 7, 8, 9, Ac., give k very good ex-
ample of this sort of writing. They have no dependence on words, each
figure denotes the number for which' it stands : and, consequently,, is under-
stood by all the nations wlio have agreed in the use of these figures.
But, in process of time, different nations became sensible of llle imper-
fe(Aions, the ambiguity, and the tediousness of each of these methods of
communication ; they therefore began to consider, thaMifemploying signs
that should stand not directly for things, but for ^^^^'WK^Mjff which tilings
Were distinguished, a considerable advantage would ^jgBMped. ' The first
invention of tliis sort seems to have 'been an alphabet orisyliables instead of
an alphabet of letters. Such a one is said to be retained to this day in
Ethiopia, and some countries in India. But still, it miist have been liiglily
imperfect, as the number of characters was very great, which rendered both
reading and writing exceedingly complex and laborious,^ till, at last, some
happy genius arose, and tracing the sounds made by tl# human voice to
tlieir most simple elements, reduced theii^ into vowels ahor consonants ; and
by affixing to these the signs which we now call letters, taught men how, by
their combinations, to express in writing the various combinations of sound
which they employed in speech. By being reduced to thisssiinplicity, the
art of writinj^ was brought to its highest state of perfection; and, in thia
state we now enjoy it in all the countries of Europe and America. - ' ,
, To whom we are indebted for this sublime' and refined discovery, is not
determined. The alphabet was first brought into Greece by Cadmus, a
Phoenician.. It tlien contained only sixteen letters ; the rest were after-
wards added according as signs for proper sounds were found wanting. It
.is curious to observe^tliat the letters which we%ise at this day, can be
traced back to tliis very alphabet of Cadmus (who flourished in the tinie of
King David). It is observed by learne«i men, that the ancient Greek cliar-
acters have a remarkable conformity with the Hebrew or Samaritan char-
acters, which, it is j^reed, are the same with the PluBiiician, or tlie alphabet
of Cadmus. • :
The ancient order of writing was from the right hand to the left This
manner of wfitiiig existed among the^Ahy'Ssinians, Phoenicians, Arabians,
and. Hebrews ; and, from some very oKl inscriptions, italso appears to have
prevailed among the Greeks. They afterwards adopted a new method, by
writing their lines^ alternately from the right to the left, and from the left
to the right, which they called Boustrophedon, or writing after the
manner
Of
ih which oxen plough the ground. This manner of writing continueil to
th^ days^of Solon, the celebrated legislator of Athens. But at length the '^^i
*■ '
446
I^KTia WBRmO AMP QUAMfH^m.
laodoii from the left hind t6 the right being found morevnatanl uid com.
modioui, the practice of writing in thi« dtraction prevailed throughout all
the countries of Sorope. ,
Writing WM M flrat engrarejp en pillan and Ubieta of itone, afterward*
on plates of tlie softer metals, such as lead. In proportion as writing be-
came more common^ lighter and more portable^ substances '^ere empluyeti.
The leaves and the birk of certain trees were used in iome fountries ; and
in others, tablets of wood^ covered with a thin coat of soft wax, over whicli
the impression was made with a stylus or pen of "^ iron. In Uter times tlie
hides of animals, properly prepared and polished into .parchment, were tite
most common materials. Our Present method of w<|tinf on pa^^, is an
invention of no greater aoUfi^^ than the fourteenth century.
V 3'- ,•
W"\
I r'
i .;
:,'■-',■
AN EAST INTRODUCTIONvTO GRAMMAR,
OaloukUed t» a$tist persons in Letter^wrMngy as fat as tespectt
ag^racy.
■ *
QaAMiiAB.-^EngIiBh grammar ^is the art of speaking aiid writing the
English language correctly. "^ • ^^
It is divided into four partSi ^Orthography, Etymologyf^yntaz, and
Prosody. „ .
Orthography shows the nature and power of letters^ aifd the proper
tnethgd of spelling words. ,■ ■
Etymology treats of the classification, properties, and derivation of
words.
Syjitax teaches the agreement, and plAdng of words ^i the cbnstniction
of sentences. •
Prosody directs the correct pronunciation of words, and tHSPlaws of
TMviflcation. -
Obthoobapht:— The English alphabet contains tweatyisiz letters ;—
A, B,*C, D. E. F, G^H, I, J, K. L. M, N, O, V/<i.%8,T, U,V, W,
^■: ■■- , ^-^.Z.-', , ,.. . . ^ .;
Of these, five ariB always vowels, viz. a, e, i, o,u,and sometimes w,«nd y,
of which latter letters, when either, begin a word o^ a syilable, thej^re,
consonants, but in other situations they become towels. . "
A vowel forms a perfeenRM^d when uttered alone, but a consonaot can-
not be distinctly uttered till joined to a vowel. " ^-
Consonants "4re ehher mutes or semt-vowels. The mutes cannot b^
sounded al all, witliout the aid of a' vowel: they are, b, p, t, d, k, end e
and g hard. ' ■
. The semi->vo#els have an imperfect sound when alone ; as f , I, m, h,. r, y, s;
t, and c and g soft. L, m, n,r, are called liquids, becaW they seem to
flow into the sound of other letters. Two vowels united in the same
syllable form a diphthong, as Ctesar ; three, a triphthong, as beauty.
SviiLABLEia.: — A syllable consists of .one or more jetters, forming on0
sound: as a^ It, though. A sjngle consonant between two vowels belongs
to the latter syllable, as bo-som, ri-val ; except in compound words, as ttni>
arm, mis-use ; and syllables ending with z, as^-alt, ex-ile. i
TW9 consonants courting immediately together, afe ieparated ; as ad-deri
bet-ter, vel-lum ; except such as can begin a word, as a-ble, e-gl^, lu-ci«l
Three consonants proper to b^gin a word, are not separated when a long
vowel precedes ; as re-strain, de-stroy ; but a preceding short vowel takeT
the first consonant into its syllable ; as dis-train, mis-trust
. . \-
kI ud com*
onghout »ll
, afterwarda
writing be-
e empluyeti.
titries; anil
over which
r times the
it,^were the
^ifet, it an
w tgtpectt
*
writing the
lyntax, and
the proper
riration of
ibnatruction
IJfUws of
ttem^--
ea w»<and f,
Oi th«3^re,
Bonaajtcan-
catinot b«
d, k, and .0
Bjr seem to
the same
uty.
orming on^
»ls belongt
trds/as ttn«>
■ ■■ i
; aa ad-derj
■gl^, lu-ci«^
lien a long
rowel take^
im"^i^fl ■" ^
'^KtlpR UrttlTINO AND ORAMMAB.
447
Wheiiithree or font' conionants, whim cannot begin a word, meet be«
tween two Tuwf U, such of tliem as can lie spelled together belong' to the
latter syMftble; tlie rest to the former ; as in in^stant, ib-struot, tranl'greas,
A-bing-don.
Two vowels, not being a diphthong, belong to sepirate syllables ; as bri«
ar, o-rl-ent, In-e-bri'ate. .
-' Compound and deriTatlye words are 'generaIly\resolTed into their prim^
^ itiren ; as ink-horn, notpwith-stahd-ing.
■ Words.— Words are sounds which we make use of to express our ideas.
A word is denominaled primitive, wlien it is not formed from a simple
word in the language ; as harm, great, connect, derivative, when it is formed
froma simple wora ; as harmlless, gpe«t-ly, con-nect-ed ; un-con-nect-ed.
Acompound word consists of two or more simple words; as watermaQ,
jdioemakerrnevertlieless, notwithstanding, etc^
Im A monosyllable is a word of one syllable; a dissyllable, of two sylla-
bles.; a trisyllable, of three syllables ; a polysyllable, of more than three
syllables.
" KuLBB FOB SPBLUNd.-^MonosyllAbles ending in f , I, or s, preceded by a
single vowel, double the final cohsonant, as muff, bull, lass ; except ^,, of,
as, was, yes, is, his, this, us, thus.
When tlie vowel precedes any other consonant, that consonant n^maini
■ingle ; except ebb, add, odd, egg, ann, inp, butt, buzJi, purr.
I- "An added termination does not change the orthography of a primitivifr word.
ExcKPTioNS — Primitives accented on the last syllable, and ending, in/a single
consonant preceded by a single vowel, generally double tlieifrnnad letter,
when they are prefixed to a ^ syllable commencing with a vowel/ as rob,
robber; tun, funny ; hot, liotter, hottest; begiiit beginning. But 1 final ia
-frequently doubled, when its syllable is not' accented; M dueiy duelling.
The final eof the pi^m^e word, is generally omitted befbre kbie, ible,
fng, ish ; as blame, blamilHk force, forcibly ; rave, raving: white, whitish,; ^
except singe, singeing; dfS^yeing, etc. Bat when able follows fe preceded •
by c or g soft, the general rule is observed ; as peace, peaceable ; charge;
xshargeable. The filial of the primitive word is omitted in judgment, abridg*
|r ment, acknowledgment ' ' / .
Primitives ending in 11 generally reject-one 1 before full, ness, less, ly ;
Mgik'lli skilful, dull, dulness, etc. In other combinations! tl/ey also fra^'
^(ently drop one 1^
, .carriest, ci
lot be doubled
lauuua*
ne i^as in always, fulfil, misoal, enthral, Welfard.
The final y of nj^rimitivie word, wlieiiJ||Beceded by a cotisonant, be-
comes i before a s^p^e' beginning with Qnsonant ; as merry, merrily «
merriment; cloudy, cloudiness. Jt undertJ||Mlte same JiftnSf I" fonning
verbal nouns, past participles, the persons W verbs, the^purals of nouns
and -the degrees of adjedtives ; as carry, easier, c.
carrietli ; ally, allies ; merry, merrier, merriest. _
Participles ending in ing retain the y, tliat i mi
carry, carrying ; rally, rallying. '
Y preceded by a vowelin such instances as the foregoing, follows
general rale ; except lay, pay, say ; wliich become^ laid, paid, said, unlaid,
repaid, aforesaid. ' /'
Tiie orthography of other words "niay be ascertained b>t-|eonsttltin|^ ^|
Webster's or Worcester's Dictionary. . I
ETTMOLOOT.—Thereareninesortspf words", or parts of speech. lBt.^^[ft
•tantive or noun— 2irt, Artjg||>.-.-3frd, Adjective— 4th, Pronoun— 5th, yW/f"
— 6th, Adverb-^7th, PreposUion— 8th, Conjunction— -Qtli, Interjection. ^ '
The Substantive ob Nock.— A substantive, is the name of a thing-i.
and it ia eitlie^ common or proper. A- common substantive is a name con^-
mbn to many things;. as man, region, city. A proper substantive is a,
name disti n guishing an individual; a s G e org e , Am e ric a , York. A °*'» o '
■ignifying a number of individuals, is denominated a collective noun,
troop, sheep, herd.
<if
t
W:
'%'.
..-:\'
■""- "" ■#■ ■
) : : .
?r
%
')
>*:.
it
*■»
i
'V
'^»" WKiynifv ai^^^bamWab,
r.?
V"^
and
cerUicf' )Jnai
tlie piirticii
wont* )i<^*en
eim, ■ometim'
ilnjie aacertaiiii
Thedefl
the vhips.
,,-, except h
«yn«ble; M, acow. a hous'
or determines its sigw
« ' stiortened into a;
the^ noan, ^ an un*
te article points out
lUte, ;ind a«pi rated
4 aiso precedes
u long, amlthie iirdrdi ewe and one.
Thb Ai>»«CTfiR— -Is used lo express ttie quality of a tVinflr: as goo<I. Ei»-
d.double, aijy, nutbr6#ti, etc. \
pronoun is used instead of a noiin, and<Ulke substantiires,
"irtiesof person, gender, number and base. There are
lOuns-T Ist. Personal : I, jhou, be, she, it+-2nd, Ailjecti ve
■thy, his, her, its, our, your, their— 8rd,\ RelaUve : «rho^
A personal proinoun merely supplies! tiie place of a
'es are equivalent to the genitives fsingjtiar and plurall
the relative pronoun is substituted ^o^ a personal
,ropestlr,'one, se]
ykonovrm.-
they have the
three kinds bf
or pobsi^siv^:
which, what,:
ndun. I'he^^si
of the i^oAal
and a co!)]i|nctic(n.
Thb YElte.-AA,
neuter, activel or
lb sifrnifles tobe, todo, or to suffer ; and is therefore
1;rb Ai>it^RB.-^i4dverbs are joined to verbs and ad^ctive*, to express
some qualitj^vor clrofB|wtance8 : they express ia one word whatlwould other-
. wise require tw4> (>|> i^re, as hither f or^ to this place ; hence, for, from tliis .
places etc..,; etC;. ' ^' ,■■■■.^;' , '.■ ■ ^ . \
Thb PiiE*o*iwoif.— A preposition Is placed before a substantive, to con-
nect it witjj other words ; the principal prepositions are— after, about, above, ,
among, amid, againfti" along, aiiound, behind, at, before, belo>*, beneath,
beside; betwe^,/|)jByond,^y, down, for, from. in. into, of, M <«k. ortc^
•Inee, through, ttK(,lto;iiap, upon, with, within, without, ejiR ..^te. V * ■^''^
Thb Q(>MApK«artd!f,~ Conjunctipna connect «^tlier words or ierttences. \
ov o«. ^i«i.«- iJA-.il-. :„- ilisjanctive, or adverbial. The copuWtive ex- >
they are : and, both,\ but, ^e-
They aro eithe;- iJ^ptUb^tive, disjnnctive, or ,i
presD an ajildttion^ tH |ckase, or a - jsuppositifen i'
cause, for, that, ^^ j k? ; , ^'^ /^ "
The disiunctives exDressonhositInn of mt'.
^ The disjunctiyes Express op^sltion of meaning ; they are, or, nol either.,
neither, timn, thq^gh^. unless, lest, but, whether; notwithstanding. 1 •
Adverbial: conjfuncitions are words #iii«li wlien not used as cpniiectlves w^^'
are yimply adverhs ; as^ also, tlieri, when, whenever, wlieitti,wh '" " "
er, whence, hent^, since, likewiseji as, tlierefore, wlierefod
theless, else, yet,
Tfji^ iNtKBJl
The pHnoipal . in
• PBOSODir.-r-'"
the stops
fusion
otherwise, tdti>en. ' ^._.„
-Interjections expiwsBmAe'passldHHrthe
lis are. Air! Alas ! I£i ! m ! HJkT etc.
eipal thing .in prosody is 'te.v|Hacquainted^itli
^ > regulate the voice in reading, Km to prefent\coi£^
r their name%and marks are as follows :—
|%riod or ^dpt»oi
it^ffogat
iThe (spmi
time may be pei
Willie yottcan"ill
portions,#nd all|
marks where ^he'
stop while you car
, oirtt
Note of Int _,„...
Note of Admiratii
k small part of i^seritence, where a shoft breAthitag
^without injuring tlie sense, a«id allows jMte "te. it^p
[ly say one. Tiifsemicolc^ divides '
,. ., 1 to stop wlyle you can count one, oi
Jse is ooniplete; but not the sentence, an.
, count three. Tlic period marks' where tli
plete, and allows fou t^jStop while you can count fbur. Tlie
rogation is placed after all questions ; and tlie note of alinii
sudden emotions of the soul, or everything which gives
hrpiithiiig H^ytl biilh^re tl^ same a%Atij)e period. '
STNTAX-i^fntax, or the bomposit|(.in nr sentences
wliA you 1
the^
td'in the foregoing rules.
»8I
ince mi
^
mm
■T.
.'"ti
( '\w ,
V LiTTiR wsrrnro aiItd orammab,
«%>.
440
tssig.
to a;
n uii'
n out
rated
cedes
I,Ett.
tUes,
e are
•etive
of a
uralV
«oniti
-7-
efore
5'?S
»con-
l»ove, ,
entli,
■ •
?%^
nces. \^
e ex- ^
/^
then,,
t8re«!ji^»
1-:
absolutelj, At least one affirmation and one name, of which something is
affirmed, as, Ood is just. Tliis is called a simple sentence ; but if We' say,
OmI is just, but man is unjust, it is a compound sentence, as it contains two
simple sentences joined together by the conjunction but.
The principal rule in the construction of sentences is, that the afflrma*
iion must agree with the name in liumber and person, as, John runs well,
wliere the pro|)er name, John, and tl|e affirmation runs, are both of the third
person singular, and consequently agree to find the name in any sentence ,
which should agree with the affirmation, ask the Question, Who land the
answer given to it, as in the above sentence, say. Who runs well ? Answer,
John.— -John is therefore tlie name to agree with the affirmation, runs.
The name of multitude must be singular; thus, tlie crowd is great, not
arv gretft, because it is but one crowd. ,
Wlien two singular, names are Joined together by a conjunction, the
affirmation must be plural ; thus, Bill and Tom fight, not fights.
The a, or^and, and the, come before names and qualities ; as is placed be-
fore a consonant, and before a vowel, and the. indifferently before both ;
but sometimes in construction they are placed between the quality and the
name, as, so fair a face, so good an example, how great the gift, etc.
Ngcksbart Directions for Letter Writino.— Writerf of letters on
business or tra<le should never for one moment lose sight of the subject
tinder discussion; they should be worded as briefly as may be consistent
with the subj^ect they are written on. In short,. a good writer, whatever
may be his.^jrubject, will never forget that a comprehensive idea of it, given
in short but forcible language, is th»most certaiii method of epsuring ap-
probatibn. . ■■'
Relatives,' in their cprrespondence, must always consider their own char-
acters. Thus a father, when Writing to his son, will preserve his superior-
^\Xy by^ gentle degree of authority ; and a son will never lose sight of the
' manner in which he can best express his sense of filial duty. In friendship
the lieart will express its sentiments, witli an honest and confident freedom.
It will bestow its appUuse with pleasing sincerity, and censure with modest
. teluctance. l
In letter writing; however, the grand aim should be, to write exactly in
the same manner in which we should converse wit|i persons to wliom we
are writing, were they present'; if we do so, we shall seldom fail to write
: well.-'.
^, -A strict attention to the preceding grammar, and the above-mentioned
y(^>t(, * dictions, will soon convince the le^^^ has not wasted his time
[#''*"^ it» a ^fruitless pursuit. Indeed, by devoting ourselves seriously to the study
.of.anj^art; we may ultimately surmbunt every difficulty. Every, writer
tldraiitiouds* Avoid affectation, his style should be deaf, his sentiments
ii'oui^jha his laQMiage plain, yiit sensible and elegant ; by which line
induct J|iis liKttenNpU Always give pleasure, and be intelligible to every
'si>capacit3r.. \ ■ ■ ■ " •," ■ '^.- . " ■
Consid^tibn "in all mat^efs of business la iibsolutely necessary,
and b«(fQre anj^\le(ter of.iltipdrtance1sMa^ten, some time should be devoted
to thisHHuisite pointiby attehdirtg to^^hich. much serious trouble and
niischief may be atoided,' while the end'proitcled will be certainly facilU
■ Unm , - ..v^-.r",': ■ .', . ^^- ■ '■ '■ ^.," ■-
^PBO^nrmxiOMLT^lDlM principal rules of ^onunciation are as follows :—
S^mion^<IS^,V0^iV3i'SL\^ fllftiw^ns, is a close articulation
- 'like k. Bef(n)|^,j|yj^nd y, c lilplpis^ly equivalent to s in same, thus, as in
celi,' cider, et/jpreh, ^flhal indicates that tjhe piieceding yoWel is long, as in
'^ hdte, met^tre, fobe, lyre, ahate, recede, invite, remtitti intrude- E final indicates
I > that c preceding has the sound of ib.as in lace, lance ; and that opreceding has
,■•«:»
^
vH.
.f'*^^ >
never fbrms a s;
accented syllable, it Is
pronounced natur, genuin,
Ibrms A syllabic, t^ in tjhe most tfsed words iii ttifi terininating un-
ileiit ; thus, nature, genuine^ examine, grknite; Ate
Hxamin, gtanU. £ final in some words of foreign
&i%,.H.
\
^e sotinA bf jp', as in c^(^e, page,eha^mge. E final in proper English words \ i
7 \i?
/
i'
botlr in the middle ^nd at tlie end of word>» ia liletit, «• in caught, br
/rim, nigk, iigh, pronounced caut, baut,fiile, ni, $i. In the followiiii
ceptions, liowevei^^gliia pronounced aty^ cough, chouqh, dough, enow/h, t
rougfi, tough, trough. The seven Bounds which tiie combination ough vari
480 LXTTKB WBITIXa AND OEAMMAB*
origth fonni « ylUb le a me a i M, gimilt. E final it lilent after / lot\ie fol-
lowing tenpinatloni, bte, ch, dU, Jin, gU, kU, pie, tU, ale, aa in abU, manacle,
tram, rumi. manale, torinkle, euupie, rattle, putxle, wliich are pronounced
ab'l^jman'acl, cra'dl, raf'Ji.man'gl, wrin'U, eup'pl, pust'xl. B i« uailally lilent
in thje termination en, aa in token, broken, pronounced to'kn, bro'kn. Oua in
the ^rmination of ailJuctiTjea and rtieir derivativea ia pronounced u$, aa in
gruemut, pioua, pompoiu. Qe, oi, ti. before a vioWel, haa tlie aound of sh,
•a in cetaeeou^ gracioua, motion, partial, ingratiate, pronounced celathut,
grathua, mothon, parthal, inqra$hiate. Si, after an albented voweL ia
pronpunced like «A, aa in Epheaian, con/uaion, pronounced Ephexhan, con-
fuahpn. When ci 6r tl precede aimilar combinationa, aa in pronunciafiVm,
hegfitiiUton, tliey may be pronounced ce inate*d of ahe, to prevent a ropcti-
tipnjof the latter ayuable, aa /nronunceaahon inatead of pronunah^aahon. Gii,
HS-'k.*" •*'* "^j^*^}^ *"<1 »* tj'O en** »f *'"rl«» '• •ileot. «• in caught, brought.
In the followiing ex-
' , enough, laugh,
"i • "■ ! ..r-' • - ; T" -— — - " ■"•—• —» w«...w.««..„,. ough varioualjr
aaai^mea, ai^ illuatrated in the foliowingr couplet;-*-
^J^°S9^*^* ^?«'' S*"*"* »"* Wolouah plough in« tbrouoh,
•Mid life'a dark Ipnffii my oourw I aUU purtue." T ,
^en ifh begina a woM, the aapirate U' brftcedfea io in pronui^datlon, as In
u)hat,whiff^, whale, pronounced hwat, iimff, hwale, w haviitg preciaely tlie
toun^of opj in the foyowing wprda loia ailent: who, wl^m, whoae., whoop,
whole. Hotter r haa ivjf tound aa in rheum, r%^e, prnuAunoed reuin, rume.
Mahould be sounded in the middle of worda, aa in fWAead, abAor, beAold,
eitAauat, inAabit, unAorae^ H aiiould alwaya be aoiuiUed except in tiie fol-
lo^vinff words : heir^ lierb, honest, honor, hospiud, hostler, hoftr, humor,
hilmble, and all their derivatives, as honestly, Ubnorahle, &c. Kand gare-
ailent before n, aa iww. gnaw, pronounced n#, «ftitf. W befjore r ia sllont, as
iniwrong, wreath, pronounced rong, reath. B af tef m is silent; as in dumb, numb,
prhnounced rfiim, num. L before k is silent, as iif baulk, talk, walk, pronounced
ba^k, tauk,wauk. Ph haa the aound of/ aa in philifaophu, pronouilMd
jmoaofg, N after m, and closing a syllable, ia silent, as in %m», condemn: "P
berore a and t is mute, «• in7>*«/m, paeudo, ptarmigan, prpnounced aahm, audo,
tajrmtgan. R has two sobnds^ one strong and vibrating, as at the beginning
ofl word* and syllables siteh ti»rock^reckon,taw ; the other at the termination
oB words, or when it ia aUocee<ied by a coiiaonant, m farmer, mom. Before
the letter r tliere is a alight aound of e between the vowel and the con- :
sdn»nt; thua, b^ire,pareHttimet»,mire, more, pure, are pronounced nearly haer,
pturent, meer, mter, moer. jpmr. There are other rulea of pronuMiation
*Becting the combination of vojrela, Ac. ; but the foregoing ar«fa
Brrpra made in prooi^iMsiaiion are very numeroua, and mab
j gi*t^oflfenaively on the »«r; the abuse of the letter H, being ^.
wWnit ishould be ailent,^im ailent when it 4|)](iild be aspirated.lk one of
niie most prominent of th&eiCulU. Pronoundmg tlie letter u as though it
vi^tievo ia «|8p anotlter epjr verv generally committed. Tlie interchange
of «> for t>. and v for w ,• tli© sounds instead of g at the terminationof words,
as 9omethin«:, nothing; the addition of r at the end^of wordsMding ib ^
vowels, us idear, ENzar; and the pronouncing of words endin^p ow ka
though they were spelt «r— are all of them offencea against correcl%»ronun-
ciAtion and good ti|»te. A glaring error, even amongst intelligent persons,
ia dropping the final consonant in a word; such as bread an' butter, what
will you gi'e for it; no more o' that, inatead of„breadan<f butter, what will
you gi»e for it, n^mope o/that. vTo attain a faultless pronunciation, a per-
?!*"„' '?"l._5''*i!?^"® i""®" I" writing down certfl|' sentences, repeating"
them to h im self, a nd c orrect i ng error a which f a llt flgbn hi » e ar, aptii h e
.^f^t»f»Flf''
INFOBMATION CONCERNING PATENTS.
^
How TO Obtain TiiRhr, liENaTn op Time Required, Amoukt
or Fbe8, Forms for Patents, Caveats, Assignments,
7^- LiCENSESf Shop Riohts, ^c. tloi^fMLEO Ghiehlt proic
Tiife Okficul Roles, a;*o ReoOlations por Phooeedings
IN TU» Patent-office. .|k^ " . "'
have ia neW invention, (fr one at least tliat^^B^ilCjii ne^r, an<l lifgttA iff
obtaib a piitent for it, he liirtrcmely ciuitioull^liom jyoii exliihit t1|e same,
ami e3|lHH)JAlly «o in rcKiinl 1q whose iiands j'ftii place it into for tlie
purposeof obtaining a patent. Many vnhuihlu inwMit ion* have heen lost toTlio
Inventor from the fact of their having shown the invention to unscriipuloiit
persons, who, being iharp, as it is taFiiicii, have taken the advantage of this
confidence, and, by tshanginif the invention sliglitly, have objained patents
for thertiselves, wlile tli^ originator was getting ready, little. l|hiiiking wjjjat
was in store for him. ,» , ,
:^jitents in very many csies have been denied inventors frohti the fact of
their hAving placed them in ttie hands of inexperienced agents, who,
althouglf they piretendcd to 1cnow all the ins and outs in relation to the
method of procuring patents, reallj^^new bijt little, and what littl^ they did*
know proved a serious ilamnfje to thelmMjtattl^
We l^now tliat |n some cases iilHimf'teU who to go to, as there are
■o manyj that make the procuring of pniettts /i busfncss, and for this reasoif
we, take up mucli of our valuable space fur tite purpose of trying to enlighteil .
our friends and to lead them aright. ' .
We would recommend all and any who hajire any oew inventions that
they xiesire patented, to place them in the hands of Messrs. MUNN & CO.,
No. 87 ParkMIow, Nkw York City.' , 'ffiey havelieen actively engaged in
the business of obtaining patents'for over Thirty Years. Many thousands
of inventors have''had benefits from their counsel. And a vbrt'larob
PROPORTION of all patents granted havb bren ort aimed through them. ;
Those who have made inventions, and desire to consult with them In^
regard to obtainitig patents, are cordially-invited by them to do so. They
will be happy to see them in ()erson at flieir "bfllce, or to advise them bP
letter. In all cases, they may Expect from them an honest opinion. For sucl^
consultations, opinions, and advice, thei/ make noy:harge. \ ' ""'
Having access to all tlve patents, models, public records, drai
other «lo«nnients pertaining to the Patent Office, they are prepai
;>xiaiiMJnation8, and give opii^ons upon all infringement questionl
to UwWjpe Knd ground cowered bx patents, and direct with'vig«]
pro(:]^(ij||b« therawt.fl connec|te(k' Their clients are numbered bj
of tltou^mds. 'dHr are to be found in ev^ry town aMwiO^ of
SuQit'aAHh^ AS^V betrayal of a client's interests, I^Mljso
tlie^4M^V^%iO^^' ^ll^"*^ occurred{,anti ib not likely «> (
BinouSrBwawM tl llii ^^^
AMBrtiCAl^aJhaVir^l^^it? a circulation of nearly W.O'"^
^n'aljyreigjflljpiy^he world.
PATB»T.--Ahy pe'rson, whether
^
t-.-jkj.
being the orlKln»Uml flrtt Inrentor or dUcoireror of unj ntw »nd u«,rul
♦ »'f. ™*«n'n«". n.anu(«tture, or oomnoiitJoii^f nintlcr, or nny now nikI iu«
ful improvemeiK thereof. ,n«y ..btJn » pat^ for hi. in volition or.li."m.rT
Joipt inventor* are entitled to h Joint patent i ncitlior ciin claim one
•wparatelys but independent inventor, of Upara.e impn.vement. I, t J
•anie mad.ine caiviot obtain a Joint patent for tlieir .c'parato Invention.^
nord.)e. til* fact that one man fun.!.!.... the capital and the other niakl.
the Invention entitle tlient. to take out a Joint patent.
In ca.e of an anilRnment of the w e. «,r <# any undivided Intere.t In
Jointly to the inventor and the a.-iRnee of the undfvhled interelt. thea..iKn.
nuMit being flr.t entered of record, and tlie application being my madtf and
tlie niwciHcallon duly .worn to by the Inventor.
The application mint l>e made V the actual Inventor, If «tlv». e¥tfn if tbe
liero the ilrtvenior I. dead,
(cuior Of Bdiitiiu«itci|tor.
-It
C»tent i. to Issue or roi wu^t o an a..igneo i
le application and oatliS|p^ l>e made by th
^, Form of Petition for a Pattnt with
' ' ' , - ' ' i ■
To TUB CofffiiasioNBR o* Patents j
ited to him for the
M^K & Co.. of ■u.edtie;o/'i«;;; Yo;ir;;;;;rw«^.^„;;;;;'^^^
with full power of .ubstitution and^r^ocatlon, to prosecute iKHptdicatliin
to mak« Bitpratlon. and amondiif^f. therein, to receive thu^tent and to
trtc»aci iJl biuineu in th^ ftrt^t-Offlcd connected herewith.
^ y^--". Vnrtn Pendbnt.
.U*^!*"" ™''''«W"*'' ""'' «ei>«r*te Inventions may not be Claimed in one
•ppncatlon} b|»rK»here .c vera! invention, are neccarily connected each
.witb the o^iil^'they may be so claimed.
or If deceased, by hia
. two witnesses. Full
applicant or witne.ie«,
(Pi. TIT- j^j^^ - » f ~ - - — — .-
jl?r The ifieiWeation'WUHt be signed bv the Inventor.
'*«e«Jig^or adminUfattor, yid nitist be attested by
niyMPmuat^begivWrnnd^kll name., whether of a
* '■■ writtens^t*
•* i- ■"•■.-,.■
The Oath of Invention. ,» '
4e'Sfflci3*f ?' *r^*""°" ■*•**"''* '°"*''' *''« »peciflc«tion. *I1iitfollowing ia
Statb o» New York, Coitktt o» Albaht, •«. : *^
-.Peter Pendent, the above-named petitioner, being duly .worn for
afflrmed.) deposes and say. that he verify l)elieve9 himself to be theorilrinal
and first inventor of the Improvement in seed-drill. de.cribed in the fore-
gomg .peciflcatlon ; that he doe. not know and doe. not believe that the
wme w»« ever before known or iwed ; and that he is a citizen of the United
T' \ . ^ ^"H Pendent.
Sworn to and atibtcTibed before me thi9 18th day of March, 1876.
' SiJtON Shallow.
nn£?lt!?rJ -"*M*'' *"?"!• t'-e '^nt^npe. "*nd tliaUielslf c'fttz^'orthe
United State., writ be omitted, and in lieu thereof will be .ubstituteil
"and that be is a dtlien of the republic of Mexico." or "and t « heSa
•ubject of the King of Italy,'* or " of the Queen of Great BrE^or a. th5
caae n\ay be. ' »•"•»>
If 'the apDilcant. claim to be loi wt inirefrftyi, the oath will read, " that
»ppllc
-beHe
th e y ve r ily b e ll ey e thei i iHelve. to be the original, flrat. and joint inveq^ii'
The oath or aflarmation masrbemade befoi» any person
within the
K>
t
,irr
..*.■?- '
' •. %
FAtKNTf.
458
#•'
United SUtM aathorlud bjr Uw toadmlnlttarMtha, or, when the Kppllmnt
mldM in a forvlfn country, before any niinlit«r, rA«m// iVnffitirf, conaul,
or comm«reial iiK«nt, lioUlinK commiiiainn iintlitr tlio Koveriimerit of the
UniUul StNtci, or bi'fore any notAry piihliu of thu forwlKii country in wliioh
tli« iipiilicant may l>o, the «>alh l>«hig attested in all uaaet, in this and other
countrlet, by tlie proper offlvial Mat of tuuh notarj.
Th» Drawingi.
T*he rulea of the Patent-Offlce in reapect to drawings are stringent.
The following rules must be ohiiorTed i
The paper niust be thin Bristol board or thick drawing-paper, with A
smooth or calendered surface. The outlines must be executed in deep
black lines, to gij^ejlittiuctness to the prlbt. ^ale,jM^/ tinU must be dis<
pensed witn. 7T^~~ < — —
In shading, lines of black Ink should b« used, and such lines should l>t
distinct and sliarp, and not crowded. Brush sliadings or sliadows will not
be |iermitted.
All colors, except Idack, must be aroided In the drawing, lettering, and
signatures ; violet and purple inks must not he used.
No agi'nt's, attorney's, or otiier stamp must be placed, in whole or in
part, within tlie margin.
The Model.
A model is required in erery case where the nature of the invention
admits of such illustration. Such model must clearly exhibit every' feature
of the machine which forms the subject of a claim of invention.
The mmlel must b^ neatly and substantially made, of durable material.
It should be made as small as possible, but not in any case more than one
foot in Ichgtii, width, or heiglit If made of pine or other soft wood, it
should be painted, stained,j(r varnished. Glue must not be used, but the
parts shoiUd be so connecte(|^i|^ to resist the action of lieat or moisture.
Thk Official Examinaj h^ffi|||No application can be examine<i, nor can
the caso be placed upon ^^mJSKSpf examination, until the fee is paid, the
specificatiou, with the petmppra oath, filed, and the drawings and model,
or specitnen, illed or deposnfed.
„ All cases in the Patent Office are classified and taken up (or examination
in regular order; those in tl)e same class being examined and disposed
of, as far as practicablei, in the order^in which the respective applications
are completed. Wlien, however, the ^vention is deemed of peculiar
importance to some branch of the public service, and wlien, for that reason,
the head of some department of tlie government specially requests imme-
diate action, the «ase will be taken up out of its order. These, with ap*
Stlications for re-issues, and for lettgri patent for inventions for which a
oreign patent has alrekdy been obtained, which cases have precedence over
original applications, are the only exceptions to the rule above stated, in,
relation to the orderof examination.
The jHsrsonal attendance of the applicant at the Patent-Ofllce is unneces*
■pry. Tlie business can be done by correspondence or by attorney,
t The Patent-Office will not return spMiflcations for amendment ; and in no
CMe will any person be allowed to take any papers, draw iiifgs, models, or
saiAples from the office. If Applicants have not preserved copies of such
papers as they wish to amend, the office will furnish them on the usual
terms.
The final fee on issuing a patent must be paid within six months after tlie
time at which the patent was allowed, and notice thereof sent to the aippli-
cant or his agent And if the final fee for such patent be not paid witnin
that time, the patent will be forfeited, and the invention therein described
i-d
<
w
become public property, as agamst the applicant therefor, unless he shall
midte a new application ther9for within two years from the date of the orif-
inal allowance. " .: * >
^•>T-
*M PATBirrt.
ArrBAU^lrwy •ppllcant for • putcnt or the raliiua ot • Mtont, anv of
«!• clslmi of which h.»B »«e„ iwlc« ejected. «n.l erflry party to .nK
f.n.no«, may .pp..! from Ui« .Iwjlalon of tho primary *x«,„i„»r. or of h«
•x«min«r in diarn of Intsrferonoc., in «,,ch vnms, to Hid lloanl of tli« Kiam-
ln«r- iMjlil«f, haviiiK one pai.l « f«fl of tun dollan. For tl.i. i.urpo.« « ,^
tion in writinK nuut In, flio.l .iK„«.| by th« part., or l.|. authoriir^KeKf
•tuirney, prayiiiR an apja'al, and setting forth briefly and dlatinctlr tliu
naion* upon which tho ai>(H>al ii talcon. ' uniiiitiiy (lio
All 0M<.| whidi have f.w,n acted ot) by th« Doani of E»amlnerf-ln-ohitf
may l.« l.rouKht lH,for« the C\»n.n.iMio„er in p«ri«n. ii|Hm a written r«qu„
to that «ff«ct an. upon tho privn.ent of a f«o of twenty dollars required by
hv Kl.^..?*- «l«liber«tely decided by one C«ninii..ionor will not be .linturlJl
by Wa aucceMor. Tlie only renialnlng remedy will be by appiml. In tho.e
Sf iX*i?c.^ ' • S^P^nie Court of the Pi.trkt of Columbia!
of th«*n^".ll'!.°„'f?T*' m'"".*''.' ''•?'!'*'" **'."'* »"•'« »" »»'• Supremo Court
of tie Dutric of Cohimb a. is by RlvinK written notice tlicnmf to the Com-
nliMloner^ aald notice beinK acconipani«d by the petition a.ldreMed to the
Supremo Court of the Distr ct of O.lumbia. by roison of ap,H,al, and by »
certifled copy of all the oriKinal paper, and evidence in the hLo. The rea-
«Je,l"T,m™'"* *'"•'" ^'•''^J' •''»^' ■'tor notice of tho decision
nHrlTJ^'!.??"*''''"'! T^" '.' '"'^f'^f*"™" «• an Interlocutory proccedin,rf..rtlie
purpose of determining wliich of two or more persons, each or either of whom
Seryl?,thm Lt" *"'*"" * *''•" ''''^'''*' "" ««'"»''»•"«". really ma"S
The fact that one of the parties has already obtained a patent wlU not
prerent an Inter erence ; for although the Commiwioner has no power o
cancel a patent alrea<ly Issued, he may. if he And, tliat another pernon was
the prior Inventor, give him also a patent, and thus place Ihemofi an oqu3
footing before the courts ami the public. ^
Up<m the declanition of an interference, each partv will be required be-
fore .n;r time is .et for the taking of testimony to -file a statement under
oath, giving the date, and a detaiie.! hi«t<»ry of the invention ; showing K
•ucccsHivo «^Xp^r.ments. steps of development, extent and citaracterofusi
and form, of embodiment. Such statement shall not be open to inspection
by lie other party until both are filed, or until the time fJr filing both his
«rittil'l *'*'•"" **' r^'' ."""^ Vy «!'•>«' party, or if the stJtementof
!nnn^.H n :?^ilir".!"'' *'l^ P'-T/""" «""« ""»''« »»^ »''« respective dates of
fc?rt„i "• ""^K.i** ''"":' *''■* »•'« Jn»«ntion has been abandoned, or that it
has been in publ c use for more than two years prior to tlie application of
the afflant, the other party shall be entitled to an adjudication by default
upon the CMC i^s it stands upon the record. •"J««'t*"on i>y aelault
In cases of interference, parties liave the same remedies by anneal as
an^^rfii^K "C '•'" Ex«miner..in-chiof an.l to the^omi^SerTC n"
rer i"' *•"'''' ca«es, from the .lecision of the Commissioner. Appeals
ISai;,^. Sreof^*' '''""^ •ccomp.nied with a brief stateatenV^tli:
♦I Jl?"** 1^ '"t«'t?.'*"*^®' **"* P*'"*^ *'"' fl"* "'e^J »o much «»^ »»«• applica-
li ,if- *kP"**"' V i u'trates his invention will be deemed the first in vSnTor
thSh rh-'ir* "' .*" .P'r' *".*'"' confary. A time will bo assigned In
-hS S! °*f «rP*"3' 8h«| complete hi. direct testimony. an.l a further time a
ft.r?l^f„l •''*"! Pr*/ """ «=?""?»«»« »'•« testimony on lii. side ; and a st 11
£k««^ i ^'''V'* ••«'»' PHrtie* J««y take a rebutting testimony, but shal
take no other. If there are mofe than two parties, the time for taking test -
K^v'in" '••'? •JS:'""*^:*^'.' " P"«'««»»'le. tllat eaci, shttli have a like oppoi
S" 7i^ '':.^iS'^^1?"'L_^i"!,^^„^'^ ^ ^ »nd prov e his ca. agS.' :
those who filed n;dr»pgi;;;;^bef..^^r ''' '''*°'' ^'°' ' '"' °" ^ '* " '''"'
l«„\LviSf' P»';*J' *''•»'«• t»!« time for taking his testimony, or for the hear,
ing poltponed. he must make mpplioation fo? ,uch postponement, mI show
•nfflchmt I
has •lapsei
his aflldayl
Kiisati
sentatives,
tive or ins
pntvidvd t
without m
been assig
by the inv
The iM
ed interest
of the tit
appHcatioi
The iiv
Tentitm, ai
original ps
IntriMluced
model or <l
is neither i
tory to tli«!
the origiiii
•nee, accit
Relssiif
patent wai
upon as so
A pate
each distin
patent, by
requiremei
issue cons
part or pai
represent (
■iniultaiie<i
held from i
In all c
in the ame
jsed and i
reissm
'applies
[NOTB.-
oath, speci
in simple c
nary ex|»ci
By niee
separate p;
times reiss
•re doubtl
claims whi
On mal
rendered t
its place.
must be ft
ney to pre]
remit as si
have corre
ASflKUI
i
-,mT,i-jff^^ ^r.
i'
WATUtm.
405
•ufllclmt r««>on for It bv •fl|«kvll died bcforn the tim« pn>vlnatly •ppolnM
hM vUiMetl, If praotloabla ; ftitil mint alio f urnldi lila <>|>|Mjii«tnt with «!opitt« of
hiaafll(UviU,«nil with r«Moii«bl« noticu uf thutiina of li«<«riiiK hiauppjicatloiu
KiiuuBf— A r«iwua i« Krantuil to tlio oriKiiml p«ti>iit(>«, hii leirnl n>piw*
MnUtivttii, or thM MaiKn««« of the entire intfreat. wli«tii \,y nmaon of • d^f**©-
ti»e or inauffloieiit apecifltratlon the oriKiiiAl puli-nt la iiro|MirMtiv« or inviill<l.
pn»»l«l«tl tlie error hiu ftriaeii from iiudvertpiH-e, acoitlent or iniatake, Aiul
without «ny frauiliilent or •hM-eptiw int«<iitioii ; hut altlioiiKh the |i«t«>nt liM
be«i) MaiKiietl, tlie applluAtiuu iiiuat he lUHite, antl tli« iiievitiuAtlun awurn t%
by the inventor. ^
Tile iMstltion fur a reilauo mull ihow that all parties owninitany iimlivld-
•<l interest in the patent concur in the aurrender. A atateni«>nt, under oatli,
of tlio title of tlie party propoaiiig to lurrenaer JBuat be tiled with tli«
application. " —
. J" ■
J"
J-
y*-^
^
The jtoneral rule la, that whatever li really embraced In the original liw
vantitMi. and so dvacrihed or aliown that it miKht have l»«en emhrai:t>d in the
original patent, may be the aubjevt of a reiaaue ; but no new maltur ahall l»« ■■>
IntriMlucvd into the a|)e«;iflt;atloi>, nor in case of a macliino patont almll th« /
model or «lrawinK« b« amondetl, except each by the other ; hut when thor*/
is neither miHlul iiordrnwinK.amondnienta may be made upon prooif aatiafat/
tpry to the Commiaaioner, that auch new matter or aniendnicMit was « partiif
the oriKinal invention, and waa (xiiitted twi)% the speuiflcatiun by inadvert-
ence, actrldent, or miatnlce, as aforesaid. /
Ilcissucd patents expire at the end of the term for whiah the original
patent was ffrante<I. Fur this reason applications for reissue will bc/actcd
upon as soon as filed. j-
A patentee, in reissuing, may at his option have a separate nAtent for
each distinct and separate part of the invention compraliended in Itrs oriKinal
patent, by paying the required fee in each case, and complying wufi the other
requirements of the law, as in original npplicationa. Eiicli divijrton of a re-
issue conatitutes the subject of a separate aiicciflcation deai^iptive of the
part or parts of the j^iycntion claitn«d in sucli diviaitm ; and lifOs drawing may
represent onlv audi part or parts. All the diviaions of a ^'iaouc will ia«u0
■imultaneoualy. If there be controversy as to one, the Qtlier will be with*
held from issue until the controversy is ended. y
In all caaea of applications for reissues, the originifl ^laim, if reprmlucod
^ in the amended specification, is subject to re-examination, and nMy be re-
^^^ed «nd restricted in the same manner as in origiuiil applications; bnt if
>«Bv reissue be refused, the original patent will, upoii request, be returned to
^jWe^anpllcant
^jT [Notb.— The documents reauirod for a reissue itre a atntenient, petition,
Ofttfi. specification, drawings. The official fee is Jlf!!^iiTlie attorney's charge,
in simple cases, is $80 fur preparing and attontjin^ to the case. Total ordi-
nary ex|>cnge, $00.
By means of reissue, a patent may foinbtimes be divided into several
separate patents. Manv of tlie most, valuable patents have been several
times reissued and subdivided. W|ter6 a. patent is infringed, and tlic claimi
•re doubtful or defective, it is common to apply for a reissue with nem,
claims which shall specially meet the infringers. ^'
On making application for reissue, the old or priginal patent must be sur-
rendered to the Patent-Office, in order that a new patent may be issued in
its place. If the original patent has been lost, a certified copy of the patent
must be furnished, with an affidavit as to the loss. To enable your attor^
ney to prepare a reissue, the applicant should send toliSm the original patent/
remit as stated, and give a clear statement of the points which he wishes to
have corrected.
Abbiqwmewtb.— A patent may be assigned, either as to the whole interest
or any undivided part thereof, by any instrument of writing. No particular
form of words is necessary to constitute a valid assigDmcnt,. nor need the
Instrument be sealed, witnessed, or acknoi^dged. r^ ^
■El "I
/.
• k
456
rATXlTTB.
:\.
vW
m
A patent, will upon request, iHue dirtctly to the Maigne« or Miigneea of
.the entire interest in anjr invention, or to the inventor and the Maignee
jointly, #hen an undivided part only of the entire interest has been con-
Teyed. .
In ererye*»^ where a patent issues or reissues to an asiif^nee, the assign-
ment must bb recorded in the Patent-Office at least five days befora the issue
of the patent, and the specincation must be sworn to by.tlie inventor.
Every,assignmentorgrantoC«n exclusive territorial right must be re-
corded in. the Patent-Office within thr^ months from the execution thereof;
otherwise it will be void, as against any su'bpequent purchaser or mortgagee
for a valuable consideration, witl^out notice ; but, if recorded after that tit^e,
it will protect the assignee or grantee against any such subsequent purchaser,
whose assignment or grant is not ttien on record. -
Tlie patentee may convey separate rigliU under his patent to make or to
use op to sell his inventiw, or he may convey territorial or shop rights which
are not exclusive.. ,,.8uoli conveyances are mere licenses, and need not be
recorded.)} Tlie receipt of assignments is not genf raUy aclcnowledged by the
office. They will be recorded in their turn wl^hiA a few days after their
recM>tion, and then transmitted to the perscHis. entitled to tli^m.
Fon|B or A8siqnhb\t8 or thk Emtirb'Ih^bbsst iv ah Invbhtioit bb-
•roRB THB I8B0B orLBTTBBB-PAT^T.— In Consideration of one dollar to me
paid by Ephraim jS. Hall,^of Cleveland, Ohio, I do hereby sell and assign to
said Ephraim G. Hall all my right, title, and interest in and to a certain in-
irention in plough?, as fully set forth and described in the specification wliich
I liave prepared [if the application has been already made, say "and filed"]
preparatory to obtaining letters-patent of theUnlted^tates therefor. And I
do hereby authorize and request the Commissioner of Patents to issue the
said letters-patent to the said Ephraim G. Hall, as my assignee, for the
sole use and behoof of the said Ephraim G. Hall, and bis legal represent
tatives. . , ,
Witness my hand this 16|h day of February, 1876;, -
%• O / J. F. Cbobssttb.
^ Or THB Entiiub LrrfeftBBT W LBttBRS-P4tBirT.->-In consideration of five
hundred dallar*to me paid by Nathan Wilcox, of Keokulc, Iowa,I do hereby
sell and assign io the said Nathan Wilcox all my right, ti^e, and interest ia
and to the letters-patent of the United States, No. 41,806, for improvement
In locomotive head-nghts, grantedlo rae July 80th, 1864, the sumo to be held
and enjoyed by the sli^ld Nathan WUcox to theiull end of the term for which
■aid letters are granted, as fully and entirdy at the same would have been
held«nd enjoyed by me if this assignment and sale had not been made.
, Witness my hand this UOth day 9f June, 1876.
;, , . HOBAOB KWBAIX. '•.
Or AK TTlTDITlDBD IWTBBNt IK^ THB !]^rrBB8-PATBin^~Ain> EzTBNSIOir
THEREor.^In consideration of one thousand dblkrs to me paid by Obadiah ^
N. Bush, of Chi^go, 111., 1 do hereby selland assign to the said Obadiah N.
Bush one undivided foucthjpart of all my right, title, and intetest in iind Ho
the letters-patent ^^^ipnited States. No. 10,^, for an improvement
m cot)king^toye*s«*«l*dt1?'^Ji9e Ma 16th, 1866; the same to be held and
|uaN^>8ush to the full end of the term for w,hich
^,„MW^ «^ for tH» term of any extension thereof, m
lie same wonM have held and en joyed by me if thii
~i not been m»de. . •>
^ I 7th day^lMjuaiy, 1876. ,.-
..:■ _;■ •■■■ ■ ■ r •■ '.vv-- -^^v-^^-'-v, ■* ■:i^.- 1, ■ /■ - . , ^ .■ ■ ^ ■■
ExOLUfliYB I^Riif TQBf AL OttiUfT BT *H Assii^vBB.^In Consideration Of
ione thousand dollars to me paid by William H. Dinsmore, of ConCor^.N, H.,
I do hereby grant and convey Jtp the said Waiiiim H. Plnsmorc tlie exda-
enjoyed by tl*
said letters-pa: '
fully and en
assigbmeni t
Witness J
«?>
V
V -/-l
.• t
PATENTS.
UT
rite right to m»ke,ufiB, and Tend within the State of Wl»coniln and th«
«lZ^*'ti°' V"""" *"•* ^^^. '" "'« State of IllinoU. and in no S; pKoe oJ
fiS R IfJ^^JTr**"* '",f ™-pl«nteni for which Jetters-patent Srthe
United 8tate9« dated August 15tli, 1867, were granted hy LeVerett R HiUI
and by ""d Hull aligned to me December^^eteS?, hy an aSment d ! v
recortjed in liber X" p: 416. of the records ^the Pateht OfStfe Te same to
be held and enjoyed by the said Williata H. DinsmJre as fully «ml 'nTlrely
^ ^ Witnert my hand this 19th day of March, 1876. ^
, AbbAHAM MOOHK,
fl.«^ST^®"°''*5°*?"7^?.*'''""J^«''**'<>"o' fifty dollars to me- paid by
the firm of Simpson Jenks & Co., of HuntsviUe, Ala., I do' hereby licence
and empower the said Simpson, Jenks & Co. to manufactureHt a siS
foundry and machine, shop in said HuntsviUe, and in no other Lee o?
*^ fcJii"»h!.^« I ® • ^o- -'1,846, were granted to me November I3tii, 1868. and
to tell the machines so manufactured thrdughout the United&States tn th«
full end of the term for which said letters-pltent are granS' ° "'■
Witness my hand this 22d day of April, 1876.
Joel NoscRosa
■ Tablb OF OFFiorAL Fees.
On filing every application for a desigh, for three years *d six
On filing "every application for a design, for seven years' .", .*
On filing every application for a design, for fourteen years. . .
On filing every caveat. . . . r ..... . «
On filing every^application for a patent . . . '. ! ! * ! * *
On issuing each origin^ patent. ............ .
On fliing a disclaimer. .....".*.,. * '
, On fliing eviery application for a division of a reissue! \ !'!'*'
Ob filing every application for an extension. . , . . . . . - * '
On Uie grant of every extension. . • •
On filing the first appeatfrom a primary examiner to examirtfers-ini
cniei. > . . , .'• '~, '"•.■. 1 . . , jf . ,
On filing kn api«al to the <$6mrofssioner from examiners-in-chief.
On depositmgr a trade-mark for registration. ......
- goreverycopydf a pjitentojr other instrument, for every '100 words^
I For evpry cerU^d copy of drawing,, the cost of having them made. .
I For copies of papers n^ certified, the cost of having them made.
Forifecording every assignment of 800 words or «nder. . .
For recording every assignment, if over 800 oij,d not,ovw 1000 Words'
For rtecoFding ev^ry assignment, if over lOOO^ords, ...
• i.-.^*r™''.£!l?"-"^~'^''* flrsMnquiry thatjiresents itself to "one who
.- "" maue any iihtiravement or discovery^ : " Can I obtain a Patent «" A
?Si'i^^r;^®?.*'*" ""'f ¥ ''»^^y P'^mIp^ a completo application for a
ment; to t^ Commissioner^ of PatentiO*'**! application consists of a Model
pAwings, Petition, Oath, and full Speciflcatiom .Various offlcialrulS aSd
formalities must also be observed. The efforts of the inventor to do it
.SltJill'i'^'S'^'"'^^'^'^'**^^™"^^^^^ After a season of pW
•*j"P»*«".*^UHnesrf, and have all the work doi^9 over again. The^fcest plan
' 4* to solicit^pBoper i^dvice at the beginning. " *^ •
■ ki ^:**'?iP*'*i®" PQ^'u't^d are honorable men, the inventor may safely con-
fideW? idew to theiJr;,they wil advise whether thtf improvement is broba-
J'y^IJteiltable, and WU give hiito aU the directions needful loprotecHia
A pen-and-ink sketcband a description of the invention should be sent.
.$10 00
. 16 00
. 80 00
: 10 00
.15 00.
. 20 00
, 10 00
80 OQ
50 00^
50, 00^
10 00
20 00
25 00
10
1 00
2 00
8 00
who
V
"■ ■*:
/f'
; J* •'
' ;v^''^>it'-yK'fi*vi^M
\
408
PATsirrs.
ilF-;> \
(>•
\H'i-
>,
1/ '-
X^
tojKOther with itamps for retnrn pottage. Nerer mind your inexperience.
Nicety ^f writing or drawing is not esaential ;.iUl tli«t it tieeded !■ to get
your ide^. Do not use pale inlt. Be brief.
Catb^ts. — The filing of a Caveat ir oftentimet of great importance, as
it may be niiiolcly done, and affords a limited hutimmeaiate protmion. Tlie
filing of a Caveat prevents, during its existenceMthe issue of a patent, witli-
out tlie liiiowledge of the Caveator, to any other person for a similar device.
Should a competitor apply for a patent, tlie Caveator is notified, and called
upon to file in his applicatio^for a patent.
A Caveat consists of a Specification, Dravdng, Oath, and Petition. Xo
be of any value, these paperslhould be car^Mlly drawn up. Nb model is
required. When specially desired, tliey can^e ready to .send ta the a|>pli-
cant, fop signature and affidavit, by return mail, or at an liour's nntfce. Tlie
whole eitpense to file a Caveat w generally 9^6, of which tlie official fee is
•10, and the agent generally^charges $15 to prepare the papers and attend
to the business. On the filing the Caveat in Washington the Paten^Offlve
issues an Official Certificate thereof wliich is forwarded to the applicant. -
The existence of a Caveat is an evicAiice of priority of invention. A Caveat »'
iruns for a year, and can be extended trom yeai' to year. -
Caveats can only be fil^d by tiiizens of the United States, and aliens
who have resided here one year and have declared their intention to be-
» come chi2ens. j,
T0 enable yoQt^ent to' prepare Caveat-papers, all that is needed is a
sketch, drawing, or photogrami, and description of the invention, with
which remit fees as above. Mpdel not required- All Caveats are secret.
No one can see or obtain a copy of a Caveat without the order of the Cavea-
tor. The filing of a Caveat does not prevent other persons from makinifi
using, or'selling the invention, „No exclusive right of sale is secured under
it Caveat. Is is only the Patent that settures such a right. All persons are
f. at liberty to use and sell any device until the patent 'iSM^ Th^ filing of a
*^ Caveat is not j^n evidence tliat a Patent wi)l be gaaBlM.^rbe governments
mnke8.no search as to novelty when a CdyjwuMs^led.^ No portion of the" .
money paid for a <]laveat apitlies toward the Patent
How, TO App^T. FOR A Patent.— If the invention is simple, the whole cost'
to apply for a pateitt is $40,* and when allowed, $20 more are payable, mak-
ing $60 in ali.t The applicant ha^ six mbnths in which to pay the last in-
, Btalm'ent of $20, after the patent is allowed. If the inventi6n is compli-
cated, the costs are- somewhat increased, liecause th^ preparation of the
drawings and specilications. involves extrarlabor,.
Under tlie.Paten| laws, all persons, citizens arid foreigners, pay the,same
official fees. There is no distrnction as to nationattty. Patents are also
granted to womi^U' and' minors; also to the ex'evutors'f^ atlministrators of
deceased inventors. The patent Is granted for 17 yimvf, during which time
the patentee enjoys the full and exclusive T\^ht t0,ni^ke, use, and sell the
invention, and grant rights, licenses, or privileges. >' ° ' -'■
I in order to apply for a patent, all that j» necessaryHis to -send a model of
the invention to your'&ttorney, by express, prepaid, with an expl.anation of
the merits'and working of the invention. • Never mind^spelling or grammar,
' but be Yery particular to give yourideas infill about t}>9 in volition. Describe. '
its intended working, and mention all thei adiFah.tflgep that you oan think
*of« This statement is always of assistance* in preparing tlie specification
and drawings. Also remit $15 6n acciiunt, a'hd give tl(e invent«r's full
nape, middle name iriclud£d. Dra^ingy and speciflqation Will then be prle- i
, pare^ and the latter sent to you, with full instructions, 'for examination ai)d'
, signature. ' ' -'^ ■''. - ' : ■^ -■ . " -' ■' •' ', '■
»V; £[iC*^ T^B Bdbiness i8-DoMB.--0n the receipt of the model and flrat
'. ^ * If • patent n not granled, tbe applicant loses this cost bf making the application.'
t Of this sum the first Oovemment fee Is $ IS, the attorney's charges, $26. and
the secpnq qovenniient te^^ f $20, malting $60 in all., yf hm an appeails required, ,
■ V
^^^^^"dbi
-' ,
paymei
and tlie
are real
ture, ai
ing the
thecnsi
allowed
Qoyerii
The
obtaine
on the ]
months,
Apf;
rejects i
the prol
Tlire<
mniii
and exp
Firn
an appe
ing an(l
upon^u
Seem
may \i^
Thir
peal mi
The apr
.. The
These n
otlierwii
The
Office sli
shall he
Mod:
' required
M.^
■ A
r^ponsf
to Show^;
machin^
Whei
", composil
New;
are patei
: must be
li^s sc
hands 'of
If tl(e
agent by
Wher
Simul
'#15on ai
m.odel^ 01
. order, i
■Uting tl
Desk
of the m(
there are additional expenses,
enjoydd I
* >•
■* t
1
r^ "'-pW^
\v^^^
|i^**'^'^7^
PATEKTg.
469
\
Cbi
,s.
,P4S«.
M.^
■ A
ptrment o?fl6, the case it duly registered upon tlid Ibooks of your agents
and the^applicntioii proceeded with m fast as possilj^le. Wlieu the documents
are ready, they are sent to the investor by mail, for his examination, signa-
ture, and affidavit, with a letter of instruction, etc. The ciiarges for prepar-
ing tlie case are tiien due and wilj be called for. On return of the paiicrfl
the case will be presented to the IVtent-OfBce. and as soon as the patent is
allowed, the applicant will be notified to remit the last instalment of the
Go^rnment fee, namely, S20, and the patent will then be printed and issued.
The averiige thne required to procure a patent is six weeks. They are
Obtained, however, frequently, in less tiiile ; but in other cases, owing to delav
on the part of the officials, tlie period is sonoetimes eiitended to two or three
months, and even mure. > ,
Appeals.— Wheti the Examiner refuses to allow ft, pilft^t.'and fl|»ally
rejects the case, the fact is.reported to the client, and Ije is informed as to
the probabilities of obtaining a reversal Of the Examiner's decision Uy appeal,
Three appeals are alhjwed: namely, to the Examiners-in-Chief, to the
»mmissioner of Patents, to the Supreme 'Court of the District. The fees
and expenses of these appeals are small.
First ApiKal— The government fee payable by the applicant, on making
an appeal to the Examiners-in-Chief, is $10. Attorney's charges f<>r prepar-
ing and conducting this appeal are very moderate, and in part continirent^
upon~^ucces8.
Second Appeaf. -^¥rom tlie decisloh of the Examiners-in-chief an appdal
may be taken^o the Gommissioner of Patents. Government fee, $20. T '^
Third 4i)pgal,^From tlie decision of tiie Commissioner of Patents Iri'am
peal may ke taken to the Supreme Court of the District of Columbia.
The applicSirt pays «UI the costs. /^
^Tlie PaWnt-Offii* dots not prepare patent-papers, or make m^lels^
These must lie prettied by the applicant or his attorney, according to law,
otherwise luficluinr will not be Considered. ' /■
, The Iwwitepeciaily requires that all documents deposited in the P»tent-
Offlce shafll|e correctly, legibly, ftnd clearly written, and that the drawings
shall be of «r specified aize, and executed in an artistic manner.
• Models, Remittances, ktc— Persons who apply for patents are by law
reqi4|red to furnish a model, in alliyases where the invention can be illus-
'■^ P^J^'y illustrated by a rtiodel. The model must not exceed twelve
>» afljff of its dimensions ; it should be neatly made, of hard wood
*%j^, other- sjibstantial material; the name of the inventor should
craVed^ of painted upon it conspicuously. Whene the invention
f-vpotisR^g^bfariJmprovement OB shme known machine, ,tlfp>niodel only needs
to shew th^ wor\fiii& of tlie improved parts. -A representation of the whole
maclune in^^he model will not be riecessary. .' > '
When the invention consists of a ne\v article of manufactui^ or a new
', composition, samples of the article Miust be furnished.
New medicines or medical compounds, an<l useful mixtures ot all kindsj
are patentable. Samples must be furnisliAl, and a very minute 'statement
.'must be made for the exact proportions and inijredients used.
n^s sooni^s the model or specimen is ready, it should be placed in the
hands of your agient. /
If tife model does not exceed 12 ounces in weiglit it can be sent to vour
agent by mail. "^
When sending it away by express always pay the ehargeson th^ package.
Simultaneously With the model or specimens, the inventor should remit'*
;tl5bn account.^ The money may bg/orwarded either by express, with the
model^ or by mail. The safest way ^remit is by draft, or by Post^Qfflce,
., order. Always send a letter, *itli the itiodel, and also with the remittance.
■tating the i\aA)e and address of the ^e^der. . ^
., '^ Design Patents.— The laws for the ftrantof patents for new designs Are
of tf^e most liberal and cempVehePshre j^h a ractflr. and their r "
MI'S ' ■
. !
enjoyed iy all persons, withoat distinction' as ^ ftatlonaiity'
heneflt s m a y b >
V-
li.li
;9
•^\
•■l»l-'^'''
\ff'rr^%' '"^»
*.■?«'
fftf,' I
^^1^^
m
i
^
r^:
4eo*
PATENTS.
^
\
A
X' . .
Foreign de'lcrners a^d mahufactoren who tend goodt to this country
maviecure pateius here upon their new patterns, and thua prevent other
makers from selling similar goods in this market.
A patent for a design may be granted to any person, whether citizen
or alien, who, by his own industry, genius, efforts, and expense, has invent-
ed or produced any new and original design for k manufaotiii^e, bust, statue,
alto-relievo, or bas-relief ; any new and original design fol^ the printing of
woollen, silk, cotton, or otlier fabrics; any new or original iAipression, orna-
ment, pattern, print, or.picture, to bb printed, painted, cast, or otherwise
placed on or worked into any article of manufacture ; or .any new, useful,*
and original shape or configuration of any article of mapufacture, the same
not having ^teen known or used b^ otij^ers before his invention or production
thereof, or patented or described in any printed publ^tion, upon payment
of the duty requited by law, and other due proceedings Jiad, jthe same as
itf cases of inventions or discoveries. , *
Patents for designs are grarited for a term of three and one half years, .
or for the term of seven yeafs, or for tlra term of fourteen years, as the said
applicant may elect in his anpUcation. I
The petition, oath, specinciftion, assignments, and other proceedings in
the case of applicatioi^s for letters-patent for a design are the same aa for
other patents. '
Tlie applicant must furnish either a model or drawings of the design, or
photographs or engravings thereof. ,
The expenses for design patents are as folIbWB : '
Patent for three and a half years, whole expense, $26. > ,
Patent for seven years, whole expense, $80. .
Patent for fourteen years, whole expen8e,.$45.^ • - »
The above includes government fees and agents' charges.*
The personal presence of the applicant is not'necessary in order to ob-
tain a design patent, as the business can be done by correspondence.
Tliosc who reside at a distance should send their name; in full, mid-
dle name included, together with twelve photographs of the design not
mounted. Also remit the fees as above, by draft, check, or postal order.
The petition, oath, and specification will then be prepared and forwarded to
the applicant for signature. On their return by him, the papera are .filed
at the Patent Office, when an official examination is made, and if no con-
flicting design is found to exist, a patent is issued.
Tbadb Marks. — Any person or firm domiciled in the tTnited States, and
any corporation created by the autliority of the D^nited States, or of any
State or Territory thereof, and any person, firm/ or corporation resident of
or located in any foreign country which, by treaty or convention, affords
similar privileges to citizens of the United States, and who are entitled to
the exclusive use of any lawful trade-mark, or who intend to adopt or jise any
trade-mark for exclusive I use within the United States, may obtain Ipro-
tection for such lawful trade-mark by complying with the official require-
ments. ;
^ Those vrho desire to secure protection for trade-marks, labels, &c., who
live at a distance will plealse observe the following dii'eclions :
1. ^ Sepd*^he, rwm^S of the parties, their re(>!dence,-aiid place of bosiness.
ii.^'1State the iplass of nierchanijjze and the particular description of
..goods in, c6hnecti0li''withwhidi the trade-mark is tb be used.
ft. describe the particular mode in wiiich thenrade-mark hiks been and
is' int«nde(Lt0> be i^pU^^^ For exahiple, foir a- trade.-;nark fojr
fth^tih^a^Hestttt^nleiiit^ Would be> " The trade-inark is to be prfnted in bine
li^ju^titlie outside of lach pi^ece (^ sheeting." Or^ " T||ie traide^nvk it
for
>l> f«titi(^«l. jrearte' ''S'&e atV>iney'a charge arci #15. lynen U
\
tAfwseTen years, and fm
.opru>.iu;;ti>eit. ji;»ni^ ij^'ua »vw>ni«v;B ujimijaa an) - «10, nVkOn "it IS InCOnveitlflritt for
Ljppjtfajfttif) tor ftnriiiih their own fliiywtn|;ii or phbtographa, liji <rtH jijipply tinsia i^t a
to be pi
wrappei
it has
6.
' Alsc
at« for I
, ,]The.
cant, wi
official f.
xamt 01
co*T>orii1
mark hs
corporal
- such nei
the desc
tradc-mi
Trad
../. thirty y
and ap(
receives
Vrittd, in '\
time tha
Mo pi
cannot b
son, firm
tinguisli
/'identical
and belc
regiatrati
as to be I
lawfully
The I
of writin
in sixty <
Tradt
their rec(
Certif
GOPTI
^ tain a co)
bobk, ma
photogra;
statue, lit
" works of
A cop
ed in |he
Agent
$^ whicli
If*c
ary, or nr
andt&
Copyt
reipewed ;
montlw b
Cojjyi
Librafiari
Xnfranj
foreij
I" V
■^nrtabiaalAej^t.]
copyrlghl
' ll
:.»-■». J -- .- :'-'"airt^ ittBBiiia;i'
Ji^r"
4 ^
'v. ' • .s
'T^
\
PATENTS.
461
nt-
■ •' .
ue,
of ^
.'*.
V, .♦■;■■
me .
loa
ent
y , ' . •- :
at
urs. ■■-
• J-
i'^^^
to be panted in black, or red, «rhite and blue, iroOn tbe extPHor of « iMtper '
irrenpe*. which ia to cover or extend around each package of the goodT^
It bat & u«*d* **'''* trade-niarki. already in use. »nd 11 ao, low long
^ pen<*JwelTe copiej of the trade-mark. a
' \, '^"<\'»'"" *t ^he same time $40 in full for the expenses, of which $26
•>• 'of gpvernment fees, and tl5 agent's charge.
^;l» «iite'^ir^ petition, declaration, and oath for signature by the appll-
m' 7'"\^.e P^epwred and shortly thereafter forwarded to bim witb the
offlcial ^ettiflcate of protection. '
«nii'l!^''riW"^i°'"P™r*'*'*l" '"^ » *'""^®'"''*' • declaration must be made
Z "!'"» "y tl>e applicant or some member of the firm or oiBcer of the
cojtjoratlon, to the effect tliat.the party claiming: protection fof the trade-
mark has a ngbt to the use of the same, and that no other person, firm, or .
corporauon has alright to such use, tfither in the Identical form or haTinir
such near resemblance thereto as might be calculated to deceive, and that
thedescrifttjonandfac-similespresentfed for record are true copies of the
trademark sought to be protected. . f «:o «» «•« _
*t.-7'"**'®"^*^' '*'"*'" in force for thirty years, and may be renewed for
.„ thirty years %iore, except in cases wheresuch trade-mark i» claimed for. v
and applied to, articles not manufactured in this country, and in wbich it '^^
receives protection under the laws of any foreign country for a shorter pe: ?
*Ir ' .T ".'"L''^'*''® '*"]'*" *-•'?««« to »'«▼« 'orce in this country at the same
; time that it beliomes of no effect elsewhere. * . •
No proposed trade mark will be received or raiorded which Is not and %
cannot become a lawful trade-mark, or which is liflrely the name of a per-
•on, Arm or corporation only, unaccompanied by a mark sufficient to dls-
. tinguisli it from the same name when used by other persons, or which is
;,Went|cal with a trade-mark appropriate to the same class of merchandise
ana belonging to a different owner, and already registered or received for
registrat on, or which so nearly resembles such last-mentioned trademark
ffj?.. it ' ^ ^ *" ^^r^^""^ the public ; but any la,wful trademark already .
lawfully in use may be recorded. ' , ■
, The right to the use of any trademark is assignable by any instrument
of writing, and such assignment must be rBcor(|ed in the Patent-Office with. *
in sixty days after its Execution. . '
_ Trade-marks are registered at the Patent^OAce In the exact order ot
tlie^ reception, the exact time of receipt being noted arid recorded.
Certified copies of any trade-marJi; may always be obtained. ; *;
■: GdPTRioHT8.^Any citizen or resident of the IJnited States may ob^
, taliva copy.nght wbo is the author, inventor, designe^r, or proprietor of any
DOOM, map, chart, diramatic or musical composition, ^rigraVing, cut, print or
photograpb or negative thereof, or of any pajntinS, drawing, chromo.
atatue, »tatuary, and of models and designs, intendeOXto be perfected ai
works of the fine arts. ' \ '
V A copyright cannot be obtained unless tbe title or desWiption is record*
ftd in Jhe library of Congress, 6*/orc/AepM6/jc«tjono/'</«wor)t.
Agents' charge for attending to the business of obtaining a dopyrlght
$5^ which remit with the title. ■ p/^B'w
If * copyrigbt is desired for a painting, drawing, chromo, statue, statu* «
"^^,'21 *POflW <» design for a work of art,senda brief description thereof
..And to,.';. •■ ' , ,,y V,' ■■ ' / •.
Copy tjghts art granted for the term of twenty-eight years, and maybe '
renewed for fourteen aaditional years, if the*; renewal is filed within six " -
nnoAtlw be|pre the expiration of the first term, : :
-i.popyights may be assigned; th«f wsignroent 'must be recorded by th*^; v
..LiblriOian of. Congress. ' :..j:..' ;; ■. ■„■■.„„■■'..■:. ''i .« •„ ■■„, ■.:'\.<. ..vy.;
Infringers orcopy-rigbt's are subject to hettry^fl^^^^^
m'!
'M-
y9' * 'g» ?r '^ ^ j'o ft re "V> re8id<;jusyf the United^ States j!iannot.obtato
i'S,
diopyrights ; but ^ rtM^^ents, they^^n^
. ... » ,;
*i ■.
$'
t'
" A
.."-■ ""^ '"-/>■
f^!
462
rATEMTB*
fA<*»
Sktmrn »<m Labsls xij» Pwirts.— I*b«I« «hd pripU of all kinds, for
e«, hoxes, and puckagea, for metyciiies, compound*, and every da-
(Hilripti^ti of nier9h«ndite, may now |}« patented by registration In- the Tap
"■ lu onk'r Uf^'otmn such rpglstraQon, the appli*!*"^ slioutd forward to .Jifl
agent hi* fuU name, and «en'd $ix eopiet of the lab*l or print, together wUh
•Ufecn dpllarii, whicli cunrn^alt expenses.* On receipt thereof tlie ncces.
sary i>npiT8 will be prepa^Hand filed in tite I'atent-Offlce, and the Official
-Certificate of Uegistra^m Iw^wardea tothe applicant. Tite wikole busiaess
only occupies a few days*
The
o.J
time.
may
,^I) tlio ,.._, „ „ _,
;iiig tiie periods na;ne<l, aH4^11 persons who imitate'the saMe will bu liable
in dnmagos as infringers, ' ■'„'*, '
Patents of r?grstrati'on for labels *nd prints mny, lik« %ne ordinary
patents, be soldeitlior wholly or in i»rt* in state,, county, t^n rights, etc.,
or subject to royalties. » . ' , "
All licenses, ngreem'^nto, rights of use, or lusignments, must be record-
' ed atlWHsldngton witliin sixty days after theexecution of the nlocument.
By the word " laM," as used in the Act of Congress, is meant a slip or
piece of paper, or o.ther material, to be attatiVied in any manner to manufac-
tured articles, or to bottles, boxes, And. packages containiixg tli,cim,and bear,
ing an inscription (not a trade'marW),rfs for example, tlie name of the ms^nU*
facturer, or the place of mi^nutacture, the quality of goods, directions for
use, etc.
' By the word "print," as U8e<t in the said Act, is meant any device, pic
■ture, womI or words, figure or figures (not,a trademark), imJJfesHed or "
. stamped directly upon articles of ipaAufacture, to tlenote the name of thd
manufacturer. Or place of n<»nufacture, stylft of goods, etc. , .
But ho such pritit or label can be registered unless it properly belong to
an iti>ticle of commerce, and be as above defined ; mor can the same fie re-
Igistcred as" suoli print or label when it amounts in law to a technical trade-
' i&ark. , / ^ iT
GfiNERAb InfpjriIatiow.— If yoii wish for gfmtal tn/orinatim as to tne
rules and kw of infringements, reissues, claims, etc., state your inquiries
clearly, and reiinit $5. Opinions in special cases «»t infringement cost more,
y jf you wisfi for advice in regftrd to assignn^j^n'ts, or upon the rigiifs of
parties unde^ assignments, joint ownership ln;pa^ents, contracts, or licenses,
state the points dearly upon whigh informjMlon is wanted, and renjit $5.
If yo,^' desire to know in whose name the title to a Patent is ofilci^lly
recorded at Washington, or if you wish for an abstract of alt^^e deeds 0.f
transfer connected with a Patent, send the name of the ppitentee, date of
.patent, etc.. And remit $b. ' " - <
If you desire to have art assignment of a Patent, or any share -the'reofj
or Ucehie, made out in the proper mi^nn'er, and plaaetl on record, give
the full names of the parties, residences, title oftlie invention, etc., and
'reiikiit $5. , This included record fee. - ' ' _<»*'"
Inventions, or sliares tl^ereof, may be assigned either before .or after tljie
-gHott of a patent. Agreements ^nd contracts in regard°to inventiq|i need'
to be recorded, .like j^isslgnments, at Washington. Ftif any agre«m«|nt or
contract tliAt you wish prepared^ remit $6,
CoFiBs ov PAfKNTgi, Claih«, «tc.— Copics of Specifications *or qt:aw«
. ings of any existing pateut, or open rejected cA^e, official tetter, assignment,
etc., etc,, can rfcadily be furnished. The' expet^se is very mo<lerate^ gener-
ally not exceeding^l, if the date of the^paient is given. Also foi;,$l sa-fcopy •
, of the c/di'ms o%, of any existing patent, provided the date or number of the
patent is given. v
*
• V ■
V " ft
• ' \
'i
- V '
\
«1
"■ ' ^.lL
•
„dirt caVl
feet, OB
in loadi
borer V
^"b.
In the b
< eart» art
Level ha
bic yard
'from'»26(
* ' to be lo
V
cents p^
* ,
yard. ♦
m excai
'. ' niyim
1
•^ . tlon to- 1
in loadii
\U min
, V
\
V '■
\
• ' i'f
lASONS, \BDILDEfiS, Ac.
(/ . . . . \ , ^ ,
SABUBEHENTS, ESTIIIATEB \OF LaBOR, Mo^TAR, PlASTEB,,
MARBtES, &C. X
/
. C8
OB oif EHBAMKliEirTS.-^iSin^/e liorte andcart. Aliorse with a loaded
t employed in excavation ani^ embankment, will maice 100 lineal
200 feet in the distance i>er mipute, wliile moving, 'flie time loit
K, dumping, awaiting, etc., = 4 minutes per load. A mediifm la-
ill load a cart in 10 libura, with, the* following eartl'is, measured
ink: GnrveUif earth, lOi Lmm 1'^ and iSantfy eartA 14 cubic yards;
i4naded as follows: Deitcendittg hauling,'^ of » cUbic yard in bank;
'ing,%7 of a c'W>ic yard in bank ; AKfindmg hauling, 2-7 of a cu-
" bank. Loosening, ^c. In loam,, fi three-horse plough will loosen
.dirt
feet, o;
in load
borer
in the
eartittiri
Level
bic yard
'fromo250 Vo.800 cubic, yards per day of 10 iif>urs. Tlif cos/ of loosening earth
to be loiiaed will be from 1 to 8 cents per c.i^bic yard, when wages are 125
cents fkr qay. The cost of trimmiiig and bossing is ab«ut 2 cents per cubic
jard. ^^capping. A scoop load will measure 1-10 of a cubic yard, measured
m excavatipp. The time lost in loading, unloading and trimnii|ig, per load,
is 1>^ minuWi^r- The time lost fpir every 70 ,feet of dfstance, from excava-
tion to- banj^'itn^ returning is 1 minute. In Double. Scooping, the time lost
in loading, timing, '&c.,° will be 1 minute ; and in Single Scooping, it Will be
l)(mkmt.ea.U {Ellwiiod Morrigi) ,
HADiLiNoJSTONBJ^-A ,«art drawn \^ horses oiet ah 'ordinary road will
tifavel 1.1 nitws per K»Uf of trip. A i-horse tesam will haul, fromf 26 to 86
cnbic^feet of nmestot^At each load^ The 'time expended in. loading,
loading, &Cy, lMluding'de}ii^i,average8^86 minutes per trip. The
loading and urwoadinga^ cart; using a hocye crane at the.quarry, and unlo
ing byli'and^ wTien labor is. $1.26" pe^ day, ^hd a liOfse 76"(eent8, is 2fi
per'perch =*= 24\76cubie feet. .Tlie ,w,oyk done by'an animal is/yreatest'^
wlien the vetftcUy with which he moves it ^ of tliegreat^aLwitn which he
can move when fiQt impeded, and the force then exerted .46 of the utmost
force the ariiifialAcan exert at A dead pull ^ , /i.'^'
Eakth T^i^^l}f'o.--~Number«dfeuMcfe€t of. earth /njl ton. toose earth 24 ;
coarsiesand, 18.6.V Cl»y^^l8.6 Eftrth withgraret, 17/8^V fHajr w1tW gravely
14*4 ' *€omnion isiil,' «^6^ The; volume of earth and jand , in bank e*ceed8
that in embatlikmaht in the folloV^ng proportions : sand 1-7, clay V9, gravel
l-ll, and the Vol^in* of cock in emeknkm^ihts quairied'ih Urge fragments
exceeds thai fbbi4rik fiiIlyone-h«ll.
WEtoilT QF EAiitni iRocK, &c.— ^A Cttl?h5 yard of sand or igrbund. weighs -
" ' 26cwt. ; marl,*426 cwt. ; :«IAy, 81 cwt. ; chalk, 86-cWt.
8bo1t,t8Q0wt.; muc
lihndiBtone, S9 cwt. ;
j Bitfw t ; slate.
r He
liittle, 40 cwt. ; qiiariE, 41 cwt. ; •granite. 42 cwt. ;1np.
I, «J
J'
.1*-'^ « i^iBBPBOor Hocii^s.-^TIie jfendering a direlijnghouse fire-proeif is a
V ->
lo nut form so wurni a roof as plain
led. Common tiles are (lot nenrlr so
bv the frost; but when fflazed, As
tiiey are very durable, when the'
fnay be covered with a Coa^ of anti-^
1 ■. 'I
7f 4M HABOifB, BUILDI|k8, M.
\ " matter of great Importance, fiimiifilng, a^ it does, the OBonpant with per^
I ;. feet vomfort and security/. This precaatwin is all the more necessary fur
^ ' country dwellings. whefcB a house may be on fire for a long time before
any assistance arrlT^s. ,6r any means are/ fpund fur extinguishing it. Tlie
chief means proposed hare b*en iron rooifs, flours supported by iron or flat
brictc arches, plast«rr 0r what is called flagging under the flooring-boards,
' . ' stojie or iron staircases, brick or at l#ast brick-nogged partitions, metal
■■^"' sashes, iron plating round alt timbers: ih short, using metal or brick, and
shitp, wherever it IS possible, instead of (wood.
TiLKS.— These form a h«avier covering for A roof than slates', and are
I now employed for offices ki^d houses of an inferior pla^ There are two
kinds of til6s in common Use, plain tues and pantiles J Plain tiles are of
the same form M slates, bilt are laid oil laths of oak crfvflr, and bcdtlod and
pointed with mor'tar. The pitch. of ttte roof reoufres to be forty-flve de-
grees, and the tiles req<uire frequent pointing. Pantiles are curved; and
j^^ arc laid on ^nch other dry : they are Seldom used except in Cow-houses,,
sheds; and other outbuildings. They |" * . - . .
/ tiles, and are more liable t,o be deranf
durable «s slates, being mubh affectef
they stH^etinies are, with a ditrk giaz
red col(>r of tiles is objoctionable, tliei
corrosive paint. - T
/WALL8.-*-In the construction of walls, it is essentiill that the stones be
either taken from tiie quarry, or com ist of the largest land-stones, broken
^^Jn^uch a manner as to have a gooc' flat surface, in ordjer that they may '
— ^ bind well ; ti»ail>thev bo built by inoshns, and well pinned; that thpy have
as dry and deep a foundation as posglbic in 'order to guard against frosts,
etc. ; that they may be made wid^ at the bottoni, and tatiering upwards '
when'the co{)ing is to be applied ; that the coping consists of niatferials that
cannot be readily overturned or removed, for, upon the manner in whicli "•-
it is flnislied, much of the future value and durability of the wall will be V
found to depend. , Independeiitly of the ordinary walls of stone, there are -'
others, made of various materials, and constructed in several ways. ' Tur/
walla form a fence for enclosing fields, artd for the formation of folds, pens,
or other places of confinemeirt for cattle during the night. In general they
are made with turf only, pareu off from ^lie adjoining surface, and used
without any mixture of earth ; in. other casfes, Ahe wallconsists of 4 fenc-
ing of turf on each side, while the space bietweeti is filled up with loose
" earth.. Stone and turf toutU are also \ery cotnihon in many situations, and
are frequently employed from necessity, when other materials are expen-
sive or procured with difficulty. MudmalU-with CLinixture of strata' are alsot
used. In the construction of these, a small quantity pf straw should be
taken, and incorporated with a sufficient proportion of clay ; the straw in
this case, answering the sicnde purpose as hair in lime-plaster ; when a suffi-
cient nuniber of small masses are made, the ^work is begun by laying a
stratum at the bottom of the embedded wall; this being; done, and the dif-
ferent pieces firrtily kneaded togetlier upon the hand, a flat deal board is
applied on each side, whicli, being properly pressed and rubt^ed against 'the-
building in a liorizental direction, not only serviSs to consolidate the yrork, i"
but gives it « degrije of stnootlincss and uniformity ; successive strata are •
added, till the wall is Tais^d to>the intended height, care being talcen tii
taper it grad«ally upwards. Walls made in this waj^ will Ust for manr '
years ; and, if waiigfied with lime at the. prbp^ season of the ;^ear, will have
an appearance no A^ay irtferior to such As ai<B made With btone and lime.
Walls may also b^ made of r'animed eartl^. In constructing th^iiL^the
, earth is previously pounded, in order to* crutil|b!e any sttHies thereifiiPclay
is added in a small quantity, abonf one-eighth part. It is' all beaten and '
mixed tip together by repeated blowt of tlie n^aliet. The earth being thus
f trepared, arid slightly wetted, the foundation of the Walt is dug. This ip
aid with stone ; and, v ' ' " ' ' " ' ' • "
when it is about one fo^t high aboVe tlie surfabe of
MASONS, BUILDERS,
*
ti}»itround, pUnkt are nrranged on each rUIo, kikI tlie ipace between flilod
with earth hitciuled for the wall ; this mclliod ii continued luccefiireijr
' until the wall is completed, ;
lIowTdUuiLb Uravkl HouMa.— This if the. hest building material in
the world. It is four times cheaper ^lian wood, six times cheaper than stone,
•nd iU|)erior to either. ,l>ro[K)rti({|iR for mixing : to eight harrows of slalted
lini«, well deluged with water. Udd 16 harrows of sand ;, mix tlicso to a
creamy consistency, tlien add 60 barrows of coarse gravel, which must bo
worked well and compleftely ; you can then tlirow stones into tliis mixture, of
. any sliape or sice, up to ten inclie* in diameter. Form moulds for the walla
of the house by flxiftg boards horizontally agahist upriglit standards,
which must be immovably braced so that tliey will not yield to the imnifiiso
pressure outW8i;d8 as the material' settles ; set tlie standards in imirs around
the building wliere th«' walls are to stand, and from six to/ eight feet apart,
and so wide that tlie .inner space shall form the thickness^f tlio wall. Into
the moulds thus formed throw in tiieconcretemateriai affastu you choose «r,'
a^id the more promiscuously the better. In a short^inoe the gravel will get
as hard as the solid rock. -^
ilxcELLKNT CiiKAp liooFm}.— Have your roof stiff, rafters made of
• ttuff H 1^8 inches, well Bupportc<t and feet apart, with ribs 1 iitcli by
a inches, MBedgeways, well nailed to the ri)(ters, about 18 inches apart^
tUa boaiHi^nay be tliin biH ntust be well seasoned, ^nd nailed close
- together :tlil done Inv down and cover the roof with thin, soft, spiingy
straw pflfVr used in making paper-boxes, which is sold lA rolls and comcfs very
low. Lay in courses up and down tl^ rOof, and lap over, nailing down
/ with comnnm No. 6 tftcks, with leather under tlie head like carpet lacks.
Then spread on several coatings of tlio folli)Wing comnositi<m, previnusiy
boiled, stirred and mixed togctlier : good clerfn tar, 8 gals. ; Koman cement,
2 gals, (or in its place very flne, clean sand maybe used); resiti, 6 lbs. ;
taUow 8 lbs. ; apply hot : and let a hatid follow, and sift on sliarp grit sand,
pressing it ftito the tar composition. If wisiied fire-proof, go over the above
with t'he frijowing preparation; slake stone lime under cover with hot
water till n falls intp'a fine powder, sift and nUx 6 qts. of this with 1 qt. of
salt; add 2. gals, water, boil and skirti. To 6 gals, of tliis, add 1 lb. of alum, '
and H Ihs. of copperas, slowly while b«)iling. If lbs. of potash and.4 qts. of
clean, sliar^and, and any co.lor desifedt Apply a thick coat with a brush,
and you hp|r^,roof which A() firi]i can uijure from the outside.
' ^ ^ CUBIC, OB SOLID MEASURE. •
To find theCnbical Contents in a 5'(iVib of 2'im&«r,^/ociErof «SfoRe, Box,
Bin, &c. If all the Dimension^ are in Feet, multipiy tlie Length by the
Breadth, and tlifs product by theDepth to obtain the number'^jf Cubic'Feet.
■■*"•" Lengtli IS in Feet and tiie >vhlth a^d depth in Inches, rrti^ttipiy the
f the width andtliis Product by tfiiei depth in- incfies,— rthen divitle ,
Wluct by 144 for the Cubic Feet. II all the IHmensions are in
'" ches reduce the whole to Inches, then mfiltiply tlie Length,
' I)(<ptli together, and divide the Product by 172B>to obtain the
B?ta
CiA>i«F<
Ilet^
feet Ale
. To find
cubic contents
eettd
number of cubic feet in a box, *torie,&e^ Ayi feet l'o%>,2^
It deep? ' ■ - . . '. . ■ ' .. ■'; . ■%.-
4.6 X 2.6 X 2 = nii cubic feel. ; '^r ■■
ipacity of a bin, cistern, tanner'tvat,Ji,c,,fim\ its (interior)
in inrhes; hy the precedingir rules, then if the t;apacity be
reqitired in 9(i//o»i9| di\ide the whole numheivofinchVs by'23i;r-if-in bush-
■lixwtw.
els, by 2150.42,— o r , if in heatwd bushtJls, by 2 7 4 7 . 7 0. , . — ' ,'. "
Or, If the interior 'of a co<mW» be 4 feet in length, 41 incin^B in breadth,
and -82 inches in depth ; then,* - '•
4 X ^ X 32 X 00G»4^ 86^ cUbic feet == 200aib8., or 1 ton of Beaver
Meadow or Lehigh Coal.
«!^*':
■"■^v.
"•■*■■* /•'.•
I ■
■•»'
466
MASONB, BUILDEB8, «0.
1 Cnbio 7oot of Pewsh Mountain T,ot\, broken or icreencd for •toTtt.
weiKhi M pounds, and It require! 87 cu{>i(: fcot of ipace tu ttow one ton of
aOOOpounJi.
Co«l ii bought at whol«*ale at the rate of 2240 pounds to the ton, and
Bold at retail at the rate of 2000 poiindi to the ton, trrrenej.
Or, if tlie interior of a crib bo 0| fevt in Ivngtii, H)^ feet in breadth, and
itX f^t in depth ; then.
6-6 X 8-76 X 8-26 X '80866 - 68 6622 (or 48) bushels and | peck.)
j The Solid Contents of all bodieh, whiuh are of unifunn bigness tlirnngh*- —
Out, whatever may l>e the form of the ends is found by multiplying tlie ar«»
of one end into its height or length.
- 144 inches equal (■<*)1 square foot, (or area.)
"7~: 1728 inches equal (») 1 cubic foot, (or Molid contentB.) ^ r^" ~
TABLE,
11728 cubic inches (ciL In.)
27 cubic.fcet
40 cubic feet of round timber, or i
60 " " hewn " J
16 cubic feet
8 cord feet, or > ,
128 cubic f^et | , ' ,
S4X cubic feet .
makel cubic foot..,....^...,cu. ft.
" 1 cubic yard ......... .ou> yd.
" ltonorload......;.......T.
" 1 cord foot............ ed.ft^
** 1 cord of wood... < . ....... Xd
« , (perch of stone] p_L
'° . * jormwonry, p-vfon.
NJK
ScALB— ascending, 1726, 27. vThe otiier numbers are not in a regular
■cale, but are merely so many times in 1 foot. Tlie unit eq^ij^valents, being
fractional, are conBequentTy omitted. / ; ,; .
A cubic yard of earth is called a load. •,'
Railroad and transportation companies estimate light^frei^bt by the spaed
it occupies in cubic feet, and iieavy freight by weight.
A pile of wood, 8 feet long, 4 feet wide, and 4 feet high, contains 1 cord ;
and a cord foot is 1 foot in length of such a pile.
A perch of stone or of masonry is 16^ feet long, 1| feet wide,- and 1 foot
high.
Joiners, bricklayerB, and masons, make an allowance for windows,
doors, etc., of one half the openings or vacant spaces. Bricklayers and ma-
sons. In Estimating their work by cubic measur^, make no allowance for
the corners of the'^ walls of houses, cellars, etc., but estimate their work
by the oiVt,that is, the entire length of the wall on the oiitsiWe.
. Engineers, in making estimates for .Excavations and embankments,
I take ttie dimensions with a llneor measure divided into feet and decimals of
• foot. The computations are made in feet and decimals, and tlie results are
reduced to cubic yards. In civil engineering, the cubic yard is tlie uiiit to
which estimates for expavatidns and embankments are finallpr reduced. /
In scaling or measuring timber for shipping or freighting, 1'6 of the
Bolidcontentsof round timber is deducted for waste in hewing orsawihg.
Thus, a log that will make 40 feet of 'hewn or sawed timber, actuallv don-
tains 60 cubic feet by measurement ; but its market value is pnly equal to 40
cubic feet of hewn or flawed timbef. Hence, t!ie cubic contents of 4(yfeet
of round and 60 feet of iiewn timber, as estimated for market, are! tdenticaL
MEASUREMENT OF STONE OR BRICK WORK.
1. PercA, JIdiows' or Quarrymtws* Jfeosure.i'
Jr
16| feet long
16 iocheBwide
l-i-
\ cubic feet To be mefuure/inxralt ,
"^V
'N
.'/.■
;-,*■
V
MAflQMS, BUILOBBB, AO.
24.76 cubic fMt. To be incMumd in pU«
. 1 cubic yard - 8 foet X 8 fMt X 8 feet - 27 cubic feet. Th« onbio
yard hM become the ttantUrd for all contract work of late yeart. Stone
walla lets than 16 inchea thick count at if 10 inchea thick to maaom 1 over
10 Inolwi tliick, each additional inch is oounted^
vumra or audxi biqdibbd in wau. pbb MjifARB roor VAOa ot
WALL.
h
Thickneia of walL
4 inchea 74
8 •• 16
22|
30
871
12
(i
16
«
20
(1
Thickneia of wall
24 Inohea 46
28 " 62|
8» " 60
86 " 671
42 •• 76
Cubic yard — 600 brlcka In wall.
Perch (22 cubic feet) »< 600 brioki in wall,
flat require! 48 brickl.
To pave 1 iq. yard on fla
•* •' 1 '^ " edge
68
BquAsa MEAtvnu.^-Sguare Af««<ur« it uted in tneaiuring turfaeea, or
thing! whote /ent/fA and 6r«a(/rA are considered without regard io' heiffhtot
depth; tfi land, flooring, plastering, &c. ' Its denomination! are acrti, roo4$^
tgiian rod$, iquare j/arai, iquanftet, and iquare inchei.
144 tquare inchet (t9.in.)iD9ke 1 square foot,
, 9 iquare feet
80X tquare yards, or )
S72X !quare feet ) ~ (
40 !quare rodi " 1 rood,
4 roodt,or 160 tquarerodt " lacre,
640 acres "1 aq\iare mile.
1 tquare yard,
1 { iquare rod,
marked iq.fi,
" •?• »••
" A.
"if.
iVo(«.— 16 iquare rodt make one tquare chain : lO iquare cjhaini, or
100,000 tquare linkt, make an acre. Flooring, roonng, plastering, &c., are
freoiiently estimated by tlie " tquare," which containt 100 square feet
Mortar, Plartbr, &o.— 22 KiNDB.-t-l. Stone Mortar.— Cement, 8 purtt ;
'lime, 8 partt ; land, 81 parti. Morlar.—lAme, I part ; tharp, clean.tarTd, 2^
parts. An excett of w^ter in tlaking the lime twells the mortar, which
remains light and porout, or ihrinkt in drying: an.excess of sand deitroyi
the cohesive properties Of the-mais. 8. Broum Mortar.^-Lime,l part;
tand, 2 parts ; ana a small quantity of hair. 4, Brick Mortar. — Cement, 8
parts; lime^ three parts ; sand, 27 partt. Lime and sand, and cement and
■and, letien about ^ in volume when mixed together. 6. Turkish Mortar.—^
rowdered brick and tilet, 1 part ; fine lifted lime, 2 partt ; mix to a proper
0Emiittency with water, and lay on layert of 6 or 6 inchet thick between
theicounet of ^brick or ttone. Very useful on matiiye or very tolid buiid-
Ingt. 6. Interior plaetering— Coarse Stuff.^Common lime mortar at made
for brick maionry, with a tmall quantity of hair ; or by volumei, lime patte
(80 Ibb. lime), 1 part; lAnd, 2 to 2^ partt'; hair,^ H P^rt. When full time
for hardening cannot be allowed, aabititute from 16 to 20 percent, ot the
lime by yn equal portion of hydraijlic cement. For thfr tgcond or_^ brown
coat the proportion of .^halr may be tlightly diminiihefl. J. Fine Stuffl^^
(Lime putty] : Lump lime tlac^ed to a patte with a modcltate volume qf
water, and uterwarat diluted t\the contiitency of cream, and tlien hardened
by evaporatu^ii to the required coniiitenoy fojj^ working.. In thia'ttate it ia
■U
"■ ■{■■■
::.K-i^'
,^.. ,^
« '•
> «
_4_i_
«
t'
1
*
.
v..
m- ' 11
1
•
, ■
H
ft '
« .
*
/ - ■ ' ■
, ' i
« ' ''
"- J
-
>
S
•
J ■ ■- ■,.
»
{
•
»
*,
*•
'*" ■ '
MMCROCOrV mSOUITION TBT CHART
(ANSI and ISO TEST CHART No. 2)
1.0
1.1
|« 12.8
1^
1^
1^ Ufi
u
1^
1.8
J /4PPUED IN/HGg inc
=^ 16S3 Cost Main StrMt
'.S Rochester. New York J4609 l^ft'*.
B (716) 482-0300-Phcn^ -f. * '^--
B (7?6) 288-5989 -Fox ^^^~ -
V-
468
UA80N8/BUILDER9, AC.
uaednB A slipped cQQt, and when mixed with sand or plaster of Paris, it is
used for tile j?Hi»Ai>i^ coa^ B. Game Stuff or Hard Fntiah it Kompoaed of Z
pr 4 volumes of fine stuff and 1 vojumo of plaster of Paris, in proportion;
rcKiiIiited by the deofree of rapidity required in hardening for cornices, &c'.,
the proportions are equal v(;^lumes of each, fine stuff and plaster. 9. Stucm
i' ■* . is composed of from 8 to 4 volumes of white sand' to 1 volume of fine stuff
or lime putty. 10. Scratch Coo<*— The first of 3 coats wlien laid upon latlw,
and isfrom'^ to Xof aninch tliickness. 11. One Coat VTorfc.— Plastering in
^1 Coat without finish either on masonry or laths that is rendered or laid.
Work on well. 12, Tm«> CouMrorfc.— Plastering in 2 coats is done eitiier in
A Siting cOat and set, or in a screed coat and set. The screed coatii also
' teniied a Floated Coat. Laying the first coat in two coat work is resorted
v^, , to^in common work instead of screeding, when tlie finished surface is not
';- required to be exact to a straight edge, It is laid in a coat of about i inch ■
in thickness. The laying coat, qpcept for very common work, should be
• hnnd floated, A» the tenacity and firmness of the work is much intireased -
thereby. iS(»-eerf» are strips of mortar 26 to 28 inches in widtU, and of tlio'
'i, required thickness of the first coat, applied to the angles of a room, or ^
.' ■ edge' «)f a wall and paraHelly, at intervals of 8 to 5 fleet over the surface to
- be covered; When these have become sufficiently luird to witiistand the
pre88ttre,of a straight edge, the' interspaces between the screeds should be
filled out flush with tliem, so as to produce a continuous and straight even
surface. Slipped Coat is the smoothing off of a brown coat with a small
quantity of lime putty, mixed with three per cent of white Sand so as to
, make a comparatively even surface. This finish answers when the surface
is to be finished in dist^per of paperf Hard Finish: Fine stuff applied
with a trowel to the deptli of about J^ of an incli. 13. Cement for External
'.'- Use. — Ashes, 2 parts; clay, 8 parts; sand, 1 part; mix with" a little oiK
Very durable. 13. Comiwaition- /or' Streets and Roads. — Biturfien, 16.875
. parts: asphaltum, 2.25. part&| oil of resin, 6.25 ; sand/ 1.86 parts. Thick-
ness from 1^ to IX inclies. Asphaltum, 55 lbs,, and gravel 28.7 lbs. will
cover an area of 10.75 square^ feet. \5.AsphaHe Composition.— -MSnersX
pitch, 1 part ; bitumen, 11 parts ; powdered ston'e or wood ashes, 7
parts. 16. vl«/>^«i/te Jl/(U/ic is coniposed of nearly pure carbonate of lime
and about 9 or 10 per cent, of bitumen or mineral pitch. The powdered
V asphalte is mixed with the bitumen in a melted stkie along with clean gravel
and consistency is given to pour it into moulds.' The asphalte is ductil^, and'
has elasticity to enable it, witli the small stones sifted upon it, to resist ordi-
nary wear. Sun and rain do not affect it, wear and tear do -not seem to
injure it. The pedestrian in many cities in ti%i United States and Canada,
. " can readily detect its presence on the. sidewalK by its peculiar yielding to
the foot as he steps over it. It is also a most excellent roofing material
when rightly applied, it being on record in France that a stout roof of this
material withstood the accideq-tal fall of a stack of chimneys, with the only,
effect of bruising the mastic, readily repaired. VI. Asphalte for Wnlks.—
Take 2 parts Very fine, dry, lime rubbish, and 1 part coal ashes, also very
dry, all sifted fine. In a dry place, on a dry day, mi* them, and leave a
lioie in the middle of thie heap, as bricklayers do when they make mortar.
' Into this pour boiling hot coal tar ; mix and when as stiff as mortar, put it
three inches thick where the walk is to be ; the ground should be dry and
beaten smooth; sprfnkle over it coarse sand. When cold pass a light
:-- roller over it : in a few days the walk will be solid and waterproof. 18.
Mastic Cement for Covering the Fronts of Houses. — Fifty parts, by measure,
' V "of clean dry sand.fiOof limestone (not burned) reduced to grains like sand
* or marble dust, and 10 parts red lead, mixed with as much boiled linseed
oil as will make it slightly moist. The bricks to receive it, ghould be
.. , ■ ~ covered with three coats of boiled oil, laid on with a bigush, and suffered to
dry before the mastic is put on. It Is laid on with a trowel like plaster, but
it must not be so moist. It becomes hard as a stone in a few months.
Care must be exercised not to use too much oiL 19. Cement for Tile-Roofa.
4.^:^'
X
' Ty^T^
MASONS, BUILDERS, AC.
469
itii
of 8
tion ;
&c.,
uccn
itllfl
Kin
liiid.
sr in
aUo
rteil
not
inch •
ll 1)0
used '
:tlio'
1, or _
:e to
the
ilbe
jven
mall
(8 to
face
•lied
'.rnal
oil.
1.875
lick-
will
leral '
8, 7
lime
ered
^vel
and'
nrdi-
n to
lada,
\>r to
erial
this
only,
b.—
very
ve a
rtar.
iiit it
and
light
18.
sure,
sand
iseed
Ldbe
4»r
'SC'
—Equal parts of whiting and dr^ sand^ and 26 per cent (^f litharge, made
into tlie eonsisteficy of putty -with linseed oil. It is not liable to crack
when cold, nor melt like coal-tar and asphaltc, with the heat of the sun. 20.
CevuHlfor Outside of Brick ll'W/s.^Cenient for Uip outside of brick walls, to
imitate stone, is made of clean sand, 90 parts ; litharge, 5 parts ; plaster of ,
Paris, 5 pacts 7 moistened with boiled linseed oil. The bricks shoulil receive
two or three coats ofi)il before the ceinent is applied. 21. Water Limf at /"'{fty
CeMs jier Bar re I. r^Yine clean sand, 100 lbs. ; quick-lime in powder, 28 Ib's. ;
bone ashes, 24 lbs. ; for use, beat up witlj water, and use as quick as possi-
ble. 22. Cement for Seams in Jiuofi,- — Take equal quantities of white lead
and white sand, and as much oil as will make it into the consistency of
putty. It will in a few weeks become as hard as stone.
ESTIHATB OF MaTBRIAL» AND LaBOR FOR 100 SqCABK YaRUB OF LaTII
AND Plaster; :
Materials,'
and Labor.
Lime . '. .
Lump Lime
Plaster of
Paris ,
Laths . .*
Hair . .
Sand . .
Three coats
hard finish.
4 Casks.
i *' •
2000
4 bushs,
6 loads.
Two Coats
Slipped.
&}i casks.
2000
8 bushs.
6 loads.'
Materials,
and Labor,
White Sand
Nails . . .
Masons . .
Laborer . .
Three coats
hard finisli.
2i bushs.
13 lbs.
4 days.
8 "
1 "
Two coats
Slipped. ■
-^
13 lbs.
8f djiys.
2
}d to
•,but
nths.-
hofi.
Varnish ^or Plaster Casts. — White soup and white wax, each }i qt.,
water, 2 pts., boil together in a clean vessel for a short time. TJliis varnish
is tobe applied-when cold with asoft brush, ^
The Bronzing of Plaster Casts is effected by giving them a coat of
oil or size varhrsh, and when this is nearly dry, applying with a dabber of
cotton or a camel-hair-pencil any of the metallic bronze powders ; or the
powder ma^be plgiced in a littliB bag of muslin, and dusted over the sur-
face, and afterwards finished with a wad of linen. The surface must be
afterwards varnished.
SoBSTiTOTft FOR Plaster OF Paris. — Best whiting, 2 lbs., ; glue, 1 lb. ;
linseed oil, 1 lb. Heat all together»juid stir thoroughly. Let' the com-
fiound cool, and then lay it on a stone covered with powdered whiting, and
leat it well till it becomes of a tough and Urm consistence; then put it by
for use, covering with wet cloths to keep it fresh. When wanted for use,
it must be cut in pieces adapted to the size of the mould, into which it is
forced by a screw press. The ornament may be fixed to the wall, picture-
frame, etc., witli glue or white lead. It becomes in time as hard as stone
itself.
Modelling Clay. — Knead dry clay with glycerine instead of water,
and a mass is obtained which remains moist and plastic for a considerable
time, beingn great convenience to the modeller. *
To Polish Pilaster of Paris Work. — The addition of 1 or 2 per cent,
of many salts, such as alum, sul|vliate of potash, or borax, confers upon
gypsum the property of setting slowly in a mass capable of receiving a
very high polish..
ry nigt!
Tirw
AKB Plaster of Paris as Hard as Marble.— 'The plaster is put
in a drum, turning horizontally on its axis, and steam admitted from a
steam boiler: by this means the plaster is made ta absorb in a short spt^ce
of time the desired quantity of moisture, ^vhich can be regtilated with
T'
-i-y» ' -i» i . '
470
K A80H8, BUILDEBS, AC
great precision. The plaster thus prepared is filled into suitable montds ;
and the whole submitted to the action of an hydraulic press : when taken
out o( the moulds, the articles are ready for use, and will be found as hard
msmarble, and will take a polish like it.
To Takk a Plabteb or Parib Cast from a Per$oii'» Face.— The per-
son must lie on his back, and his hair be tied behmd ; into each nostril^ut
a conical piece of paper, open at each end, to allow of breathing. Tlie
face is to be lightly oiled over, and the plaster being properly prepared, is
to be poured over the face, taking parUcuIar care that the eyes are ihut
till it Is a quarter of an inch tliick. In a few minutes the plaster may
be removed. In this a mould is to be formed, from which a second cast is to
be fakert, that will furnish casts exactly like the original. ^
Fire-proof Boxes, Closets, &c.— The prii\ciple upon which these
should be constructed is, that they should be made of such materials as are
not only incombustible, but as little as possible capable of being heated.
Metals are not cbmbuMibleby ordinary fires ; but, as they are susceptible
of. being made extremely hot, they are not proper for this purpose. If the
join!s are not perfectly close, so as to exclude th6 external air, papers and
otlier iniSammable substances will be burnt and consumed in them in Case
I fit quite tightly, papers in them will
IS. Brick, soft'stone, layers of pum.
Jnc^, are the o^st non-conductors of
,»>re, be constructed of these materials
; merely to keep' them together. Air is
a good non-conductor; therefore two boxes of non-conductiijg materials,
with a space of a few inches between them, will be far safer tlran any single
box. The innerbox should rest upOn pieces of pumice, and should not
^touch the extemdL one anywhere; or the space between the two boxes
should be filled wiw 'pumice.
of a fire ; and even should the
at least be charred and rendcrei
ice, charcoal, and- other poro^s^.
beat Fire-proof boxes shOul^,^^.
Which may be cased with sheet'ifbJ
^
he^
■^■"
»>^£i^i^l^j^%>>;
I i.' i_k y .1 ■
■■^:
■ / .
^kT-"
- /
PRINTING AND BOOKBINDING.
"How TO trsE Ink, THE Amount REijumEo fok Eis'FEnENT
I(iND8 OP Work, Mixing Colors, Rollers, Marblino
Books, AC. '
It it were possible to contract forwork, with permit to chargre ■peciflcally
for 8uch ink as would be used, it would be of advantage to thfe printer.
This, however, is not tlie usual course. The printer's estimate must be
fixed, and must include both labor and ink. . '
It ji diflScult to make such estimate with justice. Even those who have
had lai*ge experience in the Use of colored inks, and who^ave kept and con-
sulted Written records of tlie value of ink used on previous jobs, often find
themselve^xat fault in estimating, . . "
There is ^reat difference in inks of apparently the same quality and at
the same prtc(^ Some colored inks contfl,in much more, color than othets.
If judiciously u^, these fuU-bodied inks will give much more service
than thin-bodied inks.
The temperaturexaffects the service of colors. ^ Qn poster .or fla^tint
work, one poiind of red, ink in'surtimer will cover as much surface as one
And a half pounds in Winter. A warm atmosphere softens the varnish.^nd
allows tl»e ink to be spread in a thin and- even film over the type. Cold
weather stiffens the varnish, ihakea it more difficult tb distribute, and com-
pels the pressman to use it in larger quantity.
The quality of paper has a very marked inHuerice. A thick, spongy or
pulpy paper will imbibe ink greedily. A dry rough-faced News doe$
not imbibe it, but. the ink must- either be piled on or forced in the
paper. It will require from one-fourth to one-half more than a smooth
calendered paper. Straw paper, of fair make and smooth face, is well
adapted for economical consumption x)f ink. It absorbs color less than any
other quality of ordinary printings Dry paper will use more color than damp
aper, but a really wet or oVer-<lamped paper will absorh more than either.
^
^
^
he moat fa v o r able quality fo r a small consumption of ink ia a smooth
fized and calendered sheet, slightly dampened.
The lertgth of the edition will vary the amount of ink used. One pound
of carmine ink may be barely sufficient to print 1000 impressions on a Show
card. ▲ large portion of the color will be unavoidably wasted in the caa-
471
■•
-\ ■ ■ • '
■
■ ' • , ■ ^
•
■ ■■ :
■•; ■■ . .
" '
*
•• "■
■"''i
•
{■■4
, ■ ■ ■ •"■
\r
»^
MP
472
PRINTING AND BOOKDINDINO.
1.-- ■■■
'•i
^-' ■ . ■
'.
:i.
V
and In charging tlie fountain. . JBut an order of 6000 could be done with
tlirco and a Imlf pounds, pOMil)ly witli tliree poundR, for tiie greatest waste
is cliiefly on tlic flrnt 10<X) iniprvflsions.
The prcHRmnn'a nit>th«>d of work lias much to do witli saving or waste
of color. If lie uses soft rollers, and mnlccs ready with a light spongy im.
prcssion against flne lilankot or ruliher (;l<*t)>> l>« will use much more color
than a pressman whti prefin-s moderately flrni rollers, nnd makes ready
against a hard surface, with firm impression. If the pressman washes his
rollers too frequeiitlyy*r if he does not protect his ink and ink fountains
frojn dirt and dust, he may waste nearly as much color as he usoi.
The quantity of color required is often a matter of taste. One pressmati
will merely stain the paper, considering the presswork had. If every fiair-liue
is not thin, sharp and weak, almost to illegibility ; while another, aiming at
brilliant etTect and decided contrast, will use an excess of ink, regardless of
thick hair-lines, if he can preserve a solid and even color on the body ijliarks
of the letter.
The surface inked will produce the greatest variation in amount of colon
A small margined duodecimo in solid bold-faced type, will use three times
.the ink of a double-leaded «)ctavo in light-faced type; An ordinary poster •
will use ten times the ink of any book form ; a flat surfaced tint block, with
few white lines, will use twice as much as any poster. This rapid, increase
in ccmsumption of color, with the increase of surface inked, is always liirpris-
ing to tiie novice, and is often the cause of many knweS.
■ti The price at which ink is sold does not always hidrcate its value. Special
inks are made for special purposes, for which purposes they arc cheap and
efUcient, and outside of whidi they are both expensive and unsatisfactory.
Ink made for job work tm dry paper is not economical when useil for- book
work on damp paper. The value of ink must be<i determined quite as much ■
bv its extending and covering capacity as by its noiiiinal price, 'f he finest
black is the strongest of all colors, and although it is sold from $2.00 to $5.00
per pound, it is not an expensivlb color, when used for open'type work. Itis
very bulky for its weight; the coloring matter in it is excee<nngly light, and
this cohnr i^jtiiixed with as little varnish as is possible. The color is also
better, it hafe rtiore extending capiicity, is more finely ground, wastes less and
^works cleaner than a cheap ink. But when such expensive ink is usc(Von
''very solid black work, little or nothing is saved by its superior extending
properties.
In hazarding estimates on work, the followring observations on the prob-
able value of ink will be of service. But thCy should hot be accepted aa
applicable to all cases. Differences in quality of inks, in the paper, the tera*
perature, and the mettiod of pressmen, must make variations in result
Black Inks.— On common news and rou^li book work, the value of .^^
black ink at 40 cents, used and wasted in printing a wet-down sheet of size ~ '
24 X 88 inches, or thereabouts, is a little less than 17 cents per 1000 impres-
sions, or aWut 4 cents* a token of 250 impressions. If the sheet is over-
colored, it will cost 6. cents ; if it is under-colored, or if printed on damp
calendered paper, (an unusual qaility of this class of work), it will not cost
8 cents per token.
For ordinary book work, using ink at 60 cents, on smooth paper of size •
24 X 38 inches, the average cost of ink used and wasted will be about 6 cents
gettoken;j)n.djy and rough p^^
Fine book or pamphlet Presswork on damp sheets of calendered paper, of
sixe 24 X 88, usmg ink at f 1.00, should have its average value ratetl at 10
cents per token for an ordinary edition. Upon a short edition, for which ink is
specially put in the foiintain; and of which much is wasted, the cost wi|l be
• It Is a popular belielVtliat the ink used for this class of work^ on this size, doe*
not exceed 3 cents per token. This is the ordinary reckoning, which is for use only.
»vtt the Waste of this quality of ink is rarely ever less than one-flftti, and it oftoa
approximates mote oloaely to one-third df the ambunt purchased.
V-
^ ^^RINTIMO AKD BOOKDINDIITO.
\
473
nary.
from 16 to 26 ccnU per ioT^i} If tlie puper ii a ioft and tpongy Boot, coti
for citluT qunntity will be ti\H lilKlicr. *^
Ii-LUBTRATKD CATAWKJijien, l>nnJecl oti medium •liccU, 19 X 24 Inchci. on
i7J! .^r .T'» £» *'"' «"'«X '"'■K'' "'" •"•' W««k"c--. will u "o of
wood-cut ink aU2.0O per pound, oiKan edition of 1000. at the rate of 00
cenU to tl 00 per token. If the. cditlo>4^ «f 5000 inipressioni. the value of
nk used^wlll raijKefrom 40 cents to 70 c6Rt. per token. If cuti are very
largo or black, they may conjunio ink. on itu e<lition of^lOOO copien. at tli«
rate of $160 per ttjkcn. If Ink ^t $8.00 or «6.0o<4s u.ed. in place of ink at
•A60, the price will increase, but not in true propoKion— the more expensive
color is flncr, and has more extcndiiiK capacity. Th^ are prices for cuts of
niftchincry. 1 ho amount of color on this work is lar>ly under the control
or the pressmah. He can use it freely or sparingly, at wiH. but witli^ a cor-
resnonding efTcct of strength or weakness in the work. \
Book Illustrations. The ordinary illustrations of hooks an^ewsnaners
*!!".."'** /*».« 'req"e.nt. w too black, do not sensibly increasKtlie con!
sumption of ink. It is not usual to make account of the value of oWii
ink on this class of„work. But when the cuts are numeroiw and are M
and tine inks are used, the value of color used cannot be overlooked. On"
large e'j't""! of work of this class, the average value of ink at $2.00, on
sheet 24 X 88 inches, will be 60 cents per token. Upon an edition of lOOOT
the cost of the same ink would he more than $1.00 per token., A Doubl/
Royal sheet 29 X 43 inches, on an edition of 20,000, with ink at $3.00 with
many cuts, has been worked at a cost of 68 cents per token for ink : but tlds
is a riire result, the feconomy being due as much to the skill of the pressman is
^ w!" |e"K^*' of t''e ed't'on- I' the edition Iwd been lOOO. the value M
.theblack ink used and wasted wouM have been at the rate of $1.6a per tokei-
Posters. An ordinary noster, 12 X 19 inches, will consume of black iiiic
at 26 centa per pound, at the rate of 80 and 40 cents per 1000 impressiorJs.
the quantity used depending upon the size of the type and the quality of the
paper. Under the same conditions, a poster 19 X 24 inches, will consume
black ink of same quality at the rate of 76 cents and,$l.()0 per 1000 imnres-
fions ; a poster 24 X 38 inches, from $1.26 to $2.69 per 1000 impressions.-
llie value of the color used increases with the si: « •- -
work, in greater proportion. The larger form
larger press wastes more color.
TiMT Blocks. A solid tint Block cut on "pine,
f P*^ . -
the sheet, and for this
larger type, and the
—1*1 — r t"r'i.** •'"■"...... ».yv>.bu« vn piiivjitM' a sheet 24 X 88 inches,
with a few white lines, will use of 26 cent ink, at\tlfe rate of $^00 per 1000
impressions. If finer inks are used, the advance W price will be-hearly in
strict proportion. For a sheet 24 X 88, of smooth, tliick paper, dry, printed
*" * ™«'"' *iII*-P>**«' *'*•» '"J^ at *100 per Pound, the cost of ink^ will be
$10.00 p^r 1000 impressions. For this class of work, a pound of fine ink will
do more work than a pound of cheap ink. On common flat work, a good
black ink will permit a liberal reduction of body with varnish.
Blub IwKS.-^Many qualities of this color are used. The leading varieties
»re best known to printers as light, dark, ultramarine ami bronze blues. The
light has a limited use for flat surfaces and tints ; the ultramarine, for flat
surfaces, tints, posters, and to some extent, in its finer qualities, on fine type:
the dark and brbnze blues are most used for fine and light work, f«)r which
they are well adapted, having strong body, and in extending property being
nearly equal to fine black ink. *
Ultramarine is the favorite color for bright siiowy work. It is very bulky
for Its weight, and works well upon all fiat surfaces. It is not a finely-
ground color. Tli6||Mt colors only are used for type, but they do not work
with the freedom and smoothness of dark or bronze blues. The orices
range from 60 to $8.00 per pound. .
! Flat Surfaces. A fiat-faced label, 9 X Winches, will consume of pure
Ultramarine blue at $1.00 per pound at the rate of $3.00 per 1000 impressions.
T jT".. ' . . " "X ■ ■v:.';".y"""" *■'.''"« raieoi ga.iwper luuu impressions.
A flat tint block. 18 X 22 inches, on fair paper, will use of tliis color, when
•omewhat reduced with varnish, at the rate of $9,00. per 1000 impressions.
~^--
"•%'^;
■'■■■-I.-
'/
- >■
474
rniNTINO AND BdOKBINDINO.
Aflat tint block of pine woodi mftdo for paper 24 X 88 hch«i, will u«e of
ultranmrine at 75 eehU, largely jreJuoed with vamlili, at tli<.rato of tl6.00
per 1000 imprcHiloni. ' . » . •. « .i i j
* - -• '"* '^ 19 Incliei, on ordinary Ncw«. ill© value iwod
le at the i'ate of $2.00_per 1000 inipre««ionB ;
ItramArine blue at 75 centi, 18 60 jier 1000
~ in(!hei, on ultrama.rine blue at 75 uenta, at
imprvmlona. Iiik at 50 cent* per jinuiid
PoaTKnal For a poster, 12
of ultramarine ink at tl.OO will
for a poster, lU X 24 Incliei, on
lnipre«»i<)n»; for a poster, 24 X
the rate of $tl,00 to $8.00 per 1U„ ..-, .- ... i ^,
Wioultl dJnihilsh thevaluoof the W)h)r used, byt n^t in ratio witli the rodurcd
write. The cheaper color is thfinier, not so well ground, and is eon»un»e«l
Jiiore freely. If It is used on anjMbut the largest type, It will not prove of
marked ee«)nomy. ' \ .. . , * » a »»« »- t«
Dark* l)lue and brohze blue aV© little used for posters or flat tints. If
ii»e«l in bulk, without reducing, tliey will be much more expensive t|,„n
ultramarine. When used on this kind of work»tliey are usually thinned
with white ink, varnish, turpentine, benzine, etc., and sometimes witli mag-
iiesia When used on light, open and^ne. work, the value of dark or bnmze
blues may be rate«l as about double that of the same quality as black ink.
Rei> Inks. Under this heading mky be classified many qualities of
•earlet and crimson color. The leadinV qualitlot are vermilloii, lake and
Vermilion red, a pure scarlet, is the bAsl* of the better qualities of the
cheap reds |n greatest use. Commoner (^lalities, such as are' sold at 76
cents and. $1.00 per pound, are largely mixVl with cheaper colors. In its
pure state, vermilion is the densest, Mid, in expending propertv, the weakest
of all colors, A pound of vermilion Wd ^t $800 per pound is about half
the bulk of fine blftck at $1.00 per pound. Whe\e the black will yield color
for 1000 impressions, the vermilion red will b«^ used-up with about 8M)
impressions. Thb value of the red color, extendi^ capacity considered, is »
about ten times As great as that of fine black. ^ ,\ , . ^ ,„ ,
Lake red, a d^eep crimson, is inferior to bl«ck in (extension, but will give
treble the serviiie of ordinary vermilion. It is too expensive for most bold
work, or for flit surfaces, nor does it produce as gortd an effect as pure
vermilion. If is largely used for fine work, for which it U well fitted.
Carmine, an intense and glowing crimson, is but litxle inferior to the
finest black iW extending properties. IMs one of the most expensive colors,
and can be lised to profit and with effiect only on light k,nd open work.
For flat and /solid work, the effect prodiked is but little superior to that of
the finer laies, and is seldom w.orth the ej^ra cost. \
PoBTERS.— The value of red ink at $1.00Wr pound, that wil^be used and
wasted in printing 1000 posters, 12 X 19 inches, may be rated aH $8.00 ; on
1000 posters ly X 24 inches, the value of color may be estimated at$5.00 and
$6.00 per 1000 ; on a poster, 24 X 88 inches, at $9.00 and $12,00 per 1000.
The color is weak, and the use of light or bold-fa<;ed type will make serious
differences in the consumption of color. On doa|»le medium posters, the
value of the color may be averaged at $1.00 per 100 Impressions. ; .
Flat Surfaces. A flat label 9 X 14 inclies, with ordinary am«wnt And
size of lettering cut for wbil#, sucb as is used for soap boxes, etc., will con-
sume of pure red ink at $1.00 per pound, at the rate of $4.50 and $6-00 per
1000 impressions. If the plate is flat, without lettering, a^ the rate of $6.Q0
per 1000 impressions. A flat tint poster for paper 19 X 24 inches, with Uktr
ters cut In white as above, will use of .red ink at $1.00 per pouqd, that bar
been somewhat thinned with varnish, at the rate of $9.00 and $10.00 per 1000
impressions. If pure color is uBed^ it Wjll consume color to tbe amount of
$14.00 or $15.00. A flat tint poster for paper 24 X 88 inches, cl^t on pine,
with%tteriiig as above, will consume of red ink at $1.00 per pound, thinned
with yarnish, at the rate of $18.00 and $25.00 per 1000 impressions. If dry
' ' • m se d, a s ja nftCBssary for registered Work it could not be rated at
Mpei^:
thaik 420.00 ; for damp paper, carefully managed, it may be leto than
.00, but^B is unusual.
'f!'"
and
^--^^7
7^:-<'
-nfB
*, r-
PhlNTINO ANP BOOKBIHDINO.
m
AH theie cstimatet for colon must I)0 u«c(l with dticretion. Milch will
depvntt upon tiio worlciimn. A nvAt and cnimldo iiri>»iiiiiiiii, wImi Iim oxiwrl-
eiico ill u»c«f uolon and whoiknowg wlicn and liow to diliito color to
advantaKO, can do w«)rk at ■onivwhnt \o*n coNt than it Iwro •tiitwl ; a care-
leM or Inexpert |iri>Hftninn will us© inucli more Ink thiin i« hero allowed.
Ohu'k, re«l and hlue iire the color* in grontctt requoBt, and the only ones
prohuhly that need rertinrks on their extending, proportion. Some obwjrva-
tionn on other c(»lori nmjr b© of lervtce.
Yklu>w in iwcil ciiieHy for niiadeH, tint«, and picture work, or as a niix-
ing color to lijihten the tones of dark greens or browns. As a shade for
blacks it is quite effective. It is too feeble a color to be used unsupported,
as the b(«ly color for typo work. As a flat tint, it will bear much cxteiishtu
without deterioratioir; and for thispuri)ose may bo considered an oconoiiiicaL
Color.
pROWN is made in great variety of flhhdcs, and of .rcry unccjiial value.
Upon fine type, the ehcuiwr qualilies of brown <lo not work freely, and
they give much trouble to the pressnuin. A really flue bright or deep'
brown that will work freely is an expensive color. An cstiniato made for
■uch colo« should l>e the same as for fine lake red. -•
Grken is made in many shades, niost of which are sold at moderate
prices. The pea green and apple green are weak colors, and require an
unusual quantity of Ink to produce thp proper effect. The dark greena
arecoh>r8of good extending pro|>erties, and of great permanency.
Anilink Colors. — M^ithin a few years many new colors of exceeding
beauty ami briilianoy have been introduu^l, which are kno«»n as aniline
colors. Tlioy comprise many varietie^<j^|tior', the most popular of which
are intense purple, cjaret, and pink. TlBjNork freely aiitl smoothly, and
even surpass carmine in exicnding properu^', iJut they lack permanency.
All anilino colors, so far as the writer's experience extends, are fugitive,
and fade readily on exposure to light, /or elegant and ephemeral work,
like ball tickets, notices and circulars, they are "of great service. But
they should never be used on any job that will receive much exposure to
liglit, like a show card, or on notes, stock certificates, or work that may
be preserved for months or years. Nor should they be used to make tint
colors.
Purple made of carmine and blue is not so bright, but U more durable
than the aniline purple. But ail purples are transitory colors ; wliere they
do not fade, tliey soon lose their brilliancy.
White I'lrtiB are used almost exclusively for making tints. For com-
mon work, the lower grades may be used ; for flue or even ordinary good
work, it will be found most economical to use that sold at the highest price.
The mixing of colors, to produce another color or a variation in tint,shouhI
be done with great caution, and only in small quantities, until the right ef-
fect is produced. Some colors are pure minerals, some are vegetable ex-
ti'acts, and some are composed of animal matter; some are mixed with one
kind of oil or vftrnish ; some are mixed with an entirely different substance ;
and some are entirely devoid of all oil or varnish. To produce the needed
qualities, ink makers find it necessary to use a great variet/ of chemicals.
That which is essential to one color is destructive to another. Whoever
undertakes to mix inks together without a knowledge of their constituents,
i« liable to mix incompatible substances; When these constituents have a
mutual antipathy either the color will be spoiled, or the mixture will work
badly on the rollers and type.
In mixing tints, of which the body is white ink, the tinting color
should be added to the white, and gradually increased until the mixture it
of satisfactory shade. If white is added to the tinting color, by an inex-
pert, it is more than probable that an unnecessary amount will be mixed,
and much good color s poiled . Very l i ttle da rk color i s needed to t i nt wliite,
■1
/ V
I
i
f
To use bright colors with economy, absolute cleanliness is of the first
importance. The form, the rollers and the distributing table must be so free
-■ *s^^f-^;3,rj:3^- ^-
476
PBINTIMO AMD BOOKBINDl^O.
frmn Ink »m\ diut, Umt tht^y will not soil toft whit* pitp«r, which thould l)«
UM'il HI a ttiit lifforu n|i|ityinK Hue color. On fine work, tlio nicri>st trifl«
of liUck or <lnrk Ink will dim tlio hriKlitnoNS of «iiy |i|(|it color, whilt a
badly wMiili<>d roller or dirty form will cltMOuu the ('olor^oniiileU'ly.
On all lt«t lurfncoi, ink mutt li« thinned lo iccure Si>«doni of wnrkln|(,
•■ tycll K« fcononiy. Vnfniih, boi|i><l oil, tur|)vntinv, benzine Mtid maKiiu-
■ia, are uivd for thii pur|M>M. I'rcMimon of exiterivnco can apply tlicno
fnateriaU to extend the color with ocunoniy.and without injury to the w«irk.
Tlione who ar9 lnox|)«rt thould uie thoni with K''CAt caution. An ounce too
much of any of thute matorinU may Hpoil a |Mmnd of color.
Katiinaivs cannot bo g\ven for tlie^ amount of color uied on ihow carda
with tint tintd. When Ki°cat depth and brilliancy of color it wanted, it la
often neceiiary to use extra uolort, and tometimet the tint it printed twice
in tamo or tiinilar color, one cotur over tlie other, after the flrat color it
dry.
Printing In colort it really but a method of painting. When a color la
wenk, <nie coat of paint will not produce the effect. C'arriiigo or cabinet work
it alwayt treaiotl with ninny conti of color or varniih. Thia Utago'can be
imitated to tome extent with marked tucceM and economy In printing bright
colort. Feeble colort, Ilk* pale grecnt olr pale vormiiiona, when printed
twice ihow a aoftnoat and amoothneaa that can be aecurod in no other way.
On rich and bright colora, the effect la tometimca at good at that of the
beat flock pr vtii vet work. For the flrat coat of color a cheaper ink may
be uaed. I'alo vcnniliOn over orange red ia of better effect than two
printinga of vermilion ; carmine over deett vermili(m ia better than two
printinga of carmine. When audi methods are unn\, more than double
price niuat l>e charged. Tlie work ia unavoidably tedioua, and tui>erior
preaaea.of infallible uccArncy of regiater are indiHpeiiRahlo.
Too Sequent waahing up of rollcra wastea ink aerioual v. Color ahould not
be laid on until every tiling it clean, and ahould be added with great caution
until the right tone i» aecured.
Preaawork in colored inka muat alwaya be at higher price than in black.
There«re twokinda of colored ink in which the amount of color uaed ia trivial,
and tne coat ^ter pound of the bright color ia the anmo aa that of black.
But the covering capacity of the bright color ia uaually much leaa, ao that
ita actual coat is really more.
The coat of the color ia not the only conaideration that ahouli^ determine
the price. Black ink ia the atandard color, with which all preaa fountain*
•re filled. To ute bright color, it ia neceosary to change the ink in the
fountain, and to cicanae all the rollera. Thia takea time and adda to the
expense, which expense ahould be aaaeaaed upon the work. Kequeat la
■ometimet made, on tinted envelopea and aimilar work, for a variety of tinta.
Every added color ahould consequently be at extra price.
Ink of bright color requirea newer and better rollera than black. On
really fine work, the rollera are rapidly destroyed. When a press carriea
aix or more rollera, thia rapid waste ia a serious extra expense. If they are
a trifle too hard, or too soft^faults that could be corrected or overlooked
on Idack— 'they cannot be used for colors.
Colflircd inka usually compel the preaa to run at alower apeed. Theiv
are kinds that vrork as smoothly as black, but they are exceptions. Some
of the brightest and best colors are apt to clog the type and rollera, and re-
quire frequent washing up. If really fine work or good colora are deaired,
ia diminished apeed for the press should alwiiys be considered in making an
estimate for presa work in colors.
Where much colored work is done, there ahould be a separate ink foun-
tain for every decided color — one each for black, red, blue and yellow.
There should also be separate cloth distributing rollers for each of these
■/*
colors. By much waste of labor, it is possible to clean up a black ink
fountain to serve for red, but it ia quite impossible to clean a cloth roller
that has been used, for black, ao that it will aerve for red.
'"»f«^»?7i
p;ff3^^^,» -> ,
PRINTINO AND UOOKBINPINO.
477
SmAll or«1«n »n«l llfflit-fMed forma maj be printAil wMh tconnmy. by
f««<linK ontlie ink with • iwlvttv knif« or » bmver, but it !■ ilitRiMiU to
nniiititin iinifonnitv In oolor. For \oi\g (•ililloiii, tliv ink will b«> uuitl with
more vtMinomy, and witli Itt'tter n>*iilt, if it in fvil froni tlio r<»untnin.
T>i« old nivtiiotlof iiririn^ colored pri'Mwork whr to ctinrKw doiililo price
for all t'otortxi Ink, mxl tr<>blfl pricv for bfoiixc. Ah color* iiru lu'ttur inN4|«
now, and give Icii troubU*, till* rnlu cannot l>o coliiid^riMl hi aliaoliito In |t^
application. Wlu'rv t1i<> colors nro chi>np and t'aNV working and tliu form ia
■iiialland of llj^lit-fiicoti type, an addition of onu-lialf to tli« pricu of black
work uf the naniti. clam will bo ■iilHcicnt. In a fvw rare v^tvn, onv-fourtli
extra ii fiiouKli- Whore the form ia full uf bold ty|H>, aa una puater, double
prict* may bo inaufliciont.
WuMk IN Unonzm thouhl bo ratod at about three timet the prie<!i'"of
black of the auino duaa. Tho ordinary quality of bronio ianotexpenalve,
but tlio morn labor of applyiuKit, and of the •ubicqucnt duatinK And preai-
'ini{ uf the itli<>ota, la at Iciiat aa xroiit na that ri>qulrod for preaawurk ii) biavk.
Wiivn bronxv ia uaod in quiintity, troliiu prico ia not ohoukIi.
DiilT Coi.on WouK aiiould b«? at lt>H«t four tinioa tliu nrico of black
preaawork of tho aainu claaa. It la a diMii|iriH'nl4S|^nvtlio<l of printing.
Ckyhtal or UfANOMcu WuiiK ahouid bo fri/m six to eight timva tho
price of black.
Flock Work should be^bout fire time* tho price of. black.
Every printer should keep a rocoril of the tiino sfiont, and tho valuo of
Ink consumed on evvry Job of inip<irtance, with sucii explanatory memo*
randa as may be n»ede<l. Huch a record will be of service in making sub-
'•equvnt eatimatua for work of like nature.
The making of colored inks by printers is not to bo recommended. Tho
appuretuiiffayomtile results are always delusive. Iiik-mnking is both a
trade MM^Art, and «>no in widcli tho novice has to pay dearly for hia'ex-
perien^Tl^hoao printers who have exnerinicnted moat in tins direction,
and who know moat' about it, do not ninke, but buy their inks.*
Printkks' UoLi.KH».^No. 1, IHack Com'poHition, very durable and elastic.
Genuine Iriaii or Duftnio glue, 10^ ll>a. ; black augar ciino, or best maple mo-
lasses, 1 gal. ; purified India rubber shavings, 1 lb. ; Carolina tar, 2 ois. ; gly-
cerine, Vi ozs. ; strong vinegar, 4 uzs. 8onk the gluo over niglit and drain
III tite morning by means of a covered cohmdor. Uoil molaHsea and skim
for 20 minutes. Add tho rubber shavings and stir until it combines with
the molaaaea, add the glue and boil 6 or 7 minutes, and pour, ff purified
rubber cannot be procured add 1^ lbs. niorc gluo an<l 4 oz«. more glycerine.
No. 1 glue, 2 lbs. ; Haeder'a glue, 2 lbs. ; beat sugar houae nKdaaaes, 1 gal. ;
glycerine, -( pint For ir/ii/er use, reduce each gluo ^ to j( of a lb. Soak
tlio gluca wrapped up separately in woollen ciotiia about three hours. Bull
the niolasaes 45 or GO minutes, akimming thoroughly. Then add the glues
drained of auperfluoua water; Uoil tlie whole for 15 or 20 minutes, add tlie
Mycerine, boil and atir 3 to 5 minutes, tlien pour off. iVb. 8, Strmiq Middle
WMher Rollers. Temp. 60» to 70« Fahr. Cooper's best glue, 84" lbs. ; ex-
tra syrup, 2 gals. ; glycerine, 1 pt. ; Venice turpentine, 2 ozs. steep the
glue in rain water until pliant, and dr&in it ^^11. Tiien melt it over a mod-
erate Are, but do not " c<M)k it." Tlus will take from 15 to 25 minutes.
Next put in the syrup, and boil { of an hour, Stirring it occasionally and
skimming off hnpuritiea arising to the surface. A<ld the glycerine and turpen-
tine a few minutes before removing from tho Are, and pour slowly. Slight-
ly reduce or increase the glue iis the weather becomes colder or warmer.
Printing on Glass.— A Frenchman, named Wilbaux, has taken out a
patent to use an elastic typo for printing on glass with fluorspar rendered
adhesive by some audi material as mucilage or printers' ink ; sulphuric acid
of suitable temperature is then allowed to act oh that portion ol the glass.
^. l^hto wtlel* fa takrafrom Tnio. L. di TiHurB's Piioi List, tn Mecnent work (pnblfahsd
A:.
^5
'i^..:
:, , ■
' !mp^t'*F'y^'"FS|!s^'iH''i
478
rRINTINO AND llOOKBINlUNO.
Ill* hydrofliiorio iicl«l ir*n«r»l«M|
pUf#a printixl on. Wh«ii
wdiiT mill ly*.
In thia WMjr wnulil el(^h tK* rIiu* on tli«
i.-
plct«<l, tilt WIloU !• wmIii*i1 off witli WArnt
i.igriD ro« lliiwiiTKMiKrt (Common Q^rAMTiiiii or Hi,*oii o« Camn-
RO iNim— Demur vHrnl.li, I o«. ; biilMtn «r.|o*. 5 oUhwrnmnot, 'i5 clro|« ;
l.iiUniii <if t'.i|w|lm, aft ilroiMi j vrvtMott*, 10 «lW»|»« J «"l»i»l »«riiUli. «> <l"»|m.
\hf ill miinll <iuiiiiliti»'«. Tlie wlilU'ii <.f tn<»h «kk* *"' «l<"» l)rlKitH>m<r« of
i.iloreil inii*, l.iittliey iiiu»t Iim nppliixl « iilllo nl « tliiip, h« tUvy tlry vprr
Imrd. Hiiil nn apt to take »w»y tli« •uttloii of rollwra if ua«ti for any exttrnJ-
fl<l iK'riofl. I I ,, , ,.
(loon lUlirnKd Dktbb— llnmn'i (utninliu') .r«|mn. U»« In iiiimU
qilniitllii'i. IlimUninq (Hum /or /»U«.— (Jmrt uriibio iii«iu»lv«Mllii rIdoIioI i»r
II wiNik illlntiim of ox'itlic mitt. V— in •mAll\)uan(i(let, and mix with tlie
Ink H» llio Intlor is conaiiniOii. , i .. .^, .
To (livB Dark Imkh a n«oi««B on CiiAWoBAai.a llira.— niMolvo t|
Ili». Ktiin ulii'llno In I K«l. »i5 |>«>r «i'nt. aU-oliol oi- «roloKno »|iirlti f<ir 21 lioiirii.
'liuMi mill 14 ox. aniliiH' n-il. U-t it •faml a (fn lioiirt lonapr, wlu-n it will
lu' rfiuly tor luo. AiM thi» to kooiI lilni'. Iilat k, or olli«r lUrk Ink, lu nwil-
vil ill qiiimtltlB* to aiiit, when If iiirefuily ilo^iu Uiwy will b«> found to liiivu
A rlrli Itronni or clinnKoillilf* '""'• V
On \V<M»i» (h)T» ANi» Nkw Wood TrpieAWo<Ml viits •lioulil never ho
waii||«Ml with iyw or water, ln'iiJiiiM- or ciimpiiiiio wiilv Bhoulil b« iimwl. liarRo
wood Ipltem, Wlu-n new, ihoiild l)« »oiikfil in a Hiixtiirt' of tiirpeiitiiie ttJid
thin hoili'd Iin»iu>d oil over nlKlit, and taken out <>f Hi« hntli in tlie inoru-
intr, anel then wiped (loan, f^t liieni utand a wliilo to aluorh what oil, et«.,
may not have been reinove<I by wiping, tlicn ink thftjii weU. After they
stand a few hoiim wanh them with bemtinf.
-(To Makrik ITiioks or I'apkii.— IVovide a wooden troiipfh 2 inchoB deep
and the length and widtli of any desired «heot; boil in a bra«i <ir copiwr
pan any quaiitUy of linseed and water until a thick mu«!ilHKe i« formed ;
•train it into tlie tronuli, and let eool ; then Krind on a maritle *lab anv of
tlie following colors in iinmil beer. For /i/iic— IVn^nian l>lue or indiKo.
//*•</.— KoKC-pink. vermilion, or drop lake. Yflli>w.—KU\K'» yollow, yellow
o<;hre, Suu »'*//«.— Flake white. UI>uL-^\Um\t ivory or' lamp black.
j«rowH.—UmV(«r. burnt do., terra dl iienita, imrnt do. lilnrk, mixed with
yellow or retl, also makei brown. Grfi-n.—ttUw and yellow mlxcij. Ommif.
—Hod and yellow mixed. Purple— \{et\ and blue mixed.; P(>r each color
YOU mniit hive two cups, one for the cobr after jtrindinsr. the 'other to mix
it with ox-Kali, which muiit be uied to thin tlio colors at discretion. If too
much (tall is used, the colors will spread ; when they keep thipir place on
the ■iirface of the trough, when moved with a quilt, tliey are fit for use.
All things in readine*8, tlie colors are succeHsively sprinkled on] the iurface
of the mucilaKe in the trough with a brush, and are waved or drawn al»out
with a quill or a stick, according to taste. When the design is Ju*t formed,
the book, tied tightly between cutting boards of the same sisie is lightly
pressed with its edge on the surface of tlie liquid pattern, ancjl then with-
drawn and dried. The covers may be marbled in tlie same way only let-
ting the liquid colors run over them. In marbling pa ner thelside of the,
paper is gently applied to the colors In the trough. Tlie fliniof color i ft
the trough may be as thin as possible, and if any remains after tike marbling
It may be taken off by applying paper to it before you prepare titr marbling
again. To diversify the effects, colors are often miXcd with a'little sweet
oil before sprinkling them on, by which means a light halo oi^ circle ap^
pears around eacli spot. ,
BoOKBiwt>KRn' Varnish.— Shellac, 8 parts ; gum benzoin, 8 riarts ; gum
mastic, 2 parts ; bruise, and di|||st in alcohol, 48 parts •, oil of Uvender, f
part. Or, digest shellac. 4 parU; gum mastic 2 parts ; gu m dajmnier and
^'s**-
white turpentuie, of each, 1 part ; with alcohol («6 per ceitt.K 5S8 jiarts.
ItKD Sprinkle FOB Bookbinders' Use.— Brazilwood (j^ound),4 parts;
alum, 1 part ; vinegar, 4 parts ; water, 4 parts. Boll uutil t«dikc6d to 7 ^
«*'4-
t
' y%5B^!Bn»-^ »
i^ r^m ■^TEyp^
in«>(i ;
iiy "f
iiIIko-
)lH(!k.
witli
niitiff.
color
n mix
If too
ce on
•r iiRO.
irfnco
nltoiit
rini'(l,
iKiitly
with.
ly let-
^f the,
)l(»f in W
rblinit
rblini;
iwect
le ap>
rRIHTII^O AND BOOKBINIMNO.
479
eirU, lh«n ■(!<! a qiiiint|<7 of huif iiiRiir mikI kiiiii ; lioltl* for nd*. nittt.-—
iroiiK •iilphiirltt ncId, M oi. ; N|iiihlili IikIIko, |)ow<U<ri><l, 'i oa. ; mlK with •
lioltlif llwt will holtl • qiurt, mid pint* it Ih « wnriii hiiili to iironioiv lohi*
IJtm. Kor iiM, lilluttt * lilll« to tli«* rvqulrol color In n tt'ii «ii|.. /y/.ir/l.—
No l»#u«r bliick c<in lw» prcMiirejl Ihiiii tlint iiihiU» liy tin- ri« vliit r«.r ixhrM
btackinir. In Uiis work, it-AiVA •»•<•. (hnm/* f.i/..f.*-droUM.I IlniJillw<HMl, ftt
iwru ; Rnnmio, 4 purli) Hliim, •tigur, iinU Kuni nrubic. int h I purt ; w»t«'r,
70 p»rt«, boil, airHln itnil bouhr. /'uri^*.—l.oit^omLuhim ; i umu pow.
d«'rf.| Alum, I p«rt ; loft w»u.r. :24 purta ; boll mull i4P<tMl lo III p«rl«. iin.l
botll« frtr u»0. 6V»r«.— Fr«n«h bi>rri«.i. I nnrt ; sttft w«lt.r, h pun* Doll,
«n<l Mil<l H liitlu iiowdoriMl uliim, then brirtK It to thu rvqiilnxl ilimU* of
grron by aihlinK liniihl blue. //»«.»^.— I^i.^wood chips, I iHtrt ; nmmiio, I
purt, boil in w«t«r. 6 part* i If too llt(ht add a piuco of cop|K>ra* thu lixv of
TkKRMANHMe.— A niarbis In tho form of tr^M may be dot?© by b^iidinic
the board* a little on the ct-ntru, iiilnir the lanui mvtlMid a* ihf common
. marble, liavinK Ihc (ruv«r* prcvl«iii*iy |ircpiir«d. Tli« cnti of a cnndle mav
be rubbtMl on different ^mr^* of tlic bonrd to fin-ni knot*. Hivt-M.uiU 1.
Coh»r tho «ov«r with Mpirit* of winu nud turmeric, then ptmco on riciTin a
reKular manner, tlirow on a very flue *priukie of co|nier«^ water till the
cover I* nearly black, and let it remain till dry. The cover may be *potted
with the red liquid or pot«»h-wrt»er, very freely, before the ricv la tlin>wn
ofr the boarda. Sin,ltrd Miuhit Jhr H,>d$, wr.— Afier (he fore-edge of the
book la cut, let It. renin in in the pre**, and throw on lliiieed* in a rennlar
iTiAiiner, aprlnkle the edge wltli any <lnrk oolor till thu paper li covered
then ihake off the aeeds. V«riou* colon may bo uied ; the edge may be
colored with yellow or red before throwing on tho aeeda.'nnd sprinkling
with blue. The seeda w|tlmake a fine fancy edge when placed very thick
on different parta, with a few alightly thrown on the ipaoe* between.
J'ifMiH t\>l»n>uj for J^rttlher /lool-rovf li^ttc-^Aftvr tho IxMik it covered and
dry, color the cover with potaah-waler niixcil with a little paatu : give 2
good coal! of llrnzil wnah, nnd glaze it: put the book between tho hands,
allowing the boarda to alope a little; daat) on copperas-water, then, with
a apoiitfe full of red liquid, pros* out, on the back and on different parts
large dropa, wbicli will run down Oacli hoard and niuko a flue shaded rod •
when the cover is «lrv, waah it over 2 or 3 times with Brazil waah to give It
^brighter cohir. (la** the tmrioM dun for Iftithrr.) - "
• Gold 8i>Kn(Ki.R for Hookb.— rut in a marble mortar \ oz. pure honey
atid one book of gold leaf, rub them well together until thoy are \cry fine '
add 4 pint clear water, and mix well together; when the water clears, pour
U off, My\ put in more till the honey ia all extracted, and nothhig reinaina
but the gold; mix one gfain of corrosive sublimate in a tonspoonful of
■piriti of wine, and when dissolved, put tho same, together with a little gum
water, to the gohl, anct bottle for use. The cdges^ the book may \>o
■prlnkled or cohircd very dark, with greon, bluo^ or purple, and lastly with
the gold liquid In small or large spots, very regular, shaking the bottle
before using. Burnish the edge* when dry, and cov.er them with paiior to
prevent thp dust falling thereon. This sprinkle wiUliave a most beautiful
appearance on extra work.
To Gild tub Kdoes or Bookji.— Armenian bole, 4 parts ; sugar oandy,
1 part ; white of egg to mix. Apply this eomno^jtion to tho edge of the
leaves, previously firmly screwetl In the cutting-press ; when nearly «lry,
■mouth the surface with the burpisher ; then take a damp sponge and pass'
over it, and with a piece of cotton wool take the leaf from the cushion aiiit
apply it to the work ; when quite dry, burnish, observing to place a piece
of silver or India paper between the gold and the agate.
Chinkbb Edob for Books.— Color the edge with light liquid bhm
'#
u
v^wtwaBSi r^vuK yoK pooKB. — uoior lue COKO witn nglit liquid bhm
and dry ; then take a sponge charged with vermilion and dab pn sputa ao
» cording to fancy ; next throw on rice, and fluisli the edga with dark 11a aid
blue. ^ ■
■i
f..
'
■ ■J
'-i
■
«
' 1
')'V
" * 'nrr
1 I- / '-;
480
PBIMTmO AND BOOKBINDIKO.
Quick Dbt«» for Ihm dsbd'ow Bookbikdbh*' CAiBS.-^B«e«w8x, 1
01. gum arable (disfolved in luflBcient auetic acid to make a thin mucilage),
Jo*., Brown Japan, i ox. Incorporate with 1 lb. of good Cut Ink. T«
Benew a Hard iW/er.— Wash the roller carefully with lye, cover the Burface
with a thin layer of molaaaes and lay it aside till the next morning, then
.... wash it with water, and let it hang till dry enough for using.
ji The terms folio, quarto, octavo, duodecimo, etc., indicate the numbetr of
i'-tMren into which a sheet of paper is folded.
A sheet folded fn 2 leaves is called at folio.
A sheet folded in 4 leaves
A sheet folded in 8 leaves
A sheet folded in 12 leaves
A sheet folded in 16 leaves
A sheet folded in 18 leaves
A sheet folded in 24 leaves
A sheet folded in 82 leaves
«
«
Mf
a quarto, or.4to.
an octavo, or 8v&
a 12mo.
a4.6mo.
.to 18mo.
.»*24mo. r%'
/.''a82ma •■
■/T:
a
.-•i .
^-
-. ■ :
-. ■ • :^; ,. •■
*,
■ ■. ' ' ' ^
> ■
.- :.• / ■.,:_- . ;_.
'
" ■' ■ ?■
. i
1
i
* ^
«
It
#
y
^
.
-
'
«
-- --—
.
" ,
, i, .- :%,.l\ w
<^:jw^^'2Ut';!4|i-'
ti*
/■., ■
'^ ikiNTERS, PAPER_HAN6EKSr&C.
Useful Hints- to House, Sign, Carriage and^ Fresco-
Painters, Mixing Colors, Filling Compositions, Grain-
■■-iNG, .Staining, &c._ ' ;:-;-1._.;- ! .■ ' ' i^.
Paint- — A composition used for coating wood, stoneg, and metal witli,
for the purpose of protecting tlicm against tiie effects of the atniospnere,
and tite ravages of time. The composition of paint is yaried, ac<oidmg .
to the purpose to wliioh it is put. White lioune-fuiint %i\y he made as
follows :— Two quarts of skim-milk, 8 ozs. of tresh slaked lime, 6 o?!8. of
linseed oil, 2 ozs. of white Burgun(\y pitch, 8 lbs. of tjpnish white. The
lime must he shikcd In water, exposed to the air,^ mixed in about J of
the milk; the oil in which the pitch is pfcvibusly dissolved must
be adde«lxgradually, then the rest of the milk; and afterwards the Span-
ish white. This quantity is sufBcicnt for 27 squilre yards, and the
expense will not exc^eetl a shilling. To make a cliefip jutint imitervmisto the
"^ M'eatAer:— Dissolve eight pounds of glue in boiling water, and with tins
Blake a bushel of quicklime until it becomes of the usual consistence of pamt.
Lay on 8 coats of this mixture with a painter's brush, taking care that each
coat Is dry before it is succeeded by ano^ier ; over the third dust sand or
' grey-stone dust from a dredger. By mixing ochre with tlie wash, any
color desired may be obtained. It may lie made green by mixIng^Common
blue and yellow ochre, and applying theiii licit. For a green mint for garden
stands, ^ c. .'—Mix a quantity of mineral ^reeii and white lead,groUnd m tur-
. pentine, with a small portion of turpentme varnish for the first coat ; for
^t.flie second, put as much varnish in tlie color ks will produce a good gloss.
To obtain a auhstitute for oil-paint :— PoUr a giillon of boiling water upon a
pound of quicklime and 2 ozs. of sugar flyead.\ When the lime has beconie
- completely slaked, the mb(ture is to be stirred,Vnd it is then fit for use. If
required thicker, less watel- must be used. CVdoring ingredients ma>*t)e
added at will. This composition is about one-tw\elfth less in cost than_ that
of oil-paint, and possesses almost equal eflScacy And beauty. When ^pos-
V . ed to the weather, it requires one coat or foil to protect it. , i j v
Paintino Houses, Best Season for.— The oiitsides of houses should be
painted during autumn or winter. Hot weather injures the paint by drying
in the oil too quickly, and causing the paint to conle off easily. But^when
the paint is laid on during cold weather, it hardensyn drying, and is firmly
set. The painting of the interior of houses should be regulated by the con-
yenience of the occupants. If possible, they should endeavor to escape
the annoyance by going out of town ; but if that ift not practicable, the
painting should be done at such a season as will allciw them to be a good
deal out of doors, so as to^esoape the unpleasant consequences as much as
possible. It is hardly necessary to say tliat while the piintingjs proceeding
the furniture of the rooms should be carefully covered up. Birds, rabbits,
and other domestic pets should also be removed from its influence, as, in
many instances, the smell, to these animals, is sufilcient to occasion disease
and even death. If the interior of a house is properly pfimted in the
■ —^ -ja — ■ 4t) i — -^ —
; t •■■
4»!' i
■4
i ^'^1'
482
PAINTERS, PAPER HANOBRft, AC.
flrtt inttance, it will last for very many yefra, and obviate the neceiiity of
repainting during A moderately long tenancy.
WiKDOW Paiktino.^ — Tiie windows of a house may be very appropriately
decorated, with the aid of a recent invention, termed diaphame, which is
a beautiful and inexpensive art, combining economy with perfect results.
In carrying out this process, a peculiar kind of paper is rendered perfectly
transparent, upon which designs are painted in glass colors, which will nut
change with the light. The paper is applied to the glass with clear wiiite
Tarnish, and when dry, a preparation is finally applied, which increases tlie
transparency and adds tenfold brilliancy to the effeut. Tliere is another
design, painted in imitation of h^lf-liglit ; this is used principally for a ground
covering the whol^surface with glass, within wiiich( the rieccessary spaces
having been cut out before it is stuck on the glass) are placed medallion
centres of Watteau figures, perfectly tranBparent,/which derive increased
brilliancy from the semi-transparency of the surrounding ground. This is
by far the cheapest method, though mvolving extra trouble. To ascertain
— - the number of designs required, measnre the glass carefully,. and then calcu-
late how many sheets of the transparent designs it will take. The sheets
are arrange so that they can be joined together continously, or cut to any
size or shape. Choose a fine day for the ojperation, as the glass should be
^ ' peifectly dry and unaffected by the humidity of the atmosphere. If possi-
Die, it is more convenient to work upon the glass before it is fij^ed in the frame.
If you are operating on a piece of unattached glass, lay it on a flat table, or
marble slab, over which must be previously laid a piece of baize, or cloth
to keep the glass steady. The glass being thus fixed, clean and polish the
surface on which you intend to operate (on windows this is the inner side)^
then with the brush lay oi) it a thick and even coat of the prepared Varnish ;
let this dry for an hour, more or less, according to the state of the atmos-
phere and the thickness of the coat of varnish. Meantime, cut out and
trim the designs carefully to fit the glass ; then lay on a piece of paper, face
downwards, and damp the back of it with a sponge, applied several tinies,to
y —.^. ■■ equalize the moisture. In this operation, arrange the time, so that the de-
signs may be left finally to dry for a quarter of an hour before application
to the glass, the varnish on which will have become sticky,' and in a proper
state to receive the designs. Apply the painted side next to the glass with"
out pressure ; endeavor to let the sheet fall perfectly level and smooth on the
glass, so that you may avoid leaving creases, which would spoil the whole.
*' 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 from the sides.
An ivory stick will be found usefulin removing the creases. The work ia
now to be left to dry, and after 24 hours, apply a slight coat of liqueur dia-
|)Adtne, leaving it for another day, when, if dry, apply a second coat of the
saoie kind as the first, which must be left undisturbed for several days;
final^' apply a coat of varnish over all. If these directions are carefully
. followed, the glass will not be affected, either by time or the variations of
weather; and it can be washed in the same manner as ordinary stained
glass, to which in some respects it is superior^ The materiala used in the
practice of tins art may be obtained of any artists' colorman. - .
Faikted Gukss, TO Pbesekvb.— As painted glass is generally protected
l^ys^ftting, it cannot be cleaned on the outside ; in, consequence of which,
long continued damp produces a diminutive nioss or lichen, which absolute-
' ly decomposes the substance of the glass, . This evil would be. in a ^reat
measure prevented by removing tlte grating annually, and Carefully wiping
. . away the ihOuldy moss when it. begins to appear. It is remarkable that this
disease prevails in aome; situations more than mtheira. Painted, glass has
been known' to remain in a dry situation for centuries uninjured, but on
i^-^ ii ' ■ being removed into .a moist and foggy atmosphere has lost almost all its
beauty in 20 or ^ years.
Paint, TO Remove THE SifELi. OF. — The smell of .paintj besides being very
' ' .. - — — disag re eabl e , is liable to p ro duc e headach e , sickn e ss, ftc. and sometim e *
/:
1 'i 'iriii'i fra<>Mlw4A«
^^^^^^9^^^^^^
^^P^
■J
''^'-'^^^^^iP='^^'^=^^
1"'
IPAIMTSBS, PIPKR ttANOESS, AO.
488
^
occasion eren more lerioua maladies. To remove the smell of paint from
rooms. &c., both of the following methods will be found eflBcacious :— Plac*
a Vessel filled with lighted cliarcoal in the middle of th^-room, and throw on
it 2 or 8 handfuls of jtmii)crbeFries, close the windows, chimney, and the
door; 24 hours afturwards the room may be opened, when it will bo found
that the sickly unpleasant smell is cnjirely gone. ThesmoKleof the juni'
per-berry possesses the advantage of Jeaving. uninjured the tapestry, cur-
tains, and other furniture of the room. Or flll 8 or 4 new tubs with about
8 gallons of water, and an ounce of vitriolic acid, and place them in tlie
newly painted room, near the wainscot; the water will absorb and retain
the effluvia from the paint in three days, but the water should be renewed
each day during that time. —
Useful Hints to Painters.— PaiWers' Co/ic. To 2i gal». spruce or
table beer add 1 drachm of sulphuric acid, mix well and let it stand 8 hours.
A tumbler full 2 or 8 times per day is ^aid to be very beneficial in cases of
lead colic. Sweet oil and milk are also good, but acid, fruits, spirituous
liquors, and vinegar should be avoided in every illness caused by paint. .
Avoid inhaling Uie dust when handling dry colors, or drinking water
which has stood long in a painted room or paint shop. Never eat or
sleep without washing the hands and face, and rinsing the mouth, iileaning
well out under the nails. Bathe the whole body every few -days, avoid
spattering your clothes, and eitlier wear overalls or change your garments
every week, well airing those you put off. Keep your paint shop clean,
well ventilated, and avoid sleepmg in it at any time. Fo Romove Pai^t
from Clothing. Satur&te the spots with eqUal parts turpentine and spirits
of ammonia until they become soft, then waalj out with so.ipsuds. 'lo dis-
Bolve Paiut Skins, Cleuninifs of Pots, Brushes, ^c. Save them carefully, and
dissolve them by boiling tliem in oil. To Clean Brushes. Use turpentine
first, then wash in warm soapsuds. To Ciean Paint Pails, -^-c. ,Use strong
lye, hot. Sanding. The perforated sprinkler of a watering pot .attached
ttTthe nozzle Of a pair of bellows, is a flrst-rate contrivance for applying
sand to painted work. Apply on the fourthilr fifth coat, with another coat
on the sand. To remove old putty, apply nitric or muriatic acid.
HoDSB Paimtino. — Priming, apply as thick as the paint will spread
easily, rubbing out well with the brush. Use litharge as a dryer. After
sandpapering and dusting, putty up all the nail heads and cracks with *
putty-knife. Outside second Coat. Mix j^our paint witli raw oil, using it as
thick as possible, consistent with easy spreading. After it is applied, cross-
smooth the work until it is level and even, then finish lengthwise with long
light sweeps of the brush. Outside third Coat. Make a little thinner than the
last, rub out well, cross-smooth and finish very lightly with th^tip of the
brush. Inside second Coat. JAix your paint as thick as you <*n work it,
using equal parts of raw oil and turpentine, rub thisout well aiid carefully
with the brush, cross-smooth and finish even and nice. Inside third Coat
Mix with 8 parts turpentine and 1 part of raw oil, rub out well and smooth
off with great care. Fourth Coat Flatting. Mix With turpentine alone thin
enough to admit of spreading before it sets. Apply qui«;kly without cross-
smoothing, and finish lengthwise with light touches of tlie tip of the brush,
losing no time, as it sets rapidly. Drawn Flatting. Ground white lead is
mixed with turpentine almost as thin as the last-named mixture. The
lead will soon settle and the oil and turpentine rise to the top, pour it off,
and repeat the mixture until what rises to the top is clear turpentine. The
oil being all withdrawn by this process, the lead is mixed with turpentine,
and applied thickly and evenly with great care. This is used as a fourth
coat, ahd the room must be kept shut and free from draught, as the color
sets as fast as it is put on. S^e Porcblaik Finish for Parlors. Plastered
Walls, Give them a coatof glue size before painting in oil. ' Killing Smokif
Walls or Ceilings. Wash over the smoky or greasy walls with nitre, soda,
or thin lime whitewash, tlie last is the best.:
Hard DsTiNo Paint.— Grind Venetian red. or any other colpr yoo
..-U-
mm
p;^p^5p^^
48i
PAIKTEBS, PAPER UANOEB8, AC.
It will dry tery h»rd
wish, in boiled oil ; tlien thin it wilh black Japan
'"'SirFoKf^KB Ha«oino.. Book.. Paper Boxes. ^.-Goodwhej
flour "if ted 4 rbi.. make it Into a stiff batter with cold water in a pail, bea
It we'll to break fie lumps, then add jnulVeriwd alum, 2 ozs. Into tins pou,
"oHinK water, hIssinK hot from the ^re. stirring the batter * '"™"K '"ij^
the t rne^ Ai it cooks it swells and loses its white color, and when cold, will
„mke about i of a pail of thick paste. Thi.r with cold water to adao
t for easy use wit. the brush. For painted or varnished walls add
i oz ifuTverized resin to each 2 qts. paste, and reduce the mass with thin
ium arable or glue water. A little pulverized corrosive sublimate will
Saiie the keeping qualitie* of paste, but alum used as above will do very
^f To ReIiove 0LDrAiNT.-8al soda, 2 lbs.; lime i lb: ; '«" "at^r-. J ?«;•,;
rummage all together and apply to the old paint while warm.^ ", *!!'„»
loosen the paint%o that youcan easily remove it. Another simple method
is to snoiiKc ovef your old paint with benzme, set it on fire, and you
"an tirflake off the paint as^nick as you like. ^ Do not a'te-npt to go
over too much surface at a tune otherwise you might get more to do than
^"'SUb'i^S and Paint Skins-DIssoIvo sal soda, i lb., i" rain waten
1 gal ; cover the refuse paint for 2 days, then heat it, adding oil to reduce
it t» a proper consistence for painting and straining. .
To Use SMALXd.-For a gold lettered sign, lay out on a lead color or
white 8urfa.je' the line of letters, and roughly size the shape of ««^i '«"«'
with fat oil slie. This must be allowed at least 12 hours |o get tacky and
ready for gilding. After the gold leaf is laid and perfectly dry. mix up
(Lr blue smaUs) Prussian blue and keg lead with o'». ««>J'"K a I'tt^? fryer
Outline carefully aroun.l the letters, and fill up al the «"t"^«.^''l\;X'®
paint; then with a small sieve sift on the smalts allowing t'l® » K" Jo/ay
fiorizontally. Cover -every part with plenty «^«'"«'tf• ""^. *"" V tl 2
remain unmolested until the paint is dry. Then carefully shake off the
surplus smalts, and the work IS done. i ».i,i i «{„» nf
To Harden Whitewash.-To i pad common whitewash add^J ptnt of
flour. Pour on boiling water in quantity to eiiick^n it. 1 hen add 6 gals.
of the lime water, and stir well. f „ :i»..i „* isma
. Whitewash THAT WILL NOT Rub pFF.-Mix up half a pailful ^^^^
and water, ready to put on the wall ; then take i pt. flour, mix it up w th
water ; then pour on it boiling Water, a sufficient ?»*"Vr^t^J llr Ind it
then pQur it while hot into the whitewash, stir all weU togetlier, and it
"'wH^TEirASH.— The best method of making a whitewash for outside
exposure is to slak* i bushel of lime in a barrel, add 1 lb. of eommon salt
i lb. of the sulphate of zinc, and a gallon of sweet m.lk. Any desired color
may be imparted to whitewash by adding colormg matter to suit. See
^*"ForKNOTTlM.— One pint of vegetable naphtha, 1 tablespoonful of-red
lead, 4 pint of japanners' gold size, 7 ozs. of orange shellac, mix aH oget'er
set in a warm place to dissolve, and frequently shake. ^notAer.— Mix wliite;
lead, or red lead powder, in strong glue size, and apply it warm.
White 'Lead.— The most usual method of manufacturing white lead is
that known as the Dutch method. It consists in exposing lead, cast in tnin
gratings, to the combined action of acetic acid, moist air and carbonic aad
gas. The gratings are supported a little above the bottofm of earthen pots
siroilaR to flower pots, in each of which a small quantity of ^weak acetic acid
is placed. The pots are built up in alternate layers with spent tanners
bark, until a stick is formed, each layer of pots being covered wi h a
board. Fermentation soon takes place in the tan, and serves the double
— plac e of g e n e r a ting heat a nd s upplying carbonic acid. After the lapse oi
six or eight weeks" the metaUic ibad is found converted into white masset
s,
■"f|W':j
i^isaiJrSjm'
, ^^^^^'^WWK'- -f;
PAINTiettSJ PAPER HANOEIIS, AC.
485
*.
tery hard
dod wheA
I pail, bea
o this pou
rouglily all
n cold, will
r to adant
walls, add
s with thin
liinate will
rill do very
iter, 1 gal. ;
[t will soon
pie method
B, and you
t>mpt to go
to do than
rain water,
I to reduce
id color or
each letter
\, tacky and
ry, mix up
little dryer,
e with > blue
sign to lay
allow it to
ake off the
dd i pint of
add 6 gala.
ilf ul of lime
c it up with
thicken it ;
itiier, and it
I for outside
ommon salt,
]esired color
suit. See
nonful of -red
: all together
—Mix white;
n.
white lead is
,'ca8t in thin
;arbonic acid
earthen pots,
k acetic acid
lent tanners'
ered with a
1 the double
the lapse of
■^■'
Qf carbonic mixed with hydrated oxide. It is then levigated, washed, dried,
and ground witli oil. ,. „ . #^ #
To CuiiB Damp Walls.— n«il 2 o7,8. of grease with 2 quarts of tnr.for
nearly twenty nunutes, in an in»n veBucl, and have readv pounded glass, 1
lb slaked linio, 2 11)8., well dried in an iron pot and sifted through a
flour sieve ; add soroe-of the lime to the tar and glass, to nwke it the thick-
ness of thin paste, suffleient to cover a square foot at a time, as it hardens
so quick. Apply it about an eighth of an inch thick.
To Proticct Wood and Bkick wohk fboji Damp Weatiikh.— Take 8
pecks of lime, slaked in the air, 2 jwcks of wood-ashes, and 1 peck-<)f
white sand. Sift ihem fine, and add linseed oil suffleient^ to use with a paint
brush: thin the first coat : use it as thick as it will work for t lie second
coat, grind it fine, or beat it in a trough, and it is a good composition.
Putty FOR IIepairino Bhoken Walls.— The best putty for walls is
composed of equal parts of whiting and plaster of pnris, as it quickly hardens.
The walls may be immediately colored upon it. Some painters use wluting
with size I but this is not good, As it rises above the surface of the wansTand
.shows tliei)atches when the work is finished. Lime must not be useUasputt/ v
^1 repair walls, as it will destroy almost every color it comes in ontact with.
\Tran8pabent Paintino ON Window Shades.— The mushn is spread on
a fh»me and secured tightly with tacks, then sized with a mixture of flue
flour\a8te, white glue, and and white bar soap ; the soap remlerd the
muslinWiable and soft. A thin coat is applied, which is nearly invisible
when dry\ A coat of pure linseed oil, diluted with spirits of turpentine, is
then applied, to the.wJiole, or part, as desired, lay iron quickly and smoothlv,
to Insure ftn\ven transparent surface. The colors used are, ivory black,,
ultramarine, I^kcis green, sienna uiiibor, vdrdigris, aspha tuin, or other suit-
able colors. An o'btline of the design is drawn with a small pencil with black
or umber, after wliicli the colors may be applied, more or less diluted, as
more or less transparkicy is desired. In general, the brightest colors should
be applied first, and tli^arker shades over tliem. '1 hei^e colors must be
laid evenly and smoothlyNwitli soft brushes, and should any part be made
too dark, the best way is to Scrape off with a stick before the color gets too
dry The best designs for shiHles consists of landscape views, and should
always be designe<l to accommodate the form and position of tlie ground
on which they are drawn. StencilWill be found useful on tliw work, in
making corners of stripes for border8.\ ^ ;
To Paint Magic Lantern SLiDES.-^ransparent colors only are used
for this work, such as lakes, sap-green, ultramarine, verdigris, gamboge,
asphaltum, &c., mixed in oil, and tempered wrHh hght colored varnish
(white Demar). Draw on the pni^r the design desired, and stick it to the
glass with water or gum ; then with a fine pencil put the outlines on the ^
opposite side of tli« glass with the broper colors; then shade or fill up with
black or Vandyke brown, as you find best. ^ ^ ,, , re
M^RiNr Paint for Metals in Salt Water.— Red lead, 65 parts;
quicksilver. 80 parts ; thick turpentine, 7 parts. Mix with boded Imseed
oil to the proper consistency. Tlfe quicksilver must be thoroughly amal-
garaated xvitli the thick turpentine by grinding or rubbing, and this ^mixture
must be ground with red lead and more boiled oil. As little oil as is iieces-
sarv to i^ake the paint lay well must be used. To make the paint adhere
more firmly, a previous coat of oxide of iron paint may be used.
Crystal Varnish, for Maps, &o.^Canada balsam, 1 oz. ; spin s of
turpentine, 2 oz. ; mix together. Before applwng this varnish to a draw-
ing or colored print, the paper should be placed on a stretcher, and sized
with a thin solution of isinglass in water, and dried. Apply with a soft
'^'^Iot'wasTfor Barns and Houses.— Water lime, 1 peck ; freshly
slacked lime, 1 peck; yellow ochre in powder, 4 lbs.; burnt umber. 4 lbs.
To be dissolved in hot water, and applied with a bruali.
--^
'<
DpBABUC Odtbidb Paint.— T^ake 2 parts (in bulk) of water
-Hmer
white inasset
■-Ss^p:.
■ ■ ^ *,
•fV- ; /
'if.
489
P4INTKRS, PAPiCB HANOBRB^ AC>.
ground fine ; 1 part (il|i \fvXk) of white lead, in oil. Mix them thoroughlj^
by addintf beal boiled l}nBeod oil, enouKli to nrepare it to ra^k through •
paint-miir) after which, temper with oil till it uan be applied w^ith a com-
mon pai^t brush. Make any color to suit. It will last 8 timet «• long ai
lead paint. It is SupBtaiOR. i
Farmkrs' ^aint.— Mifmera will 0hd the foHowing nrofltahle for hoUM
or fence paint: ijcira ntitk, two quarts, fresh slaked lime, 8 01, ;i linseed
oil, 6 oz. J white Burgundy pitch, 2 oz. ; Spanish white^ 8 lbs. The lime la
to be slaked in water, eX|M)sed to tiie air, and tlMsn mixed with about oner
fourth of milk ; the oil in, which the pitch is dissolved to be added !k little
at a time, then the rest Ipf the milk, and afterwards thq Spanish/ white.
.This is sufficient for twertty -seven yards, 2 coats. Xliis is for wldt^ 1?*'",^
If desirable, aiiy otlier color may be prodnce<l; thus, if
desired, in pluee of part of the JSpanish white
To Paimt Banners, btc., on Cmjth or T
• fran)e, an<l finish ^our design atid lettering.
■Iiellac dissolved in alcolipl, thinned to tl^
■ucli parts as are to be gilded or pninted, '
to prevent tlie color from spreading. For
makes a good size ; lay tlie aold wliile. tlie s^ize
the surplus gold, and proeceq with tlie shading,
combined witli thick glue, is hnothcr good/size. -f l «
Japanned Tin Sionb.— I)?aw your letters on paper to suit your plew of
cohol and a piece of cotton. Jflda
that might liold the gold. Then
ack of the paper upon wliich your
ned tin. Next place a weight upon
ise fix it securely lb the tin ; then,
tiie design carefully, bearing up<m
a cream /ebior
se the other alone. / I
ILK.— Stretch the falurio upon
Use a site made of blelached
_ proiwr consistence, go oyer
errunning the outlii/es slikhtly,
tide work the Wliite of al{i egg
is still wet, when dry'dust oft
, painting, &c. A little h^ney.
tin, having first cleaned it witli diluted
will remove any grease or other mattei^
take some whiting and rub it over the
design is made and lay it uponlthe japs
the four corners of the paper, or othef
with a fine pointed piece of wood, trnci
"the paper witli tlie point just hard enough to cause the whiting on the under
. side of tlie paper to adhere to \the tin, and after going carefully over the
whole, you will have transferred tlie entire design in fine white outlineVto
the tin you are to finish it upon. \ Now size with oil size, and, and when (Iry
enough for gilding lay on thelgold leaf and dab it down thoroughbr,
, afterwards brushing off the loosdi gold with your flat cameUhair brush or
cotton. : ' \ ■
Chanobable Signs. — Make a wooden sign in the usual manner, and have
a projecting nioulding around it. Now ctit thin grooves into the moulding
•n inch apart, allowing each cut to reach to the surface of the sign. In eacfc
of these grooves insert strips of tin ^ne inch wide ; and long enough to reacH
quite across tlie sign boaru. Wlien all are fitted, take out the tin strips, and
placing them edge to edge on a levelltable, paint any desired woi-ds on their
united surface; wlien dry reverse th4m and paint other word? on the oppo-
site side. Now finish your lettering is usual on the woodenTifgn board, and!
when dry, insert the painted tin strips V correct order in the grooves. This 1
will present the curious novelty of three signs in one, as viewed from differ- 1
ent positions. \
Transparent Cloth.-— Dissolve together white resin, pulverized, 8 oz. ;
bleaehed linseed, oz; white bee8wax,\li ozs. ; add the turpentine while
hot. Apply to both sides of the cloth wliile it is stretched tight A good
. Telicle for mixing colors for painting on cloth or paper is gum shellac dis-
solved in alcohol. \
TiNSELLBD Letter Glass Sighs.— P*Jnt tlie ground-work of your sign
on glass, any desired color, but be careful \ to leave- the lettering or design
naked, after it is dry, take any of the fa\icy colored copper or tinfoils,
crumple them in your hand and apply the^ over the black lettering, &c.,
after partially straightening them out. \
To Ikcrust Window Glass m^ith jBWELg.^^Dissolve dextrine in a con-
centrated solution of sulphate of magnesia, sulphate of zinc, sulphate of copper
or other metirilic salts, strain the liquid and brUsb a tliin coat of it over the
1 •-IsiyJiJz.^ seya^-vxitiJiS^saeje.
'.-^^.•Tn^-'uil.i
\ ,
V.:^i
tXlVrtUBt PJkPBR BXNOVM, *0.
flail and dry ilowly at tlio ordinary temperaUire, keeping the glaii lertli
W proloction it iniiy »»e varniihod. Th«u»ffcct produced ii that of an ini
cruiutiuii of diantomli.iappliirei, Ac., according to the color of tlie ial|
To Paiwt m IniTJVTioN oi- OROoitD Olam.— (irlnd and mix white lekdl
in ti»ree-fourtlii of boiled oil and one-fourth iijilrlti of turiwntlne, And to give
the mixture » very drying Quality, add lufliukilt quantUtei of burnt wJfitfl
vitriol and sugar of lead. The color muit be exceedingly tlihi, and put on'
the paiiei of glaki with a large lized paintliruili in aa even a manner as po*-,
■ib|e. Wlien a numH' of thd panel are timi painted, talte a dry dustet.
quite new, dab the endi of the briitlei on the glaii in quick lacceuion, till -
you give it ft uniform appcnrance. Itepcat thii operation till the work ap*
rfeari very ipff, and it will tli^n ap|)ear like ground glaia. When glaai
requires fresh painting, get the old coiit off, flrst by using strong pcarl-nili
water. Another il/«»*o«f.— Spirits of lalts, 2 o«.; oil of vitriol, 2 oz. ; sulphate
of copper, 1 oz. ; gum nriihlc, 1 oz. ; mix well together »nd dab on the glass
with a lirush.' Anothfr.—lHh your squares^ regularly ovier With putty ; when
dry go over them again. The innitation will be complete. ■ ■' ■
I'ltNCiLB >OR Wbitiko om Glas8.— Stearic acid, 4 pts. ; mutton-suet, 8
Sts. ; wax, 2 ptsi ; melttogether and add 6 parts of red lead, and 1 pt purl-
ed carbonate of potassa, previously triturated together ; *et aside for art
hour In ft warm situation, stirrjng frequently ; then pour into glaai tub^s or
hollow reeds. • . .. , \. .. . .
Frbnoh Putty.— Seven lbs. Unseed oil. And 4 lbs. brown umber are
boiled for two hours, an«i 62 grammes wax stirred In. After removal from
the iflro 6i lbs. fine chalk and 11 lbs. white lead are. added and thoroughly
incorporated ; Said to be very hard and i)ernianent.
Japan Drier, Bbbt Quautv.— Take linseed oil, 1 gal. ; put into it gum
shellac, i|^ lb. ; litharge and burned Turkey umber, eacir i lb. ; red lead, 4
lb.; sugar of lead, 9 o«. Boil in the oil till all are dissolved, which wdl
require about 4 hours ; remove from tjhe fire, and stir in jpiriU of turpen-
tine, 1 gal., and it is done. 2. Linseed/oil, 5 gals. ; add red lead and litharge,
Boil until ii will scorch a feather, When it is ready for use. 4. Nut or lin-
aeed oil, I gal. ; litharge, 12 ora. ; siigar of lead and white vitriol, of each, 1
oz. ; simmer and skim, until > a pellicle forms ; cool, and, when settled,
decant the clear. 6. Oil, 1 gal. ; litharge, 12 to 16 oz.; as last. 6. Old nut
or linseed oil, 1 pint ; litharge^ 8 oi Mix ; agitate occasionally for 10 days ;
then decant the clear. 7. Nut oil land water, of each, 2 lbs. ; white vitriol, 2
OZ& ; boil to dryness. 8. Mix oil ^ith powdered siiow or ice, and keep it for
S^itibnths without thawing^ J. . . . ,,.
To Bkdvcb Oil Paint with WAteh.— Take 8 lbs. of pure unilaked lime.
sdd3l2 qts. water, stir it and let it settle, turn it off gently and bottle it ;
keep it corked till used. This' will mix with oil, and in proportion of half
will render paint more durable. \ . . '. „ ^ ., , ' ,
Oil Pain*.— To Reduce wi'rti WATiR.-^um shellac, 1 lb. ; sal-soda, f
lb. ; water, 8 parts ; boil all tojgetheir in a kettle, stirring till dissolved. H
it does not all dissolve, add affnle riitore sal-soda; wlien cool, bottle for use;
mix up 2 quarts of oil paint as usual, any color desired, using no turpentine ;
put 1 pint of the gum shellac mixture with the oil paint when it becomes
thick; it can then be reduced with water to a proper thicknesi to lay on
with a brush. ..,..,.. , . ' «
Another Mbtho0.— Soft water, 1 gal. ; dissolve it in pearl-ash, 8 o^s. ;
bring to a boil, and slowly add shellac, 1 lb.; when cool It ii ready to be
added to oil paint in equal proportions.
Fuximj Paint for Canva a — ^ ^Yellow loa p, 2^ Ib a.: boiling water, U
gall. ; dissolve ; grind the solution while hot with good oil paint, p cwt.
■ ^
3JJt?;rajJ'iykaSJK^SU:ta3iC^JClfc
^"
. 'fp
<•
4v9
PAINTKBS, PAPRft HAMOER8, AC
Painthb' Criam. — Pale nut oil, 6 oit. : miutic, 1 oi. ; tliMolve ; Add of
•UKHf of U'Hil, i <>z., previoQily ground In the Icait pontililo quantity of oil ;
tliCMi wid of water q. m. Kradually, until it acqiilrei the voniiiiitvncy of cream,
wurkii^K it well ail the time. UmU to cover the untlniiUed work of painters.
It will waifi off with water.
SMALT.— Itoaat cobalt ore to drive off the artenic ; make the residuum
into a paste with oil of vitriol, and heat it to redness for an hour; powder,
dissolve in water, and precipitate the oxide of iron by carbonate of p«>tMb,
griiduiilly addod until a rose-colored mtwder begins to fall ; then decant the
ciuiir, and precipitate by a solution of silicate of potasli, prepared by fusing
togetiier for 6 hours a mixture of 10 parts of potasli, 15 parts of fiiutly ground
flints, and 1 part charcoal. The precipitate, wliun dry, maybe fused and
powdered very fine. It is much the cheapest way to buy smalta ready
iiade.
Factitious Limbbbo Oil.-<— Fish or vegetable oil, 100 gallons ; acetate of
l^lul, 7 lbs.; litharge, 7 lbs, ; dissolve in vinegar. 2 gallons. Well mixed
witb heat, then add boiled oil; 7 gallons ; turpentine, 1 gallon. Again well
mix.\
SijMtitutb roB Whitb Lbad.— Sulphate of barvtes ground in oil and
appliealike paint. It can also be used to reduce white lead to any desired
extent. <
Paint fob Black Boards in Schools, — Common glue, 4 ozs. ; flour of
emery, 8 ozs. ; and just liimpblaek enough to give an inlcy color to the prep-
aration Dissolve the glue in K qt. of warm water, put in the lamp black
awd emery, stir till there are no lumps, then apply to the board witii a wool-
len rag smootlily rolled. Tliree coats are amply sufBcient.
Compound Iron Paint. — Finely pulverized iron fllings, 1 part ; brick
- dust, 1 part ; and ashe$, 1 nart. Pour over them glue-water or size, set the
whole near the fire, and, «nen warm, stir them well together. With tliis
paiiit covtfr all the wood work wliich may be in danger ; when dry, give a
second co$t, and the wood will be rendered inconibustible.
FiLLiNo Compositions — 12 kinds. — 1. Work flnished in oil should re-
ceive a substantial tilling consisting of equal parts by weight of wliiting,
plaster of Paris, pumice-stone, an<l litliarge, to whicli may be added^a little
French yellow, asphaltmn, Vflndyke brown, and teira di tienna. Mix with
1 part japan, 2 of boiled oil, attd 4 fit turpentine. Grind flne in a mill. Lay
the fllUng.on witli a brusli. rub i^ in well, let it set 20 minutes, then rub off
clean. Let it hanlen for some time, rub snnooth, and if required, repeat the
process. When ti\e filling is all right, flnlsli with linseed oil, applying with
a brush, wipe off, and rub to apolisliv^'ith fine cotton, and finish with any fine
fabric. Some fllj with rye floiir, wlieat floqr, com starch, Paris wliite, &c.,
ground fine in oil and turpentine, but Wlien work is to be varnished, such
filling siiould previously receive one or tVo good coats of shellac. 2. Boiled
linseed oil, 1 qt.; turpentine, 8 qts. ; corn'starch, 6 lbs. ; japan, 1 qt. ; caU
cined magnesia, 2 ozs. Mix thoroughly. ^. Whiting, H ozs. ; japan, i pt.;
boiled linseed oil, 2 pt. ; turpentine, i pt. :\com starch, 1 oz. : mix well
together and fipply to tlie wood. On walnut wood add a little burnt
umber; Qn cherry a little Venetian red, to theNabpve mixture. 4. .On fur-
niture apply a coat of boiled linseed oil, then\[iiimediately sprinkle dry
whiting upon it, and rub it in well with your hantl or a stiff brush, all over
the surface ; the whiting absorbs the oil, and fills \the pores of the wood
completely. For black walnut, add a little burnt timber to the whiting ;
for cherry, a little Venetian red, &c.. according to tlm color of the wood.
Turned work can have it applied while in motion in the lathe. Furniture
. can afterwards be finished with only one coat of vamish. 6. Terra alba is
a very good and very cheap filling. Many painters haveNbeen most shame-
fully imposed on by parties selling the stuff at a high price. 6. Fumiturfl
Partgt— Beeswax, spts. turpfentin e and linseed oji, e qnal pitrts; melt and
cool. 7. Beeswax, 4 ozs. ; turpentine, 10 ozs. ; alkanet root Ito color ; melt
and strain. 8. Beeswax, 1 lb. ; linseed oil, 6 ozs. ; alkanet roo^ ioz. ; melt
^J
PAIHTISl, PAPBK HAJfOBBS, *0«
;; brick
>, set the
itii tliU
', give a
•nd add ft on. turpentine, itrain and cool
oil of tuntentine, 2 ou. ; digest until
11 dluHl
9. Beeswax, 4 Oft. ; resin, loi.j
•■(•■■», M UM. , u.H<^.. ...... tuffloit'iitlv colored, then add
resin till dWolved, tlien add bi>«iwax scraped small, 4 uit. i nut tlie ve*.
sel into liot water, and stir till diisolved. If wante<l paU tlie alkanet r.M»»
should l.e omitted. 10. (White.) Wliite wax, t lb.; liquor of pHasna. 4
gal. ; boil to a proper consistency. 1 1. Beeswax, I IIk j soap, 4 lb. ; pi-url-
asli, a oM., dissolved in water, | gal. ; strain and boil as tiie last. 151. Yel-
low wax, 18 parts ; resin, 1 part ; alknnct root, 1 part ; turpentine, 6 piirts i
linseed oil, tl parts. First sH-en tlie alkanet in oil with lieat, iunl. wlien we 1
oolurwi. pour o« tlie clear on the otiicr ingreiiicnts, and again heat till all
ar« dissolved. 18. Fumiturt tV«am.— Beeswax, 1 lb. ; soap, 4 oxs. { pearl*
aah, 2 oxs. : soft water, I gal. : boil togetiier until mixed.
PouiHBa— 16 KiHDB.— 1. C'«rw»V/'e/uA.— Wliite resin, 2 oxs.; sccdiac.
2 ots. ; spirits «»f wine, I pt. Dissolve. It sliould bo laid on warm. Avoid
moisture and ilampness wlien uied. 2. FftHch /'o/i»A.— Gum siiellac, 1 ox. ;
Bum arabic, iox. ; gum copal, i ox. Powder, and sift tlirougli a piece of mu*.
n; put them in a ehm-ly corked bottle with 1 pt. spirits of wine, in a very
warm situaUon, sliaking every «/«y till tiie gums are dii.solve<l; tiien strain
through muslin, andcork for use. 8. Polinh/or iMrk-colmrd IKo.«/».— -Hi-edlac, 1
ox.; gum guaiacum, 2 drt. ; dragon's blood, 2 drs. ; gum mastic 2 drs. : put In
« bottle with 1 pt. spirits of wine, cork close, expose to a mmleralo lieut till
tlie gums are dissidved; strain into a bottle for use, witli i gill of linseed
oil ; siiake together. 4. lKa<er/ir«o/ /»o/i«A.— Gum benjamin, 2 oxs. ; gum
•andarac, I ox. ; gum aniina, k ox. ; spirits of wine, 1 pt.; mix in a closely
■topped bottle, and place eitlier in a sand batli or in hot water till the ffums
are dissolved, tlien strain off tiie mixture, shake It up witli J gill of tlie
liest clear p<»ppy oil, an.l put it by for use. 6. Fttttahtm/ PottBh.— Gum sliel-
lac, 2 drs.; gum beiijttmin,2 drs.; put into k \>t. best rectified spirlto of
wine in a bottle closely corked ; keep in warfu place, shaking frequently
till the gums are dissolve*!. Wlien cold, shake ni^wllii it two teaswmnfuls
of the best clear poppy oil. 6. Polinh for liemodimi Slmni, Spolt, and Mthleio
from /'urniVure.— Take of 98 per cent, alcoliol, k phit ; pulverixeil resin an.
gum shellac, of eacli i ox. Let these cut hi tiie alcohol ; then add linseed
ofl, h pt. J shake well, and apply with a sponge, brusli, or cotton flannel, or
an old newspaper, rubbing it well after tlie application, winch gives a
nice polisli- '• Po/*"*/"' fteviviug Old FurHilurt.—'TokQ alcohol, 14 ox.;
spirits of salts (niuriatic aci.i). h ««■ ; Hiwced oil. 8 oxs. ; best vinegar, h pt;
and butter of antimony* \\ oz. ; mix, putting in tiie vinegar last. 8. J«( w
Potiah/or Wood or Leather, Black, Red or «/««.— Aicoliol (98 iiercent.), 1 pt.;
sealing wax, tlie color ilcsire.l. 3 sticks ; dis8<dve by heat ami have it warm
when applied. A sponge is tlie best to apply it with. 9. PoliihforrurMrs Work.
Dissolve san<larac, 1 ox., in spirit of wine, h pt.; next shave beeswax, 1 ox.;
and dissolve it in a sufficient quantity of spirits of turpentine to maK6 it in-
to a paste, add tiie former mixture by degrees to it, then with a woollen
clotli apply it to the work while it is in motion in the lathe, ami with a soft
linen rag polish it. It will appear as if highly varnislied. 20. furmtun
Po/isA.— Beeswax, i lb, and i of an o*. of alkanet ro<»t ; melt toKetlier ni
a pipkin iintil tiie tlmnerU well colored. Tlieii add liimeed oil ami Hpiritx
of turi«ntiiie, of encli half a gill ; strain through a piece of coarse muslin. 1 1.
French Poli$heg.-^l. Siiellac, 8 lbs.; Wooil naphtha, 8 pts.; diss<dve. 2. hiel-
lac. 2lbs.; powdered miistiifcnd sandarac, of each loz.; copal yamwli, *
pint; spirits of wine. 1 galTTWirest in tlie cold till dissolved. 12. Black
Vu/hm(Po/i«A.— TnkepulverizeilaspliaUum; put it in a jar or bottle, pour
over it about twice its bulk of turpentine or benzole, put in a warm place,
and shake occasionally ; when dissolved, strain, and apply it to the wcmd
witli a cloth or stiff bfush ; should it prove too dark, dilute with turpentine
or benxole. If desired to bring out the grain Still more, apply a mixture «!
boiled oil and turpentine ; this is better than oil alone. Wlien the oilis
dry/the wood can be polislied with the following: shellac varnish, 2 parts,
trailed oil. 1 part ; shake it weU before using. Apply with a doth, rubbing
■ 21» \ ■.
■ax '
Pt-
■•■tf-
_\.-
490
PAiirrras, PArta nAWOiRs, ao.
brliklj. 18. ToPnllih Wood— Tnke » plcct of pumice iton* itid wnUr,
■fill p«n re|W>iit«<ll>' over this work until tlie riiiriK of lliv uriiin U cut down.
Tli»n tKko powdvrvil tripoli itnil lioJUxl linietMl oil, «nil |Hillali tli« work to m
bright iurfin-o.'* 14 ('lork Cu*» itiiU /'tclur* Fntmr AVmikA — Copttl vnruUh 'i
llm.; liiiwfdoil rin^h, k o«. : mix well, ■hake ofltm.ainl pl»c«> in a warm»|M»t.
T\w wood to h« vnrniihfd U prvpHrvd with n thin roiil of ulwf WHt«r. Hml
rulihfil down with tino pumif«-i«on« or nomoHilnn equlvulent. In liKiit-ool'
nrfd wood, a lixht piKuitMit, nucli k» chnik, !■ added to tlie Klue-wiiter ; in
dark wo«hI, a dark pijcinfut In adilcl. \Vli«>n rtNidy, the ar«i«rti.« ure vtirnUli-
cd with the mixture, and, after drviuK, ruhhefl with a Holution of wax in
ether, thereby ret'eivlng a hlijh pollith. 16. Whitf /'otult for \Vhil0 \\ ihhU.
Whita-bleucliod ii'hellac-, 8 ox*. : white K*>ni benzoin, 1 01. ; ffuin itandiirau,
>— iJilX'h'''''* "' *'"" "f n*P'"»n. I pt.-I)iii«olve.
Oil FiMiaiiaa.— I; Linseed oil, 10 o«». j blairk reiln, 4 ox*. ; vlni?»»«r. 4
OXi.; rectified •piriti, 8 ox*, i butter of antimony, 10 oxii. ; »pirlt of mttltii, 2
■ou. ; melt the roiln, add the oil, take it off the ftro, and mlr in the vhiegar:
let it boll for a few minutiHi, utirrinK it ; when cool, put It Into a bottle, add
the other InKredientx, nhakinK a^ together. 2. Lhweed oil, I |it. ; oil of
turpentine, ^ pt ; rectified npirrts, 4 oxn. ; powdered r«»tin. l\ 01. ; ro«e pink,
' /|ox.; mix. 8. Acetic acid, 1« dr«. ; oll>»(^lavender, J <lr. ; rociifled npiriti,
1 dr. ; liniteed oil, 4 ozs. 4. LbUue
I. ; oll>»Maveii
•ed oilj 1^ ;
alkanet root, 2 ox*. ; heat.
•tralii, anfl add lac vnmUh, 1 ox. 6. Linneed oil, 1 pt. ; rectified xpirits, 2
QZt. ; butter of antimony, 4 oxn. 6. Liniceil oil, 1 giil. ; alkimct root, 8 ox«,;
Toie pink, 1 ox. Boil tbem together ten minutei, and itrain lo that tlio oi|
be quite clear. _ , ,,
PoRCRLAiif fiNiSH. Vkbt Fimb FOR 1»aRlor8.— To prepare the wood for
tlie finish, if It Ite pine, give one or tw(» ooiit* of transparent vaniish, wliicli
prevents the pitch from ooxlng <»ut, causing the finish to turn yellow ; next,
give the room aticast fmir coats of pure zinc, wbich may be ground in only
■ufHclent oil to enable It to grind properly ; then mix to a pro|>er consis-
tence with turpentine or naphtha. (Jive each time to dry. When it is dry
and bard, sandpaper it t<i a perfectly smooth' surface, when It Is ready to
receivetheftwish, which consists of two coats of French xlnc ground in,
and thinned with Demar varnish, until it works projierly under the brush.
SiLVKR Polish KALaoMiNK.-^Take 7 lbs. of Paris white and i lb. of
light-colored gliie. Set the glue in a tin vessel containing 8 pts. of water,
let ft stand over night to soak, then put it in a kettle of boiling water over
the fire, stirring till it is well dissolved and quite thin. Then, after putting
tlie Paris white into a large water pail, pour on hot water and stir it Jtill it 1
•'pilars like thick mjik. Now mingle the glue llqitid witb tbe whiting,
stir it tlioroughty and apply with a whitewash brush, or a large paint
brush. , . ,
Pbdssian Bi,nB.— Take nitric acid, any quantity, and as much iron
■havings from the lathe as tbe'aicid will dissolve ; heat the ir<m as hot as
can be liandled with the hand; then add it to the acid in small quantities
as long as the acid will dissolve it ; then slowly a«M double the quantity of
soft water tliat there was of acid, and put in iron again as long as tlie acid
will dissolve it. 2d. Take prussiate of potash, dissolve it ul the hot water
to make a strong solution, and make BufScient of it with the first to give
the depth of tint tleslred, «ntl the blue is made. Aitother mtthod.-^A very
passable Prussian blu^c is niade by taking sulphate of iron (copperas) and
prussiate of potash, equal i)arts of each; aiul dissolving each separately in
water, then mixing the two waters.
Chromb Ykllow. — 1st. Take stigar of lead and Paris white, of jpach 6
lbs. ; dissolve them iii hot water. 2d, Take bichromate of potash, 6^ ox. ;
and dissolve it in hot water also- ; each article iqhe dissolved separately ;
then mix all together, putting in the bichromate last. Let stand 24 hours.
Chrome GnEEw.-^Take Paris white, 6^ lbs. ; sugar of lead and blue
vitriol, of each Si lbs. ; aluni, 10} oz. ; best soft Prussian blue, and
yellow, of each ^ lbs. Mix thoroughly while in fine powder, and ad
lirome
I water
:!■-
f " -i.:.
-1.
^k^:ii,\S^.^i- .£^iifA3i^^M^A.
PAIMTMS, PAfKR IIANOBRI, AO.
Ml
ind wiit»r,
iriit down,
work to «
I vnniiali 'i
Mr arm K|M»t.
WNtljr, Hiul
I liKlit-ool'
■wiitor ; in
rt) vtirnlili-
of WNX In
Nundiiriiu,
vini,-Knr, 4
of loiiitii, a
bottle. Hilil
|U. ; oil of
; roao pinki
fttfil Rpiritl,
rizN. ; Itent,
il iikirits.a
'oot, 8oza,;
thttt tlio oi|
le wood for
liiili, wliiuli
How ; noxt,
iind in only
i|>er oonsia-
\vn it in dry
is rvAdy to
Kroiinif ill,
tlie bruali.
iiuU lb. of
I. of water,
water over
fterputtintt
■tir It .till it I
lie whiting,
large paint
mnch iron
in AS Hot AS
II qiinntitiefl
quantity of
ns tlie Afid
le liot water
first to give
od.—'A very
ipperas) and
epArAtely in
:e, of jpach 6
tush, 6i 6i. ;
I separately ;
id 24 honrs.
id and blue
and (|lirome
water
1 gal., stirring well, and lot stand 8 or 4 hours. Another Crtm, duraiJe and
eKtnp. — Takw siirucM yvllow, and color it with a ■<ilulion of chroma yellow
and i'ruiaian hluv, until you givv it tho shade you winli. AnuihtrMtthod.—
liluv vitriol, 6 lbs. \ sugar of lend, 6) Ibi. ; artvniu. *i\ H'S. ; bichroniat* of
potash, 1^ OS. \ nil»th(>m thoroughly In flue powder, and add water 8 parts,
mixing wt*ll again and |pt stand 8 or 4 hours.
I'KA RiiuwK— Int. Take sulpliate of copiicr any quantity and dissolvt It
in hot Water. 2d. Tiikf nruiwiiiie of |>oiash, tllasolvo it in hot water to make
a strong solution ; mix the tWo lolutions, as in the blue, and thf color is
mad*.
KotH TiMK.— Tnkonrasil wo(hI 1 lb., and boil it for2 hours, having 1 fal.
of water at the cod ; then strain it, and boil alum, 1 lb., In the water untildla-
iio|ved ; when suitlciently ro<d tft admit the haiul, add muriate of tin, | ot.
Mow huvo I'aris white, 12^ lbs.: moivtvn up to a lalvy coh'llyMnce, and
when tliv (trst is cool, stir thvm thoroughly together. Ia'X stAn«r24 hours.
Taticnt Yellow.— Common salt, 100 lbs., and liiharge,'^IOO n», nr«^
ground together willi water, andforstmie time in a gentle beat, waterueing
added to supply the loss by evaporation ; the carbonate of soda is tlien
waihed out with more water, and the white residuum heated till It acquires
a flue yellow color.
NAfiKA Yki,ix)W.-- No. 1, Metallic antimony, 12 lbs. : red load, 8 lbs. ;
oxide of Eiiie, 4 lbs. Mix, ealclne, triturate wcH together, and fuse in •
crucible ; the fimed mass numt be groun<l and elutriated to a fliio powder.
CiiKAr Vki,u)w Paint.— Whiting, 8 cwt. ; ochre, 2cwt. ; ground white
lead, 25 lbs. Factitious lin«eed. oil to grind.
Btonk Color I'AHtT.— Uoatl-dunt niftcd, 2 cwt. ; ground white lead, \
cwt. ; whiting, 1 cwt. ; ground umber, 14 lbs. ; lime water, 6 gals. Fau-
titious linseed oil to grind.
GLAZiKa's ruTTY.— Wliiling, 70 lbs.; boiled oil, 20 lbs. Mix; if too
thin, add more whiting ; if too thick, add more oil.
To Imitate naowN Frrbstomk.— First make a prettjr tkiek oil paint
of tlie same cohtr as tho stone to be imitated, which may lie done in differ-
ent ways ; the basis is while lead or zinc white, colored with umber and
mars red, or any other pigi^eiits which suit you ; put it on as uiual, and
while yet sticky throw common white Ban<l against it ; this will not affect
the color, and will make a rough, sandy coat, imitating the surface of the
stone.
German Carmine.— Cochineal, 1 lb. ; water, 7 gals. ; boil for 6 minutes,
then add alum, 1 oz. Boil for 6 minutes more, filter and set aside the de-
cocthin in glass or porcelain vessels for 8 days, then decant the liquor and
drv the carmine In the shade. The remaining liquor will still deposit »n
inferior quality by standing.
Stain for Floors. — To strong lye of wood-ashes add enough copperas
for the required oak shade. Put this «m with a mop and varnish afterwards.
Leau Color for Iron.— Take litharge and place it over a fire in »
ladle ; sprinkle over i^ floUr of brimstone to turn it dark ; grind it in oil. it
dries quick and stands well in any weather.
A Good Imitation of Gold —Mix white le^, cliTome yellow and
btb'nt sienna until the proper shade Is obtained. ,, a
\ Beautiful White Paint — For inside work, which ceases to smell, and
dries in a few hours. Add 1 lb. of frankincense to 2 qts. turpentine ; dis-
solve it over a clear fire, strain it, and bottle it for use; then add 1 pt. of
this mixture to 4 pts. bleached linseed oil, shake them well together, grind
-white lead In spirits of turpentine, and strain it ; then add sufficient of the
lead to make it proper for painting ; if too thick in using, thjn with turpen-
tine, it being suitable for the best internal work on account of its superiority
and exitenfie. .... , „ , ,
For A Pure White Paint.- Nut oil is the best; if lm»eed oil is used,
^ '*."y
Udd one- third of turpentine. —
To Mix Common White Paint.— Mix or grind white lead in Unieed
B^J*;fl
^,
I i' ;\
oil Ui lli« coiwUtfncy of p«U ; *M %vrfni\nm In lh# .
to th« umllon of oil ; biU thM« pn»p«»rtlon« mml "•»•"«
ounnUncM. lUsinwinbcr to •tmln your color for »»«|ffl|lf «.
If the work li e«jM)w<l to tht iun, u»« mor«|lur^M| for
'""?'„'';r.";"r:";«'rt.o„ b,... sf".?^. .j. w.*™ .-.
Writlan anJ dry, Mint lh« grt)UiMl o»i.r •g»rrf; InUw^n lli« l«Hi.rt» Wltli ••
rjn •color. ....V1I1.IU w,t Uk« puUtrlwJ i;ru..i«n Wu. ..ul •'^» ;•"';'''•
.urUc« ; glM.. froft.or ■malU nwy b« «!•«! Iwttad of. or with tlit b\w».
Wlinii <lrv. brush off the InoM purtlolet. ... . » 1
vtllow with burnt while vitriol. Thew colori mix In b«.ile.l oil. Burnt
JurhJ I. the heit drier for greens. •• It !• jH»werf uT Had colorlea. wid, con-
•equenlly, will not Injure the color. ti.*-«i.W
BmollT VAIII.IBII tJ««»i.,»o«Ii«»iPiBui.M.F«iiDMt,4o.--Tli»worlc
must flri* be ,«lnted over with . light lead color, and. when dry grind
■onie «hkte lead In iplriU of luHK-ntlne ; af lerwardi take about on« third la
SwijSrdlgri.. which ha. been ground .tiff In lln.eed oil j then «.l« then,
botfCf ether, and put Into a lUUa r«.ln varnl.h. .ufflclent only to bind l.a
Slor When till. f. hard, which will be «>• ewe In 16 m nutejjH.ur Into
thrcol/.r .ome re.in to gk. It a good jlo... Then go over » :|;j^Xi:e!^li
time. and. If required, a thini time. thu. you will have a ♦'heap *nd beau,
t ful gree 1. witfi a high imll.h. It po.M..e. a very drying qua litis a. •
work nTay be completed \n a f*w hour. The tint may he varied acconllng
to tMte. ly .»h.titutlnK mineral green for v.rdigrl. ; and If a brhjht gra..-
«een 1. fequlred, add a little Dutch plnkjo the mixture. N.B.^hU
Solor mu.t b« ua^d when quit* warm, to give tha TamLh a unlfo^ta •«■
**"co-POUi.D OHEKi...-Thl.l. a mixture of ''»»•""«{ '#°.r'i.S£
Dink the lnten.ity of which may be lncrea.edordlmlnl.hed by the additl«m
pin». iiic Hiwn-ii./ ,_.„'. _iii n«» ..imit tit >nv flsfld rule. In reuard
of blue or yellow. The.c mix
to th6 nuantltlea of the mat
peii(l^„the taate of the arr
PnA Omiim.— Take 1
tate of copper, U Ibt of bL
lead, and 8 ox. of burnt white vitriol,
linued oil, and grind them quite fine
Ul not admit of any fixed rule. In regard
their composition. They rau.t de-
ma he la de.ir*ua of M|rlng to tha
Tl |R^ 1 lb. of Hie preclpl-
rtrhite lead, 8 01. of sugar of
Mix the whole of these Ingredient, in
It will produce a bright mineral pea^
SV:nt:;«Ver ablu^^ k;.p Vny-TenSth of time in any «^
EJte wlthout'^lnjury, by puttins water over It. To use thl. color f..r houM
".hip painting,' Uke 1 lb. of tlie green paint with .ome pale boiled ol^
mlltLW well together, and thl. will produce a .trong |H»*-B««n P**"^ I
The tint may be aGred ;t pleaaure. by adding a P^I^'*'""*^^^ Jl^
white lead to the green, which may b* ground in Unwed oil, and thmn^^
.%ith .plriU of tur^tine for u.e. It may al.o V.u-ef 'or painting Venj
tian window Wnin.hy adding white lead and mixing t^e color with h«il«J
oil For all the afore.ald preparation, it wiU retain a blue tint, which ia
"""^JSlmiH-To nrevent Tennilion from '•<!!"* 5 •^d »» ifl ^'J' ''fi^''
before mixing, oneeljfith partof flour of .ulphur. Light EnglUh Temilon
i. uid for .trlping, oVmenting, or lettering ; the deep '•'"Jl'"" »|*;'»«
lew^ody, will not cotST good. EnglUh vermilion B»'e-fhe be.t color on
carriage work when mixed with rubbing vaml.h and oil. , AmericanTe^
n,lllon.houldnotbe ground, a. the proce.. ''""'^ «h*"«fj* *° ^° 3«?
color; while green. Indian red, chrome y*""*- •"«» •" it^^Tl ^^i^ferS^
are aU the better for being ground a. fine aa po..lble. R*w o«l »• P™ •»*'•
SbSiled, M it ia more YO&tUe, and penetrate, and iilU the pore, of th«
^"^n^iS'nMu CuLoaa 02 Tiw Ta B/ae . - Grind Pruwi a n bine In turpa,
othe'i 5S. "ery^toriK JroSlV^^^ color -^
IP"
Ven«>
.\
•«lr»«l. Slraw.-^A mlitnra of ohrom* v»llnw »n4 white Iwnl. "il ■'«»<' «»»T»«
AtaW.— 'Mil i-wru**, rriiMlan blue, fli»e huT.^nd »«milUoii. w«lh oil «, r^t.
IW«— White kail. I'r»i««lmi hlii* unii vprwHImi, with .ill iiwd tuiji*. ■ m.
(,V,5._ While !««•< •n.l I'nu.laii bluv tiiig««l with »..rtnllkM», »im1 for •■ *'•
co«t •lilMitltule iarmiiM" or Ink* Cor r»riMilion. /Mj*.— Wlittw U;«'l
Ml
y^ u( .
t^
4
(I'M
.xafljjjg-.
;•! I
..I w
Utile I'ruMlnn blue mul Kreiuli »«llc.«r. llni«<«Nl oil mm\ Utr\f. 4»<^^*f
While Ivail wllh a llltle rruMlun bluo »ii<l li»«))phl«oll. UnnsM oil aiKl
/>nrA: l{0d, for common /iwr/w*.-*. — MU KhkIwIi VwnelUii rv«l, in lx»i
wllh a llltlw red le»<l »n«l IIHiaric*', to ||ive • dryiiiK qualitv. hfthtmr
Mix logt'lher equal imrtt of VdiieliNni rf«l, ami re«l lead In boll«d oil
turn. ImiMion of VrrmWiod— Uririd tojtelher. in oil, r«>d lead and
fink. Ihti, litd—mn In oil »enilll»*'n with a di«t of Venetian red, or
lead. UnjUdinq Oraajj*.— ThU li « inlx«ure of oraii|te lead (orpiiMent)
French or •lone yellow, oil aiidturpe. ./fc*i(/A' Y»Uow,/ip- yfoors.— WIiIIb
and llniewl oil, mixed with •«Mne French jellow, and a liille ihronie yello*
to helRhten It, lome red l«ad, burnt whil«-*itrlol aiMl4ilhar|re, aildedlo nl -
it a drylnn quality. Thii color mixed wUh equal (Mrti of (MMled oil ai
tunwntliie, and me<l vory thin. lM*rk KW/ww.— Mix French yelHow in bolM
oil, addlntf toll a little red lead or lilhwve to gire the piaint a drvii
quality. /J</Al >V//«m-.— ThU ii a mixture i»f French yellow and white leai!
with oil and turin'iillne. /ino<A«r.— Freiuh yipllow, white lead Mul ml lead.
AHolh*r.—-'rhi» la a mixture of I'ruMlan blue, Krenth yellow, n Hmall p«)rtion
of Turkey umber, an«l a little burnt vitriol. (Iround the •iime way.
AHO(k*f, in oi7.—Mix I'ruwlan blue and chruaie yellow. (Iround the iame.
Anothtr Shad*.— A mixture of i'ruisian blue and French yellow, with atmall
quantity of white lead and Turkey umbt-r ; add burnt vitriol, ground the
■ame. Another, /ioA<.— White inixed with vaidlKrla. A variety of ahadea
may l)« obtained by uilng blue and yoHow wltli white lead. Anothtr, OUv*.—
Black and blue mixed witli yellow, in •uch qiiwttitiet ai to t>btaln the colon
or •hadvi required. For di»Umj>tr, use indigo and yellow pink mixed with
whiting or widie lead imwder. FrrtttoHt Cmlor.—A mixture of re<l load,
Venetian red, French yellow, and lampblack (iMrying the iliade according
to taste,) with liniced oil and turpentine. Olim ^r^n.—drind, Heparalely.
I'ruuian blue an<r French yellow, In boiled oil,lb«ii mix to the tlnt» required
wItlJ a little burnt white vitriol to act ai a dry«r. A cheap an<l handiiome
color for outilde workfiuch an doora, carta, wagoni, railings, Sm. /.ight
Urtg il ma«le by mixing white lead with lampbaack, using more or l«M «>f
each material at you wTsh^ obtain a lighter ou- a darker sliade.^ Uaffl*
made from yellow ochre aiJa white lea«l. , Silwrtr Ptart (irrif.—mx wlilta
lead, Prussian blue, and a very slight |»ortion of Wack. regulating the quan-
tities you wish to obtain. Flaxm Grty la obtalmed by a mixture of whlt«
lead and Prussian blue, with a small quantity of l«ke. Brick co/oo—Yellow
ochre artd red lead, with a little white. Oak WooA Color.^l white lead and
i part umber and yellow ochre, proportions of the last two Ingredients »»elnB
determined by the desired tinta WulnuNree tWo. .— | while lead, and i
red ochre, yellow ochre, Ttnd umber, mixed according to the shade sought.
If veinlng is required, use different shades of the same mlxture.and fottli*
deetwst places, black. • ./om^mi/.— Yellow pink, and white lead. This color
is only proiwr for distemper. Lemon rf/Zow.— Ucalgar and orpiment. The
fame color can be obtained by mixing yellow pink with Naples yellow ; but
it Is then only fit f«>r distemper. Orange tVor.— Ked lead and yellow oclir».
Violet Co/or.— Vermili.»n, or red lead, mixed with black or blue, and a small
portion of white. Vermilion is preferable to red lea«l in mixing this color,
pOTTrf*.— Dark red mixed with violet color. Car«rtlion.--Lake and wlilte.
Go/rf Co/or ^Massicot^ or Naplea yellow, with a small quantity of realgar,
and a Tery little Spanish white. Olive Color may be obtained by black and
a little blue, mixed with yellow. Yellow-pink* with a little venligris an«
lampblack; also ochre and a small quantity of white will produce an ollv*
color. For diitemper. Indigo and yellow-pink, nil xed with white lead or
■3P'
h
color. For dittemper, tntllgo anti yeiinw-pina, nnxen wuu wmm ictiu «r
Spaoiah wbita, muat be uaed. If veined, it mutt be done with umber. Chutrnvi
t-
v; '■"(/
^u. (f
^>/
^fA;^(ij^^'5o;^^:,;^
1"".
' ''
494
" , s > 1 .""•", '.I '«;>{•.• '•
FAIMTEBS, >APEB HAN0ER8, AC.
Coi^or.— Red ochre «nd btuck, for • dark chostnnt. To make It lighter, em-
ploy a mixture of yellow oclire. Light Timber Co/or.— Spruce oclirei white,
• and ft little umber. Flenh C'o/oi-.— Lake, white lead, and a little vermilion.
Light Willow «»•«««.— White, mixed with verdigris. Graaa GrMn.— Ydlow-
plok mixed with vel-tllgrii. Stone CVor.— White, with a little spruce oclirei
Vark Lead Co/tfr.— Black and white, with a little Prussian i)Iue. hjium
Co/or.— White lead, stone ochre, with a little vermilion. Chocolate Color.— ■
Lampblack and Spanish brown. On account of Uie fatness uflt8mi>black,
mix some litharge and red lead. Portland Stone Co/or.— Urrtber, yellow
ochre, and white lead. /Jose cWor.— White lead and^ carmine orJ«ke.
Salmon Color.— White lead and blue, yellow, and red. Pearl Co/or.— White
• lead, Prussian blue, and red. Slate Color.— White lead, black, .re<'. ana
blue. Pea Gr«n.—miite lead and Chrome, or Paris green. Cream C<Uor.^
Whitehead, yellow and red. S/rawCWor.— Whit© lead and yellow. Peach
Blossom Color.— Wiiite lead and vermilion, ^rown.— Venetian red and
lampblack. Dark G»«»i.— Lampblack and chrome green. Oltve Color.--
Red, green^ or black, yellow and red. Snuff Co/or.— Yellow, sieDna, and
Spirit GBAiiniro fob Oak.— Two pounds of whiting, quarter of a pound
• of gold 8ize,-thinne3 down with spirits of turpentine ; then tinge your whit-
ing with Vandyke brown itnd raw sienna, ground fine. Strike out yoW'
lights with a fitch dipped in turpentine, tinged with a Httle color to shoW^-
the lights. If your lights do not appear clear, add a little more turpentine.
Turpentine varnish is a good substitute for the above mentioned- riiis
kind 0* graining must he brushed over with beer, with a clean brush,
before varnishing. Strong beer must be used for glazing up top-graining
*" Oii.*FOlfGBAWiNO OAK.--Grind Vandyke brown in turpentine, and as
much gold size as will set, and as much soft soap as wdl make it stand the
comb. Should it set too quickly, add a little boiled oil. Put a teaspoonful
of fcbld size to half a pint of turpentine, and as much soap as will he on a
twenty-five qent piece, then take a Uttle soda mixed with water ahd take
out the veins'. ^ „ «. . u-» i a
To Prepare The Ground fob Oak Rollers.— Stain your white lead
with raw sienna and red lead, or with chrome yellow and Venetian red;
thin it with oil and turps, and strain for use. When the ground work is
' dry, grind in beer, Vandyke brown, whiting and a little burnt sienna, for
th^ graining color; or you may use raw 8i«nna with a little whiting,
To Imitate Old Oak.— To make ah exceedingly rich color for the
imitation of old oak, the j^-ound is a composition of stone ochre, or orange
chrome, and burnt sienna; the graining color is burnt umber or Vandyke
brown, to darken it a little. Observe that the above colors must be used
•' whether the imitation is in oil or distemper. When dry, varnish.
To Imitate Old Oak, in Oil.— Grind Vandyke and whiting in turpen-
tine, add a bit of common soap to make it stand the comb, and thin it with
boiled oil. ... ■, -^t. \^-
T<?iMiTATE Pollard Oak— The ground color is prepared with a i^ix-
ture of chrome yellow, vermilion, and white lead, to a rich light buff. The
graining colors are Vandyke brown and small portions of raw and burnt
aienna and lake ground- in ale or beer. Fill a large tool with color, spread
"*" over the surface to be grained, and soften with the badger hair brush.
Take a moistened sponge between the thumb and finger, and dapple round
and round in kind of knobs; then soften very lightly ; then draw a softener
from one set of knobs to the other while wet, to form a multiplicity of
irrains. and finish the knots with a hair pencil, in some places in thicker
Clusters than others. When dry put the top grain on in a variety of direc-
tions, and vfimish with turps and gold size ; then glaze up with Vandyke
and strong ale. To finish, varnish with copaL ^^
To Imitate Mottled Mahooant.— The ground is prepared with the
. _ : . : . . -^^^ , .
■ *>^&tv.
'•V
Igliter, em-
lirei wliite,
vermilion.
I. — Yellow-
ruce oclire.
lie. f/iwn
te Color.—
lampblack,
Ser, yellow
e or lake,
or.— White
c, .red, and
low. Peach
in red and
ve Color.— ^
lieona, and
of a pound
your whit-
e out your,
or to shonitl.'
t^rpentine^
ined. Tliifl
lean brush,
op-graining
tine, and as
it stftnd the
teaspoonful
ivill fie on a
;r alid take
white lead
netian red;
nd work is
sienna, for
le whiting,
lor for the
e, or orange
or Vandyke
list be used
b.
ig in turpen-
thin it with
with a qtiix-
t buff. The
V and burnt
;olor, spread
hair brush,
apple round
w a softener
iltiplicity of
;8 in thicker .
Bty of diree-
ith Vandyke
ed with the
*''ii»' t ..ifif^
M
;4-
.4
Jfl
PAINTERS, PAPER HANOBB8, AC
495
best English Venetian red, red lead, and a small portion of white lead.
The graining t'«»lor8 afc burnt sienna, ground in ale, with a small portion of
Vandyke brown, sutHcicnt to take away the fiery appearance of the sienna,
cover the surface to be grained, soften with tlielmilger hair brush, and
while wet take a niottling-rollur and go over tli6 ligiits a second time. In
order to give a variety of shade, then blend the whole of tlie work with the
badger softener. Put the top grain on with tlio same color. Wlien dry
varnish.' ' „ , . t, '
. To iMTrATB RosBwdbD.^ — Mix vermilion and a small quantity of white
lead for the ground. Take rose pink, tinged with a little lampblack, or
Vandyke brown, and grind very line in oil, tlien take a flat griiining brush,
with the hairs cut away at unequal distances, and cut down the g^rain as If
wending r«>und a knot. When nearly dry, take a graining conib that is
used for oak, and draw down the gmiu This will give it the appearance
6f nature, Wlipii dry, varnisli. ^Hot/i«r.— The ground color is/prepared
with vermilion and smairqiiantities o.f white lead and crimson lake. When
the ground is dry and made very smooth, take Vandyke browjfc ground in
oil, and vritli a small tool spread the color Qver the surfacdnh different
directions forming kind of knots. Before the work is dry, take a piece
of leather, and with great free«lom strike out the light veins having pre- ■
yiously prepare<l the darkest tint of Vandyke brown, or gum asnhaltUm,
'immediately take the flat graining brush with few hairs in it, draw the
grain over the work and soften. When varnished the imitation will be
excellent ' _ j • .
Anotiibr Rosewood Imitation in Size. — Mix Venetian red, white
lead powder, vermilion and common size, tlie consistency of which, when
cold, must be that of a weak trembling jelly. With this composition paint
i the w^ork twice over. When the ground is dry, take some lampblack,
finely ground in beer, and beat tlie white of an egg into it; take the flat
graining brush, dipped in the black, and put on the f^in. Wiieh dry,
stain the first coat of varnish with rose pink, finely ground in turpentine,
and finish the work by giving it a coa.t of clear varnish.
To Imitate Bird's E¥b Maple.— The ground is a light buff, prepared
with white lead, chrome yellow, and a little vermilion or English Venetian
red, to take off the rawness of the yellow. The graining Color is equal
girts of raw U|nber and sienna ground in oil to the proper consistency,
pread the surface of the work with this color, ^nd, having some of the
same prepared a little thicker, immediately take a sash tool or sponge, and
put on the dark shades, and soften with the badger's-hair brush, before the
color is dry, put on the eyes by dabbing the dotting machine on the work.
When dry, put on the grain with the camel's-halr pencil on the prominent
parts, to imitate the small hearts of the woOd. When dry, varnish.
To Imitate Curled Maple.— Prepare a light yellow for the ground,
by mixing chrome yellow and white leiiil, tinged with Venetian red. The
graining color is a mixture of equal portions of raw sienna and Vandyke,
ground in ale; spread the surface to be grained in an even manner ; then
with a piece of cork rub across the work to and fro, to form the grains
which run across the wood. When dry, varnish.
Curled Maple in Oil for Ootsiob Work.- Prepare a rich groimd
by mixing chrome yellow, white lead and burnt sienna. For the graining
color, grind equal parts of raw sienna and umber with a little burnt cop-
peras in turpentine, And mix with a small quantity of grainer's cream.
Thin the color with boiled oil ; then fill a tool and spread the surface even,
and rub on the lights with the sharp edge of a piece of buff leather, which
must now and then \>e wiped to keep it clean ; soften the edges of the worllf
very lightly, and when dry, put on the top grain with burnt umber and ra#
sienna, ground in ale, with the white of an egg beat into it. When dry.
Tarnish. ; / ^ ^ i j
Satinwood.— This ground is prepared with white lead, stone ochre, ana
■mall quantities of chrome yellow and burnt sienna. The graining color is
\-
H:
\
m
■:-ja(.-nMiMi*iM*mi>: ui»m**.jMM :
496
PAnnXBS, PAPK» HjMIOBBS, *0.
jMie-third of raw •lenna wid whiting, ground ia pale ale, very thin; then
mread tlie color OTer the surface to be grained. Wliile wet, loften, and
hare ready a wet roller or mottling bruBh, in order to take out tlie lights ;
blend the whole with a badger's-hair brush. When the work » dry. take
the flat brush, and with the same color, put on the top again. Wlien dry.
To ikiTATB Ybw-Tbbb.— Tlie ground is a reddfsh bulf . For the grain-
inir color grind in ale equal portions of Vandyke brown and burnt sienna,
with a small quantity of raw sienna. When the ground is dry. spread the
surface even with the color, and soften ; then with iy|kce of cork with a
sharp edge, rub the work cross and cross in order t^Bp the fine gram.
Wlien dry, dip the tip of your fingers in the (^laAifppPlor to form the
eyes or knoti, and put in the small touches^t^. j^amel's-hair penciL
Whendry.puton the top grain, and when this* i^^wirnish.
To liiiTATB Black; asd Gold Mabblb.— This apcription of marbte }»
now in great demand. The ground is a deep jet black, or a dead color, m
gold size, drop black and turps: second coat, black japan. Commenca
reining; mix wliite and yellow ochre with a smallnouantity of Yermihon to
Kive a gold tinge ; dip the pencil in this color, and dab on the ground with
great freedom some large patches, froth which small threads must be drawn
Tn various directions. In the deepest parts of the bhick, a white vem la
. sometimes seen running with a great number of small veins attached to it;
but care must be taken that these threads are connected with, and^run m
some degree in the same direction with the thicker veins. If durability i»
not an object and the work is required in a short time, it may be executed
very quick in distemper colors, and wlien vamishedi it will look well.
Rbd Mabblb.— For the ground, put on a white tinged with lake or
. vermilion; then apply deep nch reds in patches, filling up the intermetliate
spaces with brown and white mixed iii oil; then Wend them together; if
in quick drying colors, use about half turps and gold size. When dry, .
varoish ; and while the varnishis wet, put in a multitude of the fine white
threads, crossing the whole work in aU directions, as the wet varpUh brings
the pencil to a fine point. . . . , .^, ».. \.u
Jabfbb Mabblb.— Put on a white ground lightly tinged with blue ; then
put on patches of rich reds Or rose pink, leaving spaces of the white
> grounds; then partly Cover those spaces with various browns to form
fossils, in places running veins; then put in a few spots of white in the
centre of some of the red patches, and leaving in places masses nearly all
white. When dry, use the clearest varnish. ■ .. . . ^i *i
Blub and Gold Mabblb.— For the ground put on a light blue ; then
lake blue, with a small piece of white lead and some dark common blue,
and dab on the ground in patches, leaving portions of tlie ground to shine
between; then blend the edges together with duster or softener; after-
wafds draw on some white veins in every direction, leaving large ojien
spaces to be filled up with a pale yellow or gold-paint; finish with some
fine white running threads, and a coat of varnish at last. . . , ■, »
To IiiiTATB GBANiTB.^For the ground color,; stain your white I6»d to
a light lead color, with lampblack and a little rose pink. Throw on black
spots, with a graniting macliine,a pale red, and fill up with white before
the ground is dry. . „. ,
Anothbb.— A black ground ; when half dry, throw m vermilion, a deep
yellow ahd white spots. , . , , .^ , j, a
To iMiTAtB Haib Wood.— For the ground color, take white lead_^and
thin it witli turpentine, and slightly stain it with equal quantities of Prusj
sian blue and lampblack. For the graining color, grind in ale a mixture of
Prussian blue and raw sienna j when the ground is dry, spread a transparent
coat of the graining color on the surface of the work, and soften; then
with the cork, mottle by rubbing it to and fro across the work, to form the
flue long grain or mottle. Wh«i this is done, soften and top gr<dn m wavy
but perpendicular dbectiona ; varnish When dry.
i;
^t
PAIKTER8, PAPER HANGERS, AO.
497
then
.
y"
Ihlaid MoTHBR-or-PKARi, WoRK, oti sewing macliines and other thncy
work, is performed by selecting the thin scales of the shell and cementing
them to tti^ surface of the material ; the rest of the surface Is covered with
successive coats of Japan varnish, generally black, bein^ subjected to a
baking process after each anplicatitm. When the varnish is, as thick as.the
■hell, it is |>olislied, the giluing and painting added and a flowing cost of
Tamish put over the whole. . ,
Another Method,— Vteiiftre the job with a heavy coat of b|ack Japan,
then, before it is dry, procure flakes of pearl and lay them on-the black sur*
face, pressing them into the Japan until they are level with the surface;
then with colors form yines and flowers, allowing the pearl to fotm the
body of the flower leaf, and shade up all nicely.
To Imitate Tortoise Shell. — Paint. a ground of salmon color; then
when dry and smoothed off, coat it over with rose pink, mixed 'in^varni8ll
and turpentine ; then with a flat piece of glass, press on the surface, and
remove the glass quickly, being careful not to push it over the paint'so as
to disturb the curious figures which the pressure will form thereon.
Yarnish when dry, and you will find you hare a beautiful imitation of tor-
toise shell.
Fanct FiGtREg ON Wood. — Slake «ome lime in stale urine, Dip s
brush in it, and form, on the wood, figures to suit your fancy.' Wli&n dry,
rub it wiell with a rind of pork.
Stains for Wood. — 1. Ckeap Black Walnut Stain. — Burnt umber, 2 parts ;
rose pink, 1 part ; glu6, 1 part ; water sufflcicnt ; heat all ^gether and
dissolve completely, apply to the work first with a sponge, then go over it
with a brush, and varnish over with sliellac. 2. Ebony 6'<«in.-^I>rop black,
2 parts ; rose pink, 1 part ; turpentine, a sufflcieht quantity. 8 Jiright
Yellow Stain. — 1. Brush over with the tincture of turmeric. 4. Warm the work
and brush it over with weak aqua-fortis ; varnish or oil as usual. 6. A very
small bit of aloes nut into the varnish will give a rich yellow color to the.
wood. 6. Extra Uktck Stain for Wood. — Pour 2 quarts boiling water over
1 oz. of powdered extract of logwood, and, when the solution is effected, 1
dr. of yellow chromate of potash is added, and the whole well stirred. It
is then ^eady for use as a wood-stain, or for writing ink. When rubbed on
wood it produces a pure black. Repeat with 2, 8, or 4 applications till a
de£p black is produced. 7. Imitation o/ Mahogani/.— Let the first coat of
painting be white lead, the second orange, and the last burnt umber or
sienna : imitating the veins according to your taste and practice. 8. To
Imitate Wainscot. — Let tlie first coat be wliite ; the second, lialf white and
yellow ochre ; and the third yellow ochre only ; shadow with umber or sienna.
9. To Imitate Satin VToorf.— Take white for your first coating, light bliie
for tl>e second, and dark blue or dark green for the third. 10. Rosewood Stain,
very bright shade'— Used Cold. — -Take alcohol, 1 gal. ; camwood, 2 oz. ; set
them in a warm place 24 hours ; then add extract of logwood, 8 oz. ;
aquafortis,! oz. ; and when dissolvei} it is ready for use ; it makes a very
bright ground like the most beautiful rosewood ; 1, 2 or more coats as you
desire. 11. Cherrif Stain. — Rain water, 8 qts ; annatto, 4 oz. ; boN in a cop-
per kettle tin the annatto is dissolved, then put in a piece of potash tlie size
of a walnut ; keep it on the fire about half an hour longer, and it is ready to
bottle for use. 12. Rosewood Stain, very bright s/tat/e.— Equal parts of log-
wood and redwood chips, boil well in Water siiflicient to make a strong stain ;
i^ply it to the furniture while hot ; 2 or 3 coats according to the depth of
<color desired. 18. Rose Pink Stain, and F«rnisA.— Put 1 oz. of potash in 1
- qt. of water, with red sanders, H oz& ; extract the color from the wood and
strain : then add gum shellac, ^ lb., dissolve it by a brisk fire. Used upon
logwood stain for rosewood imitation. 14. Blue Staiiifor Wood, — 1. Dis-
•olve copper filings in aqua-fortis, brush the wood Witli it, and then go over
the work with a hot solution of pearlash (2 oz. to 1 pt. of water) till it
assumes a perfectly blue color. 15. Boil 2 ozs. of indigo, 2 lbs. wood,
and 1 ot. alum, in 1 gaL wat e r, brush w e ll ov e r until thoroiighly stain e d .
«
•*..- *<lJWaw»,a»i*>.
498
PA1MT1B8, PAPKB HANOBR8» AC*
■ ■ A.
1«. Imttatton of Btitany-Bay Wood.— BoW \ lb. French Wrrlei (the nnrlpe
berries of i\\e lihamnut in/ktorim) in 2 qt». water till of a (Icei. ydlow, nnjl
while boiling hot, give 2 or 8 coat* to the work. If a «lee|ier color Ih (le»iro<l,
ffive a coat of logwood decoction over the yellow, Wlicn nearly dry, form
the urain with No. 8 Uack itain, used hot, and, when dry, runt an«l vumisli.
17. Mahoqany color.— Dark.— I. Boll i lb. of madder and 2 ozs. of logwood
chips in a gallon of water, and brush well over while hot : when dry g<» over
the whole withpearlash solution, 2 drs. to the quart. 2.Put2 om. dragons
blood, bruised, into a quart of oil of turpentine; let the bottle stancl ni a
warm place, shake frequently, and, when dissolved, steep the work in the
mixture. 18. Box-wood Brown Stain.— Hold your work to.,the fire, tliat it
may receive a gentle warmth ; then take aquafortis, and, with a feather,
pass it over the work till you find it change to a Une brown (alwaj's kcep-
iDR it near the Are), you may then varnish or polish it. 19. l>tght lied
^rtMTM.— Boil i lb. madder and J lb. fustic in 1 gal. water; brush over the
work, wh0n boiling hot, until properly stained. 2a The surface of the work
being quite smooth, brush over with a weak solution of aqua-fortis, i oz. to
the pint : then finish with the following :— Put 44 Ors. dragon s blood, and
lotsoda^ bothwellbruised. to 8pt8.spirit8of wiiie, let It stand m a warm
place, shake frequently, strain and lay on with a soft brush, repeatmg
until of » proper color, polish with linseed oil or varnish. 21. P«r»fe--Bru8h
the work several times with the logwood decoction used for iVo. 6 black',
and, wlien dry, give a coat of pearl-ash solution, 1 dr. to a quart; lay it on
evenly. 22. iKerf.—l. Boil t lb. Brazil wood and 1 oz. pearlash in a gah^pf
water; and while IiQt, brush over the work until of a proper color. Dis-
solve 2 oz«. alum in 1 qt. water, and brush the solution over th^ work
before It dries. 28. Take a gallon of the above stain, add 2 ozs. more pearl-
ash ; use hot, and brush over with the alum solution. 24. Use J cold
Bblution of archil, and brush over witli the pearl-ash solution for No. I Dark
Mahogany. 26. Mahogany Stain on Wood.— Take nitric acid, dilute with 10
parts of water, and wash the wood with it. To produce rtwewoorf finish,
glaze the same with carmine of Munich lake. Asphaltum thinned with
turpentine, forms an excellent mahogany coloron new work. 26. Mahogany
Stain on A/ap/e.— Dragon's blood, i oz. ; alkanet, ^ oz. ; .aloes, 1 dr. ; spirits
of wine, 16 ozs. ; apiUy it with a sponge or brush. 27. Crimson Stam for
Mufiical /nstruments.— Ground Brazil wood, 1 lb. ; water, three qts. ; cochi-
neal, i ounce , boil the Brazil with the water for an hour, strain, add the
cochineak boil gently for half An hour, when it will be fit for use. If you
- wish a scarfct fiW, boil an ounce of saffron in a quart of water, and pass
ov^r the work before you stain it 28 Purp/^ 5tain.— Chipped logwood 1
lb. ; water, 8 qts. ; pearlash, 4 ozs. ; powdered indigo, 2 ounces. Boil the
logwood in the water half an hour, add the pearlash and indigo, and_^ when
dissolved, you will have a beautiful purple. 29. Green &/ain.— Strong
TinegM*, a pts. ; best verdigris, 4 ounces, ground fine ; sap green, i ounce ;
mix together. .. , . , ..... n
Black StainB fob Wo()d..^1. . Drop a little sulphunc acid into a small
quantity of water ; brush over the wood and hold it to the fire; it will be a
fine black and receive a good polish. 2. For a beautiful black on wood,
nothing can exceed the 6/adk Japan mentioned under Tinsmith's Depart-
inent. Apply two coats ; after which, varnish and polish it. 8. To 1 gal.
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 copperas;
Btir it up for a couple of days. I^y on five or six coats with a sponge,
allowing it to dry betweeneach ; bolish with linseed oil and a soft woollen
rag, and it will look like ebony. Incomparable for iron work, ships' guns,
■hot, &(J. 4. Vinegar, i gal. ; drj/ lampblack, i lb. ; iron-rust sifted, 8 lbs, ;
mix and let stand for a week. jLay three coatswf this ola hot, ana then
rub with linseed oiUnd you will haVe a fine deep black. 5. Add to the
above stain, nut-galls, 1 o z l; log w ood chips, i lb.; copp e ra s , j4 lb. ; lay on
three coats ; oil well, and you will have a black stain that will stand any
'
?«'«*■'*" '»»(«,*-« ' ,
'^^^*"^
PAINTKBS, ^APER HANQJIHS, *0
iU
the nnripe
't'llow, and
Ih <lvitiro<l,
f <Vry, f«»rni
1(1 vufniHli.
of logMTOOll
Iry go over
». dragon's
stand in a
Mirk in the
fire, tliat it
a feather,
ways kcep-
Ltght lied
ill 'over the
of the work
■tis, i oz. to
I blood, and
1 in a warm
I, repeating
■»fc— Brush .
}e. 6 black;
t ; lay it on
in a gal. of
color. Dis-
r tliQ work
more pearl-
Use a cold
No. 1 Dark
lute with 10
'.wood finish,
linned ' with
i. Mahogany
dr.; spirits
m Slain for
qts. ; cochi-
ain, add the
use. If you
;r, and pass
d logwood 1
!8. Boil the
), and when
\in. — Strong
!n,i ounce ;
into ft small
it will be a
ck on wood,
th's Depart-
J. To 1 gal.
for a'w«ek;
nd copperas;
li a sponge,
soft woollen
ships' guns,
ifted, 8 lbs, ;
ot, and then
Add to the
'. lb. ; lay on
'
11 stand any
kind of weather, and Is well adapted for ships' combinfs, Ac. tj. Lorwood
chips, ^Ib. ; Brazil wowl^Jl^ lb. ; boil for \\ liours in 1 gal. water. Brush
the wood with this decoction while hot; ninke a decoction of nut-galls, by
gently simmering, for t^rce or four days, a quarter of a pound of the galls
fn 8 qts. water ; give the wood three coats, and, while wet, lay on a solu-
tion of sulphate of iron (2 ozs. to a quart), and when «lry, oil or varnish. 7.
Give three coats with a solution of copper flllingH in aqua-fortis, and repeat-
edly brush over with the logwood decoction until the greenness of the copper
is dfestroyed. & Boil \ lb. logwood chips in 2 quarts of water ; add an ounce
of pearlash, and apply hot with a brush. :f hen take 2 qts. of the logwood
decoction, and ^ oz. of verdigris, arid the same of cop))eraB ; strain and throw
in i lb. of iron-rust. Brush the work well with this and oil.
Black Walnut Stain.— Spirits of turpentine, 1 gal. ; pulveriaed
•sphaltum,21bs. ; dissolve in an iron kettle on a stove, stirring constantly.
Can be used over a red stain to imitate rosewood. To make a perfect black
•dd a little lamp-black. The addition of a little varnish with the turpentine
MiacELLANEOCB Stainb.— re/Zotw is produced by 'diluted nitric iicid.
/ierf is produced by a solution of dragon's blood inspirits of wine. Black,
is produced by a strong solution of nitric acid. Qretn is produced by a solu-
tion of verdigris in nitric acid ; then dipped in a hot solution, pearl-ash pro-
duces a Blw stain. Purple is produced by a solution of sal-ammoniac in
nitric acid. «,...,: ... ,.
To Improve the Color of Stains.— Nitric acid, 1 of; munstic acid,
I teaspoonful ; grain tin, i oz. ; rain water, 2 oz. Mix it at least 2 days
before using, and keep your bottle well corked.
To Eboni2£ Wood.— Mix up a strong stain of copperas and logwoOd
to which add powdered nut-gall. Stain your wood with this solution, dry- •
rub down well, oil, then use French polish made tolerably dark with indigo
or finely powdered stone blue.
Etching on Glass.— Druggists' bottles, bar-tumblers, signs, and glassware
of every description, can be lettered in a beautiful style of art, by simpiv
giving the article to be eiigraved, or etched, a thin coat of the engraver ■
varnish (see next receipt), and Ihe application of fluoric acid. Before doing
80, the glass must be thoroughly cleaned and heated, so that it can hardly be
held. The varnish is then to be applied lightly over, and made smooth by
. dabbing it with a small ball of silk, filled with cotton. When drjT and
even, the lines may be traced on it by a sharp steel, cutting clear through
the varnish to the glass. Tlie varnish must be removed clean from each
letter, otherwise it will be an imperfect job. When all is ready, pour on or
' apply the fluoric acid with a feather, filling each letter. Let it remaia
until it etches to the required depth, then wash off with water, and remove
the varnish. , . , ^ «
EtchiNo VARNi8tt.—Take of virgin wax and asphaltum, each 2 oz.;
of black pitch and Burgundy pitch, each i oz.; melt the wax and pitch in a
new earthenware glazed pot, and add to them, by degrees, the asphaltum,
finely powdered. Let the whole boil, simmering gradually, till such time as,
taking a drop upon a plate, it will T>reak when it is cold, or bending it
double two or three times betwixt the fingers. The varnish, being then
boiled enough, must be taken off the fire, and, after it cools a little, must
be poured into warm water that it may work the more easily with the
hand^ so as to be formed into balls, which must be kneaded, and put into a
pieceof taffety for.use. The spd blast is now in extensile use for orna-
menting on glass. ' / ,' ■
Fluoric Acid, to Make i^ott Etching Purposes.- You can make your
own fluoric (sometimes calM hydro-fluoric) acid, by getting the fluor or
DerbyshiriB spar, pulverizing it, and putting all of it into sulphuric acid which
the acid will cut or dissolve. Inasmuch as fluoric acid is destructive to glass,
— it cannot b e kept in commo n bott l e s , but mu s t be k ept ia l ead or gutta
percba bottles.
^^1£U=..*™^
■^yia^>4'-«~J**-l!fe;
000
PAtlTTEBB, PAPSB RANOEBS, *0.
.jt
■/
Glass-OrindiMO for SiowB. SiiAhBH, ACv— After vou Iiare etcljed a
namtt or other design upon uncolorod kIiws, ftn<l wish to h»vo It sliow oB to
better RdvautaRe by pormitthig the light to pass only through tlie letters,
you can do so by taking a piece of flat brass sufficiently large not to dip
into the letters^/W pass over them when gilding upon the surface of the
glass ; then, with flour of emery, and keeping it wet, you can grind the whole
•urface very Quickly, to look like the ground-glass globes often seen upon
iamps. except the letter, whicii is eaten below the general »»rfa«e- ^ ,
To Drill and Ornament Glam.— Glass can be easily drilled by a steel
drill, hardened but not drawn, and «lriven at a high velocity. Holes of any
■ize, from the tOth of an inch, upwards, can be drilled, by using spirits ot _
turpentlhe as a dirp ; and. easier still, by using camphor with the tunwn- >
tine. "Do not press the glass very hard against the drill. If you require to
omanient glass by turning in a lathe, use a good mill file and the tun)en-
tlne and camphor drip and you will find it an easy matter to produce any
■hapc you choose. , . »
GiLDi«o Glass Sions, &o.— Cut a piece of thin paper to the size of your
glass, draw out your design correctly in black leadpencd *on the paper, then
Srlck through the outline of the letters with a fine needle ; tie up a little dry
white lead in a piece of rag ; this is a pounce-bag. Flace your design upon
the glass, right side up, dust it with the pounce-bag; and, after taking tlio
paper off, the design will appear in white dots ^upcm the glass ; tliese will
guide you in laying on the gold on the oposite side, which must be well
cleaned preparatory to laying on the gold. Preftaring the «i«.— Boil i>erfectly
clean water In an enamelled saucepan, and while boiling, add 2 or 8 slireds ol
best selected isinglass, after a few minutes strain i( through a clean linen rag ;
when cool, it is ready for use. Clean the glass ;>«'»/ec%.--VVlien this is
done, use a flat camel's-hair brush for laying rin the size ; and let it drain oB
when you put the gold on. When the4?old is laid on iwrfectly dry, take a
ball of the finest cotton >yool and gently rub or polish the gold ; you can lay
on another coat of gold if desirable, it is no\v ready for writing. In doingthis,
mix a little of tlie best vegetable black with black japan ; thin with turpen-
tine to proper working consistency ; apply this when thoroughly dry ; wash
oflf the superfluous gold, and shade as in sign writing. ■ '
Gla88 Gilding, Another Method.— Clean and dry the glass thorough-
ly thenlay out the lines for letters witb a piece of hard scented soap, then
paint the letters on the right side of the glass with lampblack mixed with
oil, in order to form a guide/or the work, then on the insiile lay on a coat of
the size mentioned inihe preceding receipt, using a camel's-hair brush, cov,
' ering the whole of the letters ; next lay op the gold leaf with a tip, until
every part of the letter is covered well. Let the leaf remain untd the size
is dry when you #»ll find that the letters on the front side can be «a«ily
•een and traced. Thi$ is done with quick drying black, mixed with a little
varpish. Paint over this whole directly over the gold; allow it to dry;
then wipe off with soap and water the lampblack letters from the front
side I with piire cold water and a clean sponge, wash the superfluous
gold leaf antf size from the back, and you will have a splendid goltUettero"
the glass ; next, shade your letter to suit the taste, always remembering to
shade to the edge of the gold, for then you have only one edge to make
straight. The other edge may be left rough, and when dry may be straights
ened by scraping with a knife. ' ^
Ornamental Designs on Glass.— In making scrolls, eagles, etc., _on
glasMoifle painters. put on the outlines and shades first, and then lay the
gold leaf ovef all ; another good way is to scratch the shades^on to the gold
leaf after it is dry, and put jBe colors on the back of the gold. Silver l#f
may be used in the same miiSner as gold, but it will not wear a? well. iV.
very pretty letter m.ay be made by incorporating silver with gold ; taliflf
paper and cut any fani^ d esign to fit the parts of the letter ; stick it on tlie
size before laying 1;lie leaf, ailowing it to dry and wash off as before ; then
with a penknife raise the paper figure, aind the exact shape or form of the
'I
f>
SEJ'^
s«.
••r"
':V
PAIMtEBS, PAPBB BAN0EB8, *0.
m
e etclied a
iliow off to
the letters,
not to ilip
face of the
d the whole
seen upon
e.
(1 by « tteel
(olea of any
K spirits of
the turiwn- >
I require to
the tur]>en-
roduve any
size of your ,
paper, then
) a little dry
lesion upon
taking tlie
; these will
I list he well
oil perfectly
r 3 shreds of
,n linen nig;
riien this id
tit drain off
dry, take a
you can lay
n doing this,
with turpcn-
■ dry ; wash
ss thorough-
I soap, tlien
mixed with
n a coat of
■ brush, cov-
a tip, until
ntit the size
in be «a«ily
with a little
r it to dry;
m the front
superfluous
5oh( letter on
emberifig to
Ige to make
r be straights
[(les, etc., on
Jien lay tlie
m to the gold
Silver llnf
a? well. A
1 gold; taW
iek it on the
i)efore ; then
form of the
'I
figure will be found cut out of the gold letter ; clean off nicely, apply more
size, and lay »ilver leaf to cover the vacant spots ; wash off when dry, and
a very handsome letter will be the result. Colors may be used instead of
■liver, if desired, or a silver letter edgt«d or " cut up" with gold, will look well.
\ Glass and Torcklain Giliuno.— Dissolve in Unseed oil an equal weight
^ther df copal or amber ; add as much oil of turpentine as will enable you
td apply the compound or size thus formed, as thin as possible, to the parti
of the glass intended to be gilt. The glass is to be placed in a stove till it
will almost burn the fingers when handled ; at this temperature the <l«o be-
comes adhesive, and a piece of gold leaf, applied in the usual way, x^ill im-
mediately stick. Sweep off the superfluous portions of the leaf, and when
quite cool it may be burnished ; taking care to interpose a piece of India
paper between the gold and the burnisher,
Drillino China; Glass, &c. — To drill china use a copper drill ami
emery, tnoistened witli spirits of tur])cntino. Tt» drill glass, use a stecldrill,
tempered as hard as in^ssible ^nd camphor and water as a lubricant. ,
GoU) I^USTUE FOR StoNKWARE, CiiiNA, &c.— Goltl, 6 parts ; aqua-rcgia, 86 ,
parts. Dissolve, then adtl tin,.l part ; next add balsam of sulphur, 8 parts; /
oil of turpentine, 1 |)art. Mix gradually into a mortar, and rub it until the
mixture becomes hard ; then add oil of turpentine, 4 parts. It Is then to be/,
applied to a ground prepared for the purpose.
GiLPiNO CjiiNA AND Glass.— rowdercd gold is mixed with borax and
gum-water, and the solution applied with a camel's-hair pencil. Heat is
then applied by a stove until the borax fuses, when the gold is fixed and
afterwards burnished.
Paintino ON QLA89.— Take clear resin, 1 oz. ; melt in an iren vessel..
When it is melted, let it cool a little, but not harden ; then add oil of tur-
pentine sufficient to^eepit in an liquid state. When cold, use it with color*
ground in oil.
IN8TRUCT10N9 FOR SlON WRlttNO, WITH COLOUS TO BK USED FOB
Ground and Lbtters.— On an oak ground, ornamental letters, in ultra-
marine blue, filled in with gold and silver leaf, blocked up and shaded
with burnt sienna. ylno/Aer. — Gold letters on a white marble ground,
blocked up and shaded with' a transparent brown or burnt sienna. On glass.
—■Gold letters, shaded with burnt sienna. ^inotAer. — Gold letters, shaded
with black, on ft scarlet or chocolate ground. On a rich blue ground,
gold letters, double shaded, black and white. White letters on a blue
ground, shaded witH black/ loofc very well. On a purple ground, pink
letters, shaded with white. Mix ultramarine and vermilion for a ground
color, white letters shaded with a light grey. Vermilion ground, chrome
yellow, stained with vermilion and lake, for the letters, shaded black; A
substitute for the above colors : Rose pink and red lead ; and for the lettors,
stone yellow, white lead and Venetian red. A good substitute for gold is ob-
talhed by grinding white lead, -chrome yellow, and a dust of vermilion
togetlier. Mix your colors for writing in boiled oil, and Use for drier gold,
size. Other good grounds for gold letters are : blues, vermilion, lake, and
Saxon. When your sigh is ready for gilding, follow the directions given
under the head of " To Gild Letters on Wood. "
To
smooth
solved ii „ . „ - -
of fuller's earth.this is to prevent the gold sticking to any part but the letters.
When dry. Set out the letters and commence writing, laying on the size as
thinly as possible, with a sable pencil. Let it stand till you can barely feel
a slight stickiness, then go to work with your g(|>ldleaf, knife, and cushion,
and gild the letters. Take a leaf up on the point of your knife, after giving
it a slight puff into the back part of your cushibn, and spread it on the
front part of the cushion as straight as possible, giving it another slight
naff with vniir mouth . to flatt e n it out. NoW cut it into the proper s i z e .
IT
1 ^-
puff with your mouth . to flatt e n it out. No^ cut it into the proper s i z e ,
catting With the heel of your knife forwards. Now rub the tip lightly on
i :•
■:vfi
f>
....^^,....._^^^^
. fr
502
rAIMTBIUI, PAPKA If ANOiBRS, AO.
«
your h*ir ; take up the gold on the jpoint, iind place it neatlj on the letters
when thejr are all covered got lomo Terjr flne cotton wool, and irently rub
the gold until it ii imootliand hright. Tlion waili the lign with clean water
to take off the egg aize. />>« Gilding on Wood.
OiLDiNO ow Wood.— To gild in oiV, the wood, after being properly pnv
pared, i« covered with a coat of gold size, made of drying linaoed oil mixed
with yellow ochre ; when this has lieoome ao dry ns to udlicre to the flngert
without soiling them, the gold leaf is laid on with great care and dexterity,
and pressed down with cotton wool ; places that have been missed are co#t
ered with small pieces of gold leaf, and wlion the whole is dry, the ragged
bits are rubbed off with the cotton. Tliis is by far tlie easiest mmle ot
ffilding ; any other metallic leaves may be applied in similar manner. Palt
Ituf gold has a greenish yellow color, and is an alloy of gold and silver.
Dutch gold leaf is only copper leaf colored with the fumes of sine ; being
much clieaper than true gold leaf, it is very useful when, targe quantities (9
gilding are required in piacoa where it can be defended from the weather,
M it clianges color if exposed to moisture ; and it should be covered with
irarnish. Silver lea/it prepared everv way the sanie as gold leaf ; but when
applied, should be kppt well coveretl with varnish, otherwise it is liable to
tarnish; a transparent yollo^v varnish will give it the appearance of gold.
Whenever gold is lixed by means of linseed oil, it will bear washing off,
which bumislied gold will not.
SuFKturiNB Size for GiLi)iNO.W3ooddrving oil, 2 lbs.; pure gum animi,
powdered, 4 ozs.; bring the oil almost to the boiliiig point in a covered metal '
pot, add your gum gradually and caytiously to the oil, stirring all the time
to dissolve completely. Boil to a tarry consistency and strain while warm
through silk into a warm bottle with a'wide mouth ; keep it well corked ; use
as required, thinning with turpentine. This is the celebrated Birmingjiam
"secret size," anil is unequalled for tenacity and durability. Size to Jixthe
Pearl an Glass Signs. 1. Copal varnish,\l part ; Canada balsam, 2 parts. 2.
Pure mastic varnish. 8. I'ale, quick-drytng copal varnish.
GiLDBBs' GoLDi Si2B. — ^Drj'ing or boil6(d linseed oil, thickened with yel-
low oclire, or calcined ochre, and carefully reduced to the utmost smooth-
ness by grinding. Thin with oil of turpentlW.
French Burnished Gilding.— A'/ico/Ait/e; or glue coat. — To a decoction
of wornnydgd and garlic in water, strained through a cloth ; a little common
salt and some Vinegar are added, then mixed With as inucli good glue ; and
the mixture spread in a hot state with a brush *^f boar's hair. When plas-
ter or marble is gilded, leave out the salt. The^^ first glue coating is made
thinner than the second. 2. White preparation consists in covering the above
surface with 8, 10 or 12 coats of Spanish white, niixed up with strong size;
each well worked on with the brush. 8. Stop up the pores with thick wldt-
ing and glue, and smooth the surface with dog-skin^ 4. Polish the surface
witli pumice stone and very cold water. 6. RetouchVthe whole in » skilful
manner. 6. Cleanse with a damp linen rag, and then\a soft sponge. 7. Jtub
with a horse's tail (shave-grass) the parts to be .vellowckl, to make them soft^
er. 8. Yellow with yellow ochre carefully ground in waWf, and mixed with
transparent colorless size. Use the thinner part of tlie inixture with a fine
brush. 9. Next rub the. work with shave-grass to remov^ any grani)lar ap-
pearance. 10. Gold water sixe coRs'ntt of Armenian boleillb.; bloodstone
{hematite), 2 oz.; and as much, galena ; each separately ground in water.
Then mix altogether with a spoonful of olive oil. This is tempered with a
white sheepskin glue, clear and well strained. Heat, and apidytliree coats
with a flne long-haired brush. 11. Hub with a clean dry linen cloth except
the parts to be burnished, which are to receive other 2 coat\ of the gold
size, tempered with glue. 12. The surface damped with cold Water (iced in
summer); has then the gold /ea/ applied to jt. Gild the Ao/Zoii? ground before
the m o re prominent p a rt s ; w a ter l> e ing dcxt o rou s ly applied by a'f oft brush,
» i c iiin re pnimiiient p a n s ; w a ter t> e ing ucxi o rou Bi y appncu ny axsoftl
iminedialely behind the gotd leaf, before laying it doWn ; ijemovaig i
oess of water with, a dry bYush. 18. Burni^ with blooditone. |4.
an ex-
Next
>* ""TPK l-^fVp T
PAIMTKBI, PAPKR HAlfOKRB, AC
SOS
t brugh.
BMi • thin coat of glue, ■liglitljr warmed, over the parti tliat are not to b«
burnUlicdA 16. Next moisten any broken poliitt with (» hruih, ami apply
biU of jrohlXleaf to tliom. 16. Apply the vrrmeil coat Very lightly over the
gold leaf with a loft bruih. It Kive» lustre and flro to tlie gohl, and Is maa*
aa follows ; arinatto, 2 oa. ; gamboge, 1 o«. ; vermilion, 1 ok. ; <iragon s bhiod,
4 o«. I salt of tib-tar, 2 oa. ; saffron, 18 grs. ; boil in 2 Knglish pints of water,
OTei% slow flreAtlll It Is reduoetl to a fourtlT; tlicn pass tiie whole throiiglia
■ilk or mustin shvye. 17. Next pass over tlio «loa<l surfaces a second coat of
deadeiiing:i(iue, hotter than the first. This finishes the work, and gives it
"bhow'ziho o« (fttDiHO Wood.— Pipeclay, a oi.i Prussian blue, patent
yellow, raw umber, Ikmpblack, of each, 1 o«. ; grind separately with water
on a stone and as mudi of tlicm as will make a goo<l color put hito a small
vessel U full of size. The wood, being previously cleaned and sftioothed, and
coated with a mixture of clean size and lampblack, receives » />•"
coating twice successively with the above compound, having allowed the
first to dry. Afterwards the bronze powder is to be laW on witli a pencil,
and the wliole burnished o\ cleaned anew, observing to repair tlio parts
which may be injured by tlVis operation; next the work niunt bocoated over
with a tliin layer of Castile sbap,. which will take the glare off the bumisli-
ing, and afterwards be caref uHy rubbed with A woollen cloth. The iuper-
fluous powder may bo rubbctl rtff when dry. , .. .
Mosaic Gold Powdbk for^ronziko, Ac— Melt 1 lb. tin in a crucible,
add i lb. of purified quicksilver t<i it ; when this is cold, it is fedilced to pow-
der, and ground, witli i lb. sal-amhioniac and 7 oz. flour of sulphur, till the
whole is thorougldy mixed. ThejKare then calcined in a matrass ; and tha
sublimation of tlie other ingredientaleaves the tin converted into the mo-
saic gold powder which is found at the bqtt6m of "the glass. Kcmoveany
black or discolored particles. The satammoniac must bo very white and
clear, and the mercury of the utmost purity, W lien a deeper re<l isrequire<l,
grind a very small quantity of red iWd with the above materials. True
Gold Powdet.— Put some gold iM, with^ little honey, or thick gum water
made with gum arable, into an earthen mortar, and pound the mixture till
the gold is reduc^ to very small partlcles\ then wasli out the lioney or gum
repeatedly with warm waJer, and the gohUn powder will be left behind.
Wlion dry it Is fit for use. Dutch Gold PoUsder is made from Dutch gold
leaf, which is sold in books at a very low pride. Treat in the manner de-
scribed above for true gold powder. When this inferior powder is used,
cover the gilding with a coat of clear vamish.Nptherwise It will soon lose
its bright appearance. Copper Powder is prepared by dissolving filings or
■lips of copper with nitrous acid in a receiver. When the acid is saturated,
the slips are to be removed ; or, if filings be employed, the solution is to
be poured off from what remains undissolved. Small bars are then put in,
which will precipitate the copper powder from tlie saturated acid; and
the liquid being poured from the powder, thta la td be washed clean off
the crystals by repeated waters. \„ , ,oi
Qromzb Powder of it pale goldc6[oT is produced from an alloy of 18|
parts of copper and 2 J parts zinc, of a crimson metallic \lu8tre from copper,
of apa/e color, and a very little zinc, green bronze with k proportion of ver-
digris, of a fine orange color, by 14t parts copper and IJ^arts zinc ; anotlier
orange color, 18i parts copper and .2 % parts zmc^ The aUoy is laminated
into very fine leaves with caref uLahnealing, and these are l^igated intd irti-
palpable powders, along with a fltm of fine oil, to prevent oxidizemettl, and
to fcvor tlie leviiBtation. .^ . , , A -,_ ^
Genbrai. Dirbctionb for Browzino.— The choice of the, above pow-
ders is of course determined by the degree of brilliancy yoir>i>h to obtain.
The powder i« mixed with strong gum water or isinglass, and laW on with
» brush or pencil ; and, not so dry as to have itiil a certain ciai^miness. a
piece of soft leather wrapped round the finger is dipp«)d in the po
via
t
>
1
i.
\
der, and
ith tlM
an ex-
U. Next
rubbed over the work. When the work has been all covered
' »./
004
PAINTBRS, l>AP«B RAMOCBt, AO.
bronit, it muit b« left to dry, and Mj Ioom powdor tlwn cleared away bf
* »H<^TiNO laoM.— The tubject thijuld be hoate<I to a greater dvrnt than
the h»»<l tan hear, and Clornian gold iiflxed with a tmall quantity c»f .plr U oC
whie r«rni.h,ipr«««l o»«r it wltli ai)kwll ; ihould the iron be alreaily poliih-
ed.\ou nnut h'atjt wvll, and moiMeMt with a linen rag dipped In vinegar.
Ljm roH VKNiycHH.-.4yJ»it //W#t-rut « Ih.. of logwwxl chipt into
your copper, with A many veneeW M> will hold without l'"'Mi"K K>o
tiaht. All it wlrti water, let it boil •h»i»ly for about 8 hour., IJivn add ( |h. of
vowdered vtrdigri; \ lb. copi»erai.. hruiwd K«»""l-. f ""/,"'' /'"» *-"«'^**;'
up with vinegar •• tl'e WH'tT evaporate* ; lot It boil gently i h.iur. each
day till the wood !• dyed through. Ajih* /i/u«.-I'ut "'l«f ,»'"«'•. [ 'S
and 4 osi. of tlie be« powilcred Indigo In a glau bottle. Set it in a glawa
earthen pan, as It will Cetment. Now put your venceri Into a copiKjr or
•tone trougli ; All It rather more than one-third w th w»tcr.and add a. nibeh
of the vitriol and lndii*U«tlrrlng It about) a«i»lll make fl* blue, teating It
with a piece of white)hSer or woo.1. Let the veneert remain till the « ye
lias .truck through. Wepthe «olutlon of Indigo a few weeki before ujing
it : thi. Improve* the color, • fV«* lV//ow.— Uo«luco 4 lb». of the root of bar-
berry to iliiBt by iftwing, which put in a copjMjr or braas trough ; a«ld tui^
merle, 4 osi. ; water, 4 ^aU. ; then put In aa many white holly veneers a*
the liquor will cover. Boil them together 8 houre, often turning them.
When cool, add aquafortis, JJ ois., and V'e dye will strike through much
•ooner; Bv<]ht GW«»i,— I'roceed as In the prev4ou8 recipe to produce a
yellow; but. Instead of aquafortis, adcl jis much of the >;•*""'«*■ a p'j*
(see above, under blue dye) as will pi'oduce tlie desired color. Urujht lltd.
l-Bnizil .lust, 2 lbs. ; a<Id water, 4 gals. Put In as many veneers aathe
liquid will cover ; boll them for 8 hours, then add alum, 2 o«s., aqua-rorUs, A
CM. : and keep It lukewarm until It has struck through. Putple.--lo Z lbs.
of chip logwood an.l h »». Brazil dust.jidd 4 gals, of water ; and after put-
ting i" your veneers, boil for 8 hours; then add iMjarlash, om., and
glurn.,2 oz. ; let them boil for 2 or 8 hours every day till the color has struck
through. Oranw.— Take the veneers out of the above yellow dye, while
•till wet and saturated, transfer them to the bright red dye till the color
penetrates throughout. „ , » »i u * ii»i.»
StKONO Gloe fob Inlatiho OB VBWKEBUfO.—Select the best light,
brown glue, free from elouds and streaks. Plssolve thil In water. And to
every pint add half a gill of the best vinegar and i ox. of isinglass. Jfor
other alues see Engineer*' Department. ^ ,,,,,, t
Beautiful Vaknibh fob Violihs, &o.— Rectified spirits of wine, ♦ gaL;
•add6oz. gumsandarac,8 or. gum mastic, and * pint turpentine varnish ;
Dut the above in a tin can by the stove, frequently shaking till well dls-
•olved : strain and keep for use. H you find it harder than you wish, thin
with more turpentine varnish. , . „ » # _i-„».„i x «««♦
X Awotheb.— Heat together at a low temperature 2 qts. of alcohol, ♦pint
turpentine varnish, and 1 lb. clean gum mastic; when the latter is thor-
oughly dissolved, strain through a cloth. ^ ... ^j II «, *««
Vabnibh fob Fbames, BTC.-Lay the frames oveiP with tin or silver foil
by means of plaster of Paris, glue or cement of some kind, that the foil may
be perfectly adherent to the wood : then apply your gold lacquer varnish,
which Is made as fojlows : Ground turmeric, 1 lb. ; powdered gamboge, 11
ounces: powdered sandarac, 8* lbs. ; powdered shellac, ?< lbs. ; spirits of
wine, 2 gals. ; dissolve and BtrRin ; then add turpentine varnish, 1 pint ; ana
**"BriNEB"pA''i«Tiito.-rLay out .the letters very accurately with charcoal
or crayon, then saturate the clotH with water to render the painting easy.
On large work a stencil will be found useful Take a piece of tin, lay the
rtra"iRirt^edgrto"themark,bru"8h'overWitnasa8h tool, and by Jhi. meaM
ypu will make a very clean-edged letter. U»e stiff bristle pencil* in pamt-
mg on canaras.
'."iT^'
rAIKTKRR, PAPER IIANORRI, AO.
ftOA
•way kf
iftfivfl than
of npirit ot
Kily polish*
n vlMuar.
cIiIm into
(tmtliiff tfio
Kill 4II1. of
tliu viipjter
loiira uKuh
iriol, 1 lb.,
n A gluea
c*(>p|)«r or
tici «• niWh
', tcatiiitf It
111 the «iy«
eforo uiing
oot of bar-
I ; add tur-
vcnvera aa
niiiK llicin.
Diixh much
protluc-e a
iiU'il indigo
Ifiijiht lied.
iceri as tliA
lun-fortifl, 2
—To 2 lbs.
I 'after put-
[) ozB., and
r has Rtruck
dye, while
ill the color
) best light,
,ter, and to*
iglass. for
wine, i gaL;
ne varnish ;
till well dis-
u wish, thin
cohol, i pint
iter is tiior-
or silver foil
the foil may
uer varnish,
gamboge, li
I. ; spirits of
1 pint; and
rith charcoal
linting easy^
; tin, lay the
tills meana
cils in paint*
i/
Oil Cloth rAiNTiNO.--To paint canvas for floors, tlie onnvaa should
flrst Iw anturatfd with gluowalrr or flour pasle, and allowed to dry first,
then paint it with any cidor ditslrod. To put in tha flgiiri'S, cut out d«-
siipis in tin plalfs or stiff paper, and HvnvM thoni on in variou* lolors.
To Imitatr HAHnt.a. — For whitu tnaibl*, g«t up a pure white ground,
then hold a hglited candle nonr the surface, and allow the inioko to form
the ahadt'N and various tints d.>»ia'd. This will nmke a very liandnome Imi-
Utlon. liliirk inarhio Iniitation is made l»y slrfakiiig a hlmk surfnio with
colors, using a ft-atlu'r and piMi«:il. Another plan is lo get up a smooth hinuk
surface : tlien take the colors, green, ydhiw, rod, while, Ac, ground thick
in gold sl«e, and streak the surface with a stick or pencil. All«»w It to dry,
and^pply a heavy coat of lampblack ami yellow ochre, mixeil with rough
•tuff. When all is hard, rub (h)wn to a level surface with lump puniiu«>
itone, varnish, and a beautiful variegated marble will bo the result.
To Hrpair THfc HiLVRHiNo or MiKKORH— Four Upon a sheet of tin foil
8 drs. of quicksilver to the square foot of foil. Hub smartly with a piece of
•4iuckskin until the foil becomes brilliant. Lay the glass upon a flat table,
face downwarils, place the foil upon the damaged portion of the glnss, lay
a sheet of paper over the foil, and place upon It a block of woo<l or a piece
of marble with a perfectly flat surface ; put upon it sufficient weight to
press it down tight; let it renuin in this position a few hours. The full will
adiiere to the glass.
To RiLVKR Ix>OKiNO Glassrs,— A sheet of tin-foil correstmnding to the
size of the plate of glass is evenly spread on a iwrfectly sm<»otli ami solid
tnarble table, and every wrinkle on its surface is carefully rubbed down
with a brush : n portion of mercury is then poured on, and rubbed over the
foil with a clean piece of soft woollen stuff, after which, two rules are ap-
plied to the edges, and merbury poured on to the* depth <if a crown pieeo-:
^hen any oxide on the surface is carefully j-emoved, and the sheet of glas*,
perfectly clean and dry, is slid along over the surface of the Hquid metal
so that no air, dirt, or oxide can possibly either remain or get between
them. When the glass has arrived at its pro|)er position, gentle presmiro
is applied, and the tal)lo 8lope<l a little tof carry off the waste nieTcury ;
after which it is covered with flannel, and loaded with heavy weights ; in
twenty-four hours it is removed to another table, and further slanted, and
this position is progressively increased durihg a month, till it becomes per-
pendicular.
To ATTACH Glass or Metai. Lbttrrb Vo Plate Glass.— Copal var-
nish, 15 parts; drving oil, 5 parts ; tUrpentinb, 8 parts; oif of turpentine, 2
parts ; liquefied glue, 6 parts. Melt in a wAtcr bath and add 10 parts of
•laked lime.
Varnishes.— Common Oil Varnith.-^TtoMM, 4 lbs, ; beeswax, i lb. ; boiled
oil, 1 gallon ; mix with heat ; then add sftirits of turpentine, 2 quarts.
Chineae Kam«'*A.— Mastic, 2 oz. ; sandarac, 2 ot. ; rectified spirits, 1 pt. ; close
the matrass with bjadder, with a pinholief forjhe escaiie of vapor ; heat to
boiling in a sand or water bath, and when dissolved, strain through linen.
MetalUcYsirnishfor CoarA T^ocftVs.— Asphaltui^, 66 lbs. ; melt, then add litii-
•rge, 9 Ibs.>red lead, 1 lbs. Boil, then add boiled oil 12 gals. ; yellow resin,
12 lbs. Agai> boil until, in cooling, the mixture mav be rolled into pHIa;
then add snts. of turpentine, 80 gals. ; lampV)l»ck, 7 lbs. Mix well. Maotic
\KamtsA.— Mastic, 1 lb. ; white wax, 1 oz. ; spirits turpentine, 1 gallon ; re-
duce the gums small ; then digest it with heat in a close veesel till dissolved.
Turpentine FbmtsA.— Besin, 1 lb. ; boiled oil, li lb. ; melt ; then addyturpen-
tine, 21b8. Mix well. Pale FanuVA.— Pale African copal, 1 part; fuse.
Then add hot pale oil, 2 parts. Boil the mixture till-it is stringy ; then cool
ft little, and add spirits of turpentine, 8 parts^ IMUquer Varnish.— ^A good
lacquer is made by coloring lae varnish with turmeric and annatto. Add
■B much of these two coloring substances to the varnish as will give the
I>roper color ; then squeeze the varnish, through a cotton cloth when it forms
aoquer. Gold rarntsA.— Digest shellac, sixteen pai-ts, gunwsandarac, tnas-
:. i„ ■■■ -22 ■ ' ■ ■ ■
n«
"V
^>L
rAiNTCKi, rkvz* nAi»n««i, *0.
:;
»••-
ftOO
tlo.of«tchth«,p.ru; croc,.-. on« I^'* vC.K'^Or.Jl^"''-^^^^^^^
,.n.l«r»o. in«aU-, «f «•«•• " •^i* «^!\'' ^u t" rn.Sr c. four p-'tV »'"»»'•'> .
witl. .Icohol, on« huiHlr«.l •a 7;"'^ IJ^^^.^, une-f.Mirth ounc. ; .leohol,
irSu.«a^.p<..MHai.l.«am«t.li«iul *««>•» t"'-^^^^^^^^^^ f„r r«.l. um
If yfllow i. r.,.»ulr«a. r.**r";"^!r Turn So ««."«.<.«»'. •""I «»"»«"«•
inJatlo. <.r «l"'Kr \''''"" {, ?.„Tr«U of Xr. Iw./ /.."/"'^-l'-* »"»«
Wt.enilmkcn,ai».olvM.l.ana.tr»n^a^ j »^j „,.. »,„ m«U to-
mlxea. VntniBh for /Wr- riiko • y'*;; V;", ,|„,, »„ i„ th« r«iln ; apply
«,tli«r. 8tr»ln wV\l. Iiot, to Kt,t r l.l "' •I'^'^^' "JV " I' „fl ruiU for uny
r. Igl t «««»t on voir tool, with a hru.l . » J'^,, *"';,;, ..««. I .lr«Wnn ; tur-
'.ngflvof tlm«. 6^F«r»j./l--T«nn«H«^^^
nenlino. '2 P i>t« i »M\tu'. o o«, , «'f*«V" ■, " ., '.4 ,|,.y, . then tot Mhleto
v:X: H 0?. ; ai|,e.t -i^'ir^Zui-Tr^u^^A^^^^^
flno. a»<l pour off tlio dvar. "'"" y"* / 'V-.,,, ii,„ec,i oil. 2 gait. ; holl UU
it .trlngi itronKly, cool a U tl». and * «•« ' »' oil- varnUlioi- When wanted
become, very ImiM and . the 'V'^lS u«Jl for iK^^ «r " .Irler." may
• to , Iry quicker.. Irving o may ho.. am^^^^^^^^ ^ „,.. ,a.fi:
be a.I.le.l .luring tl.p cooling. /"' ^\, ^ ,c. n ind Naple. a.phaltum >{
»dd hot dr^ina ..U, 4 pt- ; ll"**; '''^IJlt *a an. cMuiiderahW co.>le.l. a.ld i>ilUf
JacUaot. VVhen proponly .K-.>rgit^^^ , ^^
turpntine. I pt. AWy ^'''•"' *-; ' Int y ?..r 44 hour., or .intll qul^ti
ful y ; a.hl tlarifle.l oil. 2 gal* :,;»"''., f/"^„,ti,g 34 g«l.. />riV. tlowly.
■trinttv • cool a little, and thin with oil of t"rp«"'; "";. ' »♦ . ,|g trant-
cS; V<onM{.-8an.larac l» ""^J/^'bVJL" "^ SSi.a^
parent re.in. Uh oz. ; ""P«"V"^V ? "!' 'ftc Driei In ten.mlnutc. ^ C'lb.""-
lj»cd for the internal P'«""."' •=''"'*«r'„T.'". „Vft.tlc 7 oM- ; alc.hol. 00 per
makln' Vanmh.^Vi^ry pnlo •''«"*'\' '^ .*' ^,• "'"; t'.t rr ng. U.e.l for French
polUhlng. &c. Ja,>a»uer. „^»H. ^f^^^^^ remove \t Into the open
,dd darifle.1 Unseed oil. k ««■]■ . '"'" "!f . nlu well .train U Into the cUtem,
llr. ad.I boiling oil of }!";P«"''"?;.i?' f V.n i,irf . rni ure. and by j«P«mer.
and cover It up Immediately. Used »» ?'»"»"" '" , g 'n,,. . ^M \wt and
Sh.maken.'&c. Co,hU Kl' uTtHl^^^^^^^^ » »"'«' '^"•^ *li"
nale .lry4ng oiK 2 gal«. ; boil till It .trmK. .";'"» J 'j j„,mediately Into the
r..;. ho^ rSctiflVl oil of Vi'-PriSrrLA 0/ ViSf. /TGilded ArUrL.-Gnm
store can. Very fine, f'"''' %'",'^^^^^
Ittc in grain., gartdioKC. dragon ■ \>lo" '• »"" ""^^^^ ,^ 5 pt-. of W per cent.
XiU Each re.^. "'""»•« /J/rmmt TeCde with the dragon', blopd and
alcohol, and 2 Bcikrato tincture, m. .the iniuiem ^j^^
Innatto^nalikoS^anUtyof^"^^^^^^^^^^^ Vami,h fbr Plpuah.,
together to produc^the '«'!»''«';• '*ac 2 lb. -gum mastic, i lb. ; place
' &cs-Be.t afcohol, \gal. ; ?"•»/?" f*'*^' tT'cork Ught, shake it frequent.
t\l in a tin can whlcra.lmit. of ^«'n« «;'™ • ^^'Jen di.;olved, it^. rea.17
ly, occasionally plftciWtlie«n"»n»"t^^ iron pot.. amber, 82
/or u.e. Fine Bl-ck "^J^^^^^ 1 pt!"; when partly
0Z8. ; re.ln, 6 oas. ; asphaltum, 6 o?.. , aryniK .^ j ^ Fam«A.— Diwolve I
Soolid, add oil of t«n'eVmc warmp^^^^^ oz. turpentine in 6 o-.
- ".-tic. ^^i^^^^ZSSS^^
spirit, turpntme.
ptirt* : tXi
)«t ivvd iM,
; dragon'*
ti : bruiMid
i!«: kluohiil,
\cm of goUi
or red, UMi
id drMKOH's
r,_l»al Into
\k lb». pow-
fu o( wln«.
ruriiUli, w«U
ftnd i»«lt to-
r«»ln ; apply
runt (or unjr
IruClim ; tur-
tliTii mattio
n let Mide to
Auibttr, pi»lo
lU. ; b..U till
I. Thi» ioon
V\wn wanlod
drl«r»" may
1 lb.} fuw:
Hlibnltiini, of
led, adil «>illof
. { f iwe cAte-
T until quitf
Ihiet tloivlj/.
ry palo trant-
pU.; dissolve,
itcii. Cnbinft-
cobol, 00 per
led for French
, 7 Ibi. ; fu«e ;
Into the open
ito the cistern,
by janannerij
add not and
ittlo, and thin
iatwiy Into the
Xrlidet. — Oum
t\ nz. ; saetron,
,( W per cent.
;on's blood and
of each mixed
i«A Jhr PloughM,
c, 4 ll»- 5 P''"'*
ike it frequent-
ed, itl^a ready
pot, .amber, 82
,; when partly
i«A.--Diasolve 1
jentino in 6 on.
•ocured'by dls'-
tly hei „
hanging Varm$
oge into 82 on.
/> ' " ■ 1
'«
PliirrBM, rArm nAwotti, ao.
•pirtta of turp««ntlno ; 4 o«. dragnn's blo«Ml Into 8 on. anlrita of lurp«ntia« J
and 1 oa. of Riinittto into M ou. aplrlta of tur|t«ntln«, makinii the 8 inliitur««
In iilflr«rcnt VMwla. Kvvp t!i«m in a warm placo, rxiMiaed tir the aun «•
much aa iMiaalble, for About 2 wi^ka, when they will Ik» lit for ua». Add.
toKi>thi>r«u«!hquanUtlea of each liquor M the nature of the coh»r you arT
dwairoua of obtahilng wilt noint out. Tran»i>artnt Varni»h,for IK)nn/.— Ili>at
alcohol, 1 Kal- • nice gum aliellac, 2| Iba. t'lNce the Jug (^r bottle In h sliua*
tion to keep It Jiiat a little warm, nud it will diaaolvc quicker than if hot, or
left cold. I'attnt VitmUhfnr IFW '>»•<'«»«••<«.— Tftkoapirila of turpentine.
1 gal. ; aiphaltum, 'l\ Iba..; plK tli«m into nn Iron kcttitV.whicli will At u|«on
• atove, and diMolve theguni by heat. When diaaolved and a tittle cind
ad<l copal varnish, 1 itt. : anil Ixiilnd linaeod oil, 1 pt, ; when colil, it la ready
for u«e. I'erhapa a little lampblack would make It a more p«rfect black.
Black Vamruh roR Coal lliimieT*.— AtphaUum, 1 lb. } lampblack, k .
Hm.: main, | lb. ; iplrita of turitetitine, 1 qt. blsaolve the asphaltum ana
reain In the turiMsntine, then rub up the lampblack «vith linaeed oil, only
lufBcient to form a paate, and mix with fhe other. Apply with a bruah.
VAaNiMii roR Iron.'— Asphaltum, 8 lb|. ; melt in an Iron kettle, alowly
adding IioII<hI linaeed oil, 6 gala. ; litharge, I lb. ; and aulphateof sine, | lb. ;
continuing to boil for 8 houra ; then add dark gum nmbor, l| Iba. : continue
to l>oil for 2 hours longer. When cool, reduce to a proper conaiatence to
apply with a t»rusli, with aplrlta of turpentine.
VARNiMii roR HMooTii MoiaitiNo rATTKRNB.— AlcohoV, 1 gal. ', ihellRO, 1
lb. ; lamp or ivjiry black, aulHclent to color it.
Varnish roR ItoiLiCHa.— Asphaltum diaaolved in turpentine,
Varnirh for UA»KKTH.^Take either rod, black, or white aeallng-Wax,
whichever color yoil wiali to make ; to every two oungea of aeating-wax, add
one ounce of aplrtt of Wine, pound tlio wax fine, then aift it through a fln«
■lawn aieve, till you have made it extremely fine, put it Into a large phiRl
with spirita of wine, ahake It, let it atand nei<|l^tlie fire forty-eight h(mra,
ahaking it often ; then with a little brush, rub your MHkcta all over with it,
let them dry, and ilo them over a accnnd time.
Varninh roR Cardwork.— tlcfi^re varnlahing cardworb, it mnat receire
two or three coata of aize, to prevent the abanrptton of the vamlah and any
injury to the design. Thealze^may be made by diaaolving a, little iain-
flaaa in hot water, orby boilliqtaome parch'mehl Ruttii>ga Until dissolved,
n either case; tl)e solution muat be atrained through a piece of clean nnialin,
and for very nice purposed ahould bo clarifled with a little white of egg., A
amall clean bruah, called by painters a sash tool, is tlic lu'st for applying the
site, aa well as the varnish. A light delicate touch must be adopted especi-
ally for the first coat, lest tlie ink or color be started or smotliered^
-VarnibII' rou Drawinoh. — Boil some parchment in clear water, m a glaz-
ed pipkin, until it becomes a fine clear size ; strain and keep It for use ; give
your work two coats, observing to do it quickly and lightly. Wlien dry,
apply the varnish. ' '
VARNiaii FOR GRATlct. — McIt f ouf pOunds of common asphadtum, and add
two pint* of linseed oil, and one galloh o^oil of turpentine. Thia is uiually
put up in stoneware bottles for sale, and la Used with a paint bruah. H too .
thick, more turpentine may be aimed.
Varnibii for Papkr IIanqinojL— The cheapest kind la ordinary turpen-
tine varnish, which can be boug&)for three shillinga a f<ailon. Another
kind is paper or crystal varnish, the^rice of whicli is six ahillings per gaU ,
Ion, but owing to tlie great proportion of -turpentine which theae contain,
th<|y are not to be depended on for use. •
AtiLK Paint, for BajMI. Al*r Color.— Mix water lime with akim milk,
to a proper consistence to'lgpl^^^witl^a brush, and it ia ready to uae. It will
rfjetHep smo
adhere well to wood, wf
lyiooth or rough, to brick, mortar, or atone.
• iviiere oil haa not been used (in Which case it uleavea to aome extent), and
forma a very hard substance, aa durable aa the beat oil paint. Itia too
cheap to eatimate, and any one can put it a^ who oi^i uae a bruah. -^ Any
L
«4f
/'
M.
"71
*j6sti,^'^l ki^xJ.^
M ♦
I ^
fsesfc/i' "
r^-
^V^
>'■
*- •-*
U(^ PAINTERS, PAPBBH^OEBi, *q.
for fifteen year?. \_ _. T»»n a* Oit— Whitintr, 5 lb». ; «Wmmed
Paimt.-To Make, wit^ooT Lkad OB Oil. w ^^^^l,
milk, 2 qt«. ; £rc8l. slaked >'»"t^,l"3'tl.J^n ilk to nmkS « «"i''»«'^ rescnbl ng
and it is lit for use. v„ ..^^^ nme of the best quality, slake it with hot
PABI8 GREEN.-Take unslaked lime 01 ine^o|_H /^ ^j^^ water m..j
watef; then take the^fl""ȣ\ J^ /^^a tT^^^^^
strong as iican be made, «"ffl*^'«"\*° ;?'™ * ' until the color suits your
iSIi-Smate of potash *"«! ''^P^^lf//^,'^^^^^^^^^
fancy. i»nd dry it for me. ^N-?^-J%3vVtl.is, and you will getitnght ^
the bichromate of potash, » y^jIf^'^WALM -Take 4 lbs. Uoman vitriol, and
BBADTiFOt Gbeen Paint ^^f.. ^^"'Jter WhcH dissolved, add 2 lbs,
Bour on it a teakettleful of i^'^'"?. '^fAf*- .Jck until the effervescence
Plash, and stir t^he ««' V::|idTJLw a senirand^^^^^^^
ceases ; tlien add X »»>• PHIXS"*"/?]'*.. J*"2l has not l)een painted before, .
L^y it on with a paint«H^an^ if^^^^^
^a^^^pl'^i"^^^^^^
quarter, of oil pai\it, and »««^» ^f^^J^B^iuiowly for 3 hours 1 lb. blue vitriol
^ '&vxir^Cou>i^i^onC^}u^o^,SLG.-^^\^^y^y g^j, jt frequently while
and i lb. of the ^'es' ^'^»'»"f '^-"S^^* w1^Jn it has stood till q« te cold
boiling, and » l<> «'j.*«^^"».i*i^^x S^cake of color witb go<.d size, and
SeVSiS^^SA KhT^J^same manner a. v^hitewash. either
and 4 oz. of poppy, "^^^i^i^'^J"!!' bucket ; and Hiaving poured on ,t^»
lime irito.an earthefi vessel ""^^ /^'®*"^",,t tue thickness of cream, a
Bu^cient quantity of mi k o f^^l^^f'^Sm^^inr^ well. Then put
'Zh^^^^^^^^'' in W^il^ya^en-
tie heat. ■. ^„, «„ or Lead.— Slake stone-lime with boding
PBBMitiM Vkvst without 0\?;*>f,if .tj^ ' then pass ft quarts through a
water in a tub or barrel to keep m t»e «ea"J • "'^^ {^ ^^^ ^nd a gallon of
Te ie;e^ Now to tjds quantity.add 1 Q^^^^^ ''^oTen" ve gallon! of thU
water; boil the m«t"™V .vlium^ K^^^^^^ ; an^^y •'I?*. ♦*«5™?» ^
S^=jS;1n5Ki^s\SeS^es^- coloring desired.
and'^S leS ground i" turpentine «»« JP^^^/^eHrSe^i"* coat. For
small quantity of t"'P«"t'"e ^*\"\?r^o„ mixture as will produce a good
• M.nilumdone inch deep, then pour ""»'"?',", |"i .Mks imtilthe
S,"Soir.nd let the whole. t.nd.nth.__«» folate. ^
8 pts. w a ter
lurough a flannel cloth. -d..^- _T)iggolTe 1 lb. potash in - r;. . .
"^
1
1
x.
i
1
1
1
."-■■.- -^-^
1
i
%
PAINTERS, PAPER BANGERS, AC.
509
a red is
}lu well
ikimmed
•e vessel,
icmbling
> whiting ^
lly sinks. *
ler paint,
with hot
water at, V
or it with "^^
uits jnour
lue tinge ;
et it right,
itriiil, ftrtd
1(1(1 2 Ihs,
irveBcence
i together,
ed before,
ut in less,,
ot cost the
i)lue vitriol
intly while
quite cold,
I size, and
either
lime, 6 oz. ; ,
B. Put the
red on it a
nn. add the
Then put
owdered, or
J of oil and
il by agen-
with boiling
ts through a
I a gallon of
[Ions of this
r degrees ^
ring desired.
ineral green,
wish with a
jt coat. For
iduce a good
5, which will
artheiiVeMel
cover with a
eks until the
nd submitted
and strained
n 8 pts. w a ter
it until it is at
thick as rough stuff ; spread this over vour old paint, and after a little it
will come off (}uite easily, then wash the wood witli soap and water to re-
move all the potash, dry off and sand-pnpcr, then give a coat of clean raw
oi^. Another method is to iieat a heavy piece of iron and apply to the
paint, which will cause it to become Mse and soft, so that it may he scraped
off with a knife. Still another niethod is to direct tiie flume of a spirit
lamp (which may be constructed for the purpose) on the old paint, scrap-
in^ ihoff as it siiftens.
PoRCKLAiN Colors.— The following are some of the colors used in the
white sand, washed, r part. Tliis mixture is melted, by which it is con^
veHed into a greenish-colored glass. Flux No. 2. Oreyjiux.—Of No. 1, 8
parts ; fused borax in powder, 1 part. 'J^^his mixture is melted. Flux No. 3.
Tor caf mines awrf Green.— Melt together fused^borax, 6 parts; -calcined flints,
8 parts ; pure minum, 1 part. No. 1. Imliffo Wue.— Oxide of cobalt, I part;
flux No. 8, 2 parts. Deep azure W«c.— Oxide of cobalt, 1 part ; oxide of zinc,
2 parts : flux No. 8, 5 parts. No. 2. EmentUl Gi-fen.^Oxide of copper, 1 part ;
antimonic acid, 10 parts ; flux No. 1, 30 parts. Pulverize together, and melt.
No. ,8. Grass green. — Green oxide of chrcmiium, 1 part; flux No. 3, 8 parts.
Triturate and melt. No. 4. ye//ow.— Antimonic acid, I part ; SUbsulpliate
of the per6xide of iron, 8 parts ; oxide of zinc, 4 parts ; flux No. 1, 80 parts.
Bub up together and melt. If this color is too deep the salt of iron is (liniin-
islied. No. 5. Fixfid yellow for touches.— ^o. 4, Vpart; white enamel of com-
merce, 2 parts. Melt and pour out; if not sumcicnily fixed, a little sand
maybe added. No. 6. Deep iViiMl'i/i^e//ou;..— Subsulphaie of iron, Ipart;
oxide of zinc, 2 parts; flux No. 2, 8 parts. Triturate without melting.
No. 7. Deep /2e(/.— Subsulpiiate of iron, calcined iti a muffle until it becomes
of abeautiful capucine red, 1 part ; flux No. 2,3 parts. Mix without melting.
No. 8. Ziiper ZJrown.— Oxide of iron made of a red browtf, and mixed with
three times its weight of flux No. 2. A tenth of sienna earth is added to |t,
if it is not deep enough. No. 9. IVhite.—TUe white enamel of commerSb in
cakes. No. 10. Deep lilack.— Oxide of cobalt, 2 parts ; copper, 2 parts ; oxide
of manganese, 1 part ; flux No. 1, 6 parts ; f use(I borax, yi part. Melt, and
add oxhle of manganese, 1 part; oxide of copper, 2 j)art8. Triturate with-
out melting.x The applkaiion. —FoWow the general directions given in another
part of this work, in relation to staining glass.
;How TO Write on Glass in the Sun. — Dissolve chalk in aqua-fortis to
tlfe consistency of milk, and add to that a stspng dissolution of silver. Keep
.this in a glass decanter well stopped. Then cut out from a paoer the letters
you will liave appear, and paste the paper on the decanter or jibvwiiicli you
are to place in the sun in such a manner that its rays may pass tm^uigh the
S])aces cut out of the paper, and fiill on the surface of the liquor. Tlie<part
of the glass through vihich the rays pass will turn black, whilst that under
the paper wHl remain white. Do not shake the bottle during the operation.
Used in lettering jars. J*^-
Colored Potter's GLAziNO»>f«tf^irAiVe; prepare an intimate mixture of
4 parts of massicot, 2 of tin ashes, 3 fragments of cqrstal glass, and j^ prtrt
of sea salt. The mixture is suffered to inelt in earthenware vessels. wl|en the
liquid flux may be used. Yellow: take equal parts of massicot, red lead, and
sulphnret of antimony, calcine the mixture, and reduce it again to powder,
add then 2 parts of pure sand, and 1^ parts of salt ; melt the whole. Qrien:
2 parts of saiid; 8 parts massicot, 1 part of styU and copper scales, according
to the shade to be moduced ; melt and use. Violet: 1 part massicot, 8 parts
•and, 1 of smalti >lpart of black oxide of manganese ; melt. Mue: white
•and and mqissicot, ^qual parts; blue smalt, >i part ; melt. Black: black
oxide of manganese, 2 parts ; smalt, i part.; burned quartz, 1 part ; massi-
"•coti
lead
;^ 11 parts;
4, 2parta;
melt. Brown: greeu bottle glass, 1 {wri ; nuuiganese, 1 part;
melt.
•\.
510 pAlNTI5R8,PAPlBBaANQ«»8, *0- ^^^^^^^^^ ^
I7.«ni, H.XTS For Cabkiap. ^'^I^^^^'T}^ tl'A Srfu.^
coa?"oS Sa. a priming to ccnm.^nce J^jJ^ JjJ^ ^^ [J. about5 V
S drying oil and i t«'P*n»'"%7?? .* " ! S pSg better than patent
^%eTt'd«.t yoot work carefully, and with your putty J^jJ^.^^JS {he
whSelrface'and putty up ^-ry c^!J''=«^P^'eV"^^^^^^ overlook the
hard drying putty hereafter mentioned. ^,^®^^a*peffect level. Now dust
.uStert flaw, but bring every •?«» *« » *^"^ *tiiiB Thin your color with
oK work again, preparatory to »f^^^^^ it neither
"•^TcjSurVith your .econd coat, to l.y i^'S'^J^S/S^yf^^b 'dowl
^'''the next step, wheutlie l«t is hard, ar^dr,^^
coals Fofa good composition see r^ce.^^^^^^^^^
work. Another good fl'lling ««""««« .° £ ^'Se «d lead, about one-s.x-
of white lead, the ^^-V* «T!lriin^ jS'eno«g^^ nearly mix it, put m^a
teenth of litharge, and of drying J W«nr'»„rtj^ble thickness to make
♦rery liU le drying oiV ai^^entine to thmto^^a easily- and
imnread like « st ff coat of paint. Ihin so "?r^J*^. j \^^ body, shafts,
SoTohfuff and free. ^^JZ.'SST»:r*yS-l ^'T'^lt
wheels, springs, &c., a good «»»*' '^^^'Sgetly hard give it another- The
• Sie parts and when this coat J««°™^"/ff ^"^ J, u do^n with lump pumice-
next step, after tliis last coat dries hard, »s to ruo u ^.^^^encing to use
Jtoneffirst rubbing the pumice flat u^n^ J "'Sty of water, freely suppl ed
it In rubbing down with lump pumice^^^^^^^ ^ ^^„id euUing
•-"•^Sinext step is to.painylve;««m^;^^^^^^
fr««Wv lOTUnd, your paint miH, pots, tins, uru8iie»ro. ,1 '^j ^ ^^e work
JJS^cX the proper Uiickness^xped^^^^
?,ill present a good c^e»^ WP^"*^^!:.^ J'* dJTgV.««, OZ.WS/iaA. Take
found useful in mixing the designated colow.i/arK^«^ > . ,, ^,,g ar„,„g
deej chrome yellow and P««de'«: ^^/'Jn^S "sf to be sure thaCt^
JaDan.and a little turpentine, grind *» J^f^™ „ellow. if darker, mAe
color is right, if wished lighter, add m^^^^i'^""® .^^ awly at once. Two
drip bfac* grade the color to t»'25rW«^ For V« g^o^nd color, .grind
• coats will be «q«ir% Yi^S To wh^^
good Prussian blue in «'». and iwld to j^mte lea^^^^^^
S,ak«$ it sufflcientlydark to fom aground foM^^^^^ the best ulti;*.
of this will be reqmred. ^When hwd and Ojr. g^.^^^ ^^^ enough of this to
. marine blue-on the •ton^'^>*^^*5^Stbe rf^'** ''°*'*'' '^'" ^°**^ ^^^l^
A;:-".'
■■>J!v
Pi; ' IV
.PAINTKR8, FAPER HANOKR8, AC.
511
:-T-
,1y thre^
use, MJ\
, about 9
in patent
loating it } ■ -
perfectly
ittrf ace of
over the
B witli the
erlook the
Now dust
color with
it neither
4 color for
t the color
tinted with
equal, orer
, rub dow,n
make the
1 third coat,
; rub it out
he filling up
for carriage
lall quantity .
>out one-six-
X it, put in a
less to make
d easily, and
t)ody, shafts,
!., existing" in
fother> The
lumppumice-
encing to use.
eely supplied
ivoid cutting
I. to ascertain
e wash oft the
off clean and,
our colors are
r clean. Apply
that the work
diions will be
^Shade. Take
nth the drying
s sure that t(je
E darker, mote
at once. Two
id color, .grind
the blue as wiU
blue, two coata
r the best ultra-
nough of this to
to good coats of
i drye r. Before
d water, using a
at. After a few
days rub down again with ground pumice and water, wash, and dry with
yoitr chamois skin, .when the work will be ready for picking out and striping.
Ctartt-or Lakt, Vermilion and rose pink, in oil, same as the last, for first coat.
When hartlened dry, give another light coat, previously rubbing down with
groiuid pumice ai^d water, as directed for blue. For a rich light claret be
sparing of your rose pink in the ground color ; for dark claret, use more rose
pink. For darker shades use more rose pink in the ground color, then use
the best crimson lake, same way as for the light claret, two good coats will
do. For a purple shade of claret use vermilion, rose pink, a spice of ultra-
marine blue, for a ground color. Then add the proper quantity of ground
purple lake to body flowing varnish, and apply two coats. Japan lirown.
Grind drop black in Japan, using tsnough vermilion to be visible."' Chrome-
(Jreetka. Grind ^our greens in JapAn, or use greens composed of chrome vel-
ind Prussian blue. Carmine Color on Fire Engines, ^'c. Cheap Method.
ground, use the best English vermilion, then add pure carmine, ground
^ittle drying oil, to your body flowing varnish, and apply two coats care-
Tiiis method extends the precious color so that an ounce will sufiice
, carriage or machine. Oxford Brown. Use a little chrome yellow, India
redi best ochre, white, lead, burnt umber, just white enough to be seen ;
- yellow is the leading color; red to warm it, and umber to impart the brown
■|>ade. Rich Purple. Vermilion and Prussian blue, with a little white, a
\ v(^ry cheap, nice color. Faum Color. Use yellow, red, a little black, a little
\terra de sienna, or burnt umber maybe added to obtain the right shade.
, jLhrab Color. White and raw umber fbrm a cool drab which may be varied
with chrome, or red, as may be desired. Plum Brown. Drop black and ver-
milion makes a very good color at a cheap rate.
To Copt am Ornament.'— Place the paper or other article containing the
ornament against a pane of glass ; thien laying a sheet of thin paper over it,
you can copy it exactly with a lead pencit
Obnamentb, in the shape of decalcomanie or other gilded picturesinay be
easily transferred to carriages or coaches by following the airections given
intransferring pictures. See further on.
SfBiPlss^nt "^icKiHO oDf,"^F0BlDARRiAOB WoBK.-rCrea,t care is re-
quired in this part of the work to car^ a steady hand so that the lines may
be drawn equidistant, clean and neat For fine lines, grind the color in. dry-
ing oil, as it makes the best work. Japan color will do for broad or coarse -
lines, on 6/u« ground. If a large carriage, with heavy wheels, draw lines with
Frankfort-black, Japan mixed color from three-quarter inch to one inch
broad, on all parts of the carriage wheels, springs, spokes, hubs, &c., then
draw fine lines of light orange or light primrose color, about three-eighths or
a quarter inch from the broad black line, with one fine line around the edges
of the black nuts and bolt heads.- On superior work, pure white, gold, or
deep orange lines may be drawn down the middle of the black lines produc-
ing a very fine effect ; on greens, pick out with black, if a light green, black
lines will be sufficient, if desired better, run up the centre of the black lines
with white, not too fine. On dark green, pick out with black, running very
^nelinesoneach side of the bloclo three-eighths of an inch off the black.
Thib also sets off a very bright green to good advantage. On C/arets, pick
out with black, with vermilion, or rich orange fine side lines, or light orange
side lines with vennilion line run up the centre of the black ; or light gold
line up the centre of one large black line. On Oxford Broum, pick out With
black, fine line withvermillon or medium tint of chfome yellow with slight
tint of red in it ; or part the black line With white, down the centre. On
Faton Colors, pick out with broad black, fine line with white on each edge,
or brown drab shade. On Japan or Plum Browns, vermilion line has the best
iqtpearance. On Olives or Quakers' Greens, ^pick out with black, with white
for fine linens, or orange or light green. On Drabs, pick out itith black, fine
line with vennilion, or high colored orange, or white centre line for extra
finish. On Purple, pick out with black, fine line with a bright tint of orange
, qi r v er n ulloa. . ~~~ — ~^ — r~ — ^" — r~ — " — — — ■ ■ . ' ■ : ■
■ \
512
PAIHTBliB, PAPBB HANOBB8, *0.
naintlng ilepaftment, R^""'"*® , 4®* when your work is ready,'' it »•
KK pot8. '«««»«"» '^{V™^?SdJull S of carriage vaml.h. and whej
the under carriage, apply «^^ ^ood luu coa ^ ^,^j^ ^j^^ "?'"« ^X
througliwitl»thi. part of tlie process, g^^^^^^ ^^^ by lightly
varnish. After it is hard and f 'X F«''e«; »° ^„j ». woollen cloth, being
removing the gloss with ground P"™"^^ 7*S Mean away all the pumice,
Sul not to cut ihto the lines ot.ground , »» «" ^J*; » , ft you have cut
ild dry off nicely with t»'^«'''^™»>» it^'J^JoK^^^^ to second coating.
nearly set. »,. nnt .atisfactory, repeat the flattening process with
If the second coat is not ■»"f]*"°2^' gLfore and varnish again.
your pumice, cloth and Y*?';"trcZimence wiJh the very Anest grodhd
In more cost y PO^'^hed work, commei ^ smooth state,
pumL or Tripoli. '"^^""^I^^^e^tr? and du/t well. Use every precau-
then wash off very clean J^y'^Jg^r^iing your floor in every stage of
tlon against dust, ^y «weepmp and spnnKU^ gj^^.^^ , .^ »° \"'^»^."f±ii
„ polishing and varnishmg. .? '^^^t' Xgh^nuslin. and mixed w. h oljve
for a rubber, rotten-stone sifted fine throug ^^^^^j^^^^ jxamining the
nil • rub with this tintil' the K'o"V • J fl!,!Vi.*.i1 wine, off wUith a perfectly
pjogress of the work.. J»'» »»«j'„?aS^ S^of flne^hearflour or
SS cotton cloth, with a P'««\°^\SfuSSl to polish it still farther, and
putty powder to go. over the wo k xjbb^^^ „,^,, Finish
remove every particle of the ml a"JJ""7,r8ii^^^^ which will
rffSy^ubbiJg the work ^ ^^ /S.2^$\STpolisb and varnish
indueeabeautifulfine gloss. In every 1^^^^ vamish. as it will
for this purpose. I you «%""°*8tneauJ parts If the gilding is for strq^
using English varnish and Japan "J^^S P^^th it, to be able to see the^
?ni you should mix a little chromoe yellow wimi^^^^ Rub your job down
S's^tSe Uer, but for lettering i^«>W
Loothly, take a piece of mus m^^^^^^^ ,^, ^ork ^''«~^ 'f, «^iJ
♦•pounce bag ;" with this^ust "^.'^SS to the surface not ooyere^^^^
leaf is to be put. to prevent tne.'f"* "'^^'"^-Ver or rub it over with the raw
itze. or wash the Job over with starch ^'JfJf^fV^ potato soon dries and
surface Of a potato cut m halves; t^®/"'^? ^A,,^re Either of the abftve
leaves\thin filmto^ which the ^ol.d^ wil no^ 1^ the gUdingis dry. The
Slods will do ind the coatmg will w^^^^
- Burface prepared, take^the s^ ahd put on «^e ^^PJ- /y^pHr iiger over t ,
and allow it to dry just enough to en.^^^ ^„^ g „po„ it. it
without sticking„but if It 58 tacky ^'^t^®" f.^ P ^,,0 way dirScted for gild-
• - is read^ for' the gold \^t, ^''^ «'V««««. ma? be shaded wiUi ultramarme, car-
ing letters on wood. The S»W ^e"«"JSf^:gf |i to suit theltaste. ,
Sfne%phaltura. lake. P«rt .green. yCTdiiPjs^^^^^ Btriping and orna-
• &oNziso.-Gold btonze is '"ej. on earrijge ijf 8 ^ For taling up and
renting, using the same size^asAat ^^^^''^^^^^J, ^^.i l^l^^ » 'Ir""^
annlvinirthe bronze, take a piece ot piusiv "r jrfy over the size.
^- bSS^ by tying up a wad of cotton, 'H;>^'"BJ''> ^f^ " ^^n^e may
^ ' T?Var/JeaVarance.amii^^^^^^^^ pat|ernonUun
, be applied, ^or ^ncy work i^broj^, cu| <^ui a ^
^ ^eetWss-. pasteboard, or paper, and apply w^^^^^
See ; rub the bronze on through the apertures nn t^e^^^
-Qooix
white o r u re am color . ' fi« "< "'"gyi|''
.—Cream
't.
» *-r.^
M |n the
u regards
dy,lf it l»
,- and when
w'mft hoay
by lightly
iloth, being
:he pumice,
a have cut
md coating,
efut ttfat it
) wheeU, if
) varnish is
}it>ceBB with
l^ain.
tnest groilhd
nooth state,
very precau-
rery stage of
} a fine cloth
3d with oHve
aminiiig the
li a perfectly
'heat flour or
I farther, and
used. Finfsh
if, which will
I and varnish
kish, as it vtlM
ee is the best
substitute by
[ig is for strip-
jle to see thef
your job down
[ling: tonform a
inhere the gohl
Bovered by th^
r with the raw
lOon dries, and
T of the abftve
igisdry. The
, w ornaments,
flhger over it
n'ger upon it, it
iricted for glld-
ltramaritte,*car-
Ikaste.
iping and orna- ,
jr taking up and
nake a '' pounce
fy over the size,
vet bronze may
pat|ern on thin
,y dry varnished
tern. - '
-Chrome green ;
int fgear, — Cream
toei line. No. 1
PA.IHTBB8, PAPBB HAH0EB8, AC. 518
BodM.-Y6MoW', frame black, striped wRh blue OrwWte. ^^"'"'''^^^1^-^
Light vermilion, striped with black ai!d white. No. & fiorfy.-Carmlne glaze
ov5r Indian red. Running „e«r.-VermiUon. No. 4. BWy.-Deep vermilion. ,
^t:^7^&:^Wo^^Fi.t.oa^ofUaa. Mix white lead with
raw oil, 2 parts, Japan, 1 part, to make it proper for a thick coat, «;«dmK «
very little turpentine to make U work easlfy. For carnage parts a«d a httle
Indian black, hut not f<.r b..dles. Second coat of /«ic/.-.Mix white leftJ;»Uh
1 part raw oil and 2 parts Jajmn. and a little t"'penti"f.«J before, adding
lampblack for cafria^e parts, but none for the boay.-rA.rdaHd>«r(^^^^^^^
Mix white lead into a thick paste with turpentine, wld a little oil, Japaivand
rubbing varnlMi to bind the paint well ; add, for the carnage parts, a little
lampblack and a little red lead. . ^
fiAKD Drtwo Pvrrr.-^ for carriage umh Mix dry white lead wllli
Japan and rubbing varnish, equal parts, to the proper consistency, beating It
with a small mallet to bruise the lumps. Keep it. when not In use, in water,
>* KS'ffirSlfV «.rri«^ u^k. Take Sjp-rts^Df English, filling:
(ground state), 2 parts dry white lead, 1 part white lead In oil. Mix with
iapah, 2 parti; nibbing varnlsli, I part. Mix and crushthor.>ujihly by run-
nuig all through the mill together. , .» . .i -s.i. o «».*-
Facing Lead for Carbiaoe WoRK.-Mix dry whije lead with 2 part.
Japan, 1 part rubbing varnish, and thin with spirits of t"'-P«"V'\V*' *i .'."^ *
Uttle lampblack- to make a clean lead color, aiul run all through the mill.
Coach Raintino— The panels of such worte are generally painted in
color, while the pillars, tdp strip, q»»arters,^ deck, &c., iire always black^^^
umber colors, lakes, greeivs. and blues, are some of the best co>o" «««^ o"
this work. To prepare the body for any of these colors a yrounrf color U
used in the place of lampblack on black work. The following are a few
approved qromds. Lakc—huMw red and vermilion mixed to a dark brown,
KtTome prefer a black ground fiir lake. £7//r«mame.-Mix a medium blue
-4vUli wMli lead and Prussian blue. Vermilion.-A light pmk color is gener-
^u"edaragmun* fof wmilion. e««..-Green *"'»*» ''«»^%i:;J'^-
colors will cover well on the lead colors without any ground color. Viotorla
lake and blw* Japan makes a fliie color f of carnages. ^ ^
Prepared Oil! FOR Garriaobs. &c.-Tb 1 gal. linse?d oil add 2 lbs. gum
. ■heUac- litharge i lb.; red lead, Jib.; umber, 1 oz. Boil slowly as usual
untKhe gimlf are dissolved; ^^ in this {any color), and
reduce with turpentine. ^^ , , . .^ _„,i.
Roles For Measorino Painter's Work.— Tn regard to measunng work,
it Is Generally understood that the measurer's judgment must be exercised
to a great extent Hen^e, all work that may not come under any of these
heads, must be left entirely to him. . . , . / • * „ ,i„^ ♦„
The following rules are given as sort of landmarks, and *»« 'ntended to
aid the painter, not only jn the measurement after the work is finished, but
in making o«t bills and propositions for work, *nd they will also enable him
;- "guess at the value of S job. The price however or the '^""""^^"J^^f "«;
tion dn this full bill, may be made according to the prices of material and
iapes; for at some seasons both wages and mater al, as aj^o »>v.ng, are
much cheaper than others,- consequently a per cent! on or off the bill may
sometimes be necessary. ^ , . (' ^y-: . >,
S..
Prices per* S^quarb Yabd.
Common Cheap Colors,— .
, Fii:pt coat.
•^ .
Sec&nd coat.
Third Icoat, .
Fourth co a t , — .-
.10 cents.
.5cents^
4 cent^.
4 cents,
'Si
22*
,i,:kMM
$
■>}
0U.
TAINtKBS, FAPEB HAKOEBS, *0.
BItaes, Clirom? Yellow, LIghr Green;— ,*
First cftat, . . • • • • *
'■■ ■ ■ Second co«t, . .• • • • : • •
, Tlilrtlcoat, . . * • •- ' ' •
Fourth eoat, *
Dark Green. EtneVaW, and other Costly Colors,—
First coat, . • *, ,' * * ' *
Second coat, . . • • • • •
Third coat, . . • • • • *
Fourth coat, . • • • • * .
Baodingv — •• ' * ' V * * ' *
One coat over the sand, •. • • « •
' Second coat over the saftd, . * . •
Oiling brick, • ..•••.
Pencilling brick, . ^ . • ;,» • V
Painting on Brick^— *■ ^ ^ ^ . ,
First coat, . f • • * * ■' '
Second coat, ; • • • • ^ '
' Thirdcoat, ^ . • ' '..•■.' * ': „»,^...„.
O^JZif^'A. vei x.ri,..«r., fl^m 8 U. Wc.;-. ^.cording U. tb,
CMtof the color .ndn>«(((ine"«f«ie«o«: „„f„g, how.w
■^ ''/^
■■■.■,■ ■t^^^,
■ 1* *?
K
14 cents.- .^
10 cents. . 1 •
7 cents.
, 7 cent*. •
My.
16 cents.
14 cents. '
9 cents.
8 cents.
8 cents.
14cents. ' •; ;
9 cents. «,
6 cents. '^
12 cents. • y ;
:
18<»nt8. - ^ ■'t^
10 cents. > •
8 cents.
; 8 cents.
; . "<
QiBTHJIMO OB MbASUKIKO.
PW» c«l«.i I^xtog, tc.. glr.h..nc «.a . hdf,o,«iJ.rif It. me--*
^^nXwartMoor. frames, in and outside, double.^ .
t traTes, girth three tiroes. . '
Pilaste r s, two or three times . _ ' —
String boards to girth twice.
.1>.-
»v.^9^v-. -it ■ ■I
■
•
.••:,. v-^^.*-''
^ ' "
■ t&,'. , 1
' ■■ ■■
K ■'
< ' '
1. - . 1 '
.^Hr,i".
••
»> '■■■.',;"
■. •.:
t«.
' ,
to. •■". ■
to. ■■;., ^,.^.;/
..
to. y ' •
' •'■
to. '^ '
to. ■ ■ ■" ./ ■
']
■■• y • ■
to. .-.-.-;r-';»4^:.:
--^~-^-.
,j«K rjt*-* ^ ft^i > <
ito.
its.' . . ■
Ito.
rding to the
. ■ v»
'„ however, ■ '
educting 60 ,
: ' *^- "■ ■ -
itsroeaswe-
ir three tiineB
fron^once to
ights. hesidei
st\ but if the
,andoneh^£
■. * .
8aihe,if done
aauiie.
;olorfrO|n the
quafe, and 6»
fent. ,.
• sides; if the
> adde4.
} double archl-
/ ■
rAINTERS, PAPBjjR HAHQERa, AC.
(10
•ix
Wash boards, base boardB, Ac, double j capped with another eoU
^ MouldiiTgi, measure twice or three times, abcordlng to work.
Bas*. or BUircH8«; twiuc and a.half. „ i.u #^. „.; „!.'«« nol •'
ranelB to be allowed two inches in heigiit and breailtl* for oacli panel,
but if the panels are done with one color and stiles of another, measure-and
half • If tlie mouldinirs are done witUjanother color, double measure.
Edges of" Uii-'^elve^ three inches girth; beaded or otiierwlse. from
***'*Pftii;tinVonpTas'!S!ng shall bo measured square, and. the "P^."V'K«. f«:
ducted; making suitable allowance for cutting, edges, jind one-tl^rd added
to the measurement. V ,, „■ __. * /
. Sizing the walls of plastering, three cents per square yard.
All beads or grooves too narrow to iifeasure, one Inch added for each.
^ All picked out work, to be valued accordvnK to trouble. ,...,,
f All work not hereiij expressed, to be mei^sured accordmg to the judg-
"^'k^I^^Sr M^siniKO Brick Work^AU painting on brick Hhalj be
measured square, and the (ipenings deducted, that is to say, the actua open-
S^SiX sish or doo7oCCupies, allowing the Ihiefcncss of the door or
^dow-framestomakeupforthe refcals; i1 the frajnes or reveals are of
Tn uncommon thickness or depth, a proper allbwancrshall Ve made bv ^
measurer.' If the stone of brick caiA- or arches are oV are not pamted tlie
S color as the wall, there shall U n6 change from Jhe above rule ; but.
if Xy are painted with a different color, they shall be called frdm one to
two feet girth, the price to be according to color, and number of coats of that
color if the stone^sills are done with a different ojr with the same color as
the wall they shall be called frOm one to two feet girth, acconlinR to co or
- aid numbeV of coats. Stone or briclc facias and water-tab e«. if dohe with
the same^olor as the wall, they shall be measured in with it; but If paint-
ed with a differcfit color, they sliall he measured the same as stone sills, &c.
' K. B No reference is to be had to the above rules for measuriug stone
facias, ic, where the* walls are not painted.
; ,;: * ; Pbicbs.fobGlazino. ' ■
Prices for glazing new sash, and famishing the putty,—
8 by 10, per light. . . . • • • 1*^® ,;
' » or 10 by 12^ W light. • -' ^ ' ' ^* ''^"!!-
10brM<ri6.Wligfct.. . • • • llZ^ -
U by 15. per light, . . , • • ,9 c^njf-
IVby 16 per light, . • '• • • v J^i " V*
. .1 {2 bj 16*^ 18, W light, • • 'V :• ll^'^Si
r U b> 20, per light, . . . r . v ;^ • 16 cents.
When Ve^g&S'^fu^nishes the glass,' the' usuiir detail prices shall be
charged S the* is a percentage taken off the bill, the charge for the glass
' ^" PiSt for'glizing old sash, and furnishing the glass an^ putty,-
8 by 16, per light, . >. • - • • i^icenxs.
9 Of 10 by 12. per light,
10 by 14 or 16, jier lij^it,
ai by 16, per light,
11 by*16,perUght,
12 by 16 or 18. pr bght,
' M by 20,perlifflit, .
16 by 22, per light.
'¥
121
18| cents.
. 26 cento.
81} cents.
. 871 cents.
60 cents.
$1.00
$1.25
W hen the glass is futalahed, ' t he u s ual' re taU pric e s sh a ll be ded uct e d
W ■^'^f""^»t
'*1 i
516
I^AINTBRS, PAPER HAKO«B8, A6.
'^
11, tk«^i
large for
from the above. If there it a ^r cenUge tkken off the bill,
*'l.SriVor srNV'r.;;l«o!!-Y^^^^^^^ «- mea.«red runnlngKCeMure me.-
J„g?h:?:ng;rof'^:;;:i/ri;o of ietter..^lthout regard.to t£e^^ e gut.
Plain letter., per fo<.t. . : . • •; 80 ;:J2.
One Bhade, a«ld . ., • •• ' • 20 cent*.
Double ihade. add . .. . . • IiXa*"*"^*
Gold letters, iwr foot, *. . • • • •*""
KXnl;; SoS^SleSJnS" Hnd .hading, .hid^^
ofttgd&a't.co^^^^^
Japrinn^'tin. In gold, running measure, per Inch, 7 cenU. ;
SiiiidinK, i)cr inch, 2 cenU. , • ^ „„-*«^ i
°°"d™ Pii.Ti.o.-8t«.p good Blue o.,r nr«l,t la -.fr W •<'"»M\'«»
^ to the work. Previous to "«'"J^ *tt nf M^nt-AJhich should be mixed about
ings. if newr and clean, a good coat of P*'"^-!:-^ SrJlr m wiUdrv it hard :
.only spirits of turpentme. A harder surlaoe win oe Bive» •«
W¥/';'
ejitrge tat
Hire, meat-
pigliUi
ti.
tfc •
th« surface
iatlboardi,
gold. Or- ^
ices to tliell^
»f prices to ?^
ices may be
I amount of
soften, then
so as liot to
i Paris wlvit-
c with water
as much of
ceed to mix
I, previously
1(1 the stiade
)c, add more
elted glue to
ith your sec-
%y ruin your
ed. Buff or
:k, and sonie-
DlorS may be
irmlxed witlj
class. Any
; ultramarine
t whHe,blue, ,
in red, lake,
ith -wljite, if
) desired, use '
ue black and
re, use burnt
ndyke brown.
ng OfnameniJf,
a little pure
plcndid effect
walls and ceil-
} mixed aboul -
lUdryit hardf-
iuent work,
tvefthe walU
loulfl be us^.
» the wall by
• X-
"^ rr^-^^pR?*,
rAlifTMM, ^ArSB HAK0KB8, *0.
617
uddlAB 1 tablespoonfttl of Rood pale copal Tarnish to each 26 lbs. of paint,
UtedTos tlie last coat. Previous to the w.ill receiving the last two coats,
let the design or panelling be all corrpctly laid 6ut. t i »i
To prepare old walls or ceilings ; if there are any stains or cracks In the
plaster' Wjpair with size putty, if small, or use plaster of Paris and a hiHe
putty lime if the cracks are large, «»mplng tiie places with a brush and
water, then applying the plaster with a small trowel, afterwards smooth ng
off neatly. When all'is dry and hard prepare the walls or ceilings with •
coat of paint prcpare<l as before directed, or with a preparation c<»at in siw
made of wliUft>g witli an extra quantity of melted glue containing a small
auantlty of alum. Give the wails a g<.od coat of this, let it harden well, hen
anply another : this ought to he sufflcicnl If good flowing coats are a|iplied.
Now mix the Colors to the proper tints (In oil), lay in the panels flrst;
then tlie stiles, and when dry, put on the flat or last coat (spirit color).
When the work Is diry for panelling, use the following for mixing the fln-
ishinff'colors : Turpentine, a little mastic varnish, a little wliite wax, and
a little pale damiir. Varnish, use but little varnish, else too muclr gloss
will be prcKluced, the «nly use being to cause the color to set quickly to
^'Tlie™ix«sc<» painter will find continued use for a book of design* to illus-
trate the different orders of architecture, pillars, columns, scrolls, borders,
4c. and should make a particular study in the line of sketching anything
andeverythingcalculated'toassist him in the business.
Papkh-Hanoinos, Choicb of.— The aspect, size, and general an-
pearrfnce of an apartment, is materially influenced by the paper on its walW ;
and the choice may Ije Judiciously regulated by the following general rules :
Avoid paper having a variety of colors, or a large siiowy figure, as no fur-
niture can appear to advantage with such. Large figured papfer Uiminislie|
the extent of a large room, and makes a smaff one appear smaller. Choose
' nothinrthat appears extravagant or unnatural. Have regard to the uses
Of an apartment ; the drawing room slnmld be light and cheerful, the par-
lor w«rm and comfortable, without being gloomy or sombre ; bed-rooms
*cool ana quiet i^ith neat small patterns. It is also worth while to consider ^
the decorations of the wall; gilt frames show bes| on a dark ground, and
■dark frames, such as oak or gutta-percha, on 4 light ground. Aa regards
/color, pale tints will be generally found the befct. Kooms hung witli scar-
let are rich but dismal and oppressive, tliey require also to be illuminalea
more, and at an earlier hour in the evening than lighter colors.
Faper-Hanoino8. to Clean.— Cut into eight half-quarters, a q"*^
tern lojif , two days old ; it must not be either ne wet or stajer. Blow off all
the dust from the paper by means of a pair of bellows; take one of the
' pieces of bread, and holding t^e crust of the bread in the hand, wine light-
Ivilownward with the crumb, about.half a yard at each stijoke, tdl the ui^
-per portion of the paper is cortfpletely cleaned all iiound. Then go fpund
•gain with the like sweeping stroke downwards n klways commence^eaci
, successive course a little higher than the upper 8ti^)ke had extended, till >
V the lower part be finished. This operation, if carWully performed, will
make every old paper look almost equal to new. Gyeat caution must be
used not to rub the paper hard, nor to attempt cleartsing it the cross or
horizontal way. The soiled, part of the bread must be each time cut-away,
and the bieees removed as soon as it may become necessary.^ . ^
Tools FOR 1»apeb. Hanoino.— The tools required are few and^well
known, but as some of them will be referred to, 1 will insert them here.
Overalls (with bib, large pocket across, long, and narrow pocket for rule
and open slide for shears), long trimming shears and wet^ shears, straight
edge, paste-board, jilumb-bob, rule, paper brush, paste brush, paste pail, size
kettle, step-ladder and roller. ■ - , v v j»
Before commencing, have ready some pumieestone, sand paper* a basin ^
of cold water, and two oir three soft towels ;, I recommend the using of the
' kffge round brush for pa»ting, as It takes up thji- paste cManer and more
v* •■■
t
7 ....
618
rAiirn»B, papkk HANOcmi, A0.
wadlly, »nd can h« tamed In the hand eMlly ; tti« paper bnuh I only um
on •oft, light papc-r, which cannot be handled much j on 40 Inch tint, etc.,
•iwayi u»« tlio roller. .... .. • ^
FAara won VktKu IIamoiho — It U well known that It !■ ImnoMlble to
make aootl adheiive pante of any other than goo*! ■«iund wheat Hour. It la
perfectly uteleii to try. any other. Murh Iim b«en lald of Tarious tub-
•titutei, but I never heanl of any lUcceMs In tlulV u«o.
Much more dcpendi on the proper atlaptathm of the kindattf pante to the
MvernI purpotei to wliioh Uiey have to be api^lied than li Ukei) into general
cooHiilvration. . ■..,,. < ■■
Many who attempt paper hanging uie one kind of paate for all purpo«ei,
without reganl to circiinutanees ; hut a* I am of the opinion that much
deiM>u«ls on the application ot iiiitiiblo paite to certain walli and paper, I
■IihH give Ihoie which I have found to answer best in caies where they have
been applied. . . %. ai
IJo. I U the paate nt generally uied, and will answer for most ffLpera ; the
Suantlty la aufflclent for a day'a work. Beat up 4 l^s. of gwid white wheat
our in cold water— enough to form a atifl batter (ilfting the flour fjrit) ;
beat it well, to take out all lumps ; then add enough cold water to make it
the consistence of pudding batter ; add about two ounces of well poundetl
alum. Be sure and have plenty of boiling water rM<ly ; ,Uke It quite boil-
ing from the Are, and pour gently and quickly ofcr the batter, stirring
rapitUy at the same time: and when it is observed to awell and lose the
white color of the flour,.it is cooked nnd ready. ,
This will make about three-quHrters of a pail of solid paste ; do not use
It while hot ;' allow it to cool and it will go further ; you may put about a
pint of cold water over the top of It, to prevent it skinning ; before usinsr,
thin this with cold water to spread easdy and quickly under the brush.
This paste will keep a long while without fermentation, when it is useless ;
mould on the top does not hurt It ; remove'!*, the remainder is good.
No. 2. This paste Is made the same as No. 1, with tb« eitceptioti that no
particle of alum is used. '7" .. , ..
Na 8. This paste is seldom wanted, except whdrQ great adhesiveness fa
tequiT«d. In a kettle or iron pan 9! suitable size.mik flour with cold water
in the same manne«H»s in No. 1 ; make the batter of much less consistence,
and to two quarts of batter add half an ounce of pounded, resin. As the
resin does not dissolve so readily, set tlie pan containing the ingredienta
over a moderate Are, constantly stirring until it boils and thickens, and a
abort time after put out to cool. , ^ " .
As some adhesive liquid is required to rednolp its, consistence, I vroula
recommend a thin gum arabic water as the best. This paste is indispensa-
ble in papering over Varnished paper or painted walls. /
No. 4. This paste is made In tliQ^same way as No/ 8, without the alum. .
SiziNO irOR Walls.— -Walls that have Wen whitewashed or colored te-
quli« sizing or scraping. It is hardly necessary fo/ me to explain that ^ ize
is simply glue and water; for ordinary purposes /the, Common blMsk glue Hi
■uAcient ; for sizing paper pi^paratory to varnishing, the>V«,«t ^ITmw^
white glue is necessary. In making size, Wke your gluftwStflpMk over
jpight in cold water, an(l then add hpt, water until dissolved.
• Pbbpahation of Wallis or Gbounds.— rit it highly essential to thtf
attainment of neatness and perfection in paper ^langing, that the walls or
grounds should be in a proper ttate to receive it; there are few things
either in art or science that do not require a sound and dear foundation,
and the preparation for .paper hanging is no exception to that rule.
Ih White or Colored Walls im Distkmpbr.— As I said before, tlioie
walls that are white-washed or colored require a very careful preparation.
Soma rooms have been white-waslied so often that one coat on another has
; amounted to the thickness of a coat of plaster. All this must be removed
by damping and scraping. — Ca r e must be used to i n de n t the w alls at littl e
•s possible, At the blemishes will not be bidden by the papei*.
■.\
*i--' •>•
luh I only om
Inch tint, «to.,
Impoftiblo to
at dour. It !•
if Tkrious (ub-
of pftRte to tlie
31} iiitu gLMieral
>r *ll purpo««a.
ion tli«t miiuli
li And pKpor, I
hure tlitty liave
nst f|Lpen ; the
kI white whoftt
ihu flour Ant) ;
Iter to make it
'. well poun«i(i(l
ce it quite boil-
bntter, stirring
II Knd lose the '
ite; do not use
ay put ab(»ut a
; l)efore usinir,
tier the brush.
m it is useless ;
is good,
eeptioti that no
adhesiveness' Is
with cold water
>8s consistence,
n>8in. As the
the ingrvdienta
thickens, and ft
itence, I would
a is indispensa-
houtthe alum.,
i or colored te-
xplaln. that ^iie
)n blMk glue Hi
a%^»t Gerntiua
uadM1|diI1c' over
issential to the'
at the walls or
are few things
ear foundation,
U rule.
jd before, those
tul preparation,
on another has
ust be removed
>e w alla as littl e
,^
j<-^
-^r'
tAJDfTSBI, PAPill PAKQ^M, AC.
. Observe p«fUcal»rly that the top, Lttmn. anrf MglM tn 7«» •«"P*J,;
after Ailing all liifqualllU'. with plaster of Taris, wash over the wall wUU
*°SnM;e*r'«/'Ktr«'l."rv'i> useful irtlole for the W' '''"F*""' "I*!*'? "
mixing It with wale^ and 'applying U t . all holes. It Is the best thing I
ever uw<l, a* it dm-s n«»t »oiitrint in ilrylifg. m..„k i *
On run PaapAKATiow or (Im.uMns ArraoTMi) wiT^r-HAur— Dampls
one of the w«r.t tl.lng».wUI. whlcj. a |m,K.r ^*'''\f^\[f '[[^ZtlZinTl^ *
great many means are resorted to for overcomi^ig itL I he following are
•■"K Lw'iS metal ; No. i Battet^ing for lath and R'«->'i No B^Bat.
tenlngand canvassing; N.k 4. Htrong hrnwn paper ; No 6 ly ""Jj^'J®
walls Of thesf. the nuri'st plan is battening for lath an.l plaster ! *»* •• it
■ U attertdeil with much trouble anil cxpenne, it is sehhmi used, i HI* W •
plasterer's work, and as lki» well knlmn. It is u«'leM to | escrib* it.
^Battening ami can vaSsTng is a v4ry giHid metl.od. I •'« ^""••'J' P'"p
or battens nmst be nwde of good bant woimI. and driven *«»'"»"»''" 7»o '
thev'must be placed dose to tho top, bottom, windows, >«nd Are-plnce ,
i^rdSe. to fr>rm a rightangle ateach of the«or,»r. J-^J^-; ^Mt;*:" ''.JJ!
your canvass backstltclied In sixcs.tliat eftgh pU'Ue may cover »"«'•««""«;
itretch and tack on thd battens wlilf tinned tacks ; use very itlfl pwte over
"•"wiirmeul, or sAect lead, is .vcly good: It ca, be used to good ad van-
tage on parts of wall-, as some lower pidcs next an alley, etc. As It Is maae
now it can be evenly pressed on the wiall with strong paste, ^o. 1.
Strong brown paper is next beSOjiT <l'»"l» ««'>•' »l '« ■""'•« »* ?•* •""',!
of in nlnse ^ixe. • When using. cKff tho- rough edges, v>J ««» »» ^«'
ilth waTr; let It -stand until soft.nd piiablti; As it »• 'no.tly n dema d
n,r narts of walls partly damp, or to level tliounevenness of walls, it should
IVT ON QUTBIUB WJ
hanger's line ; bt^t as I
il" «::;.r:?';iSlrhr d.:i^^eH*»^ v^v^.^ «.« rain ...d moiitun,
Lri^rmlating the wall, in a Utt> time it will leave the wall •"»'*l«;''y;u«
SrHAKOii^CoMiiO!i'rAncRd-nav given the remedies for the
tarhmsiiSes which VeVt themselves. I will give a few P^" J'rej>
Sons to hang paper af<er the wal is properly prepared «""»/•»«/?«••'"
oX Trim the paiV close td \he pattern on one side ""d within one^
Sihth of >n Inchvon tlV other fof a lap. measure the "'""^^'^ "ViTllrt
Sired, ind cut hom your piecek. leaving rcmiuints for over doors wid
SSil then commence hinginjc; try and begin ^\'' \'>'^ '"IZ^I^tul
wiU not slow when you stop ; Uie tead down the lef B side of a man el is t e
Ssto ace -work ail papers to tl«)eft; and in hanging they will always be
Tv and Sakeufelappirg joint fac^ the light, so tJt it may not be seen;
SLviCunS'f.Jmal patterns Jequire uniformit^ ; always make them
Centre oVer the mantel and In^tweeii piers. .My method to do this is to cut
• i 5 i of p"p^r of the size of the mantel, and try it across the paper until
voi^trikTCatDrtrtof the pattern that will come the same on both sides.
£ cut offtcrbreidih oJ each side enough to make the part measured
''"^p!;3^*'rAPEK.-Lay youri breadth. cArefully mi yourtible.and
bring tl^rr^rpiec/jJsltatL^dJe ; have your r».«^R«'f ""^^^ » '*
vour ri«ht hand and talceTrVrush fi^U of paste and begn ^f?™ f\*» '^B***:
JSeoveUhe ^IpXd pass to thp left and fln^^^^^
vorLuia observe' to fold the longest part to ^.^r »f ^'J' ** Ji^TjfJ*
»n«r fnr tliP obvious reason of having your breadth plumb, and matching tne
gSt^.''TO bSSSu^Ull tol iste double and cut after pastmg ; it i.
tacks, as others rust and sIm»w through fine pajwrs.
^ALtB.— Thili preventative of damp is not in a naper
I have haA some . exi»erience in it, I give it. I found
iffected ^li damp, if ivy or some close leaved plant
'^i
t.tlK
r^'^rzi
t|i6 fastest way.
-#•:
••
' ■^\ .■--'.;.■;:■ ■ -
7-:^ ■ .
.-■•: \.- -■
"■"".;■■ _ '\'.'i^':' . ' . .
■.fSCTJ"
t:-
>~A
590
PAIHTKRfl, PArtn HAirOKKI, AO.
LtMiiio PAraa.— Lininir pKper U in moat cmci to b« i«cnmmi«n(l«<l «• n
-frttunil f(tr (t«>lie«l« pnfwr liKiiKii)((a. It H(li|a much to it mft «>(T«>l-i, nImi
ninkii'iir an i«vi«mih>m to m wall, a quicker abaorptlon of tlia paalp, iIn* want of
which la frt'qiitMilljr injiiriou* in alainoil Kroiioila. It la to lie haU n( llm
niilla III laritu roll* cut olT in brra«ltha (h<> ■aiiiu aa tho papar. Hang without
UppinK
Hanoino Fix>ck I'arRRa with CmiiaoN Htainrd (Irouni).' — I hielirvt
tlmt thia kiiKl r«<)uin*a iiioro curv and atU*iitlon thnii iiny otiivr, th^vfore I
hope my nietlHxl will \w Mt-ceptnhlo. Thrae pa|i«*ra itre auhici-t to iliacolor*
•tlon <!v«n by trifling iniamaiiaKomont. l'«at<>a Noa. '2 and 4 iiiuat he itaod ;
liRVo them in a4>pArRl« vvHeU, with ii bruah to prcIi ; na'grviit R(lh(>alv«tni>aa
ia only rcqulrtMl on tliv Inn vi\g«, pnatolt wltli.No. 4, the rest of bremlth with
of
No. 'i. The ailvnntage of thIa ayatem will be obvloua to a pap<«r liNnger ; li«
will know that thia paper ihica not require m ouantity of alrong pn«u>. All
Jolnta niuat bt> cut wlih a ahitrp knife ; tho edgv iniiat butt aa in forlyincli
tinta ; be carvful tortake off with your knife all the little plpi( or niarka of
Ikn-'k projecting beyoiut the pattern. Gold mouldinK i* the nidy auitablo border.
rANKi.i.iNti.-r-For effect In nanel work, much de|ieniia on taate, and often
the workman ia directed liy the owner or employer, but he ahouUI know
liow to priMlucO certain effecta. Where tbe flreiiUce, doora and windowi,
•re aitURted about Uniformly in m room, there ix no difficulty to decide ;
make your itylva and vuila in « rcKidui' >izv> iicconliiig to the height of the
ro«>m ; to • ten feet room, any about alx inch vnila, &c. ; to « room to Ih>
done ih wood, make roaewood atyle and light oak centrea with suitubl*
niouldiiiga, nnd rAveritc according to ta«tc. Another Inude of |miieliing ia tt>
make each aide in one panel where tho dnnra and wintlowa nre not n\\ke ;
thli ia an exc#Uent plan. In all apartnienta of a panelled rtMtm there aliM^ld
b« a full |»anel, and tlie greatcat nicety ihould be obaervcd in centreitAc tlie
Sattcrn in tlie |iaiiel, for where picture* are to be placed in them, tli* Ivaat
eviatioD from uniformity will bo aeon, and it la diapleaiing to any critical
•ye. Am before atated, l»o careful to have the lapi towiml the light.
Wo»0 Hanuimos, FoRTr-lNcii TiNTU, SxAnrKD Gold, Ac — <>f wood
hanginga I would not roconimend a general uao ; thev will not aii«wer (tii n
whole room, but I have found that aomo wooda, the aoft maplea, lediir,
birch, &c., make very pretty and durable worH- My aecret for applying
them ia aa followa : Have your wood cut to right tlze, and tlien with a aoft
apongo apply glycerine, let it atand over night. ant| the wchmU will be aa
pliable aa paper; then apply to the walla with paate No. 8, nA down witli
wooden acraper. On forty-lnch tinta and wood pnpera 1 would alwaya have
|wo workmen paatiny with paste No. 2. I have found these papers to stain
%hen one is pasting, on account of not being nlile to apply the paste evenly.
Tlie same remarks apply to stamped gold. &c. One of the best plans I have
found to trim plain tinta and staiiiped gold ia that, having no pattern to cut,
to drive an awl tlirough tlie piece and trim by the small holea made; drive
tiie awl within an eighth of an inch of the end of the piece. Always apply
ttiese papers with paper iiangers' rollers made of wood with cloth covering,
lind it a good plan when butting the edge of plain tinta to ndl the cdgea
with a bed castor, which will efToctually prevent any seams from being seeii.
Cavtiunr to Pai'er Hanokrs — roiaoNOt'B I'afkb, &€.— It IB needloaa,
I think, to caution any good workman ngaiiiat using paste aiul refuse to All
holea in plastering, jireparatory to papering. Thia hna caused severe illness
te occupants of the n»om. The common plan of papering over «ild pa|K>r,
in somecaaea many layers, is bad, as mould i* apt to result. Formerly all
green pa|>era were ob^ctionable on accuunt of the arsenic. Now aniline
has taken its place in some of tlie green papers, biit flock or velvet papers
•re injurious not only on account of tlie color being poisonous in •QOkw.
eases, but also dwin| to the dust which comes off into tlie air.
AmtMm of UiaalHiT* eomprahniil** arttelc k fiDm tha"Pkinlm' MMwd*'
tba paniiiHhia of Mcwn. Jmm Utntj • Co., Prapriclon of Um CopyrtcltL
'd '
imnrpfiHfiSia~
-it-
iMMM
■b4 k pnbUSiir
T \ ■ ..:t
> •.'^i ,' <:A
MARBLE AND IVOKY WGilKERS.
How TO Cot, Polibh and rkmovk Stains frosi Marble, xa >
90rTBN, SlUVBR, AND DTB IyORT» ^Q*
Iron contlnuX .uppikwl, .lurinn It. ..iwinK '""''"V' '^'''m * h...? t IS
\h\vUthB»Ani\ is rubbed upon t le nuirble ta usually » pUte of Iron but,
l,le hoi Knot .o hot M to inl.»r.e it, the pfoper heat being tliatat which
^OriLn^ZkX^t\u tur^lintlMe 'Marble may be ve\ned according to
Uste. To stain mVble wfll Is a difficult operation . . ^ , ,^ ^ „,, .
PBKPETnAl INJC 'FOR ToMpBTONEB—Pltch, U Ibi. ; >mpl»Ul«, i «. .
•"'^a'cL'.??.? i^X i^Ei'-TaTe a bullock's gall. 1 gill .pap lee.. halU
U very dirty, repeat the app ""
To Extract Oil »boii I
— aartlu 2 pa r tg ; poUsh, 1 p a rt ;
grea«|J and let it remain for a _-_ \ ^ ^,
*^'°LB OH Stonb.— Sof t soap. I part ; f ullferj
iling w ater to roi«. L&y it on the spoto of
tioun.
k
*%
%
'.\l
^':'l. ■:•
1^
X'
0Si
MABBLB AKD HTOBT W0BKSB8,
To Gild Lbttbim oh MAAiui.-^Apply first k coating of •ice and then
•everai iucceMiVe coate of size thickened with finely powdered whitins
tintil a good facy it-produced. Let each coat become dry, and rub it down
with fine giass paper before applying tlie next. Then go over it thinly and
evenly with gold! size and apply the gold leaf, burnishing witli an agate :
several coats of leaf will jbe required to give a good eflfect.
To Clean MARBiJ(.-^ake two parts of common soda, 1 part pumice-
•tone. and 1 part of finely powdered chi|lk ; 'sift it thiwugh a fine sieve, and
mix it with water ; then mb it well all over the mirble, and the stains will
be removed ; thdii wash the marble over with soap and water,, and it will
be as clean as it was at first,
Mabblb, to CutAiT.-^Mix a quarter of a pound of soft soap with the
same quantity df pounded wliiting, an ounce of soda, and a piece of stone-
blue the size of a walnut; boil tliese together for a quarter of an hour;
" whilst hot, rub It over the marble wkh a piece o^ flannel, and leave it on
for twenty -four hours; theh wash it off with-^an water, and polish the
marble with a piece of coarse flannel To rtmm^pou and grease /rom marUe :
—Make a paste with 'ftiiler's earth and hot water ; cover the spots with it,
apd let it dry on ; and the next day scour it off with soft op yellow soap
Mabblk, to Imitate: — Dissolve kn ounce o/ curd soap, grated in four
ounces of water, in a glazed eartlieii vessel ; add an ounce of wlilte wax cut
in thin slices; when ttie whole is incorporated, it is fit for us(t. Having
dried the figure before the fire, suspend it by a string, and dip it in the mix-
ture ; when it has absorbed the varnish, dip it a second time, and that gen-
erally suffices. Cover it carefully from the dust for a week, tlien rub it
gently with soft cotton wool, and a briUiant shining gloss will be produced
exactly resembling polished marble.
To TAKE Stainb odt OF Marblb.— Mix unslacked lime, in finest pow-
der, witli the strongest soap-lye pretty tliick ; and instantly, with a painter's
brush, lay it on the 'whole of the marble. In two months' time wash it^iff
|>erfeetly clean ; then have ready a fine thick lather of soft soap boileil in
soft water; dip a brush in it, and scour the marljle, not as common clean-
. Ing. This will, by irery good rubbing, give a beautiful polish Clear off
the soap, and finish with a smooth hard brush till the end be effected.
.T** ***' Ihow-staims out of Marble.— An equal qui^ntity of fresh
mirit of vitriol and lemon- juice being mixed in a bottle sham it well ; wet
the spots, and in a few minutes rub with soft linen till they disappear.
Alabaster.— A species of soft marble used for ornamental purposes,
which derives its name from Alabastron, a town ^of Egypt, where a manu-
factory formerly existed of works of art in domestic vessels, executed from
the stone found in the neighboring mountains. As this composition is of a
delicate nature, easily scratcl||ed, and soon jstained by the smok4 or atnios-
E here, all objects should be preserved from these external influences by
eing kept under glass shades. Should they, however, liecome 4tained,tiie
following is the best method Ta cleanse Ahbaster^-Uemove th0 stains by
brushing with soap and water, then whitewash the stained part, and let it
remain for some hours ; after which remove the whitewash, rub the stained
part with a soft cloth, and the stains will have disappearetL Gnase spots
may be removed by rubbing the blemishes ifith powdered French chalk, or
a uttle oil of turpentine.
Ji> Bronze.— Apply to the whole Surface of the object a coat of size,
Bfte? which lay on paint of a bronze-green color; and when this is nearly
if^* <f "*'y «PPly to the most prominent parts a little bronze-powder-
through the medium of a wad of wool or soft cotton. The success of the
process greatly depends upon the delicacy with which it is conducted.^
See Browzb and 8izB.
: To /witate.— Alabaster omamento may be imitated by brushing over
plaster of Paris models with spermaceti, white wax, or a mixture of tiie two.
or by steepmg the models Jn the warm mixture. Or, instead of th is j)ro-
c^, they may b« brushed over several times with white ^ egg, aUoinii^
;>i'tiyt'£?'ASfl£&'^i'i/«&/ ■."
t^wi^x^fi*if::?n
'i^^m^^^^^w$>mm
'■'yabs^'' ^
i-f .
KABALl AND lYOBT WO^KKBB.
5S8
Moh OMting tuffloient time to dry. Only mod«lt nude o( the toett pUtter
are luited for tlie«e proceasen. , . , _N ^t
To yoih.— tAs alabftster objects are compoied of Bereral partt, tliey are
liable, from • Tariety of causes, to become disjointed, and when this occurs
the parts may be rejoined by a cement made from Uie wlilte of one egg
mixed with a teaspoonf ul of quiclc lime. Tliie cement sliould be used im-
mediately tiiat it IS mixed, and the parts to be joined should be jpreviously
damped with lukewarm water. „ ,, • « j
To Clbam Alabastbb, ob awt othbb KiKDS of BIabblb.— rouna
pumicd stone to a fine powder, and mix it witli Tcrjuiee. Let it remain
several hours, then dip in a perfectly clean sponge, and rub tlie^ marble
with it till clean. Rinse it off with clear fresh water, and rub it dry with
a clean linen cloth. /".'.,.. ^ i « *u
iVoBY.— A substance which^s properly obtained from the tusks of the
elephant, the teeth of the hippofeotamus, wild boar, &«• It is largely used v a|
for the handles of knives, and fdr other purposes requiring a smooth and V ^
clean white surface. Carvings in ivory when not kept under glass, some- >
times become covered in time with a multitude of minute cracks winch
set filled with dirt and deface theitt. Glass not only protects them from tins
Injury, but affords the means of bleaching or whiteHing ivory which has
been discolored. This efTect is produced by exposing the articles to the
sun's rays under glass, turning each side in succession to the direction of
the rays. To remove the cracks before mentioned, the ivory should be
washed in soap and warm water with abrusli till the cracks disappear,
after which the article should be placed under glass, . ^ , .
IVOBT. TO Staw.— Ivory may be stained of any color, after being freea
from dirt and grease, as follows :—mack. Wash the ivory well m an alka-
line lye. steep it in a weak solution of nitrate of silver, then expose it totlie
Iteht. Blue. Steep itin a weak solution of sulphate of indigo which hai ,
b^n nearly neutralized with salt of tartar. Brmm. As for black, but using
a weaker solution of silver. Green. Dissolve verdigris in tinegar, and
steep the.pi*ces therein for a short time, observing to use a^glass or stone-
ware vessel. Purple. Steep it in a weak neutral solution of tercliloride of
irol«k and then expose it to the light. Rejd. Make an infusion of cochineal
in water of ammonia, then immerse the pieces therein, having previously
soaked them for a few minutes in water very slightly acidulated with aqua-
fortis. YeUow. Steep the pieces for some hours in a «plution of sugar of
lead, then take tliem out, and when dry, immerse them in a soluUon ol
chromate of potassa. ^ -, , .. . ,
To Polish Ivobt.— Remove any scratches or file marks that may be
nresent with finely pulverized pumice stone, moistened with watfer, llien-
wash the ivory, and polish with prepared chalk, applied moist upon a piece
of chamois leather, rubbing quickly.^ . ^n«*« «,.,rt«t5A
EtCHiNO Flwd fob IvoBY.-^Take dilute sulphuric acid, dilute muriatic
Bcid, equal parts ;'mix.. For etching varnish take white wax, 2 parts ; tears
°''¥o'oiu>^IvoBV.— Ih^merse it in a' solution of nitro-muriate of gold,,
and then expose it to hydrogen gas while damp. Wash it afterwards in
To SiLVBB IvoBY.— Pound a small piece of nitrate of silver in a mortar,
add soft water to it, mix them well together, arid keep in vial for use. When
you wish to silver any article, immerse it m this solution, let it remain till
^ it turns of a deep yellow ; then place it in clear water, and expose it to the
rays of the sun; If you wish to depicture a figure, name, or cipher.^on your
ivory, dip a camel's-hair pencil in the solution, and draw the subject on
theivorx'. After it has tuVned a deep yellow, wash it well with water, and
place it in the sunshine, occasionallj wetting it with pure water. In
s short time it will turn of a deep black color, which, if weU rubbed, wiL-
— change to a brilliant silver. — -^- — — - — —z „„♦„
To SoFTEK Ivobt.— In 8 oz, spirits of nitre and l6-oz. of spnng-water.
4
1>W^'
'S
S624
MARBLX AKO ITOBT WOBKKBS.
\ mixed together, put your ivory to soak ; Mid in three or four days It will
y ; ob«; your flngvrt. K
! To Whi^bit Itobt.— Slake aome lime in water; put your irory in^he
water, after being decanted from the grounds, and boil it till it looks q^ite
white. .To polish it afterwards, set it in the turner's wlieel ; aiid^fter
having worked, take rushes and pumice-stones, subtile powder, witli|isrter,
rub it till it looks perfectly* smooth. Next to that, heat it by tumink it
'against a piece of linen or sheep-skin leather : and when hot, rub it Over
* with a little dry xrhiting diluted in oil of olives ; then with a little dry /whi-
ting alone : finally with a' piece of soft wiiite rag. Wiien all this
formed as directed, the ivory will look very white.
Anothbr WAT TO Bi^BACH IvoRT.— Take .2 iiandfuls of lime, sIiAce it
by sprinl^ling it with water i then add 8 pts. of water, and stir tlie >vhole
. together ; let it settle ten minutes, and pour th^ water into a pan fori your
purpose. Then take your ivory and 9teep it in tlie lime-wa(er for 24
dryi
iWp^r-
dry
hours^ after which, boil it in a strong alum-water 1 liour,
in the air.
Dtss vorItost, Horn, and JiovK.—BJaok.'—l. LayUh^
several hours in a strong solution of nitrate of silver, ailu ex
light. 2. Boil the article for sometime in a strained decoction
and then steep in a solution of per-sulphate or acetate of iron. K
frequently 'in ink until of sufficient depth of color. /J/u«.—l. Immeiwe
time in a diluted solution of sulphate of indigo, partly saturated witlil potash^
and it will be fully stained. 2. Steep in a strong solution of sulphate of
copper. Green. — 1. Dip blue-stained articles for a short time inV Qitro-
hydrochlorate of tin, and then in a liot decoction x)f fustic. 2. Boil ink so-
lution of verdigris in vinegar until thp desired color is obtained. jRed.—l,
Dip the article first in a tin mordant. used in dyeing, and then plunge in a
hot decoction of Brazil woud^ lb, to a gallon of water-ror cochineal.
2. Steep in red ink till sufficiently stained. Scarlet. — Use lac dyf instead
of the preceding;. Violet.— ti'ip in the tin mordant, and then immerse in a
decoction ^of logwood. ye//ow.-— Boil the articles in a solution/ of alurn,
1 lb. to i a gallon, then immerse for half an hour in the /following
mixture : Take i-lb. of turmeric, and i lb. pearlash ; boil 1
wt^n taken from this, the bone must be again dipped in
solution. _ .
; Mother of PEAiti Work. — This delicate substance requi.^
-in its workmanship, but it may be cut with the aid of saws, file)
with the aid of muriatic o^r sulphuric acid, and it is polished b
or the brown red oxide of iron left after the 'xlistillation of tlij
sulphate of iron. In all ornamental work, where pearl is sai
for flat surfadiesf such as inlaying, mosaic work, &c., it is not rt^al
mother of pearl that is used.
To Polish Eeabl. — Take finely pulverized rotten stone ahd make into
a thick paste by adding olive oil ; then add sulphuric acid a sufficient qatd-
tity to make into a thin -paste, apply on a velvet cork ; rub qivickly^ am^
toon as the pMrl takes the polish, wash it. ; N,.
Horv iw Imitation t>F Tortoisb-Shsll.— First steam tJnd then "press
the horn into proper shapes, and afterwards lay the followlhg mixture on
with a small brush, in imitation of the. mottle of tortoise-shibll : Taka equal
parts of quick lime and litharge, and mix with strong soiTp-lees ; let this
remain vMlil it is thoroughly dry ; brush off, and repeat twd or three times
if necessary. Such parts as are required to lie of a reddifih brown should
be covered with a mixture of whiting and tlie stain
1. water :
the afom
great care
and drills,
colcothar,
acid from,
to be used,
~ pearl, but
I ^
GUNSMITHS, TINSMITHS, &c.
^ The Manwacture, Ca«e AND Management of Guns, Sizes
•^ OF liNWARE, Lacquer FOB Tin, AC.
' mnS^s'^cZ'SAly^T^'Sn^^^^^ only moderately used.
Btructtim»Sy?toih^^ILTr frequent attention. The following in-
■pring u to be taken onl «,! h^™ ' ? ""' '■'""8 'l^«- I' *<" hammep-
nil It i. taken ouf .^Iron ..kit ,1 ?''T;"»J"""'''™ I" "'"mM.
srf.io?;"^^'afrro^r-Sl?!^"^^^^^^^^
take out the tumbler/and thrpr^eMi^fii'yj^^^ this done.
^ -^-
/) -^
. /
f>
535
(
^'^*
V
'f
oirirsiixTHs, tihsmithSj aoh
i\
'f
586
!^S»n othert • Wd « a rule small ihot fouls a gun sooner th*" 'W
♦L .i^nhle TJen a a«« «« P«< 'w/^'' <A«««a«»». «»« should l)e taken to place
ir«'?J«rL*t^nnnd"o tL^>TL c^^ lehgthwUc^so as to ?"«*« a sht ^f
S«deX.urf.ceof tl.ebanrel.andconsequ*nirty^^^^^^ the greatest '^
^fJlTNS l»HECA0TidN8 KKSPEGTWO.— In putting away agon, tne grearew
«.^irnetSy in order to prevent accidents ; as^ He U u always better ^
niitrg&P«^io,«i>y to entering the b«u.^|b«M.4h^^^^^^^^
timeVto be Objected to, owing to the disturbance and »>»™'7'"^'| 'f "J-^** *
^o IlEiiEdT ScATTERiKO Shot Guns— The only remedy kgow n tofWB t
««5lhLS?v choke-boring, that is, boring from the breech of ifte gun,.su as
- l^imDroTeWirshoSingqualitJeUfthegun/M
IL mSr *llreeB ots Ire more apt to scalter than line, but this depends
**L*.fll^^ nf t^[f tun A iaree borEd gun does not shoot fine sliot so well
Si^S A smSlbot^g^thmw^ "'t** •^^*^' I**^ 'Jld^t!;
^XniziHO FurtD f6k Gtml-^Nitric acid,4. gr- V' ^ ?^l' "?"*" ^^'^Sl
WkSSS^nron, each Itmtt; mix. th^n add sulphate of copper. 2
^'feo^^'lli^^iJ^^S G.K ^*5KU.-I. performed by «mpjly
ISLDEINO ow KEvui. ' ^i..... ;„ j>owderea charcoal orpr a Are untd the
>,
'^%
^
P(F 9*'.T1|»«^^
ODTfSMITHSy TINSMITHS) «0.
'««r
; . . BroWniho for Twist Barrels.— Spfrite of nifre V ob • tinctiir. of
• Vf^ . ■**'^''*® P**"*^""^'*^'*"^^* GuK Barrem.— 1. Blue vitriol 4 n^; .
uSSnlll^ WS Y« ' *' 'J1^^' \ <*^ 2. Blue ritriol anjj sweet splr-
i,4t» ol nlV«, of e*ch, 1 oz. ; aquiifiifctw, i oz. ; water. 1 nint fa be ii<i«!l i«t
' ' «ie.^»ra«matner/i« previously desc^^bld in this wo^^^^^ lo bejised m
■ ^ JSll^Kl °^ ' -Y.i"f ^ tarp^ntlne, l-dt. ; 9a per cent, alcol/ol. 1^1 ; slSlre
tli<vJOg occasiQinHy for a dAy or t«ro; and It is ready for use^ AnX*
"^ . ' ^*>f'!<? Mtw BaHrbmj— fake « niece of rod cait stPPl u \nX .m.n»^
Jjan the interior of tl,ebartjel, and a^few ipc^s' lon^r? b4S^^
, soiAethmjr larger thiiti Ihe »jz^ of the bore, then: tiim o* file It in thi dSaS
J"^W. With » SAW file, cut longitudinal cuts, % Indi apart, lavinir tlieni
. t5f»«"ef"R^lMi arose bit couirten^lnk. taking c,& not to*niir^tlS S
^1*17 of the tools ; harden and temper to straw col6r. ^ ^^ ^^*
■ ; ^ Damascus Twist And Stob-Twist Gra-BARREis.— The twined bart^pf.
■ ■"^"''ft^"* "^. »rn»,«bandsi>f iron, wound .pirally aS a maSrU
\ S'lrffldJdthjJf^'?^
^.v-n^n emiNpaflea tiier#jti. The phiin stub barre s are made in this mannpp
. . from irAn manufaptuijd^rom a bundle of. .tub-nailsV we?.S tShenSd
^ :drawn our into ribinds" iojnsurfe tfie ptissesslon of a materKost tim?.
. tfughlyand mtimately worl^ed. The Damascus barrels artTmaSe from i^
«g«thef,made mto i bloom, and subsequently imssedjlirough jUI the s^airaa
' n„± T'"''fr*'*/J^ 'n"' *" ""^^^ to obtain^ri iron Sat shall be of^rf
unequal quality and hardness, and therefore display differS^ colore and
markings when i»xldize4 or browned. Other twi!ted bivS are madJ"?
Slof K!I^L***'*P* *?*li^* ^Y• **»/"''" "'« ribands ar6 tw'^niHlst
Yed hot, like rones, someto-the right, otliers to the left, and which are some-
times Uimmatea together for greater diversity.' Th^y Le suWauen^
again.Aitwn Jnto the ribands and wound upon the m^nM arfd f rlq^enl y
SSS;;ii'T/'^*'^"*'f preparedjneces>are<placed sIdVSy ;ide to72™ tli
cdmple^ and ornamental figures for the barrels of fbwIihi-Weces descrlbSS
~ ^t^^!^^'"^'^'"?''^^J.^- ^>>n'etimeslfaS,gin^^^^^
. SSji^I^fi'®!!?*"'^."'^ *'?1*^-^''« *''''' »»*" «f •«"» »nd mild steel in
fog it like a rope, and agaSn weltlhig three such ropes, for the formationof
/'
a
t
, V
■C
m
amrslnTBf , nirsiirnis, «o.
*,
.**"
4
' the riband, which !• then epinlly twUted to form i berrel^ that exhibit!,
when finished and acted upon ty acids, a diversified, laminated appearanoe,
nsembling, when properly managed, An qstrlcli feather. . -
DAMAsKaawwo.— T his is the art< now in a great measure lost, of pro-
jSuilQcing » watered or wary appearance on steel swohl-blades, armor,
Ac., or of inlaying and encrusting steel with gold and silver, originally prao*
tised at Damascus. Various methods of damaskeening were practiced, but
the most common seem to have been those of welding two diffeKntkinda
of steel, or steel juid iron, together, or of cutting lines on the surface of the
steel and filling thwn with gold or sliver, wliich was either forced in{o'the
incised lines and brouglitto a level with the surface of the steel,or remained
in relief ab'ove It When the former method was usied, a light pattern, gen^
erally in many lines, was produced on i dark ground, or viee ver$a, and tlie
junction of the metals caused the pattern to run through the entire thick-,
ness of the blade, so that it could not be obliterated even by grinding.
GUNPOWDER.— A substance composed of tliree ingredients, saltpetre,
charcoal, and sulphur. The^quality of gunpowder is best estimated by ao;^
tual trial of its power and cleanliness it^u^e. It should be dry, hftrd.and
free from dust ; the grains sHbutd be of a uniform size, and glossy, and the
color a dark grey, or brownuh grey, not perfectly black. . A «^ry jittle
placed on a piece of paper and fired, ahould instantly explode with a fla>li,
aiiid neither leave a perceptible residue on tlie paper, not- bum it. Dried by
the heat of boiling water it.should not lose- more than J to. 1% of it^ weight.
From the aptitude which gunpowder has for absorbiflg moisture, it is ex^^
tremely difficult to maTie it retam iu original strengjth without extreln*
care. Gunpowder used in this deteriorated state, haif also r tendency to
foul the gun barrels. On all occasions, therefore, where gunpowder ha|
been exposed to the air, it should be dried previously to bding used, and
especially so when tlie atmospliere is known to be superabundailWy charged
with moisture. Gunpowder should be bought in canisters only, and Mp^n
as possible. In keeping it, it 'Should be gu<irded as carefully as Risible
from exposure to the air. The common tin case, however closely PJff P»rca.
is not sufficient for the purpose, unless itbe rendered waterproof, arfd closed
either by a soft velvet crtrk, or a flne4hreaded scriew ; the former is prefer-
able. An excellent plan is to divide large quantities into smaller ones', and
put them into bottles, each containing ibout four ounces; which being
corked and sealed prevenU exposing more tha|i is wanted for >immediate
consumption. Sportsmen and others should take care to purchase their
gunpowder from such sources as will secure its genuineness ;. if possible,
■from the maker direct, but at alny rate through a channel having a direct
communication with the powdek- mill. The method resorted to by powder
merchants fot restoring damaged gunpowder is, to put pkrt of the gunpow-
der on a sail-cloth, and add to i^ aw equal weight of gopd powder ; Vie two
are then mingled together, then( dried m the sun. bartelled ub, and set by in
a dry place. When it is found to be very bj»d, it is resti^d by moistening
it with vinegar or brandy ; then beat fine and sifted; anifl to every pound^
of powder is added an ounce, or an onn6e and a4ialf. or two ofunces (acoord-
ing to its stage of decay) of melted nitre. These ingredients are afterwards
well moistened, thorouglily mixed, and granulated in the ordinary way.
Blabtiito Powdww.— Redu<fe $eparateltf to powder, 2 parts chlorate of
notassa and 1 part red sulphurek of araenic ; mijf Tery lightly together, or
CareiUliy, or, mix careinuy »• ueiore, Blicr imriUK BC|»i»i€.rey .v"
powder equal parts chlorate of potassa an4 ferrpcyanide potassium.
possess eight times the exploBiv{e forcepf gunpowder and mtrtt be used with
the greatest caution. V .... J .
Blabtiko Rock», &o.— In small blasts, 1 lb. of powder will looien about
8 tons. In larg e blasts, 1 lb. of powder will l o o s en a bout 2^ ton s . ; 6 ot
I lbs. of powder, enclosed in a'resisting bag bung or propped up «ipUn«t«
'Bped
rECr.W i.f.V^'lt^
ti-A.-
■n
\
OmrSMITM, TIirSKITHS, AjO.
holder can bore with abut 2 ClnLmJ«*mT\ ^^^ "''•^«« wd .
mediam hardneiw. * ^"^ '" «"«neter 10 fept per d«7 in rock of
p.rfo^SS'f.^^b^t^J^rd'?^^^^ • tin cHnder with..
WMte bitulbhide of carbon -Sent to JoITiid ll^"?""- ^"•' »" *«
ute», then add more bisulphide and .o^n f«! .' ?• *""*' *° •o»'* «* 'ew min.
out By .imple di.tiilatir he thole of Se bSnW"' ""^ "'«" ««ifiS5?
completely from greaae. «»wr again. loM will free \tho cotton
, •* SIZES OP TIN-WA
OF DIFFERISNT KINDS.
T^-!
5dO otntiin»«i,.'ni«MWHi, *o.
Tin CAki.— 8l«M OF ShMT, .»0» WIOll 1 TO 100 OALLORi.
J
For 26 nlloof, 80 b j 66 iuohtt
40 " 86 by 68 "
fiO " 40 by 70 "
76 " 40 by 84 " m
100 " 40 by 98 •". .
fte., which wlU be foand tudldcntfy
A'
\
H
For 1 taUon, 7 by 20 inchei.
M " 10 by 28 " ,
6 ♦• '12 by 40 '•
6 " 14 by 40 "
1&* " 20 V 42 "
^ 16 " 80 by 42 ♦'
Tfhit inoludea all the lapa/aeanli,
flMk i Pt i add gum •hellac, 1 ox. ; turmeric, h <>«• ; fed aaHdert, 8o«a. Bet
"hJflalk iu a wJm place, ahake frequently for 12 houra or more, tlienatrata
off tlie llQiioVl rinae the bottle, and return It, corking tightly fbr uae.
Whei? thU Tarniah ia uaed. it muat be applied to tlie work freely wd
flowing, and tlie artlclea ahould be hot when apnhed. One ojJ^ore'iOBU
may bo laid op, aa the color ia requljjed more or hs" "8>>t »' .JeeP- J' »»f
Sit ahould become thick from evaporation, at any time, thin it with alcohol.
And by the following modiflcationa, all the^varioua colora are wt*i»?a- ^.
2. R08» CoLOB.— Proceed aa above, aubatUutrng iox. of flnelj^r groand
beat lake In place of the turmeric. _ , ' vi„*
8. BLO«.--The blue ia made by aubatitutrng pulverized Pruaaian blw,
loz., in place of the turmeric . „' .-
4. PcRPLB.— Add a little of the blue to the Jirtt. ^
6. Gbbbm.— Add a little of the roae-color to the ftrrt. f
Cbybtallizbd Tin-Platb:— The flgurea are more or leaa be«\itiful and
diveralfled, according to the degree of heat and relative dilution of the acid.
Place the tin-p»ate. atightly heated, over a tub of water -"f '"J* '»» •»»J*«5
rith a aponge dipped in a liquor compoaed of 4 parte of aqufcfortia «od 2 of
liatilled wateV. holding 1 part of common aaU or ."•^'•wmomac J^ 'P «»><«.
^ henever the cryatalline apanglea aeem t<^ thprougljly »»'«*?^*,f'>i.*5*
flate muat be imineraed in water, waahed with a feather^or a 1 ttle eptton
MkInK care not to rub off the film of tin that forma the feiHherlnjr), forth-
with dried with a low heat, and coated with a lacquer varnwh, otherwiae it
iMca Katre In the air. If the whole ijurface ia not pl«nged »t once In
cold iater, but if it be partially cooled by aprinkling water on it. the^rys-
toliization will be finely variegated with large *"«* •°»*H.fl8««'VH« tS2fS
reauha will be obtained by blowing cold ftir. through a pipe on the tinned
aurface, while it ia just paaaing from the fuaed to tlie aolid atate. ^
To Cbtstallizb Tin.— Sulphuric acid, 4 oz. ; aoftjvater 2 to 8 o». ;
according to atrength of tfTe acia ; aalt. 1 J oza. Mix. H«»tt»>etin hot over
a atovd. then, with a sponge apply the mixture, then waah off directly with
dean water. Dry the tin. and varniah with demar vamiah. ^ ..,.„
Twmwo SMALL'XkTicLBB.^DIaaolve aa much zi»c acrapa iir muriatic
acid aa it WiU take up, let it aettle. then decant the clear, and it il ready for
uae. Nextprepareaauitableiron veaael, B6t it over the fire," put your tin
therein, antfmeU it, and put aa much mutton or beef tallow aa wj" cov«[
the tin about i inch thick. Thia i>revent8 the oxidation of the metal ; but be
very careful that the tallow doea nof catch fire, ^The irofl, or a«»y other -
metal to be tinned, muat be well cleaned, either with acraping. fiHng.^pohah
im^ with Band, or immeraed in diluted vitriol. Proceed to wetthearticlea in .
the zinc solution, then carefully immerse them in the tallow and melted tin ;
in a very alibrt time they wiU become per|ectly tinned, when they, n)ay be
^ j"p*Iun»ER'8 Gold Smb.— Gum ammoniac. 1 lb. ; boiled oil 8 oz. • apiritsv
turpentine, 12 oza. Melt the gum, tlien add the oU, and lastly spiriti tur-
'^"buck VABHisH fob Ihow Wobk.— Asphaltum, 1 lb. ; lampblack, J lb. ;
resin, Wb.Vapirita turpentine. 1 quart; linseed oil, just sufficient^ rub up
the lafepbUck w ith before mixing it with the oth e r s . Apply wiUi a c a mel i
hi^rtHruth
',■.■■;■
• J?'
" ■ . >
■I- .
'
**--''
r"
.'■ ^"'^
■ .'■ ■
, ■ - ■ -1
•: M^'."
■.A^.-:.m^.
i
'':^^s^meais^&
•... *■ ■* '■
tOKI. 1
6 iuohes
8 "
"
J •:. # ■ .
with It c a mel I
/ '
:. ;i!AMEKS, LEATHER 'dressers; HARNESS
K. '.-,'-' MApRS, &0. V ■ --°
!'i-
V
piFFBR»NT METHODS OrTitNmNO, SiZiko; BlA<,ICIN0, CKMWfm
V rOLlSHBS, DtE8, AC. W^
tt. n!„.. «,d incon»,r.te lhiSVllT,.r . .t^^'al™ °'' ""*' P"" "i"-
by the Btove tiil the iruini. krp 1h..ai3 »k ' \,§r' *^^ ^hem "tand
I^t theKLZS Xk^. for'aS^^^^
bladderand add lialf an ounce of W^"*'"- -^^^^^ ^^^"^ *J*\' punctupe the
hour. longer. Rcpe^redTppli^&J Thu'S'^a^S^^^^^ ^
some purposes it is very useful ' ® Wather, but for ^
the hide has not been salted add a little salt Art,i .«rv u ?^'"'"J? o^m\. if .
\l
jii»r>f^6i'*^fT'^
^. fidi TAHMKltt, LKAT1IK1I DBV8SR«t, flABltlM MAtBftS, M. '
Aliould b« made, tIm. i •floul partt of llm« and hurd wood mIim (Hm« ilibuld
be tliUtod wid made Into ft pMt« with ioft water). Tlilt ihould lie •pread
on the flesh side of the hide and the akin roUed up flesh side in and placed in
/k • tub jiiBt covering It with water. It ihould remain 10 day* or until the
VJlair will null out easily, then scrape with a knife. The akins of aniniala
•re composed mainly of glue or gluten. This Is soluble, an«l the prinvlp)*
derived from the l>i<rk, tannin or tannic add Is also to a considerable extent
•olultlfl ; when the latter is allowed to aot upon the former, chemical com-
bkMtloil takes place, and leather is produced, which is insoluble
~ ChBAP TaWWIHO without Ba«K OB MlNKKAL AsTBiiioaiiTa.— Th«
■ astringent liquor Is oompMed of water, 17 gals.; Aleppo galls, 4 lb.;
Beniral catechu, U oi., and 6 Iba. of torrtientlls or sentfoil root. Powder the
ingredients, and Iwll in the water 1 hour j whiSn cool-put In the«klns (which
must be prepared by being plunged Into a preparation of bran and water
for two day* proviously) ; handle them frequciitly during the flrst 8 daira,
_ kt them alone the next 8 days, thcq handle three or four times in one divf
let tliem lie undisturbed for 26 daya more, wlien the procoia wul be com-
NawTAinfiHO ConfOaiTiow.— For hamat leather, 4 lbs. catechu, 8 pti.
common lye, 8 oa. of alum. For wax Uather (s^lit leather), 8 lbs. catechu. 8
pts. common lye, 8.o«. alum. For calfskins, 2 lbs. catechu ; 8 nts. lye. I- or
$keep-tkmt, 1 lb. catechu, 1 pt. lye, V oz. alum. The catechu by itself wdl
make the leather hard and brittle, the lye will soften It ; the *lum being only
used for coloring, can be dlsp^jnsed with or other njatter used in' its place.
The mixture is in ev^ry case boiled, and the leather ia then immersed in it-
long enough to be thoroughly tiwmed, for which purpose the harness leather
■hould be8t«eped from 18 to 20 davs, wax leather from 12 to. 14 days, calf
' akins from 7 to 9 da\s, and she^p-tklns frpm 2 to 4 days. ^,
Dbbb Skikb,— Tankino amd Bcrriwo fob Glovbb.— For each skin,
' take a bucket of water, and put it into 1 qt. of lime ; let the skin or skint
lie in from 8 to 4 days ; then rinse in cl6ah wtC^r, hair, and grain ; then,aoB||
tliem in cold water to get out the glue ; now icour or pound In good soap
audi for Iialf an hour; after which take white vitriol, alum, and salt, 1 table-
anoonf ul of each to a skin ; these will be dissolved in sufllcient water to
cover the skin, and remain In it for 24 hours ; wring out as dry as convenient
and snivad on with a brush 1 pint of curriers' oil, and hang in the sun about
2 days ; after which you will scour out the oil with §o»p4nA», and hang out
again until perfectly dry ; then pull and work them until tijey are soft ; and
' ifa reaaonable time does not make them soft, acour out in suds again as be-
fore, until complete. The oil may b«i saved by pouring or taking it from
the top of tlie agds, if left standing a short time. The buff color is given
*r«liy ^reading yellow ochre evenly over the alEirface of tlieakin when finished,
rubbing it well #ith a brush. ., .i. u : -i ^ u
Tamhiko with Acid.— After having removed the hair, scouring, aoM-
ing and pounding in Uie audi, Ac., aa in the last recipe, in place of the white
vitriol, alum, and salt ai ther^ mentioned, take oilof vitriol (sulphuric acid)
and water, equal part* of each, and thoroughly wet tlie Jeth-side of jthe
•kin with it, by means of a sponge or doth , upon a stjck ; the»«4aUbBg f"
tlie ikin^letting it stand for 20 minutes only,, having ready a solution^
•alaoda and water, aay 1 lb. to a bucket of water, jM^jij^eJhe- skin or
•kins in that for two houri, when you will wath in cnnnNI%ter„and applj
a little dry salt, letting lie in the salt over night, or thatiength of time ;
then remove the flesh with a blunt knife, or if doinsJuisines^ on a large
acale by roeana of the regular beam and flesh knifel"Wireirary, or nearly
•o, •of ten by pulling and rubbing with the handi, and also aOlb a piece
of'puroice atone. Thi^ of course is the quickest way of tanning, and by
only wetHng the skins with the acid, an4 voaking out in 20 minutea, tbey
are not rotted. '^ ■ , ■ — -
AwOTHKB MBTtfOD.-~011 of v ltriul, \ oz. ; salt, 1 te acu p ; m ilk, sufflci ei it
to bandsomely^ cover the akin, not exceeding 8 qts. ; warm (he milk, then add
./■
rt'-^tfafiii
'■•*':
40. .'-"■:
im* ilibuld
b« tprewd
il pluceii In
r until th«
of aninisls
B principle
kble extent
iilcal coai«
(NTS.— The
Kill, k lb.;
IN>w<1t>r the
lina (which
antl water
rat 8 diive,
in one di^
rill be com*
«hn, 8 pta.
catechu, 8
ta. lye. For
f ilaelf will
being only
iMta place,
neraeu in it-
leaa leather
1 daya, calf
each' akin,
:in or akina
; then,aaak
good aoap
lalt, 1 Uble-
nt water to
conrenient
e aun about
id hangout
re aof t ; and
igain aa 'be-
ing it from
ar ia given
len flniahed,
iring, ionk'
9f the white
ihuric acid)
aide of Uhe
aolulion'
ihe- akin or
„ahd apply
h of time ;
on a larii
V, or nearly
Uin A piece
ng, and by
inutea, they
■■'!:
■ Oh
W'
Ik, aufflci e rit
ik, tlien add
TAimtRi, LEATHBR DRtS8«B8, flABMEM MAKEEf, 40. 58«
Iba. of terra jHponic.«1,T.uindJ^w.&w!'"''''l?''"' '^^ "'"'•" "' "PPM*
•Iw. The' THIRD comain! 20 Ih. Tf i "'|«l"»"'*:«. •♦'"« H Iha. of Mlti^tr*
FOO.TII llquTcJntalna oJly l5lb.^Vr . "'"^ fV/"/ «' •»«"•• Th,
iolve the whole witliout hoUing TEkIn * 11 tl "'fj'^""* r*>I ^« *»'•*
•rery w.v aa for th« old proci« wl enlt wHI L^ '!*"/■ •"»''*'»^ .•«"< t«»*t«4
to cover ft. at which tinie>J^will S 1 ,K „? i L"'° ' ""T *'"* *•»•'
U well, adding the tame niihlnml nw.r„inJ / ..* '* <=,""'Po«l«««>n, atlrrin|r
•dd the whofi, h«ndlh47«rV" „'^' S; nS Z'unUT' '*.'"'" ^"" *'«
continue to uae the tanning liauidbv./l.lM-i#.i^ tanning; you can
up/tXen;iJ2paJ!:?f-;;;J'^"^^^^ •nlmal, apread it fleah aid.
It «fne, aprlnkle It eve, l^over thr*urfaS ffi ?!l''t* T ^'""Wned, raako
till diaaoYved ; then take off wh«t fll.i. .^' ?" '■ "P.* '®' " •»'*"« » 'ow days
of a barn in t'he aun at?e tch Ti^l.t to m^ke itUr L'" 'I *''" '^^^t »»•* '^^
neat'a-foot oil on it. faaten it up I,,' the^lS «^?n * l''^ '"*'!"'"• *"'"' P"'
theIfin';it'^".;d'S'.JS;;;I^,rflXt^^^^^^ -"" «»«Terp,.oak ,
water one hour. N«.w take for e«T.^i„r*"'-*''' ?"'* '^^^ " In warm ^
•alt, of each i oz.. anil Saaolve or w«f wM "n'"' "»"?«»••*. «"«» glauber.
It ti be aprold o nTe flea" -al.le of tl^J .U .f * o»ff •"W'-ientto allow
thickeat In the centre or thckelt nart of th« '.1,^"* <t on n^ , bruah
•aturate the akin ; take *lum 4 iz '. .St a «. . .* i'^*'? ■»?«»ent to well
water ; when aufflcientiy coo to Slow the ha, dMni JT/''*fl'»" '" ''«» "'"
put in the .kin for 12 lioura: then wHnilLr^^^^^ H without acalding,
hoqra more to dry. Rewat th i hiat «K.^i the water and hang up for 12
cording to the dealrSf ffine ; of I ^aff ^^^^ «">«•. «o.
Py pulling and working, and Lally bv rubbi.r J.T*''*'^- ^i'^' «""»»
•tone and flneaand-pai^r* Thia wJrki^ ljl« L *i*'"' * P'^*'* "' V^^*"^-
'^^^"»''^»ib^Olm^!^» &o:^ • *'*'*"" °" •heep-aklna, fiir
>lf coKK^SjiiTa^wXa^'b*^^^^ 'r*'"^^' *«> 1«
borax. 1 02. ; sulphuric acldr2 ozs If tlil «v nL f "^ "^^' |P*- ' Py'^'erize.l
•alt, lot Green akinaairulJrt'beaoitdmS'JZ^.R^i^''^^
onea ahould aoak «11 very aof^Tl^JI,,^, * *?',*". ® *° ^^ ''«""• Dry
procea.. For tao liquor to IOmJ. wfrm S""';**'"^ .','?"*«"" "»® "oakinj
wel l, a nd l et it f e rmrS."; i iiS : ! ^^Sr^lll^'^^f!^^^!^}"^';. *bu.hel ; a t if
rooni Then add alowly, aulphurio wid 2I
allOuld romait. 5„ »1 f,. A i. -^ *.."*''"» r»
t
l"^''^
W".,VJ
. ■ ^^^; A
*fc-
1-
•| .:
•..,{:■
".: :.\
m tAHNBM, LIATRlll T>RtgtlRt, IfAlUlSI ITACMS, M.
To TAB Bkiw* with tub Fu« ow.— The (ollttwlnfr proc«M for tanning
■hicp aklnt witli the win)| un tar mat* or nilRena — if for mlttiina th« wool
•houlil be triniiiieiJ off eveiilv to half or tliru« fourthi of an Inch In Unirth
wa hav«M»«Mir»coniin4*n<l«if. Waah th« wool thorouRlily in cold aoaptiKlt,
anil rinM. For two iliins tllMoivu ( a ixiumt of alum ami salt In a littU) hot
Watar, which (int Into a tiih of ttnoiig)^ coltl water to cover th« akina ; aoak
twelve houra an<l then hang them ov«r a |)olfl. ll««for« vntiruly <lrv a|ir«>a<l
and atrvtch thnni on a board to dry, and while a little damn aprinkfc on tho
fl«ah »ldu of each fk|l) an ounce of aaltpt<tre and an ounce of alum pulveritud
and lifiixod ; after nilbhinK tliia in well, nut tho fleah aidea tunethur and lay
In th« ahade for two or threudaya, turning the under akin upi>emioat every
day. Whenperfectlydryacrane the fleah aide with a blunt knifa, and rub
with pumice or rotten atone, till aoft and pliable.
The followhiK ia an excellent plan for tanning any kind of akina with
th« for on :— After having cut off tlie uaeloaa parta, and aottenod the akin
by aoaking, remove the fatty matlar from the inaidc and aoak it In warm
water for an hour. Next, mix equiri farti of lii»rax, aaltpetre, antl glaulier
•alta (aulnliato of aoda) InjUe pn>portion of about i ounce of each for each
■kin, vitli aufllcicnt watfrto make a thin paate ; apread tliia witii a bruah
over tie inaide of the akin, applying mu|e on the tliicker narta than on
the thinner ; double tlie akin together, fleah aide iuwarda, and place it in a
cool place. After atanding 24 liowra, waali theyiiiqclcan. and apply, in
the aame manner aa before, a mixture of 1 ounce aal •Ma, ^ ounce borax
and 2i«»uncea hard white aonp, nicltad tlowly together wtthliut l>eing allowed
to^boil ; fold together again and pot Away in a warm plade for 24 houra.
After thia, diaaolve 4 ouncea alum, 8 ouncea aalt, and 2 oonftea aaleratua,
In sofBclent hot rain water to aaturato the akin ; when cool enough not to
scald the handa. aoak the akin in it for 12 houra ; then wring out and hang
it up to dry. Wlien dry repeat tliia aoaking and drying two or three tiniea
till the akin is aufllciently soft. Lastly smooth the inside with fine s*nd.
paper and pumice stone. . «. \i
Curriers' Hizk.— Take of sizing, 1 at.; soft aoapr 1 giH; stutBng, 1
gill; sweet milk, ipt.; boil the sizing in water to a proper consistence,
strain, and add the other ingrcdienta ; and when thoroughly mixed, it is
ready for uae. - . ,
Ci;rrirrs' Paste.— FiVt< Coa/,— Take of water, 2 ats. ; flour, i pint;
Castile soap, 1 oz. ; make Into paste. Second t'oo/.— Take of first naste, i
pt. ; gum tragacanth, 1 gill ; water, 1 pt. ; mix all together. This vyiUfluish
18 sides of upper. . -
Curriers' Skirtino.— This is for finishing skirting and the flesh of
harness leather, in imitation of oak tanning. Take of chrome yellow, ( lb.;
vellow ochre, 1 lb. ; cream of tartar, 1 oz. ; soda, i oz. ; paste, 6 qts. ; mix
well. This will finish 12 aides.
Skirtimo.— For.the grain to imitate oak tan. Take of chronic yellow,
f lb. ; yellow oohre, | lb. ; cream of tartar, 1 oz. j soda, 1 oz. ; paate, 2 qt*.;
spirits of turpentine, 1 pt.; mix well. Tliis will finish 12 sides.
Dterfor Morocco akd Sheep Leather.— (/3/m«.)— Blue ii given by
steeping the subject a day in urine and indigo, tlien boiling it with alum ;
or, it may be given by tempering the indigo with red wine, and washing the
skin therewith. Another.-^Boil elderberries or dwarf -elder, then smear and
wash the skins therewith and wring them oitt; then boil the elderberries as
before in a solution of alum water, ahd wet the skins in the same manner
once or twice, dry them, and they will be ^ery blue. {Red.)— Red ia given
by washing the skin and laying them 2 Itburs in gall, then wringing tliem
out, dipping them in a Kquor made withi ligustrum, alum, and verdigris, in
water, and lastly in the dye made of Brazilwood boiled with lye. (Purple.)'-
Purple is given by wetting the skins with a solution of roche alum in warm
igii
JO*
water, ana when, diy, again rubbing them with the hand with a decoction
of logwood ia cold water. ( trreen.P-Qreen is given by smearing the skin
with sap-green And alom boued. {Dark Green.)— D»ik green is given with
MSk,-
ha decoction
K».- A
^1
«41tiriU, LtATfnn 011IBK1IS, tlAHNKtS lf4K>ill, AC. 585
.uiKt morning wirni^d •-wf. „"!.;! vor^ttX';^^^^ "'VL'' ""' ""»
iny monUnt; it m»* ^XuTy^r^A^'^ ^^T * "T^ y«««w without
*T.t'^.r ^"''"L- 'W.; /p'if :;r2„?.' "' '••"• "•"" «-«' ^^
by till* prep«r«tlon t>e»utlful flnith Impartod to the leatiier
and ttir in 24 oxa Bum arihi.. i ^- Vi . ^ '"'"»»*«•. remove from tlio Are.
Fuiofteh* '• * «*• ^*«'"««»*t«» o' pota.b.and80 grain.'
little tallow with it. an(f forTieconTt mo - i.wi ® ?."** «l'Phtation put a
'8or^WceStrcolE5n'i"S7r5?^^^^ with appropriate tool,
with white lead and litlm%e inSLZ! linT/^ ^^' ^T"f ""^^^ °»
Utter to one gallon of the f^rmpr -n^Ti iV °' °"f P"","^ "'each of the
each coatin/ffg thoLS^ dVfe^ l^fom^ '^'"«'
Irory-blackl. then •ub.tftSe'l foMho chalk or Lffh"*'^ "? the next,
with .piriU of turpentine and flvo .Sd^»S«i „ v \^' *'**' ''?™"''' *'''""ed
manner a. beforeJexceS that It 1 n .t nn ff' "V*""" '"**'« '" "'« •»"»«'
Ieatheri.rubbed down^th pumice finnr/n'/^ *T' ""^«'?*ed in. The
toom at 90 degree., out of thrwiv of Z.'t ^Z^^\ *"** ^ »«".P'«ed in a
by boiling I Ibl asphalium with lO^hl „/ Vi ^''*'.'»"» y»™>«'' " prepared
£3Si5Si«sss^
*.!Hia*" .
/*'
>-♦
'H
'.■:d^^^^x,..'f,'^
^ 686 TANNlftQ, LSAIHKB DIIS88KB8, BUUrxSS HAKKSfl, *0.
nearlr cool, •tnlii throQfli fUDiMl, and bottle tot rue. It is ftppUed with »
pencil brush. 4|(o«t •nperior.
Liquid Japam vob LbIthbb.— MoImmi, 8 lbs. ; Umpblkck, 1 lb. ; iweet
oil, 1 lb.; gum •mbic.'l lb.i iilnglats, 1 lb. Mix well in 82 Ibi. water;
•^^i^v: ^ apply lieat ; when cool, add 1 quart alcohol ; an ox'i Rail will improve it.
VtasncH Polish ok Drbssimo fob LaATHSB.-'Miz 2 pta. best vinegar
witli 1 pt. soft water; stir into it ^ lb. glue, broken up,^ lb. logwood chips,-
iiiz. of finely powdeced Indigo^ i ox. of the best soft suap, i oz. of isinghiss;
put the mixture oyer the Are, and let it boil 10 siinutes or more ; then strain,
bottle, and corkt When cold, it is fit for use. Apply with a sponge.
Qou> Vaiuii9h.— Turmeric^ 1 drachm ; gamboge, 1 drachm ; turpentine,
"^ 2 pints ; shellac, 6 ozs. ; sandarac, 6 on.; dragon's blood, 8 drachms ; thin
mastic Tarni«h, 8 oxs. ; digest with occasional agitation for 14 days; then
. set aside to fine ; and pour off the clear.
QKAlir BuiOK roB Habkbsb Lbathbb.— First stain in tallow ; then take
spiriu of turpentiniB, 1 piiit ; cream of Urtar, 1 o*. ; soda, 1 ox. ; gum shellac,
I ox.; thick paste, reduced thin, 2 quarU. Bfix well. This wiU finish 12
. udes.
To UtiuzB Lbathbb Scbafs.— First clean the scraiw, then soak them
in water containing 1 per cent, of sulphuric acid until the material becomes
soft and plastic, then compress into blocks and dry by steam. In order to
soften the blocks, 1 lb. of glycerine is added to 100 lbs. of the material ;
they are then passed through rollers, and brought to the proper thickness to
be used as inner soles of boots and shoes.
SiziMo JTOB Boots and Shobs lir Tbbbiho Oo«.r-^Water, 1 quart; dis-
solve in it, by heat, isingl^s, 1 ox. ; adding more Water to replace loss by
. evaporation ; w^en disSMvcd, add starch, 6 ozs. ; exfjhMst of logwood, bees-
wax, and tallow, of each,« 2 on. Rub the sUrch ub first by nouring on
' sufficient boiling water for that purpose. It makes bootf and shoes soft
and pliable, and gives a splendid appearance to old stoDck on the shelves.
- Black Vabkish fob thb Epos.— Take 98 per^cent. alcohol, 1 pint;
shellao, 3 on. ; resin, 2 on. ; pine turpentine, 1 oz. ; lampbUck, i oz. ; mix :
and when the gums are all cut, it is ready for use. This preparation makes
a most splendid appearance when applied to boot, shoe, or harness edge,
and is equally applicable to cloth or wood, where a gloss is required after
being painted. \. * _ -, ' « .
\, Bbaotiful Staim fob Boots, "Shobb^iAkd Lbathbb Goods.— Soft
water, 1 pt.j oxalic acid, 2 tablespoonfuls or more ; if ^quired stronger,
dissolve, and-for a red color, add 'finely pulverized roscHjunk, vermilinn or
drop lake. £/ue, add finely pulYerized Prussian blue, dr indigo. Yellow^
king's yellow, yellow ochre, &C.Y, 'White, flake white. Green, blue and
yellow mixed. Orange, red andyeUOw mixed. Purple, red^nd blue mixed.
Pulverize the ingredienu well before nixing with the water and acid. Any
other shade desired can he selected from the " Compound colors" in the
next department.' - .
Watbbpboof Oil-Blackiko.— ^mphene, 1 pint; add all the India-
rubber it will dissolve ; currjers^ oil, 1 pint; tallow, 7 lbs.; UmpbUck, 2
ozs. Mix thoroughly hy heat. - *
Shobmakbbs' Hbbl Balu— beeswax, 8 oz.; tallow, 1 oz. ; melt, and
add powdered gUm arabic,! oz., and lampblack to color.
Bbst Hebl Ball.— Melt together beeswax, 2 lbs. ; suet, 8 on. ; stir in
ivory black, 4 ozs,, Jampblaclt, A ox., powdered gum arable, 2 oz., powdered
rock candy, 2 oz., mix and when partly cold pour into tin.or leaden moulds.
CHAHNBLLma AMD Shoemakbbs' CBMBKT.-^Indla-rubber dissolved to a
i>roper consistence In sulphuric ether;
Cbmbht fob Lbathbb ob Robbbb Soles Ain> Lbathbb Bbltino. —
Gutta percha, 1 lb. ; India-rubber, 4 ozs. ; pitch, 2 ozl.; shellac, 1 oz. ; oil,
. 2 on. ; melt, and use hot - .
Gbbxah Blackiho.— Ivory-black, 1 part; molasses, f part ; sweet oil,
^ part; iniz, as before; thenstir iqa mixture of hydrochloricacid, >i part;
■,f'\ J
• '-^fni''
j^
iV5(^_ ;
•',9?.'
)Z. ; melt, and
% YAmnnSj leathib dbbssbbs, babnksb haxkbs, *o. 557
oil of Titriol, 4 nart ^ eMh separately diluted with twice Iti weight of i^ter
w oS " to llebl™' "' *''* '"^"•'y P"'« blacking of Germany,
'cA.SS/zL^;^^^^^ L«.,„.«.^f he ioliowi-ng I. given by the Won
Whites of ^two^eggs, dlifr tajilei^oonful of spirit* of wine, twb large
lumps of sugar, fl^ly powdered ivory-black, as much as may be tfufflcient
to produce tlie necessarv blacknessSiid consistence. To be laid on with ft
•oft sponge, lightly, and afterwards g^tly rubbed with a soft cloth.
Sdpbbior Waterproof CoMPositlioN for Leathbh.— Boiled oH: six-
teen parts ; spirits turpentine, two parts ; beeswax and resin one part each:
Venice tunwntine, two parts ; mix and use hot. f «j«w . ,
^ Waterproof Composition for Boots and Shoes.— Beeswax, 2 ozs.-
^the? SeUs wS °*' ' °***^'''*^* "^W' 2 °"-' lampblack. 1 oi. Melt
Fine Blacking for S*)E8.~Take four ounces of ivory-Wack. three
ounces of tiie coarsest sugar, a tablespoonf ul of sweet oil, and a pint of small
beer ; mix them gradually till cold. ^ , -— »•»
Oil Paste Blacking.— Take oil of vitriol, two ounces ; ivory-black. one
pound; molasses, five ounces; tanner's -oil, five ounces; mix the vitriol and
oil together, and let it stand a day ; then add the ivory-black anrf molasses,
and stir it well together till it- makes a thick paste.
IK ^l?K\^*^*'*V?n'^^)'°'"^ '•!*'^''.' 2 '^*'" '"""asses, 2 lbs. ; sweet oil, 1
lb.; »ub together til well mixed; tlien add oil vitriol, J^ lb. add coaiie
sugar, i lb, ; and dilute with beer bottoms ; tliis cannot be excelled.
Oh HuBBE^ Goods.— As many parties ygquire to use rubber goods who
are entirely Ignorant of the cheppniixtures which are vended in large quan-
tities, at enornious profits by nwinufacturers, I hav^ thought proper in this
place to irradiate the subieet with a little "light "for the benefit those
whom itniay concern,' and accordingly present the formula f». com-
pounding the different mixtures which enter Into the composition of many
articles sold quite extensively as pure niftier goods, but whichi owinjr to
large aidiiIterations,in many cases cost 75 ner cent, less than the prices
charged for them. The first I shall Wsent^ for i- «
Light Bdffrr Springs.— Grind togerher clear Java rubber, 26 lbs. t
Para rubber, 6 lbs. ; common magnesia, laibs. ; pure sulphur, 2fl ozs. This
IS brown at first, but in a few days turns grey or white, and just sinks in -
water. ^ Springs made from this compound, 4^ X 2i X 1, pressed to half an
Inch, showed Simons on the dial. ' *^ .
Grey Packing itor Marine Engines, &o.— Grind together cleaned
Java rubber, 5 lbs. ; Para rubber, 28 lbs. ; 6xide of zinc, 16 lbs. ; ciTrbonate
of magnesia, a^lbs. ; Porcelain or;Cornwall e|ay, 8 lbs. ; wd lead, 2 lbs. :
pure sulphur, 80 ozs. It may be proper to state that good purified Java
rubber might be substituted by engineers with good effect for Para rubber
ID the above and some other compositions.
, Rag^Packini? for Valves. Bisarino Springs, &c.— This is made prin-
dinally from the uselesi^cuttlngs in the manufacture of Imlia-rubber coats
when tlie gum is run or spread on calico foundations, Proportions as fol-
lows:^ grind together useless scraps, 35 lbs. ; black-lead, 18 Ibl: Java
gum, 16 lbs. ; yellow sulphur, 1 111. .
Composition FOR Suction Hose for Fire Engines, &c.— Grind to-
gether Java rubber, 20 lbs. ; Para do., 10 lbs. ; white lead, 14 lbs. ; redlead. •
** .";"• ♦, y^'i'"^ S""!!'"""' li '^"- '■ Tliis is spread upon flax cloth, which
weighs 10. 16, and 82 ozs. to the square yard. , v.
J Common Black Packing.— Grind togfeUief, Java rubber, 15 lbs. n»ara
do., 46 lbs.; oxide of zinc, 16 lbs.; China or Comwan clay, 16 Its. ; yellow
•ulphur. 28 ozs. ■f* > j
Common White Butfes Rings, &c.— Grind togijther Java rubber, 80
28»
■*
''I
t*
^M^^Zl
m
I.- '^■v
■'-■li
m
AtHBB DBK88CB8, AABKES8 MAlKBSS, Mi.
, Ibi. t oxide of sine, 18 lbs. ; earbonate.of migneaia, 6 Iba. ; clean chalk or
whiting, 01bfc;flo»r of •uIphM, 2 Ibfc ^"jij. »k
VuLOANrtBi OR Ebohitb.— If the amount of mlpliur added to the pre-
pared riibber amounU to 10 per cent a;id tlie operation* of Tulcanizing is
performed in clow vesseU, at a temperature exceeding 20Q, or tlie lieat re-
quiied for VutcAmzwtt Ikd|a-Rbbbeh m described Under tliat liead«>
Vhiclr iee, an articie will be produced Icnown at vulcanite, or ebontte. It n a
biaclt.hard, elastic subsUnce, resembling horn in its texture and appear-
ance/Ad capable of Uking a very high polish. It is of great use m the
arts fad is largely manufactured . for makmg combs, door handles, and
hundreds of articles hitherto made in ivory or bone. Its electrical proper-
ties also are veiy great «,:,.'.« on It
Bx»T PuBB Sprinqs, or WisHEBB.— Grind together Para gum, 80 lbs. ;
oxide of )unc, 6 lbs. ; carb. magnesia, 2 lbs. j common chalk, 8 lbs. ; Porce-
lain or Camwan cUy, 2 lbs. ; pure sulphur, 80 pzs. -
Companion Qcalitt to Above.— Para rubber, 80 lbs. ; oxide of xmc, 6
lbs. : Porcelain or Cornwall clay, 6 lbs. ; pure sulphur, 82 OM. _
" Htpo " CtOTH FOR Watebphook Coats.— GMud together clean Java
gum, 80 lbs. ; lampblack, 6 lbs. ; dry chalk or whiting, 11 ibi ^ s«»lp'»«»ret
of lead, frlbfc this composition is applied to waterproof garments. ^^
To VotcANWB India-Bubber.— The vulcanizing process patented by
the late Charles Goodyear, consists in incorporating with the rubber^from
8 to 10 per cent, of sulphur, together with various metallic oxides, chiefly
lead and zinc, the quantity of the latter articles being regulated bv the de-
gree of elasticity, etc., required in the desired article. The joods of one
fanie establishmentare vulcanized in cylindrical wrought iroff steam» heat-
ers over 60 feel^^and from 5 to 6 feet in diameter. These heaters
have doors opentopin hinges at one end, and through these doors the
ffoods to be vulcanHed are introduced on a sort of railway carnage, then,
after the door is shut, steam is let on. and a temperature of from 250° to
800° of heat is kept up for several hours, the degree of heat being ascer-
tained by means of thermometers attached to the heaters. The value,
lolidity, and quality of the goods is much increased by keeping the articles
under the pressure of metallic moulds or sheeU while undergoing this pro-
cess. The whole process requires careful manipulation and great experi-
ence to c<^uct it properly. ' - t. ..t 1 1
To De^rizb Hobbeb.— Covi^r the articles of rubber with chareoal
dust, place tnem in an enclosed vessel, and raise the temperature to 94*>
Fahr., and let it remain thus for several hours. Remove ^and c ean the
articles from the charcoal dust* and they will be found free from all odor.
Guttapercha and Rubber Waste.— The waste is cut into snMll
iiieces, and 100 lbs. Of the saipe are placed in a well-closed boiler witlTlO
bs. of bisulphide of carbon and 4 ozs. absolute alcohol, well stirred ; then
the boiler is «iDsed, and left a few hours to soak. After this time it is found
to be changed into a soft dough mass, which, after being ground or
kneAded, is fit to be formed into any sh^pe, when the solvent will evapor-
ate. If too much of the latter has been iised, a thick unmanageable liquid
is obtained. ^ „ « j .. '« .
- To Repair Leakaoeb in f ire Engine Hose.— Pass a round bar of iron
into the hose uiider the leak, tlien rivet on a patch of leather, previously
coated with marine glue. \, . ^ _ , ,^ • j # »•
To Repair Rubber HosE.-^Cut the hose Jjpart where it is defective;
obtain f|-om any gasfltter a piece of iron pipe 2 or 8 inches long, twist the
hose ov^r it until the ends meet^ wrap with strong twine, well waxed, and
it wiU liist a long time. \« «, . - • i.\ii ♦ i
Varnish for Faded Rcbbbb Goods.— Black Japan varnish duuted
with a little linseed oil.
^
V
^r-*>.
ile«n chalk or
>xide of line, 6
arnish diluted
-\
i^-
y
WATCHMAKING.
TflE Modus Operandi Complete in all its Various Detailr
, Clocks, D^^n^imuo Z Co««1o™dTa^7™ o^a
OWTING, PuTTma ra Beat, WEAKEKmo TH ™Hire S,2»o
Valuable and Useeol Tables of Tkains of WaSs'
"as not to bend the 8liglI?K oKhiclfJjev Zl^r* ^'"^' carefully, so
' mentfrom the case, Ind take off Te dial and 22teL;i?/?''t*^^"J**^«'
the main spring by placing your bench Sv^Sol"'"'*' ^^*.'^?.''
post, and turning L though you were Ln!?^;?^^ *'^°'** **' windin^
Sick rests liglitl%pon2raSer-^«n^rj?i! ^'^"^^^ ^''^^' «»»" *•'*
point of the click aCy {?om the ^itt" !^^'* ^ P^W *»'«
Sniw the screws, or ?^^/and rei^^vftt brld^Af^?^^ "««•
plate, as the cas^ may be next TpZv« ti.5 i ^^^ °^ "'? t^^?* or the upper
to avoid injurinniS^hai; JSJ ThL fn *'*"*'^i*"'* th? greatest care
hairspring is faVened may te^~n«^^i!.? /? '*M'"f..5°'* ^"*° ^hich the
modem witches S« uXying^hTstinTh^.H^^^^^ *>« ""o^t
like the edge of a blade knife ulrH.?^«f' ^ ^'PP'ng * t^in instrument.
examination with Jour^ye^Sa^f^^^^
and leaves of the Dlnion?i^f III tw^rlTItr^^l^ * ''? *«^^'' "^ 'he wheeN
straight, round, anTCghlyp^^^^^^^ :*''«* V^ P'^^*« *" «"
to wSrk are not too larf e *n J h.tf t.?l*l ® Iioles througli which they are
jewel is smoSth 5Si?rfecSy Sound -"Lfe^ "'^'^ '^^P* • ««tevery
their settings. See aKKhf Ji« ' " !'•** """^ "^ t''em are loose in
that tKv^r or^fnder^ WecV C\^^^ I? not too deep Of too shallow;
horl^^taUyan^rSSSTSAfe
- — ^ — — — : ■ '■ -539
' 1
'if
,*
H.
^
V
%
l"**'
HO
ftATCBUAKaa,
.^.
■«t 10 thst th«coiIt rub on each other on the pUte, or on the balance : In
•hort, that evenr thing about the whole movement ji Just as reason would
teach you it should be. It jrou find it otherwise, proceed to rapah in
accordance with a carefully weighed Judgment and the t#Ocesses given
Jn this chapter, after wliichi clean ; if not, the watch only n«lds to be cleaned,
and, therefore, you may gp on with your work at once. ," * - ^'
' To CuBAH.— Tlie best proceu if to simply blow your breach Upon the
plate or bridge to be cleaned, and then to use yoiir brush with a little pre-
pared chalk. The wheels and bridges should be held- between the tlijinb
and finger in a piece of soft paper while undergoing the process ; otherwise
the oil from the skin will prevent their becoming clean. The pinions may
b^ cleaned by sinking them seTorat times into a piece^of pith, and the boles
pv turning a nicely shaped piece of pivot wood into them, flrsWlry. and
afterwards oiled* very little with watch oil. When the bole* pass through
Jewels, you must Mrork gently to avoid breaking tliem. *
T"5 "ChkhiCai, Process.^'— Some watchmakers employ what they
call the "Chemical Process" to dean and remove dUcotora^n from watcli
movement*. It is as follows ••--l--^-^-'*^
Kemove the screws and othefsteel parts; then dampen with a' solution of
oxnlie acid and water. Let It remain a few minutes, after which immerse
in a solution made of one-fourth pound cyanuret potassa to one gallon rain
water. Let it remain about five minutes, and tlien rins* well wfth clean
water, after which you may dry in sawdust, or with a brush arid prepared
chalk, as smts your convenience. This give* the work an excellent ap-
pearance. *^
To PBBPARB Chalk FOR CLBAiriwo.-^ulverize your chalk thoroughly,
and then mix it with clear rain water inlhe proportion to two pounds to
the gallon. Stir well, and then l«t stand /about two minutes. Ip tljiis time
the gritty matter will have settled to^ the bottom. PoUr the watetinto
another vessel slowly so as not to stAr up the settlings. Let staiHTuntil
entirely settled, and then pour off aa before. The settlings in the second
Tessel will be your prepared chalk, rendy for use as soon as dried. Spanish ""'
whiting, treated in the same way, makes a very good cleaning or polishing
pwder. Sotfle opera,tive8 add a little Jeweller's rouge, and we think it an '
improvement; it gives the powder a nice color at least, and therefore adds
to Its importance in the eyes of the uninitiated. In cases where a sharper
polishing powder is required, it may, be prepared in the same way from
rotten-stone. ' %
Pivot WooD.--Watchmakers ustfally buy this^ article of watch-material
dealers. A small shrub know,n as Indian arrow-wood, to be met-with in the
northern -and western states, makes an excellent pivot wooll It must be -
cut when the sap is down, and^ split into quarters so as tlirovA|ie pith out-
side of the rod. -Y • . -r r
Pith for Cijs^ino.— The stalk of the common muHen affords the best
pith for cleaning pinions. Winter, when the stalk is dry.-is the time to»
gather It. Some use cQrk instead of pith, but it 18 inferior. <^ ij>
To Pivot.— When you find a Pivot broken, you wilPfiardly be at « loss
to understand that the easiest modeolScepah-ing the damage is to drill Into -
the end of the pinion or staff, as the case may , be, and having inserted a ^
!If« P',!°V.*"™.'f •^"*I' *° «>eTroper proportions. This is by no means a
difficult tiling when the piece to be drilled is notiJoo hard, or when the *' c
temper may be slightly drawn without i^ijury to the other parts of the
article. -
Totell wHEir the Ii>v«B IB OF PROPER Lekotr.— Tou may readily '
learir whether or not a lever is of proper length, by measuring from the
guard pomt^to the pallet staff,.and then comparing witb the roller dr ruby-
pin table : the diameter of the table should alwaya W just hftlf the length
measured on the lever. The rule will work both ways, and may be useful
in cases wliere a new ruby-pin table has to be supplied.
- OHAVox Depth of LBYBft EscapIuibmt.— If foa ar^ opermting o^ •
To
/-'-'■
ftmw^
«eu ; otherwUe
operating oia a
7 =
;^;:
^ . * WATCHMAKIKO. **. ' |m^
teato'sj: ?!;?. t;%f "i * ;Ta^.fe !"^ *^i ••-'• -*««» *»•
ment. Coimn«?n w«tcl.ei will not otll^^ti !i? *° "''*"«* *''« «»«*P«-
IUU.I proce.. iii>tl.elroiue i* o kn<2k m.t 1i^ '1"^"? ?"*''• »">"''^«- '^
cut the hole obliing In a direction .milLu . !. '**?• *'"^ **»'» • •"•»« Ale
iHoyeydurpIlet. :thenS«cethe2^^^ ^" ?'"«»• y«" de»lre to
and .ectre W 'oh>olZJ^rin\n,&^^^^ the required position,
•cre»r, you wHl have to prSieed Sfferemlv T J''* "l'*! " P"*'" *"" •
pallet. /rom the lever, file the pin Sl^2..i;H*^''''f.""i. *•'« •»*<^' P'-J' "'«
move the pallet., witl out cl S^tholr .S„V« "'®,'''^''"»» /«" ^"»W
Connect the piece. „ they were K^ "'f "" ">? other aide ofthe lever.
«,lld .ub.tin?e. you 'hllfsTrli'eSS^Su'h'vm.;';'' '"'" ^'"ing on .ome
Ing^of the pins will allowihe pallet, on**^^^^^'"*^'"*'" """* *''* ***"*
Illece of .teel covered with a hooD of iM-aJ^TL,® ''"l*"** *• » •»"*»
n^tala. i. divided at the two SremS thl-L .n' ''°?'f"V« "' "'« »*»'
balance, ,0 that the increiije of tSSnri w^, ? """^ u'^»' *™ «' t»'P
•priiig. contract^ in a proporUnaKCi !i ' •'-' *eakcn. the balance
^ leaving the .pring lew reKncrto ovSU^^ "'« »'»'*"«'.
^xpandinfirmuch more by heat than .Siti ??''•«««»'» from the bra..
Wdrcular arc. inward., «« action that wm iL* "' ' V''®7'*"* «•"■'» ^''« "eml-
c»nceive the compound bi Ztee* to^be .fn^K''^'* f^,""''«"»""''' *' *«
4he bniM «ic{e longer and convex and i?th!rj*i' *" I''® "'*"* ''"»••'' »«nder
Ted. In tlie com^ngationXlS'ico tl 2 1 ** ''"'?".'* ^* ■"«»•'«" '» mo"^ oui- :
the di.e of .teel when turned and nieipd„"!t?^**'" "^rin^'ed as follow.^
Uttle •cmw-bolt and nut at «! bottom Ir' *,}^e'"™> >»ole i« fixed by a
elevation .mailer than the dU^ • tl Sl*^?. f""'" "'"'t'«' with a contrri
> allowed to cool. The crucible SbmLn.f' " """^ ™/^'**' »"«* t''® whole
in.the lathe, the arms ^rS Cde wiS Z' fl!* «*««" o'*"*"" i« turned o«
leceive the conipen.atloIf .Sew, ol w« Li > ® *","?"»• "'e^ «• tapped to
lb two places af the oppSe enj- of Its"^ the % isT&ed
, .pring. of marine chronome1e?rwhlhwi^*H'*'*l*™*.^^^^ ^*>»nce
>wound into the square thread of » «c4i of tS in« ''^T."',? "*-'**' ««
- coarMne.»;the two ena.oSie8iinriLL» • »PP''oPr'«te diameter and
whole i. carefully envefoffin nlSSiS^m f„^t**'"?i^ f ''^^ **=«'«'»? «nd the
The.ma..i. next ».eatefl| J PpjiTof S^ ^^
plunged into oil. which iSlen. ttii. «L?i ?*"^' « 9«ed at one end, and r
. owing to t.he exdusion of S a"r t^tfe eL? nUHn*"''""' jlUcoiorlng i|,
now removed, and the spring is letZin th H./ki "T.!2:'®''"«''"»''«J' »
^|he«;re wed block. Thl liaUce or iSr Lnt r "® ^^^^ removal from
*" gently left soft, thow of the feS watehl/^^^ £,'''""r'? *?^<^''^«» *'e .f i^'
.jjhFcylinder and are then curiedTn^titif- W®"«t ^n the coil upoh a
rliunt knife and tlta»thumb the sam^ i?!?^^^^ ****^««." "'« edge of
papet, or the filanW of an oitVcrfelMlfJj'i"* "? "* "*'"'"°^ '^»»»'»n or
tocent. each. tho3Pardene,ffl^ ifjt^ are worth
• Talue of tife steel, originally leSrf than i^SSi? V .olSaipJ** '»'«e8 the
'^ wJ;ci*H ^^«»«-e-;rin^^^^^^ ^^
Watph S^^mo Makufactdre.— Watcli'sr.rlnSaifc i,
round steel ^fre, of suitable diamPtPr «.>. i !f""llW liammered
which at thelsane time insureiTuantvnf.i'^^^ '
ched intheirlextren.ities aSirH.TS"' thiekpess. The hole, are
file. The'sp^^ngi^ri £*Sed'uJ ^th Efn «".'"f edge with « .m'ooth
and heated o^r a «l.«rcS firo ui a neffiri-f T'""'" * ^T^ T^ eo«
hardened in oil and blazed off^2tS«l^^^-^J^^'"fS V^&h Tliey ar» v
- frame. .imilar\othaSS fSr k saw^ X'ijy 5»^"?«d inV^ng 4t^
emery and oil betweeHead W<?kT rJ\??**.^**"?^ ^ d^
quite lost, andlit may?L bSisirt «„ r^ * "^ *'?^® '*" elasticity app«P
entirely re.torJd Wa subs^cSSf h»?Ln^^^^ "*" ^'^^^'^^'^^^ i«, hoSevSr "
put. the "notttSe .SoVSr^^ fenT"^ °? « very bright anVil whiil
^t
^^■v'
:'¥'
^\
■■A
J
Bp i r i t la nip i a 't e pt bur n ing
m
aotre BiiAt.
iw'n
lain
j*t^ tuty etatev |U|fi b,
bjr II tool witi n VlniJl
IM
■':^'il'
''IfboiiiUdl ^..
tor ne#piu^
^^ ;*in inotiio»k'.« Yl
s j^, ;|urement betwi
°S^^i
^#0 or thiM laohMi i,l
_ int (hi'dughout, acoording
lloring !• considered to be a .
i|proce,M ia to coil tlie spring
' in wlilcli it > to be con->>
!• and wincli liandlea^ andf^i
>rrmrmm 8izB.~-Tbb eleiMr^tp«e«
;i(hi the ontaide measure, en tliei
/Tlie uaual mode of meiburini
possible to free iU self whe
ling tooly after wliiich the raei
pieces, on tiie pithtr plato, wii
\
•how jou exactlf wftiilf Is required. ,
. To LBMOTaBir' %irBBa of AifOHOB-MoAPaicitlfT WAtdniBS without
^AVMBBiito PB So#>Kiira.--Citt square ttsross with a screw-head file, a
litUb hAck from tlUMknint: ahnira thalnwlr .n.l i.l.«„^^.. I .1 ^•.'J^
■„«">
4.
iittllB back fh>ni tl
it to a suflScient d(.
Vrtially detitchtd.
wliicrb, honrever, ra<
and insert a^pin Kn,
TIoTbmpbb 'Ca
*4^
.f^'
.:> «
.' \
dntaboire tlie forlt, and, when vou Imve thus cut into
I, bend forward the desired distance the piece tliua
the event of ttie piece anapping off whiie bending^
happena— file down tfie point level with tne^forlc.
lever atyle. ^ . /
_ _„_^ rb otBEE Spbihgs o» WATCBBB.--DrtH/tbe lem-
yer from^tlitftprfh^, aQtfltit property in iU pUce in tlie watoh i tlteAjalce
it out and tempei< it ha||ip rim- water (the addition of a little lable sal
i»n'iiwlii|veiAent); after which place it in i small alieet-
, H/ cover it with tinseed-oil: then/bold the ladle
^e oiU^ite*,'let it burq until th/oil is nearly, not
«»over with oil and burn dqwn uf befoi'e ; and so a
. —— , - --,,-- ._ .^ Jhich, plunge it again into walfer. Main and hair
tpnngt itttty, in lil^e maAber, be tempered by the same Mocess ; first dnw the
temper, «nd properly coil and damp to keep it iivposition, and then pro-
oeed the same as witb case^prings. W^
To MAKB RBDVfrAT0< HAMDS^-fl oz. carmine^ oz. muiiate of silver *
. t OB. of tinner 8 japaii'^mlx together in an eairtlie^ vessel, tad Jiold fmr Jt
ipirit-Ump;«inttl fpmi^ into a paste. Apply i^U to th<^iifcb handlind
. then lay It over a copperplate, face side lip, aga heat tl!e plate sufficiently
, to producJB the color de|ik^. t - J^ - *
, to I>RILL%NTO KAlsto STBEL.-Ma]y 1^^^^^
t^eosualpomMshaVeiiMd-tomperasmrfasit will bear without break-
ing ; theh roughen tlie siiif ace where you/esire to drill^with a little dilutfed
muriaticbcid, and.ii^stead Of oil, use tuj^^pUne or kero»ene, in which ji little
the water will 1 ._
iron ladle or cup, and bi
over a lighted 4a)9ip unt
.^uite consumed idieBfr
thi^ ti'me ; kt the end (
■*:ii
. gum camphor hat ^
"siire on your drill fl
chance to become b
again roughen with
'. find prdbMtd iM^ain.
> To. fOT T^ETlt/ 1
OB Soldbbino.— Difi,
the plate, a lit.
: ' wlieel square'd,
, toasfontsnugl,
'on it like the h
-,;into position i
y plate, and the en
pointed grayer cu]
wheeldown to th
of the pin so 41 tc _,
the otiier aide of /the
be found perfectly nve
drilL In'operjEitii
if the bbttoW of
iU will not act, Bs SOI
; tlien deiuyputthe,
keetit the
•q dissolved, with
an4ste&dyj
' thattlie^
;id Its li^dre
iiP OB CiU>Cx'WHEBL8.WJTR<qtMD0TBTAtl.nto Si,
r^omewhat Wider tlian the tooiliTi^uarethrtugh W
Ijise of tkp tootli ; cut from the e^g^ of the
hole already Urilied ; thj^atten a piece of vdl^
lUl of the saw, and withigBit hammer forii|a head
:pin. When thus prepareaTpre^ the iHr^St pin '^
the head JBUing the hole drilled through the
,out, so as to f«»i the tooth ; then With a sl|»fp. ,
foove each sideV ' the pin from iKe edatftf KUif
Vwith a blow of your hamitoer sprei "^^ '^
dovea just cut. itepeat the same
I, and finish on in the usual Way. The
in oil every side, and as strong as
ll;>^i^
* *v."
lew
;j^ l^ne/ whUe in •pleanuicfe it ^b« equal to the best dovetai%g
^•¥.
isr^f-
Put*. '
WAT^HMAKIHO.
Mdhent .ItoKether, then |.l.lJgt. i, L waLr^*?p'|'f "' !»«»«••«"•>•, ci^or over
fro-MKLZuiinrc'r^^^^^^ «? t!'e TtieJto bo
Mit, one ounce of each. On reihovinVfrnm m "*"''•' "•""■tic add, and table
ve«.el conuhiing enoujth aourhlol . "* r'*® *""'• P'««e '» in a sbklloir
•cratch bru.h scJur tSuZy Kin" i^^^ «over 'it. then wiV alflne
oneration. Next wa.h «tt?ffi^„"u"« IS'lu^'^'l^''' ».eer durinMJ
•flver in accordance with kny recii,E"n the nia^„ ','''" '" "'«"'•«•• . G"i or
' FCL^. a. u.ed below, ii.dicales fuU meL^Lmt n*:'!'^','''™ ''•-'^'•« t«'V
teethmraed, and the terra CENtM7lu!.^^^!f."V*'"''*^« »« »"»"de of til
centr. of the other tooti, naSfW' Jj "e ""' ''■"™ ""'"™ °' «»« t<'0 A
For diameter of a ninion nf IK V" \
Iw. than 6<eeth of the wK./i// * 'eave,, n?e««ure, with caliper.. . rfiade^
tbe%5S.°' " ^'"'•'" °' '' ^^^' ™ea.W with caliper.. 6 teeth of
the^S;jSS"''>''""^
thap"£h ^-illj ^ES^ » '-ve.. n.ea.uri. wi^h caliper., a little leM
tha|!?.?S^';^ i,Sf ^JJ/ '^^'^^'^ "^""^^
tlJ^tJSS^lS ;i!:t;iS' ' '--' -*^ With caliper, a little le..
the^4i:Sl"' * P'"^" «' «•«--' ^'mr,. witlTcaliper.. 8 teeth of
. whS:£^*^'"«'* P'"'- ^ 5 '--.measure, wi^^^
one^space over 2 teeth of SLwheefS ^'*'""*' '*•"' «*Jiper.. one half of
"' J^ 1^"«« WlIEEU PERFECTLY mTHOUT IWTnf* ' T V 4. i .
rflte. warm it ovnp« »..:«♦ i ^^_ . ""'''^" *?"^P»'^--rTake ftjaat burnish
1 'i
X?
*
* «irri. . H L' -'V."' "'«re will be no. I
ttelji will i^emajli perfectly squire. -
• poUiiessed by the pei>dUlun. ««d tiff iSl^^,?*'*? /''«« '"««. «? the property
brati|*0f,hffeB^K
thelfilydondillSnre^uSi istha^^^^^^ "'"*^- ^" » penduluin.
wean. chanP'idlflfikoriSs^dKl ♦. ^"^^ H?** *" *"'« ''»•>• spnng thd
•pring.. the eici5Sm3*tKs coSSjd S'h^' ^" '^f "P''«'^«»» «'«o»icil
-covered bjs*rof. PhllIipp.;of tli^pE„i.^ IT !''* "'at^'ematical rule, di^
.WonUyy^y nearffff .>" ^fa^g^";^ S.^"' "^ P^^». ^"1 Produce a^
~ — 1| — / i^.na,u 40 (ue Hat spring, these curve, cannot ex-
*
\ I
\
\
V
014
■ir■AT<i^MAMh:4f
lit, th«rcfore oth«r m«Mta mutt b« retorted to. tth^l g{re now the retatti^/
of MTer*! vesra of experiment and itudy, which can be cmhodicd in the
two following theorem! : . > >
1. In ike fiat ipring, every coil hat tAeortlienlltf a point tokert tht viMttlioHa
are r$eoehranaL 2. That /wint of l»ockronitm it dettrmintd by the reluti^i ttpai'
tion of the two points connecting the hair tpriitg with the collet and Hud, called
Pointg d^attache. ! . .
■ Thete two prppo«itioni form the b»«e of I bochroniun In the flat tpring ;
therefore the idea generally accredited ampng w«tch;naker> that the Isoch- ■■■
ronal properties of a flat siiring depenil on it* length in inc<»rrect, since
the 10th aa well as (he 20tli coij of the spritig is able to produce the Isooliron-
ism, the onljr limit l>eing such jsizes of lipiringt that would preveni the per-
fect freedom of its action, i I ! ^
Freedom of action being nefestarv for the Isochronal p|pperties of the
spring to develop themselves, the sprfng rtimt be bent to thrcentre, aclorj.
'W, to F'K- n.— the first coil being too M«r or the curve too flat, so that
evefr a minute nart of the spring couhl tijiuch the collet, would hintler tlie;^
Ism^'tyonism. Next, the jipring must be iiimied |*erfectly tight in the collet
and stud, and move freely l>ctweeH,tlie regulator pins.
These conditions fulfilled, the watch it tuu 86 or J2 hours with just strength
enough to keep it going ; the result is compared with a regulator and net '
down. Next, the watch is fully wound up, an«l after a space of time equal
to the first trial, the result is agiiin set down- Most generally the watch will ■
, run slower in the short vibrations tlian in tlie wide ones, and conxequently
lose time in the pocket in the last twelve liours of its. running. Having set
down aa a principle that every c«>il has aii Aochronal point, we have now
to determine that pqint, neimembering jliat,|» a general rule, w«-y rwcfrwiie o/
length of the tpring over thatyn^fnt, wiliciiuse iM watch to gain in the titort vihra-
tipn$, and every decrease tnek of that fwilnt i»« cauxe it to qain in the wide vihra-
tions. This rule is correct Mily for certain limits, as I am going to explain.
Supposing tliat a l>air sprirujjfi^f 15 coils is lierfectly Iitochronal with tlie two
paints d'attache,juat opposite eauii other as siiown in Fig. III., the 14tli and
the I6th coil, as- well a« the 16th, will produce the Isochronism very nearly at
the same point. ^||ppoRing that w^ mcreas^ gradually the lengtli of t lint
hair spring of 16 coils, pinned up sn that the two points d'attadie are' priiiii-. *
tlvely opposite each other— cofAfU/tw/eN^/A willndw be 16^ co</«— the twoi*o»«/a
d'attache are now In the position iliowii'in Fig. IV., or what is called pinm-d
to the half coil. The result will be th^it the hair spring will cause the watch
to gain in the short vibratiMM as rtiueh ns It is in its power to do. ^. ,
But If we go further tha:n the )>»lf coil, we now enter the ground that
belongs to the 16th coil, andfevery increase of length in that half coil will
cause the hairspring to los<^ in the short vibrations, in the same proportion
that it has been gaining and increasing the length of tlie first half. Tliat
change wllj continue until Wreach the same p<»int on the 16th coil that we
started from on the 15th, the two».pins oppiisite each other; at timt point
we shall hjive again the Isoebt^nisin. Tlie same operation i« applicable to
the l4th coil, with the 8ameft;e>ults.. ■ >iflk -
Now it is immaterial wliefiier V^^^ take that half coil to the cei0mjmto '
the outside of the spring. btft-^WstP both of these operations will priilHmhe
same results, viz.. the chang,e«f^he relative plac«|i of the />o*w/a Mttnrhe
of the spring. Thereft^re ilif^artiMt has his ch<m4Faiid is guidei^by the
size of the spring and the we«|ht of the balance; for taking half a.coil to the
centre of the spring will not jAfch affect the rate of tlie watch, but" taken
outside, the difrerence will lie great- Oh the other hand, a very mgi cut
to the centre will greatly.affeci the Isiichronism. and at tbe outsid^Si fuir"
half-coil will generally produce from 16 to 26" differeiice in 24 hours^i^thcn
the watchmaker would produce the gr^eatest possible changes of IsiHjhron-
itmina watch, the change of position of \\\6 two points d'attache rtf tlij»
spring of one coil around, will giw him the two highest degrees of gaininit
•ndiosing in the short vibnttions. ■> a
i^^"'l
%
■*y ■
tf%
t •
now the reiiitti^7
■nUo(]|i«d in the
re Ikt vilJtmtitMiB
the rtlatuM. jtfiti-
and $tud, fqtUed
lie flnt tpring;
tliAt the iRCHih-
inc(»rroc*t, linee
ce the IitMohron-
preveiH tlie per-
jppertlei of the
^,•elifre, acOoril-
w ffat, BO thnt
illcl hinder tlie.
lit in the collet
Ith just atrenKth
nilntor anti Hct
of time equal
' the watch will
(I ctilixeqiiemly
ng- IIaviii){ Hft
, we have now
, every indrmnt of
\ the ihoft vibra-
I the wide vibm.
ing to explain,
lal with the two
L. theUtli aiul
\sety nearly at
length of tliat
iclte are' prjnii-^
— the two^M)i«/»
Is called piniii'd
HU8C tlie watufi
» do. '
le ground that
t half coil will
Bine phiportion
rst half. That
th coil that we
; at tliat point
I ipplicable to
V.f^n^^ta
III priWWPttie
}H>Hiia irnttiicbe
<i|ide<h by the
Hlf ikcoiltotiie
eh, Ttut' taken
irery nAwt cut
DUtsidt^fiiip
houra.^ tlien
8 of l80it:hi:(>n-
attache «if tlijs
ees o:f gaining
i?^"'l
%.
7.
m
Ding short ylhratlons). tile flrsuE ;„r/!il /,*■**''' J*^? *" th*Uiitnii|.
halrsprin«frofnthe*ouUld*:lf t il.n liJi ^^L*-'?*^*'^ '""«»•» «' »•*
•till more Tength; if thii Te,U U |. worl^ u J^.^^"?^ *^^ »"«««. Rivo
coll Take batk the whX lengtr t ,a,' you had' J'*' ^,"" ^V" '*'«'"«»•!
and draw «,„re length, so a. to^^lffc"' thr.lrS fl ^^'.1'" *''*' ^*^ "|H»r«tion.
i^^^^iXf^^^^ {Hi- -e. fj.n. a defeoi
•dyliawwiiirlng. ' ""•""""J"^ "w "'"•I ; the only »1B.
ns.iv.
beloliging to
^^^^j^andmo^^
lUwp. i*p»»everJn'n^o«Lwr
ininitataBtjiuining. ^
will be disturbed. "— v^"- ■ ' F^^««'I«e ori-iniiippa, the I
«f lengttk
,t
"Nv
*
■*1
-,,-
"1^
"^
%^
V
4.
.. •><#♦
546
WATOHMAKlwa.
'%
^W..
AftMrjTiisiiTi TO PoMTtOKii.— Thli adiuitment in known to but few
* watoliinakeri, Mnd tl.cy 1n»k« it i rfKuUr TiuiinoM. It rvqiiirei of the cio-
•ratftyoiHiiclersble maniiHl BklU «n»l n-flfctlvo |>owori. 'Hw Bre»t nrind-
f^^j^MMMri''^ tlw frictioni. lo lli»t tUi pijou will off^r to the action o|
iipr:" ¥•« ilirlWb tMWfcimeAlnl.t«nce In tl^^ rMiir|t6ii|tiont jrcnerally r*.«mlro.l. vli
dW up, XII up, ciKk up and III up. After liavinK ln«p«(lt'.l an<l c.rmrtej •
Hie train to that tiie motive power is trahiiiOtted uniformly to the balance
the pivoM and Jewels of the lever thould h7V>H»»«««i and ihortenocl lo a^
to have very little frietiori ; next, the levor iliduhl he |Miii<sd aa nt'arly nor-
f*ct aa potiible, and the slot alio in the f<irk where the ruby pin aota tliould
,p be polished. The baUnce Jewels oukIiI to Im» made short enouKh to have
tlie holes fV««»«, rounded iniiide, ami |)erfo(;tly polished, the balance pivots
well bumislied and their ends ha{f rounded, and the balanto poised very
carefully. The English method of throwioK t|| balance out of poise to
obtain the same rate In diflforont positions is not iftcepted generally and is
considered a bail practioo by the most eminent watchmakers. Tlie hair
LI Ij/^ •PMUR '• put In its position without the bnlanco, and beat so that the collet
and the cock jewel will have the saihe centres. The watch b<>inii now in
|good running order. Is put under trial for VA or 24 hours, and the rate in
each position cafefully nqjA» . M there Is aniutifTercnce in the runnimr
with the cock lip. or diaf^, making the ei^of the pivMt ey»n and
equally well polished will remove the discrcpaiflft If the mmth /o«fS<%itli
XII up, which is genenilly the case, and riie friMh on the balance Jewels
bting reduced^ much as possible.' the rvniedy {g «« increaft the friction
when the watcli is eiUier dial or cock up. Tills is d|& J>y tkrowinn the hair
' tpnmaldtU mUoflhe centre of the cock jewel, thereb#Hilng to the friction
^ on the pivot cml, a lateral pressure against the balance Jeweht If tlic watch
*5b Is well regulated with XII up, ihd loses with III un. throw 'mkivrina a little
« toward$tk<UigureIIl! this operation lifts up the balance wli^lie watch i»
f,* in losing position and diminishes the friction of the i»ivots in that particu
wiAircase. leaking the ends of the pivots perfectly flat has a tendency to
iniiakO the watcli vain wifli dial nr ntti^^r iin IMio .oi.n.l »r «l.> ...1. .z... .
'$■
m
jittko the watch gain with dial or cock up. The sound of the watch must
be oJear in all positions, else it indicttes a friction, *s for iustance rough
Jewels or pi V9ts.^8iifety pin rubbing against the roller, etc. ^
How TO Rj$ll7LATB A WaTCH IW A FKW MiNtTTES. AND A PRACTICAL
■"IP
*
MKTIIOD TO fqjpc A NKV^IIaIR 8pRI>fO, OF THK RIGHT aiZE AND pRRFECTI T
l|fl^i;LAT«|> IN A Watoh wiT^UT RUNNING It.— First, ascertain how ninnV
'"" "^"»e watch i|i«tsin/X»ne minute, by counting every other vibni-
coipp*ing that tiiperwith a well-regulated watch or regulator. In
-i .L* **""• *»'«''e» b«*t 18,000 in one hour, vix., 800 in one minute •
i^ ,?H^*"''*«^U*''**'«'' ^®'^^' <"■ 270 per minute ; and the EngliHlI
I^rs, 14,T00, or 240 per minute. If there is any iloubt, it li^bWMer to count
UM^aves iind teeth, and ascertain the right number: but tlieM cases are
■«»ce where watches will beat odd numbers. ■ %\
Having found put the right number, examine the balance carefully for
one or two minutes, counting every vibration going from rvfht toleJlt,Mul
in the mean time examining the regulator or Clock, to see when one min-
jiteisup. If the watch if well regulated, tlnr-number of vibrations mu8t
beexactly half of the regular first number, viz., 150, 186, or 120, as only every
other vibration has been recorded to faciliute the observation. If not so
more the regulator, right or left, until a perfect Coincidence comes.
lo pick up a new hair spring, after having reconled the right number
of beats— either by the bldJiair spring or by the numliers of the train— lav
first tlie spring with it. centre well in the centre of the cock Jewel and
having ascertained w(i^, the coil wiU enter between the pins of the reiru.
lator, note the place. -«tlck to the pivot of the balance a small round piece
of beeswax; then stick it to the centre of the spring, so as to establish a
temporary but firm connection of the two pieces, and having pinched with
the tweeiew the hair spring to the place indicated by tha rJg niBtor
cauw It to Tibrate gently; then count up the vibrationi f or one ihinuto'
Pripg
Witl
m>
for one minuto,
WAtOlIHAKrifil.
'AT'
twe^wn forwMnI and l>flc'kwitr<i n.ii .1 . *.**'" '" »"»ri»«i». moving tli«
duc^d; will. «n»tr«r pliro?' ';,:;/';; ''«';f '"""^^ <»' «•-«•• U pre!
fiMhth of .« Inol, b.ck\.f the SS is Jo".!"!''" •I"""'« •»•""' «ni^
K*ln pro<liuH.d by the rcKulHt../,,i„; LL*fi'i "*I " ,*? '." «"«n««r»»»l»n«» th«
uilnff the way ln.lK:.iti.d in th« lieKinn n/ of h 7.l?i..i * '*?''*. »•'■'*• '*/
tdone. Hucce., i. rertain. when ti.e oSion I .1 h^L "' ? V, *''" 7"'''' '•
Tli« balance n.iut he m«. e to yihrLTTjn I «« ».-^ ««rcfully iM,rforni«d.
•tance. lu a* to keep up »lie vibrSn t . VlZ? ..*"' ""''. **'" l"»''"l'»«« ■ub-
ning. A little practice win Iw/n In.h e * 2 wl^i^hn "l"'*';' "\ "''<"''"■ '""'
.pring very quh-k. and without .nT?r«Sbl'f wCt;"''''' -*** '""•"«• » »••''
p Jlu'eed rtrrunn'i^ofr eountorhalanoing effect.
p«n.ion balance. fornuMf<.f two ««^Hc TS „r'l^^^^^ "j" «*'
one exterior, of braw, Joined toirelhor Iv l.-lT.' ?'" /"'•"''o'-. »' •<e«l, «nd
general prop<,rtio„ of t .e»o two mo aU J ol Ll' %""f T ""«'""/»• 1'''«
Th'e.tronKer <lil«tion of bra.. SVti.^ HrS »•' 'T ' **" "'bra...
wardly when the heat, lncr"a«inj Hin ini.i 1 /. "'^ *"*'""^« ♦<> ''*«'• «"-
tpring; U.e greater contracU,Si''he"ri^^^^^^^^^ "'»''« ''•'r
to increase the rigidity of the .prluK'. coil. 1>, . i^ r ^ ''f" ^'l''*' ^■""'•»
the .crew.of the rim will affoa the ,m., L„ .• *^ ^^rwHrd or backward
by cau.lng their weight to be m«JeaSl?-rM'"'^ '•"''*" "' "'« »'«'*n«*i
the out arm. The thinner and Ll.or Vh^ ^i \7 *'"'"" "*''""«'' "'« «"<1 o^
few trial, will bring I " Ealii tf ^on nen «!-' ? ^'^^'^ I''® »'-•»'»"• A
from 80" to 100" F,,hre,.hr For exUeme t.™^''' .*'""''^ °' temperature
•ation. calle.l auxiliary, I. u.ed but mdv In .7.^""* '"■*' »"""'" «"'"I>«n.
V one. wouU, havelL, •'e^S^P^^^Ii.rterSI^^^ :
on the balance, and not .crew them too tight
liLT'u, ^?°'^ «on'P*»»»tion could not be
y» of dilation and contraction of the rim
■'4^
m
to niake the .crew, go freelj
elM the action of the rim nf
ittalned, until the combinef
bare freed the .crews. i
ce..fully used • After hftvinoT,.!.* ^i^. •o'">wins proce... which I have .ue-
•notherVrm 1. to Ce fitted with i, lew InTT' f ?" regulator', arr^
to revoUe freely *roundhS.crera.aSax^^^ '%^1 S« '"«»"'«''>' 'o as
produce tl.e high temperature It Is oomm^E ""' »«'f-'08«i'at«nK. will
per. hermetically cl^s^ umer wild, IbZL b^„* i^'T ^"''^ "^ ««<>«• oop.
of the form of a U, macle of bras, and .tee? is w!L:?i*'"T*.?'**L'"«f *'"°»
lfSffi^w;;ift-;;-f^
ting out mo^e gas wnen Ihe^eaSiSj; 'SK^box
to lecure ipring to coUet and stud. ° '
Use steel pint
~r^^K^-">'
%:
m
jTATOaMAEnro.
f
M
-^T N.*".? P***-'"""'? Bboachm -Th«i# art imiinHj mado of Irory. anil
|h« .roa.,1. IlKhlly. .llpTl (,„o tl,« f|„«,t ,||«,„„„,r,li..e. an.l t,r«c.o,l to work
It into tlir J«wel Uu. lariu, a« you ilo tti« hriu. br..»ch. UnLrtilnat^lv too
inanjr w.ij- „uak,.r. fail to ,iUch •ulllcient iniportancr to the polf.i.Ki
hn>ach. Tli« -luKKiili m»«lon of waluliea now-ada/a ii more often at tri 5
,. tiubia to hmikIi J.w,.U than to any other cau«e.
To Pouaii Hraau— Take crovui of oxiile of tin and irraduate it in in
lh« tame wav a« in |iraparinir diamond du»t. and ap)>ly it to ti.e atoel bJ
inean. of a niece of aoft Iron of bell n.etal, n.ade pro'ii^r form, and prepirJd
with flour of empry, aame aa for pivot burnlahera ; um tlie coar»e.t of th«
cnjcu. flrat and flni.h off with the flnct. To iVol, at .lift it" eT a l^ttcj
flniah may be gl v«n by burni.hinK. than can be imparted by the tiae of ml-
ithinff powder of any kind whatever. Ths (ierman Mfihmi of PUiuhiHa sZt
!• perform*! by the u.e of cnH^Mi. on a buff wheel. Nothrnir can exceed
th. aurpMting beautjr imiMrtea to atMl or ovm om| iron by llita iro.
C«ooirt PtowoM w« PtttMHiwo.-Chlorid* of to^num and .ulphate of
Iron are well mixed in a mortar The mixture la then put Into a .l.ailovr
^ crucible and expoied to a red heat ; ya,M,r ewapet and the maaa tZl
When no more »ap«.r eica|>e«, remove the crucible and let It c.»o|. The
color of the oxide of imn pro<lucod. if the Are ha* been pro,)erly reiruUre I
I. a fine violet ; if the lio« ha. I>een loo high it become, blick. The maw
when cold 1. tji IK) powdoAu an.l wa.l.e<l, to wparate tlu> .ulphate of .,h|"
The powder of crocu. I. then to be .ubmitte*! to a proce.. of careful elmri-
ation and the finer particle, reaerved for the more delicate work An
excellent iH.wder for applying to raxor .tropa i. made by IgnitinK toiietlilr
In a crucibl., equal part, of well dried green vitriol and coninmn .alt The
heat mu.t be .lowly raiaed and well regulate<I, otiierwiae the matcrinU w 1 1
«i r y*. \''V "." ^" '!"[»' ••J^t"' bUck lead. It requirca to be gro ,
•ndelutria e.I. after which it a'ifor.la. on drying, an im|>alpHble p.)wder t ha
may be either anplied on a atrop of .mootli buff leather, or mixed up wi I
hog', lard or tallow into a .tiff cerate. '
To Rwior. Hu.T rROM Iron oh 8t««l, 4c.-For cleaning purpose.
*c.. keroaene oil or benxine are probably the be.t thing, known. Win.,,'
article, have become pitted by ruat. however, tlie.e can. of ourae. onlv .L
temoTed by mechanical mean., .ucli a. w..uring with fine powder, or Hour
of emery and oil. or with very flno emerv paper. To prevent .tcel fn. ,
HMtlng. rub t with a mixture of lime anJ oil. or with mercurial ol n me
•itiier of which will be found valuable. "'""ni-ni.
-iJfi ***■" S"*""'*'"" -»*ro«oed the .amo a. In making pivot file*
with the exception that you are to um, fine flour of emery on a .1 p «f S
bra., or copper in.tead of the emery pajK^r. Bumi.her. which have hi
wUhoirdr ."ni tr^emi'r'"' "•'*^^"'' ""^ «"" «' •™-^ - «''"vo
*i.-T** ^■*'*" * Bu«Hi»HicR FOR PouaftiNO.-Melt a little boeaWax on
t^^HcLBa FOR DeTMHIMIMO tub CoRRBOT LbwOTH of THILbVKR 8,z.
f^vl''"w"" T*"";-'« «» *"« PaLWTS, and I>BWH of KaCAPt^MK^X "
ZM^ y.^"?*"^ ^^y^' '""" *''« «*»•■•' P«'"» •" »•'« pallet ataff, alioulJ
^rre.poml In leng^i with twice the diameter of the ruby-pin table »" J
when » Ubie 1. accHen tally lo.t. tlio correct .ixe thereof may'^be know i by
^«ri^\!^'* ^ff"*'*' t''e«>«»t •!«*«« »'etween the Jallet. ahould correi
pond with he ngmdft meamrg o n tBe poinu of thre e t ee th of the eJS
went wh««L The only rule tiiRt CM big^T^^^^^
rixnro.
m«nt rvqiiirei to Im> aU«r«.l. "^"J' ""^ •""«'» »•>• »l«»|Uh of the fwiip..
To FkBTINT WaT«;III» LOIIMO TlliB .-«^ A
of UMeyv imme<ii«t4>ly emerii nirfn.Vn ui„V i . *" *.''*.* "'** I'""- "'« l>«r»
Ut, .re in ..line; then yZ will 11^11 1 .n;i "''?"'' "? """'"' "' "'«««»'•
M It I. called l.y th«.« wl,« «re V ertSd in tl « Rr. 1 1*'' ''V '" *">"*' »«"»•.
Bring th« w..d, to ,!„,« l.y.arroor tiifl^/fclr \'^"''''^^
pobelt; iry th« w«t<h with tli« la un for 2 1... .« S *'/". '*•''»"♦•«. •n«l
5 hourt, then laying ,|„w„ f„r the .«m« t?m« . i.^^'.''"'.' "*"' "'« « "J> '»'
•llow 11.0 .pring only . llttte puT^^i,; VKon n^H'* V'". "'"'« '" " ^
IJK^ turn or U lying. *^ ^ ' * ''""»tlon of Uie UUnco tliould b«
Watch, MANAOBMiifT or 1, Wlml vn», — ♦„*!.
•t the Min« hour erery d.y. 2 Be ir J..T ti.., ,?'' V "?»^'^ " ?^«'»>I«
tloo. M the™ i. much fungcr of liijurZ S L "Lt " 'i*'^ ''. '".«""-« ««>ndi.
or cracked ; there are m.»re ma n inri S and IZ^' ^^'t'" *''.* """^ '' *""»
io winding than from any «ther"aS.e wM." u i*'"' ''»'.''*'" »•"•""«'' • J«rk
there-ult. if the key In, In bad iJdeT B LllZV^l '""'""• "^ '*»«' »«
and expand by heat, it mu.t bo mani feat that »«!, "**.'.' '"""'■»'''* ^y «ol«'
M poMlble at one temperature iirnS.l-fi li '""'P/»'« *•'«»» •• nearly
the watch a« constant/v m D««'.lhl« j^ ? ""^^ T'*"'® "' attention. 4. Keeo
dky, let it hang bnCit'^awLt Tn.^^ »» »"»«K-^
K'ket chronometer VSx •?:";, 'Zf."l* '"'^ '^ '^''« ''»'"1- «' •
,>tl«,r wat«he.. thi. i. a nffiLTiVlZ lueZ ''Vt. •"'^^''•"i• ' "»
nerer be oiwned in watchea which set ^.1 S ?' .•..'^''? «'"•• ''"»»««l
two direction, more, it i. of riul mjirtonce tttlu k'*' '"f''- . ^"« «'
regulating a watch, ahould it bTfiut mivl« fi.i ^^^ ''*"*'' *" »"'"'•• On
the slow " and If iroinrtlow 3^ S!« ^^ *'" "'«"'*tof • trifle towards
Utor too ;ilghtly o*r to? gSntly at 1 Hmrri' »{"" T^^ •""'^« »''« ^eJu!
«Mm ari*. i. having to wrKth«o,S«H''^ *''" ?""y '"convenience tKt
tntrr. if you morf tl eSaTor L E^^^^^^^^ ^T """ ""';«• <>" »''« «o"
fartU than e'er. fromS^ , ^yZ .W Jr^^
moTement until quife tired and diiantmin.orh ' .i .?* yo* may repeat the
watchmaker, whileffhe Kult la eSe y Jour ^w .f'^ '''r '"» »""'' *'^«»> «°J
'Wful in respect iklie nature and t^ffil.^7 " -^f*'"'/**" cannot be too
/ Wyade of'JiLOr.of^^d n^ J -«« »»'•»
.3^atch out of the wwket? np-nnnJ^ .^ '"•*^ ^ *"™*»ff *»>«" taking
^5 before win,Ung7fK there S fc'V a- '.'■. " ??•*'»' ''«"' " «" *he ,
you my rely upo'i' It. ;!>U?lt7i;ytto^^^^^^^
the eogine-turhing of the casf '"'atch, m weU as wear away '
ieTeT:'pu?fhrfflS into°."tJ;;i;il'„ "tiS;,"?!' ttr p*""? "*' «' • ^•^»'«d ^
P«tat ^.rectly to the plyot^hafcof S oaTet^ff i# '*^"'**«f 'V''*' " *»«
wheel, 1/ a cylinder. Then lift out t^«K!i.?^* ".!u*r«V °' ""» •cape-xi
tun,Uoter;„d.eTtherX!pind?ictI^>^^^^^^^^ ^"^"^^ or cIoS^^
■qiure pat of the cylinder at rin^htlTr»iil-:;i^f^ *''® regulator, or th#
liiperfwtbeat S out of a? imf^^^^^^ Jour watch wiU then bl—^
WlatorisplJced uSTtt DlafeTo.^^ ^»"''* >«^r, when thj
Mxthe-balance into^S pU» cut off tJi" ''r* l^iP'T^^ differently.
nalnspriigU not entirely SK hv^Vl^l ^T^T^'f ^'"' ^'^'n. « the
■i
(■'
i^
-.■■M.
•^,H?^^."
ftffO
irATOHMAKINO.
. /■
>■ . il
irlth a duplex watch, yon muit vee that the roller notch, when the balance
U at rest, it exactly between tlie locking' tooth and the line of centre ; that
ife, a line drawn from the centre of the roller to the centre of the acape>
wheel- The balance must start from it* rest ^nd move through an arq Qf
about ten degrees before bringing the locking tooth int^ action.
TO Fhobt Wator, Plates. — Watch plates are frosted by means of fine
brass wire scratch bruslies fixed in a lathe, and made to revolve at great
•peed, the end of the wire brushes striking the plate producing a beautiful
frosted appearance.
To Rbstorb Watch Dials.— If the dial be painted, clean the figure oQ
with spiriU of wine, or anything else that will render the dial perfectly
clean ; then heat it to a bright red, and plunge it into a strong solution of
cyanide of potassium^ then wash in soap and water and dry m box dtist.
Repeat if not a good color. India ink, ground with gum water, will do. for
the figures. » ,
To Whiten Silver Watch Dials.— Flatten a piece of charcoal by rttbr
bingit on a flat stone ; on this place the dial face upwards, apply a gentle
lOUt
we
water very tart, and immersing but f6r a few seconds. Silver dials; rnay
also be annealed by heating them red hot on a flat piec)B of copper over a
clear fire. ' - . ' . _ ^ „
To Make a Watch Kb^p Good Time iSv^hen the Ctlindbb EooBa Ajia
WoRW orr, bt Altebii^io the Esc^pcment withopt Potting a new *
Ctlindbb in.— Look at the cylinder, and secif there is room, either a;bove
or below the old wears, to shift the action pf the wheel. If the wheel holes
are brass, making one a little deeper^nd putting a shallower one on the
other side, will perhaps be suflacient. "This must be done according as you
want your wheel up or down. If the holer are stone, shift your wheel on
the pinion by a new collet, or turning, away-more of Wie old one, as the
case may ret|uire. U you raise your wheel see that it works free of plate
and top of cylinder, and that the web of the wheel clears the top of pas-
sage. This last fault may be altered by polishing the passage a little wider,
if the rub be slight. If Bh|ft4^d downwards, see to' freedom at bottom of
cylinder, &c. " /
PoiiSHiNO Watch Balance.— -This mayV® done with sufficient ac-
curacy by scraping ooearni of the calipers with a filei when tlie balance is
set in motion. ' This'will .cause: the heaviest part to settle downwards, with
certainty^ observing always that the pivots are nicely roundeTd and formed
at the ends. In some cases it becomes necessary to put a balance out of
Stoise, in order to nutkie the watcH go equally in various positions. The rule
or this is: to make the watch gaio. the pawnee should be heaviest od the
lower side When hanging up: to make it lose the reverse.
To Pbevent a CHAmKoNNiNO OFF TBI: FcsEB.-rln tlifr flrst place, you
must look and ascertain the Cause of the d ffleulty. If it results /rom the
chain being too large, the only r^nedy is n new. chain. If it is not "too
large, and yet runs off without any apparent cause, change it end for end
— that wiU generally make H go all rigHV. I In cases whei-e the channel in
the fusee has-been damaged and is rough, iou will be under tiie° necessity
pf dressing it^er with a>file the proper sieie and shape. Sometimes you
' "ymelined to work a w»y from the body of the fusee.
'J^,'a>^(|jjpSGVilty of this kind> is to flie off a, very tittle
<jwE^ of jiie chain the entire length; thia, a^s you Can
wpiv^n^^i^.tead of on. Some workmen, when they
M?6mmon3!>f atcli, cliange the ^tiding of thefus^e so
0iltng end of it^ arbor to incline a little from the Jbarrel.
iotdo otherwf^ tbaniiiak^ the chain run to its place.
'•*••-'- ° — -«k.* Ti.s- :-Uften effected by grinding the-
the collet, and place it upon
' flnd the chain natti:
The best way,, te^
from the ou^^
' see, will incli
hai^.abad
' as to cause
This, of cQUi
To WeakW
.4;
HAiS-SpaO^^Thi^ is
ftprlng down. You'reinovc;, the' spirtjt||^«niL
«■*■
V .
. «
'>t
, r
WATOBMAXINQ.'^
m
Ur
len the balance
of centre; that
e of the acape*
rough an arc Qf
;ion.
>7 means of fine
revolve at great
3ing a beautiful
an the figure oQ
er dial perfectly
trong solution of
dry in box dUst.
ater, will do^for
charcoal by rttbr
9, apply a gentle
lay all over the
ily heat without
igh to makelhe
^Iver dials may
of copper oyer a
rDBB Edob« Axa
POTTINO A NEW *
im, either a:bove;
the wheel holes
ower one on the
nccording as you
ft your wheel on
) old one, as the
irks free of plate
9 the top of pas-
ige a little wider,
om at bottom of
th suflScient ac-
en the balance is
downwards, with
idefd and formed
a balance out of
itions. The rule
heaviest od the
ifr first place, you
results ^fronr the
If it is not 'too
^ it end for end
re the channel in
der the° necessiiy
Sometimes you
►dy of the fusee.
I off a, very tittle
thii, a^s you Can
kmen, when tliey
;; of thefus^e iso
J from tiic Jbarrel. "
'un to its place.
1 by grinding the-
id place it upon v
a piece of pirof wood cut to fit the ceptre coil A piece of soft sted wire,
flattened so as to pass freely bet'ween' the cc^ls, and arm^o with a little '
pttlverixed pil-stone and oil, will serv0 as your grinder, and with it ydu may
iqon reduce the strength of the spring. Tour Opelrations will, of course, h«
confined to the centre .coil, for no ouier part of the spring wilL.rest suffl*
ciently *Rf >nst the wodd to enable you to grind it, but this will generally
gufflce. Tlie effect will be more rapid than one would suppose, therefore
it will stand you in hand to be careful, or you may get tire spring too •/
weak before yoosuspect it. '
To TioarBimiiiBT Pin. — Set the ruby pin in . alphaUnm varnish, Ik
will become hard in. a few minutes, and be m'ub^'^ firmed and better than
gum shellac^ as generally used. / ' . ^
■ To Tbmpkb Bbahs, OB TO Dbaw its Tempbr. — Brasa 1b rendered hard .
t»y hammering, or rolling ; therefore, when you make a thing of brass necea*
tanr to be in temper, you' must prepare the material before shaping the
article. Temper may b^e drawn from braiss by, heating it to a cherry red, an4
''then simply plunging it- into water, tlte same as though you were gping to
temper steel. ' ,5 ' ^
To Tbmpbb Gbavbbs. -^-Gravers and other instruments larger than drills,
may be tempered in quicksilver as above'; or you ma^ use. lead instead
of quicksilver. Cut down into the lead, say half an inch; then having
. heated your instrument to a light cherry red, press it firmly inta the cut.
The lead will melt arouiid it, and an excellent temper will be imparted.
'To Tbmpbb DBiLU).-^Select none btit the finest and fajust steel for your ,
drills. In making them, never heat higher than acherry red, and alwagra'
hammer till nearly cold, Do all' your haniimeri^g in one way, for if, after
yon have flattened your piece out, you attempt to hammer it back tO a
sqi^are or 4.. round, yoit spoil 11 When your drill is in proper sliapc, hfrat it
to a iiherry^red, and thrust it into a piece'df resin or into auicksllver. .Some
nse a solution of cyan uret potassa and rain- water for tenipering their drills, v
but the resin or quicksilver will work best.. - „ *
Othbb Metbiodb to Teupbb Sf Bisros.-7^,Having fitted the spring into the
Cas^ according to your liking, temper jt hjtird by beating tinj^ plunging into'
water. Kex't polish the small ^d so ibat you mivy be able, to see when ti^
color changeiL; lay it oh U piec«' of copper or brass plate, and ho)d< k q'ver ^
your lamp, with th^ blaze direct) v cinder the largest part>^f the spring, "
/ Watch the polished ig^ri of>the slefSl ^osely, and when you see>t turn btoe,"
remove the plate from the lapp, letting nil cool gradually together. Wheiv
cool enough to.handle, polish the end of , tb'ej spring again, jplace it on tlie
plate, and holdit over the lamp as before. Tlte thirq blueing of the polished,
end will leave the 'Spring, in proper temp«rl' Any steel ^tiule to, which yp)^
desire to-give a spring temper fnay be. treated in the fame wajjf Another
process, said to be good, is to temper tlie' spring as Ii^.the first instance ; tn,en
.put it into a^small iron ladle, cover it.with linseed oil, and hold over a lamp
'till the oil taMSk fire. Remove the ladle, but l^t the oU continue to burn
untiUnearly aH cqnsttmed, tlijin blow out, r«^<^ver witli oil, aiid hold over
' the liamp as befo'Te. '>The tltird burning out of the oil 'w|^U leave the spring
in the riight temper. ^ * ^ > ; - : " ?•
To Tbmpbb CiiCKS, Ratphets, &<V—Cli0kp, ratchets, *, or otiifer steel
articled requiring a similar degree of hardness, should be tempered in
' mercurial oin,tinent. The proofess consii^ts ii|i simply heating to a cherry,
red and plunging into the ointment.. ^0 other mode will comjjine toughpesa
. and bardnesrto such an extent. 4, .;vp \'
\ Ybu will unders(t«nd,thereas6n TO? "having the article thus plugged up
while passing it throjagfh the heating and cooling process, when^youktK>w that
a^r^gingalways results from the action of changeable currents of^teios-
pnere^ Tflie temper may be dra;wn from cylinders, staffs, pinions, ^Panj^*'
other ^^licate pif^ces, by this modis with perfect safety.
To .^MPjBB Stajts, Ctundbbs, o* Pinions, :v*^ithout Sprinoh^q
THBii.->~|Vepare the articles As in the preceding process, u^ing a steel plug
; ^"'- ,./^ :•.-■?:.-.'•■:'.■ /.■-■ ■■•.• V ■■ •-=,-.** p--- .:.■:.'
V ;■
■ - .t5.-
•y.
« -Iff tit-^tsi •in'':- ' ?•* t )^i^«.
\-.
652
WATCHMAKINQ.
\
Having heated the key-pip^ to a cheny red; plai^ge it into water; then
pollih the end of your stee^ piug, place the key tlpon apUfe of bnwa or
copper, and hold it over your lump with the blaze immediately under the
pipe till the potlahed part becomes blue. Let cool gradually, then poUah
•gain. Blue and cool a Second time, and tli^ work will be done.
To Dbaw thb TsMFtB raoM part or a SiIAll Stbbi, Abtiolb.— Hold
the part^rom which you wish to draw the temper with a iwir of tweexers,
•nd with' your blow-pipe direct the flame tipon thenv— not the article-
till •ufflcient heat i« communicated to the article to produce, the detired
To BvvK ScRB^s EvBHLir.— Take an old watch barrel and drill a««many
holes into tlie iiead \t it aa you desire to blue screws at a time. Fill it about
one-fourth full of brtus or iron filings, put in the head, and then fit a wire/
long enough to l)end over fof a handle, into the arbor holes— head of the
barrel upwards. iSrit^iten thcvheads of your |fereW8, set them point down-
wards, into the holes already drilled, and exmse the bottom of the barrel to
your lamp till the screws assume the color you wish* ' ' ,
To Bbm OTB Blobiko FBOlbSTBBL.— Immerse in a pickle composed of
equal parts muriatic acid and elixir vitriol. Rinse in pure water, and dry in
tissue pMier. \ ■ . *' , ' '
To Makb Piamond BsoACHB8.-jMake your broi^hes of brass the slse
^ and shape you desire ; thefi having <^ed them slightly, roll their points into
fine diamond dust until entirely covered. Hold them then on the face of
your anvil and tap with A light^i hammer. till the grains disappear in the
bruf . Great caution wUl be necessary iii this operation. Do not tap heavy
en^gli.to flatten the broach. Very light blows are aU'that will be required ;
the^tns will b« driven in much sooner than. one would imagine. Some
roll the broach between two small, pieces of Steel to imbed the diamond
' dust. It is a very good way«\but somewhat more wasteful of tlie dust
^Broaches made on this plan are^used for dressing out jewels.
n Jbwbllino.— In using the broaches, press but lightly into the jewel hole,
and turn ^e broach rapidly with your fingers. For polishing. Use a bone
or ivory point, lightly coated wfth the finest diamond dust and oll.^and while
r using it with the one hand^ accompany the^ motion wi^ut.slight osjiiUating
* motion of the otW •»»"^» in which the jewel iajjefdi. ^his will insure a
"more even polislSof the hole, with less lia M li rji t <f ^res«^tfae jewel 9ut of iti
place in the plate, than if held firm and steady.
to Makb DiAlfOND FiUiS.— Shape your file of brass^
dust
and charge
accordance
with diamond dusti as in case of the iniU, Grade the
with tlie coarse or fine character of the file desired.
' To Ma^ a Diamond Mill. — Make a-brass chuck or wheel, suitable for
use on a foot-lathe^ with a flat even surface, or face of iiibout li or 2 inches in
diameter ; then place a number of the coarsest pieces oJhy our diamond dust
pn different parts of <its face, and with a smootli-faced steel hampier drive
the pieces of dust all evenly info the brass to nearly 6r q[uii^ level with the
surface. iTour mill, thils prepared, is now used for ^nailing pallet jewels ur
for grinding stone and glass of aiiy kiAd. For iioUih}ng, use aiione Or box-
wood chuck or wheel, of similar form to you^ mi
goat it slightly with
the finest grade of diamond><iUftt and< oilj with this a beautiful polish may
I* given to the harde8t,stone. i :* ^
:To Makb Diamond Dokt.— Place a, few smaU pieces of commoti br
oheap diamond on a block of hard polished itisel, in a suitable vessel and
cover itwrith water to prevent it flying or scattering, then place a flat steel,
EUnfh on each pie<^ separately, and strike the* punch. with a m»lle$ or)
ammer, with sufBcient force to crUdh the diamQnu. .When reduced suffi-
ciently flne in this w'ay> the»dust minr Ih| collected and dried for use; after ^
. dryijig.it may be graduated for dlfferenf purposes, by mixing it with a little '
watch 6il; wheii' agitated, the finest particles will .float near the surfa6e,
»^9irhilst ^ne coarsest pieced will sink at once to the bottom ; and thus by de-
, (Swpting the oil i^ which U^ dust flojit», as many grades of fineness as desired
■ .» . ''■'■. 1 -■■ ■ - -" '.■■'■■:■■'':.'.,. " ' ' ■>■ ■■;./'* ■
iij^
\
': 'r
Vf
' ^"■^''' 7' ,
S# ,
/- ^
WJiTOHMAKIMO.
558
in»y be obtained. The du«t may be aeparated from the oil by ftouring on
a piece of «mootli clean paper ; tlje-papcr will absorb the oil, or allow It tS
filter through, while the dust will remain oin tlie surface ; but to prevent
waste, the better way is to leave it in the oil and use directly therefrom as
ivquired. or the^il may be washed out of tlie dust with alcohol.
To^Phesbrtb Pinions oft Bbarinos from Cohrojion and Bubt.— In
Cise of the lower centre bearing under the cannon i)iniOn corroding or
rasting. when you clean the watch be particular to take the centre wheel
off. Clean it thoroughly ; if the pi wit is scratched polish if, then make a little
hollow in the^top hole ; put good fresh oil on it, and the pivtot will not cor-
rode or rust for two or three years. As to the other pivots in the watch,
they should all be thoroughly cleaned, and old oil cleaned but : then if no
dust gets in, and no aticidcnt happens to the watch, it will iwn for years.
To BnsH.— The hole through which the great arbors, of winding axles,
tirork, are tlie^only ones that usually require bushing. Whfen they have be-
come too much worn, the great wheel oh the axle before named strikes too
deeply into tlte pinions above it and stops the cldeJc To remedy this,
bushing is necessary, of course. The most common way of doing^is - to
drive a steel point or punch into the plate just ^ove the4axle h^le,
,,_Jthus forcmg the brass downwards until the hole , is reduced to its
oHginal size. Another mode is to solder #i piece of brass upon the jilate in
iuch a petition as to hold the axle down td its proper place. If you simply
wish your clock to run, and have no ambition to produce a bush that will
look workmanlike, about as good a way as any is to fit a piece of hard wood
between the post which comes through the top of tJie plate^at^axle. ^ake
it long enough to hold the axle to its proper place, so tliat the axle will run '
on the end of the grain. Cut notches where the pivots come through^
and secure by wrapping around it and the plate a piece of small wire ()^ t*t :
thread. f ^ - , ' ' "
To BsHEDT Worn PiNiONSr— Turtf the leaves or rollers, so the worn
places upoSthem wUl be towards the arbor or shaft, and fasten them krihat
position, -^ff^hey afe " riplling pinions " and you cannot secure thei/othbr^
wisOMTou had bettor do it^with a little soft solder.
To Oiitl^ROPlMlLY.— Oil oiily, and very lightly, the pallets of tJie verge,
the steelpWupOnWluGh the verge works, and the point where the loop of '
the verg«6wire works over the pendulum wire. Use none but the best
watch oil. i^FhotJgh you might be working constantly at the cloek-rppairing
business^ a bottle costing you but twenty-five cents would last you two
' *«— at least. You can i>uy it a| any watch-furnishing establisliraent.
Ma^ the Clock Strike CoRRjECTtT.— rif not very cautious in put-
I yow clock you will,,get, some qf your striking- train wheels in wrong,
ilUboroduce a; disrangfement in the striking. If this should happen,
w plates apart on the striking side, slip the pivots of the upper wheels
^d having disconnected tliem from the train, turn them part around
and ifnt them hue's. If still not right, repeat the experiment. A few efforts
at most wi|l get them to working properly. The sound in cjickoo clocks is
caused by a wire acting on a snull bellows which is coij^iected with two
Bmall pipes like organ pipef. .
A Defect to tiooH after.— Alway8|examine the penduluita wire at the
point where the loop of the verge^wire works over it. You will generally
and a sinaU notchi or at least a rough place' worn there. Dress it out per-
feRly. ?mo6th, or your clock wilt not be lilcely to work well. Small as this
defectmay seem, it Btdps a large numbet- of clocks.
.. ;FiGnBE8 ON GbLD AJJD Silver DiALS.-^HoId a sniall piece of copper
<rte» a gas flame for a few minutes till it is coated with soot ; clear this off
on to a piece of finely ground glass, add fat oil and a small quantity of oil of
■pike lavender, and grind up ; paint. with a sniall camel hairbrush.
To Rs-BtACK Clock HANna^Use asphaltum varnish. Qne cfeat*
will make old rusty himdfrlopk as good as new> and it dries- in a f 6
miiiateB. ' '
'f
24
'%
T
.#■
"V ,;
'\'-/''-
654
\.
WATOHXAUmt.
LIST Of T»Ara8 or WATCIiES
IM Tlim WHBKLS, 1.1ATW 1« T«l
1(0. o(.
In the
OmUtn
WhML
TMthin
s
m
08
w
«6
)R>r fle«
fleT«n T««tl» i" *>»• «•«•»••■»•■*• 'Wrb— I.
«4
M
68
68
68
InM
WhMl
TMthia
4th WhMl
1
6
6
6
«
64
68
68
ea
61
60
liMTM
In 4th
Who<4
rinlon.
6
6,
6
6
6
6
6
Tioth
lath*
Kiiokue-
mnnt
Wheul.
7
7
7
7
7
7
X
Luuvut
inllie
tpu&i
Wh.^>l
I'tqiun.
6
6
, 6
6
6
6
No. et Beat* In
298- \
a8(74-
288-
078+
869+
T„Uta>,A»rJfln«Tf «■> 1» U.^ Bf>»em.a* W1m>«1
T,.!.., |«»r WTe« *^tl» 1« tia* g»«f |H>i«'«>»* ^^*^'
/ \
60
60
04
M
00
08
68
68
69
60
00
01
08
60
00
01
60
00
62
08
08
70
00
61
60
60
64
64
64
66
64
64
66
66
66
64
64
64
64
60
64
64
48
70
7(
6
0'
6
6
«
6
6
S'
6
7
7
7
64
66
68
61
64
68
68
63
61.
62
61
60
64
48
66
66
48
49
IT
6
6
6
6
6,
6
6
6
6
6
6
6
6
6
6
6
6
7
7
6
11
U
U
u
u
11
n
11-
u
11
11
11
s
n
11
11
11
11
11
11
11
II
11
n
6
6
6
6
6
6
6
6
40
80
80
40
40
:^
41
40
89
1:
.41
40
80
48
48-
8»
86
86
T
T
w M tThrre it smooth anS free of blaUMnw. c»Me^ by the trad ;
, •iirf«5,boidih|r it o*er » fire, w^Hit wUi b^ jujacientty^hotto
mAtl b»r of »ader which it to b? rubbed over the sUrfaO*. Any
-^ copper 4iibdrTei6«ln««y^tii^»e4^<^^ '
1.'
,'r ^/■,.:
4.
^rr ^l/vC
/./'Is.
» TSB
\.\
vfij
5«^'
WATdHMAKERS
twtbin
M Wheal.
KSTSf
ttoooada
WbwL
t«TOl-
Twln.
37
81
81
81
81
S
lieel.
t
88
81
88
T
84
88
8*
'88
8t
riheel.
»
40
80
80
«0
40
8
41
41
40
80
S
.41
40
80
48
8
8»
48-
»
»
86
t,
Inaa
Whocl
PbkUML
«
8
8
%
8
8
8
7
7
«
I
6
8
. 8
8
6
Teeth fat
IthWkeel
48
66
60
64
66
48
66
48
66
48
48
60
60
60
6U
60
'66
66
66
66
66
1
5M
Learee
In 4th
Wheel
nnloa.
7
7
8
8
8
8
7.
6
8
7
8
7
6
8
7
teeth
lathe
Eaoape-
mnnt
WhmL
II
11 •
11
u
>u
11
II
a
11
II
11
11
11
II
11
11
11
11
11
II
11
11
ttaKwm
in the
mont
Wheel
PlnloiK.
6."
6
6
8
7
6
7
6
T
6
6"
6
6
6
6
6
6
6
6 ^
6
6
"vBCTSI
No. ot
I* the 4th-
Wheel
tun\'
veeln.
208-f-
2874-
280—
298 -
293 -
208
298
203 -
289—
280-
289-
287+.
287+
287+
287+
287+
86
40
38
86
86
9C
86
86
86
86
88
.40
40
40
40
40
^ S
HtM
ne, for TUrteeo Teeth In the
Baoapement Wheel.
64
66
69
63
6
6
6
62
60
49
6
6
13
18
«>8
6
6
6
298+ •■
298- .
296—
44
48
00
61
68
6
6
48
61
6
6
"18
»^13
6 ■
6
294+ '
203—
44'
66
68
6
, 49
6
6
292—
66
67
64
68
6
6
48
48
6
' 6
13
13
6
' 6
291+
291—
44
43
64
62
6
61
6
13
6
2874-*
46
Si
48
6
60
6
13
6
2d7+
45
60
61
6
60
6
13
6
286+
45
61
62
6 '
-60
6
18.
6
282—
46
66
61
6 .
<?
6
13
6
281—
46
14
67
61
8
4$
6
13
6
280—
62
ea
" 61
6 ,
13
6
277— ,
48
68
62
6
60
6
18
6
276+
46
fi"*
62
6
m
6
13
, 6
293—
•46
66
.61
6 <
61
6
13
6
287
46
66
60
6
61
6
18
6
28S-I
1
46
»66
62
6
48
6
13
6
280-1
r
44
66
62
6
60
6
13
6
292-
.
60
48
6 ,
6
13'
6
277-
45
"60 -
60
60 ,
60
6
6
7
66
6
8
. 7
13
13
18
6
6
6
289- ' ,
292+
287+
43
63
61
"60 I
00
3
64
6
18
' 6
800
44-
62
^ 66
7 •
66
7 ,
13 \
6
47
63
62
7
61
6 '
13
6
285
60
63
^ 72
60
60
70
1
8
€0
60
68
7
■I
la
13
13
6
6
6
280
60
74
68 8
68
8
13
6
286+
60
.^
"^
ice of the
face well,
' the acid ; ,' ,
2 upon'^he
tly hot to ,.
eoe. Any ,
.1 '>
1 ^
•C'l;.
\ 1
'» ' To Draw the Tehpeb from Delicate Steel Pieces withodt
" .. ' .SpBiiroiNO THEM.— Place the articles from which you depire to
draw the teMer in a cotnmon iron clock key. Fill around it with
.. , bra(»8 ot ironHKngs, and then plug up the open end ,)vith a^ steeL
Mt);i, or bhi88 pluK^ma«le to fit closely. Takfe the handle of the*
. kiey,with "yo4r pliers and "hold its nipe into the blaze of a lamp till
* ,. near h0t, tlien let it cool gradually. )V|)en sufllcientiy c6ld to handle,
f, ' temove the plos.and ^ou will find the article witlt its temper fully
drawn, but m 4^1 other reB^Qta|u8t,,a» it was before.' i "
- 'I
, '.
i" <ll
^ .
\
WATOBS^flBRS.
•trmln*. for «eTe»t«en *e«tlt In «»•• B«««|M»m.nt Whfel
,]
#•
i?
14
M
61
M
«
8
48
61
48
48
64
n
64
6«
68
64
80
80
80
80
8t)
80
>64
80
*5
46
46
48
48
48
48
48
48
48
.64
.64
66
66
66
80
64
64
64
.66
66
80
80
8
6
6
6
6
6
6
•t
6
6
8
8
8
7
«
10
JO
¥^
10
10
10
8
8
.48
44
46
48
44
46
43
47
44
46
46
64
66
60
66
49
48
64
64
66
48
64
66
10
6
6
6
6
6
6
6
6
8
8
6
7
7
7
10
8
8
8
7
7
10
10
17
17
17
17
17
17
17
17
17
17
17
i;
17
17
17
17
17
17.
17
17
J7
\l
17
6
6
6
6
6
6
6
6
6
8
8
f
7
6
8
8
7
6
7
«
8
7
390+
•tt "
\. ^ ^
^
M
(ft
68
(0
68
68
68
6»
68
68
68
^
6»
. To ViMOTS SorrSotvtunou Goti>.-Plft<e «»« work in spinU
of«lte ommoyras much as possible with .h«. fccrspen asng »
^nU?{iSit to Enable you to etftoff the solder more^eMilj. Very
SefS !rirkn"own Ihcre^fiaM soldering is wquired, e,ther m
bright or colored work.
JTalvablb Bscm won GotMHiTHS.— Standard gold ^jxm
potiaded of 440 gmins of fine gold, and 40 grains tTroy weight) tr'
the ot alloy ; therrfoft, when you judge how much gold « pieoe <»•
work will Uke, odmpound « to the standard weight by, the fpj
lowiniT directions tAmj/ Wetght.-^The weight irf gold is a pound,
which is diTided into 12 ots., eacbos, into 24 <i»r»t6, eacl^ carat
into 4 grains, and, lustly, each grain into 4 qri^rt^ { Jheu you U^:
^the assay quarter-grain, is in reality U g™"* Troy, > ' . ' ."
-4- '
4
V
•<!!:
48
60
m
w
fio
to
60
60
.60
.60
60
no
60
60
-60
5S
6*
68
•0
68
(8
6U
68
68
68
^
68
WATOBIIAKXBl.
5W
Tr«la«,^for Tlilr* W|i— 1 »■< P«f yit accond*.
■I.
.>«■
:%Z
ghtTn
Mece qJ-
ppttndl,
■■..■- ■v ':
M«.ot
XtMk
lnth«
ao
ao
00
M
00
W
«
00
00
48
78
00
00
n
60
60
n
OO
60
Whoal
rialoii.
TMthIn
4Ui WbMl
6
6
6
«
i6
T
60
60
60
60
64
64
64
48
48
48
Wli««il
I'lulon.
13
10
8
8
18
10
8"
18.
10
X
TMtk
boapo-
nifink
WluMl.
I*
WhMl
rinlua.
Vo. mt Brat* la
OM Ulnutak
6
e
6
«
6
6
6
6
800
811O
8 0-
800
270
270
270
Tram*, for JPolirth Wbeci SecoMd*. with
1'> t the K« ««i^m«>in Whfiel.
240
60
60
eo
60
60
60
00
60
60
00
KI«V«n Tc«th
■ ,« -i" '■
■ V
:-: V'-v- 1,:. ■ ^-^
;»'V;-
'■j'iv''''.-- A*
■•4-'.. •^■
!"
48
:J0
80
46
46
46
«4
64
04
60
00
60
160
48
48
48
66
■kit
45
46
46
49
4»
40
66
66
66
60
60
60
66
66
66
48
^
60
60
60
■I
\
:?
7
6
6
6
8
8
8
8
8
8
8
8
6
6
7
71
74
76
78
74
\ 76
\ 78
\74
\76
5
k
74
76\
78 \
78 \
74
78
74
6
6
J
7
7
7
7
7
7
8
8
8
7
7
7
6
8
8
8
8'i
' ^
( 11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
11
-J
6
6
«
«
6
6
6
6..
6
6
6
6
6
6
6
6
r
6
6
260-1.
271-P
279-
286
271+
270-
286
2714-
J7»*-
286
271+
279-
286
271+
279-
280
2:1+
'm
271+
286
271+
60
00
60
60
60
60
60
60
60
60
60
60
00
60
60
60
60
60
60
Train*, A»r Fourth Whei^l fiieond*, with Thirteen f ee«h
lu the KMMit^iuent Hlhecll. '
64
64
64
r«4
00
OD
60
48
48
48
48
60
80
94
48
48
46
69
60
60
60
r
48
4ft
46
46
68
00
78
8
8
8
8
7
7
7
6
6
6
6
8
10
8
6
6
8
7
67
77
66
67
66
67
68
66
8
8
ft
8
7
7
7
6
6
6
7
8
10
8
10
7
10
13
IS
18
18
18
12
18
13
18
18
18
13
18
18
18
18
18
18
6
6
6
6
7
6
6
6
6
8
6
6
6
6
6
6
8
8
2UU
200+
2&&^
286
29it+
286
290+
264-
286
288
296—
/•S
.V^\
60
60 '
60
60^
60 '^
60
60
80
60
60
60 .
60
60
60
60
60' •
60<
80
{
To Make PIVOT FitEg,— Dress up a piece of wood file-fashion,
about an inch broad, and glue a piece of fine emery paper upon it:,
bhape your file tlien, as you wish it, of the best cast steel, and be-
fore tempting pass your emery paper lieavily across it several
times, diagonally. ; Temper by heating to a cherry red, and
plunging into linseed Qil. Old worn pivot files may be tlressed over
and. made new by thi^ process. At first thought, one would be M
to regard them too sligljtly cut to work well, but not so. They dress
• pivot more rapidly tlian.any utlier file-. , ' '- ^
#
n*^.
«M
WATGBMAKtBt.
I WH Willi '
*
^
TiMkili
Iliad
TMthIn
In 4th
inih*
Wltwi.
1=;=-
th«
Wh«c'.
ftnloo.
If a. of IMM* lA itrMh
r„. ■,'"..■ ■ ■;■
jMWIkKl.
WhMl
fqatun.
ttkWbMl
Whmil
rialoa.
am-UUukU.
WhMl
rarol-
' ' - ■ ,•■■.", ,!-■
' •\
, . -■■■■;-■■-/,, '.■-;.;/ 1
■■■■.■J4''-
'."■■■e ■■:'
8
, 70
8
16
7
800
60
j^i'.: ■■/';'','■'•'■ M
■^ «!':-
■-■.»■•■■
■■■1
60
8
16
800
60
.- .'5 '
' -'45 . -
8
flO
6
16
8110
60
■»:
. w,--
■ :t
80
■ I
16
,. 800
6L'
i ;.;:-.. ;;..,■....:':
flO
6
80
16
, 800
00
iO "'
70
■ 7 ■
70
7
16
' 800 ,
60
*"'..■ ■. • ' ■■', .-■
w
«ft
' ■■ T-
80 ,
7
16
aiM) /'■
60
■ / -. ■...■, ■;,; .';--i.''«' "' V
'■-''-M"'
4*
t
80 '
70
8
'■- 8
16
16
^
60
60
;■ ■.■. ; •■ '.;, ? ' . '
'W ■'
.«
80
d
IB
woty
60
' ■ ■ ■ ,
M
«4
8.
16
AV'
S
^ '" ' ^ ■ .
M
7ft
8
10
16
anp
60
■ •; ■' .' ■• ••. 'V ' ■•■/*
■ '-sM •■
■J*--.
• ,..f ■.'.
70*
10
16
80
60
' . ,f '■;■.■ *' ' ■
i' l»'' '
■7»-. .'
7
80
10
16
80O
60
\ ■■■;':-^' ;•-;! .:•■ ■"*,.•
--!♦■
■■. 76 »■ .-
.v^i>
64
8
iM
»70
•9
"* .■■■■. ■ '-
''- -fD
': «0":"i
■i:-'^
■'■ ,64 ■
7
^16
870
SJ
4-«» ;
ss
«4' .
64
6
• 8^
16
16
m
60
:■.;■,'..'■ . '■■■■■ >'. 'J ".
;■■«..■:.<
68
8
16
270
60
8
v:*;.-,
a
16
16
'6
270
270
60
60
46
ao
6Q
at
4 ^
.8
7
X'- 8
- ■ . 8
16
16
16
16
240
2<0.
IS
60
60
60.
60
\.
.;,■«.■.;
■■■■^T :
.: U
7
15
t
240 .
W
■y-.' ' ■■■■■ ■■ , .
48
- 49
- 46
':-l-
-1 •
7-
8
16
IJSv
60
60
»
' 66
v'8
48
7
16
A
aioy ;■
' no
tfraia*, f^ 1^6«r«l| 1|riie<et Sreonda, wiCli
BTcntoen
inr"
60
,« :« .,
6i
8
■17-7 * '
'28»
40
46f ' -
60
-'■a::
60 '
8
12 y
6
^■'-
60-
60
66-
'■ •«.-■■•
;«
7
17'^
,6
280
60
80
60
10
r
1?^
,i6-"
1-
288-(-
40
76
; 64
10
80
283-1-
60
76
66
10
68
i •
-17
280 1
60
76
68 .
,10
68
17
?
289
60
,»
':-i6:,
■ w
88
■ ir-
17
.»
280 -
60
I^VsIa of «b« Amertciin #«4ela 0Oiiipait]r*a Waleb.
84 I 60 I.' 8
64 I 8
HbT
,7 1 800 ^ I
•»v 9Mlrtk WkMl SMonliii, wiili lHfl*«« VMtk - ,
I In BscapeaiaBt Wb**!*
IVoTB.— Bt'om of the ioraroinff Mt of Train*,, and tbe-rdle for stiei of
plnloaa; oiv pajro 188, all diffloultr of ofttouUtinic in' tibyta<t«d.: and at one
v4«ir,lii oam of the «oeidental lo«a of a wheel and {Aniuti, maf b« known
tha eorr^t liM aD4 .eouttl of tbe pliatiu, and uumbor oftedth in tbe
«rheello«t. '.■'■--: ■■■''. .;"..,- ..I .
To Ci^Aw A Clock.— Take the inorefeent of the clock to
"piecn. Brath the wheeU Mid pinions: tlioroilghly with a Btiff
coarse brush; also tlie nl»t^ imlch the feratns work. Clean the
pivots well hy turning in a pfece of coMort clotli. held tiRhtly be-
tween yl>ttr thumb and finger. Tlie pivot holes in tlie plates are
Itenerally ^dewnsecl by turning » piece of .wqod into them, but I
bavealw»y8.foU!nd a stilpof cloth or aVsoft cord drawn tightly^
through tlieni to act the best. If you use two cords, tiie first one.
■ligbtly oiled, and. the next dry, to clean tlie oil out, all the bet-
ter. Do not use salt or acid to- clean your chick— it cjin do no good,
bat may do a great deal of Imrifir Boiling tlie movement in water,
^M ii flic practice of some, is also foolisliucst. ^
r4 ■'
«^i
'^ ■
<•>'
3*r
JEWElXm^ AND SILVEB8MITHS.
T^I.UAlBI'l H^feOEtpTB, MAK^XtlTiDrBmO, SmBLTINO AND "Rvitm^
INO, FiNEfNKBS OF GOLD, AVTlFIOIAL GOLD, ICm G0IN8 Of
^ THB United States, the Standard fob Gold AMfo
fft»
SiLTjB Coins, Allojts, AO.
: /
^UANTIT
BTAHDARD J)OLf> TO COMrOUMD AN OK. OF ANT OF THB FOIr
YB OAtiCDJUATBD TO TII£ X <)' ^ ORAIN, A8 FOLLOWS :
.V A-
mergAl
colorPoi
.tie otiaeni
LLOTB.-~-Tfae *' Netif Standara " for iratch fiaaea, &c., tft 18 oarati
$nd6 of alloy. No. gold of inferior qoality oi^n .t«oetve the
and gold of lower quality is generally 9e8cribra>by its com-
The alloy may be entirely silver, which will give a green
copper for a red color, but tlie copper and silver are. more
one alloy according to the taste of the Jeweller, It will
that these are all maide with fine gold, fine silver, and fine
, Kit
^lt*»'
«
:v&
'^:
i. ^
\ r
I-. ■ .-.
060
J|WU.LK«f, OOLD urn SILYKMinTBt.
uniwn orroiivu tpfj nitru ni«H«B ppnnga i
Fint Gold, ytllow tint, 10 cttratt ntarljf. Qi
dwt. & Gold t>/'r«d lint, 10 caruti. Gold
- N«W AWO DlAUTlirUL ALLOT*. — Copp4
ooffKn, diraot from th* rtfln«r, Qol«l of 99 emnt* fln«, bdng m lltti* mtd,
ii int«ntionstlv omitted. I. Void of 18 eanif*. q/* vrZ/ow rin(. Ool«l, 16 dwt.,
■liver, 9 dwt. 18 gn., oopp«ir, 'i (fwt. 6 gra. 9. Gold of 18 car(i(«^ rcti lint.
Gold, 16 dwt., illyer, 1 dwt. 18 tin., copper, 8 dwt 6 gn. 8. S/n^n^ gold of
16 carati. Gold, 1 og. 16 dwt., silver, dwt, »op|>or, 12 dwt. This when
drawn or rolled very h»rd m«kei ppringi little inferior to »tvti\. 4. J»w«lUrt'
Gold, 1 Of., ailver, 7 dwt, copiM«r, 6
' ' 1 oi., Iiilver, 9 dwt., copper, 8 dwt.
Dpper, 69.8 piirts; nickel, 10.8 partt ;
line, 6.6 parti i L'ailmiuni, 4.7pArta; uaed fur spooni, fo»ki, Ac. Another,
--CoppoT, 8U.8 part* ; aluminum, 10.6 p«rta. Ortido reaembling Gold. Cop-
per, 7U.7 partt ; xinc, 88.06 parU ; niclMl, 6.09 part*, with a trace of Iron
and tin.
Btbrlino Gold Allot, 78«. nn. oi.— 1. Fine gold. 18 dwts., 19 gn.,
line ■ilvor, I dwt.", fine copper, 19 gri.— 9. Dry colorfd Gold Alloy$, 17 Carat.
Fine gold. 16dwti., flue illver, 1 dwt 10 gn., fine copper, 4 dwti. 17 grt.,
—8. Another, 18 Carat. Fine gold, 1 ox., fine iilver, 4 dwti. 10 grt., flne
copper, 9 dwti. 6 gn. — 4. Anolhtr, 18 Carat. Fine gold, 16 dwti., fine lilver,
9 uwti. 4 gra., flne copper, 9 dwt*. 10 gra. — 6. Another 18 Carat. Fine gold,
ISdwta., One aitver, 9dwU. 18 gra., flne copper, 8 dwU. 18 gi^<*-6. Anothtr.
19 Carat. Fine gold, 1 oi., flne ailver, 8 dwta. 6 gra., flne copper, 8 dwt*. 13
r>a. — 7. Another, 20 Carat. Fine gold, 1 oB., flne ailver. 9 dwt*., fine copi>er,
d«vta. 4 gr*.— 8. ^no(A«r,99 Cafat. Fine gold, 18 dwta.,^ne ailver, 12 gra.,
flne fopper, 1 dwt. 8 gra. — ^9. Gold totder for tht foregoing Alloy: Take of
the alloyed gold you are uaing, 1 dwt., flne ailver, 6 gra. — 10. Alloy far Dry
Colored Rinqn. Fine gold, 1 o*.,flne ailver, 4 dwta. 6 gra., flne c<»pper, 4dwU.
gr*. — 11. Solder for ditto. Scrap gold. 2 oia., flne silver, 8 dwta., flne cop-
per, 8 dwt*. — 12. Dru Colored Scrap reduced to 868. Gold. Colored acrap, 1
OS., 9 dwt*. 12 gifa., flue *ilyer, 2 dwt*., flne cdpper, 17 dwt*., 19 gr*., tpelter,
4 dwt*. ' .'
D»T CoLoniNO FOR TUB FoREOoiwo.— Pollah, your work well and for
every 2 oza. take aaltpetre, 8 oza., alumi 4 oza,, aah, 4 oza., melt mil together
in a black lead pot, atirring with a thin iron bar when diaaolving. Use the
fire on a forge and urge it well with the bell»!*ra, aa you cannot make it
too hot. Your poliahed work being well cleaned with aotla, aoap, and hot
water, i* ^ried in box taw^luat, i* afterwards cove/ed with a thm layer of
borax, annealed and boiled out, anil again driwl in box aawdust, and
finally hung on platinum or ailver wire. When th,e "color" in the pot
a**ume* a brown yellow flame, the work la dipped in for two or three ace-
ond*, and q^ucnched with hot water diluted with muriatic acid, which
reinore* any " color " that may adhere to the work. Thi* oi||ght to pro<luce
the desired color, but if it doe* not, repeat the procea*, pre vioualy drying
the work before re-immersion in the " color." The color-not must be
emptied immediately Upon the forge^ *o that it may be ready for future
u*e.
Wbt Colored Alxoti. — 1. Fine gold, 1 oz., flne iilver, 8 dwt*. 12 gr*.,
fine copper, 9 dwt*. 2. Fine gold, 1 oz., flne *ilver, 4 dwt*. 12 gr*., fine
copper, 10 dwt*. S. Fine gold, 1 oz., fine *ilver, 4 dwt*. 12 gr*.,fine copper,
10 dwt*. 12 gr*. 4. Fine gold, 1 oz., fine iilver, 4 dwt*., flne ccmper, 9 dwta.
12 gi%. 6. Green Gold for Fancy Work. Fine gold, 1 oz., flfne ailver, 6
dwt*. 16 gr*. 6. Another Green Gold. Fine gold, 10 dwta., fine ailver, 2
dwt*.2gr*. 7. Red Gold for Fanc^ Work. Fiiie gold, 6 dwt*.. fine cop|)er,
2 dwt*. 12 gr*. S. Another Red dold. Fine gold, 6 dwt*., ^ne copner, 1
. dwt. 6 gr*. 9. Gold solders for the foregoing Alloys. Take of the Alloyed
gold you are luing, l.d^t., lAne ailver, 6 gra., or 6 gr*. ailver and 1 gr. cop-
r(r may be uaed. 10. Solder for repairing. Gold alloyed, 1 dwt,, fine silver,
gt*.. pin bra**, Igr. 11. IVet Colored Solder. Wet colored *crap, 8 ozs.,'
flne *ijTer, 10 dwtiCflne copper, 6 dwt*. 12. Gold 16 G«iii>at, cost 56*. or $U
per oz. I Fine gold, 1 oz. 18 dwt*., fine ailver, 12 dwt*. 12 gra., flne copper,
10 dwt*. 18. Tijae gold, 1 oz., fine silver, 8 dwt*., fine cpppei*, 4 dwt*. 14;
.■■.■'^i^?W
» ;•
nf M little
OoM. 15 Ant.,
earatt rttt lint,
B. Sfntng gold of
Iwt. Thia when
D9l. 4. Jtumllrrt'
] dwt, copiMir, 6
t., copi^r, odwt.
•k«l, 10.8 purta ;
kf, 9m. Another,
ling Gold, Cop-
• trace of iroa
8 dfrtt., 12 Rfi.,
Alloui, 17 Carat.
. 4 (Iwta. 17 K"i
wta. 10 gn., flue
dwti., fine lilvor,
'yarat. Fine Rold,
giy<«-6. yl«o<A#r,
npper, 8 dwtt. 12
wta., flne copper,
lie silver, 12 grs.,
AlloifB. Tiike of
10. Alloy for Dry
le copper, 4 dwtf.
3 dwts., flne cop-
Colored scrap, 1
., 12 gn., spelter,
>rk well and for
melt Ml together
olving. Use the
cannot make it
a, soap, antl iiot
I a tliiii layer of
)x sawdust, and
iolor " in the pot
two or three sec-
itic acid, which
n^ght to pro<luce
treviously drying
tlor-pot must be
ready for future
; 8 dwta. 12 grs.,
wts. 12 grs., flne
gra., flne copper,
le ccmper, 9 dwts.
tz., fine silver, 6
ts., fine silver, 2
Iwts., flne copper,
s., flne copiwr, 1
e of the alloyed
er and 1 gr. cop-
I dwt,, flne silver,
tred scrap, 3 ozs.,'
It, cost 66«. or $14
■grs., flne copper,
>per, 4 dwts. 14:
■^ ••If,
■*'■■;
m
#•
iXWKLLRBS, OOLD AND SltVBRSUITIIf.
661
Fi
20.
flne silvc
ordiuitry I
ver, 17 ilwti*
lllver, 8 dwts., fluo copper, 4 dwta. ' \h. Itw gold, I
% flne coptior, 8 dwlR. 16. ^„/,/ .SttldtrMKjl^lait.
> ail ver, 6 (Iwts. 17. (Sold, qomteolin- Ftt^^^Hkoa.,
t (-opiRT, 4 dwts. 18. (Itild fiuit iVU. »>nK^KKiLt,n:
illvfr. a dwts., One cipiH-r, 4 dwts. nrwKrSorrd
'om., pne silver, IHdwtn.. line copiicr, 6 dwts; 10 grs.
Jarnl uilo Wft ntlorrd Cold, (lold coin*, 4 OB*. 8 dwls.,
^. ., (h.€» copiier. I ok. IJI dwis. 21. To ffduM 22 rVir«/ to
tforrd aJd w,lk amp. Coin*, 1 oa., flne gold, 8 ba^., flne sll-
22. Am>lk^ itfty with tcrap. Coins, 8 nu. 1 dwt. 6 grs., flne gold 2 ous.,
flue silver, 1 oa. 1 dwt., flne cop|icr. 2 oxs. 11 dwts., scrap, 1 oa. dwts IB
gra. 28. Aunthrr uay with »trup. Coins, 2 oas , flne R«dd. 8 oxs. 8 dwts.
8 grs.» flne silver, 1 oa. 1 dwt. 4 grs.. flne c.»p|)er. 2 oza. 10 dwts. 12 »rrs..
scrap, 1 oa. 6 «lwts. 24. To rtduc* 22 Cnmt In ordinary Wet cJmrd Cold
without Ktan. C6ins, 1 oa., flne gold, 8 cms., flne silver, 2 ots.. fliie copper,
4 oas. 14 dwts. 25. Anofhrr way without tcrap. Coins, 1 oa., fine gold
2 ozs., flne silver, 18 dwts., flne cop|K'r. 1 oa. 11 dwts. 20. Awtther wuw
without Mcrap. Coins, 2 oas., flne gold, ozs^ flnu silver, 1 oi. 14 dwts.. flnr
copper, 4 oza. 2 dwt*. . : . ■ • ■ '_^ !_.^_i__
1^ Wkt:Cou)r tiik roRKnoiNo Ai.i.ora.-— For 6 on. of work take salt-
petre, 10 oa*.. Ilium, 8 oas., salt. 8 oa*., HlUpnlvorizeil, antl niurintic acid 2
o««., di*solve the ingrcdiptits gradually in a hhick lend pot. When it Ixlils
up. add the acid, and stir the whole with a wtxHlen spoon. Having nnneii led
your w«rk and made it perfectly clean, tie In small parcels with phuinilm
or flne silver wire, and when the cohir hoil* up ihimerHe it therein for four
minutes, moving it about to ensure a perfect contact with all partn of the
surface. Then take it «iut and rinse it well Hi boiling water, then inmierse
in the color again for l>^ minute* and rinse well once more in fresh hot
water. Now add 2 oz*. of fresh hot water to the color in the pot, which
will cause it to sink. When it rises put in your work for 1 minute, rinsing '
in fresh hot water again, when it will begin to brighten. Now immerse
-yimr work for half a minute longer, aiid rirtse for the last time in clean het
water, when it will appear of a mo«t beautiful color. '
Alluyb, CoNTiNtiKU.— 1. Pule gold for cohriwi Ennmelling, or Mnpptnq.—
Fine gohl, 1 oz. ; flne silver, ft dwta. ; flne copper, 2 dwt*. 12 gr*. 2 Another
»//««— Fine gold, 1 oz. ; flne silver, U dw(H. ; flne copper, 8 dwts. 12 grs. 8. An-
other r/i«o.— Fine Bold, 1 oz. ; flnesilver, 10 dwts. ; flne ctipper, « dwts. 12 grs.
4. Enamelling Cold No. l.-^Fine gold. I oz. ; flne silver, I dwt. 12 grs. ; flne cop.
per, 2 dwt*. 12 grs. 6. Enamelling Cold from .SV»t//»v— Sterling, 1 oz. ; flne
silver, 8 grs. ; flne copper, 2 «lwts. 6. Finamelling Cold 6'o/t/eF— (Jold alloyed,
1 dwt. ; flne silver, 4 grs. 7. Another ditto, coat 488. sig., or $10.76 peroz.—
Fine gold. 12 dwts, ; flne ail ver, 7 dwt*. 8 grs.; flne copi>er,0 dwts. 8. Enamel-
ing Gold No. 2. coat f)0«. sig. }>er 02.— Fine pold, 1 oz. j flne silver, 9 dwts. 12
grs.;^ flne copper, 7 dwts. 12 grs. Enam>llinif Cold No. A.-^Yhsc voU\, 1 oz,'
flne silver, 14 dwts. ; fine co|»per, 8 dwts. 10. Enannlhm/ (.'old No. 4.— Fine
■ g(»ld; 2 oz*. 6 dwts. ; fine silver. 1 oz. O'dwts. : fine copper, 1 oz. ; pin brass, 6
dwts. 11, Enamelling Cold No. 6.— Fine gold, J oz. ; flne silver. 12dwts. ; fine
onpiier, 6 dwts. l2. Enamellinri Gold No. 6. for tran»ihtrent eniimelliwf.'—V'mo
gohl, loz. ; flnesilver, 14 dwts. ; flne copper, <lwi«. 18, Gold solder for enam-
elled work. -Vine fuM^fvt. ; fine silver, 1 oz. ; fine copper, lOdwtii. ; silversolder,
8 dwts. 8 grs. 14. Pale Cold allogs for polishing, rie. No, 1. — Fine gold, 1 oz. j
flne silver, 8 dwts- ; ftnecopp<!>r, ad'wt*. 12 grs. 15. Another, Nn. 2.-JFinc'gold, I
nz. ; flne silver, 1 dwt. 20 grs. ; flne copper. 1 dwt. 4 grs. 10. Pair \^C,irutCold..-
Kne gold.l oz. ; flne silver. 4 dwt*.; flne coppoi». 2 dwts. 15 gr*. 17. Anotlier.pale
X»L\nat (;.>///.-Fineg()hl, 1 oz. 12 gr*. ; flne .silvfr. 8 dwt8.8 gr*. ; fine ctT|nUr, 8
dwts. 8grs. IS.J'ale Gold Sold»-r.-V,i\Ul olloyed. l^dwt. grs. ; flne «ilvoi*, 1 dwt.
19. Alloy &r Itest /Vns.-Fine gold, 1 oz. ; flne silver, 6 dwts. ; fliie cfipper, 7 dwti.
l8gr8V; l^iiclter, 1 dwt. 6 grs. 20. 5"/</"'./b*///«o.— Fine gold, 12 dwts. ; flne
silver, 7 9wts. 8 "grs. ; flne c<ippor,i) dwts '*' *t.j:.. i-. . . . ^ »,>
■■■■ •■■■ ^ --^^.^^r—-—' •„. »-./V -■
•->
>
. " I.
21. Meditm tiualily pens.— Fine
<.
_ » ''(-itisij.
. . r. • ,.
;
" ^ .
jt
■"*■■'
, *: ■
'
• .'*'*. ' ■ "
.
« '
, ' • •
' > r
"
v» . ■ ' '
*
V
■■ . ' <
; -
,
••
• * •■
■
'*♦ 1.
•" 1" " s
, • -
* «
,,
♦k
.
«'
*'-'■.,
• ■ " , J.
ri
'■^ •
'
A
« .
" •* '^
^
' S
^ ^ .<' '
#
*■
t " ' ,
,' i
^. ^
** * "• d
»
•
'^
^
' *■ ' . . '
,
'*■..*!
.-"^
«
1
" T
rift .^ . ■ .
*
«
*■ * .
- ;J ' '■ -.,
^
.. •■ ■ " ■ i
■. : • " r--'
..•fe ■ . ' ■■'
J
' ^
* ,
, '■ . <» . '
,
•
4
,' . . ^
■ ■»■"« '. i_
MiaiOCOrY RHOUITION TBT CHART
(ANSI and ISO TEST CHART No. 2) , .
|4£|Z8
|U
Ufi'
1*. |3j2
1^
lit ■■■
1^
'S£u£
nii.8
1.25 1 1.4
1
1.6
A /1PPLIED IIVHGE Inc
^ 1653 Eost Main Street
\Si Mbhasttr. N*« York 14609 USA
aa (716) 462 - 0300 - Ption*
SB (716) 288 - 5989 - FoH ,
^^^^^^S^lff^tf*i^^gf'r^T'»^'Vf,^r^'^^t^',r<t' -—ySt.!
./,:?.i*^
■^■•w-r fw^iw^t
6(»
XBWELLERS, GOLD AND filLVBBSKITHg^
■i^ ■
sold, 1 ox ; composition, 1 oz. 18 dwt«. 22. Compoaition/or ihi /a«<.— Fine ifl-
ver, 1 6z. 17 dwts.; fine oonpcr, 6 ozs. 16 dwts. ; sneltert 18 dwts. 20 gn. 28.
'.-Solder for ditto. — Fine gold, 1 ^jt^ ; fine Bilver, 2 oisA- pin brjiBS, 1 oz. 24. OWfl
/or common pen».— Fine goUl, I'oz. ; fine silver, 2 (>z4 ; fine copper, 1 oz. 25.
Solder for </i«o.— Fine gold, 1 QZ. ; fine silver, 2 oZ ; pin hriws, 1 oz. 2G. Allot/i
ofgiAd with Brass, N».\. — Fine gohl^loz.; fine silver,6dwt8. 6 grs. ;flne cop-
per, 8 dwts. 12gr8. ; pin brass, 18 dwts, 27. Another ditto. No. 2.— Fine gold, 1
oz. ; fine silver, 4 dwts. ; fine copper , 4 dwts. ; pin brass, 10 d»vts. 28. Another
' ditto. No. 3.— Fine gold, loz.; fine silver, 6 dwts. 12 grs. ; fine copper^ dwts.
' 12 grs.; pin Urass^- 19 dwts. 6 grs. 29. Anotlier allog.— Fine gold. I o?.; fine sil-
ver, 8 dwts. 21 grs. ; fine copper, 9 dwts. 8 gra,,;, composition, 6 dwt*. 6 grs. 80.
Another, ditto.— Fine gold,J5 dwts. 9 grs. ; fine Silver, 6 dwts. 19 grs. ; flne cop-
per, 8 dwts. 2t grs. ; ccHnposition, 15 dwts, 81. Coiniwsition for the last two
•v/ZwA.-^Finest copper, 1 «)z. ; spelter, 6 dwts. 82. Solder for foregoing alloijs.-^
'^GroRl alh)yed, 1 dwt. ; fine silver, 12 grs. 88. Imitation Clold, cosisSfc. per oz.
'. Fine silver, 2 oz, 6dwts. ; fine copper , 1 oz.; composition, 1 oz.; keeps its color
• very well. 84. Comitosition for ditto. — Fine copper, 11 ozs. ; sfielter, 2 ozs. 85,
..^^... . ..^.. /.,. •'.. , ,.. . . ,., _ "17 dwts. 86
OZ9.
,„,.^ ___. . .fine
'Silver, 12' dWts. ; fine copper, 18 dwts. 88. Brigla Golil. — Finelgold, 1 oz. ; flne\^
silver, 7 dWU. ; composition marked No. 84, 1 dwt. 6 grs. 3C Common Gold'
No. 1. — ^Biue gold, 1 oz.; tine silver, 8 dwti.; composition No. 8p, Ibz. 12dwts.
41. Coiimon Gold No. 2. — Fine gold, 5 dwts. ; "fine silver, 8 d*l». 6 grs. ; ftne
copped, 6 dwt«. 12 grs., 42. Gold for Pertd.— Fine gold, 1 oz. ; flue silver.S
dwU; ; fine copper, 1 oz. ; spelter, Sdwts. 2A,Dry Colored Scrap reduced to S5a.
«r #8'76 Go/t/.T— Colored scrap, 1 oz. 9 dwts. 12 grs. ; fine silver, 2 dwts. ; fine
octpper, 17 dwts. 12 grs. ; spelter, 4 dwts. 4*. Allog for Gold CA«/;i*.-!-Fino
ifold, 11 d wt8..,6 grs. ; fine sil ver, 2 dwts. 5 grs. ; fine copper, 6 dwts. 18 grs. 45.
Another ditto.^-Fine gold, 1 oz. ; fine ftilVer, 9 dwts. ; fine copper, 8 dwts. 46.
Goldworthib atg. or $11.26.-^Fine gold, 1 oz. ; composition, (see No, 22) 1 oz.
'47. iSoWer/or rf;«o.-r-Fiiie gold, 1 oz.; fine silver, 16 dwts.; fine copper, 15 dwts.
48. 12 Carat Go/rf.— Fine gold, loz. ; fine silver, 10 d^ts. ; fine copper, 9 dwts.
6 grs. A9. Common Gold from "California."— "Ca\iforn\A," (see No. 35) 8
OZ8. ; fine silver, 18 ozs. 16 dwts. ; fine copper, 6 ozs. 16 dwts, 50. 29.«, or 87.25
Gold. — Fine gold, 1 oz. 13 dwts. 6 grs. ; fine silver, 1 Oz. 12 dwts. 12 grs. ; fine
copper, 1 oz. 16 dwts. 6 grs, ; spelter, 4 dwts. Stands nitric acid very well.
Ali:x)Y82*©b Gold.— 1. Red flwW.— Copper, 66.67 parts ; gold, SyiS
parts. 2. Yellow gold.-~'Copper, 12.50' parts ; silver, 37.50 parts ; ^old, 50 parts.
8. Green gbld. — Silver, 25 parts ; gold, 75 parts. 4. Yellow gold.^SlUer, 60.-
67 parts ; gold, 88.38 pa:rts. 6. Grey gpld.-~Si\ver, 6.89 parte ; g«)ld, 88.23 parts ;
irony 6.89 parts. 6. Dentist's ^o/rf.-^Sil ver, 8.84 parts ; platinam,^.67 parts ;
gold, 24.29 parts. 7. English gold, coin.— Copper, 8.34 parts ; gold, 91.66 parts.-
8. American gold coin.— Copper, 10 parts ; gold 90 parts. French gold coin
same as American. 10. Allogsfor Silver Coin and Plate. — English standard.
Copper, 7.50 parts ; silver, 92^60 parts. 11. American rf/tto.-;-Copper, 10 parts;
. silver 90 parts. French the same, ' ' f
Allot fob Watch Pimiok Sockets. — Gold, 81 parts ; silver, 19 parts;,
copper, 89 parts ; palladiami, 1 part
New Fbbnch Patent Alloy fob Silveb. — Messieurs De Roulz ,& Fon-
teiiay liave invented the following alloy, which maybe used for alnriost all
purposes in which silver is usually applied : Silver, 20 parts ; purified nickel,
28 parts ; copper, 52 parts. Melt the copper and nickel in the granulxV state,
then introduce tlie silver. The flux to be employed is charcoal and borax,
both in the state of powder ; and the ingots obtained are to be rendered
malleable by annealing for a considerable time in powdered charcoal.
Jbwelleb'b Allots.— -SoLDEB, &c —EighteSt-carat gold for rings. — Gold
coin, 19i grs., pure copper, 8 grs. ; pure silver, Hgr. Cheap gold, twelve carat,
— Gold coin, 26 gr.; pure copper, 18.J grs. ; pure silver, 7J grs. Verg cheap
foUT-cdrat ^o/c/.— Copper, 18 parts ; gold, 4^ar(s ; silver, 2 parts. Imitation oj
pm^^n^^'''^
laat.—¥\ne til
t>.20grR. 23.
i 1 oz. 24. Oatd
>pcr, 1 oz. 25.
I oz. 2G. A/%«
6 f(rR. ;flnec(>)>
:. — Pine golil, 1
■t8. 28. Another
cpt)per(^tlvvt«.
1, 1 oz.; fine 8il-
(iwtii.6grs. 80.
> grn. ; flne «!op-
fof Ihn last two
regoing alloy a. -^
isiitSfe. per oz,
; keeps its color
ilter, 2 ozi). 85.
)Z8. 17 (Iwts. 86
copper, 88 oza.
old, 1 oz. ; fine
gold, 1 oz. ; flne^
.» Common Gold
i, Ibz. 12«]wtB.
fH. 6 grs. ; fine
. ; fine 8ilvcr,5
» reduced (o85s.
r, 2 dwts. ; fine
I CA«/;i*.-!-Fine
wts. 18gr8. 45.
>er, 8 dwtB. 46.
je No, 22) 1 oz.
lopper, 15 dwts.
copper, 9 dwts.
(see No. a5) 8
». 29.«, or$7.25
ts. 12 grs. ; fine
cid very well.
;8; gold, 3^3
; gold, 60 parts.
WT— Silver, 60.-
ild, 88.23 parts ;
ni,j56.67 parts ;
old, 91.66 parts.-
Uncli gold cola
nglish standard.
ipper, 10 parts ;
ilver, 19 parts ';.
B Rouiz ,4 Fon-
1 for almost all
purified nickel,
granulflft* state,
coal and borax,
to be rendered
charcoal.
or rings. — Gold
)/</, tuxlve carats
rs. Ver^ ckeap
ts. Imitation of
/^'
JEWBLL^BSj GOLD AND SILVERSMITHS.
66d
gold. — I. Platliia, 4 dwts. ; pure copper, 2J dwts. ; slieet-zinc, 1 dwt. ; block*
tin, 1| dwt. ; pure lead, 1^ dwt. If this shodid be found too hard of brittle
for practical use, re<-mclting the compoHition with a little sal-ammoniac will
generally render it malleable as <le8!red. 2. Platina, 2 parts ; silver, 1 part ;
copper, 8 parts. These compositions, when properly propare'd, so nearly re*
semble.pure gold it is very difflcult to distingU^ish them therefrom. A little
powdered charcoal, mixed with metals^while melting will bo found of ser-
vice. Best oreide of gold.-r-Furc copper, 4 oz. ; sheet zinc, 12 ot.j magnetia,
% oz. ; sal-ammoniac, i^ oz. ; quicklime, 9.82 oz. ; cream tartar, J oz. First
melt the copper at as low temperature^ as ^fwUl melt ; then add the zinc, and
afterwards the other articles in piVder, in trie order named. Use a charcoal
fire to melt tliese metals. Bushing AHloiffor Pivot-holes, )f-c.— Gold coin, 8
dwts. ; silvef, 1 dwt. 20 grs. ; copper, 8 dwts. 20 grs. ; palladium, 1 dWt. The
best confiposition known-fortlie purpose named. Gold Solder for Fourtew to
Sixteen-carat Work. — Gold coin, 1 dwt. ; pure silver, 9 grs. ; i^ure copper, 6
grs, ; brass, 8 grs. Darker solder. — Gold Coin, 1 dwt. ; pure copper, 8 grs. ;
pure silver, 6 grs. ; brass, 2 grs, ; me).t together in charcoal Are. Solder for
' Gold.-^Goh], 6 dwts. ; silver, 1 dwt.; copper, 2 dwts. So/l Gold Solder.—
G<>Wi 4 pArts; silver, Ipart; copper, 1 part. Soldera for Silver (For the
use of jewellers). — Fine silver, 19 dwts. ; copper, 1 dwt. ; sheet brass, 10
dwtb. White Solder for Si/Ber,— Silver, 1 oz. ; tin, 1 or Silver Solder for
.plated 3fe<«/.— Firie.silver, 1 oz. ; l^rass, 10 dwts. Solders. — For Gold.—l.
Silver, 7 parts ; copper, 1 part, with borax. 2. Gold, 2 parts ; silver, 1 part ; ,
copper, 1 part. 8. Gold, 8 parts-; silver, 8 pirts ; copper, 1 part ; zinc, i part.
For Silver. — Silver, 2 parts ; brass, 1 part, with borax or, *i|vef, 4 parts;
brass, 8 parts ; zinc, 1.18 partj with borax. "■•-•-
parts ; silver, 27.67 parts ; gold, 48.19 parts,
parts ; silver, 7.07 parts; gold, 67.93 parts.
25 parts ; silver, 81.26 parts ; gold, 86 parts.
57 parts ; gold, 80.43 parts* Solder.- ^ ' —
I dwt, ; silver, 2 grs. ; copper, 1 gr.
dwt. ; silver, 2 grp. ; copper, 1 grs. For cheaper got
Gold Solders.— i. Copper, 24.24
2. Endm^ Solder.— Copper, 25
8. Copper, 26.56 parts ; asinc, 6.
, i. Enamel Solder. — Silver, 19.
Fm- 22 darat ^joW.-rT-Gold for 22 carats,
For 18 carat golc^^^ohl, 18 carats, 1
10 grs. ; copper, 8 grs
per, 1 dwt.
Cheaper still. — ^Fine gold, 1 dv
Sid, 1: dwtj ; silver^
i; ^ver, 1 dwt. ; cop-
bBDINAB'T'BBIOHT OOLD VltiB, TABLB SSOWIMO THE PBOPOBtXONB OV ALLOT
FBOH 1 OZ. UP TO 21 OZ.
Fine Gold.
Fine Silver.
Fine Copper.
Total.
• Oz. Dwts., Grs.
Oz. Dvirts, Grs.
iOz. Dwts. Grs.
Oz. Dwts.
GrH.
5 21
6 6,
0- 6 21
1
11 18
14 .12
18 18
2
17 16
1 1 18
1 16
8
i 16 • 6
2 8 12
2 1 6
6
2 12 21
8 5 6
2 1 21
9
8 -10 12
4 7
4 2 ' 12
12
4 8* 3
5 8 18
6 8 8
16
6 4 18
6 10 12
6 8 18
18
6 8 8
7 12 6
2 4 9
21
Gold, — ^To find the number of carats of gold in an object, first weigh;
the gold an() mix with seven times its weight in silver. This alloy is beaten
into thin leaves, and nitric qpCid is added ; this dissolves the silver and copper.
The remainder (gold) is th^ii fused and weighed ; by comparing the first
and last weights the number of carats of pure gold is found. This operation
is always repeated several times, and if any difference occurs in the result,
all is done over again. . ^ '
■:'-A.
\fVT7
564
i . i 1
^«# "^yfif"5»t^**^||i« *^ >N^
JEWELLERS, GOLD AND 8ILYERSMITH8.
To FiJBB Gold DuBT.— Uie tueb • crucible ai U Reiieraily mod for
melting hnsf, lieat very hot ; tlien add your gold dost mix«d witli pow-
dert'd borax;— after Bonie tirtie a scutn or slag will ariHO on the top, which
may bo thickened by the wlditfon-of a Uttle lime or Ijone a»h. If the dust
containfl any of the more oxidizablo metalt, add a Uttie nitre, skim off tlio
Blag or icum very cajefully ; wlit-n molted, grasp tlie crucible with strong
iron tongs and pour ortnimediatcly into caBt iron mouldB, slightly greased.
- The Blag and crucibles may be afterwards pulverized, and the auriferous
matter recovered from the mass through cupellation by means of lead.
To Kkfik8Goli>.— If you desire to refine gold from the basep- metal*,
Bwedge or roll it out very thin, tlien cut into narrow strips and curl up tur M,
to prevent its lying flatlv. Drop the pieces thus prepared into a vessel con?,
taining good nitric ajjid, in the proportion of acid, 2 ozs., and pure rain-
water, i oz. Suffer to remain until thoroughly dissolved, which will he the
case in from i an hour to 1 hour. Then pour off the liquid carefully, and
you will find the gold. In the form of yellow jmwder, lying at the bottom of
the vessel- Wash this with pure water till it ceases to have an acid taste,
after which you may melt and cast into any form you choose. Gold treated
ia this way may be relied on as perfectly pure.
In melting gold use none other thiyi a charcoal flre, and during the pro-
-cess sprinkle saltpetre and potash into the crucible occasionally. Do nrtt
attempt to melt witIT stone coal, as it renders the metal brittle and otherwise
imperfect. '^ . . ,« • # • /
To Ij^ECOvEH THE GoLD LOST IK CoLOTiiNO,— D^solv^ a handful of sul- I
phate of iron in boiling water, then add this to jfljjg'' color " wat^, it pre-
cipitates the small particles of gold. Now dr^.^^Blie'^ ,water. bem"g very
careful not to disturb the auriferous sediment iSPiW>oftom. ' You i*ill now
proceed to wash the sediment from all trace <«acTH with plenty of boiling
water J^it will require 8 or 4 separate washiiigl, with sufflcicnt time between ,
each to allow the water to cool and the sediment to settle, before pouring
tlie M^ater off. Then dry in an iron vessel by the flre and flnally fuse in a
coVereil skittle pot with a flux. *W .
\GotD is taken from tlie surfafib of silver by spreatling over it a paste
made of powdered sal-anmioniac, with aquafortis, and heating it till the
matter smokes, and is nearly dry ; when tlie gold may be separated by rub-
bing it with a scratch brush.
To Recover Gold ritOM Gilt Metal.— Take a solution of borax
er, apply to the gilt surface, and sprinkle over it some finely powdered
_ Uur ; make the artioie red hot, and quench it in water; then scrape oft
theTgoM, and recover iti>y means of lead.
To Cleanse Gold Tarnished in Soldering.— The old English mode
was to expose all parts of the article to a uniform heat, allow it to cool, and
theii boil until bright in urine and sal-ammoniac. It is now usually cleaned
witji diluted sulphuric acid. The pickle is made ip about the proportion of
oneleighth of an ounce of acid to one ounce of riain water.
■JTo Remove Soft Solder from Gold —Place the woYk in spirits 6t
salt^, or remove as much as possible with the scraper, tising: a gentle heat
to enable you to get off the solder more easily. Very useful to be known
wb^re bard soldering is required, either in bright or colbred work.
Jeweller's Gold CoMposiTzoNS.-C'onjwion 6'oW.— Silver, 1 part ;
Spanish copper, 16 parts, gold, 2 parfs ; mix. Rint/ GoW.— Spanish copper,
6 p»rt8 ; silver, 8 parts ; gold, 5 parts ; mix. Mannheim Gold.— Copper, 8 parts ;
zirtj, 1 part. Melt, and stir well. Mosaic Gold.— Coppbr and zihc, equal
parts ; melt at the lowest temperature that wjll fuse tlie former, then mix
by stirring, and add. 5 per cent, more zinc. Parker's Mosaic Gold. — Copper,
100 parts ;ziiic, 64 parts. For common Jetcellery.— Capper, 3 parts ; I of old
brass, and 4 oz. of tirt to every lb. of copper. Factitious Gold.— Copper, 16
parts ; platinum, 7 parts ; zinc, 1 part ; fused together. This alloy resembles
gold of 16 carats flne, or |, and will resist the action of nitric acicl, unless
very concentrated and boiling. Itarm$tadt'* True Imitqiion of Gold la
wa
sul
.y^.*"%^^^,-^.,
■i
^ »-*'WW(IP'*»-^ <*
\-, ,
ly uicd for
I with pow-
top, which
If tllO (lllHt
nkim off tlio
witli stroni;
tly greHHed.
■i atiriferoua
)f lead.
iseP" fiictnl*,
url up 80 aa ,
, vessel c«)n-
1 pure rain-
I will |>e the
irefully, and
ic bottom of
n acid taste,
[jold treated
ing the pro-
ly. Do not
id otherwise
idful of 8Ul- /
vat^, it pre-
beinli; very
'ou will now
y of hoilini;
inie between .
'ore i)ourin(f '
lly f use in a
T rt a paste
ig ft till the
ated by rub-
in of borax
ly powdered
;n scrape oft
nglish mode
t to cool, and
lally cleaned
[)roportion of
ill spirits 6i
I gentle heat
to be known
rk.
er, 1 part ;
Anish copper,
pper, 8 parts ;
d zinc, equal
ler, then mix
dd. — Copper,
arts ; 1 of old
—Copper, 16
oy resciiibles
: acid, unless
m of Gold is
r y
JEWELLERS, GOLD AND SILVERSMITaS.
Stated not only to resenible gold in color, but also in specific gravity an«
ductility- riatinuni, 10 parts ; copper, 7 purts : atnc, 1 part ; put it ln> crucll
ble, cover with cliarcoal powder, and melt hito a iiiaas. Oo. of Silver.-/Cop\)cr\
1 oz. ; brass, 2 oz. ; pure silver, 8 (»z. ; biiimutli, 2 oz.; 8alti»etre, 2 oi/; comi)ion\
salt, 1 oz. jjifseiijc, 1 oz. ; potasli, 1 oz. ; melt In a crucible wltliT powdered
cJiarc<^l. This compound, usctl by a German chemist for unlawful pur-
poses, was so |)erfect that he was never di8C(»vered.
ArtikiciaL Gold.— This is anet«r metallic alloy w^Jich is now very exten-
sively useti in Francre as a substitute fo> gold. Pure copt»er, 100 parts ; zinc,
of, preferably, tin, 17 parts ; miignesia, (i parts ; 8ttl-ammi>niivi:, 3-« parts;
quick-lime, 1 part; tartar of cohiiiierce, 9 parts j are mixed as follows: The
copper iPflrst melted, and the magnesia, sal-ammoniac, lime and tartar are
then adiled separately, and by degrees, in tlie form of' powder, the whole is
now briskly stirred J| or about j, an hour so as to mix' tlioroughly ; and when
the zinc is ad<led>«Ksinall grains by throwing it on tlie surface, and stirring
till iVis entir^'ly < i*ed, the crucible is tlieu covered, and the fusion main-
tained foi< i^bout 85 minutes. The surfat*^ is then skimmed, and the alloy
is ready f0r casting. It has a^flne grainy isNiwIleable, and takes a splendid
polisli. It^does not corrode readily, and .fdrtiUny purposes, is an excellent
substitute for gold. When tarnished, its bril|Mncy can bo restored by a
little acidulated jvater. If tin be amployed iirttead of zinc, the alloy will be
more brilliant, -flt is very much used in France, and must ultimately attain
equal popularity here. ■ ' , |i ^
COLOKED^GOLU.— 1. Full red !,old.—GoU\,5 dwts. ; copper, 5 dwts. 2. Re/Ti
goW.— Gold, 6 ilwts. ; silver, 1 dwt. ; copper, 4 dwts. 8. Grem Wt/.-^-Gold.
2 dwt. ; silver, 21 gr. 4. Gre;, yo/d.-^old, 8 tlwts.l5 grs. ; silver, 1 d^t. 9 gr.
6. fl/«e "?/rf.— Gol.1, 5 dwt. ; steel fll^ngs^5 dwt. 6. Antit,ue (fold, qremish.
yellow color.^GiM, 18 IWtu. 9 gr. ; silver, 21 gr. ; copper, 18 W." These
all require to be submitted to the process of wet coloring. 7, FtMUi(mg»ld,
t;eiu6»ivA<.— Copper, 16 parts ; platina, 7 parts ; zinc, 1 part; fused t.)getlier.
A Bbioiit GoLD't'TiNOK may be given to silver by steeping it for a
suitable Icjigth of time in a weak solution of sulnhuric acid^and Water
strongly imi)regnated with iron-rust. ' .!#>
Fkkncii Gold'Platk.^1. Gold, 92 parts; copper, 8 parts. /Sf Gold, 84
parts; copper, 16 parts. 3. Gold, 76 parts; copper, 26 partsf" Jewellers'
Jl/e<<i<.— Copper, 30 parts ; tin, 7 parts ; brass, 10 parts; mix.
GiLDiNO Metal for common jewellery is made by mixing 4 parts copper
with one ofr calamine brass. Sometimes 1 lb. copper, with" 6 ozs. of brass.
/>««<«<«'/'/«/*.— No. 1. Gold, aOdw^;^*ilver, 1 dwt. ; c«pper, 2 dwts. 2.
Gold, 21, silver, 2, copper. Gold for^prings.— Gold, 18 dwts. 12 grs. ; silver.
6 dwts. ; copper, 6 dwts. -^ ^ \f' ■ o > ».
Spot Gilding, or gilding in spots, producing a very fine appearance, is " *
done by puttinga thin coat of oil on those parts of the metal where you do not
wish the gihling to api^ar, tiie gold will thbn be depoifited in tliose spots only
where there is no oil, and the oil is easily retnove^when the job is finished.
To Hard SoLDEtt Gold, Silver, Copper,' Brass, Iron, Steel ott •
Platina.— The solders to be used for gohf, silver, copper and brass are
given in the prece«liiig i)art. You commence operations by reducing your
solder to small particles, and mixing it with powdered sal-ammoniac and
powdered borax in equal parts, moistened to make it hold together. Having
fitted up the joint to be soldered, you secure the article upon a piece of soft
charcoal, lay your soldering mixture immediately over the joint, and then
with your blow-pipe turn tli3 flame of your lamp upon it until fusion takes
place. The job is then don^, and ready to be cooled and dressed up. Iron
IS usually soldered with copper or brass in jiccordance with the above pro-
CJ8S8. The best solder for steel is pure gold or pure silver, though gold or
silver solders are often used successfully. Platiifa can only be soldered
well with gold ; and the expetise of it, therefore,: contributes 'to the hin- '
drance of a general use of platinaTvQssels, even for chemical pijrposes. where
they are of so ttiuch importance. *«^
— — — ^ — - — ^ ^ ^ ■ — ■— . ' t i^ - • — ^ — ^ — — '■ — _
l^
$
>■ -Ar
irX'u: ,
'. "W*
560 V
^ JKWELLBBS, GOLD AND 81LVBBBMITHS.
To Sort SoLDKH ABTicucs.-Moliten tlio p»rU to be un ted wHh •ri-
derliiK fluid ; then, fiAvioK Joined them toRether, lay a .mall piece of ioMer
upon u"e 1.. nt an.l hoUWrer your lamp, or <l reel »»'«'•'*«« "P""'* J ''J
vSur blow-ph* until fui.|o\ls apparent. W.tli.lraw tl.cin from the blaze
fmmediately ai too much heat w\h render the ..Wder brittle and unsatUJa^-
t?ry When the parta to be joined can be ma.le to .prln^ or P"^" •»»;"•«
S othe": U I. best to plac; a thin piece of solder between them before
•««.1ni to ihe lamp. Where two snlooth «urface» are to be .oldered one
SrIh5Sher!yo7may makean excellent lob by mol.teninR them with
ZmXna i\L, having placed a sheet of »!" '«»il;«;-«X '7f "e .u?-
them fiWs«.d firmly together over your lamp till the foil •"«»»••..""'«■";:
Jn<'o«flt niiflv alointmay be made in this way so close a» to be almost
ImX'pS- TSe bVlIhJ looking lead which come. a. a lining to tea
boxe. work, better In the .ame way than tin foil. ^ „„„rt»r
EKOuaii Standard fob Sw-V^a^-Pure .ilver, 11 o«. 2 ^wUj coM^r
22 dwt.. ; melt. Silver /»utati(m^Copi>ef, 1 lb. ; tin. { oz. ; melt. fhU
composition will roll aniLrlng vpry- ftear to "ilver. . ,
i*OB SiLVBRBifiTHa. Sterling 67/b«r.-l. Fme sdver, 11 ozs. 2 «''^«- 5 «"«
coDper 18 dwts. 2. Equal to Sler^hg.-Flne silver. 1 or.; fine copper. 1
d vTt I'i grs. 8. Anothe'r ditto.-Tme silver. 1 oz-^flne copper. 6 dwts. 4.
Common 'Silver far Ckam.-^Fine silver. 6 dWts.; fl"«,«°PI'«''A ^]r*"' 'j
-So/rfer/or J.«o.~Fme silver. 16 dwts. ; fine copper. 12 grs. ; ^^n {.^ass 8
dwts. 12 grs. 6. Alloy for Plating.-^Fine silver. 1 oz. ; ^ne copper. 10 dwts.
7, S/wrSoWer.-rine silver. 1 oz. ; pin brass. 10 dwts.; P<«™ -Palter 2
dwts. , 8. CoppW Solder /or P/artng.-feine silver. 10 dwts. ; fine copr^r, 10
dw s 9. cJmmon Silver'' Solder.^rine ^silver. 10 ozs. : pm brass. J oz«. 12
dwts • spelter. 12 dwts. 10. Silver Solder for Enam4hng,%\per oz—Yim
M^'t, ifdwS. ^ne copper. 8 d*t,. lhJ)itto^ for Filling S^ AVv.-
^ine Silver 10 ozs.; Arte copper. 1 o«. 16 dwts.; fine pin brass. 6 ozs. 12
4wTs •^sSer, 12 dwU. 12, Sitv^ Solder far Gold Platmr-^Vin^M^^r, 1
or-flnlCiSr.5dwt8.;pinbrass.6dwt8. 18. Quick Silver Solder.-.Fxne
>Uv'er7lozTJS> brass. 10 clwts.; bar tin, 2 dwts. 14. Imitation S^'r^
Fne silver. I oz.; nickel, 1 oz. 11 grs. ; fine copper, 2 ozs. 9 KPv 16-
AZherDitto.--Fme silver, 8 ozs. ; nickel. 1 oz. U dwts. ; fljie copier. 2 ozs. 9
ors -speler lOdwts. 16. Fine Silver Solder for Filigree WorL-fina BxUer,
fdwts!? g™ ; pin brass. 1 dwt 17, Bismuth Solder.-BiBfhnth. 8 ozs. ; lead.
*''?o'RB;?;?B's;;V^a^!iS& in nitric add -^^ntl^-^'^or^^
When the silver has entirely disappeared, add to the 2* ozs. of M"t«on
iTearly 1 qt. of pure rain water. Sink, then, a sheet of clean copper into It ;
the silver win collect rapidly upon the copper, and you can scrape it off and
"^'^iVSev^nt'ofyJar"^^^^ «ccordance with the foregoing for.
mula.and the impurity was silver, the only steps "/^^''^''^ *». '»\« *J«
Utter would be to add the above named proportion of water to the solution
poured from the gold, and then to proceed with your copper plate as just
'^''to ExTEACT SiLVEB KBOii Wastb PRODCCT«.-Mix yOui* refuse with
an equal quantity of wood charcoal, place in a crucible and submit to a
bright red heat, knd in a short time a silver button will be found at the
bottom. Carbonate of soda is another good flux. .
To eLEAit SiLVKR Tabnibhed IN SOLDEBiNO-— Some expose to a urn-
form heat, as in the case of gold, and then boil In •t™"^ «>«'";;''\^'"L,^*''*r;
immerse for a considerable length of t ime in aliquid made of >i oz of
cyanuret potassa to 1 pt. rain water, and then brush off with prepared fchalk.
ToTwash SiLYtBWARE.-Never use a particle of soap on your silver,
ware, iiift dulls tlie lustre, giving ttie article more the ■pPe»™"««-';' If J,;«'
than silver. * When it wants cleaning, rub it with a piece of soft leather
and pwpai*^ chalk, the latter made^nto a kind of paste with pure water,
for the reason that water not pure might contain gritty particles.
JEWELLERS, GOLD AND BftTERBlClTHS.
fi67
.^.1 .u f ^ 1^ l>««ioi»B OH 8ii,rjtH.-SeIoct « amooth part of the .llw.
r« I i!'. *;■ I 7i '"»"""»"«'••»"» »':«ny oti.or deiiRii you choose, with a sharp
Iea.l nrncMl, then p aee the ..rtlolc in a gohl solution witli tlie hntterv in bcVoS
workluK or<l«r, au.l in a slu.rt time «II the parts not sltetd.e.l witl. tl e C
Ck lei U rT'* *'"' *. T' •/' «"'•'• After cleansing the art do. the
S«.oV A L./r ^ '''"•r""' '7 ""^ ""«*""• »"«' t'"» •»*•«' ornament dls-
nh . 1^ '"' "'•"»'n<"t may f.c pro-lucetl hy revershiK the process.
Dkad Wh.tic on SitvKR A RTici.E«.-IIeat the article to a cherry red
oradullredheat ai„l alh.w it to cool, then place it in a pickle S^imr?;
T^A d 7-lri*' "" ?• ^''^'"\ '^'''' -^"""ve-tho copjler from tl^ .«r*^
/if«of the article, lea vHi(j/wof silver on the surface. When sufflciently-
liim boi7awrst "'" "" '""'"'• *''" ''""" '" p""" "°* **'«^ ind pi.;^; II
i„ J."*, $r". *'"''',^"?'* SiLVER.-Cyanide of potass! otn, 1 o*.; dissolved
In i pt. 6f water. Do not hold the silver In your hands, but use pllert n ad«
Htl.eZrface.'" ^"* ''"°'^' *"r"PI''J' "'« fixture ;Uh a brush tS *iS
»riJ?.";r'"'*° ^".^^^u"®"''®'', '*'•'*"* K'"" »^«ter,a«ufflcieiU quantity;
grind to a pro|H.r thickness, and cover .the inside of the shells. For a GoLd
ahelTs"' * "•* ^"^ "' *'"' ^"'" ^*'^'"' ""'^ »PP'^ «« »»'« «n-i<!e of tS
Liquid Foit fob Silvkhino Glass GtonEs. &c.— I^ad, 1- part • tin 1
part ; bisnriuth 1 part : n.elt and, iust before it sets, add mewury, 10 parU.
Pour this into the Kh»he, and turn it rapidly round. '/, wparw.
n«n^!.!'rr'ir, '***fY '^''" .EvKH. &c.-The small iron articles are suf.
pended in dilute sulphuric aci.l until the iron shows a bright clean surfaced
t^LTX:. '""■'i T"!*"" V'"^ "'"^ P'"r' '" * ^*'h of a mixed soluE of
JlSnLtJil '""''' •''•®"/*:''TP'''" "V" «>■«"'•'« of potassium, and there
remain until tey receive a briKlit coating of brass. Lastly, tlieV are trans!
I™iT li*".! m"|."' "''?",f, ^' «".^«^«3'«nideof potassiunfkndsufphatnf
•oda, in whicli they quickly receive a coating of silver.
.«i I T^r "'**!' *'««"iNO A>n> WiiiTENiNo Silver GooDS.-Sulphuric
acid 1 dr. ; water, 4 ozs. ; heat the nick|e, and immerse the silver in it until
frosted as desired ; then wash off cfean, and dry with a soft linen cloth, or
!i"ay bensTd. '**'''"'!*• *^"'' whitening only, a smaller proportion of acid
To Silver Clock Faces, <tc.— Old silver lace.ioz.: nifric acid 1 ok
Boil then, over a gentle fire for about 6 minutes, i*' an eaVtIen ^ 'Afte;
tl.e silver « dissoFved take the mixture off. and mix it in a pS?bf clean
water, then pour it mtft another vessel free from sediment ; then add a table-
spoonful of common salt, and tl^ silver will be precipitated in the form 5
a white powder^or curd ; pour off the acid, and mix the curd with 2 o*. salt
of tartar, and }i ot. whiting, all togAher, and it is ready for use. To Use -
.Clean your brass or copper plate with rotten-stone and a piece ef old hat •
rulMt with salt and Water with your hand. Then take a little of the Com!
poBi|ion on your finger, and rub it over your plate, and it will flrnilv «dliere
«nd'completely silver it. Wash it well with water. When dryjub ?t w!S
a cl«{an rag. and varnish with this varnish fob clock paces. Spirits of
k!"w \?^i J^^ in three parts, mix one part with gum-mastic in ^f bottle
by uself ; 1 part spirits and ^ oz. sandarac in another bottle; and 1 part
spirits and^ oz. of whitest gum benjamin; in another bottle : mix and tem-
per to your mind. If too thin^ome mastic ; if too soft, some sandarac or
benjamin When you use it, Ibrm the silvered plate before the fire, and.
with a flat camel s-hair pencil, stroke it over till no white streaks appear!
and this will preserve the silvering for many years. fi^ •»
®"f*?^**^*>«¥— 1- <'^"'"<') Copper, 30 parts; zinc, 12.85 parts: sil-
Ter, 67.16 parts. 2. Copper, 28.33: parts ; zind. 10.00 parts ; silver, 60.67
parts. 8. Copper, 26.66 parts ; zinc, 10.00 parts ; silver, 68,34 parts 4
• 3',
J" 'J.'.
\
iiisa
^^m^f^!^^ js.^yp'TtT'H
"'f ?T^r
.t^"^"^^ iwisrWf'^
.4,
"■^ .'. <^p'.
^\
5C8
J»:WKLLKR8, OOLU AND BltYBaSMITHS.
P/^"
rsv/)» CoiHKT 14.75 purtt; alnc, 8.60 |orU j filver, 77.06 p»rt«. 6. Conpor,
S'l^mr^Vno lofHpur;.,^ 6- Ti»..ia.OOp,irU j Wd.
^^^fo^NUKK ANI> Al'IM.r 8lLVKRriATINO fioMITIOM.-Pl^ tOKCtJu-r 111 a
SimnUh whUiiiB. tt"'l 10 oz«. purw ruhi w.itur. Clu.iusc tlie article ol.»t
D«.7"l'''?c^''»'''« «»re.''i..n«. anJ apply will, ft .oft l.r«-l.. Fi..uh
with tho cliiinioia akin or liurni»lior. »^, , -i ■ i^
li MAKi-ANi, Ai-i'LV BiLVKU Plating PoHT)«it.-DI««olvo ..Ivor In
nitre aciabrtJe'"'l«'f ''""t i ?"'«"'"« P'«*''^'" "' ♦-•"PI'or int., tl.o h,. ..lion
?, nm^^^^^ tU«-«ilvor ; wa.l. tl.o n.^.l out in the Uii«..J way ; tia..., with 6
eninV of U, mix 2 .Inid.mH ..f tartar, 2 .Irachnw of tahio .alt. an.l J .Ira.-Jn.
5f U?ri7.i..i alnni. nri«htontl.e article t<» he pJated with lye a.i.l pre,.are.l
dmk at' I rub oil the mixture. When it ha« a.Humcl « white upp«Hr«nco,
eM.'r.e t«. heat an in the (.a.o <.f plating with g..l.l ainalgaiu, then p<.l..li up
with the hilrnisher or Hoft leather. . " . i.
SiLVHH I'tATiNo FLUiu.-Di.oolve 1 oz. of nitrate of .ilver.m ery^taU.
in 12 «.. of .oft water ; then .lU.ol ve In the water 2 oz.. cya.iuret "f I'-'t'i;! ;
•hake the whole figether, an.l let it .lan.l till It beeome. Hear. la vo
tX • >«^ UM.uJ.' viaU. aiKlfill half full of Pan. white '"■ fl"«;v'iit..i« ;.
ami then fill np the bottle, with the liquor, an. it i. rea. ly for u.o. 1 e
w ting .h.e. .lot in«rea>.e tho eating p..wer; it .miy help, to clean the
article, nn-l .ave. the .ilver rt»iH, by half flll.ng the hot le..
Col . SiiAKR.NU OK MKTA..H.-Mix I part ..f c.hl..r..le ..f .ilyer with 3
D«rt. of pearla.!.. li part. «..min.m .alt, ami 1 part whiting; ami well rub
?Je inixturi ..n the ..Irfa.^e ..f bra., or copper (pie viou.ly well cleane-l). by
Can. of .1 piece ..f .oft leather, or a cork m..i.tei.ea iv'th water ami .l.ppe.
Til t"Ie i..w.ler. When pniperly .ilvere.l, the inetal shouUI be well wa.he.l
in hot water. .ligWtly alkiflize.I; then wIjkmI dry. -
Sn.vEKiNG SoL#>ioN KOii E..F.cTnoTV..E Pt.ATES.-N.tratc of ..Iver, 2
rtrach n» • 'I'^tilled water, 37 .Irachn... l)i....lve. ami a.ljl .al-an|.non..if, I
dm- m • hy.lropho.phi4e of .o.la. 4 .Iracliin. ; precip.tate.l cha Ic 4.lmcJi.ns.
A Jitnte the preparation o<r.;a^i..nally for 12 hour., when it Will be rea-ly for
use Anplv with a fine .ponge. ... ... .. n ,.„.ii
StivKBiw iiY IlKAT.— Dissolve loz. silver in nitric aci.l ; a.l.la^ small
niiantitv of .alt : then wash itnn.l a.M .al ftmiiiohiac, or tt oz.. .►f .at an.l
1 ?e vit .. al... i oz. corrosive .ublimate ; rub them together til they
f^im a pns^e rub the piece whicli is f. be .ilvere.l with the paste ; heat it
til the silver runs, after which dip it in a weak vitri.il pickle t.. dean it.
MixJuuV FOR Sil.vER.so.-iris8..1ve 2 oz.. ..t silver with 3 gr.. of cor-
rosive .ublimate ; aiM tartaric aci.l. 4 lb.. ; salt, 8 qts. - . .. •
To SK..ARATB Silver FROM ('oi..-KR.-Mix sulphuric a..'!.!. 1 part ; n.triq
acid 1 part ; water, 1 part ; h..il the iiieHil in the iiii.xture till it is dissolved ;
throw in a little salt localise the silver to subside. »,,,.. i
To WuiTE IH SiLVKR— Mix 1 <«. .,f tlic finest pewter or block tin and
2 ozs. of quicksilver t.igether till both become flui.l. then grind it with gum
warer an^ write with it. The writing will then look a. if .lone with silver.
SiLvEBiNO PowuKft.-Nitrate of silver an.l c.,innion ..lit. of ea.;h. .50 grs. ;
cream tartar, 3i .Irachm. ; pulverize finely and botrle for use. Une.iualle.1
for p.iri«liin«.;opper ami plated ii.io.ls. o . f q , r ,i.«
To llKFisB Sweepings CivTAiNiNO Gold or Silver.-ToBozs. of tho
dirt wliich has been wushe.l an.l burnt, a.l.l salt. 4 <>Z9. ; pearl-ash. 4 .»z-. ;
red 'tartar, I oz. ; saltpetre, i oz. ; mix tlmrough ly m a iii..rtar. melt in a
crucible, and diss.)lv^<nit the pre<ri.>u. metals in a button. _
To Separate (Jolw And Silver from Lace. &o.-Cut in p.e(;es the g.>l.l
or silver lace, tie it tightly, .uid boll in ...up Ive till the size appear. .Innih-
ishe.! • take the cl.ith out of the liqni.l. an.l after repeate. rinsings in wl-Kj
Sater,' beat it with «• mallet to driiw ottt the alkali. Open the linen an.l tlie|
Dure uietal will be found in all it. lieaiity. „ , , , .'
^ l 'm.i«iii N« Powder fob Gold and Silver.— Rock alum Uumt aiy
» •
"w^: ^*?,.j''^^^
JIWILLIIIS, OOtD AND SILVKRaiflTHi.
A09
nnelr powdered, 6 parts; levigated chalk, 1 part. IkHx ;, apply with a dry
bruili. '■**
Gold, to TvaT.— Artioica made. of gold have their value roRulated
acconlitiff to a certain utaadard. Articloi rtf pure gold, for Inatanco, are re-
prcHentod to be of twenty-four parti or carat; but if tliore i* any alloy, tlien
tliii is deducted from tlie wliole. Plate li not h<K»lly sold m Kold, oxcropt it he
of tUhdard purity, and to aaoertaiii tliii, it undorKovs an uxiiniinution of tlio
aisay miwtor of the OohUniitlii' CoTnimny, and if found of Uio correct utimd-
ard, it lH8tani|)cd with wliat ia termed the hall mark. Thin nijjrlt W « i>eculi»r
and diminctivo one, and althougli mimy cIoho imitations of it (ip|>enr on
spuriouH nictiils, yet, If it is once closely observed, it will alway^ swrvo as an
infallibie guide to persons who are purchasing gi^ld plate and other articles,
Oold, or wliat is represented to l>e such, may bf readily tested by ||iplying
A drop of aquafortis to it; if the fluid remains upon the metal in a c*uioriess
•tat«, the metal Is pure; but if upon applyjltg the aquafortis, a green color
appears, the metal is spurious. Another teit consists of a smooth hhick stone
called the touchstone ; and upon the article to be tested being rubbed upon
It, the color of the mark left by pure gold,* differing from that made by any
of iU alloys, at once furnis|i«s a test of the compnnitiro merits of tlio metals.
With respect to many ornaments made and sold by jewellers witiiout the
proper stamp, and culled gold, they contain only a portion of the precious
metal, having as much alloy as Jewellers can possibly add without losing the
Appearance of gohl ; these articles look very well when pew, but frequently
■oon tarnish and lose their color.
Jbwellebt, to Clean.— -From constant wear, JeWellery is apt to become
dirty and tarnislied, and the process of restoring it to its pjristine brightness
is very siniple. Make a lather of common yellow soat^ihtl warm water,
wash the articles in thU and brush them well, then ^M them dry, and
KQlish them either with a plain Icatlier, or with one upon wlKTi a little rouge
us been put ; after this application, the brilliancy of the jewflfery will be re-
stored,
, Coloring o» Jewellert.«-1. To ffeitjhten the Color of Yellow Gold.-^
Saltpetre, 6 ozs. ; green copperas, 2 ois. ; white vitriol and alum, of each, 1
01. If wanted redder, a small quantity of blue vitriol must be added 2.
For Green Go/c/.— Saltpetre, 1 oz. 10 dwts. ; sal-ammoniac, 1 oz. 4 dwts.;'
Roman vitriol, 1 oz. 4 dwts ; verdigris, 18 dwts. 8. To Clean Gilt Jewellery. -•
Boiling water in a clean flask, | pt. ; cyanide of potassium, 1 oz, ; shako the
flask to dissolve the potassium. Add, when cold, liquor dminonia, ^oz. ; rec-
tifled alcohol, 1 oz. JQsed by brushing over gilded articles. 4. Coloring . few
ellery.-^Boil the articles in a (blute solution of tcrchloride of gold, to wjiich
•ome bicarbonate of Soda has been added. 6. Co/oring q/'Grftfinv.— Defective
colored gilding may aUo be improved by the help of the following mixture i •
nitrate of potash, 8 ozs.; alum, 1^ oz.; sulphate of zinc, 1| oz.; common
■alt, 1| oz. These ingredients are to be put into a small quantity of
water to form a sort of paste which is put on the articles to be colored |
they are then put upon an iron plate over a clear -fire, so that they will
attain nearly to a black heat^when they are suddenly plunged into cold
water; this gives them a beautiful high color. I>f%rent hues may be had
by a variation in the mixture. 6. For Red Gold.^^Tb 4 ozs. melted yellow
wax, add, in fine powder, 1| oz. of red ochre ; U oz. verdigris, calcined till
it yields no fumes ; and f oz. of calcined 'borax. Mix them well together.
Jpissolve either of above mixtures In water, as the color is wanted,and use »«
Tequired. 7. Fine Color for Heavy Gilt iVork.—Alam, 8 ozs. ; saltpetre, ft
OZS. ; sulphate of zinc.S ozs. ; common salt, 8 ozs. Mix all into a thick
paste, dip the articles into it, and heat them until nearly black on a piece of
•heet iron over a clear coke or cliarconl fire, then plunge them into cold
water. 8. Fine Color Jin- Light Plated lForit.--Sulphate of] copper* 2
dwts.; best verdigris, 4 dwts. 12 grains ; sal ammoniac, 4 dwts. ; salt-
]^tre^4 dwts. ; acetic acid, 1 oz. ; pulverize the solid articles, add the
acetif acid gnulaally, stirring all the time. Dip your articles into this mix-
■k
* n
•fs^i?
070
JBWUI.UIB, GOLD AKV tlLtiSIlUTBI.
1
turo'itnd h«iit them to • black color on « ahtmt of copner. When cold, pUce
thfiii in n nii<l<llin((«tronK milphiiric Held plokl*!, whit;h diiiolw* tho co'lfiriiiK
■ulta, and induce* a very flne gold color, i). Etrutran Gold Coiorint/.'-Wuni
1 ox. ; lino tnltiu-aalt, 1 oi. ; laltiMvtrv (nowdvrud), 2 »m. ; hot rain-watvr'
■ufllcient to make ttieiolution, when dli«olv«d, about the conilitcncy o^
thick ale; then add ■uffloient muriatic acid to produce the color dcaircd.
The <leirroo of mcceari muat alwi^s de|M>ni|, in a Krcater or leu degree, upoii
tlie'akill or Judifinont of the operator. The article to be colored ahould ho
from fourteen to viglitven carata flne, of puns gold and cooper only, and bu fruo
from coatinga of tin, or ailvcr aolder. The aolution la beat uaod warm, Hiid
when frcMhiy mndo ; tho principle on which it acta ia to cat out tlio Clipper
alloy from the aurfaco of the article, lonvitig thereon nure, froated gitld only.
After coloring, wnah otT. flrat in rain-water, then in alcohol, and «lry without
rubbing, in flno clean aawduat. Fine Ktruacan Jewellery, that baa been
defaced or tnrniahed by uae, may bo perfectly renewed by the aamo proceia.
To 8ou>RR TuRTOiHK HiiKLi,. — Bring tlio edgi>a of the pjccoa oiahetl to
flt each other, obaerving to give tho aanie inclination of grain to ei^i, then
•ocuro tliem in a |>ieco of paiwr, anti place them between hot Irona or pincera '
apply preaaure, and let them cool. Th«> heat muat not Inj ao great aa to burn
tho ahell, therefore try it firat on a white piece of paper.
Artificial PKARi.a.-<-Aro made from bfiada of opaline gbiaa filled with
gum, tho poliah of tho glaaa being reduced by the vapor of hydrofluoric
•cid.
Kevivkr kor old Jkwcllery. — Plaaolvo aal-ammoniac in urine, and
put the Jewellery in it for a abort time; then take it out, and rub' with
chamoia leather, and it will an|K>iir equal to now.
To Clkanbk Brdsiikh. — 1 he beat method of cleanaing watchmakprB' and
lewcllcra' bruahoa ia to waali tliom out in a atrong aoda water. When the
backa arc wood you muat favor that part aa much aa poaaiblo; for being
glued, tho water may injure them.
To Cut Glass Hound or C)val without a PiAkoNb. — Scratch the glaaa
around the shnpo you deairc with tho corner of a flie or graver; then, having
bent a piece of wire in the anmc shape, heat it red lidt and lay it upon the
scrntch, sink the ghiHs into cold water juat deep enough for the water to
come almost on a leari!! with ,it« "upper aurface. It will rarely ever fAil to
break perfectly truoi*'
Arranukmknts of Lapidaries' Cuttino Plates.— 1. Soft iron (very
thin) with diamond duat in oil. 2. Pewter, with coarse emery an<i water
8. Pewter, with flne omery and water. 4. Wood, with aand and water
6. Pewter, with rotten-atone and water. 6. Leather, with putty powder
slightly wet
Polishing DiAMOirDfl.— The plan in use at all the large diamond cutters is
simply a cast iron disc of good metal, witli a vertical spindle run through its
centre, balanced, and turned, and faced true in a lathe. The disc revolves
at about 1000 revolutions per minute. With a little diamond dust and oil
the stdne is set in a sipail brass cup filled with common soft solder; it' it.
then screwed up in the damps and applied to the skive till the facets is
formed.
To Determine the Exact Focal Distance or Spectacle Glasses.—
Place the end of a measure of thirty or forty inches in length agaihtit a
smooth Wall, or other suitable ground, in plain view of some well detincd
object a few rotis distant, as for instance a building or window on the oppo-
site side of the street. '"' ' — *'— — ' — -' - '— - ••
and move
words,
the grotinti againsi witicn your measure rests, inis p<)int will represent siiffl-
ciently near, for all "i^racticil purposes, the exact focal distance of the lens
and will correspond in inches with the number of all pro|>crly marked uon'
vex spectacles. For mending fine ateel siiectacie frames, use the best golti
aolder in preference to silver or brass soUler.
^rS^
KVmgMtAiiAitii ^;^i^d
^^?»^flp^'
.1^^ •- '-■ 7 , I ^^^ ■* f S'
cratch the ghtt
MACHINISTS, METAL WORKERS, ARTISANS; ^
MkNUnCTURES, TRUES 1 OCCUPkTIONS |
■ 1. 4-1
OF ALMOST EVERY DESCRIPTION NOT BEFORE MEN'
TIONED IN THESE PAGES, INCLUDING
IttON, Steel, BRAflfl, Copper, Tin, Oil, Glue, Glaus, Ac, &o.
Steam Engine and Boiler Marino, In8truction» to , ■ ^
Engineers, tii^m^uth^s, Varieties op Steam Engines, . ',' .
Incrustation i||Mt|biLERs, Alining, Smelting, Drilling, \
£nam|£lling, P£Aning, Trade Secrets, Formulas, \
Diagrams, Processes op mathematical cfALCu^^ATioNS
AND COMPUTATIONS, Saw MILLS, OnE HUNDRED AND
FORTY Mechanical Movements Illustrated, dpc, &c.
Ikutructions to Ei(oiwKtn».—Gettin(f up Steam. — Before lighting the
fire in the morning, raise your safety valve, brushing away all the asiies
and dust which may impair its free action, and if it leaks steam grind it on
its seat witli fine emery or grindstone grit.. Valves with vibratory stems
are safer than those with rigid stems, as they are not so liable to bind by
the lever and weight getting out of true. To guard against loss by leakage
and evaporation, leave the water up to the third gauge at night and keep it
' up to the second gauge during working hours. Clean all ashes and cinders
from the furnace and ash pit, and spread a layer of two or three inches of
coal over the grate bars ; pile on plenty of shavings over the coal, with dry
sawdust, split wood, etc., then start your Are. Keep the Are even and reg-
ular over the grate bars, about 6 inches thick with soft; coal,' and about d
inches with anttiracite, and always avoid excessive firing. Moderate charges
or firings at intervals of 16 to 20 minutes give the best results. In geftting
up steam from cold water, the Are should be raised gradually, to avoid dam- ., \
aging the boiler by unequal expansion of the iron. Do not Iceep the damp-
er and furnace d<»or open at the same time, as the extreme draught expels
the heat from the furnace into the chirjmey, and the cold air entering
through the door induces a damaging contraction of the boiler plates :^^i
irherever it strikes, The current of air enters the ash pit with a velocity
of 12 feet per second, and every 100 lbs. coal requires about 16.624 cubic
feet for its combustion. With wood for fuel, the area of grate surface should
be 1.9 to 1.8 that for coal. Volume of furnace for coarbuming, should be
■ s^^P^Ei
.V'
^1*,
. V-
07i
MAoiijinfTi, MBTAL wommg, 40.
»»rv with tlw nnniroof the (Ll uSa nrni,,^ • i ."'.•'"'^ "' •'■" "'«/
caking o«Mil. I «,„o tJu/u,,', I ' . " '""■"'"K •••»«l ".qulrlrig Ip,, «|p ,|„J^
cl«.|l,r; th« ;ir fro , , : V; wh ' :^!1ZT.^ I*" '" "'" '""'•'•• "«
■n. wll ...v-rnl .,..1 ,i;« f,„., k,i,,t f . , *X*|„„'" "J , ri"' '*'" *''.*' "" ••"^«
«■ tooii Ma roniitMl k€...iiliii» •I- ..- «*«"»»• Knock nwiiy tic«ink«r«
fl.« lM.l.i,,.I ,|,„ hrMKo A Je of i «!;„ ;'i'' '""""f ''"I'"- »•• »'/ •»•» orL
•lul i,Mi,lo the .loor. will «r««t V ^MhiTln . ""' '''."'■•"' "''"*'" 'f-" '"P "f,
w.ter Kott vory l..w. .nTtho h<.iler ,l« ,1SJ hot .L i' **^ "T"*''' »''«
Iw .Iriiwn, ,«. .|r..„ol.t..| with water 8 mihl .1 « «.!' . " "•■• "l"*"''' """"f
water tiipply tcnpornrily cut off .»«„ »i. "™ .'*• '•"'^ '"'» "'"I tlio
tMckljr wilhfre.h'r,dt».h.orMhd^^^^^^^^ ""^•'^""' «^^' '!"' «
water In the boiler ....til the . .pnlTi. ri u-wt^ It' I'';"'!*' ?''"»*'"'«'« «»f
out every 2 or 8 weoka .„.Z..K^ renewed. l|„iier« iho.. ,| ho blown
until af te^r 1l?e «>? ha/C„"l /a^.V/r "'''";"" '" "'f ''«^'"'' »"'" '^vo
otherwi.o the empty boUe? n?l ? . ^ ""* .''r'""' "'"' "'« ''«'"Pt'r <Io«m|
boiler with roirZW,Z[u"'^^^^^^^^^ "'" 'r'" N«*"^' «" « *i
ere„t,.nl|y e«u,e it to c«k. Never blow n?. J T^^ ■ V"'*** •*'•««»♦"• will
tl.«.. «) lb.: to the .quare ,.ch ai .team ll M V' "' *'*" ". '''«''♦"• PrfMuro.
tfmf>«.raturw In the Iron wE. ..„,l«r n-i V f ' *^'' P^*>'''"^ In.licvitea a hi^h
let .lown Kra.l,.anV Klou. .1i'Lt*'''t"' ""»"«>^'"•mt i.houl.1 alwav. b«
free e.re.!! of tfe^air wK '^[^^0,' forVi'lit ^ Si'^^^ '" '-""' "' «
U.e every po««Jble nrecauUon airAin.J ...i.. ? / ." '•«""«tfe-
In the boiler ..»apy or oSy n.,an ' f^^ i^^ " "/' *"Ii*"" "" «' ""'"^••- 'oaminff
have a hjce effect. ?auiSe.krr. JSm';:!.'^b:'™"'?"^"' "*'«•» ^
If lifted from it, ami the 5«h« «a m^J. t . .w7?,. . /'t •P"'V«'l'ere the wnter
the cylinder by nri.,iin,r carnW m»J ' "*' ''*'*'''/' '»«"'*le- «l.unauinj
the pipe .nd^iJndirXg'Te cVJe^C^^^^
Steam fn)m pure wafer at 2^ao *w "*'''*' '" ••« l"««H;lct..| o.,t
mercury. Steam Lm^., or h.fure water af,V''' " ^ ^"'** -"«'""" f
•uppoil onlv 22 inche.. ' "^ *"''' *' "'« •"'"e temperature, will
/or .team purpo.e.. Water fVmn ielT^ a,H^ l^J!Zl-"r ''"'"'"'• '' »''« ""^
•mal .trea.„.. hoKl in iolution l"rKe q'.«, .rrX-M'''^*'''"/ '''"'■'''' ""'J
bonateof lime, .ulphate of lin.e X i«li <^l' »r.de of .o.lii.m, ^r.
ter.in.u.pen.i:,„. 'The carSc icidTn' Je^^ ro^etablo'., .
bonateof lime. etc.. in •olution^I.^ig wi^T.fc'^.'''^;* '"»'"'• «''o oar-
precipitated and form, an incru.taSon wS. I? ^, ^ '"*.'''"«• ''"^ '«"i'r is
ity to the boiler platei. B/tiSua »I" l'.'*"*.' "'"' "'»8li"«to tmnlt
thicOter and thiokW. and biliri'""^; ^^Z ,1? tTu°' '"^^"'^ ^•«*^^'""''»
ce..t. more fuel to raise tlw water t«nr..' '*^"* '* require. CO rw
1. i of Hn inc.. thick r Hre^oml ,t!^i ' "'^^•';;:? «X™"""' * f*^^" ""> '^'^^
4»on being as 1 to 87. The red nZVZ^.Z ,. Co...pared with that .,f
Mlts Of iron, derived frvm percoh:tt 'Sll^^Z f^! Kff^lg; ^^ '
^'
«7?W«f»>„
..■''■
iirf«o«, for irwNf 4, «
■•rlly 0«Uli||ih«.,| Ui«
qumilUjr of Air h*.
ir r«liiiti|r "iMin by
iillnuoMi ■iipnly of
•••«. H. Tin. aupplr
•r thniiiKh tli« fur.
•Mpp'y of lllr llliiy
"Irlnjc U»M Air thmi
m tlis ftirniice. ..,.
ri«. 6. Fur iM«rr««-|
«'• •»«« t>iAt ihv hiira
wwiiy tlic olinktfra
bnra. It«.Kii|iii„ n,^
•jiri. or l.v «,j orj.
I (i<nw« tlifl top of
•moke and intviiai.
'Iiilo the enirino la
i»n, o«iver or huck
ho hf«t, nil.) Kllttw
If. by nLKlwot. ti,e
Ire ihtHilil t»lthi>r
"ory hot ami tho
vcr tho flre quito
•iial alhiwHm;e of
■hoiihl be bhtwii
Water, but iiuvcr
ho (iniiiper (rhwcfd,
«t. Nevi.rflllaA,>i
lea ri>|i€nt(>ii will
« higher proamiro.
niili<.'«tt'n a high
•lioiihl iilwnva l>o
alvotojiorniitthe
■Aiiiiige.
tiiiilucHafoamlnf^
f of ateain r(N)iii
"here the wntor
UHiUea (liiinngini;
h into it through
•e knocked out.
itich coluiiiu of
Mnperatwe, will
win water from
nrt*. U the he^it
we tiitlrictt ami
of aodiutii, cjir-
vogetnblo mat-
hohli the car.
K. the latter ja
'l»8tinato teniu!-
f Hoal© J)ecoine8
eqiJirea CO fw ,
wlioM the Hciile \
eil with that <.f
pregtmted with
' ^ »»*OnillWTi, MBTAL WOBEBM, AC. ' tU
Imu nil. I. .oMu.tlM, 4 ii ira 11 .-rboui,. ..i.l,
In .».r,-f,.| o,K,ral|",i Tlu "f -«.i ' •* ??""^ '*'*"' ""*""■ *'*"'"" *'•
pan of tl.i. w.irk * "' "'''* |'r«v„„tl*... ,,„ |,^ f„„„., ,„ „,„„,„
c.H.k;. gla.. gaug... a...| .onnrti.l well .i,.S .„/i' 'I?; ""«-•»"'•«•. K*'.™
boiler an.l eoglne-rooMi in neat rorilU kTL . '♦"'"V^, *''*'•»''. •'"' Utf
an.l repair them .f poMilde^V.h:"' I eUy. .trilfow "P ilr"? 'V ''^
oughe^a„.i„a./rn.o^^:^:;;;,r:,i!;ir;ftar;ir^^^^^^^^^^ •"•• ^"-
^^.^{^.^7i!i:]Z''V'ir'''\'^f keep iZr long enough to
ing will Kc'rc;;n^.i:;Ti:jv„,ji"'v,;-, ;;.;';v;^ ^r
b ow nut or 8 Inehva overv «uJ ir r .-.. i^ ^ . ' . " * •*'•' •""'« *<>
or d.angl,,g front .:ft\rf7.ft frl'ST^^^^^
ing^the aJ.ove .l.revtiona. check ..raught. an,l cov^r'ibo' flti'tui/ Ut T;
an.l .langeroua abaor "ion f lu .t tt,^ ,„1. V* *'^t^'' '''•'' *''*'™ '" * "»l'''»
ln.Iu.fe.l often ri.inrt llWOo Fabr Jv J^'" ."'ll ""i"' ""'' '"'"•"»'*^^ ''«'•»
ln.4«nt to convert tri;t;7rinl7.on,ijfi;Zr?^^ '"'!""' ^'"""^ "' •"
.!,.«. i«™ „t „„, "u,,„,;^*:;:ir,i:r.*h^.,i '''i^'s,,'",? •oi?,.,;!"
the vigilance of every entrineer t^^ kiw.w ti.-» ?• ""K'>* «« quuken
i Jul ™^ In . „, "*'' """« '? >"■• "'•' "1"'»»' """CO. Kraoloy S*
■huuia haT« extra protection." The mininium apced of tbe
a nd conn e ctioaa
piston ahoidd b«
^
^L
iiV
1. -^■'f
574
MAOHIiriSTS, HKTAL WOBKJER8, *0.
240 ft per minute, and the maximnm speed 700 ft. in any enirine Th«
mott economical .team preasure is from §0 to 90 lbs' to the squareliich on
the piston of any high pressure Bteam engine. To attain thi.Tt it neces^aJv
that the boiler pressure should be considerably higher for than, I. . i«!! 5J
•t least 80 per cent arising from the IrreguUritroftf^T steam nrnis^a^^^
•team ports by radiation of heat, by impro%r picking by f ricUo Jo'TJafv.
by tl^ effect of the governor and by atmospheric presiu^, which of Usilf
entails a loss of 16 lbs. per square Inch on the piston. The loWer t»i« .1«L
'^«ie atmospheric pressure ; for instance, a steam pressure of^ih. ^
aquare inch «, the piston, leaves,only 15 lbs. per squJr^fnch effective nr'^f'
SifniSSrie ■ ' '"^ *'*'•" '^ '*-• '«'"« -^«?red^t^^e;comra^K
i„,?i?.!if rt"'"^ P''*°" ^^ P»cking, screw no tighter than merely to prevent
lenkage ; any more consumes power by friction, and will degtrov fh
. packing. Spring packing in the cylinder should be adjXdwiKri„! •
I?.t;£''^fn ^^P* "P *1 "', P»*«^' *"d never allowed to btSTmrioos'Lor
leakage will ensue, causing loss of power. Oil the other hand™^ i t il '
too tight it will cut the cylinder, an'd loss Will result f^m friction L'"'
your packing free from grit, sand, filing?, Ac., ai such 8ub8tanoi«\iiP''P
the cyHnder and flute the rod. Remf^e all "d paSkingSre iiTsli^^
new observing to cut the packing into proper lengths, and breakirS.?^^
by placing eacTi joint on opposite sides of tlie stuffing box^ Keen tK'"
emor clean, easv In its movements, and avoid efcewiTO ti^h? r^!I^^'
aronjjd tljespindfe. Use good oils. Avoid waste in thTS/&f»?r8
great profusion generates gum and dirt. Use it with %d™ent fn 'cfo J""
nation with concentrated lye when it is required to rSrium 1 r ':
from these or other parts of the machinery. Do liot luEt^ t?.« ,.vM *,"*
until after starting the engine, and closing the drip cS If vo?i?''''
occasion to separate a rust joint, or any crank froS a^&rl^T ''.*''«
has been shrunk, the simplest pla^ is to apffy hea? whin t»!f w*''!*"'! *'
of different dimensions Ull e%and miSly iid sZ^^
heated expands with irresistible force. IlSlway JontiS;« tnow tLTl'f "
heat of the sun on a warm dav will ctLw» .nnh -I!^» • 7 that the
that the riuls, if laid with Tose jJiS w75,e'"wUrtffSrrs"'flo^"r'
ballas^and form arehes 4 or 6 feet high and 60 or 60 feetTlSh T^
across them with strong wiill plates a?eLh end^T^fA"* 'rongirdets
jet. all along the girdeS they^Uxpandfthe .Sw^^^., 'il^
up, and the girders allowed to cool, and tlie stroinKse^nn ! •^'"'''"^J
eral times repeated is sufficient to brini th« w*^i. 1^ »i, '~^"^'""« ^'^'^^
Again, in hoiSting heavy mServ &^\imp«&^ the rjer,,endicular. .
ropes -tretcl^and the bl4"^orae lo Ar to^sZ^w^^^^^^^
object #iirbe elevated by it. conUSnUhout^nV^«"'%'''P^^
hints will be found useful when S^ offeJ""^ *"^ other force. These
•teel hammer is used. "" " ^'^'/"^ * •"*««' «' "^^^ metal for protection, if »
M .'^}}^ P'"**'" "hould be removed every 6 monthrand tho ...^f. • * ,
fnction, &c„ carefully ground fitted and if S i\f . .P"*" injured by
•team tight. If knobkinJTcur. S th« In^l ^^ *"^"*'': *™«'^' ««»> ""a.!;
beingahead of theS^X?move theT^tri?''^^ ^^ "'^^'^''k
lead on the valve; If cauwd by too much K LT '?[*'*"' »« give more
back;if cauwd bf theex?aust clos°ngSso^^^^
mrmgatrnmum
. r
Snil!j;i*oS7w l!?H*"^^^^^ ^.•"•«^ ^r •»•» "otJon «n the crank.
tight Should fficifnS/ri./ ?r^m"i.*'''i f^«*r' *''« »'°"" *' "'«y "^ too
ofthegSidesfrom^nv^^^^^ o" the ends
the^i.d4Mik';,tfl7Ksi ssi^^^^ ^«'^'--»»»
■#f:5ssfeHl,-£rHS
cupping l,ta open h.nd on u,, „„TS if 5S Mer"^' °' *"*"' " '""''' *•'
cooflned under presaure. aa in the cvlindAr nf . .flli^ -„ . ^"Yf* y"®"
in the effort to eT^and i't^lf 'to tie fSft^nVa^ra*;fr.av^^ 'fel
it effected by cutting off the supply of steam fr^m thlp! oX Sean,^^^^^
■/
.--if
%
VI
:-^
.-■//.■/
A
•
>
1
<
'
_The most avaiUble points at which to cut off steam is i 4 and * of t>.«
faUtraTel or stroke of the piston. If steato at 7R n« ^^..„LJ* *i.* "®
ijch is anpUed to the pi.ton%d ont<mThSi'^tr^ie^Sr^±^^^
duriiwtEe whole stroke, owing to the expwttire quiuUy S^SsS;
-,^s-
076
UAOanXlBTBf MKTAL WOlbCKlM, AO.
worfd be m Ibfc or only H* It* )eu than the full pressure, althonffh bat
iMlftlke quantity of ateam is used, requirinff fully I less fuel
_ Imagine the dUgrain to be a cylinder of 1 feet in length, with steam at
60 lbs. pressure, entering the open port During the first 4 inches of the
travel of the piston the steam port is open, permitting the full pressure of
the steam to operate on the piston ; but at the twelfth inch, marked C tli«
•team lap on the valve V closes the port The imprisoned steam will no w
propel the piston to the end of the stroke, driving out the Uberated steam
through the Dort A into the exha_ust cavity B, but bv the Ume the pi8?„>^
reaches D, H inches from C, the original pressure of 60 lbs. per squarl iS
will have decreased one-half, or to «) lbs., and when it reaches E, 24 inche-
from C, it will have <till further decreased to 20 lbs. AveraBe nrew rf
89 lbs. Two-thirds of the stroke have thus been made wlVirou?fn?7un;i;
of steam from the boiler, and forms the saving due to working the steam
expansively. The lack of this contrivance Is the true reason why som«
engines use more fuel and steam, than others of the same capacitv imrt
power. It has been suted that the eciyiomy of the Corliss gut^ofT is suoh
that it requires only 2 tons of coal instead of e( tons used by other enS
Of the same power, but the great trouble with that engine is the liability of
the complex and costly valve-gear to get out of order, entailing dilftsnlt
imd expensive repairs. a "»u«.u«
TABLB.--Showii,g the average Presiure of Steam on the cylinder uihen ctU off
ntJ.iandlofthe etroke <>r travel of the'' Piaon, commeZing y^Ub^iV
advancing by 6 lbs. and ending at 100 lbs. *" *» ms.,
25
.80
86
40
46
60
fifi
16
21
.17i
29i
28
83
26|
88
82|
^4
28|
83i
m
48i
48l
68
60
66 170
38|41
66 m
67|l62i67
u
i
76 180 I 86
44|47|60i
68* 67i 72
72il77il82
90
71
87
96
66{
80i
91$
100
59;
84
96i
To realise the^best resulu from steam, keep the cylinders, pipes Ac
weU covered with good non-conductors. Various materials ar^ usS 'stch
as common felting, asbestos felting,j.air, old wool, tow or hemp caSts cu
up into strips of the proper siae and smeared over with a substantll com
posi ion of mortar, teaserf hair, Ac., before applying to the pipes. Cover tie
whole with coarse canvas flnishing with severalcoats o/ ^Jbite J^a? oveJ
''the canvas. Some cover boilers witba thickish composiUon-of clay intlr
mixed with grey or brown paper for a bind, to prevent cracking &ctt«
Pliper being worked up into shreds along wrth the water and clay Other!
use a mixture of mortar, teaaed hair, &c. Some use asbestos, wood as e? •
^Vi!r aT^^^^ '^' coTf'*"?^"*"" Cylinder, should be 3
clothed andjacWed and cased with wood or fished metal, the iaUer
when kept constanUy bright being a most powerful protection agai^sS
of heat by radiation. Among metals, silver is the b^st absorbent and c'r
ductorof heat If we call ita power of conducUon 100, that of coDiSr i« 7x
gold 68. iron 12, lead 9, bismuth 2. . *"« oi copperig 74,
To Set THX valvk or ak Ekoinb.— Place the crank at the end of h«
atooke. and g^ve the valve th« proper amount of lead ; reverse the crank to
the other end of its stroke, jmrf if the valve has the corresponding amon. ?
ofleaditiscorrectl^Mt TWie prepondemnce at either enrif aJyexLt"
must be equally divided. Be careful in aid justing the nuti attaching S
valvetothe rod, that they do not impinge against the valves pStij
It from seating tnie. In adjusting the sHde valve to cut off at anVSt of
the travel of the piston, the eccentric should be moved forward InSpor
tion tothe amount of lap given to the valve, without any reference W.e
SSe pSon''^' '^•"' * °""* °P*" '* *''* ■^* P°'°» »' ^^^
ToFwp tsm Stbouop ran VixTX.— FImb thecimnk on the dead
:5!rT'f»JtT'
.": i^,^i7^-
» 90
95 100
^
66{
m
i?l
87 91i
.96i
MA0HIKIST8, METAL VORKBBS, *0. fi77
increased « the bearing in the rolkpr «rm Ti «»"■'""*'■* **'. *''^ ^»'^« '"*^ H
the heariJJt .We! tien mea.ure'l.n S:^««"«'«-Me!,.«re tho eccentric on
uuiVfe fearf. belngshoSn inio the ffii t' n '5 '. "^P^'f "^ o"'"* l«»d,
the amoant of oStside lead S orderto |?ber*rp thn i'i? ' ""?'"' ^? *•« «*»"»>'«
reduce er prevent back nrMaiiw. rl^ .f .®. ^ "^ « j''a"»t e*9'ly. and that
exhaust too .oS!„uJK^tiv^rrt;r^^^^ the
dally if the laboV is hervv S? X .S i iw ^"^^^^ "^ ^''® «"»''^e. espe-
chamber that will show o! the /dire. ofThi'la^'^'"*^ '•"®' °." ^''e exhaust
inch, the exhaust opens at the nroner time irj» li^i! J ♦ Ju u *"^" <>' an
ber in the valve should be S^t Ihe 'r/ghJ ,t«e '»>« «*''*«"jjt^™-
:s
Lead is given to a valve to enable the steam tix ««♦ — . .
jon by «dn.itting the -team tp it p^violIsT t^e^'e^d o* 'SXT "•**
ler to cause it to reverse its motion easily, without f** n^ J^ **°''^' '"
tallowed to touch the top and bottom o7cSd«rfir7^ noise, for it is
them out The space betw^n the top and bSom of «,« ^r °1 ^"""^^mg
inem oul ine space between the top arid bottom of 7h« J i- i ""oc^mg
piston, wl^n^thelatter i. at the endK 8trXfscifurt''*'i*"'* *"'«
shown at C C on diagram. The terni clearinc? ii al8o^''li*'« 5^°™'»«.
the capacity of the connecting .team ports and pLiaiS u?, ^ designate
guard against too m^h cushion, as ft greatly SSthI " "««e««rJ^ *©
engine causing violent thumping or kSL a^„d Jlf PO'^ers of the
breakdown. (Jne^sighth of an inch lead is suffiLnt ? '*""«t»™e8 a seriooi
and H6 i. sufficient for piuiengSr l^o^Si thl d?So°^^'^^^^
account of the greater speed^the latter. ' •^'^erenoe being on
-n
578
MAOHIinSTi, tlKTAL W0HKBB8, kO\
L
Lap OH TRB Slidb Valt*. — The -■team Up on the slide valr* !• the
•mount by which it extondf orer the extreme width of the cylinder porta,
M illastrated in the diagram, the distance between the dotted lines B B
L L, and the sides of the ports P P, being in each case the Up, the lines
B B indicating the outside lap, and L L denoting the inside lap Ep
exhaust port, E exhaust carity in ralve. V S Talve seat, C C VaWe face
The emission of steam into the cylinder is regulated by tiie outer and inner
edges of the ralve and of the steam ports. When the valye is so contrived
that at half stroke the faces of the valre do not cover the steam ports inter-
Dally, the space by wliich each face comes ahort of the inner edges of the
ports is known as inside clearance. By means of the steam lap given to
»«T*l»ethe engine is enabled to use its steam expansively, as elsewtiere
Tabim.— Showing the atnount of Lap on the Slide valve at
various point* of cut off; alw, the travel of the valve in inches.
Travel or stroke of the Piston where steam is cut off.
Travel
of the
Valve in
inchea.
i
}
H
Hie correct amount of Lap.
iipp^^p
-- i .
MACHIKISTS, KWTAL WOB^EBS, *0, " 579
with pumpii. By « .imple .nd well fcno,^n?^S?.* *w* •**!*«'".** dUpentlng
conteying' .team, the Xr Jatw botnJi.ifn^H "*2?° l.lP'»f '' ^^e onS
• Jet It .fe.n,«/roni the & eiapU'l h™S IS ^rllUi' / P'P*,7 »^*?'
dUmeter, with 60 lb., prewutv, »• SntEnwd n nerLnl^t^i,''^.* *"*'.*' i"*
of water, which it drivea throuirh the tK H.E! ^ i'^ *!""" ''• "e'gh*
boiler through an oriflo! much fLiI-r tl iJ .1 ' ''•|!"'"8 J* J" •"*•«• the
The momenU of the SIL ImpSl the wXer witrJt^t7„^ «t e-c.p«I.
•11 iU heat to the water during tran.mlMlon Th« W L".**' *^1 '""l*^
the maximum temperature of the fSw.»A; -S!i '?k.°''L''»J**>'« •^*»
prewureiofiteam:- feed-water admlMiblj* during different ^
IhneMure per. tqufcre Inch. . .10 20 80 40 60 100
Temperature of feed, Fahr. - 148«' 180«» 180« 124» 120«> 110«»
^TO PUTBHT iNCBDITATIOlf IM BoiLBM—l. Charcoal h«a « <rM.»
afflnltyforany thing that c*u.e..cale or incru.raKi„ boiler. ¥h2
and the du9t sifted out. Two bushels of this will ffPnV^iir«.l»V!... u if '
of 80 horse-power for 8 weeks when running aKr^J^^^^^^^
should be removed and fresh coal used 2 Th,i.w s«»« »i ♦ 1.® **''* *'°**
.Oir from which your, bolJAs'S^^tantity^TI^^^^^ Z^tZ T^
such as Unners use, sufflc ent to turn the watPr rtf . ilt«-l. V.I!i *"«,P'*<*.
have no tank, put Into the boiler from a ^^lo^llj^iVt^^^^l
1 lb f" every I'fiW or'2So?AWr/"^ "' '""'^''^l «' -mmonl.faboS
« * * f.^-^?*^ ^r!™' «•'••<>' water evaporated. It will have tli«
effect of softening and disintegrating the carbonate of lime aid otllJr im*
purities deposited by the water durinir the evanoniMnn 1 SSI* ♦ TT
. some other vegetable -ubstances IntroK inti'ttiTbouWlro^r^^^^
tual in preventing incrustation, and animal substaTe, sm-h^J^Jf*
skins,are still more sa & An English flm put oak «Wd«^^m„^l"^
boiler In order to stop a leak, iind to their sTriiw it alio «..!.., T **"
;SS^ &rr- ' '"? i "^ "^ '-^"t cipro'venr scK
boilers, that there is no visible reason whv hominofr .«S «-_• . "
kind, of sawdust will not do thf^e t«ng 6 Cow?%I!r""^^^^
shanks attached, ar^ strongly recommended Z\ preveSuvV of^aJe %wo
in a large boiler is amply sufficient, and those who wlnh tn 2l. L •
wonomlcaUy, can get their oil for lubricatinnSrZes cheanlv hv Stf*
thefeetana shanks for a few hours in a faffe SttVlfft?!^ {7 m''^
cool, and then skimming off the oil fiW^the sffiat^if th^wLT ""'^^k*'*
feet for the boiler afterwards. If yorwish tJTet r?d of tZ hL^"? t*
tr^^ ^Jl?.i"" "^^ ''^ *''J''*» by Ising'nm^'eCa^doL £y iZen 7
Sal wd». 40 lb... gum catechu, 61b., sal ammoniac. 6 lbs°isrtronri^^
mended by an experienced ^lerson, for removinir boil« «o«l!. 1^ ;
the mixture being added to each barrel of wTerS the tank -SUU^i' °
removed use sal soda alone. By the use of iTlbs soda rSr --it ^'?. '*
26 feetlong, and 40 inclu.. in diWter wa. X,W
new boiler, a A rapid and effectual but not very Jood n?i.^t« .« 1*
boiler. I. to throw inV few wood .having, along th7bfuZ of .hi h'^T'*
«.d «>t them on lire ; the In^at expand. tlS .c^te more tCThf.lJlTooS
holer, a. the heat cannot reach the latter, tlie .cale i. iZiPnti. ii. V *
main, after tlii. must be removed with a hairtmer ami olnl^ o /^ T^*' ^'
depo«t. may be entirely prevented "} ttinrorcrurpUll™?^^^^^
-combined With tar. It may be either introduced into the SR^'uiJ
with the feed water in very small quantity ; just enough to redden kZ«,
paper; consequenUy it will never injure tli6boileV 10 it u«-S!™
that the engineer oAhe French ocean .twmer.sTliurent Im^^
Km a't «r."' ?"S T^^ repairing or cleaning'out hif S^^tn op^iS
tliem at the end of the Toyag,. to hi. great a&p riw hi. fnnnd that tSTS
m
y
\
|¥«Kj,¥v.*'^r'^ '
-^■7^:-
j^TM^iiflijfin^wfi^ iitr^ ''* \ ^; Vi Y ' rt^tlgf if" \ ■ i '
.^
, .),' ■ *'!
580^'
MACHlNIStS, METAL TW0RKBR8, AO.
tW(
li«<l (]isap|>enre«l, tli*t liii boiler* wore entirely free from icale, and tlie
boiler plHtus uuinjiirud.
\. AvKHAOK rRoi>uRTioir ov Variods Parts or EttoinKB.—Sleam Ptp^
■lioulil be i M>e (liHmeicr of cylimlur, but varies on large enuiitev Exkauat
J'i//e ihould be i the diameter of cylinder. Piston Rotl slioMld bl^ i tlie
diameter of cylinder if of iron, and amaller if of steel. For hi^h i^peeds,
steel pistttii rods are the Itest. Steam Porta vary acconling to spf^eds, from
1-10 to 1-10 the area of piston. Safety Ku/vf-s should possess an area of |
square in. of surface for evcry*foot of grate surface, and sliauld be Con-
■truct(9d with loose vibratory stents, for the reason thai tliiey are not so
liable to get out of ordcfr as tliose with ilgid stems.
Rule for 8izr or Cylindkr.— Tlic requisite diameter of cylinder for
a 26-hor8c beam engiHe is 28 incites, and about 6 fe6t stroke. The nominal
liorse-power of any sized cylinder can be found by the following forniultu:
—For low pressqre or beam engines, divide the area of cylinder by 26,"
which will give the number of horse-power. For high pressure horizontal
engines, divide the area of cylinder's diameter by 12'6, which wilji give the
number of horse-power, including all friction.
Strokk or Enoinbs. — The stroke of an engine varies according to cir-
cumstances, which tiie designer must take into consideration ; but the gen-
eral rule is to make tiie stroke about. twice the diameter of the cylinder
The diameter of the fly wheel shouhl be about 4 times the stroke of the
engine, and the rim should weigh about 8 cwt. per horse-power.
Kdlb to Find thb Hor«e-Fowek or StATiONARr Knoinbs.— Multiply
the area of the piston by the average pressure in lbs. per square inch.
Multiply this product by the travel of the piston in feet per minute; divide
by 88,000, this mil give the horse-power. — jtioper.
, . . ExAHrLB-:
D{abteter of cylinder ..... 12
.12 ■■■.
- ■; : '■'■. >■■ " . ■ 144' ■ . .■-■ :'
■ ■ ". .■ •:•, .7864 /■
>* sArea of piston . 113,0976
Pressure, 70 ; Average pressure, 60 60
6664.880
Travel of piston in feet per min. 300
33,000)1696464.000
\' 61. horse-power.
HORSE-POWEB (iNDICATBD) REQDIRED FOB DIFrBBEXT PROCEMEsi
Blast Furnace ..<.... .... 60
Refining " ....... ...:.. 26
Puddling Rolls wi^h squeezers and '^
Railway rolling train.
4 Small bar train...,,..
>I)ouble rail saw.
Straightening. ,...,,.
f\^i
13
I
Balancb WiiEEtt.— Every balance wlieel should he speeded u« po as \n
run tWKre or three times as fast i^i the crank shaft it is intended to balariLo
When a balance wheel is applied in this way it makes the machine run a
great deal more steadily, for, when the balance wheel is geared int., fi.p
cranks shaft, and ruiis, two-. or three times faster than the crank shaft it
forms a power of itself when going over the centre, which propels ttieorn'i.k
shaft antU it reacbea the <iu*rter, where it agaio ukea ito power f rom t le
/
i.>*f^s
m icale, and tlie
ROCEMES.
HAOHnnSTS, MtTAL WORKEBSi AC. 581
peiiiates for tlie extra Ubor- for wlmn „ i i ''*'»"«« ^^''^l^; f»h com-
theTu?tr:S.*;imrurmH7k'Ir„'r,.e\^^^^^ -a« eccentric „ear
oneHnt of the calliper, ^thj mark „m3rtrtff^&^ N«»w place
other point ascertain the centre of tU^.uTr^^. ^? '"■^' ""'^ *'"' <•»«
another nmrk there «l«o. Next un.c?ew t le L I^,"^^^^^^ »'''^'' '""'^'"K
direction in which you wigh the enSi.e ^o 11,1 S !."" «»'*''»»''« it "« the
trie come, into line with the'.S mark Sn\ '*"*''« «««««»-
eentric fa.t and the enKfnc ;iK'tr;\e?.e way "^'' """ "'''''' *"« «°-
RoiJB TO Find the Weight Negehharv Tr» bitV; ^„ . t
AHEA OF Valve. Lever. &o., abe Known lK?,!lv»h« ''''", '^'*''" '"»
the pre..ure in pounds ,M,r .qiiare iiX^^Uini A,^® T* "f ''*'^« ^J'
tanee of the lever from the fXrumm;.IHnuli^ "'*' Pr''*l"V'* '^^ "'« «J««-
haif it. length (or it. ^ent^ o g?avi[yr t\ S f muU "' '^^f Y °"^-
and .tern by their distance from the filcrum -^L f t'^^ Ll i* T.'^^'^ **' ^"•^®
together, and .ubtract their sum "rL t.eTr.^ nrm^^^^^^^^^ .wo product,
n^-nder^ the length of lever; the t>S:^'^ft ^ S^l^SX
Example: ■. .■''■-.'.;'■',■,'.
Area of valve 7 <q. in. , 60 lb*. 9 lb«. 6 lbs.
60 lb.. . Tin.
Pressure
Fulcri)p8ia ...
. Length of lever 24 in.
Weight of levdr 9 Iba.
Weight of valve and stem eS ''" ^-^^'V"' »>•"'
420 lb..
• 8 in.
1260
. 126 lbs.
24) 1184 lbs.
12 in.
108 lbs.
18 lbs.
126 lbs.
8 in.
islba.
Steam, bg a Practical Engineer '. Whera? Sneer^JTy'^* ^''i'"^ ""'''^
ehinery of a boat hi. first attention ouXt ?o brd^rlS . i"*^u "^ ^he ma-
being the source of power, they mariScome fl.p «^?,^^ 1°, ''" ^'"'«" ' ^o""-
not properly looked Sfter.' In 'inSt ng^t™e tilerr«rrL^thil'"«^^''- '^
special attention. 1. The thicknes. of th« ^i!'* ""^^thing. require
and other place, ol importance. 2 ThV«?ate of thSS^^
of the gauge., vizi: ^1^ water gauge cock. »n.l ^i-«^ . ^' 5''® Portion
and thus find iu rtaTtliinltnA.- f«" ;;";:„;"_*.?'"*" "".'« ^^"P»Kh t\\6 plate,
iniay
aateteU2;^^t£.E£^
^.
^
"^i
^■^1
■♦
't>,
M^
^-
■t
» .
1»'
» /-
6dS
KAOBOnSTS, MITAL WOBEtfl, 4M).
• plmttrpimv appear ciiiMidenibir
» ha* Mry^ {(• purpoM, it it Upped
b« far thicker at the Matna than in ihe middle. At tlie Mama the proper
ihickne** cannot alway* be correctly ^uceriained^Jh account of the wav in
iMiJth they are caulked by which r -'— ^'^ ■ ' "
tUicker than it really it. After the hole
. i|^ nuckedttightly up again. . .
At regnrdt the ateyt, thev require « great amount of attention j for they
Aire rery apt to get eaten through, ne*r the platcV, by oxidation. The gauire
eocka are often place<l Jutt above the highest row of tubes. Now thii it a very
dangerous practice, for it is pocsible for an engineer to lose his water l«t
him be erer so careful, when great danger follows ; while if tlie cocks were
S laced a little higher, the loss of water would not be attended by so much
anger.
lhaie$ to Haehintrtf when Steam is getting «/>.— The water in the boiler
when the flres are lighted, ought to be Just above the bottom of the glass'
In a Urge dr e«^n moderate sited boiler, the water will expand, and there is
also not so much water to heat at first; and we know, by reason of conduc.
tion and radiation, that small bodies of water are heated comparatively
more rapidly than larger. On first lighUhg the flres they should not be kent
too hrge, but just suHcient to cover the bars. A large thin surface of Are
Is found to be the most effective in getting under way. When the flres are
lighted, and the steamer is going on a long voyage, it is the practice to rub
the polished parts of the engine over with a composition of tallow and white
lead. This prevents any rust forming on the rods, etc, from water droiZ
ping on them which may have been used for keeping the bearings cool
The discharge valve is alto opened now, or else on starting the eiieine
something will give way,. Several accidenU have occurred by neglectimr
to do this. • B
The safety valves are now to be inspected to flnd whether they are fait
or corroded to their seatings. If so, they must be freed and made ready to
act Itefore starting.
It is a good plan and one much practiced, to give the engines a Bood
blowing through whilst the steam is getting up. This warms the cylinder
and tries any joints that may have been made since the engines were work
ed last. It also savel the steam, for if not done now (when the engine it
•tarting) a great amount of tteam it watted in heating the cylinder instead
of imparting ittelattic force to the pitton. ' -
Startina the Engine:— AW steamthipt are now fitted with the double ee
centrict of " 8teplienton't Link Motion," by which the enginet are started
or rather bv thit the tlide valves are under the control of the engineer ami
can be worked back or forward as command is given, by either a bar lever
or generally, in large engines, by a wheel > er.
The handles, by which,«teani is turned on and off, with the injection cook
hfndles, are placed betide tiie wheel, so that one man can now eenerallv
•tart the engine. ,. * '
Some large thipe haT« a tfoam pUton so fitted that It ritet and falls bv
■team admitted above or below, thus raiting or lowering the link in its mo.
tion. Thit it what it called tteam ttarting gear, and It very handy when
the link it of great weight. There it alwayt hand gear fitted at well wliioh
can be uted In caaet of emergency. In giving injection to a common con-
denter, it thould be opened Jutt after the steam it turned on to the eylind
era, or elte if going tlowly tlie condenter may become too full of water
And the air pump not abjle to perform itt work properly. '
In ttarting an engine that is fitted with surface condentera, the oniv
thing requiring attention before gding on, it to open both valvet HQmrnvd-
catin(r with the tea above or below the condenter, vix, : tuction to the err"
calatm|r pumpa and delivery from them. '
Ihdtn teken under Steam.-— Wmnyt keep looking at the water level Thit
it sometime* a tource of great anxiety^ for tome boilert require the water t«
be ket>t at a certain fixed level. If wat6r be too high they will not keen
f tewn , >nd i f too low the ttea m w ill ge n er a te too f »* t . Som e boil c i* r e quire
%i&^ 1
.^l^"
Kama th« proper
rnt of th« way in
ear conaiderablj
1H>M, it it Upp«d
tention: for thej
ttion. The gauRo
fow this ia a very
■e Ilia water, let
f the coc'ka were
ided by ao much
>r in the boiler,
>in of the glaaa.
kiid. and there ia
eaaon of conduc-
d comparatively
ould not be liept
in aurfaee of Are
iien the Area are
B pravtice to rub
tallow and white
rom water drop.
»aringa cool,
rting the engine
d by neglecting
ler they are faat
1 made ready to
engfnea a good
ma the cylinder
rlnea were work-
••I the engine ia
lyllnder, instead
the double ec-
inea are started,
le engineer, and
tier a bar, lever,
e injection cock
I now generally
eaand falla by
i link in its mo.
ry handy when
1 •• well, which
t common con>
1 to t,iiecylind-
' full of water,
Iter level. Thia
ire the water to
' will not keep
boil e ra r e quira
MAOHIiriMi, MTAL W0RKB]|8,A0.
688
ti'f^iU'Slr*' ' '"**''l''» **"* Prwtice can determine it A aafe rule ia to
*r'*M^ fl«M Range about two-thlrda full. Blowing out marineT> few
ahoold be practiced every two or three houra. Practic* haa proved thia to
be a good rule, on account of not a« much water being req u'reK be blown
jSa* e* ilnt*' * '"" *'"• •»«""»?"»"«"«• notwduJed t« • TeTJ
In ateamera fitted with aurfaee condenaera. a little a«a waIap la .nnniu^
to the boiler to make up for the loaa In the1t«m S^a.^LLToLi ffi
condenaera, etc Thia In time mav injure the boiler If not couitorRlinJS
^me way or oUier. The general rufe hf to blow out about two or thrU
S mT™'Cn*'r«>'72itn2:'r '"'•' '" '"^'^ »«•"- ^ "-" ^"-^^
The Area require much conaideratlon. A furnace la beat worked with a
heavy Are. but not too heavy, thicker towarda tlie back tlum front Thl
freah fuel ahpud be placed in front, and then puahed biSk aitSr' b2nl
tborouyhly heated, kvery four houra (at the leutV tl^e flroa ahJuM b!
cleaned out. aa large c hnkera or refuae of the coala adhere to the Are bafa
and prevent the draught; making the Area burn dead. eapecWIy to wa^a thl
back of the furnace. Sometimea the alag will atick f aatto V f oJJace bar
and cannot be removed from It. Thia cauaea a great amount of trouble i
in trying to remove it, the Ate bara are occaaUally puljd out of the"
Sten'dSgLf "f'**^' P*"-' «' »he Are fall, through. caUngiuchwMteMd
Tlie principal thing to pay attention to when the engines are under /
.team. 1. to keep the bearing, cool and the glanda .team tijht OlMa gel2
rally uaed for keeping bearing. «ool, but when Urger one. ue woSlng RaSt
a iet 6f water I. kept playing qn them. Thi. i. found to M.wer verr IS .
wU the water i. turned on before they have had time to h?aT It 'SoJd "^
not be uaed after they hare been allowed to geV heated, for it ma/SJack
them by too -udden contraction. A good atrdam of water ahould be W
runnin. on the thruat block from the time of atarting, thia with the tallow,
which K" *lway. put into it before .tarting. keep. thI.* all-important bearij
cool. The qap^of the thru.t block require, great care iradju.ting.fl
MrewedontootlghUylti.almoatauretoheat,orAre a. it i. termed and
If not acrewed down aufflciently tight the unpWaaant Jumping .hake .o ofSn
experienced in our .crew .hip. i. .ure to follow. The packing of the trUnd
Suowed*" * **" *''**^*'* ''*•'• '"'* kept^quite tijht M(f wju
In paddle-wheel •teamera there ia frequently not .ufflcient care takefi
about the outerbearing. of the .haftfc In very few .hip. are prop4> mean,
provided for lubricatingthewimmjrtant part.. At the commencement of i
Toyage, the cater bearing, are well tallowed, and often put down, .crewed
tap. and left to look after them.elve. a. be.t they miy. Very W. Mm S
**S^t.^'"»,P:rl?,*'*J'"'' »"»^- >«*dlng down froKe paddTe-b^xS Whe
oiT hole, of the block., or in which mean, are provided for th^lubricIU
The coab ia the bunker. mo.t be carefuUv watched, to prerenTaponta^
U9oa.comba.tion. The .(opper. over the hole, .hould be kept o£n^
much a. poMible^and care taken not to keep damp cmI. longer in thebunC
s.iS^s.'L.ior •'"* ' '" " "^ ^"^ coaf »M.iir^ie ti';^i5i
^ 5L«>«»5tt-"»nntag engine., ca.tor oU i.a very good thing to iiM onflnt
itarthij^ WbenjiewbraMe. have been fitted tnt^ the bearing., tillXy
torn a good bearing for^themwlve.. the Mime .hould be uaed. It ippei™
yHiai^machflnerbody nit to lubricate than other oil. have. TfiedS
ferenoe in tbe«o(t of the oil i. not very much, coarM caator oil beinir very
little dearer than |(6mi machine oil. * " * °®"f ^•'^
Dutietta Maekuury when iK» Skip hu arrived in Porf.— The White l^d and
^J^Vf''^' ' '^" ' *''!!!!."?^'^ '' ap ie ce of oily wa.te. and then a t^lgiSg
woA of the engloet wiU give no trouble by m%g7 The e^iii. .hiSd
i< n
\li
- / - -
084
MAOaiKllTfk MITAI. WOBKVBf, AO.
■ 2f .• '
\„
. t. ■-
ha?* • food blowlnf throagh to drtvf out til w«Ur In tlie oon<f«nMn. then
th« Kin|rat(in'i vrIv««., ooniiiiiiiii«-«tlnir with tlio tern, •tioiilil )m) iliut, n«i|
op«n tli» condviiM'r drain (iovka, wlilrti lot out all water left in th«>m. Tlila
U •llowud t<i run into the Mlgv; wliicli can tt« |>uni|N<ii nut by the Uonker
pump, or the hand pumg if no •team !■ Ivf t in the koilore.
Home en(cinoi>raalwiuyLAlow out their lioilvn i|ft«r ■t««niinir, othera do
Lnot. the latter only let tlie ttrea out and shut the valve* in the iteam i»i|N>* ■
both plana have their advanUgea and dlMdvantagei. Perliapa tli« niujor!
It/ keep the water in the lioiren, only blowing out when repairs or an t>x.'
•minalion of the boiler U required. An engineer ahould alwaya examine for
hlmaelf, whether all the Area are property out, and not take the word of tliu
•token for it. A great amount of tiamage may be done by the Are not beintr
properly put out in the aah pita. A^requent praotitu ia to get a heap of h<it
•aht'K together and daalMmmo water over It. Thia makoa it Itiack outiiiilu
and leavvi it b;um4»iM*Hii<i^. The aahea ahauld rather be ipread out evenly
•nd the water thrown over paduaUy And gently, to put out the Are efrettu
•lly, and to creMte aa little dirt and duat aa p<Miible.
Knuikkkiw' Ukll H1UNAL8 IN UaiioN BTMAMitHa.-^Go oAtad 1 atroko;
Back, 2 atrukea ; A/o«. 1 atroke ; Siowlj,. 2 short itrokM : Full SmuJ, 8 ihort
■tn>kei ; Go aktad Slinoljf, 1 long and 2 ahort itro^M^ litick Slowlu, 2 lonir
•nd 2 ahort atrokea : Go ahetid Full Speed, 1 long and 8 alwM-t alrokoa • hwt
Fast, 2 long and 8 ahort atrokea ; Uurry,'Z abort Mtrokea repotted. '
To find the anlount of /aip on the Slide Valvei (before letting the ■lldcit)
Take a batten of wood, and place it on the uylinder alide face at riifht
angles to and over the ports. Mark off on it the edges of the steam and
•khaust porta with a equiiro and scriber. By placing thia on the face of
thib slide valve, the amount of lap can at once be founa. « ui
To iScf M« f/i</M.— rut the piston at the top or bottom of its stroke. If
the eccentric is rightly flxed on the shaft, simply fasten the slide valve 01
the spindle with the required amount of lead. TJien turn tli« engine to th
other end of iU stroke, and see if the lead is the same ; or in some eoKin...
more lead is given at the bottom than at the lop (as in vertical engineri If
the engine is fitted- with the link motion, the reversing eccentric is'then con
nected and the valve tested in like manner. Also with the link motion tl *
■Tide rod is placed in the centre of the link ; and although the position ..?
the eccentrics on the shaft ought to destroy any motion of the valvp Vll
there is a little with a short link. This is testetf to see that the steafn imr !
are always closed and thus the engines can be stopped, even if tli6 full n^ „
■ure of steam be admitted to the back of the slide by the atop or throtijj
Steam Fibb Enoibbs are or should be constrticted with steel boiler* nn.l
blast tubes, copper tubes and large water spaces, together with a b",,] fl!
out of gauges, aafety valves, injectors, 4c., with facility of gettlnir un «f..,,^
*" te * Ji?. ^° '"'""'®' ''"'" *-•"•'* '^''^'' *"'* •" •»»«"» 6 niinutes frZ V,Tr
at 1800. These machines as now cohstructed are of great elegance a 1
P**"®*!!^?*® °^ "'*'" ••»"'»» projecte«l a continuous, solid stream of w. Z
over 800 feet, through 100 feet of hose, fitted with 1^ Inch nozie C '
pressure about 80 lbs. per square inch. The principle is that of a «...„!
pump, being fitted with tfie usual air chamber to induce a cominS
PoBTABLB Ewoikeb are constructed as light as possible, consistent With
proper strength of parts, in order to render them available for easy trani!
portation. Sometlines they ire mounte<l on whegJs,and are in quite exton
c ulIT £ light •aw-imlla, threshing, brlck-making, pumping, chaff!
I ^■£«»<«»"»*o Eboibbbm ^^ JruKunt on Locoumiym.^Ke6a
the fiw^ evenly and uniformly spread fover the grate without oS
betwe^theluinpaforthe admiMion ofalr,TOay be deern.*- than wGlZ
con tumal l BD d U m ttlnw togethe i ^; Remov e a|l incom l ms t iblt. nmterial
t
■^^gfe^rt;'
MAOniJfltTt, MITAL WORKBRI, MO.
Hi
? T., #? ^ c»n.f 111 mtt ntion, mn the ■trcnni of Mir Ihum with • vwlocltv
„K,«lr«. a(K).(KM) cubic feet o^f Jlr"Kr lu'comZ.r. ^f iS'mmt
reuiiiriiii t«» ioniume ttie kaws orolve.l from it A»tC1.7,.! . J"''""',' '"
813.480 cable fj„,t „f .ir L ton for It. .'X-'tion^? £ ^
ftHjuin,. • Rood ,u„p|y of oxyKon «,„| i,.t«„«« |,..,t to bun, 1^ ni«k^^^^
very flere« flr«. < 00. practU « requiri.,, <M,m.,le.« combu-tloi, of tli" Jiirbo J
.n.fl.y.lroKen«»«.lHb« in t ,0 f u«l ; In.ufHclwnt .Ir «u.« Vile « bb k
■moko oiMuo fr«mtl.« chimney, «„,! the lo« of he.tinR effect "n„«
much «ir lower, the temiH-rature of the fl«„,o .n.I .ll..l,i f, the l.ci Of
gomi <««l. «54.^ per cent. k« to form •te.m. .nU I lb. w II in k",. Inrmti ■•
tT«p«)riite 74 Ibi, of water. In practice the antnt^mt nw-„^.„.i I'™' "« •
1 lb' of coke i. U4 lb., of w«ter,^i„ conm Im pT^Se It ITl .'"..'"rTL'lJ
cent, of it. nrmluct. go to form .tream, 22 per cent bein/lTJr.v , ' ^
of combu.tfon. a.lie.; etc. The heatii k oS^er of „„W„ -.7 ^ l»f"<'"»«'«
that of coal i> in the proportion of Zurr4 • 12 Tlfn tt^. '"'I'"'"' *'*^''
duceil by tlK> combu.tfon of eke In t le ttott Dart J LST*'"*"^ '"."*
e.timated at IO(MJo ContiKrade. Tl ^tm irat'Li nribiS
u.u«lly Ie« tha« lll|o cJl.tiKra.Io (HWoXuiriettS^^vil^^^^^^^^^^
Fahr.f. The pn.per Con.buation of coal require. Uc a biul-l on n? . r if.
throUKh a,^d. above the grate, the right Vop'r ^d ! .^ t ^ .J ,^;,^^S
percentage of the gascou. component, in the cnnl • I.. .1 .Jv/. .1 '.* -
Soke the air may be «<lmi.te.l through the graeLv 1 Ih n IT""" .'''
ing about 200 cubic feet of air. For rSvin j t «Llt «IT^ . ' z* '""''"i'^
fuel, the eml..hH, of the ga.e. from the7uVr?.h ,l| t tI^TZToZ
to promote complete combuiti(,n under higli temnerataM, fnr » L -^
the grate .urfaco.hould be a. large a. po-si'll rES^'. ^we" x.«?S"
and the weight of the .team exhau.ted and the air inhaled .l.ould 1^ i„
•very ewe the iame. For the prevention of .n^oJ;' eSem Sly Je J
on the damper, the a.h-pan and the Are door, with carefuUtok"ni %-ffi
endeavor to prevent Uie format on of .moke bv contrr.llln^VirJ „,i„.i. '^
of •«.; tlmiugh the grate a.lj».ting it exacUy {„X tma„^^^^^^^^
alio by the rfre door for the adnW.Hfon of air above the f uT",y SrinL willi
large piece, of coal, and deep Are. for heaw ilntv ««.i -^ n^ ? I
.hallow Are. for lighter duty.V Arin; mZTe'^^^^^^
and at all time, by keep ng the bar. covero<i »iti. V.„r . "»'"«" *''e «»y.
f«:flii.""r^.''e " ' '"• "" •"'■ •" ■*""" ""' "•• "^ '"■"• """ ••■•'
1 '•'?*••'• <l«n|ier Yrom inlDnie licit, to ute fuel inil kun iin i^ /»»
jK'riirw'l'.rru.mini'l "."J"^' ^'"^ "JectV.o tttT'e Srer^Jifl iZ
aanng.iopiMg«..tliia Iom wiU be oompenuaied, and a fuU .upply alwaya
ir 9
¥1
*• ' -S
- m
mKH
.,:is^2i£sr
M6
■:^- i' '"'t' .'■•■ ■'■■■
lUORIMItTt, MRTAL WOMKSKS, AC.
* ■-»*■?». ^'fr^^irf^^j^pp
r-fk'^
kept uip. fttMorltlnff ih« aurplua hMl ami pravtnllnff txplotlen. TimmmhI
WAtohfiiliivM !■ iim'MMrjr to l<M>k <Hit for im|MiMllng lUiiMr 4n •vvry iMMiai^'
bl« dirw!tkNi, •nd no vnitin* driver, whlU on duty, ■liould ntUi hit vnwijp
cur*, CKUlion, w«t<:hfulnMa, dv«!i«ion, mntl prffMnc* of ntlhd for • muMi
nionMnL If vl|ril«n<-# miul •ndiimnrw w«r« «v«r ncroatNry In an/ iMMlit'n*^
or vallinc, moat rwrUinly jIm^ are uf paramount lni|tortan<!« §ti t^flnk**
•U othara
«rUinly jli«v are of paramount lmitortan<!« §n
that tlM tafaty vaJvaa art properly aotinf. au
-a^s.
/(*--.■
indieationi of the •team gaage are eorrwt. Ja experiments made with a
locomotire boiler, the Are beinv kept regular, and the engine, at rest in 9
minute* the preaaure incre*aed from 82 lbs. to 74| lbs. per tqiiare in«li, hein,
much more th«ii double, a moat •urnriting increaae, and one which iriii
enable oa to account for many explotions wliich bare Imiiraned while
enginea were at rest ii-^^uwime
^*/ *•»• closest attention to the cjlinder and piston rod packing and
«Mrcis< Judgment and car» to selecting the best kinds Juad alio ij!
i
— ^5i^~
M
'Sr /
V
MlOnillim, MITAL WO»K«H, AC.
687
furn..^• ,.Ui«. «;,d „,i,«r ,««• of th.bnlL.nl!! •.''«'' *•"*'•«"••'""> «" th«
-™,^ f,.'""" !?. '^'? •?•' P.P ttMn poru. B l,«l Th. U.M -li.
nprcfnti the poattlon of th« **lv« whn. *i7 il ■"*".''■ liwinirafflnt
••ddte-pi,, .nd Kreverw latch in the^nter „5? i"."*.^' ***^^' "°'1«'' t"^«
V V show. tiM l«n. ?V/ SlVi. I. iJ^* Jf .r.°**''* *? ^^^ quadrant or •ectov.
It hM J<ut clowdfth* port ag."n,t the iamf...^o„ ^?".."**" **' )•** y.lye whw
ta the angular meaioremeiu of the I^ h.^!?/^ i u ..""' ^''^•^"'' -«*rfiH«««
tic while MMinnwKnuLf SSunl!^ S?** **! "'*' ^ "J"" °' 'h* •««•"»•
•o that wfcteh S owZlIalf th^ i«mi^P'*' *''^" l*"*. ''•''^« *• «« half atrok*.
■ "~*"f*"**^** the commencement of the atroke of thepiatoa
•- ^
<
S
•
1
1
>
1
m
«
■*
^M
•>■ ,..
/
\/.-
±^^
-^^U.
-VT-
'.:■:■ I' '^::u
!l'. SI io
^'^,>i
m
.r^«^, v» *; w*5. r*'^?i^p:^^'
m
l^^V
UACBXMUTB, METAL WaiUUttS, AO.
l •
LuiwAihm>o,i$ihadl$Uae9 which the ralve movM while the «,«»«.«#
the eccentric i deicribing the above Angle. See dlajram of *SL^w *?
ond valve metim. A mnjority of nillirmva mlhZ tH^h^, Accmtne, Link
lap, I inch, for lead fii full gear, MO inch On ^-J. T^' ' L"''*^*
culm 2 giTe equal heats in the production of iteam. ' *' *°**
sixteen Iba. of Newcaatle obal conterta 100 tha nf ..««.:-» *
btiihel of coal per hour raJKs ateam to ifi ih. * ?J ^^ ^"^'^ ■*?■•»' A
Telocity i. 1860 &t per ^eSSd ;^^^^^^^
city of 8800 feet per Second. \ horaiiiweV^S^a VSm^?» *V' ?,' ''*'°-
^ water per minuteVor condensation ofatoTm TiSIm^^J" l*''^""1 «'
der is il inches, with 17 double aUkeaSmitS SLrf^S^ S"^^^^
work of 40 horaes wiUi 6 tons of coal nwdlS^^i^? ^T"? *t* «°n«»«n*
itrokea, onihor.ea.with Uton.'Sr^Uy^lT,?^^^^
of water 24 Yeet for eve™ hundredw^iriit of co«1f r?L^'"u*?°'*i" '*'«»
coala raised from 24 to iSwO.Sw iSr we foSt wSfmlmSp* t"'"! ^^ «?"'»•»
coal per hour with cylinX W Sl^iSw an? IH .^1^1-. ?%*'*"''*'' «'
minute,iaafo«Mefliilt^rorteaSMto^^^^^^ AmS^vr^^'iJ '*** -P**"
whh^a cylinder of?a76 inLheJ nll^ni^&oktJ^lt^^^^^^^^^^^^
a20hor.eiM>wer; and.ctlinierof 17.6 miihj V.trok«^or4T*!r^' "
10horte.power;thecon.ufopu^of coahiS^«ro%^^^^ *'***'" *
a/*^."****? *•' IjoeoMOTirB Boilers
Ac—Boiler sheets, best cold bhist char
in., double riveU alony horizontol ,6^0,8
«»"tiJ"^£?'? ?' ««> »»?« to be double r"r!
t^ M^""*^ ^V^^J^t 2 sheets rolled
in the d^tion of the Ahte of t¥e iron or
•bore the water line to be donbte riVltted aU n!^"ifi"u ^?^
?ff-^'*i.H'"j'' ri«t* P>«ed|'i?ch^i7^„1?„Kc\m,?'s;^^^^ T
6-16 m, thick rivetted with « inch riTeU olaced 1 « inl^h f«.^^' P'"'®"
centre. Extra welt pieces. ilJetted to sWe Kde .hTiS ^~°? ^^^^'^^ «"
thicknew o£ metal for stud'holt- aS SpSLn b«L ?2;«5;3'2^^ ?""*»'«
of iron. 6-16 inch, if «f copperi in., if otVteSic^^^hJfT^"- ^'f ".Hf
bactlheet. (sted>^16in.!¥„e\hU'^tpf^r^^^^^^^^ -'VeanJ
t't tl4 M
v» iron, w-io iquil. 11 OI copper 1
back sheets (atetiy 6-16 in., flue
uid back, 4 ins. front. Stitjf
^Z.*. H iZ. V' ^ . ""^y "^^ ^in.cuam. screwed am
sheeU. 4i in. from centre to cenU^. Croim JBarj iii«A. «* o i
SiS:r!i.^-is^^ a
pther the onter and inner^.2S f-uC^Mt ,onl "^J"^^ '«■
fn vertical rows 1^ °f *ninchapart, JSt^'tieStStt" J^^^^ f'
buniing wood or soft coal, should have i in.^Sni!« SmT ^'/^ I"'
wood burning engine, shonid have the ^honnK?fc •' from /; ^'ti'f
diam. at-top, with wire nettingt for en«nM hurnlnf '.Jf ? toS^ft.
wnaUer •,«*%>£ cone i» r^f^iniVhut tJlg^^ '""'^h
K^OmXim, MSTAL WOBXBBfl, AH,
m
locomotire thoold be provided with two Mfety ralre* fitted to bnus nnu
«nd •ecoredby.prin« of •ufflcient elMticit/ to •How * lif fof TJJ ?aU^
•?^^ •™!?"SI*' "'* f™'"'°" *•' ■" "'« •**"» ">« boiler will gonlrate
jfter it exceed! the in«xlmmn pressure. The bearing or mitre on the v«lve
flice thouid not exceed Hi", ifud Plug, .hould be provided on the side of
the shell on » level wjth the crown sheet. To avoid weakenlnir tiie hoS«r
rivet a welt on the inside of the .hell in the line of L hSles "LaS S
'•k?.^ h"?'''^?*' «!"»"»/»• «' growth surface. Good work llTS
obtained from boilers po.«5ssing 1 cubic foot of steam room to 1 sqwJe fS
of water surface, and a water surface 1-18 that of heating surface.
r. ,^^^°A fttOTOBTioif OF THa VABions Pabts o» Locohotitbb.—
Cjfhnder, of locomo lv6s vary in size, ranging all the way from 8 i" upto 20
I"- f^n:uJi°'^ ^•" *^r}^^ * »he diam. of cylinder. "^ Valve Ste^ EhouM
be MO the diam. of cylinder. PUton Rod, should be Vfc the diam of cvlin
!"• ^u^^^ft"^ .hould 1-9 the diam, of cyUnder. ZSst^l&
^T"*, .'t°T,oM.''°'" ^y ^ «'• «M»™- of cylinder. Steam PcHT aSS
should be M2 the area of cylinder. ^Exhaust 'part. Area shoSd to ^S
to V4 the area of cylmder. The width of bridge, for different sized c*1indeni
^S^f vati fr^Tf^tn^'j? H '^^S?',!: t^* di«W- of cylinder. Xm. 5^
BoUtr, vary from 8 ft. to 4 ft. 8 in. Tube, vary in number from 100 to 2M^
J^T7oS°t^?^®J^?±%?"^!'''%^'- i^-^^^^^^^ Total should bi
from 1000 to 1500 square ft, Ftre Grate Surface ranees from 12 tn «ft .«
ft,#tal.rule 15^ ft. with aboutWsq. ft. it heSgliS teSU^oJ*
e^pomuve Powet,yh6uld range from IW) to 200 cubic ft"!Sf^te°,SMioS:
Proportim of heating aurfatfe to each eq.foot of grate, should be from 68 to 80
fwt.Pett.c«rt Pipe should be % the-diam.olth; inside pKThf.Scl?
A,h Pan, should te 9 inches below bottom of grate for woSd bumfng on-
j^nes 10 in. for soft <?oal, and 12 to 14 in. for anthracite coal burneS ud
should be as nearly air tight as possible when dampers are shut ^miS,
should when shut stand at an^anrfe of 86o froiTperpenScSar: SS
Btardiam. should equa dum. of boiler, length from ^iTsheet to insidVS
front door U times tlie length of the stroke of the engine. Tire,, when new
^ to 6>< In. thick, must not be worn down to less thiSli to lIS WroJX
iron Ures wear about 1-12 of an inch per annum. wrought
BotB TO FiMD thb Hobsb-Powbb OF A LocoiiOTiyiB.-^IulUply the area
°*!L'® P''^n by the pressure per^ square jnch, which should be taken asl?
of the boiler prepare 5 mulUply th s product by the number of revolutioS
ner minute. MiUtip v this 6y twice the length of the stroke in Sot
Inches r if in inches they must be divided by 12), multiply this product by
|and divide by 88,000; the result wiU be the power o/ the locSmotive.-
Exammm: , '. - ■
':'.,/:■ \-, CyUnder ....... 19 inche«
,t Stroke . . . . . . . . 24 "
Diameter of Drivers . . . 64 "
Running Speed. 20 miles per hour:
' * Area of piston, 283.5 square inches.
Boiler pressure, 180 lbs. per square inch
288.5X80X4X124X2 -_,.r^
88.000 —=' 681.6 hor.e-powe^
Fna C«iiMra.--rire cliiy, wet, 100 parts, white lead, 8 parts nowdered
Mbestos. i part, mix all together and use as mortar. *^' P*"'"®'®*
RAU.WAT T^iH Spbbd Tablb.-A train going 1 mUe an hour travel.
4'-'
M'.
♦4
T.^^
7; if'^.-
jm
-t ■
-WJ
UACBUnBTB, MXTAI. WOBXXM, M.
or white
CunMT voB BnAxnra Joimrt, wto., with Faobd lUvou —White
iM^/mlxed 2 part.; wdle-d. dry, lp.rti grind, or otherSS iix^eJj
to the consiftenoe of thin putty; apply interpowd layen with 1 or 2 thlcE
nescea of caniM. or gauze wire, a« the neceuity of the caM Aiar ht>
I h" .??•* *?■ 8"*«'"0'"". Steamvwpm, .toIrIS or"
Icadt In oil, 4 parta ; iron boringt, 2 to 8 parte
Him© CBii»iiT.--In)n borings and aalt water, and a uiiaU quantitr of ul.
ammoniac, with freah water. H—nwsy 01 mi-
_ AmjoAtioK »o« BuMts AWD SoALDa.— The following has heeh teitedln
'i^i^'^f^^'Ai**^ of burning and scalding from railway and "tMrnboS
accidents. Glycerine, 6 oa. ; white of egg, 4 ox. ; tlnct. of arnlM a o« " »??,
the glycerine Itnd white of eg« thorougffy in a'ioSir and JJidi^Sd
the arnica. Apply freely on linen rag» night and morning, prerioiuflH^
tag with warm castile soap suds. In urgent cases, if nothiifg bett^SHv'
had, clap on a mud pouluce, a favorite and very effectual tiSiiPwith
school boys who are stung while making war on hornets' neTti^^
# Blowiw EiroiifES fob SmiLTiHOy-l'he rolume of oxynn&U^u dif.
ferent, at different temperatures. Thus diy air at 67°, conSnsloler cent
less oxygen than when it is at the temperaturTof S»
and when it is saturated with vagor it contains 12 ner
^entless. If an ayerage supply of 1600 cubic feet ber
minute is required in winter. 6160 feet wiU be required
in summer. In the manufacture of Pig inm wiUi Coke
orAntAraate coal, 18 to 20 tons of airire reqnired fS
each ton; With Char^l, 17 to 18 tons arerejuirtd til
tV'^''\^^ /*?»"' ^l •'«?*^ - 29,761, and at 6O0 1'
81,866 eubic/eet). The PttMsure ordinarily required for
smelting purposes is equal to a column of mercury fromS
to 7 mches. ^he capacity of the /fe*en;«V, if drv, should be
t»A v.— , 16 tiow" that of the cylinder, if single acting, ind 10 timp!
2 ?ff?^f't?i"i.f 7'*?i'5'' °' the Pv^/leadini to th% re.J^^oi?^?houli be
.2 that of the blast cylinder, and the Telocty of the air should not exceed
Slo'S^ •* I ?^r?- , ^ *«'»JSt' *«>» '«q«i«« for iu «KlucUon from fheSe
M0,000 cubicfeet of air, or 6.8 cubic feet of air for each pound of wboJ
consumed. Pressuie,7 lbs. ner si^uare inch. An ordinan^ eccentrSfon
i Jffi n t'^meter with 6 bla<fos 10 Inches wide, and 4 inches S lenSh S
IninZ^fWf^T^''' "^ •" 4?* omsningof 17.6 inches In d"aSS,'a^
an outlet of 12 inches square, making 870 revolutions per minute will suiJ
ply air to 40 tuyeres, each of II inches i9 diameter, anU at a pre.rure S^
sqiMreincii of .6 inch of mercury. An ordinary eccentric fan blower "m
inches in diameter running at 1000 reTolutionsier minute wUl give InViu
^^J* V"?' ?»^S*'8! 600 square inches. A non^condensing eiS
dian^eter of cyhnder 8 inches, stroke of piston 1 foot, pressureTft^am iH
lbs. (mercunal gauge), and making 100ievolutions,;erminuS wiUdriJe^J
'"/ i'!SL*'^ ^i ''^^T'f ! '<^t*'J' 2, 600 Involutions wrminut" The wl^^^
and length of the bhd^s should be at least equal to for 4 the radii.. „7».
fan The 'f ' jjould be equal to the radiu^Shl f.";*i„d t^eTutlet o!
discharge should^be in depth no less than i the dUmeter its width h«i.?I
eaual to the width of the U When the pressureTa bulsl exweds 7 S
of mercury per square inch, .2 will be a better proportion for tlifSd;?. S
length of the fan thanthatabovegiven. The ^«J^or dSu^^^^^
r^^ ^Tt^** u "''fer' "^"'^' • P'*""" *»' 1 Ib-TrVuIre inch
at 600=20.876 inches. When water is used as th«i «lemon»«r^
Uraia|neter. A Smtth'g forge requires 160 cubic to»t nt ■<•. ^- _:• 1
Pressure^f blast.i to 2 Ibl^Ir^uare inch, iZ otton J^UeTpST^!,'
nnt^Wi^""'^'?^ cubic feet of air 'per mmut^ HSry^ori .^
qmrtsmoOO cubic feet of air for each ton bf iron refined. W^UfSS,
reqamesflo cubic feet per minute, for each cubic yaid,^Uy"T&^
!V^ff ■"?,.1P^V
aiAoannsTs, mktal woRKUf, ao.
m
tU quotify of Ml.
Ok Saw-Miiu.— To Gbt thb Most Lvmbbk noM SawLooi ~ic>n<»4
JBC. h« .bund.nty proved to our .ati.factlon tlnJfSl. cln bj d7^ SSt'
hy the use of the circular .«w. Some parties are in faror rf the mSSJ
•aw. Human ingenuity haa been ao nrniifliT •« th- jI.1 ».i "'"*^
ii"rSi;7Jxv^^^^^ b^uifdV^i'^ror^s''' V^ P
for hi. machine .«ch • per^^S^^ccmail^Ition rJll^rS^^^^^^
» certain amount of hesitation in coming toTd^iminJi^^JlI^^K 'i V
Ubie. In«'e»t.tio„«ryfomof.arS!lU:Ve'^;iTa«^^^^
iingle or in gangs. Some of the portable kind (ciroular VaiSfniave an
upper MW to complete the cut made but partially through UrSwsbvtK
lowerwiw. Seedmgram. By the single movement of a Je^r the hesS
blocks^pn which the log rests, are simultaneously moved upVmoTfnJ 5fo
log • distance nearer the saw adequate to the thickness of loa^ dSred
with an overplus the width of the cut made by the saw. By mo^SngaSothe;
lever, a pinion meshing into a rack beneath the logKJarriajJ is made to m
pel tlie^ og against the saw, and run the log backwards K 5.e bn. J^^
cut the«, movements, on the best constructed S'net^re SaSe with
S3S'&;'S'£feern''oiVS^^^
# .J^f •''^?"T^'I? ""*»^*° • ^•* .^®** «' rant regarding the beatitudes
of the good old times," durmg the lives of our forefatherl ThweTrnM
proved very disastrous to tlie enterprising Dutchman who in IBM .t.r?fl
the^flmt saw-mill in England, whidJ? wa! flnairSgS to IbS>n "iSd
fly to save his life. In 17G7 another saw-miU. at Lime-house. nearxJ^dSi
was demohshed^by a mob of sawyers, who considered that their bSSS
'°S? ^M"'"*i!S *;'**•* certainty if things were allowed to «> on
The old method of manufacturing lumber and dimension ftufT by rin.
ping logs lengthways on the sawnit, is still fresh in the remembrance 5
many. One man mounted the fog and pushed the saw downwards and
pulled It upwards, assisted by another man in the pit below, with a ?eil
over his face to keep the sawdust out of his eyes. We hail wifh irratitude
f5m'A'"bol-"^"*'""°®"" which enable us to dispense with evSy "uch
Having tried the up and down saw and the circular saw also, we would
again repeat our «>nv,ct,on that the last mentioned is the best for manufac-
turing lumber, and should any person act on this expression of opSionVlet
them m the first place be very careful to get. if possible, the best machine
bring tt to the mill, and set It perfectly level and true. When you get ft
in operation, see that you handle it carefully. If you have been uS to
running the up and down saw only, you will soon find out that your forme?
experience avails a most nothing in the managementof U,e rotary machine^
but wlien you get lie hang of running it, the compensation in the way of
convenience, rapidity, and quantitjr of work is immense. Some preK to
use the inserted tooth saws, and wiU use no other. They seem tS^ssew
mwy advantages and are entirely safe A late invention o'f ^ead^gZ
Mpptr nort of the tooth toward$ the point during the process of manufactiSe
spieaaing it out so as to make the point of tlie tootlt the thickest part of S
circumference of the saw, enables the sawyer to dispense in a great me2
sure with theUe of the swage. ^ Those inserted tooth saws iS do n^
possess this improvement must be carefully swaged and filed at least twice
per dar, and sometimes as of ten as six or seven times per day, depeSJ
upon tlie kind of lumber being cut. In filing of swaging the saw Wcaref n1
tofjnn.the point of the teeth absolutely squire, andlJehacros^'XSS^^
est deviation from perfect truth in this respect being apt to cause 5ie Sw
%o run,»» It is termed, or vary from its proper course while passing through "
the loff. Some nrefer to form the point of the tooth a little hooking jffi
enpugli so as to W barely perceptible, and in swaging to use that partVthe
die belonging to the swage, whtch gives tlie tooUi ot the saw a^slighUy
Mk
^
-^*p
'4#^^5i'*«**-;'"r"?f'*5^, "••
-t^f't'Krj^f^r
j-.vf
«9S
iCAOHJKl9T8| MBTAL WOBKBBS, *0
'♦f:
corred orralnbow form, Minething In this ih«pe^, or ■curcelj bo mach
S *f: Pu"" '^''y^L^^J^ ^**" •»Pe"«n«^e «n running machinery, Inform-
ed ua thftthe nerer did better or more npid work with hia mill than when
lie kept Ilia anwa exactly right on these twopoinu iuat atated. If you can
• » .: ^ **^** ".**' **" y"""" "'"' *'•« '"•" re»ui">ig from aawdust will be
yery alight, and aa large aawa are generally tliiukeat at the centre, taiierins
, off towarda the circumference, thia aize or No. 6 will, aa a general rule b«
found aufflciently atrong for moat purpoaea. Make aure at all timea, baiiecK
ally during froaty weather, that the doga have a aecure hold of the loir
before the aaw entera it. it ia only a few dava ago that a ^ae caihe to m?
knowledge of^ firm near Fredericton. N.B., having auataii^ed a ievere loaa
by • log (inaufflc ently aecured of courae) canting over on the aAw aa it waa
pwang through u-l-he effect waa to break off the aaw from the mandrff
twiat off the nut at the end near the aaw, aitd break away the two Iron
pinawed for aecuring the aaw in the collar, cauaing a atoppage of the mill
and the conaequent expenae of repair and delay. When you get the mill n
operation. a«e that you handle it carefully, and maintain ' unt^aaing wa ch-
fulneaa over it while m operation. Give it pUnty of power ; if^you don't you
S/'^iT®".*'''".* "P'**?.? •*»"*'«; ^'^ atUndaHce, and, with a good ma-
chine, the attendanta will not have much time to play tliemaelvea I can
?h«".™rt?- ^««P*»"'«P*'''».*e»,«»^«rf-tl»«th«8agfeatdeHltodo witX
tlie amooth and aucceaaful running of the machine. In order to facilitate
calculationa regarding the velocity of aawa, herewith ia Appended a reiiabte
toble to aerveaa a guide in aaoertaining the proper apeetf fir running!—
TABLB OF BP«ED FOB ClBCUlJi:^
86 inchea in diameter, 1000 rerolutioiia
88 '% " oKii
40 *'
n
42
44
46
48
€0
62
M
66
68
60
62
«4
66
68
70
72
74
TO
' « : $> '
060
900
870
840
800
760
726
700
676
660
626
600
676
660
646
630
616
600
486
476
SAW«
per hiinute
«
Shingle machine saws 1400
^^^>^i^lf-l
:«^35r-
r; ;s^5'ji
rcely so mnch
Jiinery, inform-
lill than when
L If you can
iiwdust will be
Mitro, ta|iering
meral ruie, be
I tiinei/c8pecj>
old of the log
e ca.irtie to my
a ievere loss
aiw as it was
I the mandril,
the two iron
:e of the inill^
jet the mill in
easing watvh-
you don't you
1 a good ma-
iseives, I fan-^
al to du with
' to facilitate
ded a reliable
Unning:-*
achines has
e maniifac-
'8. Shingle
ly, carrvinjf
ery, and are
maintairie«l.
r having Ills
f these ma-
re is about
be derived
MACHINISTS, METAL WORKERS, *0. 598
In tlie manufacture of shingles, as well as in anything else. It is the
wisest poUcy to use the best materials. Get good rift, free from knos
sand. bark. Ac., and you will inevitably get good mereh'ant^ble stuff, with
fl™tX« Tnl T"" ?'rr^ every way. b^th with the machinery in the
Ji7!iPJ1L»VTV'J^ satisfactory state of your exchequer, in the last. It is
•II the better if vou cart lay in a good stock one year ahead as it cuts
much easier wfien properly seasoned, to sa^ nouSSg ! the Uv Ing iS
. weight «ur.ng transportation. In edging shingles, man> prefer t he ili to
the revolving knive, m It enables tlie operator, 'in miny c^e* to S^t a
£ t^Darf "T.:r.?.*n 2 J>' ^T™'"^ » ^T' •'•!"«•« dowS. Jnd setcSnf hj
I^fi ?«,!:. ° ^1*''"® ^y * ""»'* '•»n^ *'»'» marvellous rapidity, but
still, to use a modern phrase, many persons can't see it. anTI so tl^y use the
-"'v-lii""^ what U,ey conceive to be good reasons for Jo doing?
«Wv';S^"tf7C^**^" WoHKiNO MACHiNEKY—CVm^ar Safv, at peri.
phery 0000 to 7000 ft. per minute ; Band Saw,, 2600 feet ; G'd«« -SwHs
Inch stroke. 120 strokes per minute j Scroll Sam. 800 strokes per mKte • '
Plan,ng Machine Cutter,, Hi priphery. 4000 to 6000 feet. Work und^rpTanl
8600 to 4000 'eet; Squar,ng-up Machine Cutter,, 70OO to 8000 feet: IVood
Carving Dnll, 6000 revolutions; Machine Auguri 11 in diW JKK) rn^TohT
tions ; <litto i in. diani.. 1200 revolutions ; oi & reS'for46^miS"
Jcia eet of p ne per h6ur, 1 horse-power.' cJr?«/7r Sa^? requ « 76 S Si
flcial feet per hour 1 horse-power. In oali or hard wood fths oAhe aWe
quantity require 1 horse-power ; SAarpeping Anale, of Machine CuWer" Adzing
•oft wood across the grain m -Piag^ kaZne,foxdimr7 s^Tmi^^^^
Gauge, and Ploughing Machine,. 48° ; ffardwood Tool Cutter, 6o" to 66° '
Cehent jfoii Beltjko. »ra/cr;»-flo/._Dissolve guttTj^rcha in blsul-
phide of carbon to the consistence of molasses, slice dowJ ffilSn The ends
\o be united. waiTO the parts, and apply the cement, then haraSer Hgrtly
on a smooth anvil, or submit the parU to heavy pressure. """"^"^ "^""J'
. Filing Sawb.— The grand secret of putting any saw in tbe'best nossl
ble order, consists in filing the teeth at a given angle to cut rapidly aSd of
a uniform length so that the points will all touch a straight edg?d Kile with-
out showing a variation of the hundredth part of an inch. Besides t is
there should be just set enough in the teetfi to "cut « kerfas narrow as ft
can -be made, and at the same time allow the blade to work frSy wUhout
rri'?f«.tH" "f «°P»™'J^! »'»« kerf must not be so wide m tSrmft Im
blade to rattle when in motion. The very points of the teeth do ihe cu^
tmg. If one tootliis a twentieth of an inch longer than two or thJee on
each side of i , the long tooth will be required to do BoTuclT more cuUin^
ban It should, that the sawing cannot be done well, hence Te saw^o^l
jumping along, working hard and cutting slowly; if one too"h fg h.Kr
than those on either side of It. tl.e short teeth io* not "St aUhoughtlSr
points may be sharp. When putting a cross-cut saw in order TtwHlnav
well to dress the points with an old file, and afterwards slS tVim w h
a flhe whetstone ; much mechanical skill is necessary to put rsawTnrime
order; one careless thrust with a file will shorten tf.e pEofr KsS
much that it will be utterly useless, so far as cuttihgi, cSncerned * the teeS
should be set with much care, and thefllingdone with the grStesUoonrS
1 the teeth are uneven at the pojnts, a large flat fA^.h^^ui^S^L
block of wood in such a manner that the verv nointa onlv mo»\!r»„ ^ • .a
so that the cutting edge^f the same mfy be^n^^a ^ Sa^gh"^. Kor cS" fit
IS a circular saw ; every tooth should cut a little as tbe%aw"s%^rked Tl e
teeth of a hand saw for all kinds of wprk should be filed fieamUig ^ at ah
^ZZ 'Z\.&: ^"^^^ »>^ck-i«e- may be fi^'KiiS^
u X ^» '*8*'^'» ""ch saws as are used for cutting up large logs Into lumber
.it Is of the utmost importance to have them filed it3i Tangfe as will
ensure the largest amount of work with the least Mnpn,{if.,iL %
The following diagrams will help to 1^^ ^ 'T mS^f " | i ^i ^S :^;,
P
-V
i%
«," K^ f'«',">^«"".
A9i
MAOimnfTS, MXTIL WOSXKBB, AO.
m««e No. J tqnvMoli • pHuUa («in of tooth wUoh m oopddo o(
Ro.X ^ ^
fcg through dry .pruce o?l!emtocfc kLotT^ ^ de^cripUon are pa...
^.
Fio. 2,
HV-
. ■■Fio. 8. . ■ ■ : -■
Fig. 4, at a, Is intended to ttiow the method nt ■■M.^.i.-
gram being lelf^xpFanatory requires bat ilitHi. tnrtlJT V'-J The <lia-
A quarter cirele with line, ^d^nrfro? tie cen^^^^^^^^^
»n»ace u repreK,nted near the vegg of t^J S^^ent of ^S^^^^^^ .
T!^'*!'"»-f^'''
■\"
n oontider u that
vtrength and capft,
Br while doing tii«
oh Are capabla of
MAOHIMItTt, MBTAL WOIIXIBI, *0.
m
1
lower pert eommonds with the lerel of the horison. aiid the higher pert
at 90® corrMDondii with the lenith or meridian, where the lun appeaniat
nooiwlav. Exactly half-way up U 46'» ; look up a little higher and you
will find 60O, indicated by the radiating line which rune parallel with tlie
angle of the tooth of the eaw, and this is the guide you muet follow io
flling. The same rule ii leen applied to a straight mill saw at 6.
Bfany good authorities contend that mill saws should in no caae be set
with the instrument^ commonly used for that purpose, but that in lieu
thereof the teeth should be spread out at the poinU with the swage or up.
set to a sufficient extent to permit the body of the saw to operate without
binding. Both instruments require to be skilfully handled, and the swage;
when used in this way. has proved itself equal to every emergency without
the risk of breaking the teeth. It would be quite safe to say that the saw-set
should only be used on saws of this description with the most extreme cau-
tion and care. Brery manufacturer, however, has hie own dpipion,and
*-v
■:'m
In their slender
iription are pass-
1
ntolerable wood
I think what an
ligger " like this
""V
n» the proper
!«1. Thedia.
icidation hew.
«!• the circiim-
"iarsa wr . Tlie V
' ^
<4
eoDseqnent practice on th^ subject, tome contending that one way is rhrht.
•nd the other directly the reverse.
^ — To BtfA^FxAUxumu ClsouLAft SiwB.-^he best way to do tills ia
-■SWT*'*
K - #
5H
MAOHnnSTS, MTAL WOBKBRI, «0.
to drilUtmall round liAle at the termination of the ermnir wKi»i. .»-^. n
pnjrenU lufurther extension. I Mve »wn,omall^!!: T •"f««""»"y
reiMired by riveting thin cUmp. to JiLni,ir.rf thl ? * ."*'/*r^ '."'*"^
•nd rirett being c«u...er.unk Tt ,1^*111 be lov«ll.i^^^^ botbd.mp,
•«w. .nd pUceJin .ucl. • position JcroMthS cr^l^^t m ""/[.*""* "' *''«
IWMible .'r,.nKt». to ti.e weakest pll^l ^^^ '^ '"P"* '•'* »■*■*"»
To Mkni> ISrokkn Ckossout Haws— In th« <!»» ..i-„ _» « .
that the teeth. Ac., of the taw mav ran^« t«.lv v *^V ■«c'"**t'3' "o
Are. then a flux of V>wdLd boTax am7 Ja Jj^'mo^?;' ,»*'r '''? ••.* '" "'«
after having it raised to the prSJS? St. See „Z Sto ft^nl..'.' ,""" 'J
using the composition. Ue turn the saw to the W- mi Ji P™ »»finB «nd
the proner we/ding heat, place UoS the aSvH aml^uISi 3 iTo it'Vlt'*?,!*'
as possible with the hanmier ; be careful not to I eit If hf J"'"* ,■" ™P'«"y
.tceL When the job is well done, aiJi te V«^i pn/perlj t! m ^^"^ ",1
be found as strong as the rest of the plate, f knonSrWacS^ln n*'"
ad. w,.o told me that this claM of fork wa. the ^S ptinTpart^f^^li.
QUAWTITT AMD C08T OF SuPPLIEfl ' MB Tf/v.... »
for calculating the quttntiiy and aualitv of tL . S^ *" "*'"."''"« »»>««•
.nd horse, enlagcdln thisi'itron'.'irius'trj! " T re'i'rcaa^'.VjJe";^"
rejult of long experience in the business. «,/.re b,^d otilJ^rrcorum^'
Quantity of Oats foreach span of horses. 61 lbs. per day. '
Uay " •• 40 *^ « -^
M
Flour used by each man "
f!, . '
Pork '• «« *
t • « ■
Beef " «<
«
Beans •♦ ««
■U
.. Fish " «•
M
, Onions '• ««
l«
Potatoes " « •
2.80
1.22
0.86
0.88
0.12
0.18
0.47
M
«
«
«
(I
Total daily consumption pcrman 4.92
Quantity of Tea used " u ih. «„. i.
The daily allo*rance of cits for each .n.n nt! ^
but it muit be rememberecl that tlfe lal Jr r. ex r^'i "**^ "PP^"^ '«''^*.
hay will be required if any part of the Oa ts wSlT^nT'''^'- ""i' """■«
with reference to the item of molasses .0 uliLi ?^ "'ak'HR Inquiry
friend, in New Brunswick and Mi.1p ?l» «.i**'^ '"®'' ^y «'"• 'un.heri,,;,
to the heaTv cost of the comm<3r it w«' „tTrlu "'«» '•'^"'^
•upplie.,^ the following exlSsile^^^r^"^^^^^^^^ t»'f H^t 7.?
Fork, calculated from actual consumption U. ® °' ^*'" «"'^ **"'"e
Meti Pork,
m
26 ....
24 .... .
I? • • • •
21
20
• • • • •
Prime Me$a.
.tI8 80
18 08
17 86
16 62
16 89
16 16
14 48
• • • •
Meu Pork.
S19
18
17
16
16
14
_J8j
• * '•■ .• • a
__a — a — » ...» —
i'riW Mesx
• • ■ %\Z 70
• . . . 12.97
• • i : V2 21
• . :^\ihi
10 78
10 0.^
9aa
K'
*^^^,WI,V^~^«W *
SX^^irirT^iP^.^^^Tf^
IS
• • • • • •
HAOBIHIBTS, METAL WORKKBS, AC.
a 60 1 10
'I ^ ^iri5l?r ii'^r'*^-. i>'^->^«: 'i>^^ '
To M.1ID Bbokbk 8AW«.-Pure tilver. 19 parti ; pure cornier 1
jur. brM.,2 p.rt.: .1 to be flle.1 into pow,Cr/«n I^Zrou TfTy m
597
7 11
6 M
Urger
blow-
then with • Ii,"mnreV Vetlhe jarht"imooir ami flr*"' "'* """^ "''i^"'* »
r::™*;;^ ariii- -^^ ^^"^^ f i-^r. -a-r ?.r.s
level ; tlien pick and .cthik.. off the ohl pia.ter down t<, the face bS .„ il L^
none r«main. but what i. in the joints of the face block, U^nwalrt^
blocks and keep them aoakcd with water. Keen a nimlL'r r!f « iJ! ,,
blofckt at the .ame time soake<l with water T«L aTainf/lf Ji?^^^^^ V""
water.and mixed with 2 Uble.poonf ul» ofVufwater biui^il^
mix in with vour hand plaster if Pari. nnSutheS^ckto^e^^
not run; anJ breaking al the lumps, pour this on the stone rubbrnVwUh
yourhand the stone being at the same time damwd; and X"e. mall
pieces of stone «ll over the joints of the face block! -vrHthon^-h?
plaster, mixed in the same way but more st^ff wTth tl.U^m! .!i ' *'*•'""'"»
ftones. build walls around the lyo andZge 4* or 6^;t erhtrfe^viL t^lIJ
evenly all around the stone In the hollow place betweeVthetrowiusW
budt ; and, with plaster mixed a little thicker than milk noi.r in .»!!»„ ^ a
.lithe creviee. in the iron until the surface is .i.™J*iePrjrt^^^^^^^
walls. If the stonea do not require additional weight added iiTstead of Iron
pouring in pU.!., ,g.l„, S..k« i> n<..riy W wUlX." . bnl hirfU^
the atone. When cased round in this wav \»v thL^l^^A "'e »ack of
head ; it being in the balance O^e ^mt t7e d'Ur o^^^^^ ^™?-
pt
'I
¥\
088
MAOHTWIlTf,
y
«■■!, AO.
Smooth b«twMn theM two polntt. Tli« hoon ^ «•••» Uk«n off. •nd th«
back Ami e<lff*i pUne.l iimM.th : th«n low«r Ui« M|,<il« until yoir runn«r
Ilw .oll<l. ana put your Imml or Um,p on, It b«ipg ifiit u.«.l« .wirly r«<| hot
•n. Uking c.r« that it !• of •ufflolent liie not to r«quir« loamuch drifinB " ii
fltting too tight!/, it mar looMn tlio hack in dri^fng it to Knwr iZ;.
U itiay b« co^«(l gently by pouring water on lt{ ^and whan ooil U.houlJflt
BaLawoino a Millmtonr.— Firit.taka oftUii^riTcr that tli* >tnnk. «...
h.T. full play on th« cKk-haad ; then rail ^ilSi .„ tSlJ tt^fiy
b« room between the itono to.iee the balaaS^TlTInd the hearieit i«r?^
?he h7«k nr"..r".r '^^ T •!!*"''•"* "^'u'-t^^^I-nc. It. Cut ; h,K7n
the back of the itone, at deeb as you can mak#lLand aa n««r th* wm-Jl
poMible that the binding IroA hoop of the "ine may k JTn Ihl U?lT ,?
retain the lead when the ttone • III motion, and into thia the ineltld iL i
.hou d be pourad until It bring, the atone cimpleSly Into baraiS'/' WhlJ
USalolf.. • T*' """ w»U» mixed plaater even with th? back „f
CoMroaiTiow to Rear )iffiu«t«wM CLBAw.-^Hot water l ami . k«-
10.. ; washing jjda. i lb. and d&- ^U- of "i.. "2 of ?';ie1 iVt ead*
of .. prune . Mix and apply Irio l,.itm with a .crubbing brJ. " W*« ''
grinding garlic wheat it • not necessary to take up the burrs at all I u
•ufflcientto drop through the eye of the burr twice per dav on« nf .i
•bore descr bod balls o/* sal priinel, and that will keTp t"?. bifr. Ih.m .n i
dean, enabling the miller at ill seawins to use the "S^^SMTt^mly^An^l
flour and in greater quantity than usual. ' '. "* °''*'
. ."?"?-"' MiLMToima are filled with melted alum mixinir hnr. . j
with t. If the hole is larKB. put son^^ piece, of b«S ffito"i. lWfi^,'!"1
'?'h"/J"i"* !f Jj"""'^ . ?'"• P''^^" «' '''•^k should be c« exactly to fl?
There should be small Joint.; and fa.tened with plaster of Pari. TheL h„r«
Sr'loot"'* •' '•"' * ^"*'*'*' p' ' *"•""* ^^^^ »« d*n;?r'of fe'St?
tariff i.?:f-f? '? IncompiirBbly the best in ow. If there Is plenty of ma.
i r~.ir hi!"*"*"" •'»''*^*':»r. ••"« • rock bottom to the atream; if there l.n^
• rock bottom you .houl3 dig • trench in the bottom, deep enouKh ,„ tu
?"17.**^'^ cannot undermine it. This should l>e the mhiH ..«#?« "'
buildihg the foundation of a large buildin* The waU^oX uJl ^1°" ."."«
of a s,hall cireular form, so that^fhe blSKf tS^^lre^^'s roSd ^^'^'i'l'tt ^
body of water, which may by it. pre..ure tighten it To •N.u?eTlf« - ."
from leakmg through at the endi of the dam X a ditch^-^/lf "^f*
bottom of the riTer; then fill tW. with smS nifcJs 0} iaf-kT^^
cement.>Ws cement is made of h^^raXc tSt and^i m2 '^,'*'"'''
part of^ment to fire part, of pure Und^U illTeSwSuallv Z^ if"*"'
: Ice.. A rock dam if well built will bTMrfeciTi tfiitf ?r "P *" '^"^'-
iiMol to uniiMien U i mike tnn Jolnu tt. ihni%o..lS^ ..^^f ^, "'*'■ *'"
MO- ■» build u.. d«n r„ K„- ^,SZ,"'S *oU?to"?w.S' ," '• '*•"■
^;^._>-4^i
■■■
kMAi^i
» t*TT*" * ■"■'
MAOniNISTt, MIT4L WOBKKftt, M.
099
Wh«n lh« dam U built, th« front ■hoald b« fllled up with coaraa mv*! or
diSibli Ubicon'tJ. * *•""'• '°'*^* •»«« ItU Iramp^dL mori
FmAMl)Aiii.~In building • fram* duni. coiiim«no« with » ffood foun-
d*Uon, lajrliif lli« flnt sIlU In the botJom. of •uflloient depth. Thoy thouhl
be Urn M^re timberi tlmt will U.t in Uie water without rtittlnir. Where
there i» • /oft foundation, the bottom ihould flnt be made level; then div
^A^a* '?5 the mudiilU about 7 or 8 feet a|«rt. leouthway, „f the atream,
•nd 10 or la feet long. Into these flrtt siiU other aiir. mii.t be frame<l. anci
put croMwiae of the itream. 6 or H feiit apart, to reach aa far a<!roaa the
■tream m necewary. Then two oulildf (1118 ihould be piled down with
»inch plank drlren down to a depth of 4 or 6 feet. If thit can be d«»n«
conveniently, thev arc to be Jointed af cloaelv aa poMible. It wouhl be
better to line witfi iome •tuff 1 Inch tWck ; then with po.t« their proper
length, about 12 or 14 nchea •quar«. which should l>e framed into the
oppemnKt •ill. In both side*, and all (tie way acroia the dam, fn.m hank to
bank, at Kdiatanoe of 6 feet apart, Tlien, with bra.e. to each po«t, to
extend two-rWHa of the length of the p<itt, where they ihonld W Joined
together with aT&k, inatead of a mortiie and tenon, with an Iron bolt I or
U InchM in diameW going through both, an<l tightened with • lorew and
nut. When mortitef ^1 tenona are uae<l, they often become rotten and
uaeleM in a few year^ yhew braces ihouhl be let at an angle of 60 or flO"
with the other end mortlieJKlnto the mud till. ' These braces require to lie
5W. • !n * '?*''.'•'' '"i' •' ^?^^'. ^•"' ""*> necessary ; Wing covcro.l with
dirt It will not decay for a long-time, aa the air Is excluded The«> posta
should be capned frmn one to the >)t|ier, plate fashion. The posts sl^ld
be lined with ft or 24 inch pUnk on^^ Inside, pinned to the plank, and
■hould, in the middle, be fllle^ in with diK. i- , • «
If the stream Is large and wide, the «Iairf»ahouId be built in two sectlona.
which should be divided bv it waste-way for tliMurplus water, which shouici
be in the centre of the da^, and sufficient for Ml the wastewater to run
ofer. Let each section of the dam form an abutrt^nt next to the waste-
way, placing cells or sills 4 feet apart the length of tho waste- way ; in each
of these sills, poata should be fnimed with a brace for^e sides! Thes»
rows of posu, standing across the dam, will form the scctirihal. abutments- .
the middle one may be ponstructed by being lengthways of tlie atream, with
short braces, so that they will not be in the way of drlft-wo<Ml pas^g down
the ■tream ; it being necessary for strong pieces for a bridge. ThelVco»er
the sUls with an apron of Z-inch plank Joined perfectly straiglit, to e1»end
80 or 40 raet below/Uie dam, to prevent untlerniintng of the dam. Th*
planks whlch^ are us«d for the purpose of lining the posts which form tlie^
abutments of each , section of the dam, and the ends of the waste-way.
should^ be truly poTiiited, so as to prevent any leakage. The dam beimr
bui t. the dirt •ho'Sd be flUed in wi'th teiims. i the mSS it i. tra„?ped hS
^^**^' .i^*!r?'^^"* »"^*i *• the beat. Then place your gates on the
tipper side^f the%aste-way, tlie sixe that is hecessary to a level with low-
water mark ; which gates are not to be raised except in times of high water
aa the^proper he/ght of the^millpond should be regulated by boards pUced
over the Bate for the deaired^ad, as the water should be illowe.l to pass at
al Umeslreely over them. T^trengthea the dam. if you think necessary.
2.inch plMkjnay be used In lining the front side of the dam, long enough
^ 1*^' '72 V** ^*^™ «' the stream on an inclined plane, anfl next to
the body of Water to the top of the dam, and filled up nearly to the top of
the dam with day or grarel well trampled down. ^m^m^pw
_BBri»H>B;too DaIw are very often used In small, muddy strearot.
When the bottom of the atream is of /iaoft nature, take a flat boat where
^^y^V^J^fy?" *'•"'' •"4**"*«N«» tl«e whole length of the stream.
'^.SL r*i«!i'i*^*V" "^^^ *^?;?" *'•"• Take young oak saplinga
lin te a » t the end, for th e purpo ae ^ If — - -- - — ' — ^^^ — *^
i... ^»ti.. * «!. t ' 'W^ -you can. construct a regular pile-
iver, eiatUar to thoe* In uc* for making tresUe-work on th^rtulwaya.
I
i'!«iit,ji.l,',-;S
r ^^r- ' ' "W^ ^ " '-w^'^w^-
600
MAfiMllliaTI, MITAL irOBKM% 4M.
*;■
TIW '••lirM may U puRfxt np hy honwa InatMil of «n •ngln*. Wlirn rod
h«*t« (lnl*l>w«l (iri*lit|r iill««, iimliti toiiM lioi«>c or tniUKha of 3 or 8 IikIi
pUnk, alMMit 8 fert wi<l<« nod ii« long a* iIim plunk it. Nink (lt«M in th«
wiil«r Ui« IfMiflh of th« «Uiii, (loM to tli« piira, hy lokilInK llicm with roi'li
iiiiill (hoy iirw at tli« iNiiiom of llie itrciiiit, ftlling in the front part of tii«
ilani witli *llrt and hrmii. ne«ri/ tu th« h«i||ht jrau want It. ThU kind of •
d«in will last • long lim*.
Whenever tlirni ia a ■mall hr»ak in th« dam or raw, cut up aom* willow*
•nd hruah, put th«m in tlia break along with torn* atraw and dirt, and ram
th«m down with clay.
In rvffanl to the flum*. the grwatMt car* must b« taken to inaiife atranRth
and durnhilily conihinpil with tiirhtneaa. Kvt.ry atnp taken in iia eonatriu-.
tion niuat b« of aiufh a nalurv aa to unite tlieae 4|iiMlitiea In the hinhvat
poa»ilil«< d«>Kr«*e, otli^rwiw. tli« whol<« la, in a manner, lahor loat.
Mii.1, I)Aiia.— Wlirn huilding a dam. you ahould aelect the moat aultahlA
pla«*. If ynu cran, platw it acniaa the alream near a r.M;ky bluff ao that tli»
end of the dam may run Into the bluff. Thia will prevent the water run
nhigby at the enda of the dam. Uultd your dam very ttrong ; If thia ia
not ilone, they are brvaklng up often, cauainR ruinoua expenae in mimcv
•nd loaa of time. '
Ptoua MiLi, MACiilirRar.— For earh pair of 4 feet atonea, with all the
neceaaarir dreatinir marhini'rv^eh"., thtTO ia required 16 hitnvi' iM)wcr
otoMt; 4 ft, diam.. 120 to 140 revolutiona Jht minute. Ihtating Stut^Mnf,'
81 in*, diam., 460 to 600 revolutiona jwr minute. KIrwttor, 18 int. diani 4()
reyolutiona por minute. Vrft,wri, ^ ina. plt«h, 76 revolutiona per miniiti.
bcrttn, 10 ina. diam.. 800 to 860 rvvolutiona per mlnate. 788 cubic ftft ..i
water, di^vharRed at a velocity of 1 foot per aecond, ara neceaaary to Rrind
and dreaa a buahel of wheat tier hour — 1.40 horaea' power per buahvl m\
fwt |wr minute for the velocity of a ttoiie 4 feet In dram, may be oonaider
ed a maximum apeed.
VauKiiTT or WHKKLa, PuLtari, Dbom, Ac— When wheela are annliod
to communicate motion from one part of a machine to another, their iVcth
act alternately on each other; conac<|uently, if one wheel c«inUina GO teiili
ami another 20 teeth, the one conuininR 20 teeth will make 8 revolutioni •
while the other ntak<.>iLbut 1 ; and if drumt or pulleya ar« Ukcn in nla,-,' of
wheela, the effect will be the aame; hi^auae their circumfeivncea. dt.«,ri»,
Ing equal apacea, render their revolutiona unequal ; from thU the rule i.
derived, namely : — ^ '•
Multiply the velocity of the driver by the number of teeth it contnin.
inly the velocity of the drii
and divide by the^ velocity of tlie driven. ' The quotient will be tiiVnliinlKr;
#1 .11. ' «. . •'. ' ••.. .!--.•. »"«j i|u(iiivni will ue ine nuui ii>r
of teeth it ought to contam ; or, multiply the velwity of the driver bv iu
diameter, and divide by the velocity of the driven, ^
Example 1. If a wheel that containa 76 tijeth makea 16 revolutions ni.r
minute, requirwl the number of tecUi in another, to work into and male.. 24
revolutiona in the aame time. According to rule, you multiply 16 l.v T^
and divide the product, which is 1200, by 24, and you have the anawer. W
KxampU 2. Suppoae a drum, 80 inchea in diameter, to make 20 rev,.l.u
tiona per minute.^mred the diameter of another to ninkc GO rcv'oliifi. n.
per minute. According to rule, you mnltipiv 20 by 80 and divi I., i'
product, which i« 600. Sv 60, and you have L anawer, lo in "he. " ""
' hxampUZ. A wheel 64 inchea in diameter, and making 42 revolutioni
per minute, i. to give motion to a ahaft at the rate of 77 revolutiorm ir Z
•am<6 time; And the diameter of a wheel auiuble for that purp„.e. ii!
cording to rule, multiply 42 by 64, and divide the pnuluct. which USftw
by 77. aod you will have for the anawer «6 inclMia nearly ^'
■ .881 . ..■•'■.•■
V •iiif <lirt, An<l r«in
W" < -
mOillNIlTi^ MITAL WOHKBKI, 40.
r^-
■■n
601
]M..>dl^)m Thl.wlUb«,w«t«U6W
— eu 4-11 -i A .
88'J ■
•pIndiM, iciM p,.;Hira/iVm. ' *' ^"' ""*" ^^ »i»iid-niule
or 2«0 »elf acting "
or 104 thnwtlo "
or 10.6 looiiii Willi oommon sixing, * .
Iwdudiny ftrfiUMmtioH :
kxdtmv«nfprf,HirnUo», tatiiVig only tlie .pimlle :
The thro«tlet «ro the common, •ninninir 84 twiat fnr ««— J'' ^
, ing; tlie tpiiuiles revolve 4000 timtii ,, "r nil., .TJ Th/ i^"^ '""™ '^^*
. are, one-hillf .pinning 36'i weft "pin. SI rev v1n„ ^J^"-('"'''"? '""'«'
.pinning 86'. twi.t. .pfndle. revol vi?i £. K ^.S '*'* ^•"'«^''»" ^
equal quantitiei of W% weft and twin JLf''^/'* ':"'•"'•'« M»'nniiiK iilmut
fH in., cloth), making 123.plck. per nfinu e Alt c„ n „ JJi?'' '^'^V "«
^
?v
1
Size for DRKsiiriro Cotton YabnorWadm i?i»..- oonn ..'
lb. ; ad.lU to 2 P«r eent of the ammm? ^ rt.^r;^S?if^;«J^^^^
lie parafline may be made to rcnl»i.« .».<. «,i.„A * ' P t*^*: ' *iv.»"»f*™"«'
•teamed and dried, thfe^sprinkled S .ori^L/il i^A Tj^^ «fterward.
fag mill afterward. .teihfeTamfcalemS *'"'*"* P"*^"^ ^" "*« •*•"'!»■
\.
from all liupu r ittet, Which
jroacan
.^ i. iithe,6aa.eof it. rottenne...
good hofM nail^ out of conunon fron.
By thJsproceM
.J
■ I
I ^
S ^ If
^^^^^^^^'
Ti^y*
iC
602
MAOHIMIBTi^. MITAL W0RKKR8, *0.
CASihHApDBiriKoroBlBQir.— ^Mtlironmaybe cftse-hardened by heat*
ing to • red heat, and then rollink it ih a oompositit)n compoied of equal
parts of prusiiate of potaih, lal-irtnntoniac.aind aaltpetre, all pulrerhEpd
and thoroughly mixed. Tlila must >e\got jto every part of the snrfaco;
then plunged, while yet hot, into a bath\containjng 2 ozs. prussiate of pot-
ash, and 4 ozs. sal-ammoniac to each gatibn of cold water.
Moxoir's CABB-HARDBNiirok Pbookbs.-^ow's horns or hoofs are to be
bak^d, dried and pulverized in order that\nuire may be got into the box
with the articles, or bone dust answers Tery^^eil. To this add an equal
quantity of bay salt; mix them witli stale chamber lye, or white wine
▼inegar ; corer the iron with this mixture, and Bed it in the sanke in loam
or enclose it in an iron box, l|iy it on the' bearfh of the. forge to dry and
harden ; then put it into the Are, and blow till the\ lump has a blood red
he«t, and no higher, lest thel iron mixture be ^mt too mpeh^^ Take the
iroii out and throw it into cold water.
Fob Mallbablb iBON.-^l'ut the articles In art ironXbox, and stratify
them among animal carbon, that is, pi Jces of horns, 1ioof8>«kJns, or leatlier
Just sufflcienily burned to be reduced to powder. Lute the^box witii equal
parts of sand and clay ; then place it in the Are, and keepXat a light red
heat for a length of time proportioned to the depth of steel required, when
the contents of the box are emptied into water. ' , \
^AHOTHBBJrbB WB6coHTlBOir.r-Take prussiate of pota8h,\flnely pnU
▼Mized, and i^ll the article id it, if its shape admits of it; if no\, sprinkle
tlw^p(HV(k)r upon it freely, while ttie iron is hot \ .
?ro lilAKB Ibow take A Bbioht Polish ukb STBEL.-^Pul'tyeVite and
dissolre tlie fjolloiring article! in 1 qt hot Water; blue vitridl, 1 o« ; borax
1 oz. ; prussiate of potash, 1! oz. ; charcoal, 1 ox. ; salt, i pt. ; tli< -n add 1
gal. linseed eil, mix well, briing ybur iron or steel to 'the proper leat and
cool in the solution. It is said the manufacturers of the Judson i :overnor
paid tlOO foi^ this receipt, the object being to case harden iron ^b that it
would take a bright polish like steel.
To Wbld Caw Ibon.— The best way of welding cast iron is to take it
•t a Teiy intehse heat, closely approaching the melting point In this state
It will be found sufBciehtly malleable to stand weldirtg by, the hammer
There are other methods, but moat of them are attended by almost insur^
monntable dl0iculties. ;
MAUJtABLB IJKOH.-
ToSO;
and metal,
the coke;
make the
Ibob M.
2612 lbs., wil
is 600O, dens)
-When your furnace is charged with fuel
the flte up toia dull red heat, then bour fluoric acid all over
ie ^ pt or ereii 1 qt adding b handful of fluor spar ; it will
lal much softer.! ^ "
c^ACTCBB.— Oliarcoal, ISS bushels, limestone, 482 lbs., and ore
produce 1 ton of pig iron. In England temperature of hot blast
. , .— -r*/ " *''"* *^ ^' refining furnace 2i to 8 lbs. per squAre inch
Berolutions of puddling rolls. 60 per minute; rail rolls, 100; rail saw SOo'
TQpAtMksizK Gbbt Ibob CA8TiKos.-^lean8e the articles in an ordi-
nary chalBng mill, which coiisisU of a; barrel revolving on iu axis, contain
ing sand ; nfhen the sand is i all removed, toke them out and heat one bv
gi ^ile liot, in m liquid composed as follows : 10 lbs. hydro.
«nd sufficient sheet tine to make a saturated solution In
solution, when the evolution of gas has ceased, add muriate
r •ulpHBte of ammonia, 1 lb., and let it Man* till dissolved!
' "»P"1« •>«■?. >0t that when dipped iq this solution, and in-
oTed,they wilHinmedlately dry, leaying the surface crvstal-
t work on a wrin^ow pane. Next plunge them while hot, but
in a bath rt melted zinc, previouslr skimming the oxide on
iT*J' *" *""*'^*°if thereon a small amount of powdered sal
■ , ^"* »T*'"" •» ^e»7 •««»•". inclose them in a wrought iron
>le, and lower tbem into the oetaL When this is done, shake
ooos metal, and out them into a TeMel of water to prevent
when the tine MOidiflea. f 5»t
one, ploni
chloric aci<
making thii
or preferal
The
•tantly rei
lind like
perfectly
the Burfi
aramoniaci
basket on
off the
them
»y.
Mxcnman, umtai. woreebs, 4u>.
lowing liquid applied to tiiem. ™**"'«^ ''"" Alea, after having tiie fol-
. Scaling Cast Iron.— 'Vitriol l no^t . — * «
the diluted vitriol with a cloth ?„ thJ form «#"',^ P^.^' ' ^^' "^d I»y ©n
' .urface ^ell ; after 8 or 10 hour! wiS off wlSf'*''''.*"^"?'' »° ''«»»»'«
leab; surface will be Completely remoJJd * water, wfien the hard,
w S'iSwrsrrjK-Tja '?»-- -ft
red and rfip as usual, and if wanted harder repeat tS ntilf '"" * ^^''^^^
A voTHKR TO Harokn Cabt Ibok -.s»u oJr ■ ?™««"-
•lum.ilb.; atomonia.4o2s17.Xi72rif4^t'^
and incorporate thoroughly, t^dhy ^i^Xn^T-^rV^Wize all together
hot. then plunging it in cofd water P****'®"''* «!* over tjie iron whife it It
nealing. Its bright. glossrsSe Krtf.^?^^^*'?'* "^^^ '^^'^'''S *"<! ««-
oxide of Iron, and li prodiied by pMsC tho^htf't^'*^' *"'' P»*»Wly an
solution of wood-ashet through Joffid ftiSl%oS,;'*^ ""*"*""*'^ ^'»'» •
Jafaiwiko CASTiitoB.— Clean th»m .lii * .^'
fa or paint them over with good bofled linLrt°I!li ""^ i'*"*^' "i*'" *"P t^tm
heatthem in an oren to such a tem^rtitu4.^J «^^ J when moderately dry,
out burning. Thestore -hould nSK" hot aTflS™and^?'^|•*^^'^
be gradually raised to avoid blistering the ZtL Ik ' l^ »'* heat sliould
effected the better wUl be the result ThlMT®"^ ^^f change in the oil is
m.'eive a fine black •nd'^lffi.rd surface bvJwS^^^^ r°°"* ** «"*' *«"
BCHKIiro IBOK CaBTIITOS TOOEMM Thi^^^ ^"^^^^^^
the casting, in the iand havinra hXlnJc^ ,1^' "°^? " ^^ imbedding
Jo nt where it Is to be burned. Two Sfe?'SL?w *"*.'°""'* "^""t »«•!
lying on a level with the lower side of ffi JnS^ *''S"*.*'® Pfo^ided, one
Aat the metal, which must be re?? hSt is Sofca^in'Sf S'® ^.**^'' "^''^^ -o
piuM^. round, mis up the space. an^S^S^ H
•nop y of metal is thus kebtup. till the MrtM fK^*' ?'^*®' ^ constant
foWon the eve of melting, thriower St^ll?* ?*"*?» ^'^ '"^^^
stop^d. When cool. .nJ the suwrfluoS^ mlJ?*"u?'°'*?' *"*^ *•'« 'nPPly
•trejgajolntasif ithad beenoriS. '"^^^^ PA, it formTi
To MKKb Crackkd Cast-Ikoit Vk««v*« ■n..:ir 1. 1
end/of the crack, to prev^t it"ft,rther extenlSn If ^**'? •**.*'^'' *»*™'"e
cpp^r, and. with fine iroii flling"tttumted S*" "? '"'** Vl® botes with
Potir part, of pulverized cl*y aXn^part of imi^n"''^' *''*i'* *^® *''**''^-
^Ungllnseed oU«.Jipp„ed1^r^
Are again until you get .red heat an™ will wSd *^''*' P'*''* ** »° *•
•rrestlng dust, steel pZSclerS'^^t'^f'"'^^^^^ UnequaUed for
Ahnbauko Stbbi.-^ot small Dlepp« Af .fL.! » 1. . 1
or 8 Inches in dUineter, ana^JuTthe^lSJ. In fw if/.^'**'* "^ P''P*2
p^, and drmwing it togeXr, leavlS^he ithJr 11^^'°^^^^
When the pieces ^re ofi cheiVy red covS- tti a ^d. open to look into.
dumHmlJre. .nd leave the stSo^Jer St *** ^ ^*"» ^^'^ ^«»*? »" •
*!^^ .
other article the rise of hS voTrSiiil «if» '^'' ' ^"/ P<>'"»e^ ^eedte o^
m
M
~ WS&ii£i^^i&iJ!!*£ZX^ZiMmSm^.i
L
;/
X ""
JY.
604 ■ MACHINISTS, METAL WO^KERS, AG. i-
I . ^ • ■ . ''- "-^
Welding Qkvt j^tbbl.— Rock skltpetre, \ lb. ; dissolve in |il|, oil Titriol ;
and iuld it to 1 gul. wHier. Aft(*r suarflng the steel, get it iiot ; 4nd quencK
in the lireparHtlon. TJieii weld the same as- a piece of iron,>1iaminer it
very quicic with ligiit lilowS. It answers tl>e purpose miicli betteivthan
borax ; cork it- in a bottle, and it will keen for years. vlHWAer.— Borax, 15
parts ; sal-am inoniac, 2 parts ; cyanide of potassium, 2 parts ; dissolve all
in water, and evaporate tlie water at a low temperature.
German Weluinq I'oWder.— Iron turnings, 4 parts; borax, 8 parts,
borate of iron, 2 parts ; water, 1, part
I>AHASbU8 Stebu — It is said that this steel consists of a highly car-
buretted metal which, by undergoing careful cooling and annealing, sep-
arates into two compounds of iron and carbon, giving it tlie peculiar
api>earance known as "Damascening." Tlie wonderful strength of this
steel is no doubt owing to careful manipulation. /
Working Steei, for Toots.— fti working steel for tools, great care
should bejaken to hammer all sides alike, for if one side is lwimmere<l more
than another, it will cause it to spring in hanluning. Again, steel,, when
being hammered, should be heated as hot as it will stand, until finishing,
and should then be hammered until almost black hot, for tiie reason that
it sets the grain Aner,and gives the tool a better edge. The reason for
heating the steel so hot while hammering is simply because it makes the
steel tougher when hanlened, and softer when annealed, while if it were
worked at a low red heat, the continued percussive shocks of the lianinRT
wouhl so harden it as to make it almost impossible to anneal it, and at tlie
•ante time render it brittle when hardened.
To Soften Ikon or Steel.— Either of the follo\(ring methods wHl
make iron or steel very soft : — 1. Anoint it all .over with; tallow, temper it
in a gentle charcoal fire, and let. it cool of itself. 2. Take a little clay,
cover your iron with it, temper in a charcoal flre. 3. When the iron or stt-el
is red hot, strew hellebore on it. 4. Quench the iron or steel in-the juice'
or water of common beans.
Composition FOR Welding Cast Steel,— Pulverized borax any qlmn-
. tity, and slightly cover it with dragon's blood. Heat the steel red hot,
•hake the bofax over it ; place it again in the fire till the borax smokes^ on
the steel, which will be mu'jh below the ordinary welding heat, and then,
hamna«rit.
WAtEft ANNBALiNO.-^IIeat the steel to a red heat, and let it lie a few
irniiiutes, until nearly black hot; then throw' it into soa|>-8uds ; steel in tliis
way ma^ be annealed softer than by putting it into the ashes of the for<re.
Belgian Welding PowDER.^-^Iron filings, 1000 parts ; borax, 500 parts ;
balsam of copaiba, or other resinous oil, 50 parts ; sal-ammoniac, 75 part8.'
Mix all well together, heat, and pulverize completely. The surfaces to he
welded are powdered with the composition, and then brought to a eiierry
.red heat, atwhich the powder melts, when the portions^ to be united aro
takeii fn>m the fire and joined. If the pieces to be welded are too lar);e4o
be both introduced into the foi^, one can be first heated with tlie welilinv
powder to a cherry red hqat^ and the other afterwards to a white heat; after ■
which the welding may be effected.
.Composition Used in Welding Cast Steel.— rBorax, 10' parts ; sal.
•mmoniat^'l part ; grind or pound them roughly together: then fuse tlitni
in Knetal pot over a clear fire, taking care to continue the heat until ail
apunie has disappeared from the surface. When the liquid appears riear,
the composition; is ready to be poured out to cool aiid concrete ; after wards'
being ground to a fine powder, it is ready for use." To use this coniposition,
the steel to be vrelded is raised to a heat which may lie expressed by
" bright yellow ; " it is then dipped among the welding powder, and a{;ain
placed in the fire until it attains the same degree of heat as before; itii
tiien ready to be placed under the hammer.
To Rbstoeb Buatrr Stebl and Impbovb Poob Stbbl.— Borax,>8 oa. ;
jal-ammoniac, 8 w.\ pruxiate of potash, 8 oxa. ; blue clay, 2 ozs. ; resin,
V
y
n'irfy^'^'P^
borax, 8 parti,
MACHINISTS, METAL WORKERS, AC. 606
1 lb. ; water. 1 gill ; alcohol, 1 gill. l»ut all on the fire, and simmer till it
To Kestorb IJuRNT Ca8T Steel.— Borax. U lbs • nal-ftmrnoninp iik .
pruMiate of pota,h rib ; re«i„ 1 oz. lN.u,;!\l,e ah .tXe?3a Si
each of water and alcoliol, and boil all to a stiff paste in an ir kPtt n n«
not boll too long or it will become hard wl.en'^S Sr urnt Ll^^
dipiM>d while quite hot in the composition and slightly hammered
, Restoring Burnt STEEL.-It is not generally known S burnt steel
may be almost instantaneously restored by plunging it while hot i„c,!ld
water, and hammering it with light strokes on the^anvil. turn Sg U so a« to
hammer all over it. again dipping in the cold water, and reHeitinB tie
JrwluKXr"'''"'^- ^'^ ^''' •'^'*" don't steed tKmfime!
Composition to Restore Burnt Steel.— Two parts horn filings • 10
parts tallow; 1 part sa-ammoniac; 1 part pulverizVd charcoal Tiart
soda; pulverree the hard^ ingredients separately, mix all thoroug ily Suii
the tallow. Bring your burnt steel to a cherry red and din it in the mi*
ture^; when it gets C..I.1 it may be hardened in the usual maimer
,.9*^^""**t TO louoiiEK Steel.- Resin. 2 lbs. ; tallow 2*lbs • black
pitch, Mb. ; melt together, and dip in the Steel when hot
Gearing A Lathe f0r Screw Cdttino.— Every screw-cutting lathe
COTtams a lon^crew called the lead screw, which feeds the carriagf of tlil
lathe, while cutting screws ; upon the end of this screw is placed Tgear S
which 18 transmitted motion from another gear placed o'n the end of the
spindle ; these gears each contain a different nun her of teeth.for the pur!
poseof cutting different threads and the threads are cut a certain lunTber
to the inch, varying from 1 to 60. Therefore, to find the proper ^10
cutacertain number of threads to the inch, you willfirst multfpTy tl e
number of threads you desire to cut to the inch, by anV small numblr 4 for
mstance and this will gire; you the pro,.er gear to put on h^C %rew'
Then with the same nmnber, 4. multiply the number of threads to the S
in the lead screw and this will give you the proper gear to put on the spin-
die. Tor example If you want to cut 12 to the inch, multiply 12 bv 4. and
it will give you 48. Put this gear on the lead screw. th*n with the same
number 4. multiply the nun^berof threads to the inch in tl." lea screw
?J' ' 1 h'*'-'^' instance, it will give you 20 ; put this on tl^^ spindle 'S
Tonr lathe is geared. If the lead screw is 4. 5 6 7 or 8 tlio «»...« >.,!«
Jiolds good. Always niultipiy the number of threU^oSe cut Lt"w
indeed most small lathes, are now made with a stud geared in the sninme
which stud only runs half as fast as the spindle, ahd in Sni tli™S
these lathes, you willfirst multiply the numbed of threads to^ec^iu be'
fore, and then multiply the nUniber of threads on the lead screw. a» double
the number It 18. For instanoe, if you want to cut 10 to the hicli multinlv
by 4, and you get 40 ; put tlii« on the lead screw, then if yi?,r eadTrew S
6to,the inch,yott call it 10 ;1 and multiply by 4 and it S give you 40
tmSg^ ''"^■**" "^"^ «f"J y""*- >athe i/ geared i^ady tocSrtce
Cuttiko a Screw ik aw ^noine Lathe-^Iu cutting V thread-screws
It is^only necessary for you to practise.operating the shipper and slhle-stTew*
handkbof your lathe, before cu'^ting. After having done thiritil voii c^
the mTtlons, yormay set the point of the tool as high T le Sre andtf
you keep the tool sharp. you^iU find no difficulty in cutting screws' You
must, however cut very light chips, mere scrapings in finl^hii^! and must
take it^out of thelathe often, an^ Took at it from both sides, ve^ ?arefX
to see that the threads do not Itan like fish scales. Afte^ cuuinrS
with an emery stick and some eniery. cr vuiung, ppiisn
GcTtiKo Sqbarb THEEAD-Stapws— In cutting square thread-screws it ^
S.i^n'JTA'LTr'^/'i ^'/.V'^ 'lepthrequired. witlia tool son eSS
than one-half the pitcli of the thread. After doing t his, make anStlier tool -
I *
\
T ^^^awi
'WU£&y'."M.'9^«I.ak;iii.i.L-.u^.;>
7 ^
•f)* MACHIinSTS, IflTAt WOWCEBi, *0. '
ffi-h! L?*"^*" S*** r.'^^°t *''® "'"*'*• •"^ "•• " to fln««h with. cnttlnR «
. ■ ght chlo on eiicli •file of the groove. After doing thlt. polish with" nfnj
tt.e depth of tlieir pi ch wldle square threads, for #e«r, may. and should
be out three-fourths tlie depth of their.pitch. ^' ■'«>'»'«».
r MoMQHKL THHicAD».-Mongrel,or half V, half-square threads are usually
fwi for Kreal wear and should be cut the deptl. of their pit cKd for
Wtraordinary wear, tliey may even be cut 1* the depth of the pitch* The
Boint and the b.mom of the grooves should be in width one-fourthth; deiih
Of their piteh. What is meant here by the point of tlie thread, is the ouffi
In'"cu?^n.^^J-;t *'"HT.?' "'* «'"'^^« ^' »'•« ^'>°^« between tKJeads
J^- 1 ^1 i^f.V'r*"'^' "U" n^'^o'^'-y to ""e a tool about the shape of the
thread, and in thickness afiout one-fifth less than the thread is when flnlslied
AS U IS impossible to cut the whole surface at once, you will cut it in denth
•boi»t one-sixteenth at a time, then a chiif off the sides of the thread S
.continue in this way Alternately till you have arrived at the depth required
IS''*^^"'*^ "' *,''*,"^^ required between tlie tlireads. and finish brscraD-
ng with water. It is usually best to leave such screws as theseallSre
targe until after tliey are cut, and then turn off a light chip, to size them •
this leaves them true and nice. « f. »v »i»e iiiem ,
.iift*V"**l v!?"**!':'^''® ^"* operttton about planing is to oil your planer
•ndflndout If the bed is smooth. If it isiiot/file off the rough places-
mo^ti- r.f "I* ''"^ 'f,**® '/ ;''«y T»lwofk w'^ll. a^d find out the^^move-'
ments of the planer. After doing this, bolt your w6rll on the bed, and if it
is a long thin piece, plane off a chip, then turn it over and finish ° the other v
•ide, taking two chips, the last of which should be very light. Great cam
•liould be taken, in bolting it to the bed. not to spring it. After flnishinl'
this side turn It to the otiier side, and take off a light cut to finish it
Tablb Showino Proportions op the Various Parts ov Locomotiib "*
. ENOiNEs.rROM tiie'Bbst Authorities. >aT% >i^
lV —
/-■:,:
"Sd^'j-Twrt.'-- ,^
MA0HIM8T8, MXTAL WOHKKBB, AO.
607
'^
rod^h.of.nlnchi„.lde„f.q«are.to^^^^^^^
preventa breaking the tool when the bed runs back. ^ " ""^ *° P'*"«- ^""
* 2'**"»i:*'T?*r**:r^" *"*."'"« ^""h *''«3f are reckoned a certkin auraber'of
teeth to the inch. tneasurinK acros.'the diameter to a ceSBhie tSd^hk
marked on the face or sides of the irea^ with a tool Thu li^II u !
the depth of the teetli from the outefKeter fiat ii Jf thS ♦!« "*;'l?"
par are »:,«>-t«"t||- o'- in^J' deep. thisTn^would i^i'iil^Sfh*^/;^^^^^^^^^ '
from the edgei and is cailed thtS pitch line. ' ywwsam oi an incn
*u ?**'«o'S«f™.--.Every gear cut with adifferent hMmber of teeth to
the inch, sliould be cut of a depth to the pitph line, to corresnoni «^fi! A!2
number of teeth to tlie inch, this is called proportion TEfn~ff * "*-
cutapHtreight'totheinch thedepthtothe ^Sl^l^^homZ^Z-^JZ
of an Fnch. and the whole depth pf the tooth Vrould be two^ighths^^ASS
if you cut a gear twelve to the inch, the depth to Pitch HnT .hnnM ,'^*f*"'*
twelfth of an inch anithe ^hole depth ofS^^^^^^
it you cut a gear twentv to the inch, the depth to pitch lineNrfioiilHi^*^^^
carefully these rii es. If you want a jrear with thirt^wn fin^^'S.^*''? "^^^y ^
the inch: it shodid be four inchermea5Sr„ri2roX ^anSJ^^^^ *? /
Une. and thetwaHjighth. ouulde of the pitfuine woSdmTkeh ^..,fj„^
andtwo^ighth./ Agaip if you want l^ar with 7ortyteeth^L^^^ ^
inch, it shouia measure Jcrois the diameter to ShlS fburidche?LS S®
two tenths ouuid^^he pitch line would make tL whol? diameS'foV"^^^^^^^
and two-tenths. And again, if yop want a gear with Xlitvtwi, ®S
twenty to the inch, it should measure to the pitS liS acSSl M.-^*' V"^
four iiKjhevand the two twentieths oSsi4 11^^ piS'UnT^^^^^^^
four inches and two-twontieUir. and these e^mpCwiU f orm ^^L f^JSi.*^^
m«asarement of all except bevfel gears. """P**' ''"* '«"» a rule for-thij
Bbvbl QBAM.-i-These are turned a certain bevftl fn/.ft»-««^L J .i,,
othejs according to the angle JS^W^JS^
JPor instance if twashafta are set upon an J^l^ot n"S de,^? SS s^rl
faces of the faces of these gears -will stand at an anrie of ?nrf5^!'i
To get the surface of these gea^, in tuSnAhem oSt a stS?!! '*®*^"-
the lace. Theii seVyour level Wi^nSeottSiy^yi'di^^l^'^fJ^"^
>»_6f the teeth byp lacIng1?h?1a°H"«*^^^
*
■;(i
on th e straight e dg t; . After
' »
> I -V' -r j*^
'-h'
3y
^•■,if"it
»*Wj
t»j'
njr-t r,"
'1*^.^""*^^
ia:
.^
and to get the ilie to which you wish tb cut.'meMure from thf( c^tite of th«
fate of tiie teetli. Thu«, If a bovi-l Rear Is lix Inches in diameter, atid tlie
face of the teetli it one Inch, you will measure from the centre of the face
, and And It is five Inches. On this line you calculate the number of teeth tu
the inch, and if you want a gelir with twenty teeth, and ten to the Inoli. it
•liould measure two inches across th« face to th^ centre of the surface of
• the teeth ; and If tlie face of the te^th were one inch in length, the diameter
of th^ gear would bo three inches, and the inside, of the teeth would measure
only onf Inch. Affain, If you want to cut a gear with forty teeth and ton
to the inch, it would measure four inches to the centre of the teeth on 4he
. surface. And if the surface of the teeth were one inch long, the diameter
• of the gear would be five inches, while it would ortly measure three iQciies
inside the teeth. These examples will form a rule fpr all bevel gears.
yiJLCANiTE Emery Wheels.— Use a compound of India rubber, and
Wellmgton mills emery, as little of the former as will suffice to Jiold the
, particles of emery together. The materials must be thoroughly incorno-
ratedjtogether, then rolled into sheets, cut into wheels of the desired size
and pattern, pressed into the Iron moulds, and vulcanized or cured by
being subjected to a high degree of steam heat for several hours, makinii tt
•liAost as liard as cast iron.
ToBbaz^a BakId Saw.— mitnejf^a method.— The tools required are a
•mall portable forge, brazing clamps. '&c, and a' straight edge, 8 or 4 fett
• long, also some brass wire and powdered borax. . Take the saw and cut it
to the proper length, scarf the enda froA onis-half to three-fourths of an
inch, then put the saw in the clamps. I would $ay that I liae a very small
and simple clamp in the shape of a double vise. Keep the back of the anxy
>^ out of the jaws of the vise, or clamps, and apply the straight edge to tlie
V-\ back, as It is very necessary to braze it straight ; make the fire in as snmil
a compass as possible; place the clamps directly over the centre of the fire
and then put on three pieces of brass wire, bent in tlie form of the letter u'
•a that they will pinch the laps together ; put is much borax as will lie on
the saWi cover the whole with « piece of charcoal: melt the brass so that It^
, wdl flow oyer the saw before taking it off the fire, and cool very slow«o as
not to make thebrazebritUe. File off what remaitu on tliesawand itisreadv
for use. !' ^ '
To Remove RiTBT.-^If you immerse the articlifs in kerosene oil and let
tliem remain for some time, the rust will become \aoniuuh loosened as to
come off very easy "
BoBOLAB ano'DbilitPboof Diamowd CHlix.-~Tiike 1 gal. urine, and
add to It 1 oz. borax and 1 oz. M(t. • *
To Rb-shabpen Old FiLEiiSf-Beraove the grease and dirt from your
files by was ung.tliem in wardi potash water, then wash them In warm
water," and dry with artificial heat ,' neHpUce L.pt. warm water in 1
wooden ves8el,and put in your files, add 2 ozs. of blue vitriol, finely pulver
wed, 2 ozs. borax, well mixed, ukiwg cire to turn the files over, so tbat .
each one may come in contact with the,(nixture. Now add 7 ozs, sulnhurie
.Bcid and ioz. cider vinegar to the abojVe mixtui«. Remove the files after
a short time, dry, sfwinge them with olivfedil, wrap them up in porous naner
•ndjmt aside for use. Coarse files re<Jiiire to be Umersedlonger than finL'
^SBBaTiTyTEroB,Bdiux.H:;opperii,l,ox;saitjH,twj,lol; com^
•aIt,6oz8.;blackojndeof manganese, 1 o«; prawUte of potash: 1 oz. • all
pulverized and mixed with 8 lbs. nice welding •and.ana^rse the same a«.
you would sank|. biglkteimiered steel /can be welded W'Uli this at a lo#er
heat than id ]«quiced for boHix. 1 ^< » luirer
Dlppivo ToqiJB WHEH HABDEHiiropro harden a pen-fcnife blade Ian* *
oet. rBzor, cbisei, gouge-bit, plane, spoke-sliave. iron shaving knife, three or
four «qa*re4Ies, and round and flat filk dip them^endwise or perpendieu.
:tariy. This koepaUiem straight, wlficli would not be the case were C
dipped in the water obliquely. A « "«/ .
— ^ — SoB a TiTDTa fOK BoBA«.— Alum, 2 o it a. ; dilute » lth w ater and mix with
- w •■ i», ^•"••(^i^iiKWfsjf^ r.«^'»^»'|i^^ »'
i gal. urine, and
Bruid^niixwUb
"ACHIWIBTS^ XKTAL WOBKBSft, AC. e09
. ^" * • ' ■' ''
2 oti. potash, boll In a pot half an hour orer a Bentle fire t>kn \t »•>» «#
thHirater add 2 o«. aem .alt in powder,*VmuK of Xaline.a « lb.
honfy, and one of eow^j milk, rfilx'all tog^SierT^et U In the ,un ff ' *
and the borax iMeadv for us«
iilBnii>oi
.hop a. con,n,.«,or«x. \ ^''" ^'" 8° »*iy«" '•' ina blaok.mlth'.
,„To IU»DEN%KjAU|.-Iron, OQ part. ; chroml. 40 part. ; /orm a comoo-
yltlon a. hard a. the dmniotul. A high degree of hirdneU mav aJHo b«
imparted to iron or .tee by adding i p^f „f .llrer (?.pper may U,
- ,Vi •..- '^''" «l«i'>g this, poll.li the work with 'dry emerV
paper »iid tlien with enjery paper and oil: -^ ^ ■ '
■ ^iifiNO Boxes witi^BabbitMetal—To line boxe. properly .o a. to
1n.«rethe.rfl ling every time, it i. nece.sarV to heat the bJx S; rJd hot
or at |e«.| hot enough to melt the metal, then^moke the .haft wl"re the
/ me al I. to be poured upo« ,it. T^hi. in.ure. it. Coming oftt of the!box
/ ea..ly. after it f. cold. After .moking the .haft, put it into the box or
boxe. and dravy .ome putty around the end. of thlm. for the pSrpo.* Sf
•toppiDgjtfiem afcing care not to pre., upon it,.foivlf you d.»jt will Jo Inti
the box and, mi k place that ought to V filled with metal and in I 2
meantmie, your metal ought to Ije heatetl. and after you.have pourlul it lit
the box .tand tUI it i. pearly cold ; drive out your .haft,' and it i. ,lm^e
Compositions to Fill Holes ih CASTiiios.-Mix • < part of borax in
•olutiou with 4 part, dry clay.-^«o^Aer ; Pulverlml binoxide of man.'
ftS' Se '" * '*™"* -"''**" °' '-"*'■*•* °' "*'^* (waterway) to form
MoDLDiiia'SAKD TOR CasTino BhA88^,ob iBow.i-The various kind, oi
good moulding .and employed, in foundrfe. for ca. ting iron or bra., have
been found to he aJino«t uniform chemical composition, varying in Krain
or the aggregate form only. It contains between 98 and 96 parts .ilex or
grams of .ami, am! from 4to ffpart. cly. and a lit.le oxide o^ iron, in eich
100 part.. Moulding .ana winch conuSn. lime, magnesia. mangane"ean3
other oxide, of metal, is not applicable, particularly for the cast?^ of S^^r^r
<bra.«. Such sand.is either too close, wil not stand or retain Its form. ;^r it
wiU cause tlie metal to boil' through its closeness "»"""» "^ «
To KiMt A Squabe^HoHb—To file a hole soiiare, it is necessarir to re-
Terse the work very often ; a square fUe'should first be used ami thP Iml^
fli.i.hed with either a diamond-.haped file, or a half roundTfS leaves th2
corners square, as they properly shoufd be. ®
To Tew Chilled iROir.^t Lister's Work., Darlingtpli, Ebgland sonte
articles required turnmg in the lathe, an<l cast steel couldL't b7mmi; S
enouffh to cut them. One man proposed cast metal tools t^ wa» i««„i;»^i
^r^'T '. -.1* J"' ^ ""^ to be^Hed. W«ll.?iStalt
, withi*,lnts chilled, and they cut when caststeel tools weretf no use S
article was turned up with metal tools. I," / ' "»."o «»e. xiio
. Habdesiko Wood fob Pulleys.— After a woodk pulleyiis turned and
rubbed .mooth.4,0,1 it for about eighrminules in olive Sil t^fi Sw it to
dry, and it will become almost as h»fd as uonner. • "^^' *""" u lo
•older. It may afterwords be turned in the lathe
SO*
jo'uiiig.
perfect
til
■ 'iM.
y\-i
' V
■//
1 .
■ i
610
■\ -
MACnwiSTS, MBtAL WOBKMS, AO'.
jn thern. Die. fn.,,. ""efouAh trone r „ f.^^^^^^
l).e. from three-foiirtlw e., one inch ihonl. Imve lix l?n. In i J»P '" V'?/""
, from one inch to one nn<I « half ihoii ri.ave .11/. li « V h ""'^ '^.'"' *"*"
lb«, ; and antimony, 8 ll... Melt th^ copper fir»L tlien a.lS M.e fin «n.l u'»f
the antimony. It .hould be flrat run into inoX th»„ J i! i ' f "^ ' '*''"^
the form required for the boxeJ. ' 6 Mdt nV;. cibte fS t ^n" '"
•ml while the copper i. melting, melt in a laSle 25l;^"„f' , ^ahdl of E'
?JK,:^'^.Xi^^CftiJi^SJ7' OJX^S?
isfsisxc^n'ib^^^
tin. 2* .KM 41. Ltning mffat /or Botes of Raihau Car. 4^1x^24 II «'
copper 4 b».'; antimonv, 8 Ih^ : (for a ifafdenlnK) then addX 72 lb, o'
/«„cA._(^,^r 82 part. ; tin. 1() part.'! zS.8 part.'. I^AZh
18. Another
; (Stephen*
lo. Another lEtinllah\ PAnn<>^ nana >5. .•_' »
gill •■;«e°.','a';"„i;r!rr-''^^^^ ""•' '"■?i"'»«. >
part. 2. Calcmed flints, 8 part. : red lead 8 n*rt« • I.««^r « L . "^^ . '• *
^n, 6 nart, ; ^it,^ 1 part I I'^tte?! com^SS^ ^j^^^ ^K 's^!^'''
white lead, 10 part. ; nitre. 2 part, r white marble <^4l5ned 1 *^f •' !■?"«';
composition, 1 part; n tre, 2 part. : borax 8 nart* • whirl «»i!.li ' '*".'*^'^»
1 PTt;..rgiII.ceou.' earth.i pa" Sx of^'^r2 piJ^ Wldctv^^^^
•bore compo.ltlon.^.|.kenyu.t b'e finely powVJlrS'xerndSIe;°'I''"
Titreou. roaa. U to be ground when cold lifted and e»lirir«i L?.? ^''®
it ia theo «. . de in to . i S g w i th wat e r o r y ; ;?e 1. /'yt:ip^;L7;;;j
rr((i^
#■
MACniNIST9, MRTAL W0RKKR8, *0.
en
or bnwhed oror the Intaiiot of tli'o veinol, clrle«I, And iund with » proMr
heat in « muffle. Clean thdveiiclajwrfctitly before npplyinfTi
To Kmamjcl CoppkrVkukls.— Pulverize finely 12 p»rU of flnor spar 12
parti ungroumi Rynauni. and I part borax, and fuie toutlier in acrticibto :
wlien cold mix wltli water to a pii«te, and apply to tlio Interior with a paint
brtwh; when dr^r the vewel aliouid be; thoroughly baked in a muffle or
fumacek * •
To Emambl Coppbr amd otk^b Ve««bl8.— yiint glaai, 6 parts ; borax.
Sparta; red lead, 1 part; oxide of tih, I part. Mix ail together, frit, grind
into powder, niiiku uito a thin past© witli water, apply witli a brush to the
•urface of the veasciii, after scaling l>y heat and cleaning them, repeat with
a lecond of even a third coat ; afterward! dry, and laatly fuM on by heat of
an enamelled kiln. " v
\t "^f Weld Stkbl AxLB8.--To Insar^ a good weld, prepare the compoil-
tion»described on page 604 for welding east steel. Use a strong flre and
when the axle h brouglit to what may Ihj termed a brigJit red heat apply a
•ufflciency of thfi tioin position and return it to the flre until the heat is
regained, once more, then place it under the hammer. Be careful not to put
Oih too much of the composition; otherwise it might wa«te in the flre and by
*'" ■S*'^^ '"'' ''"''*^ obstruct the tweer iron, thereby preventing the flre from
receiVIiig tj^e fuU energy of tiw blast, and tlius retarding if not spoUing
the Job. . „• " -ri , t~ B
CoifPBBflliOH 69 XS I^piABUBDKB BUFFBR OF 8-I1I8. 8tROkIb.->1 ton 1 8
inches ; 1^ tons, Ijl inches; 2 tons, 2 inches; 8 tons, 2g inches; 6 tons
22 incites ; 10 tons, 3 inches. ^ . ' " ' *""'»
To Pbbvbmt Ikon Rustino.— Give it a coat of linseed oil and whiting
mixed together in the form of a paste. It i^ easily removed an^wUl ore-
serve iron from rusting for £^ar8. *^
To Coat Ibon with EiiKRv>^Give the iron a good coat of oil and white
lead ; when this gets liard and dry, apply a mixture of glue.and emery
Sqdabuio ob Facjno in? Cast Ihqm SoBFACEg.^A rouml end tool is best
for this. ^ A rougli chip slioufd first be taken, off, over the entire surface to
faced. Then s^>ed yoiir lathe up and taking a light chip, merely enougli
to Uke out the first tdol mark, run over the entire surface again. In turninir
up surfaies it is alwiys best to begin at the centre and feed out. as the tool
cuts freer and will wear twice as long;.
Wbitino In8«»i^ion8 on Mbtalb.— Take J lb. of nitric acid audi oz.
of muriatic acid. Mix, »liaker.well together, and it is ready for use, -Cover
the place you wislv to roi^rk with melttd beeswa* ; when cold, write your
inscription plainly m the wax clear to the metal wiUi a sharp instrument •
then apply the mixed acids with a feather, carefully filling each letter'
Ljst It remain from 1 to 10 minutes, according to appearance desired : theii
throw on water, whicll stops the process, and renjove the wax -
. Etchino Fi.aH>fi.--For 'copper Aquafortis, 2 bta.; water, 6 ozs. i5V
f teW.-Iodine, 1 oz. ;nron fitings.i dr. ; water, 4 ozs. Digest till the iron is
dwsolved. rarjne toJicAes.— Dissolve 4 parts each of verdigris, sea salt, and ■
sal-ammoniac, /in 8 parts vinegar, add 16 parts Vater ; boil tor a minute and
let it cool. , •«, •uu
«„P*M^^"S ^**^?» WAX.*-BfeeftW8X,lpart; pitch, 2 parts ; taUow- I
?*Tt.j^m^- £!ngraver$ c«i««n<^Rojnii^ 1 part ; brick dus^l part. 3^x
Mocu>» AND DiE8.--Cppp4r, zinc, and silver in eqiyil proportioria; melt
Dgether under a coat of pow^fered charcoal, and mould into the fora> you
iMire. Bring them to nearly a white liea*. and lay on the thfag you would
take the impressioa of, press/ with sufficient force, and you will get *peii. *
iect>nd beautiful impression/ ' ■ ? r^
. Pdw8HiNO PowDEBiroaWctii.A.— Precipitate adilute solutiqri of sul-
phateot iron by ammonia in ex cess; w ash the precipitete; preBaitin^
r
:j
'f
'(ti
^-^
""4?^^^'
f
619
N
-f
MA0IIIMMT8, METAL WORKWIf, AC.
»»"- ■'■■"
»«n.i.h. tl.«„ dr.w U.. Iln.. with . .l..n. IM.!nrir;" mtnT " .f'S
Cam Eiio»atiiio«.— Tiike tlw enRmvod plate you wiah to codv .ikT .r.
range • •up,,«rt of .uh.l.lo mat«rl.l. round It , then pour on It t^.'^f^lCll!^
•Hoy In « .ute of perf«ct fusion ; tiin 1 part ; lead fl4 narta • . flm^v^ 5
part.. TI,e.o •' c-t plate. " n.ay be workEd off on ; ^mS V'K rSiV..
b^ti'.fVrt'i:^ ^ "'"'* "' ••'"""'*"« c''**P cople. of U.e Cki;'of oSr'S
0(H>D BBAi. to. MAcnii»R«T.~l. Copper, a H...; tin. 2* oirj ,lnr 4 o«.
i/Tri^Zr'w Rir^'t ? K "»•»*!•"! '^'-/•*"" a. VS*,W
JT-.. IT u*^?^ '^'f'' ""' '" "'•• *• ^'■"*«. ""^y /«««cio.M.— Conner 88 y
fin M tr^r !!•?# •■ !'""•• ^^\ PTf 6- /'"'A- '^'f^«.-Coppe^ Timru"
tin.20narU. 0. Mnchin,ry litaring,. ^Copper. 88 part. ; tin 12 nar U 7
iJa«. /| Anv,n« /;«„„,„./ a/ //,>A .SW/.i!c.>nper ' 7 Ih. tin 1 'ffi add
•pwd and liKnum v.t» or anple-tree wood for .ho,, or g.bU mJecroil-
^«««,ffira««.-Copner.lOO parU; lead «nd tin. of* each ? paH. ; mix
4. AUau for lironu QmimenU.^Copj^r. 82 p«rt. ; line, 18 Larff- tlT 8
p.m;1ead 8 part. I mix. 6. 6Vfl<l,ary //ro,l«.-Cop,K.n WJ^paK.'- tin
parU ;^n«. 2 part. ; lead, I part 6. ir.orW.-Copper, SSJ part. •'^Sn 6 nari;^
SoPEHioB Bkll Mbtal.— 1. Copper, lOO lb., -tin, 28 lb.. 2. Conner 2/i
p»i:U ; tin, 6 part.. 8. Corner. 79 part. ; tin; 26 wirt; ; mix 4 v"»Zr' 78
part. . tin. 22 parte, mix. fe. Pi^rUimBefi i/rta/.lcop^r 72 part. '3? M?
^Tlif^??:}^ ^"'- K '"'■ »•'« MII./f.4mair ornament'.i;iK
Bftf ^i/.-Copper, 7&19p«rt.; tin. ^81 imrte. 7. Ikll MeU f„ uZt
^//•-Copper. 100 lb..; tin. from 20Sfli261^n. 8. Btll Metal fZ sJ^it
fij;//..-Copper, 8 lb.. ; tin, 1 lb. 9. m,U Atttll for T^, Bd^i&lZr
2.06 part. ; tin. 97.81 part* ; 1.l«muth, 0.68 parV /*'rt|~topper,
% /!!''"*'' Bbabs i/or catting).— \. Copper. $1.6 parte: tine sk.* t»r*..
lea.^ 2^9 parte; tln.?l2 narte.'^a. BraufJeLppe^I^clP^'S^S ZUl
la ChapeJU— Copper, 64.8 parte ; xinc. 82.8 paha; lead. 2.0 nart. Ttlii n^'
part., i I/Arrtt', Bran for Gi'Wi4-<JoppK 68 70 paW^^x^^^
part. ; lead. 0.26 part.; tin. 2.60 parte. 6. Xort^lcooili' JiR U?;^
.,, «nc. 82.44 parte:?:ad.2.86Um;rn.OJ56V^^
:'^9PP«r, 701 parte ;*lnci ^.9: parte. l.Englith BrauWire-U:ou'iJr^7n7a
P^ P'^*^' 29.26 jwirt. ; lead; 0.5§V tin. ai?partf Tj^^^'lJ^i^
■^ Copper, 78.89 parte: xinc. 27.68 narta • titi ftftfi ».w. ^ * " .rrire.
. \ ^ Coimer, 78.89 parte ; xmc, 27.68 part* ; tin. a.86 part*.
- t , J**^ Bbam. fob Gf lit iiSTiCLBs.— 1. Copper. 82.0 i
-t UMd. 1.6 parte ; tin; 8,0 parte. 2. /l»<xA«-.~Copper. 8- . ....„ ,„™„..
^ W Sparta; tin. .par. 3;±!--^WW^
:J
)mrte; zinc, 18.0 ^arta;
^u, o parti ; tm. l part. 8. ilniM«r..r-Cop|ier. 82.8 m,rU^zlnc"l7^RS.'l
«n.t).^part.. 4. French T^mftoe /^ 5 Jl/ jy^fJIi^o^Ji^^^^
E«lntvl6>rte;tip,atracff. 6. (/,ed /i,r Gemum Oniflau.«/..^LCopjS^^8
irt. ; wnc, 14.7 party. 7. a7«ocAatt.-Copper, 90.0 parte : xinc ?¥narS •
.^ M par^ 8. lied nJac fron. Pa?.V-:Cop^. *5a "jSa^C, 'gV
iincl01bi.r|ead»4 dm.
AMther
&ra»$ for /irraiay,— Copper, IB jb., ;'
'.^i: '^-'-'V'
'"T
W^OBIMItTi, MKTAL WOHKKRg, AO
m
; iiiitlm.jiijr, 44 .>». 4. $*tt luii
lino, llts.
r, 160 Ibav I
■Ino, 10 llii. ; lead, 1 lb. 8
lino, fiO Ibi. ; lenil, 10 lba.
\ CWiiiff*.— (,'<)p|>er, 24 Ibi
' Copifcr, 10 ll«. ; il
lb " "
1 .
Co|
/or »Kiy«.— Copper 84 n«rt« • ..MtS- V^r**^' ' *'"<';; ^ P'"<»- •'^ '/'^'•w
QiiOD Britannia Metal.— 1.
Drilft
4.
timuiiy,
Iba. ; an
« Ibi. ; antimony, 10 lbs.- 8. Ueit nrh,J,.LTVn'^},' '*^ "^* • ''ardpiiintt,
per 2 lb.. ; «.,tl!^ ,ony. 6 IbJ TkTlJ^^Z£ /''7"''-~T*"' '^» "«i «'»I»^
-I'in. 800 lb..; cop^r? 4 ft , ; anUmony Is fb-' mT' '^^'""' «'"' *W-.
zinu, 14 parti <
I
^
Jqualpar... AdcltbuSeu^et^TSa^^^^^^^^^^
andhardn«.a. 16. /irl^,««,V^ JTiTK nnr?» - .'^"'"''' ^''^ pn.per color
per. 0.80 paru J line, 0.80 part,. le'S gfXi.l'lJnr-^' ®•^^"^':;'^= ""P*
copper, 1.86 part.. 17. Tin, »Jmvim intiStv '(."^i""""^' l«^» P"*" J
part.. 18 -fin, 90.00 part. ..ntltSry^io'^Sn^ V^ """T"' ^"^
.Ine.a61b..;„ickel26ib. I^WS/.^^^^^^^^ «> '»>•.»
«lnc. 20 Ib^j be.t piikeriMd nS lO^Jbi ^/ /.^"'''''^<^"nr«''- «> n»«.
Copper. 60 lb.. ; x&c. 20 lb. ; nTckef 25 IL. ■ 4 r7"" ^^T-r ^"W„<7.-
i>tkerCa$tinff,,^Co^per, 60 lb.. ;,' zinc ^ IbV- ni.^T^ u'^'V"'' ^«'""'rf
Iwn, that of tin plate • tbel^st Tib. fiV "'''''' ^,'''"- • ^ »«• J
Lead.8p*rti;nlckel.20 paru'ainc Mi .^ru """^''r>" C?«.*.«ir..-:
German 5{/r«r/</?«//y„9.J!NklU 6 n.m.*^/inV^ ^ P*"^ ' "»'» 6-
mix. 7. Copiier, 40.62 part, .rinc 48^7fi r.U . ' * [!^\**A ""PP*""' ^2 part.;
per,M1.47 part. tiSf,2^&'ZV&f^^^ 8. Cop!
partaViinc. 6.65 A.; nickel 88 lib «-«.' *?/^^P"''*»- »• Copper, 66.56
&.10 ...rr.'.'..«„u?r .V.Ji'^*^'! '^■O® P«7?- 10. Copper. 58;40p«Vi«. zinc.
11. Alfen,jiejr^»t^tn\m a trace of Irm
&» VS* ■inc. 0.00 juirt. ; nickel, 8
29.10 part. ; nic|tel, 17.60 part*.
-^-^
Tr
.'t ft
I
.. ' _ .' ,. .? 4
•14
.^i
MACUINilTt» MiTAL WOUUtt, AO.
With iibont half it! aiMntltf
I i tin, 241 pnrti, iiniw«^ VAry wi*ll.
■Tt» MiT
of llnj io
,, , ..^- . * -, ,_ lianlMi It. Tx»ml, 100; tin. A8 niirtM-
»ii<l leail, KM) j tin. ») putU. iiniwo^ v«ry wi»ll. Tli. niottl«Ml or cryttMlliM*
*WT' "* """■'' ••'"•'••'"• ••""»f »" •••u.Mlmi.y of tin. 2. Cannon Ahlal.
— I In. 10 iwrtt; lopfHT. W) imrla; niort. a /4//«y /«. r»«iW«.— Coiiiwr HO
r 7':/ i/'fi"? ■*• ^'*ir» ''"t '»[":'•-< "T''*"' '« n«rt., ti„. 1-11..;, Jr
L « '{"'!7*;"V»*''f "'•>f '«•««.»♦•»•• I ntl.«rK«,l oa, «ntlm.mv.8
OM. 0. AUhUfortakinii lm,,r0uum»,-^U'*i\,% IIm., t|„, 8 ll.t. ; l.i.in.uli. 6
«». « i'/'^iLr\>^''''''*''Tir^'"'r''*^ P»ru ; tin. 8 puna J ,|nc. 17
parti. 8. /'i«rAA#«-*.~Cop|i«r. 6 Km.: sin<!. 1 II,. ». .V*"'-* /''il'im.i.— Inm
or itt;.!, H nta. : •ntlnjony, 16 »». ; nitr... 8 o». M.-lt iin<l lunlfn H oi«. «f
tin with 1 oi. of tli« •hove comwHiml. 10. /6Vw Mtlal.^V.imwr ' Wi !»■ •
Jl.fl ; «lnc. m4 5 «n<l Iron^ 2.6 pvU. I'i. Ih,h k/r./.-nJ«M. 32 p«r'u ; ,1m''
» piirtf. la Speculum M*t,il.^Vmn^T ; tin. 2; »r.vni<.. 1 p«rt. Or lop!
r. 7 ; line. 8 ; unil tin, i p^rti. U. AV«-rrM«.-.Cup|H.r, 8 : nkkel. 4^ «lnc
S)
^..•. 'I'll ,.--— -■'-'"■— >^>'i'i'v' I «> 1 lii^-Kci, «4 siiur
parti. I III. «oi«pound l« uniiirniuiiMl for eiii« of wt»rlMJ»«n«li|p mid
W«ntjr of «ppt'»r«nce. 15. Ci»,Hmon Kirt^r.— Tin. 4; l.«ii.l, fa.vt KV /fc-W
Arr«-.-.TI„. lot ; .ntimonjr. 17 part*. 17. Qn.J» MeUr^MK^\i l»!l
inony, 1 ; l.l.muth, 1; lei».l. 1 p.rt. la a«N/,y, llnrd Allog.~kLJ\
Ib.;iinc,2*0M.; n.2|o«. Uftaor. m. Iiitnl Hi teniporcl twU UnvJ'K
nu.lo fron^ J^.i. »lloy 10 Mo, for M.cknnic„lh»t,umn,u.-C.,,^^rX II,
H"i "f; .^- (^'.•'" y«'"'/'"- //«'— Tin. 40 Il.li. 5 ,.op,H.r, 1 II,.' ' 21 //«n
II h,U ;l/W<,/.-SI,eet br«M. 82 om. j Io..I. i oz.. ; tin. 2* ««.' j ,i„<;. t J.%1
28. tu„bie MojiJisr Stlvfrn,,, 67««*._Tin. 6 ozn. ; leail, 10 o*.. ; 1,lltM„tli 21
o«.; mt-rcury, a »miali quantity. 24. Hard Whit« M^Utlfm HuUon».~.l\n,»
1 lb., fine, 2 ou.; tin, I o«. 2& Awtfo/i il/«X,r'* J/rt«/.^(7„p,K.r 48 narti. '■
•Inc. 67 part.. 2«. .4 ««/A.r.- Copper. 02.22 part. ; tin, 2.78 , irt. ; ,1^ J.^
Suml/ 1 '''''''''•/?':*''??•--'*•'''•*! «"""»'»'7.«: Immutli. 1 part
TK\"*ti" 'f "^,7."?^^'' '" *'""« •">«» defect, in ironvattinR., &o. 20
Alb„ta Metal.^tiickel. 8 to 4 part. ; copper, 20 part. ; zinc, 10 par U. UikmI"
for plaUMi sroi*.!.. 80. /hrminr/han, /V«oV~Copper. 8 part.; « no 6 nnl .
8 /m,uu,on Plan„u„..-Mvlt toKclljjer. 8 nart. lira.;, b)>HT^'otinc. ^TM,
alloy closely rt,.enil.l«i,pI«tinmB. 82. ciint,^ .SVW.-Sllvcr. 2.6: c.lp.K r
J^^ic,6;ntekt.l 8pwt.. 84. Pna«', il/.^./_C«pper, 8 part. ) zim-, ' ^,1
K. Anatker.-.9n„9 part.; ilnc. 1 part. 80. TtoMrr -Zinc and (.oE"
equal part., mix. 87. Queen', AfeM/.-I^d. 1 part ; bi.mutli. I part am '
mony. I part; tin. 9 par... Mix. 88. ^««/Ar,'-T „. part. I .n,,', V
?!»""' "•:'^'-' 4 P«rt. ; copper. 12 part., inelt 40. Imllafion .SVW.-B S
tin. 100 part. : anMmony 8 part. ; I.I„n,,th. 1 part , copper. 4 part. • St
liin Imitation of .Ijver. 44. Ye/loui P'ppna ^fi>tai.■..Conner aiiv dinnJ
?"'!!' o^/li'*' « «^7oz.. of zinc to every Ih.^f copper TsKw^f
6 zRTJ i • co,««r A 47 //"JiJ" ii^_r*'**'i' .^*"' ** ' »•"''• ^8 J «ntinio„y
o. zinc, I, copper. 6. 47. Hurd Pewter, —iAeXi touetlier 12 Ih. of lin
SSSle "tin" 7 r"^' } "*;• *"? r* * ."«•• *«• '^'-m-"-^'^- Xl '^
MM. «. tfr;n.A /'/ate.— Nickel, 6 to Opart.; copper,'^ part* : zinc 8 f o
10parti.Uwd for plated goo«l.. 60. Com,^,iiil; for Str%PumZ±-^
CopiHfr, 1 lb.; zinc. J. and tin, 1§ oz.. §1. cLnpcition for TZh.SA'kS.'Z
Copner.l lb ; bra..^6».; tinj2oz,. 62. Jlao/A«^-Cop,,c^l lb ^,™"« 2 «
i-vr JVulf o/ccarte ThreaHt and hear img$.— Conner 1 lb ■ Iim.. 11
P««*r«r, r*«|>«r.-CogpBr^ 1 iL ; tin. 2 IbV
. OZ«. ; till,
U«ed to add in
MACIIINISTil, MKTAL WOIIKKHH, AC.
•niMll qtmiititit^* tn tin M Alh,^ /u. r> i- ,
i/.r/«/,.-Bi.n...ih. 27.aT J . •' \Z\ ' mini, """• "?• '"" '^''"
rul.lHMl with, A wwillen hiir »l Vl.-. ■ "*"' *«•'•«<* with
•dpe lu*tre. With. , I uK.?, ' ' '*' 1 •'"'^ «"'>' «l'r'VHr«i.r«
».«1IHI., tlKMi mix tlio cntfit. of h !.l i>L n I ^ rncro.iry. nn.l 4
»i.»h charcoal ,I„„, «„.! .nX" *;!^. '' ^J.*''^^ ^'^f. «'»v«rinK the .ur-
ry in thi» alloy nroetu hoVl, tl.« ^i, . . ' '"^ ''J*'"'!"""""'*"
^ter. The oonu. nt. f L ' . r./'"" *"'' .""PI""- '--o,,, the ac
•ur-
Tho
tion of
AUtiif ftr
piirta. If the
ruhiHMi with, a wwijie;; i;;;'\y"'':y;' ;;;.,^^^^ nvi-i w,uht..i xvui, w«ter, «„u
t>rtH<)M«, Ml a
part vJt i)ii><itii
lae*
in<f«-(iry
•«•» water. The «onepnu'o>^'r,p'crI,'..ii.'L'!."'' *"" ,*'"''''*''" '■"'"" "'« •»'•«''>" of
Iron cop,.ra'^.dalit,l^„™^::;^r ,n|;;^^^^^^^^^^^ '"-J.
8.84 parti ; wi.»...i; iSrillr^^rSirf CaV' PVv^'^J T'*' s'll"'
r«r.) ni.ni..th. 80 part. ; m^tvxny^llZL "^^"'**' *■ (^"'■^pf^rical AUr-
KtrLKc^roic Wktau—I, ilhimil^r'A »!«« •>«
r«p,H.r. 60.22 par..; tin s/ifitrU irs J? W '' •"'•^-80 »•: 2.
Cop,K.r. 67.80 part. ;,tin;27.28prti;i«n1?M,' "'^^J •""■'*: »• (^'''.)
-I
/ -J:
ii
24.06 part. ; lead, 8.06 part*.
Amaloam roR Electrical Machines —1
part. ; mercury, 60 parts ' ~ '-hiweb. i.
66.67 part*.
Type Metal.— 1
*> Ti« rr;V""'°~~'" ''''''• 26 part.; xJnc. 28
2. Tin. 11.11 parts; tinc,22.22 imrt. ; meroury.
cent
4 parts
tin
pe metal also contain, 4 to 8'per m " of tin „« '!?!• '""^.■'^"niony,
>«rts; tin. 1 part. 7. Auother r/o — I o«,I *>k L ^ ' " »>«>1»^?^nUtnony,
\
%
!)?■■""' '-»'-■•■("
M
MAOBINISTS) METAL W0BKBR8, «0.
minute. Engine (noh-condenatng). Cylinder. 66 iw. in diam. by 18 feet atrok*
, of .piaton. /^ie«fMr« o/«/ram, 60 Jb». per square incii, cut off at ithe
•troke of tlie pmon. >«/»«, 120 in«. in area. BoHer$. Eiiriit (Cylindri-
cal Hue, ntornal furnace,) 7 feet in diam. and 42 feet in lengtli ; one flue.
. 4 ft. in diam,, 6r^/«< 288 tquare feet. F/v wheel. Diam. 22 feet, weiirht. 2(5
V V tont Blowing Cj^mder 144 int. .Unni. by 12 ft. •trolte of piston. Tievotu-
fiMf, 20 per minute, fl/art, 8i lbs. per square inch, Diachatqe pipe, dim.' &
ft. and 420 feet jp length. ValveM, Exliaust, 66 square feet/delivery. 16
■quare feet. -■^■. . '- *
A,^"IS''^ C6iohIko, Lacqcbbs, Ac— IS k^ivm.— Ormolu Coloring.— h
Alum. 80 parts : nitrate of potassa. 80 parts ; red ochre, 80 parts : sulpliate
..'V'^®.P*^'V^°"'?'*'"i*'''*' ^P*""*; "»'P''"*e of iron, 1 part. It is ap-
plied with a soft brusli. The articles are placed over a clear charcoal fire
until the salts, melted and dried, assume a brown aspect. They are then
•uddenly <gipled in nitric acid water, coiitaining 8 per pent. j>f hy.lrocldorio
acid, afterwards washed in abundance of water and <lrie»l in sawdust. 2.
To Prepare Bmu Wo,k Jbr Ormolu Dipping.— It tlie work is oilv. boil it in
___lye^and if it Is finished work, filed or turnedrdip it in old ajii'd, and it ia '
tlien ready to be ormolued. but if it is unfinished and free from oil pickle'
it in strong sulphuric acid, dip in pure nitric acid, and then in the old acid,
after which iC will be ready for ormoliring. 8. To Repair Old Nitric Arid
Ormolu Dtps —U the work after dipping ap|«ars coarse and smitted.add rlt-
nol till It answers the purpose : if the work afler dipping api.ear8t.io
smooth, add muriatic acid and nitife till it gives the right api^anince The
other ormolu dips should be repaired according to the I'eceipfs, putting in
the proper iTgredients to strengthen them. Tliey should not be allowed to
•ettle, but should be stirred often while using. 4. Direction, for makina
lacquer.— Mix Uie ingredients, and let the vessel containing them stand in
the sun. or in a place ^lightly warmed, 8 or 4 days, shaking it frequently till
gum IS dissolved, after which let it settle Xrom 24 to 48 hours, when the
clear iquor may be poured oflf for use. Pulverized glass is sometimes usetl
in makmg lacquer to carry down the inqMiriiies. "^5. lAtcguer for Dipt^d
Braw^Alcohol (96 per cent), 2 gals. ; seed lac, 1 lb.; gum coniil, 1 .'z. •
Ifinglish saffron, 1 oz. ; annatlo, loz. 6. Lacquer for Bronzed Brass— To {
pt. of the above lacquer add gamboge, 1 oz;, ancf, after mixing it. add an
equal quantity of the firtt lacquer. 7. Deep Gold Colored /,««/fi«r.— Best
alcohol, 4 ozs. ; Spanish nnnatto, 8 ozs, ; turnieric, 2 drs. ; shellac. 1 oz •
ml Sanders. 12 grs. ; when dissolved, add spts. of turpentine, 80 drops. 8*
Die^ Gold Colored lacquer for Bra»$ not Dipi>ed.—Almhn\, 4 gals. • turl
meric, 8 lbs.; gainb<.ge, 8 ozs.; gum saudarac. 7 lbs.; shellac. U lbs. • tur-
pentine varnish. lI>t.^ 9. Gold Colored ^cquer f»r Dipped Brast.—A\co.
ISl^oT * ''"**'J *^' . V?- •Z!?^'**''' ^ "*'• ' Kum g^tta. 2 ozs. ; red sandal
wood, 24 grs. r dragon's blood, 60 grs. ; oriental saffron, 36 grs. ; pul verizcl
glass. 4ols la Gvld Lacquer /or Z?r««.-Seed lac. 6 ozs. ; amber or copi
2 ozs. ; best alcj.ho , 4 gals. ; pulverize*! glass, 4 ozs. ;, dragon's bhiod 40
grs.; extract of red sandal wood obtained by water. 80 grs. 11. iMcmer
far Dipped Bra»,.—A\co\xo\, 12 gals. ; seed lac, 8 lbs. ; turmeric, 1 lb. to a
gal. of the above mixture; Spanish saffnm, 4 ozs. The saffron is to be
added for lironzed work. 12. 6'M X«fvii«r.~Alcohol, 8 ozs. : gan*.»ge
roz. ; fchellac, 8 ozs.; annatto, 1 oz, ; »oliUionof 8 ojw. of seed lac inM i.t'
acohol. When dissolved, add I oz. Venice turpentine, i oz. dragon's
blood, will make it dark. Keep it in a warm place 4 or 6 davs. 13 Pule
Lacquer, for T>n A'/r,/*'-Be«t alcohol, 8 ozs. ; turmeric. 4 drs. V hay saffron.
2 Sirs. ; dragon s blood. 4 scrs. ; red sanders. 1 scr.; shellac 1 oz. ; gum
sandarac. 2 drs. ; gum mastic. 2 drs. Canada balsani, 2 drs. ; wlien di^sol-
Ted. addjipts. turpentine. 80 drops. 14. /^frfX«iw«V<«- /J,^^^^^
8 gals. ; dragtm s bloa.|. 4 lbs. ; Spanish annatto. 12 lbs. ; gum sandarac 18
Ibi; turpentine. 1 gal. 16: A.riLacvu*^ /or fim-s.-llcohoT 2 Sis •
cape aloes, cut small. 8 ozs. ; pale shellac. 1 lb. ; gamboge, 1 oz. 16, A;«/
Lacquer , for gruM . ~ A li : n li o i, 4 g als. ; t hell a o. 2 l bs .; amber gum, lib,"
ffv*P^^X' '
*1WWJI" '.''"'j ■" '
•iglS£i^d£*i"
lIAOHXinSTi; KBTAL WOBKKBB, *0.
.617
.A' ■ / ■ -^ ■■ .'■'
.;■'•'./■.■■
:: '■/.■ . ■:.'■■
eaptA, 20 ott. ; leed lao, 8 lbs. ; aaffron to color ; pulrerized glau, 8 ost.
17. Color far Lacqver.-r-,Alcohol, I qt. ; «nnatto, 4 on. 18. Gitder^t Pickle.
«r-Alain Md common salt, each, 1 ob. ; nitre, 2 oza. ; ditaolved in water, i
St Uied to im^rt a ricU yellow color to gold aurfaces. It is best largely
Doted with water.
Bborsimo CoMFOSiTioifs, 82 Knri>B.-.l. Silver White Bronzing Powder.
—Melt togeUier 1^1. each, bismuth and tin, tlien add 1 ws. quicksilver, cool
and powder. 2. Gold colored firoiue.'— Verdigris, 8 obs. ; tutty powder, i
on, ; borax and nitre, of each 2 ozs. ; bichloride of mercury, f b«. ; make ^
into a paste with oil and fuse them toeether. Used in, japanniiig as a gold^
color. 8. Beautiful Red Bronze PoioJ«r.--Sulphate of copper, 100 parts?
carboMte of soda, 60 parts ; apply heat until they unite into a mass. 4.
ilcttf £roiiM.-><k>balt, 4 lbs. ; pulverize ; sift through a fine sieve ; put in
a stone pot : add i gal. nitric acid, a little at a time7\tirring frequently for
24 hours; then add about, 6 p^als; muriatic Acid, or lAtil the work comes
out a dark brown. 6. it/^a/i Z}r<mze.-^Dis8olve 6 lbs. nitrate of copper in
8 gals, of water; and 6 lbs. iwarlash ; add 1 or 2 pts. potash water; then
add from 2 to 8 lbs, sal ammoniac or until the work comes out the required
color. 8. Coating Z)i>.— Sulphate of zinc, 8 lbs.; oil of vitriol. 5 gals.:
aquafortis, | g<|l. ; To use, warm up scalding hot 7. Quick Bright Dip-
ptng And,&r Bra» which hoM been Ormo/uerf.— Sulphuric acid 1 gal. ; nitric
acid, 1 gal. a I^fVing ^cid.— Sulphuric acid, 12 lbs. ; nitric acid, 1 pt.;
nitre, 4 lbs. ; soot, 2 handfuls; brimstone, 2 ozs. ; pulverize the brimltono
and soak it in water 1 hour, add the nitric, acid last. 9. Good Dipping Acid
Jiir eaa Brass,— Sulphuric acid, 1 qt. ; nitre, 1 qt. ; a litUe muriatic acid may
be added or omitted. 10. Ormolu Dipping Acid for Sheet £(raM.— Sulphuric
acid, 2 gals. ; nitric acid, 1 pt.; muriatic acid, i pt. ; nitre, 12 lbs. ; put ii)
the muriatic acid last, a little at a time, and stirring the inixture with a
sUck. 11. Dipping ^«</.^Sulpliuric acid, 4 gals. ; nitric acid, 2 gals. ; sat-
uraUd solution of sulphate of iron, 1 pt ; solution of sulphate of copper, 1
qt 12. (>r>no/H IhWn^^ciVf/or cast firas«.--Sulphuric acid, 1 gal;; sal am-
moniac; 1 oz. ; sulphur (in flour), 1 oz. ; bjue vitriol, 1 oz, ; saturated solii-
tion of zinc In nitnc acid, 1 gal. ; mixed with an equal quantity of sulphur-
ic add. la Fimwar Brotlki for Bras«.— Vinegar, 10 gals.; blOe vitriol, 8
lbs. ; muriatic acid, 8 lbs. ; corrosive sublimate, 4 ozs. ; sal-ammoniac, 2
lbs.; alum, 8oz«. 14. Antique Bronze Paint.— Std^mmom&c, loz.; cream
of tarur, 8 o^ ; common salt, 6 ozs. ; dissolve in 1 pt hot water ; tlien add
nitrate of copper, 2 ozs. ;..dissolve in J pt water ; mix well and apply il to
the article in a damp place with a brush. 16. Blue Bronze on Copper. -Clean
and polish well, then cover the surface with a fluid obtained by dissolving
▼ennilionin a warm solution of sodium, to which some caustic potash has
been added. 16. Bronze Z>t>>.— ^Sal-ammoniac. 1 oz. ; salt of sorrel (binox-
alate of potask), | oz. ; dissolved in vinegar. 17. Parieian Bronze />i».— Sal-
ammoniac, iox.; common salt,i oz.; spirito of hartshorti^ 1 oz.; dissolved
In an English qt of vinegar, a good result will -be obtaine(£[.by adding joz.
sal-ammoniac instead of spt«. of hartshorn ; the piece of metal being well '
cleaned is,to be rubbed with one of these solutfens, then dried by friction
with a fresh brush. 18. Green Dip.— Wine vinegar, ^ qts. ; verditer green,
2 ozs. ; saUmmoniac, 1 oz. ; salt, 2 ozs. ; alum,, i oz. ; French berries, 8
ozs. ; boil the ingredients together. 19. Aquafortis Z)t>.— Nitric acid, 8 ozs, ;
moriadc acid, 1 qt : sal-ammoniac, 2 ozs.; alum, 1 oz,; salt, 2 ozs, 20.
0/ii« Bronze Dtp for JBrass.— Nitric acid, 8 ozs. ; muriatic acid, 2 ozs. ; add
titanium or palladium, when the metal is dissolved add 2 gals, pure soft
water toeach pt. of the soltitiOn. 2L Brown Bronx Paint for Copper Veaeels.
— Tilict, of steel. 4 ozs. ; spts. ornitro, 4 ozs, ; blue vitriol, 1 oz.; water, h
}»t ; mix in * bottle, apply it with a fine brush, the vessel being full of boil-
ng water. Varnish after the application of the bronze, 22, Bronze for all
faaib of iMaAr-Mnriate of ammonia (sal-ammoniac), 4 drs, ; oxalic acid, 1
dr . ; vineg a r,,! pt t d iss olve tire ox a lio a cid fir s t ; l o t th e work be clean, put on -
the bronse with'a brtuh, repeating the operation as many times as maybe
\
fi;-
'«^-
ei8
XAOHIKISTB, VITAL W0BKKR8, AO.
4
qafred .Ue. obtained;.. .lmo.t.ny;h.def7^^^^
Uined •ccording to the.tlme of immertion, tlien well wash wi?h wlter drV
water, 2 parti. MU and immene the brau «& /inrt /-•-— a\*^ !'
IFi>rfc-Rub the iurface flret with trjpoll, then wash it with a^wStion^
' if*'!»''^i?*'^L"*^** **( ""* "•»'» 2 pTrt. chloride of goirif terlO S nStw
wfpe it^ff with a wet cloth. 27. BeHiBnmxe for BroS-Take 11^ of L?
tric«cid,.nd*lb.of white«r«enlc.put them-^into an earfhW Jewel and
SnlT!!?''^" ^'•T "I"*' manner. *^ 2a Another BroJe/o^Brai-l^t
muriate of ammonia io«. alum, iofawenlc. dlasolve toother In 1 nt o^
■tronjr rmegar. 29. Black Dip /br firw.-^Hl^drochloriradd 5common?l
dip.u«jd Hi theljondon trade i« 2 ou. corrtialve •ublimate. in » pt of t I'
beat Tinegar, cork both air lifrht in a bottle, let it .land 24 hour?-' then if
lifltforuae. 80, Quick Brigh Dip /or Bra,, Jv»e\t^ghiMcZ\di^^^
Hcient quantity, dip your \fnu in tlie liquid for an 3" wi?irdraw and
iT*n„f ^ ^ '""ei"*." flr.t In cold water, then In bpiiinTwater for rilfori
Ume only ,n each h*th, then allow It to dry, repeat the pr^es. if nexe«' a?v
fidfffS"tl!f Sri^t""'^''? properVay i. tS varnish Jhea^uS
^B^S^Jin^ ^^^^Z^Z^"^ " ■'***■ *••« ^«'n"'' "partly dry. 82
■-auickcohrfw Brau »For*.— Make a strong sol ution of nitrate/of silver
plunge in the brass. Nowheat the brass.evenly till the required deirree
rf bUckne.8 is acquired. Unrivalled as a beautiful color on^Sl insS
fl^-?."!*^*" *^f c*' BBOMHro XlQWDS.-Far imm«rfwte action on Coppn
Btaucr Ziuc-^l Brown or Dark Bronze for Copper, Brau. or Zinc-jy,^!
1 oriTir"""! V I"" •" l,Pt. Wr; or.'^fd^. per;.hloride of i?o„ In
L^tk'^*^: ^^^}^ "Y also be obtained from 10 oas. muriate of ar-
senic In 2 pty^permuriate of iron, and 1 pt. water 2. Brown orRedBronJn^
8 iSdBr^ fl^i*^-^- "f '^'i?""* may be subsUtuted for tlie nltrateof iron
1 of^?,5C?^-^ -r/*"^-^"" ^'^«f»— Dissolve 1 o*. nitrate of copper, and
B^nil^fJ^y" «P'' **»S:. brought to the boil and then coqIeS 4. A,rJ
£^rw&riTt«t'^"^*'i'«* °' -'^r ^^ of potassium, a^Sdrs.nitric
acia, wiin 1 pt. water. 5. Red Bronzing for BraU. Mix 80 irra teranlnliBt/^
on Brau.-Uix 1 dr potash solution of sulphur with 1 pt. waten 7 S
fH,nf^S^ r ^«»«".iF/«r J^^«.-Di«olve 2 drs. sulphocyanid? of poSi
for Brat$.-~mx 1 ot. munateof arwsn c with 1 pt water and use at a hl«t
not less tl«niaOPFahr. 10. bright RedT Bro£i^fTc^^^
iw/or Cow>er.--l)iMoive 1 dr. sulphur and 1 oz. pearlash in 1 pt. water 12
sulphate of copper, and 8 All. hyposulphate of soda in 1 pt. water.
itujpBiiiHO AKD FiixiKo «>» FiEfc-pmoo» SArEsT— Experience hti.
shown that the fire and byglar-prdof diamond chill fS irSn^rtted Z
scribed in another part of this work, has no superior as a hardeS foV
security ifi the construcUon of safes; and. as a iwiH^nSctor onreat we
wx)uld recommend a ^Uing of plaster of P»ris of alum/ iTii daS bJ
some th/it a mixture of both of these articles forms tlM» beJt known miinj
' tir e i
FLnr^i°f .**!^'^y ^"V' jraosformed into steam; thus en SpJ!
>«fety to the couUsuti of the «afe. Other msDuTacturers employ 'cS-
'V'S-
MACHINISTS, |IBTA11W0«K»1W,*0. 611l(
\m 6ompo.edl of Mbestos and kaajin. a very small portion of tlVlattfr materS
I Iwing UMd. From the well known incombu.tlbU natu»« of ?h*i mTte^^
thej* en be no reMonable dofebt but th,t the cUim to [ueSn7' ^j^^^^
CovoBmriiro 8Air«, RxnwAr Sprikos. &c —When th« ■«•.«** w-„»*^
to be rather hard, but llttWi,.^ the offtemp^^SSgcr^^^^^
Z^S^iiVi • 8l^.P.iW""*' for. .pTinglemper th^ whole UaUoSfd
to bufn «*ray. Saw* m well a« springs appear to lose their elasticity afte*
b«rdenlng and temper ng. from the redueti^ they undergo in g'„dL and
polishing. Towards the conclusion of the manufacture the elasSv of
the jaw"!. n«tored principally by l.ammering. and parSrover a dear ?okJ
^reto ajtraw color; the tint is removed by very diluted muriattj Sid
^ter which the saws aoe well washed in plain water and S Sn^n-
-i*";?^*^'"^ includes the heaviest .r^cimens of l7ardened gteerworkf un*
'Sblned wlth^^njfor example bow-springs for auffisof ^hicle^somJ
intended for vilwufeuse measure ft* feet long, and weigli 5ft lbs eacK^*
twoof theiy are uiS in coml,ination ; other'VinglespSS are 6 feet K
and weigh 70 bt. Ti,e principle of these bow-sjrings will b™ immediatef;
, seen by conceiving the common archery bow fixed h«riitontally with ui cJrd
upwards : the .body of the carriage being attached to the corS Iways both
P*'T°'!lS?t'*L'^"'* ^"'-^''•^t' T"' P«''^«^ freedom. In hardeningl^KraSy
5"l"Jfl*Jf '^'"'^A'?''" backwards atfd forwards tl.rougl"fnSinS
fire burit hollow, and they are immersed in a trough of plain wS In
tempering them they are heated until the felackred ft iurt vUihl« *t n.vi.»°
^^A*"" 'T' >• 1«"?»?«» V^ '»• "'»'^'"*f » ^-i of wS^spail^^^^^^^^^^^
rubbed 00 the spring, which is then allowed to cool in the a^r Tl,e metIS
^Ifiine-sixteenths of an inch thick, and .tome consider flve-e'rf ths the l?mi?*
to which stee will harden properly, that is /lufflclently aliS^to LrvVr i
spring. Their elasticity s tested far beyond tlieirintinded range "
..►LioiiTiriiroRoD8.--The conditions that determine a perfect lirfitninir
<;onductor are that it shall expose, in some prominent positi^on a bSld"Li^
a metallic point, and that it sliall offer from this point'^to the moist earth a
path of httle or no resistance to the passage of the current The ordlnirj
>galvaniied iron wire No. 4, one quarter of an inch in diameter, i is con3
ed,J« .mply^.ufficient for any dwelling house. The precaut on, neSai^
in fixing conductors to houses are: 1. The conductor mus be "oHd anJ
continuous. There should be no joint, unless it be a well-soldered oie 2
Tlw ground connection must be sound and good. 8 E conductor ?f
*5*^^.rr'^""" T^'f*""'.^ '»*^« * "^Parate ground connectir^bi they
shojfld aU be connected together. It is unnecessary to insula ethe84 coil
du6ton. There should be no points or acutb angle In the condaS«™ ?h^
.tSghterandmoTe di^t their course to the earth tTe ttte^ It Ts;;^"?
tocon^Mhat^Je..;:^^ U,e cond^tor is equal J'it^l^ShJ
How TO FIT Keys wio Locks.— When it is not convenient to take
locksapartm the event of keys being lost, stolen, or missijg when >o!
??..**lK'!i"®"H«J''tfJ'e*««»«tedm«tch or candle, and 2ke the new
key in the flame, introduce it carefully into the key-hole.Trefs it firmly
against the onposing wards of the lock, withdraw itfand theTndentSttoM
*" '^':^^Ar!'j!i:!^:x^jiyj}}j'^^ yo„ exactly fere to r***""*
jjiiH whHe jf it we.^ not, u might Se ;;;;^^y's;d^x^s Sr
unknowingly finishing partS not necessary tS be tSd,«S making
/^
are
•'>^
690
1
I, HWAI. WOBKIBS, io.
.n
to ijppir to machinery beV made to detalldrJJrAS?^'^*'' '^ '°* '''**°^^^
tootidesi Mtr driven at a very liivh wJil-J^ l^^iai^- a^'^^^^^ •
♦nay be tolled on a frame to the mouth of a furn»!^» t^' ^^ ^^ *'.'P «*"*
right foot,flfteen inches behind your SJ l^ee^^imfnil«^•"* oryoor.
(»^ irr., l.384|, 4 part" Siiffio nkrh. /' •»«:^» » I!»^t I "itne «,.i,J
-J TL.rtic,e.f.efrSm,;e;^^
part, of mercury/1- of 2 nJ S ^"'f*^''" *'«'' 12
ipeciflc gravit/ and lJSr*;^i^i^"- ^-"l*'' ^*>' n»«"atic aci<I of 1.2 ♦
t/ill depSt ufcSiroS^S&^^irth "'"7/;'"«*a layer of „,efi„l;^
lormly*di8tributed. Irr'to be "Svere . t '^n''' !»1"'}'»''."1. ™»y »'« ""n
2;pperj^„>bieh the ^^tl^^^J^^^^^T^^^
>ve,^..ic e bro„,cg ;; ;;;:'TdS.^^;;Sifi;ii;
/
er, Iiqot intended
8. ; mell, and'
/
llA0HIHI8T»;MBTAt WORICHllS, *0
621
DiAf'be pnt on>the pi%mii)ent parte, as on|lie tips or edges of ah Iron rait '
ing jrhere the paint is not quite drj^, use a piece of veitet or plusi) to rub
on the Bronze. ^
Tiiriiilio lRoir,—CleAntcrtlie metal to ba tinned, and-rnb with a c<>an«
dotli, previously dipned in liydrochioric acid (muniatic acid.) and then rub •
op FreM" P»»"y w'"» t*>e Mme cloth-. French putty is mmle liy mixina
tin fllinf^s with ^riercury. # -^ -f-'
"TlHWWO.-j-l. Plate* or vessels of brass or copper boiled with a solution
of stannate of potassa, mixed with turnings of tin, becomeV in the coufse of
a' few minutes, <a»vered with a firmly attached layer of pure tin. 8 A.'
timilkr effect is produced by boiling the articles with tin-dllngs and caui|tic
alkali, oH'ream of tartar. In the above way.,, chemical vessels made 6f "
Cbpper or brass may be easily and perfectly tinned, / '
To Rbcovbb the Tin FROk old BniTAwifiA.— M6U< the metal, ah*
Willie hot spriiikle sulphurx)ver it ; aiidstlrlt Up for aPshorti t^me, this burns
the other metals out of the tiri^ whicli may. then be used for any purpose
desited. , /....-'.. y «" r
Kostitibn's Metal for TiitKino.— Malleablei/on, 1 lb, heat to white-
ness ; add 5 ozs. regulus of aiUimony, jiiid Malacca tin; 24 lbs.
pRKVBNTitro OF RDaT.--Ca8t Iroii is best preserved' by rubbing it with
. ' bUicklead. For polished w6rk, varnish with jvax dissolved in benzine, or add
.a little olive oil to copal Yifrnish apd thin with spts. turpentine. To remove
deep-,seated rust, use b^zine, aiid pdlish off with fine era^jr^or use tripoli
2'parts ; powdered sulphvr,! part; Apply with - soft leSflieriEpiery and
oil is alsa very good, V ' ^ • .<', -., ', ^ .
. ToPdbi^ Zimcv.— PuVe zinc ni4y'be obtJiipe* by precipitating its sul-
^yghate by an alkali, mixing; thff^o'xide thus ^iroduced with charcoal powdered,
and exposing the ;mixture to a bright, ired heat\in a, covered crucible in
which rii0 pure m^tal will be found aa a button, at the bottom whenrcold.
I TRAM4f ARBN T BlOP fob I^on OR ^TEED-^DemalT vamfsh, i gal. ; fine »*
L ' gro^Hd Prussian blue,. -J; oz.; hfiX thoroughly, iiakes;* splendid appear-
"'«!(&.' Excellent for; blueinif watch-handd. .'.-.,. ^ -.; ,
/ Lead Shot are q^a^t^V letting ijhe metal run" tj^rough a naitow slit Into
a species; of colander at tli0:'" top of a lofty tower ;. tT)e metal escapes in
d«>pr, wliicli, for the mostipart. assUitne the spherical form before they -
reach, the tank of water itfto which th^y fall at the foot of the tower, and'
this prevents tlieii; bei»g brui^ied. They are afterwards tiddled or sifted
for size, and.afterwrlbrds churned in a barrel rwi|h black lead.
Pai^t>or .Sheet Iron SuoAk PipIb.— Go^od , varnish, i gallon ; boiled
linseed oil,! gallon ; add ted lea'd sufficient /tb brii>g to 4he^ consi$tency of
coittmon-paint Apply with a ttrii^h. AppWcabJg to any kind of iron work
ejtpbsed to the weatncp. - . / - *,. > ;^'
! \To Copper the Sdrfacb .<>f lBdN,'S*EBL, or Ibo» Wire.'— Have the
article perfectly clean, then wash with tlie fi:{ltow:iiig solution, and it pre- '
sents at once a copperejd surface. Bain, wftter, 3 lbs. ; sulphate of copper.
,1 lb. , V' ■•'-';■ 'jt '■';■ * .■' ■ ■■./,' ' - ■ '-••■'. " ' ■ ^
• * Lead Rpb, is madd^^by forcing lead, while bleated to a plastic state, over,
an annular mandril orijie to form the core, by means of hydraulic pressure.
To Joiw Brokeit Lead Pipes during Pressur*: of Water.— It fre-
quently happen^hat lead pipes get cuf or damagei} when the water iq run-
ning af a high prdMure, caiilsing f&ucli trouble tomake repairs, especially
if the watejrcanaotNbe easily i^rjied off. ) In 'this.C;ase plug both ends of the
Eipeat the break^ pl^ce a small pile of broken ice and salt arouqd them.' *
»« few minutes ^ie\watec in tlie pipe will freeze ; next. Withdraw the
plugs and msert a nW ]^e 0f pipe j solder pjerfectly, thaw the ice, and' ii
will be all right . , ^"\'\ , x_ ■ ■ *@i" "^ V » * %
To Repair small LkAi^jN Lead, mis.— Pl^e the point of s dull
nail over the leak, give it i^^tle tap witli the hammer, and tli« flow *iH
7
\
/
cease. ^
To FftsTun^ GoRBOSioii
Lead Piijes.— Pass a itiroiig solution.
•c*.
'./
/
622
^lUOHINISTS, METAL W^RKKM, *0.
w«J, .mojthed with • red iStnluffi;?. iZ^ '*• "»* •°''«« »*% .fter-
wood*ViS:te t.m,r»
•Ide • littl^ upered «nd in«!rt l^in /k!^^ the end of the other bipe out-
monle«irowS;i''Cfor^^^^^ -older ujtr^ot
littlemlldw oTer. and coVer tlSi i^ini Z\i t 'f'l''*" to^ •»• ttrong, rub •
doth (2 o^r 8 l!L^ ^ii'l^Soki^i. 'ti?L°i ""'^T^ '••^' ''»W'"? *
OTer witjjt .nd the pSSbS?. SSt ^^ °" *'" "°^«' '*'»• i •»* •moothlng
|««encete";^^^^^^
to And U explode/ blow out.^rStt2frol^»?i •round >Ld«mp or wet joint
b» the¥e.t^f the le.d m^Sbrtrouble m^^^^ generated
pfe^je o(re.in the •iw, of the end of . W. thnm^h^»"*f.Pte^ ^^»"''» •
W it to melt before pouring SImSte S tlS S^i"»^. th^dl* .nd «IIow.
te&JJorTthepri^UegeoVknoiSngit ^^^^ " "'^ •ecret i., nkny li«Te paid
SfiS^m The
The general flux ia borax SaJEd Ton the'^Kl""''?!:?' •"^•"'^•r'oWera;
iwe the! naked fire, the f"nSe or mufflS .i!i »I?'k1"'* "'.' "nfe. of heating
feh^f"* *«« ■•*':'y ■imilar throughout. JX!"-Sht e*™
SeJ it; ■?±" <,"'* **r» '«iWe flr.t) foibwed b^^^^^^
all nHBr works and for common gold worf^ho^l^rS?' '"* m^oy^ for
metala Iron, ateel. braaa irun metAl i^ »L' '°' Oerman^iilTer, gilding
thani;_obtainedfro,Jtpifte^S '^^^^ '• ^3
calleKS;/Sli^^ ^the white alloy.'
■ih
de« «,„.,«
barked a, 6, y,
*■* ntodea of
bs commence
la for which
Itashreda. ia
. Silvenia
r ; for aili^er
ea simiUriy
Y*' Spelter
and o^e of lead : iometimea" fromm°ot?r« ')!r """"^ "**'* ^" **"> P*»^ tin
If tin to TliJ7a tlSmoa? iLnZ^T.^,' •""*"• '"o'llead U
The fluxe. B to Q.^XL^^A'^'A:!^^^
J^
emplbyed. and
muth/ia a«ed. Tliefluiea¥too"*nrtZ«'!!i*''® •'..*''« Kroup^jMHSiTbis:
««Aith the aoftaoldeS*^®' '"***'•* "^^^^ heating a^^oXare aU
thaJitlSllufi with t!uio;;«:rEii &' ISt^'t'^ l"^^ *^ »• «'^'
•older, and tfeaubaequentiieofSiehe^ Ptt melted
?nf only o; ihe modei of heatimr if wrecter^ni-'""!*^ ' ^"* '» ««nw*l
V.
'^
•i^iMsmi&miA^^^u^. .« .^^dj^ida
■\
fT^^^pBtK 1
^--^-jTiT'LT P®''''*P? "•" o«»i mode. Zinc
nUe^ ; the
■otdcn mnat vary in f mlblllty icdordlrS. tn thTI » iK^fr*^' l . ^^*te*. th#
j«T hot^«..Ul oyer or .rouud ti.ea.. W>i1?ota!itt^^
S.SS'S^^ part,
lead, l.to2.,.^U. tt i..^.«^!!:te J*;?^ii;Sr^Si^^
Ndopperand«nc. & P««^«r«r.''5«,/l AwSr-
wao, I w * jmriM. i «. ftmer
0. ^A<r ^(^^^Equal pari
Biimoth. 2 : lead. 4 ; t}iv,8 pi
8. ^luKAer Pewter Sol€
y
arts. 14.
STuriate or chloride of zin*. m « flui? ffiiAo H*^ u??rr *°?*' "S
■older. '1(|. B/acb irfrfJ.~a>S 5 . Sh,7 a A: ®1 ^^'i"" *"»»"«"« in the
JSeetbr.i..20Ibi.; tin. eibJT«hw'l 5^ irf Srf jS!!"*^- 17. .4««rter.-
/Zom/J^Fluoric acid, 1 oz. ; OTv-SSriatic .eld i^ • "?* '^"^'^' ^^« «"
' Pat idialk mark each «>de SS ° y"rwa„1 V SiL tI^ * '^*'' *'°"''^-
keep tbbut 6 months la one botZ 19 ffi SjS •^* .T'»^ mixture wilt
-Blbmoth. Jvoi ; qutektilyeK V » • bl2k tSiS^^'''^ ^thaut Pire or ir«,„p.
^aTl 81. J^7«'^/«'^^oId5itht)Sf li I^^^ pour out to
"*- '^^" «- -^-—- brJ2 wiShttleLSx!"-^"^ ^'■'"•~^'*«
us to be jjolned are made perfectly clean and
5»^;d.beh;?;;d^u^V3ShS^^
SoLDOma ITtom-Take 2 ««. mSJSw • iddS£?!niWj[*,'** *'°^i
to rtoej add ♦ teatpoonful of saUmmS. V ' ^*'^"" **"'*"«»*^H
" ? i:^ > nd alum of e ach. 4 ^S^f ^^dr^^I'g^ys' '^^ ^ ^^^
1
\
-_»
*RiPw
JIAOimmVl, MBTAL WOBEiEBgi *0.
Heftt to a oh«rr7 red and plunge in^ dra^ringno temper. 4. Water, 4
; saltpetre, 1 os. { pulverited borax, 1 os. ; pulverised Ml-ammoniao. 1
■alt, i Dti. po not liammmr too cold, nor heat too
mH. 2 teacupfult; saltiMtre, 2 on; pulverised
I
■/
Mi
OS. ; wbite. vitriol, 2 osa. ,
hIglU 6. Water, 4 gait. , -_.., ^ , ....,^«„, . «,j |iuiT,ri»ea
•lum, 4 teaHpoonfula ; never heat over a cheny red, nor draw any temper
fl. Water, 2 ffal*. ; add%-drrpaive ■ublimate. U ose.; common aalt, 9 hand*
tulu ; wlien ditaolvedit is ready for use. Theflrat gives toukhness to tlia
Jteel, while the latt^gives the havdness, causirtg the w»ter to adiiera to tlie
y*}**'\'J!'.!^^^ otherwise would be repelM by the heat 7. Temperitu Liquid
^ /or MM/P,cU-.Wmter, 8 gab. ; spts. of »Uro. 8 oss,; harUhomT8 oss.;
. white vitriol, 8 oss. ; alum, 9 <»«■. ; sal-ammorifac. 8 oss. ; sa|t, 6 oss., with 2
liandful« of the parinn of horses^ hoofs. Tlie steel is to be heated to a
cherry re'I. A large jug of tlifis preparation sliouldbe^kept corked tight, in
order to retain its strength. Use soft water in all thesVtempering liquids.
TBMPBRiica Mill Pioca. — Get double refined cast stidel made expressiy
for mill picks. In drawing out the pick, use 'an ainrll and hammer with
•"Booth faces, and be careful not to heat the steel higher tlum a dark cherry—
red. Do net strike the pick on the edge when flnlshlng ft, but hammer it on ^
file flat side, striking light and often* until the steel is quite dark, letting tlie/
blows fall so as to close the pores of the steeL When a dosen picks are
ready to temper, get 2 nls. pf rain water from which the chill should U
token, if in winter, by dippfaag a hot- Iron into It; add 2 lbs. salt; and Jt is
T9^fly for use. He4t your pick gradually from the centre ; let the heat run
to the point, and when it it a dalrk cherry red, dip the point vertically into
the bath an^ hold it stilL When the heat has left the part immersed, take
it out, and cool the balance of the pick in ordinary water. Be sure to heat
ftltd hairNjer well.
To TlcMPSB A Dbill VBBt Habd.— Heat your drill to a cherry red and
'quench it in mercury. This will drill hardened steel. ^^ ,
CoMFOsitiOB rbB TBMpBBiiro.-'Resin, 7f p«rts ; whal^il, U parts*
pulverised charcoal, i part; tallow, | pari Aredioiw.— -Very tmaU Yools
,thould»be dijtped in this mixture, the same as in water, then polish and draw
the temper at utual. Large toolt should be dipped, then heated op again
and tamper at usual. ThlTcomposition will alsd restore burnt steel as good
as new. If small tools, dip once. If large, dip ttro or three tlmcB ; no ham.
imering it required. "^
\ TBXFBBiircl Saws.-— A late improveirieitt contlitt In tempering and
Itraightening tli4 tawt at oAe operatioa Thit it done by heating the taws
r to the proper djpgree. and theli pressing them with a sudden and powerful^
stroke between two surfaces of cold ,iron.~ A drop press it employed for
'the purpose. The mechanism is quite simple and inexpentive. Its ute effects
•n important ecohomy in the manufacture of nearly all kinds of saws and
also improves their quality. ♦'"^ ' t
TBMrEBiMo Spibal Spiiikos.— Place a piece of round iron inside the
^ ^nng, farge^enough to fill it ; then make the tpring and iron red hot, and
ij^hen hot place them quickly into cold water, and ttir them about till cold •
^ftfnrwa^s^^them with oil, or grease, and move them about in a flame
till the grease takes fire; the spring will then be reduced to ito proner
teibper. • " . ^ *^ ' i
» TBiiramwo Stkbe Spbiitos.— The steel aied thould be that balled
ripriiig" for tlte large work j forimall work, "double their." After hard-
' emQg in the utual wav, in wat«r,or, as some prefer,; in oil;<«dry the snrinir
over the fire to get rid of its moisture, then smear it over with tallow dr oil
hQld_it over the flame of the smith's forae, rassing it to and firo, so that the
whole of it will be equally heated, holding it there until the oil or tallow
takevflre. Take the article out of the fire and let it turn a short time, then
Mow it out. The process mfy be repeated tWo or three times if the opera-
for fancies that any portion of the spring has not been reduced to the proD.
•rteroperatnre, or rather raised iiD it *^ *^
To TuiFU StttiHOa.— For tempering cast^teel trap springs, «U that is.
. S^
\
'IT
|| MAOHINIBTS, VITAL WOBUBS, AO.
MOMMry li to heat them in th« dark, just to that jtm eaa Mt th«t th'cj ut
SK!*-?;.^hlM". ?.''"*' *''*•' ^y dv"*"'*. "nd the low heat and warm
water give the detired temper.
1 Ib?^ b^XIt' 3*11?*'*^°""^^''"'*'*** **' P<>*"''' ^ '*»•• J «kl-»«n«nonlao,
^ TBMrBBiKO<BwoRDa A«D Co^ij^M.e.— N. B. Ameijate'of Chicopee.
MaM., ffter man/ cottly experiment*, found that tlie beat raeani of temper-
, i«f •wofdt andcutlaMet that^ouW atand the U. 8. GoVernment tett, was *
S&'S'mifr IrcS^^^'TflalT;''^^ '" P**" 'P'*"* '"^'' '"''* •>'•"'"«
«h.l!!ir5!mf T^T?'*.*t'"f*''* temper of <ooU «• «u(iany done In a
■ tf!f?rii!t".t' ' \*** '*^?* ^''^ **"'P*^ °' ^^P«• proiwrly it .liould be held
>thethlckett part, or the Dart not requiring any temiir.lowards thettn»
\^ andin htfmeantme .hoal<flH> often wiped with a pie»f waiite or raj
:2iN^Jpped In oil. Tlie oil keep, tlie temper eVBn, and piveX it drawihg mo5
to one place than another. And In drawing the temper of any tool itfhould
5"i?»*Ki T^ !^"^' o»'»«'f'**»f Jt *"lr«n t9o far ere you are aware pf it.
Md ohiaeMliould be drawn to a copper or almost red color. Plane-lrone
•?•""! rnlret and •hoemakere' knives the same temper; cold chisels ami
fiS ♦ilfu.i«^r« "i""' T^*'."* *"?• 1? ^^""y "^^e"" break elsewhere, and
, keep their slM longer by leaving the lips hard. Half round or Upirlng
reamers, also aps, die,, and drilTs, should be di»wn to straw oolo^ffijuci
and gauges, also com^mon lathe tools need no drawing, being tompJSS
' enough when merely hardened. »> ^ ■■» i«ui|pwnju
T«>TMipt« Taps OB RBAiiBBa without springing, select your ste«l for
^ the Job. and forge the tap with a little more than tl.S'u««al air«wartJe!S,in J
:. f™i U"' r?» *! V^.i'?' •"** hammer too cold ; after tlie tap or reamer is
wltlithesledgertf a sniall one. the hammer will d^ This will cause the
^ taptobendsilghUy. Do not straighten It with tlie hammer, but on flnlsl'
ipgJjnd hardening the Up. it will become straight of its own adc<,rd. ,
♦1. T**ii^^ ^^'^ Tbmpbb CA»TSTB«L.-For saws and springs in general
dertd, 20 lbs. ; neat s-foot oil, 1 gal. ; pitch, t lb. ; blacit resin, 8 lbs. The
X,5T;jSdfiS.'°wL':f trTf ^ meUed together, and then'added t<rtK
other inmdients, when thewhol« must be heated in a proper iron Vessel
:::iftin'2!lll^J!:r«?i*^ ***^ untn an moisture i. evaporatXanTSie com.
- ^!S^ '" *•« * ""* **" 5, ^•"""» ^^y *>«'"? presented to its surface.
^tntlSl'Jttlllliu^^ALV*^ TBiiPBBiHo.-.U8e ablack lead or cast iron iSrucibld
Ipf the requisite depth), aMd place tlie same, filled with lead, on a ««» made
of coal or charcoal, and surrounded onall aides by i^. metallic or briS wall
u:^'^^Jt&S\^^^ °'- ^he crucible ; Wt at asufBcieJt disS
jsay 6 OP 8 inches) from it, to receive thefuel necessary to maintain the fire
In oiderto keep the lead in ameltedsiaje. Lettheofucible reston iron bare
and leav« apertures to admit air toflTe Are. ^hTarticIelXffiyvJJaSS
U £^r!SV~^f %'fr °' °*''^*i*'* ^'"•"^"eJ in t^eZlte^lead?whS
if *?*'t •Mred.heat) by meana of tongs, two or three pairs beihg generaUy
' 2f±f*" **'1f'. that one. or two pieces may be heated While tie otSer is^^
dergoing manipulation by the hardening process. Keep the lead covered wUh
cbarcosFdustorcinddrs, Thi»,plan i« uSed by mS^y cullera and fltem^^^^^
jMtnrert fornv^ng the proper degree of heat in Se tJmperiJg of their SSS
^%PJ*iS^ *• ^s^^y ^•i.««d ^y *K«« who us. t sS^XahufJct™
'rt* TV»*»-- ff^r.. o -^ ■ r" ""«««« ^i. oee qie manufacture.
To TBliPBB Smali. 8rnntQB.^In Large Qu(tntitiei.—Fint: harden them
n pl^ce as many as conranient
iniiir^' " ■ "
to the usual manner of hardening steel; then
in a vessel contaitiing oil. Heat the oil cnntni
ir^-i
' I,
'li
the
Aw <rom the top, and then set off thevesseraiid fet it citol
w|ii tnen be found to possess the required tomplBr.
•■:/.'■ -^ .;■ " -•■"-■"/■■■ -■-■■■■' ■■•■■'■87';
s pring s until it tak ea
The springf
„.J# •■
.■.'•■^:.
ut
•^ .
626
MACanilSTt, METAL WOBEBBf, MO.
li|t;
A Tcry pal* •traw
Straw . 1 . •
lUrk Straw ..
Yellow . . • •
Brown y«lloir .
TBHrmnra^Th* articta af t«r bcinK compUtad^ U hardanad by baing
haated gradiuUr to a bright rad, and then plunftsd into cold watar i it is than
tenifwrad by baWi wannati gradually and equably, eitliar over a lira, or on
a piece of heated metal, till of the color corraaponding to tlie purpeae for
which it la required, as par Uble, below, when it .ie again plunged into
Cvmmpmamg Ttmptntmn, /
mo Lencata) . ,
<KiO Raion J ^
470 Panknivei I AH kinds of wood loota.
490 Scissors ( Butaw tapi, > . .
600 ) UattiliaU, Chipping Gbisals. f
Slightly tinged purple 620 > . Saws.
Purola ..... 6D0 ) All kinds afpwuoMT* took. °
Dark blue . . , . 6^0 Soft for sawi.
TsMrauNO Rakom, Cdtlbkt, Saw*. Ao.— -Raiora ^nd nenknlTes ara
tdo frequently hardened without tha removal of the scale arising from the
forging : thi$ practice, which it never done with the beet workt, cannot be too much ^^
deprecated. The blades are heated in a coke or chaiiuoal Are, and dipi^ In "
the water obliquely. In tempering raiors^ they are lai^ on their batSlif upon
a cb;an Ore, about half-a-dozen together, and tliay are n^moved one at a time,
when the edges, which are as yet thick, coma down t^^a pale straw color.
Should the backs accidentally get heated beyond tlje straw color, the blades
are cooledin wkter, but not otherwisa. Pen-blades are tempered a (lozen
or two at a time, on a plate of trofi or copper, about l!2' mches long, 8 or 4
inches wide, aiKL^uti of an inch thick. The blades are affranged dote
together on their baehMWd lean at an angle against each other. As the/
come ddwn to a temper, tney are picked out with small pUera and thrown
into water if necessary; other blades are then thrust forward from the
cooler parts of the plate to take their place. Axes, adies, cold chisels, and
oilier edge tools, in which the total bulk is considerable compared with the
part to be hardened, are only partially dipped ; they are afterwards let
down by t(ie.lieat of the remainder of the tool ; and, when the color intli
catire of the temper is attained, they ate entirely quenched. With the
vieiwof renioTingtlie loosk scales, or the oxidation acquired in the fire,
some workmen rub the objects hastily in dry salt before plunging them in
water, in order to give them a cleaner aiid brighter face.
0i|, or resinous mixtures of oU, tallow, wax, and resin, are used for many '
thin and elastic articles, such as needles, flsh hooks, steel p«tis and aprinKs,
which raqoire a milder degree of hardness than is given by water. Gun
lock-springs are sometimes fried in oil lor a considerable time over a flrcn in
an iron tray ; the thick parts are then sure to be sufflcientljr reduced, and
the thin parts do not become the more softened from the coi|tinuance of the
bUxing heat Saws and iprings are generally hardened in various conipo-
iitiODS of oil, suet, wax, 4c. The saw^ are heated in long furnaces, and
then immersed horixonUlly and edgefways into a long trough contain-
ing the composition. Part of the composition is wiped off the saws with
A piece of leather, and when they are removed from the trough, and heated
one by one, until the grease inflameay This is called " ft/ona^ o/f." The
composition vied by a large saw manufactorer is 2 Iba. aiiet, and'X 'b- of
beeswax, to every pdloh of whale oijt, these are boiled together and will
aerve for thin worlu and most kinds of steel. The addition of black resin,
about 1 lb. to e#ch gallon, makes it kerve forthipker pieces, and for tlioie
it refused to harden before; but i;esin should be added with judgmeny
or the works will become too bard
TiTBVIVO AHD BoBiMO.-^For tin
feranoa is about flitean laet par
Id brittle.
ing, the proper speed for the cireum-
rata. The b«at ^aad for boring cmW
/'
V
IrM If abimtTKfMt p«r mltinto. For JrUtUta sbont m ap ii f— ♦ -^
^ Bo^.Ii A llir. r.i! rAT" "'"n?*^ "»•••' •'■" •« proportion.
^ BOWWO A "OL« WITH A BoMINO Tooi III borillff • hole whli • hnriti«
b« taken in flnUhinfr. An Iron gnuge •houl.l Ini mmU> flrat • It l7u«iiJI»
made of • pJ«)c« of iht^t iron w wire. The hole ilioulH thin Ml h 2 n ^
.mailer than the .i«, .l«ir«<l, .„., t„.„ J^'J t^ L X«^'",L ,nd^ •.J
ImpoMible to bore a hole |ierfect without Uking tw^ir three niluphlJT
mere craping, with which to flnUh. Ildee, In till. J.y. maTbi'tiid'2
nici'ly a. tliev can be reamed. ^' " oorea a«
IlORiiro Houia with Uokiho Arbob.— A horinir arhop I. . .k.f. -ui.
lathe U .et .iraittht ; if not. .dfu.t ij "^Ki' JZ thi. J.u ,i?* ' ^"J
work U» be bofeS in the ca ri,i of Joa; laTe^^r^ Vbt tn.tthe'
bole to be bored, ami put It on the centre, of vour Tkiii- ii-.i„„ i
polntof the too . continua ly turning round the arbor f rum .Ide to i de if
the piece to be bored, while you are boltiiiir it t/ttli« —«.«-.«.- j
untir ir I. perfectly t^e. Havh«do^ I?. bo« the ToVe Sd tAk^fTr
hut cldp onlv a hundredth of an Inch. T t mSe. ! tr«!'-,w .«*.!"? "*
ItirlmpoMible to make a hole trii, tlth any^iJd of a to^llhTv •'"*'••
jjsyupir "''»'''-' "''' ^-'-pr'-ir. -^ut^L^rpi^rrn^^ei:^
ce.i^feV.^roran'^xir..;^^^
time hare It .mootii without reamini it ThSmlVl-IiA^i** «'*."!!"??
lin. a hole one hundreth of .n7r".*miiler™a^7iS:.tt.i're'j IS ttn
!" . 1"S.' ?'^".i'l* **•«»'««» •"'» '"nning It through to flni.h w Ith ThS
^.* "^'i" !i''u''li''fT*i''*.';°"'«"' "' •»" "P« «>»nd«d, like a reataer and th.
hole ahtuld be flni.hed without holding tile drill with a re.t '
To MAKB a BoVRO AbBOB AMD tOOt THAT WILL witr riti-r*.*
Boring tool, when «•«! In .mall arbor.. ^ alway.^Uble to c"at"r"n"d
make a rough hole. To prevent thi.. the tool .hoJid be turned in iufh.
while in iU R«f "»"«"»••• •rt'or. upon the circle of the slw of the hole to
**!r"!lL!S"*l Vi'* V*V'"».'*"fi'"'''« ^' f'e •^^r. "hould be on t a. wide
To Sthaiohtbii 8HAmif«.— Thi. should be done hv Mn«K.in- ♦!.—
put It Into . lathe and «,uan, the end. up with whaTi. J.S3 "TSJ; S
After dolnr till., take a piece of chalk and try it in wveral Sai. to Sd
out wh^re the woivt crook, are: then. If vouhare nnt k m-..i.f„^# ' "
in..h.fting..prinf it with a lerer^h„'^''themT^^^
thi. operBtion untU the .haft I. .traight. * ^ ««»»»'«»«>•
Tt7BBiitoaiAfTiiro.--Todothi.i,roperly, twochlp. .hould alwav.be
run over the .haft, for the i«|iKp tfiat It .ave. filing, and leave, the K^
truer aiid more round, ahd on .haft. thu. turned, the, time saved in flll!2
more than compenwte. for the time lo.t In turning Before vou commii^
Fourth rfan Inch Wr than the .ise f«quired ; having turned off thi. dilJ
commence the flni.hrng chip, and turn it .mall enough to Sve the nu lev
ri:?**L?-'.*T'1Ii*^'* "'*'•*»"* <•""»• Thii will leave it large enou^Bh to
ille and floUh. If there are coupling, to co on a .haft wiJi. h«i!? ^ n
than the hole, in the pulley., the "n£ of X IffilhlL^i*" '*.*•'•'
jhould be turn«l dovr« f a JxVLrtb of an^^^^^^^^
De inrnea to within a .Ixty^ourth of an inch of the .ize reoulred liefnrii
Mj part of 4t hM the llnJ.h^5l•lp tBkeit off. The reiuSJ f^ tllJt i. th2
itleavM «mr p»t of tbo .haft perfectly true, which woSd not i tbi
•■f
%
6S8^ ||A<»IltXtTf» MSTAL WOMUUf 4M.
■ ■ HHI Tf, ■■.■,■■■ * iiK^ .: .' ; ■■' , . .
«••• w«rt fl don* oilMntWi IliTlnf doii* Ititct jmu wilt lU'ffc* alikfl M
tlNit the pulltiyi will •ii«l« on. And tiw ooupllngs tu that thay will driv* un ;
p<tllth th« ahaft with a pair of poUahlng-tiiampa and tum* auMry and It U
WNM>
To FoaoB A Twiar Dbill.— (t It naoMMrjr to forga a flat blada ■Imllar
!• • flat drill, and then twitt thit Made into tli^ raaeniblanca required,
than, with a liffht hammer, and uarafal blows, hammer the twisted edges
ao that thejr will be thUiker tlian tli* central line of the tool. This will
five Kr««i«r strength and a better driM, and, to cat well, the central line or
cutting point must l>e mad« quite thin. Be careful to get the $anui tmi§t at
tlie point of the drill as uikhi the body of the drill. The ineiperienced often
leave thf fwint straight like a flat <lriill.
ToCo«r»Ta tnb NuHaaa orTaiTH Rcqciaao m ATaAiiior Wmibls
TO ItjioDOOM K (}ivaN Vkumjitt. /<«/•.— Multiply the numlwr of t«elh in
tfi* drlvtM* by iu number of ravolutliina, and dirida (1m product by tlia
number of revolutions of each pinion, for each driver and pinion, t^or
spttd 9/ \Vh0tl PulUifB.irc., Mpptifft 207.
iixampU.-~U a «irivif in a tram of three wheels haa 80 t««th. and makes
9 revoliithNis, and the felociiies required are 2, 10 and 18, wliat ar« the
number of taeth la each of the other twow
10 : 90 : : 2 : 18 •- tt»lh in 2n(l wkeef. ^^. .
\ 18: 90: : S : 10 — tf«lK im iWd wk^l. flK^
To ComVotb tbb DiambtMI or a Whbbu /{n^.— Multiply the number
of teeth hy-ilhe_pltch, and divide the product by tf. 1416.
Examptie.—Tli« number of teeth in the wheel la 76, and the pitch 1,67S
Ina.: what ia the diameter of Itl . ' .,
75X 1.6766
9.UI6
10 INI.
ToCoMroTBTHlt TnoBonCHonDiALPiTOn. ilMfc.— Divide 180 by the
number of teeth, ascertain the sine of tha quotient, and multiply it by (lit
diameter of the wheel.
Example.— The number of teeth ia 76^ and the diameter 40 inches ; what
li the true pitch?
180
1.6762 tns.
.« 2"24, and tin* of M4 - 04188, which X 40
76
PAniB Fbiotiob PtTLLBTS.— These auperior mechanical contrivances
•re made by cutting piecea of paateboard into a circular form, and of the
desired diameter of the pulley, and placing tliem in layers one on the top
of another, cementing properiy with a gou«l coat of glae between eacn
layer, pounding or preaaing them together aa clote aa poasible, and leaving
a perforation In the centre of each, for the shaft When you have got
enough of tliese lay en together to give you the proper breadth of pulley,
allow the glue to harden, then turn it off to a smooth finish in a UtIie.
Becttie each side of the pulley with a good stoat iron flange large enough to
cover tlie entire diameter, Or neariy ao, and with proper usage it will last a
long time.
Oif Bbltimo Alto Fkiotior. — Leather belts will Uft double the usual
time if treated witli caator oil, they will be rat proof, they will always
remain flexible aiid will not crack. A belt 4 incite* wide will be equal
to one 6 ilichea wide without it. It requires about 34 houra to pene-
trate the leather, if used sooner the greaaineaa will cause it to slip. A
leather belt should have a irpeed uf 1800 ft. per minute, aiid not more than
18iM) ft. or it will not la<t/ long. lather belta. with graiii aide to pulley
will drive 86 per. cent, more than tlM fleah aide, because it is lest poroui,
tbua admitting leaa air between the surfacea. Pulleya covered with leatlier
will etolTe (ttU 60 per cent, more power than the naked pulley. To in-
, I . ■, ^- 1 9S^. _^
A
, lUOIIIN llTt, MBTAL WOMCBBl, 4M.
mh
CTMM tha pomt of rubNr tMllinf. ttti f*4 l«».l, VrmnaU yvilow mi
ni«kf It . ry qufck ^1,1, will „„,<!««« » l,l«l.lr Hi'L^'t •u^^f»o«. K "Irl
m.nU»UI.««t l«brl«.,u. «.ali«.l in .howlnw ll.« following «<K«wC.i * ,.
0«k up<m oak. 6i ; wr.iutflit tr..ii »« o«k. 4U to 6.i; u«.t In. o^o ,Zk M t
wrtiunl.! lr,M. on cjit 19 ; c«.t lro« on cMt. 16 rcMt Iron «lJ. onTlInuni
Tit* Maringt,
iron, 44 ; Iron
bnM iMMrli
mlnut*, on
■pMdMidit
Wbbkl a
f
on oak, «W ; Irtm «ni flm. «ft iypwur Ire* «7n eVal
numTlt. l.«.rlnK. (with oil). Ifj ln.M ml*.* with
U7. A Mt 6 III. wlil«>, vAicity IMM fi. ptr
«yi, will yivl.l (tlior«»>,wer ; SubU tli«
... . - '*'"* ''"** «>' • wh«i»l. !■ th« cIruiflKon which
«,• Plu,h I. »«MUH»I, .njl It i. til. clr««mfen,n«« by ^UWhlTluZ..
or tJi. Tdoclty of th. wh««l i. mti««ro,|. Tli« pjrk, i« tli« arc of t
«'~^ xJl'''^ fe'TV'J''Jr""'"*'''»'y»''» "»'»•'«&,"' teeth in i
whMl. riMtJTnw />rfc*. (rA^rf,«/). or ih.t by whidi ti.« iftm.nrion, of th«
toolhof.wh««l»r« .ion. .letormined i. . .tralRht Hoe ,Jr*wn fro n he
f'"A'*'ii"' ^r*. «"""«"""• *••**' "••'*" »''• P'»«-'' ""« Th« A,M<, 0/ ("nli,
■ th« lln. betwwn th« wntrw of two wli««*lt. Tii« /indiu, of » wh«ol
• h. lem ■di.m.Mr nuin ng to the periphery of « t<.oth. The PiirkfbuUHM
U tlie •enil-dkmeter runninK to the pitcli line. Tlie lA'ngih of a loath '» tl«
dietence from lu bew to iu eitremity. the firetufthT^t » tooth I, tl«
kinKth of the f.ce .,f wheel. A C>, w4w in the «eXn,l name for . whe3
w!!l"' 't^i""/^' "' ?»•.•** "P"" "^ rn-IUting fn.m iti drcn.ference. A
l/or(iM ITW • . wiieel coiHtruete.1 for the reception of teeth or con
which «re fitted into n^eeiMs or KKketn upon the face of the wheel. P//S
m^. .re whwU without iirm.. A Rack i. » .eriei of teeth .et in * plan.!
A J««»ri.« wheel w lilch recipnK.uj.e. without forniioK • full revolutloS
W IFW i. • wh«|l h«Tinir «U tee^^tan «ngle with its axl,. A CVoJl
g^J*. lit wheel iiaring It. teeth «t VWhangre with it. «xi.. A il/;»r.
A hu, Wke^U » whe«l having tb te^, ..t «V'n «Qe of it. .Ide.. An
Annular «• /«tere«| Wkefl i. • wheel Imving iu teeth convergent to il«
Mntrfc Spur Omr, wh^eU wliickpWt on each other in the .ame plan"
Bev^ Gear, wheel, which act uM each other at an angle. When the
tooth «'• wh«»l «• m»«le of a dllferent material from that of the wheel. It
i M^ \t'ul * 1*f"i°" ." '• .'"""""' .* ''"-^ *"•' "• • »"•"'"« «t »■ denned
r J .1 ^ I n'*'." ' ™»^.'". *"'»"««' » ««»rm«d the i,mr, driver, or
'r^ iil'.? °"ll!IIP'"t* '•*'«•./»"••"•. '/"W. or /oih.cer. A wrie. rif wheeli
in conMctlon With e«5lv other i. termed a tr^inf When two wheel. let oj
^'l^^^/'S'* '^'^'J' ^•T**' **•• •^"^ •"♦^ »»'• letwr the/.imo» A
y!!±J ^^' VA ^^fT'' •' ""•"' "'^ '«•"« «' •Jf»"'"n "^ con.truct^
ofround bra., wlid cylinder, eet In two dUc. A trmd/e with le.. than
Jffi *TuL mZl^«TJI!l*h «""<*™»y by a wheel with any number of
ISSirtl. if ^.t .^i 'n i^** *^»1 •"I "'••*« «* •»»«« one fourth the
■trangth of cMt Iron. 0ii<:AanaM rule. th«t to Increase or diminish tha
▼elocTtyln. yiiren proportion and with the lea.t quantity of wheol-work;
the number of teeth in each pinion .hould be to the number of teeth in itii
wneei a* i, 8,0, v. JSren to Mve .pace and expenra. the number .hould
nerer e«^ 1. ft The least number of teeth that it is Practicable to g"ve
toawheeliireeuUtedby the necewlty of haying nf teal t one paralwaw
in ^tton, In orSer to prpirlde for the oonting^nc/of a toJth breS inJ tR
IKlji' utei'J""-'*- »«." •«•» wd numerou. as is conSslJStwith
!K^i.««M !^» V^T*" fu •'"•*«»> o «»?««/, the number of teeth in the
phiion •hoold not be less than eight. When a wheel i, driven bu « pinion',
!52Jilu?r-£i!?**5 in, JM. pinion. hould not be less than ten. The TumS
g rtS . nLmSr^ £!>*?*! *l?*y'u*^ prim * . to the number of the binion, that
15 2?A?"S? °f ^^^ iV''* *»»««' "hould not be divisible by the number
alt««th In tiMpliikm without a remainder; this is in order to preTenttha
vf
»
t:
K /' »
^
■ ,f'*''f« f»\
680
XAO^U^IIITS^ MttAL WOBKBB8, *0.
A
■•me teeth coining togeilier lo often m to ceiue an irregular wear of tlieir
racM. An odii tmitli introduced into « wlieel {••termed a hunting tooth or eon
.-, ****'y*"»*«» '■^"•T-^he ««ne in galranlied iron exist* iri two states.
Tliestatawliidi constitutes Its value is that of an actual allov witi, the
Iron, but besides therb remains a considerable quantity of sine which is
merely vlhekent medianicalljr. A method lias long been required for as-
'*•'? w i?? i "I '**'*"*^'.*"** ■ certain degre* of accuracy, the extent to
r!'i*'^.*i«*n«ha« combined with the iron, and if (his combination is per-
„ feet thr^ugliont the pUte. T. Bruce Warren has recently discoreTeSTa
mpge eifectlng this desideratum. When mercury is/rubbid over a pef-
< fectly galvanixed iron plate. It adheres nowhere j But 4f part of the xiiiTis
^mw«!5 -uh^i'**!i?*'L*^'* ^1 •rtimatft the exact amount of xinc
combined witMie Iron,.Mr. Warren detaches a. sample from the particular
"•^ .u"* .*' ***■ y^^^y* •» tested/ cleanses it with dilute sulphuric add.
and then immerkes it from four to eiglit hours in mercury. Tlie difference
S!i*Kl^!Li?„**'5r?*^''*'*.*"^ ■''?•■ '^'"^"^"'^ wiillM* the amount of un-
combined xinc. The piece is then heated in^ a deoxidixing flame, and the
weight once more taken; the amount lost iwill. in ttiis case, reprint tiie
quafttitv of xinc whicli wak actually alloye(| Wiith the iron. ' Z***""'" "'®
To FoxM PsBncT SqDABBS.r-.You cah test squares wHh the dividers
VT^'"*^! *'*'".*:'"'*"• ""^ '*"'"" *'■« "}<'«'. '«>m the same centre, of 16
and 12 mclies diameter respectively ; tj'ien set the dividers to 10 nclies
Insert one poiut m any tmrt of the outer^ircle. and mark the point exaclhr
wjiere a circle (drawn with the divideif in this position), wouhl Interswt
' •helnner circle; now draw a strafghtlftie through the centre of the cirtile^
and through the point marked Jn tji^ inner cirele; and through the outer
one, anothehjine starting from thfe pofnt where the dividers were inserted
in the outer circle through the cen^ of tlie circles until tlie outer cirvle is '
reached. If tins is done eioictly^ the points where those lines intersect the
outer circle will form tlie fidniers of a perfect square whose side is 11 8187
inches. If the square is correct, it will fit tite square thus formed, and also
the lines i" t^e .J*ntre;_,*riiich divide the circle into 4 equal parts And the
angles must be 90<^. This is based on t^rule for flndhig thi hyrtotheniisj
of a right^ngled triangle. tlHlli 6 square = 86and 8 square ^Sw sum 100
the square r«>ot-of which to 10. This is sonvetimes c*Ued;the 6i«»and 1()
rule for squaring buiidingy. • T - ■ • * "" *"
Bmu.— The Lon^oii "Hoar." in an article oh campanology, or the art of
ringing says : T ,e fltst origin of BSMs is imknowii.' They were used by
«ie Hebrw^s, and are mentioned by Plutarch and other andentwriterV
Those of tlie sixe ordinarily used in churel.es are said to have been invent^
by Paulmus, who. about a. fi. 400. was Bisliop of Nola in Campa, la-Se
the t*rms can.panologjr,e.mpanile. *c. To i'.irketul. Abbot oYcroEl
"* ^"^"!L"1' "•*>'*« bf'wve. be asorilied the credit ofXS
SlfrJ"'^^^''® flr.t_chureh bert used In England. The ttone emitted wf
l!lllit'^#"'''i '^.r^'""*'^' 2" "'•. .d^'neter, height, and thickne«, ; and the
« » 7*^ li* "^^ u* *«?* requiring great nicety inthe perforiSnce. "ti I
metal usdd in making the grent liell in York Mlnstei^-HKoutXelTe toiis-l
iS^'^ue^'^V^ " H«ntreajcarb7
«S"Ti °';f*?fcb'^,™'«'*««''«M w«rt«rhs thirteen and f^half Urns- and
« Big Bell,'' of Westminster, made by Mefsiv. Warifer. of Stockton weiS
t#emy,flveJonj^whne the one at Mosctfw; which fell if ITS?" we°ghK^
cording to Mr.. I>enison'sestlntate, no less than 200 ,^„^ *'»'' ''«'K»e". »«-
Wood, ip Pkotbct fbox .Tiaa IirrtDEircBa cJaib ob Wa«b.-A
composition for thejjreservation of wood under the4 circumstWs fstonf
posed a. follows .—Take ten parts of sulphuret of copper, two^sSfsu V
S ir*4i •»»^«':^' •"** '""» ^'"> *« "•'•'»y P»'»» of^^ best ?rK va^
ihL J^f* •?'i!°'*' !?"?» ^ ?«»""•• together; forming a kind of |alrt
Zi^^^TJr^^f^^^ *<»»''• "«><•• Another mews of protit Si
wood. pecuU«*ylmbto to tiw influences of d«np,i,, to STttwelJ^S
«*'
> ■
MACHINISTS, METAL WOBKBRS, AO.
681
rm
«f ictln inn morUvwith tlir«e pounds of iulnhiittand twelve pint
oil f iii> mixture ia to be melted orer the flre,«continaally •tJOL
while. Ochre, reduced to a »ery flike'jpowder, by grinding it dowA wltfi oil,
niaat then be combined in tlie proportion necessary ta impart either a
darker or a ligliter color to the Material. Tlie flrsLCoat must be pttt on Tery
lightly/haTU^^ been previouslr heated : the second coat may jt>elaid on two
or three dayi^fterwards ; and a third alte;^ similar intetVal. ^
WooD« TO Rbmoth StAim vrom.— Stuns o( nearly every desbqpllon
may be removed from wood by the following method : — Mix a quarter at an
ounce of oil of Titnel with two ounces of water, and rub. the stained surface
with a cork dipped iq this liquid until the stains disappear ; then wash the
part with cold water. The color of the wood will fade for^oma time after
this application ; but it may be restored by rubbing it with ordinary f urai-
ture_paste.
WOOD, vp Staiv.— Any ordinary kind of iKr6od.may Iwf stained of cer<
tain (^lors, or made to imitate ether woods, b^ the following process :— 7*0
itain wood of a black color. 1. Drop a little sulphuric acid into a small quan-
tity of water, brush the wood ov^r witli this and hold it to the fire, a flnei
black color ^ill 1)6 produced, and it will receive a good polish. 2. Take half
a gallon of vinegar, an ounce of btuised qutgalls, half a pound each of log-
wood chips and copperas, boil well^ add ha|f an ounce of the tincture of ses-
quicldoride of iron, and brush it on tite wood in a warm state. 8. Take
half a gallon of vinegar, half a pound of dry lamp-black, and three pounds
of iron-rust sifted. Mix, and let it stand for a week. Lay three coats of
this on hot, and then rub with linsoed oil, and a fine deep black will be pro-
duced. 4i Add to the above Stain an ounce of hutgalls, half a pound
logwood.chips,'and a quarter of a poulld of copperas ; lay on thi«e coats, .
oiFwell, and a black stain will result impervious to aoy kind of weather, v
fi. Take a pound of 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 several
times with this decoction while hot. Make a decoction of nutgalls by sim-
mering gently for three or four days a quarter of a pound of the galls in
two quarts of water. BnUsh the wood several times with this decoction
white hot; give tiie wood three coats of this, and while wei lay onjt solu-
tion of sulphate of iron, and when dry, oil or varnisli. 6. GiWilwee^coats
with a solution of copper filings in aquafortis, and repeatedly brush over
the logwood decoction, until the g^enness of the copper is destroyed.
7. Boil half « pound of logwood cliipsin two quarts of water, add an ounce of
pearlash, and apply it bot with a brush. Then take two quarts of the log-
wood decoction, half an ounce of verdigris, and the same of copperas ;
strain, and throw in half a pound of frbn-rust. Brush the work well with
this, and oil it Bltai Coht. 1. Dissolve copper filings in aqua-fortis, brush
the wood with it; atid then go over the work with a hot solution of pearlash
(twoounoies to a "pint of water), till it assumes a perfectly blue color.
2. Boil a pound of inmgo, two pounds of wood, and three ounces of alum in s
Sllon of water: brush well over until thorouglily stained. Imitation of
toRjr Beuf wood. JBoil half a pound of the' unripe berries of the rhamtma
in/eetoriuM, 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 be desired, give a
coat of lognrood decoction over the J^ellow. When nearly dry, form the
grain with Ijfo.l Black •<ain, used hot, aiid when perfectly dry varnish.
Grem Color. 'Dissolve verdigris in' vinegar, and brush over with the hot
solution until of a proper color. Mahogang color. 1. Bqil half a pouqd of
madder, and two ounce* of logwood chips in a gallon of water, and brush
well over while hot. When dry, go over the whole with pearla^b solution,
two drachms to the quart. 2. Put two ounces of dragon^s blood, bruisedi
into a quart of oil of turpentine ; let the bottle stand in a warm jrfacie, slfakf
)'^
\.
V ^'■'■. 'y'
;■■: 'l-''f
..'>: . ;'^- '
xK/.
■/ . • '■ ->■
■■\ '• .-' ■ '■ .- •'
•:},!»■ 5;
/'■ ■' ■;^
■■ ■»■■ ;'/
-> "■■
■■$■■ J- ■ ■■
k; r. ■
68S
MAOHimSTB, MBTAL WOBKKBS, *0.
«
& The surfftoe of the work being^qilite tmooth, bnuh OTer with • weak to-
lutioB of aqua-fortit ; half an ouncejo the pint, and then finish with the
following :— put four ounces and a half of dragon's blood, and an ounce of
soda, bo|h weH bruised, to three pinto of spirits of wine ; let ft stand in a
warm place, iliak* iff reqnentlj, strain, and lay on with a soft brush, n-
ejating until «f a proper color ; polish with Unseed oil or ramisb. PttrpU.
rush the work several thAes with the logwood decoction used for i^ 6
black, ^nd when dry gi re 4Jcoat of peariash solution, one drachm to the
quart, taking care to lay ijion evenly, /ferf. 1. Boil a pound of Brasil wood,
and an ounce of peariash in a gaUon of water, and while hot, brush over
. ^ tite 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, Mdtwo more ounces of peariash, hot, and brush
>of ten with the alum solution. 8. iJse a cold infusion of arehIL and brush
* over with the peariash soluHon used for No. 8. maheganw Wor. Imitatian of
roMvtood. 1. Boil half a pound of logwood In thred pintt of ivater till i^H
of a very ^ark red, add half an ounce of iult of tartar ; sUin tlie work with
Ihe liquor while boiling hot. giving three coato ; then with a painter's ghdn.
fng brush, form streaks with iVb. 9</aob«(a»>; let it dry, and ramish. 2,
Brush over with the logwood decoction usod for No.(ihliuik, three or four
times ; put half a pound of iron filings into two qu«rto of vinegar ; then w ith
a graining brush or iiane, bruised at rtje end, apply the iroh-flllng solution
In the form requireil, and polish with beeswax and turpentine when dry.
•Yelhw colar. 1. Brush over with Uie tmcture of turmeric. 2. W«m the
work, and brush over with weak aqutfmSj^ then hold to th»ll|«. Varnish •
or oil as usual.' ■-■■■■*'■ ^^^ ' - /.-. ■ ■ ..
-AcTioif OF WaItbb ok LsAD.-«-Virat^u supplied for domestic use may
suiier contamination from various sources p from themetallio pipes through'
which it flows, and the vessels hi which ft li itored. It is well known that
water exerui certain solvent action on tead, and that this action raries in
Mcordance with the quality and quantity of the salts held in solution by
the water. It may be safely stated that when a perfectly pure Water is
us«^ sucli as tnight be obtained by distUlation, the action Of this fiuid on
lead would be to <lissolTe4t notaUe quantity of the metal. But as in na-
ture, perfecthTpure water, free fAm any of the siUts oNime or soda is al-
miMt unknown, tlie danger of lead Vniftoning from the solution of tho mate-
rial in the ntpes is insignificant Still, researches as to the actual effecto of
'Sl^*!^''*" '" *'•*«'■ O" IM are very interesting. The nita«tes alone,
evili.iiMnal1 quantity, cansa^ water to exert a twry marked solrent action
t. 'S . ■'* P'""?^'"*<»' other salts, as tiie sulphates, carbonates^ and
hlondes, along with the nitrates, greatly decreases, or ereii stops, this sol-
Tent action, carbonates more especially exercising a deterrent action. The
carbonates, sttlpjiates and chlorides, wiien added to distilled water, greatly
diminisli the solvent action of the water on the lead. Tiierefore it may lie
saffely stated that in natural waters, even if conumihated wfth nitrates,
when Uiey contain small quantities of soluble carbonates; sulphates orchlo-
ndes, the solvont action of these waters upon lead pipes is comparatively
•mail Dr. Muir.jn a series of interesting experiments on tliis subject
sUtes that in water conUining 1.4 grains of nitrate of ammonium, and 43
grains of calcium chloride per" gallon, the amount of lead dissolved after
seventy-two hours was only 0.126 grains per g»llon, wh«reas water conUin-
ing the same amount of ammonium nitrates; but without the addition of
any other salt, dissolved 1.76 grains per gallon, or about fifteen times at
much lead in the same time. v
To RBMorit Bust VROM Stmbu— Cover the steel with iweet oil, well
rubbed on. In forty-eigiit hours rub wfth finely nnlvertMd unslaked lime
until the rust disappears. .
To Pbbbbbvb MftTAU fBOM Roar.— Take som» melted beeswax and
rub ft over the article to be preserved. When dry, warm the article again.
to as to get og the wa»» and nA ft wfth a cloth until the former polish is
^
IS
MACHINISTS, METAL WOBKfellS, AO.
688
TMtoted. By tliU mpfns all the pores of the metal are fllled up without
injury to the appearance, and rust will not attack it, unless rery carelessly
ex|M>8ed to constant huniidity. .
To RsMOVB OR Kbcp RnsT from Cutlbrt.— Bristol brick is good te
remoTe rust, and give a polish to steel utensils. It should be powdered flne,
and rubbed on dry, with a woQllen cloth. Knives should be rubbed on a
board, with a thUik leather covered over it, and fastened down tight. The
brick should be ^ry, and ppwdered flne, and the knives should not be wet
after cleaning, but meieiA wiped, with a dry clean cloth. To make the
handles smooth, wipe them with a cloth thatas a little damp, being careful
not to touch the blades, as it i^Uplliirnish them. Knives look very nic«
cleaned in this manner, and the el^s will keep sharp. Ivory-handled knives
ihould never have the handles put in hot water, as it will turn them yellow.
If; tbroiigh misuse, they turn yellow, rub them witli sand paper. When
Bristol brick will not remove rust from steel, rub the spots with sand paper
or emery, or else nib on sweet oil, and let it remain a day ; then rub it off
with poMered quicklime. To keep steiel utensils (tliat are not in constant
use) n-oitt contracting rust, clean them, tlioroughly witit Bristol brick, wipe
them on a perfectly dry cloth, and rub them over witli tweet oil, and cover
them with brbwn paper, so as to exclude the air. Knives and forks should
be wrapped up io brown pap*r, each one by Itself 2^
To FBBVBiiT liBON OR Stbel fROM RcBTiNO.'— Warm your Iron or steel
till you cannot bear your hands on it witiioiit burning yourself, tlien ruli it
with new and clean white wax. Put it again to the Are till it has soaked
in the wax. When done rub it over witli a piece of serge. Tliis prevents
the metal from rusting afterwards.
Stbbl Prbvbntion of Rust.— Dissolve half an ounce of camphor in a
pound of hog's lard ^ take otf the scum ; mix as much black-lead as will give
the mixture an iron color. Iron and steel goods rubbed over with this
mixture, and left with it on twenty-four hours, and tlion dried, witli a linen
olotl\, will keep clean for months. Valuable articles of cutlery should be
wrapped in jsincrfoil. or be .kept in boxev lined witii zinc. This is at
•ii'0asy and most efBcient method.
One pound of Antliracite coal in a cupola furnace will melt from 5,
lbs. of cast iron : 8 bushels of bituminous coal w.ill melt 1 ton of cnst i
Small coal produces about { of the effect of large conl of the same kind.
SpRiirofl.-r-The flexure of a spiring is prpportional to its load and to the
cube of its length. ,;A railway carriage spring, consists of 10 plates 5-16 inch
iXAA. and 2 of S-8 inch, length 2 feet 8 ins., widtli 8 Ins., and camber or
•pllng6 ins. ; deflected as follows, without any permanent set, \ ton, 4
inch ; 1 ton, 1 inch ; \\ tons, 1|^ inches ; 2 tons, 2 inches ; 3 tons, 8 incites ; I
tons,.4faiohei._ v ... . ■ ■ ,-^-,^
i / ' •'. ShRINKaOB OF CASTlkoS.
\
i
Iron; small cylini^—l-16th in. per ft.
I>ittd,^n length.
.4 in^-16 Ins.
" Pipes. .\ . .= i " " »
Brass, thin. . .
.= i in 9 "
'« Qir^fers,' beams, ' .
Brass, thick. .
.= iinlO «
7 «^.' . . . . .=» i in. in 15 ins.
Zinc =
= 5-16tlis in a foot
.*'' large cylini
Lead. . . . .
.= S-iethsV "
' ders, the con-
Copper. ...
.==a-l6th8 " "
traction of di- , -
Bismuth. . . .
.= 5-32nd8 •» "
'. ameter at"top= l-16th per foot.
Ditto at bottoni = I-12th per foot.
. ■:■' ^"- :/" '-^
Green sand iron castings are per cent, stronger than dry, and 80 per
C(^i. stronger than chilled, but when the mstings are chilled and annealed, a
gain of 115 per cent, is attained over tiiose made in green sand. Chiding
uie ondersideof CMtiron very materially increases its strength.
■ 27* ■ ' -n—
m
.\
h
i^ine Oolii melto.
^
" Silver " . . ^ . . . . I2fi0
Cop|ier melts XM8
Wrought Irop melb. . . . S980
CMt « « . . . . 8479
BrWitred" In the dark. . 752
Kedhot " in twilight.. . 884
Olau melt*. .... . satt
Common Are. .
BniMmHtt.. .
Air fam'ace. . '.
Antimony meltt.
Biimuth " .
Cadmium.. ., I
Lead. , . . , »
Tin.. \^ V . .
?.5r I ^^'f:^ ^e'f'y H ifiooi
•* 1
bright
" »ed risible bj dn*.
" white. , .
Mercury boils. . , . ,
^ '• TolatlHaes.. . . ;
Platitiam meltf. .- .' ; - ,,
Zinc melts* . . /. . . ;
Highest natttnU teraperstar«
^ (Egypt). . . , . . . ,
Greatefst natural cold (b^Iow
■oro). . i . . . . . ,.
" artificial " " .
Heat of hamaii^lo0il. . . *
Snow and SoRTequal parts. .
Ice melts, yl . . . . . \\
Water m vacuo boils. . . ,
Fumace'nnder steam boiler. .
1860
1077
1900
(MS
680
.8000
740
117
66
98*
a
82
98
1100
'i!
V!.
fA
..J^*7'""^'?*i*' '**. ^■^^^''^■«"wo — The tyinjr up of the HrH f,«
with straw or flannel during severe w^atlier, will, in geneiS prevent hS
. free«ngofwaterpipes. But the surest method !• to^havTiheTain dS«
higher thfntlie cistern (»r other receptacle ; and, being thus ^ a rSlar f^
Wll!;'if,£P*>'"/' immediately 1,^ exhausted whi!, tie Tupjfrcii;;^
• When watelr remains m the piiies. f each tan be left drhmlnC ul «^ ?
. tlon of the water will preTen*; it fn>m freSgS SS^S^'- "'*"
. itKFiNiiro F1.DXB8. jTOH Metau.— Deflnffrate ttnd iSitirLmr^m —i •
» 2 wrt, of nitre and I'nart of tartar. TWofoJJng fl;x:^'?„^^^^^^
well pr«,v.ded the ores U deprived of their sulpl.ur, ofitth!yco,ZinmZl
• . earthy matter, because. In tiie latter case, they un te witli%.»m JI^j '
Vert theiii into a thin ghass. but, it anrqiin^ TtuTp ur S
.. fluxes unite with it, and form a liver of sulohGr which ki. 7^ ^ ' '^T
: fle.t^yink ..portion of alf the Luls%oZq^e^^^^^ Ch?
^ ;.«H^'S'r:'""**.yT ^^"^ •°««"«te^ L?n,esto!;e feld"p«n Sipar
5i ?^ ••n«^»l«te, and slags, are all used as fluxes. Ir^n ores „n aSn/
of the argillaceoas earth they contain, require calcareous ad m?ons^ an
t''e^'»PP«'-«'^«t»«er slags, or nitrescentVtones. than catcarersSh
' ' Flbx fob Wbldino eoppBB.~Borek.ic acid 2 Barts • nhoinh^L f.^ i
" 1 part; mix. TW- welding>wde> Zuld ?« 'streiTover^^^^^^
■ cooper at ared heat; the nieces should then be h«te^I up to a f ! l^he^^^^
rjHl, or yellow heat arid brought immediately under th£ hammer hS
CoBNUH Bbddcino Flcx. -^Tartar, 10
boniX>J3oz. and 1 dr. Mix together. - . -
PaStpb fob Clbaniho MBTAU.--Take oxalic acid 1 Mi-t • i^i.^^ t»
epjrt^ ; mixed with cflual parU of tnUnoilS^'i^^^jlJ';- ^^
• Z'f c^'o— Copiw «nd brass vessels may be coTered with 'a flrmlir o^
herent layer of pure «inc bf. boiling them in contiS w th .\oSj„*i
SSlJeS. '""•■"' turnings being. tth^ ..me time^JriSt'co:;!
«.^**#^5®^ MBtAt WOBB.— Metal work may he clouded by nuttlnir .
. piece of flne emery paper under the thumb or flneer and \r«Ain» i* ^l*^ *
tlie surface of the metaTwith a spiral m.,tion? ^ -working it over
* i _ TiWHiKo Aclp FOB Bbass OB ZiifC. — Murlatlc acid 1 at . •!»« A .J.*
Tanm Camt lBoy.~Plckle yopr cMtings in oil of vHriol ; the n cover
oii., nitre,^-8^. .nd 6 drs. ;
1600<» #
1860
Vv . 1077
^ * BOOO
■::>:■■,' em
. .680
s . 8080
^ . 740
iton
. . 117
elow
. .^66
- .1061
• . 98
M. . a
i > 82
- . 98
r. . 1 100
le batltap
revent |lie
I niain-pipe
regular in-
ply ceaiei.
^e circulitT
pulrerize,
■wer very
itainhiiicli
I, and con-
atns, tlieir
( power of
hiiwt be,
fluorspar,
J adfount
ions; and
I earth.
» of soda,
lurface of
ill che>ry
er. Heat
^1 of solid .
-*fi
d 6 drs.;
ten btone,
Doat|jy,k
Irmly ad-
lution of
It in con-
lutting a
git orer
M!, 6ojr ,
en c o T i ar — -
sV,"'
Mf OHlMltofl, METAL WOH^mS, *0.
- ' ' ' f i '
or Imoiene them fn marlat« of liao (mad* bj putting a ■nflldotat qwmtttj
of line in some spirit of Mlt) : after whi^cli dip It in a meited batli m tin or
•oldf '• V
^ BxQM*S Paint vob Irom ob BiL488.~<Chronie green, 2 lbs. ; ivory black,
1 oz. ; chrome Tellow, 1 oz, ; good Japan, 1 gill ; grind all tbge^er, and mi:
with Unseed oil. > "
To Broncb Iron Castinob. — Cleanse thoroughly, and afterwards i
iJMirBe in a solution of sulphate of copper, 'when the castings will acquire a
coat ef the latter metal. ' TItey must be tiy^n washed in water.
RBKOTiiro ZiNo AHp iROir From PLt^nsRa' Soldbr.— Digest the metMl
in grains in dilutedr sulphuric acid. ' T|ra add will dissolve the zinc first,
the iron nezt^ And all ir<ices of tliesejnetal* by subsequent washing, . ^
SoLOTioNor OorrsR or ZiMo^T^issolve 8 ozs. pTroy) cyanide of potas*
sium, and 8 ozs. cyanidci of copper or zinc, in 1 gal. of Yain water. To be
jgteA at about 160o F., wil^ a^hipound battery of 8 to 12 cells.
Bronzb, to Rbmovb Staihb VBOM.^MiBke the. artiole very hot by dip-
ping it in. boiling water, thert rub it with a piece of flaninel moistened with
suds mada^om yellow soap ; rub clean with, soft linen cloths. If the article
t0 be cleaned be a tea urn or other similar ressd/ it should be filled with
boilfng ^aCer before the outside is touched.
To Rbdooi Oxide of Zinc— The oxide may be pat in quantities of 600
or 600 lbs. weigl\t ^ito % large pot over the fire; pour a sufficient quantity
of muriatic acid over tlw top, to act'as a flux, and the action of the fire will
meft the dross, when the>«re metal will he found at the bottom fA the pot
Bbonzino LiQtiiDS fob Tut CABTiNos.'-Wash them over, after being
i^ell cleansed and wiped, witli a solution of 1 part of sulphate of iron, and 1
V?'
lart of sulphate of c^per, in 20 parta of water ; afterwards, with a solution
^f 4 parts Tordigria if* 11 of distilled vinegar { leaTo for an hour to dry and
tlien polish with a soft brush and colcotiiar.
To Tin CopPBB AND Bbam,— Boil 6 Iba cream pf tartar and 4 gals, of
water and 8 Ib^. of iprain tin or tin shavings. After the material has foiled
a suffldent. time, the articles to be tinneid i^re put th^^iii and the boiling
continued, when tKdtin is precipitated on the goods in metallic form.
To Sbparatb Tin from Lbad. — ^If the lead »ai tin are in solution, pre-
cipitate the former by* sulphuric acid, and thlAtter with sulphuretted
|u$drogen M|^^.In an alloy tho lead will dissolved nitric acid, leaving the
3h as an oxHWl"*!
To Cjj^n AND FoviSH Bbai(8.— Oil of vitriol, 1 oz.; sweet oil, i gill;
pulverized rotten st^, 1 gill; rain water, If jits.; mix all and shake as
ui>ed. Apply with C'rag and polisli with buckskin or all wooIUhh. Rotten-
stone, followed by ParMajjute and rouge is very' good also. ■"'*
-To CuuN AND yofJBT BBABg.-~Was haE't h alum boiled iii strong lye, in
the proportion of kn ounce to a pint; aB|wards rub with sta^Mtripoli.
Not^^jbe used on gilt or lacquered work;^ ' WB0 '
BlUBB 8oLCTio»i-^Dissolve € lb. (Troy) cyanide 4>f potasnHE 2 ozs.
cyanide of copper, a>nd 1 oz. <^yanide of zinc, in 1 gal. of rain water ; thi
add 2 oZB. of muriate of ammonia. To be used at 160o F., for smqioth
with a compound battery of (rom^ to 12 cells.
B{(a88in0 Iron.— Iron ornaments are covered with copper or brass,' Dir
properiy preparing the surface so as to remove all organic matter which
#ould prevent adhesioii, and then plunging thenf into malted brass. A. thin
coating is thus ipread over the iron, juid it admits oft being polished ot'
bumiihed. *.
To Raviini Omtbr.— This process differs from the one "employed to
' refine silver in norespeots save the plate to' be immersed ; you use «n iron
instead of a copper plate to collect we meta^.
.f^
U the irapuntiM of ^Id refined were bo|h silv^Pln'd copper, yon might,
after saving the silver as above directed, sink your iron plate' into the so-
lation jret renMining, and, take out fhe copper. The parta of alloyed, gold
may be separated by thtke processes, and leavq^ each in a perfectly pure state.
^ ii
. t
tile ii|ilnM>0rtk)9 variooa i
.% •teamjcirlindels 6, piston ; e.
u»
witii l^ton of ivfiBpenoe to
m port or puiiuts; (/.lower
Qonnetsling rod ; *, crank ;
ly-W*ltelji* *, eccentric and itt rod for working the «te«m-Talve : /'
mr
•tefio-vatv^mrtd CMin ;, »; t|lirotUe:t*lTe ; «, coodeiweri o, iitjectioncock'
p. »fi!1»«>"Pii fl'»^0 ^e|l; r,iihiftiM-T«at9 to create viuiniam in condeiwer
j)rey/oiw toiUniBft tN'«n8ii|9 ; *, wed-pwipDii to'euimly boiler«i (, cold-water
puinb to rapbly (^Adenier; nl governor, jI i^iidjdf theabove diagram and
deiksHj^tion, in coniiection witti a'ttentive i)liwinration <rf enghiei in motion Jt
will p0 of Muck jwtistance in acquiring |a;||eneral undeijitanding of yie '
*- We re<HHnmend t\^» f e(iowingi 4^^<^ wwiu for careful study
mi-
deiksH^tion
Willie*
macMne. , ^„ -,_, „„^o.
by, all who desire to become Ihorotghly pMt|id : Bourne's Catediiut6 of
'•JBteameiwinei, Main ft BrownV Marine $(«#^^agine. ^^ /^
V ImoiLLusTss is pbtained by diksolT^I a piece of cino wiih muriatic
acid/ana mixing the solution with spirit of tw» and aMiying it to the sup^
face )9f the iron.' ^ , ' «k
«FAiroTCoLOB8'o»MBTAiA4>l. DlssolTe4ois.hypop«uInhite of sod« in U
pts, of water, and then add a solution of. l/^ -i.~->*-.~ -» s._ j ._ , • >
Articles to be colored are placed in the
hescted to the bc»iUng point ' 'mis will gi
r becomes fa^nse, and eopper^orbriss bee
' scarlet; deep blue, light blUI(^, Mneish wb
. of Jnmfk 2. By replacing the
copdBrass becomes, ^^t, of
iridjiHp J>rown cftlor, -
TOiXiST^ BaASS'fiouD.T-Thelmi
liecessary.to insure, sharp castin|„
combings qf castiqgs is that -the kir
ought to be proper vents made for it
the metal should be run in near ok at tin
lb. of lead be added to every 16 lu| of ol
point, solid gopd brakes will be tj^ resi
or lead, eontai ,
pprtionsof th^ ibetais are altere<l; and reSnire ah addHion simiiar to'tlie i
aboTft If thejfiRass hat not been tv-cast a llttleT less toad- wiU do but if re.
the
etate of m^ in 1 ox. water.
- which H then graduaUy
oolor'of blue stefel, f|lt A
»ssirely, yellowisli, red
nallir white, with a tinge '\''
He soIutloA by sulphatcrof v
;, then greeiv%nd lastly, of an
not be run any hotter ^fn is j^
rdlwbie cause of the honey- ^i»^
OVA of the wat: and tifere '
ighest parts oPtbe mould ; /
■ of the mould. .If about 1
irhfn justat fliem«lting V
meUing oId«bras8, the zinc,' f-
cait MTer
in it (wheii fluid) oxj|^di«|l freely, consequently the nrcvi
-*-•- "Te alteiei^" — "" — ^-"— - — ""-' • ■< »-
not l^n
take the fnU qnantity.
^^K'-:
:-:\:\\ ■■:;:■:■■ ■■ : it.-'- ■
k-'
t^jk,, .:■:■■■ ';:■..;
\
■\
' ■ 1- ■■ ■
■^^v
I'.-
■ th
■ '.;
:'**
; ■_
HAOBIHIBTS, metal WOlkltHS, AO. ? . 'tgf
If VALUABLE MECHANICAL M0VEMENI8
/ ; »0B ImVENTOBS, ICODIBL 1IAKI&B8, AC.
■t
I .u *'!1^'°*^ MoTtmwM.— In theoomtractlon of modelt, or ni«oMneiT
h the skilful in«clmnio and Invtntor will, itvdy to avoid clumilneM in thlZ!
>»»««"«° V ?•«». •"? *»"> natumlly take pride in Mlec^ing. m far aa i
I? V •JWe, the ■impl^t and best fonnt of mechanical moTemeqU. •" •* »
aib
pof
It
J '5
S'.i.
'v'T*-.'^":
Il^thii end; wfe hare trKnghtthilC^M^^ be niore suggebtiVe or\
ffiSdJ SfJK!^^*^ *>f*i«o?# *R|*^^^b^^ (KSicS
irmucb Ubor and expense, wlhlf^- brought together, condenaed |\
red expreadjr for UiiMwrk, 6oe, of the most extensive series^ ' \
.1 K -__- pu|jj,j,g^, - \ -^ ^
i nd ^ i m glance .fli p m oT< jmei i t auiipd for hia
\
moTem^i
^d
.4*
£\ ''
T
All \
^iU^^
':^
^^^m^.
'fft^afe^''
■ " ■Ww-itt^W i— "
\
MAOHUfUTt, MBTAL WOUtSaS, AO.
•dy t«4 1« anj ipaflal oombl-
pvnow, flBa fkUgT IM'mM
nAtum oif nMohankn.
Ai Umm •nfravlngt •(« not rmMlilj tii be found «lMwhei», we reoom-
mend the ewnimL pvMMnretion of .Utit book.
Duourtioir or ms ICbohaitioai. MoTBiuKTe bt Mumubs.— 1 Shaft
ooupUng . S. Clew coapling. 8, 4 Lever ooupllngt. On the driving theft,
• dlao with •pun la moonted, and to the ahaft to h4 driven a Mver la
hinnd. Bj oauaing tbia l«v«r to oatob In the apar* of the dlao, the oouplinif
la effected. 6. Knei or roae ooopUnf , of whiob 96' la a aide view. 0. Unl-
yenial Joint J, 8. BJ*! mA irar OPupUoi^ 9. Ftoifg itad tpiir
oonpllng. ^■■\\"- mi, :.■'■■■':■[:[ ' ■ '\ •.
■ \
r ■ ■ .,
i ■ ■ ' ■
■ ■ 1
. ' ■ ■
>
V
\ .
/
■-■
m laat Mid looaf pollejr. 11, Sliding ■eaf^ihejonriialboxea of one of
tiie wheela being ma^eabl«. 13. Friction clufoh, Bjr tightening or releai^
ing • ateel brad, encircling n poUey on th9 eheft; the maishinery ia thrown
m
■^■z I ;
•■»:
» ■ ■ ■ ■
HAommn, Msva'ir iroKBtas, *o^
.^... vP^"
sii to be ImiMirted. Wlivn the rod raoTM in one dlrwtlion. on* of ttie pewit
{•eta; enii wlicn the rod movei hi thenniioaiie dinwtion, the nth^r pewl mete ,
-v'in.the Mm«> direvtion e» the flrit. ID. The reoiproceiing motion of e rod U
converted hito rotary moth)n of the fly^rheel by n weight' eiMpended from »
eonl, whifh iwiHt over « ■m^lt pulley that conneuU «ith • treadle, from
which the roolion ik tranimitten to the fly-wlieel.
80. "Fly log horM." used in fairs for amuiement. By palling the Qorde
ndfaiting from the crank, the perMni oooupying the aeauor hortee on the
ends of the AniM are enabled to keep the apparatiu in motion. %l, 22. Bow
' ■trlngerrangementif, to connect reciprocating into rotary motion. 23. Heam
purpose bv differential ecrew. 24. The tame by double rack Mid wlieeU
2& Coupling for square shafts. 26. Side view of Fig. 6. 27. Sliding spur
pulley coupling. 28. Lever with bearing^ roller to tighten pulley hands.
29. Chain wheel. , , -.
,20. Retfiprocating rectilinear into reciprocating roury motion by two
racks and cog wheel. 81. Oblique toothed wheclst. 88. Worm and worm
wheel 88, 84. CUw coupling with hinged lever. 86, 80. Disc .<!ouplings.
with lugs and cavities. 87. Disc couplings with screw boUs. 88.- 89, «i
Shaft couplings.
41. pAc* view of Fig. 12. 42. Friction cones. 48. Frict^ pulleyi. 44/.
8elf-rel«asing coupling. Discs with oblique teeth. If the J^Hstsnce to the
drivershaft increases beyotid a cetflKin |*)int, the discs separate. 44.Hoist-
iiig blocks. 46. Elbow crank, for cliani^ing mi.ycion.] 47. ReoipityiMB| into
roury motion by ligxag groove on cylmd«r. <M. Iknotlierfuri^BH'. 29.
■ 49. Reciprocating into a rotary motion, '^ ' ■ y^^.J
60. Same purpose. 61. Same purpose, byr^doubte-rack and twomtchet
pinions. Wlien the double rack nnoves in one direction, one pinion is rigid
. with the shaft; when tlie rack moves in the oppoiute direction, tlie other
pinion is rigid, and a continuous rotary motion is tiiiparted to the 'ily>wheet
shaft 68. Recipiocatl ng into oaeillatinff, 68. Rotary into reciprocating.
By the action oitn« wheel iplns, the carriage ia moved in one direction, and
by the action of said pins on an elhoW-lever, it ^t Oiovcjd in the opposite di-
rection.' 64. Stanap rod and lifting cam. 66. For giving reciprocating mor
tlon to rack. 66. Same motion to a bar with slot, by means of an eccentric
f tin projecting from a revolving disc, and catcliing in the slot fii7. Walk*
ng jMam and fly-wheel. 6& Reciprocating motion to pud|MM^er rod by
meini of eccentric disc and frifCtlon rollers. See 81 an(f^||HD koisting
.. ■cranii' ■ i ^"^ ' ' *
60. Friction gean. See ^. 61. Rotary in reciprocating' by rising and
falling pinion acting on e'ndless rack, 62. By the revolving cam, a rising-
and falling or a reciprocating r^ctilineftf motion Is imparted to a drum. 68:
Reciprocating motion to a frame by means of endlesiS rack and pinion. 64.
Reciprocating rectilinear motion to' a toothe<l rack by » tootlted segmttnt on
a lever-arm, which Is subjected to the action of a weight, and pf an eccen-
..■^^ms i wrUt.^»in, proiecting from a revolving disc. 65. Reciprocating motion
wMBa r6d. The wheels are of different diameter^, and consequently the rod
*^PMU to rise and fall as the wheel revolves. ( See 1 10. ) 66. Cam and elbow
.*' lever. 67. Rod reciprekiates by mean» of cam. 68. Revol\iing intp re-
V ciprocating motion, by an endless segmental rack and pinion, the axle of,
whicb revolves and slides in aslot toward and from the rack. Tills rack if
' seciued to a disc, aiid a rope round said disc extendato the ' *
» redproeatfaig motion is to bis imparted. 69. Elliptic gears
70l Btrel gear. 71. Worm Itnd worm wheelv 72. Trahsi
from oite axle to anOtherifrith three different\ velocities,
body to which
' toothed sefl^meMi of tmeqtftf
' cipTocating, by a cain.diac ac
rerolving oioaoi) to a thsift
end of shuft 7& OMsillat
the e dfB s of % b a r t » which
Im^OMUiMte bjr a link wlttat
\
*^mmmm.
ting motion
b^^eans of
ConHnuhul revolving into re-
illatingle^er. 74. Intermittent
Ills, and Mgmebt geiajbtelieel on
' Which engMptbeth in
irt e JI. 76rOsciUaUng
ttUneiur motion ii iiik>
■ r
'I-
:m«mm.
:■ -r-' m
^■\iif.*"
•r J
^i ^^JukentMian, metal womibs, ao.
l«T*r Mid pawla, whidh gmir Irt the raU]li«(-wht«l.
Ivlng cjrlind«r • tplriil Una
Mirt«d. 77. OwillaUni
m Common treadle. Jl|vl2||crlblnf on • reToli.... _^ _ ., _
of ft ovrtaln giT«||liillMMP9^*I>M^ **(<"* *'>" oom|Mir»tire iIms of tho
pinion and li«v«iWRRBU. ^ •** ./
80. Marking a tpiral line, th« frarar morad by a aoraw. 81. (See Fig.
68). 8SI. Plunmr and foda. 88. Otom liead and ro«I«. 84. Rwo^ivating
rod guided liv friction rollera. 85. Kavolvera into reciprocating milion,hjr
maana of rolle^arm■, extending from a reTulting iliaft, and acting on luga
projacting from a ractproosti^ IrMM, 86. Qrank motion. 87. Kavipro.
eating motion by toothed wheel and tpTJnit bar. 88. The shaft carries a
tappet, whicli catches against a ho<>k hing]^ td tlie drum, so a* to carry tald
drum along and raise the weight on tlw^ rope. Wlien tlie ta|)t>ct Imi
R ached its liighest position, the hook strikes a pin, tlie hook disoiiKiiget
om tlie tappet, ana the weight drops. 89. Reciprocating motion to a rod <
!hj means of a groove in an olptllque ring secured ^o a revolving slmft.
r — 9 0. Double c r ank. — 91. Cam g r oo v e in 4 d r um, to p r oduce re cip r ocati n i
motion. 92. Belta and pulleyi. 98. PoUeja, belto, and internal gear.
T~tT"
i^^fSV
f
#,
I ratuli«t-whMl.
I«r « iptnil lin«
live liMi of th«
81. (8«« Fig.
kting inilion,b/
1 acting on lugs
I. 87. K«cipr(».
MAoniKtifl^ NKTAL womKims, Mk
Al lb* v^ moTM up ami doWa, tli* t««th of th« uog-wh««l cnmc In conlMt
with • p««l. ""l *n intermittent rotary motion it lin|wrte<l to caitl wlieeL
96^ B/ taming the horitontal aoilei with different velocities, tlie midtlU
whe«i U caused to revolvk with the mean velocity. 96. Oscillating lever
and oam groove in a disk. 97. Lasj tongt. UH. Otcillating M'groent and
belt ovtr pullevs. W. Converting oscillating Into a reciprocating motion
bv a cam-slot in the end of the oscillating lever which catc-lies over a pin
EJeoting from one of the sides of a parallelogram which is cotmecteu to
rod to which rMterooating motion is Imparted.
100. OioiUatUi^Potlon of a beam into rotary motion. 101. Motion of %
"*fi..
'"9'- J
w
. ■ .
_ ' •
''■ ■■
. - / , y
'^
k. ■
*':■
■id
-"i,
•-'r--';i
jiass
tmidleliitp rotary motloit 103. Doable-acting beam. 108. 81|tgl»«ctlng
IMMD. 104. (See Figures 68 and 81.) 10& Device to tteady » piston by »
■lotted jgttide>piece, operated by an eccentric on the drtvingwshaft. 106.
Bod operated by two toothed segments. 107. Two cog-wheels of eqaal dU
•meter, proTlded with a crank of the same length, and connected by links
w ith a cro se-bar to w hi ti li the piston-rod is secuwd. 108. Device for m
fiddliiMW niotion of » piston-rod based on the hypocycloidal motion of »
'\y
r,>--
I '-^
'..#
I
MAOBiman, mbtal workbu, ac.
CnloQ In • atoUonArjr wImcI with fntornal fut^ If Um <li«in«t«r of th« pin-
n !• •iMtly tquMl to on*.hftlf Ih* (IUiu«t«r of Iha internal guar, tli«>iy.
pocvvlold Iwcomet » rinlit line. 109. Same parp«M« m M.
110. AoUon ■iniilar to 6A. 111. Hcvolving motion bjr • drvuUr •liilln*
pinion gvaring In an •lllpttoal cog-wheel, ll'i. HimlUr to 1M. lis. Ca*
rpntar'a clamix The jawt turn on their pivot^crewa, an<i clamp (lie board
14. An Irregular vIbraturT motion !■ given to the arm oarrxing the wheej
A, hj the routipn of the pinion B. IIA. Intermittent rotary motion of the
ploioB-ehaft, bj tho oontlnuoue rotarj motion of th« Urge wheel. Tlie
;i:^
\-
V-
pMi of the pillion shown next the wheel it cut on the umi curre a«^
plain portion of the cireumference. and^therefore, eervee ■« alwlt whiUt
tbewbeelmalcMe pertof a revdation, and until the pin np«nu,e X
•^'^te.Sf K«»id*-plweopon the pinion, when Uk. nlnl«S-.l,«rrc«nm,HS
^^j;*?^"'"'*"'-. If*- Stop-motion oMd in watcfie. to limit the "S
of reroluUone in winding. up, tlie coavex curved pert, a, b of the w l-iT
■e nri n g M U .e >top. 117.. Se v eral w hwU. by conieSng Lu. aLI'III
one pnlle/. 118
i
p. 117. Heverml wheeU, bv connecting nnU, driveij fr,Mn
Intermittent circular motion i. impnrTed to tiT^lZ
/
i^^^
t^ ? ^ MAOBIIIIiT*, MITAL WORBRKl, AO.
wM«l bj Tibnilinff lli« arm 11. Whvn lit* •rm. B, it llf l«>.i, ih* p«wl It nilt«<l
from bvtwron the (mxli of tli0 whrel, miiI tr«*«lhng baokwanl ov«r tli«> <!lr>
ettinftrviic* again, droiia Iwtwvvn two teeth on lowvrintf tlivarm.aml ilrawt
wiUi it Ilia wliml. Iltt. Um!i|>r(K<atinR rwiilinoiir mution It Rivan to tlia
bar by tli« «oiitinuout motion of ilia cani. Tiia cam it of «qiial diaiitatar in
9y»ry tlirrvtioii maatiirad acroaa ita centra.
120. M*4;lianltm for revolvinif tha cylinilar in Colt't flrvanut. Wlian tlia
haoimar la drawn l>a(;k. tha dog, a, atla<lit><l to Ilia tunil>l<T, act* on tlia
ralvliat. b, on tlia back of tlw uyliiidcr, and it hvld up to ilio ratuliei by a
tprinir, c. IXt. Altarnala IncraatinK and diniiiiiiliing motion, by iiivana
of *c«-a»lrio toolhad whaal and tootliad cylindar. ItW. OtoilUtinK or jien»
dulum angina. Tlia cylinder twinga between Irunniona like a pendiilum.
The pitlon-nxl vonnec'tadirtclly with crank. 128. Iniermltteni rotary niothin.
The tmall wheel ia driven, and tha friction rollert on itt ttuda move ihe •
larger wheel by working againtt the fawt of oblique grnovea or projcctiona
■crou tli« f'^'^ litereof. 1:14. I.rfingitudlnal and rotary motion of the ro4
it produced bv itt arrangement lietween two rotating rollert, the axle* of
which are oblique to each other. 126. Friction indicator of Kohort*. U|Mm
tlia perlpliafy of tlia bait-pulley a loaded carriage it placeil, itt tongue com-
necled with an indicator. With a given load the indit Mlliig pointer remaina
in a gl*an poaition, no mailer what velocity it imparted to the pulley.
When the load it changed the indicator chahget, thut proving iliat the fric<
tlon of wheelt U in prup<irtion to load, not to velocity. W6. Circular In,. L
tarmilient reotillMar reciprocating motion. Uied on tawinf-machinet for
driving the thuttle; alto on three-revolution cylinder pnating-prettet.
127. Contlnuout circular Into intermittent circular motion. The cam ia
the driver. 128. Bewing-macliine^ four-motion feed. The bar, It, cnrriet
the feeding-pointa or tfuirt, and it pivote«l to tlide, A. B It lifted hy a radial
projection on cam C, which at the innie time alto «rarrie« A and B forward.
A tpring producet tli« return ttrote, ami the bar B, dropt by grHvity. 129
Patent crank motion to obviate dead centre*. Pretture on the treadle moves
the tlolled tlide, A, forwanl until the writt pHti.et the centre, nUvn the
tpring, B, furcet tha tilde againtt the ttopt until next forward liiovcmeitt.
lao. Four-wiy coirk. 181. One liriike of the pitton give* a conifdete
itvolution to the crank. 162. Rectilinear motion of vAriable vehMty, ia
fiven to the vertical bar by rotation of the tliaftof the cutvod arm. 188.
eniagraph for copving, enlarging^ and reducing plant, tc. C, fixed point,
B, ivory tracing point. With a |tencil trace tlie linet to lie cop!«d and B»
the itencil, will reproduce it double tize. Shift the tlide to which C It at- ,
taolie«l, alto the UtfKJI tlide, and tiie for tbe copy will be varied. 184.
Ball and tocket Mint f^rUubing, 186. Numerical regtttering device. The
teeth (ft the worm ahafia^r \aith a pair of worm- wheelt of equal diameter,
one having one tomh^jamttU^n the-otlier. If the firtt wheel hat 100 teeth
Mid the tecond lOl.tMKpidftte)* will indicate reiipcctively lOlitnd 10.100
levolutiont. 186k Montgnifler't hydraulic ram. The righthaiid valve being
kept uyten bv • weight olr tpring, the current flowltig through the pine in the
direction of the arrow, etcapea thereby. When the preiiure of the wat«r
current overcomes the weight of the. right valve, the momentum of the water '
onent the other valve, and the water pattea into the air-chamber. On emii-
librium taking place^ the left valve aliuta and the right valve opnt. Bj
tiiia alternate action of the valvea, water' ia raiaed into the air-chamber at
every atroke. 187. R(H«i'yen(Hne. Sbaft, B, andliub, CVarearrangeileccen^'
.trie to Hie caae. BUdlng radial phitona, a, a, move iii'llnd out of hub; C.
The piaiona alide tlirough roHiiig packinga in the liiib, C. 18)). Quadnini
engine. Two pihgle-acting pit tona, B, B, connect with crank, D. Sleam it
admitted to act on the outer aide* of the piatona alternately through valval
g, and the exlutuati* between the pictonv. 189. Circular into rectilinear mo- ^
tion. Tlie *colloped wheel communicate* motion tothe lioriaontal oacillftin g
rod, and impart* rectilinew movement to the upright bar. 140. Rotary
motion tnmuBitted bj roUing cootAct betweca two obliquely arraoged •lutfti.
• ■«.■,
r
ijf
vt^
S^^
MA«H»IBT«, mTAL W0BXKB8, *0.
AuAn AWD THBiB Mbltiito Hbats.
No.1
?
»
10
11
' 12
18
14
16
16
17
1 Tin 26 Lead 268 Fahr. A. Borax.
1 " 10 " 641
1 " 6 " 611
1 •* 8 " 482
1 " 2 *• 441
1 •• 1 " 870
H '* I " 884
8 "1 •• 840
8 " 1 " 866
' 4 " 1 •* 866
6 " 1 •' 878
6 •* 1 " 881
Lead 4 Tin
VLUXB*.
B. Salam. or mar. of amm.
C. "Muriateor clilor. of sinOL
D> Common resin. - ;
E. Venice turpentine.
V. Tallow.
O Gallipoli oil, or common
„ ■ [iweetoiL
HODBa OF Appltino HbAT.
d. Naked Are.
.ft. Hollow furnace or muffle.
e. Immenion in melted solder.
a
I
a
8
a
1
1
18 8
IBiamuth 820 Fahr. it. Melted solder or metal
- poured on.
"810 •• «. Heated Irbn, not tinned, a
292 " / Heated copper tool, tinned.
264 " a. Blow Pipe flame.
286 " h Flame alone, generally
' . ^ alcohol.
"9 202 * t. mream of heated air. .
."*■
jJiOTtiM OLABi.— Ko. 1. Dark Gr>B«n.—¥u»e6 glauber-saltt, 11 lbs. ; soap-
•f salts, 12 lbs.: w«ste soap-ashes, i bush. ;' iiilicioas sand, i cwt ; glass,
fkimmings. 22 lbs. ; broken green giasi, 1 cwt. to IJ cwt. ; basalt. 26 lbs
to i cwt. No. 2. Pale Green.— Pule sand. lOO'lbs.; kelp. 86 lbs. : lixivia^
ted woodHulies, U cwt.; fresh do., 40 lbs.; pipeclay, | cwt; cullet. or
broken glass, 1 cwt. No. 8. Yellow or white sand, 120 parts ; wood-ashes
80 parts ; pearl-ashes, 20 parts ; common salt, 16 pnrU ; white arsenic 1
|Mlrt{ rery pale. Cryttal 67a««.— No. 1. Beflned potashes, 60 lbs.; sand'
i20 lbs.; chalk, 24 lbs. ; nitre and white arsenic, of each. 2 lbs. ; oxi«]e of
nianganese, 1 to 2 oat. No. 2. Pure white sa^d; 120 parts ; refined ashes
70 parte ;^saUpetre, 10 parts; whitti arsenic, f part; oxide of nianganese
i part No, 8^ Sand, 120 parts ; red-lead, 60 parts ; purified pearl-ash, 40
garts ; nitre, 20 parts ; manganese, i part. FloMk Gbu (of St. Etienh(>) _-
Piire sllidous sand, 61 parts ; potash, 8* parts j Jiihe,^! parts ; heavy }Ln
nanganese, g. $. Dett German CrgUai Gla^t.-^TnM 120
»8 parts ; oxide of manganese, 9. «. Bett German Cry$ta( 6rYa«s.— Takfl'l
lbs. of calcined flinte or white sand ; best part-ash, 70 lbs; ; saluietre 10
ife ; »rsenic, i lb. ; and 6 01. magnesia. No. ?. ( Chei>per.)—8Mi or flint
i.^ ***■;.'. I**»1"''.'<81bs.; nitre,7 lbs.;,arsenib.6 lbs.; magnesia, 6nxs.*
This will require a long continuance in the furnace, as do all others wlien'
; Much of the arsenic is used. Plate Ghu.—No. 1. Pure^nd, 40 parts drV
wboMteof soda 264 parts; lime, 4 partly nitro, IJ part* ; broken $kte
fliasi, 26^parts. No. 2. £^r«'s.— Quartx-sand, 100 pins; calcinM fulnhate
^soda, 24 parts ;lmie, 20 parts; cullet of soda-glass, 12 parts. No. 8.
KiMMa.-^Sand, 100 parts; calcined sulphiate of soda, 60 paru ; lime 20
parts; charcoal, 2| parts. No. 4. F»»»icA.— White quarta sand and cullet
' of each 800 parts ; dry carbonate pf soda. lOO parts ; slaked lime, 48 piirts
SS*^ S^'.^'^^/ '• 8*nd. 800 lbs. ; soda-ash, 200 lbs. ; lime. 8(Ho8& lbs.'
V 200 tb 800 Ib^ of broken glass. No. 2. ifioAemia«,)-*Pore sillclous sand'
" S8,^««;j>?t««»'. 22 parts; lime, 12 plrts ; oxide of. manganese. 1 part. No'
8.t/Vo/: &Aire.«>Mr'f.)--Pure sand. 100ll»,*^tlry sulphate of soda^ 60 parts '
dry quicklime ii^fl*wder,n taaO parts; -'^-^^^'— " • ' '
Uld-jTOOd. . ■'"■^
Bat mndom^Gidit.—Vo.' I. T»l
afW 80 lbs. ; of sakpetre, 16 lbs. ; «
will be Tery dear and colo^esfi if'tHllq
dear. , l^o. 2. ( (7A«aiw^.)— White' MkiO^i
Ibf . ; of commonsalt,' 10 lbs. ; nitr^. ^ J.,_
«^ No. 8. Commin green window^kui.-i-^
»;^ib.i'«8
•,, purified pearl-
irienlc.'l lb. This
lients be |^<»(D»d, and not be very
h$.; unpurifl^ pfafUshei, 25
^^lammict a/l|$£; jnili^nesia, If
N>> unRurifliBd
. .. ■ ■31' .
■■' ' : ' >'•■'■■-:,.■;.
'■■■■.' ■■'■?'•,'.
■ 1; .'. i' ■
'■■■■■' ^ ,. • • ">'•->■
■■ " • ■ ■ ■■ .•
1' ■, ■ ■.■ ■
■> ■'■ ^' ■'•'
*■'"■.■■
tT'.-^. ■■■"'V:
■,■-."■■, *. ■ ,» ■
■ ^4"^-
VAOimiltTS, KXTAL WOBKBU) M.
645
mmI-mIim, 80 Ibt. ; common mU, 10 lb«. ; anenic, 2 IbK ; n^iwMal*, 2 oi.
J^imhGUut P/a(«.— Na 1. Cleanted white und, 60 Ibi. ; penrlMhei, buri-
Ikd, 9^ lb*. ; Mltpetro, 16 lb*. ; bomx, 7 lbs. This compotitioo ■hQuld b«
eootinoed long in die fliiB, wliioh tlionld be •ometimes itrong and afte^
w»ni*l>or« moderate, th»t the glus miijr 1m entirely free from bubblei
Wore it be worked. Mo. 2. White Mnd, 00 Ib^. ; pearl-Mhea, 20 ibt, ; eom-
mon Mit, lO ibt. ; nitre, 7 lbs. ; bomy, 1 lb. Tiiii giMft will run with m
little heat •■' the former; but it will be more brittle, and refraut thie raya
/
led white sand. 60 Ibt. ; purified/
. 7 lbs. If properly managed, thi*^
■No. 1. Dried ■ulphate of aoda, U
waste, i bnsh. ; mnd, 60 tofiOibi.;
fe green glass, I cwt. No. 2. {Paler.)
lbs. . common snlt, 10 Iba. ; arsenic,
No. 8. (Verif Pa/<!.)— Wbitesand,
/
. of light in a greater degree. No. ft
pearl-ashM, 26 lbs. ; nitre, 16 lbs. , bori
■riass will be colorless, window Gla—
lbs.; soaper salts, 10 lbs. ; lixiviated s
glase-pot sklnsmtngs, 22 lbs. ; broken
—White sana, 60 lbs. ; pearl-aslies,
10 Ibt, ; oxide of manganese, 2 to 4 o«l. , . -., . — , ,
60 Iba. ; good pot ashes, 26 lbs. : eorombn salt, 10 lbs. ; nitre, 6 lbs. {arsenic,
8 lbs. ; manfjianese, 2 to 4 ou. as required ; broken pale window glass, 14 lbs.
QuM STAiHiMO.—Tlie following colors after having been prepared, and
rnbbed upon • plate of ground-glass, with the spirits of turpentine or laven-
der tliickened in the air, are applied with a l]air<]pencil. Before using them,
\ bowever, it is necessary to try them on small pieces of ^lass, and expose
\tbem to Uie fh»)^ ascertain if the desired tone of color IS produced. The -
^artistmnstbeguldeKdl^ these proof -pieces' in using his colonr. The glass
I niDper for receiving these pigments must be colorless* uniform, and difficult
^ fusion. A ^mn must be drawn on paper,, and placed beneath the plate
<rf ghua. HiiB upl^r side of the glass, being sponged over with gum-water,
tMm&t, when dnj, a surface proper for receiving the colors without the risk
of tunning Irregularly i in they wQuId otherwise do on tlie slipfwry glass.
The artist draws on the phite (Usually in black), with a fine pencil, all the
trace* whicl^fiiark the great outlines or shades of thc» figures. Af terwardff,
when It is dry, the vitrifying colors are laid on by mejfina of lai^r hair-
pencils ; their selection being regulated by the burnt spei:imen-tints above
mention^ The following are all fast colors, wbich do^not run, except the
yeUow, which must therefore be laid on the ooptosite, side of the glavs. The
preparations being all laid on, the glass is rei^y for being fired in agiuflle,
border ta fix and bring out the proper colon. The muflft i&ust be made of
very ref nictbiy flreiclay, flat at its bottom, and only five or six inches high,
with, ft atrong arched roof, and close, on all sides, to exclude smoke and
flame, On the bottom, a smooth bed of sifted lime, freed from water, about
kadf an inclt thicks mutt be prepared for receiving the glass. Sometimes,
teveral platet of glatt are.Iaid over each other, with a layei: of lime powder
between each. The fire it now lighted, and very gradually raibed, lest the
gbitt thonld be^broken ; then keen it at a full heat for three or fourheurs,
taore OF lest, according to the indications of the,trial slips ; the yellow col- '
orinr being principally watched, it f«rnishinR the best criterion of tlie state
of the mhers. Wheri all is right, let the 'fire di^ ouC, so as to anneal the glass.
To Staih OK CoiiOs GuLtt.— 'For ametAtst, oxide of manganese is used ;
Mw, oxide of Cobalt ; forftrtnm, oxide of iron; for^iTreeii, black oxid^ of
- -copper ;' for iwrpfc, oxide of ^Id; for tuhy ted, suboxide of copper; for
NAa«,Qxidedf tin ;' for y«//<>v,' oxide, of til ver,&c. These tubstancet. pure
and well powdered; are either added to the melted contents ^ the glass-pot,
or ai^ implied to the surface at in' 'glatt ttaining. FinxMg^^ ^^ ^^ "^*'
of flint glatt, previouisiy melted and cut iiito water, ad^MOei^; 6 drs. ; cal-
cined oomier, f oi. ; prepare Iby putting «)ieet copper into a crucible,, and
axpoking it to the actiotr 0/ a flnft not strong enough to melt the copper, and
you willhicve thip copper in-acatH, which yoO. pound.— ^riy/U PurpU. Us||«-
10 Ibt. flint glatt at before; xaSer, •& drs. ; precipitate of calcium, 1 dr..
' (M YMam. Flint glatt, 28 U>t.,,of ,the tartar which is foundr^in urine, \
lb., purify by patting^ln a crucible on the lire until it- ceases ^ tmoke, and '
, add mangneae, 2 osn. .^ *
' »
♦ ''
« s
^
I
<46
'XAeBIHISTS) MSTAL ffOHKIBfl, «0
Kirtft
•\
?f
I >i
*»'
h
V
, ^
r la .
tloUihtm Qlam.— t Silica, 1 nirt ; ciirl)ort|te of soda, 2 parts i hm
together. SL. Garbomte ot toda (drj), M parti ; dry carbonate of potassa.
, 70 pair«ii •ilica, UMIpart*: ipluble in boiling water, yielding a flne, trana-
parent, leitei-eUMtio varnith. 8^ Carbonate of potasta (dry), lO^paru : pow-
derefl qmutk (of tand fre« tfom iron or alumina), 16 parts ; charcoal, I part •
all fused togetller. SolubJe in 6 or 6 times its weight of boiling water. The
_ Altered solution eraporatM tp dryness, yields a transparent glass, per.
aianent in the air. ^ . T
To'CoT 6LAsa.-^-Any haid steelMtool will cut glass with great facility
when kept wet with camphor dissolred in oil of turpentine. A ^rill-iiow
may be used, or eren thejiand ajlohe. A hole bored may he reaiiily en-
, larged with a round file. The ragged edges may also be thus easily smoothed
byaflatflle. Flat window «Iass, can readily b« sawed by a watcli.*prinir
saw by th« aid df this solution, In short, the most brittle glass cnn he
wrought alniost as easilr as l^rass by use of cutting tools keiyfconstantly
moist with olmphprised oil of turpefitine. T .
3TAiiiBo^LASii PioMBirr8.---No. 1, /^sA-co/or.--Red lead, 1 OS. ; reiien.
amel (Venetian ghus enamel, from alum and copplras calcined togethi»j>) •
grahd iiiem to a llrie poller, and workthis up^^with alcohpl upon a Hard-
' "ton*- wliensllghtly baked, this produces a« fine flesh-color. No. 2. Blurk
ea/«r/>^Tak# 14| Ofc of smithy scalesvof iron ; mjx tiieif with 2 o». of iWlute
glass ; aniimony, I o& ; mangaqese, i o?, ; pound and ffind tliet<« Inm-fdi.
ents togetlier with strong vinegar. No. 8. Brpwncolor.-^WMte glass or en.
amei, 1 or ; good manganese. | oi. ; grind together.^^ No. 4 fied, Roae,„nd
tintm cotoTB are made from peroxide of iron, prepared b« nitric acid Ttie
flux oonsists of bolrax, sand^ and minium, in f mall quantities. Red rolor
njv likewise be obutned from 1 oi.of red phalk, poundetl, mixed with 2 om
white, hard enamel, and a litUe peroxides of coppeh A re</ may also be
CompoMd of rus^of iron, glass of antimortjt. yellow glass of lead, smh a»
. I»««ed hy potter^ litharae, each in eqOal quantities, to wJiich a littte
■ul^khnretof silVefHs add«>d.. This comj>osition, well ground, prodiuesa
^ rery flne red eolor'on glass. No. 6. Greea.-r-i ox. of brass, calcineil iiito an
oxide ; 2<». of niirtium, an<l 8 ox. of white sand ; reduu^ them to
powder, whicli is Jo be enclosied in a frelMut^d crucible, "and heated
•ly in an air fuHiace for an^hbur. When the mixture is cnU^Jtj^n i,f^
brass mortor. Green mjs/, however^ be advantageously ifroduced 'dv a '
yellow^ on one side and a blue on the other. Oxi<f« of chrome has also 1,^01.
emplayed to aUin glass green. No. ©:* A rfii« ye/toi» sfain.— Take flue »il >
rer, laminated thiri, dissolve in nitric acid^dilm)^* with abundance of water
and.^«cipitate with solutibn of sea-salt; mix this cliloride o£ silver inadrr
powder, with three times its weight of pipe^jlav well burnt and pounded"
Tlie back Qf tlie glass pane Js to be nahted wUh this p<.wder ; f,.c when
painted on tlie face. It is W to run into Uie other colors. A /w/« «W/o„
can be made by mixing sulphuret of silvV with glass of antimonTand vfl
low ovhre, previously calcined to a red brown tint. Work all tUatem^c
.'f together, and paint oji the back hf the glass. Ot sllvtr/amiVife.-rnettiid *
With.sttlphur and gl|wsof antimony, thrown into cold water andliftei-OaiX
ground to pqwder, affords a yellow. AJw/ey^^oic may be made with tZ"
powder resultingjfro^ brass, sulphur, aad glass of antimony, takdned t<; *
Esther In a crucible riii^^t hey cease, to snihiTe, and then, mixed witli « It u
.um^.h«. The>.W/««r.or^ prt»pared fSlh, dllbri-K
•ilverii0x1de<>f«lnc,.artd rust of iron., This mixture, simply gromid is»S
plied on the glass. JQram^Jolor.-T*ke I part of silver p;,w,Sr. «» ^S
^ated from the nitrate of the metal, by plates of copper. an.l wUj^t
witlMl part of re<l ochre, and 1 of yellow, by cvefnl trituration : grind S
JJ^nj^P. witli <^il of turpentine (^rUvender: apply thi» wilh a brush, an? -
NtAT'^ Foot Oit^kfm the hair and hoofs^iave l>een r^mo^d frl
the feet of oxen, ^.Vjl yieW, when boiled with w»ier. a peculiar fatty ,,Z
ter, w|.ich ,rf kpown mm NeqtS Fo^aU ,- aftft iUnilinrit depositjfS-
U
i ^ ■^:
'wr
M^oimnfTS, xprvAii wobxcbs, jmj..
647
■olid fat, which is idpanited bj flltration ; tli« oil then doe^ not congmU «l
82<'; and is hot liable to become rancid. It is often mixed with other oils.
Tliis (dl is ttsedfor rarious nur|)osei,such as )i*mes« dressing, oiling tower
docks, etc. TWfov Oi/.— The oil is obtained from tafthw by pressure.
Tlie taitow is melted, and when separated from tlie ordinary imparities by
subsidence, fs poured into vessels and allowed to cnoi slowly to about 80",
when the stearine separates in granules, which may be semirated ttom the
liquid parthy straining througli flannel, and is then pressed,^ wlien it yields
a fresh portioiv of liquid oil. |t il used in soap manufacCUre, etc. Lard oU
it obtained from hog's lard by pressure, when the liquid, part separates,
while the lard itself ^^omes mut'li liarder. According to Braconet, lard
yields 0.^ of iu w^ht of this o1^ which is nearly colorkss. It is em-
ployed fur Rasing wool, and other purposes.
Ec0iroMfo LiiiiBiCAToita.— 1. India rubber, 4 lbs. ; dissoWed in spts.
turpentine; common soda, 10 lbs.; glue, 1 lb.; water, 10 gals.-; oil, 10
i gals. Dissolve the soda and glue in the water by heat, tlien add the oil,
and lastly the dissolred p-ubber. 8. To Letten Fiirtim in Machinen/.—jQrimi
together black lead witli 4 times its weight of lard or tallow. Camphor is
sometimes added, T lbs. to the hundredweight. 8. A»ii- Friction Grease,—
Tallow^ 100 lbs.; pitlflnoil, 70 lbs.; boil togfelHer, wlien cooled to 80",
strain thrbugh n sieve, and mix with 28 lbs, sotia, and 1^ gaU. watvr. For.
winter take 25 lbs. more oil in p\nep of the tallow. 4. BxV/i's liatlwau Adt
GreoM.— Water, 1 gal. ; clean tallow, 8 lbs. ; palm (>il;6 »)8.; common soda,
I lb, } or tallow 2 lbs. ;• palm oil, 10 lbs. Heat to abotit 2ia» and stir well
until it I cools to 70°. §. DriU Lubrkntor,r^¥<ir wrought'iron, use 1 lb. soft
soap iQl«ed with 1 gal. of boiling water^ ^U insures good work and clean
cutting; "
PATiirT LcaftiCATiHo Oil.— Watir, 1 ga), ; clean tallow, 8 lbs. ; palm
oil, 10 lbs.; common soda, i lb. fleit the n^ixture to «bout 2i0" Fahr. ;
itir wdltintll it cools down to 70* Fahr, wlien it is fit for use.
WiTiilviiltBBs' Oil.— Put tluQ^keet leafD into olive oil in a bottle, ex-
pose it.to tite sun ;for a few Mfeeks, and pouf off tlij clear,
\. To Ji*HOtA»^|j|utGLpE.— This article Is usually made from the par-
ings and wast0 piei^es of Itides ant^^kins, tIte refwseof tanneries, the len-
dons'and othfMrofral of slaughter ,1|)Q]!ises. They ought; to be obtained and
kept in tM diiy itikte, ti^ prevent Jecomposition. -For use, thcv are first
steeped tor 14 wl||F<payi in milk of lime, and tlien drained and dried ; this
constitutes ^1 A «le«fting of the preparation. Before conversion into the
glue they i^;ii|«ally st<^|fi in wejUt milk of lime, well worke«l in water,
and exposed i& the •hyVSl ha%h. They are then places} in »^ copper
boiler | filled with waflHIW^^Uhed.wjth a perforated fufoe bottom, to
prevent thent from bufffR)|^1i.n«a jmuch is pi^e«i on as will fill the vessel
^andrestoutbe topof^^t. IJeat is next applied, and gentle boiling con-
tinued until th^ liquor 6|i cooling >ec<yif^8 A gi^latinous mass. TJie clear
Krtion is theujnsn off into anothet*; Vessel; where it is ^etit hot by ji' water
th. and a)il allow«ed io repose for some hours to' de|K>Mt, when it is run
into the congealing boxes and placed in"a cool situation, fhe next morning
tlie cold geiatinoiu diass is turned out upon boards wetted with water, and
is cut horiiontatly in thiA cid^<es with a stretclied ntiMs of brasl wire, and
<into smallec oakes .with a moisten.ed flat knife. Tiieoe lakes are (>laced
upon nettipn* to dnr, afteMrhich tliey a,re dipped one by utie m hot water
and slightly rubbed with a brush jetted with boiling water, to give then) a
gloss ; they tap lastly stove dried for sale. During this time the undis-
solved skins, etc., left in the' copper are treated with water and the whole
operation k.itbeated again and again, as any gelatinous matter is. ex-
tracted. The irst runnings produce the finestand best glue. The refui*
matter* fron^ttap tanners and leather (Iressers yields on tlui<average, when
dried, (0 pei <%nt. of iu weight in glue.
O&vi.-- Powdered'chulk added to common glnii strengthens it. A glue
whwh w'A\ resist the action of water is aiad« by boiling 1 lb. of glue in 2
qts. of skiffloied milk.'
''"M
n^:
f]
■'»^>»'
s
■\ '
Camkr WATBarabov Olo«.— Melt common glue with the •mallest pbe-
eible quantity of w»t«r: add, by degreet, linscM oil, rendered drying by
boiling it with litharge. While the oil is belpg added, th« iogredtonU
must be well stirred, to incorporilite them thoroughlr. ^ ■ x
Fm AMD WATBBraooF GLOB.—Mix a haiidrnl of qaick4lme with 4
on. of linseed oil; thoroaghlv liiiviate the mixture; boil it to a good
thickness, and spread it on thin plates in the shade : it will become very
hard, but can be dissolved over a iBte, like common glue, and is then fit for
'VSe :■■■'■- \ '■''■' \
PftapAHVD Liquid OLVB.--Take\of best white glue, 16 ocs.; whiter
. " lead, dry, 4 on. ; rain-water, 2 pts. ; alcoliol. 4 OES. With constant stih-ing
dissolve tlie glue and lead in the water, by means of a water-batli. Add
"'^ tlie alcuhol, and continue the heat for* few minnVet. Lastly, pour into
bottles, while it is stiU hot.
Glob «)b LABBLbiiio oh Mbtals-— ^Boiling water, 1 at. ; pulverized
^•< borax, 2 on. ; gum shellac, 4 on. Boil till dissolved. Used for attaching
'- , labels to metals, or it will do to write inscriptions with, and dust or di|^ on
\ a little bronxe powder over it, varnishing over the bronxe. >
.V Mabinb Gldb.— India-rubber, 1 part ; coal tar, 12 p*rts ; Htet gently*,
mix, and add 20 parts of powdered shellac, p6ur odt to cool, when used heat
_X:_l:i- to about 260". V^ . ^. ,*
•> ; AiroTHBa DiTTO.-^Glue, 12 parts ; water, sufficient to dissolve ; add yeK
; ^ loW resin, 8 parU ; melt, then add turpentine, 4 parts, mix thoroughly to-
■ r""' ■• ."^' gether "^ ' \ • ' ■ ■/■
- Bamk Notb Glub.— Dissolve! lb. of Une glue or geUtine in water;
'.'« evaporate it till most of the wiater is expelled ; add | lb. of brown sugar,
\ ' ""i and pour it ipto moulds.
J PXacHXiAtT Glob.— Parohroent shavings, 1 lb. ; water, A qts. Boil tin
' digaolved, strain and evaporete to right consistence.
Glue TO Kksibt MoisrnHB.-i-Glue, 6 parts; resin, 4 parts; n^ oclire,
2 pirts ; mix with the smallest possible quantity of water. "
'Golf roipL Baokino Labels — Mix pure dextrine with boiling w»ter un- ,
. til it assumes the consistency of ordinary mucilage. Applv^witha full
bodied, evenly made camel's hair brush. TIte paper should not be too
* \ '^ thin or unsixed. It will diy quickly and adhere when slightly wet.
Cbmbkt roa Elbctbical Machimbs Aift> Galvanic Tbouohii -^Melt
' together 6 lbs. of resin and 1 lb. of beeswax, and stir in 1 lb. of red ochre
(highly dried and still warm) and 4 oxs. of plaster of Paris, ^bMhtuing the
> heat a little above 212<', and stirring constantly till all JErotHing leases, or
(for toughs) resin, 6 lbs. ; dried red ochre, I lb. ; calcined plaster of Pari», '
. « I lb. ; linseed oil, i lb.
Htdbaci^ic C|uib»t.— Powdered clay, a lbs. ; onide of iron, 1 lb. ; sih}
. /^ *<. " boiled oil to form a stiff paste.;
EiroiiikitB'a CBlhh(iiT.^£qaal parU of red and white lead, with dryini
;:/ «fil, spreiad on tow or canvas. AA a<|d]iirabM composition for , ui|itti^[
laiga stones in eiitems.
'■■„-' ^ StoxB CBMBirr Rtver.— fiUfcttd, ?0 part*; litharge, 2 parts; quicklime,
■^ » i 1 part ;, mix Willi iittseed, oil'.
-RoKAX 'C*«^»T.— Drift sand^94 pwrts; unillak?d lime, 12 Ibu, ; and 4
'' . ' lbs. of the pobntet f$}ieeie grated i mix w^ll'; add hot (not boiling) water to
reduce to'ni l^^rcOtM^tteftc^'for ptaiMnng. W6rk W0U Khd qaiclc «itti\
'V*« > tliill s!noodh««o»l.
• , _ Cbxbktm^^ jEMitBr lo Wo6d.— MelH together equal parts of ifielUc,
,• white resin aCnd carbolic acid in crystals ; add tlie Ust after thd otlien are
'■■r'\ ; melted. •'*",, * ■
•. ToBKBBfl' CBiorihrl-^Beejiwax, "1 o». ;> resio, f ox.'; pitch, i ox,; mK
: «ndstir,in;ftrte bri««,<fu«t-
i CBvBift lo Fabtbk Leatheb oji Tw Roi-wwe.— Gomipra^lc, 2| on.^;
' Uinjilass/^t'^fm, ; difiidlvt? Vm:h peparately in^. w«er and' mir. •"
r Cjwt IpdB- CtMByk.-^teati btirings, or turoiti^^pC, ci«t4ron, V^ j^rti;
* *. ^
parts; qmcklime,
pitch, i Qs, ; xmK
\
V
XAOHINMTB, MB^AL WOBKll»fl, *0.
.r
Ml^roonUc, 2 p«rta ; flour of •ulDliur, 1 past ; mii^them well toRetUer in
• roorur and keep themwlry. W/ien required for une, take of the mixture
1 part; dean boriiiR. 20 parti; mix tlioruiigl.ly, and add a sufHclent quanl
tity of water. A little grind-stone dust added, improves the cement
C^MaMT FOB JOINTS o» I ROW Pi PB* OB HoLBB iM Castinos.— Take of
irdrf borirtgs, coarselv powdered, 5 ll>s. ; of powdered sal-ammoniac, 2 ozs :
of sulphun 1 oz. ; and water sufficient to moisten it. This composition li»r^
, dens rapldlv, but, if time can he aUowed it sets more firmly witlmut tlie
iulplmr. IJse as soon as mixed, ami ram tightly into the joints or holes >
/basTCMBHT FOB AQDARiA.^he part, by measure, say a giil of
UthargorlijiU of plaster of Pans ; 1 gUlof dry. white sand; (of a gill of
finely powdered resin. ^ Sift, and keep corked tight until required for use
when It is to be made into a putty by mixing -in boiled oil (limeed) with a
little patent drier added. Never use it after it has been mixed (that is. with
the oil), over fifteen hours. Thii cement can be used for marine as well as
fresh water aquana, as it resists the action of salt water. The tank can be
used immediately, but it is best to give it three or four hours to dry ' '
Ahothbb.— Mix equal quantities of any white lead and red lead to a caste
with mastic varnish and use as soon as mixed. - «i~ »c
.. l^"°f? ^■•""'^ '<>« 8T»*»* JoiNTS.-White lead ground in oil, 10 parts ;
black oxide of manminese, 8 parts; litharge, 1 part. Reduce to tie proper
consistency with boiled linseed oil and apply. t ^ e »i>vr
Cembnt for Holbs or CRACKB.-^ed lead ground in oil. 6 narts whitn
lead, 8 paru, oxide«f nTanganese, 2^ts. siMcarof sodiC 1 K &aw
I part ; all niixed and used as putty. -, |«. , ».a.(jo,
. ^» ^"?^"^^?P"7 ^«*"'*':, "T^ Cams and, CiSTERMs.^Melted
glue,2jparts; linseed oil, 4 parts, boiled into a varnish with litharge: hard-
ens in 48 hours. » » "'?
^ GASFiTTBBs' CEiocNT.^Mi* . together resin, « parts ; wax, 1 part ; ufl
Venetian yed, 8 parts. ' . ' »* » ■^»
PLnMBw' CBiiEKi.-Bhick resin, 1 part -brick dust. 2 parts ; weU incor^
porated by \a melting heat. *^ , ^M^
C0PPBR«i^iTH»rCEldt>fT.-Boil^d Unseed oil and red lead nlixed together
into a putty, ve^often used by coppersmiths and engineers to secure joints •
the wash^ of leather or cloth are smeared with this mixture in a oastv
state. " ^
. C*""' f^^ BxTBKXAi II8B.-Ashe*, 2 parts ; clay, 8 paris ; sand, 1 part ;
miJi: witii a little oil, very durable. » f • »
^ ^■'*t!'!. ^** ?'";?* ?•=" I?"*' ^'^P Boiling Water.^To 4 or 5 parts
of clay, thorough y dhed and pUlvenasd, add 2 parts of fine iron fllinKS
frw from oxide. 1 patt of noroxyJe of manganese, 1 part of common sal^
and I part of borax, jingle liioroughly, render as fine as possible, then
redwte to thick paste with the necessary quantity of water; mixinir well •
use immediately, an^ apply hfeat, gradually increasing almost to a whit^
Bp»t« . I ' . " ^
Ce«e»t <TO Join Sbctionb 0» Cast-Iwn Whebls. ETc.-Mako a pafite
of pare oJiidfe of lea<l, litharge, and concentrated glycerine. Unrivalled for
fastening; stone to stfltfte. or iron to iron. ,
«. . ^*"^?Ii**-$ MBft>iN« Stone and KABTiiENWARE.-Take half a pint of
^strong vlnegir^nd a pint of new mjik ; let it stand until it separates • drain
the whtey from the cuird, and mix into the curd sifted marl-limf. t« make tk
the consWy of putty, apply it to the ed^s and join immetiatelr. tet U
stai^ a few days. If the j»r i« cr^ked, paste apiece of strong cloU ov^r
_,. tile fracture with the cement. * ^
I Cjiumr for MfeHAjiiro China.— Take a Very thick aotution of tfuiri-
I arabid f nd wMerj *tir in^te flnu^
I .tasli paste ;"kflpty witii,'* birush to the broken edges, and place tliem
f o Cmwm BROttKir CftH^.^geat time into the most impalpaW© pow-
i'
r 1
C .?s
■\r-:/
.':,,'',
^:\.-
■""'- -"\^ -
A ■
■ '-V
. ■ N ■ .
■ "-■ ■• ^■
; ./
; "..■■ T» 11
< ,j( ,, ■ •
;■ ■^H- -
.. .. ;;f . .. ■ ;
-." ■-,'• '
'i:-?
;-^.: ■':■',: ■-;'.■■):
.
V . *F^ ',■ "
„' " ■■--• .1 ■
■ '. !^ .w(
^
' "-"'-li'''. .
■' '". ."-^
r, "' " ■ "■ ■■.■
"I "'' -'
J? »„""■
■'■> ' . ^•-. :,' ''' ''.
■■
'.i'?.-''-v''H.'
> '
':■•;,. ^^'y'^'- •
'■ t "'•''
•' .- "'o'' "
„. '
'"'^l\:: '"'h'^
■■■ ■ y- '■■
■ - i-.
w^
"i.-'
i ■
X
J
|S1§V
600
MA0BIMI8T1, kSTAL WOKkfeBS, AO
A, i
1, U'
dw. dft It through flue iniwUn i t|ien tie •oom Into mWn mittUn. pat on the
'Sgirof the brofceo chin, eome Wihite of egg, then duet eome lime quickly
on the Mam, and unite them exactly.
AsaatToe Pownnn ai a
DMtfll with the liquid ailicate of •
Hty, ie eteted to be found to be of
tape, connecting pipes, and lllling
■enrice in the manufacture of nl(r
becauee it can be easily made ae
the eifcape' of ac^d vapon. *
CSMBRT rOB ALABAflTBB.— T
m pound, and three quarters of
•trew the alabaster over it lightly, (
a fine powder.) Stir the whole well
in order to incorporate the aUl^tei
The aUbaster, when mended, tpould
iT.-^Asbestoe powder made into a thick
according to a leading Bnglish auttio.
tat advantage for makins Joints, fltting
iks in retoru. It is said to be of great
, sulphuric acid, and other products,
I, hardening rapidly, and preventing
of wUti. beelwaz o°« pound, of resin
>aster%^elt the wax and resin, tlicn
hkih liiuld be previously redupeti to
i^lier, then knead the mass in water,
thoroughly with the resin and wax.
^^_,^ „ be perfectly dry, and heated. The
cement, when appii'ed. should alio be keated. Join the broken pieces, bind
them, and let tliem remain a week. TI\U composition, when propetrly man-
aged, forms an extremely^ strong cement. ' - ■ ^ \ . . .
^i^MPKT FOB IBOH-WABB.— Beat tlie\ whites Of eggi to a froth, then iti^
Into them eAongh quicklime to make a\eonsi||tent pMte, Uien add iron fll,
dust to make a thick past*. The quicklime should be reduced to a fine
Dowder before mixing it with the eggs. FUl the cracks in iron-ware with
this cement, and let them remain several Weeks before using them.
Tbakspabbht Cbmbwt »OBGuAei.-.Dtssolve 1 part lndla.rubber inxhlor.
oformland add 16 parts by measure of \g|lm mastic in powder. Dipt
for 2 day*, shaking the bottle frequently ; \apply with a tWo camel's liau
"cbmbkt »ob Pbtbolbch LAiiiMi.--Boil\8 parts of resin with 1 part df
caustic soda and ^ of water. The composition is tlien mixed wUh Tmlf iu
weight of plaster of Paris, and sets firmly ihi to 4 of an hour. It « of
great adhesive powtfir, not permeable to petroleum, a low conductor of heat,
Snd b« superflcially atucked by hot irater. \ ' . _ . ■
Fob LiTtb, or cement for closing jolnU of Bpparatos, mix Paris plsiter
with water to a soft paste, and apply ft at oncei It bears nearly a red heat.
To render It impervious, rub it Over with wax And oil, . ,
RoMAM Cbmbht.— Slaked lime, 1 bush. ; greertcopperas,8j lbs., line gmirel
•knd i bush. Dissolve the copperas in hot water, kiid mix all tog:cther to
the proper «dnsistency for use ; use the day it b mixed and keep stirring i\
^h a ftick while in use. ,\. , .
%ic*rB Htdbadlic Cbmbht Is prepared by stirring into water a mixture
of 4>^^i(^'jphalk and 1 part clav ; mix with a verttcal wheel iij a circulir
trough^ Jettihgit run out in a large receiver. A deposit soon takes pUce
whttA is f^ed into small bricjjs, which, after belrt
modeMstdy calcined. It enUrges about | when mix
Row JoiicT, QoiCK Sbttiho.— Sal-ammoniac i
"of sulphur, 2 lbs. ; iron Wings, 80 lb'- > mix to a pas
titles as required for hnmediate use. .
Quick Setriito Joiwt Bbttbb thaw tHB Law,
TiMB TO SET-^Sal^ammoniac, 2 lb«.; sulphur, 1 lb. .
jBWBtxBBa' Abubwiak Cembwt.— Islnglifs soak
solved in spirit, 2 o». (thick) ; dissolve in this 10 grs
ammonin (in fears) % rubbing them together ; then a*l
gum mastic, dissolved in the least M»«ible quantity d
When carefully made this cement ftsistivmoUture an
Keep in a closely stop[>ed phial. .. ^ , , . ,
jRWHhUiM' Ceiubht— Put in a bottle 2 Ots. of isingla
best mim arable, cover them with proof spirit#, cork looser;
betde in a vessel of water, and boU it UU a thproogh lolai
then strain it for use. \
dried in the b\u\, are.
with water. ^ .
I|lverized, 1 lb.; flour
I witii water in jttuan.
^UT Kequireh Mou
pn filing8,Jt20Q Ibi.
In water aii^ dii-
Df very pale gum
6 large tears of
recttfleil iptriti
dries eolorlen.
^4Uid 1 02. Qf the
IT, and place the
ioni^ effected;
"v
-icr
1
•«i¥'
XAOBOriSTi;
WOSURg, AC.
SaALrird Cbmbiit.— To lecnra letten and Mck&BM fmm iw.u. \. ^ /
or tampered with, be«t up .oMe fine tJan flo^SSf^i,- -ku "If ?P*"«*''
•nd make It intc^a pMte. *^Uw a little 3 U In the foL «f 1 \** «*>•«. ^ -
letteti. etc, with itrTnd hold th^B^iA^dr^nXZ^^ "*•
taininy boiUog water. The iteaiT will KJden tS rSmlt ♦ * ff ^P^* **•"■
1« MTtt ; melt, itlr, and pour it out on a tiabr T^"'®' ^^ P*^ i *«» ,
of lilTer. 1* OS. ; diMolred in 6 o.. liquor ammonl. SfS^^Sff fcS?
togj 01. ; gum muclLige, 12 o«. Tliebeit extant. I""'."™""' '<"^ co^*"- ,
Black StBMCiii. IiiK.--Triturate together 1 DintnLa inot .n^ ft^i-*-
JruMian blue with a Httle glycerine, thS add \ pi Km Slwc aJj^ll?
Hcient glycerine to form a thick paste. - T ^ "^ ""* •"'
Ihdbubui StsmciiI iHKk.— '1. Varnith iuch » ia u^a /-v- » ' ' '
printlnglnk.1 lb ; black .ulohuretofmlSu",! lb" n t^S VSlv^lSf^
•uphajeof U lo..; .mpfowk,2uble.po7n>ul.. Grind Si wSlt^^^^^^
thin witbtpWt. turpentine at desired. 2? Sulphate of mang.Je"e2DartI •
lampblack, 1 Dart; tugar 4 parts ; all in AneVwderwd triturated to ^
UMte^in a littfc *«»««:. >«rma„«,/j&A_Verm^ion. 4 pa^;,^^^
fr»«l; 1 P*";* ; drying oil to mix. Any other color wili ansWe^bS- ~d
Blot Rcuiro &K.— Good vitriol 4 02s • indllm 1 «, : °*'y°^* ™^:
rfeuif ' then imtl.e pot. ^it^chdE add fn«h ;in.^{gUif Ki^i
Black Ruuko IirK.-^Take good black ink and add mil i. #«- m«:
donotCQrkit,asitpreTent.itfroAi ^rfStg^brack *'*** «f»" ^ '°* "**«J
P»o». BonoBi'i PoRTAflLB Ihk— Make the strongest possible soltt.
tloo of aniline black in water or alcohol, and soak thick unsiiednRMrSi
joughjMo Imbibe mi^^^ :•
TicKBTiKG IwK vobGbocbbb. ftc>--Dis8olve I OB. of itum atakic in ft "
*^ V!!;i •"«'•»'*»»; jW'i- the "nocilage ? torMadt^JZ drop bl«?k
powdered, and ground with the muqilage to extw^Wness Vwu*
ultramarine is used in the same mahtieT • for /»•»-- ^i^LIliili? * •
dki^«, flake white; for rwi, rerm^llorrake or caffi* Tr^^^^^ '"'^
yeDow When grou^loo thkk ^;*;4%ba';iS\^t^^
Apply to the cards With a small brusH. The canis inay bTslJed iShl th1«
glue, and afterirards varnished, If it is desired to pmene tK "
fUtxiox BLi^fcK Wbitiwu Iwb— Take a 02 ext^ot i«--«^j 1 — i
fa a little hot water 24 grai A b chromate of notash 12 ffwlin. «^.- !! S .
'*?!Si'^'*!Sii"*°^'i*T'"^ *'«* ««inut^ wS^oil^efl^^2kfoff
Th«lfc!L"fnt' u'.'i?*'?:,*' L* «» %V>«5h «^""non musiS, ^sKttng doth
The aboVeink is a let black from the first, flows beautifully fS tlie i»n
and i. so indelible tliat even oxBlic acid will not remove it from wwi? ^d
costo, when made ^ large quantities, only 4 cents per gallon ^^'
SorkuOB Bi-oa Ibk.— Prussian blue, 6 parts ;^Blic acid 1 i«W . ♦,«♦ ^
nrnte with a little water to a perfecUy -moL pistefwd ^^^ ^
pt^wr quantity of water. Add gum arable. ^*^" ^^
.«j^ j^"*"."^'!^^ Ikk.— Copppr, 1 part ; dissolve in nitric acid io narts -
ud add water, W P*rt« ; Wto write on zinc, ofr tin labejs. ' ^^'
®'J& K^- f**t«*« of copper, 6 ox. of weU ground aumr unrl ft a* «»»
tart«*,lp«t|rerdignf,ii^^; water. Sparta Boil till nwlSdirtho
*\ .1-1
• 'f'ji
X J
4B1.
■/'m
^
«52
'iT'-tif*''"-
:(
■.'.^■"
'{«^-;. ^
proper color. 8. fliw fnlr.-Tuke Mlpliiite of li^dlgo, dllat. U with wittr
Suit pro«lueoi the required ooloiv 4. Violet /nf-Iimadf by dUiolTlng
.fonie violet •nlline in w»ter to which •omc .Icolibl hw heen«.l.le(I : tttukv"
tery little aniline to mlike ft large quantity of tfie ink. ^ OolU f*— M.A
Mio gold. 2 part. ; gum arable, 1 part ; rubln-d u^ to a proper cond tlon. 6^
Silon- /nit.— 'rriturate in a mortar equal nart« of lilirer foil and sulphate of
BotuMa. until nsduced to a fine powdery then w«i«h the talt out, »nd mix the
t««i.lue with a mucilage of equal panU of gum arable water. 7. ttiUaw$
Recim for hdtlib/e .S>itc/A/>/«'« Ink— I lb. pnflpltftto carbonate of lrj>n. I
lb. .ulpiiate of iron. H M»- ««etlc acid. Stir qfer a Are until they coml.liu.
then add 8 lbs. printur's variii«h and 2 Ibt. flnei book Ink. and itir until will
mixed. Add 1 lb. of Ethlop's mineral. 8. Kxrheauer /.it.— Brulncd giiik
40 lbs. : gum, 10 Ibt.; green •ulphate of Ir^n, U Ibt.; toft water, 45 ^nh.
Macerate for 8.weekt with frequeirt agitation and strain. This ink- wjll
endure forages. 9. A»uifie i«*.— Brul«!d guilt. 14 Ita. ; gum, 6 lbs. l^nt
them Inatmall cask, and a«ld of boiling soft water, 16 gals. Anow^tlu.
whole to macerate, with frequent agitation, for two weeks, then further «.|*|
gre^n copperas, 6 lbs., dissolved In 7 pis. wftter. Again mix well imd
•giUtc the whole dally for 2 or 8 weeks. 10. Extra ^ Gooii lijacklnk-.
Bruised galls, 2 lbs.; logwood chips, green copperas, and gum, of eacJii II,.;
water, 7 gals. Boil 2 hours and strain. Pro*luet, 6 gals. 11. Urown Ink- r-
A ttrong decoction of catechu. The shade maybe varied bw tlie cam wu«
addition of a little weak solution of bichromate of potash. 12. /n</«/iWp li,k.^
Nitrate of silver, \ oz. ; water, J o«. Dissolve, ad«l at much of the stron^^'ext
liquor of ammonia as will dissolve the precipitate formed on its first a.|,|i.
tion ; then add of mucilage IJ dr., and ft little sap green, syrup of bucktlrt.rii,
or- finely powdered indiga, to color. Turns black on bemg held near tlie
fire, or touched with a. hot ko* 18. Ind^liUe . Ink fyr Gl<u$ or MctuI .-u
Borax, 1 oz.; shellac, 2 ozt. ; water, 18 fluid ozs. ; boil in « cqverod vmd ;
add of thick mucihige. 1 oz. ; triturate it with levigated Indigo and l«mi,.
black q s to give it a g;oo»l color. After 2 hours' repose,, decant fntni tlie
dregs and botUe for use. It may be bronzed after being applied. _ Ufsisu
"moisture, chlorine, and acids. li.Common Ink.— To 1 gal. boiliiin M.ft
water add J oz. extract log- wood ;, boH 2 minutes; ^move from tlic ttre,
, ami ttir In 48grains bichromataof potashi, and 8 gramt prussiate of pouuli;
- for 10 gals, us* 64 ozs. logwood extract, 1 oz. bichromate of potash, nmJ HO
f' -ains pru»8ia1e of potash ; strsfin. 16. tflack C^ng Ink, or 11 rtln,^ Fh,i,l.-~
ake2 gaU. rain water and put into it gum ai«ablc, J lb, ^\ browirsusrurj i
lb."; clean copperas, \ lb. ; powdered nutgalls. | lb. r mix, ^t"' «"'."*''^' "'f*'
■iortaltyfor 10 days and strain^ if needed sooner, let it st^nd in »ii iron
kettle until the strength is obtained. Thif ink will stand the action of the
■tmostdiere for centuries, if required. 16. /fc;<f M.— In an ounce pljinfjiut
'1 te»8p«H)hful of aqua-ammonia ; gum arable, size <if 2 01^8 peas ; iintj « gr».
Ho.^4<» carmine; fill up with soft water, and it is soon- reftdy, for \m. \ .
LrMiKois Ikk— S111NK8 iw THE UARK.--Pho»pliorus, half drathm ; oil
cinnamon, half ounce; mix in phiftl, cork tightly, heat it slowly, unnTTnixpi
A letter written wvth this ink can only be read in a dark rootn^ wlkii tlic
writing will have the ap|>earance of Are. J, .
Yei.i>ow Inx.-^A little alum. »dded to saffron, in soft hot w'ater, m^kW;
•ft beauiiful yellow Ink. .. «« . - ,
Invisible Ink.— Sulphurie ftciJ, 1 pftrt ; water, 20 parts; mix together
Mid write with a quill pen. which writing can he rewl only after tieiitin)?it.^
Keo ItutiNC Ink— Pest carmine, 4 grt.; rain water, 1 oz ; aqiia.arj-
monia, 40 drops. A little gum arable water may be added.
Markiko lH«.-*Thls ink may be n^ade after a variety of motlioils ; tlie
following is one of tlie best; dissolve separately an ounce of tiitnitAofiiilrir.
Aod an ounce and a half of carbonatte of so«la in distilled or rain water Mix
the solutions, and collect and wash the precipitate in. a fliter. wliflst still
moiat ; nib it up in » mfti4»l«-t^Wedgwood mortar, with 8 drichms tarUrte
acid ' add 2 os. of distilled wTTi^err-iviji 6 drachma of wldta 9Ugar, and ]9
\ Jl ___!L.. 1. 1-^ '
t^
'I
t hot water, itiaket
t 1 Wi
armehmi of pswdewsjl gmir,»r»blc,1i»lf»n dunce of orchil and water to make
up « OM. lit nie««iiro Appiv wHh a cleart quill pen. /i,d JI/arK/S
may beoompounileil thui,: tafcc Jmlf an ounce of TOTmilion/And aShm
ofMltof steel ; let them he .finely levigated wHh lio-ecd o I'Jo the ttS
oeM or llraphllyr required for the occn.jon. Tt.e ink thui oht ihiod ha. not
only an a tractive a hpcarance, but will be found iHirfectly to rcHhr e ae-
tion of acid., a, welf a. «f all alkaline lye. ; It may be emjli; Jd wUI eUhe;
a hair pencil or a pen Af<irki„g mk may b, removj/rom liLniy a .atura ted
•oluUon of cyanuret of notawiuni anplTed with a camel Vhair bru.h. Atter
the marking-ink bu draappeared/tiie part shouia bo well wathed in cold
lMK-MAKKiiro.-4-niitolTe, .eparattJy, I o*. of nitrate' of iilver arfJan
ounce and a half of .ub^rbonate of .oda In dl.ttlled rain water. Mix the
•olution.. and co^ct Md wwh the plt,clpitateln.a filter ; while .till m» It
^V^ T"o • ""ff'lfHu ^<^*'«r«««' "">;»»'. wiHi three drachm, of carinS
atfid: add2oa.bfdi.tilled water, mix 6 or. of white .Utfar. 10 druclim. of
powdered gum arab c, and half an ounce of orchil and water; put Into boiJ
uOfl Ant] coiK .sovuroi V*
. '"*? ?^'l"T"?5'^~;yi*''.* f ^■" F"' ''"*« "" paper with » .olution
of muriate of cobalt, to diluted with water that the writing, when dry will
belnTltible. On gently warming he paiK»r. the writing will appear of »
blue or,greeni.hcol«V which will disappear again when' cool. A wlution
of muriate of copper form, a yellow and .ympatlietic ifak, and acetate of
' cobalt aTow or, purple. « a landgcnpe be drawn roprcHentirtg a winter
icene,th« paper befng ovoriaid in the place where the foliage .hould be
with the green .ympathetic ink^n on gontly warming the drawinir it
will reprewnt .ummer. Sky an^lMer may be drawn with the blue, and
•tanding coi>|i with tlie yellow ink.lQgC -c. -hu
_ ^?*«' ^"'"^'l!^ "~?"1L^ i""*- "i!^ '" <-'"*"« powder, and 4 oz. of log-
wood, in thin chip., In 12 pint.Of Iffln water, for one hour i .train theliauor
and add 4 ot of green cop|)era8, 84>z. of powdered gum arabll^l oz. of\lue
Titriol, and 1 oz. of coarse sugar; atir the mixture until the whole be dis.
solved, th^u let It SHbside for 24 hour. ; strain it off Swediiy, and nut it bv in
■tone bottlei for use. An p»ceih'nt ink, suitable for writinu with .tecl pen.
Whichit doe. not corrodp, tbky bo^hiade ai| follows : 60 gm. of caustic .dda'
a pint of water, and a. niticli Indiife^nk as is required for producinir a nronei
UackneiM. .. ■' / *^ *""
Sbaliwo WAx.^Take four oiifees of shell-Uc, one ounce of V^,|ce
iurpentine, aad thiiee ounces of vermilion.- Melt the lac in a connernan
suspended oyer a cear charopal fire, then pour the turpentine slowly fnto
It, and soon afterwards add the veiniilion, .tirring briskly lilf tlie time of
the mixture with • rod in cither liaM. -In forming Hie nMind sticks of sed^
*,"*f:?*f .**'*'.**•". P"/""" "' '''® malr^ouUl be, weighed while it is ductile
ditided into the desired nuinber of pieetis. and tlien rolled out unoii a waml
marble sUb by means of a«sn.ootli w«<,den l»hHk like that iised.by anotlte-
•*!' m'**.!^"*^* **."""' °' P'"' J!'« «^"' sticks of sealing-wax are t-as^t in
moulds with the above compound in a statif of fusion.. The marks of the
lines of junction of the^mould-box may be afterwards removed by holdine
the sticks over a clear flrej||||Bsing them over a blue gas.flame Marhll
sealing-wax is made b^jf^^gt wo, three, or more colored kinds while
they are in a semi-fluid stH^npom
their incorporation is leftu^SM|ycte>
marbling. Oold sealing-wAx wT
spangles into the musk or oYlilfr ,._
melted along with ninety -niii| pa
ureeable fragrance will be <|j||lia||
'Jjl|lp-black or ivory-biack serv
Flalii . - . -
ek;i
wiU3
tlie viscidity of the several mitsses,
so as to produce the appearance of
Imply by stirring gohlHioloretl niica
le. If one part of balsam of Peru be
the sealing-wax composition, an
the act of scaling with it. Either
Jie coloring-matter, of black-wax.
isin, in which case it runs into thin
. . ling-wa« ki- of ten adulterated
drbprat th^ flanH; of a cantjle.
QirMsLTMO ANi) RKviNifto.^ln melting Brau GoW, urge the fire to a
c-
/•
^*
\
%
■ J.
^•W'
(- A
,'§«
KAOBJXMTIi MSTAL WOlXUf, AOt
*=?fc|C*^
gMftt hMl, and ftir H^ in«i«I with Um long •torn, of a iobaooo ptp« to »!••
venl bonejr-comblng. If Stttl or /ron /l/iN^a got into gold whilo moltlnff,
throw in m pioco of Modlror the iIm of m common nuti it will attract tlie
Iron or ■t««l from th« gold into tlie flux, or ■ubilmalo of morourr will dei-
troj the iron or iteol. To cause (>old to roll wtlt, malt with a good hoat, add
m teatpooiiful of lal aminoniac and charcoal, equal ouantltlee, both pulrer-
tied, atir up well, put on the cover for 2 minutea, ano poiir.
Black hatimo a PoLiaii roa laoa. — I'uWeriied gum i|«phaUum, S Ibi. ;
fumJMnaoin, k lb> ; vpirita of turpentine, 1 gal. ; to make quick, keep In «
war^ place, and shake often ; iliade to suit witli flueljr ground ivorj black.
Apply with a bruih. It ousht to be used on in>n oxpoaed to the weather
aa/well m on inside work desiring a nice appearance or polish.
/ Coma.— The national coins of tlie United States are of three kinds, tIi :
gold, silver, and copper.
1. TM Bold coins are the eaglt, th* doubU •aglt,^ haff tagU, quarttr *agl«,
omdoold douar.
Tbe eagle contains 268 grains of ttandard gold ; the double eagle, half
Mgle, and quarte)* eagle, like pmnortions.
2. The silver coins are the tMmft ha{fdoUar, quarUr doUar, tha 4um, Ka\f
^dinu, »nd three-cfnt-ptect. - '■"■ ■'. , . . ' --r-— -
The dollar conUins 412| grs. : the half dollar, 192 gn. ; th« quarter dollar,
grs. : the dime, 88.4 grs. ; the Iwlf dime. 19.2 grs.
8. The copper coins are the cent, and kalfetnt.
The cent contains 168 (rains ot pun copper, the half cent, a like propor-
tion. Mili are not coined.
The fineness of gold used for coin. Jewelry, and other purposes, alio
the gold of commerce, is estimated by the number of narts of gold which
It contains. Pure gold is com moply supposed to be divided into 24 equal
parts, called earqit. Ilenc'ti, if it contams lO parts of a//oy, or some Uiter
metal, it is said to be 14 carau flne ; if 6 parts of alloy, 19 carats fine ; and
when absolutely pure,' it is 24 carats flne.
The present itandard for both gM and tilver eoim of the United
States, by Act of Congress, 1837, is UOO parts of pure metal by wei|{lif to
100 parts of alloy. The alloy of gold coin is eotnposed of silver and copper,
the silver not'i»<exceed the copper in weight. The alloy of silver coin is
purecnnmr. '** '„
To CtBAif Light Kid Olotbv. — Magnesia, nioist bread, and India rub,
ber, are all of them good to clean light kid gloves. They should be rubbed
on the glories thoroiighlr. If so much soiled that they cannot be cleaned,
sew up the tops of the giovei, and^rub them over with a sponge dip|)ed in
a decoction of saffron and water. The gloves will be yellow or brown, ac-
cording to the strength of the decoction.
WATKBrnoov for Pohods Cloth. — Dissolve 2| lbs. alum in. 4 Kal».
water; dissolve ajsn in a separate vessel the same weight of acetate of lead
in the same quantity of wafer. When both are well dissolved, mix the solu-
tions together ; and when the sulphate of lead resulting from this mixture
has been toreclpitated to the bottom of the vessel in the form of a powder,
pour off the soluti<an, and i)Iunge into it the fabric to be rendered water-
proof. Wash and rub it well during a few minutes, and hang it in tlie air
to dry.
To RE8ToaB B(7aTT ItaliaM' CBAPca.— Skim-mitk and water, with §
bijt of 'glue in it, heated scahling hot, will make old rusty-bUck Italian crape
Ittik a* well, if ifpt better, than new. It should b« clapped and pulled diy,
ifke nice muslin.
PoTTBB's Intisiblb WATBBPBOoriKO.-^Imbae the cloth on the wrong
side witli a solution of isinglass, alum, and soap d^>olve<l in water, form-
ing in emulsion of a milky thickness :.t|lbply wi.th a brush, rubbing in, welt.
When dry it if brushed on the wrong side against the grain, and thea
gone over with a broah dipped in water; and afterwards brushed down
•mootii.
■;)■-*[■!■
»^. f * " -ff '
APPENBII TO BEETWrc.WINE & SPIftll
^ : M^^ &C.
:,■::»>-
•a
THE ART OF BREWINO.
Thi Utbn8il» Emploted, the Inokkdients Used, the Vari-
ous Opbeationb Performed, the Mash Tub, the U/«der-
lA OI^THi Cooler, thr Thermometer, dbc, Ac. . ' . .'■'•
BMWwo.— The proMM of brewing ought to form a part of the domeitlo
economy of e»ery family, for limilar reMont m tlioie tiiat apply to liome
made bread, namely, that the article thus produced may bv obtained much
purer and for a far leit coit than when purchaMd from the brewer or the
publican. Brawing ia not a difflcult art, a great deal depends upon proper
management and strict attention to certain definite rules ; ami whatever
obsUcl<^s may present themselves at the outset will soon be overcome by
practice and personal experience. ^
The process of brewing may be divided Into three distinct heads—
1. The utensils employed. 2. The ingredients used. 8. Tlie Various one-
fationsperformed. . *^
l.'THmyTMM$itB. The Copoer is used for heating the water ; sometimes
it is fljted for the purpose, if the brewing be on a tolerable scale : or\ in a
porUble one, if the brewing be liAited; in short, the siie of the cobper
must depend upon the extent of the establishment, and what is required •
thft Copp«r in Uie engnviQg is a fixed one, of the smallest size. But it is
* ' 0Ot absolutely necessary that a copper
ahould be designed purposely for brew-
ing ; the ordinary w^ashing copper with
\YKm^^^ ■ ia **>'<-•'• ^'efy ••<»"•« i« '"rnlshed may be
"^ ^^^ ■ ■ employed. If this be the case tlie size
of the copper will determine tlie extent
of the brewing. If it be rlequired to
brew two kinds of beer at the same
time, namely, nine gallonrbf ale, and
nine gallons of table beer, the capacity
of the copper should not be less than
thirteen gallons. If one kind of beer
bo only required^ then, for each nine
gallons the copper shouM contain, if the
whole quantity of grist l>e mashed Only
once, thirteen gallons ; if the mashing
be performed in two separate opera-
tions, seven gallons ; if in three opera.
,, \. tlons, five gallons. It ia not economical
to Mceed theM capacities. at\|east, not to extend them, to fifteen, nine, or
MVMi galloni. To save time and labor it is desirable that the copper b«
liiaoed, if it can be conveniently done, at such a height as will allow the
watar to nm from itjnto the maah tub, by means of a wooden spout or
gattrtr. Much troubte, besides waate, will also be avoided if th^ copper be
"■■V
IBBT
rfi
' '4^ • ^^1
/r^ -"•■^' . 1 ^ .^' •,''"' ••^«'' ■' '. ''''^•^'' , •■■ ''^■' " I
;-*';'"^" *' f # ' . ,'i^«''^ '*' A^ ''■■■■''■ ■■ '":;. • V,;/ .*., ,:^#^^-,:.: I
f'*"" '1 n 1 ■'"V' j^P* * . v:^i" '''.' ^^1
. T^-''- ' »' /•.;••/'* ' ■•■ i'" #f ' ' -^ :^& - ■".;..■■■■...,■■"■, ■''"'!'"■ '• -■ ■^■•v^' 1
■..■■„'-..■'.: '^'. ^;^ r^" ■■■■•,■ ■■■■"■ r' v^'- :■■■'.'.■■' ■■- •■•-■ :^^.^••■.•|
; ■ >., '■/;:■- '■■• .
^' , ' ■■ ■/
!• ■.■•/', , . . *-
'Mt>- ' - 1
..«' '■. ...; ; .; ■ ,
■m- 4 ,'■■'.■'■■ ■■,•■■■■■■• ■ ■■'■ i,:r-^:-\
■*>.\ ' • ■ '■ •" ' ' 1
A , * , . * . , ;•/■'-•■■
\-.«- ^- •■^■' ■ ^' ■■ "■'^ ^"'v- -■ 1
. ' /*"
... . ..■• ■ -■ . \ . # -. ■■ •- - • .,...• ,■ ■ ■ ■ ■
1 ^t'
' y , '
■'■ •'■••'..■'' W * .. : ■•"-:'
\ ''•'.' .''■■''. ■''•'■•:, ' ■ ■■ ■ V .. . , r. , . -^''^r
•
'^^
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^;^.-:/''
ii
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^B^ ' . ^■.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^r- '
.., „, ., , - — *. 1 •.,■-, ,'/■ •
^^^^^^ '.- ''
* L
^^^^^^^^r
• ■"■ • ■. ' ■ /
■ ■ ■" ■.'■■".'. ■■■*■■ . ' ■■■'■ ■•■;,..'
^^F^/H. . \
* ■ • ^ •
,.•''■■ . . ■ ■ ' ■ ■ . • ■ :.
^^ :■:■■: ■■■'■:.,. \
n
■ \ ■ : . ■ ■
r^-^-. --■■•••■1
1
■•-k ■'■ •.-■:-• .. ' ' I
.
- ■ .."-^^v .. "■ . :: ■■ I
, -/* -W^ ••■■■■■' " ' '■ ■■'■ :/■ \ ■ ■ V
' -. ■'" ■*t^ ■ .- ■('"'c ' ^'^ ■■;':•■:'■■"; '-■ '■■'.' ■■'•■:^ ■' ' .. ■■ X;':'.,-'^'- ■"
■ k V - ■ ' ,i' ■ ■ ,.' ■•■■■-■ .', ■ ■'■>■■•.■ ■
-,-■-■ •■.. . ••• ..■;:; ■•• .'..■. ■ : .-■ ■;■ .-. ■■■■■/ ■ :^;< ;.
'■ , • . . . . ■ ■ J . ■ ;■ - ■' . ' '" '■ ■ ■ . .'
• ■■• ■ ' ■■ ' " ■■■,'•-. ■ ■ " . ■ ■■'.■■. ■#
.,, ^ ;. , ■ ■■:'■>■ - . ; . ■ ' .. ■■-./■;■ :.': . . , ,..,■■ .'^ ' '■ , ■
! ' , ' » •■.■•:'.■■■.■•■.■■■,- .■-■. ' ' • . ,■ . ■■' .
V - ■-■■■.■.■(..;■...■ . : . • .,;-.•..-
'^ - ' • . . ■ ■';■■■•.- :'■ ••. • ■.■■ -■■.::. ■' ■ . ■..■• :^^^-r ■ ■ ■ •
' . ' ■ — :•- ■. ■'[-■ ^ .,■ '^ r-- ::-;^:- ».,• ' .'" ;.*■
(• ' * . ■ ■ ■ -' J •■ ■ --■.■■■■'■■., ■■."■.. ■■■■■■■.■:
••..■■ ^7 -.,■. -■ : ■: :■.:.. ■: .. . ■ . .■■ ■.:.- ■:
■-■■■.*... ..■.;i.>- ; .. ..:■.- ■■...■.■■ •.■ - . . '■■-., ..:■ ■■■,-
/• ' ''^-J '/,'. *' ■ --\' 7';^,"--'::!"'-':^^
' ' •'-«.• -v . ' :M ■■:-■■■■.::■■■■ ■ ^ :•, " ^ ■ .. -^^ : ' ■ ■ " ■ "-■>-...
.1 , ( ■"■ ii- I • ■ ; '' .■ ■ ■ . ■ r'. ■ ■ ■ .•■■•• J ■ ■ ■■ : ■ . -
\ ' . ^/*- . ■ '-'^' ' 0"\'- ■ -o;'.' . . v..^ .; '■.■■■ ^'■■, v. .,■■'■■.: '.■■,■ .V •.*■■ ..■;
■—r — k- • w ■ ■:.,■ .-.••.■ . ■ "■ .■..•. i- ■ • .
<«
■ui.W^'..;.^--- .1 '
» ' k . .•■'......• .■■....... .■■--.
.■«
J.V
, * "V
M
. ■■ « ■
'■ . ^ ^^h . • ' . • ~
,
<
• • V'
•• • ' . •■ X .
«
V
. '■ ■ . .''*'.'■
•'
• " ' • -. ■ „ ■ •
t ■ ■•
' ^ ' ■* ■■''''
V > ' , ■
" ■ ■
. .. r^ , ' ' :' ■' V . ■■
ft ' "
*
*
•
*
' '
-
■
• " " '-' , -. ■ ^ y ' ■ ' -.,
■ 4
«
«>
• - , ■ ' ■ • . . /r
,, ^ ' *" ■ -
MHCROCOFY MSOtUTION TBT CHA«T
(ANSI ond ISO TEST CHART No; 2)
Mmm
|2^
li£
~"
12ft
l»
|3j6
IK
U '-'
u
u&
1.25 m 1.4
1.8
1.6
i- /APPLIED IM/OE Inc
V6S3 East Moin Street
Rochester. New York 14609 USA
(716) 482 - 0300 - Phone
(716) 28a -5989 -Fox V
,:■■*,■ f^'-
*
656
THE ART or BREWIKO.
fnrnUhed with a nietal tap 5 tut, Inttead of having it Boldered In, it ii better
When eonslsung simply of a pipe of sheet copper coming out level with the
bottom and pwjlecting beyond the brickwork in lyliichthe copper is fixed.
Into this tub^ the tup may be easily secured, ai»>is done by fixing ii in a
cask, and again removed as occasion may require. The tap Blioui*be of a
size sufficient to prevent its being choked by tliB hops in drawing off the
malt wort.
The Ma$h Tub it the vessel which is to hold all the ground malt-or gri$t,
and water enough to -make tlie infusion or sweet wort for ale.- It is gene-
rally made of wooden staves, fixed by hoops of iron or wood: tWo-tliirds of
any broad bottomed cask or barrel will do for this purpose. All that Is
essentially necessary is to have the vessel capacious enough to bold the
malt and water tobe infusjd, with a contrivance at the bottom to let off the
mfusion or sweet wort into another vessel. For tliis purpose some havea
metal tap fixed near the bottom, but^n cheaper apparatus a spigot and
faucet is found sufficient .for those who
cannot afford the other. Tbis is merely
driven tight into the hole in the lower
part of the tub, and. the peg takes out. The objectiob to this contrivance
however is that it is apt to swell by the hot liquid, and in attempting to
draw off the wort, the apparatus may be forcibly pulled out altogether.
Tlie size of^the mash tub must be adapted to the mbde of brewing to be
pursued. A smaller or larger mash tub will be required for the same
quantity of liquor, according to the number of mashes it is to undergo
But many case it should be large enough to hold the whole of ti.e wort of
which the.ale 18 made, and all the malt, and there should be likewise roota
enough eft to^roash in; for this purpose the liquor sliould not reach above
five to SIX inches from the edge of the m»»Ii tub.
The Under-ladc is a shallow tub place<l below the mashing tun for th«
t*o7l.?o?ihf^!;S;*'r **"!:■? fr«^ «■« ^~™- its size isSoSned
to that of the mashing tun. It. is beft to be large enough to hold all the
wort orono mashing, that the wort^ay not be cooled by being transferred >
into other vesse 8 previous to boiling. This tub should have iUcapadty
divided into gallons, that jhe qi^Tntity of wort from eiush mash confined
init may at once be known by mere inspection. ' con^'ned
The Cooler is a flat tub used for the purpose of cooling the wort before it
IS fermented; common washing tubs will answer this purpose tolerably
we 1. For eaj5h nine gal ons of liquor to be brewed let thesHuba co™ta I
in the whole fourteen gallons, which may be divided in the following man"
™W"^tifr*r *«"! '^*f * ca euUtion for any greater scale may bSuy
ma^e; the targertub,in each case, being Intended to served the three-
/^
edin. It ii better
ut level with the
f copper 18 fixed,
by flxing i4 in a
p slioulOTbe of a
drawing off the
nd malt'orgrivt,
■ 4
■■'<*;■■ I .
Je.« It is g^ne-
f; two-thirds of
le. All that Is
gh to Jiold the
m to let off the
e some have'a
s a spigot and
.for those who
niis is merely
j.iii the lower
» contrivance,
attempting to
mt altogether,
brewing to be
for the same
is to undergo,
of tlie wort of
likewise room
Dt reach above
ng tun, for the
s proportioned
to hold all tlie
ng transferred >
'e its capacity
Mh contained
wort before it
[)Ose" tolerably
) tubs Contain
oliowing man-
lay be readily
r in the three- .
THE ABT Of BnEWWa.
6&7
•^^^d capacity of reenver, cooler, and gyle-tun. Vot a brewing of eighteen
galtons, one sixteen gallon and one twelve galloji tub are required. For
twertty-seven gallons one tub of eighteen gallons, and two tubs of twelve
gallons, are necessary. To brew a barrel, the larger tub should have a
capacity equal to thirty gallons, while each of the other two should be able
tohold tliirleeii gallous.
The Thepftdmetfr is found of great service to the brewer, and should
$lwayia»^empjloved where accuracy is required. By it the proiier heat of
J, ^he^aSih is rcj);ulated, and of the worts when drawn from the mnsii tun. It
indicates when the worts in the coolers are of « tlie proper temperature to
•begin the fermentation, and it marks the progress of this process by the
increase or diiAinution of heat. For this purpose Xt-'ommon thermometer
with a metal s(^Ale, enclosed in a tin case,, will do.
2. The Ino\|iei>ients CBED.—Tliefek^onsi8t of malt, hops, water, and .
yea»t. dfie AJdit js chosen according ^o the Jittemled character of the
brewing; pale, amUr.high-drleil, or i^y niljtture of them, as tiie occasion
may reqHim The am)>er-colorcd is best adapted for general brewing, but
pale malt is preferable for brewing in a small way ; either may be procured
of any respectable maltster. Malt varies much in qiutliti/; when good its
^ grains are large, full of flour and plump; they break ewsily< between the
teeth, and if drawn, across a boanl, leave a chlilky. trace. The shell or husk
also should be thin and brittle. When the malt is purcliHsed, inquiry should
be made, whether it is old or new. If the malt be new, it should be left
exposed to the open air one or two days after grinding, before it is used.
If it.be old, it will be 6etter to have it ground on one ilay and brewed the
, next without allowing it to stand after it is broken. It should be bruised
moderately small, so that every grain be crushed : but if ground very fine,
it will clog the mash and impede the draining of tlie wort. The quautity of
malt used in domestic brewing may be regulated as follows :— If the beer
be not intended for keemiig, one bushel of malt will make t»«elve gallons of
.eommon or table ale. Or from one busliel of malt may be brewed twenty- .
. . four gallons of table beer, witlioQt any table ale, or nine gallons of ale, and^
six of taWe beer, or six^ipf ale and twelve of table beer, op any other p^" ^
portions^ bearing in mind that the common ale and table beer are here c^'
'sidered as two of table beer, being equitl to one of ale. This is the smallest '
quantity of (iij^t tha^ should pe employed for brewing twelve gallons of
, good table or common ale. It must be understood, tliaD the malt be mea-
sured before it is ground, because a bushel of malt by measure produces,
. when coarsely ground, tone bushel and a quarter of grist, and when flnelv
ground, the increase of bulk is still more considerable ; hence, if the malt
be purchased ifi a ground state, this allowance must be made accordingly.
Hopa^ like malt, vary much in quality ; the best -are of ^ bright color be-
tween yellow and green, of a pangent fragrant smell, and when rubbed
between the hands, of a glutinous character; if any brownness of color
appears on them, it is A sign that their qualities have partially perished.
They should be cliosen free froni leaves, stems, &c., and be kept in a dry
place closely packed, or they will become damp and mildewed. Hops do
not keep perfectly good fqr more than a year, and therefore it is best to
procure them of the present year's growth. The quantity of bops used may
be regulated according totlfe palate. One pound of hops tqa bushel of
tnalt produces a pleasant bitter, and is considered a good proportion, but-
leu may be used if the draught is quiqk. Thie water best adapted for brew-
ing is Variously estimated, some giving the preference to soft water, and
others to hard, But it may be considered that any kind of good drinkable
fresh water will do for brewing, provided it be free from impregnations
derived from stagnant 'pools or ponds containing decayed animal, and vege-
table substances. In all cases it is advisable that the water should be
Allowed a sufficient time to settle before it is used. The yeast must be«wee(
and good, for upon that circumstance proper fermentation mainly depends.
The best yeast is that which is collected at the top, and whieh has become
-^
»_
/:•■•■
/
;/-
7-
/
6S8
TH» ABT or BREWING.
'J
• dense Joufh 'roth, formed when the fermentjitipn lias been a good deal
advanced. What has fallen to the bottom, or the ground yeast, is not so
powerful. Though yeast can be kept, yet new vea»t is more active than
oIO. Yeast IS also liable to become putrid by W'ping, and ihe smallest
quantity of this, or the leitst tend^gnoy to it, will inoculate a whoha tun. The
yuaM/i/tf of yeast that should be used cannot be the same exactly for all
cases, for it must depend partly on the quality of the Iwer, And upon the
season : in most cases a larger quantity of yeast will hare the same eflfect
as a liigher degree of heat in exciting the fermentation, and a smaller «uan.
/ J"y 'ri'loe e<I«>v»«ent to a lower temperature ; but, In general, a gallon for
•. tSi^! --^nf ""^ •?? '.**'?'' *" *''® usual proportion when the wort is from
W to 7» degrees ; if the heat be greater a smaller quantity will be sufficient.
- *'• I* "*.<7'«;a'«ofM in the process of brewing are, mnsliing, boiling, cooling
rermentation, and cleansing. Maahinff is extracting from the ground malt'
by the addition of hot water, the infusion or wort. During the process of ,
mashing, a peculiar principle contai|ied in the malt, called by chemists
;-^ ' S"*! «'*• ""^uV". "C"" *'•* ■'*'*'' *'"> *'"«•' ^* '« awwiated, and converts it
nrst into a kind of gum, and ultimately into a species of grape sugar. The
more perfectly^thii is effected, the richer will be the resulting wort in sugar
or sacchariue,' and the stronger and more aicoli(»lic the beer produced bv
• Its fermentatiori. Mashing is effected by three distinfct processes. The
action^of the flrst mash is merely ia extract the sugar contained ready
formed in the malt ; that of the second to convert the standi into sugar by
. . . the action of the diastase ; and that of t^ie third to fully complete'tlfe last-
; V • * . . named object, as well asoto carry away the remaining portion ofMtract
left from the second mash. The quantity of water to be emiJHHor
obtaining the different mashes must be determined by the renMHIna.'
, cities of the mash tub and the copper; care should be alwavrHlSn to
employ so much for the first mash as will keep a sufBcient quarttity in tire
copper to prevent its being injured by the fire. When you cotrtnience the
process of maslung, fix the mash tub in a convenient situation- and in a
Bliglitly slanting position, so that it may readily receive the water from the
. SJJPP®^' ■"" *•"? """^ sufficient room for the person %*ho is to stir the mash
1 hen haying adapted to the orifice of the spigot or tap ihat projects witliin
the tub, a wicker strainer covered with a case of close canvas, to prevent
the grains and fine flour from passing through, pour in ihe mash tub ten
^ Ka"on8<>'»o''"ig water, for every five pecks of malt to be employed. When
1; *"e w*terba8 cooled down to 160 degrees in. summer, or a70 in winter let
, "".e Persoji gradually pour the niaU into il^e tub, while another stirs and
mixes It »jitli the water. Then thoroughly agitote the whole mixture, and
keep stirring for twenty or thirty minutes, in order that every particle of
malt maWbeconje qompletely saturated. After which cover the mash tub
" st^m^ 7 *'''''"*'''' °' **'atevereUe is handy^ to keep in the
Whe/i the mash has stood for at least one hour and a lialf in winter, atid
one houi- in summer, draw off a few quarts of wort into the under-back and
return it into the mash tub, that it may run off clear ; when it runs clear
.wl^? * '^'l?'® as quickly as possible. During the time the firat mash
* \Ll\!tiu^ T ?'* T^^' . '*^" >'*'." ^"PP®"" "'»'» *»'«•'. »n<i bring it to the
heat of 190 degrees for th^ second mas!i ; and when the first mash has rua
as the first mash. If the brewmg be inten<led ohly for nine gallons of beer
. per bushel of malt, five ahd a half gallon* of water is the proportion reqS
ed for the second mash. Let the water be poured on thrmalt b7one
person, while another plies the " oat" for at feast halfc an hour. If it be
intended to brew only one kind of liquor, the second wort may run into Uie
-. wme receiver OontaininK^ the first wort The second mash »^ust stan^ for
an hour and a half, and then be drawn off as quickly as possible. The tli rd
' masbshouldb^^made by adding the remaining p^^^^^^ the water heated
— . to 200 degrees, this should be well stirred and stand for an hour. Although
t F. •
/ i«^
I
THE /ABT OF B^KWIITO.
M9
Miree Nparate operatlom of /naahing are heroltatec^Jf time or conrenlfinoa
tions only, witli the whole allowance of water to be employed : In thatVaw
^TS^y ",' **'*:,'*'» •«"««» 'J^i-'K/in the top of the SaM e maTbS
too tliin. ancl aport on of the extractive matter romain* In ho arain wH
ijmaihedout by the Becohd.masii. But U is^alwavB DrefXhiT?n m«^^
three raashe. ^hen yo«jl.ave mashed a ihird UraS yo J mt prtee^^^^^^^
whole or the wort, fill It with the first and second worts tORether with the )
hops and likewise your tjrd wort, as soon as it ha^nm off . if [hr^connl; ^
be not lar^ enough to briil at ortee, mix your worts t(»getl.?r *nd boirtK
twice; taking care to add the hops of the-flrst boiling to the second S
flakes. ThU will take pikce probably when the wort has been Kl abS
' one ho"'- The breaklng^or curdling Is best observed by ta^inKa baJ if ul
of the wort put of the copper and suffering It to cool, wheS the flakS vJS
be seen distinctly In the wort Whilst the boiling Is going on JrrJnff^Uia
tubs for the cooUB^re&ess by raising them front the floo? S! tSTsupnoiJ
to allow aireeciftuKtSon of air beneath them ; then place a hair JievJSvS
it. wpported by aframe of four pieces of wood joined idder-wUe and
res ing on U.e edge of the tub, strain tbe boiled liquor through «e sieve
Slid wor^r^' *" ** Vr "^''PP*'"' *"''^°" "'^n^ *8»'« with tS second and
^ third wort. ^.Coo/.ny Is the next process, the object of whicb Is to rOduca
„ aciaity or Muring. When the boiling is fin shed, jthe mash tub must be
cleared of the grains, and after rinsing It with water, fill it" tlth™bJ»iled
wort, and put it m a place wher^ it is not expose^ to a currS of cold a?^
to,.erre M a gMe tun for the Vrort. When the^contenis of Jhe several tSbs
^''^^^J^T^}^' *Ji?' t''e average temperature of the differLt qnant Se!
united will be from 62 to 66 degrees, the process of fermentation ihtn\T^»
place ; pour the whole into the gyle tun, ad«rthe yeast, and. having c"overed
up the veisel. let it stand. In a moderately warm place. The meS of
mix..^ yeast with the wort is as follows /take one pound of good yeast
and about two quarts of wort, stir them wfell together, and place tl^raS
th9 flre for a few minutes till the mijcture begins to ferment ; then Sr ?he
whole into the gyle tun. and agitate the contents briskly witMw ojr " then
coT*r up the vessel. After fermenting twenty^our hours, ttSiianS
of flour, and the same quantity of salt, place them before Wfte to eet
warm, and sprinkle them over the contents of the gyle tun : then eive the
whole a good stirring. H the fermentatibn proceed too rap dly and therS
appear fanger of the whole contents of the vessel overfloS the yS
may be beat down with a stick, and the tub uncovered :TSr Or wiffw
312^ K^f -°P1"*^ *"i,'!* P^?*=« where the tub stands to adinitTcoOl
draught^of air, for retarding the fermenting process. If the fermentation
is IaiM5uid and foeble one or two large stone bottles, filled with™ot waS?
closely corked, may be let down into the tub, to increase slightly thrS
ted by » line of.small bubbles forming round the sides of the vessel, and £
Vl'?!"* *"n^ e^^nding over the whole surface. A crusly fiead soon foms
ahd then a thick rocky one. followed by a lightfrothy head. At lenKtlUhe
head assumes a yeasty appearance, the color becomes yellowish-brown and"\
a vinous^odor -is developed As soon as this last head begins tS the
Sf,??-***^ skimmed continually every two or three^hours untU no
more yejst is formed It may be regarded as a rule that the lower the
~«^rfl™f^!!;o**? *»it8lower, more regular, and less interrupted the pro-
cess of fermentation, the better wiU be the quality of the brewing, and the
fc.'Si'l*r^*'??«^^J*^"«^-u ^'"""-'^^ consists in running the beS
from the gyle tun into casks or other vessels, ^et sloping, so that the y«Mt
as it fonns, may work off the one side of /he top, and fall into a vewei
pitced below to receive it. The. process of cLn*4^8 geS^^^^^^
1^
<^
^
\V-
-/ L
! ;.
\ .
*-< •
eao
VHi AttT or BRcV^iird^
■•x
\
ced u toon «a the Mccharlne in the fermenting wort f*Ili to about ten
pounds per barrel, a <legrce of attenuation wiiich it uaunll>' reauhoa in aliout
forty-eight lioura. When barreling the beer, draw off tlie ferini'iited iiqiior
from tiie thicic sediment in flie fermenting vessel into viean casks, pre-
viously rinsed witli boiling water ; and when the casks have been tilled,
strike a few strokes with a mullet on the hoops, in ctmsequence <»f whicll
the air-bubbles become displaced, the liquor subsides a little and leaves
more to be added. A slow fori^ientation will stiii go on in the beer, nn<l an
additional quantity of .yeMi\ become ditengaged, and overflow the barrels
which should be placed with the bung-holes inclined a little on one side
The same liquor which overflows troni the cask— being saved by means of
vessels placed un<lerneath— may be usetl for filling up the barrels. In four
or five days the beer will have purged itself from the yeast; let it stand a
few days more till the vinous fermentation is completed, which is easily
perceived by the yeast at the bung-hole turning brown »nd becoming full
of holes, the casks may then be bunge<l up. TJie cask should be occasicm.
ally examined, especially in warm weather If a hissing noise is audililo
at the bung-hole, the spile may be left in loosely till the liquor has beoonio
quiet; but it is better to check the fermenUtion, which may be done l)y
repeatedly wetting the cask, w^i cold water all «)ver witli a mop. The beer
being well prepared and compHiBtelX worked off, it will then be proper to
remove it to the place where it itfto remain for use. As soon as it is placed
i| the cellar-^where it should be kept «• tkr as possible from a current <»f
air— the bung must be drawn, and the casks filled up quite full with fine
beer, skimming off the head that^will arise from time to time in conseqiiciico
of its being rolled over After being attended to in this manner for two
or three days, the casks should be bunged tight, and a hole bored with a
gimlet near the bung for the vent peg, which should be left rather slack for
a day or two. In three weeks or * month the beer will become flite, and
may then be tapped. The following important items in the phM'ess of
brewing cannot be too strongly insisted upon: — The proper lieats of the
^ water in tlie different mashings ; the length of time the water sliould stand
on the mash; the time that the wort should actually boil ; the necessity of
getting tiie*wort cool as soon^ as possible ; the proper heat for mixing to-
getlier the wort and the yeast, and the subsequent attention thereto ; but
above all the constant care to fill up the barrels repeatedly.
In addition to the foregoing special directions for the process of brewing
the followiflg hint$ and cautions wiU be foumJi jvortiiy of attention. The
6«st ttme for brewing is cool weather ; March and October being expresNJy
suited for brewing in a small ivay^ If for want of room you are obliged to
brew^ring warm weather, let tlie quantity be not greater than is. requisite
for immediate use; for most liquors, brewed during hot weather, seldom
keeplong^^6Y«an/i»esv cannot be too particularly observed, especially in
the suinmera^son : every particle of matter left in the utensils, after behir
used, createsX^fnuIness not easily afterwards got rid of , and inevitably
imparts a bad tksto for a length of time to subsequent brewings. 8oiiift\
days previous to tlie operation of brewing being commenced, all the ctisb
and tubf should be fllle«| with water, to render them tight. By neglectitiir "
this pi«caution, many disagreeable consequences may follow by unexpeotea
leakjsge, particularly if the utensils are not well-seasoned vessel that are
conitantly kept in use. Immediately after the brewing utensils are made
use of, they should be carefully and . thoroughly washed out, and Hnsed
with cold water, and this operation must be renewed from time to time, if
they are not soon again td be made use of. During the summer months a
few lumps of unslaked Ume should occasionally be throwii into each and
with such lime liquor, the vessels should be well scoured. The copijer
likewise requires attention ; It should never be used without being scoured
and in doing this the bottofh, and all round the tap. should be speeiaHy
examined,: to see that no coat of verdigris adheres. Preparations sliould be *
made for brewing on the day before tlie actual process commences; the
•,./■■-
>■* 'I.
■(-■/.
JB ART OF BREWINO.
' <i
861
materialt (hnuld be laid rentW At hntifl ttia ..» n . "* '^^V, laP'^f^ *^'*i4:^^
th« «.n„n«P fliuvi -«.i.i.„ „__"**„"'*!'?• f"? utcnuilii Brningedln proper order, ^ '^» 'T
«ir
niao
the copper filled, «n.l the confi pro v «, f„rZ flT'*T .'" P'""'^'" "^"^
before the moiitli of Mhv. to avoid m .„,„. ^'\ i'ur(h«,o mrtlt in
cheaper *t tl.at period Um^ ItX'^,;;;'"'""^;^''" '"n't*. Mult i. «|,o
November; If In «Bood riiK-iiiniS.,?. n^wl ,V ''''''®. 'T' «" 0«t"l»«rt- or
in vour •tol-k. SeLon. «l ffcr X* v 'f 11^^ "V •" ""« """dition, lay
.nf wort. exp«.e,l to then. rarS v'e J^p^S^^^ "'tS "w ^1'^ '*"" '"'^"'"'X'
Uriy will often contract an aciditv not »« .1^' i. '"^ .■**'*'^ *'""•' pHrticu-
•hut out easterly wind., XJeveMt ii p^«.^^|e "t"'^'" ' thercfore'aiway.
. Ac., ouKht t.. be painted when new and drT.'^:.,T''® "',*'''"'*• ""'''-'•■'•**^'*.
be followed by three coat, of paff eicli ...S'«^ ,''''"''"«' T'''"''*'^^
.ub.tance; tl.ui forming «n unyiSdi.i ma'i '"^"'""'e coat incrcuHinK in
•brink. Avoiil all drug? of ovtiy ki J the tnm'fl'' '" ^'i.'T'''** *'" "''^««"
from malt and hop. ahme ; and ^,„ XlJuStlohof nir' ",' ^'''^f '' ''«^'^«d
pjndenUy .. the injury tW o....^^^^^ :^^S'Zoi:^
into twenty-fifth., twelfHi.. eiuhtR oi tl t..n . ''{.""■ .''^''"« «"»>divided
n,ea.ure. i.ulicating mlllini^tSTmUe n Un e^'^^^ T '\''«*'S" ^•'«'*>n«l»
tended to be the one tenMniUiontI nart „f u.^!iu. '* */•"'"•' •"«''« '« '"-
the e4rth to the equator. P»ft "Ohe dUtanco from 0lther twle of
• f
\.
FEENCH MEASURE, UNITED STATES STANPARD.
10 milllmfltres make
10 centimetres "
10 decimetre^ '<
10 metre* \ •'
10 decametre. \."
10 hectometre*
lOkUometree
:\-
1 S"*>" - A o' an inch nearly, or
1 eentlmetre = 4'of an Inch full, or
1 decimetre =: 4 inches nearly, or
« KTBE ■ =3 feet 3.% inS %. or
I decametre = 32.871 feet, or ■
1 hectometre = .■*2«.«71 feet, or
1 Wiojnetre = asm.ll feet, 3-5 or
,1 myriametre = 32807.3 feet 6 M\)r
.Q39368S inch.
.3«««85 Inch.
3.936«fl inclie..
^■»»5 , inches.
39.3085 inches.
.06ai»l7 mile.
.62134CC mile.
6.2134«6 miles.
r
«COMMON tOX(> MEASUi^
feet -'V
-sjwft: ,
It IhekM make 1 f taii.
•1 f««i •• 1 yard >- W inehe(.\
WyMfM " 1 rod, pole or perch -i I6X feci
A poh»t = ^ Inch. A line — 6 lioiiNts == J» in,.li atk^^ « . .
A .pan = 9 .Wifes. A hand = 4 SnE 7 W[t hi ^'™ =^ *"''''^'-
Jength -. 120 fathoms = 720 fee? AlGintor*! ™ == ®«^f *' ^ cable'a
«0 Gunter*.^ 1 mile. A n^^l^cai^T^ gf f = * ^d".
I»rt of the earth's circumference at tlkeqSr = 1 Hf6fi4t^ ^W
Smr:::;u^:^ S,'^ equator ^UcTtl^d .lulS^^j g^^
^
mile
1 *:■■•■
» /
KNOTS, AND HOW fO TIE THEM.
/ '.
■J.
'\
mUm*
44
*^/ff//r#f/k),
The knots repreaented aboTf ue depcribed in numerical order,^
follows:
1. ■ Simple orethand knot.
2. Slip-knot seized.
8. Single bow'knoto
4. Square or recf-knQt
6. Square bow-knot.
^; Weaver's knot
7. German or figureH)f-8 knot
& Two half-bitches, or ahif
knot
W»
9. Double artificer's kttof.
10. Simple galley ki^t
11- Capstan or prolonged knot*
12. ^owline-knbt
18. RolUng-KUcK
14. eio^ferliftch.
1&. BlackwatUhitch. '
Id. Timber-hitch.
yt. Bowline on a bight
• . / ■
, ..,,j^r i '■■■;*.Tf?'
18. Running bowline.
19. CaUraw.
Doubled running-knot
Pnublo knot.
8ix-fol(i knot.
Botit knot.
Lnrk'i lioad. /
lark's lie««l. /
Mimple boat-knot /
_.. Loop-knot. . /
2a Double Flemish knot. /
^. Kunning-knot checked.
Crotted running-knot
T^ahing-knot.
Koiette.
— CliAin-knot
84. Doultle chain-knot.
86, Double ninnlng-knot, with check
knot.
86. Double twitt-knot. /
87. Builden' knot. /
88. E»oubie Flemith knot /
89. English knot. /
KHOT8, AKD UO^ TO Tl» TW«M.
1^ mm ' i
20.
21.
!2.
!8.
24.
26.
26.
27.
80.
81.
82.
8a
L
668
the
end of •
48.
49.
^ft Rliortenlng-knot
41. 8hortenlng-knot
«. Nlieop-ihank.
48, Dog-ihank.
44. Mooring-knot.
45. MoorlnB-knoL
4fl. Mo..rlng-knot
47. iMg-tall worked on
Tope.
Shroud knot. «,^ *J'
it w M i^»"" ««»«nyoverbo.rd{
It Will not run. Also uicd br
rTa%'nuVrp"""3»hl'
J«w or « colt in breaking • ihai
junningend^e. ,«;j-^J
through the loop. wiU not Jam
60. A granny's knot. /
01. A Weaver^* knot. /
'*•
l3«ss:;^\5-'-s»r^
•ame
each other,
lie of and toQchidj
ilLlIAED BAILS.
lEirr PoBifrioNa or the Cue in ouniri, ^« f\
. CerIaik Steoees. (Seeplgem) ''^
• 4S
iff
_t.
■ i ■
-%'
-'*=^ifp5T7i5».-»yvjr- jr« ^-m '-vw^r^'^m^
jw^fSPrV
^-■■jj*'"" fW^'*
.'■X- ■
r
TABLKt VOK MAOniNfSTt METAL ^fOlAlLBJlf, 40*
WEioirr or one fo<yr or rLAX war iiiow.
I(%.|lar of Iron b«» thirker th»n cohUIhinI In tJw Ti»»>l«,/U<l t«|iith«r
th« wnlalit «r two NnmlMni.or trnliln thn weight of oii« NunilMr. W«iit*«l
thA wwluht of I foot "f Mw •»•«)", 4 li«H«« Imrtnl i»ini 2 I 4 liu'll«» UiU\.
OpiMMitM 4 •ii.l uiMlwr I U I.1..W, wlJlih <luubl0tl U !«,71M ; ^aa Uia w«l||hl
of l-4lh (3.:MI), e»ju»l 3l».((<W IIm.
Ij
THIOKMMO IK PAMT* OV AK
mtm.
p
y«
A
%
1.203
A
H'
a.iwH
%
2.923
llll.
1
.tuta
i.<m
1.401
1.070
2.500
3..-M0
1%
.lKi»
1.174
1.41)9
1.014
I.N7H
2.;m»
2.MIH
3.287
3.755
1.044
i.;H).r
I.O«IO
1.H20
2.IHM
2.<H)9
3.132
3.053
4.176
1'
I.I4M
1.4.-I0
i.7rj
2.009
2.21NI
2.870
3.4 H
4.018
4.592
r
1.202
i.noi)
I.M79
2,1 1«
2.0OI
3.131
3.70N
I.3HI
5,0IM
11 '
i.utw
I.M27
2.tKIA
•i.Wti
2.374
2.007
2.710
2.tKil
SSlU
4.070
4,749
0.432
;
I.30M
1.402
3.003
4..iH4
5.111
5.848
2*^
l.flOO
1.907
2.3 »M
2.740
.1.132
3.914
4,090
5.479
0.201
1.071
2.(INM
2.470
'l.Vii
3.312
4.170
rt.ttlO
fl.M5
6.084
1.770
2.2IM
2.002
3.100
3.500
4.4:i5
0..124
0.210
7.1)10
2«^?
l.HM)
•i:a^
2.9 IH
3.2NH
3.700
4.01M
5.o:m
0.075
7.520
2-^2
I.M<4
2.47«
2.970
.1.470
3.9IW
4.907
5.900
0.941
7.it:»
¥1
2.0M
•i.vm
3.131
3.003
4.170
5.218
a.-2«2
7.:ioo
8..'I02
2<i!
2,199
2.74IJ
3.2«M
3.h:io
4.:iH4t
0.479
0.070
7,071
8.772.
24
2.297
2,M70
3.444
4.0t)(
4.094
5.74<»
0.888
8.0CM
O.lHll
r^
2.402
3.(NI|
3.001
4.201
4.M>4
. 0,*MI1
7.2<«
8.4<r2
9.0IM
2..'i00
3.131
3.70H
4.:wi
5.012
0.202
7.010
8.707
10.924
?/!
2.715
3.:n«2
4.071
4.749
5.1.10
0.7M
8.112
9.198
lO.KOO
2 923
S.ttVi
4..'iH4
0.114
5.010
T:.m
8.7<M
I0;228
ii.oini
34!
3.1.12
3.914
4.0U7
0.479
6.261
7.82H
9.394
10.909
12.02H
3%
3,:»il
4.170
0.010
0.H40
6.0K2
8..I50
10.020
ll.OUO
XXMM
J'4
3.049
4.4.'MI
e.»io
0.210
7.09H ,
8.»*71
lO.OM)
12.421
14. lint
3.75H
4.097
fl.flOO
0.570
7.510
9.:t!Ki
11.272
l.-t.l.l
15.032
4^
3.906
4.INW
ft.900
0.911
7.h:w
9.910
II.M9H
I3.HHI
I5.H01
6
4.070
0.219
0.2Ci
7.3110
8.:iflo
10.4;i7
12.020
14.012
I0.7IIO
^\
4.1HI
0.479
0.073
t.071
8.7«W
19.908
13.102
15.313
17.510
4.093
0.741
6.HM9
8.937
9,lH0
13.778
10.«r73
1H.3T2
f.
4.Mtl
0.0<)1
7.2<tt
8.402
9.1102
ll.K^
IO..H>t
19.204
S.010
6.022
TUilft
(*.707
10.020
Ve.524
i.%.(t:io
17..130
20.012
.
/
WEIGHT OF ONR SQUARE FOOT OF SHEET IRON.
•-ji
iron.
Cop.
lUrua
Thtckne«0 by tho Birmingham (Kng.) Wire QHUge.
12.0012.00 1 1.0(1| 10.00
14.50 1.1.9" 1'.'.76<1.«»
8.74
lO.tO
8.12
7.50
0.86
9.4<» :8.70i 7..19
0.21
10
U
5.(r.> 0.18)
12
4..18
7.20; 0.50 j 5. H« 5.08
13
3.74
4.31
13!75t3:20i 12.10 UMi »ft'l 8.98 8.20 7.54 0.87|6.18i0.00i4.81i 4.12
14
3.12
.1.6Q
3.43
'-.•■A
-'.'''/"■''
«
Th
Ickm
SMb
fthe
Wll
eoaiige.
>
r
■ ■•^.c
IS
16
17
t«
10
1.70
1.97
1.87
20
1.M
1.78
l.(i9
21
1,40
1.62
1.M
22
1.20
1.4.'^
1.37
Va 24
1.12 1.00
l.:i9: 1.16
1.23; I.IO
25
26
27
.72
.83
.79
28
.01
.74
,.70
29
;00
.04
.61
30
lo
.58
.55
Iron.
Oop.
Bra««
2.82
3.27
3J0
2.50 2.18
2.}«i 2.6;i
2.75! 2*11
1.8»5
2.1.'>
2.01
.90 .80
l.i»4«92
.99 .88
' .'.' ' ■ .
■ *—" — ~ — • — — ^'
No 1 Wire 0»a«rt« &-16thi of an Inch ; No. 4 U l-4lh ; No. 11 U 1-Rth ;
xiv 13 U l-12th ; So n la l-14th ; No. 16 la 1-lOth ; No. IT la l-18lh ; No.
wial-23;No.22tal-ai{. •
•
<
^
-Jl
.,,i'S^ i ^s?&^ i .A,.'iii::ili^ j ^'«'*'' y t< ^.,\ j<fk. -ri^iA^^x^i.
^ T»t'~ 7^' '5^;^''' r^rs^ ■f^'<^r^-^^ _
1« TABLES ton MACniNIflTS MVTAL WORKKBI, AO. 66(1
WWOHT OF BAR fBON AND O^ffRU MKTALS.
till.
ya
3.:uo
H7
3.7M
M
4.17(1
IN
4.nttl
HI
a.oiw
4I»
ft.433
l(
5.MH
IV
(l.2At
4n
n.HH4
10
7.1(10
7a
7.ft20
HI
7.it:»
m
H.mst
71
H.T7a,
(Hi
U.lMit
iU
».«HM
«7
I0.IU4
UH
lO.HdO
W
linirj
KVI)
I2;f.-'M
lUO
t3.:MV4
Jl
U.IW
>t
1S.0.K!
ml
in.Mii
112
I((.7IN»
m
I7.M«
m
|M.;U2
m
ltt.'.'tit
Kin
2<).im
e.
13
14
'^
» 3.7-1
3.12
T
xU.31
3.flO
ti4.W
3.43
»■
I
W
•JS
30
.61
M
> M
r
.74
.(U
.B8
] .70 .6
1.65
?
KU8SIA HIIKKT IKON "
niiiiilH>r« riiit from H to IN HuMlaii tim ■■..r .1.....> rV." '.' ' •""•t. Th«
t^.-m uui.iiu. ibi. «.iu.i w lu;. KirgiuuT' ~ ^""^'' '^ - "■=' "*••
WKIOIITVO* ONIB WJUAllE POOt OK PI^TK UlUN, fto.
A
JL
^
2.S
S.0
T.5
10.0
12.D
1D.0
I
8.0
ft.8
8.7
11.6
14.a
17.4
3.7
0.5
8.2
10.0
13.0
16.3
3.7
7.4
11 1
14.8
18.5
33. a
WEiaHT ONB FOOT IN LENOTI
BAK luo:
y«
A
A
%
A
,H
H
1
1%
1%
»H
.209
^82«
.470
.040
.838
1.067
1.306
1J>79
1.870
2Ji06
2.558
2.036
3.»I0
4.228
&Jil9
6.316
T3ir
I
.164
.266
.360
.603
.666
.831
1.026
1.211
1.476
1.732
2.011
2.306
2.624
3.3?1
4.009
4.061
"OlS"
is
s-s
CO
1%
2
2%
2V4
2%
2H
2%
2%
2%
3
3%
31/4
3%
4M
«%
8 .
30,070
3^.618
2X9
.MS
016
■iiSMiii,*
42.890
P
I
20.3
23.2
28.0
M,7
40,4
46.2
10.0
21. H
47.1
32.5
37.9
43.3
25.9
20.6
37.0
44.4
57.8
60.3
9QUA'RK AND ROUND
i
I"
G.U28
8.043
9.221
10.496
11.84(1
13.283
14.797
10.396
18.U6
19.812
21.(;g4
23.653
23.620
27.709
29.881
32.170
34.472
3%
3%
4
4%
4V*
4%
4X
4%.
4%
4%
5
6V4
6H"
8%
6
^
IS
la
40.i)69
60.153
63.440
66.833
60.320
63.030
67.637
71446
75.350
79.378
83.610
92.469
101.039
119.429
120.243
36.895
39.390
41.081
44.637
47.386
60.211
63.132'
66.113
69.187
62.344
65.585
72.618
70.370
86.731
M.610
^^•
The weight of Br Iron brine 1
"" '^ " Ceit IroD — !w
" rut IrpD— .
"Steel, 1.M
" Copiwr, l.M
4..,
"».
666 TAPLKI rOB MAOniNMTt MBTAL WOBKBBl, AO.
CAirr IKON COLUMMB. MUULDKH'tt TAiilA
DIMXNUOMl or CTUNimiCAL COT.UKKII OF CtAIT IBOM TO
&UMTAIM A I'UKflMUIIK WITH MArKl'Y.
1^
lamtmi ob biiobt in pmt. |
4
1 • < • 1 w
1 «
1 14 1 1« 1 M 1 »
1 n
» **
WBMBT OB tOAO HI OWTt.
>
TI
Ml 40
40
X4
M
XI
III
IS
13
11
»K
tiu
UK.
01
77
M
M
47
. 40
34
30
Its
•
I7H
Wi
I4A
I2H
III
irr
HI
73
«4
M
49
SM
iM7
•£fj
'214
m
17J
IM
i:iA
tiu
lOil
M
M
4
iCA>
:tio
•iwt
•im
'm
'iifli
lUM
I7H
IflO
144
i:m
*H
4t«<
4tm
370
an*
XtJ
301
37B
2ftt
TI9
2««
tnt
«
ftZi
(M)l
47U
m
4'/7
:'M
:mia
337
JIO
2W
•JKi
«
au7
nir.'
fl7;i
NH)
ftZft
4U7
4<IU
440
413
:tHi
•.wo
T
IIKIV
toi:i
l»U
UAU
Wi
w«7
H4N
MW
7«ft
72ft
AHM
3
1:1:1:1
lain
I^M
VJM
IT24
Una
1142
1007
lonu
KMIA
IIAO
I7l«t
l(UI7
l«7a
\M0
IWKI
mil
lAIS
14417
1416
I:mm
1:111
10
•IllV
21(10
2«i77
'^MO
•JtHTt
IINVt
lUlO
IfOA
iKil
J7M
IUI17
11
'MilO
'JOMI 23'/0
:'IHVl UdUU
■MM
24n»
2410
%m
2:100
22411
2IH»
2127
VJ
SUM
•Ar}9
•MMi
21NI0
2K'W
27M
2t:n)
2070
2000
' »■
u:
Pnutkal utUUy <\f tiu TaKU.
JVo/r.— WMitliigtoiu|i|M>rt tli« front of KbuUdlnii with rniit Iron rolumna
18 f«4]t III loiigtii, H Iii<Il«« III (lUinvtor, aixl tliu nit-tal I liitlrlii tlilrkiieM ;
what w»i|{lit limy 1 <,'oi>itil«iill]r«sp«ct tiauli oolunin caiiablo uf ■upportliig
Wllliuut tuiidfiK'Y to ditdiH-tloii ?
Oi)|M>iilt« H iii<-lii>a dianioter mkI under 18 fe«t >• 1007
*AuK> opiKWlU) 6 III. dlanietor uid Uiid«r 18 feet » 440
•This daduotion Is on Account of the oor«.
MOULDER'S TABLE.
-007 owt.
Jlor /nm being 1,
Cut Iron equals
Steel •'
Coppsr "
BraM **
Lead "
.OS
IW
l.li
1.09
Out Iron being 1,
Bar Iron equal* I.07
Steel '• 1.08
BraM " 1.16
Copper " 1.21
I.ea d " 1.B6
— «r —
rWtow />iiM being 1,
Cast Iron
Brass
'&'
Zlno
equals 13.
13J
l«.t
IIJI
1. Suppoan I liare an article Of plate Iron, the weight of w
lbs., but want the same of copper, and of similar dimensions, w:
Itswelglit. T- "-
is 728
kt wiU b«
72S X L16 - 844.48 Ibc
/
S. A model of Dr^. Fine welabing 3 lbs., and InArhlrhtbe ironlfor Its
oonstruotion forms no materia) portion of the wetghL what may I antl-
•ipate its weight to be in cast iron. ^ ^
S X 13 •- M pounds.
It frequently occtlfr. In the oonstruotion of n^odAls, that nelth<
qualltv, or condition of the wood can be properly estimated ; and '
aaB e s .'lt maybe a n»ar e nough a pproa ima tloa yt r e ckon 13 H> s ,
IroB to each pound ol^ model.
^^Si^^^ie^i^ '^1*:^^
".-'•* ■
- gr^ -^ IT'^-spr ^
TAftLKl fOR MAOniMtlTI, UVtkU WOMIU, AC. W
CAPACITY OV CWTIUlNa AND KKSKKVOUtfl IN OALLOWa
t
J*
?
.4.
fMl IftB
" aan
*• «4.»l
•♦ BMW
•• TH.aa
Ai " 14M.I0
n
7 ••
17U.WI
'iOtl.tlA
'J7a.44)
>»4
lU
11
fmt .itn.n.1
" 4ttlM)
" ftiri.4o
I'J
1.1
14
lA
w
•2li
fMt 7QB.
" WA
" flSO.0
" ItOl.rt
" lflfM.4
" uoau,9
NUiiilKH OV TliUKADlJ IN V-TllttKAU 8CliKW8.
Mua ia iBidMi
MaoflbiMMia,
••••••• I
U •»••••••!«■
m Uiitihli
„ V *f V
N.>.ofthn«d.. .... o'j a» B« 1; 4|4 i* I 4 ia iJ
Dbm. in iii<liitM
No. uf thrmdjt.
Thfl depth of the thrmwlM Khoul.i Ik, half th«lr |.lt<:h. Tho dmn^t
of » «r«w U. work III Ui« Umth of a whw.1, ^hoiUd Im .udi. S w^
•ukIq of the UiroMl doe* uot excued lO* """'"** "■ ••*«»i ""« •»•
BCBEW-TIIREADS FOR 0A8-P1PE8.
Th9 ■Undord for go^-plixM !• u followg :
-iimm
Diameter
Inside.
TliraudH to
theluch.
a?
u
18
14
14
Diftmeter
iiiHide.
1
.1
ThroadiitO
the hieh.
i "t
t 111
For ftU dUmeten above thia. eiRht threada per Inch hi the standard
— ■ — r— : — ^ 1 — ^ '
' '.\ QABTib/Ojg.
^BIOUT or ▲ »OOT IW LRMaTIf or FLAT OAST IBOK.
::^
" ■ ^k
JH
:^^
^l^s.
668 TABLK8 FOB MAOHIKlSTg, METAL WOBKKlBS, AO.
•v.
WEIGHT OF BOUND AND SQVAAB OAST IltOK,
OAST IBON.-rWelsht of • Foot In length of Sqium Mid Bound.
=5=9=
SQUARE.
BOUND.
Weight. Slse. Weight,
Pound*.
74.28
78.12
82.08
88.13
M.28
94.03
88.87
103.32
107;86
112.00
122.08
132.03
142.38
103.12
164-20
170.78
187.68
200.12
212.06
220.78
238.20
203.12
267.38
282.
207.07
312.00
328.32
344.03
381.13
378.12
890J»
413.78
431.44
400.
Weight.
Pounds.
08.32
61J5
M.48
67.04
70.00
74.24
77.60
61.14
84.71
88.30
90.87
103.«9
111.82
120.28
129.
138.00
147.41
107.08
167,
ro
187.91
198.79
210.
221.00
233.31
240.43
207.86
27009
283.63
296.97
310.6!l
924JS0
838.85
303.43
STEEL.— Wei|^ Of • Foot In Lengtii of Flat.*
Thick,
0-8tha.
- f
Slab
Thick,
Thick
Thfibk,
TUok,
1-4 in.
3-8tha
l-2in.
8-8thi.
In.
Pda.
Pda.
Pds.
83^
vi
2 13
3 20
4 26
234
3 01
468
888
9
2 00
383
8 11
689
3*A.
2 77
4 10
803
6 93
si?
im
4 47
808
748
3%
3 19
4 79
638
7 98
4
840
10
680
8tt
'^v.
TABliE^ rOB MACHINISTg, METAL W0RKBB8, *C. 669
PATIENT IMPBOVED LEAi> PEPR-SteM and Weight per Foot.
ilgbt.
^85SS;£S^^;;JSf** '^^^'^ J^ ''»•». 3K. 4, 45<. 5. 6. 7, 8«,
BRASS, COPPER, STEEL, AJJBI,EAD.-.ire<ffA«<^a 1FV»«.
:"-r-c
Diameter
•Bd Bide
of Sqnare
. laehei.
BRASS.
Llw.
17
981
70
1.10
1.60
2.16
2.to
3Jt8
4.42
H6.36
6.36
7.47
9.SB-
11.32
12-78
14.32
16.06
17.68
19.60
21.40
23.39
2647
Weight
oi
Square.
Lbe.
22
60
90
140
2.02
2.76
3.60
4JI6
/ 6-63
6.81
8-10
9.61
11.03
12.66
14.41
16.27
18,24
20.32
22.63
24.83
27-26
20.78
32.43
COPPER.
Weicht
Bound.
Lb*.
' 19
42
, 76
1.17
1.69
2-31
3.02
3.82
4.71
6,71
6.79
7.94
9.21
10.61
12.08
13.64
16-29
17;03
18.87
20.81
22.84
24.92
27.18
WeiBM
Square.
Lb*.
24
64
96,
1.60
2.16
294
3.84
4.86
6.
7.27
8.66
10.16
11.77
13.52
16.38
17.36
19,47
21.69
24.03
26.50
29.08
31.79
31.61
STEEL.
Weiaht
Bound.
17
88
67
1.04
1-60
2.06
2,67
4.18
6.06
6.02
7.07
8.20
9.41
10.71
12.05
13.61
15-06
16.68
18-39
20.18
22.06
24.23
Weight
Square.
Lba.
21
48
86
1.33
1.91
2.61
340
4.34
6.32
6-44
7.67
9-
10.14
11.98
13.63
16.80
17.20
19.17
21.21
23.41
26.70
28.10
30.GO
LEAD.
Weight
Bound.
Lbs.
8.87
4.90
6.06
7.33
8.T2
10.24
11.87
13.63
16.61
17.61
19.63
21.80
24.24
26.72
29.33
^.06
34.90
WeUht
Square.
Xba.
4.98
6.28
7.71
9.38
11.11
13.04
16.12
17.36
19.76
22.29
26.
27.80
30.86
34-02
37.34
40.81
44.44
»tt
• ■>■ :
A
■■;•' \
<*
si»
«5ft7>~ =!".
CAST IBON—ITeiflrto «ir a Superficial Fool/^vm^to 2 inches ttfc*.
9lie
Weight
Size
Ini.
1
Weight
Size
Inf.
Weight
«ize
Ini.
Weight
Size
In*.
W^ht.
IM.
Fonnda.
9.37
14-06
19.70
Pound*.
23.43
28.12
32.81
Poundi.
37.60
42.18
46.87
Pound*.
61.56
66.26
60.93
Found*.
65 62
70 81
70
M
•;'/ll
m
^ip^^^!^
idUi^U^ MMitiM^i^'iji^ll
'I
'H- ■
«.. >"
i
i
.. i
■ V-: I
.■•■.;■■ 1
■■, B
■■ 1
•■ ■ 1
■ ■■*
..-■■o
INDEX,
ApplM, bert #»▼ to dry^ 16.
•^"!l *^2 "<*" *y ipontonaboi com-
Diunon, 33.
•Aiiparagiu, 11 ; how to hare lum
&i* \J^\*° "^ '«>'« "^ 1»; the
bort loll adapted for, U; toning, u;
when to Mw. 11 ; age to tnuupbutL
- U: totraiiaplaDt,13r »"*">
Banw and' put-hooaea, to fne JCimn
mltMandwe«Tl]a.8«. ^ ^^
I^Taa, f <Md reqaired per day. A.
Blrda^, food for dngln>r».
BladEberriea, oolttTi^on of, M.
Butter, to eztraet ranolditr from, 87 :
nuu^rom little milk, fe; to make
J^*«J5J^ »^%nw<!e of prepwrlqg and
0&ta«^ how to aow the aeed of, 11 ;
otOtare of , 11; to obtain In early
O^^nttmber (rf milk nlndenatMrth
- & ** Jpumher of Indaort of the new
S?™t 'l' I^PPoanuioe and nnmbw of
flie j^oiMM In tho new bom, 2i ;
Bomber at the 3rd week, ui ; appear-
Muse and number 4it,^the 4th we!S.
B Ln?1i?'i?*'"9*«*l™» o' '«»" number
. ^of mllkliiiclsonlntiie,21.
CUir^ rearing of, 18 ; how to brbwnp
5* •'J"f^*' *" 5 WBaalng of, 10; dia-
MMB of, r9 ; curaUvee foi^dlseaMs In,
^*»ff '"«»■'• •BTS to deetroy, 3l
CSattle, how to fell the ase ot, 20 ; pcdnts
connected with the denttlion otS);
?»_^» ;,^ shedding of the flnt In-
9"°" 9'> ^^ i «»PP««ranoe of the teeth
S!?5i. "" H5 <* •*••»* mMithe to the
^SLT!!'?'*?' S> ^ ' **'• gdndeJe
or molar teeth, 26^ onre for coUo
"• *i •3S. »»«•>• for, 27 ; cure for
mmge In, » ; medlcatok food for, 60 ;
cure for j»ln worms, 61 ; cure for
■«<«itaS> 61 : to detormlno weight of
^«ir advantagea and dlMidTatitages,
C^ir. oonatruotlon of, 8; lloon, rat
proof,*, ; ; ■
^ese, coloring for, 81.
^cken ehplera, how to cure, Ijt 16.
O^ena, diarrhoBa to, howVavild,
Ctor^QgfhOF to gather small ^mnules
^der, to pteaenre, 18.
Com, a new BMflMd of planttog, 28.
FARMERS AND GARDENERS.
Pages 7— 40.
(»
Cows, to Increase the flow of milk In.
27 ; experiments In feeding. 8 exDerl!
SSSfc,^* •?* resiSSjroiretor
«Ke ttie calf has been suckled by^
» ^'2^^'JRi,^'' houra of mllK,
w ; tf tor milking several vears in •
Weeding, 20 ; infinded tor ^SXzi
» ! trwtment after calTllig, 26Thow
to treat soke teata of, 20. '
Cream,Jio preserve, 9.
fly^Sfb^!^^*"^"^''*'^"^^
*'SSn^.'*'"' *ok*P-Ter.l
1^ compost, a sobetttutoior bone dust,
w^ TlM»»«y> opndlmental, 28.
Foot ointment, 33. '
|Wls, how to fatten, le.
Orain, when it should be cut, 29.
iSSm a?'*'"'*^' **' ""•«'»»"«* «<»^
H«^„%W°lf*'.^«»»*'»ddne, 14.
Hay.ju^o feet to the ton of new mea^
dpw, 13 ; cubic feet to the ton of Sr
eqSSWi.**** "'"'*•* •*»'' n»5S
Hens, eating' feathers, to prevent, 13 :
how to^ 18 ; tomake fiy. 15 ; wlii
„*o^T«. 18 ; over-feeding, iS.' ' "*
Hogs, how to treat meadea to, 7.
Horn a^, cure for, 27. '"
II^|•l«ments, ftom, toproTentdeoay of,
Lice on cattle, 18.
rim-"? "J?**' ''i.*? ^^^ *oMll, 18.
IJme, to bum without akUn, 29.
Live stock, 34..
Manure, substitute for, 38 ; to dissolve
l*'*®._'yj?' without expense, 30:
♦"•n^ ^Uars worth for afinost n<rthl
lng,^;how to double the usual quan-.
ttty on a farm, 31 ; from fish refuse.
Milk,jeffe«to Of cold on, 9; to keen
Mtoe^ constituenta absorbed or ro-
mo^ from an acre of sdl by differ-
ent farops, 13. /"»u'7r-
Mothito destrmr the, 7.
Oato, krowlng, how to raise a good Oiopl
17;|whentoiBow,l7. ^^
-lioite. to sprout, 28.
-1, dniningrSS ; to renew old. 82.
~ — 671
m^M^M
m
nioBX*
m ■
f
.
*f
tX
.A"
m<
Ox, \rim to n««rt*ln the parity of
txMd of the, 30 ; how the horna ahould
ftppesr ill the, 30 ; ttie form of the o«r-
CM« of the, jdentlltcalty and praotU
eally considered (appUes to » nt ox),
80; points in Jodnmeut of • lean,
36; tne bones of the head of the, 26 ;
the appearance of the neok of a lean,
98 ; we appearanee of the eves of a
lean,.3« ; state of the skin of a lean,
36 ; the appearance of the head of a
lean. 36 ; the appe«rance of the leg* of
a lean, 36; the appearance of the dl-
Tlsion between the horns of a leaii, 36 ;
the mathematioal appearance of the,
97.
Ploughing, subani), 31.
Potatoes, early, 33 ; to preserre from rot,
14: rot in, 13.
Poadaette, home made, 39.
Poultry afid eggs, 14.
Pounds In a buMiel,-tahIe of aToirdnpols,
of dtflTerent farm productions aa pre-
' acribed by. the statutes of different '
~ States, 36.
Bats, Ac., oompoaitioa for dtlTlng out,
29. ■ ■
Bales forfarmera, 10.
Seed, quantity of, required for a glTen
number of hills or length drilF, 10:
quantity required per acre aud aotnal
weight of each to the buahel, .10 ;
•ottinff, 13.
Sheep, capping, oompoaitlon, 28 ;. cure
forfoot rot In, 97 ; to mal^lc without In-
jury to the wool, 34 ; Mr. Oully^s red
salre to cure the rot in, 38 ; cure for
•cab or iteh, 30 ; to improre the wool
by smeurlnfl, 27 ; ticks, to destroy, 85.
Springs, how to form, 20.
Stump machine, home mado, 11. ..
Superphosphate in 34 hours, 81 ; substi-
tute for, 30. .
Timber, to prefterre, 30.
Tobaooo, io cultivate, 90 *, f ertUlaer foi',
38.
iMpplng foxes and other gauie, the
great secrets, 33.
Treea, droulio in, remedy for, 33 ; fruit,
to protect from attacks of mice, &oV
38 ; moss on, to destroy, IS.
Tuberose, the, 31.
Tumipe, to prevent fly iii,°14.
Vigetables, to keep throui^ the winter,
vermin on plants or animals, death for,
18. . .
•WeatiieT prognostics for farmers and.
others, 36; u>e nan, 37; themben, 37:
. the wind, 37 ; the aeaaons, the anim»i
creation, W; the plmnts and flowers, 30;
the natural phenomena, 30; the domes-
tilp phenomena, 39 ; personal sensa-
tion, 39 ; weather proverba, 39, 40.
Wells, inspection of the bottom 'of, a
siteple and practical jnethod, 11.
Wool, to deanae, 34^
STOCK-OWNERS, FARMERS, &c.
Pages 41^-62.
Horse, the, 41 ; general management of
Uuf, 41 ; timo of being at heat, 41 ; time
from which the age of the foal is reck-
oned, 41 ; >ariod of pregnancy. 41 : oh
working when pregnant, 41 ; food re-
quirements of, 41 ; abornon of andef-
fecta' in other, 42 ^ dropping of the f oal^
43 ; how and what to feed.the foal, 42 ;
time for weaidng the foal, ti : time for
breaking thoroughbred. 42 ; taming of
the, 42 ; to drive, that is very wild and
has any vicious lutblts,42 : bow to con-
quer a, 42 ; to make lie ddwtb W r to
accustom to a drum, 40; to ieaoh to
tolerate ait open ombrella, 40 ; to
aeouBtom to a bit, 46: to break to
harness, 40; to make follow a person,
46; to make stand without holding,
46; to core Jibbing,46.; rules to be ob-
served in the purcnaae of a, 47 , teeth
of the Oolt, when they appeur, 48 ; .
cruelty practised on coItSj 40^^; how
the mouth of aoolt at different ages
ahould be formed, 49 ; abominable
cruelty practised upon oolts and
horses to make them appear younger
old as derired, eo ; eye water for, 27;
cruelty to, 00; directions for shoeing,
SO ; hoC ruined by shoeing, SI ; pa-
tienee and kindness to, 62 ; bit for^
B2; to tame, 6d; the feeding of, 63;
proportion of medicines for different
ages, S3 ; digestive organs of > 63 : to
put in" good condition. 03 ; tricks that
jockeys resort to with, 03; 'ho^ir to
make a spavined go limber, S3; bow
to make old appear young, 63; how
to maike appear aa if foundered j 64 ;
how to make fleshy in a abort time.:
64 ; how to make stand by feed andeBOC
eat it', 64 ; how to make a polling
balk, 64 ; how to distinguish .between
distemper and glanders in, 64;|phv-
- sicing, 54 ; the best .purgative fok^, 64 -^
Jiow to teach to pkMe. 64 ; f eedipig on
. the road, S6 ; when and how to f e^ 66;
provender required when travelling.
66; tiieCheckrelnon,S6; to piWenc
from Jumping, S6; to cure balky, 66;
halter pnuing(66 ; to prevent kicking
. In )itall,SSVv> prevent crib-biting, 66;
mustang liniment for, 06 ; Merchant's
gargling oil for, 06;'eure for acratchea
ni, 06; eondiuon powders for, 66;,
- Arabian powd^rn for, 06 ; cough pow-
dei;a for, S6; blistering liniment for,
66 : Sloan's ointment for, 66 : horse
ail, 06; for restoring hair to gall spots
on, 06j grease heeU for, 06 ; medicated
food for, 06 ; poll .evil and fistula iu,
66: core for beta in, 67; to distln-
gnlsh and ci^ distemper in, 67 ; reme-
dy 'for founder, 67 ; care for strains
andawelliugs ln.S7 ; cure for staggenk
S7; split or broken hoof, 57;ntioof
bOun«l, wash for,fir4^to toughen hoofk
of, 57 ; Itnlment tor (at 60cta. per ga(.))
67 ; cure for aor« breast in, 67 ; c
for iteh in, 67; tqi cure broken 1
67; physic' ball for, 08 ; big leg
68; liniment for Sweeney, 68; swell >
ing on neck of, 68; lampas in, 88;
t withoat In-
Oulljr^t red
38 ; our« tor
▼• tli« wool
deatrojr, 35.
, 31 ; ■ubttl-
srtUlMr for,
■ game, the
ir, 33 ; fruit,
f mice, ftoV
U -
I.
I the winter,
I, death for,
■irraera and
kemben, 37 ;
, the animal
1 flowers, 39;
; the domee-
lonaVtensa-
a,39,40.
ottomof, a
od« 11.
ng.SS; how
ind«redw M ;
ahort nme,
feed andiBoi
e a i>i|lling
ish between
in, M ;| phjr-
mve fo^, 04 ;
; feedipiaon
wtofe«£SB;
i travelling.
to piWenc
e haiky, 65;
rent kleking
t>-biUng,56;
Merohant'a
or aoratchea
Ua for, 06 ; ,
cough- pow-
iuiment for,
, 66 : horse
to gall spota
i ; medltiated
id fistula in,
; to distin-
in, 07;reme-
I lor straina
torstauera.
>f, ofrhoof
ugfaen hoof0
Bta.pergal,.)«
ln,0T; c
broken 1
Mg leg ,
, 68; aweir
ipaa in, 08;
W'T'Y V#* jn
IlTDBX.
/
/*!;'■
679
tntTM In,, M; cure for sparin, 68:
enre tor hone spaTlu, 68 ; weak ankles
In eolt, 68 ; yaluable reoiiMi for ring-
bone, 68 ; splint and spaTiii, 68 ; lini-
ment for, 60 ; cure for spavin and ring
bone in, 69 ; saddle ftnd.hamea8 gaits,
60 ; magic Itnlmeut for, 69; cure for
cough, 66 : Rarev's liniment for, 60 ;
Rarey's wiurd oil for, 60 ; Dr. Cole's
kingof oils for, 60: simple liniment for,
60; sngllsh sUble liniment for, 60;
founder cured in twenty-four hours,
00 ; liniment for Open wounds in, 60;
eolle. eore for, 60 1 to oore distemper In,
60 ; hide bounid, 61 ; cure for hide
bouiid, 61 ; ottre for loosei<ess and
squaring in, 61; cure for pin worms la,
61 i cure for auarter crack, 61 ; cure for
h«aT«s. 61 pfoot ointment for, .13;
valuable remmly for heaves, 6t ; best
remedy for heaves, 61; heaves in
horses, reasons why It Is not In the
lungs of, 61 ; cure for heaves, cure
tot glanders, 62 ; remedies, in case
of aooidenu to, 6!k •
HOUSEHOLD AND CULINARY.
Pages 68— na.
■read* Cakoa, Pica. PnMliisa,
'.-'. Piwaerrca, Jke.
Apples, baked, 105 ; buttered, 105 ; dried,
165 ; frosted, 105 ; in butter, 166 ; snow
' balls, 138 ; a nice dinb for tea, 141.
Biscuit, 110; Abenietlui:, 121; apple,
116: Brighton, .MO ; "biittered, 120;
huttermi1kj^12l; egg, 120; French
tea, 120; Rttger,13l7%ard, 121; lem,
on, 121 ; ribbon, 120; saleratus, t{U f-
savoy, .121 ; shortened, 120 ; sponge,
120; traveUers', 120 ;» York, 121; voTa-
tile, 120; Yorkshire. 120. i '
Blane mangoj almond. 148 ; calf»* feet/
148 ; iaininass, 148 ; lemon, 148 ; New
Jersey, 148 ; rice, 148 ; rice flour, 148.
Bread, a«rated (without yeast), 117:
apple, 110 ; brown, 117 ; cheesecake,
125; com, 117; com meal, No. 1,
118; com meal. No. 2; 118 ;^ dyap«P-
sla, 118 ; French, 117 ; healthv, mix-
ed, 116 ; Indian, 117 ; new memod of
making, 119; poUto, 117; rye' and
Indian, 117 ; aponge, 118 ; wheat and
^ Indian, 117 ; making yeaat and, 118.
Cakes, buckwheat, 124 ; buckwheat
Iwlth yeast), 124; buckwheat <with-
d|it), 124 ; breakfast butter, 124 ; but-
t^ (for tea), 123 ; com griddle (with
2rea«t), 123 ; cocoanut drops, 128 ; cook-
es, new year'a, 129 ; custard powders,
140 ; charlotte nfsse, 148 ; green com,
124 ; New England Johnny. 124 ; In-
dian (plain), 124 ; Indian slap Jacks,
123 ; pan, 122 ; cream pan, 122 ; rice
pan, 121.
Cake, apple, 126; Austin. 128; Bath,
131 ; Mrs. Brown's, 12T; buttermilk,
IM ; California, 128 ; Centennial, 126;
almond cheese, 125 ; cheese, 124 ; com-
mon cheese, 125 : chocolate, 132 ; cho-
colate (mixture for imide), 132 ; curd
dieeee, 125 ; dder spioed,.127 ; white
eltron, 127 ; olOTe, 127 ; cocoanut, 128 ;
eoffee (without eggs), 127; common,
128; com starch, 126; cream, 129;
mam (plain), 132 ; cream (rich), 132 ;
cream, Boetoh, 130; cream> Bosfam
(mixture for filling), 130 ; cream (ytnt-
out egas), 129 ; cup, 126; currant, 130 ;
cymbals, 127 ; crullera and dough-
irate, 128 ; delicate, 127 ; one egg, 127 ;
fniit, 13(1; frttlt' (cheap), 130; froii
ferery day), 130 ; Crait (without eggs),
^ 130 ; French, 125 ; froeting for, 129
ftnger, 131; gold, 120; half pound.
5a
126: Jeny, 130; jumbles, 129; lap-
land, 131 ; Upland, plain, 131;
lemon, 128 ; loaf, 126 ; luncheon, 127 1
marble, 126 ; niacarpons, 129 ;' mea. .
sure, 127 ; mock lady, 127; mouuUin.
126; orauge Jelly, 130; plain. 129;
plumv 13(0 j poor man's, 126 : pound,
125 ; pound (a good), 125 : apple puffs,
j:»; puff. 127; Queen, i2»: railroad,
128 ; raisin, 130 ; Scotch, 126 ; iseed,
.127; ShEcwsbury, -131 ; silver, 126:
rich soda, 132; spice, 126; sponge,
129 ; sponae' (almond), 129 ; straw-
berry ahOrt, 132 ; sugar snaps, 128 ;
tea, 128; tea, ^delicate), m ; tea,
light, /126, 128; Tunbridge, laj ; Vic-
toria,'l28; Washington, 127; whigs,
127 ; white, 132. • •
Crackers, 121 ; No. 1, 121; hard, 121;
soda, 121 ; sugar, 121. .
Croam, apple, 149; cuitard, 139; fmlt.
.149; ice. 149; lea (with fruit), 149
lemon, 149 ; orange, 149 ; raspberry,
180 ; snow, 149 ; whipped, 149.; to pre-
serve (for sea voyages), 140 ; in coffee
(substitute for), 140.
Crumpets, 123.
Cymbals, 127.
Flap Jacks, 123. "
Flour, how to know good, 118.
Fritters, 122 ; apple, 123 ; bread, 123
cream,. 122 ; gooseberry, 123 ; poUto,
•124; Venetian, 124.
Gingerbread,!^; light, 132; soft mo-
lasses, 132 ; sponge, 131. .
Qingeroookie8,13i: nuts, 131 ; snaps, 182. .
Jam, raspberry, (40, 144 ; peach, 144 ;
raspberry and blackberry. 146.
Jellies, tame, 146.
Jelly, apple, 146; blackberry, 146;
cranberry, 145 : cherry, 147 ; black cur-
rant, 146 ; calTs foot, 147 ; cider, 147 :
cranberry, 145 ; currant, 146, 147 ; cup-
rant (red), 146 ; currant (withoat cook-
ing), 146 ; gooseberry, 147 ; grape, 140 ;
hartshorn, 146, 147 ; ivory, 146 ; lem-
on, 147 ; moss, 148 ; Ouince, 146 ; ram,
147 ; sago, 148 ; strawberry, 146 ; tapi*
oca, 147; wineyMoT ' *- .
Marmalade. apple,/141 : barberry, l« j
cherry, 141 ; crab apple, 142 ; Lemon,
142 : nectarine, 144 ; pear, 144 ; plno
apple, 144 ; Quince, 141. *Ji^
Mumns, 122 ; Indian, 122 ; rice, 122.
' Pies, appl<, 133 ; cocouiut, 134; cream,
133 ; currant, 133; grape, 134 ; gooM-
berry, 133; lemon cream, 136; lemon
^'i
674
)J^
I: ■
IMDMXi
mhiM, 1SS ; mlnM,' Itt ; nbiM (nm-
mm), IM ; mlnoe (wltltont meat), 134 ;
peach, 134; prune, 134 ; pumpkin, 134 ;
Hoe, 134 ; Iweet Marlborougti, 133:
4«rt,134. •
Fnaetret, apple, 140; ilpple charlotte,
141 ; apple (In Imitation of ginger),
142 ; barberry, 143 ; cherry, 141 ; crab
apple, 142 ; citron (melon). 140 ;
euonmber, 140; currant, 143, flg,
1*» ; «•««» 1^ ; gooeeberry (green ;
143 ; honefi French, 14A ; melon, 144 ;
molaMea, liB : mulberry, 142 ^ orange,
140; peach, l4l; peaches (In bramly),
143; pear, 140'; plppliia,°142 : prunua,
143 ; pumpkin, 140 : purple plum, 140 ;
quince, 141 ; raspberry, u.» ; straw-
berry, 141 : tomi^to, I4:t ; coverings for,
144 ; to clarify sugar for., 140 ; syrup
tor. 144.
Pudding, almond, 136: apple (baked),
138 ; apple (boiled). 138 : aimle (Swiss),
138 ; apple (dumplings), i3a ; baked,
139 ; cocoanut, 138 j . com, 137 ; cot-
tage, 137 ; cracker, 187 ; custard, 130 ;
oustard (almond), 139 ; custard (ap*
pie). 137 : ousUrd (baked), 139 ; cus-
tard (boiled), 130 ; custard (cream),
130; custard (mottled), 138; dandy,
138; hard times, 137 ; Indian (baked),
137: Indian (boiled), 137 ; lemon, 136 ;
(huord (dumpUngs), 139 ; orange, 139;
plum, 137 ; pliim (English), I'M ; Po-
tato (baked), 138 ; Quaker, 137 ; rice,
138; lice (without eggs), 137; rice
(baked: without eggs,) 130; rice
(ground), I30 ; rice (snow balls), 136 ;
•ago, 135; Snowden, 138; .tapioca,
^; Winter, 138.
Eolls. 119 ; delicate breakfast, 119 ; ex-
cellent, 119; French, 119; Graham,
119.,
Busk*, Dutch, 119. ■
Tart^ apple (with quince), 134 ; cherir,
130 ; currant, 135 ; Marlborough,. 134 ;
quince, 135.
Waffles, quick, 123 ; rice. 123,
iTeast, making bread and, 118 ; hop, U9.
■/■■
Carriac.
Oanrlng, the science of, 72; the knife
for,T2 ; directions for. 72 ; beef, the
aitch iMne, 72 : beef, the brisket, 75 ;
beof, the round, 75; beef, the sirloin,
72; cairs head, 74; cod's head, 76;
Jiooee, 76; /Towl, 76; ham, 74; tamb,
onHiaarter, 75 ; mutton, haunch, 75 ;
mutton, leg; 74 ; mutton, saddle, 73;
mutton, shoulder, 72; partridge, 76;
pigeons, 76; pig, 74; pork, leg, 76;
pork, spare rib, 73 ; turkey, 76 ; Teal,
Dreaat.73 : veal knnckle^TS ; renison,
haniicn, 76.
m* Meat Pica.
Beef, alamode, 79; boUed, 90: bams,
80: bashed, 78; heart, roasted. 78,
kidneys, fried, 78; stewed, 78; liver,
80 ; tongue, to cure, 78 ; boiled, 78 ;
pickled, 79 ; beef, potted, 7^; roast, 77;
toast (fillet of), 77 ; stew, 78 ;, steak, 77,
»; steak (with onions),. 79 ; with
•MHpr kraut, 78 ; sidt, round <^ 77 ;
to enok tha Iwdde of a MrMn oC.YT f
bash, Turkish, 88; hash, game, 88}
rechauffe aux tomattee, 88.
Lamb, IM of (forCml), 82 ; head, 82 ; to .
stew a Brisket of, 82 ; leg of (roasted)^
82.
Meats, cold, senred 4 la Bretonne, 88 i ;
cold (warmett upwltli celery). 80 ; cold -
(fritters of), 88 ; cold (saiiders), 88 ;
warmod up au gratln, 80 : forca
(balls), 87 ; t<a fry in batter, 88 ; fried
with eggs, 80.
Mutton, leg of (boned »n<l Btufte«l), 80;
leg of (Dolled), 80 ; bruOHt of, 80; . .
breast (crumtMid au gratia), 80; cut-
leUI, 81 ; how to cUdOHe, KO; cIkius
?frie<l), 81 ; lUlot of, hi ; iiasUed. 81 ;
liauMoh of, 81 ; htirlcot Of, 81 ; hams
' (to dretta), 81; lug of (roaatcd), 80;
saddle of, 81.
Plea, beeif, 89; beef steak, 89; chicken,
89, 90 ; chicken (rice), 00 ; flsh, 90 ;
meat, 00 ; mutton, 80 ; pork apple, 00 ;
Teal, 00 ; real, pot, )io.
Pork, boiletl. H3; bollud (leg of), 82;
chops, 84 ; loin of, H'Z ; leg of (roasted),
82 ; spare rib, 82 ; puttltoea, 83 ; ^ .
souse, 85 ; pig's head (boUuil), 83 ; pig's
harslet, 83; pig roant, 81; ham (to
bake), 83 ; ham (to cure), 83 ; bams
(keeptnjg lor summer use), 83 ; ham
toast, 83 ; hetnl cheese, 81 ; Saiiaagtta,
83 ; sausage meat, 81 ; aauaages (to
fry), 84 ; steaks, 81; ba(K>n (York-
shire), di ; bacon and cabbage, 84 ;
dressing for roast, 66. ^
Stew, Irtah, «l.
Tripe, 84.
Veal, 85 ; breast of (forced), 86 ; loin at
(Iwlled), 85 ; shoulder of (boned and
stewed), 85 ; neck of (hraiaed), 86 ;
cntleta, «7: collopa, 87 ; plaw, 86;
shoulder of, M; atew, 80; calfa
bralna (with different sauces), 107;
calf s head, 86;cairshead (baked),
86 ; cairs head (for grill), 86 ; calfs
head (to hash), 86 ; calf's liver, 87 ;
calTa liver and heart, 84 ; cairs sweet-
bread, 87:; cairs sweetbreads aa cut-
lets, 87.; calTa sweetbread, French
style, 88 ; calf's sweetbread with
tomataes^87. -/
P*«llr7 aiatf CUtase.
Birds, to bone, 68 ; game (warmed up
in orange sauce), 89.
Chickens, 63; boiled, 63; braiaed, 63;
broiled, 64 : cutleto, 63 ; fricassee,
64 ; cold fried, 66 ; pulled, 63 ; roasted,
64; salad, 64; stewed, 64.
Ducks, 66 ; to roaat, 66; stuffed wtthn
peas. 66 ; to roast wild, 69 ; to atew, 69.
Fowl, boiled, ^ ; broiled, 67.
Game hash, 88; pie, 90. ' >
Gooae, 65 ; loast, 65, 66 ; roast, (drsMinaL.
Jor),66. . ^^,,-
ipouse, to broil, 68 ; piff, 69 ; roaat, 68 ; >
soup, 69.
Hare, to broil, 70 ; to roast, 70 ; to stew,
70 ; BtuHlng for, 66.
Partridges, 68 ; broiled, 68; roast, 68; .
stewed, 68'; salad, 69/
Plteasanu, to roast, 67 ; to stew, 68.
Pigeons, 66 ; broiled, 67 ; in J«lly, 67 ;
— A
to iMl, AT ; roMtod.
«T;iMwad,67;
"sew
A
jSnlp*. to huh, 08i to lUat, m».
iNMitMl, 00: bMhedJM. ' '
vmlnoe, 71 ; stekki, 7ll -;.•*.«>
VMi, 07a4n, *«.
Bam, Hkfld, 9i.
Bntiade de poiason, ,„
Cod, lwked,^l ; bolleJ (H»lt), w ; broiled
•O0lloperf,91: tall/of;, 92. ' ^'
C»b, baked, 9t; billed, 97; to dreea.
Xflla, boiled, M
frled^94;j)lcil
. nab, baked, 91
obowder (New
. oitKiaettea of
. matelote of. i
baabed,96i frt(
to bake, 91 ;
la Tartare, as,
Halibut, bead,
..Blieil,g6.
•read crHmbed, 94:
M; potted, 91.
cbowder, 91, 96 ;
Inglaiid Btyle). 93 ;
■J, 95 ; curry of; 95 ;
omejotte of, 99 :
-In butter, 96; r6ok,
ffed/91 ; warmM, i
•tewed, 93.
SaiiDui, nejul 9f j •tewed, 93.
to pot, 93,
liObatert butte^, 98j to boll, 97: to
]uekerel,.g6 ; fo bake, 96.
W*idl*t«t^propertlea
pra,
ttl*, 122 ; ilckled, 99 ;
lUoped, 99;»(i9Wfld,«8.'
t VM»
OjwUini broil
of, 96; fiftf
V eakea, 99;\
' roaat, 90;
Penb, toboi
Plk«,toboll,
Book flab, to
Salmon, broU.„, ^ , „ruu
roMted, 96 1 ate wed, 90. .
fksanopa, 99.
Sbad,lob*ke,91.
§melta« to bake. 94 ; fried, 99 ;
Sturgeon, before yon bake,
98*
Tnm«, 91, M ; atewed.dL
lc«, 91.
I 96 ; broiled (
118 ; scfUoped,
▲rttebokea, 118; fri
118: toaaed, 118.
Aaparasua. 113.
iS^S^m^'y^ ' '■'*"<* (Mlad]*, 113 ;
Beeta, ll'l. '
Oeleria*, 114. \ a j
OeleryyboUed, 11&
Cold alaw, 162.
Cnoni^ben, to dreaa, 116; Aied. 118-4
__ jlanllic
Bii4iTea, 111.
Oreens, no.
!;?s;^'m;'Jte!;a!iK!''''^^
biSSVmf**^'* <•"** ohee«i), 113;
Musbroom.,'i81; broiled, 114 : buttered.
''Wf%A*/,f?»«*'»"'«<«-~of.
grti, UX ^ '***^' * •'' • »*"*" !»*• f »
^h^iJ*!' "*" (fo "x*"), 110 ; fried, HI I
S!S?l'l2 • """'^ *" ' Irtth'wMta
RadUjiii, billed, 118. /
8«l*ta, lis ; to mix, ll». • 7-
Savoy- rtuffed, 112. \ :
Seakale, boiled, 114.
Splnacb, lu,
romatoefl, boiled, 113: fbraed iMi
^oaat, lie: atew^, lie ^^' *"'
Tnrnpe u<J;ma.hiil,li3.
J^etable oysters, U8.
^ater cresses, II5 ; stewed, 118.
■' ■•■»••/'
Broth, beef (leg of), 103; chicken. 101-
Chowder. 105.
Hotch potoh, 106.
Pepper pot, 106.
SouD, beef, 100 • black, 100 ; cabbaire
fm. Ml 'J?*' "^'^Tl^M; iurry
M^ ' S^«' ^% **1 : *>"****. »» ; rabbit
W; rice, 104; Spanish onlin. 104 •
vegetable, 100; vSnlson, 102; whUe
portable, 102 ; v<^nnlc«ui, iw
■\
FicklwE.
Pickles, apHcot, 100; butternuts Mi-
oaijUflowet,,!?!; oherries.'ioi; chS^
1M^ Ik'S?^"^ •'•^' 182 f'cicum^^
152; gherkins, ISO : oTstera imr!
«nj«hrpoms, lod ; o^ons^fsi j'^imjL?.:
Jm ^^*"l' »" 5 tomatoes' YJ^Sy:
' EL^W'»^''SnfiSte»^|
■ ?^rh'«rT"pS«; gf:''^--^:
106 ; apple sauce (brown). 105 • atir^
Baace, iSo : stewei^ lo« ;M fcXt?
i'»i.«pP>e^butte^ (ImltaLn), m';
SffiJiv^ brown coloring (for made
d la b ea ) . 10 8 ; bmwn inr . #^. .l i w - ^tT^ -
d labe^ ). 108; broWMOT:foTcat?,SaC
•I
/
\
\
■/
lOT ; fl«p«r(for tkh), 167; mftit.
toto, lOT; wicry, IW; ch«H
cmnlMrry, MM; onuibvry .
MM I dMwH battar, IM : Mg. I
IM ; Bab (wlUw>ut butiar), Iff
pork, MM) g»rll«. lOSj lion
Sot), 106 ; lUltoiUM, m ; loba^
milk, IM; mint, 106; ma
(wblte), 106 ; miulUnl, 106 : Na
Und apple. 106 ; onion. 106 ; ni
106 ; puddinf (itiM), iOM ; ri«
■weak, lOT ; for turtia, 107 ; i
lOT ; auparior (tor plum p
lOT ; tomato, 107 : wina, 100 ;
taiabira aauoa, V6fk' -
MwWh OaaclcMMf CkccMJ«66.
Ohaaaa, jwttad, 134 ; aMidwIobi
toM(ad.lMr
■«M, to boll, 109; frl<
poMbad, 110 ; to praaarra, 110
good, lie.
Omaletta, of tarlona kinda, U
ItO ; witb bam, 110 ; oyatar, 11
125;
., 109J
total!
orab.
for«:
Arrowroot, wstar, IM ; eubatlk
231.
Brotb, •wg, 105.
Caudla, 153 ; agg, 104.
Ohooolata, \ta.
Cuatnrd. arrowroot, 153.
Egg and milk, 154.
Egg wlna (cold), 104.
Farer drink, 105, ^ . __, ^
Oruel, oommon, 105 ; rlea, 103 ; watar,
103.
Hominy, 103. _. t.-
Jally, Invalld'i, 105; port wlna, 105.
Lemonade, 104.
Meat, eaaence of (vary atroof), II 4.
Panada, 154.
Tonle, • good mild, 105.
Tea, 153; beef, 154.
Tincture* storaacblo, 103.
, Toaat and water, ISO.
^ Water, barley, 153.
Wine, oarley, 155.
Whey, wine, 163.
lft«,la6 psriH|fl«»h.f
Bacon, to boil, 108 ; to chooae, 1< g ; and
egga, 168 ; to ateam, 168.
BoefT 162; bubble and equeak,
ateak broiled, 163 ; fllleb <f ,
Mi4.;
bMbed"*(ip)Iidn\ *1m'; marroi^'bonaa
' (boiled), " 183 ; ' minced,
(riba), 162; rolled rlba
164; roaat
162
(rlM), iBi; roiiea nam, inc ■««•>
■tewad (plain), M4 ; ateak M^ ohiona
(rump), 164: steak pl<> (rami''
atew, 16S; atlvar akla, boiled,
Blane raanie, 176.
Boiling, Iflf.
Bread, German yeaat, 17T.
Oakea, 176 ; bread, 176 ; ginge rbread,
176 : lemon cheeae, 176 ; plui i, 176 ;
aeed (cpmmon), 176.
Caira bralna and tongue, 167 bead,
boiled, 107; baahed, 167; Uiar and
baoon, 167.
Cheek, ox, atewad, 18S.
C hl ak a na, to b U I, 17 0.—
4^
ateak
Orah,todi«aa.17l. ^
Cream, ground noe. 177. f
Crust, for plea|pudaiQf|[*o. (to makiD),
Ducks, to roast, 166.
Egg*, to boll, 177 ; to poach, 178.
run, directions tor oooklng, 160 ; brill,
160; cod's h«ad and shoulders, 160;
eels, bolletl, 161 ; eels. Cried. l*il ; AU
leted plaice, 161 ; salt, 166 ; salt, (s«<v
ond day), 160 ; hake (bake<i), Wl ; her-
rings (to bake). 161 ; berrlngii (t* fry),
161 ; turbot, 160 ; wbitUig, boiled, 161 ;
fried, l»». . ^
Fowl, to roast, 168; to boil, 170 ; boiled,
to truss, 170 : roast, to trusH, l«e.
Ooose, to roaat, l«»j to tniaa, 160.
OooselMrry fool, 176.
Oruel, to make, 178.
flam, to boll, 168 ; pie, 174.
Hare, to roast, 170 ; to truss, 170.
Heart, to dreaa a buUook'a (Bngliah
fasbton), 163.
Jam, currant (black and red), 177 ;
gooaeberry. 177.
Kidney, beef (stowed). 164.
Ijanib, 160; chopa, 166; outlets.
166;
fry, 166
Lobster, to dreaa. 178.
Mutton, chopa (broiled), MO: cutleta,
166 : bashed. 166 ; leg of (boiled), 166 ;
neck of. boiled, 166; leg of (roasted),
165; loin of, roaated, 160: loin of,
(rolled), 166; pie, 174; minced, 166;
^md's head, 166 ; iftoaldar of (roaat-
Oystoia, scalloped, 161. ■
Partridge, to roiist, 170 ; to truss, 170.
Pheasant, to roaat, 170 ; to truss, 170.
Pickles, 177 ; cabbage (red), 177 ; onions,
177; walnuts, 177. .
Plea, crust for (very light and cheap),
173 ; mince, 175 ; mince meat for, 170.
Phraon, |rfe, 174 ; to roaat, 170 ; to trnaa,
Porkj 167 : to boil a hand of, 168 ; to
bod pickled, 168; pig's head, roaat-
ed, 168 ; roaat, sage and onion atuf-
llnff (or, 1«7.
Pnddinga. apple, ITS; beefstoak. 174;
carrot, 178 ; cheeae, 176 ; currant. 174 ;
ouatard, (plain boiled,) 176 : fruit,
174; German, 175; plum (plain with-
out eggs), 174; rice(plain), 176; (with-
out egpi), 175; roily polly (with Jam or
treacle), 174; suet (plain), 173; auet
crust tor, 173 ; tairfoca (plain), 175.
Puff paato, 173.
t>iu,td
to roaat, 171 ; to
BabbtU, to boil, 171 ;
^tr«to,171.
ttoaat^how to, 186. |
Salmon boiled, 160. t
Baneea, 161; apple, 163; (ennel, 162;
egg (common), 162; lobator, 162 ; Onion,
common, 162; oyater, leEi ; paisley, IdB.
Solea, boiled, 161 ; fried, 100.
Soupa, of what they an made and how
they aro made, 156 ; beef, 107 ; brown-
ing for, 157 ; cheap and good, 108 ;
carrot, IflO ; chlcKen broth, 106 ;
conger Mi, 108 ; cottaga, 107 ; oottag»,
baked^ 1S7 ; family, IM ; Franoh, 108 ;
onion (brown), 100 ; poor man's, 108 ;
Scutoh mutton broth, 158 ; whito, 109 ;
paa, without meat, 100; Wrexham
(T«tfy fihaap), 156. .. ■
. ^-'^0ki%,
1 ^, . T.
(to
160; brill,
l«tera, 1401
d, 101 : tU
; ult, (MO
1, 161 ; Mr-
RM ((• rrr),
M>ll«d, Ml i
ro: boll«d,
,160.
169.
170.
■ (Engllilk
red), irtf
lUflU, IW^
1: oatleia,
»ll«d), tan ;
r (n>Mt«d),
: lolu of,
need, 166 ;
■of (roMt*
UR6, 170.
iiH, 170.
7 i onloitt,
nd eheap),
»t for, 178.
J totnua,
k, 168; to
ead, roaat-
inion >taf-
Uiak. 174;
rrmni. 174 ;
76 : fruit,
ilnin wlth^
I7S; (wltb-
rlth Jilin or
173: met
In), 17S.
■t, 171 ; to
aiMl, 102;
162 ; onion,
•nley, IdB.
e Mid how
57 ; brown-
Rood, im ;
roth, IM;
7 ; oottage,
renoh, IM ;
uui*!, IM:
irhlt«,189;
Wrezhwa
Bpr»t«, 161. ,
pUw, Iri^h, IOC
TmiI«u aiuI iwtty paiu, no.
TuiM, ftppl*, 178 ; currMit, 175 2
?b«rnr, l?a J op«n J»in, 17(J. *
•», bMf (to rniUt*), 17».
ongM, o«, 16S.
Tripw, 100.
Turker, roMt. loo.
YmI, outlaU, 107 ; ■tafllnfl, 166
Of (to roMt), 100 pl«, 1747
IHDBX.
'V
gOOM-
>, 106.
llllat
>^
J77'
Ablation, 200.
AbfMlon, IW.
Abw«M, 200.
Aob«, ear, 301
HBAJLtH AND BIEDICa4
P»ge«» 179-260. -"^
C« Id, to oura, 221
Xu*?h't^ "rtlohokaa (to boll), m,
arliohokea, (.l.,rtw»i„n, t.> boll ml
boll), l7a; bnxtaoll a., boll), tji, U...iw
M» boll. irjin»bba««, U» boll, 171;
pMW, gn.«i.. to b.,11, fu ; p»r.iil'p., ti
boll, a. • potaUxMi, Imkml. (71 ; >>tjl.
to^. bolM, 171 ; ,M.uu«M, frlA I71J
tMim, 171; marrow, to^boU, 173 1
( urnlpa, to boll, 172. •"*"""• •" «
.~-w, V-' , »w. , faoa, 206 ; head (onra
for), XM; head (alok. ear* fori/aSol
■tomach, 212 ; tooth, 210. '• *»•
Ague, cure for, 220.
Afr (foul), IK ; air (aaffotiatlon by), in.
AUojra for dantlaU' moulds and dleSi,
Ankfe, apralned, 194.
Apoplexy, 103.
Arrowroot, aubiitltute for, 231.
Back, oure for a weak, 226.
Balnn, of beauty, 29» ; Alpine hair. 940 •
^of a Thouaand Klowon, 239. ' ^ '
Baliam, Indian, 231. ■>
Oatblng, sea. 183.
B«»rd, Tjquld for forcing the, 241.
frost, 189 : of gnat, 190; of leech (to
stop blee<ang), I9i ; of reptiles, IBO;
oure for snake, 227. . '"" •
»>•«"«»«. MceeelTe,229; from wounds.
Blister, 197.
Bloofl, spitting of, 107. ^
Bloom of youth, 239. i.
^l' SS"*"!" ■•»«» otfcw formations of
the, 179; diechanlsm of the human.
Bolls', iOO; gum,10S.
Bouquet, eau de, 230;
Breast pang, 201.
Breath, Impure, 221;
for offenslTe, 243.
Jlronchooele, to euro, 2517.
Irulsoa, 195.
Brushes, to clean hair, 342,
Buchu, compound extract of, 28IL
Buma, 1(17. ««, «».
Calomel, Tegetabie substitute for. 231.
Camphor Ice, 232. '
Cancer, how to cure a, 225 ; EngUah
remedy for, 224 ; ointment, m.
- Candy, oough, 234. • — ^
Carminative, Dalby'a, 231.
Cerate, simple, 215.
ChalUig, 105.
Chapped hands, 198.
Chicken pox, 192.
Chilblains. 201.
OUneae depllatoiy (to lemore sapar.
4luoas hair), 242. -"P**^
Ohokinf , 186.
Cholaii Ejyptlan enre for, 227; mix
w (Sir Jar '^«--»— »-» »~t. ".»";"*
esprit de, 239.
certain remedy
«W«
SSiSS;'2& ^^^*'^'>' ^J "not""™
gghmM) , a a; fndi a n pr ^a crfptlon for,
' ' ■ ■ ■ ■ • /"
n2i:r ~ ""•"' ."^t '" th" h«a<l. 224.
Cd ogne uAu .io .hiur formulai)??""
Colors, aruggl.to\ 233. '"*^'' »"
Oomplexlon, 2234.
o^s^atuii"^'^'''''"'* *" ""• «o.
Corns, tj) cur* In ten minutes. 229- ba
oaroful about paring your, wi. '
Corpulunce, laO. '
Cougb rolxtura. 298.
Cramp, 193. "•**•
Cr««m. cold, a40; cold oriental 240-
Croup' 217I . .^
Delirium trtiineiui,2«f2. ;.
IMwrbma mixture (Sir Jas,* CUrka's),
Diphtheria, rejmedy for, 229. - /
Dislocations, iiitt. ' '*"■ «
Dlunjtlcs, 231] for children, 231
SJ.M!t«"i'*'^/'.""*rti;i(forgraTel
Md kidney «|omplalnU),23p;swMUng,
Drunkenness^ ^cure for, 225.
l^ . I'hJI ! 'l**'' '^^ : bachelors' hair.
Ew, abscess In, 206 ; hanlened wax In.
205 ; nolsM In, 205 ; things In. M. ^
Elixir proprie atis, 237. "^ ' **'
embalming, new method of. 221.
Essences. 2:t4. -^^^,^1.
EHSentlat oil, to extract from wood.
v^'iV ^**^'"^' etc-, 233™ ^^
^yf' »»'~;^, iii8; blear, IjW^lnftaB
Oon of the, 1«5; lime In the, iwi
paratfon, 2M: sore, 224T IndfiS
scriptlon, 2W; sore ^iuST aoo •
stone, to ap ?ly. 200 - ,tye In (*e sS *-
Fainting. 18». P
20^, COW. 192 ; offensiw, 206 ; owoUen^
^ln'?i.^Sr*i."*' ^ * " "S«°*. *« ««•
'° " PO"". 2: » ; sure remedy for < ». gtgt
cure for bon b, 228. "^J * " ' ^ "i «aii
uure lor Done, 228.
Pamale domplaUts, for, 200.
-- ^~'
»>
V
678
■\
INDKX.
■">
»•*•», •tlmuUntln.aso.
FIniw. brokan, affT|; J»iiim«d. «»,
no<Mllii(. powdiir for «>«ojjjfl»«, »».
Flukl, ll"nl«'« hyiHirlon, asv
f^ifTSlyVminlo pownr of vftrilsw kll«to
of, 'iao ; •"«> lU niyitt«rUM», ll».
lyMigiiMMtiil, aa».
Oly«'«riii«, pn»|i*r»Uon, 240.
UonorrluM. ««UI»e "'•'.'1 '»''.,S'-rw*i.«
Gout, «hroiil«, U> cure, Xlfl ; Pr. iMtU
mUtun) for, ICM; Uiictar«, XM.
Orlptng, m-
llHiniorrlume. uUirine, 300; rtimuUnt
HaiMii,*to whiten, 'Ma, pMta for olupiMd.
<l43, . .
HanglnB, »««6v»»T '«>«»» 1*
Htocoiign, 223.
Hydrophoblp, IM; *
IlyttariM. JOl
lS'}g«S;:^r,iMlSlUthiaron.«<«
th«^r. Lyon's,:»M>.
JooloiyOmb. 230. i . ^
Joint*, rem«jdy for ttlff. MB.
Ki«ln«y«, for dlMta^oa of the, 229.
Knee,l»ou«eH»»ld'»> Wl.
Lftiidanuin. 227. ^ „.«
LeuoorriuB*. Injection fur, 349.
Lfnlment. B.rriir« Indian 2:» ; bone.
2W; Oooli*eel<ictn)nMunieilo,233; (tood
8*in»riti^n. 2W ; l^"**"' 2*> ; nenre,
2:« ; forolil «oro«, m ; JC*'*'y"«- *"» 5
•pralni, ■welllngt, &o.. 238.
fejT^'/w; "Ud to be poeltlte our.\
for, 228. ,^ M
Lowenites, worm, 234 ; ^^rmXtagti.W*^
LunnTto aecerUln the BUte of the, 219.
MeiMtruatlon(iMre »t which It oomraen
oe*>, 24H ; for obetruct«»d 24j
Jeitlon for obetraoted, 230
249.
MllljBr'e dliiwue, 192.
Mouth, iore, IW. _^
MuollMe, liquid, m.; _^
NalUi, Ingrowing. (M ; ,Seott ■
whiten the, '.>a\4>
Neck, enlarge<l, 221 ; Wilnf 211.
Meuntgia, remedy for, 228; oe
for, 'm.
Nlghtnoaro, IM. i
NItroui* oxMe or Uughlng gM, 243,
KoMi, blewllng mt the, 199; to eitrmct
■utMtttncea f roin the, 194 ; oloertitloo
of noatrili, 194. ^^ ^ _i *
Olli black, 235; iftor (the »»••* ^'^Tj®
take), 221 ; cartor, common, 238 ; \cod
liver, 225; eeeentlal (to e«trwBt
wood, bark*, roota, herba, Ac.,
Harlem, 235 ; king of ( for neural
mid rheumatUm), 235 ; macaaaar,
•Urhau>,241; of ro«ea,239.
Olntm«nt:'c«nc(er»225 } felon, '2M; gree
233; Hoiloway'a, 233 1 lUh.233; du
klna*. 233; magnetic, 229; for o
•on* 229 ; pile (celebrated). 2J^| pll
isad ; salt rheum (Mead'k), 233.
Oiiodeldoc,ltould.a31.
Oi marrow, 24l.
Palu extractor, greftt, 236.
, 250 ; In-
palnful,
to
Inenre
Pain klllnr. IVitU' (ImproTed), 7M;\ _
imU«, for Ujolh a«ihe and a«iute palua,
234.
?:Xf:'Sl?W;2*t. dantUU-nart.,
24.1.
Patohoull, estraot of, 239.
put.; 2:11 ; Abemethy'e, 232 ; ague, 234 1
nran<lr«th'», 2:11 ; «inin«na(f<>Kii«, 2I9J
dropny, 225 ; llolloway", iU ; liver,
2:« ;U* promote meiiaUual aeoreUon,
219 : to ■»gar ooat, 231.
Pimpiea. to remove, »t2.
pink wiuo«r, 24<». .
Pla«t«r. .!..iirt. 2.'rJ i IrHtatlna. m
PokKJii«._U)jnoi»iitera<'t Ihw «ne<^t or, WIT (
WBugTiw / lerJal. M ; animal, 2OT4
mliniria. 2r»7 ; v.<gnt»l»lo, 2OT.
Pou.lrero«UlU'|ii«.2H-
PowdVrt.e<.mp.HiUloi.,2:»; "o™,!**'"®'*
or YBgeUble, suit ; genuine ■eldllta.lMTf
perlVme. for Uixea and drawer*. 242 | ^
Uaft (exoell^nt), 242. . , ^. ... ' . |
Pr««.irr»ll»e. Atkliukiua lntatit„ 234.
Printer'* dlwiaiw, 2IH*.
Puli«. waUh th«, 219. V
ltea.lyrell<)f, lla«lway*a,23».
Iteau/ratlve*. I'halon ••, 2l0t ranovaUng
re*c»lTent,Uiidwaya,2.»4. „ ___ .
Bheuniatlrirt. Inrtammatory , 2^« ; Prencli
remedy for chronic, 229 ; remedy for,
230. "^v
Rheumatlo fluid, Qerman. 230. , S.
KulfM, for action, very ahort and TCiy^^
■afti, 222 ; hygl.inl.!, 220.
Hum, bay. '^H ; «how>, 241.
Salt, niedlciil n«e» of, 2.tt.
Salve. l>ow|i"rii. 2:W ; tJreen Mountain,
233 ; lip. 2.*M ; Ituiwla, '.£».
gamaparllla, Ayer'u, 234.
ScaUU, 190. ■ ^ ■
Scurvy, 20H. . ■ ..
Sea foam for barbers, 241. _ .. - ^
ihampoo com|wun«l, 241 ; liquid, Una,
VI ; mixture for barhen, 241.
ivlng, 222. '.'■"■■■':.,
iieHB, nea, 20«. " , «,, .
SightlMlmneiMi of , 2mi ; i»hort,20e. ,:
Silver.Vltratw of, 240. _«.,.,
Skin, eVuptlona of the, 196 ; artlfldal,
for burns, brulwa, abraalona, *o., 239.
Sleop, m; wfeoeaiary rules for, i\9 ; want
of.iwl ) .
Suull, cephalic. 23*.
Soap, Yltnkee shaving, Ml.
Spasms, 210, 228.
Sprains, 211. _
summering, 211,^.
^SMxtulants in low fevers, 290.
Stings, 2l».
Strangling, 207.
8t.uns. 212,
Bt. Vitws's dance, 212. '
Suffocating. 207. ,
Simburna„212. -_;._-
Suiutroke, 213. t ,
VsWeet splriu nitre, 227.
Swelling, white, 2l».
SwiKMilng, 213.
Syncope, 1H».
Syrup, cathartio, 239; for conanmp.
titea, 220 ; cough, ^ ; oongh (whoop;
\.
• n:
ing) '230; hly e , 227^; comp o und of
hypopbospbita, 230; oon«K)und ^
V
tttoto' MfT*.
; sfue, 9S4 1
If, IM.
IT<Mt of, 90T (
•iilnuili'JOT;
m.
eompaaltlon
tAUt.XH. ' ■
{ ««iioT»Un(
I rameuy fur,
no. X
sn MounUIUf
liquid, fln«.
n.211.
n, 2U6. >
16 ; Arttflcial,
iom. &o., 238.
[or,a}»}want
ao.
.|?
for oonramp-
Bough (whoop-
comp o un d
doii\pouim1
iNDta;.
^9
hyp<)|>h(MinliltM
lU'. XW J
Md Irnn. 3.10; ln-
ruplKirrv (without nui>-
faiitji'. XW J ruplKirrv (without nui>-
iMrrltw), 2;n ; rhiittutlr (»roiimll.-),*rt:
lp«ic«ii, a-Jr; ; Iniiioti, xn ; ■niiiia, ittT
•<|<I». i'lT ; for •ml* fouiiuliM, uuo :
WMtthliiK, xm.
TnoUi, prt«ti«rvAtloii of th«». 214 ; Imum
for ftrtlil.ini -.'la; .liuitiBta', nomiH^
•Itloii for UlUtitf (Im^Aywl, Wvl. 1H3 ; Ut
«itriwt' with intla or mv imUh, liu •
WMh for th.t, SMS, . "^ • .
Tn«tMnK, 'ii:i.
?'liroiit, Horfl, 310.
1ii<tur<«»i, XM ; <llarattov23l ; gout,' 329 ;
of (luMlai iiin, 237.
TriiihliiA, 33fl.
Tuniom, to roinrwn, 23fl.
Uvuin, nilMxofl, 31(1.
V«riu|fujj«, Hwftln'a, a»4 ; Fahnttouk'i,
Xil.
Vol<-n,1oMnr, ai^
VomliliiK. im
Wnfum, |>i|liiionln, J3t.
WartM, U) <ur« In t«m nilnutet, 290.
WHMhtirwoiimirii i<;all, 317.
WMtliiK, 317.
W*t«r fi)r mnhi fountaliM, 2.141, 2a7 J Con-
gromi, XHi ; If riiiK«ry, xm ; KlaMinKun.
3.'«7 ; I.UtNMi. 3.1I»: niiiuira), XIM ; «<il<lllti
(bottlcl), ZW ; Tuiibridge W«lli, 33H ;
Vichy, 2;«7.
W»x, bottle, blank, 238 ; leallng, gold
eolor,33H;red,2il(i. ■• » "
Wen, 317.
Whenlii, tlentlsta' emery. 242.
Whitlow, 3IM.
Womb, fallluff of the, 349.
Worm, cure lor tape, 230.
The Tr««(M«int mt tmtnntm—A*'
vice 19 Jfl«ik«n aad Nnniea.
Abdomen, how to prevent enlargement
of afttir delivery of child, 344.
Bath, wttnii. 316.
Botlh), fid«Ml|iix, 34R ; cleaning ntpple of,
24H ; lM)Ht kind of, 348 ; munnor of hold-
ing. 2I«.
Bowel (toinplalntR, remedy for, 246.
Bowula, (M>nlln<Mnent of the. 3441.
Bruatt, beat HiibHtttute for the, 34-1 ; rub-
bing with Hplrlte, 344 ; appU.atloii for.
When woanliig, 344; directions for
treating If milk doex not flow, 244.
Ghlld, dl«t for whlte-l<H>klni( lymphatic,
34ff ; for violent UimperutI, 3Jr»,' tllKen-
tivo powem of the, 3W ; 4lruH.<<iiiK Qie,
245 ; dragging the, 347; dosing the, 24+i
when to givo tho breast to the, 344 ;
how to care for tho rickety, 216:
strength of tho, 246; HvmpatbUIng
with a, 347; teeth of the, 2Jfl; treatment
aft«r birth and before w<-aning the
244 ; oonHtitutloii of the. 31(5 ; Jolting
ami patting tho, 244; children, com-
plete coileof preceptM for bringing up,
244 ; prlnclpJcH of properly taking var6
of, 244 ; ii<;rofula and consumption In,
245; Btrtklng, 247; Hweetnieata and
confectionH for, 34a ; frlgbteuiug, 247:
left bMided, 246. .
cnothlng, rulM for, a4«. *
Told waUir, plunuliig Into, 24».
ItHfornilll.t* ami JlMlortltin*. 346.
IMot, wh«ii U» give (Wild, 344.
K».>rcl««, 247.
Kalltng, XM.
KlrnuiMM and authority of thfl mothar,
217. '
F<nm|. animal, 2in j the Imut for n«w iMirn
•abcH, 244 ; for chllilran, 34fl ; quanV-
lly rm|ulr«i|, 245 ; vartaUonii of, SUfl.
Krotfuliicmi nnil III tomuer, »I7.
Oovornmeiit, moral, 347.
Ouin«,lhe, 316.
HabllM, early, 34fl.
Hrtudu, fa«w and foet, MA.
InfantJ.. tr.mtm«„t of, M4 : when to
•uck e, 344 ; the wanU of, 344 j warmth
In, 24n.
.lurking and iwlnglng by tho arm*, 346.
LlHuorrt, Htlmulatrng, 314. -"
Milk, method of removing If there b*
t<Mt innthr2l^. ■
Mother, the oyv of the, 247.
Mouth, exnmluktion of the, 246.
Nipple, how lo enlarge If amall or
turned In, 314.
Nui«o«, carclcMp^aiO.
Nu roe, the dry, 247; selection of, 24« t
the wet, 34» ; o»ire<^tlon of the chihl to
the, 34H ; age of.xlH ; oharaiterliitlcH of
ago«Ml 31« ; colj.r of hair, 31m ; appear-
ttnce of tee l,4nd ll|m. *IH ; conllno.
ment rtf,3l4; CoiiBtltiitloiml peculiar-
lt|e» of, 314 ; general nppiuirani-e of,
3W ; how tochooHrt, 3IH ; how tho milk
ihoul.l upiMtar when drawn In a Hpoon,
348 ; phynlcHl qualiile« of, 348 ; lemiwr
and diH|>o«t|(|on, 3HI ; tem|iernnc« in
eating and drinking, 318 ; what Should
be the age of, 344 ; When to be obUliv-
ed. 348. I
Nursing, kind of dresa<4 fo wear when,
344 ; drinks when. 244 j apputlte when,
344 ; diet when, 3-H.
Nutriment, amount reqnired by differ-
eiit constitutions, 214.
Over feeding ami under feeding, '240.
I'recoclty, 340. *'
Itickets, or soft bones, 246.
Shoes, 34fl.
Sleeping on the lap. 246 ; with adults, MB.
Spine, curvature of the, 24tl.
Suulnting, a common weakuess. 246 :
how to «;ure, 240,
Stiinunerlng and defective ftrtlculatlQri,
Stu4ly, mental, 246.. '
Teething, HrHt signs of, 246.
rrlcks and ill habits, 244J.
Uniblll.al cord, navel, &c., the, 248.
Unnatural development of the brainy
Vaccinoilon, 24.'S ;, when to vaccinate, 2«.
Vontiliition. 34.'5. ^ •^«'.
Walking, alorte. 247 ; position In, 247 i
first efforts, 247; ' »~- » «• i
Weaning, rules for, 244 ; in sever*
weather, 244; treatment after, 248.
U:
:m
/
(WO
/
fMOKiU'
i-
(JROCERil, SOAP CirANDLERS, TOBACCONI8T9, fto.
/ pAgM 361— !204.
naklnii |MiwilAr, 'ttA.
llraawBi, InttUlioii, 3M.
Itonilntf ttoltl, tiMt iicrthnm llfht, 3M.
BiitUir, t<> •nir«, JM, Ui h«<i|N 'ioil, riuioitt,
t» r«>il'ir«, X'VI.
ClMi<ll««*t lriilt«tl*m wax, 'i!M ; mUiiiaii-
ttfin, r Kill Ulhiw, 'l,^^ , (loiu Unl, 'iM.
riiTkni. rtiivor for, jnt.
tivRti«. ii*iulti>rall<Mi of, W3 ; IngrxiliitnU
■•ml III, -/OH ; m«»th(MU of tltitmitllig,
rU i MiMiKO of, 'JKI; .rava.-^'l; Tur-
ov ^1:1 : |H)iui<l|Hiiik«t|oa,-,taa( Wm)
I mils, %Xi.
KfUpt, guild, tit tell, 'JDIL
Mro wTii.H.ini, WV.
Kluli, to li<>.'|>. '•'•■•7-
Flour, K<>"*li uii«irriiiff tMtl for, 3M ;
munty, to rorriK't. jn*.
Fruiti), to kmip fivMli, 2M, \
iiHitiK, to k<'«i|>, M7. V \
|loii<<y, |»rJ».«', "iW.
1('« cIlKHt, to lllllkH, 'iflT.
MarkitiK ko<mI«, uttntTBl rain, V(l[ ; rapid
3fl2.
ilroa«NMt, 2S1 ; Mbl« of •Hquot p»rta,
If fkMiiri'ii. wolKhtu, &r„ 2fl7, 288. \
M«*H<i<, to ke<ip. ^■"•T. \
Milk, iiillkiifiuiM'N priMM'wi. ?ni.
MiiMtara. <'fMb|li<>li, MM ; Krunub |Mt«l)t,
'Mi. \9L V
(Ml. bu>iilinj.i%»tf«r, 2nft. \
I'Miu, alroiiK, (/Vi.
I'U-klMi |iv<a<'b»>ii, 'JM ; ghorklni, 2B.1 ;
mtiotl, 253 ; Intllaii, 2M ; oiilona, 'iM.
PliH) i«t«)inii, aiiibor, to rttt>ttir broken,
Haiirf, NapolAon'a oamp, 9M.
Hiiiiff, MaiN<ah<>T, 'iiMli imrfnniM tdt,
•Mt ; HimiiImIi, m ; ynllow, MO.
MoAii, f rii'tloii, 'inj: without ljr« or frnaa*)
'JOil ; hitnl. with (art!. WM ; tiiaiiurat'tMra
of, 2.1M , iKift, unr, 'JflM ; viiry rlinap, iflW ;
KiiulUh har, iflili f«iiipli<>r, U.^1 ; <lnr-
maii ynllow, 'iMt , ■kimI, IVI; tranii|)ar'
nut, 'OU i vart«i(atM|, 'ifW ; brown
WliKlmir. anit; wliltn Wln<lwir, 'JM )
wbltn hani, with tallow WU.
Biiaar, a<liilt<iratlon of, wA ; liigrndlant*
iiiHMi III, '^Vi ; ilHl«<'tlon of, by apimar-
aiKit, aia: by Uiin-li, mi; tiy apiMtar-
aiicn ofilhB wrapping pa|mr, ml; by
tbu roMpP"!!**. '<<*M ' alaruilng ooiiolu-
alonaplin tnau, 'i«VI.
Tal^MT, to <-loaiiiMi aii<l blnanh, 3M,
T<u»/lUluU<ir«*1on of, 2tHt ; tngtuiiilty dl»-
pliiy<«i l»i '•■'<K) ; hla<'k t«a, 4'hh<r mliil^
«iratloii« of, 21MI ; mniiiinr of, '.'IHI ; a|>-
p«araiu'« of tbo htavnit, '^(M) ; UN*) of
■iilphata of Iron In, 'JMn ; adiilturntlona
{it grtMiii tuA, 'iHI ; apiMinraiion of tha
loavi'a ill illlTurKiit procmMDa of, 'Ml ;
UMof rriiMtan blun In, Ml ; npiwar-
aiii^n un<li-r llio nilcro«<-o|m, 'sni ; <i«»-
tA<;tlnK, in«th<Nla of, 'Ml ; cuiicluaioni
arrlv«Ml at.'itu.
Tm\», 'Jn2 ; b|n<)k, 'JKi ; gronn, 'iKi.
TulMM'co, aiiiilternttoH of, 'Ml ; ingr*'
(lloiila niM><i In, 'HH ; (litt«>ot|o(t of, j|H;
to llttvor, 'i/Mt ; p«rf unM>4i mil rt«u
Viiu^uar, tnionp, 250 ; lu tbro« <la,*
'WuHbtnt
id, 2M.
BttEWjeitS, WINE AND SPIRIT MANUFACTURERS,
Pages 205—280 and 656— €01.
\0 puilrli, 279;
ik^uui-b,
m,
Kjr-
tal,
to for-
Jl; Itorlln
i'la d'lloi-
- . ■ V
Applo to«ltiy,V
arra«'k piiiit-h
2Mi;0|aM^'«>w
Ilitt«rr<, < onllal
2«H»; «-orla.n«li)r ■'
mint <'oi lilal
8«l)l ; ttliurry
Uial, 27ii; Cnri
cuniway cotil
tantlt), 27)* ; atoinai'Ii bittern (uqual to
IloHt«ttor'«), 275 ; Hoker's bittftra, 270 ;
Htouubtou bitttirs. 275.
Drewliitt, the art of, (150 ; the procean a
iiai-t of th'' <loine-ttl<; «r.on<iiny of every
aniiiy,U0A; boine.brewutl purer and
cliuaiHtr tlian pitrciiaa -d, 650 ; not
ditHcult, avi ; all ob!«ta<'l<!« OTercoine
by «x|H-rit*iieo in, HSU ; tho uteii>'il»
uaed, (160 ; thr conprr, 00>1 ; ihe tnanA lub
(106 ; the UHilfr Imi'k, UOfl ; tlie r(H)h!r
. 60(1 ; the tb^jniiuuteter^ iitil ; the ingre-
dients (i.'*7 ; th») malt, (t.'i7 ; the bcitt to
Oliooiie, (i07 ; iniiH variua in quality.
607; liow to tell K<HNt. (U7 ; old and
niaw malt, how Ui une them, 057 ; the
quantity to be uaod, 657 ; bops vnrh^
Dl« iii quidit7i 607 i bow to duooae
"of
tbAm, 607 ; how lonjr ther will ItMp
fiMxl, 607; the (|uaiituy of hopH to um,
17 ; the beHl wiiter to he used, 657 ;
,f. yonat, 607 ; the b<'Mt kind of yeast to
uae, ()07; the auantlty to uxe, 65H; the
)|>erntionit In the procena of, (WW; maab-
aW; tliree diatiiict pnu'eHMt^ of
naithing, WM ; the manner of flxin
the maiin tub, 05H ; the prooeasea
mitahlng fully detailed, (iOH; tlie pro-
ceHH of boiling, 65«; the i>ru<;eHH of
cooling, 60!) : fermt'iitatioii, (I5;> ;
meth<M|of niiiting yeiiHt with the wort.
65!) ; wliat to do in vnm of t<M> riM>id
fermentation, 601) ; wlmt tnr^i if fer-
meiitntion ia too alow, 651): how tha
commencement of fennentation is
liKllrateti, 60U ; of what the procena of
cleHnvinK coiiaiHta, 651) ; when to coln-
menco tlie nr<Mi<!iM of cleanaing, 660 ;
Iiow to cbeclc fermentation after t>eer
la put in caak, 664) ; important itema
in the proceBBof browing to Iks strong-
ly instated on, 660 ; bints and cautions
worthy of attention, 660 ; wb«nto pur-
to PUP-
rcnasa
chase malt, 661 ; when to pure
bops, 601 ; easterly winds bad for
-A
. A ■ '■■ ■■■
.-s'rv.v . ■
•'\ ■ ■' ■ ■ .
■ -.■'^■'' ■■■" ■■■■
- ■ ^ :■. ,.:iH
^•^.
•K?:;
% ko.
I.
rfnmM tdt,
■MO.
'« or frflMMt
lAiiurM'liir*
rlinit|i, 'ifltt ;
r, iW ; (J«r-
M ! brown
ixluor, 'JM(
HI.
Ingrntllunt*
, tiy i»|i|i««r-
tiy «iiiMi«r>
Mir, 'm ; by
ling ouiiolu-
h, am.
(titiiiity dl»-
rlil«>r nilillt-
III, '.'IHI ; Klv
2*11) ; xitM fl(
liiU«rntif>iia
KiicM of tha
MtM of, !M1 ;
01 ; npiMMr-
\m, 2«>l ; tl«»-
ooiicliuloni
I, mi.
l\o\\ of, j|U ;
X rt«ui
T will kMp
no|>H to UM,
I iiatKl, (US7 ;
of VUKXt to
MO, *(AH ; the
r.nSM; maab'
liFOcuMicn of
r of flilnir
trooeMoa of
W; til" pro-
I i>ro<'«sH of
Mioii, (Ut;> ;
itii thu wort,
f t<Mi riMtia
^irrft> If f«r-
Mt : how tb«
Diitailon it
itf proceM of
h«ii to coin-
knaliiK, OtM) ;
n af t«r be«r
rtant itema
o be atrong-
md oautlona
Then- to PUP-
o purcnaiiS~
da bad for
'■K
' .»jJIPSffl''"'i "»"«""•«<" iimhiiiK, mi. < <>iin<'tlon
trtf^mmr^ "t Ihn Ir^H.^'W, iiiatiirlnii Ui.i fruit,
f" '>•«, «xrvrii{Mil<,ii of tlin AuUn, BtW ,
4.r*«g.%«Ml. Iwfltlliin, .HIT, UfAi «»mm-
nroML
Tf
\
tlona to hm iiaad to
WimmImh uUnmlla Ilk* imimIi
>»«ill A«.> fr«Mii nh/liililiM,
•Mil , alt iWmitm b> Im Mviililo.l, #111.
nr m<itli<Mt<ir iimkliiK, ?»M|, < ollm'tlon
t th» fmlL. ViMI . matiirliiii li
aati
Bt<irTT>|[,'ziiii , miiuiiiK, vniT, 'ifAi oim
^KliM .•l.l.if , ■*«, lin ; i<|i«it|| ,,|,Ur, '/Tft ;
€)l.l«r wlUiout aiiiilna, /iS; t4> k««|i
«l<l«r •w««it, mill •wmitdu aour fll<|«r,
'/in , I'lilxr iMiitar, 'iMii.
Cuolliigaml (ilTarvnk-lngilrliiliii. -Nh«rry
oobblttr, in;i : aiMiln wat.ir, a7rt; apiiin
f* **•» ■'T'i •<'<'» w»Uir, 'ITHi proimrllKa
' of, ifXa ; a<Mla wau<r pow.lxm. -t* ; to
makii, atl* ; nr«»iii mhU, /;u i ImHUimI
aotU w»i«tr without • iimihliin, /W;
' »«»y»l |M.p, vrriJ ; allvnr top <lrliik, /Tit ;
aaii(|»r««, '.nu ; pnrfort lovii. -m; old
mail a niilli~'.<NU; rntMilit, '.jwi ; iHirtahlM
ImuouMin, v^) , Ifiiioiiiuin, UHO ; vU\nx
ntxUr, •tM\, liii|>url«J oruaiii iidutiir.
•mt. '
, Ka"«ucna, IlKvotliig. 'ZWl; l»ntyit<< othnr,
'Ml ; ainyht-Ai'tiili' «l,h<>r. Um) ; iMiUrgou.
»t<i, or lUhyhii nihtir, VM() ; iir«iat<i of
•niylhi «th«r, -^M) ; valorlaiiato of
amylln «iih«r, 'im.
Mult llqiioni, aid, portnr, A«„ bottlliiK,
atH, 2i(> ; forking, Mtt ; fMdnuiiUtloii
of, Wll ; to r«ator« Hal litHtr, 'MO ;
ciarlfyliig, '/TO ; Ui m:uaorv<i luMir, 270 ;
bottling anil nnlng b««<r. 270 ; alti, to
br«w, 271 ; tahl« alu, to hr«w, 271, 277 j
glng<ir l)«>«r. 212 ; gliigor h.ier ixtwditni,
Jf72 ; OltiiWH ro4it b4M<r, 27;i, *T7 ; Kdln-
burgh al«. 278; Uittllng tt„rt.tr and
brown atout, 270 ; chttap btmr, 277 ;
• 'ip»m'_^"> ■'WT; apritcti and giiigor
l,^^W1«r^f'■Mt^•, hoii b«wr, v«»ry »ln«. 277;
4Mr<:ouimoi) ainall b«er, 277 ; Phila«lelpbU
Ml
lanmn haar, in, fM t tHi|^
b«»»; ara 1 KMit b««r, 27a , uMili
, b"ar, IT*! anur b«tir, Ui rtutora, ■/7N ,
to InipnivN tha flavor uf baer, yfa t iiftll
and half. 2J», '
run.^i. .W . ordinary punrh, afff : Oxftifd
piiiM-h, 2117. Itiiinan pun<-h, 2ltl ; •!#,
g«nt'apun.'h,lW7 . Norfolk Iiunili,2ll7i
t«« pun<h, .'irr; brandy abrub, 2Ti!'
rum abriih. •/7«.
Mplrlu, llrandy, 271: llrljtiah brandy.!
272 ; gin. 2IW ; to ault th« ptihilo laattl
2»ia i awtitilnntial, '.win. ^'
WIn.ia, natnr« and Irnatmnnt of, aOSt
prixnaa of inaiiufai-turn, 2«lfl ; youna,
aupuara i of, 2«in ; •'haiign In wilof
of, 2«ni .iir<(,t whnn <ii|HiaMl Up tha
aun, 2tM; tlw idi<d<<«at, 2en, Mining
atreiigth by <>old. 2)tA : winna thai
aftDuld iiot »H» Ic.hI, 2HA 1 apimaranr^
of <>|itr»t whon hrought out fr.nn thn
<-«Uar. AW; Hurgiwidy, ami how It
ahouhl llji drunk, 2iia ; how to iumiI a
(liK-anttfa 'jif, 2<« ; honii^niadn, U» Itii-
proT«, 2Wi t4i <<ur« acidity, muat-
liinaa, h>plii«iaa, An., In, 2m . <i««ha, to
aw<mt«ii, 2IHI ; iMtltllng, boat tliiin iiir,
2«(H; clHirry wlim, hlark, 2«lll ; <h«rTy
wlno, r<Ml. 270 • Ut <larlfy winra, «W;
iiiullod, 272 ; alKirry, 272 ; a rich ami
iilnaMHiit wiii6, 273; riilain wlim mitial
to almrry, tT.i ; |M>rt wine, 27:i : flrlllah
Matlidra, 27:i : currant and other fruit
winea, 27.1, 27(1 ; blai-klMtrry wine, 274,
277; alrawberry wine, 271; Morella
wine, 271 ; l.ondoii aherry, 274 ; Kn-
gllah |»alent wine fnuii rhultarb, 274 ;
ginger wine, 271; gtHmehnrry wliia,
271 ; malt wine, 27.'^ ; ralain wine, 277 :
Hal wliie, Ui ri>atorD, 27H ; to line, 27H ;
Ainerli-iui chain iiagiio, 270; Itrillah
(diniiipagiia, 27U.
CONFECTIONERS.
^ PHjrea 281— 922.
Almonda, red Verdnn swRiiraHl. 2*1 ;
Buanlab augared. 2H4 ; Huporflini van-
illa auganxl, 2k4 ; coinnioa Hii(<«red,
2M4 ; HUlM'rtliie cliocolale »U4airi«4, 2HM.
Candy, iiiolaaaea, 2MI ; comnuAii l^inon,
WI ; ro4-k, 2H2; hori^omul, 2H2 ; flii.
Ber,2M.«; .-ream, »«.»; 'ho. .4a|W «T|sam,
2H4 : orange rook,2»| ; r<«H»« rock,tflU;
vanilla nwk, 2»4 ; ijtIiiKer lableta, 2Wi ;
praiige flbwor tabletii, 2wi; vanilla
tableia, ami ; pepitermlnt tablets, 2M7 ;
liquor tableta, 2H7 ; rlnnanioti dropa,
2«7; clove tableU. 287; roue tablt'ta,
2K7 ; fruit Ubleta, 2H7 ; common twist,
288 ; cocoaiiut, 280 ; dropa or paatillea.
280. ■- *- .
Caramel, lemon. 280: orange and llinie,
280 ; oolTee, 2.10 ; cliocoliite, 2H0 ; vau-
llla, 280 ; orange cream, 280.
Chewing gum, 28(1.
Colors, confectionera', 281, . _ . _x'
Coriander, in bottles, 288.
Corn, popi>e<l, 2x2.
Cream, aulMtitute for, 285 ; orange cara-
mels, 2M0.
Drops, acid, 284 ; orange, Jasmine and
clo v e, 2 8 8; "^Mlail, 285: aa lt roti, 2 8a;
heliotrope, 285 : pink, 286 ; cinnamon,
280 ; manhmallow, 286; liquorice, 286 ;
;->■...;- .■^■^.■
rose, 280; lemon, 28(1; orange, 286;
violet, 286; coffee. 2X6; ohooolato, 280;
vanlllii, 2MI; imitation currant, 280;
iMpporinliit, 286 ; lemon, 287 ; bar-
berry, 2M7 ; barley sugar, 2H7 ; candy
or pastilles, 28!l ; curriuitand rasplier-
ry paste, 21HI; diimaon paste, 21IU: iiear
paatq. 200 ; apple {mate, 200 ; piueaG
pie ivaxte, 2JI0. . r
Kfllx^rts, snperllne aiignred, 288
Fr«ei6lng pr'-paration. 2Kft.
rrilll, candhid, 281 ; Jellies without, '..,,
candy titbleta, 287 ; to preseive with,
out sugar, 2!I0, 21)1 ; Juice, to preH«j-v«
. without h"ttt, 2?»l. T
Jco cro iin. 284, 285 ; liavored, 285; Chlo-
ago, 28.'^.
Jiijubea, 288; Spanish llquorlee, 289i
raspberry, 280; bla<rk currant, 380 1
« red currant. 280; ordinary, 280.
Tiemon iieel, oniidl<>d, 285.
I»/.eng<'H, tiepperniliit, 287; gingery
2M«; horoluniiid, 288; oiiinamon, Wg;
cl<)VO, 288 ; uriingo, 2>i8 : lemon, 288 ;
colt's foot, 288; Cayenne iand cat»-
clni, 288.
I
Pastilles, extemporaneous. 280 ; gum or
JuJulWB, 288.
Sugar, tocaiidy, 281 ; olartfled, 282 ; tab*
/
^
4
•
«
t
1
«
♦
•
'
>
•
■
•
/
•
«
•
* '
-i
•"TO
^
•
'NJ
e'M
'
^
*
• 41
..
/
k
>
%
^
t
f' '
•
682
INP.EX.
K^
Itttata fori 287; stlok apple, 290: to
inrafenre fnilU Without, 290, 201;
TIM*. bukeU, flgurw, «iilit>al«( Sk.,
10,290; to olwUy, 202. ,-i
Sugar plunu,corland«r, 288 ; anlae
. 2H8 ; mint, 288.
Syrup, 291 ; olarifled, 282.
rnif^, Kyerton, 290.
^j ■-■'■] ■./Pages
lAnlUne eoloit, n«w mordant for, 301;
to render aolnble In Water, 301.
Iroadclotta, to remova ttalua from, 309,
810.
kltooea, washing, 298.
DttonSr bleaching, 312; cottons, dyes
for, see Dyes.
(e«, black, 280, S0O,30S,8ll ; to 11x^299 ;
Veltow, 300, 301, 306, 3M : for furs, r~
Ine, 300, 300,300,307, 3M, 311 ;par
M), ioi, 300, 308 : green, 301, 300, :
a; gulden, 301; red, 301, 302. 34a,
, 311;'Blate color,301, 311; brown, 301
. 802,300,308;olnnamon,302;brome,302
redcUMi brown, 302 ; crimson, 303, 300 ;\
pink, 303, ,300, 306 ( red madder, 303;]
scarlet, 303, 308 ; lilac, 304, 306 ; mul-
berry, 304 ; dark steel, 304 ; light silver
drab, 304 ; orange, 304 ; violot, 304,
aOO ; wine, color, 300 ; solferino, 300 ;
magenti^ 300; plum, 800; carnation,
806; for hats, 311 ; silver gray; 812;
solitaire, 301.
Feathers, dyes for, 300, 906; to clean,
, 806 ; ostrich, 306 ; to bleach, 306, 307.
Fluinel, properties'of, 204 ; to clocn and
preserre, 291 ; to wakh, 294, 299 ; to
soonr, 2i9l ; to prevent from shrinking,
294; to preserve the d'lor of , 294.
Flowers, artiflcial, colors for, 307;
Fan, dyes for, 300 ; to clean, 309.
DYERS, BLEACHERS, &0,.
2fi8— ai2
dloves, kid, to clean, 296 ; doeskin,
' buckukin, and wash leather, to %le«uu~
297; to wash, 297.
How to make did clothes look new, 310.
Hats, waterproof atlffeiiing for, 312.
Moe to clean, 293 r point, to clean, 293;
white silk or blonde, to clean, 293;
thread, to wash, 298 ; white, to wash,
294 298.
Lime' water for dyera* use, 300.
Linen, propertite of, 290 :. for summer
clothing, 290; preservation of, 290; to
pievdnfdiscoloration, 290 ; uiiTdewed,
. to restore, 200. 309 ; to remove stains
from, 290, 311 ; to bleach, 301 ; tb dye
brown, 301.
Mildew, to take out, 310 ; tOrprnerr*
goods and clotliinK from, 30i:
\Renoviiter for clothing, 308.
Bilks,' dtscoloredby acid, to restore, 309 ; -
^ old, to renew, 309;. to clean, 310,
; to bleach, 312 { dyes fori see Dyes.
Staina, aaint, grease, &c., to remove,
309,310,311. ' \
Starch, to make, 298 ; polish, 297.
.Straw bonnets, dyeing, 302, 311.
Straw goods, bleaching, 312.
Washing, to make easy, 298.
Woollens, to clean and wash, 296; to
. preserve^ 296 ; dyes for, see Dyes.
TELEGRAPHY.
I Pages
Abbreviations nsM, 836, 837.
Acijustable scMw^, the use of, 344.
Alphabet, )he Morse, 319; dota and
dashes, now understood, 319.
Apparatus, connecting the, 310.
Armature, the, 344.
Arrangement of a terminal station, 346 ;
of a way fetation, 347. .
Batteries, conniacttng different, d23 ;
powerful, 340. ■- .
Battery, the. 316 ; action of, 316 ; genera-'
tion of tne electric fluid, 316; the
gravity, 310; how and of what it is
made, 316 ; sise on Jong lines, 310 ; to
put in operation, 310 ; what it Is sup-
plied with, 316 ; addition of water, 316;
when to clean and how, 316 ; power of,
816 ; to get tlie moat active elieot, 316 ;
to decrease the power, 316 ; amount re-,
quired for different purposes, SiM ; the
galvanic, 339 ; the grove, 339 ; carbon,
8^; Daniell, 339; accumulation Of
copper in the, 340'; the positive and
negative poles of the, 340 ; freefeing of .
the, 341 ; where the main a^d local are
respectively placed, 346.
Blue vitriol, wnat it is, .340 : boir fom^
ed 340.
Breaks, 349 ; method of detecting the lo>
cation of , 349.
CSiaiaoten, the, 826 ; fhelr number, 826 ;
M:
813—354; ;>
, elements, 326 ; formation, 326 ;-combl^
nations, 326 ; the dot, 326 ; the dash,
326 : the spaces, 326 ; quotations, 326 ;
italics, Ac, 3'.'6; the main points of,
826 ; the principle of the, 326 ; how to
form, 331 : how to learn, 331.
Circuit, what the word means, 346 ; what
constitutes the, 346.
Circuits, main and local, 34S; what is
understood by " main " aiid local, 316.
Circuit breaker, the, 318 ; its uhc, 318 ;
how operated, 318 ; effect produced,
318.
Communication, stoppage of, 324 ; the v
reason^324.
Conductor, how to compel the current /
to follow the whole'length of the, 342 ;
the spools of, 342 ; the xUe ot wire as,
and non-conductors, 316 ; what are,
316; outeide, 316; the most perfect,
316 : cheapest and most durable, 316 ;
the kind|[enerally used, 316 ; the earth (
as a, 316.
Counting words, 332.
Covering the wire with silk, 342.
Crosses, 301 ; annoyance of, 301.
Cups dr cells, connecting,. 340.
Design t>f. this work, the principal, 825. *
Electricity, fri^tional, 338 ; is it suV
stance or matter„S45 ; effeiJts of, 340 ;
what Prof essor Faraday says of , 340>
n
■^ i^'.'i
'■r
Ikiia
">"•»
INDIJKX.
ess
\..
n
Electro-mRffnotto, the meAning of the
worda, 33^.
Escapes, a'M) ; what la uiidonitood by, : 60.
Oround wire, the, 3*21 ; how to make a,
321 ; the borit atta<^hinutit fur, 321.
Hand, position and inovoin^nt of thet
' 326; graMpln|( the button, 327 ; the
wrlHt, 327 ; exertion of thumb and
tlngeni, 32t ; force borrowed from the,
327; upward and down ward niotion, 327;
how the majority of students move
- the, 327; pressing. down the tlngers,
327 ; dowstwArd movement, 327.
Iniitruetioii/the system adopted, 328.
Instrument, to set up for practice. 321 :
movement of the lever, 325 ; eliect it
spring Is drawn too tightly, 32fit ; when
not in use, '12.'} ; economtzlUK power,
326 ; ease with which the " click " is
Understood, 326 ; of different resist
tance, 320; adjustmeut and care of,
a>2.
Insulations, 316 ; mediums. 316 ; theuM
of glass, 316 ; where and now they are
fastened, 316; how the wire is attached
to. the glass, 316 ; Idud used On Inside
of otHces, 316. ,
tCey, tlie, 318 ; uM of, 318; method of
grasping, 318 >),operution of, 9l§ i etle^it
when open, 318; when oioaedt^lS;
motions made by the hand with, 318 ;
regulating the, 321 ; doaoription of , 343^
Lightning, entering offices, 324 ; damage
to instruments by, .%24 ; method of
making it our obedient servant, 338 ;
arrester and cut oiit, 324 ; use of the,
324; its efficacy, 324.
Magnet, the electro-, 317 ; manner of,
construction, 317; the "cores," 318;
■" the •'armature," 318 ; power of, 318.
Magnetizing iron, 342, 343.
Magnets, 341 ; what is a, 341 ; substanoes
that are. 341 ; of soft iron, Ml ; bow
to obtain the full power of, 342 ; how
alTected when placed long distances
apart, 343; the attracting power of,
344 ; cliarging, .S44.
Main lines, 3"^ ; how arranged, 324 ; tap-
ping in case of railroad accidenta, &c.,
324 ; bow it is done, 324.
Management of instruments, wires and
batterl>)8, 343.
Manipulations, instructions tn, .326.
Messagee, the form< of, 331 ; terms ap-
plied to different portions of, 331 ;
method of counting words, 331 ; brevity
in, 33ifr ; rules for counting irords in,
331 ; compound words in, S31 ; abbre-
viaUonsin, 332 i insuring transmission
of, 332 ; rates for transmitting, 332 ;
forms of, 332; the period, .3.32 ; punc-
tuating, 332; telegrapldc illustration
of messages, 333 ; paid atid unpaid,
333 ; checks on and for, 333 ; colleoting
on" account of other companies for>
^ ; dead bend, a34..
Morse characters, 363; should not be
learned in alphabetical order, 329 ; sys-
tem, the, 343 ; manner of communica-
tion, 34.3.
Morse comblnatlonof instruments ready
for use. See frontispiece. -
Non-conductors or insulators, 338.
Numbering messages, 33S.
Office calls all^ signals, 83S : O. K., what
It means. 338 ; calUng and answering,
338 ; metnod of maKing, 3123.
Operators, speed of in transmitting, S28 { \
who is considered rRpid.-326 ; who ant
considered first class, 310.
Porous cups, tlio, 340. r «
Practical directions, 324.
Practise, a goo<l way to, 322.
Reading from paiMir, 326.
IteatUng by sound, 319 ; practice make*
perfect, o21 ; time required to learn, ;
321 ; separate practice in, 321.
Register, the Morse, 318 ; bow operated,.
318 ; Tillotson's premium. 320.
Relay, description of the, 348.
Reversed currents, 361.
Short lines, 348.
Signals, the means employed to tiUu-
mit, 317.
Speed in writing, 327.
l!elograph, general principles of thQ
electro-magnetic, 338 ; lines, bow to
constmotj 316, 347 ; system, the wholes-
basis of the 318. t
Telegraphy, introduction to, 313 ; in-
crease in the practical usb of, 313 ;
its convenience to manufacturers, 313;
value tp the clerk, book-keeper' and
salesman, 313 ; its simplicity, 313: a
pleasant pastime, 313 ; acquirement of
skill, 313; the time necessary, 313;
the best method of learning, 313 ;
different residences connected, 313:
owning a Joint wire, 313 ; electrical
communication and conversations,
313; the cost of erecting lines, 313;
'mechanical instrument for students,
colleges, &c., 313 ; erecting poles, 313:
the object of this work, 313 ; practical
science of 338 ; the five principal parts
in,338.
Wet Weather, effect on telegraphing,
360.
Wire, opening and cjosing the, 344;
kind used in offices, 345 ; to splice or
join a, .322, XVH : method of fastening
inside of building, 322 ; kind required
for idifferent purposes, 324, 325;
ground, description of, 348.
Writing, Morse, 321 ; the best way tO
acquire habit of, 321 ; mental effort,
not required in, 321 ; separate prac-
tice In, 321; bow to benn to learii,
. 327 ; uniformity required, 327 ; breaks
and not spaces required, 327 ; how to
hold the lever in, 327 ; the upward
apd downward motion, 327 ; how to
make dots, 3ZI ; how to make dashes,
' 327 ; bow to form letters, 327 ; the
time of making dots, 327; the
time of making dashes, 327; the
six fundamental principles in, 327,
• 328 ; exercises in, 328, 329 ; the forma-
tioh of certain letters, 329; rule for
parenthesis, 329; similarity of certain
letters, .329; the common desire in,330 ;
uniformity of space in, 330 ; the space
between words, 330 ; figures in, 330 ;
expressing fractions, 330 ; signs for
dollars and cents, 331 ; private marks
in>331: transmitting characten, 331 (■
eiTors in, 336.
■ .-.am
f:
v' *-J
vfef:
fivsV'^'
,r,.:
'** , y9Ki*^y^^> ,jf
684
IMDKX.
ARTOICIAL FLOWERS, FRIJIT, &o.
Pages ^|f^868
f i * VmUmt flow«ra. how to otaooae «nd
,•, ' • pluok the f eawera f or» SS7 ; bow to
out oat th« petals, 357 ; how to bend
the feaUien Into the desired slupe,
8S7; o«re neoesMur In bending, 357;
how to make the stoin of the flower,
857; materials of which It Is to be
made. 357; how to make the heart of
the flower, 357 ; materials for, and
how to make the stamina, 357; how
to arrange the petals, 357; the oalyz,
of what It Is oomposed. 357; recipe for
the paste of wluoh the calyx, heart
and Duds Of flowers are made, 357;
how to' make the farina, 357; parttoa-
lar Instructions fbr the formation 6f
rarious parts of double tlowets, 357 :
howto oolorthe flotrers, 338; use of
artiflclal flowers and InexpenslveneM
« of the process of making them, 358.
nowers. preservation of, 358 : how to
keep flowers In a fresh state for a con-
siderable length of time, 358; how to
restore faded flowers to weir pristine
of natural beauty, 358; how to
te flowers bloom in winter, 358;
lat Christmas, 359j,fruitsall the
year round, 358.
Leaf impTMirionv, how to take perfect
impression^ of leaves more accurately
than in the "motst curef ul drawings by
the beat artiatk 308.
Wax flowers, 31^5;, modelling, 365; its
>^ ARTISTS AND PICTURES.
Kto
Bimpliolty, 308 : eost of materials. 858;
where to obtain them, 355 ; InduoflK
ments to learn the art; 305 ; what
the leaves are mode of, 355 ; how the
Stems are made, 805 ; best guide for the
learner in his flnt endeavors, 35S;
how to out out the petals, leaves, eto.,
850; but few instruments required,
855; how to impart the venous appear-
ance of the leaves to the wax, 305 ;
the importance of closely following
nature In the formation of sprigs, 335 ;
how to color the flowers, 305.
Wax fruit, 350 ; how to model, 356 ;
materials for moulds, 356 ; where it can
be procured, 356; substitute for th^
best plaster of Paris, when this cannot
be procured,. 336 ; bow to make the
mould, 356 ; good subject for flrst ex-
periments, 356 ; importance of care in.
casting, 306; trimming the moulds,
856 ; how to make the liolves of the
plaster mould fit accurately, 356'^, easi-
ly obtained materials for Hrst expuri-
ment8,306; groat care necessary in melt^
• ing the wax, 356 ; how to cast the fruit
hollow, 356 ; o<H>Ung the model, 350 ;
ho w to trim, polish, and flnlsh the wax-
en fruits, 357 ; practice necessary for
perfection, 557 ; coloring tlie fruit,
357; howto produce a good imitation
of the surface, 357 ; how to treat
oranges, lemons, oucambers, &c., 357.
Pages 859—362.
FerroQrpo, tin type and other poeitivo
pictures, the manner of taking, &59;
lormuliB for photographers, 361 ; paint-
ing in oil colors, water colors, &c-, 301,;
chemicals required, 308 ; the develop-
er, 339 ; the fixing solution, £c. , 359 ;
collodion and how to make it, 359 ;
how to immerse the plate in the bath,
309 ; howto use the developer, fixing
solution, Ac., 359; flnisliing the plate,
369 ; list of necessaries in a photo-
grapher's business, 360 ; how to choose
a studio, 360 ; best aspoct, 300 ; Where
. to place the background, 360; proper
length of time for exposiira, 360 ; the
process in detail, 300 y sliver bath for
albumen paper, for summer use,
861 ; for winter use. 301 ; another silver
bath, 36r^Sisl sod* toniiu bath, 361;
chloridcrof lime batti, 361; Bicarbonate
of 90^ bath, dSt taxing bath, 361 ;
t for salting the paper, . 361 ; pho-
^ „.aph paintiiw in oil Colors, 861 ;
^tintafor the flrM painting, 861 ; flesh
color, 361 ; grey, pearly, and half
tints, 361 ; deep shades, 361 ; ear-
nations, 361 ; light hair, .361 ; dark
brown hair, .361 ; tints for the second
and third painting. 361 ; high IlghU,
361; carnations, 361; green tinte, 361;
grey tints, 361; purplotintai 361; pow-
erful shadow tintSi 36U istrong glazing
colors^ 361 ; draperies, .361 ; back ground
colors, 361; pearly. 361; gruy, 361; yel-
low, 361; olive, 361; stone, 301; sky,
361; edges of clouds, 361; clouds, 301;
photograph water colors, 301; flesh
tints, 361; fair complexion, 361 ; mid-
dling complexion, 361; dark complex-
ion, 361 ; childre.ns' portraits, 362 ;
portraits of aged persons, 302; to
clean old oil paintings, 362; to renew
old 611 paintings, 362; to transfer pio-
tnres from paper to wood for re^n-
graving, 362; to transfer prints Ace..
362; qualitv of the glass to be used
862; to apply decatcomanle pictures,
862: ckre to be taken in purchaaiug so
as to get the right sort, 302; to print •
picture from the print Itself, 362.
[ INDOOR GAMES.
' I Pages 863— 374.,
Biigitene, how it It p1ay0d, 871; de-
scription of the board, 871 ; the Friench
Sme, 371; tto canon game, 371; the
sh game, efc., 371; the prettiest and
most sdentiflc strokes, ^2.
Villtor«sb
Bllltards. How the game is played, 363;
the 'flrpt thing to attend to In learo-
ing, 363 ; the key to, 364 ; the bridge,
how it is formed, 363; on counting,
864 i the cue, bow to adapt it, 36S; the
'K'
e
.^
ti(
ul
ru
sti
tai
Of
mi
fh!
rat
tor
886
Ahgl
Balli
cor
obi
.-^864
^om
864.
Pool,
ho«
368.
Pini
369;
the:
Oymn
vaul
cllm
woo<
c)in«
381;
Ing I
bebii
bar,
tfaet
Quoits,
372; I
arrar
lorp:
Bowing
883;
river
tnmli
Breedln
- perchi
loarr
Ballflno
food I
the mi
memoi
i'^:I
1»DKX.
terms and piir«e. us^d talbe gS;„^;
AhglM of the table, 384,
Ban*. Where they are Dlarnrl mf ♦».«
SSr^Af" i. *5« practice with a sliirie
l^ig, 363; the White, 364 ; the bault.
Pool, 3m; the nnmberof balls naed t««-
how the game W played!M?;'u^i^;
"iia'^'' 3«>;_a8 played In New York
369; the number of pins usedrs^'*- how
tiiey are placed on {ho table7M9; how
680
•'niiBWillca.
mg, 381; Jumping, 381; leaDinir 3«i-
▼aultlng, &i; cllfiblug* the tt Ml-
climbing trees, 381; clImbfifB tt!^
wtKKlan ladder, 381; cllmWnat^e 1^^
cllnedb<»rd,3«l; chmblnTSie Vie"
381 ; paral el bars, 381; balanclnir^f!
bSr w* k iLrtv^i' «»® horl«)rital
Qa«iM..
^o^'lu^l' alleles Ufled In nlavin*
•.■■■ ••wlaig.-
"5^«' *J« »»at and Its management
S?J,^^"'"«' 3»3; feathering. W
mxmngf 383j passing ano&er boat, 383;
ATHLETIC EXERCISES.
Pages 375— 384
" Syinir %W„'i^t**' **• o««ot In
on A*^'''^' *^*""»^' t'^^-S^
^l"piSi.%*> *»' *"• 'H Where it
CrfklMce.
^'pl'ite S^J^SL" '■• 3J3i 'nethod of
we reninlnlns cards wV* -Si- ' f**'
terms u«>d In. 37^. Wft ffl'^af
. Dsoiliice*.
pieces, 3i2; the' n^m'es^f ♦h"'"**.*' »'
Ver^^2f^,a?o\SS-^|« Of the
t • ■:«;i$
.'CJ-
Bnedlng
perches,
ioarrani
Bollflnch,
Cage
<Ba«« Birds.
.'':'.8wiaBiMing.
<>76; entering the watAr w.; -fj ?»
ing, 3.6; fiow tomanag* the lem^T
plunging and diviiiff w" jd .*^' V^'
under wftW-n-rT^li^' T^' "wimming
«"P^?y»n« t.he'^feet, 377; floati«Sr
treading water, 378; &e fllmT wt'
swimming oii the baok wa. ii.I?' ,. '
backwards and forwa'rds, 379rto swl^
/. '■■
5, TAXIDERMY, &c
Pages 385—394.
Tt'i^idMr"^ ^' ^°^
IKS?"^'^"*"^ *? treat the, 392; their
s^AdTa-e'?!^!^ t%
SS^^-tie^2S;,*oS"S
'"WWiy, 3fl2; i ttrthW ti^g^^S
tralning,392; diseases of the <«»••«».
Ca'i^e Bii?,» 'Vr'n?" «^ "•«' 39^'; ^' ""*•
cage Birds, the diseases oi, 387
filfa^' «'«. 385 ; where al w^iound in
this county, 385; the color of ttiTw
^ 3?** '*"-*' wJ'We to keep thM?
52* ««[««*« of coldweatherupSnttlS:
385 ; where to hang cage In drv ^nS
gouitT;?^*^^^ "^L^i^'l^^^Tt
♦ha tri^f ' » ' t h e r eas on for It. 3W;
the kind of cage fir breSdlil^' ^
686
IMDBX.
»i4m from whlchthey come, 388 ; kind
which they •Jiould be ^'H'VJ^'tVuat^
Se "^r'Sra nature flMh«n»jn
Sre-^V- *;i;ihf»«"^Ue tet'li^n
whiM?'«topT«a»"' g««eri,lly con-
ruttof 3W: «lncand pewter veMeU,
what they are and hovr to •ucce«»-
fully treat them, 389. - ..„ ^ ,01 •
TiiruHh the. 3U1: where found, 3»i,.
how treated in 'oonttuement, 3»l ; ro-
5Sirom^aH.3»i ; how t« aiBt "8-^^
ihe inale from tfie tMnaX«,JVi, wnen
the young blrihi i^r^„^>^^'>^ *** V
what to tSod th^m with, 3M.
Ta^id«rHiy-
Taxidermy, (W«/ .f tt^«ff>, 393 ; ln«tro*
393; iiwttttmenta and article* nece«-
•irv 3!>3; polsoim necessary, J93; how
to^4ep them, 3l>3 ; the whole procea.
In detail. 3U3.
2l !»5- how kept, 388; the best food for
thi »» : when Jienip wed may be
rivinVaW; ""b-tltuU for t^^'^^
Knirth of time it will keep, •*«;«'*«"
CTin summer, M6; cate, i«fi^.»»«*
tospoil the «in8»»8 «' *' ???i'r the
hree^iiK of the, 385; when to pair *hp
bl^SS; .mmf.orof«gg« usuaUy laid
Ss^what to do with Tlie eggs, a«».
^iiTto re^ace them. 385; the period
of incubat\on, 3^; f<^..^%J^^^
Mrda 385: whOrB tO placo it, 385, wnai
S&ite'with the, 386; th« .disease.
«f the 386; the best remedies, 38»:
how to t^ I canaries, 38«; amount of
Ktte«cer%nir«jd.;«»6: full direction.
& instructing tiiem, % J'"^,*^ ^.
tlnmiiah the male from tho female, ««,
SK the, 387; the m^^^^
methmi of tamiiig the, ,3«'j 'J*^. J,,^
ferred by tlie, saff; receipt '""li." •ilT'^
DMtefor the, 3m7; water 'o'.tbe J87,
Sfiffor the.'387 ; dM««««^f '^^''a^
«u«ceuf ullr treat them all, 387, m»-
I»^m.t?^Keneral directions tor treat-
BEES, THEIR HABITS, MANASEMENT AND TREATMENT.
• Pages 39»— 390.
Ham 306- their habits, 3d6; management
^ISfA^eal^ent, 395; 'great recommen-
dations to keep them, 3<J5; time of the
Sear to purchase. 3l«; bow to chtMwe
^ hives in making purchases, 395,
Sfferencebetweenoliandnewcombs^
ftftS- whv an old comb should oe re-
SedSft!. why one '•b«"W po»„X
iha.0 bees in summer, 3»i , ' «»«» *'',,^
many bees are destroyed, »»5, aspeci
of the Mves, 3»5;situaUonof therhives^
M5- Msition of the hives. 395; how to
k^^pCt toa.is, mice and otWene^
mies to the bees, 305; how to keep the
SvM *y. 396; the arrangement of the
hlvM 3*V necessity of a plentiful sup--
S V o< water, and of keeping^ the en-
Since, clear and unobstructed, 3M;
K?tan«^ of cleanliness, 3*2: care^to
S^ken of the hives durluB the
SSntenMe; construction of the tives
S{. thelPollsh hive, 3!W; site of the
KfS»?t^rcottageMve^«; ,H.rlod
and cause of swannlng, 3t», .b^w 10
Wve a swArm, 396;,wha^ to do if th^e
Are Mveral queens in a swarm, »»,
5Sat to"o if swarms from several
■ hlws form a Junction, 396; feedtog^ho
Sees after hiving, 396; precaution, to
be taken whilst hiving ft swarm, 8M;
indications of swarming UHually given
by the bees. 3!»fi; w»«Jt**/wi Luf a
«[' swarm should be hlvod without a
SuJ^u'^aTTpolish metho.l of making
Sswarm pass from one hive to another,
IotT beSt'^time for taking the >ion«v,
M7 how to take the honey, either In
•^^ or the whole «<>"»b. 3^feO'^«J-
^1 and humane nuthoti, 397, jeeaing
the bees iaspring and au*"?"' »«>, *X?
most appropriate^ fowl. 397; quantl^
required for » well stocked Wve, 397! .
how to extract Uie honey from the
comb, 397; bow to dlstln^^uUh the, 397;
S«9 kinds of bees ^T; the queen •
bee. 398; management of bees «>«>[«-
l,ig to the exigencies of the searon,
with directions for each mo»tb 398,
Itatof plants which are In «nost favo?
with bees. 398, 3i»9; nature of honey,
^- how it is Influenced by the siiecies
^AowerS from which It is obUlne^^^
399; how to tell new honey. »♦»; virgin
honey. 399^ moderatk>n In the use^of
honey at table, .^. its P''«P«'"«9 «« »
medlbament, 399; vinegar from honey, -
d^; mead, 399.
HARMONY, THOROUGH BASE, TUNING, &c.
Pages 400— 424.
Aeddentals, eMn»P»e» «** 4»2 ; what
tliey refer to, 402. . „_
xcollan harPi to construct an, ««.j .
SSnorcEord of C i^J^^SlS^.
^orm.^ 402; manner in which the
,tituto.the.4<y2; ^^^^tJ^2^^?
taken by the. m ; when the flrst posl-
Uon occurs. 402; when the .ecoiul
Doeltion. 402 ; when the tWrd position,
5o2;"h« position that 1» not genjerally
flmred; 4W ; why we have ftgnjed »».
Sb ^hy it to wm o tim e. flgnred . 402 ;
Si^oV/ibzYihe minor, 402 ; what con-
't^**-
m^f7V' ■•"
i, 388 ; kind
tperaturein
l>t.3«W; »n-
{.ibWitrttat-
., 38H ; their
like human
uleauUitew
i feet, 'MO;
iierally ootir
irter veMeltf
tliiteaiie* of,
to auucesft-
found, 301 ;
ent, 3»l ; to-
aistlnguiah
),3l«j when
ktched, Stn ;
m.
393 ; Imtrao^
jn neceasftry,
rticlea* iieces-
iry, 393 ; how
rhole procea*
^TMENT.
\ swarm, 3.18;
usually given
Kb 4o III case
■ed without a
.odof making
Ive to another,
iig the honey,
iiiey, either in
."J97; ecouoml-
l, 3!)7; feeding
itumii,397; tha
39T; quantltr
■ked hfve, 397;
oney from the
i<<iii8h the, 397;
j:»7; the queen
)f bees accord-
of the season,
rh mouth, 398;
i l« most favor
iture, of honey,
a by the sjiecles
It Is obtained,
nev, 399; virgin
» In the use of
pronertlos as a
;ar from honey,
&0.
ibeir of pcwltloni
jrt the flrst posl-
len the Second
le third position.
Is not generally
have- ttgnred it,
n <» flgi«ed , 402 ;
INDBX.
Wjiolutton of the, 401; mot of the
where It Is found when 6 or W are
iS^enth WiL'''^,!?;"*"'' .^"'■' • Jo'»»'»a»t
■erenui or the, •iii.i ■ what It uoiku^ii
2Ji*«' «"V'"« «'"'"»« Chora of th^
406; sevflnth, ninth, ami eleventh the
ohordof the MKJ; seventh ami ninth
the chonl of the,4J»«; its aiiroreY.t
'"''"f.l'W; seventh and eleventh, the
the, m; lu different forms, 4(W; lilnth
jmrf^elevenUj, the chord of th/iS«;
Its dlflferenj fonntf, 40(1 : eleventh th«
^ord of th^, 40a ; 'ito cflfferetu fon^'
Dlscordants the, 406 ; th«lr number. 406
gpmlnant, the, what It Is. 403. ''""•
Figures under the base, why they are
ta write?*"""'? *•'«», »he IX'.
M written on two staves only. 40 1 • what
?jy't«-^ «»«>•"*»«, 4*^: how l^f.0^
■nd treble should b.r plnyed wliure
. they appoar 402 : h..wthe Intervening
notes ^houd be play«»d,402; what 6-1
«ow^VMr^^^^^^^^^^^^
Harmony, instructions in, 401-406 :
dlsperse.1 •• what It raaans, 401
" clone," what it means, 401.
Hlrfiost note, the, what It U called,
Silld,*4oir "'''*'' "'°' "^^^ " *■
Instruments', how to detect defects. 401 •
, number^ used in this country, I))! •
of 'JhI?'JS*.M"''^.7«^^«"^'»' the chorJ
.of the, 406 ; Its dl liferent form^, 406.
Metronome to construct a, 408.^
ModulaUon, what the word means. 464 :
l^utles of, 407; a pleasant Htudy.'
^QSic, the chords used in 401-406-
i.film'?!;?'^'*'""' r** resolutions
401-406; playlnKsacred, 401-400; sacred
the great desire to l«i,ar./to p ay. 401 •
^^c-lty «n jeiwilng^r 6layln«^Vhon
writteii on four stavcs,M01; how the
^.majority is written, 401,'^ ' *'*®
Organs, melodeons a- "
ments of a similar
number in use, 40l.
.MWiofortes, selecting,
. 400 ; the square, 400J
in choosing. 407; noisy InHtniments
^ d«.?i*iStr*' f^ ' ''*]«»« '« ta"'"" to
deal with only resijJonsible parties
4OT ; the best the chc^apest In the end
407; an erroneous supposition with
687
other instrii- -
ind, the great
the grand
the great art
-w, , nil vlI,,liCUlIB
TOgard to learners on „.„ „„.,
the preservaHpn of, what it nv
tho planforte.
. .~. . ,.u» i>i<rBt:ivniu>n or, What It re-
" 2«f?"' *"''• T ' t«,he kept Shut when
Si, 408."'*''^' to/re-coVer hammeiS
^wi!r;»"'^'"*'7\'^!"'t they can do and
what they cannot do, 401.
BeTenth, dominant, circle of the 4ai •
ojampJe of «.me of the resolutions of
toe, 404; how and to where it resolves
toll?2S^.'Jl°'*^*vl'*«.««'"-''« applied
tOlt,403; the nuinber of <flfforent forms
t!^tL^l3j' jf^'±<'^ the differegg
te S ^"'iy" '> ^>^>"" What it iS
^?r??i'['' ^'^^' t^» modemte doiree of
V,.i«» . "'"'y Hucces^ful li. l,.arnln«,40l.
Voice, manatfeiuont and presurviillon of
hLli £?."'." .'" *'''"h to hold th|
IUh. of Ki'"2^^ ??•"■"'"" the exirem.
"lot of the, 401; the age at whhih to
iilw,r 4?. '"^ *ttaified \U greatent
voice 40i; what to av.dd when vou
uteiMi to flng. 40J; what the sttt/ent
Is supposed to know, 40l. •'"»«»»»
■uMrWcli.nj, f.r mnin« the Pla-
«n<l Reed Organ.
remmllcs.'«2L""'""^ "'' '"''"^' »""»
Damper lovers, noise in the, oau-^es and
"dies! 420/"'*"'"''^' •"'«''«'' «""» "™«-
Defccts and rnmedles, 418 to 424
&f'^,''*''S*»''»t it teaches, 411.
Flattening the ilfths, 412. '
reTe;7yW.l,o'''i';^?,i* <*"« •"'"^o and
remedy) 420; a rattling or noise In tha
under, causes and Nmodles, 419; olsl
llO- stick^ir-f'^*"""'' '"»« remedies!
iii ; r"'''i"8 of. <!ause and remedy
421 ; touchin.,' the wrong strinus cauil
es and remedies, -422. » '"""Ks, caus-
ffoppers, noise in the. causes and
liUorval, the easiest to begin with 410 •
Mamtfacturers, favorite practice of,
^^tnnj*^21i "^roPhine and reed organ,
Kra.?!^^*' ''**^^ they Rhouhf be
pi».!ed, 421 ; manner of tuuinir 424 •
pressure In blowing, 424 :effSct8o^
damp weather, 424 ' ^"''^'t* of
Octave, the resemblance of the sounds,
Pedal, defects in, causes and remedies,
Pianoforte great diflference between
the Hounds when in perfect tune or
?^hTi"l^' 1^"' .^'^I'y Peraoh- especial
lrtli<^e hvlng in the country, Should '
be able to tune their own.'^JlO; the
great .ulvanta-e of being able to 'tune
>a,410;number of strings to souare
,. caWnet or boudoir. 410 j^metjlod^of dt'
4m "^/'V i»tch of 'above named,
410 ; how to tune a boudoir, 4115 ; how
t^ni^'ifv^H^™"*^'.^'^: *'«^ often to
'i;
K-..» - - -. - ■'""? QP^" ' 415 ; caus e of Vi-
^^k^Z 'i\V*^^i «?«^t^ ofheat and
cold on, 416; effects of cold on base
Ikmnded,
^■- '-■%(-
W-
m
INDEX.
diffeniit •ystenwof tuning, jW. .«*»J2
of d«fMU In, 417; remedle* for defecta
Ul p»»no, 423; the form o«.*fM; »»•
mU^ ot^m i th. key fr«me. thedam-
Strlnrt, effect of wlMlnjf *>»•' *J® L"!*;
iecRf tightening the, 4ro: how to itop
Tlbrmtlona of. 411; ^ow U> np\Me<ia,
string, 415 > requlremenUof new, 41S,
or wTree, flngllng or J«rrlng, c»u»««
•ltd remedea, 420
Temperament, 411. ^^^ _
The object of tbUi m«n, %«h
The practical car, 412* I
The iterereit test, 414.' - A
Touch, how to ai^ir the, 431.
Tuned, note, already, 414 « notea to be.
Tuning, the art of, 410< P™«t«{«> j"*^
ductfon to, 410; the IntorvaU chiefly
SUJde uie' of in. 410; unlion. a^
ooUve, manner <»'.«».»*•• .*''*"• V^l
Zjor' and minor th'"^"' *»» i .H^
««; i,t 410 • how to bejrln operatloni,
?ro': S*rf& Vm '•«4'}t Ath per.
fecl,^l; the princlplea of, 424.
Tuulng fork, 42^.
Unlaou, the, 410k
BOOK-KEEPING BY SINGLE AND DOUBLE ENTRY.
P»ge» 425-4442,
1"
what
431:
(
Aoeounta, giB«eiirt,42Tjho^ treated, 427;
real. 427, penwnal, 427 ; what they^re-
•Mcttreiy are, 427; commlwlon, 427;
JStowt. 427 ;• oTerpoaUug and un-
u2S!n^&^W« entry l«l«er), what
the^:^nd Cr. aldea of th6 account
■how, 441. ^ ^„'
Balancing bookii, 427. .
Bank account, how to Iwp, ♦«•
Bill book, the UM of, 428.
Bills payable, the form for, 431;
itflhowB, 431. . , . _
BllU receivable, the form lor,
<' what it rtiowa, 431. _ „_ ,
Books the principal ones used, 425 ;
the iljustment 0^27; the sub«idlary,
nn^'-keeninff. the art of, 426; the
'^leJo? of'ilnSle and double entry.
fSw oxplained^ 426;, the syrtems com-
pw^ sWe by side, '426; what te, 426;
SSftwrmothods of, 425; the impor-
CilSh^k.^e, what, should be entored
to-mr under wliat circumstances
and on which side of, 426; when it
should be balanced and how often,
Ss ; tt«e form of. 42!»; posting from
Tto ledger), 429; sipis and cliar-
Mteretised In, 429; the Dr. side of,
429: the Cr. side of. 42». . ^ ^x.^
cash (double entrf »o«taer), what the
Dr. ri«»e shows, 438, what the Cr. side
. shows, 438. , ...
Closing books, the meaning of . 430.
Dw bS>k, the 425* what H contains, or
"Souid contain, 426; the ,fOrm^j»',
(single entrv>, 430; Items not rn^hna
fo & poeteii from, 430 ; the form ofl
double entry, 438. 4.'W. '
Double entry, beauty of the "yftem ^
442: the system of, 426; ho w It operat^.
426; how items are entered apdwheil,
m] the advaiitage«of, m; the trouble
•: an<i Incontenienceof t**!"** /^ock fite-
auently avoided by using, 426; a che
' on errors, 426; the principle of,
simple rule for, 47T ;,slngle comp"
with, 428.
Entries, from Whence, they are traced,
(ind ti where* 427; theomlaslon of (In
Epi^^ow^tO detoct, 427; correctly,
W to accdinpll«h it tfoperly, 4!^}
the most daHg«iro«» of all, 427.
ISU' tof%dTl"dependent^of any
llther portio^of this subject, 442; pur-
pose oi IntnHlncliig theiu. 441.
lijdex, the. wlfiat it is usod for, 426.
Iiitorest, averse, etc., 428, . ^
•Journal Ihej^; how used. 426; wh«t
^ entered iji the,426; the most impor-
lS^h^%: ««>• of the, 4lffl; wh»t •
^^cnleredln the, 426; fonn of single
entry, 432, 433; form of double entry,
L^ofjkln in single entry, method of
MSillSi^^V&le entry led^^^^^
what the Dr. side shows, 43»; what
the Cr. side shows, 438.
Srenttu;^>t(iioubleentry ledger),
wliat balance shows, 440.
Partnership settlenrents, 428; sOttie-
ni0nt, single efbry, 434,. 436. .- _ .
Prollt and losrtThow It affects the partr
ner-B a«:«unU. 428: and Imlancos of
assets and Uabllltle??, form of, 4^. _
R«,bert Smith (Pa'^r'l' --*ia$^ wSa
Bide of hlB account shows, 438, whas
. the Cr. side shows, 438. .„>.♦«
Single entry, the system of, 4^'*..;*^
wfiat It Is confined and how tued 4!»;
The Imperfecilons of, 426; the boota
iwcessa^ In, 425; compared with
sSI'tlw'term, what it means In some
, Su*2dS^th« torm, and how It is used,
437; the a«lvanUgeof It 4^. ^
Three days' grace,.wliat i* m««™L' .♦^1_
Trtal balance, purpose of Uie, 427 ; how
It should appear when Items have
iMsen florrectly posted to ledwr, 427.
(double entry ledger.) 441 ; wliefe It K
usually written up, 441.
•i . ■;
tM tob«»
lo«l Intro-
lU chiefly
Aona and
fifth, 410;
110; maiw
peritttontt <
with p«r-
124.
:/■
FRY.
tre tncedt
lalon of (In
correcting,
perly, «H;
[21.
(nt of any
t, 442; Rur-
t41.
r,4!».
, 4'2«; «h»*
Doet Impor-
s, 425; what •
in of single
uble entry,
', method of
edffer), 438:
, 4ai: what
Qtry ledger),
428; •«!ttle-
B. - _^
!t« the part
halancoB of
1 of, 4.T4.
hat the Dr.
B, 438; what
«f, 42B; >to
>w used, 42S;
R; the books
spared with
eans in some
ow It la used,
43T. ■
meana, 431.
lie, 427; how
Itenia !»▼•
I ledger, 427.
1; i^Aftltii
J
INDEX.
LETTER WRITING AND ORAMMARr
7 Pages 44»— 460.
Latler wriUng, the lmporUn<ji» of epta-
tolarjr wrltliig, 443 ; unploammt altua-
won or. a peraon unable u> (H>inmunl.
oate hla MntlnienU to another, at a
dbUnce without the Intervention of a
third, 443: plea-tureit of letter wrltlnir.
413; the dellveiy of th« Ho4y UoapSI
by the Appotlea, 413; perfection at-
tained by the Uomaiia lit the eplato-
lary art, 443; the lettera of Olcero, 443;
ennlnent French wrltem, 143; triumith
of epiatolary writing ov.ir all other
•pecleaof coinpo-iltloii, 413; uae of the
art by novellato and poeta, 44.1 ;
to travelletai, during a llngorlnir
period of abaence from ftlendS
juatly endeared to th«lr heuta. the
only oonaolatloa, 443; lettera the
fountain of tradtt, the food of love,
the pleasure of frionikililp, tl»e enjoy-
njent of tho polltlvlan, ami the gener-
al entertainment of all mankind, 413;
the riae and progreaa of writing, 443
; bleroglyphlca and aymbola,!!!: picture
writing, 414; rude nieiina employed to
pommuidcate thoughts and sentlmenta
InUie earlv ages of the world, 444:
the birth-place of the art of wrltinK,
444; method of writing employed by
the Mexlcana, 444; the Peruvian meth-
pd,44l; Chinese uharaotera, 444; thelf
Imntouse number, 445 ; great dhiad-
Uea of the .lauiuioae, Tonqulneae and
mettoal ttgures, 445; Invention of an
alphabet of ayllablee. 415; retention of
Ik K'*.'2'*'ff"'* Africa, 445; the al-
phabet Hrst liitro.luce.1 Into (Ireece,
446; derivation of the letters In niiNlern
uae,445; the ancient Urook, Hebrew
and PhflBiilclan, cliara<!teni, 445; man-
ner of writing amoiig the Abysslnlana.
PhaDnlclaiw, Arabians, and Hebrewa!
+15 ; boustrophedon, 445 ; subsUnoea
einployed for writing on, 4M; data of
448. •"^•nWoo ot Wilting oft paper,
Grammar, an eaajj. introduction to.
44«: orthography, Stymology,' ayntax.
anU proaoily, 416: .yllablosrftj; worda,
447;rul.!8f()r8pelllng,417; oxcoptlona.
♦17; otynioloKy, 447 : the aubttantlve
or noun, 447; the article, 418; tho ad-
Jeotlve, 448 ; the pronoun, 448 ; the
altlon, 418; tho conjunction, 448; i^e
interjectlcm, 448; prosody, 448; syntax,
448; necessary directions for letter
wrUlng, 449; tho Importance of care-
ful condderatlon In writlnir on all
matters of business. 4H(; pr.)nuncla-
tloii, 419; hints to avoid glaring errors
INFORMATION CONCERNING PATENTS.
Pages 451—462.
Patents, who may obtain 451 ; Joint
inventora, 452 ; by whom appllca-
Uon must be made. 462 ; by whom If
the inventor is dead, 452 ; form of pe-
tition for a. 462; power of attorney,
4S3 ; separate inventions, 462 ; by whom
the speciflcation must bo algne<l, 452 ;
nnmber of witnesses required, 452 :
full names given, 452 • the oath of in-
▼ention, 462; what ahbuld follow sp<^
Qitlcationa, 4521 Aliens and, 4.52 ; form
Of oath for Joint inventors, 452 ; be-
S'*^''"^'" ** ™*y ^ msuie, 452, 453 ;
the drawings, 453 ; rules of the patent
oflljoe in respect to them, 453; the
klhd of imner^to be used, 463 ; manner
In which th« oatliues must be execu-
iSj' *?i^.**"*?i****™"9* not be used,
463 ; shading, lines of black, 463 ; whai
wiirnot be permitted, 453;. colors to
•void in drawing, lettering *id slgna-
tare, 488 ; agents' or attorneys' stamps,
iB3r the moael,463 ; what It must show
Pi?*"*^' ■**? ' •»<»''*' should be made,
4B3; the size, 463; kind of wood (if
*£?? ^ •»•«<*>/ *^ 5 ««*"« «l«e. 453 ; the
official examination, 163 ; when appli-
«•«<"» cannot be made, 463 ; the order
In which cases are taken up i^.tbe
patent office, 463; peculiar imporiOnee
-StlMi
«ilt
uidaaceo
cimoe of
uf the inventor atthe
no advantage, 4S3 ; aow I
e nat-
; aow
the business can be done, 453 ; spedfl.
cations not returned for amendment.
463 ; preserving copies of papers,
45. ; the llnal fee, 453 ; when It mukt be
paid, 45.1 ; If not paid wUhln the specl-
fled time what the result will be, 453 :
within what time a new application
*'^"_.''*."\**^ after delay, 4.53 ; If the
original has been lost, 453 ; forms of
■assignments of the entire IntereHt In
an invention before the Issue of the
tftt^rs, 436; form of exclusive -ter-
ritorial grant by an assignee, 466,
tH ' .'^V ?' license and sVp^right
458 ; table of ottlclal fees, 438 ; the Hrsf
inquiry that presents itself, 458; cav-
eatH. 458 ; the importance of them, 458 :
of what a caveat consists, 458 ; no model
reijuirod, 458 ; the expense small, 468 ;
fllingthe caveat, 458; who only can
file them, 458 : how to apply for, 468 ;
total cost of obtaining a, 458 ; yearefor
which granted, 468; the average time
T!?i'{*f ^*i® P"^?'* »» ^^' tfietlme
In which they are frequently obtained,
439; model, 469; remittances etc., for,
469; medlclnesj 459; designs, 459;
to whom a design may be granted, 460;
length of time, 460 ; trade marks, 4B0:
liuormation concerning, 461 ; caution
to perBona (insiring and aikjylng for,
blej^ii ■
H
451; Why many valuable liJeeiTtlona
h«j(e been lost to the inventt>r, 4SL;
ni
?' « J
4-_-- -
(
#.
Si* •■ '
Ep- u.
WO
INDtX.
■nMrnpaloni peraona, 451 ; ' roMona
why iiivanlloiui h«f9 ■omotlinMi
bean diHil«t<l, tfl ; IneJtlwilmioa'l
•Kunt*. 4SI; wIk*- to k<> t» " T""
dmiro t«> obtain a, 4.M ; wlion thoy b«>-
ooiiiu pubUc |>ro|M)rty, 4 kl; app>'»1» (/
rrjitoted ), 4W ; who ina |r aup«^a>i ^1*' ;
how to aitiwal, 4M ; d' ('laloiia of thu
oomnilaaioiia, 404 ; iiu ile <>( apical,
4M : tlin« allowed for ( ppeal, 4M ; »"-
terfuniiica, 4M j wha It U, 4W j
taauliiK to two or ni an Indepeiul-
«nt iiiveiitoni for the at ma liivuiitloii,
4M ; when It <-aii bit doi n, 4A4 ; wbat la
required In raMe of Int srforoncu, 4AI ;
the atatonienU of paitiea, 4At j the
time an Invontion ma; bo in uae un-
patented to become p ibilo pro|>erty,
Im ; reiuedlea in caite o I Interference,
404 ! provlnK * raae, 45 i ; Uklng teriti
moiiy, 4M; ro-lHaiiea, "" ■ * '"-
grante<l, 4M ; iHitltion
IM: atatenient under
4Mi to whom
tor ro-iiMuo of,
"^oatb. 4AS; the
405; atatenient unaer oaiu, Ms; im
geoeral rule, 400; whin r»-iaauea ex
ptro, 400 ; when r«>-iaanea araMlf t up-
on, 4l»; dllToMMil paria may hav«-
ae|iarat«<, 4M; eat^h iUvIhIoii, 400; re-
examlimtlon of orltfiiiat olultn, tM; Ilia
docuMxuilii rti(|nlr»'<l for f«-li4»ui), 4M ;
dIvitlltiK. 4r>5 ; tloiiblful and d<tft«l.lva
claliiiM, IM i niiMlKiiniunlK of, 41.'); whiiil
they ntiiy Im) lUMlKned, form neiN-aitary,
400 ; time allowuil for rucordluK fe-
laauea, 400 ; what riKhtM lliti pat«nto«
can convey, 45(1 j who may immmito pro-
tection for trailo mark, I»Ih)Ih, etc.,
400: partl<'ularM U) bo KtiUiid' when ii|>-
plvlng, 400 ; (u regard to trade mnrka,
CopyrlKhta, who may obtain* 4011 on
wUAt they may be obtained, 401; when
they cannot l>e obtained. 401 ; aKenta'
cluirge^, 401;, time for which they ara
granted, 401 ; renewals, 401 ; aaalun-
menu of, 461; Infrliiirera 4«J1 ; who
cannot obuin, 401; fureiguen and
UOQ-ruMldenta, 401.
tf ASONS, BUILDERS, &c.
Pages 463—470.
etc., 403; labor
2 stone.
wulKht of
MenaurenMnta, estimate i of labor, mor^
tar, plaHter, marbles,
on euibaiikmeuts, 403
463; earth dlgglnK, l«:«;
earth, rock, etc., VVi; i reproof houMes,
403; tiles, 404; walls, 40 i; turf walls, 4<H:
sti^ne and turf walh 4ftU mud and
Bti^w wyis^ 4«1; sisne WalU, 401;
wrtlts of rammed ea; th, 4M; how to
build gravel houset
t'hieAp rooting, 400;
measure, 400 ; measufevi
or brickwork (miw< n
nMnr mcaHure), 440
brlcka required In
foot face of wall, 407;
407; mortar, plaMter,
mor tar, -107 ; brown i
mortar, 407; Turkts!
terlor ulasterlng, coi
Btuil, 407; gauge st
468; ■tuceo,4«(l; acri
4e||^ex(
na'^ir q
all
excellent
or Holid
if Btono
quarry-
number of
per squarA
square miftKture,
eU\, 407; Htone
tar,4«7j brick
mortar 407; tu-
4itull, 107; tine
, or hard ttulsh,
ihcoaty468; one
eoat work, 468; two coat work. 408:
screml or Hoated i;oat, 408; Bllpped
coat, 408; cement forextornrtl use, 4<18;
c nipoitUlon forstrootsund roiwls. 4tW;
asphalt compoMltiou, 4tM; asphalt nia»-
tlc, 408; aHphalt for walks, 40s; m istlo
cement for covering tho froiiis of
houses, 408; cemont for tile roof-«, 40H;
ceinont fofoutsld > of brlek wiills, 40i);
Wiitor limo at tlfty coaU por barrel,
4011; ivsniont for soaiiiS In r«K>fs, 40(»;
estimate «j^ materials and'latior for
one hundred S'luaro yards of lath and
pl^ister, 40!l; varnish for plostur casta,
iO'J; the bronzing of pliMler casts, 4«t95
substitute for plaster of t'liris, 401);
modulllng clay, 4«!>; to i»ollah idnster
of Pai# work, to; to niak<3 plaster of,
Faftalh hard as marble, 40'J ; to Uke
& plaster ciist from a person's faoe«470;
flrorprc^f boxes, oloseta, etc., 470.
p4i§ters and bookbinders.
Page* 471— 480.
How to me ink, 471 the amount re-
3iulred for differei t kin<lB of work,
71 ; mixing colorsl 471; rollers, 472;
black Inks, 472 ; illultrat*Hl cauiogues,
473; book illustratloAs, 473; posters, 473:
tint bloi-ks. 473; blue inks, 473; flat
Burfaccti, 473; p Mttors, 474 ; red
Inks, iKjBtere, 474 ; flat surfaces, 474 ;
yellow, 47.'>; browi i, 47.1; green, 475;
anilUle Cfdors, 470 white inVa, 475;
Jrinting In colors, i fO; work in bronze,
ft; dry- color wo rk, 477; crystal or
Bpangled Work, 47 ^; flock wbtk, 477;
inrintorB' rollers, ff?; black compo-
■Ition. 4 7 7; for wliAer use, 477; st r ong
ihiddle weather rdllers, 477; printing
on glMS, 477; Uqdld for brighteniug
common qunllties of black or Mitred
inks, 478; good reducing dryer, 478;
hardetdng gloss for inks, 478; t© K|v«
dark iulcs a bronze or changeable oue
on wo«Mi cuts and new wwkI type, 478.
Bookfoindors, 478 ; to marble books or
pai>«r, 47H: bookbinders' varnish, 4T8;
redsprinklc for bookbinders use, 478;
..tree marble. 47!t; rice marV»le, 479;
spotted marble for books, 47fl; .lapan
coloring for leather iKWk covers, etc., '
479; goldBprinklo for books, 479; to gild
the edges of books, 479; Chinese edge
for books, 479; quick dryer for inks
us e d on bookbinders' c aB c it . 48 ; to r e -
/I
UBoaon DOOKDina e rs' c as w u . vn j - , w pf
new a bard roller,. 480; kloaauy <4
terihs,4ao.
■'■■*"■■■- . "
." . . .• ■ I •
V ,,
MfDRX.
rAINT^RS AND PAPE
^ .' Pages 481—61
691
MIANGEUS,
PalMl«ra.
<kn1a«a p*lnt«ra. Uwifiil hlrtla for.
flIO ; tiolora for.fllO ; Uiirk KrtHin, oHvo
«bade. fljO; uUraiiiaiiiie blii«, 810;
oUret or lake, 511 : .laiwn brown. 61 1
obroine irrooiiii, Al 1 ; *;*rtnlii« oolor oil
Are vntcTiiM, clump niutlKMl, 511 : <)«.
ford brown, SU: rich |>urple. flu ;
l»wu color, 611 i drab color, 611 ; plunj
Carriago work. Priming for, 613 J flrnt
•luj lectond couU of I<)a<l, M.1 ; third
and fourth coaU, 6i:j ; facing lea4i for,
. . 6IJ;lmr.l .trying |.utly, 6l!l ; rouull
-1- — BtUIT, 013,j prupiirod oil for, 613.
1 .^f. •"■ ,?'.V* «•«■"•••»««■, vnriilMliIng of,
0i2; Klldlnii and ornartiontlng. 612
^ I brtmcTng, Alii. •> *»
■ - ^',;*» ,PJ"«>ting, 613; ground colors,
/ 1 "'..i '*'"'• '••* ' ultramarine, 613 ; ver-
/l mllton, 613 ; green, 613.
Colored iK)tteni' glazlngH, 609; white,
m; y.iUow. rm; (fnmn, WW; violet
809; blue, 60tt j bhUik, 600; brown,
Frowo painting, 616 ; French size for
gilding ornatnenlH, celllngH, &c., 610.
Good colon) for liuHlneHH wuuona, 012 :
body, 612 ; running gear, 612.
How to write on glaas in the sun. 609.
Oniaineute, Oil ; tocopy, 611. *
Palntora' redpen, paiiit, 481 ; white
houBe paint. 4«|; cheap paint Im-
pervious t« the weatlutr, 4«1 ; green
for garden standii, oil paint, sub^
Utute for, 481 ; painting houses,
best season for, 481; window palnthw
482; dlaphanle, 482; pahited glass, to
preserve, 482; paint, to renlovo the
nnell of, 48:;; utteful hints to painters
483; painters' colic, 483; to reuiove
paint from clothing, 4k;j; to dissolve
paint Hklns, cleanings of pot«, brushes,
et<i., 483; to clean bruHhes, 483; to clean
piUut pallK, 48.1; sanding, 483; house
paintilig, 483; priming, 48.1; outside
Mcoud coat, 483; outxlde third coat,
483; Inside second coat. 483; inside
third coat, 48;»; fourth coat flatting,
483: drawn Jiatting, 4K}; i.hisiered
walls, 483; killing smoky walls or ceil-
ings, 483; hard drying paint, 483; paste
for pai>er hangings, books, pHi)er
boxes, etc., 484; to remove old paint
484rrefuse paint and paint skins, 4M;
to use smaltH, 484; to harden white-
WRSli, 484; wMtewash that will not rub
off, 484; whitewash, 484; recipe for
knotting, 484; another, 484; wldte
lead, 48*; to cure damp walls, 486; to
protect wood and brick work from •
damp weather, 4>«8; putty for renalr-
inff broken walls, 485; transparent
punting on window shades, 48r); to
paint niagie lantern slides, 485; ma-
• nne paint for metals in salt' water.
48S: erystal varnish for maps, etc., 485
bedt wash for barns and lioiiseH, 4>*6 ;
autabje outside naint, 486; farmers*
punt, 486; to paint banners, etc, on
V.'
Sl« ti"' ""•» I*"*"; J*I»n"«Hl tin slgni,
Jloli rr.. ''" ? "^r.' ^'*"; transparent
SiTT' ^."^.i ""»<;' l«»d lell..r glasH »lK„,,
Jew. Is •180; to paint in nilutWui of
groiji.a «las«L 487; another i lolliod 4OT:
glus^.W; |.r«iich putty, 487; .lapaU
Ikt .1 I'll i*'"^"'> ^•*^i '"">th«r nieth.Kl,
or'te ^l"r "'r4;«''sui!;t,tri
I, t. " •''! "''''""'"i ^N*; compound
Ihh "fll^S."*'*' mll"B iOmpoHltlo.Vs,
488, furniture pastes, 488; furnll
ture ereani. 48U; polishes, 480; car-
, 48!(; polish Y.ir .lurk olored wo.'ls
|)olUh, 48i»; pollHh fornmiovlniistaliis.
Himtii and nilLluw rr.)m furnllur,,, iw'
C 1!K n ^")r*^*"t{ "l«l t'uriilturo, 489;
Jet or iM.IIsh f.)r wo.xl or leather, black,
red ..r blue, »8U; jH>lish for turners'
w,.rl<48«; furniture pollsli,l8«: FienSi
poliH(u,8 480; block walnut polish, 48lh
to iK)llsli WO.H1, 4!I0; clock case an.1
Iil.tui-e frame i>ollsh,4!Hi; white ik.IWi
for white wo<Hf8,4!K»; oil flnlsh.is, 400;
porcolain rtul»h,.very line for pallors
4 m; ^Hvor iwllsh kafsomlno,49il: priislv
yellow, 418); chr.)nie green, 4!K); ano-
ther green, .luKable and choui!. 401:
pea irown 401 ; r..se pink, 401; p'ltenf
ye ow, 401; NaiUcs y„iiow, 401; cheap
yellow paint, 4ol; stone color paint,
401; glaziers' putty, 4>»|; to imitate
brow II f r.;estoiie,401 ; Geriii.in carmUie,
Iroli, 401 ; a g<Kj.l imitation of gold, 401:
bcauifu white paint, 4oi;*'a pure
whit. I pjilnt, 401; to mix common white
imlnt, 401; to give lUHtre to a llL'ht
blue ground, 4-X'; invisible green for
outslTe work, 402; bright vari.lsh green '
for Inside blinds, fenders, &c., 4il2:
comiiound greens, 402; pea green, 492:
verml iQii, 402; compound .Colors 4!tt;
other,493; (lurk red for common pup-
poses, 40.1: lighlor re.l, 4i»3; imitation
of vermilion, 403; deep red, 403: un-
fiKlln? orange, 403; bright yellow (for
floon), 403; dark yello.?, 403; light yel-
low.. iO.{; another, 403; aiDther in oil,
40. ; nnothei shade, 403; another, light
40.J ; another, ohve, 403; distemper, 403;
frees! one color, 403; olive green, 45>3;
liglitpey. 403; buff, 403; silver or peari
grey, loji; tlaxeii grey, 403; brick coIot,
40.J; oak wood color, 493; walnut tre«
e<)pr, 403; jonquil, 493; lemon yellow.
4!«; orange color,-4&3; violet color, 493:
?"'P'?t '*'-*3; carnation, 403; gold color,
4 03; c i i"" ""'" — ■ " ■ ■ " ■ *-
-I.
t ».., tiive tyior, 403; distemper. 493;
ohesthut color. 493; light timber color'
494; flesh color, 49f; Ught wiUow
•wf^ T— iJI
609
"lirikBXv
■ .J.
rr: '
KMM crMtn, 4M; atnna
'^
■r«inn, 404; -. — - -. --
roli.r, 4lM;«Urk l«n4 <M>lor, 4IM; tmmt
rolor, 4IM; fJi<Hi.iUi«» oolor, 4IM; I'ort-
UihI iiU»ii« color, 4lM; r«>«« rolor, 4*1;
Mlinoii ••olor, llM; |Hi«rl colof* 4'M;
■UU) <'olor, 4M; iMin »(<■"«". 4)>*! <'"'•>»
color, 4(H; >itri»w rolor, HM; iwiKh I>I'm»-
■oiti oolor, 41*4; brown, 4)M; »Uirk jjrtmn,
404; oUv« rolor, 4tM; •unit roloir, 41M;
■ulrlt RrkliiliiK (»f *^*^< *^'> "" '"f
■: gnilnUiK <mk. <<M; U> prupitm Uh»
.^Sr""!''! foroitk rollnra, 1114; to itnlUta
' ' fol.l ottk. 41M; «Utlo, In "H. »!M; to liiil-
*^tal« (lollniil nitk, 4!»t; to linllklu iiiot-
tlnil iiih1iok«i>v. 41»4; t<» ImlUiln ro««-
w<Mk<l, 4l*A; itiiotintr r<>M>w<MNl InillMtloii
In aliu), 4l«n; (o iiiill«Ut l>lr<liuty«t iitapin,
400: to liiiltMU) ciirltxl innplK, 4i»;
curlo<l inn|il» In oil for oiHiiUIh work,
400; aNilii wo<m1. ItW; l<> linluto y«w
triHi, 4MI; lo liuitnto blnok Hnil k*>UI
nmrlile, 4mi; rml niarlilo, 4mt; JuMiMir
marlilo, 4ii){; bliiu iiii<1k<>I<1 niHrt>l<s 4liO;
to iniHaie gnnlU), 4mi; anotliur, 4im:
to iinltat«. hiilr wcmmI, 4Wi; Inlaid
mother ofi |)«Hrl work, 4117; »notli«*r
ni«th(Ml. 4W; t<t linllatu torl«)lM>-BlMill
407; fan<'y lid"'*'' <•" wgoil, Wfl; Htalnn
fur wo<hI, 4!I7; «I»«'H|' l>l*<k walnut
■tain, 4U7 : ebony rtjaln, 4ir7 ; briKlit
TcUoW MUln, 4Jr7; extra bla«-k nUln
tor wood, 4J*7; linlutlon of niahogiHiy,
" 487; to Imitate wttlHHr»»t, 4!i7; to linl-
tat*f utalnml wimmI,4!)7; roHuwixMl main,
very brlKbt.Hli»<l«i, Vfl; i-lmriv Mtain,
4iff; ro^« |>ink Htain, and varnliili, 4!>7;
blue Mtnln for woihI, 4ir7 ; Iniltallon of
botany bay wikkI, IW; malioKanv color,
dark, 41W; »)4ijcw<Ki<l brown MtaIn, 4!W;
liKhtred brow»»i4im; purple, 4«H; red,
4W: tnuhouany Htaln on wood, 4!IH ;
niahoxniiy Htaln on ninplu, 4!tH ; crlm-
aon Hlain r«rniuiilcal inHtrumi!ntK,4)iH;
purple BUln, 4!«; Kreen ntiUn, 4!'«;
SAmSk BtaliiB for wo«m1, 4!tH; black -wal-
nut stain, 4tW; nilHcellanuouH Htalnii,
49!t; to Improve the color of MUlnii, 41W;
to oboidxe woo<l, 4!Jd; etcliWiK on KlaMi,
49»; eU-hinK vanilnli, 4!»!t; rtuorlo acid
for etchhiK purpoww, 41W; Klaj^H grind-'
Ing for Blgno, ^ia<leii, etc., noil ; to d^U-
and onmment glaito. rm; Klldlng gHtM«
•Igiia, BOO: auOtiiermellKMl, nnO; o(n»-
mttntal denlgiitt on glatw. r>00: 1
und porcelain glltling, M\ ; drilling
China, glaiw, et«., OOl; gold lustre V&u;^
■tone-ware, china, etc., not ; gilding
china and glaMH, nnl ; painting on gtoAM,
IMtl; inHtructiontt for Hlgn writing, with
colors to Ih! used for ground and lol-
tera, 001; to gild Ictteroon wo<mI, not;
gilding on wootl, 502; Bilver leaf, Wi;
•upertlne »im for gilding, S02; else to
fix the pearl on glaM signe, Wi ; glid-
er's gold size, Wi ; French hurnlBhu*!
glidliig. C02 ; encoUaiie, or glue coat
6(»2; white preparation, S02; gold wat.T
■Ise, 0O2 ; broiicliig or gliding wood,
603 ; mosaic gold p4>wder for bronzing,
003; true gold powder, fl<t3 ; l)ut<h
fold powder, SB ; copiier powiler* m\\
roiiz« |K)wder, 003; general direc-
tions for bronzing, 60:i ; bronzing Iron,
C04 ; dyes for veneers, 6(>4 1 a fine
black, 604 ; a flue blue, m\ fine yel-
low, (104 ; bright fT««n. WH ( |Mirpt«,
WH ; orange, niH i ■troiigjiliiit for liw "
laying or vinictirlng, WM , Ixfanilful
varnUh for vlolUm, fnH ; varnUh fi»r
franimi, Ac., MM : baniitir palulliig.WHi
oil cU.ih painting, ftOA; to lndlat«
niarblx, non ; to n'nair Him sirvcHug "f *,
mlrrom, «« : io*llv«r bM.kliii(gla»«M,- " •
OOA ; to atta<h glaM or mulal lott«t:» to^>
Psint, milk, for barMS, any color, IWFg«\
to makrt without* Itiad or oil, «*»)■<:
beautiful gr.>«in. for walls, «>« ; priy,'
mluni, wlihout oil or UtuX, Wm ; gnwii • .
for garden stands, blinds, Ac, (MM;
mixture t<» r»<mov« old, (HW ; parls,
green, flOH; blue color for celling*,
(Vim :. iMdntIng In milk, 0(W ; to bloatjh
oil, WW.
I'orcclaln «!olors. tm ; llhxes. (WW ; gray
llux,~n<Mi ; Hiix rorcari.nln«s and green,
B«i»; lndlg<> blue. SiWi dcop a«ur«
blue, tm; «»fneraiamfirti. (W«»; grass
gnMin, (WH> ; ytkllow,. llK;iVxed ytillow
for touches. (ftHi ; de«<p najiHJn yellow,
(KVii; (U-ep r«Hl,"(Wt}; llvtirbiwwn.fWO;
white, mt ; deep black, («(t» ; the ap-
plication, mm. "
Ilulns for nntasurtng painters' work,
((13 ; prlceH iMir s<|UHre yard, (il3 ; com- ' <
nion cheap cylors, 513 ; blues, chntma
yullow anil light gre«ni, 514 ; dark
green, cmerahl, ami other costly cid- ^ „
ors, r»l4 ; sending, 514; iwinttntf on-
brick. (H4; graining, 5U; iMdlnhlng.
614 ; puttying, RI4. sand-paiHirliig and
^rluanlng, (Vll ; girthing or nuiasnrlng,
,1114 ; nifaMurliig brick work, BIB ;
^^rlcCH for glazing, T>\T> ; prices of sign
painting, 010. .
Striping or picking out for carnag*
woivk. Ml.
Varnl-thcM, BOB ; common oil, BOB ; <'hi-
nesu, 005 ; metallic, for coa«d» Inidleit,
505; mastic, C«5; tur|)entine, r*Vt\
pale, boo; lacquer. flfW; gold, B«»B:
deep gold Colonxl lacquer, fl4Ml ; gold
lacquer, BOB ; for tools, 000 ; iM'autlful
pale amber; 0(MI ; black coach, 006;
ImmIv, fitW; carriage, flO«; cabinet
makers', flOfl ; lapanners' copal, 000 ;
co|>al, .lOtl ; gold varnish of watin for
gilded arlh-les. 0(N>; transparent, for
Sloughs, rm ; line black, for coai-hes,
Ml; njordant, 005"; to lndtftt*» gold pr
silver. Ac., 000 ; transiwront, U>r wood,
007 ; i>at«)nt for wooil or canvas, 007 ;
Xbla<'k, for coal buckets, 007 ; for Iron,
007; for smooth mouhllng |>alU)nis,
007 ; for boilers, B<>7 ; for iMiskets, 007 ;
for card-work, 507 ; f<»r drawings, m ;
lor grates, 6V7; for paper bauglugs,
'."'paper naitilA'ni* .
Paper hangings, BIT ; choice of . ifH7: t»
clean, 017; tools for, 017; paste for.
" 61H ; sizing walls, 018 ; preiwratlou ^f
walls or groumht, BIH ; In wlilte op col-
ored walls In distemiter, S16 ; the pre-
paration of grounds affected with
damp, 5I» ; ivy on outside walls, 619 ;
— on hanging common p a pers, 619 ; oh —
pasting paper, 019 ; llniug paper, 630 ;
/
4 I ptirpU,
luA for tiv- "
txiantlful
nriiUti fitr
to liiiUiita
irvitHiiK"!!
color, «M]^«%
r oil, (Hd) ■'^
I, WW ; pr«v,/
MM i Krmiii • .
, &u., MM;
l»f ; niirlll,
r <!«iniii||*,
; to bluMtJh '
, rm ; iiray
Aiul KrAAit,
liHiii Kiiir«
n*Hi; K^MM
Kvn\ ynllowr
l^ll Y*ill<>W,
Mown, nttV;
i» ; tlm «|>-
ont' work,
1, (113 ; com- ' ,
nm.'chroma
SU ; ilKrk
ooatly ct>l-
iiiiiiltiii( on°
|M>ll»imii|t.
k|HirliiKaiia
inoaNiirliiKt
vork, Ofn ;
cea of ilgn
tr carriag*
I, non ; <^w-
inrli bodlert,
iitliio, f*n;
tiolil. Si5:
■, {HNl; ttulA
; lH>«uUful
coMi'li, IWIB;
(S; CAbhiet
4K>|>aU MNi;
' wntiii for
tparunt, for
ur ('<>**'li«;a, •
tnt«4 Kolii pr
it, fi»r wooU,
aiivaM, ri«i7 ;
17 ; for Iron,
tf itatUtnii,
HMkftM, n07 ;
kwliiKtit ni)7 ;
ir bau^uga,
#■■'■ -■■'.■■■
rof, B17 : to
; |ia«iu for,
MMtratlou '>r
rill le or coi-
ns ; the pre-
reot««i with
) walls, 619) ;
«n, O i a ; oh
; jMtver, OSW ;
puielUn
with
w«km1
IN1»U.
rfiiiM>ii«t«liiii<l Kniitnti, ft'
haiigl
„ ftW:
"II*, «i iiM-R Uiiu, am]
r
onoun |m(mr, lUO,
698
to |m|i«r hang«rt, 030 ; pol*>
%;•
MAUULK AND IVOllY WORKERS^
Wi««» 621— .'^24.
MarbiA and iTonr worker*. Marbl«. to
cut aiMl|M,lUh. (J;il iK.wnrfitl <«m«iit
f..r bn.li,,!,. Hui; .•..lora for idalnl.iK.
eui : bill... BJI I r«d, Wl ; yellow, Bif
fol.l color, Oiii ; Krmm. tfii ; brown
*l ; "rlrnaoM, m ; u> vHii. Kil ; |H»r-
Mtiial Ink for .tomlMtoiiim, flai ; to
«lnan oht niarbin, Ml ; to iiitract o||
from marblo and atonn.fKtl : marble,
to kI M Ictlcni on, Wi : to clean, n."/
IKfcl ; t.. ImllaUi, ft23 ; it ukn *ialna
out of. H-:-> ; to take iron Ntiilna ont of.
tt« ; aliiliiwier, ftt.' ; to rleaniio, r,TJt ; Ut
br^iiM, Bsa; to Iniitato oai; to Join. m.
GUNSMITHS, TINSMirus, «co.
Pages 82;j—6ao.
Onnn. carA And mahaa^inAnt of. li-M :
t<«klnK to pIccM, ivSi ; (akhiK "rf
the malimprhiK, «'-'(» ; .leaning. fl2fl :
putting by for the Hciuion, ftat ; to re-
move ruat frcmi the Iniible of I ho bar-
rel. 5!.!«l; precanllona rcMiiectlnu, A-'ii ;
Ij) rammly acatterlng, eao ; bronr.hiR
fluid for, fWO; blueing on revolvera
•nd'gnn barrela, HM ; gun 1 barrela,
fln« blue jInlHh for, B2T ; l>rf>w|ilng
for, 827 ; browning for twiat ibarrclM,
ffif7 ; varnlah and imllah f
■tocka, B27; boring gun barr
Ivory, an; to atoln, B3.1 j black, m i
•«lu« m : brown, 53.1 ;• i^,' SS
pnri. le, B23 ; r.d, W.I ; yeld.w. tih ; t»
gild. AAI ; t«» allver, BU.); to aof|«„. ftai
to whlUm, /KM; another way, fl2l; dyei
Oil , bine, 031 ; green, B3| : r«Hl, B3»
».;arl.il, B21 ; violet. BJI • yeflow. 031. '
Mother of iwarl work. rt'.!l ; u> iM.IUh
itjbarrclM,
fli>r gun
rrdla. 837 ;
patnaanua twlat and atnh-twlat Bun
barrel, 537; damaak ilng,fi3H
auiiiH.w.ler, 03« ; blaatlng in.wder, B»^;
dual n fl3!> ; U* ••lean otton waate, 03».
Tlnam ha. wtl ; tabU oT nlrea of tlnWare
?.(rH»Tu.'^ ''''"'"•«•"«»! K"l«l lacjuer
f«)r tin, n.M( ; roau color, B;iO ; blue, !Un ;
nurple, 5.10; gnwn. Km ; <!ryHlal|l/.e«l
t n niate, KjO ; to cryat.»yi/.« tlw, 5:10 ;
til iilngamall artlolea, mo ; Janannora'
Bold alzn, (WO ; black vnnilali for Iron
worK, (wio.
TANNERS, LEATHER bRESSERS, HARNESS MAKERS^ &o
r^ges 531—538.
HarncM, waterproof rarniah fo*. 0.11 ;
b acklng for, Oil ; beat varnWii for
fljil ; oil, 0;il : bridle ataln, 0;)| / bril-
liant varnlah for leather, 031 :f keep-
ing harnexa pliable. o.u'
BublKir g.KKia, M7 ; light buffer a^ringa,
0.17 ; grey pat'klni; fur marine efiglnea:
W* J rag nacklng fur valvoa, bearing
apringa, Ac, KM ; compoalttSii for
auctloii hoae for fire engliio, etc.—
837 ; common black packing, xn •
common white buffer rln,^ 5.nr:
Vulcanite otKlKJulte, 538; beat pure
apringa. or waaborH, rih ; a giml-
lar quality. 038 1 hypo^iloth for water
proof coata, 03fl; to vulcanise India
rubber, KW; to deodorizo rub|>Qr. 03« •
guttM-Mircha ami rubber waate, 838 ;'
to repair l^akagoa In fire engiftEhoae
838 ; to mjalr rubber hoae. 5.18 ; var-
'■, for fadod rubber gooiU, Km
Tanning. Kil ; cheap, without bark or
minora] aatringenta. 0.13 ; new <ompo-
Bltloii for, 033; for harneaa leathw,
°S ' . J***, leather. 033 ; for aheep
aklna, 032. deer akina. Unnlng and
.'?"iL™'' Klovea, 5;i2 ; tanning with
•ctd, 832; another metho«l,B.{3 ; Cana-
dian procese. 63:1 ; t»roeo88 of tanning
calf, kip. and harneaa leather, in from
vi?i_*°nii* ,"1y x^l^yj '^}. to tan raw
^[Ide, 8S3,; to Uii fur aiiina, 033 ; to I biackinr'f^-;? .'''iLViTx', "^,1.' *"' '"
tm moakrat akina with the fur o^ I blacking, 537 ; liquid blacking, 637
?'Hi *". *•»>"•'*"" w«th the fur on, 831 ;
currier'a alM. 8:W I currier'a paate
8.M; currlor-a aklrtlng, B;U ; aklrtlng
.K • V.T ''"■ m««^'«" and aheep lea-
ther, (J.U ; to dyo leather yellow. K»
Kroen .lye for leather, .VIO; beat ^olor
for ah()e and harneaa edge, 8.15 ; cheap
color for the edge, o;i8; be.iullful
bronze for leather, 5.16 ; aunerlor edge
bla.klng, (VW ; French tlnlah for lea-
brilliant French varnlalJ for leather
. 8;«8 ; lUiulil .Fapaii for loutlier. Ollfl
r/rr."*L^ ,''."""*'■'."■.••'■•"«•"» '"«• leather
B.'UJ; Bold varnlah. KtU; grain black
for harneaa leather, aw ; to utllizo
katlier acrapa, KM ; sizing for boota
and ahoea In treeing out, 5.W; black
Htaliis for boots, ahoox. nnd leather
KO^U.KVi; waterproof oil blacking.
8.W; ahoemakera heel ball.OlW ; besf
heel ball, KW ; channel ler'a and ah<».
maker's cement. 0:W; cement for leath-
lie^n^"^^ soles aiKl leather belting,
?^'i,?**'T'i"*"'*'"8'''-'«'; on paste
»'''»••'"»«. M7; polish for patent lei^
tner. Kn ; superior water proof com-
position for leather. 537; waterproof
comi ositioii for boots and Bhoear637 :
fine blacking for a hoca. 537 ; oil paate
i:
'*•.'«•
694
b-\
\.
INPBS.
WATCHMAKKUS.
Cln<<ka, h«»w U» mnli« itrlkB corr««'tly,
(WVI; •••ro III iMiltlnB up, (WVIj what
caiiaMi lli« •«Hiii<l 111 ••«tt<'k«>«i," iwl ; <l«^
fni-t to IfHik iin«r, NVI; wlmt •tii|H. cliwhi
rn«iii«iiiiy, AM; *«» ki'I»i»''I» ii>« •*""•«
of, ftA.1. .
W«t«-h«#, how l«i rI<'»M, ^«l; ri'iniivlMii
IiaikIii, iiiovoninlit, •linl, wlittiiU, nttv
MO ; luiw U» l"l «l<>v»ii llm nmlit Mprliil,
Kill ; '• how t<» r«»iiiov« tlin " kIiuI," «»t
■iimU |><>"t, winioiit unkiKylitK th«
, 'n;ii) : on l(i<i«tiiilii|{ tJin lnvxr In
kiiil A|ii>'rl<'iiii,n:lll ; wliiit to ill)
■l.rliifc,
KiikIIAIi iii^'i '»i—- >
wIk'ii tli« «»Ali'li iMlitkuiiniilirt Mil; I'X-
- fttnlitliiK llt«« ••'•'III 4if wli>4'iUitiul liHivua
of iilnlinm. ftiHi ; ilm^lwiof llm Imli'H,
Biti* ; tint ti.M'ii|M<ini*nl, 0:10 ; tint litvur,
819; IJiiM-yllmU'r, MU; «>oiilliiK friiv
Ion of tim wtiiinlH, Mil ; tlio liirnlnif
of tli« lmlinii'«». MU i nilililna of Hm
twUnn', lifll ; JnilKiiU'iit, 0«0; Ur^tnlliliiK
on III!' I'UUi or ItrlilKP, BIO ; rlimiilnn
Ui« iilnloii, IM"; wliiMi tlm lioli'H |in«i«
• tliniuuli ln^Vi'ln, MO ; tlu' clu'inlinl |>ri>-
wiwof cloanhiK, ftW ; tlm ih-ib-cwi of
op«rml»ii, W; wliat uivii.* wiitrlmn
»n exrnili'iit (»n|M'urmii.'i!, flIO; to nro-
nare iliiilk f<\r i-li'iiniiiK. W«> ; I"'*"'
WDOil, niO; wlMl It In, mill wliiTo oh-
tiUiK'il, IVIti; wiii-n to l«» I'lit Hiiil how
tri'iiU'il. M« ; i*flli for rl«<niiliiK, M« ;
the lK'i»t I'llh fot I'iKniiliiK pliiloiiH, MO;
to pivot, MO; I'llnliwt ihimIo of rn|iiilr-
liiKbroknn iilvolii, MO ; to tiOl wln-n
tho Iflvnr In ofliiroitfT l«ii«th. MO;
lioMT the rtiji^ w<ykit, MO ; to chnnt{0
«li'l»th of Icvor I'HcujN'iiii'iil, Ml :
If o|M<rntinK on llii« walrhi-H, MO ; If
iHi«Mallii|( oil ooiniiioii wiili'hi'H. Ml ;
lliu iiHiial priH'i'Mjtl Ml ; thu (lllTcrcnt
niiMl)>M of pro«'wliJrt», MI ; coiinMniiift-
tloii hftliMirn of i^iroiioiiu'tiMM, Ml ;
wliKtthti l>i»lanot< w. Ml ; how It \»
ninih'. Ml ; how ih«<\ rini In nimlf, Ml ;
«UlT«reiii-o In the oipaiiiiloii of lira**
" aniUti'nl. 541 J Ihi- iV'BKoii of thJH <l>f-
f««r««iiifl, Ml ; how to\«<niallx« li.Ml;
liow hrani* hikI "U"! pro uiilttiil, Ml ;
imiltliiK anil coolliiul thn braiw. Ml ;
th« iTiK'lhlo, Ml ; thelcxi'CM of bnuw,
what Imm'Oiiii*h of It, Ml ; how thonrniH
ari) niiulo, 5.1 ; tapping thu rim. Ml ;
innrltiii chronoinitorHil Ml ; how tho
wirliiR* arijiiiailH, Ml ; \liariliMiliiK the
»nrlii({. Ml ; «lllTi'ri>ii<ro bctwet'n th«
balniu-e (or hair npriiitt) of i-oniinoii
watihiH. anil the bi-Ht, Ml ; valiio of
tho Hoft Hprln«, Ml j V«l"fl ftf the
harilMnoil, Ml : value <!(jaMJ>ti!ol, ftH ;
the iiuinber of -bntlHloe HimnKH tliiitut
taken tb Wi>l«h an ounce, f>t^ ; prix-ej-
of mailufaeturliiK the/priiiiri» of, ftli
of what thev an* maibj anil_ how, Wlj
how thv liofi
triini
ha
anil i"..i." „,.,-.„.-■ - -„
ItoiH-lamlrity of the HftillH!, Ml ; Hi
: what thev an* maibj ami how, Wl\
r)W the bofi'8 are iiH{ielit!i1 ailil hot
iiniiiejl, Ml J blnillnk, heatliiK. anl
urileiilnK the HprliiKil MI ; j.'rliiillii
ml |M>liMhlnK the, Rlti elandilly am
*
colorinir-of tlie Bprlnu./^ii ; how It 1^
done, Ml ; the lant iiiV)ie(in In th*
uianufAvtiire uf the iif*i(liiK> M2 ; to
I
tnll wh«n l«v«r p»ll«»« «r« of fropflf
•Im, (H'J; llw nitual iikmIh of riMia«ur-
Inu fornnw palltiiM, M'J; U> li<iiKlh«n
|«iv«ni III amlior f-maiMniiiiiil, witlioul
hainninrtnu or»olilerlii||, M'J i wh*t to
Uo If a plMin miaiiii olT whllti IwmlluK.
Ma; to t«niiMtr "rami" ami otiwr
■prliiB* of. Wi i to twmimr iiialii wnl
hair ■prliiipi of, Wl\ to niaka r«d
liaiiilN for, M'.^ ; U» tlnhlwii a eann«in
iiliilon on thtt eiintr« arlnir, when tiNi
JfMHMi, w;i; to put tfleth In walih or
rbiek wlie«*la without ilovo-tallliig
or aoUlerliiB. Mil ; to fnwt mov»-
uieuU of. m ; rulea for <l..t«rmliil»B
tlm eorreet aiaiiu'ter of a pinion, fey
nieaxurlnrt tlm teeth of the whnel that
matelpm Into It, M.i ; th«l term " full,'
what It ineaim. M.I j U» |«»IUh without
«Xvlnu the wheelnof. Mil; niauiillli'«»»
lUilnh, M;i ; " Sanib)« " iiielhiHl of nro-
ilucliu liMK'hronliim In Ilt»t AntI " Hnv-
iiuef'^iiprliiKa, M;i: nieanlnn of th«
word /wH'/in.Mlnni, M.I ; eoiiBlriH'tlon of
•pheiioal or lonlial ■prlitK". W-J i '!•■'*■
ftiiMtor rhlllliw' nirtlhiinailinl rulea,
M:i ; where llie Hat kim Inn <•♦"»"* eji-
|»l,M:>illie renulla of sevi-ral veani
nxperleiv« anil •luily, •"IhImmIUmI m
two thixir^irta. Ml; proiwrtleK of a
flat •iMliig, Ml ; the loth ami aoth eoll,
M4 ; frewbtni of a«'lb)n. Ml ; plnnlnK
the nprlnir. Ml ; runnlnn of, AM ; •
aoneiairulf, Ml; Ha lorreitiieHH, M4 j
aiane In |iolnt, M4 ; the I4lh, lOth and
It-.lh eoll, Ml; eholie of the artlat,
BJ4; the ureatont iioiwlble eh«n«eB,
TA\\ ttaliUiiK and \m\\\% vlbral ona,
M4 ; the renullH of nhort vibratloiia,
M5 ; what fonie xprlnitti euniiot \txo-
dure, M.5; the reaaon, Mfl ; the reme-
dy, W5 ; the " llre«uet " np/lnK. Mft ;
how the iHoihronlHin la produeed. Mo;
the pare neeenadry In maklnn the
curve, M5 ; how to make the watih
iialn, Mft ; adjuntment to |M.i»ltlon»,
Mfl; what few wafehmakern know,
n4<l; bWII reiiiiind, Mil; the Kfoat
prlnelple, Mrt ; iMillnhlng and Bhorten-
fnir the'plvota and Jewein of the lever,
MO; iK.lKliiK the lever, M«; how tho
batanee JnweH uliould be made, M« ;
the KiiKlltih methiKl of throwing the
balaiiee out Of |Kiiti«, Mfl ; the cock
> towel and tho collet, M« ; how the
hulr aprlnn In put In ttonltlon, BUI ;
rathiK the |M.idtlotia of. M« ; running
With the niek up or dial up, M«; If
the waieh bmii with Xll up, what to
do, Mrt; the remedy, M« ; how It la
done.MC; If well rexulated wlthXlI up
and ioHi« with III up, what t4) do,M6 ;
the nffe«'t of tho operation, Mfi ; the
UMidenevof Itat end plv^ita, M6 ; tho
Bound of tjio watvh lu Ita dllTeroiit
PObHIoiib, M« ; how to reKulato in a
few inlnnteB, 510 ; ptaetleiil method
f pntthiK new hair 8)irlnii of tlio
'>►
rl nht hIw m i ll perf e ctly re){ul a ted, In
a watch without riinniiiKlt, M« ; beats
per hour, In Hwlas, M«; beat* per
•t,.-
<
rDix.
005
nf niMMiir-
to l<iiiKl1i«n
itnt, wlllioiit
t'J ; wlut to
II0 IhiiiiIIiiKi
mimI iitli«r
r iiimIii Mut
) ni«k« r«Hl
II ft oAiiiion
ir, wIm'ii t<><>
ill WAlrti or
<|ov«-Ulliiig
front «m*w-
ili<|urtiiliili>R
» pill inn, by
n whfliil that
unit " full,"
IIhIi wlliiotit
iimuiilllfaiit
lliiiti of iiro-
,t Aiitt " ilrtV
iiiliiK of thA
iMI riK'tloii nf
(H. fVl.l J ITo-
all<'»l nihil,
(( rltllllot ««- •
v<'ri»l %•»•«•
pinlHMlhMl In
IMjrthiH of A
mil liilth t-oll,
11 ; pliiiiluK
H of, AM i •
•fCtlK-HH, ^w i
4th, inih niiil
)f the nrtlitt,
liltf chiiiiKe*,
( vlhratloiis,
t vibratloiiii,
(•uiiiiot iircH
J J the r"ni»-
Rt>rliiK< M5 ;
riitliK'fil, (VIA;
iiiftkluK tlie
u th« wntch
(o imihUIoiiii,
•kon know,
•, tlm Kro*t
aixl mhortuii'
of th« U^»er,
rtn ; how tho
« maiht, M« ;
throwliiK the
fl; tho cock
10 ; how th«
M)Rltloii, 5t<l ;
vi»; rniinliiK
al up, rvwt ; if
I up, what to
4<l ; how It la
(IwithXIIup
hat t4) tlo,M6 ;
ton, &4fi ; the
rt)t«, M6; tho
ita dllTeroiit
rci;ulatu In a
•tlfiil method
()irliitf of tliu
n ' gul a totl, In
s^
9t*, JV»«. «,|,i,t to iln If ^ ,|„„,,t
ulator. n-t, . irw.,ll ri-KHUto,!, wi.Jt
h^*i..""!^"" "' ^''"''♦ii-ti. iihoiiia
M I", Wrt ; a p«rf...jt .oliirLloi,,.,,
wliig th« tw»..«i.ni, OKI J iru. lug |m
th« .prli^r .-viT ; ,u. If ranln Iv
.will IK ..miplli.li (V»r ; i'..uip..|iiMii|..ii.
«ouiil«rlMt1tiii<'liiK I'lfiHlg pV.,.
I»y <lllT..r. lit tniiiporiituniM, M7 :
/^i.l liriuw: thitir u..iu.riil protK.r-
i.XT.^' *'"Ji • .•'"'"K <Ulailoiiof
bhfc* «uui..it. WT ; how th*. •tri<iiuth of
Ul;->ili nj.rhiK l» .lluilliUli.Ht, iAt, |h«
•"i".'\".."' •'"•'• ^'"< "'•' "II«.I« ot
JOia.\ftlI; wlmlwUI a»r«.t tliti rt»ti2
INiUUlliiK pownni of ,tlit> l>iiliuit-<>, ft»7 ;
•«lnii*i<i ti.iii|Mtratur«, m ; pr.uau-
tloii Ui'obnurvolii «oui|moiiBthii(, (VIT ;
|»r<M'.'«K.ifcoiu|M.iii,niliii(nni .hi* Willi-
out httvliiK nil cxpuiiiiloii halaii.'n.WT 1
hjiwlo try tho j-ii„„|„« „r *„.,h„H
W7 , tho iiiiKlmfiUHl iip|,ii,Htim unrnl
» Z ; how lira.!.., m; ; rul.ii for .lnt.tr-
mluliiK till. c..rr..,t l.tfiulhof ili«. h.v.ir.
•U«..f tlm ruliy-iilii lulil,., Bi^„ „, n,^
Iiall.'lH, an.l (h.pth of KWlllKlllUMIt of
Iuv.,r wfti.h.-H. .V4M ; Uiu l..v«r, h..w It
?-Ki"'*\^.u'"".''"""" *'"' It**' ""''y-l'l"
laDi.i, /ViH ; how to iu«.'.Ttiilii 4h.) .-or-
a«.-l.l«iil«lly I.Hit) l,y Urn |ev«r 54^:
« '".'"!^.';:"'"":* ^'''•'•' ••' "'" <m<ni>.-
inont. wo ; to i.ruv«iit IokIiiu tliiui
from th.. a<'tloii ol ii.in.luliii,, Hprinuii.
W ; mttiiBK.iiii.uit ul (V4!l; on wfii.lInK
W»i .liuiKor of liijurliiK tli.. work*, iVy
ualiiK worii-k.fy, r.4l»! why i.ia|ii HprliiK«
an.l cliulim nr.i ho oft.!ii hMkcu n»'»-
IlJ'^llfft """"'."; '" ''*""'• «»: l><>«ltl<.n'
of. Mi); BotiliiR tho |,n,„|g „j ^
iMHtkut vhroiioiiiutur or .lupUix. M!> •
airoctloiii of vital lm|K,rtiiU; Wu;
Mfulatlnt MB i how Ux .14 Itiwo j grMtl
oar.! r<i<|iilri.<l u> ri^uulku, n-W. u>
put In Inhu. Wit i l.i iiiMki kKop k.mh|
llui.1 wh«ti .) Ilii.lur . .||p.a ktv, worn olT,
' n.W; lopriivfiita.lialii riiilHlnKolT tho
•'"••'". <«"; <h»' r.<ui.«lv, WM* to WMnknii
• il'r . " •!'''"i^. "«»i '"•»» U\li< «IT...tBa,
nAI. how lo il«hl.ui a rulA phi, Ml
how to pr.<ii.-r««i pluloiui .* twarliiirN
from I'orronl.Mi un.l ru«t, n.Kfj to huHh
AM; what r.-.iiilr.m hu.lili.Kl ftiKi- (ii„
Hi.wt .•oiiiiuoH way of lamhrAkt, flfti: to
ruiiM'.ly w.irii |>lutoiM, fwvi;- r.i|HiiK p(ii.
I.iim fAti ollliiK, nn;i; »,|,..ii lOi.l what
t..ofl.5r,.; th., kln.l of ..U l« lU. Bftllj
«..*t of oll.nft;!; inhl., of i UAI^H ih.iw'
UK th., iiiii,iii,.r of i„„i.|, ii, ii,„Vli.'.il«
l.tav.* til ih„ i,||,|,„i», iM.alH 111 aiiiliiiit.;
*'';'iL'"*','*"' '"'"■•'• Wli.,.1 revoivui. lu,
{«! fifljtjhow toiimkti iiollKntnufiroiKlil
•ar.jr, MM; h.iw to /r.«t i«nt.1i hlal.ni.
n..tti t.. r«ntor.< illiilii, a-,u; to whlftm ».ll'
V«r . IttU /tfiO; iHilLhtHj, ti,„ |,„ „,„,„
KM; how I.. ih> It, m); wli.fr.i UiA Ind!
jin«-.j Hhoul.l h« thii limivl..«t. rjit: to
t..inp«r .IrlllH, Ml; viirhiiw miith(l.{N .if
.»mp.,rlMKH(.rliiKi.,Mii how U. prJiltuo
|lKur,.|ion«ol. ii,u| „l|v„f aittUj/VKL
fklMj the |„riiiini m.-th.Ml, 5IM ; toUawii
WiitiUiU Iron.W.t; toiMilNh -.t.-.^lpftlM:
'.«..";"" J'."*'''"" ''"■ l'"ll''l'l"K> MM;/ how
1110.1.), rtlH; to rviiiov.? riiHt rroni liiluior
•l«n)l. MM; ty innku hiiriiUlutrH, Mk; to
1'r.jpiir., A l>iiriiliik,.r f..r iM.llHhlnJl IVIH:
to tonipur liriiM or to .Iniw ttM l.,Wip.,r.
■ .1 V ^" *'""V'"'' Kfavorn, Ml ; I., t.fhiiMir
1. ».»-"' I*. '■'".'*•'• "'"•• ^'"'; t'> 4""'«-
BtalTii, oIln.hirH or pliihum, , wnitout
pWluKliifc Ml ; U. bliin H.r, wh .y,,,!-
yy,W<i\ t<. rcmoVubhi.il iiK lr).iiJii.t.tijl.
Tmi; to tiiiiki> illumoiKi bnm.|U,i' ^
J.iwulll„,j, ^y^■, to iiuik., .Il.ini.tii
M-' ; to mako 11 iIIumidiuI iiiinl "
iimktMliunioii.l limit. Mi! ; iiHcfn
^ tralim, &«.) fo, watchma
.tul,
mJ;
I lll.'M,
i ■"•
,hlui
r
JEWELLERS, GOLD
Pages
AUoya. BB9 ; qtratitlty o)f atnn.lanl roM
ro.nilro.1^) l-«Hn|>oiin<| niiouiK'.Hif.lir.
feroiit alloy» <>al(ulat.^<l to a iiuurt.ir
and beautll'ul.WRt ; stBriinK koI.1 mZ,
dry colorliiK f.,r, aJO ; wet Vol,"ro.l, fltit)
U> wot .-olor Wl ;,f..r watcli p nioj
•liver, ««; Jiiwolhirn*, Siy ; proiMir-
BruMhoH, to ol.>nniio, 570.
J>|?m<»»«W. IM)llKhlnK, B70.
Gilt Motal, to recover gold from. 8W
Gol.l, fit;;!; toJlnd thwnumlior of ..upAtH
, In an ohjoct, WKI ; UiiHt, to f dHf r,<}4 • to
re«iu,. WH ; to r.-cover t h.- Xl.'! 1 :„t Ux
^':& "^1 •' V "* ^^ ^'•""^ ' ^'" " ' " f""«
or »llver, C^l; to recov(>r from tfllt
metal, 064 ; UriiUhod In aiildering, to
AND SILVEH«MITIIS.
5.59^570. / ^
^iNjift noklor
jt'naj.Ho, rM; to rcmo*
fniii^ Oftl; J"w..Ufn.' >^..l,i«om,„Hii:
»w to r'Ti' "'"''"f- # ' "» ""f ' ''^"r
in!jra-"'''r'''^^
'^'for *!ill?' n'- ."'^'^•j'- f<>r,OTO;. color
for, /«!!); t< .■loftll, rt(l!». • ,
oftlo.""' *■''"*"« »''''^«''' «'-f»"gl'I»ol
PfarlH, lirflflMlttl. r.7(>, 1/
rir'''.'*\*'"'? «*•»'' ''•"m the iiWrface
n K^^i? it r"}"*'"''V' f'"' •''•*•■ "^'^
I UK, Witi, lA n-lllio, mWL; H'Ol.T for
u:tH"U/"I"'".'"T"\''[r' 4^t^ Pr.^
, ^<iu<aH, .iiai ; ttiriiJHiifil lii . -T - » .
"%..'. 1
•>*..
■IP-
i-1
11
<'lt'aii, ,T(i.i ; ti> wash >.«« ; 6ti i*)n<mtal
«'«?K»-/'"..5<i7; .lend vvhitoX .V,*-
polished, to f Ut, ntir ; ghelK tk) Ml ver
tit, 540; beats
i ; beats per
'■*w
• /,;
i^-
■^
I- K
II
A
«r
mM?
•fill; •■/•■■;; ;■■■'•>./ ' ntmoL,
hooka and Cfau to MlTer, MI: plokl«
tor (roatlng tmd whitening, 067 j clock
(MM, to •iTrer, B«7 i pUUng •olijtloil,
to make Mid »ppl>, OM ; P>»t*nf , PJ"-
der, to nukkfe and apply, Ot» ; bUttna
fl&id, 068 ; meUla, cold •llTeiiiig o(^
068; •llvering ■olntion for electrotype
platea, 068; silTering by heHt«i568;
mixture for, 068; to separate , from
copper, 0«8 ; to wrfl« ih, 068 ; »U*er-
log powder, 068, sweepings contain
.. •■.•: -■■ .. '■■■: ■■; . '^■y-' ^
tog, to MfiiiAt S6i; to wMUAia ttgk.
laAB, 068 : polUbdng powder for, (^ {
to clean, iSOO. .*.^ JU*
Solder, Jeweller**, 062 : iAlt, to rerior*
Iroro gold, 064 ; gold, jtlirer, oortper,
braas,lron, steel and |MaUna, Johar*-
solder, 060 ; to soft solder artlolesf, 066 ;
silver, 067; tortoise shell, to solder. 070.
Soldering, to clean gold tamlstiM In,
OM; t^clean silver Umisbed 1A,066.
Spectacle glasses, to determine esaot
focal dlsUuoea of, OTO.
MACHINISTS, METAL WORKERS, ABTIZANS,
Pages 571— 072.
Rnglneers, Instructions to, 071; getting
Ub steam, 071 ; tho llrst thing to do
beforeUghtliiK the tire, 071; what to
do with the safety valve. 071 : how to
remedy the safety valve if It leak,
071 ; the safest valves to use, 071 ; how
fo guard against loss by leakage and
evaporation, 071 : whist to do with the
furnace ajnd ash pit, 071 ; how to make
the fire, 071: putting coalmen the
fr«te bars, 071 : starting the fire, 071 ;
ow to keep the lire over the grate
bars, 071 ; klndof coal to use, 071 ; the
proportion of coal to use, 071 ; e»ces-
sive flreing, 071; how to obtain the
best resultt, 071 ; flrelng at Intervals,
071 ; In getting up Steam from cold
water« 071 ;jhow to raise the fire, 071 ;
how to avoid damaging the boiler,
071 ; uneqiial expansion of iron. 071 ;
when to kjtop and not keep the Jamp-
er and furnace door ©pen, 071 ; the
elTectof«xtreme draft,^ 071 ; how to
avoid a damaging contraction of the
boiler i)lates, 071; the velocity with
which ^current of air enters the ash
pit, 071 : number of cubic fiaet require
ed for the combustion of 100 lbs. of
coal, 071 ; what the arei of grate sur-
face should be for wood and coalt 071;
the difference, 071; what the volume
of f umace should be for coal burning,
S71 ; the use of the pyrometer and
the facts {ftablished by it,: 072^;
the effect of admitting a certain quan-
tity of air behind Uie bridge. 072;
what smoke in some cases is a sure
/ sign of« 072; increase in heating
powerf of a regular and continuous
supply of air, 072 ; how the supply of
air may enter, 072 ; what will vary «lie
supply of air, 072 ; different; kinds of
ooaf and Uieir requirements, 072 ; the •
reason, 072 ; what is necessary for per-
fect combustion, 072 ; how to keep the
fuel from caking, 072 ; removing eiihk-
era, BUi ; how to regulate the mvplj
of air, 072 ; valuable assistant in con-
suming the smoke and Intensifying
the heat, 072 ; what to do if steam be-
gins to blow off at the safety valve
while the engine is at work, 072 ; whivt
to do if the water gets very low jmd
the boiler dangerously hot, 072 ; what
to do if the fire should be very hot
and the supply of water temporarily
cut off, 572; when boilers should. be
blownoffandhow often, 072; the re»-
•on for so doing, 072 ; effect of filling
■; hot boUer with cold water, 672;
highest pressure df stoi —
boiler should he blown 6
best water for
i : water from
limestone dls-
J, 072; cause of
kt which a
^ . . ^. 072; the
reason, 072 : what to do brevlous to
filling" a liolier with water, 072; pn-
caution against using_jioul water^
072 ; what It induces, 072 ; effect of
insufllclency of steam room, 072 ; the
V knockinj;^' out of cylinder heads,
what is often the reasoiy, 072 ; column
of mercury that steap from pure
water (at 212«> Fahr.)/ will support,
072 ; what steam (atlthiBSame temper-
ature), from Imp^fe/ or sea water,
will support, 072-;
steiim purposes, .
wells aiid springs 11
trlcts, of what compo — ,^„ ,
Incrustetlon in boilers, 072 ; » greater
amount of fuel required when
the boiler Is Incrusted, 072 : the red
scale In boilers, 072 : the cure,
073 ; how to avert the evil, 073 ; tubn-
lar boilers, how to manage them,
073; watehing fpr leaks, 073: blla-
teis, 073 ; what to do in case of foun-
ing, 1*73: what will generally stop
the trouble, 073: a safe rule when
muddy water Is used, 073; ne-
cessity of great watebf^ness when
steam Is raised. 573 ; .rapid and dan-
gerous absorptlou of heat, 073 ; the
great temperature sometimes ob'
titlned,673 ; the wonderfully brief time
In which ^e latent Is oojrlverted into
sensible heat, 073; how boHers burst
and what burste them, 073 ; when the
destruction comes, 073; the reMon,
073 : the . height at which steam has
been known to rise in the short space
of seven minutes, 073 ; what should
quicken the vigilance of every engi-
neer, 073; the explosive energy In each
and every cubic foot of water in the
boiler at 60 lbs. pressure, aa compared
with gunpowdOT, 073 ; avaricious mo-
tives In declining to employ compe-
tent and careful engineers, 078; .why
tbe incompetent are employed, O73;th0
kind, that should be employed^: flM
risk of life, limb, Ac, 073 : a TurUA
mode of doing business with Engllan
engines, 073; the employment of
green hands and how it operated, 078 ;
me " chief " they tnatelled, 078 ; bow
be lifted the crank and pulled tbe
. lever, 073 ; bow be eapled tbe tnlgn
braaa cock, and bow be " twisted 'Mt.
673 ; the reaulta of Torkiab dhesp
labor In the caae, 678.
'*' *
INDSX.
m
Basin* wh«n ander steAtn. Duties to
toe, md } what to do before atatting,
W8 ; how to warm the cylinder, 573 :
when to leave the drip cocke open,
uad whv, 073; the extra protection
' required In oold woathur, n73 ; what
the minimum speed of the piston
•hould be per miniito,. 073; what
the maximum speed should be,
674 ; the most economical Hteam pre>)>
sure, 074 ; how to attain it, 074 ; the
loos arising from the Irregularity of
■t^m pipes and steam ports, by Im-
proper packing, Ac, 074; 'effect of
lownesB of steam pressure per square
Inchon the piston, 674,; tightening
the screws, 674 ; how spring packing
In the cylinder should be adjustefn
674 ; losing power, the cause, 674 ; ef-
fect If set too loose or t<>o tight, 674;
effeet of sand, grit and dust In the
cylinder and rod, 674 ; what to do bo-
fore inserting new packing, 074 ; the
governor, 074 ; how to use it, 074 ;
oils, 074; how sum and dirt are gen-
erated, 674; wnen to lubricate the
oylinder. 674; simple plan tq separate
a rust l<4nt, or crank from a shaft in
which it has been shrunk, 074 ; irreeis-
, tible force with which iron expands,
074 { wonderful effects of the heat of
thesiin oi^ a warm day, on iron rails,
674; effecto ftom laying them too
4!losely, 674 ; why spaces are left be-
-■ tween the rails on railroad tracks,
674 ; the contraction of iron by cold,
and its astonlshins power, 074; use-
ful purposes to whlob the expansion
and contraction of iron have been
put, 074 ; the operation, 074 ; the use
of a leaden mallet, 074 ; how to drive
the kegs on the crank pin, "074 ; what
to do u a steel hammer is used, 074 ;
when the piston should be removed,
674; what should be done wltti it,
674 : causes of " knocking" in the
. enKine, 674 ; how to remedy it, 674 ;
watching t^e Journals of the crank
and cross head, 676 ; effects If they are
too loose or too tight, 676 ; the steam
'guage, 676; what it should accur*
ately tell, 670.
Packing steam, 676 ; its varietiee,
676 ; an excellent, 676 ; how to apply
with the best effectfl^ 676.
Steam, to work expansively, 678 : vol-
ume cfsteam at 16 lbs. pressure, 670;
effects when confined under pressure,
876 ; how to save fuel In cutting off the
•apply of, 870; the moRt avaUable
pmnts to eat off steam, 676 ; table of
the average pressure on the ey Under,
when steami is cut off, 676 ; bow to
(ealize the best results from, 676 ; dif-
' ferent materials used for non-con-
flondnctonj 676^ bow to cover fipm,
676 ; how to cover boileis, 076 : pro-
tection of cylinders, 676 ; how to pre^
▼ent loss of heat, 876. '
Bnidne, to set the valve of on, 676 ;
intere to place the crank, 676;
what to do vnth the preponderance if
any exists, 676 ; great care required
lnad)aating the riuts and attaching
the valve to the rod, 676; how to adjust
the lUde TOlve, 076.
80
Valve, to find the stroke of the, 676 t
where to place the crank. 676 ; what
constltutoH tlie stroke of the, 677 ; how
to IncreaHO the utroke of tbe,%77 ; how
to lessen the stroke of the, 077*. to find
the throw of the eccentric, 677 : lead
on the " slide," 077 ; what tlie '• load "
of a valve is, 677 ; the outside and in-
side lead, 677 ; the pro|>ortion between
the outside and inside lead, 077 ; car«
in liberating the " exhaust^" 677 ;
What will Curtail the power of the
engine, 677 ; how to ascertain whether
the exhaust opens at the right time
or not, 077 ; why lead is given to a,
077 ; the clearance; wlwit It is, 077 ;
the effect of too much cushion, 077 ;
the amount of lead suttlcient for an
ordinary freight locomotive, 097 ; the
amount neoessHry for a pnssenger lo-
comotive, 677; lap on the "Slide,"
678 ; the uSe of the steam lap, 678.
Boilers. Oiffard's injector for, 679;
' itsrellablli^,&79; economizing heat,
679; table showing the maximum ,
temperature of the feed water
admlssable during different pres-
sures of steam, 079 ; to prevent in-
crustation in, 079; the great affin-
ity of charcoal, 079; the best kind,
079.: amount required :f or the pro(-
tectlon'of a thirty horse power fov
three weeks, 079: the use of hark Ih
connection vrith the Incrustamon Inl
679; amount of bark required, 079 :^
muriate of ammonia, 679 ; its effects,
679 ; potatoes an effectual preventative
of incrustation, 679 ; saw dust a
valuable preventative, 679 ; Cows' feet
as a preventative, 679 :i the di^aeter
of the fly wheel, 680: how to ob-
tain oil cheap for lubricating pur-
poscis, 679 ; a variety of different pre-
ventatives of incrustattoh, 679; sane,
a valuable preventative, 679.
Engines, average proporjlion .
lous parta of, 68& : whiitihottU
diameter of the steamlpipe, {
variations, 880; size^ the
pipe, 680 ; size of the piston ra
the best piston rods for high my^jKut,
680 ; st^m ports* their vi^Sti^n, 680 ;
area of safety valves, 680 ; ho^ s^ety
valves '^ should b« oonstructeid, 580;
rtde for size of cylinder, 680 ; how to
find the nominal horse-power of any
sized cylinder, 680 ; stroke of engines
680; the variations, 680 : the general
rule, 680 j the diameter of the fly wheel,
680 ; what the rim should weW
680 ; rule to find the horse-power^
stationary engine^ 580 ; horsorpower
required for bust furnaces, WO ; for
reflnine, 680 ; for puddling rolls, 080; .
for ralTvay rolling train, 680; for
small bar train, 680 ; double rail saw,
680 ; balance wheels, 880 ; speed at
which they should be run, 680 ; what
makes the engine run Steadily, 680 ;
the saving, of metal in the balance
wheel, 681 ; what will make engines
run more stei^dlly, 681; to reveisa
an engine, 681 ; mairking the eoceo'
trio and shaft, 681 r^mscrewing the
eccentric, 681 ; rule to find the weight
necessary to put on a lever, whenthe
vap.
II be the
bf); the
^xhaust
speeds.
m
ntDKX,
suT
v";
■'.»>■
of T»lTe, lerer, Ac., an known,
iM, (mvlne), 881 : datlM to warn-
vwtei7 when In lurbor. before get-
ting under iteam, 581 ; the engineer.
Ml : to where hia ftret Attention •hoald
be direotod, 681 ; the •ouroe of power
•nd the aource of danger, 031 : what
requlret apeoial attention, 081 ; the
thiokneM of the plates, 081 : the state
of the staTt, 081 ; the noeiuota of the
guaget, 081 ; a general plan of aaoer-
taintng the tbiokneN of the plates, 081 ;
dangerous pntotioe of placing the
gnage-oooks, 082 ; duties to maohlneiy
wlien getting np steam, 082: height at
which Uie water in the boiler should
be when the lire is lighted, 582 ; how
the lire slionld lie kept, 082 ; the most
effective fire in getting under war, 0^;
smearing the polished parts of •«<,,
082 ; lu>w to prevent ryat on the rods,
etc., 082 ; fltartinjg the engine, 082 ;
when to open a discliarflie valve, 0^ ;
the causes of some acciofents, 582 ; in-
spection of the safety valves, 082;
freeing the safety valve, 082; a
good plan, 082 ; saving of steam, 082 ;
starting the, 082 ; how steamships are
now fitted, 082 ; "Bteplietuon's link
motion," te2 ; working the slide
valves, 082 ; where thei handles by
which tiie steam is tamed on and off
Are placed, 082; what some large ships
have, 68i; the steam starting gear,
582; the band gear, 682; cases
of emergency, 082 ; when to open a
oomihOh condenser for injection, 062 ;
what requires attention in starting an
engine that is fitted with surface c<ni-
deiisers, 08(2 ; dntiea when under steam
682 ; watohliig the water level, 082 :
what some boOers reqolre, 682 : what
practice determines^ 683 ; a safe rule,
688 ; blowing out marine Iwilen, 683 ;
• good rule, 583; oonslderatlon ttie
firm require, 083 ; how the fire should
appear in tlie furnace, 083 ; where to
Slac^iie fresh fuel, 083; now dtton
lie m should be cleaned out, 088 ;
tronbH caused br the "slag," 088;
wbat requires principal Mtenti<m
when under steam, 083 ; what is used
for cooling the bearlngi, 588> the
packing of uie gland at the stem tube,
683; watching the eoiOi in the bun-
ken, S83 ; spontaneous combustion,
083 ; the nse of castor oil, 683 ; duties
to machinery when the ship has ar-
med in port, 683 ; slide valves, to
find the lap on the„084 ; slides, to set
the, 684.
Engineers' bell signals In uM^ steam-
ers, 684. .9.:
Engines, steam fire, 684; bow they
should be oonstmcted. 684 ; the great
power and elegance of some, 684 ; the
principle of , 684.
Engines, portable, their construction,
6M; jmpotes tot which tiiey are
Engineen and flremen oil looomotives,
Instraetlons to, 684: how the fire
aboold be kept, 584 ; th9 use of large
vndsmall aoals,58t; what praventa
tbe diao^t from ptodofllng proper
results, 586; what should b« the
amount of fuel on the grate, 686;
the dampers that regulate tnedranght}
where tney are piaoed,086: oarefiu
attention they require, 686 ; the
pressure of the current of air, 680 ;
cubic feet of air required for the com-
bustion of a ton ot bituminous coal,
686 ; cubic feet Of air required for the
combustion of a ton of anthracite
coal, 686 ; whatinaufllclent air causes,
686; the heating power of coke as
compared with coal, 080 ; the temper-
ature produced by wood, 086 ; what is
required for the combustion of doal.086;
the prevention of smoke, 680 ; whelre
to throw fresh coal, 686 ; how to avert ,
danger from intense heat, 080 ; inoe»<
sant watchfulness, 086; the double,
eccentric, link, and valve motion
086: .position of the valve when at
half stroke, 687 ; positioDwhen fully
open, 687^
Engines, the power of, 687 ; horse power»^
. what It means, 688.
Boilers, locomotive, proportion of, 688,
Locomotives. 689 ; average proportion
of the various parts of, 6ni; rule to
find the horse power of, 089. .
Railway train, table of speed, 689.
Engines, blowing, for smelting, 690;
amount of cou required, 606; tlie
pressnro required, GOO: the capacity
of the reservoir, 690 ; the area of the
pipes, 690 ; cubic feet of air required
for the reduction of a ton of pig iron,
690; nou'Kxmdensing engines, 680.
Saw-milU, 090; to get the most luml>er
from saw-logs, 690 ; the circular saw
and mulay saw compared; 090 ; which
Is the best, 090 ; arrangement of the
saws, 691 ; how the head blocks are
moved, 601 ; velocity of movements,
601 ; the enterprising Datchman,fl91;
4he old' method of manufacturing
lumber. 691 ; care in handling the
saw, 69t ; advantages of the inserted
tootli saws, 091 ; filing the saws, 001;
forming the points of^the teeth, 091 ;
an experience of twenty yean, tM i,
the loss resulting from saw-dast,^^ ;
securing the logs with the dngs, 602 ;
dangerous results from being Cnprop-
erly seouredi 602; unceasing. watcn-
fuuieaB necessary, 692 ; the power re-
quired, 592 ; the attendance required,
002 ; oiling tl#parts. 502 ; caloalattons
reinrding the velocity of saws, 502; •
renable tablie of speed for drcular
saws, StZ; speed ci sbingle-maehino
sawa. 083 ; the-complex maehlnery re-
aqired In connection with the uann-
facture of shingles, 692 ; eontihual
vigilance required, 502; the great
danger, 692; more 8lmpllcH|j|UKl leas
mechanism, 502.
Woodworking maobliiery, veloeitiea 0^
608.
Saws, filing, 088; the great secret of,
503: what partof the teetii does Qta
cutting, 693 ; uniformity required^
5813 ; effect if teeth are not muform,
503 ; cross-cut saws, 5B3 ; how to dretfi
the pohnts, 683 ; mybanlcal Skill neiv
essary to nut in prime order,
' ' 'o doU tho teeth are unei
wliattO(
uneven m
I
;*^/
INDEX.
«h« p^ti, 008 : how to fll« luUid-Mwi,
M3 ; how to flie olrouUr mwi, SOS ;
now to flle, for outtinc large looa Into
lumber, 583 : pMsaUe form or teeth
In, (HH: their sreat weakneM, 6M:
look out for bieaken, 694 ; great waate
of power in, OM ; how to ascertain
the proper angle of filing, OM ; what
many good authotitiea contend, 69fi;
opinron of different manufacturers,
Sw; torobair fractured circular, S90;
to mendltroken croiw-cut, im; the
''nuxluf aperatidii" »W : what one
blaokimltb aaya, 606 ; formula for
^ mending broken Mws, 006.
Lamberihg,^ quantity and coat of anp-
plies for horses and crewa in the
woods when engaged in lumbering.
fi06 ; TBtuable calculations obtained
after a long experience in, 696 *, quan-
tity of oatH and hay required for each
span of hoTseii per day, 696 ; quantity
o\ flour, pork, beef, beana, flsh,
onions, and potatoeaiequlred fpf each
nan per day, 696; quantity of tea
qfsed per month, 696 ; value of me»s
lind inrlme pork required, calculated
from actual consumptioiH 696.
lilhttone, fitting n new back on an oKV -
/the whole operation in detail, 697:"
/ balancing a, 696; how it should be
done, 698; compoKBitiou to keep clean,
,808 ; holes and how to close them, 698*
Dams (rock). 608; the best in use7598 ;
material for building, 608; how to
operate, 698 ; digging a trench, 698 ;
bow to build the wall, 698 : how to so-
cure the water at the ends, 608 ; the
kind of cement used and how made.
iS08: efficacy of a rock dam when well
built, 608 ; effect of leaving crevice or
hole o|>en, 6!>8; diTlding the waste-
way, 608 : the seotions, 608 ; projeo-
tton of the rock, 608 ; how the last
flayer of nHSks should be laid, 698.
Dams, frame, 699 ; how to commence,
099.; the kind of timbers that will
.last, 609 ; what to do with the soft
formation, 000 ; framing the stlls, 699;
teaolng the poeta, 609; angle at which
braces rhould be set, 609 ; capping the
post«,^609; leaning the p««to, 690;
what is necessary if the stream is
Wide and large, 090; sectional abnt-
m^ts, 609 ; how to AU in thp dirt af-
ter the dam Is built, 690 ; the best
kind of dirt to use, 609; where to
place the gates, 009 ; when the mtes
are to be rai8ed,699 ; how toMxength-
en the dam, 6^; bmsfa or log dams,
where they are often used, 000 ; how
*l»ey.»re constructed, 009; depth to
wbl^ they should be sunk, 600 ;
what to do in case of a break In the.
eoOj the flume of the.^; the.
nrength and durmbility in the eow
•trucfion of the flume, 600; Suitable
places for building dams, 600 ; ruinous
consequences of unsafe, 600.
Iron, to improve poor, 601 ; good horse
iiaUflfr<moommon,flol; case harden-
ing for, 602 rMoxon's case^hardeiiinK
prooes^ 602 ; the use of cow's boms
or bpoa in oaseJuutlening, 602 ; case^
^ honing process for malleable Iron,
Wi another in<oeeas for wroo^t
Iron, 602 ; to give a bright polish lik«
steel to, 602; the large sums that
have been paid for this last recipe,
602 ; to weld oast iron, 602 ; to soften
malleable iron, 602; the manufactur*
of Iron, 602 ; what is required to pro-
duce one ton of pig,. 602 ; to galvanize
?;rey castings, 602 ; to soften cast for
urning,603; omamentoof cast, 603;
how to finish them, 603 ; scaling cast,
603 ; formula for scaling cast, 603 :
cast, formula to chill, very hard,«03;
another formula to harden cast, 603 :
Busslasheet iron, 603 ; how it 1h made,
603 ; to mend vushcIh of castj 6(»3 ; to
soften, 604; to turn chilled, 600;
drilling holes in cast, 600 ; to pre-
vent rusting, 611 ; to coat with emery,
611: squaring or facing Up cast Iron
surfaces, 611.
Castings, Japanning, -603; burning to-
? 'ether iron castings, 603; composi-
Ion to fill holes In castings, 609.
Screw Cutting, gearing a lathe for, 600 ;
how to find the proper gears. 600; how
to cut a screw in an en^ne latlie,6U0;
how to cut square uiread screws,
606; mongrel threads, 60t(; for what
they are made, 600; the depth to
which they should be cut, 606; the-
. polut of the thread and the bottom of
the groove, what Is. meant by, 606;
making dies for, 610..
Metals, planing, 606j to harden, 600;
lining boxes with Babbit metal, 609 ;
how to soften metal, 610; for bear-
ings to sustain great weight, 610 ; for
hard bearings for machinery. 610:
metals of various kinds, 610.
Planing peri>endicular1y, 607.
Gear cutting, WW ; depth of teeth, 607;
Sroportioo, 607; measuring to find
»e number of teeth, 607. ■
Gears (bevel), how they are made, 607.
Vulcanite emen^^'wheels, of what they
are made, tm ; how they are made, 608.
Bust, to remove, 008. '
Dtomond chill, burglar and driU proof,
Files', to re-sharpen old, 608.
Borax, substitute for, 608.
Dipping tools when hardening, 008.
Draw filing and finishing, 609?
^SS^S?"*''^^'**' cMttag brass or Iron,
609 ; Qie various kinds, 609 ; what it
contains, 609 '
To file a square hole, 609.
Hardening wood for pulleys, 609.
To solder ferules for tool handles, 609.
To dip a fluted reamer properly. 610.
Alloy, tiie best for journal boxes, 610:
of whntit is composed, 610; formula
for making It, 610. . "^tiui.
Liquid black lead polish, 610.
Copperas dip for cast iron, 610.'
Taenamel cast iron and hollow ware M
^different compositions), 610.
To enamel copper vessels, 611.
Steel axles, to weld, 611.
In^Bubber buffer, compression el an.
. . oil, . '" . ' .
m copper and for steel,
Bordetwat for engravers, 811.
Cement for engravers, «iu
fJFH""'
t
1
^
y
;7oa
nrDsac.
for bMtilnf |w> bot, 864} to aoften, 604;
r MM ; BelgUn welding
604; ■nneal-
MonUbi ukd i lot, 611 ; hew to get • petv
' ~f4«Ubid be kottful fanpraarion, 611. .
Pollfbug poi rder for apeeiilA, 811.
To engrkve oi t i^oppert new method, 613.
' Bteel,weldln(;cmat,eoa4IO ; reepiratorfor
proteoUoji igstmt particles of Iron or
iteeU 603: inneaUngateet, 603; to drUl.
hardenlpd iteel, 608; Oerman powder
l^x weldinit, 604: Dataaacna ateel, 604;
woAing au>el» for toola, 604: care re-
qalred.l604; heating, JMM; the reaaon
forbeatinf ao bot,fl04; '
compoaltim for weldihi
Ing V ?*1M' W4 ; B«
- powder fi>rl 604: eompoation need in
welding (WtiOOt; to reatore burnt and
Unprove vpor, 6(M; oompoalUon to
toughen, fiVi.
Gaat engraTUgBi 612.
Braaa for ma^inerjr, good*. 6^2; aeven
dliferent eompoaitlona of all quallUea
and yarfetiM, 612. '
Braaa, yellowv for caating, nine different
compoaltio^lB of all quaUtiea and va-
rletlea, 612.1 \
Braak, yenbw,lo^ turning (oommon arti-
ole) twenty4f our different eompoaitlona
- - * -^ and varietiea, 612.
It artidea, eislit dlffer-
haof all qnalltiea and
cffaUquaOlti'
Bnnt^red, f^r
^ .enl eompoait
▼•riatiea,6|2.
Bell notid, aui
lor, nine different ixta^
podtiona of aUlquatttlea and rarletiea,
612. ' _ \
mt eompoaitlona of all
etiee. 612.
Ion, tUrty-twO kinda ,
' vatietiea, 617.
t^'a qnick^ twdre
Itiona of all qualltiea
Bronse, ten 4iffc
qualiUea aijid Ti
Bronitng compoal
of all qnalltiea d,
Bronshig Uql^, Oi
different conipoa
and TarietliBa, 61(
Britteiniam^al,!
oompoaitloiui '
rietiea, 613.;
Genoan aiWer, flist <
fifteen different (
qnalltiea uid rariei
Biudnr omnploaitlona,
entUndaoffillqr '
for Tarioqa pnrpo
malgam cor' mii
eompoaitkma of all
■rietiea, 610.1^
Befleetor meital, alt different eompoai-
tlona of all iqualttie* and Vailetiea, 61S.
Metal for gil^ warea, four different de-
scrip^ona <jf all qnalltiea and tarietlea,
615. : _A- \
Metal, type, tilne dMerMt kloda, of all
q«aiiuea and Tarietlea, 810.
Metal, Mitlfil6tlon, aevenieen' different
ooiniMMiltlona of all qioalltiea and vari-
•tiea, 616: the lateat line*PTemenlL ,610.
•Amalg^tor electrical maehlnea, 615.
Flour mill maehlnery, 600; mqiiireluenta
for ea4^ pair of four>{eet\a{onev with
all the neeeaaary dreaalng maehineiy
ete., 000, f , \
of imela, pulleya, l(lrama, Ae.,
i, nineteen different
^1 qualltlea and t»-
■uality. for caating,
lompontioha of au
lea, 613.
Wixty-elght differ-
Itiea and Tarietlea,
\ 613, 614^615.
, four different
lualitieaand t»->
lTe«, table ahowlii
^OTMiouapairta]
FiraeemeniiSm.
Buma and aoalda, m>pUcstion for, flW.
Cotton Taraior niipa, alM for \'---- —
Linen, beantiftal aiatng for, 601.
-Saw, to braae a band^aw, Wbitner'a
method, OM; the toola required, jg!8i„
the uae of the clamp, 606.
Hardening and filling for fl<«proof aafea,
618-610. _ ,\ ^
Ironworka, Dowlata (Eingland), deaeiip-
-tlon of (nacblnery, etc.. Old. - -
Sawa, the manufacture of. bow to make
them hard, 610; why they loae their
elaatldty, 610; how to reatore the elaa-
tioity,.610; the atraw color, 619; how to
'remove the tint. 610.
Bpringa, the.mauufacture of 610 ; the
else and weight of bow apriuga for
▼4biclea and railway uae, 610; the
Srinciple upon which they work, 610;
ow to harden, 619; bOw to. temper,
619,624;tbethickneaaof ateel, 610} toi,
harden properly, 619.
Keya into locka, how to fit, 619.
Punlng maohinea together, 619.
Bella, cracked to repair, 620;, the cauaa
of diadblrdant tonea in, 620; the beat
remedy, 620; bow to-reatore the origi-
nal tone, 620. « '
To break tip an old cannon or vSj mtf»>
sive caating, 620.
Fillnflr, different styles of , 620.
DrlTUigbelta, to remedy the alip of ><liil>«
EloiStro platOi tamiah on, how to re-
move, 620.
Jewelleiy, tarniahed, 620; how to
ramedy,620.
Solution for dipping ateel artiolea pro-
viona to elec^ putina, 620.
Coatiiig'irou oaatinga with gold or ailTert
620. _
Brunawick black for gratea, etc., <M.
Bronae paint for Iron, 020. ,
Tinning iron, 821.
Tinning, 621.
To re««rer the tin from Old Britannuit
• 621.
Hetal for tinning Kuatitien'a, 631.
Ruat, to praTent, 621.
Zinc, to purify 621.
Transparent blue for Iron or atjeel* 621.
liead ahot, 6S1; how they are made, 621.
Paint for aheet Iron amoke pipe, 621.
To copper the aucfaoe of iron, ateel, o>.
iron wire, 621. , ' •
Lead plpea, 621; hOw it la made, 021.
To Join broken leiid pipe during prea-
aura of waiter, 621; to repair a^l
' l^ika in, 621;^ to praTont Oonooloti in,
62} ;toJcdn,e22.
Cbpper or braae tubea, to Imid, OBL
Lead platea, to Join, 602^ .
Lead, to praTent exploding, 682. ^
Soldering, tabnbir tI^w A thv fNrboew
of,' m\ thriinda mdit commonly
' QMd, 622; when and how they are
naed, 622: oeonomTln-utog, eV. ,^_;
Soldet«,thW-twokindsr«B; howtbcjr
are made, 623; for what thoy ai^ vaed,
' 623;howtoj[laethein,«28. \
Soldering flnld, Oik , »^
Tempering, 626 ; bow to do It pimparly,
«M; tsmperiiii Uqiilda,aeven dlfler-
ent ktaidat 623 j how they «• nade,
a drill very
lor, 684 ; aawa. 631
est; ateel opABfi,
P • ■
hardj 634; Oompoalnoii
^feffSoS?^'
. . ■" 1
' ■■■ ;
<
V''
<
■ • ,■ •■
, ■ <
■x- «
►'..■.•
1
-n
A
Ci
Ti
I
1
I
\
■ \
■ \
1
t
" 1
W
1
¥ I
1
<
1
1
'• <
1
1
I
(
-1
• t
1
1
1
Til
1
I
I
f
f
Ik
Fa
6
tt I
.*♦■.•
IllDBX.
.201 .
•ntlAMMi. A25 ; tooli, 625 ; bow to Urn-
perpUne troua, dnwlng kiilvM.fto.,
> . tes; cold ohiMla, btoiie drllliiT&o.' 828
to tomMr Uim or rewiiora, OW; to hnrd-
en mnA temper caat Rteel, 625 ; to tem-
per •itMll ■priiiga lo l»rge quaiititiod/
625; riuora, uwsi (niUory, &«.-, 626' ;
IX f practice to be dapreuated, 626 ; heat- 1
Ing of the Blades, 626 : howrasorsare
tempered, 626 ; how they are oooM,
626 : tempering pen blade*, 626 ; edge
tools, 026 ; the use of oil or resinous
mixtures in tempering. 620 ; how gun
look springa are treated, 626.
Case-hardening compound, 625.
. ■ Turning and boring, 626; the proper -
^ speed for turning, 626; tlie best s|ieed
for boring cast iron, 627; the best
■peed for drilling, 627; boring a hole
with a boring tool. 62T; boring hoIeH
with boring arbOr, 627; to drilln hole
without a reamer, 627; •to make a boil-
ing arbor and tool that will not chat'
_:_. *««•, .«»; to straighten shafting. 627;
turning shafting, 027; to forge, a twiet
drill, 627; to compute the niimber'of
teeth required in a train of wheels to '
produce a slTen velocity/628; to com-
pute the diameter of » wb^l, 628; pa-
per Motlcii pulleys, 628; On beltfng
and frictiAn, 628; #heel gearing, 629;
K^KAnlxeaJron. 630; to form perfeot
sqpares, 630.
Wood, to protect from the. Influences of
»lr«r water, 630 ; to remove stains
<; g f roi^631; to stein, 631 ; action of water
^.> w Hud, 632; to remove rust from
A ~ . Btejrt, 632; to preserve. metAls from
* * ' * runt, 632; to remove or keep rust from
cutlery, 633; to prevent iron or steel
from rusting. 633) stoel, prevention
from rust, 6X); springs, 633: shrinkage
_ " of castinn, 633 i effecte of heat on va-
»* ' riousbodiea, 634; water pipes, to pre-
vent freedng, 634j refinuig flaxes for
nietala; ||3i; flux for welding copper,
' 1534 ; Cornish reducing flux, 634; paste
-for cleaning metals,"®!: aluclng, 634;
- toclondmeial work, 634; tinning ac)d
for brass or sine, 694; tlnnln|( cast Iron,
634; bronse paint for iron or brass,
630.; to bronze iron' castings, 635; re-
moving sine and iron from piumbejr'a
■older, 635 ; solution of -cdpper or idnc,
" 635; bionse to remove stains- from, ^;
^ ' to reda<ie oxli^ of dnc, 635; 'brbnring
liquids for t injpastlngs. 635 ; to tin cop-
per andTKhwi, 635 ; to separate tin
from Iead,6d5; to dean and ^llsh
bnuw, 635;' praw solution, 636 ; brassing .
Iron, 636 ; to refine copper, 636.
^ The steam «ngine, diagram of conden»-
Ing steam $iglne with references to
names of the various parts, 636 ; works
recommended for careful study In re-
ference tofj' by those desiring to be
fully postedL 636. -
N Iron lustre«,ww it is obtained, 636. ,
Fancy colorf on metals, how to produce,
636.
To east braas aolld, 4natmc1$on^how, 636.
Me ch a ni cal movements, for inventors,
model makers, fto.; oonsisldiie of one
' hvndrM and forty difleremt f ormsof "
motion, fnliv Uln«tr»ted ana «»i
plained, 687, 638, 6W, 640, Ml| 64«, t&.
Tabular sutenient of alloys, thelCiMlt.
Ing heat, and fluxes, 6M.
Bottle glass, fourteen formulas for, 644.
Best window glass, niile formulas for ,644.
Qlass staining, the process of applying
colors, and burning them In; 6451
eleven formulas to produce as manv
various colors, 615.'
Soluble glass, three dlstinot formulaa
' for making, 646.
To cut glass, 646. *
StainetTglaHS pigments, six separate and
distinct colors, W6.
Keat'H foot oil, how to produce, 646, 647.
Economic lubricators, five desortptlons
for yariouH puiposes, 647.
Patent lubricatino oil, 647.
Watehmaker's oil, 647.
Qlue, to manufacture; 647 : bow to
strengthen,«647. ' » "^
Cement, for jointe of lron«ipes or holes
U; casUnm, 640 ; best for aquaria, two
kinds, 640 { strong for steam Joints.
649 ; air and water tight, for casks and
ciHtems, 640 ; for gasfltters, 640 ; for
plumbers, 649 i for coppersmitiu, 640 ;
for external use, .640; to resist i«d
beat, and boiling water, 649 : to Join
sections of caHtiron wtaeehi, Ac, 649;
for mending stone and earthenware,
649 i for mending china, 649 ; yicat's
hvdraallc, 660; towellen, 660; for
alabaster, 660 ; for ironware, 660 :
transparent for glass, d60: for pe-
troleum /lamps, Wbi for Intei 660^
Roman, 650 ; sealing, 651.
To cement broken china, 649, 650.
i^sbestbs powder as a^ement, 650.
Rust Ipint, quick setting, two kinda. 660.
Jew«ller»' Afmenlatt cement, 660.
Ink, lithographic, 651 ; indelible^ for"
» S?'"*??*^^®" without preparation,
661 ; black stencil; 66lT1ndelible sten-
v«' "^Vl Wue ruling, 661 ; black nUln«
SPw'*.*^"*f'JL°"8®'*' portable, 6617
ticketing Ink for grocers, 661 ; pren^'
i»™ WaA writing, 651 ; superior blue,
661 ; horticnltiiral, 661 ; fimuubui for
sixteen 'Varieties for different pur-
poses, 661, 662 ; luminous, shines in
«o *"5' *"?. '' yellow, 662 ; invisible,
652;. red ruling, 662; marking, 662:
r'"^^8.«'»;sympatheUc,663;writi
-ing, 663. -
S«»ttML^'"« *o*il* "»«*». 663. '
Op melting and refining, 654.
Bl&ckr having apolisb for iron, 6({t-^
The itetional coins of the United Stateii>>
^bow much pure metal they containr66«. •'
How the fineness of gold used for coin.
-Jewellery, &c., is esUmatbd, 664.
The stkndiunl f or gold and ^ver oolna
of the United States, 664
To clean light kid gloves, 664. . '
Waterproof for porous clotb, 664.
To restore ru^ty Italian crapes, 664.
Potter^s invisible watermooflng, 604.
Knots and how to tie them,v flfty-on«
different methods Illustrated, 6ffif. 663.
Bllhard baUs. diffwent posittons of mo'
we, to accomplish certain ■tr9ke^,663.
Measures of lenfeth, lUostrat'd tabl«, 6U.
V
■ -.4*
'k'
:C-
■i^
^
»■• ,-
t:)
■'ft..V ■■
inm #vnnnL:4ii
ION
OUR NEW WAY ROUND .THE WORLD!
aOuxuim OABurroir Oorriir. IlloMntMl with o««r 100 BbcmvIimp and
pc. Onel«rg««TorY<4nai«o«0«)||^r —
A TolttOM of MotM ana OtMarrstti
XgTp«,.Iiidto, MalMM, Cjhlna, Japan.
oCcwDWtan { riohljr lnMrapa|Md wr
abl« natwtioal tufonnatlon,— ih* wf
InlmitabWway., .^, ^ ,
UMfallL B«M#a«|ywkal Mi worth MaiafcTwJkd^lMM/ib worth ■vl*if.*a4teMira
iMMta alonir tb« route from N«w York to
IfomUf Ana »etm* Um ContUiant to p<jtnt
ifledotoa, p«rsonM experi«no«a, and vain*
bloally deaoribod In GABurrox'a own
tim* Mteq Into onr haad*. ThM*lia«lad(T
HiSWiMI
^!S^
•8:8
JVUSfl TJEBNE'S POPlILAB BOOK.
THE FUR COUNTRY-; Or. seventy Degree. North
J:^*WlS^aiK?5i-^^^ t, N. D-A,tw.. 1 .Oi. t^. BOO
liikmrr licatMBr Slmliac
nrtVtfM
modnra UUiMor*."— HMvi* Aad JUnw,
niUr.
FROM DAWN TO SUNRISE, a Rerie^i HUtoricai
•nd PUloook>lil«al, of th<
tmita. IjiA. MOpagoi,
Ai nif^iin
toua Ideaa of Mankind. ByJtfia. J. QbkOobt
Cloth, Blhok and Qold. PiioB 9%lQ0.
JM SOU TO oaaun X iiAST lAii.
it trcttti of ii» relifkMU 6f tuiddnd tnM;.0» mM^k agaa. 1^ history
li firm of the CrMtlon, the pelnge, Goitfoaion of Tongues, Ophiolatry or tha Worship
of tho Serpent, onoetalmoet onlTi^nNUi Dlaboliapi, la the Story of Eden a Myth f
BabaeinB or. Star Wrahlp, Chin* and Ifa teligiotis, Persian Maad^m, Brahmanism,
Bnddiilam, The Saarnlinayian BeUglon, the Belli^ona of Qreeqe, Bobie, and Mahoma*.
AiBae(|MeilMttliwbo<dclk»aU thoaeliiterMtedlfrtrthdng bMk thrreUgtoua Idea In
THE RELATIONS OF THE S^XES. »y Mr..
St, B^.Dcvrar. Aothor oC.^Wkat WdMur Bnovui Kaow,- "NaSxx nr
•n
«61aiB« laa norrity In lltafatiire,1>eiAc at
r phosaa, both beaeflctal and harmfiu, k
igbMni, ea m eat woman, whoae sln|de Idea l^aa
nuto book if^eertirfnloliiaterte^ sale/ ^i
reaehitf all:
MimkiC«plM«ff«aT *
i*M ayma Mceipt ^f mm
i«*A««aO»wlirke
rdattona of the aezea In
the standpoint of a
" hnmanity.
plaocd within tha
tBMwoaatnM!
wlllkaaeBftbyi
II B » aaK l >« l T« Ciwaalan
rVWtBBIM9 00^ V«w Tot]
11
/'
i
•i
&
< \
•
^
,
/
«^
1
/ *■
•
r
-*
' F
> /
/ ■
<
f
IkJ. *' *'
J ^^'
a
" /
- .v^PP.->- -•
»
■t
/
P
m^l^
U^
- I'lMii^itaii'"!''
i,^
«^..^^.-«;.:j.^.
.*^
rj*
1,. -
■•^^^-^^^
L
^^
1
P mmI
orkto
• point
'■own.
J -.'" . "H^'
/'
1^
■*
^ ' c
?orth
ro.000
r»...r_
MhTMd
iioK IK*
}rical
COOBT
listory
onblp
Myth?
knism,
lioinat.
Idea In
: /^
i'\
•l
»'*" f
••*.
i *
"} /.
Mrs.
ixx nr
ezetln
I of m
ttlM
■tan
Twl
qf>
A
\ ^i
i^lS
^^ ' *
■ ''./■
«. ■ .
* '.■',-
\ > ■ ■ ■
.0. ..
* ■
*■
■ ■ ■ ■ .- ' . ii -
■ :' .■ • " ■
- ' - . *
■ , ■ • "
t
•';*;■•■' ''''': .' ';..
■."*■' '■
-■•
;:■■•'"•■-■.'■•-.■■ ■•;
V r^; , :.
'.' ■ ■ ■ ■-■ ■ ■•
^'■i ■ ■;■■ ■ . ,■ ■'■■ ■;'■. ■.■'
«•
.■■"-:: : :'''.■"'. :■-•''
.v-.v.:--:^':.i;-;;^
■■*',' ■ ' ' " ''t ■■'.', '' ■■* ■
■■, .'/
'■ \ :';\--.^ ■■"»■'■'.,< . ■ . .-; ■
:.^-';.-:,K-^^'v^;-.f^-'-..
:■^'^■*■^"^:^.1
■
■
• ■ ■ .r ;■....
■
■
•
; ''' ^^^^^^^^^^^H
■
■
' ' * ^^^^^^^^^^^^^^^^^^^
L
f
'j^-<^/W'
• ■;• ' ■■."■■
k
i
t
■ ■-:'■'■;■■, 1:-
* '^^^
^
1
•'■/■-\ -
^ .
1
^^^' ,
^^^^^^^^^m
^^^^^^^^^^K
^N. *
^^^^^^^^^^^L
^^^^^^^^^^^F ^
.' ' ; . • .
^N^ 4
: ' ". ' .
^x. «
1
. • ■ ■
«
^^^^^^^^^
;:-:;-5^---'-' '*,-—-
^ ■*
1
■
^^^^^^^^^^^^j
^^^^^W
■■».'■■
^^^^^
^^^^^^^H
- -...■•'-- J- "■ ■■■- ■
•
^*\
t\\ :
r
„/■
,««