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Laf diagrammaa aulvants lllustrent la r^tnoda. ° 2 3 . ■ ■ * . * ■ \ ■-"■■..■■.■ • ■ ■■ . , ~^^ , ■■ ^ . ■■ .' r-y- ' 5 . ,6 . .« 9 J ^' ■■■I.- '"." ^'^ \-f^^'"t\' .^■' ^^. ^ \ . ?af 3t?; "Sti Ic s a To R ONTO Pu BLI O^Ll BRARY. *'.., Reference Deportment/ '>: N X K H ; yTHIS BOOK MUST NOT BE TAKEN OUt OF. THE RQOM. ,+' "-k \\ V- 1 ,"!• I ^ *. ^ >- / "C"^ t- \ '^ 't»«»Pr^^.:f l»tf ■v.; ■■./■■ f5 f' ■»■ ■•'■ ■ ■•*■-... ■ -f- f, ■■ '.v '^Ir IV' ^^' v .-.■■;. -' , *^.-. »;/ '^v ■■ft\ ■ ■' •;•■■■;. - ■ „/l: #4?' '■'';; ^ I,. ■ I. ■■■ rr. -».• N ROO M. fe' ^ : .V :"^s:-.rf: i4# J >5. -■*^*'.c^'- .*''"* .;>^ ^ ■'4 <'^'* ^v.. • I '*-l w- pf'l mi: r 'if' ^.- COOK NOT MAD) V-, om IrATIONAL COOKERY: ;^- SCINO •.*-c. - U CPILKCTION OF ORIOINAI. AND SELBCT«I|,^ t-^-^ RECEIPTS. iEmbraciDj? not only the art ((^f coring tarioni . i t ^liods of Meats and Vegetables ibt toura ^ use. but of Cooking, in its genf||l i' acceptation, to the taste, habits, and degree* of luxury, pre- valent with the CANADIAN PUBLIC* ,i>. 'I ^'::.:,M^^'^ '"'''■' ^'4 TO WHICH ARE^iDDKDf /, ' * Directions for prcpari4|'*o»«^ort8 for th^vSwiK Room — together wUji* 'sundry miscellaneofif, ' kinds of informatioji, '<5f importance to houses .> * • keepers in genef aj/ nearly all tested by v •> * expenence. •;•-* 9 ^ O ^INGSTON, U. C. PvbUsli e dUf^ James Mtsiafnrlm^ * ^m* / 3L^. assail .: • ..f -'■^ [>■: •fc • ^S»- peundmliltter." v .. 47Vw5^t No li£ add to i^ '5 ffiir #»*\^:; 3^2,'?IX . ■. • • • • •• V .. •. • '/• ^^^-'"• If/ T.* *7 r. •''^tfi^ "^'**ii' '*^«#^*«- v^m' . v- l^aCFACE^ i : f. • >, ! t»» ^.■ THE icieneo of iomesijck ocoriomjf, «*pfiC |tha» division which ireftl* of outiitary-^lMl^ <**- Itiefl, bail fiver occupied Uie-^tenuw^ «r »i»wl» have ** li^ed by eating," llrom Oie 49j$0fma$ry E- ^t ♦ iau to^eptesrhtmomint. EvefynatimilifuiitSjpe* 'J nuliar dUheg, and ao tteo haa oveiy fomUv ita ow<^ | ^ tnoif« of €oo&utg(bem. The^rwiefls attributable tt ' looatton— hot and cold latitudes yielding their ow» vegetables, and being the resdrt of tboie,aminaUi tmly vrhose toiistitutions are in i)i|ison with the ^Hmate. The lazier is o||||g to the degree of Bkill possessed by those wbPprcparQ tlio bouiitifiif f Providence for tho palate. ; Jj[|£.*^ ' A Work on Cookery should be adsi!mH|lQ*ihc er^dian in which it is intended to circuia|il; It needless to burden a country Cookery Boo'*- with receipts for dishes depending entirely upon set^^ard nark^ts, or which are suitable only to propatt» fbo^ Wthfi^ tables of city people, whose hiAits ti^iicvm^ ^'% tuns difierso materially from those liviDg-tii the !,^i ountry. Still further would the impropriety bo ^f arrieuWere we to introduce into a work inteiide4||^ ^•r the Amefican PtMick sudi English, Ftmck aoo^^ ^Udian methods of rendering things indipestiblv, hich are\ef tliemaelves innocent, or of distortieig id disguismg the most loathsome objects- to j^ them stmerabie to JHeady vitiated tastea. ^fllMM evils are attempted to be avoided. fuSUcai^disJtes and gamishinff, proper to^ fill lai ery day bill of fare, from the condition of te . ' orest to the rich es t iodividuttl> have bt e on piiacif idly aimed a^_.,-^,___..--^,-^^^ — «,^_- *-*i M. »_iy ■ ».' ;.T , •4^. 4 '-'f ;r* ■'^M [W: R'^' . ^ r- pniFAci:. \ Paitry has Iind moro than usual attontibn. IcsL 41. common m hooks of thi. kind, tho good Uouh^ nio bo loti without a ifulKciont guide, not only w m IS ,;cni up her store of the hotter things lor hor own .miy cirelc, hut to ho prepared for nccidontal or . Hited company. inst thii htflo production on the frround of its •ntajnmg many directionii fur getting tip our most ommon repasts, lot it he romcmhoild^hal nof a '.'''''JTr? ^'?',»«n ^^nttt' upon tho duties of 4h(^ eddrd hte without hu%inn |,ecn scarc-ly imiiulcd n:o iho mysteries of -ho eating. dcj,artnirnt, and ...rctore to them the most trivial ujaitors on this ii«\id hecoipo ofmiportanoier; The health of a fam- ; y. m (act, mcatly doocndi trpon itH cookerj^.-^— Lho most whoKsome viawU ni:iy lie coifvertcd iiifn corroding poisons. IJndordonc or overdone food •n many instances produce acuto or morhid affoc tiy.u ot the stomach ind howejs, which lead to siCKHcss and porhapii death. . * '\ Vhe curing and prowrvation of moats, «&c. claim ' no snia'I «haro of no-i.;o, for without piopcV in.«truo^ tious u wed meaning vrile, will, to uso a liomelv ad- age, '-thtpw more out at the window "^Tian the'hus. band can hrin}; in at tli door." iCTSomc over: fTftntoel folKs may smih; at tlie -uppo.-^uJ inierc^st the wilo, or ferr.alohcad of a fjinl v must lake in all llicsc concorjKi ; IhU, aulfer the loMr.uk, where this uiiot the staio of i!iin«;s, a ruinous waste is the CTinLcquenco. Ii has not been thought irrelevant to remcmher. tho wants of the sick-room, so far as to aid the pre- seripfions of theidiysician, or mdeed render a call upon him many a- tmio UHiiccessr.ry. Ahsthienci! from our common f:re, and partJili'ing of- innocenr. broths, j^rucls, Ac 'ery often restore a disordered state of the .siomach o*- check n.ilamution as effect-'' uall); as the doctors' potions. It is said that total abstinence from food 'was the most usual reinedY. ' With Napoleon Bonaportc, for any indispdsitioii of body; a nd few n; en enjoyed batter hl ' altli, or — ciwlurod more fiitisuc gf body aftj wind than did \ ♦" %^ ' -< /•,<;' K/^\ ^- -■'I- «# * • ■:>■■ ■ f N • ' '# \ % 4 « rt i» < ' '^ - • * ' ■ - ' •• * « \ 'if «r r - M^ rj^^UieajJi; ■<«^" i r ' : 'e .«©;*^«lt* mmmim PBEFAtCE. ■ this great man throughout an eventful life of nearly fifty years. HIh last curoplairit was even said to be nereditary in the family. , < This small digression will be overlooked in tl^ preface to a system of Cookery whicli has for its main object the health of its friends. Temperance in the quality and quaii-ity of our diet coptributes more to our health and comfort than we Bte aware of. It was the remark of an eminent physician upon the inquiries of a patienc, '* that it was of less importance what kind of ibod wiB a^ than the quantilij and the mode of its preparamn, for the stomach." . It is not required that every particular be attend- ed to in a receipt for cooking. Directions ar« giv- en according to the taste of writers, or their kno\ylodge of what is approved by others. Both these criteria may bo used with freedom when brought into piactice, for '* of all sorts is the world made up." Let every pne, therefore, consider tho best prescription in Cookery, as nothing uk*. ' than a basis to be followed to the letter, or devia*"l froiUj according to taste arid Gircamslanccs. : ' ■ • ■- 1 . * 4 ■.V ■ ■■ , # . - ' -■ — — -^ ^Jt ir - t -^J^ 1 »<5t ^ *^\Aa « Wm>j \ J " ,^>iiQ »-l!*"*M'' yc^ii '^mi ; *: ■■ I / »< nf- "It rfk.- j«. fer-r ^ ^ -. -:cf;--- .^'- a n t I s . JL C c 1 i f t I '•"Si jW- V*|l '^Wfc. *, il *•*** ,** ^^? ^m,yi% # -: ; *1 ■ RATIONAL COOKERY ^C No 1. A good pickle for Hams\ One ounce of salt petre, one (»int of salt^ lialf pint of molasses to eacli ham; put paur 6alt petre ibta the molasses and rub your hams in it, then put your hams into a sweet cask, put your salt into water c- nough to cover your hams, turn it on to them and turn them often for six weeks. — • If the hams are large, add more sa|t, then smoke them ten days. Beef for drying*' done in the same way, also Beef tongues. ;No 2. TocornBeaf. # To one hundred pounds of beef, three oimcdl^Balt petre, five pints of salt, a small quantity of molasses will improve it, but good without. ±2 No 3. Ta pickle one hundred pounds vf ^ ^ Beef to Jceep>a0&ar. • >^ Put together thr^puartl%alt,^ix otmces salt petre, one apia a half pints of molas- ses, and water sufficient to cover yoiir meat after laid into the barrel. Sprinkle the bottom of the barrel with salt, tmd also m ^'^' Kjf>» slightly sprinkl/bclw^n the layers of meat as you pack, wh^n done, pour on your pickle and lay on a stone or board to keep the whole down. Beef salted after, this method durtng the fall or winter may bo kept nice and tender throuf^h the summer bj taking it up about tho first of May, scald and iekim the brine, ad:i three quarts of salt,' when cold pour back upon the hee£. No 4. To salt Pork. Sprinkle salt in the bottom of the barrel, and take care to sprinkle the same plenti- fully between each layer afterwards. Let ilie layers be packed Very snug by having the pieces cut of al?out equal width, say live or six inc! es, and placed edgewise, the rind being towards the barrel. Pork will only take a proper quantity of salt, be there ever so much in the barrel. The surplus answers for anotheV time. Caution. — Although the same brine will answf r for pickling be^as that for hams, and %ie lean parts c^pork, yet the two kinds of meat should iibt be in the brine at the same time. A small piece of beef placed in a barrel where there is pork, would spoil the latter quickly. A beef barrel, likewise, should never be used for »ork, no matter how thorougly scalded or leansed> ^ No &. To roast Beef. ^ T\i0 general rules are/ to have a brisk hot firet to be placed pn a spit, to baste with Jttlt and w^er, and one quart e r of an *#^ • ir ei ai I\ dl ti U m I\ tc ci bj rc } ♦n si w bi it sa wi be ha of ve Wh % ■•»i:::7j:rt-' ^a«r m' libur to every podndofbeef, though ten- der foeef will require more roasting ; prick- ing with a- fork will determine whether er done or not: rare done iathohealthiesty and the taste of this age. No 6. Roast Mutton. ; ; If a breast, let it be cauled, if a leg, » sjtufTed or not, let it be done inore gently Khan beef, and done more ; the chine, sad- dle or leg requires more fire and longer time than the breast, &c. Serve with po- V tatoes, beans, or boiled onions, caper sauce^ marshed turnip, or lettuce. L No 7. Roast Veal. r ■■..._■ As it is more tenjtler than beef or mut^ ton, and easily scdlbhed, paper it, espe- cially the fat parts, let there be a brisk fire, baste it well: a. loin weighing fifteen ^iponnds requires . two hours and a half roasting ; garnish with green parsley and ^*^ sliced lemon. No 8. Roast Lamb, Lay down to a clear good fire that will not waiiit toomuch stirring or altering,baste with butter, dust on flour, and before you take it up add more butter, sprinkle on a littlo salt and parsley shred fine; send to table with an lelegant sallad, green peas, fresh beans or asparagus. ' No 9. AlamedeBeef. Take a round of beef, and stuff it with half pound pork, half pound butter, the soft of half a loaf of wheat bread, boil four eggs very hard, chop them up 5 ^fld^weet mp- '-^^i^- " - — -# ^ffi j(iram, sage* parnl^^ summer savory, nnt one ounce cloves pounded, chop them all together with two eggs very fine, and add a gill ofwine, season very high with salt and pepper, cut holes in your beef, to put your stuffing in, then stick ^hole cloves into the beef, then put it into a two pail pot, with sticks at the bottom ; if yoa wish to have the beef round when done, /pi|t it into a cloth and bind it tight by windiiig sev^ / eral tim^^ with twine ; put it ititoyour pot with two dtr three quarts of water and one gill of win^ if the round be |arge, it wilt take three or four hours lo bake it. V No 10. Tq stuff a leg of Veal Take one pound of veal, half pound of pork, salted, one^pound grated bread, chop all very fine, with\a handful of green pars* ley, pepper it, add three ounces^^butter and three- eggs, and sweet herbs /if you like them^ cut the leg round like/ a ham, and stab it full of holes, and fill in all thestuf- fing ; then salt and pepper the leg and dust on some flour; if baked in an oven, put it into a sauce pan with a little water ; if pot* ted, lay some i^ewers at tWe bottom of the pot, put in a littli^ water and lay the leg on the skewers, with a gentle ^re render it tender, frequently adding water, w^en done, take out the I^g, put bt^ter in the pot and brown the leg, the gravy in a sep- arate vessel must be thickened and butter- ed, and a spoonful of l/etchup added^ and iKine if affMMlble* *T a;- 1 '■| ■§: \L. ■?;■: ■<*'- '•jS^ !-■♦*{■ I ■§■: r wjjjlfsr, »^* '^^^ ItATIOSAL XOOXtRT %, ./.- u No 11. To stuff a Pig^ to rodst or hake^ Boil the inwards tender, mince fine, add half loaf bread; half poqnd butter, four oggBf salt, pepper, -sweet marjoram, sftge, summer savory, thyme, mix the whole well together ; stuff and sew up ; if the pig be large let it be doing two and a half hours; haste with salt and water. Gravy for the same, Half pound but- ter, work in two spoonfuls of flour, one •gill water, one gill wine if agreeable. 1^0 12. To stuff a leg of Pork, to hake or roast, \' Corn the leg forty-eight hours and stuff %vith sausage meat an^ bake it in an oven two hours and a half, or roast it. No 13. To stuff a Turkey. Grate a wheat loaf, one quarter of a pound of butter, one quarter of a pound salt pork, finely chopped, two ^ggs, a lit- tle sweet majoram, summejr savory, pars- ley, pepper, and salt if tfie pork be hdt sufficient, fill the bird and sew up. The same will answer for all wild fowls. Waterfowls require onions, 'i'he same ingredients stuff a leg of veal, fresh pork, or a loin of veal. No 14, To stuff and roast a Turkey or Fowl. One pound soft wheat liread, three ounces beef suet, three eggs, a little sweet inajoram, pepper and salt, ^ wine; fill ti l W^ Ism *5C^ up J hang down to^ m 'It: 12 ■V r4tioka£^ cookery. ,'^- T' ".C'f'^'' .t basting freiquently with butter and water, and roast until a steam emits from the breast; put one third of a pound of butter into the gravy, dust flour over the bird, and baste with the gravy; served up with boiled onions and cranberry sauce, man- >goes, pickles or celery. 2. Others omit the eweet herbs, and add parsley done with pcPtatoes. 3. Bojl and marsh three pints potatoes, moisten them with butter, add sweet herbs, pepper, salt, iill and roast as above. No 15. To stuff and roast a Gosling. Boil the inwards tender, chop them fine, put double quantity of grated bread, four ounces butter, pepper, sah, and sweet herbs if you like, and two eggs into the stuffing, add wine, and roast the bird. The above is a good stuffing for every kind of waterfowl, which requires onion sauce.^ No 16, To ^uff and roast four Chick" r: ■"'^'-: ' :'./ ens* .. f: -\. -^ • Six ounces salt pork, half loaf bread, six ounces butter, three eggs, a handful of parsely shreded fine, summer savory, sweet marjoram, mix tlie whole well to- gether, fill and sew up ; roast one hour, baste with butter, and dust on flour. Gravy for ^Aesam6«^Ialf pint of water, lialf pound buttfif, three spoonfuls flour, a little salt, and wine if you like. ^oomposition will answer for I ted in a pot. Ttie pigeons iqrning by laying skew^ %\\ ■*.' ^r-, T ^B.y »r^.^ , r"*' R ATlOlf At. COOKERY* for .(I 13 crs on the bottom of tho pot, a^ng three nints water ; cover close, let them do one hour and a quarter ; when done pour on a quart ofi^tewed o)»8ter6, well seasoned with butter arid pepper.^ No 17. To broil Chickens. Take those which are young and tender, break the breast bone, season high with pepper and salt, broil half an hour on hot co^is. tiix ounces butter, three spoon- fuls wat|}r, and a little floi^r will make a gravy. -*^ ' ^ Pigeqrw mafhe broiled ii][ the same way in Iwently minutes. "" No 18. To smother a fowl in Oysters, Fill the bird with dry oysters and sow up and boil in water just sufficient to cover Ihabird, salt and season to your taste;— - when .done tender, put it int<> a deep dish and pour over it a pint of stewed oysteris, well buttered and peppered, if a turkey gar- nish with sprigs of parsley ijjt leavea of cel- lery ; a fowl is best with a^krsley sa\ice. No 19. To dress a Calf s head — Tur^ tie fashion. ' The head and feet being | well scalded and cleaned; open the head,/ ttflce outthe brain^ wash,, pick and cleabse|||dd salt, pepper and parsleytand put themm a cloth, boil the head, feet "and heartslet one and a quarter, or one and a half hour, sever out the bones, cut the pkin and meat in slices, stram the liquor in which boiled and put ,by ; make tlie pot very clean orit will burn on, make aJayer of the siicea^lpch d^t •> l¥ . . M-Mf^K llATlONAj: OOOmERT, "••V With a composition 'm ado of black pepper, and one spoonful of sweot herbs pulver- ised, (two spoonfuls sweet marjoram and thyme are most approved,) a tea spoonful of cayenne, one pound butter ; then dust with flour, then a layer of slices, with sfices of veal and seasoning till, completed, cover with the liquor, stew gently three quarters of an hour. To make forcemeat balls- take one pound and a half of veal, one pound grated bread, four ounces raw salt pork----mince .and season with above, and work with three whites of eggs into balls, one or one and a half inches diameter, roll in flour, and fry in very hot butter till brown ; then chop the brains fine and stir into the whole mess in the pot, put thereto one third part of the fried balls and a pint of vine or less ; when all is heated through, take ofl* and serve in tureens, laying the residue of the balls and hard pealed eggs into a dilih ; ^rnish with slices of lemon, put in cloves ffyour taste. No 20. CqiPs head turtle fashion — an^ other way, > Head anfl entrails boiled thcfaay before, llie liquor ,j6f which is ,lo bei preserved ; then slice th^ hckd, feet, &c. in the bottom of the pot, and ^easdhr with pepper, salt and spices, poiinded fine, and mixed togeth- er, ^0 anothe|| laying pf the meat,— theo put in as mif^ of th^ liquor they were >oild in as will cover the whole; let it be dop e over a ^mall fire^ th e dish is to be \ \ I' ga|irishe4%ith forcemeat balls vaa^^f^ >Mflfi-i- >epper, pulvor- im and >oonful n. dust I Slices , cover jarters )an8 — 1, one LW salt Q, and balls, roll in rown 5 to the one »int of rough, ig the 1 eggs cm on, t — an- '■'.•j-^^'ff-immimm] EATiaifAL COOKKltf • 15 ►efore, irved ; »ottom \ salt ogeth^ eat,— rw€re it be to be ■■■.( i ■ V^^t" No 21. To clarify Drippings. M-'t Put your dripping into a clean sauco-pnn over a stove or slow fire ; when it is just going to boil, skim it well, let it boil, and then let it stand till it is a little cooled ; then pour it through a sieve into a pan. 06;r.*— Well-cleansed drippings, and the fat skimmings of the broth-pot, when fresh and sweet, will baste every thing as well as butter, except came and poultry, and should supply the placo of butter for com- mon fries, &c. ; for which they are equal to lard, especialTy if you repeat the clari- fying twice oyer. t N! B. If you keep it in a cool place, you ifnay preserve it a fortnight in summer, and longer in iyihter. When you have donq,^ frying, let the dripping stand a few min* utesto settle, and then pour it through a sieve into a clean bason or stone pan, and it wjll do a second and third time as well as it did the first ; only the fat you have fried fish in must not be used for any other purpose. No 22. Ta clarify Suet to fry with. Cut beef or niutton suet mto thin slices, pick out all the veins and skins, &c. put it into a thick and well tinned sauce pan, and set it over a very slow stove, or in an oven, till it be melted ^ you must not hur- ry it ; if not done very slowly it will ac- quire a burnt taste, whif^h you cannot get rid of; then strain it through a hair si^ve into a clean pan: when quite cold^ lie a paper over it, and keep it for U86v Hog^s lard 18 prepared in theisame wayt ■%: #:■ ■-■^■1 Il.i' THm" "'!"•? ''" "'""" '"'"' «» i"rl. 1IIICK , trim nnd tlntfeti thorn with n I ..id one Zn^T ^'Vl'l""*?" ; 'vl.o.i brown o . f e side, turn tl,c;m aiul do the other" f No;>l. To hroiUhe/StcaL Hove yoiir stoiik ahout an inrii fill f- :r • nn f ^•?""'^ '^ ^v^^I»HayJ,on y .ar grid ■ iW '^^\l'^"''; n^^J^o a smoke witli M all^inp. whil,. br :.n., when cloncld ; n/.kind of fresh fish 0137 te prepared tho same manner. ^ ^^-26n.i : ^T;? «^^ Oysters. " "^ Posters put twd ounces of ^f^ ^^P^^^ater, pepper to ,. »®"^^?n fift€ien or twen- ^^ 1^- Y^^--^^^^®®Pi"l them'at,a good scalding hi^at, without boiling ; toast a alice^of bread, or use crackers, and lay icm m a dish,^ turn your oysters on, and iney are r^ady to serve. ' No 27. Oysters fried. < feimmer them in their own liduor for a couple of minutes, tak^ t fa em out and lay them on n cloth to drains wid^th^lsw To a I)iUter, i your tast^ \y miniate 4i ri t.^'iif ' xij.^* ' an inch h a kntfo V(Tsh hut' rown on »tlier ; if t chango r th\ U, if ^iod, but 'li* ^rid- r butter G it iin- it well, ie witii )nc ad MOM ired ices of jper to ' twen- good )ast a id lay If and for a d lay floujr ^j thorn, c^ff arud Urc Cdnto bothiidpML RATIONAL COOK^IIT. * l? ^' oad crumb them, put them and fry them a delicate '«* oJl rt he Mitter in a iiioe, clean fltcw pan, over a very^deHr, slow fire ; watcli it, and whca it irj molted. w pan. - N. .B. li'ittc'i thus purifidd will be aa swrc* as marrow, a very useful covering for pottcfi niCx««3 ^c. an(l for frying fish. \o 20. Burnt Butter, Pit t>vo ounccf^ ot fresh butter into ii i\y']^e^(ri\ti^ when it becomes a dark brown colour, add to it a tablc^ spoonful and a half of good vinegar, and a little pepper and salt. N. B. Thit5 ia used afe sauce for boiled fi«h, or poached egsj^. ^ No 30. Parshif and Butler. Wash some parsley very clean, and pick it carefully leaf by leaf; put a tea spoon- ful of salt into half a pint of boiling water : boil the parsley about ten minutes ; drain it on a sieve ; mince it quite fine, and then bruise it to a pulo. Put it into a sauce- boat, and mix with it, by degrees, about lialf a pint of good melted butter ; do not put raueh flour to it. ^^_ ' ^ ■*■■ P?4e5«5sr'-' ..♦. >*' ^ ^f,r-^ ^r^-,. It iji cm w*t« ute. . ,, ^ 3w?"" J" •^'"'¥ »•<»« -oft water S !r!.^*5?'l* •'°"'"'' 5 *'"»'. having sliihUv iver wiS^ •»• 'VngHhTivides. wet then. their relatiro proportions, on the depth of cdlour requireA . A common t6« cup wiU pontam a, «uffic,ent quantity for a einglo nair offf loves. ^ : -. - 9^- .Cheap and errelknt*Miti *» -1 .' , *^?^«».*-«. r . ^ Boi slowly, for three hours rpound of blue vitriol .nJ l.„liF _ :..... . ".P",""" "« whitin E 191^1 and half a pound of the best -^oue Uiree quarts of water; 1*7 Whije boiling, and also on -^^ re. When i^ ha* strtod 4fi*the blue liquor;— ,15*^*^*^'' with good -size, ;p1itter0i^^8 brush in th^ white«||»h, •ithoi- far mt^. ► • 1 khroojih ^I^HP^ ^'^ smoke peAetratii, Itlie tpertui^^jip bo compleiilj cloitod in laiaoment witbii coinposidpfa eonsisting of |woo4 afihet and ooilkaion Wtf made up in- Ito aifaate with a little water, and plastered lot or the crack. The good efTect te equally |cer)aio, whether the stove, &c. be cold ag hoj^ ,'..^t.f ■vW--- C ■*/ ■-■^^ iNp 282. Dairy itertifor increa$ittg (he I . 4\ » quantity of Cream. Haf v,> • - Mix sik' oCinces of the Peruvian baric with half an ounce of sal ammoniac.—- ^akethem well a few minutes every time' before the tincture is used. The methoU of using it is, to take a tea spoonful anS hold it near the teeth j then witba finger dipped in U rub the teeth ^^ fOm^^fWik^ are afterwards to be washed wM^mli wa# ter. This tincture not p|ilyj^)|g^^#r toothache, but preserves both tyieetiiJiiiji^^^ gums, and makes them adhei^o eafitb ot' , ^^^ weak CoHstUMak. m pm WBim «• will Biake fdK^ili tbttil pinte, then d^ainjiig it off, and, 'bayingw /W'-^ ^> 18 . Mk^mit eOOKERT. ^ f ' ': .■*- _ TJie melted butter for effff sauce nroH nrvf N R " f'ickeD it. . wiS hSil h^f"5° *'**'*''^ garnish salt fisU ^ jmnjiard boiled eggs cut in halK jNo.^.- imon Sauce, "sax."" '" •'^T^ |. Som^ cooks mince a bit i^& ipmnn No 33. Sage and Onion, or Goose mffing ^. : - Sauce. •* " flfJL^* ™°^ °^ greeifjsag** leaves : put them into astewpw w i tt A spooSill/a^ ,-^ "«* „-^, ■■»>« ^#-- -''/r*'".' ^ mt to roast- ade by put- wator, and ^ minutes^ m into^cold ' will make eir surface them much Mtes ; cut yelks into luare; put them half t* them to- te need not for super- elks of a with the I salt fish to slices •.; divide »to a gill le lemon » and udd e stuffing -i-^^ % lion m; put RATIONAL COOXERt. ,^, 10 [water; simmer genthr for ten minutes; nhen put in a tea spoontul of pepper and salt, ind one ounce of fine bread crumbs ; mix well together; then pour to it a gill of (broth, or gravy, or) melted butter, stir well together, and simmer it a few minutes [longer. |No 34. Soup made of a Beefs Hock. I Let the bones be well broken, boil five ,hours in eight quarts water, one gill ricd ko-be added, salt sufficiently; after three nours boiling, add twelve potatoes pared, lome small carrots, and two onions ; a lit- tle suinmer savory \irill make: it grateful. 'No 35. Veal Soup. ' Take afslioulder of veal, boil in five quarts water three hours, with two spoons rice, four onions, six potatoes, and a few carrots, sweet marjoram, parsley and sum- I mer-savory, salt and pepper sufficiently ; "half a pound butter worked into four spoons flour to be stirred in while hot. No 36. Soup of lambh head and pluck. Put tlie head, heart and lights, with ono - pound p^^feiiiilo five quarts of water ; a^ - ter boilin|me hour add the liver, continue boiling half an hour more, which w^ll be sufficient; potatoes, tiirrots, onions, pars- ley, summer-savory and sweet marjoram, may be added in the midst of the boiling; take half pound of butter, work it into one pound flour, also a small quantity summer- sa^ory, pepper and two eggs, work the fjv 'i Whole well togethcr^drop this :ia amall ^ '^V iW ^ w, ^ii6^\,'f RATIONAL COOKBRT* balls into the eoup while hot, it is then fit ibr the table,, , No 37. Generatrules to he observed in boilktg. .The first necessary caution is that your pots and covers are always kept clean-^be careful that your plit is constantly boiling, by this means you may determine yith pre- cision the time necessary to accomplish any dish you may wish to prepare in this way —put fresh meat into boiling water, and salt into cold— never crowd your pot with meat, but leave sufficient room for a plenty of water— allow a quarter of an hour to every pound ofmeat. No 38. ^ To boil Ham. This is an important article, and/requires particular attention, in order to/render it elegant and grateful. It shouldbe boiled ia a large quantity of water, and that for a long time, one quarter of an hour for each pound; the rind to be takeh off when warm. It is most palatable when cold, and should be sent to the table with eggs, horse radish or mustard. This affords a sweet repast at any time of day. Nd 39. To boil a Turkey^ fdU§Qr Goose. Poultry boiled by themselves are goner- ally esteemed be^t^wnd require a large quantity of water ; scupi often and they will be ofa good color. Il large turkey with forced meat in his craw will requtre two hpurs ; one without, an hour and a half; a large fowl (One hour and a quarter ; a Aill gfowod^irq^ s e two houfi^ if youttg, one '%^ 'A- hour and a hatf-r4«rf other fowU iB^pi*' Son; serve up with potatoea, beeto, Siarahed turnips, stpwed oyster- w.tb but- No 40. T» dress BasSiOnd many other kittdt of fish. ' Season high with salt, pepper and cay- enherone sli<;e salt pork, oneoftread.one egg^eetmanioram, summer-savory and plm minced fine and well m'^d, on| pWi^ae,.-foar ounces butter ; stuft the fish-bake in the oven one hour ; thin slices of pork laid on the fish as it goes into the oven; when done pour over dissolvea butter ; serve up with stewed oysters, cranberries,, boiled onions or potatoes.— The same method may be observed with fresh Shad, Codfish, Blackfish and Salmon. No 41.- To dress a Sturgeon. Clean your sturgeon well, parboil it in a large quantity of water, till it is quite ten- der, then change the water,, and boU it till sufficiently done, then hash it asjou would beef, adding the u^al articles for season-- ing. "Soma prefer %done in the form ot y«tl cutli; which is, by taking slices, ot sturgeoiii, dipping them In ttie 7^^ eggs weH beat, then tolled in flour and trt- edin butter. f ' No 42. For dresUng Codfish. _ Put the fish first into cold water and wash it, then hangit over the fire and botIc it six hours in scalding water, then sljitl it nto cleanWarro water and let it scald for hour, it will be taaeh , better than tq boil. ■5? ^ ,v M ,m l»T -_ "MWOKAt COOS ^l^' Chouder, fr/ them til Ik.,^^'''*'*'"''"^ «»'* pork, fi^e niii8™7„rth« K •" *»''' ^«ter a'sothepie'ce'sKkaSc/a^'? '"*' '""' close and frv ' '^^"'"•J ^ '*" lender, then place it in tfe^ra.-^. .«- w paste No. 8, in a deep dttli ; add salt, pep- per, butter and flour to each laying of lamb, till your dish be full; fill with ivater, and cover over with paste, piit in a hot o- ven, take one hour and a half. No 47. A stew Pie. Take a shoulder of veal, cut it up, and boil an hour, then add salt and pepper, a sufficient quantity, butter half a pound, add slices raw salt pork, cover the meat with biscuit dough ; cover close and stew half an liour in three quarts of water only*. No^4a A sea Pie. ^ "^ Four pounds flour, one pound and a half butter rolled in paste, wet with cold water^ line the pot therewith^ lay in one dozen split pigeons, with slices of pork, salt, pep- per, and dust on flour, doing thus till the pot is fiill, or your ingredients expended, add three pints water, cover tight witb paste, and stew moderately two hours and 'a halfl. ;:..,. ••^v ■-:-^-' '^-^ -^ ' No 49. Chicken Pie. Take two chickens joint and put them in a pot with four ounces of pork cut iu slices, add pepper and salt, boil until ten- der, turn them dut and set away to cool; make a rich paste, with which line the dish half an inch thick, then a layer of chicken with pieces of butter, and sprinkle on pep^ per and flour ; put on your gravy from the chickens, and continue to do so until fil-- led up ; roll out a thick crust, bake an hour in a hot ovea; serve it up with melted l)utter and any seasoning fm Uke* LTKuyjif. t^Himw, .45- u--- \-^f- 'A No iKk ISa^tm Pie. \ In every fapfify there are pieces of fresh fheat leA of roasted meats ; these take from fh^ bonesy boil and season, put in butter and flour; make a paste and place in a deep difih, put your, meat in, cover it and bake one hour. All meats can be used in sthis way and with good paste and season- ing make a clever dinner^ No 51. Mince Meat. •Ne\/jer hash your meat, it is a poor way of cooking, and is hard "ef digestion — but take the IcOrned beef ^at you wish to* make use of in this way, put it into ;k. bowl, chop Fii«f£ with a chopping knife, then add your potatoe and chop fine with it. Add turnip, beet, or^ cabbage if«you. like, and put all into a spider with the ad- dition of butter or drippings ; salt, pepper and a little water, warm moderately. Another wai/^ — Cold fresh meat boiled or roasted, chop it fine, make a batter with' ^ouple of eggs, season your meat, do it up in balls, dip them in your batter, make ready hot drippings, butter, or lard, and fry them a filie brown. 'No &2. A good way to cook Codfish. Soak your codfish an hour and a half And let itget 8calding4iot, but not to boil, at will harden tbo; fish, boil your potatoes and make .a gravy of butter, serV^ it up im- ^medBately* '--^ ■■, .^ ' --"^^ -^ "' ^ 68. f Another way to eotfk Codfish. |tft#r soaked as above dir e cted, and cold^ dhop y^ fish, to which add three d^'d^-f '^^^^' ^'^->^ Rm^Ai. cooismr*^ 35 rimes the quantity of potatoes chopped fine with the fish, put in pepper and salt to sea- fion it, do it up in balls, roll them in drj^ flour, make ready hot lard or butter itf^^a fryingpan, and fry them until a nice hi»wn, turn' them that they be brown on every ^ side. . No 64. ^ A IJdngue Pie. ^ One pound neat's tongue, one pound ap - pl«,'One quarter of a pound of butter, one pint of wine, one pound of raisins, or cur, rants, or half of each, half ounce cinnamon |«nd mace— bake m paste No. 1, in pro- portion to size. No 65#J^ Minced pie of beef .' , Four pouudil boiled beef, chopped fine, salted; six pounds of raw apples .chop- ped, also, oi^e pound beef suet, one quart.^ wine or rich sweet cider, mace and ciniTa^* raon, of each one ounce, two pounds sugary a nutmeg, two pounds raisins, bake in j. paste No. 3, three fourths of an hour. ^All meat pies require a hotter and bi^sk- er oven than ffuit pies ; itl good cookeries all raisins^ should be stoned. As peoploif differ in.their tastes, they may alter to their , wishes. And as it is difficult to ascertain with precision the small articles of sptce^ , ry; every one may relish as they like ai>A, suit tlieir taste. ^ "^ _^. ]^o 56: AppkPie. § Stew and strain the applal, to every three pibtT) graiterttie peel of a fresh lemoo, roae water and wgar to your tasteg bake ip paste M^« 0« . ^ % ■"-.* r ■t '^~k*s~ -s. n- Cif' ^' ^.'^r 'W Every species of fruit, such as pears, raspberries, blackberries, may be only iMfietened, without spice, and bake in T^^^. Dried AppU Pie. Tak\& two quarts dried apples, put them into an earthern pot that contains one gal- lon, fill it with water and set it in a hot o- ven, adding one handful of cranberries ; nfter baking one hour fill up the pot again with water ; when done and the apple cold, strain it and ajld thereto the juice of threc^ or four limes, raisins, sugar, orange peel|§ and cinnamon to your taste, lay in pasto No, 3. JSfo 58. A buttered Apple Pie. Pare, quarter and core tart apples, lay in paste No. 3, cover with the same ; bake ^^ah* an hour ; when drawn, gently raise ttic op crust, add sugar, butter, orange peel, srtid a sufiicieot quantity of rose water. No 69. CurrOint Pie. JTake green, full grown curiranisrand one third theit quantity of sugar and rai- sins, to every quart of currants, add half a S* nt water, proceedi ng as above. ,, o 60* , ^otatoe Pic. > 1^ Seald one quart milk, grate in fisur large polfttO€(8 while the milk is hot, When cold add four^^rs well beaten, four ounces but- ter, spicoMi sweeten to your tkste, Ii^'tn paste Nd.Tf bake h^l^ hour. Up B. A Mwl contatiiing two quarts, fil- iQd with watcNT, and sal mto the oven pre- ^ant i any article ftmo being B c or6hed»Bndh # / fiacid(^e,pi<||p4t^lib;e. dd^ i\i»ji wm. i-i- ^i^l^JK. /' 9i .fi:^-,' V No ei. ' Custards, 1 One quart iniMt scakled, six cggB, six ounces sugar, two spoonfuls rose ¥;|r, tor, half a nutmeg— bake; if^ 2. Sweeten a quart of milk, add nutmeg, rose water and six eggs ; bake m tfea cups or dishes, or boil in water, taking care thai it don't boil into the cups. No 62. / Boiled Custards. One pint of milk, two ounces of almonds, two spoons rose|watcr,or orange flower wj- ter, some mace, boil, then stir iti sw^eti-i ^ing, when cold add four eggs, and 1° " into china cups, bake, and serve up. .7 No 63. Rice Custard. . .. Boil two spoonfulis of grotmd ricc^ with a quarter of a nutmeg grated m one^quart milk, when cold add five eggs, and four ounces sugar, flavour with orange or r water. ^ , , • . , No 64. Common baked Custardi Four eggs beat and put to one quart ot cream, sweetened to your taste, halt a not meg, a^d a little cinnamon— bake. ' No 65. A sick bed' Custard. ^ */ Scald a quart of milk, sweeten and_ s^U a little, whip three eggs, and stir in».?ak<^ ^n coals in a pewter vessel. / , .^ No 66. Ai^ple Tarts. y/' Stew and strain the apples, add^cmnt- mon, rose water Jljiie and sugar to 3N^* tasto, % in paslMo. 3, squeeze thereon orange juice— -bake gently. % JMo 67. Apple TarU. ;. Pare thin two oranges, i^l the pe^ ten- >.*^ 4 N i lUTIOMlL COOXSUffk ^trj^~ jJer, and shred it fene, pare and Core (wen- tr apples, put them in a stewpao with as kittle water as possible; when half done add half a pound of sugar, the orange pefcl aiW juice, bqil till pretty thick ; Avhen cold put in a shallow dish, or pans lined with paste, turn out, to be eaten cold. ^^ ^' ^^^P^^^^y Tarts with Cream. KolJ out some thin puff paste and lay it a pan ol what 8i& yo/j choo»e; put in .^spberries, strew oviir them fine msL^r ^ver with a tliin lid/ tlien bake, c^t^jl .to and have ready the followinff tm^ turej warm half a pint of cream, the yelks of hvo or threfc eggs well beaten, and a nttio sugar, and when this is added to the tnrts return the whole to the oven for tiVQ or sue minutes. ^ J o 69. Currant and Raspherr^ Tarts I^For a tart; line the dish, pu|t in sugar nrtd fruit, lay bars across and bake. T>o 70, Cranberries. / Stewed, strained and sweetened, put in- cO paste No. 9, add spices till grateful, and baked .gently. ^^ 71. Gooseberry Tarts. \ ^ fiay clean berries and sift over tbem su- 7? u u ?n ^^'*^^^' *"^ ^"g^'*' t»" a deep dish be filled, intermingling a handful of raisins, and one gill of water ; cover with pwte Wo, 9, and b^ somewhat more tiian^ other tarts. ' Ip -^'^.. mu s t be cut IP turo and stoned and done like a foosebfijry. "X 'iV »V^|v, *- 20 JllAL CQOf IRT. ^ • No 73. Riu Pudding mth Fruit Sw^Jl the ^ice with milk and water over the fire, mix fruit of any kind, apples, black currants, oir raisins, one e|g; boil it w©y ; serve it with sugar. / ' Mo 74. Baked Rice Pudding. '^^Well the rice as above, add more miik, I'wo eggs, fitugar and lemon peel, bake in a deep dish. | * No 75. A cheap Rice Pudding. Half a piiit of rice, six ounces bu jtwo quarts milk, salt, butter arfd all^^j put cold into a hot oven, bake two bdll and a half. ,. * No 76.. Atasty Indian Pudding. Three pints scalded milk, seven spoon- fuls fine indian meal, stir well tog^her while hot^ let it stand till cooled : add foujr eggs, half pound butter, spice and sugar bake four hours. No 77. Another. , Turee pints scalded milk to one pint mei^l sailed; cool, add two eggs, four P^"^!® butter, sugar or molasses, and spice sufli- cint 5 it Will require two hours an4 a half l^akingif* V y No 78. Another. Salt a pint of meal, wet with one quart * of milk, sweeten and put them ill to strong cloth, brass or bell metal vesse Btone or eatthern jMf secure from wet aij Jbioil twelve hours. W^ # Ito TO. A Sunderland Pudding. Whip six eggs, half the whites, take tJ^yfNi nutmeg, one pint of q|^ and ftj^tle ■.<*■ » t ■ 30; ./ ■ .■#■ ; .«4Tio»At. coo««ii*V '*"'"''^?'^ fat, jour .poonfule fine flour, oSlor Bnftcr tho pans, cup. or bowin; bako in a quick oven ono hour. Eat with sweet muco. No 80 A Whitpot Pudding. Cut half a loaf of broad in slices, pour thereon two quarts of milk, six eggs, rose- water, nutmeg and half a pound of sugar : put into a dish and cover with paste No 1 liako slow ono hour, ' No 81. Bread Pudding. ' -""®P°"''<1. of bread, scald milk and turn • .0%when cut in pieces, four ounces of but- telW^tho same of sugar, four eggs, cinna- • mon and nutmeg, balte without paste. N»8^. A Flour Pudding. One quart of milk scalded, add five spcWnfuls of flour to thft milk while hot: when cool add seven eggs well beaten, six ounces sugar, salt, cinnamon, and nutmeg, toyour taste, bako one hour, serve up with sweet sauce. *^ ^J^Sf. A boiled flotir Pudding. «Wa quart of milk, four to six eggs, nine epoonais of flour, a little salt, put into a •twiig cloth and boiled one hour arid a JVo 84. An apple pudding DumpUi^A r]^^J!^^^' Oiiartered apples, lay in a cIotlra«d boil one hour, serve with sweet sauce. ■ :-i> ■■- -'■'■'■-- M- No 85^ 4 Pears, jMns^J^c.-^^^^ Are don«B in the sail way. ^ . No 86. Cottage potatot Pudding W -"■ X: ■■.So£»., ;■ _ ^- . Cake. I ^f^^J^re and mask two potifUl^ ^ J i.ototo«8, boat them fine^vith apint of milk, rZ ouaccH of .ugar, ihroo eggs, bake three quarters of an hour. A .luarter ol n pound of raisins 6r currants may bo ui U- cd. or leave out the milk and adda quarter . 'of butter, it will make a good cake No 87. Apple Pudding. A pint of stewed sifted applfi, six c«k have pr^di^^F%^^. B^^ fbu^d to b0i^biliiiti^i6n t|ft; yellow, 'tbeci#lJa ^ifjbe col^una tdil w fobr ouaces of butter, one cup of cream, baked in a paste. * ,1 „ J*o 93. Marlborough Pudding. - Take twelve spoons of stewed apples, twelve of wme, twelve of sugar, twelve of melted butter, and twelve of beaten eggs, a little cream, spice to your t.iste ; lay in C'«.?" ^' ": " ^*«P d"h; b;ke%,n; Hour and a <|uarter. . Mo Hi A plum Pudding boiled, >firee piqts flour, a little salt, six esffs oaefiaifftd plums* half . pound beef sUet Mf pound sugar, one pint milk ; mix the Jholetopther; putit into a strong clpth Wur©^, boil three houri,^ serve with sweet \ «|9R Sago Jhid^, for iic!^,. im a piof and a half of new milk Bh «-- ^f9MtM» of B«go vashed»and mix foOV effgs, put paste around the disli, pfid bake slowly ^ ^ ^ i * No 96i^ Bread and butter Pudding. ^[ Slice bread and spread with butter, lay In a dish a layer of bread, with currants between eachiayer, citron, orange i^el or lemon, pour on an unboiled custardv No 97. Arrow root Puddings for sick- ^..•■ ■ ^V : ness. ■. ^ ., Three table spoonfuls of arrow root mix- ed with a little cold milk, then stir it into , a quart of boiling milk, stir it until cold, add four eggs beaten, sugar and nutmeg, . Wke half an hour. • : - No 98, Quince Pudding. Boil four quinces soft and sift them, add half a pound of butter, six eggs, half a pound of sugnr, one pint of milk or cream, spi6e. any kjnd which you like, bake it in pasteT^V ■-■■■ ^'■'''"'- V- - ■'. ■ ":,.' -^ No 99. jBi?c'5 Pudding. Gjate twelve ounces of bread, mix with it ttie same quantity of i^U the same of apples made fine, the same of currantSHu mix with these four eggs, a little nutmeg and lemion, boil three hours ; serve with pudding sauce. , No 109. Batter Pudding: ' #^x ounces of flour, salt, three cgg&, beat ttff^ell with milk thick as creami^eK' ther to boil or bake./ >^ 1^ * *iJf No lOL ItaiHngham PiddtHg. Pure six good apples, take out the cores witH^foiat of a small knilt^leip#^^r apri6» otbi>^ i JBf wlM»te, llji up :* ,'^ -.it.A 3^ takeout the core with sugar; place them in a dish and pour over them batter* prepared as batter pudding, bake one hour." General jRii/e.-^-Observe always to rub your butter and sugar into every thing Ihat is made hard, and mix it quickly, for if slowly done the cake is apt to be heavy. No 102. Good Rye and Indian, or Wheat and Indian Bread, ^' Two thirds Indian scalded and cooled, one third wheat or rye, good yeast, made pretty hard, put into pans to rise; baked one hour and a half in a hot oven. , - No 103. Tomakecommon Wheat Brettd^ To eight quarts ofilour put a pint of dis- tiller^s yeast, wet up the flour with warm- ed milk and set it by to rise or ferment. , If you use brewer's yeast, put half a tea- eopful into a pint of warmed milk, thicken it u^ a little with flour and let' ft ferment tenor twelve hours, when it is ready to go iDlo your bread ; wet up the flour as before directed with w||med milk and set the dough by to rise or ferment. Bake one wid n^ quaaier hours^. all over that time «pe« injury, N. B. Should dough intended for bi4ad femient so much as to become sour^ put two (eBspbonfuls of peudash into a teaeup *-*St ^J'*" ^^^r, and wolk it thoroughly in, HP^ before going into the ovea* No 10*. ifec6 C^ies ikat wOlJkeejpgood ctloree a^% half oi^^ m^ ■•.'■>f* \!--'^ Cved,initr»ub your butter «nd'Ufr ' into the flour, great spoonful of caraway, -y: - SIX RECEIPTS FOa MAKING ^ Nn 105. Puf paste for Tarts. .^ • -In the following a whole or part of the eggs maybe dispensed With. _ _^^_ • No I. Rub one pound of butler into two pounds of flour, whip two whU« and add with cold water, make mto paste, roll in six or seven times one pound of but- SZuHng iteach roll. This is goodipt •^S^n" ff six pounds of l«.tt« i^^^^^^^^ fourteen pounds flour, eight whites of eggs, add cold water, make a stiS^ paste. ^ . No 3. To any quantfty ot flour, rub in three fourths of its weight of butter, whites -of eggs if a large quantity of flour, r# n one third or half. of the brftter, and rofl in the^rest. ■''-.■■,■■■•',.... '■'. •,. ,.^ ,^ ,■*■-> . No 4. Into two quarts flou^ salte^and wet stiff with cold watemoll m, in i«iteor ten times, one and a half pounds butter. , No 5. One pound fl«»r, tliree fourths ofa pound of butter, beat w^ell. v. No 6 To one pound of flour rub in one quarter of a pound ofbutter, wctwith threo eggs and rolled in half a pound of butter. A paste for Sweet Meats. ^^ ^ No 7. Bub oiw third of one pound <>f \,ntter, wiA «»« Po««f "*" >'^ .«"»° *%*? iK)^8ofiPtt, wet with four wh^M^ well ^bemfi ^*®^5/T^^^ Ifi >.r^ % ehing ijt ten or .twelve roUingS^^bakft quick. , ;4 No g. Rul>inon6 anil abalF poun#of suet to six pounds of flidur, and a spoonful of salt, wet with cream, roll in, in six oi eight times, two and a half pounds, of j)nt- ter-pgobd for a chicken or meat pie. i ■ ■• -^ . '. Royal Paste. ' . • .^ .^" "^Xp No 9; Bub half a pound df butter into :%ne pound of flour, (biir whites beat to a 'fb^(n, two^oupces fine sugar ; roll ofiep, rubbing one third; and rolling two thirds of the Jjiitter is best 5 excellent for tarti^ iVo 106^' Johnny caktyOr Aoc caiie. * > Scald "ctie pint of milk and put threeptnts Of Indian meal, and a half a pint of flour ; bake before the fire. Or scald with milk tir^ thirds of the Indian meal, or wet two thirds with boiling water, add salt, molas- Ses%nd shor|ening, work up with cold wa- ter pretty stiC and bake as above. NtjCBv InMan 8l(Vfjack. : : 9e quart in^, one pint Indian meal, four eggs, four spoons of flour, little salt, beat together, baked On griddles, or fry in a dry panj or b^ked in a pan which has been rubbed with%ttel, Jard or butteri > No. life^-'^' :X(>£i^ Cake. - '■ 'v' -■'■:' ■:-'^ o&lpounds of flour, iyiro of butter, i^ej^eastput in than for bread, and made roiiiil^Soft with milk, let it stand ever lig^, when risen b^ Iv^elve ^s, add t#«>j||i5ds and a (p^r^illi^ tog^tberi \ S^, lertt r&e a second time, bake about an [jwur'and a quarter. "■ - :^ -v ■■ ■^- ;/■ ■ ;-:^-::";^(Sj^^ Ei^ 109. 5[\> ma^rpi#P««'« ricH^m.^^S ' HUiipouiia of lard, rubbed into a pouba kflii35ret with as little ^ater as possi^ ,/ t#^«id d^equicJk, add half a pound^of butter in the coursevof rolling out four dif- ferent times, sprinkling fl0ur between each t^e ;, roll it up. and la}^ by to make ^?--^ Three (iuirters of a pound, half each or lard and butter for more common, paste and.£br meat pies, andv haff a pound in jiU fb^vahds andthose^that wish tp be veO|^, ccdbomical/ > \^ ^^%''Su\ No 11 0. To make fruit Cake. : r To one pound and four ounces of flour, put one pound of butter, one of su^ar, ten eggs, o'nevpduhd of currantB, halt pound • citron, $pice to your taste. ^ No lllv iSo/i W^rs^^^ ^ ..^ One tea cup of yeast, one quart of milfc, two pounds of flour, orie of butter, ten egg^ one half to remain until risen. No WZ. Mard Wafers. ^^^^^ Two pounds of flour, half pound ot bus- ier, half pound of su^if v|»ur i^s. v:^ ^^ ^ No lis. * <^ ^ ^ ^ |i\)iir cups of fl^iii three of sugar, Iwo^ ofbul&r, one of milk, small tea spoonful of pearlash, spoonfulof ginger, essence «f lemon* -,**T V-.i-. No 114. WtmngtonQake. pouaiof butter, %!» ^«ge.. «»« l^WHw^^ - ■:>'■£'■-'■' <^^^' ♦^C -^'^^ ■ .vt*3lv*' H:- '^. C- ^ ■ t0initi9^ oneof corrants^oCiip ef ii^Rmlj^] tda cup pfi^reani, «j)ice to^our tatt^,v 3Fvo cups if butterv two 6^ suj^lhirlei .^ ^^'f as much flour as will make itTthin, andjAny goo^ «pice yo^ lik«* ; ;^^ 'No U& II^^Wiii^:i^ ' £ightee| pounds otfl^ivtWeTve of bul^ ter, twelvd of sugar, 'six of raisins^jsrx^o. currants, three of titron, twelire dozen 4;^^^'ii No 128. Goorf eammon Cake. 5l*>^ ^^ F Four pounds of fl«ur, onaand a.na»f "^ ^ I sogdr- oSe of butter, two cups of m.Hc, t^ ^ ffspooo^te PC l^rlash, spice a-^^y^ A^rl of milk, one pound «f ^ut^ ? i^Sp(iund of flou^ «Sepound Of 8^ ' WVf a pound of butter, half a pint of cr>eam, « «L p<«ind of raisins, five eggs, one /b^ |>^ R^25. ^v. :. :;:: .JM«». ^<'^'^%:##^ .?W<-^ "I. vne quart' of inillf , four eggs, s««ft «J of butter, some yeast, to be niada^tififef than pound feake»^bal«> »» on « g"'*'''® "» drop»:.v*-.vjy .'r-^; .^ . .■':;'^. .- ISo 126. -So/* G[in|r«»-o»'««»- ^*II«ee eggs, three'teacups ol __ ooflSlacop of- butter, one teaspoonflil ot , i^lash, one pound of flour. One largo oposinful of..ging«iff^.> .V • '\^ -f' ', ' 7 On» pound and «*alf of fl«* ■^f^iinh 'V-*" " '^L^ tt-y. No 128, Sugar Ging€rbreai.'^ jPiie|)o\^doffIour, one pound.of sugar, BIX ouiit?ei of butter, four eggs, ^dd pearl- ash aii*ginger, made hard and rolled out. No li29. Hard Gingerbread. ^ ' One pound <>f buttorf one of sugar, one pmt of molasses, bne tea cup of ginger, three teaspoons of pearlash, £[our enough to make a stifTdough, spice to your taste. No 180. Orange Gingerbread. Two pounds and a quarter fine flour, a .#•', * pound and three quarters molasses, tvvelve ounces of sugar, three ounces undrie^^. ange peel chopped fine, one ounce each of ginger and allspice, melt twelve ounces of butter, mix the whole together, lay it by for twelve hours, roll it out with as little flour a^ jposstble,'cut it^ in pieces thfee inches ■^iS^ roark them m th^ forii^ of checkers #m the back of a knife, rub them over ¥Hlh the yelk of an eg|f, bent with a tea cup ; ofmilki when done wiish them again with Nb 131. i^o^^e Caitc. ^ ^/ Ten eggs, the weight of them in 8ii|ir^ - tb0 whites of five in flour, beat the yidlks ^ sugar together, the wliitee of the other W^^^ggP separately, do- not add the flour tota ready tabake, addhesse^ce of lemon^ ittid,Batme|^"V v;.;vv- ■•:^tr^'p,y .■: >'^,;: a.^^.,^.- .^..'■. twelve QUnoes of flopr^^* one |bnn< kid i tejf WA tiAiid?e oviMtf ^ 0fiii^« 'One lea- iiiiB "' \'--''M'> of MfflilC two muunegB, one glasi of IJ^ 133, ' ' ^hig$m WigT: ^ • ; ^ ^ jOno pound flour, »fdr ounces of butler, four Sunces of »i%ar, half a pint of m^ three eggs, teacUp:^ofyeaa^' Qyj^., No 13^ - Quem^M Cake, "Jil ^ ^1 One pound flour, three fburths of bufler, |^ one of sugar, one of currants, tViro eggs, whites beaten separately and gUt in J^Jt «8 the cake goes into the oven ; butter little tins, fill half fbll, sift onwhito sugar. «r |^ JRt^ 13^. Another Jiueen^ Cake. ^ . J dn^ pound of flourr pound of sugar* pound of buttljr, eight eggs, beat separately whites and yelk^, rose wa^er, or e^^^^ '■of lemon,, ■'■ -'/•'■ ;'.. / •. ■' -"^■'"^^\.f.;,;*-v"*" — N. B.. Let it be observed afi4 iiii . stood that all cake is better to beat and whites of eggs separately, and adOtii^ the whites jiist be^re going into the 0?^ f the butter and sugar to be worked to^e^er to a^ream, before any addition is n^e to^ :theg|ij^->-- ■'" PI^36. Shrewsbury Cake. " -^'-"^ ^ Half a* pound of butter, three fourths* sugar, one pound, flour, lour eg^a, Sjpe§ ^and^wine,-" "■ ■■ '"-^* ■■:•■■ ''■-ii"'*- -^ ■■•■*-—^' l^ee pounds and a quaa*ter .^ ^_^ pound lu^d three quarters nP garter of bttt^, six ^K«f ^^ "^ 0ii i^ne pint of yeaslk^i 1-,. -v v„ ^ JB - * ^jAL-T--^ —f^ 1^0 13S. JnmbkB. One pcrtind and a half of flour, ohepound sugar, tthiwquarters of a p^undof butter, lialf «n ounce ^C caraway soedf roll theni in BUgQj'. - :,i i'^H^,-;,. *''j0 ■ •, :'*' ■ ;-. ^v-' ''■''■'' No iqp. -^ ^ Pdund QfiLlce. ' poe pound of flouvjLone of Bugar, ten «»i, ten ounces of bufter. N^HO. Minute Cake. > ^ive tea cups of flour, tlreb of engar, .wo of butter, one of mtlk^ two eggi^ tea ^ 8{l^on of pearlash, ^uit and spice. /,;.i^* No 141. Thanksgiving Cake^*^ 4 {^ 4;* Six pounds of flbiir, one pint of good ^east,. made over nigbt with warm milk, that jt may rise by morning, add three '^ ppinds of sugar, half ajpound of butter, six ^ggs, three pounds of currants or raisins,^ one ouncQ cini^amon, two Jbf cloves, gill of Waady, bake one hour and a half. - If O' 142. Pearlash Cake. * . ^ > ^^^ vj^^ quarter of flour,, ten 4iini|^ sugar, six ounces butter, a gill of water, one teaspoonful of pearlash. 'No 14^ ^^th^n Cake. -T-r" * Dae pound of flwr, three quaf ters of a j^piihd of suffar, half a pound of butter, four ;|||gtf m^fh po^ of l^andy, Mneral Cdkei * . ^ F flour, one pound avid a % of jfel ^ tter, l^alf cu p of oyeyftj, ' , fooi; e^i on© glasis o'* V > .# -f >^,' ' '. ^.1, iu^ oi ■ ^•^^•*^» of Sft Se#, o«e pint Ofte quart of nrt* «? "'jTadd «ioKer of strained pump.on, 8« 'M"* £ J We J .,u««t«ii to your ta«to»#fV»*, !/ and sweeten *JV" jon pie roWe b^r have •««^«'«^?i?iSB bblV,r* stewing, nicely paring 'h^Jf ""P^^ cullender in Uoo and straining it t»f?"f^'' "^ j^ V - of «. sieve.' . .■ ••■' *■' ;^''' ^V / ' ^"■' ■'■■ l,«i#^^... -:_>..„«»« nf butter into «w^W»P 1 "^€ Rub six ounces of butter >ntO of fls^ . *-■ I ^^ RATIONAL COOKjtRr. of sugar, (hree eggn, two spoonfuls cloves, mixed with molasses* No 150. Common Pancakes, Make a light batter of c^rga, flour and milk ; fry m a small pan in hot dripping or AAA ®^^ nutmeg anil ginger, may be added ; or when eggs are scarce make the baUcr with flour, milk and pcariash. . These are most frequently eaten without nny trimmings ; but sugar grated" on, or sweet, or lemon and sugar Pauco may be •erved with them. ' No 151. Rice Pancakes. Boil half a pound of rice to a (etlv in a small quantity of water, when cold mix It with a pint of cream, four eggs, a little salt and nutmeg, stir in eight ounces of butler just warmed, and add as much flour as will make the batter thick cnoi^'h • fry in as little lard or dripping as possible. No 152i Fritters, - " rJ^^^ ^^^"^ ^^""^ ^^ *'*^ batters dfrected im pancakes by drotiping a small quantity Jflitothe pan, or to make the plainer 8||>t, put pared apples or lemons sliced, or cur- ^?'^*ll'**^ "'® batter, any sweetmeats or npem^im^y be made into fritters. -w m^iS^. Spanuh Fritters. * " i^, jbisdoHSl into lengths as thick as "l^ff in what 8h^T>e you please, soak #•11019 wutmeg, sugar, pounded , tt; fi ooDO egg ; w hen well soaked, jf^^^° ^ •^f'fei with buttei^ i^S« "' ^"" \^-: MkTlOttkh COOKERV. ^^ ' ^Ki^ 1B4. Baked Custard - , ^ . ^ Von ono pint of cream and a Imlf pint of milk Willi mace, cinnainon. 'c"""" »'*"';• iTtUo-of encU ; when cold m.x three egg^ sweeten, and fill your cups or paste ncarl;r ^% n. Custard pies require a l.o«)ven,. buf^ustard. .n cup, are bcBtJ^hen £ •» after the bread .8 • drawn, and receive « Blow buHing. _, . r I J. No I55r To make Floatmg Islands. ^ Scald any sharp apples hefore they ajre^ ripe, pulp then thro.-gh a s.ove, beat the "hies o- two egg. with sugar, a spooflfal of orar-gc flower wate"*-, m.x it by dcgree> ?.th t .fpulp and beat all together, serv, on a raspberry cream, o; you may colour the froth with beet root, raspberry, or cur-, rant ielly, and set it on a white cream, hav ng g^;en it the flavour of lemon, suga,^ and. w!ne ; or put the froth on a custard. No 156. Ice Cream. . ^ Mix the juice of the fruits with as sugar as will be wonted before you crewn which should bo of a m.ddlmg r.. No 157. king far C?"**?" ,.„..,; „ For a largo one, beat and sift Uajf ». . lound of fine sugar with four spoontulB ot , lose water, and the whites of two (Sggs h^ en and strained, whisk Hwell, and "J \he cake i« almost cold, dip a/««^the"« icing and cover the cake wel; «et »Mp^ k««n «n harden, but do not let it sty )^f r 4 •4'; 'Jh^\ <« 'j^ «tA^ -•'. ' * '^ )(" \' ^\ ^TT.' #: •5^^ •"^A iHA^sm '*"^^pm ng ■ *■ . ■' , ' 'v- No 158. %z eo&k r4. Prepare t#^oU[ appf^0, boil tH^ in a pintSlid a halforwdter/tillqm^^ tender, *h6ilJ|trAin the liqupr through a colander ; to elft-y pint puia pound of fine augalr, add grat^ orange or lemoll then boil to a jq)« tBdbfrel^ gathered raspberries through sieve/ to every pint of the pulp put ono li2Ji4't>f loaf sugar broken small, j^ut it into a preatfrving pan over a brisk fire, w|on it begins to boil skiiii it well, stir it ^twenty minutes, put it into small pots, cut: fdiitejiapfer to the size of the top of the pot dip thcln in brandy, put them oyer the jam tvhfa cold, with double papertied over- 'liho'fitol. ■ ^•; . . V - ^,... : •,; ■:^-:.Kt, ■ ■ --^ -" . <<: ^- ^ v^trawberry jam ia miadhii Ih^ same ffay. lf(K Qmme Sweetm6(Uff. W • ' ne pint cdf water, three Quarters of a m ^ J»u$ar to one of jquinces, put the ^ r withtbelvater^nd'clarifyitwithan >i^iiii» ^'^'^ put in your quinces and b<^ill ^ tender, tlibn-take^ i>ot your quince8,'put "^^llt^ into pots» boil the aymp to a jelly, i^n'a slow fire, tiy it occasionally with 11 iipoon 'ter,0« No 16 Set . . yeast, 11 flour ; ithaU citron pounc out ir ijoixtu ;ethe "M 1 a of fine sugar ^ one of buttar] Ijrne poond and a quarti&r ^ of Ngurraota, and hat fe^f^ ^ :^t^^^ :WJ pL:^;. -:•-*;». — ^^ *ji>w^i| ' ;••■:" terrier oCa pound o^<^'^^'^^»*«? ,^>^*t baked <|ui€Hljf;i^r^^^^^^V iJo 163. Danbwry Cakes i Set a SF)onge ^itti 4wa spiDonfuls of good 1 vcast, a giU of warm milk, and a pound ot iouri^en it i« polked alitUe, mix witK U half a pound c^curraiitft, half a pound of citron, ch>v€9v cinnamon and other spices pounded fine, prepare paste by roUmg^ UinBmaUrottJfs, layon.someof thiB inixture, cover it with paste, pmch it toy ggther and hake *t. . ., . j*,^^ : ^,^0 Plom^S^- '^ ^^, '■•^%^' ri^r pounds of Jtoutt ^neT of sugar#^a gill of good yiiit; a pint of f tlkwuh^ nough of the flour to make it the thi^kii^ of ^eam, l# it stand two hours td^rme, then melt bne pound of htitter, «Ur ijtintoi^; other ingredients to 9e»ake it a soft paeSI^ , let lyie'an hour^ mould it into buns 9bmt mMfi a» aii egg, lay them in rows thr» inches apart on tins, set them to rise u^ ti>eir size is doubled, then bake thepn ^ good colour, fly adding seed they a?e llalled seed bun«, or plums, plum buiis- ^'%,'l^ir,-.i)e^ or Short Cakes. ; ;. Biifc one^piUnd of hutier into twoj^iilB 'sifted flour, put one pound of c^liftnts^ - — tnd of B Ugg ^ ro& aH together w|th • ' "Ijailk^ono egg4«fo te« ^f^^r *«». •!^ ^masifi '^ 0£ii c^afTof butjtery one of cr^m^ ^ir^ ^f sngfiTp tc|a f^oonful of pearlash, ^6 dggp^Ve^ cups of floirr, to be dropped on am with n spoon to bake» . ^ ^' '#^.^ One pppnd of dour, three ^iiarteri^ 1 ound of sugar, hal^'a pound of butter, r eggs^ene gla&is of wine, one of bran- dy, liarfTa pint of cream, bake. '^IIp I68s ; ^ ^ . J Jfumbles): 1E[a|fa pound off tutto^^^ pound of IfugHr, three quarters of a pound of flour, tw^neggs, rolled in sugar and nutmeg; to )^ df^ppi^ on tins to bake. ^Ti^ a piece of breadTdcMgb as large as 4r|ik|i|»^ it had risen, take one tea c&ij <# butter and work in With flour as ^hi^ as you can make it, roll and cut it out dip bake it in an oven not very hpt ; then . ti^e^hein otit, cool, then put tl^m lin a pan cui^set backinto the oven to dry|>yer nlght» No 170. TV pre«crt>c.Bei6^ €%ro^«^ Sfc^ Soil good brittle beets Or \carrote, cut m4 put them in good vihegiir, and th^i^ v partly dry them, make a is||^p^ pouiod for "" pauiML^d preserve them another sweetgi « /"^ ••t ^m boil jTour apples to a .^ # '^- ^ f&* .49 ■'tjf )»* ^■''^if^'-. ' 1 '■.t. «*• -dto ill. Si»faote-r r ,;.• *Nol'!3. Bice Snoh BaUs. f ,«Put half a pound of rice in a saucepm, Mil it ten minutes, drjOp it on a wew 3re six apples, divid|^ rice into, si- Urts, spread it on si^Hpent cloths, pt Le apple in each, tifTTup loose, boU it ^ne hour, serve it wtth butter and suijar, or wine sauce, ♦' *' ' < \,. c; No 174. Federal Pancake. ■ ' ' * . Take one quart of bolted rye flour, on«^ ,1 quart of bolted Indian meal, mix rt well, j, and stir i^ith a littte salt into three pin^ J of milk, t»-the proter consistency of pan- ; | cakes ; fry in lardfand serVe up warm. * No 175.1 ^ Ted Cakes. , . _^ ,„^ OnoAind Agar, halfpoundbuttei?tvro poui^Bnr, three eggs, one f"7^^^ fittlo^Kdnon and orange peel ; - '^ - teenfllKeB. . '' ''*,., Norfe, 4F^a BiscuH. • ./I Twn pounds of flour, two apooiifuls ^ yeast in a little warm mSk, •wiix t^^m to- ^*er addinsLOBe quarter of a pound melt- ffiterwitlmil^, «mal0f inJaa^iiT mn^, bake iii a qui<* oven, m||jy «««im UpfeaSC. ^ iii^ i ' J o 177, Sittiertkcmt > ^ . * ftiUfit, laidii Y,' v;-^ \../' <(: ijito llflivlBh floiur As Mil wHb aot^r IfiHt oflN^tned milky be of «»fl^cieat ^n-^, f iatency lo make i| soiWsomff inolt Hm - Jbiitt^r la, the miik.''.',,-:;^'y / •, '-'i-v/, ■ .•.^'^:**''. If 178. SoftCakeiin titiitpms. f^^^-^^^^^^^^^^^ One poun^ itncl a half of sugar, half a |H^d C|f batter tubbed into^^^ pounds <>£ floiH'y addxine gla8|» of wine, bne of tosfe^ ^ iv ei^t eggs^d balfa mitmegv V ^Wf^^g*/ one pound of iSouir,'^ a quar- ter t>f1i pound of buttor; one poun^ of su- ^ jfar, two spf^onfuliMf rose M?ate|^ a little / tnacOf baked in tiiiKpans. ,^, ::f:^^;'v'[-t^r--^\^;-^^^^ Jfo ISOi 'i^makeBrea^wiihp%wnjt(0'- ^, /Bake eight quart^of flour, si^Auneesdf t|tolter« one pint of the best of jre^t^ (this llticle must be good,) three tea spdoi^iuls of pearlash dissolved in half apiiAof.warin > |mifc»»lftld this to theyeast, and aigfc worfc^ luglhe butter into tti^^our, add J|Bta^ "^ 1ili9'irork^ t^ the whol& with^ %f«|ii|^mo|e so than of gi.^er AoiijgK o- f^ nbstm heat with light dry wo^lf but hotter than for olber fread^ this , jIluii^H^ to, W|t4e- where apices aitil««i?^ f^ ^t dt^y be i^oiMided -^^imt fmsm^ dried j i nd fii f •■■"-A »t ['■■■;■■.., t ipi-fe %.M *•!,* h.^>fl.'>i ..$■ ■:^': e 11 .rB<- ■ i ■ ^l :-^-- t^ . Take tb« »»nd ©fa large wiOft'.—- -. ^^ \itSSl pieces, «l««??l«f5X IS^ vSl two bouts- slow^^^ mto ^wm ;*Ti&e a peck of qaincea, jwe ttwft. J*^ ottt the core wid. a ^f^^^^T^^ td have them whoJe } boil V»»»& ^ aaftiiha coatee WNiwve, add a pwoffi -and skim U n» .»» » 'i'*".* P"* *® 2!K " into Hie sirup, cut "p^**® !f?"f!|jf^l ■ mix with #^incee, W,JSS»^ geiitle firefql S*i#,hoar9v tl«n put «^^ .1 sttffle pot for use, set,them«».» co^TO ' -,**''*' *• ' ' *' ipffiir." ' '.!'*.' ■'J ' rjl&e a peck of ^ittipcjes, put i^m "'^J^ ketttift*^5old watttf, hMigingi^emq|^^i^ fire, boil tbeio till they are Boft, ,^m the«^ outwith a foATAen coW,^^^ ^wtfiia^tet^? fialve t^m if yo%^^ >_ ■-' Wwrtc^ Wj:"*^^ ^Slnbl #: ^f^# me rdttKtie» F»^'. , - ^oquwrtiTof^triiwbemeiiPqBteeo ' them tin*oiigh t cto|b;tdd half a pint of wa- loir and two potfhds of i/bg^u put it into a ^tucoDftti scald and akim it, tako tvA '|K>und8 of ttrawberriea with ati^maon, set your aaucopan oa a ohafinft dish, put i^ ^ many Btrawherriea into tha dish aa you oin ^ Witli tlio item up without bruiaing them, lot ^^em boil for about ten minutes* then toko mtm out gently with a fork, and put them into a atone pot foruse; lyhon you have done the whole, turn the sirup into tho |>qtt when hot ; set them in a cool plico^ ;tor uae.';:, .:^\ .:.:^x: ^^.,. v./v; ■.^IJ? •;';^'^ Currants and CMtfries may be dond in |plke aome way, by adding ^little more su-^ No ms. TV k0ep white buttaee, pear»^ fiwmsi orjifimaons^ ^c. for tarta or pies. - i ^ OalMr them when full grown, a«d jiist- aatbey begin to turn,'i>ick alt tb0 largeai ^; a^ra about two £ird8 of the f^t, to Oe^Hilr third put aa iwach wate^ aa yoa ill cover them, fifOtl and akim them ; ^ (hiit|i boiledi very eo(l,,Btrai9 it "■^^eoarae half sieve : an^^^ '^^^ rBUt A II 0. niir* ilk'^-jl mmipmm im *' BU-^ ', 1 \8, ^ ' f IIB^|b ki dQ^P P it ' 'No iS%^ ^4t^ntak»MarmalSii^^^ . TMw^iouDd* of Ottinw* ^^H^SLl' kftlf pflurfR of .ugar Ind * P'«J^«^,Wf[ f: wot«r j-tben put them over th« flWi •M^*^ th*nl till th«y are.tender j then take tl«» upand bruise them} thw put them into r> the liquor, let it boil three quarters of «n hour, and then i.ut it Inlo your pot« or aaucera, ■■K'.'' N© 18?. m>fre»trveMoo»ebtrrit», ftam- tonaorPUmt- ' * •s ", ^ .\-^ -Gather them when dry, full gr< not ripe J pick thenvone by on«'f«t ♦3,, into «1b»» bottlea, that are .very cleaa-tof dry, and cork them ctoae with new .corW| then put a kettle of water on the fire, an^ nut in the bottlea with care 5 wet not tt» corka; bula»i#the wat^comejipto tho necka I- make a gentle,^piU f%^^ little codled and turn iflPI ; io o#|bke them up tillcord, then jjitcb *•<»*•.«» over, or wak them closA and tbickj, Uieu ' it tliem in a cold dry cellar. . -^ 'a . in a sievf^ and put ^ ittthed bottles ; ta brff ;eaqoil^r ofaj iar#«Mmyour V9^ |v*-: w»^ji^»f«f*Mg«r, bairapintof fwrir«t«r, m0inM>ine eugtii' id irj whtfn ydi melMt l^ft in^your other st^air aod ro#cherrife#; tften boil them softly till all the sugar hi^ inelted; then boil them fast, and iMm them : take them ^ two or three times and shake then^. and put them on agaiii, and let them boil fast ;' and when the/ are. of a good colour, and the sirup will stand, they are b|^d enough. ^: J %i3 No IM:^ :% pfei/irif ' ^^'', Choose raspberries that are not to^ npe, andtake the weight df them in sugar, wet ymt sugar with a little lyateri and put in ydlir berfS^s, and l^t them boil softly; take heed of peaking theitf 5 when they are cmar, tbkcthem up, and bo|l die sirup till ** ^ ^*^^»2||ii ^h»n putthem in again ; ^^® weightoftlie currants in sugar. '*'*^ seeds ; take to a pound of 8ug^;f^ -^ wateivlct it melt I th«B put ints aia|st thenj do very leis- vmjk 6kiiii ihem apTtake them ipj let the ^iropboit 5 then^ thei^ on ' ^||P tboj are. ckiar, and the oiVgh^ «ke theiii off : mi codte BmI J»4 «•*>* them. tgiMni you ."^*i* . tTboil .tewly m th"^ be «5lw, ifcimnipf tWeti often, and they will be "'^Yj^'^ put tbeip «P if «»a?««»'«^ keep them fer No 198. 8fr»wberry Prettrve. f« a_^ * a*ri(e three pounds large^fair »tiawber- riet, free from stems or halls.ibur pounds ^ Sirrone ponad rai8iiui,'pla# these .n an ^t •earthern pot, first a ?^«»kUng ojBug,{. then a laying of strawVerries, another ot , 5sU and fo jilterpatay-tiU the wh^e ^- are placed in the pot, set it away in a «*&l j place ; if the weather should >6 w^rm.fre- qnepUy sprinkle sugar i^onthem.by which,, diey will bepreaehreAfre«* ana good^, Take half a peck oflJl*««. russet ||pet- ines. otherwise afaif sweet apple, pa*B¥»o core fliem ; take two quattsof frost gw^^ boil Aero in one pint water till soft, 8«|i^» out the jiiiie, addto this the juice^^o*«_ qUarf currants well MQiezed; to ^WOOp a,ree pounds of suipHr,*lso four w^^ eces and the shells, heat fine, 'sc.^W««« i^m clean, then add on|pintbrandy,e^n ..^:.:»iii^- piece of fl#9U then "■»& ^e freah oSmge cWt fine jwl 'wihoui^ma flwwerate fire, « stone OT^iHhto jar, «•» in ■ 'lie^pforBte.- n sifi Jhron^jrjtfiy bag, to wb^h add oaefredi ^cyftTO^Bttt fine, ind half pint bcantfy ; to tbif ainip ttut the damsons, let them.do ft- ' wa g^tld fire fifieietn siiiiiites j putuwak * ^OiewHjs and Grapes iMy^;pryipre4. i|r the same way. , '- ' ^ ^ «^ - ^ ^^. .;,. :^/ ^V':^. No W^r^ new alethod of keipihgi^^ frefh Oj^gogd, through the winter and ^ into summer, -* II a quantity of pippms, dir other good winter apples: take* them from thd trees carefully when ripe, and before frost, make a hole through each one with a goose quill fron^stem to eye, fill this with sugar, lay in ^is position two weeks, till they are tt Htue wilted, then^put them iii a tight caak, and keep them from freezings J^ I^M^ To preserve bush beam fre^h '^^i^ and giod until winter,--^ Take half a bushel of beans, of a suita« ^.^ ^® ^^^ eating green, striag: leaK^tnem, then pul^them inte^aca8k>> --^^kling 4n salt, then a layer of •--it ^ - M alternately tilltto cask is Ml|i,'1^Hef add a weak orinci so as to cover them f take out for use, andlVeshen twe'nf^ ^«*-^oprt in W||er, often changing it i raeiwiurs in^sh water. ' , 5 Taka largo cucifflRera^ ^aiidyaterthat will bear „ 'iaet t^tem on4he fire wtfh smal^liiiiip oCaltHii: *^^ liifrf n thiiiilriip ♦ ■*:. ^WF "TA^iy them % % Jar and turn iC ww^rptit it int« tba ^^^^ttjo^again, s.m- W five or ten minutta, Bet it by unti the neMday, then boil apin, putit/a^ glaas- e; and aet away p ale. 4 No IW. To preMmfe Parslev fresh and grten, to garnish vianda in the mnter. Putimy quantity of green parsley into a rtrong pickie^llaalt and watei^ftoilmg^ and Meep for use^- : ^ ,^ v |>i No 200.^ To keep damsons* ^ ^^v Take damsons when they afe first ripe, pick them ofi- carefully, wipe Ihem clean, put them into snuff bottles, stop^them up tight so that no air <^a?#«^, J^^T: hut wXr; put nothing inlb the bottlea but plums; but put the bottles mto cold war ter, hang them over the fire, let them .eat slowly, let the water boil slowly for half an hour, when the water is cold take out the bottles, set the bottle* in a cold place, t^ will kqep twelve months if the bottleaiire stopped tight so as no air nor water cii«et to them. They wiU^ot ^eep Ipng^mer thijbfttties are opened; the plumi nHWt :^-^be^^d.,-;..;:/: ,$^^^^^^ ■ '''' ' • '■ No 2ftJU Currant ^^^^. yi^fe ■*'''BP^^ the currants from f atalki?pt t»«i^ stoj^t^oae, »he Ji^^irki i lfe l it a n hoij^, lafc e It m sUli gar,t||rtHf^^^ ,-!%|| » K 6#-' n \ HATIOIflt t^i pan or b«ll metal tkillet, keep ttirring it all th%tioia till the miaat be melted, when skim the scuin ofT an last as itrisea. WiMn the jell/ is\ery clear and fine, pour it into earthen^ or china cupa, when cold cut whito papera just the bigneaa ofthepot and lay on the jelly, dip thoae papers io brandy, then cover the top of the pot and prick it Jbll of . hqlea, set it in a dry place : you may put soine intOvd assea for present uae, . No 388. W^frkaerte pluii^nd chrries^ 91% months or a year, retaining all that bloom and agreeable flatour, during the whole of that period, of which they arc possessed when taken from the tree. Takp any qua^ty of plums or cher- ries a little beforMiey are fully ripe with the stems on ; take them directly from the tree^ when perfectly dry, and with the greatest care, so that they are not in the least bruised — put them with great care into a hrge stone jus, which must be dry, j^lIJt full, and immediately make it proof agakpi air and water, then sinls it in the ^bottm of a living spring of water, there let it remain for It year if you like, and when opened they will exhibit etery beauty aftd I, both as tothe appearance and taste^ qn taken from the tree* n )pene< c a Pcadk Breser^im- wipe tbetp wifli a flaanakck into an flifier n 4>ot 0uffiliiit ta ctmtaiii £Ui£jiilk No -^,,.^'ffli^ cr to which add Haifa piiit 6f the same liquor and four pounds suior \ cut two prunges vorv fine, which add to tho sirup, and when boiling hot pour over tho peaches; the next day set them in a hot oven, ^ them S*nd half an hour, then set the way in a coot place. If the weather si be warm, the sirup must be scalded ag in six or eight days, adding thereto anot ^lalf pinlN>f brandy and one Mund sugar,^ pouring it boiling hot upon IBb peaches, then set them tigain in a cool place. IJiis method of procedure will give them a more fresh and agreeable flavour than any modd^ . yet discovered^-, .. .■■ ■ "* i^;^ ;-' ^-i^ -^ v ._^'# Pears taking out thoijj|d8, may he prie- served in the same mamW. r v *% ^^ ' No 204. To dry Pedclua. ' Take the fairest and ripest peaches, pare them'into fair water ; take their weight in double refined sugar \ of one half make a very thin sirup ; then put in your peaolj- er, bailing them till they look clear^ then split and stone them, boil them till they arc very tender, lay them a draining, take the otherhalfof the sugar, and boil it al/host to % candy ;. then put in your peaches and let them lay all night, thfn lay them|fca glass mA set them in a stove till theflte ♦ dry ; tr they are sc^arod too much, wipe thMTwitfi a w^oloft a little ; let the first siru^ bii Twy ^to f a. quuf^ of water t# a fiowa&e(mgKt:r^r . ■.■^- ...'■(>--^,■ ^|o 905. For ^twiis^utm Beer. Take (bur %unce»«r|§i,%>^^f«ii M„ m y^t in one gallon water, atrain it, then add sixteeA gallona warm water^ tm^o gal-' . ions molassea, eight QilnceB essence t^prace dilftolved inotae quart litater, put it in a clean cask, shake H weirtogethe|i^ add half pint emptins, let it etstnd and l^rk ane week, if very warm weather less jinie ^vill 'do ; when drawn offJ^ai|d one spooQfu mo- lasses taeach bottle* — ' No W^,^ To preserve Eggs J^om M(ii/ '^ 7ake a pieceofanslacked Un^easlargeas m pint bowl, slack it by degrees^ when well flacked put ten quarts of water to it and add salt until your eggs will rise, then ptit l^'em in with care that none get cracked, and lay a doth Mjttbe eggs that will keep them wet on thelmi. -^ No 207. SrV moie^ic. ' - ; Boil yibur souse until it will come from the bone with ease, cut it in slices, lay it in a jar, p^r on vinegar and tie your pep- per in a 4sloth and throw it inl it is then teady to fry when you wish, and will keep " all-winter. "■.■■■■■ : .■/'.;. ■.*■•■'•■ • / " - . , A ^tstge spoonful of cc^fee foi' eoph per* aon is sufficient whed>^|pi|i make for aai hM^ as eighty if less, merer To joiake l^ra «o£be twen^ minutes is suffii^ilttt^ iboyi,.aiak^ less wiU de^ tbe)%lk of m.«^ bealalMi atfarred ia^ befibre l^oiliii|g^ water is «|i^i«d^lii will el^^ cbtfritelrii as large aa to ^r tl; let it stand five^minttteflT^afW ti^kiti^ Trom ikp J. ajf*^". R * Birge as in well it and fen [ytit acked, 11 keep e from lay it It pep- 3 then I keep ^ J*o 209^ 4 good u^tute for wa«i to ^-^dm"h put in Coffee, f >;. .^^.•.-.^..,^- ^::.: /Boil a pint of milk and let it cool, beat the yelks of three eggs and stir in, it will make thii^pflfce much richar. No 21C^' 'IV fittirw 6>^. • Burn your coffee slovi^lj|when you com- mence, but let the burning increase, burn it a good brown, put it away in a close vessel for future use. ^ ^ Ifc **^ ' ^ ^ m2n:^ To tru Lard. ^ .^i.: ^ In a pailful pot put a pint of w^r, a large handfiil of salt, put your lard in and trylt fast until the witer is boiled out, then let thfere be a slow and steady fird until the scraps are of a light brow^ then stnun the I lard Vnd set it away, it w^U b^ jhite as sno^, and never hurt, t^ '^ ■ ' No 212.* To keep clear of Bmbuga. " Tike the white of four eg«^, ten cents wolth of quicksilver, put them into a bowl, beat them untita perfect frotln take afi»th- er and dip iiii and apply it to eVery part of yoi# bedstead where bugs over conceal theiDBelv^, dp this early in the spring,* ftod but Place a year, and you will never ^ a^^i^tig in j^t toiuse* Never wet yotilr b^stli^i ^ ' . • ^ . .* No 218. 5Si»tfie fitcL8tcja,he$ f&r yeiM. ^ Ti^ a quart of diatHler'^ yeast if you (^ rfit it» if not the beet you can g^ add aquinrt of ilroi^ hop water, warm^ butnoii; iscrfdypur yeast j puias mjich In^an meal ' rttojtas yao can conv««jieptly iiH«t let it t^ faaffialifmr, niako ^ot o little to t '•-''," <»^V- ."V- ] ''-^^-^SM ^■'Jl^l'4t ^, f.\ m K. ■■■ 'Ji US'" > in^ S I' \ « ■i" ■*' ■■,■■■ '■^M a= oakes^ipd layjthenf on a xtei^ fmiBird, ic them in the sun mid dry until perfectly dry] . put them i^ a dry p|aeev When you ^fej] to u8o yeasty take oli« cakt ^^ P^t it intoi . a quorttO^jarm Water an^'difnye it, sti in flour lm|||;irniA»B it as thi^lpaa tliic cream, let i^ iipwd by i^ warm fire ov^ ifight, it is ^en ready to make your bret , in the morning, . ^.^ ' i ; -KTo ?14jg To keep Cheese ifithe wiriter. TafceVclean dry barrel put ^ tittle 1^ at the bottom fmd then- 1| cheeae and |>ui hay b(6tween each cheese and around it and keep it covered light, and in the driest pari of the cellar, or in an upper room not aul f ject to frost, ^ No 215. To preserve Butter. \ Put your butter In atone jars, first sprio] kle ja little fine saU at4ii¥ bottojfn, have ifl fre^lirom butterniilk then. put a layer o( batter as thick as you wish %o cut a sliceJ and oontflinuQ to sprinl^' a little Salt b&j Iween eaph layer, this will enable you tc cut it smboith and not have it adhere iU^ the| under l^er, ^over it tight* .> No 2M. Topreserpe Soipg^ease Make you&xaak eleipi when you ^rowl ^ presh rinds or |my-tKing;i9f the tind sprinkle on salt en^gfa to preserve it, 0ie aame when you piit^wfi hog's innrords aad^ as earefttl to ksei it tight as a^l li«>th#^mf«t, and^ abb siiiiUlnorwas^^^ veni^* No anr. ^ ma^e BoUed 8»^ . «V«r % hBm^mt& ibiHj^five pounds oi .!^' , >4 w ,f. ^. „^..„*6--1<'60Kli|j|fc,"- ^ f/i ' •ft!nUy/p«ttolf»liehoul4#oP bo -►# . "■'■■Ki ■ m' • f y #1 I tSr Im' ^^ined^off. I'he hnxlpj watiiltlw made 18 clear and mucilagiiij^ ; and^hen mix- ad with an ^ual qaanfftt/ of goodmilk and a amall portion of augar, ia aj^ixbelleiit substitute for the mother's mt Uawh en jn*^,,., fants are, unfortunately, to bMHIyit Upff " ^ by fend. Witiiut milk^, It li o5^ of the best beverages for all acute diaeaees/ and may have lemon juice, raspberry vinegar, apple tea^^ infusion of tamarinda, br any other acKlulous substance that ft agreea- ble to the palate of the patient, mixed with it,- No 22L GrUeL This farinaceous nutrii^ent may be made either with grits, oatmeal or Incfon meal. When grits ar^iaed, three ounces of them, afler being vary wdl washed, should be ptit into two quarts of water and boiled Very slowh?, iintil the water be reduced to one half df the original quanti^f. During the boiling it shpuTd be stirred frequentiy | and^ whi|LjSnished, it should be strained through aliair sieve. For oatmeal gruel, three ounces of meal must be put into a ba- sin, and bruised with the back of the spoon; small quantities of water being sue- ise^sively mixed with i|, and each quantity poure^ off into another iiiain, before more be mixed rand this must be continued un- til atk)ut a quart of water be mixed nirith the oatm^aL . The remains of the oatnieal should then be thrown away, ..ancT thct wa* ttt in which it was bruisedT i» to be bolted ( Hfdr twenty minutes, stirring it the whole ^ of t h e t i me . Sifted' Indian m e al may be V l used Hk0 oatniijil^ only thai Jt ^^lids not ■»*, m:. ■^/'•a m^ Art I >t<. -fi cooking fWtjB few ^miniiitea over the ot| ^008 thj9 bu8l696S^/ *^- . No 233^ jpr^are^ Arriito J5t<>p the peraoa^br whom it Br \ >-t. slUteitded^ It form^. ao^exoisUent pudding, " ' 6 ^" ;-' *• ■^ rei itde No 823. To make ^ilk 'diluted saocepany ui|b'6ver0|[. tnilk J}oi|£i^ thing an gg^seifciifl^hit^ %. «;f^''' int aP 6 a fite' «^.- j iirthe * the If la the Igstant, , pooiir I i^h «hotifii pre- .v\-.iV wilpMbe \\^^^^ curd I - tl^ .|n|ktulr^Hi^ fiiep- I ^r^ted; ir6|^^^ eithcfr by lilting it I ^0lt1e at t|iil^t)j^ p0^ngx>flr pm i^ or ^im^.^s^h\i^ sterilising it tirti^ di^n&: w^^ ^u| as it i^BV^iitilsiiltV canpotoe given in inflanyril^^ When cold, it il^ 1^ 1^1*7 sigreeahte beverage in lmade %^^^^ either the fresh or (he dried plaints inta boiling water in a Goviered vessel, which should bo placed ^ * ne# the fire for aii hoiir, Th# young lootirlboth oif bahn and of inint aD0 to bo ^ ref^jiied, on aiseount of their strongeiar'^^. [I QQiAtick qualities. These iQija8imi& 'may '''^'' ■■i^t^^'>. \ r f» :-t' ^^y. ,• ,.«i ill iwHth '^ it near the fire ibr half an hourt and their v iml it oVer a^ «iuick fife foj^ about eight ^liautes. ,^ ;The tap aftfer hayin| the scum" ' ^"en pfif^aliould stand for ten 1minate8,af* whi|ate^^ Wl#i ulei|ias food for ii^ Ki^ii^tfld aliya^^e^ p |6r| and, notbmg ^ai^swers better aeLai "tfastt for those who are habitually in a» morning, either ^pm a redun* '^^ iiSb ^\^ bile, intemplltM^. <^ t>ther (jiauaea^^ t^ ^ la igyared^te the jamgfte ^ b^ It^and may be uAid uBifer "iimilfir cif» immAcoa. r iT. m ^ Chicken Tea^ .* • ^_ .prepared by cutting, in small jpieees, 1 chicken, from which the akin and fat ha^e been removed ; and then bqilfng the pieces, for twenty minutes, in a^|i9art of water, with the addition of a littWlalt.^ The tea should be poUred from tne meat Jbefore it is quite cold. It is useful in the eanitj case 8 ati beef and veal tea* ,^ No 228. Toast and Water, r «i\May be made by pouring ovf.r toasted breacL^ither a pint of cold or boiling wa- ter, ^n th(^ latter mode it should be made some bit^rrs before it is wanted,:that it may have timi^ to bedbme perfectly cool. \ In some bases of extreme debility, ising- glfiss is som^mes ordered to be taken in small quantities. An oupce, when dissol- ved ma pint of bdiling water, foims, when cold, a light jelly^ atea spoodfel of which, may be miked with t^avor milk and water. A very nleasant. beverage may, also, be made of ^ange juice andNyater, with the addition of the isinglass J9)l}^ No "8139. Ta preserve Orapesmd o^er '::■:: -:-- j^r-^;^ \ ■/ delicate fruits. 'W .^^^■.' s' #. I'« B unches of grapes may be preserved fo r some time ill j|ira; but each bunch should be wrapped j:|f in soft paper, and ever^ layer of thesie bunches jn the jar covered ,^ with well dried bran. The moiitit* itf the '^ jar afaould be covered wif& a bladder, or the lid be cemiB ted on wiUi a cJment compoped of twiS^tfoftho curd of skim- med milk and one pt lime. But tb , The celler or room where roo't^ and fruits ire t^ bek^pt should bea^^bneif possif- "^#|to sot suWect to frePiing. Small doubPf Or trebl^ sash windows, and a doubjl door, prevjpnt materiaUy the ingress o£ frost froni thet^ placJjp^ plentiful supply 0" shelves, and hooKs overheaid to attach linies are desirable. Shelves fixed up in cpmnion ceUq|^ will do. No 23ii To keep OmnaaAflm ih . if ous roots, ^r^ #. Spread them ^ly on the shelrts of ■'V' i KATIORAl HI l^ba room as tft recoifimendi|^DP^t 16 230. Potatoes should be* and dry from the bottom ^f the hvobt or they will rot, espociiilljr as tho /w«itlio> moderates towiirdfl|||U>ring. No 233. Toprii0peCabhagti ■IP nee I 4 n and oth0fa%milar plants. These plants may be preserved through- ^out th^ wmter, i|i a stat^ fit for use, if thoy bo taken out of the ground with their n^ain . roots entire* in perfoctly^ dry weather, at^ , the end of the jBeason, ,^and partially' im- mersed iu dry siiii'd. Jf th|^e and the po« tatoes be not put into the fru^t-cellar, which might be inconvenient, they should be kept in a cloae'B^ collar, of a cold^oui aot freezing te|i|ipe]^ature. 6ceKo ^0^ H • Na^1B38» For preserving Fruit* - . ^here are varidus methodi^^^reservipg • ttnii. Foars asd apples, the most iisetui^, fVuit in a famHyVai*^ best pre8erVedM.gnF 22^ed# cylindrical, earthen vessels, llfljiie i- iiobghio contain i|i gallon, and cloi^iy ffl- tc^d with cdlxj^^ One kind of apple^or of fear otily ttmld be put%iMP the same jar, iDrhicht^ shouM^bo labelled, to |)rev^t the "^eceasily <^f opening i| to ascertain the kind of fru^^t contaii^s. Each apple or pear should oe' wiped^^ dry, then rolled in sofl^ongy paper, ipd placed carefully in ihe jar, on vhipkf w&n it is/uU,'^tli^ cover •hpuid be ceciiiitedf by means of a oenient .d* m med^ilk, and one of Hme. Theito jars «. arwor ■'^■■-f'm. •^-/; i m ^ ^ Woow$pe*\ " Ibcmer ia the preferable b^ re thus preservedt will ke^p py nod^^ch ; but they should be tuH^Q fretn t'^^^ about ten df^ys be^* fore th^ are wae^l^r the table, and pla- ced on the shelves of the fruit-room, uUtmatelT removed into |k warmer room the last three daysir^ I; Baking apf)les, after they have been gathered a few days,. and have, as the gar^ dencr^jKould sayyj^erspired, should be wi- ped ana latd op ^yry floctf* Or shelf, and covered ove^ witn^LJiqea cloth, which secures them fromjwnp and frost. 'A woollen gloth will nman^i^r the same pur- pose'; and straw, which Jicommonly pla- ced over them, gives them a musty and disagreeable taste. Baking pears may be iccpt in the samd manner $ but #li^ they l^are-of a largo kind, with a strong stalk, J, thef'kpfep much better if they ar^ tied to a string: across the ceiling. Apples and pears |c»r baking may be ako preserved in hampers or baskets lined w^h thick p«pell| and whe^i this method is adopted, the fruit should nbt be al)|i#ed to perspire, but be ^ carMti directly #bm the tree, and packed, * carefully avoiding alF sorts of bruising, and . rejecting every bruised fruit. One sort of fruit only should be put iato each hamper^ whicK«fillould be labelled. f ^- ^ Apple© arre prefserved ia barrels, and kept in rooms where they #til aidt freeze, m 234^ To take gr^se sjptis^ut of - clothes. "^^ v>. jEub on^if iritlturp^tiae, then JiAilvdl** 'iS 4%^ .» '»r m ol and rub with a sponget it cloth un8oile4*^ # - ^ No 235. Drying and preserving riow- * ^' *'"* ^J*^ plants. - •«> Provide yourself with a few sheets of blotting^ paper, the number to be regulated by the juiciness of the plants; having stretched one half the paper on a table, ar- range the parts of the flower or plant to bo dried in the manner you think it will after- wards look the best ; lay the other half of the paper over the flower or plant as harm- lessly as possible; then, with a smoothing- iron, well heated, you may easily extract all the moisture. Keep movmg the paper as oflen as it becomcH wet ; continue the operation until no moisture comes. The advantage ef this method is, that the flow- ers so prepared, retain the original colour* If you intend the specimen for a malange, moisten one side of the flower with a strong mucilage of gum, when it will reai|ily ad- here to paper. If you wish to prelili've it Utill farther, %ash the whole repeatedly irith a solution of isiuglitffs^ prepuratpry to its receiving a wash orisi^pnd varhtab^ In this way the plant maybe preserved in full colour to an indefinite period. Sea- weeds preserved in the same way, look exceed- ingly beautiful, as their variety is endless. 1^0 236. Preserving Potatoes ^^-^^ 'Wash thei^cut them in piecis, steep them fort) F-e ight boors in lime #ater, forty eight hours in fresh water ; dry them m9A oven. One ikundred parts of igresh •^, e.. ;r':' pd&tOMiwin give thirty so prepared ai<* ^-.^ ^ii ;» W K;^' r.; .- v-h If- No 239. - ^c^ Itt order t6' r«aM co^© p^iiip^Ji^, , Jjia uses of roasting jiui^t iici^^ lost iigbi^ot; namely, to destrq^ the horiilik«^ te the green beani wr4 tS deyelope itei fine fic^ntv ^o muctf heat wouilea8e8^j^^ .greatly the admirer of good CQfffie, Ui suc^ ceeded, when the coffee is oyer*rf course ^minishes rh^ a[ro-^ ma^^whi^ requires a certain heal to deveU Op^ it. ;. There is of course a just medium ,lp bo observed* ' Well roasted coffee ought ive a pale chocolate colour "lijually id ovei;^>t, wht<^ is" weil kVrtJ^n td lihosef who are ia jthe U99 of pepforming ttiifi opera^Oti ; but ^^ i^^^l^^^ ipce|p^y to^ 10^ at tho ^^^^ th<^jsc^i|s ^«ivifl|cll|r^ ^emj^e itm afom^ l^^e- ^elpped, and fills ^^ sttrrolSi^if% a^ps- Jpheii) with |1^ M then Us the lime to stop Ihe ro^tn^ After this pQ" tio^ atie oi^apquire^ aburnt flavour, a #ceat sp«aewbl|| resembiinf ^htii exhaled -hy^ smok^ of tobacco is peicfiived, and instead of good roasted coffee, therein obr jMiified a bad kind pf .cbarcpft!« - \ ftlis -Jf*- ^. s i*',.', ■'•'a ^ ;-t»^^^«^^oiJ«6 losef; froni i&teeii to tvrefi^.p|iC c'^«t^<^ by roasting ; ;iri| loses nibre k is certQiinly over-roasted^ " rdlfereal modes ai^e iised^ and eaqK '1bitit#?#mirers ; but there is in fact orfy ' i lipiikgfi^^rul^ to b^ lUe^tterproper degree <;)f heat, atid keep it 8||*it^i& same point ontil thie roasting id ; ^ n^sb^^ WHetber the roastite is pis^- " lorinl^a' in ^lo^e, or open ve|ween cloths, appi^rs indiffei^jnttf^ii; indeed, the roast- ^' ■ in^ is (jarrieii 1^, accident too iar^ tl|e . 0^ "file j^hpuld'be i^^edi^ ' on thci flo^r, to^Gc^H^las sa#S as possibi^.-^ Iii all ^ases, i|fei^2bld,^ ri|sfe Ml. New mthod of making, Jellv, Fress the jui6e from the fr^it; ad^ the propfr proportion of sugar, knd sSrihe juice and suflar until the sugar is coni-" pletel/ mejted; put it into jars, and, in t w^Rtj'-four hours, it will become of: ,a proper coiislsteuice. By this means, ,;Uie trouble of boiling is.&vpided^ andthWjelfy i^lains more completely the flavour of the fruit. Care should be taken to 6t|i; Ae mixture until th^ sugar is coippleteiy melt- ed» and finie sugar d[o^ld b^ usedr ^8 , : ^ Worn To ten pouiidi^ of floirr ^aiia two galtorfis of boiling wmr ; atttit %teir into a pa«te; let tbw mixt^e stand for sev^n bo«rd, and then add aboora qu^rt of yest. fo about SIX or oiglit li^tti-aUiis mixfui-o, if Tientsin » warm |fla(>e/f0%rJettt8, and produces as inuch yest as wM bake an hundred and hvcnty quartern mave.^. - , ^ jVo 843. A g^fidbfend. : *. '' ; A mixture of t\v^^ p^rts floiir, and ono pbtatoii, makes an ogree^ble bread, vvhich' rannot bf distinguisbed from whoalcn ^ bread. It is wd that not Jess than three Ru "^"^^^^ ^^ni^fifpf^tatpe^ are consumed, foi*. p thfs^purpose ib London e^ery week ^ '-" ^ Nom , Cottage Beeh ^ - * Tuff^ a peck of good sw^et Wheit jbran^ •and put It into ten^galjons of water with )bree bandfols of good bops. tioil the \^le together \n aH iron, brass, or copper ^^^' »^»t^^thc bran and bpps sink |g tho ow. Tbeii sirj^iii it througji H hair Sieifo or a tbin sh^et, inia ^ coolei*, lyid whon it is about Ittk^warm, add twoquarta ^' J"P^^®^s* As soon a» the molass€is is laeUed; pour th^ ^tiqj^ into s nine or ten gal- lon casl^, with t>i^0fkble spoonfuls of jest. Wb6n ffie f^rmentapon }^ subsided, bu^fl m the cask, au4 W fpui; davs it ^viU be fit Tk^ following simol^, tut eertaiS -_„ ^t^^i^Tf ' *«*^ r^ciimmeiid^d to aft personT wtto follow «uiit9,rraq0oiis ocijapations.^ '^*''- " -"» VlitiU /)r ilr»fifc|si bee ^ ^ hPr^ -X , .V H' closed a coQsij^aHle time^ in ^racr M di9p<&r8e and recttfy the suifocaiiiig air, at iirst jopentng throw down six OM^fiore pails ,4>f water, and after waiting a quarter of an hour, auy one may ventre down ;\the liko method should he observed in sinking new weUSf e$pecially if the '#orks hav^ been discontinued any length of^iime. No 246, To wash printed Calicqes] ' Use a9„ little soap as possible, anpejiranc^ haW disbei^ed 1^ It 18 r^^Hy iWr;'' iise;r\ ■'■;■■'; ^^..,y- ■....■:/'/:■■■■:■ ' fiOmo trifling :^rpose, you hsiYe ^nly to mix^s above ia a spi^u imd k^SfU over the blaze, of a l^nip or candle, iitdfy 9tir^ ^"^M^^^ iijs^tly tieeoiiies good • pasted*" ••.■■''.,..■■'■■". ■'.■,-•,■ Wo 2S0. Tb irampiant trees. ^ ; Let the trees be taken up with as little %ury tothe rodtf, and retaining as much ot Uwi earth as poatfible. Saw Mthe main J^uijk ^t 8#It heiglit as you piiease, also all ^dlimlm,^oiiTe^|o6etothoilimk, others Ib^e^r jftHir iprhea fi^^ Goverwhefe mmi off wi^tiflloir, lar aadtosk^^ -4 I. ''i' . RATIOHAL COQKliltr. J 81 edand pai^% cold. I^o not be afraid of this operation r the top will again grow r out, in handsome shape too, as soon a^ the* [ roots will bear one. ff / *' ,^ln setting out the tree, if any thing more Iftan a mere shrub, let a circular hole as mud^as four feet aerows and one and a half fe'e^,dlip be dug, throwing the turf and to|K ^foil in one place and the hardpan in an- other ; throw into the centre a little mound composed of the turf^ind top soil until high enough to^bring youi* tree up to where you . wish it, let it be h^ld apright whilst Uie roots are carefully laid in their natural po- sition and more of the top soil dashed in ' around with a shovel. Finish filling up with your hardpari dirt mixed with old foul grass or straw from horse manure with the manure partly shaken out before- hand. After having nearly filled up, tread down the earth observing to keep the tree perpendicular. The earth thrown into this excavation operates as a sponge upon the adjacent ground* drawing sufficient moiat-' ure let the snmmer be ever so dry. f _ N. B. All shrubberry thrives infinitely better by having the excavation made Yery No ^It To clean and renew the appear^ \jmce of painted wood work, ,. Dissolve peartosh in water until it be- jsomes slippery; with a sponge or cloth Iry It on the paint to seelf St pretty readily Removes fly specks &c, if you judge k too /Veak add mdre pearlsish tiil right. Then# Ifmmih water freely wask y oiir paint, but K 80 ; r ,T' RATtblTvll iminediately, say in three or four minutes follov with water, wiping ^ry as you caij' and end the process by rubbing the parts on:J^''«*y dry with a dry woollen cloth. N. B. Be careful not to scatter the pearlash water where it will lay anv consid- crable length of time for it will dissolve or cut through the paint to the wood. No 252. 7^0 kill grass that springs up in seams of flagging or gravel walks, Meiat brine, or Htrong salt and water, poured into the seams of flagging or sprink- led freely on gravel walks, for a few times, with three or four days' interval, will com- pletely kill the roots of grass or weeds.— Some people employ a man for a whole day, say twice in the p.ummer to cut out with a case knife, what brine would dc- strdy With a fiftieth part of the trouble. ^^0 253. To make a whitewash that will t V ^^servc its whiteness and not rub off. Bruise or scrape ralvr potatoes and wash Hie same until you have procured potatoe starch enough for your jiurpose, (6r take common starch,) make -it up as common starch for starching clothes and add it to ivhitingand water made of the right con- sistence for whitewash, and mix the whole «irell together, lict the water be a little Warm that the starch oify more readilv Jnfat with the wash* : :.fS^#f^-::^v.::k--<^ No 254. T%i »nlp 8we^ M maze <^ a females dre^ when accidental' tp caught on fir9. : ^*w^ — / .^ If children or adoltn, let the&i prostriW *f%. ■■>^'' ■:i!»' KATtONAZ. COCtKERT. themselves on the floor as soon as the clothes are discovered to be on fire and commence rolling in such a manner as to smother the flames, artd let blankets, wa- ter, or any thing else at hand, be applied as soon as assistance comes. Many fufnl accidents might bo prevented by observing the above. To stand upright or run is sure destruction. No 255. To remove spots or Mains from ^ linen or cotton.,^ \ • Put a small quantity ofWidri^tohe into It? skiJlet or some such iron VesHel and drop in a live coal of fire ; having first wet the stained spot with water, lay the cloth over tlifi vefisel so as to let the fiimes have lull access to the stained spot ; it^ill socn di&i- appear or become loose so as to washout. N. B. As iron rust spots *are prett|# obstinate the better way to ftcrie these, is to take, say one part muriatickacjd, three parts M^ater, wet the spot and lay the sara^ over a teapot containing boiling watei*f re? peat the operation if nec|Bssary. *S f ^' • "No 256, To rempve glass stopples ioMn Take a dotli dipped in wMfn^ water, ttf in told weather see that the frost is out of your bottle J wrap around the neck jsfeveral folds and let it stand a short timoy trying the stopple occasionally itntil it comes oup 1^0 ^7i To prevent woodcfiwareyi ter hashing wooden bowls, trays &c.- ^^^feem iip agaiiifiit sofii^tbing in the pan- '» .z^:*:. 84 »■%■ ms ^^ii^ •■Mb' RATIOHA^ COOKERT. try, or any where in the shade to dry, and they seldom ^ra^k. The fir^w sun inev. itably ruins them, * ^#.llfe^ ' %V '■ ' A A**' "^^ sweeten musty tubs-or easts After scalding and otherwise washin/r the cask clean, capsize it over a portable lurnace or kettle, containing charcoal new- ly e^t on fire, and let it stand eight or ten minules, or until partially dried. Let the cask be raised a little^wj^as not to smother the hro. If several casks are to be recti- lied, throw sorae^smajjl^ of coal on to the furnace each tin^f^^^ No 259. To preserve l^snips, Ca7;g:otSy ^ A 1 • ^^^ ^cets all the winter. ^ i A A mtle before the frost sets in, draw your beets or parsnipe out of the ground, and lay them in the house, burving their Jpots in sand to the neck of the plant, and Tanging them one by another in a solving position ; then another, bed of sand, and ant , other of beets, and continue this order t6 the last, By pursuing this method, they lyiH keep very fresh. When they are granted for use, draw them as they stand, not out of the middle or sides. ^%^' To take mildew outoftiheni^ ^ Take sbap, and rub it well z thefa scrape ^some fipi^Achalk, and rub tl^t also in tb^ Unen iJay it on the grassy a^ it dries,.wet « a little,, ant It will come out at twice "Mi. >Necesnty of taking (yff'stme^^ oua suckers from shrubsL^: ^ «./ Many Aoy^M shrubg put eft gjtropg iA£ It- lUTIOlTAL COOpSRlf. 85' suckers from the r6ot, such as lilaeks, sy- rin^a, and s^foe (rf'.the kinds of roses^* which take greatly from the strength of the mother plant; and which, if not wanted for the purpose of planting the next season, should be twisted off, or otherwise de- stroyed. , ^ No 262. X^gs, io keep. * Lost some may think the receipt No*20C page 60, not particular enough we give , what may be considered the father of it, Iwhich a Mr. Jayne, of Sheffield, England, I obtained a patent for in 1791. His receipt is on a large scale to be sure, but a rule I below it, to reduce in the same ratio, ac- commodates it to family use. p^ I ** Put into a tub or vessel one bushel of unslacked lime, thirty-two ounces of salt, eight ounces ki£ cream of tartar, and mix the same together with as much water as. [will reduce the composition, or mixture, to^ that consistence, that it will cause an egg put into it to swim with its top just ahoVe the liquid:' then put, apd keep, the eggs therem, which will preserve tliem perfect- ly sound fdr the space of two years at the least. ^' ■ /- -'■--■\^'':"- -:■■■:.■-■■: ■:■:■■;.. ■■■■■./,. Jt will be seen that one ounce of salt, and a quartet^ jounce of cream of tartar, to eve- ry ■ ■ i ■ /■; '■'' •.* •;t ,» '"^'P '' ~ " ■ "~- '»"' ■■ """ - ■■-;'•-> '—---■ ^ "^li ' rit * ■ ' ' " ■ '. ■> LJk 0>' .■/■■; f . ■■ ■ *•. fl-J i J '. A, I ■ »■ B. Aasoeiatlen for Infonrntton ami Imag* M«nfg«m«nt 1 100 Wayne Avenue, Suite 1 100 Stlyfr Spring, Maryland 20910 301/587-8203 " ""W- .'*- Centimeter 1*2 3: 4 8 9 lb 11 12 13 14 15 mm H iiji| ii i |ii |i | i|i | i|i^i i i^i | i|iii i ii i i i ^iii^iii f i i i/iii i ii|iii i ii i i i iii|i^ i ii^ i^ Inches 1.0 lia 12.8 12.5 Itt |£ 12.2 lu 136 I: I 1.8 11.25 III 1.4 1.6 t ^.^ .-^ ,.f^ MRNUFPCTURED TO RIIM STRNDflRDS BY VpLIED image, INC. # ■• - V" No 267. To wash white Mnriiio Shawls. Wash the shawl- in fair suds madebefore hand ; rub no soap on to the shawl, rinse in fair warm water, with two changes if you please ; th€N^ take a solution of gum Arabick and add to warm water till you think it will produces little stiffness like starch when dry. Press with a moderately hot ii*on, before quite dry, laying a clean cotton or-Jinen cloth between the iron and the shawl. ,j;---- ----•■ ■■:;~-------^-/---- /- ; t-.^— -.,-. No 268.^ To manage Featjicr Beds. As often as-a bed is thought to need air- ing, lay it exposed to the out door air, high and dry from the ground, and in the shade. Do not lay out until the suirhas Been up long enough to drive away the morning moi:^ture, and take in before evening. - It is ah erroneous notion that bedis should be exposed to the. sun. The warmth ex- tracts* the oily matter in the quill end of the feathers and makes them rancid. By be-^ ii\g always: aired in the shade, this oily** ^ubstance^lij^titoe becomes concrete anct modorjMP' ■ ■>. -T^rv ^ „.:■.- ■ -:• No SilB^" To than Brass. Take a rag wet with spirits turpentine, and dabble in rotten stone and rub your ornaments; after which finish with a dry rag and rotten stone.* ^ - No ZSfO. 'To preserve fiirs from Moths. - fSprinkle in Scotch snuff plentifblly to the roots of the fursi tie in a pillow case ^, -i'-* >* »^^ #-; t ■f:':' '\ v^... '.. * RATIONAL cboKERT.!^ "^ ani hang up or lay tiway where they will wot be likely to have other things thrown on them. Whea 4vantecl» let them lie one jay in the sup, wjiipping them first, and they are ready for use. ( No 271, Dried Beef. Beef is always corned and dried in. the course of the winter months^ the method of pickling which, has already been spokea of in No^s 1, 2, 3, and the iaution under No 4* Before fly time in the spring, make flannel bags rntb which put and tie up closely your dried beef and hang up in a dry cool place. No 272. To keep Hams in the summer. There are yarious methods,' but thejnost sure is, before fly time, to roll each nfria a cloth or wrap faithfully in swingle'TOw, and lay down in a barrel packed in' char- coal some broken, so as io pack close, or common house ashes. ^^^^^^1^^ completely covered ^gjd enclosed oi^s'aU, sidesj^to guard against the ingress of flies, and you have nothing else to fear. There is another way which we have known to succeed for several years in suc- cession, and the philosophy of thf process is good: Before fly time in the spring make a bag for each ham out of good thick factory cloth, dipit ib strong salt and water and dry, altet^nately, for three or four timt^s, wheit. put in your han\s, tie up close, and hang up in a dry cool place. The cloth becomes saturated with salt, which on dry- ing, chrystalizes, and forms an impervious barrier to flies and is quite air tight. -^- 'Wtn ^J^PSttfe.., ■-^I^PI --4^ ¥f^ ^Tiwriquriitf of the ya^0 iftjolfjl^ein. pkqria ttir tbe eimiiHwHioii <^f Puddijip nnNir' pietrvvArijes so much^ that i^0 pu^A|^ irtHde exactly acc^dipg to the aanvB rec^eipt, wilj be sf^differMit ope^ vould hardly imp- P<»!^th(eyirere ttiadi by the same person, * antf^tionaU»icore will be a« ^ ' ' ivell phased with them is the rational ^ sonmnisti ^ r ...^ ^" ^5^' flliJkV lit ij^: genuine btate^^r^^l ^ ^ ^ HtoM%fe^i of ^ream |t^ *.-.! , ^Ifl \4 W J 1'^**;' ?V dtii^ the nu^i^t ^ „. Bqtter alpo va^e9 nruch^ in^q^j^ty^--- ,:^ ^ali;JbuttQr may bo^ gashed fVoiiji Ihi salt,] i^ liilfclfen it ViU m$Jc^ ^^riery good paltry. <%^fi VBfieB !Bi^:rem time ill is kept &e. Wii€in yon purchase it, asqeM ^ tain that it fce sweet nndpgood.^ J/! ' 8vet. Reef^ is, the. beat, th^n inutt< and veal ; when this is used, in very luil weather, while ^you chop'^it, dredge or] "fsiprmkle it lightly with a iittle flour. Beef-marrow is exceHcnt for most of th^ puruoses for w hich suet i s emplbyed . Ilrij^pings, especially from beef, when very clean and nice, t^p frequently use^ < foir awoi'yKiay cril^ts and pies, and for suci ^\.jm^$esi- are a fQtistactory substitute^ fb^ '7K:' ^|rrra^ them inti( 4|||^|»^m<^ be swelled or plum} ?>WJ tbw is d^ne by pouring some boilinj ; Jirat0i^^ wasii tneni well, ani ^ llgf itibn^llMj^jMr or cloth before th^ firt r Pi!^ thei^^a|i &om the stones ;—this.no| \Siy mfl3t«i^ti»Bm look better, l^| cleanses ikm^ from fll iiirt- ^> t , . <' QiieiliMfsiMM^lf ^roDf a^d preserve^ > ■■^ '^■I 3urrf nt», pluittirj dameons, See. are added Ito batter and suet puddingiB, or enclosed in the crqirt intended for apple dnmiSiiig^^ and make all the vorious pudding^scalled * by those namee. 4 ; ^ t Batter Biddings must be quilo smooth P"^"^®® "'^'" lumps/ to ensure this, first Imix %e flour with a little milk, atld the re- Imaihder by degrees andfh^n the other in- Jgredients;?-: •■, '<-: >^:,;-. ■:■:, \%-/-'''^-'- ' Ifit is a plain puclling, put it through %r lairsievc ; this will take opt all lunwis o& Actually: -r^'^-g;;^:, ■:/#-.v-^. ■- .: '"^^-^y- mtter puddings should be tied up tight ; . |if boiled iti a mould, butter it first ; if ba- ted, fill so butter the pan. - Be sjire {be water boils before you put » Bnihepudtl^, and keep it steadily boiling' ' pill the time ;— if your pot or vessel sets In ■oontact with the coals the pudding often mriiS,^ ■;■.■ :• ;'-H ■■. ' • ■ ■ ■ Be scrupulously careful that your pud- ^ ling cloth is perfectly ^eet and rfeanj^ ^asb It without any soap, iii^ess verV greasy ^then rinse it thorougly iit qlean ^^ j^ater after. Immediately betorifyou. Use It, dip it in boiling #ater ;^qu6eSMJ it drV. "^ md dr^e it wit!i flour, f .M^*- ^ If your fire is i^i^fiei^^ i^^^ f'?S P"^<^*ngs every how and ^^^ iiein from, sticking to the bottom 0. saucepan; 1f in a moorld, this care is .,^ }o much requiredy btijtteep plenty of wat^ m the saucepan, . ^ r * p When podding* are bofted^ i^qjelft, 1i '■'^■^ ^■i . r- IW' should be |u0t'^^^^ oi^cold i^Wr;, bdbiil xa« untie Jfif^^^ as that '#iQ' br0veiit In fVom 8tio^i^;*but m^eajbiled iiKt oioiild, if it t» well butter- edf they will turn out without. (Mstard or bread puddingiS require tp Bim4 five rain- ute^ before they are turned i>ni, IfHiey eho^Hd always be boiled in a^ofould or|ii|pB. Keep your paste bda^d, f oiling pin^^Sut- ter0, and tins vei'v|alec|;0 : the least dult oq th|^ tji^a and cutterd| br^the Keast hard paste ''onfii^rolling j^ w llie whole of] ;■ .yo«':^abour.K^^ .-.>/-.■■ -j:,^^^^^^^^ ;C! Icings u«^ ^^ hot be Used for any othet" purpose ; be iwfcryi careful that your flour ir dried at t^ jfire^ t^ before you use it, for puiSlpastes Or cakes; if dani|i it wilt make them bleito, % ' ■ In disinj butter for puff pasMjwiu sl^ take the gi'eatost care to /pr(0^uily work it well on the paste bbard;Or |jyrt>f to get ^ out alh the water and b^tterniilk, which] t^yery o|ten remains in; when^ou have] f woilfked ii Well ^h a clean knife, dab it J^r Wjjti^ a^^^s^^ and it is then re^dy ^"^'^"^ "^ lyoiir paste; dci not make your Stiff beibre you put in your but- those ji^ijo^not undf^rstan^ making] •^^^^ S^ '^^^ theb^st ^ay to wf rk itiei^^^fctwo separate times^ diiltdi ialf, 1^ break the halfinUttlobitsJ ver your past^atl dverl dredge it with fiow^' tb^ foM H over Oach! ijl^e attd endst roll it out^ai^e thih, an< iSkifx pi^ In tifo rest of ^ btiMr, fold itJ ^ JlroUjpoff pdnippm j'; ^niOBe wh<» u«e iroii ovenli do not alirayff eticc^ed in baking puff paste, fruit pies, &c. ' ff pastil is often spoiled By baking it ^ fruit pies, 'in an iron oven. This £y be 'easily avoided, by putting^, two o three brick% that ar^i^tiite even into the oven before it i«^s|^Bi to ^g^^ tK% ^Phis wiH no^onljr^cJWfit 1^ sirup i^in boil- '^ ing oat*iifc. t^ piea, il^t also pr<»vent a very disagrlMfln kitchen and jPiuse, anf flmbiit answers^ the sam%puir<^ V ;. |><^- as ii-brick .oVen. '^'>^^' -■ • ;^'>''^*%<^_;^'_ Npf ^l^f |i4S #a:cg«ew« Ketchup which ^oifX V ^j^^mIpdi of stale st wig beer, o^me,#o:8trp^^ and staler the better $ one' pound of anchc^vies, cleansed from tho^ , intestines and w£lshed« jiHlf an ounce each of cloves and'maci^y cilia quarts oz^,i|(pep« ^|terv.^x large roots »f ginf0r|^iiiK^i^iijQ bf eschalotS|yind two quar flap mushrooilii^weU rubb Boil thesf in|^Miiilts;i^yer ^ne.lioiir if^n str f flallmet bagi, i^d^ ^iloldf wheii it Imist I yerf close witfe qi»I| an en €>^ i^oiniltil nfthir of y eltod l»#»^^»t m 4^iral and eoh»!i%:a8 a Wiiiitm»9 atid '^ by 'n^.;^ ^ ^uisi^ to 27». Tbife^ o deep extracted ; then tpke about oU half galion of this liquon, antf dissolve ih^ it jwmounca Of verdigris and about tfite likb quantity^ Mum ; boil your yarn meantimb in the loL ood wfiter for one kppn 'titiing it well Take«llyour yam, Jte^niW^e JSf ga iroa^htAinin^ Ap verdigris j^ alum /with the other^ thOTput y<^M&l(^ into the mixture and boil it four h^^OTI^ ttirring il^ and keeping it loose all the time, and tflk* ing It out opce every hour, to give it m^ after which drv it, then boil it ioi soQb and V^ater, and it is done. , t:-i^"'^ The above preparation wlhi^irie six pounds of cotton yarn an elegant cipep bfuf. After which put as much yarn into the aame liquor and boil it for three hours, ®^*''"Mf >^ «« beforehand you wi 1 have a good imlfl^^, «ir iff ou wish fo\ an ele- '^' fiickoi;y bark in tnte liquor afcige ]||ff|yed wirttefacto. and ji i$ aNcbeap^ al^^ mentumed^ x^^ M per t^of a ipound U beet Mi|^O^^wittNbr^^ m^ ff^e Of (Six faoui^/ttii^inff ijr ^*^ ^ j^^^^^ or ilay wbeil h^-^: tag it wM witbi i|i*0^l it reteiain a turmpft Jt 1^ a day. /^ A| in M *iir»e clotb, if t^tWiBi cbeei^ W ofltor Rjress, for If day and i night, and "ft "g it i9 dry m |to amoiie of athimney where a J>od ^18 kept It should he boiled in ^loth; and when J50ld» is |o b^ cut 9ff ii instices.for use^J^ «r • ^ .■■1#. •^■■■^. ^Boil m a tuilr of milk, a Utte lemon peeU ii«^em^)|| stick i||Er cinuai|ioii« and a couple o(^pl|||^leave6i sweeten it with a itw-kimps -^' siigar, and ruhbia^ down saii^Othty iii^e table-spoonfuls ol rice flour in a small basin of cold milk, mix it with the bi^teii yelW of ar single e^g,' then tako abasin #the boiling m ilk, l^tt Well mix- ing^tWitlli^he contents of the otb^r_ basin^ plli^r tfae^v wh into the remainder of the boiling niilk,&tid keep stirring iti all ofte way, tiilit begins to thieken, and is about to bdil: it must thein instantly^ li^enoflT iHior, and put into a pafv, Iptred and it maj b|^ serired up ^ a dish, or jiii%uiitari}^^^^^ or cold. KoinS. Curi0 peeping Aprii^, ^fresi all the if ear* * Beaj; ,!nrell up togetht^ H^, Htf honey and spt^iQf /^ wkiisr «f ?9'',v,Xy;''»i *tW • 4- '■^. f#l •r ' ^These differeoi hue. of jeOoi*' browi, *^tan colour, are readily giveo lo reathl;'^ gove. br the folowing .i^ple proce.lt over wiA? "t^'W-glhAfidee. vet then. their reIat.Te proportions, on the depth of colour reqiiired A common tea cup wi» contain a, sufficient quanti.y for ,i Linglo pair offfloves. : ' • - r" ;' •■" pair of gloves. '■> f III MI giovQS. ^ - ;\ s s^ - o 28Q. Cheap and eTrelknfmiue for Boil slowly, for three hourB a pound of HA Vitriol aw%A u^ie ^ j.,... i T , . ' blue vitri whUiii and half ^ pound of the.best ^ut Uiree quarts of watet; - - •^^^e boiling, and also on ©* When ijt has stood ^ffthe blu$> liquor; — olour with good^ize, ptoteref^s brush ih th^ white«pih, either for ' disc^ertJPiii i sioto, ««rtU»*t * - ^ ihtim^ ^^HPIM^ ^'^ ftmoke peHetratefl, |tlie apertulKMl^ Km oonn|>lelily cloied in aOMment mih% com fruition consisting of W004 ashes and ooiaiMicftire for the Teeth anS , s'^^^ Gums. Mix siic ounces of the Peruvian bark with half an ounce q£ sal ammoniac.—- ^hake them well a few minutes every time- before the tincture is used. The methoU ^ of using it is, to take a tea spoonful and hold it near the teeth} then with, a finger' dipped in it rub the t^eth antf gi^fyiihu^ are afterwards to be washed w^pi ter. This tincture not o|^ly^^Ji|^^.„ toothache, but preserves botfc tft#l^tii;ai|<| gumsvand makes tk^madhei^Oeaisbo ' ^o 284. An iJ^dmriOa^mL ; Boil as much p# j ^4>r 8<^otch fe^ wy m ppiB wriijfe as wilii^ 9 . ^.5^^ •:■»>.■ 'Vv^^- '# '%. \ 1^ ^^^'Sipef ^ii^lriid Jj^MI of gum ArabMc in jUiute sfra|0r|^^ atid just boii the wtioli Qp toeetli^C* The bar^ ^%'^^^''^.^^^mH^^ick, istbdium will give ii«ifficffent€on8i8tenee. liSiiet be used rnilk wmai, and substituted as a common drinft in place of beer, &c. at meals« Nq 285. French mitjjhd of punfyi^g i , ^ rancid or tainted Butter, r^^- f i4et:the butter be melted and scummed 5* fi^iilarifyiQg, then put into it a pi^ce of bread pell toasted all over. In a minute or two the butter willjose its offensive taste and smelt, but the bpad will become perfectly fetid* ■ .;: ■ . , , i%-^ *:;r.^:';% ■ .. v.^;;,^ .. No 286. ■Permanent Red Ink for jm^ -Take half anounce of verniillioo, and a dr&chm of salt of steelier copperas, let them be iinely levigated with linseed otl, to the degr# of limpidity required fof the ctoca- sion*. This ink, it is said, will perfectly iresist the effects of aqids^ as well as of all alkaline lieli. It may be ^ade of other colour 6,tj y substituting the proper articles io^tmijI^MrminioB^ lind may be used with >?j"*h^Pi|;a t«ir pc^ncil, or even a pen, .tfUtfb ffie Kuer qise it virill be necessary 10^1^ j^t eiUH more Aan it can be done by ^^ ^"^ % ^^^^ ^^ spirits of turpentine^ " endipit tp ftowj.^ , * , \0ie^qf iiMl^ng Straw for iiMr liiNiiicdveieft: .'^#- wbititfiing .-* M I* -■*(•. pfe^red M9tiff tilrot ^el|»^9 is of a shin- {ng^UtOt Ind'fi^quirei ||i«t flexibility/ i^> 'No-^lSiS* For the cum &f Cmrns^ CaUvus Meltaii^ quantitv of common eoap, by p^iog it in smaS pieces into any vessel, placed in a saucepan of hot water o^er tho Hre. When melted, a'dd to it dip^qual quantity of cot^rse aea sand, siAe11>J|y||Wev<- er* (torn the very Qoarseet particlp^^till keeping it <|ver|^be fife, t^ntil itm'eand becomes eqiiali|| hot Mrtth the soap*-*— Tien poul^ it into ii cup or glass, to servo as 4 -mould, keeping the mould hot by means of hot water, or otherwise, until the mixture is epm pie tely pressed into a solid mass. When it becomes hard, this wash- ball, rubbed occasionally with warm water, against cofns, or callous heels, will render thein quite soft and easy.^^^^^^^^ : v- ^ ^ ^^ 'Pre8erved:qpple$(;^^iMg^^^ -^ Make a sirup of ^Mar eui^^ wato^ which put a stick df cinnamon^ Wet ^ orange pjG«l,i8lrfWl^tt with ibt?^^ egg, boil it and f tiap it, tbei^ p^t itpth0 ap- j{)les wholoi pared or o^erwieie, dsi ftm like, and stew them oV^r a moderate fire till they' look e^r... ^ ' ^ . • ./^ ■ ;•' ' :^^ .' ■ Wq290. An mmni ^drMj^i^t mn^i '¥' Kit, B# and strairP^^rdii a sievt^l. mm Hi. top K WLAtiOJIAt OOOXBl them^upfbr use and they PT keep for jeartT. WhiHi tb be used* aiesolve it jTn milk and it i* ajL|;oo4 as when first boiled. ^ y^««DW>ne> ia very iiourishiDg, especial- ly for weak Rowels. Put into a saucepan half a pint of water, a glass of sherry, or a spoonful of brandy, grated nutm%g and fine fiiugar ; boil once upi, then mix it by degrees into a dessert spoonful of arrow root; previously rubbed smooth with two spooqllils of cold water; then return the whole into the saucepa^: stir and boil it three minutes/ ^^^^^ A No ^2. Egga for sickness. >^ / ^ Art egg divided, and the yelk and white beaten separately, then mixed with a gfess of wme, will afford two very wholesbme draughts, and prove lighter than when ta- ken together. -^ - / . Eggs very little boiled, or poached taken ^ in Jsmall quantity, convey much nourish- roeiit |4hef elk only, when dressed, should be eaten by invalids. No 993^ Caudle^for sickness. t^?^^*^**^ ^^^*°« S'"^^' not thick, put, J^ile ft li boiling hot, the yelk of an egg beatiMi with sugar^ and mixed with a large «poonftil of cold watery a glass of wine and '^^lutoegi Mil: by d It is very a- ^l^^|Mkiablfl ftn«t iiAi]i»Uktn#» fi^v<««^ i:t.^ ^ »|il fi.lpa apooiifcl.of brandy |W CduMs^rmOnm. ^^^•pmmM^ the JNire LinOXAL COOXERf. 7 Wat0ry> rubSfSoth oiiedecii^ert^spoqnful of ^eftour* lliet^ver the fir«||||pe spobneful of new milkt and put tWobitB of sugar into it 2 the moment it boils^;; pour into it tlie ^ouVand water: and stir it over a slow fil-e /twenty rhinutes. It is a nourishing an:-'^^^ Before the directions are given t^ die this beautiful colour/it will not %||iip er to state that a strict attention t|9.i^ ness, and a capiul observance of the; rullie laid dtfWn will be necessary ; whicht if fi^lowed, there will not be the least dif^ .i; ficulty to accomplish the dying of this col* our iii families* " " ::.^--<^X^ T^d ie one pound of wootlei|| it will re-^ quire thei following articles, wliichv when procured at the druggist's, each kind should be writteulupon to prevent iHiy mistake in using them. Two ounces of spirits of nitres half a drachm of ealt petre, pounded, two drachms 0f salammohiack, {^Unded, one quarter of an ounce of grainigHcl tiu^ aleo, one ounce of eochineal, pounded fiajO^vbtlf an ounce of starc|^ |bur draqjii?^ pf .-^t^f- ihierick, pounded. i^K^f^^^x / /- Use the same pf dporttons to die any number of pounds. '^. ^ iw ^ '^ In thie first place, prispfare tht c9mpoiiA|t of ^ti fbrtie, wfiich fi%u|l^ be made tk h90^ two days before jomtiAbhr the 8car» li; It.iB prepared in |pff ** "^' "" "^^ i^, land the jitantity 0Jf7lh_ %^p iip dfio pimM of ^(Mfll ~'?< .4>M^« V *, ..-fi.. -SH „ HlJuH^bauW W a Miitable nm^ipmnag^^w^ •mHts of nitre, add io it ii^jDoh^^ eleain ram water, alsd two d#a«b^ of nalammontack, which i« pounded fine, and fialf a drachm of fine salt petre. Shake them together until they are diaciblved ; th^n add one quarter of an ounce of grained tin; these small pieces of tin aire to be put in one at a time, letting it iiiaaoiVe before putting in any more ; so procee4ifnti( the whole is dissolved, i^. ter thei^Sompound i| made, then stop ihe bottiedose with a wa^^r glass stopper. In using it be car^ftil lopi^ Jhe clewvli- :^^quor only. / , • ■■ ':::■.■ ^ . M^i:^'':: - ^. /'.w^^.;. ; IHrecHom to grain the tm^ '':;0 / Meltblbck tin over alSre, then po# it from a di^tanGe above of foUr or fiv^eet ^lowlyinfol basin of cold water. B^bis process/jtfi^ tin will be cast into thin and 'w^e Darts, aad, is then fit taJbe dissolved as l^efods mentioned. Tin ia sometimes procttf e^ at the druggiats already grained ; in that case, it is ready to be dis^olv^ in I the spirit^ of pitre or aqua fo^Bw^l^ ' i ^ „^^J ,, . Dying the Scarlet. • f i;-V'^ts M -JA V^^^^ * ^*'*' fe^* or^i^ppi^ kettle Wlm ^ut five gallo^^fie^^n foft wat^r j 6rmg it nearly to sc^JSI^^ hiat*?* then add one ounc^ of cream o( taftir- one third of Im ounce of cochineal wbcb^ is T^l^ty^ pounded- and sifted th^ug¥^f£t^2^^dj lotirdrachma^f pounded turmeric. iM^^a -^**-5k fire, a«^ wti|n the liquojf jeAmof^W nearj^ tltff of the clear eempfiuiid iri** i« i^^ipi^d, andmfac Uwel]i.witktlbedie, ■Ht .^'.r >v4 f m- <^2. Thell^M 1b DOW brou|bt to ^ ^^^' llfia clotbt y^rn or wooU«a ||fticles being i^fbrewell cleansed, wet aUdrainod, ie now to be eotered t dip it wbilej^oiling for one hour and a half. „ If it i» varn or gar- ments, they are to be continually moved or •tirred with a stick, and if cloth wberp it ie a eafficient quantity» it is to be run briskly 0& the reeh ' ' {3,vTh« woollen i^ draitlid; cooled, and rinsed in e<^ water. Empty out ^e die, arid ^dd as mlicb clean soft water as before ; then dissolve half an oubce of starch mu little warm water, and Md to the water in 4he kettloi ■%. *^i ii^ Bring the water to a scalding heat an^skim it; then add two thirds of an oiiSe of cochineal, being the remainder, also add a little before it boils the re- mainder of the. prepared tin composition, which you muf t be careful to use only the clear part, and \iv^heo put in the 8ie it is to .,>e well mi^d. -^ ^^J^-'-: ■■;, ■ ^'\\i-^:::- ■ m The die is now broudfeili|o la boil, ^ and the woollen entered, wliictt is to be stirred about as before. Boil It abo^t an hour and a half; it is then to^Se tsikim oill and aired, then rinsed and diied. o^^^ N. B. Piilled <^tli rauat be napped and aheared jMbre itis died s^i|bi# ^1^ ter if Ih^tei arid rinsM, then telir it, «^ ii^ the nap with a eleati^rush^ Preiv^it Inlttan papers, not very hol||ia that iWWiW ^rniflii the colour, ! ^*' '■ f '■sit '#>'*•?. 4,*" ^ V < (Q 301. IU1 efy^i*wubrm, tied ug ii. a 3- J ll(>S«(Vi^ liquor to a moderate beat, and take o#the scum asii rises toThJ J^^Jake out^the bag and add oril* ^^ W*'V?®"' *••"' •« powded fine and- an4 the woollen put in and stiTred w^^J^ ^mmi^m^ iJoaing for oneiourJE ft WJ*''."'""' '* ^ «•«>' cold wiE ^ Ar i,^ d/fr w ooir ,to i^ emptied away. A* ■- 'rA,.r ;ip!iESJ^WT"5n^ffl»"/» *» > a«* *' I require ounce of uni, one »f aolam- of pearl- did any r kettle f^aler or caldtog vevm of ounded > a boil, d al^giit >ur knd B wool* Doleati id add Wfeir add a- derate to the, d ooe leaud mm 4 iwajr, "■W" m rater addi ^-v*i air^^fbre* W tjj^e liquor in as warm ft« tiii|||^in^ can M endured in it, dissolve therein 2 driphms ofsalaiixiaoniac which ia< pdunded fine: then enter tBTwoollen, and mofe it about hnstily for five minutes ; it is then to b^ taken out and drained. 5. Now add one qunrtc^r of an ounce of pearlash, or about two spoonfuls ; mix it well with the liquor, and^jvhen .th^ die is dmost scalding hot pytin t)ie wodUen and niove it round fOr about ten minutes : it iC then to be taken out, aired and rinbSjJ ; which completes a crimsotf that is* perma-^ nont n(nd beautiful.. i *^ v * No 302/ For a Rose dotour, or Pink \:, ■■•'^: :■.■■" -C-- -.'■•/■■• Woollen. '^>--:;v^ ■ " .*".■■ '" tronepound of woollen. Twoiounces im, one ounce of cream of tartar, one ounce of tin composition, one third of'an ounce cochineaU > I- \ . Take two; ounces of alum, pounded, and one ounce of cream of tartar, dissolve these fj^iSmall quantity of hot water, then add to this ah^t one ounce ^-;^^'.^^--'^-'', ■ Next put a suital^le quai(4i|yi0f soif, ^ieaii water intony^^y clean liira^kettle, Ving it to vi^scaldi% he^t, then-ijjj j one third of ^n otmc^ of^st htUght^«R po^ndedJ^ j>na ein^ thf<)iB|A^^ki^^ )lfi\B6%\ fiaeenlniiiutei,f^4i W :fa^'a1um liquor, aml.^ i^aiir ] "(be woollen, and wbrlil 6i^il^t half at % gentle femt. ^^For Wmf frk if will requir^^bi^^ owp^P^^ * ■? "^ t>^ i r\ ^' ^ ^ TM' >- '^'^w^m^'-'^m^ ^^4-^™p^#F"'^*'wi'V r yim^^!T:W^^f7w^ ^^^ll'^L ''*• '^°**"*" mmt be equally moialf wheot>utiD the dye. , No 308.: Gr - JDjfin^ the Green., v ^\^ I ll^fteimre €itti«f juiroot braas ^.^» ii ^ ■ yr^' A ^"-^itiirifT '.^S ^ ^' u^ YttMlM^'\]uVfiiiri %mi69Am^ W^^-^ per kettle, witli three gellont ofwitw, which is sufficient for one (lound of wodl*^ \eL Vfjhtn the water is scel^inff b8. ^^* "^ 4, Y«i| w^S jMt *t this tirne^oil have ^pdijicerm^l^eiif 81^^ it be found to D€g|d^P^a)KL t|a; yellow, then e^% d^e coi^uncl td^l^^ ^dSifen- ii«aia j^ofP|m.|4^ %e bhie ehirf0fi>*ft^r%»i#^ ,,,^ji>lpBi8tic in the liqii^.: In thfi i^ay foir may 'vary the shadeiscectfiltbg ^<^ T^ mcf. Ifyoa witii Hgbl greePi vm^ •.;i.i i"S:l 'Mj % ^mm^^^W i^^^^i^r^'^^'y^^'^^^ ^'gr»f'^';'"^'»- ■"^^^.iTr.-v.ijn^/.v * #^^ K jHH ♦ tefu8tlck and compouiid«i^' Aftfy' M f| , air an4.r4nae it. ' V^i » ^* For twenty yards, fl^ elxtoen pounAi of Cloth ojr yarn, it will require two pounds OBd a half of copperas, two ounces of blue vilriol, ei^ht pounds of logwood, two pounds of fustick. ,. ^ j^ Use the same proportions to die any number of pounds. -\ • ^ »' ^i&. wi^L H. * 1 ■ T1 V i , > ».' '•i. I I ^/ f I % I Tcdie one pound, three ounces alum, oiw. ouuce cream of tartar, eight ounces nicara-' gua ; proceed as with madder red, Except j^foUows, hy ^, > t^" r IstTwo paile watei^iwaWittglidat, a*! alum, pounded, cream of tartar, boil, put in goods, boil one hour and a half,,, .;.. 2ndJy Two pails water, nicaragua chips in a coarse bag, boil one and a half hours, take out the chips, put in the goods, boil gently one hour, keep stirring, take but &c. No 308. ^ Orange colour on Woollem s . V To die one pound of goods« one ounce anftlto or otter; two ounces pear lash, pro- ceed exactly as with maddMjftd^ except n^ i;iBrjUBd,.Me below^ by*i^^ V^ ^ '■ . wJ* *' .. ■ ■-■.■,-' If: um, oiw. nicara- sat, add oil, put la cbips hours, da, boil out&c. a ounce bi'pro- CC6I iirlni •u ■'•■ into snuft". Set an onion in tbo centre of a hiU of cu- , cumberH, squashes, melons, &c. and it will effectucili)^ keeii off the ycUow striped big, that preys upon those plants while youn;t. Perhaps to sow a few tobacco or orfion seeds ill the hiU, when planting, would have the same effect; and the growing plants from these seeds could be taken a- wav, when no longer wanted as protectors. Of other substances, sulphur is perhaps the most effectual, as every kind of insect has an utter aversion to it. ^^" Powdered quicklime is deadly to many iiMiects, and perhaps oflensive to all.^ - 4 Whitewash, with a little sulphur added ; iltine kept until quite offensive a4de4 to .iei>. =:.*;.>s;= !/■ ill :w ■y'^; »^. uiiuer wQoiien ragu, when put on trees ^., where they resort ; from which they can bo easily taken and dootroyed. QardenH that arc infested year after year wilt worms and verniin of e\ery kind aro L much henefited by sowing over with salt at the time they aro spaded in the sriring, some days before seeds are put in. Query. How would a solution of Gum Arnbick answer, made pretty slip- pery, with sulphur enough added to nivo colour, applied with a feather ? Let the composition be applied to the under sides of the leaves as well as all other parts a- I>ov0 ground, and even close down into the dirt. The ^um would tend to keep the •iilph^r where it was put; and the night epir md evaporation woaW keep the ^um '.^■ii* ..r.'*- •^v- nkM^m^^^ '"*^^.'' Iho body .« 1««»««' •» the width «ft*«°/j. thrcn.cl-.oe ; then moke up a n.»f »"'« f amp an..cr'.. or blubber o.l, ^'th^- blo proportions of sulphur and scotch «lW, and w^a. H- brush lay IhiH on the scraped na;jSni"g*"Og round the tree an inch Srlwnv.d'; ; and no.in.ect w.U ever at- ?emnt to pass this barrier, as long as the coT.!ji,sitll.n ims any considerable mo.sturc '"lI" U bo repeated when it incUpes to harden; though perhaps this «« «»»'!''««*' sarv. Let it be done early in the spi**, ffie the insect comes from the groutia. No 310. Explanatim of Term, j-^^ ALAMpi)«ri«c<5»rdii.g t^tho fosbwn or pr*- I trees :an bo •n of ^ slip- ^ ^ivo )i the sides rts a- into )p|he night vailing inode. .;.^%. ^- ^m > *'i '^^j; " 'Y'^^f^S'- *fl '•V^i cured by being dried with or without •;!. 'gar., Ureen fruil is usually spoken of by it^iftpecies, as apples, yEET.HKRB8, sucli horbs as uro nromat- ,^^ ick, (not spicy,) summer savory, sweet marjoram, thyme, parsley &c. aresweet. herbs, 8wEET-MEAT8, ODy fruit pres^ved in sii- Sauce, (is not Gravy, see aRAVYvV rion^ fiosiUoMo be. eaten with food, for relish, ^^ or short, 47, Jackson'd jumbles, 48, jrettiD, 48» ^^ buckwheat, 49, rice snow balls, 49^federsU iwin. || cake, 49, tea, 49, 8oft,jn little paas, 50, a but^f iniit 8U- >kcn of ter that r when of thtit 1. mts in • romatr 9weet sweet- m 80- F- V. •; ■'••0'': n corti^ sh. . ,;'-■>'/ drop, 60, johnny, or hot-, 36, Indian slapjacks, \^A 30 «C..:» Q"? !ifi unfY wAf(>n4.37.hard WM arop, ou, lonnny, ur uw, «v, „,..,.... ...•rj"~"*Jf' loaf, 36, fruit, 37, 38, soft wafers, 37, hai^ wM ^n, 37, jumbles, 88,42, „ F^.»iwa miracles or won* , Joughnms, 38, dough caki, 88, good -€OT!IIIwr39^.pke,-^, muffins 89, sponge, 40, .. compoitioCio. whip, or wigs 41 , queen's, 41 , )^ anotheRiuSh'H, 41, Shrewsbury, 41,iederal» 41, pound, 42, minute, ,42. ^ v ejftlCKENS, to broil, 13 -^ ;^ . : "^ CALF*S HEAD, to dress turtle fashion, 13, an6l <>therway, 14 . CtftLETS, veal, 16 . ^ ^ _ ^qODFISH, for dressing, 21, a good way to cook, 2^ inother way to cook, 24 - - ,.% ^qOOUDER, 22 ^- ^ f ^ CtTSTARDS, 27:t boiled, 27, ripe, 27, cotomon ba* ked.)l7j a sickbed^ 27, an excellent, ?l^; ^• CORNS, cure for, 99 >:i . ^ , ^ ' .,- .. ■■ ♦' ■ -'■ ■• «■•'■■■,. • i' ■'^^'^ OBlCERAL-110%8, to he-^^bmrved In boflln^ OftJGERBREAD, »oft, 39, ^ft, with fruit. 89, tu- " ^ff ^O* hard, 40, orange, 40.- -^ % i>»?*»;^ fEL, 9f^it«, oatmeal, c^n^fan m^. 64 JASE-SPOTS, to tali Ol^^SS, to kill in the neamn . GLOVES, to die or stain, 90 ^^AMS, a good pickle forjf, to bou. w. ro KCcn through themimmer, 88-11 'n^ m'-^<*'k ■ ICE-CHEAM, 45 '-V. \w ^:0^.*,' " rCINO, for cakes, 49 - * "'^|ECT8, best methods for destroying, 78, ' red, for marking linen, 98 iY, apple, 46.*4d, currant, 07, nftw method, to JP, excellent, keep d long timfi* 93 tojiteveiit, 79, ftm to prewrre fiw,^ $7 >%: 'i:-^>»^'. >i*' ^ ^1 I ^ rAai fcs, p"»; » "»• tafiH aiwi nw4H?imcais, nine m niirriber, i^nkgm 36 aiKl SH, rffurre*! to by number ill other reccipt#. Fuif to make rich, 87, ttickiiig piwte, 80 PkES£RVES, (swBEfMBATS,) beebi, carro Aic. 48, juiinCfi^ ^JSUl^itoe in loaf HUffar, 51, rry, 52 and 65, wh am, plums, or dam> ^ 68, g(KW€il)€Pne«,dam- ^^^^^^^^^^^■O^^^, 53 and 56, ch^tries, 54, plumH, 64, af^le, > , or grapcH, 65, cu- CuDIWI — ~~~ T<^|^£SES1Vnftov •WRETMlJATf,) tppleB, irmh and g^ tiU ffie next summer, 56, giten buih beans tHU winter, 56, parnley, 67, damaoag^ IJIums and cherries,- 68, peachy, 59, egss froili ^ May , 60, 85, 85, grapes and other delioato 88, proper place to preserve roots and fruit, ing Tarious f^its, 70, flowers and plants, • n, fpreen peas till Christmas, 22. |br iwito, parsnips, carrots, and i \i.. /W •<* * jKKEY.fowl or K."^ »^* J ^ r% m ^^H 8t gO«K««'- ' r ^^^^^^^^^^^H , yoU, 67, L . .#■ ^ •"S^I^^^^^V' ; ' - 'i V ^^ k'H ^bi u ^^HHsi^i^BH^B ^<'''' ' r^H lcn«i 83 J^^^ M- ■■ mater 7B#; ^c *> ;** ^4»ii R..^;*:' "^ :■ .1^* jiMt.qLj.'i ^1"*:*^ %J J m tAC-! •it^-'t..- I', lii^ , m * i» V ' ■ • ' '■ ■ •■ ■! .V ■ ■ ■ ■■ ■ - ■ .• "-; ■' -- ■■'■•:: ■■ ■ ^ '• ; 1 \ • S. . . r 4 ' m * jB ~ ■■♦■.' ... t, , ^ \ ■ .- -. ■ ■ ■'. ■ .. . ■ • ' ' " ■ ' i./ . • '"•■■■ ^ '\,-:■::;:::-:^;,^^.^./.^,'X^'c^:.\:ffe r :-:m' '■■ • ^w. - -:•:■•■ *| V'": '^'^^^^^^^^ J? ■ ■■...■ V ■■'^^^^L^ • ■..'■; ■ •' - : - " ' '■ ^^^^^^^^^^ - - ' ■■■ . ■' . ■ '■ ■ ~-"-^ ■' -' / J * •i^'iC'B.'J'