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CHASB'S •5- Third, Last and Complete-^- I^ECEIPT SOOK AND Household Physician^ <» PRACTICAL KNOWLEDGE FOR THE PEOPLE, TBOK The Life-Long Observations of the Author, Embracing the Choicest, Most ValuabI* and Entirely New Receipts in Every Department of Medicine, Mechanics, and Household Economy; including a Treatise on THE DISEASES OF WOMEN AND CHILDREN, iNFAcrr, THK BOOK KOR Thb MILLION. With Remarl:s and Explanations which adapt it to the Evory-Day Wants of the People, Arranged in Departments and most Copiously Indexed. Sy A. ^. Ghase, V^, 3. AUTKOR OP "dr. CHASE'S. RECEIPTb; OR INFORMATION FOR EVERYBODY;" ALSO "oR. OHAM** FAMILY PHYSICIAN, FARRIER, BEE KEEPER AND SECOND RECEIPT BOOK." "Why Oonoeal that whioh Believei DlBtreas." PUBLISHED BY ■w. IB. 3Dios:Eiieso3sr «so oo. Detroit, Mich, and "WrnDSOR, Ont. To "whoni all correspondence should be addresp*^ 1889. .<^K ■s;^ ,i^. Copyright, 188... By A. W. CHA.SB5. Copyright, 1887, By K. B. DICKERSON. All Rights Reserved. M. (Vu> I ' ■ 1 1 1 1 u DEDICATION. ■ ; THIS, MY THISD AND LAST RECEIPT BOOK, • IS MOST BESPECTFULLY DEDICATED To the Twelve Hundred Thousand Families, tlirougiiout the United States and Dominion of Canada, WHO HAVE PUKCHASED ONE OR BOTH OF MY FORMER BOOKS, AND TO THEIR CHILDREN WHO HAVE THUS BECOME FAMILIAR WITH THEM, AND WOULD, THEREFORE, DESIRE TO BENEFIT THEMSELVES, AND PERPETUATE THE NAME OF THE "OLD DOCTOR, BY HANDING THIS, THE CROWNING WORK OF MY LIFE, ' TO THEIR CHILDEEN. A. W. CHASE, M. D. iiUfai'M. I -TT. I I a I ■•■(I THE NURSE AND PATI.ENT. W ■f ! . ^ -V;*'^' -*'l'. PUBLISHERS' PREFACE. In presenting this book to the public, we make no apologiea There never was but one Doctor A. W. Chase. The immense sale of his former works is evidence that the public demand all that ever came from his pi-olific and philanthropic pen. There is no man now living, and none dead, whose writings have been so eagerly sought for, and no man, whose whole life was so devoted to the good of others. Through reverses in business, he left no pecuniary benefits to his family except the manuscript of this book, but died with the consciousness that his work had been appreciated and that he had been a benefactor to mankind. Dr. Chase's name is a household word in millions of homes ; we trust this book will make it a familiar name in a million more, and, although this, his final work, is by him dedicated to the people whom he served so long and well, we, as publishers, think it befitting to such as he to inscribe it " The Memorial Edition " and dedicate it to his children. THE PUBLISHERS. v^l^ ■V*i AUTHOR'S PREFACE. The reason for the publication of this book is, that having givep over fifty years of my life to the careful observation and test of Practical Receipes, as given in my first and second books, i. e., "Dr. Chase's Receipts, or Infonnation for Everybody;" and " Dr. Chase's Family Physician, Bee Keeper, and Second Receipt Book," by which it has become very natural for me to make notes of and preserve for future reference, items and receipts discovered by myself and those seen in the discourses of the Scientific, Med- 102,1, Agricultural, Mechanical and Household Publications of the day; and observing that aiL. time advanced, every branch of Science and Art, by continued experience, became more and more perfect, practical and positive in its development, I continually selected and preserved the very choicest items until enough was accumulated for a THIRD BOOK. And fully believing that it would be appre- ciated by the people who had purchased over twelve hundred thousand copies of my former publications, within the thirty years they have been before them, I cletermined to prepare it before I could willingly and conscientiously lay down my life work. I have, theiofore, labored over foar years faithfully and diligently in experimenting, compiling and arranging this, my third and last book, as I knew it would do good in every home it entered I am now willing and shall forever rest from this char- acter of labor, that I may partake, a little at least, of the benefits and pleasures that I have done my best tp prepare for others, feeling more than satisfied that if the people will give the time and earnestness in using this book that the author has in prepar- ing it, the benefits and pleasures will not only be mutual, but more lasting than our lives, benefitting even our children's chil- dren. As to the reliability of the information given in this volume, the unprecedentedly large sales of my two former works will vill AUTHOR'S PREFACE testify. It is only necessary to say that the longer one labors in a practice or profession, or in the mechanical arts, the more mature is his mind and judgment and the better qualified he is to carry on his work. This being universally conceded, it need only be said, then, that one who has lived nearly seventy years, doing all the good possible to his fellow creatures, as I have done, if judged by the above evidence, would certainly make his last the crowning effort of his life, and that it shall be so found I feel assured. This work is the result of nearly thirty years practice and experience since the publication of my first book, and is not a " revised edition " of the former ones, but is made up wholly of new matter and new discoveries. I, therefore, believe that it will prove of infinite value to its purchasers, and although they may have both the former ones in their possession, they cannot, if they value my first and second book, afford to be without this, my third and last one. My mature years, numbering nearly three score and ten, will not allow me to ever undertake that great labor which, in this case, covers a period of nearly five years. A Eeceipt Book, not being calculated for general reading, can very properly be set in closer type than an ordinary book, and a!s it is my aim to give the greatest possible amount of informa- tion for the money invested, I have instructed the type-setters to use the smallest type that can, with ease, be read ; yet the following will serve to illustrate the fact that even a receipt book is, by some, read to a considerable extent As I was once traveling through Illinois, a gentleman, just before we reached the crossing of the Mississippi at Burlington, approached me, and said, "Isn't this Di. Chase, the author of Chase's Receipt Book?" (referring to my first) to which I replied, " Yes, sir," when he remarked : "I thought I recognized you from the frontispiece in your book ;" and added, " We I'ead it more than the Bible," etc To which I remonstrated and begged to suggest that he instruct his family from that time forward to read the Bible most, inas- mucli as eternity was of infinitely more importance than this life. His name I ha/e forgotten, but I take the liberty of giving the mm A UTU0R8 PRE FA OB. iz name and address of a lady in Wisconsin, whose letter I received while preparing this last work, presumin>^ she will take no offense, as I give her name and letter only to prove to the public in what esteem my former books are held by those who have them. The following is from Mrs. 0. N. Alden, and dated at Neenah, Wisconsin: i *» * f January 11, 1888. dk. a. w. chase, Dbab SiB: It *3 not the author or compiler of every iiOok who himself so permeates the contents that the reader feels in the author a per- aonal acquaintance, but when I am consulting Dr. Chase's Books, it seems as though I was personally consulting him, and that he is a friend, he makes what is therein so individual. But, by so doing, he exposes himself to, per- haps, annoyance, aa in this instance, hy being personally addressed. * « * The writer closes by relating her own condition of health, and making inquiry as to the character of goods made by another gentleman. I mention these circumstances among hundreds of others only to illustrate to those having neither of my former books what those who do have them think of them, hoping thus to convince the million that my third and last book shall, at least, be equally valuable. 1 have, however, done my best to produce a work in every respect superior . . my former ones, and with the aid of thirty years' expei-ience since my first book was published, during which time mMx\y new theories have come into vogue and many valuable discoveries have been made, I am confident that I have succeeded, and can only hope that my former works have opened the door to this, my Crowning Life Work, and that it will be a welcome visitor at every home, where either or both the first and second books have found their way and prove to be worth many times more than the sum paid for it March 26, 1885. THE AUTHOR Just two months sfter completing this work, and writing the foregoing preface, the "Old doctor" passed away and his spirit took its flight to Qod who gave it. . PUBLISHERS. '■i^"' li!! THE KEY TO A HAPPY HOME. Itx W^cmaxmm. * Dr Alvin" "Wood Chase, physician, and author of the celebrated Dr. Chase's Keceipt Book, was bom in Cayuga County, New York, in 1817. He was a son of Benjamin Chase, a native of the State of Massachusetts. When Alvin was eleven years of age his parents located near Buffalo, N. Y., where he grew to manhood, receiving a very limited education, in a log school-house. His desire for knowledge was so strong, coupled with an ambition peculiar to his naturally energetic disposition, that he far outstripped his more dilatory companions of that humble institute of learning. When seventeen years old he left New York and found employment on the Maumetf Eiver, in the meantime devoting his spare moments to study. In 1840 he located at Dresden, Ohio, where in the spring of 1841 he married Martha Shutta, daughter of Henry and Martha Shutts, natives of New York. To this noble and gifted wife, and mother of his children, may be justly attributed much of the success that followed the doctor during his long and eventful career. From the days of his boyhood he entertained a wish to study medicine, and awaited with impatience the time when he might become a member of the fraternity. After many i- ■«4« I wanderings lie settled in Ann Arbor, Mich., in 1856, where, to his intense delight, he was enabled vigorously to prosecute his studies in what was to be his future life-work. He attended lectures in the medical department of the State University during 1857 and 1858, and graduated from the Eclectic Institute of Cincinnati, Ohio, in the meantime. Prior to 1869 he traveled over a large part of the United States, acquiring valuable knowledge, only gained by practical experience, which proved a good foundation for the wonderful book which afterward gained such great celebrity. The first edition of the work, like all subsequent ones, proved a great success, and soon placed the author on the high road to fortune. In 1864 he built the first part of that magnificent struct- ure that still bears his name. It stands on the corner of Main Street and Miller Avenue, and is an ornament to our city. The building was completed in 1868. The business had so increased that at this time fifty persons found constant and remunerative employment within the walls of the building; and the hospitality and liberality of the Doctor to the employes of the institution, as well as to the needy ones of the city, were always subjects of admiring comment. In 1873 he published his second book, of which many thousand copies were sold, and it is safe to say that fully one million and a half have found their way into the homes of this and foreign countries. A few years only have elapsed since Br, Chase was considered one of the most prosperous and well-to-do xil •■• 1. citizens of Ann Arbor; losses by thousands and tens of thousands dollars greatly reduced his accumulations so honestly acquired. It is seldom the case that so much wef ■ \ is secured in so short a time by honest endeavor. He entered into no speculating schemes, but industriously pursued a very useful calling, bringing large profits without detriment to any, but, on the contrary, of great value to all. But, notwithstanding his losses, he did not lose his native energy and manliness of purpose, and stood before the community a conspicuous example of what energy, perseverance, and an indomitable will may accomplish. He was long connected with the Methodist church at Ann Arbor, to which, from time to time, ho donated large suras of money. His liberality in this direction was remarkable, considering his income, though large. Many men, whose means were quadruple those of the Doctor, did not give one quarter as much for the advancement of this and other benevolent enterprises. He was once nominated for mayor of the city, but his business compelled him to decline the proffered honor. But the storms of life finally overtook him and swept with almost resistless fury around the now aged physician, and a few of the prejudices that characterize the human family found a resting place in the heart of this noble man; yet, when the last chapter shall have been entered in the book of life, the account will probably be balanced. The last earthly rites have been performed, and the aged veteran laid peacefully away beneath the shadow of the silent tomb. It may truthfully be said that he lived with malice toward none and charity ' xiii I \ ■ ii ^ to all A beautiful monument marks the place where his earthly remains are laid away, but his real and ever- enduring monument is seen in his life, devotion and ^'isefulness to his fellow man. Rev. L. Davis, * Secretary of the Washtenaw County Pioneer JSodeiy, a Ann Abbob, Nov. 28, 188a I xiv h' ;! V /'•-. CONTENTS. Dedioatiow, ... Publishers' Preface, Atjthor's Preface, " In Memoriam," Symptoms op Diseases, - Medical Receipts, ... itursing and midwifert, Pood for the Sick, - Culinary or Cooking Department, Miscellaneous Department, Household Memoranda, Toilet Department, Dairy Department. Domestic Animals, - Agricultural Department, - Mechanical Department, - BBE-KEEPma, Dictionary of Medical Terms, Publishers' Notice, Index to Medical Department, - General Index, - I V vn XI 1 88 278 809 819 616 626 688 641 778 790 808 817 883 838 844 ,.-/ MEDICAL DEPARTMENT. STrns^iPTons^cs oif idise-a-ses. Remarks — In preparing "Symptoms" I have carefully giveu all diseases that any person is liable not to be familiar with. There are some few common compliiints, that " tackle " us without giving symptoms or warning, that I have omitted A man would not need to be told that be had the tootkacTie or earaJie, or what the symptoms are. He would be liable to find it out very suddenly without consulting any book or doctor. Some such simple diseases I have omitted in "Symptomi." ABORTION OB MISCARRIAGE.— When a woman in the family way throws off the contents of her womb, or loses her child, during the first six raontlis, the accident is a miscarriage, or abortion; when the sagie thing happens during the last three mouths of her term, it is a premature labor. Symptoms. — If abortion recur during the first month after conception, the symptoms may not attract much attention, or may be regarded only as an Irregularity of menstruation. Occur 'ing at later periods, it is frequently indi- cati'd by some feverishness, coldness of the feet and legs, a ptiflfed-up condition of the eye-lids with purplish discolorations, shooting puins in the breasts, wliich become soft, pains in the back, bearing-down pains in the lower part of the bowels,, which come and go, and at length take the character of real labor pains. As these pains increase, blood begins to appear, and, sooner or later, the bag of water breaks, and the fetus is thrown off. Causes. — These are very numerous. Some of the principal are, displace- ment of the womb; ulceration of its neck; syphilitic disease of the fetus received from the parent; too much exercise; heavy lifting; falls, particularly when the woman comes down upon the feet, and is heavily jarred; emetics; powerful purges; and too much nuptial indulgence. Remedy, pages 258, 259, 260, 261. AGUE. — The popular English name for Intermittent Fever. Ague is principally applied to the cold stage. The whole disease Is commonly called 'Soever and Agtie. Symptoms. — This fever consists of various fits or paroxysms, each of which is made up of three stages or success..ms or^inptoms. These stages are the cold, the hot, and the sweating stages. Wljgji the sweating stage is finished, the patient is free of complaint, or the dise ..^ intermits till a future riod, when the same stages as before succeed each olher. The time during which the patient is free of the disease varies in different kinds of intermittent fever, and gives its name and character to the disease. If the stages run through their coui*se every day. it is called a quotidian ague; if they begin again every 1 . 1 ' y., /,/ W DR. CHA8ES RECIPES. 1 1 third day, Including thai on which the former paroxyjm occurreu, It is called a tertian; If every fourth day, a quartan. Several minuter varieties occur, ■with which it is unnecessary to trouble the general reader. Remedy, pages 86, 87, 88, 80, 90, 01, 123. APOPLEXY. — A disease in which the patient suddenly falls down, deprived of sense and motion; and which, in all lan&:uages, derives its name from the sudden manner of its attack, as if the patient were struck down by some invisible hand, by lightning, or some other agent equally sudden and violent. Symptoma. — A person seized with apoplexy in its most perfect form, sud- denly falls down, deprived of sense and motion, breathes heavily, and with a snoring sound; sometimes convulsions occur, and foam issues from the mouth. The pulse is full and strong, a cold clammy sweat breaks out over all the body; and the accumulating saliva, the bloated countenance, and the noisy laborious breathing, combine to form a distressing spectacle. The disease is onot always so complete and violent, but varies in its symptoms, as is well described by Dr. Abercrombie: — "Sometimes the disease begius with a sudden attack of violent pain in the head, the patient becomes pale, sick and faint, generally vomits; and frequently, though not always, falls down in a state resembling fainting, the face very pale, the pulse very small. This is some- times accompanied by slight convulsion. In other cases he does not fall down, the sudden attack of pain being only accompanied by slight and transient loss of lecollection. In both cases he recovers in a few minutes, is quite sensible, and able to walk; continues to complain of intense headache; after a considerable time, perhaps some hours, becomes oppressed, forgetful, and incoherent, and thus gradually sinks into deep sleep, from which he never recovers. In some cases, palsy of one side occurs, but in others, there is no palsy. There is another form of the disease, in which the patient is suddenly deprived of the power of one side of the body, and of speech without stupor; or if the first attack is accompanied with stupor, this soon goes off; he appears sensible of his situation, and endeavors to express his feelings by signs. In some cases the attack passes gradually into apoplexy, perhaps after a few hours; in others, under the proper treatment, the patient recovers perfectly in a few days. In many cases the recovery is gradual, and it is only at the end of several weeks or months that the complaint is removed." It is a matter of very great difficulty to determine what is the particular etate of the brain which gives rise to the symptoms of apoplexy. Sometimes, after a fatal case, when the head is opened, we find a large quantity of coagu- lated blood, and we consider the pressure of this effused blood as completely explaining what has happened. But in other cases which have ended fatally, there is only a small quantity of fluid in some part of the brain; and in others, even after very marked symptoms, no injury whatever, or deviation from the healthy appearance, can be perceived in the brain. There are certain habits of body that seem more peculiarly disposed to this disease. Men with short, thick necks, large heads, and corpulent bellies, esDcciallv aftei their thirty-fifth or fortieth year, are very frequently the sub- \w I?; SYMPTOMS OF DISEASES 8 • is the first of the lers, agu- 'tely Illy, lers, the jectfl of this disease; but very many examples occur of a malce directly the reverse of this, viz., tall and slender, being also attacked with apoplexy. Remedy, page 131. ASTHMA.— -S^mptoffw.— A painful diflBculty of breathing, recurring at intervals, with a sense of tightness across the breast; a wheezing cough, hard at first, but towards tlie end of eacli paroxysm more free, and followed by the discharge of a little mucus. The attacks of asthma are generally in the night- time, though they sometimes come on in the course of the day; and at what* ever time they come on, it is for the most part suddenly, with a sensv f tightness across the breast, impeding respiration. Tlie person, if in bed, is obliged immediately to get up, and he requires the free admission of air. The difficulty of breathing increases, and is performed slowly, and with a wheezing noise. These symptoms sometimes continue for hours together; and a remis- sion takes place by degrees; the breathing becomes less laborious, and the patient speaks and coughs more easily; and if tbere is something expectorated, the remission is greater, and sleep comes on. In the morning, and through the day, though the breathing is better than during the fit, it is not yet free from difficulty; a degree of tightness is still felt, and a very slight motion of the body is apt to bring back the paroxysm. In the evening the breathing \n worse, and about the same hour as on the former night, generally between midnight and two o'clock, the same train of symptoms is renewed. After the fits liave recurred for several nights in this manner, they suffer more consider- able remissions; and, for some time, asthmatics may be free from complaint; but through the whole of life the paroxysms are ready to return, though in different circumstances in different patients. Asthma seldom appears before the age of puberty, and seems to attack men more frequently than women; and in persons of a full habit whom it continues to attack, it commonly causes a great degree of emaciation. Though it does not often destroy life in the paroxysms, it may become fatal by passing into other diseases, as into consumption of the lungs, or by occasioning dropsy; and many cases, which have appeared a common spasmodic asthma, have been found at lost to depend on organic diseases of the heart and great vessels. Causes. — Some have the fits of spasmodic asthma brought on by heat, whether of the weather or of warm apartments; and frequently by warm bathing. Some are hurt by cold and moist air, or by anything worn tight about the breast, or by distension of the stomach from a full meal, or windy diet; or from exercise hurrying the circulation of the blood. Sometimes the disease is broupht on by causes affecting the nervous system, as passions of the mind; or by particular smells, or irritations of the lungs from smoke or dust. Re.hedt, pases 201, 202. ATROPHY. — St/mptoms. — A disease, of which a very prominent symp- tom is wajiting of the body, from deficiency of nourishment. It is well known to the nurses in Scotland by the term Thrininq. It is very common in children, «nd proceeds in them from various causes; from teething, from acidity of the ;.\ I DR. CffASSrS liECIPES. stomach, and disorder of the bowels; from rickets, from diseases of the gUnda of the mesentery; and this last cause is by far the most common. .The patient is at first languid and inactive; has a bad appetite, a disagreeable breath, a palo complexion, a largo belly; the bowels are not regular, sometimes costive, at other times loose; Ihc stools smell badly, and arc of a whiter color than natural. When the disease has continued for some time, the body becomes greatly emaciated, the belly still more swelled, and the digestive functions more dis- ordered. REMEpy, page 190, , , . BABBERS' ITCK.— Symptoms.— This is contagious and due to afungus growth that invades tiie hair and hair follicles. It appears chiefly on the hairy parts of the face — the chin, the upper lip, the region of the whiskers, the eye- brows, and the nape of the neck. It consists in little conical elevations, which maturate at the top, and have the shaft of a hair passing through them. These pimples are of a palo yellowish color. Remedy, page 102. BLADDER — INFIjA'M.MA'FlO'N.—Si/mptoma.—The bladder is also liable to inflammation without rupture. The symptoms of this formidable complaint are a burning pain at the lower part of the belly, increaaed by pressure; constant desire to pass water, which is done in very small quantities, and with intense pain; and more or less general fever. Remedy, page 263. BLOODY PLUX.— DYSENTERY.— iSywi^Jicwi*.— The disease comes on with loss of appetite, costiveness, lassitude, shivering, heat of skin, and quick pulse. These are followed by griping pain in the bowels, and a constant desire to pass their contents. In general the passages are small , composed of mucus mixed with blood. These passages are attended and followed by severe gripings and inclination to strain, learnedly called tormina, and tenesmus. They are sometimes, in the early stages, attended by nausea and vomiting. The natural feces, which do not pass off much, are small in quantity, and formed into round, compact balls, or irregular, hardened lumps. This tenesmus, or great desire to strain, will continue, perhaps increase, for several days, — the discharges being mostly blood in some cases, and chiefly mucus in others. Having, generally, but little odor, at first, these discharges become, as the dis- ease advances, exceedingly oflfensive. Causes. — Dysentery is very frequently caused by sudden changes from hot to cold, by which sweating is suddenly checked, and the blood repelled from the surface. Hot climates, and dry, hot weather, are predisposing causes. All green, unripe, and unwholesome food; and all indigestible food of every sort, may induce it. Remedy, pages 60, 130, 195, 234. BOIL. — Symptoms. — A circumscribed inflammation in the external parts, which terminates in a pointed swelling, sometimes as large as a pigeon's egg, attended with redness and pain, and sometimes with a violent burning heat. These inflammations generally suppurate, but they do so very slowly. They break at first on the upper part, and some drops of matter ooze out. What is commonly called the core is next seen; it is a purulent substance, but thick and tenacious, almost like a solid body, and may be drawn out of the ia. SYMPTOMS OF DlHEAHEa. abscess Its discharge is followed by a flow of thin nor matter, after which tho puin ceases, and the part heals. Rkmbdt, pages 68, 60, 60, 97, 137. BOWELS, INFLAMMATION OF.—Symptom$.—'T\\\ti disease is cha.'acterized by the symptoms of general fever, heat of skin, thirst, restless- ness, quicic and hard small pulse; and by sharp pain in the belly, increased on pressure, and accompanied by vomitiug and costiveness. Causet. — Inflammation of the bowels is occasioned by acrid and irritating substances swallowed by the mouth, by hardened foeces, by vitiated bile, by long continued costiveness, and by constriction of some part df the canal in cases of rupture; a very frequent cause of it is cold, especially when applied with damp to the feet. Diagnosis. — Inflammation of the bowels is distinguished from colic by the absence of fever in this last, and by the pain in colic not being increased on pressure, and In every case of severe pain of the bowels, with vomiting and costiveness, the practitioner should make very strict inquiries, lest a rupture should be the cause of them. Remedy, pages 137, 262. BRAIN — INFLAMMATION — CONCUSSION. -Acute and gen- eral inflammation of the brain and its membranes has two stages. Symptoms. — The Stage of Excitement, in which there is intense and deep- seated pain in the head, extending over a large part of it, a feeling of tightness across the forehead, throbbing of the temporal arteries, a flushed face, injected •yes, looking wild and brilliant, contraction of the pupils, great shrinking from light and sound, violent delirium, want of sleep, general convulsions, a parched and dry skin, a quick and hard pulse, a white tongue, thirst, nausea and vomiting, and constipation of the bowels. T/te Stage of Collapse, in which there are indistinct mutterings, dull and perverted hearing and vision, double vision, the pupil from being contracted e:&.pand3 largely and becomes motionless, twitchings of the muscles, tremors and palsy of some of the limbs, a ghastly and cadaverous countenance, cold sweats, profound coma, and death The disease will not show all these symptoms in any one case, It runs a rapid course, causing death, sometimes, in twelve or twenty-four hours; or it may run two or three weeks. Remedy, pages 246, 247. BRONCHITIS.— ^ffiptoww.— This disease is an inflammation of the membrane lining the air passages, or bronchi, is a very common, and a very serious disease. It is of two kinds, the acute and the chronie or " winter cough." The acute form, or severe cough, begins with the symptoms of com- mon cold, or catarrh (see Catarrh); but difficulty of breathing, attended with a wheezing sound, and pain and cough, soon come on with great sevjerity. There is also a degree of fever, generally much increased in the evening. With the cough, there is a tenacious and glary expectoration, sometimes purulent, and even mixed with blood. Remedy, pages 123, 2F4, 255, 256. BRONCHOCELE.— >%mp«'itli hoarseness, and a sense of roughness and sore- ness in the course of the wind-i^ipe, with a ditllculty of bruatliing, and tightness across the clicst, and a cough, seemingly occasioned by sonietJiing tickling or irritating the upper part of the wind-pipe. Tlio cough is at first dry, nod causes a good deal of pain in the chest, and about the head; and at times tliero are other pains resembling rheumatism, in various parts of the \nx\y. Gradu- ally the cough becomes looser; that is to say, is accompanied by the discharge of 1 Mcus, which is brouglit up with more ease. The discharge from the noso beccies more mild, and also thicker; the pain of tlie head diminishes, but there i^. still a disagreeable sense of fullness about tlio nos(;, witii a degree of dcpfness, ringing in the cars, and a whcczini^ sound when a full breath is drawn. There is a!8o a bad taste in tlie mouth, with a foul tongue, ultiiough thoappetito Is good. Rkmkut, pages 67, 166, 164, 183. CHICKEN-POX..— Symptoms.-A diseaseof the eruptiv^ kind, in varioua particulars resembling small-pox, and apt to be confounded with it. Chicken- pox arises from a peculiar contagion, und attacks persons only once in their lives. It is preceded by chilliness, by sickness or vomiting, headache, thirst, restlessness and a quickened pulse. After these feverish symptoms, which are generallv sliglit, have lasted one or two days, pimples appear on dilferent parts of the sl 1, in the form of small red eminences, not exactly circular; having a surface shining, and nearly flat, in the middle of which a small clear vesicle Boon forms. On the second day, this is filled witii a whitish lymph; on thj third day. the fluid is straw-colored; and on the fourth day, the vesicles which have not broken begin to subside. Few of tliem remain entire on tlie fifth day; and on the sixth, small bro^vn scabs appear in the place of Ihe vesicles. On the ninth and tenth days, they fall off, without leaving any pits. Remedy, page 224. CHILBLAINS. — Symptoms,— A. painful inflammatory swelling on the extreme parts of the body, as the fingers, toes, and heels, occasioned by cold. A very common way of getting chilblains, is by bringing the hand? and feet near the fire in cold frosty weather. The color of chilblains is a deep purple or leaden hue, the pain is pungent and shooting, and a very disagreeable itching attends. In some instances, the skin remains entire; in others it breaks, and n thin fluid is discharged. When the cold has been great or long continued, the pints affected are apt to mortify and slough off, leaving a foul ulcer behind. Remedy, pages 142, 143. CHILLS AND FEVER.— See Ague. CHLOROFORM. — The formidable symptoms which sometimes arise from an overdose of chlorofonn are best met by opening the patient's mouth, and forcibly making the tongue protrude, allowing the free access of air, and applying ammonia to the nostrils. Chloroform should be administered only by a medical man. Remedy, page 96. 8 DB. CHASE'S RECIPES. CTIOliEBA.— This disease Is of ten attended by vomiting and purging, '\vith cramps in various parts of tlie body. It first attracted notice as a Tvide-spreading and fatal epidemic, in the year 1817, wlien it appeared at lit Jcssore, In Bengal; and after ravaging the Continent and Isles of Asia, iitid spreading to China, it continued its destructive course westward through <;Tt;rmany and the Russian Empire, till it at length reached the British Islands in 1831. After committing frightful ravages, the disease disappeared from England in the end of 1832; but It reappeared in 1849, and carried oil 15,000 people in London alone, and al)out 80,000 in the whole kingdom. In 1853 and 1854 the disease again caused a terrible mortality, upwards of 6,000 ne common name. '/ : 87MPT0M8 OF DISEASES. 23 symptoms. — Tho disease comes on with coldness and shivering, and other symptoms of beginning fever, then the lieat of tlie body is increased, the pulso becomes more frequeat, full, and strong, and there is very marked difficulty of breathing, especially Wiien tho patient attempts to draw in a full breath. TliQ pain is genenilly greater when the patient lies on the side affected, but some- times the contrary is the case. The pain is felt most commonly on one side, and some have supposed that the left side is more frequently attacked than tho right, but this does not appear to be correct. Sometimes the pain is felt at the lower part of the breast, sometimes in the back, between the shoulders; the pain is commonly fixed in one spot, but sometimes shoots from the side to tho shoulder, back, or breast, and such shooting pains are called in common lan- guage stitches. The disease is always accompanied by cough; and this cough, m every case, is attended with very considerable pain at the beginnmg of tho disease, it is dry, bvit soon becomes somewhat moist, and the matter spit up is streaked with a little blood. Remedy, pages 249, 250. MEASLES.— See Symptoms, pages 219, 220; Remedy, pages 220, 221, 22^. Malignant Measles, page 221. MUMPS.— See Symptoms, page 223 ; Remedy, page 223. NEURALGIA. — (Neuralgia, nervous headache sometimes called), means pam in a nerve, and is generally of an excruciating, darting kind, but without • any heat or swelling in the part. Neuralgic pains alfect various parts of the body, but are most co.iimon in the head. Remedy, pages 73, 74, 75, 76. PAINTERS' COLIC. -See page 230. PALSY. — PARALYSIS. — Symptoms.— Sometimes there are no pre. monitory symptoms; but often before the attack there are flushed face, swelling of the veins about the head and neck, vertigo, a sense of fullness, weight, and sometimes pain in the head, ringing in the ears, drowsiness, indistinct articula- tion of words, or even loss of speech, confusion of mind, loss of memory, and change of disposition, — amiable persons being made sullen and peevish, and irritable ones mild and simpering. After the attack the countenance acquires a vague expression; the mouth is drawn to one side; the lower lip on the palsied side hangs down, and the spittle dribbles away. The speech is altered, and tho mind is generally impaired. In some instances the patient recovers in a longer or shorter time; in others little or no improvement takes place, and the patient, after remaining helpless, often for a long time, dies either from gradual exhaustion, or suddenly from apoplexy. Remedy, pages 130, 239, PILES. — Painfnl tumors in the neighborhood of the anus. Sometimes they are situated externally, and are found in clusters, hard, painful, and giving great inconvenience by their preventing the person from sitting; at other times they are within the gut, and are forced outwards with great pain when the patient goes to stool. Sometimes they are situated so far up, that they do not appear externally at all, but indicate their presence by very great pain, or by the discharge of blood. Sometimes the pain attending piles is less, and the 94 t>B. CHA8W a RECIPES. principal Inconvenience attending them is the discbarge of blood, either pretty constant, or when a person goes to stool. In some cases very large quantities of blood are lost in this way. Sometimes, instead of blood, a whitish fluid is dischai'ged. Catiaea. — Few persons who have attained middle age are totally free from piles, but in some they are more troublesome, and require more attention than In others. Those who are frequently in a standing posture, who are subject to costiveness, and those who are much in the habit of taking purgative medi- cines, especially of aloes, are very liable to have piles. Pregnant women are very often troubled with piles. Whatever tends to prevent the blood from cir- culating freely through the veins of the intestines will produce piles; hence affections of the liver are a common cause of the complaint, especially in hot couniries where that organ is apt to be congested. Remedy, pages 141, 161, 186, 186, 187, 188. PLEURISY. — Symptoms. —This disease is most frequently introduced by shiverings, which are soon succeeded by high fever, with a peculiarly hard, resisting pulse; sharp, stabbing pain in the side, — generally just below tlie nipple, but sometimes extending to the shoulder, arm-pit, and back; hurried and inter- rupted breathing; and a short, dry cough. The pain is greatly aggravated by motion, coughing, or an attempt to take a long breath. It holds the patient under constant and powerful restraint. We find him lying upon liis back, or his well side; his countenance full of anxiety, — fearing to move, cough, or even breathe needlessly; and often crying out from the keen torture these necessary acts inflict in spite of all his caution, At a more advanced stage, when the tenderness has somewhat abated, he will prefer to lie on the diseased side, as this leaves the healthy lung more at liberty. Remedy, page 191. POISONING ACCIDENTS.— Accidents from poisons are of such common occurrence, that every person should know the proper remedies, and not be obliged to wait the arrival of a physician before the proper corrective is applied. The symptoms are different in different poisons, but as prompt action and not symptoms, are necessary, we give the most common remedies, with the methods of applying them, under the proper heads. Remedy, pages 47, 62, 93, 94, 216. QUINSY.— INFLAMMATION OP THE THROAT.— This kind of inflammatory sore throat generally commences with cold chills, and other febrile symptoms. There is fullness, heat, and dryness of the throat, witli a hoarse voice, difficulty of swallowing, and shooting pains towards the ear. When examined, tlie throat is found to be of a florid red color, deeper over the tonsils, which are swollen and covered with mucus. As the disease progresses the tonsils become more and more swollen, the swallowing becomes more pain- ful and difficult, until liquids return through the nose, and the viscid saliva is discharged from the mouth. Very commonly the fever increases also, and there is acute pain of the back and limbs. C'aMses.— Exposure to cold, wearing damp clothes, sitting in wet rooms, golJ'uff wet feet, coming out suddenly of p crowded and heated room into the N STMPTOMa OF DISEASES. 26 open and cold air. It may also be brought on by violent exertion of the voice, And by suppressed evacuations. Kbmbdt, pages 99, 164. RHEUMATISM. — Symptoms. — A painful affection of fibrous and mus> cular tissues, affecting principally the larger joints, and places covered by muscles; thus it affects the wrists, the elbows, the knees and hip- joint, and the l)ack and loins. The internal parts also, as the heart and diaphragm, are con- sidered to be capable of being affected by rheumatism. When the joints about the back and loins are affected, the complaint is called lumbago; when the pain is in the hip joint, it is called sciatica; and pleurodyne, or pain in the side, when the muscles of the chest are affected. Bheumatism may occur either with fever or without it; in the first case it is termed acute, and in the second SUN STROKE.— %TOp«' >i SYMPTOMS OF DISEASES I 81 of the veins being dilated. The cause of these swellings is the obstruction to the free passage of the blood through the veins; hence tumors in the groin may cause varicose veins of the legs; mul the appearance of such veins is frequent in pregnant women, from the enlarged uterus and its contents pressing on the large trunks of the veins. Sometimes the complaint arises from general debility, and from a sedentary life. When the distention is great, there is con- siderable pain; and the veins may be eroded, and cause a great discharge of blood; or troublesome and obstinate ulcers may be produced. The pain and inconvenience of varicose veins are not great at first, and hence they are too often neglected till they become very difficult to cure. The varicose veins of pregnant women go off when they are delivered, und require very little treatment, except attention to posture. In other canes a moderate pressure by bandages is requisite. An elastic stocking makes a good and equal pressure. Remedy, pages 235, 279. WATER-BRASH.— 5^mpr a pin-scratch, or small pimple, a finger application will be sufUcient. Jiemark. — This is claimed to reduce the worst swelling in a short time. RHEUMATISM, SPINAL AFFECTIONS, CANCERS, ETC. 1. Dr. White's Remedy, or Liniment for. — Strongest alcohol and spirits of turpentine, each 1 pt. ; camphor gum and saltpeter, each 1 oz. ; beef's brine, 2 qts. Dissolve the camphor gum and saltpeter in the alcohol; then add tlie turpentine. Scald and skim tlie beef's brine, and when cold, add it. To be shaken when used. Remarks. — Dr. White, from whom this receipt was obtained, used it ex- tensively, and with success, in weak backs and all other spinal affections, rheumatism, etc., and also claimed to have cured several cancers with it. I have no doubt of its value for general purposes, nor have I a doubt that, if taken or commenced early in the appeacance of a cancerous growth, it may scatter it, and with an occasional active cathartic and the continued use of a good altera- tive, they may be cured. 2. Kerosene, % pt., and camphor-gum, 1 oz., cured a friend of mine, with whom I was acquainted for forty years; his fingers and hands were set nearly shut. Bathing his hands 3 or 4 times daily for 3 or 4 days made decided im- provements, and finally cured them. CANCER— SUCCESSFUL REMEDIES.— Persons suffering with cancers may expect to find the following beneficial: 1. Take a qt. bowl and fill half to two- thirds full of green sheep sorrel, then fill with water; let it stand one hour, then mash to get the strength; to be drank daily. Use dry sorrel same as green, only steep in hot water. For the tJore. — Use a poultice, made by soaking the sorrel in warm water till soft: change often. Ih Make the Salve. — Take a porcelain kettle holding a gallon; fill two- thirds fall of tlie sorrel; then fill with water, and boil down to a strong ooze; take out the sorrel (pressing or straining, if necessary), and put in freshly mado unsalted butter or lard; then let it simmer over a slow fire — do not burn it— and put in a lump of rosin the size of a hen's egg; when the water is simmered out, ■drain out the salve. Salve prepared in this way, will cure scrofula as well as ic&ncers. I know whereof I affirm, aa I have seen it tried successfully. It takes 3 83 84 DR. CHASES' RECIPES. perscvoranco, however, as it is in tlie l)lood; better that, than to be eaten up with cither cancer or scrofula. 2. Toko equal parts of sweet fern and the bark ofiP the north side of a black ash tree; burn both to ashes; leach and boil down thick; put a piece of nhoct-lead upon the cancer, with a hole in it as largo as the cancer, wet lint in the mixture; put on and place another piece of sheet-lead over tliat. Let it remain till it ceases to pain, when the cancer will bo dead; then make a plas- ter of the white of an egg and white pine pitch; put on and cover with a warm Indian meal poultice; keep on till it comes out. In the case of the man from whom this receipt was obtained, the cancer came out in nine days. The poultice must bo renewed when cold. Jiernarks.— The idea of the piece of sheet-lead, with a hole in it the size of cancer, is to protect the sound Hesh or skin from contact with the cancer salve. The sorrel water, as in No. 1, or some other good alterative, should be taken a reasonable length of time, in the treatment of any cancer, for the purpose of purifying the blood. 3. Cancer — A New Remedy which Carbonizes the Cancer- ous Tumor with but Little or No Fain, and Not Poioonous.— DinECTioNS — Apply to the surface of the sore tlie chloride of chromium (a new salt of this rare metal), incorporated into stramonium ointment. This prepara- tion, in a few hours, converts the tumor into perfect carbon, and it crumbles away. Specimens of cancers thus carbonized were in.spected by a number of physicians at a recent meeting held at the N. Y. Medical University, where a I)iiper was read on this new method of treating cancer, which had the appear- ance of cliarcoal, and were easily pulverized. between the fingers. The remedy causes little or no pain, and is not poisonous. Remarks. — In small places where this chloride-chromium is not obtainable, call in the assistance of a physician, and he will know where to get it; and an nothing is said as to how much of the chloride of chromium should be used, I would use 1 dr. to 1 oz. of the stramonium ointment, unless it was found bj inquiry, when obtaining it, to need more or less — watch results. Poultic- ing, to remove the tumor, after it is carbonized, would be the proper way to do, then use any of the best healing salve. 4. Cancer—' ' 'ch's or G-erman Treatment.— I. Fowler's solution, 1 drop, P iily, for three days, then increase the dose 1 drop every three df> /lerance of the remedy follows. Apply the following locally, i. e., e open sore: //. Pou. .0 Sprinkle Upon the Open Sore. — Arsenlous acid and muriate of morphia, of each 1 gr. ; calomel, 1 dr. ; powdered gum arable. % oz. ; mix. A*, first sprinkle only a little pow der upon the open sore, gradually increasing the quantity to 1 teaspoonful. This overcomes the odor, and causes a hard eschar, or scab, to form, and healthy granulation takes place. Remarks. — It will be understood that Fowler's solution contains arsenic, aa well as the powder, and as injury might arise by their use, unless the symptoms from poisoning by arsenic ar M understood, it would be well, when it is TREATMENT OF DISEASES. ' U used, to have It done bj' or under the care of u pliysician, so as to prevent any possible injury; althoupli, if properly used, there is everything to encourage the hoiw of great benefit, rather than injury; but it is best, always, to be on the safe side, hence this caution. 6. Canoer, Reli if of Fain in.— Dr. Brandini, of Florence, Italy, haa recently discovered that citric acid will assuage (relieve) the violent pain of cancer. He applies to the part pledgets of lint soaked in a solution of citric acid, 4 grs. ; dis-solved in soft water, 850 grs. (about % oz.), with ihe result of affording instantaneous relief in the most aggravated cases. 6. Canoer, Chromio Aoid Found Valuable in.— Prof. John King, in his American Dispensatory, more than a dozen years ago, sjjoke of chromic acid being found advantageous in cancers, malignant tumors, ulcers, etc. Remarks. — The word "malignant," as applied to tumors, is generally understood to refer to those of a cancerous character, "tending," as Webster l)uts it, "to produce death, threatening a fatal issue," etc., and this fact gives me hopes, especially, that the chloride of chromium. No. 3, above, which is ^onfuls, steepe In 1 teacup of good vinegar, and the parts affected to be bathed with it, is claimed to be excellent. After steeping (not to boil), strain and bottle for use. It will cause co siderable heat of the surface, and would, even, if a pint of vinegar were used. Apply 2 or 3 times daily, and if limb is very painful, wet cloths in the mixture and wrap around it, as long as it can be borne. 4. Rheumatism— Golden Oil For.— Linseed oil and spirits of tur- pentine, of each 8 ozs.; tinct. of iodine and aqua ammonia, of each 4 0Z8.v mix, shake, and apply as often and as freely as needed. DB. CHASE'S RECIPES. 5. Inflammatory Kheumatism Remedy.— A mixture of pulver- ized saltpeter, % oz.; and sweet oil, % pt., is a certain cure for inflammatory rheumatism. This mixture must be applied externally, to the part affected, and as it can do no harm and costs so little, we advise those aflQicted with in- flammatory rheumatism to try it. 6. Rheumatic Alterative. — Colchicum seed, anise seed, black coUosh root, poke root, blue flag root, bitter root, gum guaiac, prickly ash bark and juniper berries, of each % oz. ; mandrake root, 1 dr. ; wintergreen leaves, spear- mint leaves, of each 1 oz. ; iodide of potash, 3 drs. ; good gin, 1 pt. Direc- tions. — Bruise or grind coarsely all except the iodide, and put into the gin; keep corked, and shake daily for 10 or 12 days, strain and press out, put in the iodide, or if in a hurry, let it stand 3 or 4 days, then have a druggist to perco- late it (straining it drop by drop through a sponge pressed into the small end of a funnel-shaped percolator), adding sufficient gin to obtain 1 pt of the fluid. Gk)od whiske}- will do, but it is not so good, as gin is more diuretic; add the iodide of potash last, dissolved in a little of tlie liquor. Dose — For a medium sized adult, 1 tea-spoonful 8 or 4 times daily in a little syrup, or molasses, with a small amount of water. While taking the above use a good liniment exter- nally, and the improvement will be more quickly realized. 7. Rheumatism, Successful Alterative For— The Crutches Thrown Away by the Use of Half a Bottle.— Tincts. of sarsapa- rilla and quassia, of each 3 ozs. ; iodide of potash, 1 oz.; quinine, 20 grs.; water, 1 pt. DiUECTroNS— Put all into a quart bottle, and shake when taken. Dose— 1 table-spoonful just before each meal. Remarks. — The person communicating this recipe, "W. W.," of Inde- pendence, Ohio, says: " I was 3 months on crutches, before I took half of it I threw the crutches away." It is probable that this amount of the iodide of potash may be more than some persons can take, as there are those who can not take it in large doses — this will be known by a stiffness of tlie nose, throat, etc., as though they had taken a bad cold. In such cases lessen the dose to a teaspoonful, and next time double the amount of tinctures, else use half the amount of the iodide. 8. Rheumatism, an Alterative Tincture For.- Tlnct. of black cohosh, 2 parts; and tinct. of colchicum, 1 part (say the cohosh % oz. ; colchi- cum. }4: oz.) Dose— Take 20 to 40 drops three times a day in a little syrup. — Mrs. E. L. Mills, of Romeo, Mich., in Detroit Tribune. Remarks.— Twenty drops for a weak and feeble woman is plenty; 40 for a robust man, or even a tea-spoonful would be safe for him to take for a dose. While using this alterative internally, apply also any good liniment externally. 9. Acute or Inflammatory Rheumatism— A New and Suc- cessful Remedy. — After a fair trial of the salicylate of soda, in acute . rheumatism, i. e., in a rheumatism with pain and often swelling of joints, etc., from having taken a cold, the profession and doctors have come to a very favorable opinion of its use for rheumatism, as well as in tonsilitis and sick headaches, which see. TREATMENT OF DISEASES. 89 Dr. Clouston, in the June number of the Practitioner, thinks the action of the salicylate of soda on acute rheumatism is most marked, as in 63 per cent. — 63 in 100 — the acute stage lasted only three days; the pain being relieved in a few hours, and the remainder of the disease having no serious symptoms; he thinks, however, its use should be commenced early in the disease, if benefit to any extent is to be experienced, and in doses not less than 10 grs. every hour, until the pain and severe symptoms are relieved, then less often, 2, 3, or 4 hours, and finally less amount. Dr. Clouston's recipe is as follows: Salicylic acid, 3 drs.; carbonate of soda, 13^ drs. ; syrup of lemon, 1 oz.; cinnamon water to make 8 ozs. ; mix. Dose — A table-spoonful every two hours. — Medical Digest. Remarks. — The Medical Summary, of New York, says: " The salicylate of potash has also been used with success: Salicylic acid, 3 drs. ; bicarbonate of potash, 3 drs. ; water, 3 ozs. ; mix. DosK — A tea-spoonful every 8 or 3 hours." 10. Conflxmatory of the use of salicylic acid; and also of the u.se of flannels, in inflammatory rheumatism, I will add Dr. Bell, of Canandaigua, N. Y., whom I met while at Eaton Rapids, Mich., in 1883, said, in speaking of inflammatory rheumatism, that his treatment, which had proved successful, ■was to put on flannel shirts and sheets and give salicylic acid, 120 grs. ; acetate of potash, 320 grs. ; simple elixir, or simple syrup, and glycerine, each 2 ozs. ; well mixed and dissolved. Dose — Take 1 tea spoonful every 3 hours till relief is manifested, then 3 or 4 hours apart. John K. Owen, M. D., of Harris\'il)c, Ind., confirms the above in the February number of the Medical Brief of 1883. but adds IJ^ ozs. of sweet spirits of nitre to the mixture, using the same dose. 11. Rheumatism Internal. — Try the following: I. Salicylic acid, 3 drs. ; acetate of potassa, 3 drs. ; fl. ex. cimicifuga (black cohosh),4 drs.; wine of colchicum seed, 4 drs.; elixir of ginger, or simple syrup, to make 4 ozs. ; mix. Dose — Take 1 tea-spoonful in a swallow of water, every 3 hours, until better, then 3 times a day till well. II. External. — Alcohol, 95 per cent, (the best), 3 ozs. ; gum camphor, 2 drs. ; mix, and when the gum is dissolved add: oils of origanum and cajeput, tinct. of capsicum and tinct. of aconite root, each 2 d .d. ; mix and apply freely to the affected parts. — B. Frank Humphreys. Remarks. — Here we have an excellent combination of the latest and best articles for internal use, and one for external, without going to different parts of the book for them. Remember, however, that in inflammatory rheumatism the flannel shirts and sheets are exceedingly valuable, and for wetting the blankets Miss McArthnr's liniment next following is cheap and good. 12. Liniment for Inflammatory Rheumatism.— Miss Bell Mo- Arthur's recipe is as follows: Spirits of camphor and strong cider vinegar, each ^ pt. ; muriate of ammonia, ^ oz. ; soft water, 1 pt. ; mix. The gentleman, of whom Miss McArthur got the above receipt, said he \iad known it to cure one of the worst cases of inflammatory rheumatism he hart ever seen, in a few days, the patient being wrapped in sheets kept wet with lini- ment (The expense of this liniment is so trifling, it can be used freely.) Miss 46 DR. CHASE'S RECIPE8. If c Arthur's experience with it came in tliis way: she burnt her hand by acci- dentally putting it in a pail of boiling sugar, and it became very painful. She thought of this liniment, and as soon as it was applied the pain ceased. She tried it in many ways, and found it equally successful. It it is said to be a per- fect preventive of sore breasts. Apply warm. Avoid using too near a flame. Remarks.— This is undoubtedly an excellent liniment, especially where persons have to be wrapped in sheets wet with it, as it is inexpensive and will not cause smarting like the stronger alcohol liniments. 1. LINIMENT— Mrs. Chase's— For Ladies.— Best alcohol, 1 qt.; camphor gum, chloroform, laudanum, sulphuric ether, tinctures of myrrh and capsicum, and oil of red cedar, each 1 oz. ; oil of peppermint, clovea, cajeput, and wormwood, each }4^ oz. ; mix, and keep corked for use. Remarks. — Mrs. Chase, daring the latter years of her life, had occasion to use a liniment for rheumatism of the shoulder, and not liking the burning heat «pon the surface, as experienced when using the stronger liniments containing capsicum, nor liking the oiliness of those known as "volatile," made with sweet oil, hartshorn, etc., asked me to get up something for her especially, avoiding both of these objections. This liniment is the result, and a very satis- factory one it proved, not only to her, but her sister who was visiting us, and who was afflicted in a similar manner. It has also given very great satisfaction in hundreds of cases since its origination. It has been used for all purposes for . which liniments are applicable, and found very useful. It is applied night and morning for cold feet and limbs. For the severer cases of rheumatism in men, liniment for stock, etc., see next receipt. 2. Dr. Chase's Golden Oil, or Strong Camphor Liniment.— I. Gum camphor, 2 ozs. ; oil of origanum, hemlock, sas.safras, and tincture of cayenne, each 1 oz. ; oil of cajeput, spirits of turpentine, chloroform, and sul- phuric ether, each i^ oz.; best alcohol, 1 pt.; mix, and keep corked — as all liniments should be when not being used. Remarks. — This I consider the best liniment for general purposes ever made, and it is a very strong one. This, witli No. 1 (Mrs. Chase's) for the use of ladies to avoid the warmth or burning sensation of the skin as men- tioned, I honestly think would fill the bill in all cases where liniments are needed. Still, I shall give ^ few others for special purposes, and some because cheaper than these; and I will further say, this liniment (the main features of it) I took from Dr. King's A^n. Dinpensatwy, which I will give, as it is male with the capsicum itself in place of the tincture. I have found that for 9-ei:eral purposes, on the flesh of persons, this is the best plan. I have also at.'.'rfi the chloroform and ether, which materially help toalbiypain externally a. -v!!* fia internally. These changes make it the best thing I know of as a " pain-killer" for internal as well as external use. Dose— The dose may be from 15 drops to a tea-spoonful, according to the severity of the case, in sugar or in a little sweetened water or milk : to be repeated in 15 to 30 minutes, also according to the severity of pain, griping of bowels, etc. ■*^"i'iiH->fAi,Ly--For rheumatism, severe pains, etc., it should be poured TREATMENT OF DISEASES. 41 «pon the spot, or into the hand and applied, mbblng in well 3 or 4 times at each application; and, if the place allows it, hol'^ '' " '^and upon it till the heat and smarting subsides. Do this night and morning, and, if a severe case, at noon also. For exceedingly severe cases of painful rheumatism in men and for stock, make it as Dr. King did, by using the capsicum powder as follows: II, Best alcohol, 1 qt. ; camphor gum, 4 ozs. ; oil of origanum and hem- lock, each 3 ozs.; oils of sassafras and cajeput, each ^ oz.; capsicum ia powder, 1 oz. ; spirits of turpentine, 3^ oz. ; mix, and let stand, shaking daily for two weeks, when it is ready for use. Keep it in the stable always, and apply for all bruises, swellings, lameness, etc. I have called this Dr. Chase's Golden Oil, to distinguish it from one or two other golden oils, which are not so strong, and consequently much cheaper. ' ' - 3. Liniment — Dr. A. B. Mason's— For Mnn or Beast.— Best alcohol and sweet oil, of each 2 ozs.; aqua ammonia, spirits of turpentine, oils of origanum, spike and gum camphor, each 1 oz. ; mix and keep corked for use. Remarkn. — Dr. Mason is a cousin of mine, and hasnised this liniment for 20 years, and knows its value for veterinary and general purposes. 4. Liniment— Robinson's— For Sick Headache, Bheumatism, Colic, etc. — Take a 2 quart bottle and put into it oil of origanum, 2 ozs. ; chloroform and sulphuric ether, each 1 oz. ; oils of sassafras, hemlock, winter- green, anise, spirits of turpentine, and aqua ammonia, each J^ oz. ; then add best alcohol, 1 qt. Keep well corked. Remarks. — Mr. L. S. Robinson, of Jackson, Mich., formerly of "Western New York, where, for many years, he made and sold this liniment, and vari- ous other medicines, cured several cases of sick headache with it, in Ann Arbor, Mich. He assured me that the person from whom he obtained the recipe offered to pay $50 for any case of rheumatism which he could not cure with it in 48 hours. It is also valuable for sore throat, to take a little on sugar, and apply freely upon the throat and holding the hand upon it while still wet with the liniment, till the heat and smarting subsides, or else wetting flannel in it, and laying upon the throat til' quite red, and this mode of application should be adapted wherever necessaij to use it. It is good for pains and aches of every description. Dose — From 15 drops to a teaspoonful, with sugar, accord- ing to age and the severity of the colic, or other pain. It has a pleasant flavor, is clear and does not soil the clothing. But bear this in mind, that to be suc- cessful with any liniment, it must be used or taken freely to get quick returns. In nervous headaches it must be applied to the back of the head and neck, as well as to the fore part, where the pain is located; sQuff the fumes from the bottle also freely. A few drops put upon a pin scratch, small pimple, or slight burn frequently, will do very well. He recommended its use 3 to 5 times daily. 5. Liniment, Nerve and Bone, Very Strong.— Oil of spike, 6 ozs.; spirits of camphor, hartshorn, tincts, of anise and capsicum, oil of cedar and origanum, of each 2 ozs.; best alcohol, 8 ozs.; mix. Directions — Shake well while using. Bathe the parts affected 2 or 3 times daily, and rub briskly vrith the hand 3 to 5 minutes at each application. 42 DR. CHASE'S RECIPES. Remarks. — This recipe was ol)tained from Mr. Colman. It is recommended for deep diflaculties, strains, sprains, sweeney, etc., as it is strong and pene- trating. '- ■•■■■'''■ '■'■■''- •••' ' , V' "■ e. Liniment, Mustang. — Crude petroleum, or Seneca oil (so called because first gathered and sold by the Seneca Indians), 1 pt, ; olive oil, or lard oil and spirits of hartshorn, each 4 ozs. ; oil of origanum, 2 ozs. DiRECTiONa —Mix the olive oil with the hartshorn, then add the others. v 7. Oriental Balm, or Golden Oil Liniment.— Linseed oil (raw, not boiled), 1 gal. ; gum camphor, 4 ozs. ; oils of thy. e and cajeput, each 1 oz. ; oils of wintergreen and anise, each )^ oz. Dose and Directions— For an adult 1 tea-spoonful in 2 or 3 times as much water, and repeat as often as. required. Use externally 3 or 4 times daily; put on frequently and as soon as possible after bee-stings. Remarks. — This has been sold largely in South Western Michigan and Northern Indiana, and is liked very much. 8. Another Golden Oil Liniment. — Linseed oil (raw), 1 gal. ; cam phor gum, 4 ozs.; oils of sassafras, hemlock, origanum, and cedar, each 2 ozs. Directions, Dose, etc. — Mix all except the linseed oil, and when the guna. camphor is dissolved, put in the liaseed oil, shake well and bottle; if to be put up in small bottles, keep it well shaken while filling. It will be seen that this is the strongest liniment, as it contains more of the essential oils, still it may be taken in 3^ to 1 tea-spoonful doses, with perfect safety. It has been extensively sold in the neighborhood of Marshall and Battle Creek, Mich. , sometimes there called " Oil of Gladness.' It will be found good, for a cheap liniment. 9. Bheumatic Liniment, and for Fain in the Stomach, etc. — Donohue's. — Oils of origanum, sassafras, cloves, and gum camphor, each 1^ oz. ; chloroform, J4' oz. Directions — Put all into a 3 oz. vial, and fill with alcohol; rub on the painful parts freely; take, for pain in the stomach, 5 to 20 drops on sugar, repeating in 15 to 30 minutes, if needed. This gentleman is an old friend of mine, living in Coshocton, O., where, he tells me, he has cured, or materially benefited 50 or 60 cases of common rheumatism. He thinks tliere is nothing equal to it. 10. Liniments, Patent or Proprietary— Perry Davis' Pain- Killer. — Some analysis recently made in the East, and published in the Druggists' Ctrcuiar, gives the following as tlie articles composing the medicines named: Spirits of camphor, 2 ozs.; tinct. of capsicum, 1 oz.; gum myrrh, J^ oz.; gum guaiac, % oz.; alcohol, 3 ozs. 11. B. E. B. (Radway's Ready Relief).— Soap liniment, IJ^ ozs ; tinct. of capsicum % oz. ; water of ammonia, % oz.; alcohol, }^ oz. This for a 50c. bottle. 12. Hamlin's Wizard Oil. — Spirits of camphor, J^oz.; aqua am monia, \^ oz. ; oil of sassafraa, ^ oz.; oil of cloves, 1 dr.; chloroform, 2drs.; spirits of turpentine, 8 drs.; dilute alcohol, 3 drs. 13. Giles* Liniment of Iodide of Ammonia. — Iodine, 15 grs,; TREATMENT OF DISEASES. 48 camphor gum, J^ oz. ; oils of lavender and rosemary, each 1 dr. ; alcohol, % pt. t strong aqua ammonia, I oz. Remarks. — Any of these liniments, which have no directions accompanying ihem, would be used the same as the general run of liniments. 14. Cure-Ail Liniment.— Gum camphor, gum myrrh, opium, pulver- ized cayenne, and oil of sassafras, each 1 oz. ; oils of hemlock, red cedar, worm- wood, spirits of turpentine, and hartshorn, each % oz. ; best alcohol, 1 qt. Directions — Cut the opium finely; mix, and iiliake daily for a week or 10 days; then strain or filter. Remarks. — It will be found a valuable liniment for all puri)oses for which liniments are used. 15. Lightning Liniment.— Chloroform and ether, each 1 oz.; lauda« num, 2 oz. ; spirits of turpentine, 4 ozs. ; mix. Remarks. — Mr. Johnson, of Grand Rapi(]s, Mich., says: " Bathe legs, back, or any part of the body with it, and it will give immediate relief. Good for nervous affections, rheumatism, etc. 16. Opodeldoc Liniment. — Alcohol, J^pt.; camphor gum, ^oz.; almond or other good soap, and oil of cajeput, each 1 oz. Directions — Shavo the soap finely, and put it with the camphor gum into the alcohol and dissolve by gentle heat; when cool, add the cajeput oil, shake thoroughly before it sets, and pour into large-mouthed bottles, to allow the finger to reach it for applica- tion, else it has to be warmed, to pour into the hand for application. Remarks — Some people prefer the Opodeldoc Liniment to others, especi- ally for paralysis, enlarged joints, indolent tumors, rheumatism, lumbago, chil- blains, etc., for which this is recommended, both to arouse the absorbents and to stimulate the nerves to action, by which a cure is effected when accomplished at all. 17. Liniment— White's Nerve and Bone. --Gum camphor, oils of sassafras, cedar, and origanum, each 2 ozs.; oil of cajeput, 1 oz.; aqua ammonia; 1 oz.; oil of tar, 2 drs.: sulphuric ether, 4 ozs.; best alcohol, 3 qts.; solution of analine (red), 10 or 15 drops — to improve the color; mix, and keep closely corked. Remarks. — Mr. White is a druggist in Eaton Rapids, Mich., from whom I obtained this receipt. He kept this liniment on sale for a number of years. This is the liniment I refer to under the head of "Carbuncles." He speaks of it as a mild linimenl. and the boys using it on their hands while playing ball, to prevent blistering, called it " Base Ball Liniment." 18. Chloroform Liniment, Especially for Strains, Sprains, etc. — Chloroform, 1 fluid oz. ; camphor gum, 5^ oz. ; shake together till dis- solved, then add olive oil, 1 oz. ; tinct. cantharides, 1 dr. ; keep well corked, as chloroform is very evaporative. Remarks. — A nephew of mine, from whom I received this recipe, found more benefit from it on a strained knee, with which he suffered for two years, than any other liniment. Let it be used freely, when used at all, and it must 4.0 good from the known nature of the ingredients. 44 DR. CHASE'S ItECIPES. 19. " The Best Liniment," for Strains, Sruises, Pains, Colio, Headache, Backache, and All Other Aches— Externally.— A. Parsons, M. D., of Scottvillc, Ark., sends the following under the above title, to Medical Brief, pa^^o 508, of 1882. Chloroform, alcohol, aqua ammonia, spirits of camphor and tinct. of aconite root, each 2 ozs. ; spirits of nitric ether, 6 ozs. ; mix, keep corked. This is Thompson's chloroform liniment, im- proved, and is the best stimulating liniment that I ever met with. Any kind of ordinary colic may be relieved by saturating the bowels with it. Its applica- tion is very beneficial in all the above aches, and in nearly all cases removes them permanently. Remarks. — I need only say from the nature of the articles composing it that it will prove an excellent liniment for external use; but do not take it in- ternally, on account of the aconite it contains. Winter Itch— Certain Remedy.— B. I. A. Cull, M. D,, of Gamilla, Ga., page 330 of Medical Brief ior 1880, underjthe hea' ' of "Eureka" (a Greek word, signifying I have found it), says: "After a fair trial, in several cases, to act as a specific (certain cure), in that disease. Blood root, pulverized and steeped in strong apple vinegar, to make as strong as can be made, applied 3 or 4 tiaios a day, cures the disease." 1 . BBONCHOCELE— Goitre, or Swelled If ock, to Cure With- out Coloring the Skin or Clothing.— Compound tinct. of iodine, 4 ozs, ; pure liquid carbolic acid, J^ dr. ; glycerine, % oz. ; mix. Dikections — Have these articles put into a quinine bottle, having a good cork; put a small stick into the cork, suitable to tie a cloth swab upon it, with which to apply once or twice daily, as can be borne. Remarks. — The carbolic acid prevents the iodine from coloring (aqua am- monia does the same thing), glycerine prevents speedy evaporation, and also keeps the skin soft and smooth. Constitutional, or alterative treatment, should also be made use of in connection with this local application. Electro-magnet- ism has also been found of great value, by hastening tiie reduction of the tumor. Dr. King, of Cincinnati, O., makes use of the following alterative pill. 2. Bronchocple, or Swelled Week, Alterative Pill for— also Valuable in All Cases Needing an Alterative. — Oleoresin of blue flag (irisin) 1 scru. ; baptisin, 5 grs. ; citrate of iron and strychnia, 80 grs. ; alco- holic ex. of aletris farinosa, 80 grs. Directions — Mix all thoroughly together and dinde into 80 pills. Dose — 1 pill 1 hour after breakfast, dinner and at bed time. Remarks. — If the treatment is begun soon after the comtriencement of the swelling, a cure may be expected quickly, but if of long standing and some hardening of the tumors already commenced, it will require a perseverance, perhaps, of several months, to effect a cure. The above tincture will be found valuable to apply to any node, or knotty tumors, from bruises or otherwise, upon man or beast. 3. Goitre,BronchoGele, or Swelled Neck— Dr. Mason's Ir *er- nal and External Remedy.— I. Inteknal— Iodide of potash, 1 oz , fl. TREATMENT OF DISEASES. 45 ex. of sarsapnrilla, 6 oza. ; fl. ex. of dandelion, 4 oz8. ; diasolvo the iodide In a tea-cup of soft water, then add to the extracts, in a bottle sufWcieritly largo, 1 pint of simple syrup. Dose— 1 tea-spoonful ^^ hour before each meal. liemarks. — If in any case this causes a stuffing up of the nose, as is often said on taking cold, the dose must be lessened about one-half, or else as much more of the extracts and syrup must be added — with some people the iodide of potasli causes this condition. Occasionally one cannot take it at all ; the extracts, then, must be taken without it, but the cure will not be as rapid. II. External — Take tinct. of iodine, 2 ozs. ; soft water, % oz. ; sulphite of soda, sufficient to remove the color of the iodine from the tincture before adding the water, which prevents the coloring of the skin or clothing. With a small brush, or swab, paint this tincture, once daily, upon^the swelling, and so continue until cured. Remarks. — The doctor says: "This remedy needs no recommendation, as it has been used by quite a number, and with good results. It was sent to my wife by a Mrs. P. M. Avery, of Pennsylvania, but the idea of discoloration," he says, " I got from the Boston Medical and Surgical Journal." 4. Goitre Alteratiro Syrup, and for All Purposes Requir- ing an Alterative. — FI. 3xs. of sarsaparilla and gentian, each 1 lb.; iodide of potash, % oz. ; corrosive sublimate, 5 grs. Directions — Rub the corrosive subUinate in a mortar, with a little of one of the fluid extracts to dissolve it, then mix all together. Shake occasionally, a day or so, to dissolve, and pro- perly mix the iodide and sublimate. Dose — 1 to 2 tea-spoonfuls, according to the age and robustness of the adult, in a little water, sweetened. To be taken 4 times daily, a little before each meal and at bed-time. Remarks. — This alterative has no superior for any general purpose. Some people, however, object to the corrosive sublimate, because it is a poison; but in the minute division of it into so many doses, it is a very valuable article, as an alterative, notwithstanding the objections. It can be left out if you wish, and still have a splendid alterative; but it will be better if put in. Having used it, and directed it for others, I know whereof I speak. 1. DROPSY— Syrup For.— Butternut bark, dwarf elder (bark of the root), and endives (chicory, also called succory;, each 1 lb. ; Indian hemp, J^ lb ; black root and dandelion root, juniper .ries, yellow dock and burdock roots, each \i lb. ; prickly ash berries, 2 ozs. ; loaf sugar, 2 lbs. ; pure whiskey, 3 pts. Directions — The recently dried roots and barks are intended, and should be coarsely ground by the druggist; place all (except sugar and whiskey) m a four gallon jar and pour on sufficient boiling water to well cover the wiiole. Set the jar on the back part of the stove, cover with a cloth and plate, to keep in the heat, and let it stand 3 or 4 days, to sour; it is not to boi'. When a little sour strain and simmer to one gallon, when the sugar is to bo added, and when cool, the spirits; then bottle for use. Dose — A wine glass a little before meals. Re.marka.—'YYAB recipe was obtained from a Mr. Coleman, who spoke very highly of its success. It is diuretic, ionic and alterative, besides its action upon 46 DR. CHASE'S BECIPES. the Hvor by the black root (this Is the leptandra virginica, from which the lep- tandrin Js made), altlioiigh it is not specially cathartic in its action, and must be found valuable. An ounce of essence of wintergreen would make it very pleasant to the taste. 2. Propsy and Anti-fat Medicine.— M. Milton, M. D., of DuBois, Penn,, in a report through the Brief, page 439, 1883, says: "lie cured a lady patient, having a dropsical tendency, of that difHculty, also reducing her weight from 247 to 198 lbs. in 15 days, by the following treat- ment: He obtained the juice of poke-berries, and evaporated it by means of sand-bath to the consistency of pill-maas, forming '.^Lo 4-gr. pills, with a little powdered licorice-root." Dose — Two pills lialf hour after each meal. la connection with these pills he gave % gr. of elaterium in solution at night. (If its action on the bowels should be so severe as to cause distress, skip a night or two.) By the continued use of these pills alone, for a few weels, her flesh was reduced to 175 pounds, and she remained well up to the time of fL'is report, 8 years after. See also " Fat People — Food to Reduce their Fleshiness." 1. COLIC, OR OTHER INTERNAL PAIN— German Rem- edy or Liniment for. — Alcohol, 1 qt. ; oil of sassafras and hartshorn, each 2 ozs. ; spirits of camphor and laudanum, each 1 oz. ; spirits of turpentine, J^ oz. ; tinct. of kino, % oz. ; mix. Dose — For colic, or any severe internal pain, from 1^ to 1 tea-spoonful may be taken for a dose; to be repeated in 3^ to 1 hr., according to the severity of the case. Remarks.— This recipe wu.^ sent me by Mr. Frank Spurlock (a German), of Sedan, Kan. It certainly makes a good liniment for general use, and I give it a place, to meet the desire of my Qerman readers; for they, like Americans, think their own prescriptions are the best. 2. Colic— Cure by Qtiinine.— Dr. N. R. Derby, of Bergen Point, N. J., says, in the Medical Recorder, that by accident he discovered that a dose of 8 or 10 grs. of sulphate of quinine will speedily put an end to an attack of colic. He had had such attacks from childhood, but cured himself and several others in this way. This dose is for an adult. I should try it if I had occa- sion to do so, I. CONSTIPATION OR COSTIVENESS — Valuable Pills for. — I. Solid extracts of nux vomica and hyoscyamus, and pulverized capsi- cum, each 25 grs. ; podophyllin, and ext. of belladonna, each 10 grs. ; mix thoroughly and make into IOC pills. Dose — If very constipated when you com- mence taking them, take 2 each night for 1 or 2 nights, or until the bowels become easy; then 1 only at night till cured. II. Constipation — Hot Water as a Cure. — A cup of hot water, a writer says, is a grand tonic and stomach cleanser, and a sure cure for constipation. It should be taken night and morning, just before retiring and after rising. Remarks. — I have seen hot water recommended for this difficulty before, and think it worthy of trial. It is also recommended for dyspepsia, whick TREATMENT OF DISEASES. 47 often causes constipation. For the degree of heat and manner of taking, see • ' Hot Water for Dyspepsia. " 2. Constipation or Costiveness— Newer Bemedies.— For a few years past the fl. ex. of cascara sagrada has been much extolled, and also found quite patisfactory in relieving the difficulty, and if properly combined with other remedies, has cured very many cases, I have been very successful with the fol- lowing combination: I. Fl. ex. cuscara sagrada, 1 oz. ; tincta. nux vomica and belladonna, each 2 drs. ; witli syrup of Tolu, or syrup of wild cherry, 2}4 ozs.; mix. DosB — A tea-spoonful B times a day till the bowels become easy; then only at bed-time, till cured. RemarkB. —I have succeeded with this when other things, by other physi- cians, have failed. II. I see that some physicians prefer the following prescription for consti- pation: Fl. ex. cascara sagrada, fl. ex. berberis aquifolium and simple syrup, each 1 oz. ; tinct. nux vomica, 25 drops, and tinct. digitalis, 1 dr. Dose — A tea-spoonful 3 times daily, till the bowels become easy, then drop off morning, then noon dose, and finally all, using only occasionally, for awhile, till a healthy daily action is established. This would be the most valuable in female cases, as the berberis is claimed to be a "female regulator," uterine tonic, etc. But supposing there is no constipation, although the liver may be inactive in the secretion of bile, the stools, or passages, being light, or clay-colored, Ihen I would use: III. Fl. ex. of fringe tree, 1 oz. ; fl. ex, of berberis, 1 oz. ; addinf: also,, as a stomach tonic, fl. ex. wahoo, J^ oz. ; syrup of wild cherry, or Tolu, 1 oz.; and the tincts. of nux vomica and belladonna, each 2 drs., as in No. 1, above. Dose and management the same as in No. 1, till the stools assume their healthy color again. 3. Constipation, More Becent. Bemedy.— My attention wus re- cently called to the following, and having a case of constipation on hand, and in which the liver did not give the usual amoun'u of bile, giving a tendency to jaundice, I at once tried it with the happiest results— entire relief in both diffi- culties. The remedy was; Tinct. nux vomica, 1 oz.; podophylliu, 1 gr. ; the podophyllin to be rubbed in a little of the tincture, to insure it thorough mix- ing. Dose — Take 5 drops only, before each meal, till the bowels become easy, then only 3 drops, or even 2, as required to keep them easy, for a few days; after which take occasionally, if needed, by the reappearance of the clay -col- ored stools. Remarks. — The tincture of nux vomica, in the small doses above given, isi not only safe but a very valuable medicine, still if left where children can get liold of it, and drink the whole bottle, or considerable of it, it is poisonous; and hence I give in the next item the treatment for such a mishap, as follows: Poisoning by Nux Vomica or Strychnine— Bemedy.— Should ever ooisoning occur by the careless taking of over-doses of tincture of nux, or 48 mi. ClIAHE'S ItKClFEa. u utrychnlno (which la made from It), twitching of the mu8tl(»< wHl Ikj the first sign, tlien convulsions, no time slioulil be lost in getting down oils of any char- acter, sweet oil is considered best, but lurd oil, or melted lard, in doses of from 1 cup to % pint for an adult answers \rery well, and strong coffee, and then producing vomiting In the quickest way, by mustard, or thrusting the finger down the throat after the oils or coffee has been given. A pint of strong coffee saved a dog, after it appeared ho was nearly dead; four grains of camphor gum has done the same thing — then they are good for persons. It Is better, however, to put such things out of the reach of children. See, also, ' ' Poi> sons. Quick Emetics, Antidotes, etc." ." 1. G-RAVEL — Remedy.— A strong decoction, made with a handful of smart-weed in % pt. of water, taken with a gill of gin, is said to have dis- charged a toble-spoonful of gravel at a time In 12 hours from the time it was taken. Keep on taking it daily as long as any gravel is discharged. 1. HEMORRHAGE OR BLEEDING PROM THE LUNGS, WOMB, RECTUM, ETC. — Witohhazel and Other Specifics, or Positive Remedies for. — Hemorrhage, or bleeding from the uterus (womb) after child-birth, from the lungs and from the rectum, in some cases of piles, are of such frequent occurrence that I deem It of great importance to give the latest and most successful prescriptions for hemorrage in these cases. Of late the homeopathists claim that the valuable properties of the witch- hazel is a discovery of theirs, and they make ado over it In the form of " Pond's Extract of Hamamelis." If this is used, give it in doses of 10 to 15 drops, repeated every 8 or 4 hours. Among eclectics, for many years past, the common witchhazel (hamamelis) has been considered a very valuable remedy for hemorrhages or bleeding from the internal organs. Prominent among these are Professors John M. Scudder and A. S. Howe, of the Eclectic Medical Institute of Cincinnati, who consider it a specific (positive cure) in all cases of debility of the nervous system — a weak and flabby condition that allows the blood to ooze through the membrane. Prof. Howe has used this about 80 years, or long before homeopathy had become at all prominent in the United States. Prof. John King, of the same institute named above, and also an extensive medical writer, thinks that in hemorrhages immediately following " delivery at full term " hamamelis is not equal to ergot, but in cases arising from debility, he agrees with the remarks above — that witchhazel is vastly superior. A decoction or tea, made from the bark or from the dried leaves, will be as effectual as " Pond's Extract," which is kept by druggists. The strength of a decoction will be 1 oz. of dried bark or leaves to 1 pt. of water. Dose— A wine-glassful 8 or 4 times daily 2. Uterine Hemorrhage — Specifics in. — C. J. Pitzer, M. D., of Detroit, 111., a practitioner of over 16 years experience, in a communication to the Eclectic Medical Journal, asks for practical items from the experience of other physicians, and in giving his own, says; "Cinnamon and erigeron Me spceiflcs (positive cure) In uterine hemorrhage; I know it by actual TREATMENT OF DISEASES. experience. I don't tell you anything new, but recall your attention to the fact and confirm, as far as my evidence goes, what ha« been said of these articles by others. Let ma say, while speaking of these Invaluable remedies, that in uterine hemorrhage you can't have too much confidence In them. They are just what you want. Don't resort to ergot. Give oil of erigeroa, 10 drop', every hour, and oftener, if needs be; and between each doze give 15 drops tinct. oil of cinnamon, made by adding oil of cinnamon, 1 fl. dr., to best alcohol, 05 ^ 1 fl. oz. I use both remedies in every case, alternating. Don't know which does the most good; neither do I care mucli, so I save my patient. Just had a bad case last week, caused by retained memb'anes. The case had been managed by other physicians, and 4 or 5 days after the delivery, the hemorrhage was very excessive and threatened the life of the patient in a short time. The d'^^tor who sent for me had used ergot, opiur", lead and tannin, and had resorted to the tampon. I suggested the above named remedies, and com- menced the use of them at once. The hemorrhage ceased almost entirely in 4 hours, and we had no trouble in controlling it afterwards." Remarks. — It is facts like these which have now well established the belief In the specific, or positive action, of medicines, and I trust that others may have sufficient confidence in them to use them when needed. This is one of the objects in writing this book, that these well established facts may reach the thousands, or hundreds of thousands, of the people, rather than stop with only a few physicians. ^ 8. Hemorrhage from the Womb, With High Pulse and Fever. — Being called to a case where an nbortiou had been performed, in aa early stage of pregnancy (not knowing for some time after, of the cause), find- ing the wasting, or hemorrhage, considerable, I gave: I. Fl. ex. of ergot, ^ oz. ; gallic acid, 40 grs. ; mixed. Dose— *^ tea- spoonful every 2 hours, until pain and contraction of the womb was produced, then once in 4 or 5 hours only, until the wasting ceased. II. For the High Pulse — I gave tinct. veratrum viride, 6 drops, with tinct aconite, 3 drops, every 2 hours, alternating with the first, giving the second 1 hour after the ergot mixture had been given, dropping each into a tumbler, so as to get tills number of drops, of each, in a tea-spoonful of water, when given. For instance, 36 drops of the veratrum and 18 drops of aconite, with 6 tea^ spoonfuls of water, gave the right dose each time. Remarks. — Remember, however, that the veratrum and aconite mixture is only to reduce the pulse, which was about 120; when this comes down to 80, then give this only once in 4 or 6 hours, to keep the pulse at about this grade; if continued too long, it will reduce too much, and also distress and nauseate the stomach, which is not necessary, and should always be avoided if possible. The strength must be helped up with 2 or 3 grain doses of quinine, or " Dex- tro " quinine, in same doses three times daily. The urine in such cases may need some attention, and call for acetate, «r idtrate, of potash (I like the acetate best, some others prefer the nitrate-niter^ so DR. CHASE'S BECIPEa. I or the sweet spirits of nitre), to correct any disturbance of these organs, for wliich purpose. See ' ' Diuretics " for directions. 4 Hemorrhage, Slight, of the Lungs, with Cough— Regu- lator or Allopathic Treatment For.— I. Give fl. ex. of ergot, 15 dropa in a little water, putting in a little essence of wintergrccn to lessen its bitter taste. (The author would say, in such a case, a few drops of essence of cinna- mon, which will cover the bitter taste as well as the winlergreen, is of itself good for the hemorrhage.) Give the above every six hours. II. Between tliese doses also give gallic acid, 4 grs , in a little syrup of lemon. This alternation brings the doses ODiy three hours apart. A few doseft •of each will generally allay any slight hemorrhage. If the cough is pretty per- sistant, »'. e., continuous and irritating, give laudanum, 15 drops, once in 4 or 5 hours, and 25 drops at bed-time, to allay the cough and help in procuring sleep. <3ive also laxatives, if needed, to prevent costiveness. Eemarka. — I know this treatment to have proved eminently satisfactory when the hemorrhage was not very extensive. 6. Hemorrhage, or Eleeding From Slight Cuts, etc.— Simple Bemedy. — To stop the flow of blood bind the cut with cobwebs and brown sugar, pressed on like lint. Wheat flour and salt, in equal parts, bound on with a cloth, for man or beast; mix well, without wetting, the blood will wet them «nough. Treatment for Hemorrhage.— Soon after the above was written we had the value of the cobweb treatment confirmed, by the Toledo Post, in a case of a lady of that city, who had a tooth drawn; hemorrhage from the cavity set in and continued, in spite of all common remedies, from Saturday noon until 3 o'clock Sunday morning, when the cobweb was procured and applied and the bleeding stopped by this move, leaving her very weak. 7. Hemorrhage from Wounds—Styptic Colloid, to Prevent and Cure. — The following will instantly coagulate blood, forming a con- sistent clot, under which wounds will readily heal: Collodion, 100 parts (grs ); carbolic acid, iO parts; tannic and benzoic acids, of each 5 parts; mix the ingredients in the above order. Remarkn.—li the wound is so large that a slight application does not stop the hemorrhage or bleeding, wet lint witli it and bind on if nectias'-y, ana leave on until the heeling process is accomplished. 1. DIPHTHERIA — Successful Remedies. — My first remedy, although simple and easily obtained, is from a paper presented to ttie t rench Academy of Medicine by Dr. Revillout, who asserts from an experience of 18 years, that: I. Lemon juice is one of the most efficacious medicines that.can he applied in Diphtheria, and relates that when he was a dresser in the hospital, his own life was saved by thi.i timely application. He got a quantity of lemons and gargled his throat wltli the juice, swallowing a little at a time in order to act on the more deep-seated parts. TREATMENT OF DISEASES. 61 It is also recommended for any inflammatory or irritable condition of the thro^'.t in their commencement. II. Lemon juice in Diphtheria is endorsed by American physicians, as the following will show. Let it be tried by all means. Dr. J. R. Page, of Baltimore, in the New York Medical Record, invites the attention of the profession to a topical use of fresh lemon juice as a most efflci* ent means for the removal of the membrane from the throat tonsils, etc., in diphtheria. In his hands (he has heard several of his profes' '^1 brethren say the same) it has proved by far the best agent he has yet tried for the purpose. He applied the juice of the lemon, by means of a camel's hair prob&ng (a piece ■of cloth on a stick will do as well), to the affected parts every 2 or 3 hours, and in eighteen cases on which he has used it the effect has been all he could wish. A little remarkable — one has 18 years successful experience, the other 18 cases; cither is enough. 2. Diphtheria — loe a Successful Hemedy for. — The French have also been very successful in the use of ice as a remedy in Diphtheria, which was introduced into this country by a Dr. Chapman, reported through the New York Tribune, by which means it was brought to the notice of the Oneida community in that slate, where the disease was prevailing, and was suc- cessful in 60 cases. They aroused the mind of the patients, old enough to understand the necessity, to the greatest possible resistance to the advance of the disease. This determination of resistance is valuable against the advance of any disease. Directions — The ice is broken into small pieces and given to the patient every ten minutes, night and day. 3. Diphtheria, Cure For.— A Mrs. R. S. K., of Toledo, Ohio., gives the following cure for diphtheria to the 'Blade Household: I. Syrup of squills, I oz.; gum camphor, J^ oz.; laudanum, J^ dr. ; cayenne pepper, % tea-spoonful; good whiskey, % pt. Dikections — Camphor to be dissolved in as small a quantity of alcohol as possible. Four large onions are to be cut in slices, put into a deep earthen plate (that will stand heat), sprinkle thickly with loaf sugar, cover with another plate, place a heated flat iron on the upper plate, leaving it set on tlie back of the stove. Heat and pressure will extract all the juices without losing any of its medical properties. All the juices thus extracted are to be mixed with the other ingredients; when all are mixed together and the <'!implior added, it will curdle; but when it stands awhile, it will become clear. Do^e — For an adult, 1 tea-spoonful every J^ hour; for a child, % tea-spoonful every J^ hour; to be diluted for a child, as it is pretty strong. II. Apply also the following: Salt pork, J^ lb.; and 2 large onions; chop i\\\ together finely and put some upon the throat. For an infant place a thin piece of muslin on the poultice next tlie skin; change every 15 or 20 minutes. Remarks.— A. poultice of mashed onions to the armpits, stomach, soles of the feet and palms of the 1' ;, in bad cases of fevers, hae worked wonders. Why not good then for diphtheria? 4. Diphtheria, Sulphur Treatment.— Our attention was first called to tlie iise of sulphur, in this disease, by a report from Dr. Fields, in England. tm DR. CHASE'S RECIPES. He found an advantage in its use, in some bad cases "within ten minutes of !ta commencement. His manner of using it with those old enough, was in the form of a gargle, a tea-spoonful of the powder, or flour of sulphur, in a wine glass of water, gargling frequently. If the patient was unable to gargle, oi too young, blow some of the dry sulphur through a quill upon the diseased parts of the tliroat, or burn some of the sulphur upon live coals near the pa- tient, so that he Avill inhale the fumes. The patient should always be kept warm and the bowels open. In extreme cases, when Dr. Field was called, just in the nick of time, when the fungus was so near filling the throat, as not to allow the gargling, he first blew the sulphur through the quill into the throat, and after the fungus had shrunk to allow of it, then the frequent gargling. He never lost a patient from diphtheria under this treatment. He recommends after gargling a couple of times, to cleanse the throat, to swallow some of the sulphur water occasionally, so as to reach the fungus deeper in the throat, which also has a tendency to keep the bowels open, which is recommended a very im- portant point to accomplish. This fungus is believed to be a living parasite, of plant-like gi'OAvth, and that sulphur is absolutely destructive to them, as has Ijeen proved by its use, by applying upon the parasites of the grape vine. It has been proved that sulphur kills every fungus or parasite on man, beast, or plant One Dr. Langautiers also found that one tea-spoonful doses every hour, of a mixture of sulphur, in 4 ozs. of water, taken every hour, is very beneficial in the treatment of croup. 5. Diphtheria, Spociflo for— Also Scarlet Fever, and Preven- tive in Both.— The best physicians of New York city, Brooklyn and Phila- delphia are equjdly in favor of the sulpho-carbolate of soda. [The sulpho-carbolate of soda is composed of soda combined with sulphur and carbolic acid, either of which alone is good in diphtheria, scarlet fever and any other inflammatory condition of the throat; and the combination is more decidedly beneficial than either would be alone; at least it seems so to me from my knowledge of their properties.] Dr. May, of New York city, says the sulpho-carbolate of soda is a specific (positive cure) in diphtheria, also in scarlet fever, and claims that this article is a preventive to the development, even after exposure, a? well as a cure for Ijoth these diseases. The vrriter of this report is very much impressed in favor of this article. He says: "The use of sulpho-carbolate of soda in diphthen?. La«< bccrme i? settled fact by the best physicians, as above named, to be the only ceiti:"" .'specific (pos- itive cure), for that dreaded disease which has taken off so many children in the United States during the past 8 years. He also says it is certain to destroy the parasitic fungus in ihe throat and glands in two hours. " Ten grs. dissolved in a tumbler half full of cold water, and take from J^ to 1 tea-spoonful eveiy hour, until the parasite is destroyed; tlien take 1 tea- spoonftd evciy 3 or 3 hours, according to the circumstances of the case. There Is no use in physicians fighting against this remedy, for they will have to ise it if they have success in the treatment of scarlet fever and diphtheria. It is a specific in both diseases, as they are both zymotic (acting like a ferment, spreading quickly through the system) in their nature, and are produced by the parasite m the system. It will prevent both diseases, if given before an attack, «8 well as a remedy. This remedy has been used for scarlet fever and diphtheria TBEATME2iT OF DISEASES. 63 for >ver 8 years, and if given before gangrene (mortification) sets in, will work wonders in every case. It was discovered by an English physician, and has grown into favor as a specific ever since, particularly with chilaren. ^ " The trichina parasite of pork, as soon as it enters the stomach, is absorbed by the blood, then into the muscles of the body. It is not so with the diphtheria parasite; it is generated in the stomach, and when it spreads up the oesophagus (comes from Greek words, signifying to bear, to carry and to eat; being the passage way of the food and drink to the stomach, comi..ioaly called the gullet), it produces such a high state of inflammation that gangrene sets in, which dis- solves the parasite, and carries it all through the Ijlocd, which is always fatal. Gangrene always dissolves the parasite, but before that takes place the use of the aulplio-carbolate of soda will save every case. I have written these lines by special request of very many citizens and friends who desire it made public for the benefit of all." Remarks. — I am only sorry that I have not had an opportunity to test this myself; but, as I have not, I can only say to physicians, and heads of families, try it, by all means. Whenever either of these diseases gives you an opportunity, have it on hand and lose no time in beginning its use. 6. Diphtheria— Chlorine Water a Speciflo for. — At a recent breaking out of Diphtheria in a considerable number of places, which was also alarming in its fatality, the Springfield Republican, in commenting upon the fact, called attention to some remedies which have entirely divested tliis fearful disease of its terrors, if applied in the early stages. Among these it claimed the most simple and effpptive to be chlorine water, diluted by adding 53 to 4 times the amount of water. A well known physician of that city, the Republican asserts, has used this specific conclusively for fifteen years with complete success, previous to its use having lost about half his cases. Ho repeatedly, by its use, eradicated the disease in different places, when all other remedies failed. Another medical writer claims that the chlorine water and sulphur treatments, as given above, are the only positive cures. Dose — 1 to 3 tea-spoonfuls, largely diluted with water, 2 or 3 times daily; also as a gargle in sore throat, even of a putrid character. Remarks. — To give confidence to those who are not acquainted with the uses of chlorine water, I will say it is powerfully antiseptic (overcoming putre. faction), quickly destroying all bad odors arising from decay. It has been suc- cessfully used internally in chronic inflammation of the liver, typhus fever, malignant sore throat, scarlet fever, etc. 7. Diphtheria — Successful Remedy In Porty Cases — Also I*reventive. — Dr. MacLean, of Norwalk, Ct., recommends the following as a preventive of diphtheria, remarking: " During the past 4 years I have used it, and in 40 well marked cases of diphtheria, where 140 persons were exposed to a contagion, not a single case has been reported to me. I use 1 dr. of Monsel's salt in 8 ozs. cold water, add- ing plenty of sugar to overcome the taste of the iron. Dose — 2 to 8 tea-spooa- fuTs each day, according to the violence of the disease." Remarks. — The dose would be 1 tea-spoonful, 2, 3 or 4 hours apart, as the case may n^quire. 8. Diphtheria, Sore Throat, Swollen Tonsils, Etc.— Home- opathic Homedy. — Bin -iodide of mercury, 10 gnj. ; 3Ui:jar of luilk. 100 grs.; 64 DR. CHASE'S RECIPES. triturate (rub) together 30 minutes in a -wcdgewood mortar. Then taire 10 grs* of this triturated article and 100 grs. more of sugar of milk, and triturate again as before. Dose— Give 1 gr. of this second trituration every hour in ordinary cases; if a bad case, give the same amount every 15 to 30 minutes, until relievedv then every hour or two, as needed. A few doses makes the cure. Remarks. — Dr. Mason used this a number of years, and very successfully, on some very bad cases. The above is the liomeopathic treatment, except some of them use in addition to this a gargle, every hour, of % alcohol and J^ water. C. Diphtheria, Dr. Scott's Treatment for.— After the foregoing recipes had been prepared I noticed Dr. W. A. Scott, of Sandyville, Iowa, reported through the Chicago Inter- Ocean his success with the following treat- ment: I. Dissolve 20 grs. of pure permanganate of potassa (permanganate of potassa is a powerful d'^^infcctant, also a great purifier of sick rooms, clothing, etc.) in 1 oz. of water, and apply it to the affected parts with a swab, gently, but thoroughly, every 3 hours, until better; then not so often. (Better get 80 grs. in a 4 oz. vial of water.) After the patient gets better weaken the solutioi» by adding an equal quantity of water. This solution does not give any pain, nor is there any danger in its use, but it has a nasty taste, which is its only ob- jection. (Its staining clothing is another objection.) Prof. King, in his American Dispci-satory, says: " One dr. of permanganate dissolved in % ^'^- "^ '^'ter, in a saucer, and 'placed under the table, bed or other convenvient jilace destroys all odors. An- other writer in speaking ot permanganate of potash to purify the air of sick rooms says: J^ oz. of it, in water, 1 qt., and cloths wet in it and hung up, is a quick and certain disinfectant. Foi disinfecting or cleansing clothing of diph- theritic, scarlet fever or small pox patients, bedding, etc., 1 oz. of the perman- ganate to 2 gals, of water is sufficient to soak them in, an hour or two, before the boiling and washing in the regular way. II. " Apply a good liniment to the throat outside, 3 or 4 times a day. (Dr. Chase'sgolden oil or liniment, or Mrs. Cha.se 's, will be tduiid good for this pur- pose.) Keep a cotton cloth, not woolen, around the throat till well. The above IS all I use in simple cases, and all that is needed. Ill, "If there is much fever I mix 5 drops of fl. ex. of aconite root with 4 ozs. of water, and give to a small child % tea-spoonful; a child 5 to 10 ?'ear8, Jd that is bcne- licial— in some, directly curative. Such a food is milk. The writer. Dr. Alex- ander Yale, after giving particular observations upon the points above men- tioned, viz.: Its action in checking diarrhea, its nourishing properties and ita action in cooling the body says: " We believe that milk nourishes in fever, pro- motes sleep, wards off delirium, soothes the intestines, and in fine is the sine qua non (an indispensable — just the thing) in typhoid fever." IV. Foj' Scarlet Fever. — The writer goes on to say he has lately tested tho value of milk in scarlet fever, and learns that it is now recommended by the medical faculty in all cases of this often very distressing disease of children. He says: Give all the milk the patient will take, even during the period of greatest fever; it keeps up the strength of the patient, acts well upon the stomach, and is in every way a blessed thing in this sickness. Parents, remember it, and do not fear to give it if your dear ones are aiilicted with this disease. 2. Milk as a Medicine.— Under the head of " Milk as a Medicine," the Amencaii Journal of Medicine, of St. Louis, says that this article, once looked upon with distrust, has now become a valuable agent in treatment of disease, and is, on all hands, recommended by practitioners of medicine as being a safe and reliable article in the list of curables. Given warm it is declared to be almost a specific (positive cure) in diarrhea, stomach-ache, incipi- ent cholera and dysentery. It is also pronounced invaluable in typhoid fever. II. The Journal then quotes the sentence of Dr. Yale, given in III abovC; and closes by saying that he also agrees with the opinion of Dr. Benjamin ri—k, in the London Milk Journal, given in I. RemarkH. — I understand that the milk is not to be boiled, that it is to be heated only to allow its being drank without scalding the mouth or throat. There can be no doubt of its efficacy with such an amount of testimony from the medical profession in India, England and America. See also " Treatment of Scarlet Fever with Sulphur," wherein I have recommended the milk to be also used. 3. Milk Diet, with Lime Water— For Infants and Adults wlio have Weak Digestive Powers.— Dr. H. N. Chapman says that «9 DR. CHASE'S RECIPES. milk and Hmc water Is not only food and medicine at an early period of life, but also later, when, as in tlic case of infants, the functions of digcstioa and assimilation liuve been seriously impaired, A stomach taxed by gluttony, irritated by Improper food, inflamed by alcohol, enfeebled b}' disease, or other- •wise unfitted for its duties, as is shown by the various symptoms attendant upon Indigestion, dyspepsia, diarrhea, dysentery and fever, will resume Its work, and do it energetically, on an exclusive diet of lime water and milk. A goblet of cow's milk to which 4 table-spoonfuls of lime water has been added, will agree with any person, however objectionable the plain article may be, will be friendly to tlie stomacii when other food is apprehensive, and will be digested when all else fails to a/Tord nourishment. Of this statement I have had positive proof in very many cases. The blood being thin, the nerves weak, the nutrition poor, the secretions defective, the excretions insufficient, the physician has at hand a remedy as common jis the air, and as common, almost as water. In it all the elements of nutrition are so prepared by nature as to be readily adapted to the infant or the adult stomach, and so freighted with healing virtues as to work a ■cure where drugs arc worse than useless. liemarkn. — It certainly needs no further remarks to show the estimation that milk is now held in. Let it be used accordingly, with the lime water, and you will also be satisfied. 4. Milk an Antidote and Preventive to Lead Poison.— The Journal de Medicine states, upon authority, that milk has been found lo be an antidote and preventive to lead poisoning by those working in its manufacture. (Why not, then, for painters?) A quart a day was furnished to each man, after which no colic nor other barm to health occurred. The remedy is simple, easily obtained, and no doubt effectual. Used as a drink during the day would be the manner of taking it. See also its use in "Accidental Poisoning." 6. Milk as an Aliment or Food. — So much has been said on the ase of milk as a medicine in diseased conditions of the system, it is but proper to say it ought to enter into our daily food to a very much greater extent than it does. It is believed to be good for children; but I beg leave to say it is as good for adults as it is for cliildren ; and if every family would adopt the old plan of corn -meal mush and milk for supper for everyone in the family, as we used to do in an earlier day, the general health of the people would be better than it is. If it produces costiveness, in any case, put in a little lime water, or a, little baking soda; but with the mush there is no danger of this. 6. Milk, Hot, as a Restorative after Fatigue. — A glass of hot milk, when one is fatigued, is so refreshing and strengthening it will astonish the one who takes it. A supper, made with a couple slices of toasted bread in a bowl of hot milk, is very satisfactory in the absence of the mush mentioned above. 1. SCARLET FEVER— Suooessftil Treatment of.— Dr. Henry J:*igeon writes to the London Lancet as follows; TREATMBNT CF DISEASEa, "The tnarvellouB success which has attended my treatment of scarlet fever hj sulphur induces me to let my medical brethren know of my plan, so that they may bo able to supply the same remedy without delay. All tlie cases in which I used it, were very marlted, and the epidermis (outer or scurfHliin) on the arms, in each case, came away liicc tlie slLin of a snalcc. Tlie following was the exact treatment followed in eacli case: " The patients were thoroughly anointed twice daily with sulphur ointment [the sulphur ointment used was made by the London Pharmacopoeia as follows: sulphur, 4 ozs. ; lard, J^ lb. ; oil of bergamot, 20 minims (drops); mixed]; ^ving 6 to 10 grains of sulphur in a little jam, or jelly, 8 times a day, accordmg to the age of the child and severity of the case. Sufficient sulphur was also burned, twice daily (on coals on a shovel), to fill the room with tlie fumes, and, of course, was thoroughly inhaled by tlio patient. " Under this mode of treatment eacli case improved immediately, and none was over 8 days in making a complete recovery; and I firmly believe in each; it was prevented from spreading by the treatment adopted. Having b"i alarge <5xperience in scarlet fever last year and this, I feel some confidence in my own judgment, and I am of the opinion that the very mildest cases I ever saw do not do lialf as well as bud cases do by the sulphur treatment, and as far as I can judge sulphur is as near a specific (positive cure) for scarlet fever as pos- sible." Remarks. — I can see no reason why the milk, as Indicated under the head ■of milk in diarrhea, dysentery, etc., may not be given with the sulphur treat* mcnt; I believe both to be good; and as I see the medical journals speak with Buch confidence of Dr. Pigeon's sulphur treatment, I place also great confl- >dence in it, and recommend it most heartily. 2. Scarlet Fever, Sulphurous Acid Treatment of.— Dr. L. Waterman, of Indianapolis, Ind., in an epidemic there, in 1876, gives his expe- rience in the use of sulphurous acid. He says: " I early adopted an anti-zymotic (anti-poisoning) principle, the administra- tion of 10 to 30 arops, every 2, 3, or 4 hours, of sulphurous acid, diluted, in a little water. I treated eleven severe cases. The ten treated after its adop- tion recovered." 8. Scarlet Fever, Simple Remedy, or Warm Lemonade for. —An eminent physician says he cures 99 out of every 100 cases of scarlet fever by giving the patient warm lemonade with gum arabic dissolved in it. A cloth wrung out in hot water and laid upon the stomach should be removed as rapidly fis it becomes cool. liemarku, A writer in Oood Health gives the philosophy of the above treatment, with the warm lemonade, with an addition (which I know to be val- uable), the wet hot sheet, or pack, over or around the whole body, guaranteeing that not one in one Imndred will die of scarlet fever, if this treatment is pro- perly carried out. He says: 4. Scarlet Fever, Unnecessary for a Child to die with it.— " It is as unnecessary for a child to die of scarlet fever, as it is that it shoiild be blind with cataract. Let us see: At any time before tlie body has finished its ineffectual struggle we are able to help it, not by wonderful medicines, but by tlie knowledge of anatomy, and the application of common sense. * * * • Undress the child and place it in bed at the very first sign of sickness. Give it, if it has already fever, sourish warm lemonade, with some gum arabic in it M DIl. CHASE'S RECIPES. M :|,: '";':) Then cover its abdomen with some dry flannel. Take a well folded bed sheet and put it in boiling water; wring it out and put this over the whole body and wait. The hot cloth will perhaps require repeated heating; according to the severity of the case and its stage of progress. Perspiration will commence in the child in from 10 minutes to 2 hours. The child then is saved; it soon falls asleep. The hot, wet sheet must be continued, however, till perspiration takes place. Soon after the child awakes it shows slight symptoms of retui-ning in- clinations for food; help its bowels, if necessary, with injections of oil, soap and water, and its recovery will be as steady as the growth of a green-house plant, if well treated. Of course if the child is already dying nothing can save it. With this treatment I will guarantee that not one in a hundred chil- dren with scarlet fp:er will die." Uemarks. — I once succeeded in curing scarlet fever in one of my own chil- dren, before 1 had read medicine, by the cold pack, or sheet, but I should not try it again — I khow the hot is better — the strain or straggle of the sj'stem being much less, and consequently the most safe and satisfactory. There is no doubt cc the value of the foregoing treatment, but any of the others may be tried, according to the conveniences to be obtained in different places. 5. Scarlet Fever and Small Pox— Suooessfal Treatment.— Dr. W. Fields, of Wilmington, Delaware, says to one of the medical journals: " Having had much experience in the cure of scarlet fever and small pox of the most malignant type, I would thank you, for the sake of humanity, to publish a recipe, which, if faithfully carried out, will cure 45 cases out of every 60, without calling on a physician. I. Scarlet Fever. — " For adults give 1 table-spoonful of brewers' yeast in 8 table-spoonfuls of water, 3 times a day; and if the throat is much swollen gar- gle with the yeast, and apply the yeast to the throat as a poultice; mix with Indian mea' Use plenty oi catnip tea to keep the eruption out on the skin for several davs. II. Small Pox. — " Use the above doses of yeast 3 times a day, and milk diet throughout the disease, i^early every case can be cu/ed without leaving a pock mark." Bcnarks.— I have had this used, in scarlet fever, with very great satisfaction, e. C^arlet Fever -ZHiength of Time Dangerous to Others.— In this disease the parent and the school teacher are often concerned to know how long a ,ime must elapse before it is safe to admit those who have had the disease to r angle with other children, or with the family, and go to school. For a month, at least, the body of a scarlet fever patient is casting off scales, or partic'es, from the skin. The nose, throat, bowels and kidneys are also throwing off poisonous matter for this length of time, which will commu- nicate the disease to others. The chief danger, however, is from the skin, as this is the main outlet for the biood poison 1 1 escape, and every scale or parti- cle of dry dust from the skin carries the infection. Therefore greasing the patient, by rubbing a bacon rind over them, which, by srniR, has been recommended as beneficial to the patient, f /ill certainty do this gcjj, i. e. it will keep these minute scales from rising into the air, and thus prevent th i communication of the disease to others from this source. But a Dr. Chapiu, in a communication to the £}ief, of St. Louis, informs its readers TREATMENT OF DISEASES. illtS-. action. ers.— know lad the )1. |ng off feys are imrau- dn, as parti- rhich. ^tydo thus iut Jk lers that he has used the ham fat (as he calls the bacon rind) in every case for 30 3'ears, and has lost but few patients since using it, and must have treated somo hundreds, and gives the following as his plan; "As soon as I diagnose {i. e., determine it w be) a case of scarlet fever, I have the patient put on Canton flan- nel, or better, if in winter, fine all wool underclothing; then cut a piece of rind from a pretty fat, fresh smoked ham, with a half inch of the fat upon it; then warm the hand, also the slice of ham, rub the hand on the fat, and then on tho patient, till they are well covered, except the face. (The author cannot see why tlie fat may not be rubbed direcay upon the surface, rather think it is the best T^lan, then nib it in with the hand.) Do this night and morning as long as tho eruptions and fever continue; put them in bed, cover up .warm and give am much cold water as they like. (I prefer the warm lemonade if agreeable to the child, as named above in No. 3.) The greasing is very satisfactory, allaying the burning and itching, which are so annoying." (See also the sulphur oint- ment in No. 1 of scarlet fever; note for making it.) ^ 7. Scarlet Fever— To Prevent ita Spread.— Scarlet feve/ has been so prevalent and so fatal, for several years past, it has become of the utmost importancv: to prevent its spreading in schools as well as in families, and tho above thoughts and statements being so fully corroborated by the following cir- cular, prepared by the Boston Board of Health, and sent to every house in that city, I have deemed it best to give it in full. It says: I. " Scarlet fever is like small i^ox in its power to spread rapidly from person to person. It is highly contagious (catching). The disease shows its first signs in about one week after exposure, as a general rule, and persons who escape the illuess uring a fortnight after exposure may feel themselves safe from attack. Scarlet fever, scarlatina, canker, rash and rash fever, are names of one and the tsame dangerous disease. II. " When a case of scarlet fever occurs in any family, the sick person should be placed in a room apart from the other inmates of the house (an upper room is best), and should be nursed as far as possible by one person only. The eick chamber should be well ventilated and well warmed; its furniture .should be such as will permit of cleansing without injury, and all extra articles, such as window drapery and woolen carpets, should be removed from the room. The family should not mingle with other people. Visitors to an infected house slwuld be warned of the presence of a dangerous disease therein, and children especially should not be admitted. III. " On recovci^ the sick person should not mingle with th» 3!1 until the roughness of the skin, due t'^ the disease, sliall have disappeared. A month is considered an average periof . Ing which isolation is needed. The clothing before being worn or used by the patient or the nurse, should be cleansed by boiling for at least one hour, or if that cannot be done, by free and prolonged exposure to out door air and sunlight. The walls of the room should be dry- rubbed, and the cloths used for that purpose should be burned without previ- ous shaking. The ceiling should be scraped and whitewashed, the floor g!iould be washed with soap and water, and carbolic acid may be a^'ded to the water, 1 pt. to 3 or 4 gals. The infected clothing should be cleansed by itself, and not ' Bent to the laundry. IV. "In cases of "?aui from scarlet fever, the funeral services should bo strictly private, anr" the corpse should not be exposed to view. Because chil- dren are espec'**! iable to take and to opread scarlet fever, and because 6 '.-hi 66 DK CHASE'S RECIPES. schools afford a free opportunity for this, the Board of Health has excluded from school every child from any family in which a case of the disease has occurred, and has decreed that the absence shall continue four weeks from the beginning of the attiick, except in cases subject to the discretion of the Board, and that the scholar to be re-admitted to his" school-room must ha. e the certifi- cate of a physician that the required time has passed." Remarks. — I think the above directions are so plainly given that they will be readily understood, and if properly followed out, the spread of this disease will be almost, if not wholly prevented. I will say, however, that the use of the carbolic acid is not as much used as a disinfectant as formerly. See " Cop- peras Solution of the National Board." This and zinc solution will answer for ill purposes, and are not only cheap, but absolutely reliable. 1. TYPHOID PEVEB, — Treatment in Its More Malignant Character. — The malignant character of this disease not being as prevalent la the North as in the South, I will first give the treatment used by Dr. J. J. Jones, of Conway Station, Ark., reported through the Medical Brief, of St. Louis, who has treated this disease in all its grades for over 25 years. When it takes on its malignant character of dysentery or pneumonia, which are inflammatory and dangerous if r'- ' properly met or treated in their commencement, he said that after testing vai 's modes of treatment, he adopted the following: I. First cle_ase the alimentary canal with syrup of rhubarb and bi-carbou- ate of soda. II. Follow this with spirits of turpentine, 30 drops; oil of sassafras, ft drops; tinct. opium (laudanum) 25 drops; mix into well beaten whites of two eggs well sweetened with loaf sugar. Dose — Give an adult 1 table-spoonful of tliis emulsion every 3 hours. III. If the pulse is full and firm, and over 100 per minute, give the fol- lowing: Tincture of gelseminum, 1 oz. ; fluid extract of aconite (of the root is best), }4 ^^- ; spirits of niter, 2% drs. ; mix. Dose— Give 10 to 15 drops, for an adult, every 3 hours, until the pulse drops below 100. [The author would say, keep the pulse under 100, giving this alternately with the emulsion — first one, then, 1^4. hours after, the other; but these drops must not be continued to reduce the pulse much below 100 at in '. first. If it does this, lessen the dose, or make it 4 or 5 hours apart.] IV. To control the temperature (heat of the surface), if it runs very high, which it frequently does, we resort to the wet sheet pack, as it is an important agent in the successful treatment of typhus and typhoid fevers. Use vinegar and spirits of camphor in place of wp.ter to wet the sheet, as it is much more sedative (calming, allaying irritation and pain), and less dangerous than water. After the pulse and temperature is brought below 100. we give large doses of tinct. of iron (muriatcd tinct. of iron is meant, and 15 to 20 drops would be large enough, once in 3 or 4 hours), checking the diarrhea, which is so common In typhoid fever. Alternate this (the iron tincture) with pure hard cider or- lemonade. Diet: driod-bcef tea, and milk gruel seasoned with pepper; give «gg-nog if there are pneumonic symptoms. Remarks. — It would be well to say here, see " Use of Milk in Diarrhea, TREATMENT OF DISEASES. 67 Dysentery, etc." I also say that my own plan has been to sponge t'iie whole surface with bay rum and water (equal parts), sufficiently often to keep down the excessi"e heat; and if bay rum is too expensive, use whiskey and water — warm, if preferred by tlie patient; or vinegar and spirits of camphor will be good, if the heat is not too excessive. The bay rum, however, is more agree- able in flavor, especially for use about the face and hands. The patient can do this face sponging as often as the heat demands it, keeping a dish of the mix- ture and a small sponge near for the purpose. If the sponging, in place of the wet sheet, is resorted to, let it be done as often as the comfort of the patient demands it — doing it under the bed clothes, to avoid any exposure to cold air. The lemonade recommended by Dr. Jones, or some of the drinks for fever patients in other parts of this work, would be very desirable; but what he calls " pure hard cider," unless reduced with cold water, would generally, I think, be a little too " hard; " however, it can soon be ascertained by trial. Whatever the patient craves in the line of drink or food, I believe in allowing moderately; imd never to refuse even cold water right from the well or spring, as old allo- pathy used to do in the years " auld lang syne," by which, I have not a doubt, thousands of persons, burning up with fever, have lost their lives, where, if water had been allowed, they might just as well have been saved to their friends «nd usefulness. So well satisfied am I of this, that I cannot but give an inci- dent reported recently by a Dr. Fairchild while lecturing in New York. Touch- ing upon the old plan of the doctors not allowing water to fever patients, he gives the case of his uncle in the South, while slavery was in force, as follows: " My own imcle, for one, lay, as we supposed, at the point of death. "A trusty old colored man, his watchman, was called to his bed about mid- night. Speaking just above a whisper, he said: " 'Abe, I am going to ask of you just one last requ»jst. Will you grant it?* " ' Yes, massa, anything you ask, 1 do.' " ' Take the old wooden ]ug; go to the spring back of the barn, fill it with ■cold water and bring it to me quick.' " 'Oh, masj>i , massa, anything else you ask, I'll do. Do you know what missus and doctor said? — ' no water, no water.' ' " 'Abe, vou go; if you don't and I live, I'll shoot you dead.' "After deliberating for a moment, he said, ' Massa, I go.' " It was brought to him. He drank his fill. By morning every drop was gone. The fever broke. He fell into a quiet, peaceful sleep, and was soon restored to health. And not until then, was any one told what cured him. " Such examples as these finally changed the system of treating fevers. In this specific disease common sense is, at last, master of the situation." It is to be hoped that such a condition of suffering and final death, as above spoken of, may never be allowed to gain the ascendency with any class of phy- sicians again. 2. Typhoid Fever, the Value of Coffee in.— Dr. Guillasse, of the French Navy, on typhoid fever, says: "Coffee has given us unhoped for satisfaction; after having dispensed it, we find, to our great surprise, that its action is as prompt as it is decisive. No sooner have our patients taken a few table spoonfuls of it than their features become relaxed, and they come to their senKcs. The next day the improvement is such that we are tempted to look «pon cofllee as a specific (positive cure) for typhoid fever. Under its influence l.V 08 DB. CHASE'S RECIPES. V 11 the stupor Is dispelled, and the patient rouses from the' state of somnolency in ■which he has been since the invasion of tlie disease. Soon all the functions take their natural coin"se, and he enters upon convalescence. " Dose — Dr. Guil- lasse gives to an adult 2 or 3 table-spoonfuls of strong, black coffee every two hours, alternated with 1 or 2 tea-spoonfuls of claret or Burgimdy wine. A little lemonade or citrate of magnesia should be taken daily, and after awhile qui- nine. From the fact that malaria and cerebral fever appear first, i. e., a gen- eral prostration, with heatl, or brain fever, accompanied with stupor, or great tendency to sleep, somnolency, from the Latin sommis, to sleep. The doctor regards typhoid fever as a nen-ous disease, and the coffee acting on the nerves is peculiarly indicated in the early stages before local complications arise. i n '1 DISINFECTANTS FOB ALL CONTAGIOUS DISEASES— FOB THE SICK-BOOM, BODY AND BED-CLOTHING, WATEB-CLOSETS, SEWEBS, ETC. The following instructions were published in the Hospital Gazette by the National Board of Health, which was composed of some of the most promi- nent men in the medical profession, as will be seen by the names accompanying the instr" is. " DIol ■fection is the destruction of the poisons of infectious and contagious diseases. " Deodorizei's, or substances which destroy smells, are not necessarily dis- infectants, and disinfectants do not necessarily have an odor. '•Disinfection cannot compensate for want of cleanlinessnor of ventilation. 1. Disinfectants to be Employed.— I. " Koll sulphur (brimstone) for fumigation. II. Copperas Solution. — " Sulphate of iron (copperas) dissolved in water in the proportion of 1% lbs. to 1 gal. ; for soil, sewers, etc. [The author, during the present summer, (in the month of August, 1883,) dissolved 3 lbs. of common copperas in a common wooden pail, holding about 23^ or 3 gals., by pouring on hot water, and with an old dipper threw it all about on the privy used by about 15 persons, which so completely deodorized and disinfected it that it required no more until late in the season.] III. Zine Solution. — Sulphate of zinc and common salt, dissolved together in water in the proportions of 4 ozs. sulphate and 2 ozs. of salt to 1 gal. ; for clothing, bed linen, etc. " Note. — Carbolic acid is not included in the above list for the following reasons: It is very difticult to determine the quality of the commercial article, and the purchaser can never be certain of securing it of jiroper strength; it is expensive, when of good quality, and experience has shown that it must be employed in comparatively large quantities to be of any use; besides it is liable,, by it' strong odor, to give a false sense of security. 2. How to Use Disinfectants.- 1. " In the Sick lioom.~Thc most valuable agents are fresh air and cleanliness. The clothing, towels, bed linen, etc., should, on removal from the patient, and before tliey are taken from the room, be placed in a pail or tub of the zinc solution, boiling hot if possible. All discharges should either be received in vessels containing the copperas solu Xwu. or. when this is unnracticable. should be immediately covered witi\ tlio TREATMENT OF DISEASES. solution. All vessels used about the patient should be cleansed or rinsed with the same. Unnecessary furniture — especially that which is stuffed — carpets and hangings, should, when possible, be removed from the room at the outset; otherwise they should remain for subsequent fumigation, as next explained. II. " Fumigation. — Fumigation with sulphur is the only practical method for disinfecting the house. For this reason the rooms to be disinfected must be vacated. Heavy clothing, blankets, beduint, and other articles which can- not be treated with the zinc solution, should be opened and exposed during fumigation, as next directed. Close the rooms tightly as possible, place the sulphur in iron pans supported upon bricks placed in wash-tubs containing a little water, set it on fire by hot coals or with the aid of a spoonful of alcohol, and allow the room to remain closed 24 hours. For a room about lOfeet square at least 2 lbs. of sulphur should be used; for larger rooms, proportionally in- creased quantities. III. " Pre^iises. — Cellars, yards, stables, gutters, privies, cesspools, water- closets, drains, sewers, etc. , should be frequently and liberally treated with the •copperas solution, No. 2. The copperas solution is easily prepared by hanging a basket containing about 60 lbs. of copperas, in a barrel of water. [This would be IJ^ lbs. to the gallon, or about that. It should all be dissolved.] IV. " Body and Bed-Clothing, etc. — It is best to burn all articles which have been in contact with persons sick with contagious or infectious diseases. Articles too valuable to be destroyed should be treated as follows: ' (a.) Cotton, linen, flannels, blankets, etc., should be treated with the boiling hot zinc solution; introduce piece by piece; secure thorough wetting, and boil for at least half an hour. "{b.) Heavy woolen clothing, silks, furs, stuffed bed-covers, beds, and other articles which cannot be treated with the zinc solution, should be hung in the room during the fumigation, their surfaces thoroughly exposed, and the pockets turned inside out. Afterward they should be hun^ in the open air, beaten and shaken. Pillows, beds, stuffed mattrasses, upholstered furnitiire, etc., should be cut open, the contents sjjread out and thoroughly fumigated. Carpets are best fumigated on the floor, but should afterward be removed to tlie open air and thoroughly beaten. V. " Corpses. — Corpses should be thoroughly washed with a zinc solution of douW strength; should then be wrapped in a sheet wet with zinc solution, and bui at once. Metallic, metal-lined, or air-tight cofllns should be used when po, ..ble, certainly when the body is to be transported for any considera- ble distance. The following named gentlemen composed the board: George F. Barker, M. D., University of Pennsylvania, Philadelphia; C. F. Chandler, M. D., College of Physicians and Surgeons, Health Department, New York; Heniy Draper, M. D., University of the city of New York; Edward G. Janeway, M. D., Bellevue Medical College, Health Department, New York; Ira Remson, M. D., Johns Hopkins University, Baltimore, Md. ; S. O. Vanderpoel, M. D., Albany Medical College, Albany, N. Y.; Health Department, New York, Health Officer of the Port of New York." Remarks. — Certainly no commendation of mine is needed to give strength ti these instructipns, as the most implicit confidence should be placed in them, coming, as they do, from the highest authority in the United States upon mat- ters of this kind. I will add, however, that no time should be lost in using them as soon as an occasion calls for them. The copperas solution I have found entirely satisfactory. See also " Note," following Dr. Scott's treatment of diphtheria, upon the pennanganate of potash as a disinfectant; also see the "Nitrate of Lead as a Di.-^infectant in Small-pox," and also the "Use of Yeast And a Milk Diet in Scarlet Fever and Small-pox." It !.-> well to keep uU tlicso ^&^: fiii'' 70 DR. CHASE'S liECIPES. valuable things before tlic mind, to be able to save pain and suffering of our fellow creatures. 1. SMALL-POX— A Certain Cure. — Wm. Grandy, of Detroit, communicated tlie following item of Mr. Hines' to the Detroit Tnbune, which he had seen in the Toronto Weejdy Globe, with these remarks: "Small-pox being so fatal and so much feared, an unfailing remedy like the following, so simple and so safe, once discovered, oui^ht to be brought to the knowledge of the masses without hesitation or dehxy. " "I am willing," says Edward Hines "to risk my reputation as a public man if the worst case of small-pox cannot be cured m three days simply by cream of tartar. This is tlie sure and never-failing remedy: Cream of tartar, 1 oz., dissolved in boiling water, 1 pt. ; to be drank when cold, at short intervals. It can be taken at any time and is a preventative as well as a curative. It is known to have cured thousands of cases without fail. I have myself restored hundreds by this means. It never leaves a mark, never causes blindness, and always prevents tedious lingering. " Jiemarks, — Although this seems to be very strong language, yet I have never seen it disputed, nor have I seen by any reports of cases that it has been adopted in this country; but, as it is deemed very important to lieep the bowels in asolvent condition in this diseas6, no better and no safer medicine can be adopted for this purpose. Let it be hsed, by all means. 2. Small-Pox— A Cure for, or Belief in. — As the prevention or cure of this disease is a question that concerns every person, we take the fol- lowing from the New York Journal of Coinmeree, one of the most conservative and reliable dailies published in this country " A lady, the mother of six children, had often sought relief for a pain in the back by taking saltpeter and brandy. She was exposed to the small-pox and contracted the disease. The premonitory symptoms were violent fever, severe pain in the head and excruciating pain in the region of the kidneys. A physician was called during the night, but in doubt as to the nature of the dis ease, though suspecting it to be a case of small-pox, he made no prescription, promising to return early next morning. The fever and pain increasing, she begged her husband to prepare for her the old prescription of saltpeter and brandy. The brandy was not to be had, but lie crushed a piece of saltpeter as large as a common white bean. This she took in a tea-spoonful of cold water. Feeling better,' the dose was once or twice nipcated. Pain soon sub- sided and she slept well during the remainder of the night and awakened feel- ing perfectly well. She had 60 well defined pustules in her face, but they were but slightly inflamed and not at all painful. The developments of small-pox on her entire person were in number and appearance in keeping with those on her face. In due time all her children and her lui.sband were aftV cted, as she had been, bj^ fever and pain in the liead and back. They received the same treatment with the same favorable result. Several families caught the disease, used the same remedy, and in every case the result was favorable." Remarks. — Not long after preparing the above given, I saw a report that "!V!exican doctors were curing smaI!-pox in 3 days, and no marks left," by the use of cream of tartar and water, which would go to strengthen the idea tliat Mr. Hiues' treatment above given is reliable. 3. Small- Pox Pitting, to Prevent.— It is well known that patients In rooms that are well lighted, pit very much more than in darkened rooms. I should, tlien, have the room as dark as possible for small pox patients; and not TREATMENT OF DISEASES. 71 only this, but should cover the face, neck and hands with black cambric, or muslin, cut and made into suitable shape to keep off, or out, all possible rays of light. (The rays that make the chemical changes in photographing are absorbed into the pus, so changing it as to produce the deep pitting.) Certainly, then, no trouble, nor inconvenience, necessary to avoid this should be considered fo? a moment, to save a life-long annoyance, that none of us would like to have placed upon us by the terrible pitting we often see. Then take all these pre- cautions and avoid it; certainly not overlooking the yeast and milk diet, before named;- or pursue the following plan, as practiced in Cliina: 4. Small-Fox, to Prevent Fitting, Practiced in the Englisb* Army in China. — It is very simple and easily followed, and if a blister ow tlie arm of a diptheritic patient will draw off the irritation from the throat, as- It has done, why should not this cause the small-pox eruption to come out on such parts ? It is done in tliis way: When the fever, which always precedes- the eruption, is at its highest, and before the eruption appears, rub the chest ■with croton oil and tartar emetic ointment, which causes the whole eruption ta appear on that part of the body, to the relief of the face; and as it is claimed also to cause a full eruption to appear, it prevents its attack upon internal organs, which is usually fatal. It is claimed by the Oerman lieformed 3fessen- ger to be done in the English army in China by general order. It was reported through the Medical Bitef, 1883, page 550, by J. A. Proctor, M. D., of Union City, Ind. It is worthy of trial. 5. Small-Fox, the Nitrate, or Chloride, of Lead as a Dis« infeotant in. — The mode of preparing and using the nitrate, or chloride, of lead, as a disinfectant, is from the Physician and Pharmaciat, as follows: Chlo- ride of lead is said to be the most powerful, safe and economical deodorizer and disinfectant known. To prepare it for use, on a small scale, for ordinary purposes, take nitrate of lead, % dr. and dissolve it in hot water, 1 pt. ; dissolve also J^ oz. of common salt in water, 2 galls., and mix the two solutions, which makes the chloride of lead, in solution, ready for use. A cloth wet with this and hung up in a room filled with a fetid atmosphere, will sweeten it instantly, and the solution thrown into a water-closet, sink or drain, will produce the same effect. It is not carbonic acid, but the sulphite of hydrogen and ammonium, which are eliminated with the breath and through the pores of the skin of the liviilg body, that makes people who are exposed to such an atmosphere so de pressed, and which, when highly concentrated, develops typhus poison, which causes, or at least aids, in developing fevers of a low grade, or typhoid charac- ter. Nitrate of lead is in dry crystals, and is sold according to its quality at IS to 25 cts. per pound, which would make several hundred gallons of solution of chloride of lead. Itemarka. — Then let this, or those of the National Board of Health above, be used as freely as necessity insures the purification of the sick room, in all contagious diseases, cess- pools, water-closets, etc., and thus not only avoid the spreading of contagious, but prevent the development of the disease by the poisonous effluvfa arising from these places. 72 DR. CHASE'S BECIPKS. e. Small-Fox, Prevented by Vaccination.— Dr. Woolsey reported tbc case in the Pacific Medical and Surgical Journal as follows: "Small-por occurred in a Chinese boarding house, at a jute factory, containing seven liun- dred and ten persons, under the same roof. Seven were sick, one of whom died, when all were vaccinated, and no other case occurred, thus 'exemplifying tlie protective power of vaccination, or of some very remarkable coincident." Remarks. — Webster says "coincident" is having coincidence {i. e.,8ome drcumatance), agreeing, corresponding, comiatent. 1 liave italicised the word consistent merely to show how inconsistent it would be to suppc^se that any other circumstance could have given such protective power, except the vaccina- tion. Then I think I have said enough when I say there carnot be a 'reasonable doubt but that vaccination is not only a protection, but that it is also safe; and therefore it ought to be adopted and insisted upon by boards of health, and also by parents and guardians. 7. Small Pox, the Origin of Vaccination for.— Upon the question of vaccinati'in, I will give an item from Leonard's Medical Jo'urnal, of Detroit, Mich., Oct., 1882, as to the origin of this practice; which, by this item, it scema must now be given to woman — the milkmaid instead of Dr. Jenner, ap hereto- fore accredited. That is, his mind was capable of grasping or comprehending the philosophy of the fact communicated l)y the maid, and out of that be. Dr. Jenner, worked out tlie practice of vaccination which has saved millions of lives, no doubt; but it should also teach us, what some physicians have alr'jady claimed to be imjjortant, tlie fact that virus from the cow or some young and healthy animal should be used to vaccinate with, and not the virus from thu human subject, which, it has been claimed, has communicated the disease to those vaccinated with it. Jenner, no doubt, used the virus from the cow of the "maid." Let others do tlie same from other cows. The poetry, it is claimed by the above named journal, is founded upon fact; but if it is not, it shof^ the greater power of the rhymer's imagination. It is as follows: " Where are you going, my pretty milkmaid? " "To see Doctor Jenner," the milkmaid said, "I have such a cough, and it bothers me so, I promised Jack Roljin for sure that I'd go For a draught from the Doctor to-day." And she nodded licr liead with so saucy a smile, ' That no one would think, who was looking the while, That she needed the Doctor, his pills or his plaster, I doubt she could swear that she did, if you asked her; That sunny, blight morning in May. Ah! how little she thought, that unthinking young laaB, While her little pink feet went atrip o'er the grass, If Jack Robin had not be^'n so true to his fancy. As to fear the least whisper of harm to his Nancy, The great loss 'twould have been to us all. Bat so it has proved such a number of times, As I have not the space to recount in rhymes. Great events have beginnings so smalL TREATMENT OF DISEASES. 78 •V ■ Well! to keep by mj milkmaid (as long as I can), '" • Whon flhc'd courtesicd her boat to the medical man. And had told (lieaven bless her) how badly she felt, With such pouting red lips, and such rucfdy good health. As no doctor could hope to improve; She sat down to await his compotinding her pill, And their chat led along to the terrible ill ' > That the small-pox was threatening to prove. Doctor Jenner looked grave when she mentioned the matter^ He thought it too bad tor so careless a chatter; But saucy young Nancy had nothing to dread, "But few of the milkmaids would get it," she said, " For their hands had been sore from tlie cows. And altlio' it was horrid to milk when the beast ' Had her bag all broken out, it was certain, at least, To keep the small-pox from the house." I hope Doctor Jenner, that morning in May, When he finished her pills and then sent her away, Remembered enough of the lass and the stuff Not to give her a dose for a cow; For his mind went far off From the girl and the cough; But what does it matter, jast now? For her few simple words, while she waited. Oh 1 think with how much they were freighted, When Jenner's quick mind they awakened, to find How science could conquer the foe. And gave every nation that blessed Vaccination That takes out the siing from the blow." 1. NEURALGIA— German Cure of a Very Bad Case.—A tea and poultice, made from the leaves of our common field thistle, is reported to have cured a person who had suffered horrible pains from neuralgia. Failing to obtain relief in this country, and hearing of a noted physician in Germany who invariably cured the disease, he crossed the ocean and visited Germany for treatment. He was permanently cured after a short sojourn, and the doctor freely gave him the remedy as above given. Directions and Dose— The leaves are macerated (soaked or steeped in water to become very soft) and used on the parts afflicted, as a poultice, while a small quantity of the leaves are boiled down to the proportion of a quart to a pint, and a small wine glassful of the decoction drank before each meal. Remarks. — The gentleman says: " I have never known it to fail of giving relief, while in almost every case it has effected a cure." It is certainly simple, and easy of trial, and no doubt will prove effectual in many cases. There must be something in this thistle cure, for a Mr. F, K. Ford, of Shellsburgh, Iowa, who was an agent of the Chase Publishing Co., wrote to the ■company, desiring to get the same recipe into their Receipt Book. He also sent the onion and tobacco cure for earache, which will be found under that head. As Mr. Ford gives a more definite mode for preparing the thistle tea, I will give it. It is as follows: \ lit ■■■;i'|. ■ V' i 74 DR. CHASE'S RECIPES. I. For the Tea. — Take the leaves of the largo flcld-thistlo (not Canada). [Tlie technical or botanical name of this Rpocics of indigenous (native) Amer- ican thistle is eirrium laneeolatum. (Certainly it has many lances, or prickers, as sharp as a lance.) In western New York, where the author was raised, to distinguish it from the Canadtf, it was always called the " bull-tliistle."] Press a gallon measure full of them; then put in all the wat(!r it will hold; hoil down to % gal.; strain, and let cool (I should say, let cool and strain). Dose — Of this take a wine-glassful every morning before lircakfivst; the same before tea. II. For the Poultice. — Take the leaves of the same kind of thistle, put them into a clean cloth and pound to a jelly: put a layer of this on the aiflictcd part, bind on with cloth, every night. Be sure to get fresh leaves. 2. Neuralgia, Headache, etc., English Remedy for.— The inti- mate mixture of equal parts of chloral hydrate and camphor will produce a clear fluid, which is of the greatest value as a local application in neuralgia. Dr. Lenox Brown states, in one of the English medical journals, he has em- ployed it in his practice, and induced others to do so, and that in every case it lias afforded great and, in some instances, instantaneous relief. Its success does not appear to be at all dependent on the nerve affected, it being equally eflJcacious in neuralgia of the larynx, and in relieving spasmodic cough of a nervous or hysterical character. It is only necessary to paint the mixture lightly over the painful part, and to allow it to dry. It never blisters, tho\igh it may occasion a tingling sensation of the skin. For headache it is also found an excellent application. Directions — Rub the two together in a mortar, ■which liquifies them, then bottle, and paint over the parts, lightly, as above. For toothache apply with lint, and rub upon the gums. I called upon one of the principal druggists of Ann Arbor, Mich., where I was then living, to see if they would mix, and also to see if they would make a clear fluid, as men- tioned in the recipe; but I found he had mixed them several times for the last two years, and the result had been satisfactory. lie had used the mixture per- sonally, by wetting cotton in it and putting it into a decayed tooth, but the tooth was so extensively ulcerated at the roots, although it kept down the pain, yet it had to be extracted some two months after. But for common neuralgic pains the relief was generally instantaneous. 3. Neuralgia and Sciatica, Simple Home Remedy .—Dr. Eb rard, of Nines, France, states that he has fortnany years treated all his cases of neuralgic and sciatic pains with an approved apparatus, consisting merely of a flat iron and vinegar, two things that will be found in every house. The iron is heated until sufllciently hot to vaporize the vinegar, and is then covered with some woolen fabric, which is moistened with the vinegar, and the appara- tus is applied at once to the painful part. The application may be repeated two- or three times a day. Dr. Ebrard states that as a rule pain disappears in twenty-four hours, and recovery ensues at once. 4. Neuralgia, Facial— Quick and Permanent Cure.— A quick and permanent cure of this disease, says a prominent physician, can be effected iy using a spray -shower of sulphuric ether upon it. The intense cold is sup TREATMENT OF DISEASES. 7» posed to act upon the diseased nerves, so as to produce a complete change in their nutrition and action. Remarks. — I trust it will so prove. To do it properly a iray instrument kept by druggists would have to be used, continuing its use . til relieved, and if to be permanent, I should say occasionally for a few days. I know its clH- ciency in ordinary pain — why not in neuralgia? But I cannot see why apply* ing it as a liniment may not do as w.ell. 6. Neuralgia Fill, Tonic Alterative and Stimulant for. — Quinine, 1 dr.; morphine, IJ^grs. ; strychnine, 1 gr.; arsenlous acid, \yi grs. ; solid ex. of aconite, 10 grs. ; mi.x very thoroughly and divide into 30 pills. Dosu — Take 1 pill only, 2 hours after each meal; never more than 3 daily, and never more than 1 at a time. Remarks. — This will be found a very valuable pill for neuralgia and all cases requiring tonic, alterative, anodyne or stimulating treatment, and espe- cially so far as females of a weak and feeble habit, or condition generally. Valuable in ague, or chills and fever particularly. Some will say they contain some poisonous articles, so they do, and so docs most medicines; but if they are made carefully and taken only as directed they will hurt none, but benefit many. (See also remarks after next recipe; see also *onic elixir, etc.) 6. Neuralgia of the Head, Toothache, etc., Immediate Cure. J. W. M. Czarloryski, M. D., of Stockton, Cal., writes to the Rrkf, page 4G3, 1883, as follows: Dr. W. C. Frederick, of Lonoke, Ark., desires a remedy for the above diseases. If he will moisten cotton well and introduce it into tho previously cleaned ear of the patient, with the following lotion (mixture), he will be surprised with the miraculous eilects: Fl. exs. of belladonna, viburnum opulus (high cranberry) and gelseminum sempervirens (yellow jasmine), each equal parts (say J^ oz.); mix. By its local application on dental branches of the quintus trigemine, (tilth pair of nerves ). It will relieve, in the same ■way, even toothache in the worst form in less than five minutes. Remarks. — Druggists are now keeping all the prominent fluid extracts. If they have them not in any place, try tinctures, which will answer for most pur- poses. For toothache, wet cotton in the mixture and put into the tooth, if hol- low, and rub a little on the gums and in front of the ears. (See also Ely's headache and toothache remedy, and the pain-killer.) 7. Neuralgia— Warning of a Poor State of Health.— I cannot do better, in closing the subject of Neuralgia, than by giving the following sensible statement from the London (Eng.) Lancet, to show the importance of toning up the system of those afilicted with this terrible disease. (The Neuralgic Pills mentioned will do it nicely.) " The great prevalence of neuralgia — or what commonly goes by that name — should be regarded as a warning indicative of a low condition of hoaltli, ■which must necessarily render those who are affected with this painful malarly especially susceptible to the invasion of other diseases of an aggressive kind. Tills is tiie season (autumn) at which it is particularly desirable to be strong and •well furnished witli the sort of strength that affords a natural protection against disease. There will presently be neSi of all the internal heat which the organ- p. IMAGE EVALUATION TEST TARGET (MT-3) V C^x £/ ^^^^t>'^. ^ 1.0 I.I '- IIIIIM ■ 5 It 1^ IIM 1.8 1.25 1.4 1.6 .4 6" - ► Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 k^. &p Qr ^ i I ne DR. CHASE'S RECIPES. iSm can command, and a good store of fat for use as fuel is not to be despised, it is no „-.- essential that the vital forces should be vigorous, and the nerve power, ccrccially, in full development. Neuralgia indicates a low or depressed state of vitality, and nothing so rapidly exhausts the system as pain that pre- vents sleep and agonizes both body and mind. It is, therefore, of the first moment that attacks of this affection, incidental to and indicative of a poor and weak state, should be promptly placed under treatment, and, as rapidly as may be, controlled. It is worth v»hile to note this fact, because, while the spirit of manliness incites the 'strong minded' to patient endurance of suffering, it is not wise to suffer the distress caused by this malady, as many are now suffering it, without seeking relief, forgetful of the condition it bespeaks, and the consti- tutional danger of which it is a warning sign." Remarks. — If the system is to be toned up, the first question is, how? Start out with a brisk cathartic; then follow with an alterative, as for rheuma- tism (which see), and also a good tonic bitters, or the Neuralgic Pills, as you choose; the pills are both tonic and alterative, and may cover both points with entire satisfaction, and especially so with females in a debilitated condition. 8. Neuralgia — The Ladies' Cure.— A lady writing upon this sub- ject says: " If the lady that has neuralgia will make a strong tea of wild lady- slipper root — also called nervir 3 (nerve-root is one of its common names, yellow moccasin flower, Noah's Ark, umb^l, etc.) — and drink it, it will cure her; at least, it did me." Remarks. — It is safe to try it, as it is tonic, stimulant, diaphoretic and anti- spasmodic. It is, in fact, valuable in most nervous and uterine difficulties. Take lady-slipper, with catnip and scullcap, equal quantities of each, powder and evenly mixed, and divided into powders of \% ozs. ; then 1 pt. of boiling water poured over one of the powders, and steeped 15 or 20 minutes, taking at first 1 oz. or about 2 table-spoonfuls of the warm infusion, after which 1 table-spoonful every J^ hour for 3 or 4 hours, or until relieved, for sick or nervous headache, says Dr. King in his " Dispensatory," and repeating thus for 3 or 4 attacks, has permanently and invariably cured these neuralgic head- aches. 9. Neuralgia of the Face. — The latest cu^e for neuralgia of the face is from a Dr. Nussbaum, which he reported in the Munich ^rztliche Intelligence, consisting of salicylic acid, 8}^ grs. , and salicylate of soda, 32 grs. To be pul- verized and mixed for 1 powder, taking 4 to 6 such powders in the 24 hours. Remarks. — Dr. Nus.sbaum considers this as a specific, or positive cure. It consist, of what has been recently brought out, as a cure for rheumatism. Neuralgia being, in fact, a species of rheumatism, why should it not cure it? 1. EARACHE— Cure for, — Take a large onion and cut it into slices; put a slice of onion, then a slice (the author would say a piece of leaf the size of the onion) of strong tobacco, then a slice of onion again, then tobacco, till the onion is all laid up, then wrap in a wet cloth and cover in hot embers, till the onion is cooked; press out the juice with heavy pressure, and drop into the ear. It gives instant relief. Solution of morphine will have a gocd effect also. Remarks. — I should drop in only 3 or 4 drops of the onion and tobacco juice, at first, lest the influence of the tobacco might be too great, and repeat^ ( ' TREATMENT OF DISEASES, Tt H it was necessary. What is called a solution of sulphate of morphia, or liquor morphia aulphatis, kept by druggists, is of the strength of 1 grain or sulphate of mori'hia to 1 ounce of water only. Each tea spoonful of it would contain % grain and would be a full dose, by mouth, which could be repeated, on an adult, in from 30 minutes to 2 hours, according to the severity or the pain for which it was given. To drop into the ear it might be, probably, twice as strong, without danger of injury A few drops, say 4 or 5, of laudanum ought to have the same effect. The laudanum may be put with an equal amount of sweet oil, and the amount doubled, which would have a good etfeel in softening the wax of the ear. The onion cure is from Mr. Ford, of Iowa, who was referred to in the neuralgia (German cure, which see). 2. Earache and Deafhess, Valuable Remedy for. — Wine ot opium (not laudanum), 1 dr. ; oil of anise, 10 drops; put into an ounce bottle, and fill with oil of sweet almonds (sweet oil will do very well). Directions— Shake well, and drop from 3 to 5 drops into the ear, or ears, if both are affected. If no relief in 5 or 10 minutes, repeat; and follow along to relieve the sound o» roaring in the ears. Remarks, — " Old " Dr. King thinks this one of the most valuable combina- tions for earache or deafness which can be tried, having tested it seve I'al times. His remark was: " I think it will not fail once in 7000 cases, as it has not failed me in dozens of cases." He has been in practice fifty years. The one for, ♦' Ulceration " below is also from him. 3. Earache, Remedy for. — A writer sayn: " There is scarcely any ache to which children are subject, so bad to bear and difficult to cure, as the earache. But there is a remedy, never known to fail. Take a bit of cotton batting, put upon it a pinch of black pepper, gather it up and tie it. dip in sweet oil, and insert into the ear. Put a flannel bandage over the head to keep it warm. It will give immediate relief." Remarks. — These simple remedies are easily tried, and will often prove successful. 4. Ear, Ulcerations in — Very Certain Remedy. — Pulverized sanguinaria canadensis (blood root), 1 dr., in soft water, 1 pt.; steep and strain. DiKECTioNs— Pour into the ear, or, what is better, syringe out the ear 2 or a times daily with it — a little warm. 1. TOOTHACHE— Common Cures for.— Tlie following are com- mon things recommended for the cure of toothache, outside of the profession, and are good remedies: I, Alum, in very fine powder, l^ oz.; spirits of nitrous ether, 7 drs.; mix, and apply with lint if the nerve is exposed, and also arounii tlie tooth, lliis is claimed to never fail, tmless it is of a rheumatic character, II Equal parts of powdered alum and salt, mixed, then wet a bit of cot Ion, to make the powder adhere, and apply to the hollow of the tooth. III. Saltpeter, pulverized and applied by cotton, cures nervous toothaohe At once. - n 78 DR. CHASE'S RECIPES. 2. Toothache, to Cure so It Will Never Ache Again. -> If the following is the fact, it is the best of all the cures: Dissolve a piece of opium, the size of a small pea, in spirits of turpentine, ^ tea spoonfuL Put in the hollow of the tooth upon cotton. It does not stop the pain at once, says the writer, but, if well applied, — the cotton saturated and frequently changed— will soon cause it to never trouble again. 8. Toothache Drops, Dr. Chase's.— Best alcohol, 2 ozs.; chloro- form, 1 oz.; sulphuric ether, 1% ozs.; laudanum, oil of cloves, and oil of sassa- fras, of each i^ oz.; oil of lavender, 1 dr.; gum camphor, 1 oz.; mix all, and keep well corked. Remarks.— I have used this very successfully for ^. long time; have mann* factured and sold it, and have put others into the same business. I put it up in 2 dr. bottles, retailing it at 25 cts., and have yet to find anything better. Apply to the exposed nerve means of cotton, and put freely around the gums. 4. Toothache from Decaying Teeth— Solidified Creosote for the Pain of. — Creosote has been for a long time used in its fluid state, lo wet cotton in, and put into the tooth; but it has been found that 10 drops of collo!ic aciil, 1 part, ami gly^ ueriue, 4 parts, and injecting 20 drops of this mixture by the liy|)uderuiio ivt TBEATMENT OF DISEABEB, 7» a or sjrringe (a syringe made to inject under the sldn), into the bs^se of the tumor. This, says Dr. Henning, of RedJ^ey, Ind., who reported the case, is all I did. lu one month it was gone, and it is still well, five months after tlie operation. Bemarka. — Certainly one of the plans ought to cure every case without twisting oft or tearing out. Of course a physician would have to be called upon if this latter, or hypodermic, plan is adopted. 1. BXJBITS— Prom Gunpowder, Prof. Gtmn's Treatment.— While Prof. Gunn was in the medical college, in Chicago, he gave the follow- ing item, through one of the journals of that city. It seems almost superflu- ous to add a word of endorsement, for, from several years acquaintance with him, as professor ox surgery in the Universi'.y of Michigan, it is well known that his recommendations could be relied upon. It is only for the benefit of those who are not acquainted with this fact that I have mentioned it. He says: " In burns from gunpowder, where the powder has been deeply imbedded in the skin, a large poultice made of common molasses and wheat fiour, applied over the burnt surface, is the very best thing that can be iised, as it seems to dr(«w the powder to tlie surface, and keep the parts so soft that the formation of scars does not occur. It should be removed twice a day, and the part washed with a shaving brush and warm water before applying the fresh poultice. The poul- tice should be made sufQciently soft to admit of its being readily spread on a piece of cotton. In cases in which the skin and muscles have been completely filled with the burnt powder, we have seen the parts heal perfectly, without leaving the slightest mark to indicate the position or nature of the injury." 2. Burns and Scalds, Instantaneous Belief for.— The bi-car- bonate of soda (the common cooking soda, found in almost every kitchen) has been found an exceedingly valuable remedy in the treatment of bums and scalds, giving almost, if not absolutely, instantaneous relief from pain, as well as a cure for the wound, by continuing its use. Mode of Application— The injured part is to be moistened, then the dry soda, finely powdered, is to be sprinkled carefully upon it, to entirely cover the injury, and the whole wrapped with a wet cloth — linen is best. The relief Is often instantaneous. liemarks. — Harper's Weekly informs us that a Dr. Waters, of Salem, Mass., in speaking of the new remedy for burns and scalds, before the Massachusetts Dental Society, deliberately dipped a sponge into boiling' water and sqeezed it over his wrist, producing a severe scald around his arm some two inches wide, and continued the application, despite the suffering, for half a minute. Then he at once sprinkled on the bi-carbonate of soda, and applied the wet cloth, which almost instantly deadened the pain; and on the next day after this single application of the soda, the less injured parts, were practically well, only a slight discoloration being perceptible, the severe portions being healed in a few days, by simply continuing the wet cloth bandage. Remarks. — When I wrote this oui some two or three years ago, I added to the above: I sliould have wet the cloth in a solution of the soda, for the continued wrappings, in every case. My ider above mentioned of wetting tho cloths in a solution of soda, I have eincc seen, has been practiced by a Dr. 80 DR. CHASE' 8 RECIPES. rroizke, of Russia, who reports its use, in this form, ujwn 25 cases of severe burns, caused by fire, in a conflagration, whicli shows that it is good for bums from fire, as well as scalds from hot water. In cases where the wounds were deep, and where there was considerable matter, the clothes were carefully re- moved and the wounds were cleansed to prevent the absorption of the matter into the blood before replacing the wet cloths. / . 1. DROWNED FEBSONS— Bules for Besuscitating — By the Michigan State Board of Health, and the Humane Society of Massachusetts. — The following '.irections, or rules, for resuscitating, or bringing to life again, the apparently dead from drowning, are made up from a recent circular of the Committee on Accidents of the Michigan State Board of Health, and distributed throughout the State, and also from directions pub- lished at the request of the Humane Society of the Commonwealth of 3Iassa- chusetts. The general public should be well informed upon this subject; for, if life is to be saved, there must be no loss of time when one is taken from the water, and life apparently gone. I. Lose no time. Carry out these directions on the spot: II. Remove the froth and mucus from the mouth and nostrils. IIL Instantly loosen all neckwear, lacings, or waistbands. ly. Hold the body, for a few seconds only, so that the water may ran out of the lungs and windpipe. V. If the ground is sloping, turn the patient upon the face, the head down hill; step astride the hips, your face towards the head, lock your fingers together under the belly, raise the body as high as you can without Jifting the forehead from the ground, give the body a smart jerk, to remove the accumulating mucus from the throat, and water from the windpipe; hold the body suspended long enough to slowly count five; then repeat the jerks two or three times. VI. The patient being still upon the ground, face down, and maintaining all the while your position astride the body, grasp the points of the shoulders by the clothing, or, if the body is naked, thrust your fingers into the armpits, clasping your thumbs over the points of the shoulders, and raise the chest as high as you can without lifting the head quite oif the ground- and hold it long enough to slowly count three. VII. Replace the patient upon the ground, with the forehead upon the flexed (bent) arm, the neck straightened out, and the mouth and nose free. Place your elbows against your knees and your hands upon the sides of his chest over the lower ribs and press downward and inward with increasing force long enough to slowly count two. Then suddenly let go, grasp the shoulders as before and raise the chest; then press upon the ribs, etc. These alternate movements should be repeated 10 to 16 times a minute for an hour at least, unless breathing is restored sooner. Use the same regularity as in natural breathing. VIII. After breathing has commenced (and not before, unless there is a house very close), get the patient where covering may be obtained, to reatorp V TREATMENT OF DISEASES. 81 [the Be. I his brce Bers kate St. bal Is a the animal heat. Wrap in warm blankets, apply bottles of hot water, hot bricks, etc., to aid the restoration of heat. Warm the head nearly as fust aa the body, le.3t convulsions come on. Rubbing the body with warm clotljs of the hand, and gently slapping the fleshy parts, may assist to restore warmth, and the breathing also. IX. When the patient can swallow, give hot coflfee, tea, milk, or a little hot sling. Give spirits sparingly, lest they produce depression. Place the pa tient in a v/arm bed, give him plenty of fresh air, and keep him quiet. X. Let all the work be done deliberately and patiently, and do not give up too quickly, for success, says the Massachusetts society, " has rewarded the efforts of hours." Jiemavks. — These rules cannot be too well understood (where it is possible for such accidents to occur), and no delicacy of mind or circumstances should prevent anyone from taking right hold of any case that may occur, because they have not done it before. No time to await the arrival of a physician — immediate action will insure success. Let good judgment and great carefulness be exercised by everyone who finds himself called upon to act in any accident of this kind, and let no one hesitate a moment to do the best he can till some one more acquainted with the work, or a physician, may arrive, as life is too precious to allow of anyone neglecting to do what he can to save it. « 2. Drowned Persons— A Case in Hand.— I will make a condensed statement here of a case reported in the New York Mail and Expi-ess, in 1883, to show what perseverance did in resuscitating a boy, by one of the officers of one of the life saving stations, who, with the reporter, happened to be pas» ing along one of the wliarves of that city, where a number oi' Ashing vessels were tied, .upon one of which was a boy who liad been under water for 10 min utes, or more, and had lain as much longer upon the deck without an effort to restore him to life, and the bystanders, and even the police present, thought he wjis really dead; but the life-sav.ng man took a different view of it, and went to work with a will; first opening the boy's moiith and romovinrj the mud from it, he turned him over, on his face, and placed his coat, done up as a pillow, under the boys stomach, then took hold of the boy's ankles and raised them several feet above the boy's head, and put them into the liands of some of the bystanders, to keep them thus, he pressed gently, but firmly, upon tlie small of the boy's back, when immediately a stream of water gushed out of his mouth, which had all this time been in the hmgs, waiting only for this treatment to help it out. This was continued a minute or two, to get out all the water he could, when he was turned upon his back, and the officer, kneeling over him, put one hand upon the boy's right side, the other on the left, just against the Bhort ribs, he gave them a powerful compression, and then suddenly let go, the ribs springing back to their natural position, and the air rushed into the lungs; this was done a dozen or more times, but still no appearance of life, and the bystanders said to him: " Can't you let a drowned boy alone;" "why," says tha tt DR. CHASE'S RECIPES. officer, " I haven't begun yet, stand back and give more air hero; " then ho l)e- gan slapping one of the boys hands, and put a man to tlie other, and one to each foot, they continued tlie slapping vigorously thus, upon each limb, and the reporter taking the oiBcers place at that hand, the officer returned to the rib squeezing process, when after about five minutes of this vigorous work the boy ^ve a slight gasp for breath, to the great surprise of the bystanders and the delight of the life-saving officer. He then redoubled his efforts at the artificial breathing process, of pressing the ribs, etc., and called for brandy and warm blankets, t.'ie boy meanwhile gasping again and began to twitch in the legs, and as the boy began to breathe the brandy was given and the warm blanketa ■were applied, and the boy was saved. (See hot sling in the rules above which. If it can be provided, is better than the raw brandy.) Thus you see what per- «everance will sometimes do. Go then, in all such cases, and do likewise, and valuable lives may be saved. 1. THE TRUE WAY TO HEALTH— Simmered Down to a Pew Short Utiles. — A recent writer, whose name I do not know, has given us the most facts, in the fewest words, of anything I have seen. He says: The only aae way to Iiealth is that which common sense dictates to man. Live within the bounds of reason; eat moderately; drink temperately; sleep regu> larly; avoid excess in everything, and preserve a conscience void of offence. Some men eat themselves to death; some drink themselves to death; some wear out their lives by indolence; and some by over-exertion; others are killed by the doctors, while not a few sink into the grave under the effects of vicious and beastly practices. All the medicines in creation are not worth a farthing to a man who is constantly and habitually violating the laws of his own uaturo. All the medical science in the world cannot save him from a premature giavc. "With a suicidal course of conduct he is planting the seed of decay m his own constitution, and accelerating the destruction of his own life. Remarks. — A truer item was never written. I would to God that not only our young men, but everybody, would heed its teachings. This may be pro- perly followed by mention of a few of the ways by which many of the peo- ple bring ill health upon themselves. 2. Ill Health, How Many People Bring it Upon Themselves. I. By eating too fast and too much. II. By not chewing the food enough to make it fine, slushing it down with too much fluid, all through the meal. III. By drinking spirits, or intoxicating drinks, too freely and too fre- quently. IV. By keeping late hours at night and sleeping it off in the forenoon. V. liv- we— Mrs. Harlan's Cure for. — I. A simple cure for nose- bleed is to crowd the fingers tight into the ears and chew, pressing the teeth well together, as if chew- ing food. II. It is said to be a cure also for a persistent hiccough. [This is what I tried with the grandchild.] III. Palpitation of the Ufart. — Hold the breath as long as possible and repeatedly, I have found it an almost certain remedy. And when it failed to stop the paroxysm at first it was relieved by it, and, after a time, stopped. Remarks. — Mrs. Harlan is undoubtedly correct in the matter of relief, or cure, of "Palpitation;" for in holding the breath, the blood is not invigorated by the absorption of oxygen in the air by its passage through the lungs, and hence the "ilood does not pass so freely nor quickly to the heart, and, therefore, , its excessive action soon diminishes, and is finally quieted altogether. There is certainly philosophy in this. Mrs. H. had used these plans in her own family and among her friends, and sent them to me, as she expressed it, " for the good of the world." 3. Hiccough, French Remedy for CMldren— Instantaneous Helief. — According to the Lyons (France) Medicc^k, Dr. Grellety says: " I have observed that hiccoughs in children are immediately stopped by giv- in«? them a lump of sugar saturated with table vinegar. The same remedy was tried on adults with similar instantaneous success." The sugar plan is confirmed by the following from Henry Tucker, M. D., in the South Medical Record, under the heading of ' A Specific for Singulturs" {the physicians', or the Latin, name for hiccough); " This very common affection, of infants and children especially, has a spe- cific remedy, at least one which I have never known to fail. Moisten granu- lated sugar with cider vinegar; give to an infant from a few grains to a tea- spoonful. The effect is almost instantaneous, and the dose seldom needs to be repeated. I have used it for all ages, from infants of a I'ew months old to peo- ple on the down-hill side of life." 4. Another writer puts it in the following manner: "Take 3 or 4 swal- lows of sweetened vinegar." Re?naik.<<. — Not much different, except in quantity. I should try this if Dr. Grellety's or Dr. Tucker's lump of sugar did not succeed. 5. Hiccough, a Cure for by Pressure — French.— The latest French discovery as to the cure of hiccoughs is given in La Scalpel, as follows: A very easy cure for a continued hiccough, sometimes complicated with spasms of the air-passage to the lungs, is introduced by Rostau, and highly recom- mended by Dtghillaye, of Mons, France. It consists in placing the hand flat ¥ \ \ t 1 1 it 60 DR, CHASEPS RECIPEa. npon the pit of the stomach, Jinmf^dlntely below tlie oftrfllnge formln? the end of the breast-bone, and making firm pressure. Sliould this prove unsuccessful, place a firm roll of musliu on the same place, securing it by a bandage bound tightly around the body. In an hour this may be removed, and it will be found that the hiccough has entirely disappeared. Jiemarka.— The cure in tl.'s case is by the pressure, preventing the spas- modic action of the diaphragm, which is the cause of hiccouglis. i ■ AGUE, PEVBB AND AGUE, CHILLS AND FEVER, INTEB^ MITTENT PEVEB, PEBIODIC FEVER, ETC. What Is generally called ague is also knovvn by all these names, which mean one and the same thing. Doctors generally say " intermittent fever," and what will cure it are also known as "antiperiodics." The t'lree following recipes for a.'^ue originated with Dr. B. F. Humphreys, of Tyler, Texas, as substitutes, or to be used instead of quinine. He published them in the Kdectio Medical Journal, more especially for the benefit of other physicians; but if they are good for physicians, and I know they are, to use upon their patients and save the expense of quinine, they are as certainly good for the people to have them prepared by druggists for their own use. I have confidence in them, and hence I give them. Dr. Humphreys gave the recipe for the "solution," to make 16 pts. (2 gals.), so that physicians could make up enough for a whole neighborhood; but I have reduced it by 10. so that families will make only 1 pL If desired to make in larger quantities, simply keep the same proportions. The pills I will give for 240, as he gave tlicm; if loss are needed, to keep the pro- portions is all that is necessary. They are as follows: 1, Ague, Solution, Pills and Liniment for — Without Qui- nine.— I. Solution, or Dr. Humphreys' "Tip-Top Tonic." — Sulphate of cin- chonia, 1 dr. ; sulphate of strychnia, 2 grs. ; tinct. of stillingia, % pt. ; tinct. of enonymus (wahoo), 4 ozs, : tincts. of leptandra (Culver's physic) and of podo- phyllum (mandrake), each 2 ozs. : oil of wintergreen, to flavor (15 or 20 drops, only, in a little alcohol), and elixir of vitriol (aromatic sulphuric acid), to dis- solve the sulphates. Dikections — Rub the sulphate of strychnia, first, in a mortar; then put in the sulph.ite of cinchonia, and rub together, and add to them as much aromatic sulphuric acid as necessary to dis.solve them : then put Into the bottle with the other articles, shake well, and it ic ready for use. Dose — For adults, 1 tea-spoonful 4 or 5 times daily. For a child, 3 times as many drops as it is years old; same number of times daily as for adults. Remarks. — Dr. Humphreys called this his "Calisaya Anti-Periodic: or, Tip Top Tonic," and considered it as cheap and efficient as anything that can he got up. "Calisaya" is the name which the Indians of South America applied to what we know as the Peruvian bark; hence the Doctor applies It hei-e, as he knew all physicians, for whom he was writing, would know what he meant, i. e., that the sulphate of cinchonia and calisaya was made from the Peruvian bark. [There is an "Elixir of Calisaya and Iron," made by a Bos^ I' ^ifl IRBATMENT OF DI8EABE8. ton bouse, kept by drugg:l8ts, witb which as a tonic for weak and debilitated females I have had very great success. See, also, President Day's cure of con- sumption with "Bark and Iron," meaning, of course, Peruvian bark, showing its great value in that disease.] Dr. Humphreys thinks that tliere are but ft^ drugs that possess anti-periodic properties, and, therefore, that "wo may got better results by a judicious combination of remedies, which, if used alone, with a view to obtaining anti-periodic influence — ». e., to cure agues — would prove a failure; but properly combined (like tliis solution and the following pills) would prove more e£fectuRl than quinine." He says of the pills next below that "they may be used instead of the solution. Possibly they are nv better, but they are preferred to the solution by many, on account of being portable, palatable, convenient, cheap, safe, and certain." The pills are as fol* lows: II. Dr. Humphreys' Pills. — Chinoidine, 1 rz. ; solid ex, nux vomica, J^dr.; pyrophosphate of iron and solid extracts of euonymus (wahoo), of each, 2 drs. ; gelsemium, 2 scru. ; hydrastis, ^ oz. ; xanthoxylum, 1 dr. Mix thoroughly^ flavor with oil of v intergreen, and divide into 240 pills. Dose. —For an infant^ as a general tonic, 1 pill, 8 or 4 times daily; as an anti periodic (i. e., to break- up, or cure an ague), 1 or 2 pills every 2, 8, or 4 hours tiuring the intermission; in mild cases, 6 or 8 will act as an anti periodic, breaking up the ague; in obsti nate cases, it may sometimes require twice that amount; then repeat it the next period before tlie chill commences. The anchor has found it best to begin about five hours before the chill should commence and take the dose iii amounts as abo^e described — a large, full-chested and plethoric adult to take the 2 for a dose, and t small man or woman, and those from 12 or 14 years to 18 or 20, to take only 1, and repeat the dose each hour, the last one to be taken one hour be fore the chill should begin is the most certain way. ["Three or fc 'r times daily* generally means to take before meals and at bedtime,] For children, 1 pill every 2 hours, or half a pill every hour, to break up an ague, will be plenty, and as a general tonic the same dose, 8 or 4 times daily as above, for the adult; but for children especially, as before remarked, he p'-efcrs the solution, or, as ho calls it, th^ " Tip Top Tonic." "Usually," he says, "no other remedies are necessary, either with the pills orsolution, unless there are complications indicat- ing special treatment. If so, they should receive attention." But it is well known that spleen and liver dilflculties are the most common complications in chronic or long-standing agues. Hear his remarlis as to the spleen. He says ©n this subject: " Under the use of either of these anti periodics alone I have often noticed many very serious complications givf* ^v, after they had with stood every other treatment. Especially has this bue.. ifle case with regard to enlargement of the spleen. Perhaps no single remedy, nor combination, is so effectual in removing that morbid (unheal '^y) condition." He said he cured some thirty cases of enlarged spleen — some of enormous size; he has not had a single failure. He used nothing but the pills it solution. These, then, are certainly very valuable preparations, and the utmost confidcoce must be placed in them. f^iM 88 DR CHASE'S RECIPES. bt. irumpnreys a ■ Remarks. — This recipe is decidedly a good one, either as an ague cure or as a general tonic. Chinoidine pills, however, in warm weather get soft and. should, therefore, have plenty of powdered liquorice root among them to pre- vent their sticking together; but from this tendency the following, in liquid form, may be preferable: 6. Chinoidine for Ague— How to Give It.— C. E. Ellis, M. D., of Gooch's Mill, Mo., in answer to an inquiry of Dr. A. Barry, of Dresden, Tex., In The Brief, page 505, 1883, for "a convenient mode of administering chinoid- ine," made the following answer;' " The following is a prescription used by my father and myself with no dissatisfaction from any patient, except one col- ored woman, who complained of nausea after taking: Chinoidine, 2 ozs.; alcohol, 1 pt. ; nitric acid, dilute (a formula druggists understand), 1 oz. ; aro- matic syrup of rhei. (rhubarb), 8 ozs.; water, 8 ozs. Mix. Dose. — Whendis solved, take 1 tea-spoonful before meals and bedtime. If Dr. Barry will try this mode of giving the chinoidine he will find it all I recommend it to be. 1 have used it a great deal, and I hope he may have as good success with it as 1 have had." . ' Remarks. — Being so much cheaper than quinine is the main reason for its- use. For those who oppose the use of quinine, and all similar ingredients, a» cinchonidia or chinoidine, and would like to try a novel, yet a simple, cure, 1 give the following: 7. Ague and Fever, Novel but Simple Cure.— Take a medium sized nutmeg and char it by holding it to a flame by sticking a piece of wire inside, permitting it to burn by itself without disturbance; when charred, pul- verize it and combine with it an equal quantity of burned alum and divide into- three powders. On the commencement of the chill give a powder. If this , does not break it, give the second powder on the appearance of the next chill, and if not cured the third powder must be given as the succeeding chill comes- on. Usually the first powder effects a cure, and it is seldom that the third pow- der will be required. The bowels should always be acted upon by a purgative previous to their administration. It is certainly deserving attention, though 1 do not pretend to account for its action.— P/o/. King. Remarks.— Prof. King says he has "known it to have cured several cases of intermittent fever" (fever and ague), and also says he has " been assureii of its almost universal success in this disease;" and also adds that "it is recom- mended for the cure of other forms of fever." I am, like himself, unable to give a reason why or how it sliouJd so act; but that it has so acted I have not a doubt. TREATMENT OF DISEASES. 91 8. Ague Pills for Obstinate Cases. — Alcoholic ex. of nux vomica, 10 grs. ; quinine, 30 grs. ; pulverized capsicum, 20 grs. Ditiections — Mix very thoroughly and divide into 30 pills. First give an active cathartic to get a good action upon the bowels; then give 2 of the pills an hour before eating, 3 times daily, until cured, then 1 pill for a dose the same way until all are taken. Remarks. — This was from an old physician in Tennessee to a Baptist min- ister who had had ague a lon^ .le, not being able to get it cured. This did the work. He gave it to my cousin. Dr. A. B. Moon, of Toledo, O., who says he failed only in a single case for the many years he had used it, 9. Ague, Tonic Elixir for. — Tinct. of capsicum, 1 dr.; citrate of iron and quinine and compound tincture of gentian (the first is in crystals, the lat* ter a fluid), each, 1 oz.; elixir of cinchonia, 7 oza Mix. Dose — From 1 to 3 tea spoonsful 3 times daily, just after meals; for a general tonic, once in 1 to 2 hours; if to break up an ague, 4 doses at least, the last to be taken one hour before the chill returns. Remarks. — I know this to be a valuable tonic whenever one is needed. 10. Ague, Tonic Fills for.— Sulphate of cinchonia (made from the Peruvian bark), 40 grs. ; arsenious acid, 1 gr. ; iron reduced (ferri pulvis, or iron in a pulverized state) and solid ex. of gentian, each, 1 dr. Mix thoroughly and make into 40 pills. Dose — As a general tonic, 1 pill 1 hour after each meal and at bedtime; or, if handier, half an hour before meals and at bedtime; to break up an ague, 2 pills, 4, 3, 2, and 1 hour before the chill should begin; then 4 daily for a few days as above. 11. Ague, Elixir, or German Cure for.— Quinine, 16 grs.; quin- idia and cinchonidia, each, 80 grs. ; comp tinct. of Peruvian bark and tinct. of columbo, each, 2 ozs. ; tinct. of rhubarb, 1 oz. ; aromatic sulphuric acid, to cut the sulphates, and " Simple Elixir," to fill an 8 oz bottle. [Lest some per- sons may want to have druggists fill this recipe, in small places where they may not have the simple elixir, 1 give the formula, it is as follows- Spirits, or essence of orange, % oz. ; essence of cinnamon, 10 drops; alcohol, 4 ozs.; simple synip and water, each 6 ozs.; mix.] Dose— 1 teaspoonful every SJiours, till the ague is broken; then 3 times daily, etc., as with other tonics. Remarks.— I obtained this recipe of Q. M. Nill, a dniggistand pharmacist, of Broadway, Toledo, O. ; and I had it filled by him several times, finding it very valuable. In one family the lady used it first, for herself, then for a child and finally for her father, successfully in each case, and I have used it in sev eral other cases with equal success. Notice this, in this prescription, it con- tains three of the best anti periodic and tonic preparations made from the Peru- vian bark, and besides the compound tincture of bark itself, which will account for the great success I have had, and which I believe others will have, with its use, either as a cure for the ague or to prevent its return, and also as a general tonic. 12. Ague, Tonic Febrifuge for — Not Weeding a Cathartic Before Commencing its Use. — Quinine, 40 grs. ; elixir of taraxacum (dandelion), 2 ozs. ; simple syrup to fill an 8 oz. bottle. Shake when taking. DB. CHASEff RECIPES. ■ -? DoBB — For an adult, 1 tablc-spoonful, or a' small swallow, 8 or 4 timei> daily; for a child of 6 to 12 years, a dessert-spoonful; 8 to 6 years, 1 tea-spoonful; if very young, 3^ tea-spoonful. liemarka. — The beauty of this is, the elixir of dandelion acts on the liver and bowels, so you do not have to wait to take cathartics before you begin with the febrifuge. It is best, however, with tliis, as before remarked in several places, to begin with the doses 4, 8, 2 and 1 hour before ♦he chill would come on. I obtained this from a friend of mine in I'oledo — M. O. Waggoner — who has been familiar v.tth its use for tieveral years, and says "there is no equal to it." I have taken it, and given it to others, with entire satisfaction. It is Indeer* a febrifugn (opposed to fever) worthy of the name. 13. Fevers in Low, Wet Coiintry— Dr. Buchan's Preventive and Cure. — Best red, unground Peruvian bark, 2 ozs. ; Virginia snake root, root; 2 ozs.; gentian root and orange peel, each 1 oz,; br.uidy or good whiskey, 1 qt. ; or whiskey and good worked cider, each 1 pt., will do nicely. DinEC- TION8— Grind coarsely, or bruise, and put into the spirit, and shake daily for 10 or 12 days, before using. Dose — Two table-spoonfuls immediately after each meal, either as a preventive or a cure. Remarks. — Dr.^Buchan, of the Royal College of Physicians of Edinburg, Scotland, in his Domestio Medicine, claims tliis to be the remedy for fluxes, putrid intermittents, and all other fevers in low, wet countri* s of an unhealthy climate. It is certainly valuable, as the gentian improves t e appetite and the snake root, benefits the kidneys and skin. 14. Ague and Fever, How to Avoid. — The fort . )ing remedies will cure ague, or chills and fever; but an important question is, how to avoid or prevent having them. To do this successfully, avoid exposure to the damp air of the early morning, except when exercising; and then do not remain in the open air to cool off. Avoid great fatigue; sleep eight hours of the twenty- four. Be sure that the water used for drinking and cooking is perfectly pure. Wear flannel underclothing at all seasons. Keep the feet dry and warm. And, after being ctyeful in all these particulars, if you get the ague, take your choice in the foregoing list of remedies to cure it, until you can leave the ague district for a more healthy location. 1. CINDERS OR DUST IN THE EYES — To Remove. — A correspondent writes to the Scientific American this remedy for cinders in the eye: "A small camers-hair brush dipped in water and passed over the ball of the eye on raising the lid. The operation requires no skill, takes but a moment, and instantly removes any cinder or particle of dust or dirt without inflaming the eye." 2. Another writer says: " Persons traveling much by railway are subject to continual annoyance from the flying cinders. On getting into the eyes they are not only painful for the moment, but are often tlie c. use of long suffering that ends in a total loss of sight. A very simple and efft tive cure is within the reach of every one, and would prevent much suffering a i expense were it more generally known. It is simply one or two grains of flax seed. It is said TREATMENT OF DISEASES. OS they may be placed in the eye without injury or pain to tliat delicate organ, and shortly they begin to swell and dissolve a glutinous substance that covers the ball of the eye, enveloping any foreign substance that may be in it. The Irritation or cutting of the membrane is thus prevented, and the annoyance may Btjon be washed out. A dozen of these grains stowed away in the vest pocket may prove, in an emergency, worth their number in gold dollars." . 1. ACCIDENTS, POISOIONG, ETC.— Short Rules for Man- agement. — Prof. Wilder, of New York, gives the following short rules to govern the action in such cases: I. For dust in the eyes, avoid rubbing, and dasli water into them; remove cinders, etc., with the rounded end of a lead pencil. II. Remove insects from the ear by tepid water; never put a hard instru- ment into the ear. III, If an artery is cut, compress above the wound; if a vein is cut, com- press below. IV. If choked, get upon all fours and cough. 1 V. For light burns, dip the part in cold water; if the skin is destroyed, cover with varnish. VI. Smother a fire with carpets, etc. ; water will often spread burning oil, and increase the danger. VII. Before passing through smoke take a full breath, and then stoop low; but if carbonic acid is suspected, then walk erect. VIII. Suck poisoned wounds, unless your mouth is sore. Enlarge the wound, or better, cut out the part without delay. Hold the woimded part as long as can be borne to a hot coal or end of a cigar. IX. In case of poisoning, excite vomiting by tickling the throat, or by warm water, or mustard and water, or salt and water, always warm, if possibla X. For acid poisons give alkalies. XI. For opium poisoning give strong coffee and keep moving. XII. If you fall in water float on the back, with the nose and mouth prrv. jecting. (See falling into the river, etc.) XIII. For apoplexy raise the head and body; for fainting lay the person flat. 2. Quick Emetics for Accidental Poisoning. — Another writer gives the following instructions for the management in accidents, poisoning, etc. He says: "Quickly mix a couple of ounces of powdered chalk or magne- sia with a pint of milk and swallow the whole at one draught. Then run the finger down the throat and move it gently from side to side. This will induce vomiting; after which drink frealy of warm milk and wpter and repeat the vomiting. Milk is an antidote for almost ail poisons, narcotics excepted, espe- cially if used promptly, and followed by vomiting. In narcotic poisoning, as by laudanun^ opium or morphine, promptly give an emetic of mustard and water. foUowtv. by copious draughts of warm water and salt, until vomiting \» induced. Keep tiis patient moving, and do not allow him to sleep. Send it> hadte for your family phys -i." u DR. CHASE'S RECIPES. 3. Poisoning by Accident or Intention, What tO do. — Another mcdicul writer on the subject of accidental or intentional poisoning, says: " To neutralize any poisonous mineral or vegetable, taken intentionally or by acd- dent, swallow 2 gills {% pt ) of sweet oil; for a strong constitution, more oil." Remarks. — The sweet oil is good and a bottle of it ought to be kept in every house, to meet, immediately, any emergency of this kind; but lard oil or even melted lard will do. Vomiting is also very important. 4. Poisoning by Poison Ivy— Remedy.— Bromine, 15grs., rubbed In 1 oz. of olive oil, or glycerine, and apply 3 or 4 times daily; one appli- cation at bed-time has been found effectual; a poultice of clay-mud has also cured many cases. 6. Poison Ivy— Poisoning Cured by an Old Fox Hunter. — The following was sent to Forest and Stream, which explains itself. The writer says: ' I have probably suffered more from poison ivy than any other man. Three times in one summer I have been blind from its effects. I have tried every remedy without success, until last summer, I was out shooting, and» with my usual luck, 1 got another dose that confined me to the house. I could not walk. An old fox hunter living in the neighborhood, hearing of my con- dition, came to see me. and brought me a remedy that acted like magic. In 3 days time I was up and enjoying what I love better than anything else in this world, the best of all. field sports — fall woodcock shooting. I give you the recipe: Take 1 pt. of the bark of black spotted alder and 1 qt. of water, and boil down to 1 pt. Wash the poisoned parts a dozen times a day, if conven- ient; it will not injure you." R( marks. — Perhaps the better plan is to learn that the poison ivy has its leaves in clusters of three, while the non-poisonous has its leaves in clusters of five; knowing this, keep clear of the poisonous. 6. Poisoning by the Poison Oak, Remedy.— J. B. Murfree, M. D., of Murfreesboro, Tenn., says he has found the black wash made of calo- mel and lime-water (calomel, 1 dr., to lime-water, 1 pt.), an invariable success for several years. — Medical Dnef. This is supported by the following, also from the Brief, by Dr. James A. Douglass, of Poland, O. , under the head of: 7. Poisoning by Rhus, wherein he says: "Since the discovery by Professor Maisch, that the toxic (poisoning) quality was due to an acid, which he denominated toxicodendric acid, the treatment has been based upon a true scientific basis {i. e., that alkalies neutralize acids, and vice versa, that acids neutralize alkalies), I therefore," he continues, "apply alkalies to neutralize the acid. I prefer," he also .says, "the liquor calcis (lime-water) applied locall)'^; in severe cases use internally also I sometimes combine it (the lime-water) ' with soda bi -carbonate, or hydrate of chloral, 1 oz. to 1 pt." This he closes by saying is as near a specific (positive cure) as any one could wish. (See tumor, poison wound, and wild vine poisoning, earth cure for.) 8. Poisoning by Henbane, Tobacco, or Stramonium, and Bites of Snakes — Remedy. — The oil of sassafras has been found a remedy against the poison of these articles. Given in 15 drop doses, 80 minutes apart. TREATMENT OF DISEASES. 95 of for six doses, restored consciousness when the flowers of stramonium had been «atcn by a boy 4 years old; after which a dose of castor-oil was given to work it off by the bowels. Remarks. — This is from a Dr. A. W. Lyle, of Castleton, Ind., in Medical Brief, in which he also gives Dr. Thompson's account of the value of oil of sassafras for henbane and tobacco poisoning, and also says: " It will destroy all insect life, and is an effectual antidote for the bite of venomous copperhead snakes." He recommends all physicians to try it, and, the author thinks, it is equally good for the people. He does not give the dose in these last cases; but if a boy of four years can take 15 drops, an adult may take at least 40. And la the snake-bites, I would rub it on the woundi* also, and repeat as he directs. 1. ACCIDENT PROM CHLOROFORM — To Prevent, by Mixing Spirits of Turpentine with it.— "A preventive for those acci- dents which so frequently occur in the administration of chloroform to produce anaestliesia (insensibility to pain) has been suggested by Dr. "Wachsmuth, of Berlin, Germany: the method consisting simply in the addition of one part of the rectified oil of turpentine (spirits of turpentine) to five parts of chlorofomu The oil of turpentine in vapor appears to exert a stimulating or life giving effect on the lungs, and protects those oigans from passing into that paralyzed state which seems to be produced by chloroform narcosis (to benumb, or to become unconscious). It appears that Dr. Wachsmuth, while lying on a sick-bed, acci- •dentally breathed the vapor of turpentine, and he experienced from this a strongly refreshing feeling — a fact which induced him to try the plan of adding oil of turpentine to chloroform when using the latter for anaesthetic purposes." Remarks. — People, even physicians, speak unadvisedly when they say oil of turpentine, meaning the spirits, as it should be called; there is no oil of tur- pentine proper. The sticky mass, as it runs from the trees, is distilled, when it becomes very limpid, i. e., pure and clear, having scarcely an appearance of oil — clear as water, as the common saying is. The only object of this explana tion is, tliat no one shall suppose that there is an oil, and a spirit, too; they ar» both one and the same tiling. 2. Accident from Chloroform— To Prevent by Management. —It is believed that many of the deaths from the administration of chloroform have arisen by the patient lying upon the back, and the tongue, from loss of muscular power or contractility, has fallen back into the throat and thus suffo- caled the patient. Tliis sliould certainly be looked to by everyone who admin- isters it. The tongue can be held with a cloth, if need be. I see also by a recent statement in the Ann Arbor Register that Dr. McLean, of the University of Michigan, in his surgical practice of 25 years, prefers chloroform to any other anesthetic, and has never hail a death occur from it. nor seen a death by its use. He has always used it vi len necessary, and is a strong advocate for its use, and, all things consiilered, prefers it to ether. With die foregoing cautions as to the breathing, to prevent suffocation from the tongue failing over ihe glottis wlnle the muscles are all relaxed Ijy the chloro- form, there need be no apprehension of danger from it; still, 1 cau seu no objcctiou to mixing tlie turi)entino with it. i 96 . Dli' CHASE'S BECIPES. The London Lancet confirms the Idea advanced above, about the attention totiie tongue, in the following words: " Death from chloi form need never occur, according to thp doctrine of Syme, Lister and Hughes (all celel rated surgeons) if this simple rule is observed: Never mind the pulse, never mind the heart, leave the pupil (of the eye) to itself. But keep your eye on the breath- ing, and if it becomes embarrassed to a grave extent, take an artery forceps and pull the tongue well out. (A piece of cloth in the fingers will hold the tongue with but little difficulty.) Syme never lost a case from chloroform, although he gave it five thousand times." PALLINa INTO DEEP WATER — What to do for Those Who Cannot Swim.— For those who may fall into deep water, and can- not swim, it is thought best that a little fuller instructions ought to be given: L "When one falls into deep water let it always be remembered that he will rise to the surface at once; and now is the time to remember, also, that lie must not raise the arms nor hands above the water, except there be some- thing to take hold of; if he does it will sink the head so low he cannot breathe. But: IL Any motion . of the hands may be made under the water, as you please, without endangering the life, for if the water is quiet, the head being thrown a little back, the face will float above the siuface, unless heavy boots or clothing bear one down. III. And a motion of the legs as if walking up stairs, while It can be borne, keeping the perpendicular as nearly as possible, will greatly aid in keep- ing one afloat until help arrives; and even good swimmers had better not ex- >iaust themselves, if a boat is coming, only to keep afloat. (See also drowned persons, rules for resuscitation, etc.) SAIiVES, FIiASTEBS, OINTMENTS, POULTICES, ETC. 1. Salve or Plaster for Chaps, Cracks, etc. — Rosin, 10 ozs.; mutton tallow, 2 ozs.; beeswax, 1 oz. Directions — Simmer together and work as shoemakers do their wax, and make it into convenient rolls. Spread on slips of cloth to suit the place, and apply as hot as the flesh will bear it — it will need no tying. If too stiff in very cold weather use a little more tallow and beeswax, or a little less rosin. 2. Ointment of St. John's Wort and Stramonium, for Tumors, Bruised and Blackened Spots, etc.— Tops and flowers, recently picked, of St. John's wort (hyperieum perforatum), fresh stramonium leaves, each ^ lb. ; lard, 1 lb. Directions — Bruise the herbs and put into the lard and gently heat for an hour, then strain. Rub and heat into the swell- ings, caked breasts, hard tumors and ecchymosed spots (spots which have been bruised and the blood settled under the skin) thoroughly. liemarks. — Prof. King also says the saturated (as strong as can be made) tincture of the St. John's wort is nearly as valuable as that of arnica, for bruises, and may be substituted for it in many cases. (See also the recipe for coughs, colds, hoarseness, etc., for the further value of St. John's wort.) TREATMENT OF DISEASES. VT le) or 8. Salve or Ointmont for Cuts, Sores and Cracks made in Husking, Salt-Rheum, Scurvey, Head Boils, etc.— Mutton tallow, 8 11)8, : rosin, 114 ^^^- > sal-ammoniac (crystals) ,2 oz8. ; sweet oil, 1 pt. Diukc^ton^ — Melt the rosin and tallow together; dissolve sal-ammoniac in a little water, uftor having powdered it fine, then stir it into the mixture; put in the oil, or enough of it to reduce to a paste, or ointment, then place in boxes, or a jar that can be covered. To apply, it is best to keep a little of the sal-ammoniac dissolved in a little water, sufBcient to give the water rather a sharp tastn, and first wet the part to which the ointment is to be applied, with the sal-ammoniac water. The healing will be quick and satisfactory. Remarks, — I obtained this from a Welsh blacksmith at Moawequa, 111., who thought it had no equal in the world as a healing ointment, or salve, as he called it. It will be found valuable for cracked fingers in husking, as well as for general purposes. 4 Itch Ointment, or Wash, Preferable to the Old Method.— Quicklime (good stone lime, just slacked), 1 part; sulphur, 2 parts; water, 10 parts; by weight siy J^ oz. of the lime, 1 oz. of the sulphur, and 5 ozs. of •water, make the right proportions. Directions — Boil togetlier in a porcelain dish, stirring constantly wi^h a stick, till it is the shade of cinnamon essence. When cool, bottle and keep corked. Apply a small quantity to the parts affected Remarks. — This is from Dr. A. B. Masou, who says of it: " It is much nicer to use than the old sulphur ointment: and will effect a cure with fewer applications." It can be relied upon. 5. Ointment and Salve for General Purposes, Norton's.— I. For the ointment, lard, 1 lb.; rosin, 5 ozs.; beeswax and gum camphor, each 2 ozs. ; oil of origanum and spirits of turpentine, each 1 oz. Directions — Melt the lard, rosin and beeswax together; break up the camphor gum as fin© as you can, and when you remove the first from the fire, after all are melted, stir in the gum and continue to stir till the camphor gum is melted and all i» quite cool; then put in the origanum and turpentine, and keep stirring until it sets, or stiffens; box, or put in a fruit can, and cover to exclude air. Remarks. — " It is good, very good, for all general purposes," says my sister, Mrs. Norton, from whom I obtained it. II. For the Salve. — Use 5 lbs. of rosin- "nd in place of the lard use 6 oza, of mutton tallow; all the other ingredients as for the ointment, and melt; but as soon as the gum camphor is melted, and after having removed it from the fire, put in the oil and turpentine, and stir well for a minute or two; then pour into cold water, and pull and work the same as shoemaker's wax; then roll into sticks, and wrap each stick by itself. Remarks. — Valuable as a strengthening salve or plaster to apply over all weaknesses, rheumatic and other pains, anywhere on body or limbs. 6. Glycerine Ointment for Chapped Hands, Lips or Face, Chafes, Hemorrhoids, etc. — Oil of sweet almond, 2 ozs. ; spermaceti and white wax, each ^ oz.; best glycerine, 1 oz.; oil of rose, a little. Directions —Melt the spermaceti and wax in the oil of almond by gentle heat; then &tir in « DR. CHASE'S RECIPES. the glycerine and oil of rose, and put up in small jars or wide-inoutbed bottles. In cold weather it must be warmed to apply. Keep covered or corked. 6%, Balm of Qilead Ointment or Oil.— Take any quantity of Balm of Gilead Buds, place them in a suitable dish for stewing, pour over them suffi- cient melted laid to cover them — or to make the Balm of Qilead Oil, pour the Bame quantity of sweet oil — stew thoroughly, then press out all of the oil from the buds, and bottle ready for use. This will be found to be a very excellent ointment for cuts, bruises, etc., and the oil will also be found to be very healing. 7. Salve, or Balsam, for Wounds, Cracks, or Internal Fains. —Rosin, 2% lbs.; spirits of turpentine, 1 qt.; balsam of fir, 4 ozs.; oil of hcm- tock, 2 ozs. Directions — Melt the rosin, and remove from tlie fire; then, when a little cool, stir in the fir, turpentine, and last, the oil of hemlock, continuing to stir until cool enough to remain permanently mixed. Remarks. — I saw this salve on the hands of a Mr. E. B. Mason, a farmer ©T Ann Arbor, Mich., upon cracks and a wound of considerable extent. 1\ jticing its white appearance and adhesiveness, I inquired about it; he told me ho had used it for several years, and thought it had no equal for wounds, sorea, cracks from husking, etc., and also as a "plaster" over any internal pains whatever. He spoke of it so highly that I was induced to obtain it for my Third Book. I know it must be valuable; but I think it will prove too soft Tor hot weather. Then to use only half of the spirits of turpentine and possibly »^ lb. more rosin is all the modification needed to adapt it as a plaster to be ftpplied to other parts of the body. It would be very valuable to wear over a sore breast, whether from strain or soreness of the lungs. See also the Centen- nial Recipes from " Poor Will's" Almanac, at the close of this department, foi* an ointment for these purposes. 8. Salve for Inflamed Wounds, Prom Taking Cold in Them. —Lard, 8 ozs., melted 3 or 4 times, and cooled each time in cold water (vaseline or cosmoline is now used without tlie purification, and will do as well, and pos- sibly better,); then stew in it 2 fair sized onions sliced, and strain. This is an excellent salve for inflamed wounds. Apply twice or thrice daily, as needed. Twice is enough unless excessive ulceration, or running of consider- able matter 9. Salve, Carbolic, for Burns, Sores, etc.— Lard, 10 ozs.; white wax, 5 ozs. ; balsam of fir and carbolic acid, each 1 oz. Directions — Melt the lard and wax together, then add, the fir, and when it begins to thicken, by cooling, stir in the carbolic acid, and put up in tin lx)xes, or a suitable jar, covered tightly for use. Remarks. — The balsam of fir is very soothing and healing, and makes the salve stick better to burns or othtr open sores, at the same time it hides the dis- agreeable odor of the carbolic acid Many persons think there is no salve equal to those made with the carbolic acid. I think vaseline, 10 ozs., would be better than the lard as above given. TRKA T¥KNT OF DISLAHKS. 10. Salve, or Ointment, Gro(>n, for Old Sores, ITloers, Can- oers, etc. — Rosin and becHwax, each 1 oz. ; mutton tallow or lurd, 4 ozi; pulverized verdigris, 1 dr. DinKCTiONS— Melt tlio two first together and stlv in the verdigris, stirring till cold. Dress the sores, ulcers or wounds, above named, morning and evening, after cleaning them properly with castile soap, If necessary, and apply a mixture of equal parts of tinctures of myrrh, aloes and blood-root. And if any fungus (proud flesh), sprinkle on powdered blood- root or finely pulverized burned alum, then the salve, oi nore properly, the ' ointment. Remarks. — Dr. Ounn thinks this a very valuable treatment, especially for old or long standing ulcers. 11. Salve or Poultice, Bobinson's, for Sores, Inflammation, etc. — Scrape plenty of raw potatoes and thicken it with finely pulverized char- coal. Apply freely to the sore, or inflamed part, and renew as often as it becomes dry, or once in 3 or 4 hours. Remarks. — It cured a boy's leg which had been injured In such a way as to cause a large sore and extensive swelling, becoming so bad the doc- tors expected amputation would be necessary; but a neighbor recommended this salve, or poultice, which cured and saved the leg. Then it will do it for others too. 11. A flaxseed poultice thickened with pulverized charcoal will prevent the spreading, or extension, of mortification, separating the mortified parts from the healthy, at least it did this once on my own person, when only a boy, where one of my feet, and some of the toes, had been badly crushed by a threshing machine and mortification set in. Fail not to try one or the other, as occasion may demand. 12. Pumpkin Poultice for Painful Inflammations, Shovell- ings, etc. — A correspondent of the New York Farmers' Club, published la the Amencan Agriculturist, gives an instance in which a woman's arm was swollen to an enormous size and painfully inflamed. A poultice was made of stewed pumpkins, which was renewed every 15 minutes, and in a short time produced a perfect cure. The fever drawn out by the poultices made them extremely offensive as they were taken off. Remarks.— In such cases after the inflammation is reduced by the poultices some good, mild liniment, lilie Mrs. Chase's, should be applied from time to lime, for the purpose of strengthening, healing, etc. ^-• 13. Salve and Other Treatment— For Quinsy and Gathered Breast. — I. Obtain oil of spike, sweet-oil, British oil and spirits of turpen- tine, each 1 oz. Put lard, 1 pt. , over the fire in a suitable dish, and burn or heat it till it is a brown color, then remove from the fire, and, when cool enough to allow the finger in it, add the oils and mix well. II. Take oats, 1 gal., and put in a kettle, with vinegar to cover, and boil; then fill two woolen stockings with the boiled oats, and sew up, and keep steam- ing hot, or as hot as can be borne, upon the neck; now grease the thro"t thor- oughly with the salve, and apply one of the stockings to drive in the salve. Si srr,..>& 100 J)R OIIASES' REC1PE9. 'i-hW cljftngfng ci'cry 10 mlnuJcs, gronfllng well each cliange ntiUl the swoatlng ts kept up 2 or 2^ hours; then wash oflf with socLi in warm water, cliangc uU dump clothing, and allow a good rest. It may ho repeated next day, ff needed, but seldom will I)c. It id equally good for gathered brtiwts; hut in either case bo careful not to lake cold. 14. Weak Back, Valuable Plaster for.— Burgundy pitch and camphor gum, each 1 oz.; opium, 1 dr. Dirrctionb — Molt tlic pitch, and having broken up the camphor, and made the opium gum into as fine bits ua you can, stir them in and see that they are dissolved and evenly mixed. Spread the plaster very thinly on soft leather; wash the back with vinegar as hot as it can be borne; then nd> the parts with dry flannel to make it red, and apply the plaster iiot, and wear it as long aa needed, renewing, if nece8.sary. Remember this, in applying a plaster to any place, if there is any hair where it is to bo applied, always clip it olT as close as possible, or shave it off, as thought best. A bandage will have to be worn with this, as it will work out and soil the clothing without it. RemarkH. — I obtained this recipe from Mr. Moross, of this city (Toledo), a grocer, who said he was cured by it, after he had tried all the doctors, been to Saratoga for a season, etc., without benefit. And he also assured me that ho had given it to others who were very bad (the doctor claiming disease of the the kidneys); one who had tried everything and was going homo to die, by using this plaster became a well man. I have tried it personally and find it valuable, and deem it worthy of gi-eat confidence. I would suggest, however, that the addition of 1 oz. of rosin to this salve would prevent its running, with- out Injuring its value. 15. Counter-Irritation, Croton Oil for.— In cases of chronic sore throat, lung coughs, asthma, bronchitis, consumption, inflammation of the liver, spleen, etc., as a counter-irritant, the following will be found very satia factory: Croton oil, 1 dr.; spirits of turpentine, 2 drs.; mix. Directions— Which be careful to follow: With the finger rub on the mixture thoroughly, covering a space about the size of a silver dollar, or larger, as deemed best, from the amount of cough, or soreness over the part affected, 4 to 6 times; the finger should carry enough for the size of the dollar. In about 12 to 24 hours, the skin becomes red, and slight pimples arise, but if they do not rise in 86 hours rub on again in the same manner, but not quite so freely. These pimples will ripen into pustules, and fill with water, or a thick yr .low matter, according to the condition of the system, and must be opened with a needle, and the matter pressed out and carefully wiped off with a soft cloth, then washed with soap suds (costile is best), and this filling and refilling ought to go on for 3 to 6 days. Wash every night and morning, or at least once daily, according to the amount of matter, or itching which may occur. As this croi> discontinues to run make another application aa near to the first as you can, and continue this as long as needed. /2«n«rA».— The above mixture makes a mild and bearable sore; while the croton-oil alone, as formerly used, makci ugly sores and causes terrible itching V TREATMENT OF DISEASES. m 24 sin Iter, llhcn go lily. :roi> Icau, tho or sharp burning pain, and so docs tho old Irritating Plaster, which Is not uccc8sary to produce the desired efTect This raises only in pimples, while the old Irritating plaster ulcerates the whole surface, and is very tedious and troublesome to bo borne. Dr. Sykcs, of Chicago, makes great use of this mix- ture, wherever and whenever needed, aud I have used it with much satis* faction. 16. Spioed Plaster or Foultioe, to Bemove and Prevent Nausea and Vomiting. — Ginger, cloves, cinnamon, and black pepper, each J^ oz. ; cayenne pepper, ^ dr.; all these In fine powder; tinct. of ginger, ^ 07.. ; sufficient atrained honey or molasses to make it to the consistency of a poultice — rather stiflf; appiv^ over the stomach. 17. Itoh, Valuable Ointment for. — Lard, ^Ib.; sulphur, ^oz.; white precipitate and bcrzoic arid, each ^ dr. ; sulphuric acid and oil of bcrga- mot, each % fl. dr.; saltpeter, 1 dr. Directions — Have the saltpeter in powder; melt the lard, remove from tho fire, and pour into an earthen dish; then put in the other ingredients, stirring till cold. Anoint well, night and morning, until cured, which it is sure to do, as it kills the itch-mite, which bur- rows in the skin and causes the itch. 18. Healing Ointment or Black Salve for Inflammations, Wounds, TJ leers, Burns, Etc. — Olive-oil, IJ^ lbs.; bees-wax and un- salted butter, each 2 ozs. ; whi'e pine pitch, called also white turpentine, 4 ozs., red lead, ^ lb. ; honey, 6 ozs. ; jowdered camphor gum, 4 ozs. Directions— Put tlie olive-oil into a suitable kettle, place on a stove, and bring it to a boiling heat (remembering that it takes nearly 8 times the heat to boil oil that it does to boil water); then, the lead being in fine powder, stir it in, as you would make " mush," and continue the heat, and stirring till it becomes a shining black or deep brown. Reniove from the fire, the bees-wax being shaved finely, stir it in; then the other ingredients, the powdered camphor last. Spread on a cloth and apply. , 19. Stimulating Ointment for Gold Peet, caused by Sweat- ing in Consumption and other Exhausting Diseases.— Oil of but- ter, 1 pt. ; oil of bergamot and strong tinct. of capsicum, each 1 oz. Direo* TiONS — To make the oil of butter, take sufficient butter and put into a kettle of water, boil well and stir; then set off till next day, and take the oily butter oft the water, put in the tincture of capsicum and simmer, to evaporate what water is in it; when cool stir in the oil of bergamot. Box tightly, or put into a largo mouthed bottle, for use. Rub on a tea spoonful of this, night and morning, and heat into the bottoms of the feet and palms of the hands, which will soften them, remove all hardened skin, etc. By its stimulation it helps to relieve their tendencies to sweating and also of a sense of heat, or burning, which is sometimes very annoying. 20. Magnetic Ointment, for Burns, Cuts, Sores, etc.— Make the same as the above, except by using the oil of origanum in place of tho tincture T capsicum. liemarks.—Thia and the stimulating ointment will be found very reliablo W '■■■ 103 DR. CHASE'S RECIPES. n, * 5m for what they are recommended ; this last for all purposes of healing and soft ening old sores as well as fresh cuts, bruises, burns, etc. 21. Salve or Ointment, for Barber's Itch and Other Sores of a Chronic and Malignant Character.— A Mrs. H. J. Merrill, of Toledo, O., gives me Llie following, which she had used many years, with great success, on all bad sores of long standing, and of an irritable character: Cleanse the sore well with warm castile soap suds, dry carefully with soft cloths and apply sparingly at first, as it will " bite," to show its power over the disease. Gunpowder, sulplmr and alum, each, powdered, 2 table-spoonfuls; unsalted lard, or fresh made unsalted butter, '^ pt. Directions — Put into »n earthen dish and stew on the back of the stove for 24 hours, strain and box for use. 1. ITCHING- (Prurigo), TO CURE — Magical.— Dilute (the medici- nal) hydrocyanic acid and sugar of lead, each 2 drs. ; alcohol, 8 ozs. ; distilled or 8oft water, 1 pt. Directions — Dissolve the lead in the water, then add the acid and shake well, then the alcohol. Wet cloths and lay upon the itching parts, or apply with the finger, as the case will alloT\ , frequently. Remarks. — The acid is poisonous, hence keep it out of the way of children. It is claimed to be magical in its quick relief of itcliing of any part, but not upon open sores nor where the skin is broken. It is perfectly safe to use, when 80 extensively diluted r^ this is. 2. Itching in Leucorrhoeal Cases, etc.-More recently in these cases of prurigo, or itching of the external parts, the following has been used con- siderably, and, it it claimed, successfully: Bi-sulphide, or bi-sulphite, of soda and soft water, each 2 ozs. ; glycerine, 3 ozs. ; mix and apply frequently, with cloths, if the patient is confined to bed, to be laid upon the parts. 3. Inching, or Prurigo, Ointment for.— My old friend. Dr. T. B. King, of Toledo, O., takes: Oxide of zinc ointment, 1 oz.i camphor gum, 20 grs„ grind to a fine powder, with a few drops of alcohol, and mixed in, then 12 to 15 grs. of red precipitate, also rubbed into the zinc ointment. Rub a little tipor the parts, and if a fold of the skin or flesh comes together and chafes, a little of the ointment upon a soft cloth and put between, soon relieves, 4. Ointment for Chafing, Itching or Prurigo.— Camphor gnro and white wax, each 1 oz. ; mutton ta'Iow, 2 ozs. ; red precipitate and oxide of zinc, each 3 drs. ; tannic acid, 1 dr. Directions— Triturate the camplior gum •with a little alcohol, melt the tallow and wax by gentle heat, and stir, and ruL ull together thoroughly till cool. Used as above, or as for regular itch. Remarks. — When it can be obtained, the oil from 4 ounces of freshly made unsalted butter in place of the mutton tallow is preferable. (To make oil of butter see stimulating ointment, etc.) 1. CHAPPED HANDS, LIPS, CHAPES, ETC.— Cold Cream of Glycerine and Rose for.— A cream, or liquid, for the above purposes is made by using 1 oz. of white melted wax; 4 ozs. of glycerine, with oil of rose or other flavor to suit, 4 or 5 drops, to flavor. 2. Hands, to Soften, Remove Tan, Freckles, etc.— Lemon juice and glycerine, equal parts, say 1 oz. of each, will not only soften the handa^ TREATMENT OF DISEASES. Ids bat will remove tan, or sun-burn, and also freckles, by frequent applications. For freckles, however, I should add )^ to 1 dr. of powdered borax; which will not injure it for the other purposes. (See moles, freckles, pimples, etc.) 3. Pace or Toilet Wash, in Place of Powders.— Although this can hardly be called a medicine, yet it seems to me to be the appropriate place for it, in connection with the preparations for chapped lips, hands, etc., so I give it a place here, knowing it to be just what many ladies, who have lost the naturally delicate tint of health by the cares and labors of the household, or by sickness, will be desirous to make use of, as 1 know there is nothing in it that will in any manne 'njure the skin. Finest prepared chalk, 1 oz. ; cologne ana alcohol, each 23^ o-.o. ; distilled water, IJ^ ozs.; glycerine, % oz.; ex. of helio- trope, 1 dr. Triturate, or rub the chalk, thoroughly in about 1 oz. of the spir its, then mix all together. Direotions — Shake the bottle well, then apply with a soft sponge or soft cloth, and allow to dry; then with the cloth remove the chalk from the face, to suit the complexion, or your taste. If too much is left on it will appear deadly white, rather than lively and natural. If properly- used, as I have seen it, it is indeed very nice. 1. NERVOUSNESS AND SLEEPLESSNESS. — New and Successful Remedy.— Wm. A, Hammond, M D., states that he has recently used the bromide of calcium flime, from the Latin calx, lime), in a number of cases in v/hich the bromides were indicated, and is satisfied of its great efficacy. He says: " The dose is from 15 to 30 grs. or more for an adult. It is especially use ful in those cases in which speedy action is desirable, as, owing to its instability, the bromine is readily set free, and its peculiar action ou the organism obtained more promptly than when either of the other bromides is administered. Chief among these effects is its hypnotic (sleep producing) influence, and hence the bromide of calcium is particularly beneficial in cases of delirium tremens, or in the insomnia (inability to sleep) resulting from intense mental labor or excite naent. " I gave a single dose of 30 grains of this to a gentleman, who, owing to business anxieties, had not slept for severa' nights, and who was in a state of great excitement. He soon fell into a sounv' ^icep, which lasted for 7 hours. The next night, as he was wakeful, I gave him a liuo dose of bromide of potassium, but it was without effect, and he remained awake the whole night. The sub sequent night he was as indisposed to sleep as he had ever been, but a dose of 80 grains of bromide of calcium gave him 8 hours sound sleep, and he awoke refreshed with all unpleasant cerebral (head) symptoms — pain, vertigo, and con- fusion of ideas— entirely gone. " In a number of other instances a single dose has sufficed to induce sleep —a result which very rarely follows the administration of one dose of any of the other bromides. [Then, of course, it »3 better than the others, as formerly used.] " In those exhausted conditions of the nervous system attended with gtpat irritability, such as are frequently met with in hysterical women, and which are indicated by headache, vertigo, insomnia and a mental condition of extreme excitement, bromide of calcium has proved in my hands of decided service. Combined with the syrup of the lacto-phosphate (milky phosphate) of lime, it scarcely leaves anything to be desired. An eligible formula is: Bromide of cal- cium (lime), 1 oz.; syrup of lacto-phosphate of lime, 4 ozs.; mix. Dobs! — ^A ;tea-8poonful 3 times a day in a little water. t1i< *; , 101 DR. CHASE' a RECIPES. "In epilepsy I have thus far seen, no reason for preferring it to the bromide of potassium or sodium, except in tliose cases in which the paroxysms are very frequent, or in cases occurring in very young infants; of these latter, sevem which had previously resisted the bromide of potassium, have yielded to the bromide of calcium. It does not appear to cause acne (a pustular aHection of the skin) to anything like the extent of the bromide of potassium or sodium." New York Medical Journal, 2. Sleeplessness, Simple Bemedy, but Successful With Many. — For those troubled with sleeplessness from literary labor, or other dis- turbances of the nervous system, a writer of experience says, "Just before retiring eat 2 or 3 small rawc >r"ons, with a little bread, lightly spread with fresh butter, which will produce the desired effect, saving the stupefying action of drugs." Remarks. — This plan of eating raw onions has not only been satisfactorily tried to obtain sleep, but eating them once or twice daily with the meals has also proved valuable to those troubled with dyspepsia. 3. Wooing Morpheus— The God of Sleep or Dreams.— Wet half a towel, apply it to the back of the neck, pressing it upward to the base of the brain, and fasten the dry half of the towel over so as to prevent the too rapid evaporation. The effect is prompt and charming, cooling the brain and indu- cing calmer, sweeter sleep than any narcotic. Warm w^ater may be used though most persons prefer cold. To those suffering from over excitement of the brain, whether the result of brain work or pressing anxiety, this simple remedy is aa especial boon. 4. Sleep, Amount Needed by Difibrent Persons.— It has been found that tall and corpulent persons require more sleep than those of thin and spare habit of body. In health, generally, from 6 to 8 hours of sleep are required to restore the nervous energy exhausted by the labors of the day. At first, upon retiring, always lie upon the right side, to allow the easier and more ready passage of the food, as digested, from the stomach; and especially eat nothing heavy and hard to digest at s ipper — a light supper is far preferable and absolutely necessary to enjoy good health. If half sick, or debilitated persons can take 9 hours sleep it will be all the better for them 6. Sleep as a Medicine. — A physician says: The cry for rest (sleep) bas always been louder than the cry for food. Not that it is more iniiwrtant, but that it is often harder to obtain. The best rest comes from sound sleep. Of two men and women, otherwise equal, the one who sleeps the best will be the most moral, healthy, and efficient. Sleep will do much to cure irritability of temper, peevishness and uneasiness. It will restore to vigor an over-worked bvain. It will build up and make strong a weary body. It will euro a head ache. It will cure a broken spirit. It will cure sorrow. Indeed, we might make a long list of nervous and other maladies that sleep will cure. The cure of sleeplessness requires a clean, good bed, sufficient exercise to produce wcari iiess, pleasant occupation, good air, and avoidance of stimulants and narcotics. For those who are over worked, haggard, nervous, who pass sleepless nights, we n.'coniminid the adoption of sucli habits as shad secure sleep, otherwise hfe Wili be short, ajd what there is of it sadly imperfect. TBBATMRNT OF DISBA8E8. 106 Remarks. — It is claimed by many scientific men that it is best to always lie ■with the head to the north, on account of the fact — a supposed fact, at least,^ that there is an electric current passing throngh the system when one is lying down, whetlier awake or asleep, and that its influence is best with the head to the north. Invalids, at least, had better do it, if the situation of their room will allow it. Lying with the head a little the highest prevents considerably the flow of blood to the head, and, therefore, induces sleep. A hot foot-bath, with mustard in it, on retiring, draws the blood from the ho?.d and aids in getting sleep, and sponging the whole length of '' nno with hot water for 15 min utes just before going to bed often ensure.' -od night's sleep; active exercise in the open air, or a brisk walk, are great Uoips to this end — procuring a good night's sleep; but opium, chloral, or spirits of any kind, only tend to sleeplessness, rather than sleep, hence should never be resorted to, from the dan- ger of establishing a habit which can not be overcome. It has been generally believed that fish furnished a large amount of brain food, or phosphorus; but this, of late, is considered to be an error, as it is now believed they do not have any excess of phosphorus over other animals. From the length this subject has reached, I trust I may be excused for closing it with an item to amuse rather than for any particular benefit which may be derived from it; yet, in one «ense, it may do good to that class of persons who consider fun better than physic, and hence I trust that the subject of " brain tissue," as put forth by the Springfield Republican below, under the head of " Fun better than Physic," will be read with satisfaction. It says: " There is a party, fat and stout As any Turk on Bosphorus, Who at our dinner table sits. And ne'er his babble intermits. But prates of mush and whoaten grits, And ' mean amount of phosphorus.* " He always airs his favorite theme, Nor cares a penny's toss for us. But rails at beef with ' Pooh! ' and • Pisht* And calls for cod and other fish, Hoping to gain— his dearest wish— • The mean amount of phosphorus.* " Ohl that he'd change his boarding places 'Twould surely be no loss for us— ■ But there's one consolation jet, __ His star, ascendant, soon will set, Some time he'll die, and then he'll get • His full amount of phosphorus.' " 1. CROUP.— Instantaneous Relief— Internal Remedy.— It is claimed that alum and sugar will cure croup in one minute, by shaving or grating off 1 tea spoonful of the alum and mixing it with twice as much sugar, and giving it at once, the relief being almost instantaneous. Half tliese amounts may be repeated once or twice, ^ hour apart, if the relief is not per- manent 106 DR CHASE'S RECIPES. 2. Croup, External Bemedy. — Saturating (thoroughly wetting) flan nel with spirits of turpentine, and placing upon tlic throat and chest, has the credit of being a sovereign remedy, i, e., effectual in controlling the disease. If considerable distress is manifested when the child wakes up, and after the flannel has been applied a few minutes, 3 to 5 drops of turpentine may be given on a lump of sugar. Every family should keep turpentine in the house. 3. Croup, Emetio for.— If the foregoing fail in any case, an emetia ■ may be given, of fl. ex. of ipecac, 5 or 6 drops, every 5 or 6 minutes, for a child of 4 years, giving warm water after 2 or 3 doses have been given, contin- uing the fluid extract as at first, until vomiting takes place, which will occur geneially by the time 5 or 6 doses have been taken; a little more, or a little less, for older or younger children. 4. Croup, Instantaneous Emetic for. — Two tea-spoonfuls of mus tard mixed in 3 or 4 table-spoonfuls of warm water, for a child with croup, relieves at once by causing vomiting. A tea-spoonful of lard wanned and given is also said w be an instantaneous emetic. Either may be repeated if necessary. 5. CrouD, Onions a Sure Cure for.— A lady who speaks from expe rience, says-. I'hat probably 9 children out of 10 who die of croup might be toved by the timely application of roasted onions, mashed and laid upon a nap- kin, and a ymM quantity of goose oil, sweet oil, or even iard, put on and applied as hot m can be borne comfortably to the throat and upper part of the chest, and to the feet and hands. liemarks.—The application of the roasted onions, with only a little oil upon them, to the throat and upper part of the breast, will be very good ; but, upon the feet ana hands I should not apply any oil, as the object there is ta draw the bloud tu these extremities, and hence it will be more drawing without the cil. Usb sum internal remedies also as the case seems to demand, and a» are at hand. Seo me use of the juice of onions with sugar (making an onion syrup), for internal use in children's colds. I have no doubt of its value for croup, as weh as coitis and coughs. 6. Croup, Instant Belief for.— Dr. Bachelder, in the Journal of CJiemiatry, says: " Croup is relieved instantly with a solution of hydrochloric ' (muriatic) acid, about the strength of cider vinegar." This would be about ^i oz. of the muriatic acid, as now more generally called, to 4 ozs. of water It is often used as a gargle of this strength for elongated palate, sore mouth and sore throat in scarlet fever, etc. The doctor adds: "As far us my experience ' goes, this acid solution stops all morbid development in the throat as surely as the hoe will stop pig weeds on a hot, sunny day. Apply it to the throat with a brush or sponge, or use as a gargle, if the child is old enough " 7. Croup, Preventive of. — For children who have a tendency t«> croup, or throat difficulties, get a piece of chamois skin, make it like a little bib, cut out the neck and sew on tapes to tie it on ; then meit together some lullww and pine pitch, rub some of this in the chamois, and let tlie cnild wear il ali the lime. Renew this with the mixture occasionally. Jtiemarka.--1\m will be found very valuable, as it will prevent the penutra TREATMENT OF DISEASES. 107 tlon of wind to the breast, keep the parts warm, and also impart the medical properties of the pitch, by absorption, to the system. About equal parts of tallow and pitch will be proper, or tallow enough to prevent it from sticking to the skin, as common plasters do. 8. Croup, Diphtheria and Sore Throat, to Avert.— The New York Evening Post recently made the following sensible remarks upon the necessity of watching the childrens feet. It says: "A life-long discomfort or a sudden death, often come to children through the inattention or carelesspess of the parents. A child should never be nllovved ' to go to sleep with cold feet; the thing to be Last attended to is to see that tlie feet are dry and warm. Neglect of this has often resulted in dangerous attaclcs. of croup, diphtheria or a fatal sore throat. Always on coming from school, on entering the house from a visit or errand in rain\', muddy or thawy weather, the child should remove its shoes, and the mother should lieiself asccrtaia" whetiier the stockings are the least damp. If tuey are, they should be taken oflF, the feet held before the fire and rubbed Avith the liands till perfectly dry, and another pair of stockings and another pair of .shoes put on. The reserve shoes and stockings should be kept where they are dry, so as to be ready for use on a minute's notice." • . ' , 1. HEADACHE, TO CURE.— Take a quart bottle and nearly fill it with water, then put in spirits of hartshorn and spirits of camphor, each 1 oz., and 1 table spoonful of salt; shake well to dissolve the .salt; then wet clotha with this and apply to the head, and renew as often as they become hot until relieved. If the stomach is sour, causing the headache, taking a little bi-carbon ate of soda (baking soda) in water, may help in its cure. 2. Sick Headaohe,*Tea and Coffee Often the Cause.— A dis- ' tlnguished doctor of New York, a man of wide experience, says of sick head- ache: " Not a case of this disease has ever occurred within my knowledge, except with the drinkers of narcotic drinks (referring to tea and coffee), and not a case has failed of being cured on the entire renunciation of those drinks. Whatever may be said of the violations of physical law in other respects, tea and coffee may claim sick headaclK! as their higlily favored representative." Dr. Alcott, in writing on this subject, says: " We aie driven to the conclu- sion that no person can use the smallest (luantity of tea or coffee, or; in fact, of any drink but pure water, without more or less deranging the action of the stomach and liver, and ultimately, through these, the nerves and brain, of the whole system. Nay, we are driven to a position stronger still, which is, that no person can take these poisons at all, without, in a greater or less degree, abridging human Iiappiness and human life," — Ghriitian Advocate. Remarks. — That the above is the general opinion of our best physicians, and other scientific men, there is not a doubt. For my own part I know that the piving up of tea and coffee, and substituting half milk, and half water, for a few weeks at one time, did me much good. For great lovers of lea and cofife«, among my patients, I have insisted that they take them of only half the usual strength, especially with those who have frequent headaches, and I claim it would be better for all; but I do believe that some warm drink, foi general use, and taking tea or coffee of half the usual strength, as I now do, may be Allowed, if not more than one cup is taken at a meaL 'M I <* ,6l tf''tr' . iP;! v» DR. CHASE'S RECIPES. 8. Headache and Toothache, Ely's Magio Bemedy for.~ Alcohol, the best, 8 ozs. : aq' ammonia, 2 ozs.; English oil of lavender, 1 dr.; camphor gum, '^ oz. ; chlon t oz. ; sulphuric ether, J^ oz. ; spirits of tur- pentine, 1 dr. ; mix, Dire( -Smell it, changing from nostril to nostril, for a few minutes, and also bin. lie head with it. Keep this up a short tim^ or until relieved, which must be quiclily. For Toothache.— 'Put cotton wet with it into the tooth, and also apply around the gums and front of ears, where the nerves pass near the surface. It is f-eally tiiagical in its action. Keep the finger over the bottle when not inhaling, as it is quite evaporative. 4. Headache, Heartburn, etc.. Remedy.— A tea-spoonful of bi- carbonate of soda (baking soda) in 3 or 4 table-spoonfuls of peppermint, or cinnamon water, with ^ tea-spoonful of powdered ginger, or a little essence of Jamaica ginger added, and taken immediately after each meal, will generally remedy this in a few days. A dose of this, and repeated in an hour, will bo pood in headache arising from acidity of the stomach. If the regularly pre- pared water (cinnamon or peppermint) are not on hand, put % tea-spoonful of cither of the essences in water, with the powdered ginger, or essence of ginger and the soda; or plain water will do, only not quite so pleasant. 5. Heart Burn, Bemedy for.— Magnesia, % oz. ; pulverized Turkish rhubarb, 1 dr.; cinnamon water, 1 oz.; distilled, or soft water, 4 ozs. ; spirits of lavender, 1 dr. Dose — A tablespoonf ul half an hour after each meal. Heart, Palpitation of. Fluttering, etc., Bemedies.— When per- sons become weak and feeble, from whatever cause, there is often a palpitation or fluttering of the heart, as many call it, from this weakness. In such cases take any of our good alteratives and tonics to improve the condition of the sys- tem, as per directions; and besides this obtain fl. ex. of cereus bonplandi (& species of the cactus), ^ oz. Dose — Take 10 drops, at bed-time only, in a little water, and generally relief will be realized soon and the cure permanent. At least, I have so proved it. Continue to use the tonic remedies as long as needed. 7. Heart Disease, the Value of Buttermilk.— In diseases of the heart the French claim that buttermilk is invaluable; as the lactic acid in it dis- solves and prevents ossification (bone-like condition) of the valves, arteries, car- tilages, etc. Remarks. — It is worthy of a trial, and no doubt will prove valuable if coi> tinned faithfully for several montlis. I. CASTOR OIL— Its Nauseous and Disgusting Taste Over- come.— I. A little glycerine (half the amount of the castor oil) mixed with castor oil, and 5 to 10 drops of any of the aromatic oils, as sassafrass, winter- green, etc., put into the dose, the natural taste of the oil will scarcely be per ceived; or, II, Take the juice of a lemon or two, put a few drops of essence of cinna- mon into it. Heat the oil and stir into the lemon juice, which forms an emul- sion, and almost wholly covers the taste of the oiL | TREATMENT OF DISEASES. 100 2. Castor Oil Custard. — Prof. King says: " I find it a very pleasant mode of administration, to boil the dose of oil with about a gill of sweet milk for a few minutes, sweeten with loaf sugar, and flavor with essence of cinnamua oi other favorite aromatic; it somewhat resembles custard in its taste and appear ance, and is readily taken by even the most delicate stomach." liemarks. — This is certainly very desirable with children and delicate females, for whom it is often the best cathartic which can be given. 1. CONSUMPTION, TROUBLESOME COUGH IN— Syrxip and Tincture as Used in Charity Hospital, New York.— I. Cough syrup; Bromide of potassium, chlorate of potassium, muriate of ammonia, each, 1)4 drs. ; syrup of tolu, 4 oz.; mix. Doss — One table-spoonful every 2 or 3 hours. II. Cough Tincture: Paregoric, 1 oz.; tincture belladonna, 1 dr.; tincture of hyoseyamus, 2 drs.; compound spirits lavender, 1 dr.; mix. Dose — Ten drops on a lump of loaf sugar every hour until cough is relieved. Remarks. — For the hacking, or continuous coughing of patients far gone with consumption, either of these will be found satisfactory. But as prevention is better than cure for those who are liable to have consumption, but have not got it fastened upon them yet, I will give the rules of the celebrated Dr. S. S. Fitch, of New York, for its prevention, as they are certainly valuable and ought to be heeded by every one. He claims an absolute preventive in all cases and all persons, but as his rules are so very strict, if they are lived up to, they will certainly do much to prevent the establishment of this disease. They are us follows: 2. Pulmonary Consumption— Absolute Prevention of— Dr. S. S. Fitch's Rules for. — He says: ** There is no disease to which we aro liable that is so preventable as consumption. It is absolutely preventable in all cases and all persons. I. " From earliest childhood stand erect, walk erect, sit erect, never stoop, always let the weight of the shoulders fall behind you. II. " Keep your chest fully expanded by taking constantly, all your life long, full breaths so as to fully expand your chest. Do this at all times. Remember you can not have consumption until your chest shrinks in size, either wholly or partially; so if you keep your chest flexible and constantly expanded you will be safe from consumption. III. " Never let a cold run on you. Break it at once by taking active physic and cough medicines, and putting your feet at bedtime in hot water; keep them in until you get in a perspiration, and then go to bed and keep up the perspira- tion with hot drinks (Thompson's old " Composition Tea " is one of the best to use to start perspiration ; hot lemonade is good, too) ; then take a portion of physic, and the next day your cold will be well. By pursuing this course for a length of time you get out of the habit of taking cold, and will rarely take one. Always continue your treatment until your cold is well. IV. "Avoid all debauching courses that weaken and reduce your constitu- tiop, such as soaking with liquor and actual drunkenness and dissipation of all |,i^)i h f It*'-'- 110 DB. CHASE'S HEUIPES. kinds and gluttony and late night exposures. In fact, load an honest, orderly life, free from vice and every dissipation, your health will then bo equal, regu- lar and constant, and your life a long and happy one. V. " Keep your bowels always free by habit, diet or purgatives." Jiemar/iK.—U tliese rules are strictly enforced, by parents, with their chfl- dren, when small, and by themselves, as soon as tliey can be made to understand their importance, very much will be done to improve the general health, as well OS to prevent consumption. None are too old to take counsel from Rules IV. and v., and I might say also from Rule III. 3. Consumption Cured After Twelve Years' Suffering, Living About Sixty Years After the Cure.— The transactions of the Connecticut State Medical Society contains the following paper from Professor S. G. Hubbard, of New Haven, in relation to the cure of the late Rev. /aremiah Day, former President of Yale College, of tubercular consumption. He says: "President Day, during early life, gave little promise of long iife, and '«•. .'>'>n, in 1789, in his 17th year, he entered Yale College, he was soon compelled to leave oy pulmonary dilHculty. He rallied, however, and was able to tinish tho course and graduate in 1795. He was very feeble, however, for many years. He became a clergyman, and in 1801 was elected Professor of Mathematics and N'atural History in the college. But he could not undertake the duties. An alarming hemorrhage of the lungs prostrated him, which wjis treated learnedly by bleedings copious enough to have charmed even Dr. Sangrado. He went to Bermuda, where he was plied with digitalis to such an extent as almost to take what little life he had left. He came back to his native town, Washington, jDonn., to die. "He suffered from continued hemorrhage and repeated venesections bleedings), which was ' all the go ' at that time with the allopaths, for almost every disease. Tie met Dr. Sheldon, of Litchfield, who had made the treat- ment with iron a hobby, and who exj 'ssed a belief that Mr. Day could be helped. Though the case was regarded as liopeless, the patient was placed under the care of Dr. Sheldon, who treated him witli iron and calisaya (Peruvian) bark, feeding him carefully with wholesome food. Under this regimen he soon exhibited symptoms of improvement and finally, in 1803, returned home Jis ono restored from the dead, in sufficient vigor to be inaugurated in the Professor- ship. He never afterwards exhibited symptoms of pulmonary disease, although be had been affected by it for more than twelve years. He lived till August, 1867, and was 95 years old at the time of his death. The cavity of the thorax was examined to ascertain the traces of his former malady. The lungs were everywhere free from tubercles and were apparently healthy. In the apex (top) of each lung was found a dense corrugated (wrinkled) circular cicatrix (hard- ened scar) an inch and a half or more in diameter; also a third circular cicatrix (a scar as if remaining from a wound) on the left side of the left lung, a few inches below the apex (top), each involving such a depth of tissue as to indicate that the vomicm (abscess, or hole from ulc(!ralion), of which they wore tho remains, had been large and of long duration. Both lungs were slightly itdherent ut tlie apex. TREATMENT OF DISEASES. Ill nx :ate tho itljr •' Hero, then," remarks Prof. Hubbard, " was all that remained to mark the beginning, progress and cure of a case of tubercular consumption, occupy- ing twelve years in its period of activity. A legible record surpassing in inter- est and importance, to the human race, those of the slabs of Nineveh or the Punic inscriptions." — Peninsular Courier {Aim Arbor, Mich., Oct. Ist, 1885.) liemarka. — This publication in the Courier was within about a year of the death of President Dfty. The paper having been prepared by Prof. Hubbard soon after the president's death, and publislied in one of the New Haven papers, from which I obtained it, as I, at that time, published the Coutier. And in looking over the bound volume of that year, after commencing to write this book, I was so forcibly struck with the " Medical Incident," as the paper was originally headed, I wrote to Prof. Hubbard to see if I could ascertain anything more definite as to Dr. Sheldon's treatment of the case. The professor answered my letter by saying, so far as he knew, "there was no record of the prescription or any part of the treatment." But, thinking it poasible that there might be some one in Litchfield— Dr. Sheldon's home — who might have some knowledge of it, I wrote to the postmaster there, and found a Mrs. Lucy Beach, a daugh- of Dr. Sheldon — the doctor having also passed away, — but there was no further knowledge to be obtained, no record having been made of the treatment. And all I can say further is, if iron and Peruvian bark would and did (of which I have not a doubt) cure President Day, it — the combination, properly made — •will cure others. The compound tinct. of Peruvian bark, 1 pt., into which, put pyrophosphate of iron, 2 drs., taken in 1 to 2 table-spoonful doses, just before or just after meals and at bed-time, will fill the bill, and I have not a doubt will cure very many cases, especially if the careful feeding with whole- some food is properly attended to, as Dr. Sheldon above indicates he did with President Day, to which I should add plenty of out-door exercise, with every other needed care of the general system. But remember that in President- Day's case it took two years to accomplish the cure. So don't get discouraged 4ind give it up for one year, at least. There is now a proprietary, or patent medicine kept by druggists, known as Elixir of Calisaya (which is Peruvian bark) and Iron, that may answer all ptirposcs. It was not made in Dr. Shel- don's time. I have often recommended its use for frail and weakly females, and always with success. Still, I should prefer the compound tinct. of the bark xmd iron above directed, if the tincture has 2 ozs. of the unground red Peru- vian bark used in making each pint. The bark should be coarsely grotmd or bruised when made. What I mean Is that the powdered or ground bark kept by druggists must not be used, as it is generally made of inferior kinds of bark, and is also often adulterated by mixing other cheap things with it, so much so, at least, that it can not be depended upon. 4. Consumption, New French Remedy for.— M. J. Guyot in- forms the profession that tlie phosphate of lime, in the colliqiiative (rapidly exhausting) night sweats of consumptives, is not only almost a specific (posUtve cure), but tends also to improve tlie general health. Dose — From 30 to 40 grs. In a little sweetened water, at night. . n 113 DR. GHANA'S liKOIPKa. 6. Consumption, a New Discovery and Cure, by Crude Petroleum.— Dr. M. M. Griffith, of Bradford, Pa., claims that out of 25 cases of well-miirked consumption, treated by small doses of the crude j)etro- leum, 20 are, to all means of diagnosis, cured; Uie rest have been materially benefited, and none have been under treatment more than 4 months. The nausea attending tlie use of ordinary crude petroleum led him to adopt the semi-solid oil that forms on the tubing of wells. Method of Using — This made into from 8 to 5 gr. pills by incorporating an inert vegetable powder, waa administered from 3 to 5 times a day in 1 pill doses. The first effect, he says, Is the disappearance of the cough ; night sweats are relieved, appetite improves, and weight is rapidly gained. These favorable symptoms continue until the patient is entirely recovered. liemarko.—lf half of what Dr. Griffith claims shall prove true, generally, he has indeed made a valuable discovery. I hope, as the Seientifie American remarks, that Dr. Griffith has not mistaken some self-limiting phase of throat or bronchial disease for true consumption of the lungs; also, that continued trial of the alleged remedy will justify the high opinion he has formed in regard to its efficacy. 8. Consmnption, a Substitute for Cod Liver Oil.— Accord- ing to the New York Medical Journal Dr. Thomas A. Emmet, in his recent work on the "Principles and Practice of Gynecology," (of the nature and dis- eases of women) recommends the fat of pork, properly prepared, as a substi- tute for cod liver oil, in consumption. To prepare it, he says: A portion from the rib, free of lean, is to be boiled slowly (the water being of ten changed) until the meat is thoroughly cooked. To be eaten cold, in the form of sandwiches. Itemarks. — He does not inform us whether mustard may be used to give them a relish or not; but certainly a very small amount cun do no harm; and for my life, I cannot see why fat pork, so cooked, and thinly sliced, may not be as good, I really believe better, than the nasty, disagreeable, sickening cod liver oil. My substitute is J^ pt. of fresh cream, with 1 table-spoonful of brandy, or good whiskey in it, in place of cod liver oil. I direct this amount just before each meal. Make a part of the meal of the fat pork sandwiches too, if you like, or take the following, as you judge best; as some would not, and others could not eut fat pork. 7. Consumption, a More Recent Substitute for Cod Liver Oil.— It has been long known that whiskey has not only appeared, at least, to have lengthened the life of many consumptive patients, but also to have cured many. Then why is not e following combination an excellent substitute for codliver oil? I think it is a hundred per cent, better. Pure olive oil, 6 ozs. ; strained honey, 4 ozs. ; good (that is, not poor rot-gut) whiskey, 1 pt. ; Shake when taken. Dose — Take 1 to 2 table-spoonfuls just as you sit down to each meal. Remarks. — I have used this personally in a continuous cough arising from having taken a very bad cold, and have also given it to others, consumptives, with v«ry satisfactory results. It may not be an absolute cure, but with other TREATMENT OF DISEASES. lit proper tonics and supportive treatment, It will surprise those who try it, If not already past tiie roach of benefit from any medical treatment. (See Chronic Diarrhea, " Muscovite," or Haw-Beef Cure for, to obtain nourishment in very feeble and debilitated cjxaes.) 8. Consumption Cure, by Simple Home Means, if Taken in the Beginning.— Mary Maybce, of Farmington, Conn., says: " Take 1 pi. of vinegar, 1 table-spoonful of tar, boil 15 minutes, DosK — Take 8 table-spoon- fuls every time you cough." Remarks. — ""iilayhQ" it will cure the difficulty . Certainly it will be found good for common coughs; and some of these "simple means" are aston- ishing in their elTects, if persevered with. Our American people change too quickly, hoping for something better. Stick to a good thing as long as there is a perceptible benefit. 9. Consumption— Climatic Changes are Believed to Have Much to do in its Cure. — Dr. Talbot Jones, in a communication to the New York Medical Journal, says there are 3,000,000 of persons who die annu- ally of consumption ; and also says that the medical resources are baflHed by this disease and confesses " that climate is the physician's only dependence for the cure of his consumptive patient." He makes the following statements in rela^ tion to the disease: I. " No zone enjoys entire immunity from pulmonary consumption. II. "The popular belief that phthisis (consumption) is common in cold dimates is fallacious, and the idea, now so prevalent, that phlliisis is rare in warm climates is as untrue as dangerous. III. " The disease causes a large proportion of deaths ou the sea-shore, the mortality diminishing with elevation up to a certain point. IV. " Altitude is inimical (opposed) to the development of consumption, owing chiefly to the greater purity of the atmosphere in elevated situations, its freedom from organic matter, and its richness in o .one. [This agrees w'tli my own opinion, that higli and dry situations, especia'iy rolling and, consequently, dry pine lands, are the best places to take up a re>=.dence in if one has to change at all.] V. "Moisture arising from a clay soil, due to evaporation, is one of the most influential factors in its production. VI. "Dampness of the atmosphere, from whatever cause, or in any alti- tude, predisposes to the development of the disease, and is hurtful to those already attacked. VII. " Dryness is a quality of the atmosphere of decided value. VIII. " The most unfavorable climate possible for a consumptive is one of uniform high temperature and a high dew point (wann and moist). IX. " The effects, due to change in the atmosphere, are by no means so i)cr- nicious as are generally supposed, ancj on this subject present views require modification." Remarks. — Dr. Jones commends the climate of Minnesota for those predis- posed to consumption, or laboring imder its first stages, and thinks " that a residence there would be very likely to cure or materially benefit them," and •dds: " Between the pleasant rolling prairie, the wooded lake region, and the dense pine forests of tlie northern section of the state, they can choose what Beems most agreeable and best adapted to them, while the dry, bracing atmo6- 8 \ wm H'l'f ■ Hi V tl: ' ' : a ! 5-i •fi : 'I: I, -A lU J)B. CUASE'S REUIPKa. phero wfll enable them to live much of their tlmo out of doom without fear of taking cold." Ffo insists, however, as I Imvc always done, that '' 'tis no use to •end palionts thitlier who are in the advanced stages of the disease." And tbiB I know to be a fact. Some pliysicians think Colorado or Florida, New Mexico or Texas or Aiken, 8. C, or Ashville, N. C, to be preferable places, whotljcr it be consumption or tironchitis, with loss of voice, etc. The following items by E. R. Ellis, M. D., in the Detroit Nma, in Novem- ber, 1880, are so sensible and so pertinent to the subject, as to the climate of Michigan or Texas for consumptives, I give it in full. lie says: 10. Texas for Invalids or Consumptives.—" The cold and bleak winds of winter, now so fast approaching, impel mo to say a few words to a class of invalids now quite numerous in our state, which your paper may reach. The list of deaths from consumption and otlier debilitating diseases, while not large in Michigan, does every year include a few in every community. "While there is no way know -i to remedy all this mortality, yet a large share of it is avoidable. This last consists in a change of climate. For some years I have ^iven this matter considerable attention, and am satisfied tliat there is no locality in the United States, and perl'iiPd not on the western hemisphere, equal to the highlands of central and southwestern Texas. " The climate there is dry, mild and salubrious. The elevation takes one above the damps and fog which are so fatal in Florida and on the sea coasts gen- erally. Incidentally I might say tliat there is nothing more fatal to human life in any country than the near presence of marshes or lowluads, where fog set- tles, or where dampness collects, as it does in many habitations which are too much shaded with trees and shrubbery. In such houses the physician encoun- ters an odor of mildew, and its intensity determines the activity of his business a' tliat place. I should estimate that there are two or three thousand invalids no'V in this state who would be cured or greatly benetited by a temporary or pcrmuuent residence in Texas. If we have a severe winter and tliey attempt to remJn here, by the end of March next, three-fourths of them will be ' clilrping with the angels;' and while they make rich harvest for doctors with their ton- ics, syrups, elixirs, inhalations, etc., one-fourth of them only will survive, and not many of these fully cured. A removal to Texas will cure or greatly benefit three-fourths, which makes an amazing difference in mortuary results. " It is lamentable that the pecuniary condition of many will not permit their removal, but many others are blessed with wealth avid will gladly do what- ever will prolong their life or that of their dear ones. Consider well the mat- ter before it is too late, and act promptly. "Physicians are usually, and sometimes excusably, reluctant to advise invalids to go away from home and friends, and thus the matter is delayed until a fatal result is inevitable. "But every consumptive patient of mature years may know this for him' self. If, in spite of the favorable weather of summer and autumn, he is declining with increased cough and shortness of breath, and occasional snitjiig of blood, his condition is alarming. Ho should change bis physician or cbijiate, or both, immediately. TREATMENT OF VISEASb.3. 115 lat- vise ntil ate. '• If, wUh the above, his pulse Is habltunlly up to o** over 100 In a minute, a destructive process is going on, wliidi, in lliis climate, tlio most skillful pliy- sician can arrest in not more than one case in four. "In all such cases go south at once, if not too far gone already. The quack here will encourage you to stay and make you brilliant promises up to the time of your death, but it is your own loss and folly if you believe him." 11. Where to go to in Texas. — As to the best place to go to in Texas, A. G. Hayson, M. D., of Minden, La., in Afydical Di-u^f, '88, page 808, suys to the editor: "If 'P. H. O.' (a man who previously inquired through the Journal) will go 80 miles west of San Antonio, Tex., lie will find a beautiful valley lying iu the gap of the mountains, with an average width of 4 miles by 18 long. This valley, or * Sabinal Canyon,' as it is called there, has gushing mountain springs and bright, clear running streams that never go dry. I met tliere, in 1875, two gentlemen who had, previous to going there, pulmonary hemorrhage. Both seemed to be in perfect health, and so expressed themselves. "This canyon, with its pure-aired atmosphere, its mountain scenery, .vith beautiful stretches of prairie and timber, and here and there, standing alone in the distance, knots of live oak and pecan, make it one of the most beautiful as well as romantic places I have ever seen. I do not think a better place for consumptives can be found." Another physician, B. F. Rowls, M. D., writes to the same journal, from Union, S. C, and directs attention of physicians to western North Carolina, " known," he says, " as the land of the sky, Ashvillo being tlie principal town in the vicinity, which is 2,250 feei hoovo the level of the sea. This climate is one of inestimable value in the disease, consumption. Very dry, and neither the heat of summer nor the cold of winter is at all un- beneficial to the patient." Just such a place is wanted by invalids with any dis- ease; then, persona 'n the eastern or northeastern States can take this place, Aiken. S. C, or Florida; while those of Michigan and the northwest or western States <;an take the San Antonio section of Texas, or go on to Los Angeles, or San Antonio, in the southwestern part of California, if they choose, and enter into the culture of oranges, lemons, etc., as a friend of mine did, and regained his health. Let there be no confusion about the two San Antonios spoken of; that in Calfornia is in Monterey county, and the other is the county seat of Bexar county, Texas. 12. An Alabama Physician's Idea of the Best Plaoe for Con- sumptives to go to.— I learn from O. F Harrell, M. D., also given in the Brief, that he considers Healing Springs, Ala., where he now lives, or in that neighborhood, which is a ridge of considerable extent, and heavily timbered with pine, to be the best place for those to go who have a tendency to, or iictufil consumption. The land, being unsuited to fanning is now an almost unbroken turpentine orchard, giving employment to many hundred people engaged in this industry. "Along this elevation," he says, "commencing at Cilionville, Ala., and going nonhwardt 40 or 50 miles, I believe to be tho best location tor consumptives, or for persons predisposed thereto, iu thd United i, ' . ■! ; ■ ,:. '•■1 ,f ■ 116 DR. CHASE'S RECIPES. States." Dr. Harrcll then went on and gave a liistory of his own case and the reason for the faith that was in him, i. e., ns to the region of Healing Springs being the best place for consumptives to go, as he was predisposed to it from his mother, who died with this disease. While the doctor was engaged in active practice in 1863 he had to give up, was confined to his room, and all his professional brethern pronounced his case to be a clearly-defined, well-developed case of tuberculosis — consumption. From this on it was a struggle with him for life. In his efforts to find a location— after rallying in 1864— suited to his condition, he says: "I have been made familiar, I believe, with all the states embraced in the area of New York on the north and east, Missouri on the west and Florida on the south. In the winter of '79 I went to Florida, where, after a stay of two years, I was much worse than when I went there." [The author will state here, what he afterward learned by letter, that he spent these two years on Pensacola bay, which is a low section of the state like St. Johns rivei', Fla., neither of which sections, nor any other low places along any of the rivers, should any one alloiv liimself to remain in, but get to the highest and dry^st pint; sections he can find, as mentioi ed further on.] " In the winter of '81-'83, with a distressing and uncontrollable cough, profuse, purulent expectoration and frequent (some- times daily) hemorrhages from the lungs, I was finally brought to my bed again, upon which I was brought to this country in February, '83. Since I arrived here I have steadily improved in health, and gained in flesh from 125 to 160 pounds. " I have never had a hemorrhage since I came here, and with almost a complete absence of the cough and expectoration, I think I can claim that the country has restored me; relieved me not only of my lung trouble, but also cured me of an obstinate vesical catarrh (catarrh or chronic inflammation of the bladder), from which I have greatly suffered for more than 20 years. For the relief of the latter disease, however, it is perhaps proper that I should give credit, in part, at least, to the waters, of which I have drank here." Remarks. — He says there is no malaria there, referring to an inquiry as to a " place that was free from it." In conclusion he says: "I do think that a large majority of persons suffering with this disease (consumption)," or in whom there may be a predisposition to it, would find relief here." So it seems to the author; and possibly some persons who are not very bad, and yet have not large means, might find employmeut in the turpentine orchards of that section, or start it up for themselves, so as to stay among the pine hills, at all events. Dr. Harrell's town. Healing Springs, has a charm in its name that leads me to hope that every one who may go into this region of country will derive a great advantage from it. I will only add here, let whoever goes into this, or any other section, ramble as much as [possible among the pine forests, for they cer- tainly have an advantage over those places where there is no pine, as I fully iMil'-ove. 18. Places in Florida Where Consumptives May Visit.— Any place in Pensacola bay, or upon the streams emptying into that bay, or wolJ of the towns along the St Johns river, are but very little above the sea ((,.■ TREATMENT OF DISEASES. 117 ii level, and, consequently, must be damp and foggy, and not the sections that consumptives should locate in; but there are sections which, although hilly, like some other states, are sufiQciently rolling and timbered with pine, which makes them far better to locate in for those seeking health. I. Such a place is Brockville, the county seat of Hernando county, which I see spoken of by a lady who has been there, and reported through the Free Preaa, of Detroit. She says of this section: "It is said to be a splendid country to cure even bad tempers. Chronic grumblers (referring to those who had com- plained of Jacksonville and the low country along the St. Johns river) have been here, to succumb under the combined influences of balmy air, moonlight and orange flowers." How to Beach Brockville. — Take a boat at Jacksonville, up the St. Johns, to Astor, 134 miles. Then the cars through the pine forests, via. Fort Mason, on Lake Eustice. II. Twin Lakes, Orauge county, is also reported to the Hurai New Yorker by another lady, who was there r her health, to be a very desirable place for consumptives. She first spoke of the fact that the country along the St. Johns and all the other rivers of the State is damp and unhealthy. She says to those who might be coming, " Come up to the hills, where there is no damp." And I would add that those who do may really expect to be greatly benefited if they stay long enough to allow the climatic c'^anges to take place in their sys- tems. For this lady closed by saying: "When we left home every breath seemed to rasp and last, but now 'tis all gone, and with it the weariness and languor." Then, surely, if one stays long enough, the same " balmy air, full of the resinous aroma of the pine forests," as she expresses it, will accomplish a cure. There may be many other places in Florida equally dry and salubrious, with pine forests, making them equally valuable as health resorts, but I leave every one to judge of this fact for himself, relying upon the statements of friends who know, or upon enquiry when they reach there: but do not stay in the low, marshy grounds of any section whatever, if health is to be regained, or even retained, in any country. 1 will only add one thought further on the subject of going south, or to any point, for a change of climate; do not wait until nothing but a miracle can cure, for I fully believe that God works by the use of means — medicines judiciously administered, change of climate, care of one's health, etc. Where one lives may make a difference as to where they might or should go. Living at Toledo, O., as I do, if I had to go south on account of consumption, I should go to the Healing Springs section of Alabama, as it is about south from here. If I lived in the east, or New England States, I should go to the nsig'iborhoods of Ashville, N. C, Aiken, S. C, or Florida; if in Illinois or the west, I should strike for San Antonio, Texas, or southwestern California, as before mentioned, as circumstances made it appear best. I will give a»: item or twoqjore for consumptives, hoping thereby to benefit, if not actually cure, many persons suffering from it. The following I take from a report by Wm. H. Hull, M. D., in the June number of the Medical Britf of 1877, upon the use v f gallic acid, with which he had been very successf til , as you will see in the heading of the re''':pe, and I shall also mention a case where I 118 DR CEASE'S RECIPES. another physician lias been equally successful with the same remedy In a very bad case. It is as follows: *• : ' . 14. Gallic Acid in Consumption.— Gallic acid, 1 dr. ; pulverized Dover's po^vder. J^dr. ; pulverized cubebs and pulverized gum arable, each, 1 dr., and pulverized licorice root, y^ oz. Mix thoroughly. Dose — Half a tea-spoonful, dry, every 3 or 4 hours. Remarks. — Dr. Hull said of this: " Out of 200 cases treated during the past seven months, I found only 2 that this remedy would not relieve. '" Certainly a very marked proportion of cures. The corroboration I .referred to above in the very bad case was reported also in the Brief by U. H. Holliday, M. D., of Guntley postofflce, N. C. His patient was a man who had been conlined to his bed for 170 days, and upon whom he had exhausted his book knowledge with- out benefit, the man raising 2 quarts of thick, purulent matter daily that smelled terribly, so that he says "the ferryman was waiting to carry him over, etc, when, upon the appeal of the wife, if I could not do something more for him, I took up the Briff, and fell upon Dr. Hull's gallic acid treatment (above given) and saved my patient." 15 Gallic Acid in Liquid Form.— The editor of the Brief, in com- menting upon the gallic acid in powders, gave the following formula as pre- ferable. F.e said: Gallic acid, 1 dr.; glycerine, 3 ozs.; listeriue, oozs. ; mix. Dose — Take 1 or 2 tea-spoonfuls 4 or 5 times a day. Remarks. — This the editor found a better formula, from its fluid form no doubt, and from its containing the listerine, which is considered a valuable anti- septic, i. e., as against the destructive tendency in cases where the matter raised, smells terribly, as in Dr. Halliday's case above. The listerine is manufactured at St. Louis, Mo., I think, and therefore can be obtainecJ, if not found in the drug stores, by inquiring through the Medical Brief, of that cHj'. See the next item, on the use of hot water, to know that the editor of the Brief is well qualified to judge of the nature of any article of medicine which he may recommend, 10. Consumption, Hot Water Cure for.— The latest thing claimed to cure consumption was given in the St. Louis, Mo., Medical Brief, by the editor, J. J. Lawrence, A. M., M. D., page 561, 1883, and as it is more than probable that it will help very many sufferers, I shall give it, not to be tried as a last resort, but to be tried as early in the disease as any wasting of flesh and debility is manifested; and to be tried faithfully for two or three months, at least, remembering that the diet of tender beef and stale bread, (bread never less than one day old) must be attended to, as well as the hot water. Dr. Lawrence says: A young man who was compelled to resign his position in one of the public schools of New York because he was breaking down with con- sumption, and who had ever since been battling for life, although with little apparent prospect of recovery, was encountered several days ago in a Broad- way restaurant. "I see," he said, "that you seem surprised at my improved appearance. No doubt you wonder what could liave caused such a change. Well, it wac a very simple remedy, nothing but hot water," Hot waterl TREATMENT OF DISEASES. m lan as and ths, cad Dr. one on- ttle ad- ved " That's all." Tou renipmber my telling youthati had usedtheiisual remediea, I consulted some of the leading specialists in affections of the lungs, in the city, and paid them large fees. They went through the usual course of experimen- tation with me, under all resorts to medicine. I went to the Adirondacks (a xange of mountains in northern New York) for the summer, and to Florida in vrinter, but none of these things did me any substantial good. I lost ground steadily, grew to be almost a skeleton, and had all the worst symptoms of a consumptive whose end is near at hand. At that juncture a friend told me that he had heard of a cure effected by drinking hot water. I consulted a physi- ' cian who had paid special attention to this hot water cure, and was using it with many patients. He caid: ' There is nothing, you know, that is more diffl' cult than to introduce a new remedy into medical practice, particularly if it ia a very simple one, and strikes at the root of erroneous views and prejudices that have long been entertained. The old practitioners have tried for years to cure consumption, but they are as far from doing it as ever. Now, the only rational explanation of consumption is that it results from defective nutrition. 'It is always accompanied by ma'-assiinilation of food.' [Mai, means bad and assimilation means, to make food.^ ' In nearly every case the stomach is the Beat of a fermentation that necessarily prevents proper digestion. The first thing to do is to remove that fermentatiou and put the stomach into a condition to receive food and dispose of it properly. This is effected by taking water Into the stomach, as hot as it can be borne, an hour before each meal. This leaves the stomach clean and pure, like a boilex that lias been washed out. Then put into the stomach, food that is in the highest degree nutritious and the least disposed to fermentation. No food answers this description better than tender beef. A little stale bread may be eaten with it. Drink nothing but pure water, and as little of that at meals as possible. "Vegetables, pivstry, sweets, coffee and alcoholic liquors should be avoided. Put icnt^cr beef alone Into a clean and pure stomach, three times aday.and the system wiK be fortified and built up until the wasting away, which is the ch" i feature of consump- tion, ceases and recuperation sets in. " ' This reasoning impressed me. I began by taking one cup of hot watef an hour before each meal, and gradually increased the dose to three cups, ol nearly a pint. At first it was unpleasant to take, but now I drink it with 9 relish that I never experienced in drinking the choicest wine. I began to pick up immediately after I began the new treatment and gained fourteen pounds within two months.'" The editor then closes in a way which you will see encourages the use oi hot water in dyspepsia. He says: " Combined with carefully selected foods, and some mild medicine to assist nature in eliminating (carrying out) poisons from the system, it is said by those who have tried it to be very eflScient in dyspepsia and all forms of indigestion. If this be true (and of this the author has not a doubt), it will certainly be a blessing, as medicines almost universally fail to effect cures in these diseases. Many prominent New York physicians are abandoning medicines for simple, Butritiou:* foods, and report more than ordinary success in the treatment o( 1 ' Si 180 DR. CHASE'S RECIPES. many forms of disease from want of nutiition. A prominent English physician, ■who has had much experience in India, says.cholera will not attack a person in whose stomach and bowels there is no ferment (gaseous condition from food that does not readily digesfV or, if it does, the attack will be light and easily controlled." He regards g J nutrition (healthy digestion) as the only real pro- phylactic (prevention) for disease. Remarks. — The question will, no doubt, arise in the minds cf many per- sons, how hot the water ought to be made. I answer, 140" Fahrenheit is as hot as any one can sip it even with a tea-spoon. I have used it, and when I first began its use I followed the instructions of others and made it nearly boiling hot; but I scalded my mouth, and do still if I heat it above 140". So this may- be set down as a proper degree of heat to make it. It not only benefits the stomach, but allays thirst and relieves the cravings for cold drinks. Eaising Oranges in Florida. — I have only a few words more to say- about Florida, and they are in relation to the raising of oranges there; and aa many people, of late, are going there from the north for that purpose, I will call their attention to the fact that some orange growers have failed, by blight, or "die-back," as they call i t'ere; but a Mr. King, who has orange groves iu Orange county, informs llie public, through the Weekly Witness, of New York, that south of 29° they do well; but north of that line they are not certain. Hence it will be well for all persons going into that stale for a permanent resi- dence, expecting to put out orange groves, to look well into this point, as one with the experience of Mr. King ought to know. At any rate, it will be better to look into it before rather than after having invested. Mr. King is 22 miles from the St. John's river, in the neighborhood of small lakes, the ground being from 10 to 50 feet above the lakes, hence he claims healthy, as they are away from the malaria of the St. John's, and other low lands. He recommends, however, that those troubled with consumption, catarrh, throat difficulties or rheumatism, go to Lake Eustice, or DeLand, where the high ground and fine atmosphere, he says, make It a very desirable place for invalids as well as for those enjoying good health. Remarks. — But remember, please, no orange groves are to be put out north of 29 degrees of latitude. His reference to Lake Eustice, it may be noticed, agrees with my suggestion as to the places to go to in Florida. SINGERS AND PUBLIC SPEAKERS — Loss of Voice, Hoarseness, etc.— It has been found that borax has proved a most effective remedy in certain forms of colds. In sudden hoarseness or loss of voice from colds by public speakers or singers, relief for an hour or so, as by magic, may be often obtained by slowly dissolving and partially swallowing a lump of borax the size of a garden pea, or about 3 or 4 grains, held in the mouth for 10 minutes before speaking or singing. This produces a profuse secretion of saliva, or watering of the mouth or throat, probably restoring the voice or tone to the dried vocal cords, just as the wetting brings back tlie missing notes to a fluto when it is too dry. Remarks. — There need be no fear in using 2, 3 or 4 pieces of the size TREATMENT OF DISEASES. W above named, witliin the hour before speaking or singing is to commence. Keep it liandy, to use, as needed, during the evening. 1. COUGH SYRtTP— Effectual Remedy for Coughs, Colds, Hoarseness, etc. — " E. J. li.," from an inquiry through the Detroit Tribune, sends for publication tlie following sure cure for cough, cold, hoarseness, etc., saying it has been tried repeatedly, and is a most invaluable remedy. It is always kept in our family. It cured a cough of three years standing to my knowledge. Syrup of squills, 2 ozs.; paregoric 1 oz. ; fl. ex. of licorice, 1 oz.; fl. ex. of ipecac, % oz- ; antimonial wine, % oz. ; ess. of wintergreen, or pepper- mint, 1 dr. Dose — One tea-spoonful every 2 or 3 hours, but not on an empty stomach. 2. Cough, Hoarseness, Incipient Consumption, etc.— Take of horehound, boneset and lobelia (herbs), each 1 oz. ; comfrey root, spikenard, St, John's wort {hypencum perforatum), and poppy capsules, each % oz; pour on 3 pts. of boiling water and let it stand covered over for 3 hours. Then strain through a fine cloth, add ^ lb. of loaf sugar, and let it just boil (no more), then add a full wine-glass of Jamaica rum, and cork tightly. Dose — 1 to 3 table-spoonfuls 3 or 4 times daily. This will be found invaluable in coughs, hoarseness, incipient consumption, etc. — Hearth and Ilome. Bemarks. — This is an excellent syrup. Dr. Beach, in his Family Practice, says of the St. John's Wort: "A syrup of this with sage is a specific (sure cure) for coughs." [The St. John's wort grows abundantly in this country and Europ6, to the great annoyance of many pei'sons, flowering from June to August. The stem is two-edged, and grows about 2 feet high, the flowers of a bright yellow color, the leaves being marked with clear transparent spots of a gi'eenish shade, the whole herb being a dark green; the petals, or leaves of the flowers, are streaked and dotted with black or dark purple, and if bruised with the finger give a purple stain. This, I think, will enable any one to distinguish it from any other plant.] But this article, so far as I know, is but little known and little used. Its flowers are a bright yellow, although King says if they are infused in sweet-oil or bears-oil by means of exposure to the sun, they make a fine red balsamic ointment for wounds, ulcers, swellings, tumoi's, etc. See also " Ointment of St. John's Wort and Stramonium." 3. Best Cough Syrup— To Break Up Bad Colds.— I. Tlie Syrup. — Horehound leaves and blossoms, spikenard root, comfrey root, elecam- pane root, and sun-flower seeds, each 1 oz. ; water sufficient. Directions. — Boil 1 hour, having 1 qt. when done; strain, add sugar, 1 lb.; dissolve by heat, and add a little brandy (}{ pt. of spiritd will be enough to prevent souring). Dose. — One table-spoonful 3 times daily. Tested. — Home Vook Book. Bemarks. — This will be found good, as it contains most of the roots used in "langsyne" for coughs, when there were far less deaths from consumption than now, in proportion to tlie attacks. II. To Break Up Bad Colds. — The same book recommends glycerine, 1 tea-spoonful with spirits, 1 or 2 table-spoonfuls to a pint bowl of hot lemonade, to break up bad colds at bed-time. This is also good if taken as hot as it can 1 'i| U\ 132 DR. CHASE' 8 RECIPES. be drank after gettinff into bed; but don't take additional cold next day after the free perspiration wliich it produces. III. JIow lo Cure Recent Colds. — A -writer gives the following sen- sible plan for quickly curing a recent cold. lie says: " When you get chilly all over and begin to sniffle and almost struggle for breath, just begin at once and your tribulation need not last very long. Get some powdered borax (it should be kept in every house), and snuff it freely up the nostrils frequently. Smell freely and frequently also from the camphor bottle (which also ought to be kept in every house), and pour a little of the camphor upon the handkerchief to wipe the nose with as often as is needful, which will be quite often as the cold begins to break. The nose will not become sore with this treatment, and if begun quickly and followed faithfully at intervals, by bed-time you will won- der wnat has become of your cold, and your sleep will seldom be disturbed." — Experience. Remarlcs. — If a cold is not broken up within two or three days at most, it will run about two weeks in spite of all known remedies. Take note, then, of the very first symptoms, and besides the snuffing of the powdered borax, and the hor. lemonade on getting into bed, heat the feet by the fire, or put them for 15 or 20 minutes into hot water, before getting into bed, and then take the hot lemonade and put a bottle of hot water or a hot flat-iron to the feet, cover up with an extra amount of clothing, and your chances are as good to break up the cold as tt is possible to make them. Avoid exposure again for a day or two, if possible, and you will be safe; at any rate, nothing better can be advi.sed; 4. Coughs, Indian Vegetable Syrup for.— Soft water, 2 qts.; boneset, 2 ozs. ; cinnamon bark, ginseng root, spikenard and comfrey roots, each, 1 oz. ; blood root, J^ oz. ; loaf sugar, 1 lb. ; gin, 6 ozs. ; -water sufiicient. Directions.— Bruise the roots and bark, and steep (not boil) to 1 qt. : strain and add the sugar, and when cool add the gin and bottle. Dose. — One table-spoonful half an hour before meals and at bed-time. Remarht. — This has proved valuable in coughs and in incipient consiimp- tion, i. e., in the commencement of the disease. It was obtained of an Indian, at an early day. by an uncle of mine, in whose family it was held in high esti- mation for the good it had done them. 5. Colds with Cough, Simple and Easily Taken Remedy.— Roast a lemon, avoiding to burn it; when thoroughly roasted, cut into halves and squeeze the juicf ipon 3 table-spoonfuls of powdered sugar. Mix, and take a tea-spoonful whenever the cough or tickling of tlie throat troubles you. It is good as well as pleasant, even for children. 6. Irritable, Dry or Hacking Coughs, Plaxsoed Lemonade for. — Put 2 or 3 table-spoonfuls of flaxseed and the juioe of 2 good sized lemons and 2 or 3 table-spoonfuls of sugar into a dish which can be covered, and pour on boiling water, 1 qt. ; cover and let steep until the mucilage has been drawn out of the seed. Dose— A table-spoonful of it may be taken every hour or two to relieve the hacking, but sipping a little often is better than larger doBes at longer intervals. TREATMENT OF DISEASES. 125 7. " Winter Cough," or Chronio Bronchitis, Remedy for. — Dr. Fletcher, of Washington, strongly recommends the employment of the spray of chloral in the treatment of tlie form of chronic bronchitis known as "winter cough," which often offers a very obstinate resistance to remedies, tie says: " A solution of 10 grs. of chloral to an ounce of water may be inhaled through a steam atomizer morning and evening. " 8. Bronohitis, Valuable Remedy for. — A simple, but oftentimes eflBcacious, remedy for bronchi'Js in its early stages, is: Syrup of tolu, 1 oz.; syrup of squills, J^ oz. ; wine oJ ipecac, 2drs. ; paregoric, 3drs.; mucilage of gum arable, IJ^ozs. Dose. — A t ;a-spoonf ul 3 to 5 times daily, as needed. 9. Indian Cough Syrup.— Elecampane root and Indian turnip (known also as wake-robin, Jack-in-the-pulpit, etc.), bruised, each, 1 oz. ; honey, 1 pt. Steep thoroughly and strain. Dose. — A tea-spoonful to a table-spoonful as often as the cough or tickling requires it, at least 3or4 times daily.— iJdiiaWe. 10. Recent Colds, Simple, but Sensible, Remedy.— A medical writer says: "Hot lemonade is one of the best remedies in the world for a cold." Directions. — Roll a good sized lemon, squeeze out the juice, cut the rind in slices, put in 2 or 3 table-spoonsfuls of sugar, and pour on % of a pt. of boiling water, stir well and cover up while the patient is getting into bed; then drink it all, cover up warm, and the result will be almost magical. 11. Chills or Ague, to Ward off".— It is said, also, that tlie same thing, only doubled in quantity, and taking half of it as hot as can be drank, an hour before the chill would set in, (being covered warm in bed) and the bal- ance in 15 or 20 minutes after, also hot, will ward off " the chills," as ague is often called. Certainly it is a pleasant remedy to take. 12. Colds— General Washington's Cure.— The BalHrtmre Ameri- can informs us that Gen. George Washington gave the following recipe for a cold, to an old lady now living in Newport, when she was a very young girl, 1781 — 103 years before this writing. He was lodged in her father's house, the old Vernon mansion. As she was being sent to bed early with a very bad cold he remarked to Mrs. Vernon, the mother of this lady: "My own remedy, my dear madam, is always to eat, just before I step into bed, a hot roasted onion if I have a cold." Remarks. — It may be taken for granted that this simple remedy will be found very efficacious, and, if the cold is of recent taking, with the help of either toasting the feet before the fire or stove through the evening, otherwise soaking them in hot water for 15 to 20 minutes before going to bed, it will be the more likely to succeed. If necessary, however, to effect a complete cure, repeat it for one or two evenings. And if a hot roasted onion was eaten two or three times durinj- the day it would also help the cure. 13. Colds aixd Inflammation— Health Rules for Winter.— I. *• Never lean with the back upon anything that is cold. II. " Never begin a journey until the breakfast has been eaten. UL ' ' Never take warm drinks and then immediately go out in the cold ai>. ■"J-, *' i 15 > 124 DR, OUASE' 8 RECIPES, .' rV. " Keep the back, especially between the shoulders, well covered; also the chest well protected. V. "In sleeping in a cold room, establish the habit of breathing through the nose, and never with the mouth open. VI. " Never go to bed with cold or damp feet; always toast them by a fire 10 or 15 minutes before going to bed. VII. " Never omit weekly bathing, for, unless the skin is in active condi- tion, the cold will close the pores and favor congestion or other diseases. VIII. "After exercise of any kind, never ride in an open carriage or near the window of a car for a moment; it is dangerous to health and even to life. IX. " When hoarse, speak as little as possible until it is recovered from, else the voice may be permanently lost or difficulties of the throat be produced. X. "Warm the back by a fire, and never continue keeping the back exposed to heat after it has become comfortably warm ; to do otherwise is debil* ftating. XI. " When going from a warm atmosphere into a colder one, keep the mouth closed so that the air may be warmed by its passage through the nose ere it reaches the lungs. XII. "Never standstill In cold weather, especially after having taken a slight degree of exercise; and always avoid standing on ice or snow, or where the person is exposed to cold wind; in short, keep your feet warm, your head cool, and your mouth shut and you will seldom ' catch cold.' " — Common Sense. XIII. To the foregoing rules from "Common Sense "allow the Old Doc- tor to make a " baker's dozen " of them, by saying that the most fruitful seed from whicli colds, and often consumption arise, is the pernicious habit of young people loitering at the gate. Never do it. 14. Deep-Seated, or Heavy Cold that Has Settled in the Breast.— "J. P. S.," of Ilolmdel, N. J., writes to the Toledo Blade on this subject and says: "For a heavy cold that has settled in the breast, take 4 table-spoonfuls of molasses, 3 of paragoric, 2 of castor -oil, and 1 of turpentine. Mix it well together. Take a tea-spoonful before each meal. It is considered one of the best remedies known in the New England states, and I know no equal." 15. Colds of Young Children— Onion Syrup for— Very Valu- able. — Slice up thinly a few mild onions and sprinkle sugar over them, set in the oven in a suitable dish to simmc" ntil the juice may be all squeezed out, then thoroughly mix with tlw sugar, .ning a very nice thick syrup, or sugar, according to the amount of each used. Dose — A tea-spoonful, or Ies8, according to the age of the child, 4 or 5 times daily, as needed. It is perfectly safe and reliable for tlie smallest child; also valuable for adults. Jiemarlcs. — This might claim to be a half-brother to General Washington's ^ grs.); 1^^ grammes (23 grs.) powdered black pepper. Take by the table-spoouful during the day. Remarks. — As but few would understand these French technicalities, I have put their " grammes " into grains, to be easily understood. I have used the above with satisfaction in consumption, although there is no doubt that Dr. Labadit^, by "tubercles," refers to a tuberculous deposit in the mesen- teric glands of the bowels, as children are frequently troubled with them, and they art very wasting in their efifect upon their tender constitution. It is uniloubtedly a valuable diet in either of these exhaustive diseases, whether of children or adults, and may be used in any disease of a debilitating character, where some physicians have recently adopted the plan of giving what they call "powdered beef," that is grated, or pounded fine, then dried. I should prefer this " Muscovite" plan of using it. It will prove exceedingly valuable in con- Bumptiod. 4. Chronio Diarrhea, a Well Tried Remedy.— Powdered opium and tannin, each 10 grs.; mix thoroug' "'' divide into 20 powders. Dose — Take 1 powder in a little syrup ev rs, till improved, then 1 or 2 pow- ders daily, as occasion requires, are is complete. Remarks. — It is not best t< i)o suddenly, lest fever or other disturb- ance of the system arise. Wa. >dTef uUy, with this, and it will generally be found effectual. 1. PAIN KILLER, INTERNAIi— For Cholera, Diarrhea, etc.— Oil of cloves, cinnamon, anise and peppermint, each 45 drops; laudanum and ether, each 1 oz. ; alcohol, 3 ozs. Dose — A tea-spoonful in 2 table-spoon- fuls of sweetened water, and for an adult it may be repeated in from 5 min- utes to % an hour, or 1 hour, according to the severity of the pain, or the fre- quency of the discharge. Children proportion* less, according to age, A teaspoon is considered to hold 60 drops; then at 14 years, ^; at 7 years, }^\ at TREATMENT OF DJa/SASES. IM 4 years, 1-5; at 8 years, 1-8 ; at 2 years, t^; decreasing In like proportion for Infants; at 21 years the full dose is to bo given, up to 00 years, then diminish, in like proportion on each 5 to 10 years, Iiemafks.—Thi>i prescription is from " Old" Dr. T. B. King, who used it in India with great success, curing intormj aches and pains, diarrhea and bloody dysentery as well as cholera. I would now suggest the addition of half a3 much chloroform as ether, and also one-fourth as much tincture of cayenne. In the "Old" Doctor's day in India chloroform was not as much in use as snice then, and the cayenne htvi, of late years, also been found a very valuable aid in curing internal pains, as well as the free discharges from the bowels. It is one of our best and purest stimulants. And with these additions it would , bo a valuable embrocation, or liniment, to use externally on the stomach and bowels in these painful diseasijs. 2. Pain Killer, Truly Magical, for All Purpose and Places ot Pain. — Morpliine, lOgrs. ; chloral hydrate and camphor gum, each, ^ oz.; chloroform, 1 oz. ; nitrite of amyl, 3 drs. ; oils of cloves and cinnamon, each, }stored at all; hence the hot v/ater should be provided as quickly as possible, find applied freely with a dipper, while the cold water, by wet cloths, may be kept on the front and top of the head. Small things, when you get the right thing, are often "wonder- ful," as the doctor puts it above. The colder the water on the front and top of the head, the better, and the hotter it can be borne on the back of the head and neck, the better, also. It would seem to me preferable, to dip cloths into the hot water and apply as hot as they can be borne, re-wetting often, than to pour it. For those who have a tendency to head troubles let them dampen a flat piece of sponge and put it in the liat before going out into a very hot sun. It may be well to know that what is good for sun-stroke is also good for apoplexy. When one is stricken down in the sun, he should be placed in the shade as quick as possible, and cold water applied to his face, and the limbs kept warm by Tabbing, etc. , until he can be removed to the house, where the above plan can be carried out fully. 1. MOLES, FRECKLES, PIMPLES, ETC. — To Remove.— W. H. Riddle, of Crystal Lake, Cal., says to "Mary," of Zenia, Ind., through the Blade Household : " Do not use nitric acid on your face. I would advise you to use the acid nitrate of mercury, in removing moles from the face. The acid should be applied with a splinter of wood, and gently rubbed in the part (with the splinter) for several seconds, according to the thickness of the growth. Great care should be taken to prevent the acid from reaching the ourrounding skin. There is absolutely no pain attending the application, and the growth gradually sliriy- TREATMENT OF DISEASES. 188 els away, and the slough falls oiT in ahout a week. I know a lady who had i very large nfole removed in this way from the chin, leaving scarcely any de pression in the skin. It is now some live years since the operation was per formed, witli no return of the growth." Itemavks. — It will be safe to use it for this purpose. Have it labeled, and keep it out of the way of children. After writing the above, having a mole on one of my wrists, I tried it, and Temoved it successfully. At the first application it only took off about half the thickness of the mole; I then applied it again, using the end of a match-splint; I pat on so much and rubbed it in so thoroughly that it killed the mole entirel}% making a deep sore, although no larger than the mdle; but putting on a lini- ment, followed with a little vaseline, 5, or 6 times daily, removed all soreness and liealed it up in a few days, leaving the skin perfectly smooth and soft. I have since cured 3 or 4 others with the same, 2 of which were cancerous (open sore), and consequently, know the value of the acid nitrate of mercury for such cases. 2. Pimples or Skin Diseases, Valuable Remedy for. — Glyc- erine (English or Price's), 100 grs. ; corrosive sublimate, 5 grs. *DmECTiONS — Rub the corrosive sublimate in a little of the glycerine; then mix all, and apply morning and evening. Remarks. — M. Pien'e Vigier, a French professor, finds, from experiments upon himself and upon his pupils, that substances incorporated with glycerine -are not absorbed by the skin, tlierefore he advises this as a substitute for blue ointment, which stains the linen and is absorbed, while with a glycerine pre- pared as above, in spite of the causticity of the bichloride (corrosive sublimate is the bicliloride of mercury), the skin is not irritated by this mixture, and after -extensive applications to the skin, no mercury is found in the urine. The fact that by this form of mixing tlie corrosive sublimate prevents its absorption into the system, it should be so prepared ; as it thus cures these and otlier skin diseases, it becomes valuable for tliese purposes. It will also cure itch, as well as pimples, blotches, black-heads (worms in the skin of the face). See "Pimples, Tetter, etc.," where corrosive sublimate is also used, . ' 3. Freckles, Remedy for. — The following remedy is said to have been found elllcacious in Europe: Finely powdered sulpho-phenate of zinc (one of the newer remedies), 1 part; oil of lemon, 1 part; pure alcohol, 5 parts; collodion, 45 parts; drops, grs. or drs. — as you please — may be used. Direc- tions — Mix well, then apply to the freckles, twice daily, until the change is vflffected. 4. To Remove Freckles.— Rub them twice, daily, with a piece of saltpeter, moistened by touching it in water. 5. Sunburn, to Remove.— Water, 1 pt.; pulverized borax, 1 oz. Directions — Put in a bottle and shake before using. Wet the parts, black- ened by exposure to the sun, twice daily. 6. Pimple, Tetter or Bad Skin Diseases, Remedy.— Put corro- sive sublimate, 30 grs., into a 4 oz. vial, with % oz. of oil of sassafras (these to be rubbed together), and fill the bottle with alcohol. m 184 DR. CHASE'S RECIPES. Remarks.— \J-pon pfmples of an ulcerative character, or on eruptions, like>. tetter or salt-rheum, apply this corrosive mixture, once a day only, until some- inflammation manifests itself, then discontinue, and apply simple glycerine, vaseline or some mild ointment, until healed. If in any case the pimples or eruptions show again, do the same for 2 or 3 times, which will generally cure- them, especially if a proper imthartic is first given, then an alterative course of medicine is given. But should the above fail in any case, double the amount of corrosive sublimate and try it again. It has been used as strong as here recommended; but if of less strength will do, so much the better. Of course it will be understood that this is a poison, and children should not have access, to it; although it is safe and valuable to use as above directed. 7. Tetter, Simple Cure for.— It is claimed also that to wet gun- powder and smear on the tetter twice a day, for 2 or 3 days, will effect a per- manent cure. It would undoubtedly be rather severe. I should rub it up in- water, or spirits of camphor, to use it, and make the strength bearable, as it is- no use to kill it dead the first pop, but use it milder, and longer, will do as well. If the gun-pot\'der was rubbed fine, then rubbed into an ointment with lard, or vaseline, I think it would do just as well. A tea-spoonful of the powder to 1 oz. will be strong enough. But do not forget a laxative treatment with sulphur and cream of tartar, salts or magnesia, as may be preferred. 8. Pace Worms, to Eemove. — To remove worms in the face, place over the black spot the hollow end of a watch-key, and press firmly. This forces the foreign substance out, so that it may be brushed off, and is aa cure. A lady writer gives us the following, also: 9. Face Worms, Pimples, etc.— Wash your face night and morn- ing in strong cologne water and rub dry with a coarse towel. Also take &i thimbleful of sulphur in a glass of milk 3 or 3 times a week, before breakfast. Continue the practice a couple of weeks. Remarks. — It is a well known fact that sulphur Is a valuable thing to take internally, from its alterative effect in all diseases of the skin; and one of the handiest ways to take it, is to mix it up quite thick, with a little syrup, or molasses; and when thus mixed, in place of stopping to measure out the lady's- thimbleful, as above, take what you csn in a tea-spoon, three morn- ings, and skip three, till nine doses are taken. Some prefer to make it half-and-half, with cream of tartar, and to take it in the same way; but the cream of tartar is not as necessary in skin difliculties, as it is in more general inflammations, such as boils, swellings, etc. 10. Pimples, Bad and of Long Standing.— Prof. Scudder, of Cincinnati, Ohio, reports through the Eclectic Medical Journal, the case of a girl who had been troubled for years with pimples, which left large scars, cured in 10 days, by the simple use of bi-carbonate of soda, (common buvi'ii," soda). He claimed, because of a broad, pallid or pale tongue, the soua was needed to neutralize an acid condition of the system. The cure proved him correct. Dose— For a girl of l.T years, the age of the one cured,. ^ tea-spoonful in a little water, 2 or 3 table-spoonfuls only, after each meal. TREATMENT OF DISEASES. 185 \) Remarks. — It will prove valuable in many cases, and in all cases with acidity of the stomach, "belching" wind, or passing large amou ' -* gas per rectum. In these cases, "belching" of the wind, or gas distending the stomach and bowels, mix ivory black (which is an animal charcoal), with equal parts of sugar and half a tea-spoon al of the mixture, taken before meals, by plac- ing on the tongue dry, then taking a sip of water to swallow it. These two will soon correct this condition which arises from dyspepsia. 1. PILLS, Compound Cathartic and Liver. — Comp. ext. of colocynth, ext. of jalap and calomel, each, 100 grs. ; gamboge and ext. of hyoscyamus, each, 25 grs. ; castile soap in powder (in fact, all in powder except the extract of hyoscyamus, which is gummy). Mix and make into 100 pills. Dose — As an active cathartic, 2 or 3 pills, to act on the liver 1 pIM at bedtime each night until the action is sufficient. Remarks. — I have prescribed them and found them to have the desired effect with those persons who prefer calomel to podophyllin. But if there are those who think they would like this pill best if it was not for the calomel, they can leave it out, or put in only 25 grs. of it, so as to have one-fourth of a grain only in each pill. Either way it will be found efficient and satisfactory. I prefer it with only J^ gr. of calomel to each pill. The old plan of giving large doses of calomel, I feel thankful, is among the things of the past. 2. Butternut Pills. — A very valuable cathartic is made by taking the inner bark of the butternut tree and roots (not old trees), strip it into strips and put in a clean boiler, with plenty of water, and keep moderately hot for 48 hours, then boil for a few hours longer, after which pour out and strain; then boil down to a consistency of thick molasses, adding at this point as much molasses as there is of the extract, and continue to boil down rarefuUy until quite thick; then preserve in covered jars. Dose — A piece thd size of a small hickory nut, or less, as may be found to be necessary to produce proper cathar- tic action. During the Revolution there was but little other physic used. This, however, was very satisfactory; and still in places where the tree abounds, it may be adopted with a like satisfaction. In case hat it gripes or gives pain in its action, a little powdered ginger, or capsicum may be incorporated with the gummy mixture to overcome this tenesmus, as doctors call it. One-fourth aa much bulk of the ginger or one-eighth of capsicum will be sufficient. 3. Liver Regulator, or Liver Complaint, Dyspepsia, etc., Liquid Bemedy for. —Fluid exts. of dandelion, blue flag-root and rhubarb, each, 1 oz. ; fl. ext. leptandra (Culver's physic) and simple TSyrup, each, 2 ozs. Mix. Dose — One-half tea-spoonful every 6 hours. 4. Liver Syrup, or Liver Regulator, in Place of Pills for an Inactive Liver, Constipation, etc.— The fl. exts. of wahoo, butternut and cascai'a sagrada, each % oz- ; A- exts. of fringe tree and white ash, each, J^ oz. ; fl. exts. of berberis aquaf olium, prickly ash and bitter root (Culver's physic), each, 1 dr. ]\Iix and add simple syrup to fill a 4 oz. bottle; shake when used. Dose — Take yi, tea-spoonful at bedtime only, and if it does not start the action of the liver in 3 or 4 days at most increase the dose to %, or even 1 tea-spoon- 186 DR. CHASE'S liECIPES. ful; then drop back to tlie }4, or it may be to 15 or 20 drops, to keep a little action on the liver until it will continue its secretion of bile, producing natural colored stools. Remarks. — As there are persons who cannot take pills, and others also who prefer laxative medicines in liquid form, as well as many whose livers need a mild medicine so it can be continued for some time to overcome the inactivity of the liver, etc., such persons will And this recipe to " till the bill " in all thcs^e cases. Hence, this will be found a very valuable substitute for pills. A little oil of wintergreen may be put in as a flavor and to hide the bitter tast if desired. 5. Liquid Physic for Constipated and Weakly Women and Children. — Fl. cxt. of butternut, 2ozs. ; tinct. of aloes, 5 drs. ; comp. tinct. of cardamon, 1 oz. ; simple syrup, 4 oz. Mix. Dose— According to age of children, from 1 to 3 tea-spoonfuls in the morning is the best time to give to children, and repeat next morning, if no opeiation before. For weak consti- pated women, the physician whom I first knew to use this preparation was in the habit of triturating calomel, 10 grs., with 100 grs. of the sugar of milk, and dividing into 10 powders; then giving 1 powder at 10 in the evening, and at 3 in the morning, followed by 1 or 3 tea-spoonfuls of this liquid phj-sic, which carries off all otherwise ill effects of the calomel, arouses the action of the liver and overcomes the tendency to constipation. Those in favor of using calomel will undoubtedly be satisfied to use it in this manner; the trilunition, or thoroughly rubbing the calomel, or any other medicine, with sugar of milk, divides it into more minute particles and then it takes less to have the desired effect. Of course, this liquid physic can be taken without the calomel by doubling the dose. See the remarks closing the subject of "Jaundice," for the author's experience and opinion of calomel in small doses. Since writing this I have given the twentieth of a grain calomel pill with entire satisfaction, arousing the action of the liver. 6. Pills for Constipation— Very Successful.— Pulverized aloes, 40 grs.; solid ext. of nux vomica, 20 grs.; solid ext. belladonna, 15 grs. Mix thoroughly and divide into 50 pills. Dose — One pill only; never more than 1 pill for a dose, at bedtime every night until cured or all taken. — Dr. T, B. King. Remarks. — The doctor says this is the best thing he knows, and pretty sure to cure the difflcu^y. I have used it with success ii^ one case of long standing con- stipation. It was a lady who was pretty well run down in strength, but with this pill at night, and*^ 2 gr. pill of quinine 3 times dailj'', for a month, she has enjoyed an excellent condition of health now for several months. If they fail to touch the spot, }^ gr. of podophyllin, cr calomel, as one prefers, may ))e added to each pill; neither will be required unless it may be for an occasional case of constipation which has withstood all other remedies. GOUT- Cured by Garlic— The London Trtdh makes the following remarks upon the garlic as a specific (sure cure) for gout. It is amusing, and is, no doubt, valuable: "Many people would be overjoyed to pay large sums for a specific for gout. I will give them for nothing a sure but simple cure. A It". TREATMENT OF DISEASES. 137 friend of mine had chalkstoncs on his fingers so bad that he might have marlied half the trees in Windsor Park with them. After considling almost all the (specialists in Europe he was advised by an old woman (some old women know more than half of us doctors) to try a clove of garlic (a clove of garlic means one small bulb from a cluster) night and morning. He did so, and the chalk- stones totally disappeared. No doubt such a cure involves the social duty of . retiring to the summit of an exceedingly high mountain, or going to sea, alone, in a yacht; but it is worth even the penalty of absolute seclusion to get rid of clialkstones." (See next recipe.) 1. PURIFYING THE BLOOD-Safest Way by the Use oi Onions. — Sherley Dare, in answering correspondents through the Blade House- h'i'd, says to "A. E. W.," of Waterloo: "The safest and quickest prescription for clearing the blood is to eat a raw onion, finely minced, at breakfast; the whole of a common sized onion is enough, and a dose of charcoal or ground coffee, and brushing the teeth, will deodorize the breath. The onion can be taken with salt and vinegar as a salad. Consixmptives find this of benefit." Remarks. — I have much more faith in the onion as an alterative, than I have in the idea that the charcoal or powdered coffee, even with the brushing of the teeth, will remove the odor of onions from the breath ; but what of that? let the "bref" smell of garlic; if onions will do what they are here credited with, they are certainly more valuable than is generally set down to their credit; but I remember of once being told by a gentleman that a moderate sized onion minced and eaten at each meal, with the salt and vinegar, as above mentioned, would cure dyspepsia. I have no doubt of their utility, both as an alterative upon the blood and as a tonic to the stomach ; not one is eaten when ten ought to be. 2. Roasted Onions— As a Poultice to Boils, Inflammation of the Bowels, etc. — A poultice of roasted onions applied to boils, tumors, etc., hastens suppuration, and are often applied as "drafts" to the feet, and I have heard, from the old women, of their being applied in excessive fevers, by mashing or pounding onions and placing them under the arms and upon the bowels or other parts swollen from extensive inflammation (to be changed often), and thej' are very valuable indeed. 3. Onions, Their Value as Pood.— Onions contain 25 to 80^ {i, e., 25 to 30 parts in 100) of solid substance, when dried; while potatoes, even, do not average 25^ ; but from some peculiarity of the onion its nourishing proper- ties more than double those of the potato, and in some cases nearly treble it; lience its value as food may now be the better understood, and without regard to its peculiar flavor, the onion should be much more eaten than it is. If health is desirable, eat onions. 1. STOMACH BITTERS, OR, ALTERATIVE. — Culvers physic, root, and w^ahoo, bark of the root, each, IJ^ ozs. ; prickly ash bark and poke root, each, % oz. ; Peruvian bark, the best red unground, wild cherry bark and anise seed, each, 1 oz. ; blue-flag, yellow-dock, dandelion and pleurisy ■jroots, known also as white root {asclepiaa tuberosa), with our home yellow parlUa 188 DB. CHASE'S RECIPES. and Honduras sarsaparilla and golden seal roots, each, 1 oz. ; water, 1 gal. , elcohol, 1 pt., or good whiskey (if there is good (?) whiskey), 1 qt. Direc- tions— Have all the roots and barks ground coarsely if you buy the dry articles, of the druggist, and if you use the green ones, gathered yourself, use half as much more, and even twice. as much will do no harm; bniise them with a mallet or hammer, and steep all in the water 3 or 4 hours, covered; then strain and press out all the virtue, and when cool, strain again to get rid of the fine sediment; add the alcohol, or whiskey, and if it lacks any of 1 gal. make it up with wine- worked cider, or whiskey. Bottle and keep in a cool place. Dobe — According to the size and robustness of the .person, take from 1 to 2 table-spoonfuls a short time before each meal. If costive, or considerable dyspeptic disturbances of the stomach, see remarks and further directions below. n. Remarlca and Further Directions if at all Costive. — In such cases take a quart of this bitters and add 3^ dr. of the alcoholic ex. of mandrake, dissolved nicely in th'-. bitters by rubbing in a cup with a tea-spoon; pour off into the bottle and put on more, as it is slow to dissolve. Dose — This can only )e taken in doses of from 1 to 2 tea-spoon fuls 3 times daily, more or less, to keep the bowels easy. The mandrake is very gentle in its cathartic and laxative proper- ties, but it is very certain. in. If dyspeptic, take a pint bottle and pour into it fl. exs. of leptandra and blue-flag, each, 1 dr.; and fl. ex. of balmony, 3^ oz., and also iodide of potash, 25 grs., and fill the bottle with the No. 1 Bitters, which has no man- drake in it. Dose — Then take 1 table- spoonful for a dose, just before meals and at bed-time; and if the urine is scanty or high-colored, 2 drs. each of fl. exs. of buchu and uva ursi may also be put in. Dose — The same, as with tlie^ above bitters as a base, almost any condition can be met. 1. DIABBHEA COMPOUND.— Compound spirits of lavender and tinct. of rhubarb, each, 1 oz. ; laudanum, 3 drs. ; oil of cinnamon, 10 drops; mix. Dose — One tea-spoonful every hour or two, for an adult, as needed, until, relieved; then 2 or 3 times a day only, for a day or two. 2. Loose Bowels, Simple Eemedy for.— For loose bowels, not of long standing nor very severe, the following powder will prove effectual and satisfactoiy. I have used it many times. Powdered opium and tannin, each, 5 grs. Mix thoroughly and divide into 10 powders. Dose — For an adult, 1 powder every 4 hours, or 3, or even every 2 hours, if needed to control the con- dition; children of 8 to 12 years, half a powder only, and of a less age — above 2 years — one-fourth only of a powder. 3. For Infantile Diarrhea.— That is, for children at the breast or less than 2 years old: Powdered rhubarb, 10 grs.: calomel, 1 gr.; morphine, % gr., and divide into 10 powders, 1 powder for a dose. No danger of saliva- ting a child at the breast. 4. Diarrhea of an Exhaustive Character, Dr. T. B. King's Bemedy for. — Bhie mass and pulverized ipecac, of each 3 grs. ; prepared chalk and pulverized rhubarb, each 10 grs.; pulverized opium, 3 to 10 grs. Mix and make into 10 pills. Dikections, Dose, etc.— For adults, bad cases,. l( TREATMENT OF DISEASES. 16» use .he 10 grs. of the opium and give 1 pill every 3 hours; for children andv slight cases, only 3 to 5 grs. of opium should be used; small children, only half" a pill cut up and dissolved in molasses will be sufficient for a dose, to be- repeated in 3 or 4 hours, as needed. 5. Diarrhea, Simple Home Itemedy for.— The journals of late-, have said considerable about the use of pure cider vinegar in diarrhea. It was started, so far as I know, by T. E. Stellwagen, in an edition of Coleman's. "Dental Surgery." Dose — For an adult about 2 ozs., or 4 tablespoonfuls, without water; for a child of 1 year, a tablespoonful with a little water. Remarks. — Its effect is said to be to check the colicky pains at once, to relieve the chills and cramps, if any present, and to give a feeling of warmth, and comfort over the surface. I trust it will prove as reliable as reported. It is claimed to have been satisfactory even in long standing cases. 1. DYSENTERY — SuccesBfttl Remedy for.— Laudanum and ipecac. Diuections, Dose, etc. — For an adult firet give laudanum, 20 drops, to prepare the stomach so it shall retain the ipecac, which is to be given half aa hour after, in 20 gr. doses, repeated every 6 hours until cured. The first dose may be vomited, or partially so, as this artic> is well understood to possess this., property — of vomiting — but it is also known ihat the stomach can be trained to- tolerate (bear) it. It also acts as a mild laxative, tonic, and stimulant, to the- coats of the stomach and intestines, producing slight sweating, moist and pliable- skin, and thereby reducing the fever, controlling also the tenesmus (pain and) griping) of the rectum at the time of the passage, almost if not wholly reliev- ing this difficulty soon after its use is commenced. 2. Dysentery, Diarrhea and Incipient Cholera— Milk a Speci- fic for. — It is reported through the MUk Journal, of London, Eng., that in the^ East Indies, 1 pt. of warm milk every 4 hours, will check the most violent of the above complaints. The milk must not be boiled, but just hot enough to drink comfortably. Boiled milk, contrary to our American custom, is not to be- used. NERVOUS HEADACHE— Such as People Used to be Bled for. — Iodide of potash, 2 drs. ; tinct of gelsemium, 2 drs.; pure water, 3 ozs.;, mix. Dose — 1 tea-spoonful once in 2 to 4 hours until relieved. Remarks. — This is a prescription of a physician of Grand x ^pids Mich., for- a lady who called upon him to be bled for the difficulty, according to what she- had been accustomed to. But he made this prescription for her and it relieved her. The next season she called upon myself for the same purpose, at the same time showing me the prescription, which I changed to bromide of potassium, in the same quantity for the iodide, which she took with the same success. I pre- fer the bromide, as I think its action upon the nerves more satisfactory. 2. Nervous Headache, New Remedy for.— Salicylate of soda, 10 grs., every 3 hours for an adult, followed next day in 5 to 8 gr. doses. If of long standing, continue 1 or 2 doses daily for a few days longer. Taken by- dissolving in water. Remarks. — This was given in the Scientific American by a celebrated physi* \W\ 140 DR. CHASE'S llECIPES. -cian who gave; ii case of a bo\' of 16 3X'ars, who had liad nervous headache sev- »«» » .n Jr '"= *» '-<■ M .h«e ..He.,, o. wol ,„ „ , I. The Drinofn 1 ° *^® ^"oian ■li. The second variety k th^ ,, ""Qu in pulverized jalan 1/ a^ ' !^^ ^ °^- : cream of tartar 1 ^. /-, dered licorice rLi/' ^^'"^^'non seeds, 1 dr InT ^ I" ^ ^'^'^P'^o'^"!); • every hour un^^f '^'"^ *° ^he age of the fhild J ^ "^ '^^*"'' ^^^ «teep obtained Ceat? ""T' ''' ^^PeHed. or fltr!- '' ' *«^^«-«Poo«fuls .e..al,y^e.pe. . Jjr^^^^^^^^^^ taste^I.4ant^^Xr^:S^^ i^r.oOgrs. I>XRECTioN8-Rub together 144 DR. CHASE'S RECIPES. evenly, nnu divide into 10 powders. Dose— Give 1 powder an hour before snpper and 1 at bed-time; next day 1 powder before eacli meal and at bed-time, and tlie lollowing day the same, which uses up all the powders. Next morning take an active cathartic, to carry off the worms. Bemarks. — I recently took this remedy in just this way, realizing that I, at nearly 68 years of age, had them. For the cathartic I took 2 blue papers of seidlitz powders and 1 wliite paper, to be sure and get quick and thorough action. It did ai;t quickly, and brought them away. I have enjoyed better health since. 3. Worms, Allopathic Vermifuge for.— Santonin and white sugar (or sugar of millv), each 10 grs.; calomel and ipecac, each 1 gr. Diiiectigns — Rub the two llrst well together; then rub in the two last, and divide into 10 powders. Dose — For cliild, 1 powder, nigh'j and morning, till all are taken; then an active cathartic, unless the worms pass off freely by this time. I should give a cathartic of cream of tartar, or some mild one, at any rate. This is the favorite, of an old friend of mine, of the allopathic school. 4. Vermifuge or Vermicide— Extraordinary.— Dr. A. S. Sweet, of Southhold, L. I., informs the readers of the Brief ihvA he gave Mrs. C. the following mixture as a vermifuge: Santonin, 16 grs.; 11. ex. of pink, 160 drops; simple syrup, 3 ozs. ; mix. Dose — A tea-spoonful morning and night. She gave it about equally between 4 children of her own and 1 of a neighbor's. The result was the e::pulsion of 67 worms. As having a possible bearing upon the question whether worms cause any special symptoms by their presence in the intestines, Dr. Sweet says that the child for which the vermifuge was par- ticularly desired had, previous to taking it, several attacks of convulsions. They ceased with the expulsion of the worms. Remarks. — Any person of common sense would say the worms caused the convulsions, else their remf val v/ould not have stopped them. Dr. Sweet says nothing about giving any cathartic; but as the Brief is taken only by physicians, he leaves it to their judgment to direct it. I would say, give an active cathartic on the third or foiulh day, whether any worms have passed or not. In all cases, after expulsion of worms, give a tonic to build up and strengthen tlie general system, which will also strengthen the bowels, and thereby make it less liable for another ' ' crop " of worms. For, as a general thing, it is only the weakly children who are troubled with worms, although sometimes adults Lave them, as in my own case. 5. Pin Worms, Remedy.— A " Mrs . C. " made inquiry in the Toledo, O., Blade, for a remedy for pin-worms, receiving the following answers: A Sirs. "A. P. A." (a pity that so many writers are ashamed of their names), says: If "Mrs. C." will give the child a tea made of common spearmint, both using it as a drink and as an injection, I am confident it will suffer no more from pin-worms, as I have known a very bad case, of long standing to be cured by this remedy,, when many others hiid been tried without success. If one trial does not cure, repeat, as the remedy is harmless. Remarks. — The spearmint is safe, and quite a diuretic, with its other valu^ able properties. \- ti:ea tment of diseases. Kj 6. A " Subscriber, of Rochester, 0., gave the following answer: Tell "Mrs. C." to use the following, which I have used, in a great many cases, without failure: Carolina pink root, senna, American worm seed and manna, each 3^ oz. ; steep for 1 hour in water, \}^ pts. Dose — 1 gill (about 8 table- spoonfuls), once a day, in one-half as much new milk, well sweetened There is no " ifs " or " buta " about this, it will cure. I cured myself after having con- vulsions for over three years, and being given up by doctors; and since then it has cured many of my neighbors. Bemarks. — This writer says nothing about injecting it; but theic would be no impropriety or danger in doing so, as it is for pin-worms, which mostly infest the rectum, and for which injections are the most efife«jtual. The injec- tion should be kept in place as long as it can be borne, by holding a wad of cloth to prevent its voluntary escape, or discharge. This preparation, however, is very appropriate for the long round worm, and the author is of the opinion that it was for that, and not pin-worm, that this writer gave it. 7. Pin- Worms. — A solution made by soaking rasped quassia, ^ oz., in cold water, 1 pt., for 12 hours, then straining, for the purpose of injection, is very effectual to remove pin-worms. A solution of aloes, ^ oz., with carbon- ate of potash, 15 grs., in J^ pt. of decoction, or tea, of barley, dissolved by rubbing together, for an injection ; or an injection of simple sweet oil, says Dr. Warren, of Boston, are very effectual in removing pin-worms. Lime water (which see how to make) is also frequently used as an injection for the removal of pin-worms. ,: - •: . . 8. Tape Worm, Dr. TurnbuU's Successful Bemedy.— Dr. R. J. TurnbuU, of Duncansley, Miss., in a recent issue of the Medical and Sur- gical Reporter, says: I notice a request for a recipe for tape worm. The fol- lowing prescription proved most efficacious with me in the treatment of a patient who suffered for more than 3 years with tape worm. Bark of the pom- egranate root, % oz. ; peeled pumpkin seed, J^ dr. ; ethereal ex. of male-fern (an extract made with ether), 1 dr.; powdered ergot, ]^ dr.; powdered gum arable, 2 drs. ; croton oil, 2 drops. Dibectigns — The pomegranate root and pumpkin seed must be thoroughly bruised, and, with the ergot, boiled in 8 ozs. of water, for 15 minutes (the author would saynot less than 30 minutes), then strain through coarse cloth. The croton oil must be rubbed up with the gum arabic and extract of male-fern, and then formed into an emulsion (by rubbing or thoroughly stirring), with the decoction. This is the prescription of Dr. A. J. Schaflsh, of Washington, D. C, who employs no preliminary provision, except forbidding the patient to take only breakfast the day on which it is intended to remove the worm, and give a large dose of Rochelle salts the night before. No unpleasant effects follow this remedy. — Biief Bemarks. — The author would say, if the croton oil does not cause a passage in 2 hours at most after taking the mixture, give 2 blue and 1 white paper of seidlitz powder to get thorouf,.. action from the bowels, 0. Dr, Currie, of Lebanon, N. H., gives an account in the Brief of removing a tape-worm from a girl 16 years old, by the simple articles of pump- 10 lis- DR. CHASE'S RECIPES. kin seed, 1 oz. ; white sugar, % oz. ; the seed pounded fine, and mixed with the sugar. Dose — A tea-spoonful of the mixture every 2 hours, till all was taken: following the last dose with castor oil and spirits of turpentine. The next morning I was presented with the worm entire, 7 meters long. Remarks. — A meter is a little less than 39^ inches, or a total length of worm equal to 33 feet, at least. They have been expelled from 60 to 100 feet in length. The proper dose of castor oil for a girl of 16 would be 1 table-spoonful, with the spirits of turpentine, 1 tea-spoonful, mixed; and to avoid nausea or its disagi'eeable taste, add a few drops of oil of cinnamon. Repeat tlie dose in 2 or 3 hours, unless a free passage is obtained before this time. Unless tlie worm put in an appearance, I would repeat the whole on the third day, at farthest; the second, unless the stomach was considerably disturbed, would be better. More or less, according to the age and robustness of tlie person, may be given. 10. Other Remedies.— Dr. Bennett says: "Of all the vermifuge remedies proposed for the expulsion of tape-worms, I have found ethereal ex. of male-fern the most effectnal. " (See Dr. TurnbuU's remedy above.) Dr. Caldwell, Baltimore, Md., claims that the Dundas, Dick & Co.'s cap- sules of male-fern and kamala, produced with a patient of his, the happy result of expelling a monster of some 31 feet in length, after taking 6 capsules accord- ing to printed directions accompanying them; also relieving a cough, vomiting, and all other unpleasant symptoms attending its presence. 11. Tape-Worm— The Latest, Most Easily Taken, and Most Successful Remedy for. — There has been quite a stir made recently by two or three traveling physicians with the French chemist Tauret's "pellfetier- ine," in removing tape- worms. I have seen several that have been removed here within a few months. I had known that one physician was using it here with success before, but not being of the talkative kind, very little was said about it. With this introduction, I will say: Tauret's " pellcitierine " is put up in bottles containing one dose only, and retails at about $3 per bottle. Its action is to numb the worm, causing more or less giddiness, according to the nervous- ness of the patient. This soon passes off by the patient laying down and keep- ing quiet. It is perfectly safe, and but slight preparation is necessary to take it. DozB; — One bottle being a full doze for a man, delicate femaks and youths of about 15 years would take only two-thirds; children of 10 or ^2, one-half, and of 4 to 8 years, only one-third of a bottle. Diuections — The d?y before it is to be taken, take a laxative or gentle cathartic, or a copious injectTv.: ; i/ud, for supper, eat only a milk diet. In the morning take half a glass of waic-r ~r> an empty stomach; then, f?-e minutes after, take the pcllfiticrine, and, immedi- ately after, half a glass more of water, slightly sweetened. Three-fourths of an hour after take a dose of comp. tinct. of jalap; or infusion of senna (made by steeping i^ oz.), sweetened with syrup of orange-peel. If in a few hours there are no stools, take a purgative injection or repeat the purgative medicine. The giddiness will come on in about 15 minutes after taking the pell^tierine, and the worms ought to be expelled in 2 to 4 hours. I have seen one passed in 1*^ hrs. from the taking of the remedy. It is important to remember, say the instruc- tions sent out, tliat the purgative must act rapidly. Don't stay in bed any TREATMENT OF DISEASES. 147 (oTigcr flmn flic giddiness laste; then move about, to help the action of the med- icines. I have taken tlicse instructions from a pamphlet sent out by E. Fougera & Co., 30 North William st., Neve York, who supply the article if your drug- gist has not got it. This is not an advertisement for them, but to help any one to obtain it who needs it. They do not know that I have mentioned them even; but, knowing its value, I have given it, to save those needing it from paying ^10 to $50, as these tramping doctors charge for their removal. The pellStier- ine is made from pomegranate bark, v/hich has been the main dependence for removing tape worms ; but as it had to be made in the form of an infusion and taken in large doses of a J^ pt. or more, often causing sickness of the stomach, this new preparation is as great a boone as quinine was over having to take the Peruvian bark in powder, as formerly ; and as the pellStierine has proved very successful, it will, undoubtedly be but a short time till our druggists will keep it, and it will enter into general use. Speaking of its success, I will mention a few cases, only to show the estimation it is held in. Professor LahoulbSne gives 19 successes in 19 trials. Dujardin-Beametz, member of the Academy of Medicine, France, succeeded 37 times in 39 trials. Dr. Ed. Mount, of Montreal, had 4 successes out of 4 trials ; one of the cases liad been troubled with tape worm for 26 years. Dr. II. Wilfert, of the Cin- cinnati Academy succeeded also in eveiy case. I will mention only one case more, the worm I spoke of being removed in one hour and a half, in the foregoing. The medicine was administered by a boy of less than 20 years, who had been with a doctor for a short time only, and learned what was used. The man was a butcher, and was well pleased to be rid of his tormentor. llemarks. — Certainly, with the foregoing list of remedies to select from, no one should long be permitted to suffer the presence of either variety of worms, unless it should be thought worth while to keep " His Majesty " (the tape worm) in a bottle of alcohol, as a trophy of success in his removal. 1. DYSPEPTICS— Bad Cases Put Upon the Eight Tack.— A writer in the Medical Journal, discoursing upon dyspepsia, says: " We have seen dyspeptics who suffered untold torments with almost every kind of food. Bread became a burning acid, Meat and milk were solid and liquid fires. We Jiave seen these same sufferers trying to avoid food and drink, and even going to the enema (syringe) for sustenance. And we have seen the torments pass away and their hunger relieved by living upon the white of eggs, which have been boiled in bubbling water for thirty minutes. At the end of a week, we have given the hard yolk of the egg with the white, and upon this diet alone, without fluid of any kind, we have seen them begin to gain flesh and strength, and refreshing sleep. After weeks of this treatment they have been able, with great care, to begin upon other food; and all this, the writer adds, w^ithout taking medicine. He says that hard boiled eggs are not half so bad as half boiled ones, and ten times as easy to digest as raw eggs, even in egg-nog." 2. Voltaire's Pood for Indigestion, or Dyspepsia. — In the memoirs of Count de Segur (Vol. 1, page lOS) there is the following anecdote: My mother (the Countess de Segur) being asked by Voltaire respecting her 148 DR. CEASES RECIPES. health, told him that the most painful feeling she had arose from the decay of her stomach, and the difficulty of finding any kind of aliment (food) that it could bear. Voltaire, by way of conversation, assured her that he was onco nearly a year in the same state, and believed to be incurable; but that, never- theless, a very simple remedy had restored him. It consisted in taking no other nourishment than the yolks of eggs, beaten up with flour of potatoes and water. Though this circumstance took place as far back as about 48 years ago, and respecting so extraordinary a personage as Voltaire, it is astonish- ing how little it is known, and how rarely the remedy is practiced. Its efficacy, however, in cases of debility, cannot be questioned; and the following is the mode of preparing this valuable article of food, as recommended by Sir John Sinclair. Recipe — Beat up an egg in a bowl, and then add 6 table-spoonfuls of cold water, mixing the whole well together; then add 3 table-spoonfuls of the farina (flour of) potatoes, or mashed potatoes (I hitv^e used the mashed potatoes), mixing it with the liquor in the bowl; then pour in as much boiling water as will convert the whole into a jelly (like starch), and mix it well. [The author thinks it best to boil it a little, after pouring on the water.] It may be taken either alone, or with the addition of a little milk sweetened vdth sugar, not only for breakfast, but in cases of great debility of the stomach, or in consumptive disorders, at ether meals. This dish, or food, is light, easily digested, and extremely wholesome and nourishing:. Bread or biscuit should be taken with it, as the stomach gets sir onger.— Beach's Fam- ily Practice. Remarks. — I have recommended this food for several weak patients, with entire satisfaction; but I would say no bread, nor biscuit, should ever be eaten by a dyspeptic, or any person in a weak or debilitated condition of the system, from sickness, or naturally of feeble digestive powers, until at least the next day after the baking. I will only add, that in extremely weak patients, this, if relished, may constitute the entire nourishment taken for days, or weeks, according to the necessity of the case. But when one tires of this, some of the beef teas, essences, soups, porridges, as given under these heads in this work, or the oatmeal gruel for invalids, or delicate children, may be used to vary the food for the sick. The two following dishes are given by Dr. Beach, in connection with the above food, as valuable for dyspepsia: 3, Dyspepsia, Liquid Pood for.— Take fresh, lean beef, cut thin, 1 b. Put it into a large-mouthed bottle or jar: add a little salt; place the bottle in a kettle of boiling water, and let it boil 1 hour; then strain through a woolen cloth. (It seems to the author that a stout piece of muslin is just as good.) There will be about 1 gill (4 ozs.) of clear, nutritious liquid. Begin by taking 1 tea-spoonful, and increase the quantity as the stomach will bear. This has been retained on the stomach when nothing else could. It cured an old captain when nearly gone with dyspepsia. 4. Dyspeptics, Excellent Pood for.— Take a piece of stale wheat bread and a little white sugar, and cover with boiling water; then cover with a the as a TREATMENT OF DISEASES. 149 plate for a short time; add cream or good milk. This dish rests easy on the stomach, and is very pleasant. Remarks. — This, of course, is not understood to he toasted, but in its simple state — to toast bread makes it much the nature of freshly baked, which is not good for the healthy, and especially bad for dyspeptics or the debilitated from any disease or cause whatever. 6. Dyspepsia and Weak Stomach, The Value of Milk and Iiime-Water for. — Milk and lime-water are now frequently prescribed by physicians in cases of dyspepsia and weakness of the stomach, and in some cases are said to prove very beneficial. Many persons who think good bread and milk a luxury, frequently hesitate to eat it, for the reason that the milk will not digest readily; sourness of the stomach will often follow. But experience proves that lime-water and milk are not only food and medicine, at an early period of life, but also at a later, when, as in the case of infants, the functions of digestion and assimilation have been seriously impaired. A stomach taxed by gluttony, irritated by improper food, inflamed by alcohol, enfeebled by dis- ease, or otherwise unfitted for its duties — as is shown by various symptoms attendant upon indigestion, dyspepsia, diarrhea, dysentery and fever — will resume its work, and do it energetically, on an exclusive diet of bread and milk and lime-water. A goblet of cow's milk may have 3 to, 4 table-spoonfuls ot . lime-water added to it with good effect. These ideas are fully endorsed by Dr. E. N. Chapman, who presented the following valuable notes on the use of milk and lime-water for invalids, to the Medical Society of the State of New York. He says: " I have used milk and lime-water for years as a diet with my patients with great success, particularly in cases involving nerve centres, that are acknowledged to be little under the command of the accepted modes of trea,tment, such, for instance, as marasmus (a wasting of flesh), anemia (debility from poor blood), paralysis, indigestion, neuralgia, cholera, dementia (insanity), and alcoholism. Also in cases where the nutritive functions are at fault, milk with a pinch of salt, being rendered very acceptable to the stomach by the lime, is the most digestible and nourish- ing food that "an be given. It allays gastric (stomach) and intestinal irritability, otTers a duly preixircd chyle to the absorbents, supplies the blood with all the elements of nutrition, institutes healthy tissue changes, stimulates the .secreting and excreting glands, and, in a word, provides nature with the material to sus- tain herself in her contest with di.sease. * * * Milk, acted on with lime- water, has a range of application almost as extensive as disease itself, whatever its cliaracter and whoever the patient." Remarks. — I trust that enough has now been said to satisfy everybody of the value of milk in disease, and Twill add that I know it to be equally valuable as a regular family diet. 6. Dyspeptic Invalids or Weakly Children, Oatmeal Gruel for. — A Mrs. "H. K.", of Evansion, Wyoming Territory, in writing to the Blade, upon what Mrs. Jane F. Hollingsworth said of strained oatmeal gruel for Invalids, gives her own experience with it for children. She says: 150 Dll. CHASE'S RECIPES. " Nothing is better for either invalids or young children. Let me give my experience. Our baby was delicate; cow's milk did not agree with her while nursing; I began feeding her corn starch and oatmeal grael, and now a heartier, happier and fatter baby than ours you will seldom see, and oatmeal gruel is her daily food. "I take 2 table-spoonsful of oatmeal and pour on a pint, or a little more, of boiling water; let boil until thick enough for jelly, then I strain it througU a little sieve, add 1 tea-spoonful of sugar and 2 of cream to a coffee cup ol gruel, and it is a dish fit for a king. " For very young children or very weak invalids of a dyspeptic character, make thinner with water while boiling, or with cold milk, after done boiling." 7. Pood for Dyspeptic, or Weakly Babes.— Boil slowly, for 2J^ hours, % cup of oatmeal, in 1 qt. of water, with a very little salt, the dish oeing covered to prevent evaporation; then strain. A double, or rice kettle (which see) is just the thing to avoid burning. "When cold, to J-^ pt. of this gruel, or food, add an equal qiuuitity of thin cream, and 2 tea-spoonfuls of white sugar; then, to this mixtui-e, uild 1 pt. of boiling water, and when cool enough it is ready for use, and will set easy on the stomach, when milk and all other food cannot be digested by a feeble or weak babe, unless aided by the use of lime-water, as above. 8. Drinks for Small Children Having Dyspeptic or Diar- rheal Tendency.— Rice-water, barley-water, oatmeal-water, made by boil- ing a single handful of either of these to 1 qt. of water, with lemon and sugar, should be ready in every house where there are children. These drinks are surely better than cold tea, which is often given. However, milk is considered better than anything, when it is sweet and pure, and given in only small quantities at any one time, with lime-water. 9. Dyspeptics, Healthy Food for.— It is a well known fact that meats are much more needed in winter than in the heat of summer, and the following, written by a well known physician (Dr. Hunt, of New Jersey), explains the whole matter so fully, 1 will give it a place. Dr. Hunt, the editor of the Newark (N. J.) Advertiser, wholly regardless of the loss of his fellow- practitioners, by "a fearful state of healthf ulness " in that vicinity, and hon- est as he is skillful in his professional work, gives this advice for the summer season: " Fruits and veg:etables, with an abundance of good milk and bread, should be the main substantials and not the mere side dishes of the table. There are too many who simply add what the summer brings to their usual bill of fare. They still indulge in heavy meats and stimulating condiments, adding some badly cooked vegetables, and finishing with the usual flatulent pastry, or may- hap a few berries; but this is an injustice both to the system and to the Provi- dence whose blessings are showered upon us in such prodigal profusion. Meat should now become the side dish; gravies, stews and condiments should be utterly abandoned; and the system should be toned and purified by the tonic of the field and garden. Milk is better than medicine, and the entire pharmaco- poeia contains nothing equal to what now comes to us from the true laboratory — comes to us not only with healing wing, but with a flavor for the palate which all the French cooks in Paris could not imitate. And the offerings arrive TREATMENT OF DISEASES. 151 •with such glorious progressivencss! First coaics tlic strawberry, like a blush on the cheek of Mother Earth; then the berries and vegetables of more vigor- ous growth; tlien the stately.luscious melon, the charm and glory of the break- fast-table; then corn, which is meat in nutrition; witli the juicy apple, the pride of prince and peasant. Then we come to the pear and to the orchard — Where peaches grow with sunny dyes. Like maiden's checks when blushes rise. Where huge figs the branches bend. Where clusters from the vine distend. There is the feast which nature spreads. Let every man say grace In his heart, and partake of it thankfully." 10. Gaseous Dyspepsia, Simple but Effectual Bemcdy. — Where gas distends the stomach, or bloats the bowels, taking 15 to 20 drops of chloroform in a little syrup, after eating, will expel the gas, and stop the fer- mentation in a few minutes. Remarks. — Chloroform is well known to be a very diffusive stimulant, and hence this action of it might be expected. It is easily tried and may prove as effectual as it is claimed to be. (See the closing remarks on pimples, bad and of long standing, etc., for the use of animal charcoal, with sugar, before meals, also of soda after meals, for this gaseous condition of the stomach.) 11. Dyspepsia, or Indigestion, Very Valuable Treatment of. — I am now using a very valuable medicine, or combination, on a case where the indigestion was very bad, so much so, it might be considered real dyspepsia; but the treatment allayed the distress so promptly, and helped, or enabled the food to digest, so effectually that I will give the recipe. First I used the following fluid preparation: I. Solution for Dyspepsia. — Pepsin in crystals, 30 grs. ; glycerine, 1 oz. ; concentrated lactic acid, % <^2. ; distilled, or soft water, 4 ozs. ; mix. Dose — A tea-spoonful in 3 or 4 tea-spoonfuls of water, immediately after each meal. Remarks.— After a week or two, as the case may improve, less, and still less, may be used, say ^ tea-spoonful only, till flnah_) cured. And in case there is a diarrheal tendency, or any inflammatory condition of any part of the system, in which the lactic acid is not good, take the following powder, in place of the solution, as above: 12. Powder for Dyspepsia, Diarrhea, etc.— Sub-carbonate of bismuth, 200 grs.'.Scheffer's.or other good pepsin, 100 grs. Mix thoroughly, and make into 20 powders. Dose — Take 1 powder in a little molasses and water, half-and-half, immediately after each meal, the same as the solution; and after some time, or suitable improvement has been made, divide a powder for 2 doses, as long as needed. Remarks. — This will meet very bad cases of either disease, and prove, generally, all that can be desired. See the use of bismuth with Dover's powders, in loosenessof the bowels, from teething — where it is effectual, although the cause, in the case of teething is continued for several months, or as long as the teething continues. It holds the fort, however, notwithstanding this con- 153 Die. CEASE'S RECIPES. tinuance of the cause, so it will with the pepsin here as well as In the other case. But whether the solution or the powder is being used, if tliere is heat and an uneasy or distressed condition of the stomach, it is an evidence that the hot water, given next below, is called for, and will prove valuable. 13. Hot Water for Dyspepsia.— The following item is from the Hartford Courant, which I have since proven to be very valuable. By using the hot water an hour before each meal, instead of only at breakfast. The Courant &&ys\ "A gentleman who is in business in this city has cured him- self of a chronic and ugly form of dyspepsia in a very simple way. He was given up to die; but he finally abandoned alike the doctors and the drugs, and resorted to a method of treatment which most doctors and most persons would laugh at as an ' old woman's remedy.' It was simply swallowing a tea- cupful of hot water before breakfast every morning. He took the water from the cook's tea-kettle, and so hot that he could only take it by the spoonful. For about three weeks this morning dose was repeated, the dyspepsia decreasing all the while. At the end of that time he could eat, he says, any breakfast or dinner that any well person could eat — had gained in weight, and has ever since been hearty and well. His weight is now between 30 and 40 pounds greater than it was during the dyspepsia sufferings; and for several years he has had no trouble with his stomach — unless it was some temporary inconvenience due to a late supper or dining out, and in .such a case a single trial of his ante-brcuk fast remedy was sure to set all things right. He obtained his idea from a Ge/mau doctor, and in turn recommended it to others — and in every case, according to this gentleman's account, a cure was effected." Remarks. — After seeing the above item in the Courant I have had occasion to use the hot water personally, and to direct it for others; and I have found it satisfactory, if taken faithfully before each meal, instead of only at breakfast. I also find that heating it in summer to about 140 degrees and in winter to 145 degrees F. , is about the right degree of heat. I heat it over a small coal-oil stove, in a pint tin cup, about % full, whicli I find about the right amount to be taken at one time. It can be heated in a lea-kettle and poured into a cup or bowl; but it is well to have a thermometer to know just Avhat the heat is. A tea-spoonful of sugar makes it pleasant for me, but a bit of lemon juice might suit some better. It must be followed for several months, in long standing cases, to prove of la.st- ing benefit, eating only easily digested food, and nothing that disagrees with the stomach. The sipping of the hot water has this advantage also, it allays the great thirst of dyspeptic patients, as well a.s the heat and distress in the stomach, better than anything else I know of, contracting the lax and flabby condition of the muscular coating of the stomach, giving tone and strength to this organ, which immediately diffuses Itself to the whole system. Take the hot water before each meal and at bed-time '■ long as you have any considerable thirst. Be careful, also, not to eat too much, and only at meal times, and a cure must be the result. (See also Hot Water Cure for Consumption.) APPETITE— To Increase or Restore.— Obtain valerian root, J^ or % lb. Have it ground coarsely, or well bruised. Make a tea of it by steep- I! TREArVENT OF DISEASES. 1B8 ing a rounding table-spoonful of the powder in water 1 pt. Dose — One to 9 table-spoonfuls just before meals, and half to a wine-glassful at bed-time. Remarks. — This plant is known as the American Greek-valerian, abscess root, blue bells (from its blue flowers), sweat root, Jacob's ladder, etc. The Latin, or technical, name is polemonmm reptans. It grows in the northern states, and was a great favorite with the Indians, the tea being given freely in fevers, pleurisy, and to produce copious perspiration. It is claimed also to cleanse the blood, and to have cured many cases of consumption. PECKHAM'S GENUINE BALSAM — For Coughs, Sore Throat, Sore Chest, Kidney Difflculties, Wounds, etc.— Rosin, 10 lbs. ; spirits of turpentine, 1 gal.; or, rosin, 23>^ ozs. ; turpentine, 2 ozs., is the same proportion. Dikections — Melt the rosin in a suitable kettle, or pan, over a stove, in the day time, so that it shall not be necessary to have a lamp, or candle, near; and when not too hot put in the turpentine, gradually. It must not be made over an open fire, as the gas arising from it as the turpen- tine is put in takes Are very readily, and would quickly fill a wh^^le room with its blaze, and perhaps fire the house ; hence I have given these necessary pre- cautions. Bottle while moderately hot, else it will run too slowly. Dose — For a grown person, take from 5 to 10 drops on sugar; children, 1 or 2, to 5 drops, night and morning. Remarks. — I obtained this recipe of L. S. Robinson, of Jackson, Mich., who says he has made and sold thousands of dollars worth of it, claiming that it is the original Peckham's balsam, and that all additional articles put in and claimed to be an improvement, should not be used. With this balsam Mr. Robinson claims he has made some remarkable cures in the diseases mentioned, both internal and external, and mentions the following cases. I. A mare of his own, being in a strange pasture with some cows, was badly hooked one night. The wound was long, deep and jagged, upon the side ; but he put some of this balsam into every part of the wound, then sewed it up, except a little opening at the lowest point of the wound, to allow tlie matter in healing to drain off. Then drove home, 30 miles, the same day, and the wound made a very rapid healing. II. A remarkable case, that of a lady who had had several miscarriages, and feared another, there being an inflammatioii of the parts, and also of the neck of the bladder; but 5 to 8 drop doses, night and morning, of this balsam, cured both difflculties; the lady, upon a subsequent trip he was making over that route, showing him the babe, healthy and well, and herself the same, tell- ing him, "There, doctor, that, is your child, you saved it; nothing else was used." III. A gentleman who had recently buried a wife from consumption, and who considered himself past help, with the same disease, when Mr. Robinson first made his acquaintance. But with this balsam internally, and Cook's electro-magnetic liniment, externally, he was entirely cured, and is still alive, at this writing, hale and hearty, living with a second wife, some 30 year* after the cure. i^i if*. :«, S- UA DR. CHASE'S RECIPES. BRIGHT'S DISEASE OP THE KIDNEYS.-A Novel Cure for.. — A correspondent of the New York Evening Post gives the following novel item to that journal. He says: "About 20 years ago, a (laughter of mine — then about 6 years old — was given up to die by the family ph,ysician, who said that she had Bright's Disease of the Kidneys, and that it was "incurable, and never known to be cured either in Europe or' America. The physician, ou giving the ca.se up, told my wife to give the cliild anything tliat she wanted, and to make her as comfortable as possible while she lived. The child constantly called for beans; so my 'vifo cooked some as quickly a.s possible, not stopping to parboil them, as is usually (lone, but boiled beans, pork and potatoes together, iu the tirst water, and when well cooked she gave them to the child to eat. The child then went to sleep and from that time began to improve. She is now the mother of two children She is not troubled with the disc;isc unless she takes a severe cold, and whcu that happens she at once uses her old remedy, and it is always effectual. Remarks. There is nothing siiid here about continuing to eat the beans; but I take it for granted that tliis was, and should be done in all cases; and tell me, pray! why beans should not have this power as well as any drug? And it is admitted, as this writer says, that it is seldom, or never known to be cured. Let this remedy, therefore, have more than a fair trial by a long continued use. Beans are certainly a healthy and agrcciiblo food for a general diet. But if used especially for kidney dltliculties keep all their virtues by not changing the water. Beaijs over a year old are liable to become musty as well as doubly hard, and unfit for this, or any other use, 2. Bright's Disoaso— Sixteen out of Nineteen Cases in a London Hospital Cured. — Notwithstanding the statement in the item above, that BriglUs disease was never to be cured in Europe or America, still some years ago a London (Eng.) physician reported in the London Lancet, tho cure of 16 out of 19 cases, in the Hospital, by the use of 15 gr. doses of pow- dered valerian, 3 or four times a day, with supporting diet. Now the fl. ex. would be used, iu ,'/^ to 1 teaspoon doses, with the same elfect; but I am not aware of its having been used by others. But if one has the difficulty it had better be tried, and may, with the beans, as above, cure more than without them. QUINSY.— A Now and Successful Remedy for.— A Dr. Gine, Professor of Clinical Surg\'iy, at i\[adrid, Spain, reports through the La Presss Med. Beige. July 17, 1881, the bicarbonate of soda (the common baking soda, the best, however is the English bicarbonate, kept by druggists) applied to the tonsils i\i line powder in Quinsy, repeating frequently, is of inestimable effi- cacy, he having cured dozens of cases — in no case without benefit, and, usually a cure in 24 hours; and in no case when he had used it had he found it neces- sary to remove the tonsils. Directions for Application, It may be applied by rolling a bit of paper of suitable length into cylindrical form, then putting the end into a fine powder of the soda, to get a suitable amount into the hollow, the size of an ordinary goose quill and blowing it upon the tonsils; or applying it by wetting tlie finger, then putting the finger into the powder, then upon the tonsils. Remark.^ I have had no opportunity for trying it for lIu;: pm'pose, but \ THEATME^'T OF DISEASES. 15ff nave proved its value as a gargle In "8ore Throat, — which see. See also it» value in " Burns, Scalds, etc." See, also, "Inflammation of the Tonsils following Sick Headache," where the latter remedy — the salicyla'aof soda — is tised as u satisfactory cure in both these diseases, as inflammation of the tonsils is only another name for quinsy. 1. EYE-WATERS.— Sulphate of zinc, and fine table salt, each4 grs. ; sugar of lead, 2 grs. ; morpliine, 5 grs. ; loaf sugar, 10 grs. ; distilled or raia water, 4ozs.; mix and keep corked. Directions — Drop 1 or 2 drops in the eye morning and evening, else apply with the finger between the lids which is the most common way. Best done when laying down. It can be done very well by holding the head back. Remarks. — This will be found a very valuable eye-water in all cases of weakness, or slight inflammation of the eye. It may be applied three or four times a day, if needed so often. It is well to shake it two or three times a day at first, for a week or ten days, then allow to settle, and strain. If this causes too much smarting in bad cases, reduce some of it with more rain water, so it shall not smart more than five minutes at most. 2. Eye- Water for very Sore Eyes or Catarrhal Ophthalmia. — Tincts. of aconite, and veratrum viride, each 10 drops; acetate of lead, 5 grs.; morpliine, o grs.; water, as in No. 1, 4 ozs. Dikections — Open the lids and put in fic'ily. Remarks. — I. It is claimed by physicians that this has cured very bad cases. These very bad cases are generally the result of an acute inflammation of the eyes which, instead of having been cured, have degenerated into a chronic or long standing condition, with considerable watering of the eyes, and also, especially in the mornings, a thick matter is found in them, all for the want of proper treatment, else a scrofulous condition of the system. In all these cases, bathing the feet in hot water evenings, and taking cream of tartar, 1 oz., dissolved in 1 pt. of boiling water, and drank of freely, when cold, to produce gentle cathartic action, will be found a valuable help in curing them; or, the old plan, taking cream of tartar and sulphur, equal parts, or of late, 2 ozs. of cream of tartar to 1 oz. of sulphur, mixed and stirred into syrup, and take 3 mornings and skip 3, until 9 doses are taken, was a good way, if enough is taken to act pretty freely on the bowels by the 8d day. Being also careful to avoid a greasy diet, and using only plain and nutritious food, avoiding also stimulating drinks, if a cure is hoped for or desired. II. If the Urine is high colored or deficient in quantity, take acetate of potash, ' jz., in water, 8 ozs. Dose— 1 to 2 tea-spoonfuls 3 or 4 times daily until free and clear, will aid much in bringing about a healthy condition of the system in most cases. ' III. Case in Hand. Prof. Scudder, in the Edeetic Medical Journal, gives the case of a child 11 months old having this catarrhal ophthalmia, with the matter sticking the lids together in the mornings, cured by him with the above treatment after other physicians had failed to give any relief; with the addition only of the tinct. of rims toxicondendron (poison oak) 4 drops in 4 ozs. of watei. 16G DR. CHASES RECIPES. Dose — Ono tea-spoonful 4 times daily. His cure was effected in 5 weeks, and very satisfactory. 3. Weak Eyes, Mild Remedy for.— Put 1 dr., or a tea-spoonful, cacli of spirits of camplior and laudanum into a 4 oz. vial and fill with rose- water. Sliake and apply aa often as needed. Rain water will do. Shaken wlien used, works very satisfactory. 4. Another Mild Eye- Water — For Children. — Take 1 oz. of elder flowers and steep in }^ pt. of soft water (steep in an earthen dish); strain, and add }4 tea-spoonful of laudanum. Keep in a cool place, and use as needed. Remarks. — If the eyes are painful, wet soft clotlis with this, and bind on at night. If of long standing or chronic, make a tea of the elder flowers and drink, or give to children in these cases, to cleanse the blood. 5. Weak Eyes, Wash for.— Some writer for weak eyes says: " Bathe your eyes night and morning in a tolerably strong solution of common table salt and water. We have known some remarkable cures effected by this simple remedy. After bathing the eyes daily for about a week, intermit a day or two; then resume the daily batliing, and so on till your eyes get strong again." 6. Eyes, Acute Inflammation of— Valuable Bemedy.— For an acute inflammation of the eyes I know of notliing better than to take tlie white of an egg, in a tin cup, and beat into it tlioroughly about J^ a teaspoon of pow- dered alum; r.et on the stove to heat, and stir constantly till it curdles; then strain off the whey, breaking up the curd and putting it upon a cloth, and lay upon the eye; and as it becomes dry, take it off and fold the cloth around it to keep the curd together; re-wet it, by putting it into tlie whey, drain off tlie sur- plus whey, and re-apply. This may be done 2 or 3 times; tlien make more, if needed, and use the same way, until the inflammation subsides; after which any of the eye waters, reduced with water to be very mild, may be used to strengthen the eyes. I have used tliis in just this way, upon my own eye, with entire success. If the inflammation should continue long, take some salts or vream of tartar, or the sulphur mixture as in No. 3 for "Catarrhal Ophthalmia." I see this alum cure is recommended, in about the same way, for sprains. I have not used it upon them; yet, as a sprain produces an inflammation, I think It will prove valuable there also. 7. Eyes, to Remove Iron and Steol from. — Iodine, 2 grs. ; iodide of potash, 12 grs. ; soft water, 3 ozs. Remarks. — Accidents are often occurring to millers, while picking the mi!! stones, by a small bit of steel from the pick penetrating into the coating of the eye. Dr. T. B. King, of Toledo, an old English physician, referred to several times in this work, informs me that he has cured several cases with this prepa- ration. I have had no opportunity to test it since I obtained it, but had one just before, whicli I was relating to the " Old Doctor," when he gave me this. He says, by putting one or two drops of it into the eye a few times, the steel or iron will be loosened in 24 hours. Then let no one fail to try it, as soon as needed. TREATMENT OF DISEASES. 167 8. Eyes, Granulation of.— For granulations (small grain-Hkc cievar tlons inside of the lids) of the eye, Dr. King puts corrosclve sublimate, % gr., into the reddish codlivcr oil, 1 oz., dissolves and applies 2 or 8 times daily, witli great success. 0. Films of the Eye — One Case of Five and One of Nine- teen Years Blindness Cured.— I. Dr. M. P. Greensword, of Pough- keepsic, N. Y., reporting through the Medical Summary, in Dec. No. for 1883, says: "I took a patient that had been blind five years from opacity (thickening of the cornea membrane covering the front of the eye, which prevents seeing through it) and gave him the nitrate of silver in doses as follows: Nitrate of silver, 5 grs. ; tannin, 2 grs. ; rain water, 6 ozs. Dose— A tea-spoonful 15 min- utes before each meal. In 10 days he began to receive sight, and in one year his sight was nearly perfect. "After this I took a man aged 82, and blind nineteen years from opacity of the cornea: 1 gave him the same remedy, in the same way, and in months his sight was restored nearly perfect. I have since cured a great many cases from opacity by the the same remedy. It is far superior to mercury in any shape. Another advantage in using this remedy is that the patient continues to grow bet- ter for a year after discontinuing its use, if he lets all other medicines alone dur- ing that time." Remarks. — The Doctor admits having failed to cure some cases of females, who were troubled with leucorrhcea, until he cured that difQculty by ap- plying a sponge to the parts wet with a strong solution of cadmium, for 24 hours; then alternate with a sponge pessary, saturated with pure" glycerine, for the same length of time. The words, "a strong solution," may do very well for a physician, but for the people it is not as well as to say how many grs. to 1 oz. of water — from i^ to 4 grs to the oz. are used as an eye-water, and double this strength is used in ulcerations of the ear; then 5 or 6 grs. to 1 oz of soft water would be as strong as I would recommend. It is much like the sulphate of zinc in its action. I trust the nitrate of silver, as above, will continue to give satisfaction in blindness. If nitrate of silver is taken very long in any case, I should fear it might give a dark color to the skin and whites of the eyes, fliat could never be removed. Look out for that, by consulting with your physician, and stop its use if these conditions show at all, but even this is better than blindness. II. The old plan of removing films from the eyes, by rubbing a piece of "blue stone" (blue vitrol — sulphate of copper), made very smooth, over them, once daily, which has been done also for granulations, is a quicker way, and no danger of discoloring the skin. But this would have to be done by a physician or some one a little skilled in turning up the lids out of the way, then simply passing it carefully over the film or granulations, as the case may be. It is pretty severe but effectual, if properly done. The eye-lid should be held open 2 or 3 minutes before allowing it tci close. III. Films are also removed with corrosive sublimate, J^ gr. dissolved in ^ oz. of sub. acetate of lead water, then % oz. of white cod liver oil, added \{ ''•1 ■' (l/'i : M I ■ 158 DR. CHASE'S RECIPES. «nd shaken until thoroughly mixed, and shaken when used. Put on a little "with a brush once daily. Of course, in all cases, correct the blood and general health. 10. Stye upon the Eye— Lid Remedy.— Put a teaspoonf ul of black tea in a small bag; pour on it enough boiling water to moisten it; then put it on the eye pretty warm. Keep it on all night and in the morning the stye will most likely be gone; if not, a second application is certain to remove it." Remarks. — The infusion or weak tea, made from black tea, has been for some time considered good as an eye-water, tlien why not the grounds good as a poultice? I believe it may be worthy of trial. As a beverage the black tea is preferable for invalids and for nervous people — a weak infusion. Should the above poultice of tea fail, tr^ the follow- ing, which I know must be good in any kind of swelling, as styes, boils, etc., if followed up properly. It is from the Cricket on the Hearth, a valuable paper. It is headed: 11. A Stye, to Remove from the Eyelid.— "The stye is strictly only a little boil, which projects from the edge of the eye-lid. It usually disap- pears of itself after a little time, especially if some purgative medicine be taken. If the stye should be very painful and inflamed, a small warm poultice of lin- seed meal and bread or milk must be laid over it, (a poultice of powdered slippery elm is also good for any infiammation), and renewed every 5 or 6 hours, and the bowls freely acted upon by a purgative draught, such as the following: I. Purgative Draught for Stye, or Other Purposes. — " Take Epsom salts, J^ oz. ; best manna, J^ oz. ; infusion of senna, % oz. ; tinct. senna, 3^ oz. ; spear- mint water, 1 oz. ; distilled or soft water, 2 ozs. Mix and take 3, 4 or 5 table- spoonfuls. When t^e stye appears ripe, an opening should be made into it with the point of a large needle, and afterward a little of the following ointment may he smeared over it once or twice a day. II. Ointment for Stye, Chaps, etc. — Take spermaceti, % oz.;' white wax, IJ^ ozs. ; olive c'l, 3 o73. Mix them together over a slow fire, and stir thera constantly until coM. Remarks. — Box the ointment for use, as above indicated. A faithful use of these will soon tel . 1. CORNS- Hard and Soft, Warts, Bunions, etc.— I. Cwns.— Probably but few subjects of more universal interest could be found than the very humble one of corns. A writer in the Chi-iMian Weekly says: " They are of two kinds — soft aud hard — the result of pressure which stimulates the skin so that an increased flow of blood to the excited part is caused, and the cells of the cuticle (from the Latiu cutis, skin,) are more rapii'ly produced than is natural Soft corns occur between the toes, bec_use of the pressure of the joints of the smaller toes on the opposite skin, and the corn is constantly moist with perspiratior The first thing in the cure of corns is to remove the cause — ^wear soft, broad-to'.-a shoes and boots, and thus ii^move the irritating pressiire. I. Hard Co ns. — Soak hard corns in warm water, shave down, touch them ■witli a little acetic acid occasionally, and pvt a thin plaster over the corn to pre- vent chafing after the application of the acicL I i \4 TREATMENT OF DISEASE:!. 109 II. Soft C&itis. — In the case of soft corns great cleanliness must be observed, the suffering toes must be kept separate by a bit of cotton, and the dead skin, after toucliing lightly with the acid, must be removed as fast as its tenderness will allow. But no cure can be accomplished while an ill-fitting shoe is still doing its mischievous work. Too tight a shoe, especially one too narrow-toed, is an ill-fitting shoe. Remarks. — I wish to say as confirming the idea above advanced, that if any one will not give up their " tight fits " they may rest assured that they will always have a crop of corn(s) on hand, or rather on foot. So suit yourself as to keeping a full supply. 2. .' iunions, Corns, Warts, etc.— Bristor's Spanish Destroyer. — Concentrated ether, 1 lb. ; gun cotton, 1 oz. ; best alcohol, 8 ozs. ; glycerine, " 1 oz. ; a trifle of red aniline to color. I. Direction to Make. — Put> the gun cotton on a plate and wet it with a little alcohol, and then put all into the ether. If a less amount is desired keep the same proportions. Keep corked. To color, if to put up for sale, put 5 cts. worth of aniline red into 1 oz. of alcohol, and 1 tea-spoonful of it will color all a nice red, more or less as you choose. II. Directions for Use. — Soak tlie feet in warm water from 5 to 10 min- utes; scrape the outside of the corns, or bunions, with a knife. Apply the •destroyer to the afflicted parts with a brusli, as thin as possible, about three times a week, 4 or 5 applications being sufficient to cure the afEected parts. Should the corns be between the toes (soft corp°), place a little piece of cotton between them, to keep them apart, and to keep the medicine from being rubbed off. For warts keep covered with the remedy, or destroyer, till they are removed. Keep the vial corked tightly. The destroyer, when applied to the afflicted parts, forms a thin plaster .. S^'dr/wh^UemSrir'^ ««n proceed to mt "*","" "» ""'i' «« «■• three times a vS'^T " "«'''" "'* "'o bean le»f . ° "^ ""> '""''s tie Water A„/! f '™PH oMily obtained and „„,,'"' ""= "'kera. Of La J-Erfet 1 ^^T: ''' ^-^^^^:Z1 '' '''' '^ « «^ relieved much of thTn ^* *^^ «°^^"inff of chWn ^"-"^^^n^ Parts t^^at the takil and fn^r ""'"^^'"^ seasickness sTT ' '^^ '^'"^^ ^as good. "^ "°^ ^^^^^J^"g a iittle of it from the b S ""^ '''^^'''' '' 2 English Remedy -Th.T • ' ' ""'" '' ^''' mrS°:trr' ^~oi?;'^^^^^^^^ Hepatic Dropsy hepatic drop Hd on ; ; '^^ ""^-^^n -'^ot wt;'3 2T""'^ '' "«" ^-"^ ^■"ff the abdoin) Xn T'^' ^'""^ ^^"'' difflcultie „n , '''■ ^" J'^^'^diceT ^- stated t:i^V^p7/-f--(acondit.^^^^^^^^^^^^ ,U;iIes)andincongLtiornnS "'"'^ remarkable resX '„?'• "V°^ 'P''''^*«> ^"f the throat and Z / , '''"'°''*'0n, or an unnatnrT' '" hemorrhoids patients (per on" ofTnr' '"'^^ ^''^ ^'"^ P^ovS no ^s'^m °'"- '"'^^ «^ ^'«°^) t'ie preparationsof • ^ "^ ^'^^^'^ss appearancoV '^ ^'Hcacious. Anaemic 2 to 5 grs of 1',, T' ''" ^°^^Wed to take C v i. T f""*^* *«'^« ^"7 of •Hiministr M ^^'^*'' o^ manganese Tt « '"'"'^^ ^^ combined with ^^"^""^ 163 DR. CHASE'S RECIPES. Remarks. — Prof. King, in his "American Dispensary," says: "It acts like a powerful cholagogue, (i Greek word signifying " to caiTy off bile"), causing a profuse secretion of bile, and has been used with efficacy in scrofula, chlorosis (whites), jaundice, torpid liver, diseases of the spleen and cachexia {i. e., any depraved or bad condition of the system, as from cancer, syphilis, etc.). Dose— The dose is from 5 to 20 grs., 3 times a day. A dr. or two (60 to 130 grs.) dissolved in a 3^ pt. or 1 pt. of water will act as a prompt purgative, with scarcely any depression of the system. "But," he continues, "large doses, or its long continued use in small doses, injures the tone of the stomach. One dr. of the sulphate of manganese mixed in 1 oz. of lard has been iised externally as an ointment in buboes, chancres, indolent ulcers and some diseases of the skin." And the author thinks this ointment might prove valuable to rub in thoroughly ovui' the liver. So it will be seen that this preparation of manga- nese, is a valuable article, and if it is made to take the place of calomel, it will be a grand thing for the people. Almost any cathartic, if very long con- tinued, will depress and injure, more or less, the condition of ,the stomach; so this is not alone in thus injuring " the tone of the stomach," if long continued. ALTERATIVF- OR BLOOD PUMPIEIIS— By Food, Beers, etc. — An inquiry tr' 'igh the Blade for a plan to improve the complexion by removing pimples, etc., was made in the following words: "My complexion is sallow and bad, my skin pimply all over. I am run down, and want to feel alive again. "What is the matter, and what is to be done ? " To this inquiry the editor of the "Household Department" made such a common-sense reply that I give it a place, hoping that every one needing such an alterative effect will adopt her suggestions, and save the necessity of taking something which is more of a medicinal character. She says : I. The matter is that the blood is thoroughly vitiated, and improving it must be a matter of time. Spring diet should do the work of medicine, largely. And first in importance, are salads of all sorts. Every family should have its beds and boxes, its borders and hot-beds full of fresh sprouts, from the pepper- grass and the water-cress to the tender turnip, mustard, cabbage and beet shoots, the first leaves of dandelion and sorrel, cheril, mint and parsely, all good to mix for some of the most inviting salads. II. But the vegetable which combines the most beneficial qualities, which ranks as a medicine and purifier of the finest sort, is one, which, though its stigma is now removed among gourmands and in polite society, is under the ban in ordinary circles. The virtues of the onion render it a pharmacopa?ia in itself. Eaten raw, with or without vinegar, it is the most effective purifier ot the blood knc a. It has been known to leave consumptives plump and ro^y. It cures dyspepsia, and is a thorough worm-medicine for children. As a toilet prescription, it will do as much to refine the complexion, renew the hair and remove spots as any one article known. More people like its piquant flavor, indispensable in all high-class cookery, than care to own a preference they sup- pose ungenteel. But there need be no hesitation in eating onitins freely, since the use of a tooth-brush and a dose of charcoal, always good in ilself , or the chew- ing of some roasted coffee or corn, will remove the odor. The only care to ba o n tl ai te TREATMENT OF DISEASES. \ 163 -observed is, that as onions absorb in" purities very quickly, they should be kept in a dry place where there is pure air, not in mu^ty cellars or closets, with decaying provisions and sour milk. To get then- full benefit, raw onions and their young shoots should be eaten at breakfast, as a salad, with bread and but- ter. They banish worm complaints of the most aggravated type, and prevent throat and blood disease in a large degree, absorbing and removing impurities in the blood. * * * * I am going to give one or two old-fashioned recipes for spring bitters which, home-made, of fresh roots and simples, are better than expensive medicines, anr" the two following have especial virtues for the com- plexion. III. AlteraHvit Bitters, Clieap and Good. — Put 1 oz. of yellow dock root and a cup of grated horse-radish in 1 quart of hard cider, cold. It will be ready the next day and should be taken, a wine-glass full before each meal. This made by the gallon and taken through the season will affect the growth of the hair and improve the appearance in every way, provided the strength is kept up by well selected food. IV. Alterative Beer of Our Orandmother's Make. — The next is a strictly temperance beer of the sort of our grandmothers used to administer in power- ful doses. Take of best Jamaica ginger root, sassafras bark, from the root, and wild cherry bark, each 2 ozs. ; burdock root end dandelion root, each 4 ozs.; bruise all, and add cream of tartar, 1 oz., and water, 2 gals. Boil 10 minutes, strain, and add white sugar, 1)^ lbs.; the rind of a lemon in bits; heat, stir until the sugar dissolves, and pour into a stone jar with 3 ozs. of tartaric acid. When lukewarm, put in a tea-cupful of hop yeasi, stirring well. In a few days it will be in high perfection and a very pleasant beer, with valuable alterative properties. Remarks. The author thinks that 1 oz. of tartaric acid will be plenty, because, with ; above amount, 3 ozs., it will become hard and sour too quickly. Ring-Worm Remedies. — The form that this eruption takes gives its name, as it is generally in a circle, itching considerably when the body is heated by exercise, or in Lot weather; and also if rubbed or scratched. A saturated solution (all that will dissolve) of blue vitriol in water, touching the parts sev- eral times daily, wiJ cure them. SPRAINS— Capital Remedy for.— The white of an egg, into which a piece of alum about the size of a hickory-nut has been stirred, stirring con- stantly until it forms a jelly or curd, is a capital remedy for sprains. It should be lai-l over the sprain upon a piece of lint, and be changed or re-wet in the whey as often as it becomes dry. Remarks. — I think it best to lay on a cloth, rather than lint, for convenience of re-wetting, as in for Inflammation of the Eye; full directions there how to make and use it. It allays inflammation and soreness quickly. 1. CUTS AND BURNS Shorn of Their Terrors.— A writer in the Stratford (Ont.) Weekly Herald gives the following remedy for slight cuts and small burns, which she claims to be so effectual as to remove the usual terror arising in a family upon such occasions. She says: " Our own remedy w ^^^p 164 DR. CHASE'S RECIPES. for cuts and burns is glue or mucilage. This closes up a cut nicely, and one will experience no inconvenience thereafter. Cuts and burns are shorn of their terrors when the glue or mucilage is handy and ready for use. Let our lady readers bear this in mind. The good right-hand which penned these lines waS' caught under a stick while replenishing the fire in the kitchen stove, and pressed closely against the hot iron plate so that one finger was quite roasted. "We released it and almost fainted before we could reach the cool, thick mucilage on our writing-desk, when, lo! all pain, and smart, and annoyance were gone, and the hand was ready for duty just as soon as the transparent covering could dry. How many useful things there are, the value of which we know almost nothing of." RemarM.. — I was aware that carriage varnish was good for slight cuts, bums and bruises, when the skin is more or less abraded, or scraped (from the Latin abradere, to scrape off), and I hive no doubt a good liquid glue or the • common mucilage, made with gum arabic, 5 ozs.; to water, % pt., will do just as well. I should prefer the mucilage in place of the glue. 2. Cuts, An Excellent Remedy for. — " It is not generally known," says a writer, " that the leaves of the common geranium are an excellent remedy for cuts, or where the skin is rubbed off, and other wounds of that kind. One or 2 leaves, bruised and applied to the parts, and the wounds will be cicatrized (healed) in a short time." (See Burns, Scalds, etc., for the use of the new remedy — bi-carbonate of soda.) 3. Cuts, Wounds, Felons and Other Inflammations, Hot "Water Potiltice for.— A paper called tlie Home Health says that a hot water poultice is the most healing application for cuts, bruises, wounds, sores, felons and other inflammations, that can be used. The poultice is made by dipping cotton in hot water and applying, changing often. A convenient way is, in case of felons or other painful abscess, to hold the hand for hours in water as hot as can be comfortably borne. Remarks. — This is undoubtedly valuable. I have for some time past used hot applications to an inflamed eye, while most physicians apply cold. It is good for internal use, as seen by the use of the hot water cures for dyspepsia, consumption, etc., in this book, which see; why not good for external applica- tions? I believe it will be found so, if a wound or other sore manifests the least tendency to inflame and become tedious in healing. 1. CATARRH, WAS AL — Common-Sense Treatment for.— Notwitlistanding Dr. Dio Lewis has sometimes appeared, at least, to run the " diet " questioi' into the ground, as we often hear said, yet his remarks upon it in connection with nasal catarrh are perfectly sound. He says: "For nasal catarrh, eat only a piece of beefsteak (broiled is best) half as large as your hand, one baked potato and one slice of bread for your breakfast; a piece of roast beef a^ large as your hand, with one boiled potato and one slice of bread, for dinner; take nothing for supper, and go to bed at 8:30 o'clock. Sleep, if possible, half an hour before dinner. Drink nothing with your meals, nor within two hours after. Drink as much cold water on rising .;..,(.', TREATMENT OF DISEASES. 165 ancl going to bed as you can. Live 4 to 6 hours daily in the open air, riding or walking. Bathe frequently, and every night on going to bed rub the skin all •over with a hair glove. [There are two kinds of hair gloves, the English and American, usually kept by druggists. The English are the best, being more durable.] In less than a week you will get along ,7ith one handkerchief daily. To cure even bad cases you have only to make your stomach digest well — only to make yourself healthier — and your nose will quickly find it out and adapt itself to the better manners of its companions." Remarks. — Dr. Le-w is claims, and the above treatment indicates, this dis- ease to be constitutional, and, therefore, he works upon the constitution alter- atively through the digestion, which, not directly but impliedly, forbids tea, coffee and all pastry; but while he leaves the substantials, we may well allow him to cut off, as he does, all hurtful superfluities. It has only to be tried faithfully to satisfy the most incredulous of its value. It will prove equally valuable in consumption, salt-rheum, discharges from the ears, fever-sores, etc., •etc., as he claims them all to be constitutional rather than simply local, as has been generally believed. Certainly this common-sense plan of eating and care ■of the person will do great good in these and all chronic diseases; and it would be wise for everybody to use much less of the superfluities and confine them- selves to the simple necessaries in the line of food, if health and consequent long life is worthy of consideration. It will not be possible for those living in the country to always have fresh steak or roast beef, but they must confine themselves to the substantials, and let cake, pie and puddings alone, if they hope to get rid of long-standing disease. And I will only add here that in any ■chronic, i. e., long-standing, disease, the salt-water washings (which see) should be resorted to, with the dry rubbings, as there directed. 2. Catarrh Snuff. — Pulverized borax, 1 oz. ; loaf-sugar, pulverized, )^ -dr. Mix thoroughly, and take 6 to 10 pinches daily. Remarks. — It may be used in connection with any other treatment, and will be found especially valuable in all recent cases, and has cured many chronic, cr long-standing cases, without other aids Still it is always best to use general treatment in connection with it. If the throat is at all sore at the same time you take a pinch of the snuff, it will be found valuable to take another pinch and drop it into the fauces, or back part of the throat. It helps the cure mate- rially. 3. Catarrh, Ointment for. — Pure tar, J4 oz.; freshly made, unsalted butter, 1 oz., or 1 oz. to 4 if it is thought that much will be needed. Simmer together and apply inside the nostrils from 3 to 6 times a day, as the case seems to require. Tliis is claimed to be very valuable, keeping the membrane moist as well as being curative in itself. EPILEPSY— Of Long Standing— German Cure for.— Accord- ing to Kunze, we possess in Curare a remedy by which cases of epilepsy of very long standing can be cured. He uses a solution of | grs. of Curare in 1 dr. and 15 minims of water, to which y drops of hydrochloric acid have bee: udded. At intervals of about a week he injects 8 drops of this solution sub- tPh. A I ri f] : fl 7> "J 166 DR. CHASEb' RECIPES. cutaneously (under the skin), and he has found that In some cases where coi> vulsions had occurred for some years, a complete cure was effected after about 8 to 10 injections.— JOew^-'cAe Zeitsch. f. prakt. Med. 1877, No. 9. Remarks.— The Curare is one of the newer remedies, and may not be gen- erally kept by druggists; but as this would have to be done by a physician, having a suitable instrument to inject with, he can obtain the remedy ■vyith- out trouble to the patient. It will be a grand thing if we have a cure, at last, for this terrible disease. The following, however, which came to me in the Medical Summary, of Landsdale, Pa., for December, 1882, long after the above was written, seems to hold out great hopes, with much less trouble, than the foregoing. It was first communicated to the Medical and Surgical Reporter by Edward Vanderpoel, M. D., who says : "When I commenced practice, in 1838, nitrate of silver was the grand remedy for this complaint. After repeated failures, however, with it, I wa» told by Dr. Boyd, an octogenarian (one of 80 years, who might have seen 50 or 60 years of practice), of our city, that he had no trouble in its cure. He had treated a man successfully who had not earned a dollar in 20 years, and who af tcr» wards supported his family by his labor. I gladly adopted his practice, and' have been successful ever since. The remedy, oxide of zinc. Directions — Begin % S^- dose, 3 times a day, for 24 doses (8 days). Then 1 gr. for 24 doses. Then 1}^ grs. 3 times a day, rubbing the spine with stramonium ointment, morning and evening, and stimulating embrocations (liniments), which I hav& seen used. Since then I have been successful; never going beyond 5 gr. doses, except in one case of a hard drinker and opium eater who, at the time I com- menced with him, had been treated for a year with bromide of potash; impair- ing his memory badly, which was restored with the use of the zinc." Remarks. — I have great confidence in this treatment, from the age of tha originator and the length of time Dr. Vanderpool had used it, he being in prac- tice for 50 years. (See also " Chorea, or St. Vitus Dance," which is a species of nervous disease, much like epilepsy.) PAT PEOPLE— Pood to Reduce Their Pleshiness.— The Med- ical Journal, speaking of the plan to reduce fat people, to a reasonably stout and healthy condition, says: " If any reader is growing too fat for comfort, he may, possibly, find the following suggestions valuable: There are three classes- of food, the oils, sweets and starches, the special ofl3ce of which is to pupport the animal heat and produce fat, having little or no influence in promoting strength of muscle or endurance. If fat people, therefore, would use less fat and more of lean meats, fish and fowl, less of fine fiour and more of the wliolfr products of the grains — except the hulls — less of the sweets, particularly in. warm -neather, and more of the fruit acids, in a mild form, as in the apple, sleep less, be less indolent, and labor more in the open air, the fat would disap pear, to a.certain extent at least, with no loss of real health. In food we have almost a perfect control of this matter, far better than we can have in the use of drugs. If we have too much fat and too little muscle, we have simply to use less of the fat forming elements and more of the muscle food, such as leaa IBEATMENT OF DISEASES. 167 meats, flsh and fowl, and the darker portions of the grains, etc., with peas and beans." Remarks. — The above principles are facts; then, if any person desires to be less fat, let them be governed by them, and they will obtain their desire; indo- lence and self-indulgence are the mothers of fatness, (See also "Dropsy and Anti-fat Medicine in One.") 1. LIQUOR— A Cure for the Love of it,— At a festival at a reformatory institution recently, a gentleman said, of the cure of the use of intoxicating liquors: " I overcame the appetite by a recipe given to me by old Dr. Hatfield, one of those good old physicians who do not have a percentage from a neighboring druggist. The prescription is simply an orange every morn- ing a half hour before breakfast. ' Take that,' said the doctor, ' and you will neither want liquor nor medicine.' I have done so regularly, and find that liquor has become repulsive. The taste of the orange is in the saliva of my tongue, and it would be as well to mix water and oil, as rum, with my taste." Remarks. — I will add to this, keep away from where it is sold, taking the orange as directed, and you will be safe. If you go into saloons, no matter how much you may try to avoid drinking while there, there will be pretended friends — real enemies — who will urge you to drink, and even attempt to pull you up to the bar, and try to force it into your mouth. I speak from knowledge, I once had two young men — I was then young myself — get a cup of brandy, and one of them behind me and the other in front, tried to force me to dr'nk it; but I got a chance to get a foot against a bureau and pushed back enough to get room for a kick, and that cup and brandy went, as the saying is, "higher'n ^ kite," — it went to the ceiling, — and then I said, " Boys, if yon don't let me alone, I will kick you, too, but drink I will not," But I should have had to fight, if the boss for wliom we all worked, had not stepped forward at this juncture, and said " Boys, you ought to be ashamed of yourselves. You know Chase told us this morning that he did not drink, and, hence, went and bon'owed a rifle, and has spent all day to get a deer for us to eat; now, let him alone." At this they gave it up. The occasion being when a saw mill, in which we worked, had been sold — this was in 1834 or '35 — and the giving possession had to be done with whiskey and a high day. Thu difficulty is, people — men or boys — do not say no with sufficient vim. When enticed to evil, let the no have a ring as though you meant just what you said ; then, unless the enticers are drunk, as they were in the above case, you will generally have no trouble, especially if you do not put in your presence at their haunts of vice. In the above case, it was a boarding- house for the mill, and I had nowhere else to go, I will only add, if a man does not want to drink, he need not; if he wants to drink, nothing can save him. He is bound to destruction. He is, like Ephraim, "joined to his idols," —you may just as well — " let him alone." 2. Liquor— The Use of It Leaves a Permanent Injury.— An American physician, who has given attention to the study of alcoholism, said in the course of an address recently delivered before a learned society: "There are constantly crowding into our insane asylums pei-sons, 50 to 80 years of age, ■who in early life were addicted to the use of alcoholic liquors, but who had 1 r 1 . f.- ■ (■■■ , ! jI 168 DR. CHASE'S RECIPES. reformed, and for 10, 20, or 30 years had never touched a drop. The Injury ■which the liquor did to their bodies seemed to have all disappeared, being triumphed over by the full vigor of their nianliood; but vv'hen their natural force began to decrease, then the concealed mischief showed itself in insanity, clearly demoustracing that tlie injury to their brain was of a permanent character." Remarks. — Then is there not a double reason for not using it? The loss of time and money, and often the abuse of wife and children, or other friends, while using it, and the probability of the loss of one's reason in old age. It is greatly to be hoped that a word to the vv^ise may be sufficient. I. LIFE LENGTHENED— Sensible Rules for.— Dr. Hall, in his excellent Journal of Health, gives the following sensible and suggestive rules under the above heading: I. Cultivate an equable temper; many have fallen dead in a fit of passion. II. Eat regularly, not over thrice a day, and nothing between meals. III. Go to bed at regular hours. Get up as soon as you wake of yourself, and do not sleep in the day-time — at least, not longer than ten minutes before dinner, IV. Work in moderation, and not as though you were doing it by the job. V. Stop working before you are very much tired — before you are " fagged out." VI. Cultivate a generous and accommodating temper. VII. Never cross a bridge before you come to it; this will save you half the troubles of life. (In other words, " don't borrow trouble.") VIII. Never eat when you are not hungry, nor drink when you are not thirsty. IX. Let your appetite always come uninvited. X. Cool off in a place greatly warmer than the one in which you have been exercising. This simple rule would prevent incalculable sickness and save thousands of lives every year. XI. Never resist a call of nature, for a single moment. XII. Never allow yourself to be chilled through and through; it is this which destroys so many every year, in a few days' sickness, from pneumonia — called by some, lung fever — or inflammation of the lungs. XIII. Whoever drinks no liquids at meals will add years of pleasurable existence to his life. Of cold or warm drinks, the cold ones are the most per- nicious. Drinking at meals induces persons to eat more than they otherwise would, as any one can verify by experiment ; and it is excess in eating which devastates the land with sickness, suffering and death. XIV. After fifty years of age, if not a day laborer, and sedentary persons at forty, should eat but twice a day — in the morning, and about four in the afternoon; for every organ without adequate rest will "give out" prematurely. XV. Begin early to live under the benign influence of Christian religion, for it "has the promise of the life that now is and of that which is to come.'' Remarks. — These rules need no extended commendation — they are certainly sensible. TREATMENT OP DISEASES. 169 2. How Long Have We to Live, as Shown by the Life Assur- ance Tables. — The following is one of the authenticated tables, in e among insurance companies, showing the average lengtli of life at the various ages. In the first column, we have persons of average health, and in the second column wo are enabled to peep, as it were, behind the scenes, and gather froifi tlveir table the number of years they will give us to live. This table is the result of careful calculation, and seldom proves misleading. Of course, sudden and premature deaths— from accidents, unusual severity of disease, etc. — as well as lives unusually extended, occasionally occur; but this is the average expectancy of life, of an ordinary man, who lives prudently and avoids all undue exposures, etc. In the earlier years of life, the female, from less exposure, has from 1 to 2 years more of life in expectation than the male; but as life advances, this over- average comes down gradually to nearly the same ; but still there is a trifle, or small part of a year, always in favor of th^ woman. I will say, at the start, that the average life of all born into the world is, for males, about 39^,^ years, and for females, 4lTYff years. I shall only give the figures for every 10 years, up to 20 and after 60, for, so far as business is concerned, before 20 and after 60, it will not be of much account, yet interesting as a matter of curiosity. The table is given in years and hundredths of a year, by Dr. William Farr. AOE. More years to AOB. More years to Those who reach. live. Those »v ho reach. live. • 89.90 45 • 22.76 1 - • - 46.65 50 . . . 19.54 10 • 47.05 55 .. 16.45 20 - . . 39.48 60 - « - 13.53 25 . 36.13 70 • 8.45 30 - . . 33.76 80 - . • 4.93 35 • 29.40 90 • 3.84 40 - - . 26.06 100 - . - 1.68 Remarks. — With this table before us, taking the present age of any person in ordinary good health, we see at a glance how much longer they may be expected to live. By considering these things, we can tell whether or not it would be best to enter into new business enterprises, marriage relations, etc. And, with the table, on " The Pulse in Health," we can tell pretty nearly whether we are in an average condition of health or not, as these figures do not lie ; if they do not hold good in any particular case, it is from a want of average health. Supposing the ladies will desire to know their chances or probabilities of marriage, I will append a table showing what their prospects are, between thirteen and forty, as follows: 3. Chances ofWomen for Marriage. — The following statement is drawn from the registered cases of 878 married women in France. It is the first ever constructed to show ladies their chances of marriage at various ages. •Of the above number there were married: 8 at 13 45 at 17 86 at 21 36 at 25 17 at 29 7 at 33 3 at 37 11 at 14 77 at 18 85 at 22 24 at 26 9 at 30 5 at 84 Oat 38 16 at 15 115 at 19 59 at 23 28 at 27 7 at 31 8 at 85 lat39 43 at 16 118 at 20 58 at 24 23 at 28 5 at 33 Oat 36 Oat 40 it% %. A^ IMAGE EVALUATION TEST TARGET (MT-3) 1.0 I.I IS ilia i2^ "" 32 lis i;;_ |M M 1.8 ||l.25 1.4 J4 ^ 6" - ► Photographic Sciences Corporation 4^ % '^ V »\. :\ \ >> >^. '^i<\ t«^.,.» 23 WEST MAIN STREET WEBSTER, NY. 14580 (716) 872-4503 ». f 170 DR. CHASE'S RECIPES. a' 130 115 115 100 105 95 90 80 85 75 75 70 75 80 4. The Pulse in Healtli— Average Beats per Minute— Prom Physiologist Carpenter: New-born infants, - • • From 140 down to 130 During 1st year, . - - . t " 2d year, ... " 3d year, .... From 7th to 14tli year, " 14th to 21st year, .*V «' 21st to 60th year, In old age, .... I'. In inflammatory or acute diseases the pulse may rise to 120, or even to 160, in the adult, and becoming so frequent in the child that it cannot be counted. Muscular exertion, mental excitement, digestion, alcoholic drink, and elevation above the sea level, accelerate the pulse, and as a rule it is more frequent in the morning than in the evening. It is slower in sleep, and from the effects of rest, diet, cold, or blood-letting. The pulse of a grown woman exceeds that of a man of the same age, as much as 10 to 14 beats a minute, and, according to some authorities, is less frequent in the tal' than in the short person, the variations being about 4 beats for each 6 inches of height. Remarks. — With this tabulation, any person of average ability (we are now talking of averages) can form a fair opinion of how much disturbance there may be in one's system, to cause any variation from the general average, and hence, tell bow sick a person may be and the probability of returning health, under favorable circumstances; also the general average of the length of life and probability of marriages, etc. But it may not be amiss here, to state that while standing, a healthy man's pulse beats about, 74 times in a minute; when- sitting, only about 70; and when he lies down, or.ly about 64. Thus the heart takes its rest at night; and as the heart passes in its beats about 6 ozs. of blood, it is saved the lifting of about 30,000 ozs. of blood in 8 hours' sleep. But now suppose he is a drinking man, and takes his wine or liqaor day and night, the heart must not only get no rest, but is increased by at least 15,000 beats in this 8 hours and he rises more tired than when he retired, and wholly unrit for the day's work, and so strikes out again for the "ruddy bumper," as some call it, to " settle his nerves," and thus in a few years he settles, also, into a drunk- ard's grave, mourned for only by those who ought to have been helped by him jet, for many years, if he would have cast away his " cups." O, why will men 60 far forget the object of their being? 1. THE TONGUE— WHAT IT TELLS.— I am very sorry that I do not know who wrote the following soliloquy upon the tongue, as it is both sensible and sound in its teachings; h^nce, I say, let it be read with care and its teachings heeded. He suys: " A man can never be happy if his stomach is out of order; and dyspepsia and hysteria imitate the symptoms of innumerable disorders. But how, the reader may ask, can I tell the illness, from which I think I am suffering, to be real or imaginary? At any rate, I should answer, look to your stomach first, and, pray, just take a glance at your tongue. If ever I was so 'far left to mj self as to meditate some rash act, I should, before going into the matter, have a look TREATMENT OF DISEASES. in at my tongue. If it was not perfectly clean and moist I should not consider myself perfectly healthy, nor perfectly sane, and would postpone my proceed- ings in the hope that my worldly prospects would get brighter. What does a physician discover by looking at the tongue? Many things. The tongue sym- pathizes with every trifling ailment of body or mind, and more especially with the state of the stomach. That thin, whitish layer (fur) all over the surface, indicates indigestion. A patchy tongue {i. e., the fur in patches) shows that the stomach is very much out of order indeed. A yellow tongue points to bilious- ness. A creamy, shivering, thick, indented tongue, tells of previous excesses; and I do not like my friends to wear such tongues, for I sinceiely believe that real comfort can not be secured in this world by any one who does not keep hia- feet warm, his head ccol, and his tongue clean." Remarks. — That we may know what further the tongue may teach us we will give the "Synopsis of a Paper read before the Eclectic Medical Associa- tion of Ohio, by Prof. John M. Scudder, of the Eclectic Medical Institute of Cincinnati," and published by him in the Eclectic Medical Journal, of which he- is the editor and proprietor. The paper was prepared to explain, and does, fairly explain, the leading point, or basis upon which " Specific Medication" is established or founded, and that is, the indication for treatment as shown by the condition of the tongue, or " What the Tongue Tells Us," as shown in our first heading above. And although it is quite lengthy, yet as it contains so much valuable information for those who may desire to take care of themselves and their families, I think it best io give the full synopsis as he gave it in the Journal, Vol. XXXI., pages 425-8, under the head of " Specific Medication," but as it relates largely to what the tongue teaches or shows us, I will head it accordingly. 2. The Tongue, the Condition of the System Shown by it, and the Bemedy their Conditions Call for.— After the preliminary business of the association was completed, he addressed theu. as follows: Gentlkmen: — At the last meeting of the State Society I was requested to prepare a paper on Specific Medication, which should serve as a basis for a dii- cussion in this new departure (as it has been called) in medicine. I do not propose, m doing this, to occupy much of your time in details, but- rather to present the principles upon which specific or direct medication rests. It will be well for us, first, to think for a moment (if it is possible for us to* realize it) what an un-specific or indirect medication is. It means that we never oppose remedies directly to processes of disease, but, on the contrary, influence- diseased action in a roundabout, indirect, and uncertain manner. As examples — We violently excite the intestinal canal with cathartics to an*est disease of the brain, the lungs, the kidneys, or other distant parts. Or it is possible that we confine our ministration first to the gastric sac (stomach), then follow with potent cathartics. In order, we excite the skin and the kidneys, in the same manner. This not sufficing, we counter-irritate with rubefacients, blisters, etc. , and so far as possible keep up an influence counter to the disease, by unpleasant, nauseating and irritant medicines. Whatever may be said in favor of such a practice, and how fine-so-ever the theories in reference to it may be spun, it is based upon the idea that two dis- eases can not exist in the body at the same time, and if the medicines are suffi- ciently potent their action will surely be the strongest — and the disease will stop —leaving tlie patient to recover slowly from the influence of the medicines. 172 DR. CUASE'S RECIPES. Did you ever know the patient to stop instead of tlie disease? I have, many la time, and have in this way, myself, been a wonderful dispensation of Provi- dence. In the olden time men would not believe that the doctors aided large numbers of people out of the world. Oh nol The doctors, God bless them, pulled the sick through ; they would all have died if it had not been for the faculty. It is wonderful how statistics take the conceit out of some people and some things. When we find hundreds of cases of severe diseases tabulated — such as typhoid fever and pneumonia — \fith a mortality of but one to thref per cent., with only good nursing and food, no medicine; and active, potent medication gives a mortality of five to fifty per cent. Do Eclectic physicians kill people too? This brings the matter home, and one doesn't like to confess his own sins, as a rule. But in this matter I am like Artemus Ward in the last war— I am willing to shed the blood of all my reU tions — and I an."" sr in the affirmative — they do kill — not so many as the old practice, it is tr . jut yet enough to cause us to loolc at home and rid ourselves -of the evil. Now, I am glad to know that you, and Eclectics as a rule, have a very much better practice than theory. Whilst they occasionally wander off after these phantasms, it is the exception and not the rule. As a body of physicians, we recognize the fact that disease in all its forma is an impairment of life. And we recognize the necessity of conserving thia life, and of employing such means as will increase it, and enable it to resist and throw off disease, and restore normal structure and function. We recognize the importance of the functions of circulation, innervation (healthy action of the nerves giving strength), excretion, etc., and the neces.sity of obtaining as nearly a noraial (healthy) performance of them as possible. And all experience shows that just in proportion as we get this normal perform- ance disease is arrested. From its inception (commencement) Eclecticism has been, to a very consider- able extent, Specific Medication. The earliest writings point us to Dioscorea (wild yam or colic-root) as a remedy for bilious colic, Hydrastis (golden seal) for enfeebled mucous membranes, Aralia (dwarf elder) and Apocynum (Indian licmp) for dropsy, Baptisia (wild indigo) for putrid sore throat, and similar con- ditions of mucous membranes, Hamamelis (witch-hazel) for hemorrhoids, Macrotys (black cohosh) for rheumatism, etc. In our Materia Medicas remedies were classed as emetics, cathartics, diapho- retics, tonics, alteratives, etc. , but in reading the description of medical proper- ties, some special use or curative action would be pointed out, and for this it would be commonly used. In all acute, and most chronic diseases, our examination of the patient and our therapeutics will take this ordor: 1. With reference to the condition of tlie stomach and intestinal canal — bringing them to as nearly a normal condition as possible, that remedies may be kindly received and appropriated, and that sufficient food may be taken and digested. 3. With reference to tk 3 circulation of the blood and the temperature — obtaining a normal circulation as regards frequency and freedom, and a temperature as near 98" as possible. 3. With reference to the presence of a zymotie poison, or other cause of disease, which may be neutralized, antagonized or removed. 4. With reference to the condi- tion of the nervous system — giving good innervation. 5. With reference to the processes of waste and excretion — that the worn-out or enfeebled material may be broken down and speedily removed from the body. 6. With reference to blood-making and repair — that proper material be furnished for the building of tissues, and that the processes of nutrition are normally conducted. We may illustrate this further by calling attention to the tongue as a means of diagnosing (determining) the conditions of the stomach and intestinal canal, and of the blood. ^m^t' TREATMENT OF DISEASES. iWj You will bear in mind that diagnosis— or determining the real condition of disease is the most important part of specific medication. And that it is not - that rough diagnosis which will enable us to guess off a name for the associated symptoms, at which name we will flre our Materia Medica promiscuously. Hence when we question the tongue, it is not with reference to a remittent or typhoid fever, an inflammation of lungs or rheumatism, but it is — I want you . to tell me the condition of the stomach and intestinal canal, and especially the • condition of tlie blood. Now let us briefly see what it will tell us, with regard to the conditiou of the primcB vm (first passages — stomach, intestines, and kidneys). If the tongue is heavily coated with a yellowish- white fur, we know that, there are morbid accumulations in *he stomach ; and we have to determine be- tween the speedy removal bj' emesis (vomiting), and the slower removal by the' alkaline sulphites (sulphite of soda is generally used), or the indirect removal hy catharsis (cathartics). If the tongue is uniformly coated, from base to tip, with a yellowish fur,, rather full and moist, we have the history of atony (weakness) of the small intes- tine, and we give podophylin, leptandriu, and this class of remedies, with con- siderable certainty. If the tongue is elongated and pointed, reddened at the tip and edges, papillae elongated and red, we have evidence of irritation of the stomach with.- determination of blood. The therapeutics (application of the proper medicine) ; is plain: get rid of the irritation ^rs<, and be careful not to renew it by the ap- plication of harsh medication. Again, we have a tongue that might be designated as "slick." It is vari- ously colored, but it looks as if a fly should light upon it he would slip up. It is an evidence of a want of functional power, (general weakness), not only in the stomach and bowels, but of all parts supplied by sympathetic nerves. We treat such a case very carefully, avoid all irritants, and use means to restore- innervation (strength) through the vegetative system of nerves. The tongue tells us of tlie acidity and alkalinity of the blood, and in lan- guage so plain, that it can not be mistaken. "The pallid tongue (pale, or without color), with white fur, is the index of acidity, and we employ an alkali — usually a salt of soda — with a certainty that the patient will be benefited. Indeed, one who has never had his attention directed in this way, would be surprised at the improvement, in grave forms c' disease, from one day's administration of simple bi-carbonate of soda. The deep-red tongue indicates alkalinity, and we prescribe an acid with the • positive asssurance that it will, prove beneficial. Grave cases of typhoid fever and other zymotic (epidemic or contr.gious) diseases, presenting this symptom, have been treated with acids alone, and with a success not obtained by other means. But it makes no difference what the disease is, whether a recent diar- rhea, or a grave typhoid dysentery, if there is the deep-red tongue, we give muriatic acid with the same assurance of success. Impairment of the blood — sepsis (blood-poisoning) — is indicated by dirty coating, and by dark-colored fur — brownish to black. W hen we have either the one or the other we employ those remedies which antagonize the septic (poisoning) process. The bitter tonics are indicated by fullness of tissue, with evident relaxation, impairment of circulation and muscular movement. Tlie same condition will be an indication of iron. "We give tincture of chloride of iron, if the tongue is red, iron by hydrogen if the tongue is pale. The pale, trembling tongue, is a very good indication for the hypophosphitcs. The pale blueish tongue, expressionless, is the indication for the adminis- tration of copper. . The dusky, swollen tongue demands baptisia (wild indigo). You will notice that we'have made this unruly member tell us a good deaU- '\ n\ .m DR. CHASE'S RECIPES. yet it might tell us more — it will tell us more when we thoroughly study it. My o!)joct, is not to point out nil thjit we might learn from it, but to show that it is possible to arrive at positive conclusions, from sj^mptoms that are always detinite in their meaning. In making our diagnosis, we question every function in the same way. We make the pulse tell us the condition of the circulation, and to some extent the nervous system that it suj^plies. We question the nervous system, the secretory organs — in fact every part. One miglit suppose that diagnosis in this way would be a matter of great difficulty, as would the therapeutics based upon it, from the large number of remedies needed to meet these varj'ing conditions of the several fimctions. But this is not so. On the contrary, the method is not only direct and certain, but it is easy. We have but one life, though its manifestations are so varied. The con- trol of this life is centered in u common nervous system — the ganglionic, and through this the various parts and functions are united. Disease is an aberra- tion of this life — life in a wrong direction. Though it manifests itself in vari- ous ways, and though we study in detail, as I have named, it is to grasp it at last, as a unit, and oppose to it one or more remedies. In some cases we have a first preparatory treatment, to fit the patient for the reception of remedies which directly oppose disease. As when we gave an emetic to remove morbid accumulations, or means to relieve irritation of the stomach, or give an acid or an alkali, or use veratrum and aconite to reduce frequency of pulse and temperature, to obtain the kindly action of quinine in intermittent or remittent fever. In other cases there are certain prominent symptoms mdicating pathologi- cal conditions which may be taken as the key notes of the treatment. As, when we have the full, open pulse, indicating veratrum ; the hypochondriac fullness, umbilical pains, and sallowness of skin, indicating nux vomica; the bri^^ht eye, contracted pupil, and flushed face, calling for golsemium ; or the dull eye, immobile pupil, tendency to drowsiness, which calls for belladonna. In some cases the indication for a special remedy, like one of these, is so marked, that we give it alone, and it quickly cures most severe and obstinate diseases. I would like to continue this subject further, for it is one in which I am greatly interested, and I know it is one in which you are interested, but the shortness of our session will not permit further remarks. But when we come together another year, with another year's experience, we may discuss it again. Remarks. — If the foregoing is studied well, "it will pay," by helping to understand the diseased conditions to which all are liable, as shown by the tongue; and, besides this, there are quite a number of things explained, which, if studied and heeded, will also prove of great value to those who are sick, or ■who have the care of the sick. LEMONS— Their Value in Sickness and in Health.— One of the journals, speaking of the use of lemons, says: " For all people, either in sickness or in health, lemonade is a safe drink. It corrects bilousness. It is a speciflc (positive cure) against worms and skin complaints. Lemon juice is the best antiscorbutic remedy known. It not only cures the disease but prevents it. Sailors make a daily use of it for this purpose. A physician suggests -'bbing of tlie gums daily with lemon juice, to keep them in health. The b a3 and the nails are also kept clean, white and soft by the daily use of lemon instead of soap. It also prevents chilblains. Lerron used in intermittent fever is mixed with strong, hot, black tea, or coffee, without sugar. Neuralgia may be it ' TREATMENT OF DISEASES. 175 cured by rubbing the part affected with a lemon. It is vahiable, also, to cure warts and destroy dandruff on the head, by rubbing the roots of the hair with it. In fact, its uses are manifold, and the more we use of them the better we shall find ourselves." liemarks. — See also their value for freckles, and the use of hot lemonade to cure colds, and also lemon juice a cure for small-pox, etc. Pood as Medicine. — Dr. Hall relates the case of a man who was cured of his biliousness by going without his supper, and drinking freely of lemonade. Every morning, says the doctor, this patient arose with a wonderful sense of rest and refreshment, and a feeling as though the blood had been literally washed, cleansed and cooled by the lemonade and the fast. His theory is, that food will be used as a remedy, for many diseases, successfully. For example he cures cases of spitting blood by the use of salt; epilepsy and yellow fever, by water-melons; kidney affections, by celery (water-melons are very valuable also for the kidneys); poison, olive or sweet oil; erysipelas, pounded cranberries applied to the parts affected; hydrophobia, onions, etc. So the way to keep in good health is really to knoio what to eat — not to know what medicines to take. Remarks. — These are all good for what he recommends them; then use them freely, in their season. 1. ERYSIPELAS— New and Successfal Remedy.— Dr. T. B. King of this city (Toledo, O.), an old physician, of the " Old School, "-Allo- pathic — tells me he has cured erysipelas upon a woman's leg (by the way do women have "legs" — I believe not so understood, but "limbs"), after ulcer- ated and swollen so bad that other doctors said it must be amputated. But by simply dusting upon it, freely, the per sulphate of iron (Monsel's salt), cleaning off twice daily, vdth warm suds, and re-applying, without other treatment, effectually cured her. Remarks. — This salt, or preparation of iron, is a great favorite with Dr. King. He applies it, through a speculum (from the Latin specere, to look), to ulcers at the mouth of the womb, or upper part of the vagina, he says, with equal success. I have also used it, with success, in several of these ulcerations, so I have confidence in it, in erysipelas also. To avoid staining the clothing, in these cases, wear a suitable bandage to absorb any escaping fluid, as the iron in this leaves an iron-rust appearance upon the clothing. 2. Erysipelas of the Pace (Pacial Erysipelas).— Dr. J. B. John- son communicated the following to the Medical and Surgical Reporter, which he has always found to arrest the dii. aae at once and allay the heat and burning promptly. He says: " As the tongue is always more or less coated, I usually introduce my treatment by a dose of pills composed of blue mass, 10 grs. ; calo- mel, 5 grs.; mix and make into 3 pills; to be taken at one dose; and to be fol- lowed in 3 hours by a dose of sulphate of magnesia (epsom salts, dose, ordi- narily, a heaping table-spoonful); and without waiting for the action of the pills and salts, I immediately commence with iodide of potassium, 1 dr. ; tinct. of hyoscyamus, 2 drs. ; tinct. aconite leaves (tincture of aconite root is seldom given internally), 13 drops; distilled water (clear soft water will do) 8 ozs.: mix. DosK — A table-spoonful every hour, day and night, when awake; and I have 176 DB. CHASE'S REGIPE8. the face bathed every 2 or 8 hours, and constantly covered with a linen clotlj saturated (all it will hold) with the following solution: " Hyposulphite of soda, 1 oz. ; carbolic acid No. 1, 1 oz. ; distilled water only one-third tincture and two-thirdi water; and thus, in one week, she was again able to resume her labors in a candy manu- factory where she was engaged, no ulceration or open sore having occured; the scarf-skin only peeled off from the effect of the iron, poulticing, etc. Let each one, then, aflicted with this disease, suit himself as to which plan he will adopt, as circumstances seem to demand. 1. DIABETES— Valuable Diet for, and* Diet to be Avoided. — ^Experience has shown that the only way to cure diabetes is to change froia the ordinary to the following plan of diet: . ' TREATMENT OF DISEASES. 177 I. Food and Dniika icMcU may be Used. — The q\iickest way is to confluo the patient to beef and bread made of gluten flour, wliich has all the starchy parts of the wheat removed froni it in its manufacture; but mutton, tripe, tongue, ham, bacon, sausage, poultry, game, oysters, clams and eggs may be occasionally used for variety's sake (but liver never); so also salads, made with cabbage or lettuce; cucumbers, water-cress, cauliflower, spinach and string- beans in their season; so also peaches and strawberries with cream, but never wUh sugar; in fact, all tart fruit may be used, especially nice sour apples, peeled, quartered and cored, dipped in beaten eggs and rolled in fine or pow- dered crumbs of the gluten bread, then fried in very hot fat and drained while hot, make the best substitute there is for potatoes, which you will see below, must not be eaten. Milk in moderate quantities, cream, nice butter, butter- milk, and all freshly made cheese and Neuchatel (Swiss) cheese may be eaten. Nuts in moderation may bo allowed, and eggs freely, cooked to suit the patient Coffee or cocoa, in moderation, with cream, but never with sugar. If lea must be used, let it be weak, and only taken in small quantities. Sour wines, as claret. Burgundy, Rhine, etc., for those who will use them, may be taken in moderation at dinner time. For variety's sake, instead of being absolutely confined to the bread made of the gluten flour, it may be made into rolls, pan- cakes, tdtters, mush, and baked pud4ings, but never with sugar or molasses, nor may these ever be used, even in pudding sauces. Eat slowly, t. e., masti- cate (chew) very finely, and what drinks are used let them be taken at the close of the meal— as little as possible between meals, of such as have been named above. II. Food and Drinks which Slwuld Never he Used. — Potatoes, turnips, beets, carrots, parsnips, peas, beans (only string-beans above named), rice, cel- ery, asparagus, or tomatoes; nor soups in which common flour has been put, as vermicelli, noodles, nor any of the vegetables above prohibited. No cake nor pastry of any kind, except it be made from the gluten flour; and nothing that contains sugar or starch in any form; and no spirits, malt beers, nor any of the sweet wines can ever be allowed. Take tepid or warm baths, according tci the season, as often as necessary, followed with friction and exercise, as needed to bring a glow of warmth and heat to the surface. [ I can not see why the Salt Water Washings, (which see) should not be used with the friction or rub- bings, as there given; certainly diabetes is a chronic disease.] Also stick to the above directions as to f!!et, the year roimd, to avoid a relapse. Remarks. — This plan was, I think, adopted by some eminent physician in Europe — I do not remember his name. — then by American physicians, by which it has been fairly tested, and found to be about the best thing that can be done; and it has heretofore been considered to be about all that could be done; but later, as shown below, a few remedies have been found also valuable, and the closer the confinement to the beef and gluten flour bread, for a few months, the better will it be for the patient, using the allowables only, as it may be absolutely necessary for variety's sake. 2. Diabetes, Ammonia-Saline Treatment for. — It has been found recently, by analysis of diabetic blood, that there is a great deflcieucy 12 178 J)S. CHASE'S SEC PES. of certain alkaline salts. These salts are absolutely necessary In order that the Bugar which is formed in this disease, just as in health, should be burnt off at the lungs. M. Mialhe, who discovered the above fact, considers this deficiency the primary (first) cause of diabetes. Whether this is so or not, there is no doubt that snch deficiency must re-act upon the disease. Accordingly, treat- ment directed to supply this deficiency is likely to prove of service, and in actual practice such is found to be the fact. The best saline mixture is com- posed of carbonate of ammonia, phosphate of ammonia, and carbonate of soda, each, 10 grs. ; tinct. of ginger, a few drops; 3 times a day in an oz. (2 or 3 table- spoonfuls) of water. This mixture is very gratifying to the patient, relieves thirst, and mitigates (lessens or relieves) the morbid (unhealthy or craving) ajipetitc. The tongue generally becomes moist, the urine diminishes in quantity, and contains lessi sugar. In one case, which may be taken as an average one, the amount of sugar was reduced from 30 grs. to the oz. of urine, to G grs., and tlie amount of urine daily from 14 pts. to 4 pts, — Di: W. R. Bdslnim. Reinarks. — I have taken this from the Edeciic Medical Journal of 1872, page 327, and therefore, I have confidence in it, although I have had no oppor- tunity to try it, as I did not see it until the writ ing of this department wasncarly completed, and especially not till the subject of diabetes had been written ; still, I shall try it at once if a case comes under my care. 3. Ergot in Diabetes Insipidus.— Dr. Saunders — St. Louis Conner of Medicine — reports a case of diabetes insipidus successfully treated, v.ilh dram (small tea-spoon) doses three tines a day of fl. ex. of ergot. The use of ergot was suggested by an article from Dr. Do Costa. llemarka. — These French physicians, are generally prett}' certain of their facts, before they report their cases. 4. Diabetes— Incontinence and Dribbling of Urine, Success- ful Remedy for. — After the foregoing matter upon diabetes had all been pre pared, I saw a report of the very remarkable success of J. T. McClanalian, M.D., of Brownville, Mo., in the " Newer Materia Medica" of Parke, Davis & Co., Detroit, Mich., especially upon diabetes, and incidentally upon the others above named, having been successful in both kinds of diabetes — mellitus, from meli honey or sweet, — the kind that has sugar in the urine; and also in what is called iiisipidns, i. e., no sugar in the urine, and hence insipid or tasteless. This latter kind, however, has been, heretofore, much more readily cured than that with the sugar in the urine, but Dr. McClanahan, even in a case of this almost incur- able kind — diabetes mellitus — report", the following successful cure. He says: I. '4My case was that of a woman aged 37, mother of children, who was completely run down by large discharges of urine, general lassitude or weakness, (so that she had to give up housework,) pain 'n the back, considerable thirst, ap- petite variable, sometimes ravenous, and sometimes deficient, skin sallow and doughy, temperature 101 J^, slight cough, and o(?casional night sweats, loss of flesh, pulse little affected except when diarrhea was present for a few days, it would then present the usual feebleness and rapidity. I found the urine con tained sugar; specific gravity, 1.032. 1 gave the saturated tlnct. of thus TREATMENT OF DISEASES. 179 rs: as Dd of it )n LU8 ATomatica, in J^ tea-spoonful doses every 4 liours, until she was under the influence of the remedy, witli a diminution of urine from the first day. The dose was lessened and the interval lengthened from week to week, and finally, dn 3 months, the medicine was discontinued. In the meantime, strict dieting laws were observed, carefully avoiding such diet as favored the sugar forming (process in the body. She being of a scrofulous diathesis (tending to scrofula), I gave cod liver oil Afith hypophosphlte for some time after discontinuing the Thus aromatlca. He continues by saying: " 1 have had the same results with two cases of diabetes insipidus under the same treatment; and I am at present treating another case of diabetes mel» litus, a very interesting case, which I will report in a future article." II. Incontinence. — In incontinence of urine, whether from atony (weak- ness) of the muscular fiber, or irritation of the nervous fiber, which prevents ■normal (usual, healthy) distention of the bladder, it is applicable. III. Dribbling. — I have relieved several cases in which the person was unable to pn;vc;i:t a constant dribbling of urine; also, those cases •in which the patient has no control over the urine whatever, will be iwomptly met by the action of the rhus aromatlca. Dose — For adults in these cases of dribbling, or incontinence, he gave 10 drop doses only, 3 times daily. For chil- dren, strong tinct. rhus aromatica, ^ oz. ; glycerine, IJ^ ozs. Dose — One-half tea-spoonful 3 times a day; and when allowable, drop the 'morning dose, then the noon, and when cured, stop all. But in all such cases have the child urinate, at once, when nature calls for it, even in the night, and especially before retir- ing in all cases. IV. For Summer Complaint of Children. — Dr. McClanahan, above named, reports the case of a little boy, with chronic diarrhea and dysentery, stools pale and thin, running from him like water; no particular pain, or fever. Pale and emaciated; limbs, trembling, scarcely dble to stand alone; skin cool and bowels flabby. Gave tinct. rhus aromatica, J^ oz. Dose— Only 3 drops, in a little water, after each passage; with proper diet and care he recovered rapidly. V. A laborer, with chronic dysentery for two months, he gave: Tinct. rhus aromatica in doses of 10 drops, together with a boiled milk diet; made a com- plete recovery. He gives an account of cases where almost wholly the pas- sages were blood, equally successful in treatment; increasing to 15 drop doses, after each stool, with the boiled milk diet. And also many other cases of incon- tinence of urine, but these will suffice on this class of diseases. Then be comes to: VI. Uterine Hemorrhages, Menon'hagia {profuse flowing) Leucorrhea, etc. — He first cautions against the frauds of some persons putting out bad articles, etc. But he thinks, and so does the author, that Park, Davis & Co., of Detrc"*. will furnish a genuine article of fluid extracts of the rhus aromatica, and if 1 failed with that, I would get the crude article of them, and make the strong tincture, as Dr. McClanahan had always used, up to the time of the foregoing reports. He was then called to a bad case of uterine hemorrhage, after an abortion; at least two quarts of blood lost; first gave a stimulant, then gave doses of 10 djops of the strong tincture rhus aromatica, every 15 minutes, and r.r«»<>«"(W> swijsitiivwajr.-iW"' 180 DR. CHASE'S RECIPES. »1 applied" to mouth of the womb, cloths wet In water with a lifth as much tine lure of rhus, gently kneading over the uterus until it contracted, and after two hours the hcmorrlmgc ceased, and patient comfortable. Then directed the tinc- ture every hour, and left to call in 6 hours. Found her comfortable, removed the cotton without any more hemofhage, improvement rapid, and recovery complete in 10 days; but there was a slight discharge during this time, for which he gave smaller doses, probably 5 or 6 drops, every 2 or 8 hours, as required. VII. I expectation of its making an absolute cure, although Dr. Clark says of it: " What I think to be the best remedy is the following recipe, which I have thoroughly tested. Jalap, confection of senna, bitartrate of potassa (cream of tartar) and sulphur, each 3 drs. ; nitrate of potassa (purified saltpetre) 20 grs, (all in powder); syrup of tola, sufficient to make a soft mass. Dose — A pill the size of an ordinary bean or small chestnut, 3 times a day, before meals; or sufficient amount to produce a gentle movement of the bowels; continue till the bowels become regular and natural." JiemnrliV. — This will, however, be found quite efficient as a laxative; and also an alterative of considerable value. The fig remedy below is an excellent laxative also, for piles, and I think more curative in itself. (See "Bleeding Piles, Laxative for, etc.") 3. Piles, Simple Bemedy for Tumors in.—E Parsons, M. D., of Savannah, Ga., gave the following. He says: " For many years I was very much troubled with piles, the tumors often being as large m a walnut and very painful. I tried many remedies with only te iporary benefit; three years ago I prepared the following: Glycerine, 1 oz. ; cai ^olic acid dissolved in the least water that will dissolve it, 20 drops; mix. At night, on going to bed, I washed Uie parts in cold water, and with my fingers i annointed the parts. In one- TREATMENT OF DISEASES. isr week's time, six applications cured me, and I have had no return since of thi» very troublesome disease. I have recommended it to quite a number of my friends, who tell me it has cured them." 4. Piles, Cured by a Simple Internal Remedy,— Another writer claims to have cured piles of long standing by taking a tea-spoonful of glycer- ine, Avice daily, only. 5. Bleeding Files, Valuable Laxative and Cure for. —A nephew of mine, who had been troubled considerably with piles, gave me the following recipe which had done him much good. He said it was ' ' going the rounds of the newspapei-s," as we often hear remarked. It was as follows: "Take nice soft figs, 1 lb.; best powdered senna, 2 ozs. ; manna and fennel seed, each 1 oz. Directions — Trim ofE the stems, flower end and other hard and dry spots, if any, from the figs; then chop them in a chopping-bowl, to a siilvy consistency, and mix in the other ingredients with the hand, \isiug a littlo- molasses, if necessary, to work all in nicely and evenly. Then put into a tin box, and put a moistened cloth over the top, and cover tightly, for use. And if no fennel seed are to be had, anise seed or caraway seed may be used ia their place. The seed, whichever may be used, are a carminative, to prevent griping from the action of the senna; whichever is preferred, as to taste, may be used. Dose — Take a piece the size of a common hickory nut, at bed-time, to move the bowels next day; and continue to take such a sized piece every night, or every other night, as will keep the bowels easy, or soluble, until cured. If there is griping to any extent, use half as much more of whichever seed was used. Additional flavor might be used, if desired, a little oil of pepper- mint or wintergreen, as both are highly carminative. " Remarks. — This was claimed to have been very effectual in bleeding piles, as well as where only tumors were present. 6. Piles, Simple Laxative for.— Confection of senna, 3 ozs.; cream of tartar and sulphur, each 1 oz. ; syrup of ginger, enough to make a thick paste; mix well. Dose — Take a piece the size of a medium sized nutmeg, every bed-time, or sulflciently often to keep the bowels lax or loose. That is, in piles, the bowels must be kept easy, as the soreness of the parts do not admit ot strain without causing great suffering to the patient. With this laxative, or the one before it, the tendency to costiveness can easily be avoided. Dr. War ren, in his "Household Physician," says this ia one of the very best laxatives for piles. 7. Piles, Lead Ointment for. — Rub well together, lard, 3 drs.; sulh phur, 1 dr. Then rub it between two plates of lead, or large flat pieces of lead, until the whole is well blackened. Dr. Warren says: " It is not only soothing but curative, both in bleeding and blind piles (where no tumors come down). The Ibod should be of a laxative nature — com bread, rye mush, bread of un bolted flour (Graham), mealy potatoes, ripe fruit, pudding and milk, buckwheat cakes, broths, and a little tender meat once a day." Remarks. "^hen the digestion and circulation are good, there never are any piles. So lieep the digestion and circulation good and have uo piles, is the 188 mi. CHASE'S RECIPES. author's advice. But as many persons will stll! have them, I v* ill give a recipe for a suppository for intruducing into the rectum, which W. M. Bemus, of Jamestown, N. Y., tells us through the Brief, in answer to an inquiry, he has for some time used witli marked success, and as it is also good for " enlarged prostrate," will be found doubly valuable. It is as follows: 8. Piles and Enlarged Prostate, Suppository for. — I. For 4h6 Piles. — lodofoiTii, 30 grs. ; solid ext. of hyoscyamus, 18 grs. ; cocoa butter, or spermaceti, sufficient to make into suppositories — 6 in number; and intro duce one into the rectum night and morning. II. For the Enlarged Prostate. — This suppository, with the addition of solid ext. of belladonna, in the proportion of one-half gr. to each suppository, is a very satisfactory mode of treatment for enlarged prostrate. Remarks, — Although the description is sufficient for physicians, for whom, as before remarked, the Brief is published, to understand the treatment of enlarged prostate, it is not so for the people for whom, especially, this work is published; therefore, the author will explain, by saying, the "prostate" is a gland m the male, lying immediately in front of and below the neck of the bladder, across, as it were, and upon the ureter just at the entrance into the bladder; hence its enlargement causes a pressure upon the urethra or water pas- sage from the bladder, making It dilllcult to pass the urine, and sometimes pre- venting it wholly, except by passing a catheter to evacuate the contents of the bladder. Then, of course, it lies so near the rectum, into which the suppository is to be introduced for enlarged prostrate, the same as it would be for piles; and I have not a doubt that it will be , found very satisfactory for this difficulty. Knowing the importance of understanding, as perfectly as possible, anything I •desire to do myself, I try, at least, to make everything as plain as possible for the people, for whom T have given a life time of service, and, I trust, have done and may continue, through my books, to do a good many years after my tongue and pen have ceased their labors. This, to me, is the grandest thought of my life — I have done what I could — to benefit mankind. 9. Piles, Common or Bleeding— Bleeding of the Nose, Womb, Wounds, etc, Kemedy for. — Samuel Wimpelberg, M. D., of Pough- keepsie, N. Y., writing to the Medical Bulletin on the subject of piles (of codrse called hemorrhoids by the doctors), says: " There are numerous remedies recom- mended for the cure of hemorrhoids, and I have tried many; but I can safely say that not one in the whole Pharmacopoeia (whole range of medical books) has given me results half as favorable as the persulphate of iron. [Monsel's salts is the common name, and I will use it in this connection.] "In cases known ordinarily as bleeding piles it acts promptly and posi- tively, thus giving the best results. In such cases the dose should be IVIonsel's salts, \% grs., ter in die (3 times daily), internally, and the following ointment, applied locally: Simple ointment, 1 oz. ; IVIonsel's salts, 13 grs. ; mix and apply night and morning. I have known hemorrhoidal tumors, the result of preg- nancy, to disappear entirely in less than a week on the application of the inter- a&\ use of jMonsel's ."salts, as directed above. "Piles, the result of violent efforts at stool L\o force a passage), disappear TREATMENT OF DISEASES. 18& promptly by combining tlie internal use of the powder and the local use of the ointment. In this connection I would also mention that in proctocele (a species, of piles in which the mucous membrane of the rectum, or intestine, come* down with every passa.'je), a most satisfactory result can be obtained from the internal use of the per sulph of iron (Monsel's salt), in doses of 2 grs. 3 times daily, besides the local application of the ointment." 10. Hemorrhage of the Lungs, Nose, "Womb, etc.— The Mon sel's salts being so prompt and positive in closing piles, the author cannot see why it would not be equally prompt in bleeding from the organs above named; still, I know that the fluid extract of ergot and tannic acid combined, sav, fl. ex. of ergot, 1 oz. ; tannic acid, 180 grs. ; mix. Dose — Take J^ tea-spoonful every 2 hours, if the hemorrhage is moderate, or if more free, repeat once or twice only, 1 hour apart, then once in 8 or 4 hours, according to the severity of the case. I have used this latter in hemorrhage from the womb, with success, and hence know its value for all these purposes, using friction over the womb, occasionally, until it contracts, and thus ends the hemorrhage. Remarks. — In speaking of the uses of Monsel's salts. King, in his "Dis , pensatory," says: "The action of this salt on blood and albumen (albumen forms a part of the blood) is powerful; with the former it produces a volumin- ous clot, absolutely insoluble, which continues to enlarge for several hours after its application, and becomes quite haid and firm. Dr. H. H. Tolland, of San Francisco, Cal., who has successfully ased this salt says: ' If applied to a superficial (surface) wound, as soon as madi not a drop of blood escapes, and no pain results from tlie application. It acts by producing instantaneous coag- ulation (thickening) of the blood, and will be found invaluable in hemorrhages from the mouth, nose and throat, when it is impossible to ligate (tie) the vessel, and may be equally elficacious in alarming uterine (womb) hemorrhages, either active or passive. [That is profuse or slight hemorrhages from the womb.] In solution, it could be readily applied; it is very deliquescent (dis- solves quickly in the air), and dissolves speedily in water.' " Remarks. — Pill form is the easiest way to take this Monsel's salt, or per- sulphate of iron, as it has an unpleasant, astringent taste in solution; still the solution is the quickest to act, in case of profuse or active hemorrhages. In wounds or ulcerative sores the powder may be sprinkled into them, or in cuts with much hemorrhage. It is the same powder that Dr. T. B. King, of Toledo, O., used in curing an ulcerated erysipelatious sore leg, on a woman in Detroit. Mich. , after the doctors said nothing could help her. As in that item remarked, he applies it, and so have I, to the mouth of the womb, when ulcerated, with ^eat success. Mind, however, it is iron, and stains clothing; so protect them. ABSCESS. — An abscess is the collection of pus or matter in the sub- stance of some part of the body. When the matter is poured out from some part, the process is said to be suppuration; when it collects in a tissue, it is an abscess. When the matter collecting in some organ, comes toward the sui I ice, and a place in the centre rises above the surrounding skin, and turns while, ihe abscess is said to point. Some abscesses point and break in a week; others of a more chronic character, will linger on for mouths. 190 DB. CHASE'S RECIPES Treatment. — "When the abscess is cou.pletely formed, and there Is n* longer u ay doubt of the presence of matter, it should be opened at once. To let out the confined pus alleviates the pain and lessens the inflammation. If the matter lie close to the bone, the opening should be made without delay. The opening should be large enough to let the matter out freely. It is a rule to keep tiio incision open till the cavity of the abscess is so far filled up that another collection of pus is not likely to occur. If tlio matter do not readily get to the surface through the opening. It mfiy burrow itself in the flesh, in a long narrow channel called a sinus. To relieve this tl»c opening must be extended in sucli a way as to give vent to the new collection. An abscess is sometimes indisposed to heal at the bottom, and pus continues to be formed a long time, and is discharged through an opening smaller than the sack which contains it. This is a fistula; and the opening to it should be enlarged so as to let out the matter more freely. A little soft lint may then be gently pressed into the wound to prevent its healing before the cavity below. An abscess from acute inflammation requires to be poulticed for a time after it has been opened. "When the swelling and inflammation are gone, the poultices are to be laid aside, and a bandage put on. Wlien the inflammation is gone, let the diet be improved; and if the discharge of matter be large, give wine and tonics. ATROPHY, OR SHRINKING OP THE HEART.— The heart, like any other organ, is liable to defective nutrition, and in consequence of it, may become small; it shrinks in some cases to the size of an infant's heart. The complaint is generally caused by whatever reduces the general flesh, as in consumption, diabetes, chronic dysentery, cancer, and excessive loss of blood. It can hardly be called a disease. Persons who have it are less subject to inflammatory diseases than others, though they faint from slight causes, and liave nervous affections. Treatment. — If its causes can be discovered, treat them; if not, the treat- ment should be the same as for dilatation. DELIRIUM TREMENS. — This is often mistaken for bram fever; but it is quite a different disease. It is not the result of inflammation of the brain, but of irritation. It is important to distinguish it from inflammation, because the remedies which are employed for that would be injurious if used for this. Treatment. — Opium and its preparations are the sovereign remedies. Give % of a grain of morphia; if this does not quiet the patient, give 30 drops of laudanum every two hours, till sleep is produced. Sleep will cure him, and nothing else will. A draught or two of his accustomed drink, brandy, gin, or whatever it may be, will also generally dispose hira to sleep. Recently, a very effectual remedy has been found in the use of tepid baths, prolonged from four to ten hours, in connection with cold applications to the head. In connection with this, small doses of opium are required; but the TREATMENT OF DISEASES. 191 treatment may yet prove to be very valuable by enabling us to dlflpense with (excessive doses of opium. FAINTIETQ. — Treatment.— Lay the patient upon the back, with the bead low; let fresji uir into the room instantly, and apply gentle friction. Sprinkle a little cold water upon the face, and hold spirits of camphor, ether, hartshorn, or vinegar to the nose, — rubbing a little of the spirits of camphor upon the forehead, and about the nostrils. As soon as the patient can swallow, give a tea-spoonful of compound spirita of lavender, with 10 drops of water of ammonia in it. Persons subject to fainting should not go into crowded assemblies where the air is bad; neither should they wear tight dresses, or allow themselves U. get excited. Cold bathing, a well regulated diet, and vegetable tonics, will do much to break up the habit. Remarks. — Whatever causes debility, particularly of the nervous system, will predispose to fainting. Persons much weakened by disease, faint easily — especially when they attempt to stand still. When on their feet, such persons should keep moving. Fainting is sometimes iniiuced by sudden surprises and emotions, by violent pains, by the sight of human blood, and by irritation of the coats of the stomach by indigestible food. OAIjL stones. — Treatment. — To reduce the spasm, give Dover's powder in full doses, or chlorodine. Also apply mustard over the right hypochondrium and stomach, and follow it with hot fomentations with hops, or use wet cups. If the Rtomach is irritable, give the neutralizing mixture until it moves the bowels. A warm infusion of thoroughwort, given to the extent of pro- ducing vomiting, will sometimes do well, and lobelia enough with it to relax the duct may be useful. To relieve the acidity on which the formation of these stones so often depends, the following neutralizing preparation may be given for a long time, the diet, in the meantime, being well regulated: Rhubarb, pulverized, }{ ^'^•' spearmint herb., pulv., 3^oz.; pulv. cascarilla, ^ oz. ; pulv. bicarbonate of potassa, }4 oz. ; pulv. wild cherry bark, J^ oz. Mix, and pour on one quart of hot water. Let this stand till cold, and add J^ pint of brandy. Dose — Half a wine-glassful. The sponge bath, with saleratus and water, should be taken daily, followed by brisk rubbing; and free exercise in the open air should on no account be omitted. PLEURISY. — Treatment.— As a general thing I am opposed to bleed- ing, and am even reluctant to recommend it in pleurisy. Yet if there is a human ailment which will justify it, pleurisy is that one. Sweating should be encouraged immediately. The compound tincture of Virginia snake root, given every half hour, in tea-spoonful doses, will gener- ally produce a free perspiration, and give immediate relief. It may be given in infusion of catnip, balm, or pleurisy root. At the same time, the affected side should be fomented with hops, tansy, wormwood, etc., applied very hot. !!*iltl. ' ».WL..UAli< 103 DR. CHASE'S RECIPES. If this docs not afford relief, or only partial relief, give au emetic of the com- pouixl pi)\vder of lobelia, and follow it with the compound powder of jalap, or the compound powder of leptandrin, or prescription as physic: Pulverized gamboge, 13grs, ; pulverized scammony, 12 grs. ; elaterium, Sgrs.; croton oil, 8 drops; ex. of stramonium, 3 grs. Mix. Make 13 pills. One pill is a dose, repeated every hour until it operates. At the same time keeping up the per- spiration, with fall doses of tincture of veratrum. To produce sleep and perspiration at the same time, Dover's powder may be given in 6 grain doses. For the fever, nothing is equal to the tincture of veratrum viride. The diet must be of the very lightest kind. When absorption of the fluid does not take place, a puncture is sometimes, made through the walls of the chest, and the water drawn off. This operation is called pjiracentesis thoracis, and is generally, in uncomplicated cases, entirely succcflBiul. When this is not done, let the effected side be painted daily with tincture of iodine, keeping up considerable soreness, and giving iodide of potassium at the same time. Fluid ex. of snrsaparilla, 4 ozs. ; fluid ex. of pipsissewa, 1 oz.; water, 1 qt. ; iodide of potassium 2 ozs. Mix. Take a table spoonful 8 times a day. B.ICSIETS. — This is also a disease of scrofulous children. By some bad process of nutrition in such children, there does not enough phosphate of limo enter into the bones to harden them, and the weight of the body, or the pulling of the muscles, or the pressure of the clothing, bends and distorts them in all manner of ways. The heads of the thigh bones are pushed nearer together making the lower belly narrower, the backbone is so curved as to lessen th3 height; the shoulder blades stand up like wings when flying is contemplated; and the shoulders are .so lifted up that the head seems only a little higher than the elevations on each side. TuEATMENT. — A good, geucrous, wholesome diet, properly regulated; out door exercise; the tepid or cold salt water sponge bath, with friction, and but little medicine. The hypopliosphite of lime, in 2 gr. doses, given in a little sweetened water. 3 times a day, or the syrup of the hypophosphites, in % tea-spoonful doses, 3 times a day, may be given with advantage. SHINGLES.— Treatment.— Light diet and gentle laxatives. If the patient be advanced in life, and feeble, the following tonic will be desirable: 1. Bicarbonate of soda, J^oz. ; compound infusion of gentian, 4 ozs.; tincture of Colombo,- 1 oz. ; syrup of orange peel, % oz. Mix. Take a table- spoonful 3 times a day. , For external application- 2. White Vitriol, 1 dr.; rose water, 3 ozs. Mix. Apply outwardly. Or the following ointments: 3. Sulphuretof lime, 1 dr.; camphor, in powder, 15 grs.; lard, 1 oz. Make an ointment. 4. Elder-flower ointment, 1 oz. ; oxide of zinc, 1 dr. Make an ointment. TREATMENT OF DISEASES. 193 SPASM OR CHAMPS IN THE STOMACH.— Tkeatment.— The following strong purgative injection will often bring immediate relief: 1. Castor oil, 3 ozs. ; tinct. of prickly ash bark, ^ oz. ; comp. tinct. of Virginia suakc root, 2 ilrs. ; infusion of boncsct and senna, equal parts, ^^ pt. Mix. 2. Sweet tinct. of rhubarb, 4 ozs.; bicarbonate of soda, 3 drs. Mix. From a tea-spoonful to a table-spoonful, as occasion may require. This, with a few drops of tincture of cayenne mixed with It, will often bring speedy relief. So will a mustard poultice laid upon the stomach. The mustard poultice is a remedy of great excellence in many cases. It deserves to be called the poor man's friend. Bemark«. — Though generally of shorter duration, this is more violent than heartburn. It is attended by a sense of fullness, by anxiety, and by great restlessness. In females hysterical symptoms are often coupled with it. Great quantities of air or a gas are generally expelled, and the pain shoots through to the back and shoulders. TYPHOID PNEUMONIA. — Treatment.— This should be like the treatment of pneumonia and typhoid fever united. Great care must be taken not to use reducing remedies. While active purging must not be used, yet if there are symptoms of an inactive state of the bowels, the following may be employed: 1. Leptandrin, 1 dr. ; podophyllin, 1 scruple; scutillarine, ^ drs.; pulv. cayenne, 1 scruple; pulv. loaf sugar, 4 ozs. Rub together for some time in a mortar. Dose — For an adult, •^ of the above. 2. Leptandrin, 80 grs.; podophyllin, 10 grs. ; pulv. cayenne, 10 grs. ; ext. nux vomica, 6 grs. ; quinine, 12 grs. Mix. Make 24 pills. One, two, or three times a day. When there are symptoms of great depression, use the following tonics: 3. Podophyllin, 4 grs.; leptandrin, 8 grs.; quinine, 8 grs., ext. nux vomica, 2 grs. Mix. Make 16 pills. One, two, or three pills, at bed-time. 4. Pulverized Peruvian bark, 1 oz. ; pulv. rhubarb, J^ dr. ; pulv. muriate of amtionia, 1 dr. Mix. Divide into eight powders. Take 1 three times a Jay. 5. Aromatic syrup of rhubarb, 1 oz. ; tinct. of Colombo, 1 oz. Miy Dose — Two tea-spoonfuls ? times a day. Taking care to keep the cough loose by flaxseed, slippery elm, and marshmallow tea, and by some external irritant. , CHILDREN, MANAGEMENT OP.— 1. Diet. — Betwec u the period of weaning and the seventh year the diet should consist very UAich of farinaceous food, and milk; with a moderate allowance of animal food once or twice a week. 2. Bowels.— To keep the bowels of children in a healthy and regular state, is a matter of the utmost consequence. They are too apt to neglect the calls of nature, not being aware of the importance of rjularity in this respect. 18 194 DR. CHASE'S RECIPES. 3. Sleep.— Children generally take a great deal of rough and boisterous bodily cxerciae; and aurlng their education, their minds too are pretty much employed; all which occasions considerable exhaustion, so that it seems quite proper to allow them a due share of sleep, from eight to nine or ten hours at least. But it should be at sleeping time; nnd they should not be allowed to doze and saunter during their wakinf hours. 4. Clothing. — Children should have their dress accommodated to the season; and a due degree of warmth should be kept up. It is wrong to expose them to cold in order to harden them; but a proper degree of exercise in the cold air should be taken. The great evils to be avoided are, cold accompanied with moisture, and any check to perspiration; which boys too often sustain, by throwing themselves down on the moist ground, when heated by their games. Flannel next the skin need not be ordered for healthy children; but where there is much tendency to catch cold, or to have loose bowels, or continual paleness of the skin, and weakness of the system, it will be prudent to make children wear liannel. Much care should be taken to have the feet always warm and dry; and to make them change their choes as well as their clothes, whenever they get wet. 5. Cleanliness.— Children should very early be taught the necessity and importance of cleanliness. They should be made to keep their hair, their teeth, and nails in good order, sis it not only promotes their own health and comfort, but renders them agreeable to all around them. It is of the utmost consequence to keep the skin very clean, as this tends to prevent many of the cutaneous diseases which are so common with children, but which are so dis- gusting. "Washing with cold water about the chest will lessen the susceptibility to cold; and about the feet, will strengthen them, and render them less liable to chilblains. Sea-bathing and swimming in snfc places, are excellent both for health and cleanliness. Cleanliness is not without a degree of moral influence, and has been very properly styled one of the minor virtues. 6. Exercise. — Children when in tolerable health, and not of an indolent disposition, seldom require to be urged to take exercise; they are rather inclined to take it too much, and too violently, and need a little regulation and superin- tendance in this respect. The practice of gymnastic." or dancing is a good exercise; and girls should use the skipping ropes. Wl* jn out of doors, children should be allowed to choose their own amusements, and interfered with only when they are in danger of doing anything unbecoming, or hurtful to them- selves or their companions. Even girls should have ample scope in their play- tim \ and their own sense of propriety, will soon enough correct any tendency to improper romping; their health will be promoted, and their figure expand; and it is better to posses a sound consiitution and an active frame, than to be celebrated for proficiency in drawing or music, before the age of twelve or thirteen. Moral Trea+ment. — We charge upon nature many of the bad passions which we ourselves implant in children. The moral treatment of children is generally bad. We are apt to begin by either making them our masters or our slaves. Sometimes we do both, — allowing them to govern us for a time, and TREATMENT OF DISEAtiES, 195 then, getting into a passion, or a mood for playing the tyrant, we turn upoo, and govern thom as If we were autocrats. We submit to their whims until we grow irritable, and then, by way of retnllation, we compel them to submit to ours. This is all wrong. Children should be governed always, but with an even, a gentle, and a loving hand. They should early be subjected to habits of self • •control, and of regularity in eating, and sleeping; and should be taught abso- lute and continued obedience. All this can be brought about only by firmness, sel'-control, and great gentleness on the part of parents. If they would make ft child 1 'serful and happy in its diaposition, they must themselves be cheerful, nnd nov< • let it see anger, passion, and fretfulness, marring their conduct. Noth- ing la more injurious to the health of a child than a peevish, complaining, and soured disposl'ion; and these vices are seldom wjquired, unless seen in the lives of parents. • ' ~ ■ , 1. DISEASES OP CHILDREN— Prickly Heat, Dysentery, Diarrhea; eto. — Remedies.— Mrs. Jay, of Fern Grove, 111., reports through the Blade, thut an experienced physician taught her the following, ia caring for children broken out with prickly heat: L Keep tlu^m as cool as possible. II. For a child of 2 years, give % tea-spoonful of cream tartar in the mom- ing, for a ff ' mornings. III. Bathb them in tepid (a little warm) water, with a little soda in it, every night. It is also good to have a tubful of water (the chill off, of course), and let the child splatter in it for about fifteen minutes. IV. When the heat breaks out in little pimples, which are all sore, grease them over with fresh (unsalted) grease of any kind; then dust over with pul- verized starch, at least once a day, to keep them from smarting. 2. Dysentery, Diarrhea, eto., of Children, Cordial for.— This lady continues: I. These little ones require much care during warm weather, with their dysenteries, diarrheas, etc., from teething. I have found the blackberry balsam, as I call it, a most excellent remedy, but when the disease ia of long standing, ind there seems to be pain and soreness of the bowels, it is best to keep them very quiet, scarcely rocking them (so the doctor told me) and apply spirits of turpentine over the bowels. Take a cloth dampened with the turpentine, large enough to extend up over the stomach, as well as to cover the bowels, and leave it on long enough to cause redness, but not to blister. Then take it off, and when the redness goes away, apply again, until it seems to be out of pain, or easier, or: — II, Onion Po^Wices-*- Applied in the same way, are very good; but the tur- pentine, if at hand, acts quicker. Onion poultice is made by chopping, or slicing, 2 onions into a spider with a little water and cooking well, then spread on a cloth. Bemarka. — This cooking of the onion, accounts to the author, for their not acting as quickly as the turpentine; mash them and lay them on raw, and I think ^ey will act as quickl7 and as effectually as the others. Her balsam ia 196 DR. CHASE'S RECIPES. entirely ctifferent from any I have seen, odt it will be found very valuable ft is as follows: III. BlcuMerry Balsam and Cordial for Children.— Take of the siaaU and growing roots of the blackberry, 4 ozs.; bark of the bayberry, 2 ozs. ; cranes-bill root (known also as geranium maculatum by the profession, and alum root by the people), and cinnamon bark, each 1 oz.; gum myrrh and cloves, each J^ oz. ; fennel seed, J^ oz. ; loaf sugar and brandy as given below. Directions— The roots should all be cut short, then with the other articles all bruised, and steeped in 2 qts, of water until half is evaporated (4 to 6 hoUrs at least), making up with hot water if too much evaporation; but if steeped slowly, as it should be, or covered, it will be about right; then strain, and for the balsam add loaf sugar, 1 lb., and dissolve by heat. Foi' ihe Cordial. — Make the same way but add sugar, i;^ lb., and best French brandy, J^ pt. Each are to be bottled and kept corked for use. Dose — For children, 1 to 2 tea-spoonfuls, according to age and severity of the disease; repeat every 1, 2 or 3 hours, as needed. For adults — for it is good for them too— 1 table-spronful for a dose, time as above. Remarks. — I can see no reason for making two kinds, balsam and cordial. 1 should put the full 1 lb. of sugar and the brandy, or good whiskey, as one can get handiest, J^ pt. to the strained mixture, and call it syrup, and be done with it; for the spirit will insure its better keeping and action. Prof. King in speaking of the fruit of this berry family, in which the red raspberry, dew- berry, etc., are all included, says: "The fruit, especially that of the black- berry, is of much service in dysentery, being pleasant to the taste, mitigating (easing) the accompanying tenesmus (griping and straining) and suffering of the patient, and ultimately effecting a cure. Blackberry syrup has cured cases of dysentery, even after physicians had despaired of a cure." 3. Dr. J. D. Lauers, of Conover, Ohio, adds to the blackberry cordial, made by any good cordial recipe, as follows: "Blackberry cordial, 13^ ozs.; tinct. kino and paregoric, each, IJ^ drs., and syrup of ginger sufflcent to fill a 3 oz. bottle. Dose — For an adult, 1 tea-spoonful every hour. For children, ^^ tea-spoonful every hour. In severe cases increase the dose." Remarks. — It will need some care about increasing the dose, if given so often, as the kino is quite astringent and might, if the dose is large and given often, have a tendency to produce the opposite condition — constipation. Watch this, and you will be safe, as it is not best to sew one up too tight. As much syrup of rhubarb added, as tinct. of kino, would prevent that condition, and im- prove the syrup for the purpose intended. 4. Summer Complaimc from Teething of Children.— Sub car bonate of bismuth, 36 grs.; Dover's powder, 6 grs. Mix thoroughly, and divide into 12 powders. Dose — For a child from IJ^ to 2 years, ■* powder in a little sjTTip, every 8 or 4 hours. When the looseness, ordiarrhea, has improved to justify it, give only 2 or 8 daily, when needed, to keep it under control so long as the irritation from the teething causes the continuance of the diarrhea. If properly managed it will control it TREATMENT OF DISEASES. 197 Remarks.— 1 think, in one case, a girl of Ij-^ years old, I continued its usa occasionally for nearly a year. The child being weak and feeble — puny, as the doctors say, — but care and perseverance overcame both difflculties, and at this writing, she is nearly 8 years old and of very good liealth. Without these pow tiers and the care, I believe she would j'ears ago have been in her grave. 5. Colic of Infants nnd Adults, Quick Belief and Cure.~ I. ^or Infants. — Fl. ex. of dioacorea (wild yam, also called colic root), 3^ dr. ; camphor water, 1 dr. ; simple syrup, 1 oz. ]\Iix, Dose — For an infant of 3 months or under, % tea-spoonful every half hour, or shorter time, if not relieved. "The mixture," says Dr. Harris, of Suwanee, Ga., "gives immediate aud per- manent relief." II. For Adults. — Prof. King, in his Lispensatm'y, speaking of the wild yam, says: " It is a specific in bilious colic, having proved itself invariably suc- cessful in doses of % pt. of the decoction (tea), repeated every half hour or hour. No other medicine is required, as it gives prompt and permanent relief in the most severe cases." The fl. ex. of this, whitjh is now kept more generally thau heretofore, will no doubt prove equally effective, and be easier obtained. Decoctions are made by steeping 1 oz. of the root to 1 pt. of water. 6. Hernia, or Rupture of Children, To Cure. — A Mrs. A. 8. Benson, of Loveland, Col., communicates the following cure for hernia of chil- dren to the Blade, which I trust will give as good. satisfaction to others as it did to her boy of 11 years. The sooner applied after hernia is known, the more likely it will be to effect a cure. She says: I. "I wish to give you a cure for ' Hernia,' or rupture, as used on my little boy. He was ruptured when about 3 weeks old on one side, and had to wear a truss. When 2 years old he had a second rupture on the opposite side, and since then has had t'^ wear a double truss. This he could not leave off save when lying down. .a. woman once told me, when he was a baby, that oil of €ggs would cure rupture, but i did not know how to prepare it, and had no faith in it. My boy is now 11 years old, and last summer I was told how to prepare oil of egg, and that it would euro rupture. So I tried it, using it about 3 weeks. For 6 weeks he has not had on a truss. He nas pulled beans, helped to cut corn, aud done a variety of chores around the farm, and seems perfectly cured. So now to the recipe for making oil of egg. I hope every one so afflicted will try it. II. Oil of Ef/f/H to Make, as Used in Hernia of Children. — " Boil 15 eggs iiaixl, take out the yolks and cut them up in a spider (skillet), put over a slow lire and stir constantly, gradually increasing the heat. It will soon dissolve into a creamy looking substance; then, as the fire grows hotter, it will rapidly turn brown and look almost like coflfee grounds. Now stir rapidly all the time ; it will smoke and smell terribly, and you will feel sure that it is all burned up, but keep at it patiently, and after a while it will dissolve into a black oil. Now snain ii off and bottle it. This quantity will make over an ounce of oil, and I did not quite use up this quantity before my boy was cured, altliough I sin uld not have been discouraged if I had lipon (jonipelled to make the .second 'lutiiitity 198 DR. CHASE'S RECIPES. Rub this oil on every night after lying down, being sure that the rupture is bacb in place. Then every morning use the following: III. Healing Salve. — "Melt together a little fresh, unsalted butter witb one-quarter as much beeswax, and after melting, add a few drops of oil of spil^e. This is very healing and prevents its getting very sore on the outside. I continued thi' ♦reatment a little over three weeks." Remarks. — Let no one, who has a child with hernia or ruptiu-e, fail to give it a fair and faithful trial. 7. Milk-Scab of Children, Cure for.— Fresh mutton tallow melted and applied very thick, once or twice a day; wash once a week, or oftener, with white castile soap; apply fresh tallow after washing; it will allay the burning and itching; no medicine is needed. Remarks. — These scabs, or crusty eruptions, come out upon the forehead and upper part of the face of nursing cliildren ; at first slightly elevated pimples, sometimes becoming pustules, or containing matter, in clusters, the edges more- or less red and inflamed. It takes its common name from a supposition that the mother's milk causes it; but I have seen it on children "raised upon the bottle." It is sometimes also called "honey disease," because the scabs look much like a drop of honey dried upon the skin. If it works up into, or upon ♦he head, it would be called "scald-head." Besides washing with pure castile soap, or a weak lye made from wood ashes, and applying the mutton tallow, you can also give a little sulphur and cream of tartar, internally, to gently move the bowels, and after, give less to act on the blood. These should be mixed — lialf as much sulphur as cream of tartar; then mixed in molasses or syrup. This disease is also known as tinea capitis and dow worm ; at first it is only an inflammation of the skin, but by neglect, want of cleanliness, and simple means to reduce the inflammation by slippery elm poultices and the cream of tartar and sulphur, it becomes aggravated, mattery, and harder to cure. In such cases use the following: 8. French Ointment for Scald-Head of Children.— Rose oint- ment, 1 oz. ; wliite precipitate, 1 dr. ; mix. Directions — Wash carefully with mild castile soap and water; dry carefully with a soft dry cloth; then, after a few minutes, rub in a little of the ointment — morning and evening. Remarks. — This originated with Prof. Spielman, at the University of Stras- burg, France, and was used by him very successfully. 9. Scald-Head, Tar Plaster for. — This plaster has been recom- mended ; but if tar is to be used, let it be only in small proportions, as f ollowsr Boil a qt. of urine, 4 ozs. of lard, and a table-spoonful of tar together for an hour or two; and wlien only warm, strain and add 1 oz. of sulphur; simmer together and strain again, and it is ready to use, taking all the care of washing, drying, etc., before using, and also not forgetting the aperient of sulphur and cream of tartar, to keep the bowels easy and to act on the skin, which they do. 10. Bod-Wetting and Urinary Diseases of Children, Cerw tain Kemedies.— The following is from the Eclectic Medical Journal, of Cin- TREATMENT OF DISEASES. 199 einnati, O. The article was furnisliecl by Dr. J. Berger, of El Passo, Kansas. He says. I. " I have been using santonine in difflculties of the urinary orgniis for a year or more, and it has not failed to have the desired effect in a single case. I liave used it in suppression of urine, incontinence of urine, and dys^iria{me III., below), and also in fevers. When the urine is scant and deposits a ' brick dust ' sediment, it is just the rerr " In my first case the suppression of the urine was complete, and resiste treatment as per books, also the reputed ajn9 mel (honey bee tea) was i...d, and failed. But santonine thoroughly tritu- rated (rubbed) with sugar, in }{. S^- doses every 3 hours, established the secretion in 8 hours, and cured the case in 24 hours. I have used it, in two other cases of suppression, with like results. [Then rub 4 grs, of sugar of milk, if donfc by a druggist — or, if done at home, in half a tea-spoonful of white sugar — and divide into 8 powders— 1 for the dose, as above.] II. Enuresis, or Inability to Betain the Urine — Bed- Wetting Proper. — "The second case was a lad of 8 years. His mother called on me for medicine; said ' Ed.' had worms and would 'wet the bed' 3 or 4 times during the night. I gave santonine triturated, in 2 grain doses, every 4 hours till 6 doses were taken. Followed with tonics of salicine and carbonate of iron in 4 gr. doses, 3 times a day for 4 days. Saw his mother two months after; said ' Ed.' had not ' wet the bed ' since taking that medicine. III. Dysaria, or Pain and Heat in Passing Unne. — " The third case waa a lady, aged 22 years, troubled with dysuria (pain and heat in passing urine). She was cured with santonine in 2 gr. doses every 3 hours. Continued 12 hours only, triturated as above." Confirmatory of Dr. Perger's position above upon the use of santonine. Dr. Scudder, in his "Diseases of Children," page 35, makes the following remarks: "We think of santonine as a vermifuge only; yet it has some other desirable properties. One of them is its influence over the bladder in retention of urine. In some diseases there is sometimes a tendency to retention which ordinary remedies will not reach, and which at last proves fatal. Santonine thoroughly triturated with sugar, in doses of from ^ to 1 gr. every 2 hours, affords very certain relief. It is also very effectual in relieving burning, scald- ing, etc., in passing urine and the tenesmus (pain in passing of urine), and other unpleasant sensations of the urinary passages," adding: "I think santo- nine is deserving a place among the ' Specific Medicines.' " IV. Incontinence of Urine (Bed- Wetting) Bemedy foi'. — Sulphate of qui- nine, 7 grs. ; tincts. of belladonna and chloride of iron (muriated tinct. of iron), each J^ oz. ; water, ^^^ oz. ; mix and shake when used. Dose— Give 80 drops, 3 times daily, one being at bedtime. Bemarks. — The above dose is for a child of 6 or 7 years; older or younger in proportion. By the time this amount is taken, generally at best, there will be no more "wetting the bed." FOE JAUNDICE OP YOUNG CHILDREN. — See under thas head, or "Jaundice in Children, Treatmenf, etc." soo DE. CHASE'S RECIPES, 1. ASTHMA, Quick Belief and Other Bemedies for. — Although a lobelia, or some other emetic, has for a long time been considered the only hope for relief, yet, more recently, the inhalation of chloroform has proved generally a much quicker relaxant, and consequently the more satisfac- tory remedy. It is not necessary to breathe it to entire unconsciousness, but simply to relieve by putting a bottle of it— an ounce is sufficient to buy at a time — drst to one nostril, closing the other with the thumb of the opposite hand, and, the mouth being closed, draw in a long and deep breath to the full- est extent tne lungs will allow; then alternate with the other nostril in the same way until you realize the needed relief, or to the number of 2 or 3 times to each nostril, llien if not relieved, wait a few minutes and do the same again. It is better thus than to continue until unconscious. The chloroform is very satis- factorily inhafed from a glass tube inhaler, which see in note following "Acute Phthisic, or Consumption." To be corked up when not in use, 2. Asthma, Belief in. — A friend of mine who had had asthma, so that, at one time, he did not go to bed for 5 years, but took his sleep in a rock- lug chair, has found great relief inhaling the smoke of what he calls the I. Nitrated Stramonium for Relief in Asthma. — He says: " I gather the green leaves of tJie stramonium, after the plant blossoms, and dry them in the shade. "When dry, I soak them a few hours in a strong solution of purified nitre (common sal (peter does not answer), 3ozs., to soft water, 1 pt. Powder the niter finely, and pouring on the wat*r hot, quickly dissolves it. Soak the pre- viously dried leaves hi this solution, re-dry, in the shade, then pulverize the leaves and keep from the air in box or bottle. To Use — Put a rounding tea- spoonful of the nitrated powder on a plate, and touch a lighted match to the heap, when, if properly done with the purified nitre, it burns without a blaze, throwing off considerable smoke. Place a small funnel (more generally called a tunnel), over it, and breathe the smoke arising from it hy holding the mouth as close to the funnel as pos.eible, to inhale as much as you can of the fumes. It will cause some coughing, at first, but this helps to clear the throat and bron- chial tubes of phlegm and soon subsides and gives very great relief. Remnrlcs. — I used this at one time after having taken a .severe cold, which settled upon the lungs, and found great relief, as it especially (as the gentleman says above) helped to clear the phlegm from the throat and bronchiul tubes, most effectually. If it seems to be going out at any time, raise the edge of the funnel a moment, and it will burn and sputter on again. II. Asthma Pander, Improved. — Some persons think that sage, belladonna and digitalis, the dried leaves of each, with the dry stramonium, all in equal proportions, nitrated, as above (remembering always to use the purified nitre, kept by druggists only), and inhaled in the same manner, is preferable to the stramonium plone. If I were to use them, however, I would not use more than half as much of the belladonna and digitalis as I did of the sage and stramonium. 3. Whenever the iii'ialation of chloroform, or nitrated stramonium, etc.. ibc^e /?Jven, fails, then 20 to 40 drrps of laudanum, according to robustness of TREATMENT OF DISEASES. SOI tile patient, or the severity of the case, with 15 to 30 drops of sulphuric ether, put into a glass with a little water, and immediately drank, will almost always give relief at once. This should not be taken often enough to establish the habit of opium eating, which would prove a disease in itself, as bad as asthma and as difficult to cure. 4. Alterative Belaxing Anodyne, and Curative for Asthma. — Ethereal tinct. of lobelia and iodide of potash, each, 2 ozs. ; tinct. assaf oetida gin, by adding ~ ozs. to 1 qt. Of this I took a table-spoonful 3 times a day, and in 10 days I was entirely cured of jaundice; and at the same time I founct that it improved my digestion very much, and I continued it for a month or two with much benefit to my digestive organs generally. [In making the bitters in places where it grows plentifully, I should use at least 4 ozs. to 1 qt. of gin, and take the same dose.] "After that I prescribed it for others, and, I believe, always with success, where there was no complication of diseases. I cured many soldiers in the 'late unpleasantness,' only losing a single case, which was complicated with bil- iary calculi (gall-stones in the bile-ducts of the liver)." He closed by saying: " Since I published my use of the chionanthus I have seen reports in various medical journals of its success in jaundice and hypertrophy (enlargement of tJie liver), 'as well as some reports of its use as a female tonic. I know a case of hypertrophied (enlarged) uterus cured by the use of the chionanthus — used for a considerable time." 2. Jaundice Cured by the Use of the Chionanthus and Ace- tate of Potash.— Dr. Henning, of Redkey, lud., reports througli The Brief also (February, 1879): "Twenty years ago I used to give calomel and leptandrin with poor success. But now I give, in all cases, of the tl. ext. of chionanthus (fringe tree) from 10 to 20 drops (of course according to age and robustness of the patient) 4 times per day. This will correct the action of the liver in a short time. But in addition I prescribe tlie acetate of potassa (potash), 10 grs., B times per day, to act upon the kidneys (it is a very valuable diuretic) to pump out and eliminate (throw off) the bilious excrementitious (of the nature of excrement or feces, but here more particularly worn out) matter from the blood. This I follow with the elixir of calisaya (Peruvian) bark with iron and strychnine (kept by druggists) as a tonic, increasing the nutrition and strength. This treatment," he says, "has been very successful in my hands, and I am satisfied it is the true theory of the disease in practice." He thinks it besl to " follow up the treatment 3 to 5 weeks to make a permanent cure." 3. Jaundice in Children, Treatment of.— J. E. Ball, M. D., of Texas, reports a case which was printed in the April number of The Brief, as tollows: " I noticed in the February number of TJi£ Bnef ' Treatment for Jaundice,' by John A. Henning, M. D., and as I think my treatment a little more prompt in its action I will give you the full treatment of my last case: Called Feb. 3d to a child 18 months old; skin and eyes as yellow as saffron, urine thick and stained its clothes of that saffron color peculiar to jaundiced urine. Prescribed: Leptandrin, 1 gr. ; podophyllin, 3^gr.; pulverized Jamaica ginger, 2 grs. ; mix, and divide into 8 powders. Gave 1 powder every 4 hours until the biliary secretions were aroused. Also Tinct. of buohu and sweet spirits of niter, each, 1 dr. Dose — Ten drops every 2 hours. "Feb. 5th. — First prescriptions acted well. Then prescribed: Fl. ext. o\ TREATMENT OF DISEASES. 20$ cnionanthus (fringe tree) and tinct. of sanguinaria canadensis (blood root), each equal parts. Dose — Ten drops 4 times per day. " Feb. 12th. — Little patient entirely relieved; skin and mine as clear as t| ever was." 4. Jaundice, Allopathic Treatment of — Sucoessftil. — I give the following treatment because it contains calomel and may meet some cases wher» the chionanthus cannot be obtained, and also because it will lead me to follow it with remarks, showing how a very little calomel will sometimes arouse the action of the liver when, as the saying is, "everything else has failed." This is from Geo. B. Snyder, M. D., of Hays City, Kans. It will explain itself. It was reported in the July number of T?ie Bnef, 1879. He says: " In looking over the April number of your valuable journal, I notice an article on the ' Treatment for Jaundice.' As I understand it, the more presence of jaundice is not a disease, but merely a symptom. The yellow skin indicate* the presence or hepatic (liver) trouble, the true character of which I am, in candor, bound to confess is not always easy to detennine. The last patient under these circumstances, I was called upon to see, was on August 19, 1873. Ilis symptoms were yellow skin, impaired digestion, excessive restlessness, with eclampsia, etc." [This ' eclampsia,' here, no doubt, refers to an appearance, to the patient, like flashes of light, a symptom of epilepsy.] " My prescription,'* he continues, "was: Hydrarg chlor. mite (calomel), 4 grs. ; podophyllin, 3 grs. ; potass chlor. (chloi'ate of potash, pulverized), 36 grs.; ex. of hyoscyami(hy()scy- amus) 3 grs. ; mix. Make into 10 powders. Dose — One powder every 2 hours. On the second day I found my patient so much improved that with a single prescription of bitter tonics with ex. of nux vomica, I dismissed him. His recovery to perfect health was absolute." [A good tonic pill for these cases \yould be: Quinine, 45 grs.; alcoholic ex. of nux vomica, 3 grs.; mix thor- oughly and make into 80 pills. Dose — One pill only, 4 times a day, for an adult. These pills should not be given to children. But for them 1 gr. pow- ders of quinine might be given as the tonic, without the nux, in cold strong coffee, which hides the bitter taste very much.] Remarks.— T)v. Snyder says, above, " the yellow skin indicates the presence of hepatic, or liver, trouble," but the true character, he "confesses is not always easy to determine." Well, I would ask, why try to determine at all, so long as the cMonantlius, as given in the foregoing recipe, or even his own com- bination, will cure it ? We know this much, that whenever the skin and eyes are yellow, there is a certain condition of the liver, and it is generally believed, at least, that this condition is always the same, hence, they are always cured, as above indicated, by the same medicines. But there is a certain diseased con- dition of the liver, attended with considerable uneasiness, sometimes amount- ing to actual pain, but not having the jaundiced or yellow skin and eyes, when the author has not been .able to touch the liver, so as to start the bile, with either the common liver pills, which contain podophyllin, leptandrin, etc., nor with the chionanthus; but very minute doses of calomel, even the 20th of a grain, taken at bed-time, followed with a tea-spoonful of epsom salts. In the morning, has aroused its action, and started the bile freely within 204 2)7?. CHASE'S RECIPES. the following 24 hours, niid was entirely satisfactory and lasting, by repeat iug tlie same doses, at an interval of a week, for 3 or 3 times. Tliese were des- perate cases, else I should not have ventured upon what I had always consid- ered a desperate remedy — calomel. But, as I have always believed in "giving the devil his due," I have thus set this down to the credit of calomel, not with standing I, and my mother before me, as well as eclectics generally, have fought against the use of calomel all our lives. But I would not, even now, use it in large doses, especially when such very small ones have such a decided and ben- eficial effect. But I always try the ordinary treatment first, and only fall back upon these small doses of calomel when the first plan fails. But if I fail to "touch" the liver, as the allopaths call it, /. e., fall to arouse its action, by which its usual biliary secretions are produced, with the small doses, I should use them as large as 1 to 3 grs. • or, if need be, blue mass, a 3 gr. pill, followed with the salts, to accomplish tli same end. I know sev- eral persons who claim, and no doubt believe, that nothing but a 3 grain pill of of blue mass at night, and sometimes for a second night, will act on their liver ■when out of order. Working off next morning, of course, with salts or some •other active cathartic. And I certainly prefer to try this plan rather than to lose the life of my patient, or have him go to a doctor who will use calomel or blue mass from choice ; although, by their giving large doses of calomel, they often fail to cure. But I always give this class of patients a 1 to 3 gr. pill of quinine 3 or 4 times daily, after the bilious passages have somewhat subsided; and if much sour eructations arise from the stomach while the bile is being poured out so freely, I give a little bicarbonate (common baking) soda, in half tea-spoonful doses, in a little water. Certainly, however, there can be noobjec tion raised to Dr. Snyder's doses of calomel, as there would be less than % a gr. to each powder, while allopaths, in the first time of cholera in the United States, gave it sometimes in ounce doses, and no doubt killed by such treatment more than the cholera i 'If. But now, as some of them have got down to the 20th of a grain, or even J^ grain doses, I will gracefully cease my warfare upon it, at least, when given in the above, homoeopathic, doses. And I am now, more than ever before confirmed in the idea that it was by large doses, and other abuses of its use, that much of the harm it has done was brought about. Where it is used, let it be in small doses only, and its action watched with great care, and T trust the result will be as satisfactory to others, as it has been with niyself. 1. SYPHILIS — Alterative for, Successful in Bad Cases.— Fl. ex. of stillingia, eorj-dalis, poke root, yellow dock root and burdock root, each 3 ozs. ; iodide of potash, i^ to % oz. ; simple syrup to make 1 pt. Dikec- TiONs — Dissolve the iodide in a little of the mixture, and mix all. Dose — 1 tea-spoonful 4 times" daily, one being at bed-time. Large and robust patients may put in the % oz. iodide, weak and feeble ones only the % oz. liemarks. — If there is any gonorrhea discharge, every other time it is made, leave out the extract of poke root, and put in the same amount of the fl. ex. of buohu, in its place. In very bad cases of syphilis, when the pint has been all taken, get a pint bottle of Tilden's Elixir of lodo Bromide of Calcium Com- TREATMENT OF DISEASES. 20& pound (kept by druggists), and tal.e it according to tlie directions upon tlic bov- tle, and so alternate, for a year, or longer, unless well satisfied that all the syph- ilitic poison is eradicated from the system sooner than this. The doctor of whom I obtained this, at Grand Rapids, Mich., told me that in this manner ho had cured very bad cases — one where the whole body was covered with scabs and sores, except, fortunately for the patient, his face and hands did not show the eruptions. Upon the scales, or rather around them, he applied an ointment made as follows: Take a pint bottle and put into it nitric acid, 1 oz. ; quick- silver, 1 oz., and let stand until the silver is cut; then melt lard, J^ lb., in aa earthen bowl, and mix all together and stir with a wooden spatula until cold. This was swabbed on around the scabs (if a little gets on the scab it does not matter; but he thinks it not best to tear off the scabs, but to put it freely around the edges), at first three times a week, theo twice, and finally only once a week, till all is smooth as a child's flesh; This case paid him $100, and had previously paid out over $250, with- out benefit. I have also since cured a very bad case with it, and therefore know its value as an alterative. In the case first gi\'eu the doctor told me that after the scabs or sores were cured about 6 months, the man wanted to know if ho might " marry with safety;" the answer was, " continue the alterative for a year longer, then there will be safety in marrying." He followed it up as directed, and then did marry, and never afterwards saw any ill effects from the disease. Although the plan of alternating the above alterative with the Tilden prepara- tion is especially valuable for syphilis, yet the alterative above will be found very valuable in all the other diseases requiring one. 2. Gonorrhea — Remedy. — It consists of an inflammation of the urethn of the male and of the vagina of the female, which causes, generally, a dis charge (which is contagious) of a muco-purulent character, having the appear^ ance of mucous and pus. It is generally caused from impure cohabitation ; but it does sometimes arise from the parts coming in contact with this gonorrheal matter, even when partially dry, upon sheets where those having the disease have slept, or from privy seats, and, in fact, husbands sometimes are aficcted by an inflammation of a similar character taken from the wife who has an acrid leucorrheal discharge, while both are perfectly honest and virtuous towards each other. These points are now well-known by many physicians, but not well understood by the people, which leads me to introduce these recipes as much to point out these facts as to enable people to cure themselves or their friends i» like condition. Then, as the disease is well-known, as above remarked, in tho manner also described above, let everyone be very careful how they pronounce another guilty of criminal or impure connection, at least imtil they are positive as to the facts in any particular case. And let me caution every one having this disease, or in treating others who have it, to be very careful not to allo\» any of the matter to come in contact with any open sore, nor with the eye ot nostrils, for all mucous membranes wnll take on the disease by such contact Keep the hands clean and burn all cloths used tor the purpose of cleaidiness tc ensure safety. M \ ■ i^, with cream of tartar, or a full cathartic dose of any medicine one is in the lu.liit of using as a ■cathartic. Compound Powder of Jalap. — Best Alexandria senna, in powder, 1 oz.; powdered jalap, }4 °^- > powdered cloves, J^ dr. ; or powdered ginger, 1 dr. ; mix. Tliis forms an excellent cathartic in all cases requiring quick cction. It is mild hut efficient, stimulating the liver and biliary ducts to a healthy action, and lielp- ing materially to reduce all inflammatory diseases. It should not, however, be given in inflammation of the stomach or the bowels, if of a severe character. In pregnancy, painful menstruation, and other like conditions of females, it sliould be taken only in about half tlie usuiil doses; repeat half the dose, if it docs not operate in 4 hours in all cases. Dose — Take one tea-spoonful of the powder in a tea-ciip and Imlf lill with boiling water; stir occasionally till cool; stir again and drink all. Sweetqn, if desired. In all fevers and in the above cases put into the cup 1 tea-spoonful of cream of tartar, which aids in reducing fevers or inflammations, especially of the diaracter above indicated. The patient sliould also take freely of mucilaginous drinks, as gum-arabic water, }4 ^z. to 1 oz. to the pint, poured on boiling hot, and the wliole drank in the course of the day, or two at most; or, a tea of marsh mallows, 1 oz. to the pint of water daily ; or, flaxseed tea made in the .same way, as most convenient to obtain. As .soon as the action of the cathartic is well over, and one of the mucilaginous drinks have heiped to allay the severity of the inflammation, use ■injections also of an astringent, tonic or antiseptic character, according to the ■severity of tlie case, like the following: 3. Injection for Gonorrhea. — The following Is one of the more common, being principally astringent, for cases where the inflammation and discharge is sliglit: Sulphate of zinc, 8 grs., to water, 4 ozs. Directions- -To be injected 3 or 3 times a day at least; but it is well to inject after each urina- tion; but if much purulent or thick matter, use one of the following, lirst hav- ing Injected water to cleanse tlie parts thoroughly, and if this strength causes much smarting or pain, reduce half with water. A glass or rubber synnge is better than the metallic ones for all these purposes. 4. Injection for Gonorrhea. — The following combines tonic, astrin- gent, anr' ntiseptic properties, applicable in the severe cases. It was given by Prof. King in his " Chroiiif Disea.ses," with the remark, "that he makes it known for the first time": Sulpliate of quinine, 20 grs. ; elixir of vitnol (which is aromatic sulphuric acid), 1 dr.; mix, and shake to dissolve the quinine; then add camphor water, 1 oz., and distilled wter, 3 ozs.; solution of iodide of iron, y^ dr. Inject as the first; and if it causes pain or uneasiness to any extent, reduce a little with water, until the improvement enables it to be borne. 1 will give one more, which also combines the astringent, tonic, and antiseptic proper- ;ties necessary to ensure success, and equally valuable as an Injection In leuccn*- Aea (whicb see). It Is as follows? lliEATMENT OF DISEASES. 907 6. Injeotlon — Valuable in Gonorrhea and Leuoorrhea.— FI. «xt. of golden seal, J^ *^^- '< sulphate, or acetate, of zinc, 1 dr. ; chlorate of potassa, % dr.; tannin and sulphate of quinine, each 15 grs., the quinine to be dissolved with 15 or 20 drops of aromatic sulphuric acid before put in; distilled or soft water, 1 pt. Used same as the above. For leucorrhea it had better be made in double the quantity, and used with a female syringe, cleansing the parts, first, by injecting water as hot as it can be borne, keeping it in the vagina 2 or 3 minutes, by placing the fingers over the external parts to prevent Its immediate escape. This is important in all these injections. It is also thought best, by J. W. Burney, M. D., of Des Arc, Ark., for leucorrhea, to give, internally, a tea-spoonful 3 times daily of the fl. ext. of buchu in some flax-seed tea. It will prove valuable as a diuretic in either of these diseased conditions of the system. 6. Any of the articles named in these injections have been used alone, In the strength of 2 grs. to the oz. of water, for gonorrhea; and, besides these, strychnia, 1 gr. to the oz. of water, and corrosive sublimate of the same strength, have been used, it is claimed, with success. The acetate, and the iodide of zinc, 1 to 3 grs. of either to the oz. of water, have been used very satisfactorily. Of late, suppositories have been brought into use, containing a suitable amount of any of the foregoing, or other articles which are desired, to be intro- duced into the ureter at bed-time, by which, it is claimed, a better action is had, from the fact that the cocoa butter, in which the medicines are held, dissolves slowly, and thus the medicine is held the longer in contact with the diseased parts of the ureter. They are also made of suitable size for the vagina, in leu- corrhea and gonorrhea of females. 7. Gonorrhea Cured Without Injections.— If the following inter nal treatment will do what Dr. < liven, of Louisville, Xy., claims for it, it is preferable, or, at least, is a less ( ilBcult plan to pursue. He states, through the Brief, in answer to an Inquiry, " How to Cure Gonorrhea Successfully With- out the Use of Copaiba, Cubebs or Injections V" as follows: *' The following is my prescription, as published in the American Practi. turner several years ago. It cures in from 2 to 10 days, if given within the first 24 or 36 hours after the disease has developed. I have never injected a single patient: Spirits of nitric ether, balsam copaiba and camph. tinct. opii (para- goric), of each 1 oz. ; tinct. veratrum viride, 1 dr. Mix. Dose — A tea-spoon- ful 3 or 4 times a day." Remarks. — The author would say in flaxseed tea or some of the other mucil- aginous drinks. The more freely the mucilages are taken, the better for the patient. It is generally edaimed, however, that those suffering with gonorrhea must be careful about their diet, excluding meats of all kinds, fats, tea, coffee, and absolutely avoid all alcoholic and malt liquors, and tobacco in all its forms. If they hope to get well at all speedily; and also to take a mild cathartic every 8 or 4 days, and that it is also valuable to take a hip-bath 2 or 3 times a day, while the inflammation is considerable, as hot as it can be borne; also to keep as ^uiet as possible, else sup^iort the scrotum with a suspensaty bandage to prV' ■-w 208 DR. CUASE'S RECIPtS. vout stagflation or accumulation of blood in the parts, to which there Is oftea cousiilerable teniU'Jicy. 8. Gonorrhea, the Great French Bemedy for.— In Gunn's " Now Family Pliysiciau " ■vvc find tljc following, which he says is known as Iho " Great FrciKih Remedy for Gonorrhea " in any stage of the disease, and said to be infallible, without any other medicine: " Take ^ oz. each of dragon's blood— to be found at the druggists' — pul- verized colocynth and pulverized gamboge; pidverize (better buy the pulverized article if you can) and rub these three articles together in a mortar; then add J^ pint boiling wattr (rain or soft water preferable) and stir occasionally for an hour with the pestle; then add 2 ozs. each of sweet spirits of nitre and balsam copaiba, and stir again till well mixed; then bottle for use. Dose — Two tea- spoonfuls niglit and morning until it operates thoroughly on the bowels: then 1 tea-spoonful 2 or 3 tint's a day, or sufficient to keep up a gentle action on tho bowels, and continue luitil a cure is affected." 0. Gonorrhea in Its Commencement— Cure Without Injec- tion. — After having written ;ho above, I went to my dinner, and on my return found my Mfdical Dritf had been delivered, and, on looking it over, was struck at the simplicity of a recipe for gonorrhea, given in answer to aa Inquiry for such a cure, by Dr. Hall, of Fairmount, Ga., as follows: • "Spirits nit. didc. (sweet spirits of nitre), 1 oz. ; balsam of copaiba and tincf of mur. fern (tinct. of muriate of iroir,, of each, 1 dr. Mix. Dose— A tea-spoonful in water, milk or wnnc (I would say In some of the mucilages before mentioned) given every few days, 4 to 6 hours apart, i'f o injections needed in incipient (the beginning of) gonorrhea." Remarks. — He uses the same in ardor urlnse (scalding, or heat in passing urint) with like success: but in this last condition he gives the same dose, repeating In 3 hours, then at longer Intervals. From my knowledge of the properties of the article, I recommend a trial, at once, wherever and whenever needed, in either disease. But as some persons will not begin any treatment at once, as they ought to do, letting the disease become chronic, or by mismanage- ment or carelessness in taking medicine, or by persisting In the use of spirits, fat meats, etc., a gleet, or slight discharge, will continue from the urethra after the Inflammatory condition has been subdued. Such a condition will require something of the character given for gleet, jifter the next item. 10. Gonorrhea, the Latest and Most Simple Treatment for.— Some time after all the foregoing had been written, upon this subject, the December number of my Thernpnitir. OazetU, of Detroit, Mich., came to hand, with a treatment for this disease, from Dr. Josepli McC^esney, surgeon of the Atchlnon, Topeka & Santa Fe Railroad Co. , at Deming, N. M. , which appears so simple and easy of trial, and withal so effectual (he reporting a number ot cures In from 6 to 10 days, and some of them of long standing), that I feel constrained to give it, believing It to be as effectual as It is simple. It is as follows: Dissolve corrosive sublimate, 1 gr. only, In water, 6 ozs., injecting a syringe of it every 4 hours. TREATMENT OF DISEASES. 209 Itemarks, — Ho gave cases of nciito, or just coiiimencccl, iw well iis those of long standing, In which it was cciuiilly effective. Ii nocds no further comment nor recommendation of mine, only to say I trust too, with him, that in the cor» roslve sublimate treatment for gonorrhea, I have at last met with the drug that gives such entire satisfaction to the unfortunate, and one that will prove a finan- cial boon to me, and hereby a boon to the unfortunate many, who may never see Dr. McChesney, nor myself. 11. Qleet, Ellbotual Treatment for.— Some of tht Jrst above mentioned injections for gonorrhea, may bo Injected for gleet, or the following, as used by Dr. 8. L. Bltike, of San Francisco, Cal., who has found it so eflfec- tual that he deemed it his duty to place It before the readers of the Bi'ief, in 1880, as follows: Sulphate of zinc, 13 grs.; tlnct. Iodine, 10 drops; distilled water (soft water will do In all such cases), Sozs.; mix; inject 4 times a day. Also, fl. ex. uva ursi, 8 ozs. ; 11. ex. parelra brava, 1 oz. ; fl. ex. cascara sagrada and syrup of orange, each 2 ozs. ; water sufficient to make 8 ozs, ; mix. [The parelra brava is a native of the West India Islands and the Spanish Main, says King, in his American Dispensatory, " It is a tonic, diuretk" and aperient, used in chronic inflammations of the bladder, and various disorders of the urinary organs." The cascara sagi-ada is valuable in constipation, while the properties of the other articles in these prescriptions are well known to ])o valuable for what he recommends them.] Dose — Take a tea-spoonful 3 times a day before meals. Bemarka. — This, he says, I consider i^n invaluable remedy in obstinate cases. Of course the principal readers of tue Brief are physicians, which shows that Dr. Blake was well satisfied with it or he would not risk the criticism he would receive if it was not reliable. 12. Gleet, for the Fain and Weakness in the Back.— For this condition take Venice or white pine turpentine, and work into it as much finely pulverized rhubarb as will make it pill. Make into usual sized pills, and take 2 pills twice daily. 13. Bed Drops, Specific for Gleet, Gonorrhea, Leucorrhea» and Affections of the Kidneys. — Tinct. of guaiac and compound spirits of lavender, each % oz. ; oil of cubebs and laudanum, each J^ oz. ; balsam of copaiba, 1 oz. ; mix. Dose — A tea-spoonful 3 or 4 times a day — ^bne always being at bed-time in these cases. Bemarka. — Dr. Gunn says of these drops: "A specific (positive cure) for gleet, gonorrhea and leucorrhea, and good for affections of the kidneys." They are all, in a certain degree, of a similar character, i. e. , there is an inflammation of the mucus membrane of the parts in each disease; then, what will overcome it in one case, will also do it in any of the others, and yet not be a "cure all,'' as the mucus membrane is the same everywhere. BEE AND WASP STINGS— Sure Cure for.— I. Bees.— Mr. R. L. Aylor, of "Waterloo, Ky., in reporting his success in keeping his bees over the winter of 1881-3, sends a recipe to the Bee Journal, headed "Bees," claim- ing it as his own discovery. It is simple, easily obtained, and cheap; and if it 14 vii 810 DR. CHASE' 8 RECIPES. if proves as quick and successful a cure as he claims, he Is the one to have the benefit of "discovery." He gave it in the following words: "Buy from any drug store a small phial of tincture of myrrh; as soon as you are stung apply a little to the puncture, when all pain and swelling ceases instantly. It is also excellent for bites of spiders and poisonous reptiles." Remarks. — Certainly no one would ask it to cure quicker than "instantly.'* I trust it shall prove as successful as claimed. If it does, nothing else could be desired. II, Wasp Stings, Quick and Certain Cure. — Out an onion, scrape and apply the juicy part to the sting. It quickly relieves, and allays the irritation almost as quickly. Remarks. — A correspondent of the London Times reports the case of his son, stung in the eyeball by a wasp, and when he reached the house, " looked like death," etc., which made a great commotion, and the sal volatile was gotten, but one of the maids used the onion juice, and the relief was so quick that he got up and went out again to help the men destroy the nest. I have no doubt the onion juice, or scraped onion, is as good for bee stings as for the other; but lose no time in applying it, if a wasp sting, for they are very poisonous. III. Handy Remedy for Bites and Stings of Poisonous Animals and Insects. — A writer in Holt's Journal of Health says: "That for persons about to travel or to go ,into the country for tlie summer, an ounce vial of spirits of hartsliorn should be considered one of the indispensables, as, in case of being bitten or stung by an}' poisonous animal or insect, the immediate and free application of this alkali, as a wash to the part bitten, gives instant, perfect and permanent relief, tlie bite of a mad dog (we believe) not excepted; so will strong ashes- water. , Remarks.. — I should as soon risk the immediate application of the spirits of hartshorn as any other caustic for a mad dog bite; but it would not do to put it into the eye — as the onion juice referred to. SPRAINS, SWELLINGS, CROUP, ETC.— Remedy for.— Best cider vinegar, 1 pt. ;»spirits of turpentine, % P^- '■> ^^^ "^'f^W, 3 eggs, and mix all. Directions — Apply to the neck in croup, and to sprains or swellings by saturating (thoroughly wetting) cloths and lay on, or bind on when necessary. *' Cures," says Preacher Jones, " on the ' double quick.' It cured a woman's swollen arm in 3 days who had had to give up work and go to begging on account of the swelling. " Remarks. — It would be as valuable for animals as for persons. See " Croup, Sovereign Remedy for," for the value of turpentine in this disease. I think the vinegar and beaten eggs will improve it. HOP BITTERS— Cheap and Reliable, Without Spirits of Any Kind.— Hops, 2 ozs. ; ginger root, bruLsed, 1 tiibic-spoonful; water, 2 galls.; brown sugar, 2 lbs. ; yeast, J^ cup. Directions— Boil the hops and ginger to obtain their strength, strain half an liouf ; add the sugar and continue the heat, removing all scum that arises; then cool to blood warmth, put in tlie yeast; let the yeast work over night, or that length of time, then bottle TREATMENT OF DISEASES. Sll «ncl keep in a cool place. Dose — Take 2 or 3 good swallows before each meal, •or in amount as found necessary from the following: Remarks. — These bittevs are recommended in all cases requiring a tonic action, where there is a tendency to a chronic inflammation, as in catarrhal headache, pain in other parts, kidneys out of order, etc. The gentleman from whom I obtained this, at Grass Lake, Mich., was a kind of "domestic doctor," had a cure for everytliing. I have used these hop bitters, however, and am well pleased with their action. They improve the appetite and strengthen the diges- tion. One of his cures was for ague, by taking sulphur in molasses every night. He claims to have cured over 100 obstinate cases with that simple rem- •edy. He said if the hop bitters did not loosen the bowels after a few days to «dd a little salts — Epsom — enough of it, for a day or two only, to loosen them. The following is claimed to be the real Hop Bitters which has made such a fitir in the woHd: Hop leaves, 3 ozs. ; buchu leaves, 1 oz. ; fl. ext. of dandelion, 1 oz. ; fl. ext. ot mandrake, 3 drs. ; whisky, 1 qt. Diuections, Dose, etc. — Boil or simmer the hops and the buchu leaves in water, }4, gal. , for 6 hours, or down to 1 qt., strain, and when cold add the fl. exts. and whisky. Dose— From 1 to 3 table-spoonfuls 3 times a day, before meals. Remarks. — It will be found a tonic and laxative, and the amount taken must be governed so as no. to loosen the bowels but slightly, else its tonic efl!ects would be carried off too readily. I have not used this, but I have the first above, with much satisfaction. TOBACCO— Its Use Frequently Injuring Sight and Memory. —Dr. Mackenzie, in his "Opthalmology," a work on the anatomy and diseases of the eye, expresses his opinion that tobacco is the frequent cause of amaurosis, diminution, or complete loss of sight, and says: " One of the best proofs of this being the case, is the great improvement in vision (sometimes complete res- toration), which ensues on the use of that narcotic being abandoned." Tobacco is a powerful narcotic, and often affects the nerves disastrously. This position of Mackenzie, says a French writer, is confirmed by M. Michel, who clashes the disease among the two forms oicerebrai, or brain, amaurosis (loss or dimin- ution of sight by the condition of the brain), which are but little known. One of these conditions is seen in heavy drinkers, and is symptomatic of delirium tremens; but the other, he thinks, is brought about by the use of tobacco; and he also believes there are but few persons who have habitually, for a long period, smoked more than 5 drachms, % of an ounce, daily, without their sight, and often their memory, being more or less enfeebled. Then let those who already realize either of these conditions, or think the prospect good for their occur- rence, abandon the use of tobacco in any form, ;U once, and forever, and keep their young folks from its use, if possible. Fintiinate for the author he could never tolerate its use at all; but one can scarcely see an old man, or even young men, and many boys, even passing along the street, without a cigar in their mouth, or gracefully (?) held in their fingers. If its use continues to increase for the next century as it has for the last decade (10 years passed of this cen- tury) we shall, i greatly fear, be the next thing to a nation of imbeciles; with much larger per cent of idiots than at this writing. A fearful respousi- 213 DR. CHASE'S RECIPES. bility rests upon parents, and gOA'ernments. Certainly no school-boy should bo allowed to use tobacco in any form; but it is law, and vigilant watchfulness of officers appointed for this purpose, with the same care and watchfulness of par- ents also that will ever prevent it, and that not wholly; for it has a fascination which cannot be accounted for upon any other principle only that of exhilara- tion, which is, in fact, the reason why it should never be used. It over stimu- lates the nerves, and thereby destroys, or very much injures them, shortening life, if no more serious catastrophe, as blindness, loss of memory, paralysis, etc., does not set in before. EPILEPSY— Bemedies Which Have Been Successful. — I. Chas. VanWye, M. D., of Browning, Mo., reports through the Brief the case of a man of 37, who had been troubled from childhood with epilepsy, cured by the use of bromide of potassium, 30 grs., 3 times a day, dissolved in water^ half a tumbler or so, until it produced its physiological effects, which are simi- lar to that of iodide of potassium, i. e., it may affect the head like a cold, and if the stomach or alimentary canal are irresistible, it may produce diarrhea, and increase the urine too much, but it may produce acne (a pustular affection of the skin), and a person taking large doses very long may have a manifesta- tion of weakening of the mind ; then, if any of these occur, stop its use a few days, or a week; or if taking it 3 times daily about meal-time, stop the noon dose, and if this does not relieve that, or either of these conditions, drop to 15 or 20 gr. doses, twice daily, then if not relieved in a few days stop as above indicated. In the case given it was used at intervals, i. e., stopping every fourth week for 15 months, and only one convulsion after beginning its use. But the doctor would not begin unless the man would agree to take it several months at least. He considered it a perfect cure. Remarks. — Dr. King, in his Dispensatory, says: "It has been used sue cessfuUy in enlarged spleen and liver, swelling of lymphatic glands (glands of the neck, armpits, front of elbow, back of knee, groins, etc., externally, and along the lymphatic vessels internally), scrofula, epilepsy, nervous depression from masturbation, also nocturnal (night) emissions, irritability of the nervous centers, and in hypertrophy (enlargement) of the ventricles (of the heart). It has proved successful in pertussis (whooping-cough), and also in asthma, in doses of 20 to 30 grs., repeated 3 or 3 times a day," etc. So you see it has been used in as large doses as Dr. "Wye prescribes it above; but it has not been used as long, generally, and that is the probable reason that it has not proved more beneficial heretofore. Even in doses of 10 to 15 grs. it has held tits in check, and in such doses may be continued for years safely; watch in all cases, how- ever, for any of the above named bad symptoms and stop or lessen the dose as directed. II. FVll for Epileplic Mta in the Early Stages. — Sulphate of zinc and cay- enne pepper, each 60 grs. ; rhubarb and ipecac, each 30 grs. ; all pulverized and made into 60 pills, with solid ext. of hyoscyamus, enough only to form into pill mass. Dobe— Take 1 pill night and morning one week, then stop a wee:., and so on every other week. TREATMENT OF DISEASES. 213 liemarks.—Tir. Gunn, in his "New Family Physician," says of it: "An important remedy, and has cured many cases of epileptic fits, when taken iu early stages." SALT WASHINGS, DRY RUBBINGS, ETC.— Important in a^l Chronic Diseases, Especially of an Inflammatory Character.— In all chronic diseases, and especially diseases of an inflammatory character, as catarrh, throat, bronchial or lung difficulties, inflammation of any or all these- parts named, or inflammation of the stomach, liver, kidneys, bladder, urethra, vagina, white swelling, and any or all other swellings or inflammation, and in fact in all conditions and at all times of life, it is of the utmost impor- tance, not only to keep the whole surface clean by bathing or washing, at least twice a week in summer and once a week in winder; but in all chronic or long- standing diseases, it is very important to stimulate the skin by salt-water wash- ings, every other morning (Sunday morning being set for a soap and water wash- ing), followed by brisk rubbing of the whole surface, which equalizes the cir culation, helps to break up congestions (an undue amount of blood in any organ or part), putting the whole machinery of the circulatory system (heart, arteries, veins, and the smaller vessels near the surface known as capillaries), into complete working order, without which perfect health cannot be long maintained. I. Strength of Salt Water. — Dissolve % a tea-cup of common barrel salt in 3 pints of water (in winter the water should be warm and the bath taken in a warm room; in summer, if the water stands in the room over night, it will do very well without warming); then with a sponge, or what is better, a piece of coarse woolen cloth, wash first the arms, neck and body thoroughly, then the lower limbs and feet, by which time the upper parts will be dry without wiping, when, with another piece of coarse woolen cloth, flesh-brush or hair mitten, rub a? hard and long as the friction can be borne, or till the whole surface glows or burns with the heat caused by the fre circulation of the blood in the skin. The morning is the best time to do it, as the system is then free from excite- ment, and, unless you have been too warmly covered, also free from perspira- tion; therefore, less likely to " take cold." Do not neglect the feet even, but Tub all well and thoroughly each time. It is claimed by some physicians that these salt washings and dry rubbings alone will break up and cure many chronic diseases. I know, however, without a good circulation in the skin, health will sooner or later fail. My desire is to impress its importance u])on every invalid, for witli'nU it not half the speed can be made in curing disease, even with the best of tvpiitmont. II. /'r.y Rubbings. — All other morninirs and evoiiinir'^ than those for the salt-water washings, the friction or dry rubbing will materially help to bring about the desired circulation of the blood in tlie skin, as it draws it away from any inflamed or otherwise diseased organ or part of the system. To be done as you undress for the night, and before dressing in the morning. III. Cold Fi-ei. — In all cases of habitual cold feet, the foregoing plan of washings and rubbings is also of the utmost importance, making the friction, or rubbings, of the lower limbs and feet the most thorougli. -i. 214 DR. CIIAtiE'S ni-XU'ES. rV". The advantages of these washings and rubbings will soon be realized! if t^e di tions are faithfully carried out. If a common towel is thoroughly wet in salt water, of the strength above given, then hung up without wringing, and dried, it can be used with advantage on the back and shoulders. It does- well, also, to rub the whole surface with the salt, which gives it a " bite," or roughness, taking hold of the surface quickly. v. The flesh-brush, a long, crooked or bent one. with which you caa reach the back, shoulders and every other part, is very convenient, but cost from $1 to $2, according to quality; and the English hair glove, or rather mit- ten, is also a great help for men, but too harsh for women, in their frictions. A mitten made of any coarse sacking will do well for them, or even for men, if they bear on ha' i in using it; but it matters not so much as to what you use to arouse the surfuce circulation as it does in this, that by some of these means it must be aroused and also maintained, i. e. , to have warm surface if you expect to break up chronic or long-standing inflammatory diseases of any of the inter- nal ore ,ns if you do not do this, or if you cannot do it, the disease will make steady progress against you, not much matter what else you do or take. VI. Sweating and Cdd Feet in Cases of Debility. — Very often, in cases of debility, the feet sweat considerably, so as to wet the bottoms of the stockings, and the feet consequently become so cold as to make one think they are stand- ing upon a stone, as it were. In such cases, no matter whether it be with con- sumptives or from other diseases, or even if this condition of sweating of the feet is common to any one, the best and only natural course of treatment is to soak the feet in cold salt water — a couple of good handfuls of salt in water enough to nicely cover the feet — from 3 to 5 minutes, night and morning, and, if very bad, also at noon; then wipe dry and use the brush, hair mitten, or a mitten made with some very coarse sacking, until the surface is completely red by the rush of blood to them; then rub also with the hands, and pat or slap the feet with the hands, one on top the other upon the bottom, so that the blows meet, except that the foot and toes are between them; and thup "vork with them until they begin to get warm ; then put on the stockings and you will soon feel such a glow of warmth and comfort that will more than repay for all the discom- fort it has caused you. This must be continued until the difliculty — tendency to> sweating of the feet — is overcome, no matter whether it takes a month or a year; and it must be extended to tlie whole surface of the body and limbs, as in the salt water washings before mentioned, once or twice a week, and with the dry rubbings each night and morning, all the time, as needed ; and if it is done by every person all their lives, they will live years longer than they would without it. And here I will add, that those referred to before as not having a warm room in winter in which they can use the salt water washings, can do this soaking of the feet in salt water, as I have directed, in the family room, where even a young lady will probably not faint on seeing a gentleman's feet, especially if kept as clean as they ought to be; then the "Swiss movement" or the "Massage," and rubbing the body and limbs, can be done in the bed, as already pointed out. Of course, in all cases of debility, or of chronic diseases. TREATMENT OF DISEASES. 215 a suitable tonic treatment should be adopted, that will build up the system and meet all other conditions that the case may require. VII. Salt Water Washings and Dry Rubbing, When Your Room is Cdilf Substitute for. — Some of my patients, whom I had desired to use the salt wash- ings and dry rubbings, have reported that they could not, in cold weather, have warm rooms in which they could attend to it. To such I would say, then, get into bed, and as soon as the bed gets a little warmed up by your presence, lying upon the back, draw one foot up to the body, which elevates the knee, place the other foot upon that knee, which brings the leg near enough to allow you you to pinch the skin, gently, with the thumb and fingers and with the fingers and "heel of the hand," from foot to knee, several times over, thoroughly; then the upper part of the limb in the same way; then change and do the other in the same manner, both evening and morning before rising. It is called the " Swedish movement," or " massage," and if it is extended to the arms and body so much the better. You can have a common hair bnish and use that over the limbs and feet freely too, to close with; or you can straighten dowa the limbs, and with the bottom and side of one foot against the inside of the other leg you can, with a little practice, make a thorough friction on the inside of the leg, or lluib; theu put the knee over the top and outside of the leg and do the same; then put the toes under the leg, and to the outside, do the same there. The quicker the foot is moved up and down upon its opposite one, the better will be the frictiou, and the warmer will the feet and limb become; for it can be done nicely upon the top and sides of the foot, as well as upon the leg. Of course, first one, then the other, is to have a " treat," And if it is done well and thoroughly, after the first few times, if your feet and limbs are habitually cold, you will, indeed, think and realize that it is a grand treat, too. One who has never tried it will be astonished at the wanuth which five minutes rub- bing thus, to each limb, will give. ^ If this plan fails to keep your feet warm all through the night, put on woolen stockings when you wake up and find them cold. Try it, all who have not warm rooms for the water washings and rubbings ; and do this, too, every night, and every morning, until warm feet is the rule, not the exception; and thank Dr. Chase as long as you live. I know you will, if you learn to do it thoroughly and well. The upper leg, or thigh, must be done with the hand, brush, small coarse towel, or a woolen cloth, well gathered into a tight ball or handful, that it may not slip around upon itself. The harder you rub the better, and the less time it will take to get up the necessary warmth. 1. BALM OP GILEAD BUDS, TINCTURE OP-Por Cfuts, Bruises, etc. — Take any sized bottle and fill it, loosely, with Balm of Gilead buds, which have been briiisod or cut into two or three pieces, then fill with good whiskey or diluted alcohol (half water, half alcohol), cork and shake occasionally for a week or ten days, when it will be ready for use, for wetting bandages applied to cuts, bruises, wounds, sores, etc. (See also " Balm of Gilead Ointment," and remarks following. There is nothing known to be more healing than the Balm of Gilead buds.) 'IM DR. CHASE'S RECIPES. 2. Por Coughs and Sore Lungs.— Mix equal parts of honey with tlie tincture and talie 1 or 2 tea-spoonfuls 8 or 4 times a day. It is considered expectorant, diuretic and somewhat stimulant and tonic. TUMORS, POISONED WOUNDS, AND WILD VINE POIS- ONINGS— Earth Cure for.— Take the stratum of clay used for making the best red brick, which lies immediately below the soil. Dry in the sun so it can t>e put through a sieve'; keep in air-tight jars ; mix with hot water until of the •consistency of putty, and apply warm, with a knife, over the tumor, half an inch thick; cover with light brown paper, then bandage with a good strong bandage, and keep it on 24 to 48 hours. This has caused some wonderful cures, I am told. It is also good for some forms of rheumatism, dropsy and poisoned Grounds. — Housekeeper. Remarks, — I have no knowledge, only my judgment, as to the value of this for tumors, but knowing the clay cure to be positive in drawing out the poison- ous effects, swelling, soreness, etc., when poisoned by ivy, I know it will be valuable in poisoned wounds and, I believe, even good for mad dog bites, if applied quickly after cauterizing; and, therefore, I judge it good for tumors. The clay is very absorbing. I should, however, change it as often as the cov- ering gets dry. (See also Poisoning by Poison Ivy, etc.) DIURETICS, VALUABLE.— I. Buchu and uva ursi, leaves of each, loz.; pareira brava root, 1 oz. Mix and divide into 3 powders or parcels, evenly. Diuections and Dose — Pour upon one of these parts a quart of boil- ing water, in a covered tin pail or fruit jar. When cool enough to drink, take 1 to 8 moderate swallows every 2 or 3 hours, so as to increase the flow of urine, \vhich will use up the quart in about 2 days. If to be kept longer, 6 ozs of good gin will prevent its souring, if strained from the dregs. Used in catarrh of the bladder, irritation of the kidneys, uretha, etc. II. Take buchu leaves, 2 ozs. , and treat as in I. ; when cool add 1 tea- spoonful of bi-carbonate of soda, and 30 drops of fl. ex. of liyoscyamus, and drink all in 2 days. Use more than the above in cases where there is mucus of a stringy character passed in the urine. After a day or two, repeat the same until relieved. If much irritation of the uretha, get 1 oz, of sub-nitrate of bismuth and put into 8 ozs. of soft water, and inject % oz. into the urethra 3 times dally, shakin ')cfore pouring out; else, obtain "Humphrey's Marvel of Healing," and add 3 times 'as much water as of the "Marvel," and inject in its place. Either is excellent. Retain them 2 or 3 minutes, whichever is used. These are good for any case requiring diuretics. ' , • HOT WATER CURE— Directions for Using.— The following instructions as to the manner of using hot watei as a means of restoring health to a generally debilitated or exhausted system, I take from the Medical Brief, thfn'kiBg the explanation and directions here given will enable many of our readers to obtain additional helps, over and above what are given under the head of Hot Water in Consumption, Dyspepsia, etc. I have been unable to find where Dr. Salisbury's institute is located, or anything further than given in this quotation, and the diflferent items referred to in this book, as above indi- ,*» ThEATMEXT GF DISEASES. 817 cated; but as I have been using it with salisfacticn in several cases of dyspepsia I think it will be found generally useful. I will here say that I recommend the water to be heated to 140® F. iu summer, and 145'' to 150" in win- ter, in quantity about i^ to % of a pint as a general thing, and taken about }^ to % of an hour before meals. If one should be very thirsty at bed-time, then also, but not unless necessary to allay thirst. I. " The Water Must be Hot, Not Gold Nor Lvkewarm.— This is to excite peristalsis (like peristaltic, a successive contraction and relaxing of the muscU" lar coats) of the elimentary canal. Cold water depresses, as it uses animal heat to bring it up to the temperature of the economy (body), and there is also a loss of nerve force in the proceeding. Lukewarm water excites upward peristalsis, or vomiting, as is well-known. By hot water is meant a temperature of llO" to 150° Fahrenheit, such as is commonly liked in the use of tea and coffee. In cases of hemorrhage, the temperature should be at blood heat (98° F.). Ice- water is disallowed in all cases, sick or well. II. " Quantity of Hot Water at a DravgJit. — Dr. Salisbury first began with one-half pint of hot water, but he found that it was not enough to wash out, nor to bear another test founded on the physiological fact that the urine of a healthy babe suckling a healthy mother — the best standard of health — stands at a specific gravity varying from 1.015 to 1.020. The urine of the patient should be made to conform to this standard, and the daily use of the urinometer (an instrument for telling the specific gravity of the urine, but not generally neces- sary to have nor obtain except in hot-water cures) tells whether the patient drinks enougli or too much hot water. "For example, if the specific gravity of the urine stands at LOaC, more hot water should be drank, unless there is loss by sweating. On the other hand, should the specific gravity of the urine fall to 1.010, less hot water should be drank. The quantity of hot water varies usually from }4 Pt- to 1)^ pts. at one time of drinking. "The urine to be tested should be the 'iirina savfivinis, or that passed just after rising from bed in the morning, before any meals or drinks are taken. "The quantity of urine voided in 24 hours should measure from 48 to 64 ozs. (IJx^ to 8 qts.). Tlie amount will, of course, vary somewhat with the tem- perature of the atmosphere, exercise, sweating, etc., but the hot Avater must be given so as to keep the specific gravity of the infant's standard, to wit: 1.015 to 1.020. The urinometer will detect, at once, whether the proper amount of hot "water has been drank, no matter whether the patient is present or absent. Another test is that of odor. The urine should be devoid of the rank tfriTiow* smell, so well known, but indescribable. [The absence of this " rank smell " is H sufficient guide for home tests; take enough to get rid of this rank odor, is nl' sufficient.] " The Salisbury Plans aim for this in all case's, and wlion the patients are true and faithful, the aim is realized. [If a patient will not be true to himself, or herself, you may as well give up trying at once.] III. " Times of Taking Hot Water. — One to two hours before each meal, and half an hour before retiring at night. [I hare taken it myself, and so recom* 218 DR. CHASE'S RECIPES. mended to others, half or three-fourths of nu hour, only, before each meal, owdL have never known vomiting, or even sickness of the stomach to arise.] "At first, Dr. Salisbury tried the time of one-half hour before meals, br.t: this was apt to be followed by vomiting. [I have not so found it.] One hour to 2 hours allows the hot water time enough to get out of the stomach befoi » theJfoo{l enters, or sleep comes, and thus avoids vomiting. Four times a day- gives an amount of hot water sufficient to bring the urine to the right specific gravity, quantity, color, odor, and freedom from deposit, on cooling. [There is probably something of importance in these points, but I have, as yet, at any rate, only recommended to take it 3 times daily, unless thirsty. at bed-time.] If a patient leaves out one dose of hot water during the day, the omission will show in the increased specific gravity (weight, by the urinometer). In the color, etc. Should the patient be thirsty between meals, 8 ozs. (half pint) of hot water can be taken anytime between 2 hours after a meal and 1 hour before the next meal. This is to avoid diluting the food in the stomach with water. IV. " Mode of Taking Hot Wnter.—ln drinking the hot water, it should be sipped, and not drank so fast as to distend the stomach and make it feel uncom- fortable. From 15 to 20 minutes may be consumed in drinking the hot water. [About 5 minutes time is all the author took in drinking the hot water, and all he recommends; still, if 1 to IJ^ pts. are to be taken, a longer time will be needed. But, for ordinary cases of home treatment, I think 3^ to ^ pt. is enough, and especially so if it is taken 4 times daily.] V. " The Length of Time to Continue the Use of Hot Water. — Six months, is generally required to wash out the liver and intestines thoroughly. As it pro- motes health the procedure can be practiced hy well people throughout life, and the benefits of cleanliness be enjoyed. The drag and friction on human exist- ence from the effects of fermentation, foulness and indigestible food, when, removed by this process, gives life a wonderful elasticity and buoyancy. VI. "Additions to Hot Water. — To make it palatable, in case it is desired, and to medicate it, aromatic spirits of ammonia, clover blossom tea, ginger, lemon juice, sage, salt and sulphate of magnesia (epsom salts), are sometimes added. When there is intense thirst, and dryness, a pinch of chloride of cal- cium (chloride of lime") or nitrate of potash (niter) may be added, to allay the thirst and leave noistened film over the parched and dry mucus mem- brane surfaces. Whuu there is diarrhea, cinnamon, ginger or pepper may be- boiled in the water, and the quantity drank, lessened. For constipation, a tea- spoonful of sulphate of magnesia, or % tea-spoonful of taraxacum (dandelion, fl. ex.) may be used in the hot water. VII. "Amount of Liquid (Tea, Caffee or Wafer) to be Drank at a Meai.. — Not more tban 8 ozs." [J^ pt. or 1 cup of tea or coffee.] " This is in order not to dilute the gastric juice, or wash it out prematurely, and thus interfere with the digestion process. VIII. " Tlie Effects of Drinking Hot WaUr, as indicate, ar*;— The inv proved feelings of the patient. The faeces (passages) become black with bile, washed down its normal (natural, or healthy) channel. This blackness of fasces lasts for more than six months (I have not found this so, but it may be in some TREATMENT OF DISEASES. 3it should be light, and consist largely of ripe cooked fruits, gruels, broths, and otlier easily digestible articles. Sore throat should be relieved by inh, 'ation of hot vinegar, or by a gargle of Carbolic Acid, 2 drops to 1 ounce of water. If the eyes should become irri- tated and inflamed, they may be relieved by a cool wash of slippery elm, alum curd, rose leaves, or moist tea grounds taken from the pot. To Bring them Out. — In cases where the eruption does not appear, warm whiskey sling or the Compound Tincture of Virginia Snake Root may be' given to bring it out. 2. Sometimes when warm drinks fail to bring them out, drinking largely of cold water, and keeping warmly covered in bed, will produce the desired effect. 3. The following will be found most eflScient: Strong balm tea with a little saffron infused, or hot ears of corn, wrapped in a cloth saturated -^ith di- luted vinegar, placed about the body. Striking in.— Soraetimes the eruption of measles disappears suddenly- then there is cause for alarm, and energetic treatment required; the patient should be directly put into a warm bath, and have warm diluent drinks; if the pulse sinks rapidly, and there is great prostration of strength, administer wine whey, and the following draughts: 10 drops of aromatic spirits of ammonia, or 5 grains of the sesquicarbonate in J^ an ounce of camphor mixt ire, with a drop of laudanum every four hours; should the prostration be vcy great, weak brandy and water may be given. The state of the chest, head, and bowels should be closely watched for some time after the patient is convalescent, as disorders of these organs are very likely to occur, in which case it is probable that there may be pneumonia, hydrocephalus, or diarrhea. 2. Apply mustard poultices to the feet, ankles, wrists, and over the whole abdomen, letting the poultices remain a few minutes and until they produce considerable redness. Severe cases of measles are liable to be accompanied with pneumonia, and where there are decided symptom."? of this, the Hop Fomentation (see below) should be applied over the whole chest, with warm applications to the feet and legs. The frequent inhalation of the vapor of hot vinegar should be em- ployed. Chronic sore eyes, diarrhea, a lingering cough, etc., are liable to follow severe cases of measles, and these should be treated according to the indicatioD§ of each individual case. Malignant Measles.— This is a variety which commences with the above symptoms in an aggravated form; the rash quickly assumes a livid hue, alternately reviving and disappearing, and is mixed up with dark red spots like flea-bites; in this form of the disease we have extreme debility and all the syrap- loms of putrid fever, like which it should be treated. No time should be lost in procuring medicm i^^ 222 DR. OEASE'S BE01PE8, Herbal or EeleeHe Treatment for Meadet. — A strong tea composed of saf- fron and snake root always proves bcncflcial. Decoctions of Hcorlce, marsh- mallow roots and sarsaparilla are likewise beneficial. Sudden changes should be guarded against, and especially exposure to cold draughts, the room, how- ever, should be kept moderately cool. No animal food should at first be taken, but the patient confined to low, spare diet, such as sage, gruel, etc. A good drink may bo made of barley water, acidulated with lemon juice. HOT FOMENTATIONS AND POULTICES.— Hot fomentations arc 8ervice!il)le in treating many forms of disoaw, and in some they are indispen- sable. Hops, stramonium or jimson weed, tansy, hoarhound, catnip, lobelia, etc., either in the herb or in tincture, are among tlie most common agents em- ployed. The herbs should be simmered in water, or vinegar and water, until their strcngtii responds to the liquid, when tliey should be placed between thin muslin clotlis, applied as hot as the patient can bear, and covered with a num- ber of thicknesses of heated cloths. Material should bo prepared for two applications, so that as one is removed the other may be applied. The same application may be used over and over, using the liquid in which it was steeped, or adding hot water to keep it moist. They should be clianged every 5 to 8 minutes, using care not to expose the part to the cold air during the changes, Wlien using tinctures instead of herbs, prepare a lotion by adding to a sufficient quantity of water, or vinegar and water, or whiskey and water, so much of the tincture as will give it the requisite strength, warm the lotion and place it where it will keep warm, and saturate and wring from it several thicknesses of flannel or muslin, applying hot to the part as in other cases. Vinegar or whiskey should form an ingredient, if practicable, in any fomentation, and hops form a good combination with other ingredients when not used alone. Hop Fomentation.— In bilious colic, inflammation of the lungs, and other cases requiring energetic treatment, the best fomentation is made as fol- lows: Take a quart of vinegar, piit in a kettle, and add as much hops as the vinegar will take up; boil them together for 5 or 10 minutes, and stir in as much corn meal as wi' •^ ^ the whole into a thick mush. The meal is added simply to give cons'' the mass so as to retain the heat jjnd not wet the bedding. If co' aot at hand, shorts, or bran and flour mixed together, will do. Spn iiickly upon an ample piece of muslin cloth ( if 2 or 3 Inches thick ai. . oetter ), and apply hot. If too hot to be applied next the skin, lay folds of cloth between. The essential point is to get the heat and the fullest effects of the hops and vinegar as soon as possible, and to hold their effect as long as possible. Hot Mustard Foot Bath.— Prepare a bucket or tub, the same as for an ordinary foot bath, filling it a third to half full of water as hot as the patient can bear with comfort. Put in it about two table-spoonfuls of ground mustard (more or less, according to the "ce of strength desired). Provide a reserve of hot water (boiling hot, or nearly so), and after keeping the feet in the bath tor a short time, add hot water to keep up the temperature, keeping it as hot as 1/ TREATMENT OF DiaBASEa. 223 the patient can bear for ten or fifteen minutes. The parts should then be gently •dried and warmly wrapped. Slippery Elnr. Poultice.— Take of slippery elm bark, In powder, 'half an ounce, and a sufficient amount of hot water to form b poultice of the proper consistence. This poultice is valuable In all cases of burns, scalds, swellings, infiammntlons, ulcers, painful tumors, abscesses, aid wherever a general soothing emollient poultice Is required. Yeast Poultice. — Applicable to sores and Indolent ulcers. Made by taking 5 ounces of yeast and a pound of flour (or in that proponion), and ■ adding to water at blood heat, so as to form a tolerably stiff dough; set In a , warm place (but not so as to scald) until It begins to ferment or to "rise," and apply like any poultice. . , ■ MUMPS. — This disease, which Is a contagious epidemic, consists of in- flammation of the salivary or parotid glands, which are situated on each side of the lower jaw. Symptoms. — It commences with slight febrile symptoms of a general char- acter. Very soon there is a redness and swelling at the angle of the jaw, wliich gradually extends to the face and neck near to the glands. These some- Jtinies become so large as to hang down a considerable distance, like two bags. They may come on suddenly, or else be preceded by a few days of general indisposition, which now and then amounts to higli fever. A feeling of stiff- ness about the jaws Is soon followed by swelling, often very bulky, and more »or less tense. The swelling is apt to extend cither at the back of the lower jaw 'or underneath it. The swelling contains no fluid ; dental pain is absent. Gen- erally tirst one side of tlie jaw is attacked and then the other; it is rare for both sides to suffer simultaneously. Not uncommonly similar swellings burst out in other localities of the body, the genital organs being most liable to seizure. Treatment. — But little medical treatment is required for this disease when at its height, Tlie patient, from sheer inability to move the jaw, must live chiefly on slops; and it is well for him to be kept low, unless very delicate, in which cose a little good broth or beef tea should be given. If there is much pain, the throat should have hot fomentations applied; and, in very severe cases, two or three leeches. Mumps is not a dangerous disorder, unless the in- tlaramation should be turned inwards, in which case 't will probably affect the brain or testicles; or, in the female, the breasts. Snould the swellings suddenly h-eolored, anc here is much thirst, though no drink can be ^retained on the stomach. Treatment. — Apply a la%e mustard po iltice over the stomach and liver. Give large draughts of warm teas, by which means the stomach will be cleansed of all its solid contents. Every half-hour give table-spoonful doses of the com- pound powder of rhubarb and potassa, until the vomiting is checked. Warm injections must be given frequently, and hot bricks applied to the feet, while the whole body should be swathed in warm flannels. To get up a warmth of the body and the stomach is, in fact, the most important thing in this disease. Hot brandy, in which is a dose of cayenne, is excellent to quiet the vomiting 15 m DR. CHASE'8 BEOIPES. and griping. A f'^w drops of laudanum In the injections may be given. If the pain is excessive; but generally it is not needed. Either of the following have been found useful : Bicarbonate of soda, 12 grs. ; common salt, 6 grs. ; chlorate of potash, 6 grs. Mix and take in cold •water. Or the following : Acetate of lead, 20 grs. ; opium, 12 grs. Make into 12 pills and take one every half hour until looseness ceases. Eclectic or ITerbal Treatment for Cholera Morbus. — No time must be lost • in treating the severe stages of this disease. Give the patient copious drinks of whey, warm barley-water, thin water gruel, or weak chicken broth. Bathe the feet and legs in warm saleratus water, and apply warm fomentations of hops and vinegar to the bowels. In addition to these, apply a poultice of well-stewed garden mint, or a poultice of mustard and strong vinegar will be found of much service. The vomiting and purging may be stopped by the following : Ground black pepper, 1 table-spoonful ; table salt, 1 table-spoonful; warm water, J^ tumblerful; cider vinegar, J^ tumblerful. Dose, a table-spoonful every few minutes. Stir and mix each time until the whole is taken. The evacuations, however, should not be stopped till the patient feels very weak. Nourishing diet should be taken by the patient. A wineglass of cold camomile tea once or twice a day would be very beneficial, as would ten drops of elixir of vitriol three or four times a day, or a tea made of black or Virginia snake-root. Flannel should be worn next to the skin, and the warm bath should be frequently resorted to. CnOLEBA INFANTUM, otherwise known as the summer complaint of children, has been by some regarded as belonging exclusively to America. It has been ascertained, however, that this disease prevails in Europe, where it is" called by a different name. It usually attacks children under four years of age, and generally between the months of June and October. Symptoms. — There is at first diarrhea and the stools are sometimes of a watery, colorless consistence; at others they have a greenish-yellow appearance; the pulse is quick, the head and abdomen are hot, while the limbs are cold. The child seems to suffer more or less pain, as indicated by its crying, and fre- quently screams as if suffering acutely. The disease often terminates unfavor- ably and sometimes within a few hours; again, it continues for several weeks, and the little sufferer becomes very much emaciated, his eyes sunken, counte- nance pale, and yet a recovery is possible. Causes, — From the fact that it oftener occurs during the summer montlis tlian at any other time of the year, it may be inferred that the temperature greatly infiuences the prevalence of this disease. It more frequently attacks the poorer classes, or those living in unhealthy sections, although the children of the wealthy are likewise subject to it. Teething, change of diet at the time of weaning, and unhealthy, diluted milk, may be the exciting causes of this disease so common to children. Cholera infantum is more prevalent in our large cities, it being compara- tively unknown in rural districts. Often these little sufferers are greatly TREATMENT OF DISEASES. 827 Improved by a trip Into the country or to the sea-shore. Pure air and fresh sweet milk, as hygienic and dietetic adjuncts, are necessary for recovery. Treatment. — The first treatment should be preventive. The little patient should be placed in a well ventilated room. Next, attend to the diet, and ascer- tain if the milk be pure and healthy. If the child nurses, then the mother should properly regard her diet. She should not eat unripe or stale fruits or vegetables, but her food should be nutritious and easily digested. She should not overwork, nor heat her blood, neither should she allow herself to become excited and irritable. She should occasionally give the child some milk alkali to obviate undue acidity of the stomach. Scalding the milk, or using a little lime-water in it, is sometimes beneficial. The following can be obtained at almost any drug store; Syrup of rhubarb, 2 ounces; liipie-water, 4 drachms (about 4 tea-spoonfuls), and water of peppermint 2 drachms. Give of this mix- ture, to a child one year old, 1 tea-spoonful every hour until it acts on the bowels as a laxative, which may be known by the changed appearance of the passages. Follow this with small doses of compound extract of smart-weed and cover the bowels with cloths wet with the same. This treatment I have employed with perfect success in my own family and also with the same uniformly happy results in the general practice of medicine. SALT BHEUM, or ECZEMA.— In this disease the minute blood vessels are congested, causing the skin to be more vascular and redder than in the natural state. There is an itching or smarting sensation in the affected parts and the skin is raised in the form of little pimples and a watery substance exudes. This disease usually attacks the hands, and depends very much upon the occupation and habits of the person. Washerwomen, and those whose hands are exposed to the action of flour, soap, wax, resin, etc., are most sub- ject to it. Treatment. — All soaps and alkalies, and lead preparations, should be avoided. "Wash the hands only in warm water, to which may be added some oatmeal or cornmeal, or a little oxalic acid or vinegar. The following pre- scription is an excellent external application: Stramonium ointment, 1 ounce; carbolic acid, 10 grains. Mix thoroughly together. First wash the part affected with warm water and oatmeal and cornmeal, then dry thoroughly, and apply the ointment, bandage, and let remain all night. 2. Make a wash of warm water and oatmeal, cleanse the part with it, and dry with a soft cloth; bathe with tincture of iodine, let it dry, and apply car- bolic acid mixed with sweet cream, about 5 drops of the acid to a tea-spoonful of cream. 3. Take of beef marrow^ sulphur, black pepper, white turpentine, equal parts; mix, make an ointment, and apply, cleansing as otherwise directed. SCAXe carried into the shop; and when much of the poison is floating in the air of 28S DR OHASE' 8 RECIPES. the work room, it is a good plan to wear a maak to prevent its being drawn with the breath into the tliroat and lungs. It has been said thai those who eat freely of fat meats, butter, and other oily substances are not attacked by the disease, though exposed to the poison. I know not what protection this can give, unless the skin is in this way kept more oily, which prevents the absorption of the poison. This would seem to afford a hint in favor of anointing the whole person once or twice a week with sweet oil. STITCH IN THE SIDE. — This is a spasmodic affection of the muscles of the chest, and is rheumatic in its origin. With this there are not the symptoms of inflammation nor the difficulty of breathing, except that caused by the pain or stich in the side. Exposure to cold or violent exercise will also cause this. Apply warm applications, mustard poultices, or stimu- lating liniments. The best medicines in this case wih be pills of colocynth 8 grs., with ex. of colchicum J^ of a gr. in each, taken every night; and 3 , times a day a seidlitz draught, with 15 grs. of wine of colchicum and 6 of laudanum in each. PROUD FLESH. — The gi-anulations which arise when a sore is in progress of healing, sometimes project beyond the level of the surrounding parts, and fonn a red excrescence very irritable, easily made to bleed, and sometimes growing fast in spite of all that can be done to prevent it. Caustics of various kinds, as lunar caustic, or the blue vitriol, are to be applied, or red precipitate of mercury, and occasionally pressure, by straps of adhesive plaster or other bandages, is found useful. 1 . B ED SOBES. — The constant pressure of certain portions of the body upon the bed or mattress frequently produces in invalids excoriations, which are known bv the above name. Treatment. — When the skin becomes red and inflamed, and painful to the touch, immediate steps should be taken to prevent if possible an abrasion of the skin. Mix two tea-spoonfuls of brandy with a wine-glassful of hot water, with 30 drops of tincture of arnica. Dab the part with this, and dry with violet powder. Or, either before or after tlie skin breaks, dip a camel hair brush into collodion, and brush the inflamed surface over, repeating the operation from time to time until the part is healed. 2. Saturate cloths with alcohol and apply; not painful and effects speedy cure. 3. Bismuth powder is also good, and is just the thing for clmflng. Cover- ing the sore with clay dust or "mineral earth" is recommended also. PITS OR CONVULSIONS IN CHILDREN.— Most persons have seen a baby in fits; and it is a sad sight, — its little face all distorted and livid; its eyes rolling and squinting frightfully; its hands clenched, and arms bent, and legs drawn up. and body arched backward, and limbs twitrhing violently, — itself insensible, and unable to see, or swallow, or move. A. er a lime the fit ceases, sometimes by degrees, at other times suddenly, — the child fetching a deep sigh, and then lying quiet and pale, as if it had fainted TREATMENT OF DISEASES. 288 From this state it passes into a sleep, and, ou waliing some liours later, seems '.hero is no fevet present. Electricity is often a valuable assistant to other rem^uidS. SUPrOCATION.— Is the extinction of life by the function of breath, ing being violently stopped. This may happen from hanging and drowning; from bipod or matter bursting from the lungs into the branches of the wind pipe; from inflammation or croup, producing a false membrane or thickened mucus in the air passages from foreign bodies sticking in the same; from large pieces of meat in the gullet pressing on the back of the wind pipe; and many similar incidents. Where the suffocation is complete nothing can be done; but where it is only threatened the proper means of relief are to be had recoarse to, varying, of course, according to circumstances. Foreigu Liodies TREATMENT OF DISEASES. m. are to be extracted, if possible, from the windpipe, and vomited from the gullet, or pushed down into the stomach; and the means for restoring sus- pended animation to be employed in the case of hanging and drowning. SUFFOCATION FROM HANGING.— Immediately remove all clothing from the upper part of the body, and follow the directions under Artificial Respiration to restore breathing. SUFFOCATION FROM GAS AND OTHER NOXIOUS VAPORS. — Immediately remove the person into the open air, and throw cold water upon the face, throat and chest, expel the foul gas from the lungs, and restore respiration by means prescribed for Artificial Respiration. As soon as you discover the least breathing, hold strong vinegar to the nostrils. Should the suffocation be from breathing carbolic acid gas, chloride of soda or a solution of chloride of lime, is preferable, sometimes moistening a cloth, with either of the solutions, and holding it to the nose, will produce the desired effect. Oxygen should be forced into the lungs if it can be produced. Excite warmth in the manner prescribed for " Drowned Persons " on pages 80 and 81. Where suffocation is caused by fire-damp in mines, wells, etc., remove the person at once and treat as above. SUSPENDED ANIMATION FROM COLD.— When a person is apparently frozen to death, tlie body should be handled very carefully, and be very careful not tu bend the joints; have the body in a cold place, and rub the same from head to foot with cold water or snow, for fifteen or twenty minutes, until the surface is red, then wipe the body perfectly dry and rub with bare warm hands; it is better if several persons will join in this rubbing, and then wrap the body in a woolen sheet, and follow the directions as in "Artificial Respiration " to restore breathing. This treatment must be continued with energy for several hours if necessary, and until animation and respiration are thor- oughly restored. Allow the patient to swallow a little lukewarm water and wine or red pepper, or ginger tea. STRICTURE OF THE RECTUM.— In many cases this is the result of an inflammatory process, simple or syphilitic, from the cicatrization of deep- seated and extensive ulceration; in others, it is due to the contraction of inflam- matory material poured out external to the bowel in the sub-mucous tissue; in exceptional instances it may be caused by contraction of the parts external to the bowel, after pelvic cellulitis, and Curling quotes a case where it was the direct result of injury. The disease, taken as a whole, is twice as common in women as in men, my note book revealing the fact that thirty-two out of forty-eight consecutive cases were in this sex. But syphilitic stricture is more common in the female, and cancerous stricture in the male. Constipation is the one early symptom, and it is not till some ulceration has commenced, either at the stricture or above it, that others appear, such as diarrhoBa, with lumpy stools, containing blood, pus or mucus, straining at stool, and a sensation of burning afterward, with at last a complete stoppage, abdominal distension and dyspeptic symptoms. 16 IS 1 ■■ ■!: 212 DR. CHASE'S RECIPES. An examination with the finger carefully introduced into the rectum will, && a rule, at once reveal the true nature of the case, for about two inches up the rectum the narrowing will be felt, with or without new tissue infiltrating the part or ulceration. In exceptional cases the stricture is beyond the reach of the finger; under these circumstances, how jver, it may, at times, be brought within reach by pressing with the free hand upon the abdomen above the pelvis. The examination of a rectum, the subject of disease with a tube, flexible or otherwise, requires the greatest care and gentleness. Fallacies may mis- lead the surgeon in every way, the end of the instrument striking against the sacrum, or being caught in a fold of mucous membrane, may lead him to sus- pect obstruction where none exists. But if some warm fluid, as linseed tea, be injected somewhat forcibly through the tube, a place is formed f Imitting the easy transit of the instrument. In stricture pain is felt when an instru- ment reaches the point of contraction, and a flexible one is arrested or passed on with more or less diflSculty. Treatment. — It is so rare for a surgeon to be consulted about a stricture of the rectum till the ulcerative stage has set in, or nearly complete obstruc- tion has taken place, that he haa few opportunities of testing the value of dilatation of the stricture, for, although this practice is clearly useless if not injurious when ulceration exists, it is probably of great value before any breach of the surface has taken place. In cicatricial or inflammatory stric- tures, indeed, it is the only form of practice upon which reliance is to be placed, but in the cancerous, whether in the ulcerating style or not, it is not wise to make the attempt. The dilatation is to be effected by mechanical means, and many instru- ments have been invented for the purpose. The elastic gum bougie, in the hands of the surgeon is, however, the best; forcible dilatation is inadmissible. They are made in many sizes, and the one just large enough to pass through the stricture should be chosen. It should be warmed and well greased, and guided by the finger passed gently through the stricture, and retained for ten or fifteen minutes at a time. When it does not produce any irritation, aisecond larger, may be passed in two days. But when irritation has set in, the repe- tition of the operation should be suspended until it has subsided. By these means a simple stricture may be checked in its progress, and even dilated, but rarely cured; this practice may prolong life for years. Mr. Curling has, how- ever, given a case in his book in which he believes hei cured an annular stric- ture in a lady, age 24, by incisions and dilatation. This dilatation is, however, only a means to an end, and that end is to secure a passage for the intestinal contents. Enemata are valuable aids to effect this purpose, the daily washing out of the bowels with gruel and oil giving gi'eat relief, or the daily dose of mist, olei with manna, confection of senna with sulphur, or any other gentle laxative that the patient has found to suit. Cod liver oil in full doses often acts as a laxative as well as a tonic. Care must, however, be observed in the introduction of the tube, for in a can- cerous bowel perforation is very apt to occur, and even in a healthy one the ^ame accident has taken place. TREATMENT OF DISEASES. 349 How far It is safe to allow a patient to pass a bougie for himself or herself, Js another question. I am disposed to think it is an unwise act to allow when the bougie is solid, for I am sure I have seen great irritation and harm follow upon the practice, and in several cases deep seated suppuration. Curling has given a case where the patient caused his own death by perforating the bovi-^l, half an inch in extent, above the stricture. I have, consequently, been in the habit of instructing my patients to use candles as bougies, and have been well pleased with the practice. There comes a time, however, when this treatment by dilatation ceases to be beneficial; when the stricture has so closed as to render it useless; or ulcer- ated so as to render it unwise to adopt the practice; or associated with so much distress as to forbid its use; and under these circumstances the practice of coMomyiioi great value; it gives comfort to a degree that sometimes aston- ishes, and always gi-atifles. On convalescence or recovery, it is not found to be practically associated with such inconveniences as surgeons of old have practically surrounded it. It prolongs life and adds materially to its comfort, and little more than this can be said of most operations. But it must not be postponed till the powers of life have become so exhausted as to rende' the chances of recovery from the operation poor; or till the large intestine has become so distended as to have become damaged or inllitmed. It should be undertaken as soon as it is clear that the local disease haa passed beyond the power of local treatment with any prospect of good, and the general powers of the patient are beginning to fail; as soon as the local distress finds no relief from palliative measures, and a downward coui'se, with unmixed anguish, is evi- dently approaching. The difficulties of colotoray are not great, nor are its dangers numerous. When unsuccessful, it is usually made so from the delay in its performance; from' want of power In the patient; or death has resulted from the secondary effects of the disease on the abdominal viscera. When most successful, it gives immediate relief to most of the symptoms, and makes life worth living. When least so, by lessening pain, it renders what remains of life endurable. The operation is now regarded as established, and creditable to surgical art, and according to Curling; but, in the general ■way, it has been postponed until too late a period to demonstrate its value. HYDROPHOBIA. — Treatment. — Cut off the bitten part, or apply dry cupping, or suction, at once. Also the caustic potash. The internal remedies heretofore emplovod have had little success. Perhaps nothing now known promises more than to keep the patient, for a long time, under the influence of chloroform or ether. The tincture of scullcap, in 2 or 3 dram doses, will allay the nervous agitation, and is always worth using. It has been proposed to clear the throat of the tough mucus by cauterizing it with a strong solution of nitrate of silver applied with a shower syringe. The remedy is worthy of a trial. Some of the Western physicians declare the red chickwecd, or scarlet pimpernell, to be an absolute reinedy for this disease, and cite some quite remarkable cases of its success. Four ozs. of this plant, in the dried state, are directed to be boiled in 2 qts. of strong beer or ale, until the liquid is reduced ■Ji •HI 1 ■ J 2-14 DR. CHASE'S RECIPES. ono ha]£ Tho liquid is to be pressed out and strained, and 2 drs. of laudanum added to it. TIio dose for a grown person is a wine-glassful every morning, for 3 mornings. A larger dose is required if the disease has begun to show itself; and if the case be fully developed, the whole may be taken in a day. The wound is to be bathed with the same decoction. The medicine, it is said, produces profuse sweating. It is worth a trial. Considerable has been said of late of a remedy used in some parts of Europe, and said to be eflEectual. It is the " golden ceuotides " (cctonia aurata), or common rose beetle, found in large quantities on all rose trees. A similar insect is said to infest the geranium plant. When collected, they are dried and powdered; and given in this form, relieve excitement (so it is said) of the brain and nerves, and throw the patient into a sound sleep. HEABTBURN. — What is commonly called heartburn is not a disease of the heart, but an uneasy sensation of heat or acrimony about the pit of the stomach, accompanied sometimes by a rising in the throat like water. Causes. — Debility of the stomach; the food, instead of being properly digested and turned into chyle, runs into fermentation, producing acetic acid; sometimes the gastric juice itself turns acid, and causes it; at other times, it arises from bilious humors in the stomach. Tkeatatent. — Take 1 tea-spoonful of the spirit of nitrous ether, in a glass of water or a cup of tea; or a large tea-spoonful of magnesia, in a cup of tea, or a glass of mint-water. DISEASES OF THE HEART. — The heart, from the important part which it plays in the animal economy, is subject to various, serious and often fatal diseases. Like the other viscera, it is removed from the eye, so that but little knowledge of its condition can be obtained by inspection ; and hence we must have recourse to other means. The ear is the principal means of obtaining a knowledge of the state of the heart, and by auscultation and per- cussion we are enabled to detect the existence of various diseases. The heart gives out two sounds, known as the first and second, which are distinguished from each other. The first sound is longer than the second, and the interval Ijelween the first and second sounds is shorter than that between the second and first. They have been compared to the two syllables lupp, dupp. Any manifest alteration in these sounds is indicative of the existence of disease. They may be high or low, clear or dull, muflied, rough, intermittent, etc. Murmurs or regurgitant sounds may arise from disease of the valves. The power of distinguishing between the normal and abnormal sounds of the heart, and of the causes producing the latter, can only be obtained by lengthened experience. Diseases of the heart are usually divided into two classes: first, functional or nervous; and second, structural or organic. Chief among the former are palpitations, syncope or fainting, and angina pectoris. They are chiefly to be met with in persons of a naturally nervous temperament, more especially women suffering from hysteria, or other like complaints, and may be induced by great mental excitement. In such cases great attention should be paid to the general henlth, and. by means of tonics, sea-bathing, and gentle open-air exercise, the system is to be strengthened. Violent exertion and strong TREATMENT OF DISEASES. 245 mental excitement arc particularly to be avoided. Among the principal organic diseases to -vvhich the heart is subject are pericarditis, carditis, endocarditia, atrophy, hypertrophy, dilation and valvular diseases. Treatment. — In all cases of heart disease, the body and mind should Vaj cept as easy and cheerful as possible. The diet should be well regulated, — lourishing but not stimulating. Coffee, tea, liquors, and tobacco must be lispensed with. The feet should be constantly dry and v;arm, and oecasiou- Jly rubbed with mustard. For inflammatory diseases of the heart, the bowels, if costive, may be noved with compound tincture of ja!;ip. To each dose add 10 grs. of cream of tartar. Keep up a perspiration till the pain is relieved, by giving a tea- spoonful of compound tincture of Virginia snake-rcot; also a warm infusion of pleurisy-root. Mustard-plasters over the chest and spinal column are also to be employed. If the patient is troubled with sleeplessness, give 8 to 10 grs. of compound powder of ipecac and opium. For palpitation, the tincture of digitalis, 10 or 15 drops 3 or 4 times a day, has been found useful. When the nervous system is affected, give small quan- tities of wine or spirits, or a few drops of laudanum or ether. For neuralgia, or breast-pang, give a tea-spoonful of a mixture of equal parts of laudanum, ether, and oil of castor. The powder of Indian hemp-root may also be taken in doses of a small tea-spoonful 2 or 3 times a day. If the stomach is acid, a tea-spoonful of soda iu half a tumbler of water will cor- rect it. 1. INFLAMMATION OP THE LIVER.— Treatment.— When the bowels are confined, usually termed a costive state of the bowels, 1 pt. of warm water, 1 table-spoonful of salt, and 1 tea-spoonful of hog's lard, as a clyster, will give relief; or take one or two of the following liver pills at bed- time: Dr. Chase's Cathartic and Liver Pill.— Take podophyllin, 60 g~s.; leptandrin, sanguinarin, ipecac, an-^ pure cayenne, each 30 grs.; make into 60 pills, with a little soft extract of muudrake or dandelion. ' is is the best pill I have ever used, as a cathartic and liver pill, and to act o r^.retions gen- erally. As a purgative the dose is from 2 lo 4 pills, fi .» f person; and as an alterative and substitute for blue mass, and to act on iiie liver, 1 pill once a day, or every other day. Remarks. — Should you not wish to go to the trouble of making this pill, inquire at the drug store for It, or send 25 cents to the Chase Medicine Com- pany, Detroit, Mich., for it. When, from any cause, the languor, sleepiness, furred tongue, etc., give notice of an impending bilious attack, 4 or 5 of vhe liver pills should be taken at night, and followed in the morning by a dose of infusion of senna and salts, or a dose of castor oil. Extract of dandelion made into pills with 1 gr. of leptandrin to each pill, 1 taken every night, is an excellent remedy. From a long practical experience I have found that the dandelion is a most valuable medicine fov this complaint, and there are herbs to cure all diseases provided by our Heavenly Father, if we would but seek them out and test ;, I ll »!•> ii: ^^ f\m 246 DR. CHASE'S RECIPES, their virtues. But experiments on this subject have heen top much neglected to afford us all the information we need. I have found the use of the dande- lion in the treatment of this disease to be a most valuable remedy. Indeed I may here observe that in the treatment of liver complaint the same precaution- ary remarks as those on indigestion, will also apply to this disease — that sick headache, foul tongue, or heaviness In the region of the stomach, will indicate the necessity of giving a mild emetic of ipecacuanha; and should there be great heat, inflammation, or feverishness, the use of warm lemonade or a dose of salts mixed in warm water, and bathing the feet in warm water, so as to produce perspiration or determination to the surface will afford relief. Should the bowels be costive, regulate them with the following valuable pills: Take extract of butternut, 30 grs. ; powdered jalap, 20 grs. ; soap, 10 grs. Mix. Make 15 pills. Three or 4 is a dose. The extract of butternut has been found one of the best cathartics in fevers, and as a general purgative medicine. Dr. Wilson, in the Medico-Chirurgical Review, says: "The more the dan- delion is employed the more certain proofs it will afford of its great vlrtuei.^" — a fact to which ray experience enables me to testify. In my own practice, more than a hundred cases have been cured either by tlie simple extract of the herb and root, or by taking a tea-cupful of a Pt. ong decoction of dandelion twice a day. In almost every instance I have succeeded in relieving and restor- ing those who have used this most valuable plauc of the fields. 2. The dandelion is diuretic and aperient, and has a direct action upon the liver and kidneys when languid; and is likewise applicable to all derange- ments of the digestive organs generally. In chronic inflammation of the liver and spleen, in cases of deficient biliary secretions and in dropsical affec- tions of the abdominal viscera or belly, it will be found very beneficial. The inspissated (thick) extract is the most efiicacious and active form of using this plant, and may be purchased at any drug store; the doses of these are from 10 grs. to ]^ dr. I have, however, generally used it in a decoction as before mentioned. 3. The constant application of hot poultices relieves the pain and hastens cure. This is good for inflammation of any of the internal organs. For disordered liver, good strong thoroughwort (boneset) tea is a mother's cure. For thorough case of biliousness there is nothing better than Dr. Chase's Cholagogue; it combines the antibilious ingredients that act directly upon the liver in a mild and pleasant form, and is very effective in all malarial diseases. 1. BRAIN — Inflammation or Concussion of. — The name given to the injury supposed to be received by the brain from great violence inflicted on the head, when there is ^o organic injury discovered, neither fissure, frac- ture, nor extravasation, either in the living or dead body. The same symptoms occur when the head has not received any external injury, and when the shock has appeared to have been sustained by the whole frame. A person may fall from a height, light on his feet, and yet be affected with all the symptoms of concussion of the brain., These vary in degree from the sliEflitstunninja; vhicK ioUowB almost every violence done to the head, to the loss of all sense **d IREATMEyT QF DISEASES. Ul motion which is soon followed by death. Dr. Abernethy thinks that the symptoms of concussion may properly be divided in three stages; the first is that state of insensibility and deiaugemeut of the bodily powers which im- mediately succeeds the accident. The breathing is difficult, but in gencrtd without stertor or snoring; the pulse intermits, and the extremities are cold. This goes off gradually, and is succeeded by the second stage; in this, the pulse and breathing are better, and though not regular, are sufficient to main- tain life, and to diffuse warmth over the extreme parts of the body. The patient is inattentive to slight external impressions, though he feels when the skin is pinched. As the effects of concussion diminish, he replies to questions put to liim in a loud tone of voice, particularly if they refer to his own suffer- ing; otherwise he answers incoherently, and as if his attention was occupied by something else. While the stupor remains there appears little inflammation of the brain, but as the stupor abates, the inflammation increases; and this consti- tutes the third stage. Much caution and prudence are required in the treat- ment of the first stage. A person is knocked down and becomes insensible; many have seen or heard of bleeding being employed when a person has fallen down suddenly, and the bystanders impatiently require that this shall be the first article of the treatment. But the breathing is slow, the pulse intermitting and the extremities cold ; and to draw blood in such circumstances as these would be taking the effectual method completely to extinguish life. Again, suppose people were to reason from the resemblance of the state in which the patient is in, to that of a person in a faint, and should as in that case give stimulant liquors by the mouth, or apply pungent substances to the nose, there is danger here, that by such appliances, the subsequent inflammation may be increased. The utmost that should be tried is the endeavoring to restore the heat of the extremities by friction with warm cloths or -vith stimulating embro- cations; we must wait a little till we see whether the patient recovers from the first stunning effect of the blow, and then be regulated in our future treatment by the symptoms that occur. Those that we are principally to look for are those of an inflammatory tendency; and to prevent the evils arising in the after stages of concussion, we are to employ bleeding and purging, to keep the patient in a dark room, to; enjoin perfect quiet, and to put in force the anti- phlogistic (inflaming) regimen. 2. Brain — ^Inflammation of.— Inflammation of the brain and its mem- branes is characterized by very violent feverish symptoms, great flushing of (he face, redness of the eyes, intolerance of light and furious delirium; the jkin is hot and dry, the pulse hard and frequent, the bowels are costive, and there is a great feeling of tightness across the forehead. Causes. — These symptoms are occasioned by passions of the mind, by drink- ing spirituous liquors; and in warm climates by exposure to the sun forming what is called sun-stroke. Treatment. — Quiet both of mind and body with cooling aperient medi- cines, abstinence from all rich and stimulating food and drink is theproprf treatment; in those of spare, weakly habit, it is sometimes owing to want of vital enerey, and in this case the diet should be rich and stimulating; and the m a;j.'i:,rwfjsfei 'mm 848 DE. CHASE'S. RECIPEa. aperients, If required, muBt be of a cordial nature; but all this skould be left to the medical pructltiouer; the disease too nearly affects the Issues of life and death to be tampered with, and a doctor must be called. 1. THROAT, INFLAMMATION OP.— Quinsy and sore throat ar". names of an acute disease, of wliicli the seat is in the mucous memi- brane of the upper part of the tlirout, and all the surrounding parts of the muscles which move the jtiws. The tonsils or almonds of the ears, are especially affected, and tlie intlnmmatiou extends to the pendulous velum of the palate and to tlie uvula. Commonly, sliiverings and othc* symptoms of approaching fever precede tlie affection of the throat, which is attended with pain and difficulty of swallowing, the pain sometimes shooting to the ear; there is also troublesome clamminess of the mouth and throat; a frequent but difficult discharge of mucus; and at an early period of the disease the fever is fully formed. The inflammation and swelling are commonly most consider- able at first in one tonsil; and afterwards, abating in that, they increase in the other. The disease is not contagious. When the disease is actively treated at an early period, it abates" gradually, or is said to end in resolution; but very often it goes on to suppuration, and the pus which is evacuated is of tlie most fetid and nauseous kind. Very soon after the abscess brealis, great relief is obtained, and the pain and difficulty of swallowing cease. Causes. — The most frequent cause is cold, externally applied, particularly about the neck. It is chiefly the young and sanguine who are affected; and when a person has had sore throat once or more, he is very liable to frequent repetitions of it, so that tlie slightest exposure to cold, or getting wet feet, will bring on an attack of the disease. It occurs especially in spring and autumn, when vicissitudes of heat and cold are frequent. Remarks. — Tlie principal point in the diagnosis of this disease is to dis- tinguish it from the sore throat which attends scarlet fever; in some varieties of which the rash is inconsiderable, although the disease of tlie throat goes rapidly on to gangrene, accompanied with a destructive fever of the typhoid kind. The distinction between the two kinds of sore throat is of great import- ance, as it most materially influences our practice. It is, in general, easily made by proper attention. The smart fever, the difficulty of swallowing, and the bright florid redness of tlie parts, mark out the inflammatory sore throat with sufficient distinctness; auu v.'e are in many cases assisted by observing the person affected to be often subject to the disease, which occurs soon after the application of cold. The dangerous and malignant sore throat is known by the dark and livid color about the fauces, by the appearance of specks on the part, which rapidly spread and form slouglis; and by the circumstance of scarlet fever being the prevailing epidemic. The treatment proper in inflam- matory sore throat would be destructive liere. And it is probably the knowl- edge that some sore throats are so dangerous, that makes many people much alarmed when a quinsy seizes themselves or any of their family. Treatment. — When sore throat is threatened, it may in many cases be prevented from coming forward, by using a stroner astringent gargle. Of these, TREATMENT OF DISEASES. 948 there Is a great variety. As useful a one as can be made is that with diluted vinegar, a little sweetened with honey or sugar. The Infusion of red rose leaves, acidulated with a few drops of sulphuric acid, forms a very elegant gargle. The same purpode may be served by gargling with strong spirits, or with the decoction of oak-barls or diluted spirit of hartshorn not so strong as to hurt the mouth. A blister behind the ear, extending from under the lower jaw ♦. ) the wind-pipe, will almost certainly prevent the internal disorder of the throat; but it must be put on at the early part of the disease, or it will do no good. If this is not done. Dr. Chase's Liniment should be rubbed on the under jaw, below the chin. An emetic may be given at the commenc ^lent of the disease, but a saline purgative is better. Gargles must be used with incessant diligence as long as the disease continues. Jellies of preserved fruits, vegetable acids, or good sharp small beer, may assist the gargles in keeping the mouth clean and allaying the thirst; but tlie difficulty of swallowing is so great that the patient is very apt to save himself the pain, and let the throat get dry. However, a resolute draught occasionally to quench the thirst, gives little more pain than swallowing the spittle. A little bit of sal ammoniac, or sal prunella, allowed slowly to dissolve in the mouth, is useful. If there is much swelling, and pain in swallowing, 4 or 5 leeches may be applied outside the throat, and afterwards large bran poultices should be assiduously kept on. At the same time marked relief will be got by inhaling the steam of hot water, impregnated with vinegar or any aromatic; and if there is a tendency to suppuration, this is a good way of ripening the abscess, which often forms in the tonsils. As the sore throat and fever are sometimes relieved by perspiration, the patient sliould keep his bed for a few days. Sometimes the swelling is so great that nothing can be swallowed, and the breathing is impeded. The tonsils have been scarified, or the abscess has been opened, and the operation of opening the wind-pipe may be sometimes required. Happily those very violent cases are of rare occurrence. 2. The yolk of a raw egg is excellent for sore throat of public speakers. 3. Gargle frequently with hot water and vinegar in which black pepper has been boiled. Reinarks. — I would add: apply to the throat flannel cloths wrung out of hot water and vinegar, covering them with dry ones. (See receipts for sore tliroat elsewhere.) 1. INFLAMMATION OP THE LUNGS.— This disease requires prompt treatment, and of course, if possible, a physician should be called at the earliest moment. When one is not to be had conveniently, let no time be lost, but pursue the course here marked out, which in a great many cases will be the means of curing the disease, or checking it while medical aid is being pro- cured. Treatment. — Open the bowels by means of an injection, and also giving some mild purgative, such as castor oil, Epsom or Rochelle salts, or rhubarb. Apply leeches, 10 to 20 to the side affected, if they can be procured; if not, scarify (to scratch or cut the skin off) and apply the cups, (cupping is the operation T.'ii-i( fi 260 DR CUASE'S RECIPES. of drawing bloocl after the skin has been scratched off)af ter which a warm poult ho of brnn, Indian meal, or linseed meal or slippery elm, etc., to be sprinkled over with a little laudanum or paregoric; to be applied frequently. Small doses oi! ipe- cac, either in powder or the syrup, should be given every 8 hours, just so aed with honey, decoction of marshmallow roots, with barley licorice, etc. > othing so safely and certainly abates the inflammation as copious dilu- tion. Should there be much pain in the back, heat should be applied to the part; and this is done by means of cloths dipped in hot water, re-warmed as they grow cool. Another good plan is to fill bladders with a decoction of madders u.nd camomile flowers, to which is added a little saffron, and mixed with about a third part of new milk. Should there be shivering and signs of fever with cor iiderable tenderness over tht kidneys, and no medical advice at hand a few leeches may be applied i..f ter some time the bowels should be freely opened, and the best raeans.of effecting this is with 3 grs. of calomel, and 2 hours afterward J^ an oz of castor oil; subsequently the follow'ng may be given; car- juateof soda, 2drs. ; spirit c. nitric ether, tincture of henbane, of each 2 drs.; ayi ip of tolu, mixture of acacia, of each 1 oz.; camphor mixture 4 to, 8 ozs. ; mix, and take half a wine-glassful every 4 hours. A very good remedy is the following: Take of tincture of opium, liquor of ammonia, spirit of tur- pentine, uud soap liniment, of each equal portions; mix and rub well into TREATMENT OF DISEASES. the parts effected. In conjunctioa with this external application, take of infusi'^n of buchu, 11 drs. ; powdered tragacanth, 5 grs.; tincture of buchu, 1 dr. ; mix for a draught, aud take every morning. If there be much nausea, a clyster should be administered, consisting of a dram of laudanum, with J^ a tea-cupful of thin starch; this to be injected every 2 or 3 hours, or at longer intervals, according to the effect produced. Employ the warm bath, and afterwards warmfomentaMons to the stomach and loins; drink freely of lin- seed tea. Take also of sulphate of magnesia 1 oz, ; solution of carbonate of magnesia, 1 oz. ; tincture of henbane and tincture of ginger, of each 2 drs. ; sulphuric ether, J^ a dr. ; water, 4 ozs. ; mix and give 3 table-spoonfuls every 6 hours. Those who have once suffered from inflammation of the kidneys are very liable to it again ; to prevent a recurrence of the attack, they should abstain from wine and stimulants; use moderate exercise; avoid exposure to wet and cold; eat of food light and easy of digestion; not lie too much on Lhe back, and on a mattress in preference to a bed 2. Aconite in minute doses is good for kidney complaint, peritonitis, puerperal fever, etc. 3. Constant application of poultices, as recommended in "2" for the liver, promotes cure and relieves pain. 1. INFLAMMATION OP THE BLADDER— Acute. — This disease affects the lining membrane of the bladder, — sometimes its muscular sub- starice. Tt may attack the upper portion, the middle, or the neck of this organ. It rurs a rapid course. Treatment.- If the urine be retained, it is of the utmost importance that it be early drawn off with the catheter, lest a distention of the bladder bring on mortification. Great care is required not to produce irritation by any roughness in introducing the instrument. Leeches should be applied upon the lower part of the bowels, the perinseum and around the anus. When these are removed, warm poultices should be applied. Cold compresses will often do as well. The bowels must be opened with Epsom salts. Injections of warm water with a few drops of tincture of arnica leav ' will act finely as a local bath, — the water being retained as long as possible. The tincture c '^trum viride will be required in 5 to 10-drop doses, or the compound tincture of Virginia snake root to induce perspiration. Dover's powders may sometimes be used for the same purpose. Drinks must bij taken very sparingly. A small amount of cold inrusion of slippery elm bark or marshmallow and peach leaves. This mucilaginous drink must be the beginning and the end of the Met during the active stage of the disease. 2. I' ^laamation of the Bladder — Chronic.— This is much more '' ""mmon than the active form of the disease. It of ten arises from the sai. . ases which produce acuto inflammation of the bladder. i:. !! , m -rl I So4 DR. CBASir a RECIPES. It often passeisninder the title of "catarrh of the bladder." It la a chronic intiammation of tlie mucous lining of the bladder, and is a t try common and troublesome affection among old people. Tkeatmb:^t. — To reduce the inflammation apply leeches, mustard, croton oil, or a cold compress every night. As a diuretic give an infusion of buchu, uva ursi, trailing arbutus, queen of the meadow, etc. The compound infusion of trailing arbutus is "well T(;commendcd. So is the compound balsam of sulphur. An infusion of the polls of beans has been well spoken of, but I have found the following very oflfective: Pulverized gum arable, 1 scruple; soft water, 2 ozs., sweet spirits of nitre, }4 oz.; tincture of veratrum viride, 20 drops. ]\lix. Give % a tea- spoonful every half hour. 3. An injection into the bladder once a day of a tepid infusion of golden seal root with much caro may be of great service; or an infusion of equal parts of golden seal, witch hazel and stramonium. It may be done with a gum elastic f "theter and a small syringe. The bo . s must be kept open with the neutralizing mixture or some other mild physic; and the skin bathed with saleratus and water once a day and rubbed well with a coarse towel. Should there be any scrofulou'*, gouty, or rheumatic condition of the system, the remedies for those complaints may be used in addition to the above. 4. For an adult, 1 pint a day of compound of sarsaparilla is the " boss " cure for gravel, and restores the worn out and wasted system. Try it. 1. BRONCHITIS. — Treatment. — The patient should, as a matter of course, be confined to bed; warm diluent drinks, such as flaxseed tea, or barley water, with a slice or two of lemon in it; gentle aperients, if required; foot- baths, and hot bran poultices to the chest. The chief dependence, however, is to be placed upon nauseating medicines. Four grs. of ipecacuanha powder, in a little warm water every quar+er of an hour until vomiting is produced, and should be kept up at intervals of 2 or 3 hours. Sometimes a state of coma or collapse follows this treatment, and then it is necessary to give stimulants; carbonate of ammonia in 5 gr. doses, or sal volatile, J^ tea-spoonful about every hour. These are preferable to alcoholic stimulants; but should they not succeed, brandy may be tried, with sti-ong beef tea. Should the urgency of the symptoms yield to the emeticd, a milder treatment may be followed out. The following is a good mixture: Ipecacuanha wine, 1 dr. ; aromatic spirit of ammonia, 2 drs. ; carbonate of potash, 1 dr. ; water, 8 ozs. ; 2 table-spoonfuls to be given every 4 hours. If the cough is troublesome, add 1 gr. of acetate of morphine. The diet should be lig' i and nourishing, and all exposure to cold must be carefully avoided. In children, acute bronchitis does not com- monly produce such marked effects ar in adults, although sometimes it is extremely rapid and fatal, allowing littld time for the action of remedies, which should be much the same as those above recommended, with proper regard, of course, to differohoe of age. If the child is unweaned, it must be allowed to •suck very sparingly, if at all. The beat plan is to give it milk mith a spoon. TREATMENT OF DISEASES. 8W cr feeding-bottle, as the quantity can be thus better regulated. Great attention must be paid to the bowels, and also to the temperature of the air breathed by the little sufferer. A blister on the chest, t-bout as big as a large copper cent, may be sometimes applied with advantage if the hot bran does not give the •desired relief. Winter coughs, catari'h, and asthma are very commonly but forms of chronic bronchitis. For the troublesome coughs which almost invariably attend confirmed bronchitis, and especially in the aged, opium is the most effectual remedy. The best form of administration is perhaps the compound tincture of camphor taken with ipecacuanha or antimonial wine — say J^ dr. of the former, with 10 grs. of either of the latter, in a little sugar and water or flaxseed tea, or use Dr. Chase's Cough Syrup. If there are febrile symptoms, add 15 minims of sweet spirits of nitre to each dose. It is especially during the spring months, and when there is a prevalence of east wind, that bronchitis attacks young and old, often hurrying the former to a premature grave, and making the downward course of the latter more quick and painful. With aged people, in such cases, there is commonly a great accumulation of mucus in the bronchial tubes, which causes continued and violent coughing in the efforts to expel it, which efforts are often unsuccessful.. Thus the respiration is impeded ; the blood, from want of proper oxygeniza- tion, becomes unfit for the purposes of vitality, and death, often unexpectedly sudden, is the consequence. Such bronchitic patients must be carefully treated — no lowering measures will do for them, but warm and generous diet; opium can not safely be ventured on. Warm flannel next the skin, a genial atmos- phere, inhalation of steam — it medicated with horehound, or some demulcent plants, so much the better — a couple of compound squill pills at night, and during the day a mixture, composed of camphor mixture, 6 ozs. ; tincture of squills, wine of ipecacuanha, and aromatic spirits of ammonia, each 2 drs.; •with perhaps 2 drs. of tincture of hops. Take a table-spoonful every 3 or 4 hours. Another Treatment. — To properly introduce the treatment, we will suppose a case, similar to which I have had many a one, — a man (fcr men have these inflammatory diseases 10 times to women once) comes home at night, with a cough, sore throat, etc., indicating that he has taken cold, and that it has set- tled upon the throat and bronchial tubes — take no supper, but go right to work, as for common colds, and get up a perspiration, by soaking the feet in water as hot as it can be borne, and pouring in more hot, from time to time, to keep it hot, for 20 to 30 minutes, and if you have one of the alcohd lamps for sweat- ing purposes, s&. it to work at the same time, and take some hot teas to help the work, and if there are no sweating herbs in the house, of course there is some whiskey or oiher liquor, make about a pint of hot stew, using 1 gill of whiskey, with sugar and hot water; and drink one or two good draughts of this while the feet are in the water, and the rest of it after you get into bed, covering tip ■warm so as to continue the sweating for an hour or two, with hot irons, bricks .or stones at the feet, as your conveniences will allow ; then, when the family go ■ f ■ '.i'-wM u 256 BB. CHASE'S REGIPES. to bed, take a good dose of physic, so it shall operate well by the next morn- ing a,ud ten chances to one you will not need much further treatment. Per- haps some of the siceniing tincture, and a little of the cougli syrup and a little diuretic may be needed through the following day, or for a few days. But, if this does not work such a decided improvement as to indicate that no serious trouble remains, after the physic has operated, then take an emetic, or repeal the previous process, at farthest, on the following evening, when the symp- toms, fever, etc., would likely be worse than through the ddy. But should you deem it best, from the violence of the symptoms, to take an emetic, one of the diaphoi'ctic or sweating medicines had better also be taken to keep a ten- dency to the sui-face, according to the directions under that head. But if these cases are neglected, they I'un on into a chronic, or long stand- ing disease, and become very troublesome to cure, and often set up a chronic inflammation of the lungs, and finally conuumption is the result, 2. Bronchitis— Chronic— Chronic bronchitis must needs be of a sim- ilar character, and treated in a similar manner; but the emetic or sweating need not be repeated oftener than once a week, nor the cathartic, and they need no*. Ivi. . be taken the same day; but a cough syrup, or some cough medicine shouivi be taken daily; and a diuretic be taken for a day or two each week, as the case seems to demand, and a little essence of spearmint may be taken, a few drops whenever the soreness or rawness of the throat is troublesome, keeping a vial of it handy to taste, night or day, without water; or a drop or two of cedar oil may be taken on a little sugar, and the throat have some of it rubbed upon the outside as a liniment. The following combination of articles will fulfill all the indications needed, except that of cathartic, which can be used by itself, once in a week or 10 days: Acetic tincture of bloodroot, tincture of black cohosh, and of the balsam of tolu, and wine of ipecacuanha, of each, J^ oz. ; sweet spirits nitre, 1 oz. Mix. Dose — tea-spoonful, in a little water, 3 to 5 times daily according to the amount of irritation present. SCABLATINA.— With Severe Fever. — In other cases of scarlet fever, the febrile symptoms at the commencement are more severe; there is a sensation of stiffness and pain on moving the neck, and it is also painful to swallow; the voice is thick, and the throat feels rough and straitened. The heat of the surface rises in a most remarkable manner; not only to the sensa- tions of the patient or observer does the heat seem greater, but the thermom- eter shows it to be 108° or 110^, that is more tlian ten degrees above the .latural standard. There is sickness, headache, great restlessness and delirium; the pulse is frequent but feeble, and there is great languor and faintness. The tongue is of a bright red color, especially at the sides and extremity, and the rising points are very conspicuous. The rash does not appear so early as in the milder scarlet fever, as is seen in patches, very frequently about the elbows. Sometimes it vanishes and appears again at uncertain times without any cor- responding change in the general disorder. When tlie rash is slight or goes oH early, there is little scaling off of the skin; but in severer cases, large TREATMENT OE DISEASES. 387 pieces of the skin come oflF, especially from the hands and feet. The swell- ing and Inflammation of the throat sometimes go off without any ulceration; but at other times slight ulcerations form at the tonsils and at the back of the mouth; and whitish specks are seen intermixed with the redness, from which a tough phlegm is secreted, clogging the throat and very troublesome. This kind of scarlet fever is not unfrequently followed by great debility, or the occurrence of other diseases, as inflammation of the eyes, or dropsy, or an inflammatory state of the whole system or water on the brain. Treatment. — It is in general, proper to begin with giving an emetic, I ipeoially if we at all suspect the stomach to be loaded with undigested mat- ter; and we are very soon after to exhibit laxative medicines which are truly one of our most important remedies in this disease. A dangerous and exhaust- ing looseness wliich takes place towards the fatal termination of an ill-man- aged scarlet fever, for a long time excited great fears and prejudices against the use of laxative medicines in this disease; but better observation has con- vinced us that so far from being detrimental, laxative medicines, early and prudently begun have the best efliect in mitigating the disease and in prevent- ing the collection of that putrid and offending matter in the bowels which is so sure to produce wasting diarrhoea when it is suffered to accumulate. To lessen the burning heat of the skin, nothing is at all comparable in some cases to the free affusion of cold water, which, when employed prudently and at the proper time, cools the surface, and from a state of the most restless irritation, brings the patient to comparative ease and tranquility. The cold affusion, liowever, is not proper where there is much fullness of blood on one hand or great debility on the other ; and in the majority of cases we must truot to the "ashing or sponging of the whole body with tepid water, or vinegar and ater; and till the heat of the body is reduced by these means, it is in vain that we give internal medicines to procure perspiration or to allay restlessness and induce sleep. After washing it is not at all unusual for the formerly liP assed patient to fall into a gentle and refreshing sleerp, and a mild and breathing sweat comes out over the whole body. This supersedes the neces- sity of sudorific and anodyne medicines; and provided we attend to the bowels, keep away stimulant and nourishing food, give the drink cold or acidulated, and employ proper gargles for the mouth and throat, the drugs we administer may be very few indeed. The inflammatory state of the system which often follows scarlet fever is not unfrequently accompanied with a swelling resembling dropsical swelling; but we ai'e not to regard this last as a sign of il( bilit}% or to be deterred from the use of active remedies. Bleeding from the arm is seldom admissible, but leeches behind the ears maybe necessary if head symptoms come on; brisk purgatives are to be freely administcned, and the inflammatoiy and dropsical tendency is to be combated bj' the use of foxglove and other diuretics. When the inflammatory action has subsided and is dropsy appears to be the prin- cipal malady, we are to give tonic medicines and nourialang diet along wilh such medicines as increase the flow of uriup. iM\ \m\ fit] mi 868 DR CHASE'S RECIPES. MALIGNANT SCARLET FEVER— With Putrid Sore Throat. — There is yet another and more fatal form of scarlet fever where the malignant and putrescent symptoms are more rapid and severe, where the gen- eral system is much oppressed, and the throat and neighboring parts affected with rapidly spreading ulcerations. It is this which has obtained the name of putrid sore throat. This form of scarlet fever begins like the preceding, but in a day or two shows symptoms of peculiar severity. The rash is usually faint, and the whole sliin soon assumes a dark or livid red color. The heat is not so great nor so permanent as in the other kinds; the pulse is small, feeble, and irregular, there is delirium and coma, with occasional fretfulness and violence. The eyes are suffused with a dull redness, there is a dark red flush on tlie cheek, and the mouth is incrusted with a black or brown fur. The ulcers in the throat are covered with dark sloughs and surrounded by a livid base; there is a large quantity of tough phlegm which impedes the breathing, occasioning a rattling noise; and increasing the pain and difficulty of swallow- ing. A sharp discharge comes from the nostrils, producing soreness, chops, and even blisters. There is severe diarrhoea, spots on the skin, bleedings from the mouth, bowels, or other parts, all of which portend a fatal termination to the disease. Sometimes the patients die suddenly about the third or fourth day; at other times in the seconder third week; gangrene having probably arisen in the throat or some parts of the bowels. Those who recover have often long illnesses from the ulceration spreading from the throat to the neigh- boring parts, occasioning suppuration of the glands, cough, and difficulty of breathing with hectic fever. Treatment. — The active remedies formerly mentioned are quite inad- missible here. Unnecessary beat is to be avoided, but we are not to think of the cold washing or of purging, lest we oppress the powers of life and bring on a fatal diarrhoea. The system requires support and stimulants from the commencement of the attack. Strong beef tea should be given in as large quantities as possible, and wine and bark should be liberally administered; the throat must be injected witli strong cleaning gargles. The infusion of cayenne pepper or the decoction of bark acidulated with sulphuric or muriatic acid, or gargles to which a little tincture of myrrh or of camphor is added, may be usefully employed. Too often, however, all treatment is unavailing, and there is no more fatal contagious disease than malignant scarlet fever. There is an ulcerated sore throat of peculiar malignity, distinct from scarlet fever, which commonly terminates with the worst symptoms of croup. ABORTION, OR MISCARRIAGE— (Abortus.)— The separation of the child from the womb of the mother at any period before the sixth month of p:egnancy; between which period and the full time the same event is called premature labor. Symptoms. — Abortion may be described as consisting of three stages, each of which should be carefully studied; because in the two first much may be done by the patient herself or by the judicious management of friends about her. TREATMENT OF DISEASES. 869 fin the first stage the woman merely " threatens to miscarry ; " there is pain in the lower part of the belly, or about the back and loins, with unusual depres- sion of spirits and faintness without any apparent cause. If these symptoms do not pass off, they are succeeded by a discharge of blood from the external parts, sometimes light, at other times profuse and alarming; accompanied or succeeded by sharp pains in the back, the loins, and the lower part of the belly, not corstant, but intermitting, like those of regular labor. Often there is vomiting, sickness, or pains of the bowels, and headache; and from the quantity of blood lost, fainting fits frequently occur, and there is commonly a sense of weakness, much greater than can be accounted for by the copious- ness of the discharge. This is the second stage; and in it the child has become partially separated from the womb. If by the efforts of nature or the assist- ance of art these symptoms abate or cease, the embryo may be retained, and many continue to grow. But in other cases the discharge of blood continues and the signs of approaching expulsion of the contents of the womb become more evident. Regular pains ensue, there is a feeling of bearing down, with a desire to make water; and at last the foetus comes away, either surrounded with its membranes, if the whole ovum be small, or the membranes break, the waters are discharged, and the foetus comes away, leaving the after-birth behind. This constitutes the third stage, in which the child is altogether separ- ated and must be expelled. Causes. — 1. Abortion may be caused by external violence, as kicks or blows, a fall, or violent action, as dancing, riding, jumping, or much walking. Women in the state of pregnancy should avoid many of the domestic opera- tions so proper at other times for good housewives to engage in. As our aim is to be practically useful, we venture at the risk of exciting a smile, to men- tion some exertions that ought to be avoided, viz., hanging up curtains, bed- making, washing, pushing in a drawer with the foot, careless walking up or down a stair, 2. Straining of the body, as from coughing. 3. Costiveness. 4. Irritation of the neighboring parts, as from severe purging, falling down of the gut, or piles. 5. Any sudden or strong emotion of the mind, as fear, joy, surprise. 6. The pulling of a tooth has been known to produce a miscarriage; and though toothache is occasionally v^ery troublesome to women in the preg- nant state, the operation of drawing teeth should, if possible, be avoided at that time. 7. Women marrying when rather advanced in life are apt to mis- carry. It would be hazar<::ori3 to name any particular age at which it is too late to marry, but the general observation is worth attending to. 8. Constitu- tional debility from large evacuations, as bleeding or purging; or from disease, as dropsy, fever, small-pox. 9. A state the very opposite of this is sometimes the cause of abortion, viz., a robust and vigorous habit, with great fullness of blood and activity of the vascular system. 10. The death of the child. Treatment. — Miscarripge is always an undesirable occurrence, and is to be prevented by all proper means, as a single miscarriage may ii itrievably injure the constitution, Qr give rise to continual repetitious of the accident 260 DR. CHASE'S RECIPES. Unless we have reason to believe that the child is dead, it is desirable that miSi carriage should be prevented, and that the woman should go on to the full time, if possible; but if the motion of the child should cease, if the breasts of the mother should become soft, after disease or great fatigue, and signs of miscarr riage come on, it would be improper to endeavor to prevent the embryo coming away; and we must direct our efforts to relieve any urgent symptoms, and do what we can to conduct the patient safely through the process. In the first stage of abortion, when it is merely impending or threatening, and even in the second stage, when the child has become partially separated, it is proper to attempt to check the discharge and prevent the consequent expul- sion. The patient must cease from all exertion in walking, or even sitting upright, and must lie on a bed or sofa; all heating food or liquors must be avoided; whatever is taken should be rather cool, and cold applications must be made to the back, the loins, and neigliboring parts. A lotion useful for this purpose is 1 part of vinegar to 2 or 3 parts of cold water ; cloths or towels dipped in this are to be applied as directed above. The fainting which so often occurs requires to be relieved by a very moderate use of cordials, as a little wine and water, or even brandy and water; but in this much caution is required, lest feverishness or inflammatory symptoms be brought on, which in a weakened f^ame are apt to occur, from causes too slight to have the same effect in a healthy one. As abortion sometimes takes place from too great fullness of blood, and from that state of the constitution well known by the name of high health, it is right in such cases to enjoin abstinence, to order a cooling diet, as light puddings, preparations of milk, or boiled vegetables; and to give gentle laxa- tives, as castor oil, senna, small doses of purging salts, magnesia, and rhubarb. If, under such treatment, the discharge from the womb stops, if the pains cease, and the sickness, headache, and constitutional symptom? are relieved, we may hope that the woman will not part with her offspring, but bring it to the full time. She must make up her mind to be in the reclining posture for some time, and must consider herself as liable to be again affected by the same symptoms and the same danger, if slie uses the smallest liberty with herself. If the discharge, however, still continues, and if there is little likelihood of the pregnancy going on, everything must be done to assist the woman in the safe completion of the process. We must introduce a soft cloth dipped in oil into the birtli, so as to fill the lower part of it. By this means the blood has time to form into clots, and the contraction of the womb throws down the embryo along with them. We should not liastily use any force by the hand to bring it away; but the time when this may be done is to be left to the judg- ment of the medical person in attendance. As the after-birth in the early months bears a larger proportion to the contents of the womb than it does in the later months, it is often retained long after the child is expelled; but it must be remembered, that the womb will not contract till every thing is out of it, and therefore the bleeding will continue till the after-birth is off. It may happen to lie partly out of tiie womb, and if so, the practitioner is to attempt TREATMENT OF DISEASES. 2G1 gently to remove it by the hand; but if it be wholly in the cavity of tlie womb, its expulsion is to be promoted by clysters of gruel, with the addition of salts, or with senna, or even a little of the tincture of aloes; or by a cautious use of the ergot of rye. Patients should be careful not to throw away any thing discharged, on the Eupposition that they know what it is, but should uniformly show every clot to the practitioner, that he may be enabled to distinguish with certainty whether the child and after-birth are thrown off. When the womb is emptied, the beJly is to be tied up with a binder, as after delivery at the full time; the same rest and quiet is to bo ordered; the diet must be light and nourishing; heating jfood, all spirituous and malt liquors, are to be avoided, till the practitioner judges it proper to allow sulphuric acid, bark, and wine, or porter, to assist in recruiting the strength, which in the event of abortion is generally so greatly exhausted. A very strong reason for enjoining rest and quietness after a miscarriage is this, that when twins or throe children have been conceived, the embryo of one of them may be tlirown off, and the other may be corried to the full time. Any premature exertion might, therefore, endanger the life of more than one child. When the woman is in some degree recruited, her recovery is to be completed by moderate exercise, by proper diet, by the vse of the cold bath or sen bathing, and by taking stomachic medicines, as the bark and wine, prepar- ations of iron, or the elixir of vitriol. Few incidents have so \ rnicious an .effect as a miscarriage, on certain constitutions; sometimes the health is irrep- arably injured, ©r a habit is begun whicli prevents the woman from ever carrying a child to the full time. In every future pregnancy particular caution is requisite; especially at the period whn the miscarriage formerly happened, which is very generally between the eighth and twelfth week. For a consider- able time before and after this, the woman should lie in a reclining posture, should attend to keeping the bowels easy by such mild laxatives as have been .already mentioned; and if too full, should lose a little blood. Sometimes, lor wicked purposes, it is attempted to procure abortion, either by strong and acrid medicines, by violent exercises, or by direct application to tlie parts concerned; but it should be generally known that there is no medicine which directly and certainly acts on the womb itself; and that to procure abortion by any drug or mechanical violence, is to run the risk of speedy death, or inducing madness, or causing irreparable injury to the constitution, besides boinjr punishable by law as a crime. DISEASES OP WOMEN.— Women, in all civilized nations, have the management of domestic affairs; and it is very proper they should, as Nature has made them less fit for the more active and laborious employments. Tliis indulgence, however, is generally carried too far; and women instead of being benefited by it, are greatly injured, from the want of exercise and free air. To be satisfied of this, one need only compare the fresh and ruddy looks of a milk-maid with the pale complexion of those females whose whole Though Nature has made an evident distinction business lies within doors. w ,;ii m 262 DR. CEASE'S RECIPES. between the male and female with regard to bodily strength and vigor, yet she" certainly never meant, either that the one should be always without, or ther other always within doors. The confinement of women, besides hurting their figure and complexion, relaxes their solids, weakens their minds, and disorders all the functions of the" body. Hence proceed obstructions, indigestion, flatulence, abortions, and the whole train of nervous disorders. These not only unfit women for being mothers and nurses, but often render them whimsical and ridiculous. A sound mind depends so much upon a healthy body, that where the latter is wanting, the former is rarely to be found. I have always observed that women who were chiefly employed without doors. In the different branches of husbandry, gardening, and the like, were almost as hardy as their husbands, and that their children were likewise strong and healthy. — But as the bad effects of confiqement and inactivity upon both sexes have been already shown, we shall proceed to point out these circumstances in the structure and design of woman, which subject them to peculiar diseases; the chief of which are their Monthly Evacuations, Pregnancy, and Child-bearing. These indeed cannot properly be called diseases, but from the delicacy of the- sex, and their being often improperly managed in such situations, they become the source of numerous calamities. MONTHLY TUBNS OB MENSES .-First Signs of the Men- strual Discharge. — Women generally begin to menstruate about the age of fifteen, and leave it off about fifty, which renders these two periods the most critical of their lives. About the first appearance of this discharge, the con- stitution undergoes a very considerable change, generally indeed for the bettor, though sometimes for the worse. The greatest care is now necessary, as the future health and happiness of the woman deijends, in a great measure, upon her conduct at this period. It is the duty of mothers and those who are entrusted with the education of girls, to instruct them early in the conduct and- management of themselves at thiu critical period in their lives. False modesty, inattention, and ignorance of what is beneficial or hurtful at this time, are the source of many diseases and misfortunes in life, which a few sensible lessons from an experienced matron might have prevented. Nor is care less necessary in the subsequent returns of this discharge. Taking improper food, severe nervous strain or catching cold at this period is often sufficient to ruin the health, or to render tlie woman ever after incapable of procreation. If a girl about this time of life be confined to the house, kept constantly sitting, and neitlier allowed to romp about, nor employed in any active busincps, which gives exercise to the whole body, she becomes weak, relaxed, anc^. puny; her blood not being duly prepared, she looks pale and wan; her health, spirits, and vigor decline, and she sinks into a valetudinary for life. Such is the fate of numbers of those unhappy women, who, either from too much indulgence, or their own narrow circumstances, are at this critical period, denied the benefit of exercise and free air. A lazy, indolent disposition proves likewise very hurtful to girls at this period. One seldom meets with complaints from obstructions amongst the more- I ' TREATMENT OF DISEASES. 268 active and Industrious part of the sex, whereas the . Solent and lazy are seldom free from them. These are, In a manner, eaten up by the chlorosis, or green-sick- ness, and otlier diseases of this nature. We would therefore recommend it to all who wish to escape these calamities, to avoid indolence and inactivity, as their greatest enemies, and to be as much in the open air as possible. Another thing which proves very hurtful to girls about this period of life Is unwholesome food. Fond of all manner of trash, they often Indulge in it, till their whole humors are quite vitiated. Hence ensues indigestions, want of appetite, and a numerous train of evils. If the fluids be not duly prepared. It Is utterly impossible that the secretions should go properly on. Accordingly we find that such girls as lead an indolent life and eat indiscriminately are not only subject to obstructions of the menses, but likewise to glandular obstructions, as the scrofula, or King's evil, «&c. A dull disposition is also very hurtful to girls at this period. It Is a rare thing to see a sprightly girl who does not enjoy good health, while the grave, moping, melancholy creature proves the very prey of vapors and hysterics. Youth is the season for mirth and cheerfulness. Let it therefore be Indulge " It is an absolute duty. To lay in a stock of health in time of youth. Is as nec- essary a piece of prudence as to make provision against the decays of old age. While therefore wise Nature prompts the happy youth to join in sprightly amusements, let not the severe dictates of hoary age forbid the useful impulse, nor damp with serious gloom the season destined to mirth and innocent festivity. Another thing very hurtful to women about this period of life, is t.glit clothes. They are fond of a fine shape, and foolishly imagine that this can be acquired by lacing themselves tight. Hence by squeezing the stomach and bowels, they hurt the digestion, and occasion many incurable maladies. This error is not indeed so common as It has been; but, as fashions change, it may come about again; we therefore think it not improper to mention it. I know many women, who to this day, feel the direful effects of that wretched custom of squeezing every girl into as small a size in the middle as possible. Human invention could not possibly have devised a practice more destnictive to health. RETENTION OP THE MENSES.— After a woman has arrived at that perioa of life when the menses usually begin to flow, and they do not appear, but, on the contrary, her health and spirits t)egin to decline, we would advise instead of shutting the poor girl up in the house, and dosing her with steel, asafcEtida, and other nauseous drugs, to place her In a situation where she can enjoy the benefits of free air and agreeable company. There let her eat whole- some food, take sufficient exercise, and amuse herself In the most agreeable maimer, and we have little reason to fear but Nature thus assisted, will do her proper work. Indeed she seldom fails, unless where the fault is on our side. This discharge in the beginning is seldom so Instantaneous as to surprise women unawares. It is generally preceded by symptoms which foretell Its ap- proach; as a sense of heat, weight, and dull pain In the loius; distention and hardness of the breasts; headache; loss of appetite; lassitude; paleness of the couutenancc ; and sometimes a slight degree of fever. When these symptoms , I ' iiJa .m IMAGE EVALUATION TEST TARGET (MT-3) 1.0 I.I •^ IM 111112.2 ^ 1^ 11 2.0 1.8 1.25 1.4 J4 ^ 6" — ► Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14560 (716) 872-4503 tf % ^j &?/ A mf 264 DR CHASE'S RECIPES. appear about the age at which the menstrual flow usually begins, everything should be carefully avoided which may obstruct that necessary and salutary evacuation ; and all means used to promote it, as sitting frequently over the steams of warm water, drinking warm diluting liquors, taking hip baths, «S:c. SUPPRESSION OP THE MENSES.— Cold is extremely hurtful at this particular period. More of the sex date their disorders from colds, cauglit while they were out of order, than from all other causes. This ought surely to put them on their guard, and to make them very circumspect in their conduct at such times. A degree of cold that would not 'a the least hurt them at another time, will at this period be sufficient to entirely ruin their health and constitu- tion. After the menses have once begun to flow, the greatest care should be taken to avoid everything that may tend to obstruct them. Women ought to be exceedingly cautious in what they eat or drink at the time they are out of order. Everything that is cold, or apt to sour on the stomach ought to be avoided; as fruit, butter-milk, and such like. Fish, and all kinds of food that are hard of digestion, are also to be avoided. As it is impossible to mention every thing that may disagree with individuals at this time, we would recom- mend it to each one to be very attentive to what disagrees with herself, and carefully to avoid it. The greatest attention ought likewise to be paid to the mind which should be kept as easy and cheerful as possible. Every part of the animal economy is influenced by the passions, but none more so than this. Anger, fear, grief, and other affections of the mind, often occasion obstructions of the menstrual flow, which proves absolU(;ely incurable. From whatever cause the flow is obstructed, except in the state of preg- nancy, proper means should be used to restore it. For this purpose we would recommend sufficient exercise, in a dry, open, and rather clear air; wholesome diet, and, if the bodj-- be weak and languid, a good tonic, (see Mrs. Chase's Magic Tonic;) also cheerful company and all manner of amusements. If these fail, recourse must be had to the physician. When obstructions proceed from a weak relaxed state of the solids, such medicines as tend to promote digestion, and assist the body in prepar- ing good blood, ought to be used. The principal of these are iron and Peruvian bark, with other bitter and astringent medicines. The bark and other bitters may either be taken in substance or infusions, as is the most agree- able to the patient. When obstructions proceed from a viscid state of the blood; for women oi: a gross or full habit, evacuations, and such medicines as attenuate the humors are necessary. The patient in this case ought to batlie her feet frequently in warm water, to take now and then a cooling purge, and to live upon a spare thin diet. When obstructions proceed from affections of the mind, as grief, fear, anger, «&c., every method should be taken to amuse and divert the patient. And that she may tlie more readily forget the cause of her affliction, she ought, if possible, to be removed from the place where it happened. A change of place, TREATMENT OF DI8EA8BB. 266 by presenting the mind with a variety of new objects, has often a very happy influence in relieving it from the deepest distress. A soothing, kind, and affable behavior to women in this situation, is also of importance. An obstruction of the menaea is often the effect of other maladies. When this is the case, instead of giving medicines to force that discharge, which might be dangerous, we ought, by all means, to endeavor to restore the patient's health and strength. "When that is effected the other will return of course. 1 . For Suppressed menstruation, as soon as possible use the tepid foot-bath. At the same time sit over a vessel of warm water, in which has been boiled some bitter herbs, till a profuse perspiration is produced. Then retire to a warm bed and take every hour or two a tea-cupful of warm tea raade from the root of bervine. If this is not successful, give a little pulverized mandrake root, with a little cream of tartar, on an empty stomach; after which penny- royal or motherwort tea may be drank freely. 2. Aromatic spirits of ammonia taken in doses of 20 to 30 drops in sweet- ened water several times a day is almost sure to relieve suppression and is good for painful menstruation. 3. Mrs. H. Y. Johnson, of Iowa, once told my wife that oil of cotton seed, one dram daily, was unfailing. I have used it in my practice with success, and have also used it to spur up labor when it dragged, with good success. 4. Crushed ice placed to the back in oil cloth or rubber bag — place low down — is also good for suppressed menses. It is also valuable sometimes in XQsionng falling womb and cures leucorrhea. MENSES, TO RESTORE.— Fl. ex. of ergot, and fl. ex. of gossyp- ium (cotton root), each % oz. ; fl. ex. of black cohosh, 1 oz. ; simple syrup, 2 ozs. Mix. Dose — Take 1 tea-spoonful 4 times daily, for a few days; then if the menses are not restored, stof its use till 4 or 5 days before the regular period for their return, and take it up again, with the help of warm hip baths daily, and daily sitting over the steam of bittar herbs, etc. , as the grandmothers knew so well how to do. In the meantime, doiug anything needed to tone up the system, by taking tonics; overcoming constipation by laxatives, and in a similar manner endeavoring to overcome any other irreg\ilarity, if any exist; and it is thus — or by such means — you will succeed in restoring the general liealth. PROFUSE MENSTRUATION.— The menstrual flow may be too great as well as too small. When this happens, the patient becomes weak, the color pale, the appetite and digestion are bad, and swelling of the feet, dropsies, and consumption often ensue. This frequently happens to women about the age of forty-five or fifty, and is very difllcult to cure. It may proceed from a sedentary life; a full diet, consisting chiefly of salted, high-seasoned, or acrid food; the use of spirituous liquors; excessive fatigue; relaxation; a dissolved state of the blood ; violent passions of the mind, «fcc. The treatment of this disease must be varied according to its cause. When It is occasioned by any error in the patient's regimen, an opposite course to that ■wMch induced the disorder must be pursued, and cuch medicines taken as have 266 DR CHASE'S RECIPES, w >l a tendency to restrain the flow and counteract the morbid aflFections of the- system from whence it proceeds. To restrain the flow, the patient should be kept quiet and easy both in body and mind. If it be very violent, she ought to lie in bed with her head low; to- live upon a cool and slender diet, as veal or chicken broths with bread; and tO' drink decoctions of nettle-roots, or the greater comfrey. If these be not suffi- cient to stop the flow, stronger astringents may be used, as Japan earth, alum, elixii of vitriol, the Peruvian bark, &c. Two drams of alum and 1 of Japan earth may be pounded together, and divided Into 8 or 9 doses, one of which may be taken 3 times a day. Persons whose stomachs cannot bear alum, may take 2 table-spoonfuls of the tincture of roses 8 or 4 times a day, to each dose of which 10 drops of laud- anum may be added. If these should fail, half a dram of the Peruvian bark, in powder, with 10' drops of the elixir of vitriol, may be taken in a glass of red wine, 4 times a. day. 2. Oil of erigeron 1 to 5 drops every }^ hour or hour, dissolved in a little^ alcohol, arrests flooding, or hemorrnage of the womb, promptly. Avery severe case of "flooding to death " was saved by putting hot sand bags under the back of > the head and heart — hotter than the hand could bear, frequently renewed. LETTCOBBHEA, FLUOR ALBUS, OB WHITES.— The uterino flow may offend in quality as well as in quantity. What is usually called the fluor albuH, or " whites," is a very common disease, and proves extremely hurt- ful to delicate women. This discharge, however, is not always white, but pale, yellow, green, or of a blackish color; sometimes it is sharp and corrosive, sometimes foul and fetid, &c. It is attended with a pale complexion, pain in the back, loss of appetite, swelling of the feet, and other signs of debility. It generally proceeds from a relaxed state of the body, arising from indolence, the excessive use of tea, coffee, or other weak and watery diet. To remove this disease, the patient must take as much exercise as she caa bear, without fatigue. Her food should be solid and nourishing, but of easy digestion; and her drink pretty generous, as /ed port or claret, mixed with lime-water. Tea and coffee are to be avoided. I have often known strong broths to have an exceeding good effect; and sometimes a milk diet alone will perfonn i* cure. The patient ought not to lie too long a-bed. When medicine is necessary, we know none preferable to the Peruvian bark, which in this case ought always to be taken in substance. In warm weather, the cold bath will be of considerable service. 1. Moisten a sponge with glycerine, roll it in fine powder of boracic acid and push up in the mouth of womb daily — a tape or ribbon may be tied to the sponge to remove it. ^ ,. . .' . ;I, ,,, • • 2. Obstinate cases of "whites," or leucorrhea may be cured by insuffla- tion of powdered vegetable charcoal. 3. Pond's ex. of w'tch liazel, 1 table-spoonful in a t^ea-cupful of warm water, injected well up into the vagina, 3 times a day — eures the worst cases ia a few weeks. TREATMENT OF D18EASE& Wt 4. Leucorrhea, Ixgeotion for.— Pulverized golden seal, 1 oz.; bora- cic acid, }2°z.; pulverized alum, }^ oz. ; sulphate of zinc, 20 grs. Dirbctionsi — Mix thoroughly together, and keep in a well stopped bottle, or suitable cov- ered box. At tea time put 1 tea-spoonful of the powder into a cup of hot. tea — green tea is preferable. Stir 3 or 8 times diuring the evening, and at bed* time strain it and inject, with a female syringe, every night, if bad, or every second night in- ordinary cases. First cleansing the parts by injecting 1 pt. to 1 qt. of water, as hot as it can be borne. (See also " Injection, Valuable in Gon- orrhea, or Leucorrhea.'' See also "Red Drops for Gonorrhea, Leucorrhea, etc.") Bemarks, — Dr. Mason says this has proved a splendid remedy in every case" where he has used it. I have also used it with success. But as quinine and tannin have latterly oeen used considerably in these cases of leucorrhta, with almost entire success, I will give one containing them, which I have also tried- with great satisfaction as follows: 6. Leuoorrliea, Valuable Injection for.— Fl. ex. of golden seal and chlorate of potash, pulverized, each 1 dr. ; sulphate of zinc, 2 drs. ; tannia and sulphate of quinine, each ^ dr. ; distilled or pure soft water, 1 qt. Inject morning and night; first cleansing the parts by injecting, once or twice, water as hot as can be borne. Directions — In mixing these ingredients, dissolve the sulphate of zinc in }4 V^^^ of water, tlien put the quinine in a mortar, with a little aromatic sulphuric acid to dissolve it, then add to the zinc water. Put the tannin into another J^ pint )f the water, and stir until dissolved, then mix the two and add the other articles, and the balance of the water, to make 1 qt.; shake when used; and use only enough to flU the vagina once, holding, it ia. place 3 or 3 minutes, by placing the fingers of one hand over the vulva, or external part, having first used the hot water, as directed in the last recipe above; keeping it in place also 2 or 3 minr.tes, each time, in the same manner as here directed, is of the utmost importa-ice, as this plan distends and cleanses the whole vagina, while in the old way, the injections flowed out alongside of the tube, cleansing but veiy little indeed. Use enough of the hot water to dis- tend it twice at least, before using the tea or other injection, and the cure will be quick and satisfactory. Bemarks. — With this, Dr. J. "W. Burney, of Des Arc, Ark., says he has had more success than witli any other; but with this he also gives 1 tea-spoonful 3 times daily of the fl. ex. of buchu internally, in a little flaxseed tea. The plan and remedies are excellent, as I have tested them. CESSATION OP MENSES, OB TURN OF LIFE.— That per- iod of life at which the menses cease to flow is likewise very critical to the sex. The stoppage of any customary evacuation, however small, is sufficient to dis- order the whole frame, and often to destroy life itself. Hence it comes to pass, that so many women either fall into chronic disorders, or die about this time ; such of them, however, as survive it, without contracting any chronic disease, often become more healthy and hardy than they were before, and enjoy strength and. vigor to a very great age. 268 DR. CHASE'S RECIPES. ' If the menses suddenly cease, in women of a full habit, they ought to abate somewhat of their usual quantity of food, especially of the more nourishing kind, as flesh, eggs, «&c. They ought likewise to take sufllcient exercise, and to keep the bowels open. This may be done by taking, once or twice a week, a little rhubarb, or ar infusion of hiera picra in wine or brandy, or purgatives recommended elsewhere, and if complicated with other diseases, call a doctor. DEFICIENT AND PAINPUI. MENSTEUATION.-The amount bf suffering among women from this disease is ala'*ming, and far greater than In our "grandmothers' days." It seldom appears until they have menstruated some time with considerable regularity, and IlLtle or no pain ; afterward, they begin to suffer more or less pain, which increases until it becomes grinding and 4nore severe than those of labor. It soon affects the general health, destroys the complexion, and ruins the 'disposition. The pain generally begins in the back, extends to the loins and liips, and is followed by pressing down pain, resembling In severity, those of labor. At first a slight discharge takes place, but suddenly ceases, after some time is renewed arid becomes more plentiful, which, together with the pain gradually ceases. The discharge differs from that of a healthy menstruation in appearance, being mixed with lumps, and clots of flaky matter, having the appearance of membrane or skin. The breasts frequently swell and become painful. Women seldom have children who have this disease in a severe form. Strictly avoid the use of all spirituous liquors, and keep the bowels well 'Open a few days before the expected attack. The patient sliould be kept in bed, •diink freely of tea made either of pennyroyal, catmint, sage, or the leaves of .spruce pine, until tlie discharge be fully established ; after which the pain seldom returns for that period. Sometimes 1 or 2 grains of powdered ipecac, or 3^ tea-spoonful of the syrup taken every 3 hours, will bring on the flow freely, when other means fail. Keep up the warm baths for some time. 1. In painful menstruation, great benefit is received from the use of the warm bath; and apply hot water in bottles to the whole surface of the abdomen, with hot bricks to the feet; or ajiply a hot poultice or fomentation of hops, tansy, or bqueset and take the following: — Pulverized camphor, 25 grs. ; ma- -crotin, 25 grs.; ipecac, 25 grs.; cayenne, 12 grs.; opium, 12 grs. Mix, and make into 24 pills, with ex. of hyoscyamus, and take 1 pill every 2, 3, or 4 hours, according to the urgency of the case. 2. Take warm hip baths }4 hour at a time. Hot fomentation low down on the back will arrest overfloio of menses. 3. Take }^ gt. codeia night and morning. You won't need anything else. 4. Painful Menstruation and Other Pains, Remedy for.— Dr. King, of Toledo, thinks very much of tbe following remedy, not only in painful menstruation, but also for pain in the stc ^ch or bowels, colic, cholera- morbus, diarrhea, etc. The author has used it i a.e latter cases with so much satisfaction that he has faith in its virtues in the first named: Oil of cloves, <;innamon, anipe and poppermirt. o.ich 40 drops {% drs.); put these into 8 ozst .of alcohol, and add sujphuric etliev and laudanum, cacli 1 oz. Dose— In bail TREATMENT OF DISEASES. 26» cases, 1 tea-spoonful in cold, sweetened -water; repeat in 10 to 20 minutes, if' needed, and at longer intervals as long as needed. For children, in stomach or bowel difficulties, according to age and severity, from 10 drops to ^ tea-spooa- ful, as required to meet all cases. 6. Fainfol Menstruation and Nervous Debility, Stim- ulating Tonio for.— Quinine, 60 grs. ; morphine and arsenioiis acid, each 1 gr. ; strychnine, 1 gr.; alcoholic ex. of aconite (or if this is not on hand, the same amount of the ex. of hyoscyamus may take its place), 3 grs. of the one used. Mix very thoroughly, and make into 30 pills. Dose — Take 1 pill only, every 6 hours, until relieved. Women troubled with painful menstru- ation, should keep them on hand for use, as soon as the least pain is manifested;, but do not take tliem any oftener than 1 once in 6 hours. Bemarks. — Tliis pill I obtained from an old physician, whom I have known over 40 yeais, and I know him to be in every way reliable. Some will say: "They contain poisonous articles." So they do, and so do very many of our best medicines. It depends wholly upon the amount taken as to their injurious effects; here we liave 3 grs. of quinine, 3^ gr. of the ex. of aconite, ^gth. of a gr. of morphine andarscnious acid, and ^gth. of a gr. of strychnine, only, in each pill. If they are taken as directed, as to dose and time — 1 pill, 6 hours apart — • there is not the least danger in their use, as these articles are all sometimes, sriven in doses twice as large as here given. It is indeed, a happy combination Oi our most reliable remedies, for cases requiring the properties named — some- thing to allay pain and strengthen the system. After the 30 pills have been taken, if not cured before, wait a week, at least, before having any more made. By that time some of the chinoidine, or cinchonidia pills, found among the Ague Remedies or the tonic pills for Debility following Leucorrhea, may bo taken, with good results. DISEASES OP THE WOMB, UTERUS-The organ in which the embryo lives and grows until the time of birth. It is shaped some- thing like a pear, with the broad end uppermost. Its broadest part is called its fundus; it has aiso a body and a neck; its moutli opens into the vagina. In the unimpregnated state, it would hardly contain a kidney-bean, but at the fviU time, it expands sufficiently to contain one or more children, with their waters, membranes, anrl after-births. At the upper part of the womb, two broad mem- branous expansions arise, and are the means of its attachment to the sides of the pelvis; in the doublings of these expansions are situated the ovaria, the receptacle of certain vesicles, which are afterwards animated; and also the tubes, through which one or more vesicles pass down into the uterus, there being an opening at each side of the fundus. Sometimes the embryo grows in one of these tubes, instead of getting into the uterus. Such extra-uterine con- ceptions are generally fatal to the mother and child. From tlie womb proceeds the ]\Ionthly Discharge. Tlie sympathies of the womb with the other parts are of the most general and extensive kind. Not even the stomach itself has more influence on the rest of the system. When the state and contents of the worab arc altered by preg- ^ 1 . *' ! ..■.>«.»!, , •870 DR 0HA8E6 RECIPES. \ i, nancy, the stomacli, the bowels, and digestive functbns are In very frequent instances exceedingly deranged. The brain and nervous system, the function of respiration, and the state of the breasts, are all very much influenced by the condition of the womb. The womb is subject to a variety of disorders, the most common and im- portant of which are as follows: 1. Bearing Down or Falling Down signifies that the womb is lower than it ought to be. The first symptom is an uneasy feeling in the lower part of tlie back, while the patient is standing or walking; with a sense of pressure or bearing down. As the complaint increases, a swelling appears to come in the way of the discharge of urine, which the patient cannot pass without lying down, and pushing aside the tumor which prevents it. In more advanced and severe cases, the womb is forced altogether out of the parts, as a hard and bulky substance hanging between the thighs. In many cases the protruded parts are ulcerated, and give great uneasiness by their being fretted. Many complaints arise in other pnrts of the system from this local disease. Tliere is sickness and other disordei's Of the stomach and bowels, with hysterics and nervous affections; while the inability to take exercise is itself a great evil, and tends to impair still more the general health. Causes. — Every woman should know these, and avoid them as far as pos- sible. Whatever tends to weaken the general system or the passage to the womb, may give occasion to its falling down. In the unmarried state, all violent or long continued exercise when the person is unwell, has a tendency to bring on the complaint; hence, young women at these times should avoid dancing, riding, and long walking or sianding. Married women have it brought on by frequent miscarriage, improper treatment during labor, and taking much exercise too soon after delivery. Treatment. When the disease has occurred recently, and is not very bad, the system is to be strengthened by nouiishing diet, by the cold bath, by moderate exercise; and a mild astringent fluia is to be thrown into the passage. This may be made of 20 grs of white vilriol to 1 pint of rose-water. But when the complaint is of longer standing and more severity, the patient must be confined to the horizontal posture; bark and wine, and chalybeate medicines must be employed, and a stronger astringent, as a decoction of oak-bark, with some acid added to it, must be thrown up. Sometimes these means are all Ineffectual, and an instrument of wood or ivory, called a pessary, must be worn, to fill the outer passage and prevent the womb from falling down. This instrument should be removed ervery two or three days, and cleaned. Some- times this soon effects a cure; but, in general, it requires to be worn for years. If a person liable to this disease becomes pregnant, it disappears about the third or fourth month; and if proper measures be taken after delivery, the return of the complaint may be prevented in many instances. 2. Tumors or Polypi in the Womb and Vagina.— These are of various sizes and consistency; they are sometimes broad and flat at their base, sometimes they have a narrow neck. They occasion a discliarge of blood at TREATMENT OF DISEASES. 871 times; but when small, they are not product' (re of much inconvenience. But if tbey become large, they give rise to symptoms both troublesome and dan- gerous. There is violent bearing down pain, discharges of blood, or of fetid dark-colored matter from the vagina, pain or difficulty of making water, irritation of the rectum, and a frequent desire to go to stool. When very large, the polypus hangs out from the passage. If the disease be not relieved, the pains become more violent, the constitution is affected, and the continual discharge greatly weakens the patient. TiiEATMKNT. — As the patients themselves cannot distinguish tumors from other diseases producing similar symptoms, their existence must be ascer- tained by the examination of a physician; and their removol effected by a surgical operation, either by the knife or by ligature, performed by a surgeon well acquainted with the structure and connections of the parts. No internal remedies will do any good till the tumor is removed. When this is accom- plished, the general health is to be improved by proper diet and tonic medicines. 3. Cancer of the Womb.— This, when in a siate of ulceration, con- stitutes one of the most deplorable diseases which can afflict humanity. Cancer of the womb most generally attacks at the decline of life, though not exclu- sively so. At first the patient has an uneasy feeling of weight at the lower part of the belly, with heat or itching. Afterwards shooting pains occur; then a pain, giving a gnawing burning sensation, seeins fixed in the region of the womb. This pain is attended by tlie discharge of .'.l-colorcd, sharp mat- ter, which irritates and corrodes the neighboring parts. As the diseaso con- tinues, almost every function of the body becomes disordered. Sickness and vomiting comes on, the bowels are torpid and irregular, hectic fever, and great emaciation ensue, and the spirits are dejected and desponding. Swell- ings of various glands, and watery swelliii?:s of the limbs, not unfrequently occur. Symptoms resembling those of the early stages of cancer, may arise from other complaints in the womb, as from polypus growths; the nature of the disease should therefore be, if possible, ascertained at an early period, that the one may be removed, and the other Icept from rapid advancement and ulceration, so far as we are able. Cancer in the womb appears to begin with a thickening and hardness of that organ; which we suspect when there are pains in the thiglis and back, a bearing down when the patient is using exer- cise, and occasional discharge of clotted blood. TuEATMENT.— Of the nature of cancer of the womb, we are as ignorant as of cancer in any other part of the body; and when the disease is estab- lished, we are as destitute of any remedy. In the periods of deplorable "uffer- ing which terminate the life of the patient, we can do little more than p filiate symptoms; and the whole tribe of narcotic medicines have been brought into requisition on such occasions. Opium, belladonna, hemlock, and vario'-s others have been tried, and failed. Mercury, in every shape, is absolutely pernicious in cancer. Thd melancholy distress to which patients are reduced by cancer of the •*^omb, disposes the minds both of themselves and their friends to listen with 272 DR CUASW a RECIPES. eagerness to the promises of relief, which ignorant and Interested empirics so liberally make to thom. But all such promises must be met with the most ob- stinate incredulity. The leurned, the experienced, and the candid members of the medical profession declare, that, as yet, no drug has been found capable of curing cancer by acting on the constitution ; and whoever suffers herself to be deluded by the boasts of those whose only aim is to vend their nostrums, loses the time that might be better employed, and neglects those suggestions which might palliate, though they cannot cure, her complaints. 4. Inflammation of the Womb.— This seldom happens, except in the puerperal state. It may occur at any time of life, especially durhig the years of menstruation. Like other inflammations, it is ushered in by shivering, followed by great heat, thirst, quick hard pulse. Pain la felt in the womb from the beginning, with a sensation of fulness and weight; also a burning heat and throbbing. The exact spot where the pain is felt varies according to the part of the womb that is inflamed; it may be towards the navel, or over the share-bones, or shooting backwards, or down the thighs- or it may affect the bladder with pain and suppression of urine, or difficulty of passing it. It is distinguished from after-pains by the constancy of the pain, by the heat and throbbing of the part, and by the pain being much increased on pres- sure at the region of the womb. Cmtses. — Inflammation of the womb is induced by cold, direct injury external or internal, from medicinal or Instrumental means to produce abortion, by difficult or tedious labor, by officious interference during labor, or by forcing the expulsion of the child and after-birth; by too much strong food or heating drinks; by exposure to cold during perspiration, or by using cold drinks. Treatment. — It requires very prompt and active interference, as its pro- gress is very rapid, and its event uncertain and dangerous. If assistance is procured in time, it may be stopped by blood-letting, both general and local, by leeches, low diet, diluent drinks slightly acidulated; with laxative medi- cines or clysters, and fomentations to the belly. A copious sweat, and a flow of the lochia, with relief from pain, mark the success of this plan of treat- ment. But we are not always so successful; for the pain sometimes becomes more acute, with throbbing, and an increase of fever, sickness, delirium, and restlessness. In these cases there is risk of mortification ; and this is shown to have come on by a languid pulse, low deliriun, and cold clammy sweat. Such tennination happens chiefly in bad constitutions, or in those who are much debilitated. The discharge does not escape and there is absorption. A physician should be called at once as there is great danger. "When the discharge commences, the strength of the patient is to be supported by nourishing diet, the bowels are to be kept open, and bark and wine to be given. Much atten- tion must be paid to cleanliness. TREATMENT OF DISEASES. 878 MISCBLLAlTEOaS BECEIPTS FOR FEMALE COMPLAINTS IN GENERAL. 1. Female Debility, Tcnio Pill and Infusion for.— In cases of female debility from uterine difficulties, often also connected with ague or chills and fever; but whether chills and fever or not, the following pill and infusion will be found valuable: 1. .Ha.— Sulphate of quinine, 1 dr.; citrate of iron.Sdrs.; solid, or alco- holic ex. of nux vomica, 16 grs. Mix thoroughly, and make into 64 pillar Dose — Take 1 pill only, half an hour before each meal and at bed-time. II. Tonie and Alterative, or Infusion. — In connection with the above pill much additional benefit will be derived in these cases by the use of the com- pound infusion of gentian, made as follows: Gentian root, ^ oz. ; orange peel and coriander seed, each, 1 dr. ; dilute alcohol (half alcohol and half water), 4 ozs.; cold water, 13 ozs., to which in these cases add nitro-muriatic acid, I dr. DinECTiONS. — All the articles to be dry and coarsely .ground or bruised; then put on the diluted alcohol and let stand 8 or 4 hours; then put on the water and let stand 13 hours, and strain; then add the acid and shake well. " An excellent way," says Dr. Warren, " for using gentian." This plant comes from Germany, growing in the Alps, Apennines and Pyrenees mountains. It excites the appetite and invigorates the digestive powers, and is used in all cases of debility. It is much used in dyspepsia and during recovery from all exhaustive diseases. Dose — Take 1 table-spoonful half an hour after each meal. Remarks. — If in any case there are ulcerations at the neck of the womb or vagina, let there be taken J^ tea-spoonful doses, 8 times daily, ot the syrup of iodide of iron, an hour or two after the infusion is taken; and in these cases of ulceration it is best to submit the case to a physician and have him make such caustic applications as will kill the ulcers. The Monsel salts is a good thing to be applied to them. The fact of ulceration may be known by a sensation of heat, and perhaps pain, at the point of ulcera- tion, the discharge of matter, etc. This combination of treatment is well known to be exceedingly valuable. The nitrate of silver (lunar caustic in stick) is often used, and I have applied it — just touching the surface of the ulcer once in 4 or 5 days, has soon cured them, but more recently I have introduced the Monsel salts upon them, and also along the vagina as the spcf^ulum was withdrawn, with very satisfactory results, except that this salt contains iron, and consequently stains the clothing; hence, again, I have applied tlie sub-nitrate of bismuth, which does not stain, and I cannot see but it does equally well if put on pretty freely twice a week, night and morning, using the injections as given in leucorrhea (which see). 2. Mrs. Chase's Magio Tonio Bitters for Weak and Debili* tated Females. — Best red Penivian bark, prickly ask bark, and poplar root bark, each, 4 ozs.; cinnamon bark, 1 oz.; cloves, ^ oz. ; whiskey and clear worked cider, each, 3 qts. DraECTioNS, Dose, etc.— Grind all coarsely 18 i :-r m ' i ." i • Ml ■ ''' '■'■ ■''« 1 .:r .-• i 'fj'^'* 1 ;, ■]» :<: '.i"''' J;.':-:.; ' 'i^ii 874 DR CHASE'S REOIPEa. t I or bruiso with a hammer, and put into the jug or bottle with the spirits and cider, (or water, if no good cider can bo liad, but the cider is much the beat), and shalie daily for 10 days; take out tlie dregs, either filter, or strain and proas out, as you clioose, and take a wine-glass of it immediately after each meal. The dregs steeped in 1 qt. of water will yield considerable more strength, which may be added to ihe tonic bitters when strained off Remarka. — I hare made this for my wife sevcro;! times, and I did not fall to help her dispose of it occasionally myself. Ilcr remark has often been: "Oh I what an appetite it gives me," etc. It is a very valuable tonic, and, from the spices, very pleasant to take. 3. Sore Nipples, Bemedy. — A mixture of honey, borpx, alum and «trong sage tea. — Mrs. Mary Bluke, of Parsons, Kan., in Blade. Knowing a similar mixture to be valuable as a gargle for sore throat, I believe it will be ■equally valuable for sore nipples. About % tea-spoonful each of powdered borax and alum, and 1 tea-spoonful of strained honey to 1 cup of strong sage tea. For a Oargle. — A heaping tea-spoonful, each, of the powder, and 3 tea- spoonfuls of honey to % pt. of the strong sage tea, will be sufficient, and be found excellent; and for the gargle it weald be all the better, if 1 to 2 cayenne peppers (such as pepper sauce is made of), or small red pepper, was steeped with the sage in making the tea. Children, however, cannot tolerate the pepper; then, for children, leave them out. Gargle at least 6 times a day, and for the nipples, wash off tlie saliva, and apply afte. each time of nursing. (See also the following, aud "Sore Nipples, Brv^asts, etc., to Avoid and to Cure," below.) 4. Sore Nipples, Efficient Bemedy — a medical writer informs tis that nitrate of lead, 10 grs., in 1 oz. of glycerine, or brandy, applied after each nursing, and washed off before each nursing, is an efficient (certain) remedy. Remarks. — Aa he leaves it optional to use one or the other, the author would say use % oz. each of brandy and glycerine, to the 10 grs. of nitrate of lead. 5. Milk, Suppression of. While Nursing— Treatment to Bestore. — I. As this difficulty quite frequently occurs with nursing mothers, and is also sometimes slow in its first secretions after child birth, I will give an item from the Z' Union Medicale, a French publication, which will prove valu- able when needed. It says: "When the milk secretion is slow in appearing, in a lying-in-woman (woman in confinement, or child-bearing), or when it ceases from mental or moral causes (not from inflammation of the breasts or other actual disease), it may be made to return by cataplasms (poultices), or fomentation of castor loaves applied to the breast, or by suction of the nipple, or by meins of elec- tricity. The mammary gland (the breast), is to be slightly comprsssed between two sponge electrodes (also known as the poles of a buttery), and a feeble cur- rent passed through the gland for 10 or 15 minutes twice a day, after the first few electrizations, the breasts become full, the large veins appear on the gland, ;and the milk secretion is set up. TREATMENT OF DISEASES. 27S Bemarka. — I have only ha>. an opportunity to test this in one case, which began to improve by the third day. The poultice should be warm, and If the caator-bcun leaf can bo got (many people laisc them as an ornamental plant in the garden), they, too, should be put jon as hot as can well be borne. The poultice or the leaves used in connection with the electricity make it more likely to succeed. II. It is well, also, in suppression of the milk which occurs most gener- ally, if at all, when the child is only a fcv: weeks old, to give acetate of potash, 1 oz., in water, Sozs. ; adding a little tinct. ess. or fl. ex. of sassafras to flavor. Give in dosca of 1 to 2 tea-spoonfuls, in a little more watci , 8 times daily, to act on the kidneys, which are generally at fault, governing the dose by this action, not to make too free a flow of urine. As this also helps to relax the secretory functions of the breasts as well as the kidneys, weak coffee with ;-'enty of milk and loaf sugar, and the old-fashioned chocolate, V'ith milk and sugar plenty, drank alternately with the coffee, through the day, is also excel- lent, says an old doctor who has had large experience; and also rub upon the breasts freely, Trask's ointment, or what he thinks better, the bitter-sweet ointment, given below, all that will be absorbed. 6. Sore Nipples, Brea49ts, eto.— To Avoid and Cure.— Sore nipples are sometimes caused by wearing the dress or corsets too tight, but most generally by neglecting to wash them with cool water, and properly dry- ing with a soft towel, after every nursing. When there is the least tendency to soreness of the nipples, dust on a little powdered magnesia or starch, kept generally as a baby p'^wder, to prevent soreness in the groins or other folds of the skin. A very littie mutton tallow, or, better still, lamb tallow, which is much softer, will prevent chaflng when applied to any part liable to chafe. But if tliey become sore and irritable, make the following; I. Bittersweet Ointment. — Bark of the root, with the outside scraped off a little, J^ lb.; mutton tallow or lamb tallow, ^ lb.; stewed carefully together; then strain while hot, and box or bottle for use. Apply a little after washing and drying the nipples as above at each nursing. II. Smartweed Ointment. — In places where the bittersweet can not be obtained, take smartweed and tallow, the same amount, and make the same way, and use in the same manner as the Bittersweet Ointment. [The ^ "sweet makes a most valuable ointment for all healing purposes, and I know v-* only one thing at all comparable with it for similar puriwses, and that is an ointment made with Balm of Gilead buds, same amount, and made the same as the bittersweet. (See also Tinct. of Balm of Gilead Buds for Cuts, Bruises, Wounds, etc.) But the smartweed ointment is considered much the best to prevent breasts from inflaming and going on to suppuration.] So if there is danger of this), use the smartweed, if obtainable, or the following: 7. So^e Breasts, to Prevent Breaking, etc.— As soon as there is inflammation and swelling of the breast, indicating any danger that suppura- tion will take place, send to tlie dniorgist and obtain fl. ex. (remember, fl. stands for fluid and ex. for extract,) of poke root, 4 ozs., and apply to the breast by ^ ::;>:•! '■ *: ■'". M ■'iM I 'i 276 DR. CEASE'S RECIPES, wetting cloths with the extract and Iceeping upon the breast. Also talce inter- nally of the same, in doses of 5 to 10 drops, in a little watf every 8 hours, until you see improvement has commenced; then every 4 or 5 hours, lessen the dose to U to 8 drops. (A large, fleshy and'robust woman will take the 10 drops; small and feeble ones, the 5 only.) Re-wet the cloths, at least, as often oa taken internally. Remarks, — This is from Dr. Duncan (referred to in II., for Milk, To Dry Up), who says of it: " If administered early, it will in 12 hours begin to give relief, and in 86 hours all traces of inflammation will have subsided and disap- peared." He has used it in numbers, of cases, and always with success, when begun as soon as inflammation set in, and before suppuration began. He thinks it, in such cases, specific (positive cure). But if it is seen that the inflammation of the breast will go on, in any case, to suppuration, poultice with slippery elm, or bread and milk, as warm as can be borne, till they break without lancing, if possible; but when it comes to lancing, this calls for a physician. So I will leave the further treatment of that condition to him, simply remarking that a weak tinct. of myrrh and aloes, or a weakened tinct. of the muriate of iron, make good injections into the orifices; if they do not heal kindly, with som& of the healing ointments, as Bittersweet, Balm of Gilead, etc. , which are good to heal any sore on persons or domestic animals. 8. Itching of the External Genital Organs.— The delicate internal lining of the external organs of generation sometimes becomes the seat of a most distressing itching, to relieve which the parts may be so irritated by friction as to become violently inflamed. Leeches have been used sometimes with beneflt: so has the application of cold, such as ice-water, or even lumps of ice introduced into the vagina. When there is an eruption like that in the sore mouth of children, injections of a strong solution of borax have been very useful; thick starch water, with a solution of sugar of lead, injected into the vagina and retained for an hour or two, have been also of great utility in a few cases under our care. This irritation sometimes arises from disease of the womb, pregnancy, the presence of a stone in the bladder, or worms in the bowels. The original affection must first be attended to in these cases. 9. Milk, To Dry Up— Camphor and Soap Liniment for.—. Take a pint bottle and put into it alcoiiol, 13 ozs. ; gum camphor, 1 oz. ; and when dissolved, fill the bottle with good soft soap; but if no soft soap can be obtained, put in castile soap(shaved finely), 3 ozs., and fill the pint bottle with alcohol. Either has to be shaken when used; apply by wetting cloths and laying on 8 or 4 times a day, after having rubbed the breast thoroughly each time. Before rubbing, however, apply a little of the Bittersweet Ointment, ' or a little mutton or lamb tallow, to enable the hand to glide over the breast easily. Careful rubbing is good alone — with the hand, or a soft, drjr towel, properly gathered in the hand, so it shall not slip. The friction must always be gentle, but continued some time. If you want to avoid a broken breast, see "Bore Nipples, Breasts, etc., to Avoid." i I TR12ATMENT OF DISEASES. vn D. P. Duncan, M. D., of Waynesboro, Ga., says that mint leaves, steeped abd applied to the breast, will at once stop the secretion of milk, even of one breast alone, leaving '.he other with Its usual flow of milk, if desired. The poultice should be applied hot, and changed when getting cold. 10. Sore Nipples. — Nothing bettec than pulverized gum acaciaapplied every night, or as often as convenient. 11. Prevent Flooding.— Put your bandage on early and secure it flrmly with good, strong safety-pins; as time and labor advances tighten the bandage. 12. Hemorrhage Fill. — Sulphate of berberine made into 6 gr. pills; take every 2 hours if necessary. Women suffering from excemve flow may rely on these pills, and should always keep them on hand. The same cures itching of the vulva. 13. Offensive Urine— 10 to 20 grs. of boric acid will remedy it every time. 14. Vomiting during Fregnanoy- 1 drop of chloroform in hot sweetened water stops it. 15. Leuchorrhea or "Whites. — Back ready to break. Take pulver- ized egg shell (burn the shell so as to pulverize it) 10 grs. with sweetened milk. 1. BABY'S BECEIFTS.— Sore Mouth.— Wash with cold water, with a drop of alcohol in it. 2. Colic. — Aromatic spirits of ammonia, 2 to 4 drops in milk is as good a thing as I ever discovered. 3. Nursing Baby's Colic— Let the mother take Igr. pill of asafoetida every morning for a week; baby will take more comfort. Anise tea taken by the mother increases the flow of milk and prevents colic. Fennel seed tea has the same effect. 4. Baby's Sore Mouth.— Borax mixed in honey and applied to the sore. 5. Baby's Food.— Boil sugar of milk, 1 oz. in }4 pint water 15 minutes, then add )4 V^^^ tveah cows' miik and boil again. Always give from bottle lukewarm. If bowels are loose add a tea-spoonful of ground barley, and if bowels do not move freely, use oatmeal instead, boil 15 minutes. Do you want to "make the baby fat," bring fresh milk just to a boil, add 1 table- spoonful each of corn starch and white sugar, and continue to boil until it thickens. 6. Baby's Diarrhea. — In the course of 24 hours give the white of an egg well beaten and stirred into 5 or 6 ozs. of water that has been boiled, add 3 to 6 drs. condensed milk. Increase the quantity if necessary. 7. Spasms of Children. — Apply a rag wet with ice water, or ice itself to the back of the neck, just below the base of the brain. Never apply it to the head. 8. Fretful Baby. — Give it onion tea. The same in also good for colic, ■also colda. iid^nD'^TEE'Eii-sr — isrcTiisiisra-. • THE EABLY SIGNS OP PREGNANCY: Cessation of Menses —Morning Sickness — Changes in the Breasts— Enlargement of the Abdomen— Calciilation of the Probable Date of Con- finement. First Signs of Pregnancy.— The first circumstance to make a woman suspect that she is pregnant is generally the non-appearance of her usual monthly discharge. This is called the cessation of the menses, or monthlies, and is one of the most constant signs of pregnancy. Cases, do, indeed, now and then occur, in which, notwithstanding pregnancy, the customary flow takes place for the first few months just as usual, and in certam still rarer instances it has been known to appear regularly throughout the pregnancy. On the other hand its absence is by no means a sure indication of preg- nancy, as it may be due to many other causes ; such, for example, as an attack of severe illness, a condition of general weakness, or even strong emotional excitement. Another Symptom. — The next symptom to attract attention is usually a feeling of sickness, often most distressing in the early morning, ;md some- times accompanied with vomiting. This commences about the fourth or fifth week, and continues to the middle of pregnancy, when it generally ceases. Occasionally it lasts to the end of the pregnancy, while, on the other hand, in some women it is entirely absent throughout. Shortly after pregnancy has commenced, asensation of weight and fullness la felt in the breasts. A little later these organs enlarge, and the nipples become more prominent; the skin, too, just around the nipples becomes darker in color, an alteration most marked in women of fair skin and light complexion. Of course these changes are most noticeable in women who are pregnant for the first time; for when they have once occurred, the breasts never quite resume their original appearance, so that subsequent changes are less observable. The breasts may increase in size, and may even contain milk, without pregnancy; as, for example, in the case of certain diseases of the womb. Enlargement of the Abdomen. — About the end of the third month the abdomen begins to enlarge, and continues to do so from that time forwards; by the end of the seventh month the hollow of the navel has generally disap- peared. It need scarcely be said, however, that the abdomen may enlarge from many other causes, so that not one of the four signs above described affords, when taken alone, positive proof of pregnancy; although, when two or more of them are found to be present, there is good ground for a strong suspicion. Whenever it is important that the question of pregnancy should be established beyond a doubt, a doctor should be consulted. 278 NURSING. 27» Probable Date of Confinement.— The usual method of reckoning: the probable date of confinemeDt is to learn on what day the last monthly flow ceased, then to count three months backwards (or nine months forwards) and add seven days. This is, in practice, the best plan that has been suggested, and will generally give a date within a very few days of actual confinement, frequently the very day. The following example will show how the calcula- tion is made: — A woman, we will say, was last unwell on March 10; counting: three months back from March 10 gives December 10; add seven days and it will give December 17, which is the probable date of her confinement. If it is not the actual day, labor will in all probability take place within three or four days before or after it. '^ Movements of the Foetus, — The movements of the foetus are not: perceived by the mother until between the fourth and fifth months — that is^ until pregnancy has advanced about half-way. Not very uncommonly the occurrence of the first definite movement of which the mother is conscious is- accompanied by a sensation of nausea and faintness. It is this fact which gave rise to the opinion long held, and still prevalent amongst the ignorant, that the foetus then for the first time becomes living, an opinion that finds expression ia the word "quickening," the use of which, like that of many other words, ha» outlived the theory in which it had its origin. As a matter of fact, the foetus is living from the very commencement of pregnancy, and the reason why movements are not felt during the earlier half of pregnancy is to be found in the fact that the womb itself is not sensitive, and that it is not until the middle of pregnancy that that organ has enlarged sufficiently to bring it in direct contact with a part fully endowed with sensibility — ^namely, the inner surface of the abdominal wall. From the moment when they are first perceived, the movements of the child become more and more distinct as pregnancy advances, and constitute one of the most important of the later signs of that condition. When from any cause it is impossible for the probable date of confinement to be calculated according to the rule laid down in the preceding paragraph (.as, for example, when the date of the last menstruation is uncertain, or when one pregnancy succeeds another so quickly that menstruation has not been reestab- lished in the interval), it may. be approximately arrived at by reckoning it as four and one-half months after the date of " quickening." MANAGEMENT OP PREGNANCY: General Rules— Consti- pation— Piles — Hardening the Nipples— Swollen Breasts — Varicose Veins— Palling Porward of the Womb—Obstinata Vomiting— Difflotdty in Passing Urine, &c. Proper Treatment of Pregnancy.— The proper treatment of preg^ nancy consists for the most part in paying increased attention to the laws of health. A pregnant woman requires a full allowance of rest, and should therefore be careful to avoid late hours. Slie should take plenty of outdoor exercise whenever the state of the weather permits; and, while avoiding all unnecessary strain, such as the lifting of heavy weights, or reaching things. , -A- t H k ..1 - 280 DR. CnASE'S RECIPES from a height, she may engage m the lighter duties of her house, not only without rislc, but with actual gain of health an4 strength. Her food should be taken with the utmost regularity, and should be plain and simple in its nature. Good new millt should form a considerable part of her every-day diet. Stimu- lants are entirely unnecessary, except when taken under special medical direction. . j . . As the abdomen enlarges it is of the utmost Importance that the clothing shouid not be tight. A foolish regard for appearances has led many a woman into most lamentable mistakes on this point. During pregnancy the mind should be attended to as well as the body. All unnatural excitement is to be carefully guarded against, and distressing mghts are to be especially shunned. Actioc. of the Bowels. — Great care must be exercised to ensure a daily action of the bowels. An excellent plan is to set apart a certain hour of the day for attending to this function, whether the desire for relief be urgent or not. Perhaps the most convenient time for most people is immediately after breakfast. By following this simple rule, a habit is established which will go far to obviate the necessity for aperient medicine. When such medicine is required, it should bo of the simplest possible kind; for example, a compound rhubarb pill, or i little castor-oil. When constipation is associated with piles, the aperient chc en should be a tea-spoonful of sulphur in a little milk every morning, or a sin ■w quantity of the compound liquorice powder made into a paste by mixing a ^.vtle water with it; and the patient should be instructed to make her daily visit to the water-closet immediately before retiring to bed for the night. By these means the aching pain which, under such circumstances, is apt to follow every action of the bowels, may be considerably diminished. Injecting half a pint of cold water into the bowel, immediatly before the bowels are moved, often proves highly serviceable. Should the piles become inflamed or unusually painful, the patient must keep her bed for a day or two, and bathe the parts with warm water from time to time. Where these meas- ures are required, however, the medical attendant should be consulted. The nipples, especially in first pregnancies, should be hardened by bathing them daily during the last month or two with a mixture of equal parts of eau- de-Cologne and water, in order to render them less liable to crack and become sore and painful on the application of the child. Inflammation and abscess .of the breast often originate in cracked nipples. Sore Breasts. — When the breasts become swollen and painful, they should be frequently fomented with flannels wrung out of hot water, and, in the meantime, should be supported, as in a sling, by a broad handkerchief pass- ing under the arm of the affected side and over the opposite shoulder. Sometimeff the veins of the legs, thighs, and lower part of the body become swollen md uncomfortable. Under these circumstances, the patient flhould lie down ^s much as possible every day, and at once discontinue Vhe use of tight garters. a ' * • In women who have borne Vnany children, the abdominal walls are apt to becomo relaxed, and the pregnant womb, being insufficiently supported, is NUBBINQ. 281 then in danger of falli';g forward, so as not only to produce deformity, bu- *o prove a liindrance during labor. A flannel binder, or one of the abdomi belts sold for the purpose, should in these cases be constantly worn during t^a daytime. ^ Now and then the sicltnesa, already alluded to as a common accompani- ment of the early months of pregnancy, becomes so troublesome and incessant as to cause serious loss of strength. Under such circumstances consiilt a physician. The Urine. — Towards the end of pregnancy it is not at all unusual for there to be some dilBculty in passing urine, and for the desire to pass it to become very frequent. Should these symptoms, however, occur during the earlier months, and especially during the third and fourth, a medical man should be consulted; as they may be due to a displacement of the womb, which requires immediate attention. Troublesome hea'-tburn, diarrhoea, palpitation, persistent neuralgia, sali- vation, itching or swelling of the external parts, swelling of the face or ankles, all require prompt attention, and if severe, the personal care of the medical attendant. XTTEIIINE HEMORRHAGE DURING PREGWANCY: Its Usual Significance and Temporary Treatment— Placenta Prsevia— Precautions after Previous Abortions— Treatment after Miscarriage. . ' / < Uterine Hemorrhage, or a discharge of blood from the womb, dur- ing pregnancy, is usually a sign that miscarriage is threatening, and hence requires prompt medical attention. In summoning a doctor under these cir> cumstances it is always desirable to send a note, rather than a verbal message, and to state clearly the nature and urgency of the case. Meantime an en- deavor should be made to restrain the hemorrhage by causing the patient to lie down, with the head low and a pillow under the hips, by admitting plenty of cool, fresh air into the room, and by ensuring perfect quietness. If possible, the services of a trained nurse should be obtained at once, and she, with perhaps one other person, should alone remain in the room. Cloths, dipped in cold water or in vinegar and water, must be applied to the external genitals for a few minutes at a time, the application being frequently repeated. If wet cloths are kept on for a longer period, they are sure to become warm, and so, by acting as a poultice, defeat the object in view, and indeed tend rather to increase than to check the flow of blood. "When the hemorrhage con- tinues, or becomes very profuse, the nurse must not hesitate to send for the nearest doctor as well as for the ordinary medical attendant. In such cases it will be desirable for her to take a dry napkin or two, and, having folded them in the form of a pad, to press them forcil)ly against the external genitals and hold them there. All the discharges, whether solid or fluid, should be care- fully retained for the inspection of the medical attendant. ^' '; 'M im V' t'[±K\i 282 DR CEASSra EECIPE8. These alarming hemorrhagci, are often brought about by accidents, such as blows or falls, or by the lifting of heavy weights. But when flooding first makes its appearance, at the seventh month or later, and there has been no such accident to account for it, the probability is that the case is one of placMita prwvia, in which the after-birth is in an unusual position — namely, over thf mouth of the womb, constituting a very dangerous <'omplication. The tem* porary treatment of flooding due to this condition in no way differs, however, from that already described. "When previous pregnancies have been cut short by miscarriage, it is very necessary that the greatest precautions should be observed to avoid the repeti- tion of such an accident. Now, we know from experience, that miscarriages are most apt to take place at those times which, in the absence of pregnancy, would have been the ordinary menstrual pf riods. It is on these occasions, therefore, that preventive measures are most needed and most likely to be useful. Every month, then, during the time that the patient would, under other circumstances, have been unwell, she should maintain the recumbent posture, if not in. bed, at any rate on a couch. If this simple rule were attended to, many a miscairiage would be averted. A woman known to be liable to abortion should, moreover, be specially careful to avoid all its most common causes; she should abstain from exciting entertainments, violent exercise, fatiguing or rough journeys, strong purgative medicines, and exposure to cold. And, lastly, as it is very doubtful whether any of the causes I have named are suiBcient in themselves to bring on abortion, without a predisposition thereto from some local or general weakness or disease, it is very desirable that patients who have formed the so-called " habit '' of aborting, should consult their med- ical attendant at the commencement of pregnancy with a view to being^ placed under a regular course of treatment. Tlie after-treatment of patients who have miscarried is a most important matter, and one which receives far too little attention. It is no uncommon thing among patients of the laboring and middle classes for women to go about their ordinary duties as early as the second or third day, and some do not even rest for more than a few hours. Now, although this neglect of proper pre- caution may not result in any immediate ill-effects, it frequently lays the foundation of chronic disease with much attendant misery and suffering. Whenever nurses have an opportunity they should tell their patients what there is in store for them if they resume their ordinary duties too soon after such an occurrence. No absolute rule can be laid down as to the length of time during which rest is necessary ; it depends so entirely on circumstances that vary in different cases. Tlius, in a coje of abortion during the early months, for instance, where the loss has been small and the health has not suffered, four to six days' absolute rest in bed, followed, during the next ten to fourteen days, by the greatest care and prudence, will, in the absence of special directions from the medical attendant, be generally found sufficient. When the health is unaffected it becomes very irksome to lie in bed for the time here indicated; nevertheless, this rule cannot be neglected without running grave Tisk. NUB8ING. 988 Should the pregnancy be further advanced, or the circumstances leas favorable, a longer period of '•est •will be required. Where there has teen severe or long-continued flooding, a patient is frequently reduced to a conditioiL of weakness quite equal to thut following an ordinary confinennent. In such cases it is only reasonable to expect the same care to be exercised as after a labor at full term. On no account should a patient leave her bed, after a miscarriage, so long as any discharge of blood continues, as, while that persists, it is uncertain whether there is not some portion of the after-birth or membranes still remain- ing in the womb, and rendering the patient ' iable to further attacks of flooding. PROCESS OF NATUBAL LABOB: Signs of Approaching Labor — Its Division into Stages— Labor- Pains— The *'Bag of Waters " — Description of First Stage— Of Second Stage — Of Third Stage. Approach of Labor Pains. — Towards the latter part of the ninth month, certain changes take place which give warning that labor is not far off. One of the earliest of these is sinking of the abdominal swelling; the upper end of the womb, which at the beginning of the ninth month, reaches as high as tho pit of the stomach, now falls a little below that point. Great relief to the breathing follows this alteration, as the pressure upon the organs within the chest is taereby greatly lessened. On the other hand, owing to this change in the position of the womb, certain new inconveniences arise from the pressure of its lower portion on the various important parts contained in the pelvis. Thus, walking becomes more difficult, the bladder requires relieving more fre- quently, and piles are apt to form. A sign that makes it probable that labor is actually about to commence is the appearance of a slight discharge of mucus, streaked with a little blood. This is spoken of, in the lying-in room, as the "show." Labor is Divided, for the Sake of Description, into Three Stages. — The first of these is called the stage of dilatation of the mouth of the womb; the second lasts from the moment when that dilatation is completed up to the birth of the child; while the third, or last stage, includes the time from the birth of the child to the coming away of the after-birth, or placenta. The so-called pains of labor are, in reality, contractions of the muscular wall of the womb. At the early part of labor Ihey are slight, occur at long intervals, and are felt mostly in the lower part of the front of the abdomen; as labor advances, they become longer and more energetic, follow one another more quickly, though always with a certain regularity, and are generally felt chiefly in lae back and loins. Each pain is comparatively feeble at its com- mencement, increases in intensity until it reaches its height, and then gradually passes oflf. This character, together with t' - regularity of their recurrence, serves to distinguish pains really due to utc, ne contraction from colicky and other pains, for which they are sometimes mistaken. • . - ; i ■ i " 4 4 .fi i )S t, b'rf 284 DB. CHABEPS B3CIFE8. The bag of patera consisls of the membranous coverings of the foetus^ enclosing within tLem what tLc doctors call, the liquor amnii, in which the child floats. During pregnancy this fluid serves to preserve the child from injurj; during labor it forms a pouch at the mouth of the womb, which it acts upon lilie a wedge, and so assists in dilating. Experience tells us that, when the waters escape early, labor is rendered more tedious. The explanation of thia is to be found in the fact that the bag of waters, being round and even, and pressing on the mouth of the womb {oa uUrC) equally all around, the mouth of the womb is opened out more rapidly and easily by this even pressure than by the uneven surface of the presenting part of the child. As the OS uteri opens, and the end of the first stage draws near, the pouch formed by the protruding membranes is pushed further into the front passage, or vagina, and, the pains becoming more violent, the membranes at last give ■way during a pain more severe than the rest, and so .he waters escape. In natural labors this usually happens as soon as the mouth of the wom)> is fully opened and thus Xhe first stage of labor is ended. The head of the child now begins to pass through the os uteri. After a certain time, usually much shorter than that occupied by the first stage, It reaches the vaginal opening, through which it gradually escapes, and thus the child is born, and tlie second stage is completed. The pains of the first stage are called " grinding pains," and are different in character from those of the second stage, which are known as "forcing" or "bear- ing pains." The cry which is called forth by the pains during the first stage is also different from the groan which escapes from the patient when the paihs of the second stage commence. An experienced nurse knows from this circum- «tance alone that the first stage h over, and as the sending for the doctor ought on no consideration whatever to be delayed beyond this period, it is a point of great practical importance. The pains now become stronger and more frequent; the patient, holding her breath and bearing down at each return of the pain, becomes hot and flushed, and breaks out into a profuse perspiration. At the end of each pain the head of the child goes back a little, which prevents the strain from being so continuous as to be hurtful and exhausting. Nevertheless, almost every pain marks an advance upon the one preceding. This slight withdrawal of the head is frequently perceived by the patient herself, and unless explained to be natural and necessar)-, is apt to make her think she is not making any progress. Tliere eventually comes a point, however, when the head is so far expelled tliPt it no longer recedes between the pains. The intervals become shorter, and the pains more severe, until at last the head slips out altogether, and then the most painful part of the labor is over. The uterus usually now rests for a moment. Then the face of the cliild makes a little turn towards one of the patient's thighs, generally the right, in order that the shoulders may be brought into such a position that they may pass with the least diflSculty. With another strong pain the shoulders are expelled. The rest of the body givfes Mttle trouble, for no part of it is as broad as those which have already passed. NURSING. 285 The contractions of the womb now cease for a short time, varying from fivfl to ton or twenty minutes, when a little pain is again felt, and the after- birth and membranes are discharged, along with a small quantity of blood, with which a few clots are generally mixed. Such is a brief account of the order of events in a perfectly natural labor. DUTIES OP A NURSE DURING LABOR— Articles Needed in the Lying-in Room— Preparation of the Bed— Personal Clothing of Patient— Number of Persons in the Room- Caution in Conversation— Attention o the State of tho Bladder— Pood— Vomiting — Cramp — jB'omenting the Per- ineum in First Labors. If the nurse is not already in the house, the appearance of the first dis- charge or " show " is a sufficient warning that she should be summoned. No time should be lost in obeying the call, for many women, especially if they have borne children previously, pass through all the stages of labor very quickly. On arriving at the house the nurse should make the necessary changes in her dress, and appear before the patient ready for duty. An opportunity will soon occur of forming a judgment as to whether the patient is really in labor, and, if so, how far it has advanced. If labor has actually commenced, the patient will, before long, cease speaking, suddenly grasp tho nurse's arm, or the back of a chair, or whatever happens to be at hand, and exhibit other signs of suf- fering. The nurse will know, by the characters enumerated on a previous page, whether this is a genuine labor-pain or not, and will observe how long it lasts and the degree of its severity. "When it is over, she should inquire when tho pains began, how often they return, whether the waters have been discharged, and other similar questions, in order that she may know what kind of message she is to send to the medical attendant, who ought at once to be informed that his patient is in labor. Let me now suppose that the nurse has made sure that her patient is in labor, and that she has acquainted the medical attendant. If the bowels have not been freely opened within the last six hours, it will be desirable to give a simple enema of soap and water. The emptying of the lower bowel will facilitate the labor, and will save both the patient and attendant the annoyance caused by the passing of fajces during a later stage. This hav- ing been attended to, the patient may be allowed to sit up in a chair or walk about the room, according to her inclination, provided it is clear that the labor has not yet reached its second stage. If it is night-time, however, it is better for her to remain in bed, in order that she may, if possible, get a few moments' sleep between the pains. During the early stage of labor it is of no use for patients to "hold their breath and bear down" during each pain, as they are often urged to do by untrained and inexperienced nurses. It must always be left to the medical attendant to decide when bearing-down efforts have become desirable and ought to be encouraged. • ■•■•n. %.:■: I'^'lilll 286 DJt CHASSP a RECIPES. It is often a great relief to a patient for the nurse to support her back with her flat hand during a pain. In the meantime slie should see that all things are in readiness for the actual confinement. The following are always wanted:— Basins. \ ,, Binder. Nnplcins. Needles and Thread. Nursery, or safety, pins Olive-oil. Pieces of old linen. Receiver. Roller-towel. Scissors. Bponges. Thread, or strong worsted, for tying cord. Towels. Vaseline, cold cream, or lard. Water, hot and cold. Waterproof sheeting. Puff-box, and complete set of clothes for the baby. In addition to the above it is advisable to have in the room some good brandy, a fan, a syringe, a foot-bath, and a nursing-apron. The Binder usually consists of two pieces of stout twilled cotton, each two yards long and of good width, the edges of which are stitched together so as to malce the binder of double thiclcncss. On an emergency, a small table- cloth or cotton sheet, suitably folded, answers the purpose very well. The Beoeiver should be of flannel made of double thickness, and large enough to wrap the child thoroughly. The flimsy receivers sometimes used are only fit to protect a doll. A good thick flannel petticoat, or a cot-blanket, is as good as anything. The Thread or Worsted for Tying the Cord must be made ready in the following way: Twelve equal lengths, measuring about a foot, are to be laid side by side and arranged evenly. Six of these lengths, are then to be knotted together at a distance of about two inches from each end, and the remaining six in the same way, Having been thus prepared, the threads must be laid on the dressing-table, and a pair of good scissors by the side of them, ready for handing to the medical attendant at the proper moment. The Preparation of the Bed is a matter of considerable importance, and ought to be attended to during the early part of labor. Women are usu- ally delivered lying on the left side, with the knees drawn up towards the abdomen. The right side of the bed, therefore, is the one which requires preparing, and that part of it near the foot is preferable because the upper part of the bed is thus kept clean and comfortable for the patient when the labor is over, and because of the help derived from being able to plant the feet firmly against the bed-post during the pains. The mattress being uncovered, a large piece of rubber cloth is to be •spread over it, and upon this a sheet folded several times. Next to this should come the clean under-shcet, on which the patient is to lie, and upon that another piece of waterproof sheeting, large enough to reach alrave the hips. Over this upper rubber, and ready to be removed with it after the labor is over, are to be then placed a folded blanket, and, lastly, a folded cotton sheet, both of which, should reach well above the hips, so as to absorb the dischargesi NURBINQ. 987 Two pillows are then to bo put in the centre of the bed, so tliat the patient may lie with the upper part of the body directly across the Iwd, the hips being as near the edge as possible. The upper bed-clothing during labor should consist of a sheet, one blanket, and a thin counterpane, which should completely bide from exposure every part of the patient's person, except the head and nock. A long roller-towel should be fastened to the bed-post at the patient's feet. Nurses often make the mistake of fixing this to the post at the opposite corner, or even lo one of the posts at the bed's head. A very little consideration, how- ever, will make the inconvenience of this arrangement apparent. By grasping the end of a towel, attached in the way I have recommended, the patient pulls herself still closer to the edge and foot of the bed; whereas, by pulling at a towel fastened to one of the posts on the further side of the bed, she drags herself away from the very position which it is desirable she should preserve. The same objection, of course, applies to supplying the place of the towel by means of the hands of an attendant standing on the left side of the bed. This should never be encouraged, us it always has a tendency to displace the patient, and to render it difficult for the medical attendant to give needful assistance. As labor advances, and it becomes necessary for the patient to be placed in bed, she should put on a clean chemise and night-dress, which should be rolled up under the armpits out of reach of the discharges, while the soiled chemise and night-dress should be slipped down from the arms and shoulders, and loosely fastened round the waist. (Amongst the working classes it is still too much the custom for women to be confined in their every-day dress. It is a practice that ought always to be discountenanced.) The hair should be dressed in such a way that the continuous lying in bed after the confinement will not drag upon or entangle it more than is inevitable. It is very undesirable for a woman in labor to be surrounded by a number of friends and neighbors. In most cases the nurse herself is the only attendant that is really needed, although the presence of one other person (the husband) should not be objected to, if the patient wishes it. No nurse should ever allow herself to be teased Into prophesying that the labor will be over by a certain hour. If such prophesies turn out incorrect, as they are most likely to do. the patient loses courage and confidence. All gossip is to be avoided, and nurses should be particularly careful to make no reference to their past experiences, especially such as have been unfavorable. A good, kind nurse will not be at a loss for a few helpful and encouraging words as labor goes on, and will not need to have recourse either to foolish promises or dismal anecdotes. Every now and then the patient should be reminded to pass water, lest the bladder should become so full as to hinder labor. This point is often neglected, partly because the attention is so preoccupied that the desire to empty the blad- i;[.ii ■ f '}■■■ l.Ji-h.ili: 1 290 DR. CHASE'S RECIPES. arm gently down across the front of the chest by hooking her finger into the bend of the elbow. The same munoeuvre is repeated with the other arm. The head will then be the only part remaining unborn. It is possible that, now that the arms Lave been brought down, the efforts of Nature may be equal to the task of expelling the head. Should the pains, however, prove ineffectual, the nurse may render further al now and then with a little reading,, so as to make the time pass more agreeably. With regard to diet, many medical practitioners have rules of their own, which the nurse must always be prepared loyally to carry out. It is not now generally thought necessary for patients to be restricted to tea and gruel for a whole week. When a nurse is left to her own discretion she will find her patients recover their strength most rapidly by being allowed some variety in tlieir food from the beginning. Boiled milk should always enter largely into the dietary of a woman who intends to suckle her child. An occasional cup of good black tea is generally very grateful, with or without a little biscuit, toast, or bread-and-butter. From the first, beef-tea, chicken, mutton, or veal broth, rice-caudle, milk or oatmeal gruel, and other simple fluids, are perfectly allowable. If all is going on well, and the bowels have acted, there is no harm — in case the patient expresses a desire for more solid food — in giving, even on the second or third day, a slice of chicken, or tender roast beef, or a mutton chop. The diet, indeed, at this time needs to be nutritious and plentiful, while its kind may safely be regulated very much according to the patient's inclina- tion. No stimulants of any sort, however, must be given, except under medi- cal direction. A nurse should not give opening medicine on her own responsibility. The medical attendant will order what is necessary and state when it is to be given. Very often, instead of medicines, he will prescribe a simple enema of soap and water. Flooding after Delivery. — Whenever an attack of flooding comes on during the period of lying-in, the nurse must at once send for the medical attendant, stating clearly her reasons for sending, in order that he may know what will be required. In the meantime she must unfasten the binder, and make firm pressure with her outspread hand on the womb, which she will have no difliculty in finding, as it will not yet have returned to its natural size and position. She must also apply cloths dipped in cold water, or in vinegar and water, to the external genitals, keeping tliem applied not longer than a minute or two at a time. Where the flow is great it will be right for the nurse to try to check it by taking a dry napkin and pressing it firmly with her hand against the external parts, while the other hand is still engaged in compressing the womb from above. The patient must, of couse be kept all this time strictly lying down, with the head and shoulders low, and cool, fresh air must be admitted through the open window. The occurrence of a shivering fit. especially if it is a severe one, or is fol- lowed by others, ought always to be regarded seriously. No time should be lost in acquainting the doctor, and the nurse must meanwhile do all in her power to produce a feeling of returning warmth in her patient. With this object, a warm bottle should be put to her feet, an additional blanket thrown over her, and a cup of warm tea administered. This event is often the sign of NURSING. dOl approaching illness that, when It has shown Itself, the patient should be watched with the utmost anxiety. The secretion of millc is not usually established until the second or third day; now and then, however, it makes its appearance earlier. This event is sometimes accompanied with a little constitutional disturbance, which soon subsides. When the breasts are becoming so full and hurd as to be painful, great relief will De alTorded by fomenting them every few liours, and support* ing tiiem, in the meantime, as in a sling, by a handkerchief tied over the oppo- site shoulder. (See page 193.) This condition will generally soon subside if tlia child be applied at regular intervals. Nurses must beware of meddling too much with the breasts, and especially avoid rubbing them, except under special direction from the doctor. Tlio nipples and surrounding parts should be carefully washed each time the child leaves the breast, and should be excluded from the air by covering them with a small piece of linen rag on which a little vaseline or simple ointment has been spread. As soon as it becomes clear that the supply of breast-milk is insufHclent, it is unwise to keep putting the child to the breast, as this only produces irrita- tion and is very liable to set up inflammation and abscess. Similarly, if the nipples are extremely sore, so that, even when they are protected by a nipple- shield, the application of the child is attended each time with intense pain, or if they are so depressed that neither the efforts of the child nor the cautious use of the breast-pump will draw them out, it is running a great risk of excit- ing breast-abscess to persevere beyond twenty-four hours in an attempt to suckle. If the nurse notices a patch of redness on a patient's breast, and find? that the kin at that spot is painful and tender to the touch, she should take means to f oquaint the medical aii3ndant as soon as possible, for an abscess has actu- ally formed; it should be opened with as little delay as possible, lest it spread and become much more formidable. Still-Born.— When the child is still-bom, or when, from any other cause,' it is not going to be suckled, there is often great anxiety expressed about the dispersion of the milk. It is astonishing, however, how quickly it becomes absoi bed if left to Nature. If the patient will only submit to the discomfort arising from the fullness of the breasts for a few hours, without insisting on their being partially emptied from time to time by the use of the breast-pumlp, or other similar means, whereby the bre&sts are stimulated to frpah secretion and the evil is aggravated, she will soon have the satisfaction of finding them softer and less painful, and will be amply rewarded for her patience. Should the feeling of tension be excessive, it will be best relieved by hot fomentations applied every few hours; if not excessive, the application for a few days of belladonna plasters with a hole in the centre for the nipple, is often all that is necessary. In ordering these plasters the nurse should furnish the druggist with paper patterns showing the size required. frxm „itk ' Ifi I I. wocDiD :foii the sioik:. THE SXCE-BOOM.— Its Location— A Qood Nurse — Fresh Air— Light— Warmth — Cleanliness — Quiet— Pood, Drink and Delicacies, and the Faithful Administration of Medicines, are of tho utmost importance, and will each receive consideration. But, in accord- ance witli the design of tliis worlc, the estentialu only will be pointed out, tho minor details, or little things, must bo left to the Judgment and " common sense' of tlie nurse or head of the household, to be met aa beat they can by the conven- iences at hand or the means of obtaining them. I. Location of the Sick-room. — In summer, if it be possible, let the sick room be on the north side of the house; in winter, upon tlie south — to uvoid the mid-day heat of summer and the cold blasts of winter. And also, if there is a room in the house having a fire-place, give it the preference, as it la considered the best means of aiding ventilation and providing artificial warmth when needed. And, if the windows do not admit of loweni,g the upper sash as well as to raise the lower ones, prepare them at once to allow this movement. Further on, you will see, under the heads of " How to Produce the Temper- ature of Sick-rooms," and "Ventilation of Sick-rooms," where the necessity of this is fully explained. IL A Good Nurse.- We have so often heard the expression: "If Mr. Blank had not had the best of nursing, he would never have got well." Knowing that very much depends upon it, I say, get the best nurse that your means can obtain; then see and know for yourselves that they carry out your, or the physician's directions faithfully; for a physician's prescriptions, nor your own desires or directions, are of any account unless they are faithfully fol- lowed: But, of course, much of the details must be left to the nurse, hence the necessity of getting one of sound judgment and considerable experience, if possible. III. Fresh Air. — Although fresh air is essential in a sick-room, yet » draft must r.ot be allowed to strike upon the patient; hence the necessity, in small rooms especially, of having the means of raising and lowering the sash, cither for ventilation or to reduce the temperature. The temperature of the sick-room, in all ordinary cases of diseases, had better be kept as near 60" to 65" Fah. as possible, by opening or closing windows, or by raising the fire or lessening it — either, or both, — as the necessu'y of the case requires. And, let me say, the day has gone past when tht great "bug-a-boo" against "night-air "has any weight — pure night-air, properly managed in the season of the year requiring it, is far better than the stifled or suffocating air of ao3 POOD FOR THE BIOK. mm; a closo Hickrooin; vcntiluto und reduce the temperature nlways aa needed, and, of course, with proper care. Keep tlie air pure by carrying out of the room any and all vchscIs tU chambre as soon as used, no matter how small the dlHchurge may be. Never bring a slop-bucket lato the sick-room, as the pour- ing out, rinsing, etc., is not only very contaminating to the nlr, but annoying to the patient. IV. Light. — If a room for t. ^ittk ha.s been chosen which will allow proper ventilation and fresh air, as nee ^^d, through the windows, the light can easily be governed by the curtains; and it is only necessary to say: allow all the light that is agreeable to the patient; and, except in nervous or eye diseases, but little exclusion of light will be necessary, unless the room i -n the south or -western side of the house, which is not desirable, generally. V. Warmth. — Under this head it will be noc(«sary to include the tem- perature of the patient's surface as well as that of the room. The warmth or temperature of the room being about 60" to 65° Fah. if the limbs are cold, rub them with the dry naked Land, or wrap in hot, dry woolen cloths, or place hot bricks, or bottles or jugs, flllcv^ with hot water, or, what is still better, small bags of dry, hot sand, made for this purpose, whichever is most convenient or • necessary to keep them comfortable. Comfort is to be sought, no matter how much labor and trouble it causes; for, unless a genial warmth can be main- t'"ined, health will seldom be regained. On the other hand, in fevers and Inflammatory diseases, the surface must be cooled by means of sponging with cool or cold water with a little whiskey, or what is better, whiskey with bay-rum in it — sponging sumciently often to keep down extreme heat. Especially over- come all extremes of heat or cold. VI. Cleanliness. — It Js claimed that " cleanliness is next to Godliness." "Whether this be a fact or not, it is absolutely necessary, if it is desired to restore the patient to health in the least possible time, that not only the sick-room bo kept clean, but the bed, bed-clothing and wearing apparel be kept neat and clean; and the patient, also, must have such frequent washings or spongings as will keep tlie pores of the skin open, that the general exhalations, perspiration sensible or insensible, as when sick an odor, also, may not only pass readily through the pores, but to provide, in disease, for the escape not only of a larger amount than usual but that of a more offensive and injurious character, if left to be re-absorbed from the surface or clothing. VII. Quiet. If the patient is very sick, absolute quiet is very essential. If a person is once admitted to the sick-room who is found to annoy the patient by long talking, or, in fact in any manner, they must not only be asked to retire but never be admitted again. What is necessary to say, speak in a mild but perfectly distinct voice, and never allow whispering in a sick room for any pur- pose whatever. If there are any secrets to be kept from the patient, no hint of them, or whispering about them, should ever occur in his hearing; yet if it is believed the patient can not live very long, I would most certainly inform them of this belief — 'tis cruel and unjust to witlihold it. Any continuous noise. ■ vv '.iff bI s| 304 DR CHASE'S RECIPES. although slight in itself, soon becomes annoying to any nervous person, and there are but few sick persons, indeed, who do not soon become more or less nervous. Be firm, but kind, in all your relations vdth the sick. Give them to understand you know best, and what you know to be best to do you are going to do; and what you know tliey ought not to do, you are not going to allow them to do, but in all the kindness possible, and their acquiescence may soon be expected. Rustling silks, squeaking shoes and the rattling of dishes must not be allowed in a sick-room. Vm. Food, Drink and Delicacies. While the patient's condition will allow them to use plain and substantial food, and the usual drink, as tea and coffee, not too strong, it is best they should have them; but with the weak and debilitated the delicacies must take their place; and I desire to call especial attention to, and to give my sanction and advice, that if any special thing is craved, be it food or drink, I would most positively allow it, in moderation. We have all heard of the cravings, in olden times, of fever patients for cold water, ana the cures brought about from its having been obtained stealthily against the commands of the physician ; but there has recently come to my knowledge a case wherein the life of a typhoid fever patient was saved by drinking two quarts of hard cider, which he had craved and repeatedly called for, and when he got hold of the pitcher he would not let it go until it was empty. I do not call this, however, "in moderation," but the patient was stouter in his desperation than the nurse and the physician who had allowed it to be brought, so no one could have been blamed even if it had killed rather than cured the paiient. Do not understand this, however, even in desperate cases, to be a pattern drink — A small glass, and often, as long as the craving continues, would be the safer plan with any drink. But both food and drink should be given regularly in reasonable quantities. And to aid the nurse or family in this, the following recipes, or receipts, may be resorted to with confidence and general satisfaction. To purify sick-rooms, see "Disinfectants." • • BEEF TEA, ESSENCES OF BEEF, ARTICLES OF DIET, DBINES, ETC., FOR THE SICK. 1. Beef Tea.— Take lean beef, % lb. ; cold water, % cup; a little salt, pepper, mace, or nutmeg. Dik'ections — Cut the beef into small bits — ^ or % inch squares — and see that no particle of fat adheres to it; put into a bottle with the water and cork, placing the bottle in a pan of cold water upon a stov«?, and as soon as it reaches the boiling-point, move it back, but keep it near the boiling- point for 2 hours; then strain, pressing out the juices, and season with a little salt and a sprinkle of pepper, mace or nutmeg, as preferred by the patient. 2. Beef Tear— Improved Flavor, by Broiling.— Take a nice steak and remove all the fat. Have a gridiron, perfectly clean — all particles of burned steak may easily be removed from the bars by placing it in hot water a few minutes when first taken from the fire; then scrape, or what is better, use a stiff brush, kept for this purpose. Have a very nice fire of coals, and placu the FOOD FOR THE HICK, SOS 8*«akupon the gridiron and broil, as usual, till it is ready to turn; then take oiT, having at least a qt. bowl with 1 pt. of boiling-hot water in it, and keep it (landing by the fire, or on the back part of the stove, to keep it hot. Place tlio juteak, when the first side is nicely broiled, in this bowl of hot water, and presa it with tlie kr>ife and fork — a still spoon is the best — to extract the juices of the meat. Repeat tliis broiling and pressing several times, turning the steak each time, till all the juices and strength of the steak are extracted ; and if, at the last, the steak is cut into squares of an inch or a little more, and each piect pressed in a lemon-squeezer, its virtue, or strength, will all be obtained. It looks much like wine of itself; but still, if a teaspoon or so of wine '.s added to what may be taken at any one time, it will not injure the most delicn te stomach, but will be borne, even by a delicate stomach, better than bread-water, while it, of course, is much more nourishing; and, if properly seasoned, as suggested in No. 1, it will be rehshed by the patient — much more so from the broiling. 3. Essence of Beef. — The real essence, or nourishing properties of beef, is obtained the same as directed in No. 1, except that no water is to be put into the bottle, and the boiling may need to be continued an hour or two longer; then the juice or essence pressed out, and a little wine added when desired or needed; also a touch of salt and pepper; or, if mace or nutmeg is preferred, tr.ere is no reasonable objection that can be offered against their use. Remarks, The foregoing are the plans which have been heretofore fol- lowed in extracting the strength or essence from beef for the sick. But as the science of medicine, especially the chemical depaitment thereof, advances, it has been prolific in improvements, among which that of not boiling, but steep- ing, either in cold water, or using heat only of a moderate degree, or not above 100* to 185°, so as not to cook the albuminous (like white of egg) portions of the meat in making beef tea, or extracting its juice, 4. Beef Tea for the Sick— Ne-w Process.— Beef tea, if rightly made, may be received with benefit by a stomach which would rei-ct any nourishment; but skill in preparing it. is not universal among nurses. Vhe two following receipts may be relied on as among the best t^iat can be devised: Beef Tea (with moderate warming up after cold steeping). — Take 1 lb, of the best beef; cut in thin slices and scrape the meat fine; put with a salt- spoon of salt into 1 pt. of cold water contained in an earthen bowl, and let the mixture stand 2 or 3 hours, stirring it frequently; then place it in the same ves- sel covered, on the back part of tlie range or stove, and let it come very gradu- ally to a blood-heat and no more. It has been found that 135" of heat docs nc . set or cook the albumen — blood-heat is only 98°. Any higher temperatii .e would injure the nutriment, or nourishing properties; then strain it throug)- a fine sieve or muslin bag, and it is ready for use. The making of beef tea lot a cooking process, but a steeping process. Some chemists think it better to be made without heat, with the addition of the muriatic acid, which is a component part of healthy gastric juice, as follows: 5. Beef and Other Meat Teas Without Heat.— Take % lb. of ♦resh beef, mutton, poultry or game (the lean part only), minced very fine; 20 K SOG DB. CHASE'S RECIPES. place it in 14 ozs. of soft cold water (2 or 3 tablespoons less than 1 pt.) to which has been added a pinch or about 18 grs. of table salt, and three or four drops of muriatic acid; stir all with a wooden spoon, (on account of the acid, which rusts iron) and set it aside for 1 hour, stirring it occasionally; then strain it through gauze, or a sieve, and wash the residue left on the sieve by means of 5 addi- tional ozs. of cold soft water, pressing it so that all the soluble matter will bo removed from the residue; mix the two strainings and the Extract is ready for use. It should be drunk freely every two or three hours. Remarks. — The properties taken from these last two receipts are largely borne out by a well known article made at Richmond, Va., by Mann. 8. Valentine, called " Valentine's Preparation of Meat Juice," which, in using, is not to be heated above 130' F., and that only upon a water-bath to avoid the possibility ot -over-heating — ^the preferable way being to use it cold, even with ice when this is desirable. Stale bread is recommended by him to be crumbled into the Meat Juice as a savory diet for the sick, as one becomes able to digest more solid food. This, of course will hold good with any of the above or other juicy foods, or soups, or essences, etc., prepared from any meats whatever. The greatest objection that can be raised against Valentine's Meat Juice is its cost. He claims to have concentrated the strength, or virtues, of 4 lbs. of beef into a 3 oz. bottle which, usually, retails at $1.25, which would certainly prevent its use by the sick poor — the sick rich, of course, can indulge it. But from its array of testimonials from the most popular physicians in America and Europe, and by those connected with insane asylums, hospitals, etc., it must have proven an exceedingly valuable preparation; and I will close my remarks upon this subject by saying I have not referred to it for the benefit of the manufacturer (for he knows not of this reference at all), nor am I paid for it, only as it may do good to the people in observing the value of the cold pro- cess, as it may be called, of the last two receipts, and being "posted," as the Baying is, upon the best ways or plans of preparing food for the sick. This Meat Juice was on exhibition and received awards at the International Exhibi- tion in '76 at Philadelphia, and in '78 at Paris, and although he does not give its mode of preparation in his circulars, yet this must have been given to the com- missioners at these exhibitions, for the awards were: " For excellence of the method of its preparation, whereby it more nearly represents fresh meat than any other extract of meat, its freedom from disagree- able taste, its fitness for immediate absorption and the perfection in which it retains its good qualities in warm climates." The method is undoubtedly by maceration (softening by steeping), and then by pressure, having used but little water, and leaving a heavy pressure to accomplish the separation of the juices of the meat, to avoid the necessity of heat to condense by evaporation. There is no doubt of the value of this article as a food for the sick, and as only from ^ to 2 teaspoonfuls of it are required as a dose, or meal, those who can afford to use it will prefer to do it rather than prepare any of the others above given, unless they have a skillful nurse; and, in that case, I shall have done the good I intended by calling atteuUou to it 8ee also Beef Water, Brotlis, etc., below. FOOD FOR THE SICK. 807 6. Oyster Essence. — Take }i doz. (or any number, according to the necessity, or ability of tlie patient to take tlie essence) of large, nice oysters, with their share of juice ; put in a stew-pan, and place on the stove, or over the fire, and let them simmer slowly, until they smell, or become plump or full — 8 to 5 minutes accoi-ding to the heat; tlien take off, strain and press out the juices without breaking the oysters, and serve hot. Light, stale, bread crumbs, very light, dry biscuit, or crackers, as preferred or convenient, will give additional relish and strength when the patifn* 'q; >ble to have them. Remarks. — Most people say, pui in salt," when they give directions to prepare oysters; but I know it is best not to put in the salt, or otlier seasoning, until just as you are about to remove them from the fire. 7. Chicken ]3roth. — Cut up half of a young chicken, removing the fat and skin; sprinkle a little salt upon it and put it into 2 qts. of cold water and set it over a quick fire; when it comes to a boil, set it back on the stove or range, where it will only simmer. Wher entirely tender, take out the white parts, letting the rest remain until it is boiled from the bones. Mince the white part and pound it fine in a mortar or suitable dish; add this to the broth, adding boiling water, if necessary, to make it thin enough to drink readily. Put again in the sauce-pan and boil a few minutes. Some persons will desire a slighr addition of salt and a little pepper; but use just as little pepper as will satisfy them, a light sprinkle, however, will hurt no one. It is very nutritious, and hence should be taken only in small quantities. A little rice may be boiled in some of this broth, either for its taste or greater nourishment; and a little stale bread; or a cracker or two, may be broken into some of it at another time, for the same reason, and for changing the flavor also. A little parsley may be added to flavor any of these broths, waters, or drinks, if desired, or any other pot-herbs. 8. Mutton Broth. — Take 1 J^ lbs. of chops, from the neck of a lamb or young st 3p (old and strong mutton is never to be used for the sick); cut into small bits, removing all the fat possible; put bones, as well as the lean meat, into a stew-pan, with 3 pts. of cold water and a little salt; put where it will stew gently till all scum is removed as it rises. In 30 to 40 minutes some may be poured off for the patient, if he is impatient for it. Continue to stew it slowly an hour or two, seasoning to taste while hot; when cool strain, and when cold, remove all the tallow or fat from the surface. After this it may be given cold or hot, as suits the patient. A slice of bread, as in the chicken panada, may be toasted nicely and broken into a plate ; then pouring on some of this broth, as in that case it is more strengthening, and gives another variety of broth to meet the varying tastes of the sick ; or stale bread, without toasting, ig generally preferable. 10. Veal Broth, — Veal broth is generally made by some chops of veal, as in tlie mutton broth above, or a joint of voal, with suitable amount of meat upon the joint, in about 3 qts. of water, 2 oz. of rice, a little salt, and a piece or two of mace; stew till the water is about half evaporated. W: L.^^.,^ 808 DR. CHASE'S RECIPES. 10. Beef Broth or Water. — Take a piece of perfectly lean ateak (from the rump or shoulder is preferable) the size of your hand ; cut It into small bits, and put into a stew-pan with 1 pt. of cold water; bring it to a boil and skim; then set it back and simmer 20 to 30 minutes, occasionally pressing each piece with a spoon to obtain the full juice, or strength of the beef. In hot weather any of these broths or drinks will ber'i''^hed well if ice-cold, by set- ting upon ice what was not taken hot when first made ; otherwise it is better to re- heat them when called for. ■ 11. Vegetable Broth.— Let all the articles named be of medium size only: potatoes, 2; carrot, turnip and onion, 1 each; slice (of course after wash- ing and paring); boil 1 hour in 1 qt. of water, adding more boiling water from time to time to keep the original quantity good. Add a little salt and pepper, and any pot-herbs, as parsley or other herb, as preferred, to flavor; strain, or allow to settle. This is a good substitute for the animal broths, when they can not be borne, or at distances from where fresh meats can be obtained; or as an additional variety when sickness is long continued. 12. Milk Porridge, with Raisins.— Stir 2 tablespoons of flour with sufficient cold milk to make smooth; then stir this into 1 qt. of boiling milk; break or cut into halves 20 or 30 nice large raisins, and boil 20 minutes. Strain and add a little salt. 13. Oatmeal Porridge, or Gruel. — Mix 2 tablespoons of the finely ground oatmeal with a little cold water, then stir it into 1 pt. of boiling water and let it boil 15 to 20 minutes. Add a little salt and sugar, to taste; if desired a small quantity of wine and nutmeg may also be added. 14. Commeal Gruel, or Porridge.— One of the most common gruels is made with cornmeal and a little flour. Half a cup of cornmeal and % a tablespoon of flour wet to a smooth paste, then stirred into 1 qt. of boiling water, and the boiling continued slowly for 30 minutes. Seasoned with salt and a little sugar, makes it the most palatable to most people; and some add a little butter; but if any is used it ^ould be a very little, and that of the choicest kind. This is not only nourishing for the sick, but is mildly laxative, and aids the action of carthartic medicine; but if it is intended to aid a cathartic do not use any floiu* in its make. A bit of cinnamon or nutmeg, as preferred, may be added to any of these 'gruels or waters. But if any astringent is desired, or a gruel to aid astringent remedies, use one of the two following: 16. Browned Commeal Gruel, or Cakes, for Weak Stom- achs, and for Summer Complaints of Children. — Brown corn the same as you roast coffee; grind it flne in a coffee-mill, and make a gruel as with common commeal. Make some into a mush, or batter, and bake, in thin cakes, to a light brown. Very feeble stomachs will retain the gruel; or the cakes, as preferred. See also " Corn Coffee for the Sick." 16. For Diarrhea of Children, or Others. — Parch the com nicely; grind it into meal, and boil it in skim milk. This is claimed to be a sure cure for summer complainta FOOD FOR THE SICK. m 1 7 . Milk and Bice Gruel.— Rice flour, or very finely pulverized rice, 3 table-spoonfuls, wet smoothly with cold milk, and stir into 1 qt. of boiling milk, and stir all the time it is boiling — 10 to 15 minutes, or till it tastes done. Nutmeg is a very nice flavor for this gruel, and a little sugar, if desired. It is very acceptable for children. 18. Tamarind Whey— Cooling and Laxative.— Dr. John King, of Cincinnati, says: "A convenient and cooling laxative is Tamarind Whejr, made by boiling 1 01. of the pulp of the Tamarmd in 1 pt. of milk, and straining the product. Remarks — Tamarinds grow on quite large trees, principally in the East and West Indies. They are put up in kegs with syrup for importation; and on being received in the United States are often put up, by wholesale druggists, in bottles for their better preservation as, like other fruits, they keep better* in air- tight bottles. I trust their value as a cooling and thirst-allaying fruit may, hereafter, be more fully appreciated, especially in fevers, inflammation and dyspepsia. 19. Tamarind Water, for Fever Patients — To Allay Great Thirst in Hot Weather, and for Dyspeptics.— Take nice Tamarinds (kept by druggists in large cities, and sometimes, also, by grocers), 1 qt. — 3 lbs Avill about equal 1 qt.— place them in an earthen jar and pour upon them 3 qts. of boiling, soft water; cover, and let stand three or four hours; then, with the hand squeeze the pulp out of the bird-nest clusters, in which the seeds and pulp are held; then strain through stout muslin; bottle and cork tightly; and put into a cool cellar. In three or four weeks it will be ripe and fit for use. Remarks. — In hot weather, especially with dyspeptics, there is often experienced very great thirst. With such, I am not aware of any other article or drink equal to this to relieve them of the excessive craving for drink. Then take a wine-glass of this in as much ice-cold water, sweetened to taste, and you will have a healthy and most agreeable nectar, and one of the most powerful extinguishers of thirst ever discovered. The author has tested it and knows whereof he speaks. It settles by standing and becomes as clear and pure as champagne. I have taken a glass of it when very tliirsty, ice-cold, as al)ove mentioned, and the relief would be so perfect I would not think about drinking again for 2 or 3 hours. The properties of the tamarind are very peculiar, as it contains not only small quantities of sugar, but pectic, citric, tartaric and malic acids, and also the bi-tartrate of potassa; is nourishing, refrigerant (cooling), calmative and laxative; hence its great value in fevers. But, of course, to pre- pare it for a drink in fevers, you cannot wait for it to purify itself by standing, yet it should be bottled all the same, and a bottle of it placed at once upon ice; or if no ice is at hand, stand a bottle of it in a bucket of cold water, so as to have it as cool as possible; then add as much cold water to what you use of the tamarind water at each time, and sweeten to taste. Let the patient partake of it as freely as desired, so long as it agrees with the stomach, and does not prove too laxative. 20. Wine Whey. — Put 1 pt. of .sweet milk in a suitable basin upon tho «tove, and when it comes to a boil, pour into it a gill (about 5 or 8 table-spoon- iM n! ■. i ", 'is. m 310 DR. CIIASETS RECIPES. fills) of wine, and when it has again boiled about 15 minutes, remove from the Are; let it stand a few minutes, but do not stir it; then strain or remove tho curd, and sweeten to taste; flavor with cinnamon, or nutmeg, or any other spice or fniit, as orange or lemon peel, etc. It is used for very weak and feeble patients. 21. Sour Milk "Whey. — ^Where wine is not to be had, and a whey is needed, bring a cup of sweet milk to a boil, and add the same amount of sour, milk, and the result is a very nice whey. Season or flavor, as desired. 22. If no sour milk, a table-spoonful of good vinegar will do the same thing if not curdled, by standing a few minutes, stir in a little more vine^^ar, strain and season to taste. 23. Chicken Water. — Take half of a young chicken, divest it of the skin, remove the feet, and break all the bones. Put into 2 qts. of water and boil for half an hour; strain through muslin, and season with a little salt and pepper, if desired. It quenches the thirst and is quite nourishing for use when the strong teas or essences cannot be borne by the stomach. Straining through muslin removes or absorbs any oil or fat upon the surface, which cannot be dipped off. 24. Barley Water. — Pearl barley, 1 oz. ; wash in cold water, and pour off; then boil it a few,^inutes, and pour off again, which removes a certain rank taste; now pour on boiling water, 1 qt.; and boil, in an open dish, until half evaporated; strain and season to the taste of the patient. It is nourishing and pleasant, hot or cold, as desired. 25. Chicken Panada.— Toast a slice of stale bread (bread not less than two days old) to a very nice brown (be careful never to burn bread in toasting for the sick, for scraping off does not remove the burned taste.) and break into a soup plate, pouring over it some chicken broth, boiling hot; cover the plate and let it stand till cold enough to eat, or drink, according to the condition of the patient. 26. Plain Panada. — Split 5 or 6 Boston, or other very light crackers, put into a bowl with a very little salt, nutmeg and sugar to taste; pour boiling water over them and cover till cool; it makes a nourishing drink — and still more nourishing if the patients digestion will allow them to eat the crackers, or a portion of them. 27. Plain Panada, With Bread. — Put into a bowl, in small pieces, 1 slice of stale bread (not less than 2 days old), leaving out the crust; put in a .small piece of nice butter, and pour upon it J^ pt. of boiling water. Sweeten, if desired, and flavor also if preferred, with nutmeg and a little wine also, if desired. 28. Corn Coffee, for the Sick, or for a Nauseous Stomach.— Take nice, sweet, dry corn (I do not mean sweet corn, but nicely dried field com); be careful in browning it, not to burn it, as it injures its flavor, as much as it does to over-brown coffee for general use — makes it bitter rather than pleasant To 1 coffee cup of this ground, as coffee, stir in 1 beaten egg; put jrOOh FOR TUB 8ICZ. ait into the coffee pot, and pr>ur on boiling water, 1 pt. u a little more; steep and season also as coffee, wit!i cream and sugar. It ia nourishing and suiBcientlj stimulating to allay a nauseous stoniueh before vomiting has taken place. See also browned corn meal gruel for weak stomachs. 29. Corn Tea. — Make the same as the corn coffee above, except not to use the egg It is pleasant, hot or cold, but not quite as nourishing, lacking the egg; hence adapted to very weak patients (see also the herb teas), but a» there will be found patients in every condition of strength, or want of strength^ it becomes important that a variety of receipts should be given, and hence th&- foUowing: 30. Rice Cofifee, Especially Nice for Children or Weakly Patients. — Brown the rice carefully, as you would the coffee bean, or corn, above; then grind, or mash in a mortar, and to 1 cup of this pour on 1 qt. of boiling water, let it stand 15 minutes; strain if it does not pour off dear,. Sweeten all these coffees with loaf or granulated sugar, and used boiled milk with them, as freely as relished. It may be drank as freely as the stomach will bear. Children are very fond of it; and it is better for them, or for weakly- persons, than common coffee. The same holds good, also, of the corn prepar- ations above. 31. Common Teas. — A rather weak tea (never a strong one) maybe made of any of the ordinary green or black teas, when craved by the sick, Bweetening and using milk as desinjd; for we believe it better to allow a mild beverage of this kind to any sick person rather than to allow their minds to worry over a refusal, for all excitement is to l)e avoided if reasonably possi- ble, for amendment seldom begins, nor does it continue long, after any dissatis- faction arises, no matter what the subject, nor how slight the dissatisfaction may be; hence indulge all opinions, or even whims, that have not in themselves an absolute wrong. 32. Eggnog for the Sick. — Beat the yolk of 1 egg with 1 table spoon- ful of pulverized sugar to the consistency of cream; grate in a little nutmeg; add 1 large table-spoonful of brandy and 2 of Madeira wine. Beat the white of the egg to a stiff froth, and mix in with 1 cup of nice sweet milk. Remarks. — This is palatable, and for weak and feeble patients will be foimd very invigorating and strengthening, the true "Madeira" being rich in its tonic and invigorating qualities. The original formula ran thus: " The yolks of 16 eggs, and 16 table spoonfuls of pulverized loaf-sugar (the day of this " loaf- Bugar" is over, except in small cubes or squares) beaten to a cream; 1 grated nutmeg; 3^ pt. of good brandy or rum, and 3 glasses of Madeira wine. The whites beaten to a stiff froth and put in, finishing with 6 pts. of milk made cold." This would indicate that it was being made for general or hospital use, or the patient must have been expected to live on it for a week at least, or other- wise to have many visitors. But this was a universal practice in an early day,, and finally whiskey took the place of the brandy and the wine. No party or evening gathering was considered to be well provided for unless a large supply td milk punch or eggnog was prepared and set before the guests, when every .■;■!■■« 813 DR. CHASE'S ItECIPES, p one was expected to Iiclp therasolvea, from time to time, to nil (hoy deslrot!; but it is one of the most ciaiigerous forms in wliich liquor can bo placed iKifore young men, and especially so if there are to be frequent evening parties, I speak from the experience of my early life, where this beverage wius freely supj)lied by a man of social disposition, having plenty of means, to induce about a dozen of us young men to spend our evenings in his society at least tw<» or three evenings in the week. But, for one, 1 soon discovered that the days were too long, and that I desired the parties would suit me better every night ratlier than only two or three in the week, and on the days upon whicli a party was to gather in the evening, I wanted night to conje evtm before supper-time, wliich opened my eyes to the danger of these nightly meetings while I yet had moral courage and strength of mind to say: " Excuse me, I shall meet with you no more," — and I did not, notwithstanding the jibes and jeers of my asso- ciates in labor through the day. To this decision, made very soon after my marriage, I owe a life of great industry and labor, in which, I humbly believe, I have done at least some good to my fellow creatures; for which I feel very grateful to Him to whom we all have to render an account. Then allow me to say to everyone, but especially so to every young man; " Touch not any liquor as a beverage, as you hope to spend a life of usefulness here, and of happiness in the better land beyond the river." 33. Negus for the Siok. — Barley-water, 1 pt.; wine, J^pt. ; lemon- juice, 1 table-spoonful; nutmeg and sugar to suit. DniKCTioNa — Make tho barley-water, as before given; then mix. liemarks. — Nouiishing and stimulating. Used by weak patients like Col. Negus, from whom it takes its name. 34. Baw Egg and Milk for Convalescents.— A fresh egg; milk, 1 cup; a little port or other wine, and a little sugar. Directions — Use only the yolk, beating thoroughly; then add the milk, and beat till foamy; then sugar and wine. Remarks. — Have this ready to be taken by convalescents when they feel the least fatigue on returning from exercise. 35. Milk Punch for the Sick.— Nice sweet milk, )4 pt.; white sugar, 2 table-spoonfuls; best brandy, 2 table-spoonfuls, ice. Directions— Dissolve the sugar in the milk, and add the brandy, stirring well. Remarks. — This punch has maintained the life of very sick persons when nothing else could be taken for several days, or until the natural forces returned to the rescue. Make cold with ice, or keep it on ice 36. MUk Punch, with Eggs, for Weak Patients. — If the patient is very weak, it is more strengthening to beat a fresh egg (in fact, none but freshly laid eggs should be used with the sick) thoroughly, and stir into the above punch before the spirit is added. Remnrks.~TUe white of a fresh egg beaten with 1 table-spoonful of white sugar, then a table-spoonful of best brandy added and again beaten, was ted t# me by a Methodist clergyman — a special friend — in tea-spoonful doses, which sus- tained me 2 or 3 days, and, no doubt, saved my life, when even the consultinjs FOOD FOB tub; SICK. 8ia pliyaiciim doclanHl it would send the dlsciiso to ilw, bruiii and soon dcHtroy mo. The ocaiHiun for itH uwi arose from lyplioid pueunioiiiii of the right lung — tho ■cxlmuHting dischargoH from the l)owcls and the cliango of position necessary producing such sinliing spells that life must have soon given out. The attend- ing physician laid determined to administer the brandy ; hut the consulting ono (ii much older man, and hence more set in the "old fogy" idea that brandy ■would excite inllamnialion of the brain) was contending witii him in the parlor, jis I WHS afterwards informed, that it would not do; wlien the clergyman camo in, as he was in the habit of doing in my siclinesH, and heard tlieir argument, he came in to see my condition; as soon as he saw my exliaustion — he having l»ccn raised from tlie same condition by a physician in another city, went back to tlie doctors and said: " I will take the responsibility of this case to-day," thus agreeing with the advance in science, as shown by the younger physician; he did as above indicated, personally attending to me all that day and night till 5 o'clock in the morning; pronotmcing the danger past, he called my dear wife (since passed to the "better land"), wliom he had compelled, as it were, to lie down for a few hours, which slie had not before done for several days and nights (getting all her rest and sleep in a chair, notwithstanding there wjus plenty of help, through her anxiety for me — such is a true woman's love). The brandy was truly the hinge on which the cjvsc turned back to life, when scarcely a hope was entertained that such could be the result. Why should not tliis, then, or some other of these punches, eggnogs, etc., save others when in such extremely weak conditions? If I did not so believe, I would certainly not take such pains nnd so mucli space to explain and recommend them. But do not understand me as recommending these stimulating drinks, only in these exhausting diseases, where the diffusive as well as the stimulating power of the spirit is demanded to aid the strength and stimulate the recuperative powers of nature to rally to the rescue. My reasons for opposing stimulation generally, is more fully shown in the remarks following " Eggnog." 37. Claret Punch.— Claret, 1 bottle; ice-water, J^ as much as wine, sliced lemons, 2; powdered sugar, J^ cup. Put the sugar upon the sliced lemons for a few minutes; add the ice-water and stir well for a minute or two, then pour in the wine. Put plenty of ice into each glass as served For the sick come as near to the proportions as practicable, for why should not the sick have their share of the good things, as well as those who only use them for the enjoyment ? These fixtures are only additions to improve flavor, and make more palatable; hence let the sick have the advantage of them by all means. 38. Currant Shrub for the Sick.— A lady writer says: "Make the same as jelly, but boil only ten minutes; then bottle, and cork tightly. Put ii table-spoonfuls of the shrub (jelly) to J^ glass of. ice-cold water, and have some bits of ice in it." Remarks. — This would be pleasant and grateful to the taste, but it is not shrub — that always contains spirits of some kind, to prevent souring; or, for its stimulating effects; see the following: 30. English Shrub, for the Siok.— "One sour'' (lemon julceX '■■■\ i' 314 Dli. CHASE'S liECIPES. "two sweet" (3ugar), " thn-e strong" (mm, or other Hpirit), "four weak" (water). Remark)*. — The measure might be a tea cup, or a pint measure, as desired, but each article was to be measured in the same dish. For tliose patients need- ing any stimulants, I would add ^ as much good whiskey, or Bordeaux, pre- ferably, as is used for the jelly. Any common acid jelly, properly diluted with ice-cold water, makes a pleasant drink for fever patients, or those sick from other diseases. Or, any of the following may bo used, as needed. 40. Aoid Drinks From Raspberry Vinegar Jelly, is Nour- ishing and Pleasant for Invalids. — Take 4 qts. of red raspberries and cover them with good cider vinegar, and let tliem stand 24 hours; then scald, strain and add sugar, 1 lb., to each pint of the juice; boll 20 minutes, or until it jells; bottle and cork, or can, air tight, and it will keep well, or is ready for present use. A table-spoonful of this to a glass of ire-cold water, taken a littlw at a time, makes the patient, if a reasonable one, feel very grateful, when sick, or convalescing. So also does: 41. Toast Water. — Make by nicely browning (not burning in the least) stale bread; then pouring boiling water upon it, and letting it sttuid upon ice, if you have it, then squeezing in a little lemon juice. 42. Baw Egg Drink for Invalids— Strengthening, Bestora- tive and Pleasant. — A fresh, raw egg, being both strengthening and restor- ative, may be made into a pleasant drink, for the feeble, by breaking a freshly laid egg into a bowl, and beating it well, with 1 or 2 table-spoonfuls of sugar, then adding a little ice-cold water, and a tea to a table-spoonful of spirits, or wine, as prepared, or at hand. 43. Drink for Great Thirst of Fever Patients.— Cream of tar- tar, % oz. ; white sugar, 4 ozs. ; confection of orange peel, 3 ozs. ; boiling hot water 3 pts. {Confection of Orange Peel. — Take the external rind of rice fresh oranges, separated by rasping (grating), 1 lb. ; white pulverized sugar, 3 lbs. (or in these proportions). Directions. — Beat the rind in a stone, or wedge-wood mortar, then add the pulverized sugar, and continue the beating till perfectly incorpo- rated together. Keep in cans.] Directions. — Pour the hot water upon the other ingredients; when alf are dissolved, set aside to cool. "When cold drink as freely as the thirst of the patient demands. (See fevers, preventative and cure. — Dr. Buchanan.) Remarks. — This confection is tonic, and stomachic, and is principally used as a vehicle for the exhibition of tonic powders, drinks, etc. — Cooley'a Cyclo- pedia. 44. Pectoral Drink. — Common barley and stoned raisins of each 2 ozs.; licorice root, bruised, J^ oz.; water, 2 qts. Directions. — First boil the barley, then add the raisins and continue the boiling until the water is one-half evaporated, and add the licorice. When, cool strain. Remarks. — Dr. Buchanan, an old English physician, made it the usua^ drink in all pectoral (chest) diiilculties, to be drank freely. FOOD FOR THE SICK. 81» 4 46. norb Teas, for the Siok Boom.— Dried sage leaves, or any of tlie mints, or balm leaves, ^ oz. ; boiling water, ^ pt. ; steep and strain, or iwur off, when cool enough to drink. A little sugar may be used with any of them 'When desired. 46. Sage Tea, Made as above, with J^ tea spoonful of pulverized alum dissolved in . - and sweetened with honey, is especially valuable as a gargle for Bore throat. 47. Mint Teas, From the dried or green leaves crushed, with a little sugar, are agreeable to the taste, and soothing to a nauseous stomach, and to an irritated condition of the bowels of children. 48. Catnip Tea, However, is considered, by old nurses, as the greatest panacea for infant ills, known among them. 40. Pennyroyal Tea, Is equally well known as the best thing to break up colds, and to restore a checked perspiration from exposures, damp feet, etc. 60. Gentian Boot and chamomile Sow er teas are both valuable tonics, and may be taken hot or cold, as preferred, and with or without sugar, but as both are quite bitter, sugar will make them more palatable. 51. Strawberry Leaf Tea, From the green leaves, is considered val- uable in canker of the mouth of infants, and with the alum, as in the sage, for adults, as a wash or gargle. 62. Blackberry Tea, Made from the roots are considered valuable in bowel difficulties; and that froTfi the raspberry are believed to be equally val- uable; and a syrup from these fruits are valuable in bowel complaints, and also make agreeable drinks in fevers and inflammatory diseases. 63. Mint Tea, Juleped.— It would be hardly right to close the sub- ject of herb teas without giving an idea that something besides teas can be made from the mints. Take, then, a few sprigs of green mint (if any urinary diffi- culty, or in case of fever let it be spearmint, as that is more diuretic and febri- fuge than peppermint, while the peppermint is the most carminative and anti- spasmodic), and bruise them in a glass with a spoon — mashing considerably — adding sugar freely, and cold water to half fill the giass, with a table-spoonful or two of wine, or brandy, and pounded ice to fill, shaking, or stirring well, and if quaffed quickly you will think there has been a hail storm in the neighborhood, of an agreeable character — a little of which is not bad to take by sick or well people. PTTDDINGS, TOAST, PAP, JELLIES, STEAKS, CHOPS, ETC.^ ' . FOB THE SICK. *>. 64. Bice Pudding — Baked.— Rice ^ lb.; water, 1 pt.;milk, 1 qt.; sugar 1 cup; 8 eggs; salt, 1 tea-spoonful; lemons, nutmegs or vanilla to flavor. DraBCTiONs — Wash the rice and boil in the water 30 minutes; then add the milk and boil 80 minutes longer; beat the eggs, sugar and salt together, and i 810 DR. ClfASE'8 JiECJPES. Btlr Into the rico. Bako in a nicely buttered dish for half an hour. To be oaten with a very little nice butter, or sauce, if preferred. Bemarka. — Although a little of this ia very appropriate for the sick, yet, I think, most families will be willing to help them dispose of the surplus, if It comes from the oven just at dinner-time 66. TapiQoa, Cream Pudding.— Tapioca, 8 table spoonfuls; water and milk, 1 qt. ; 8 eggs; a little suit; lemon or vanilla to flavor. Dikkctionb — Cover the tapioca with water and let soak 4 hours; pour off what water is left. Put the milk over the fire, and m soon as it boils stir in the beaten yolks uf the eggs and the salt, then the tapioca, and stir till it begins to thicken. Make a frosting of the whites and brown a moment only, having added the flavoring. This is very palatable and very nourishing. 66. Oraham Pudding — Steamed.— Boiling water, 1 pt.; graham flour, salt; hot milk, 1 pt.; 1 egg. Dirkction&— Stir into the boiling water sufficient graham flour to make a stiff paste; adding the egg, beaten, and a little salt; then stir into the hot milk and steam ^ of an hour — the steam being up ■when the dish is set in the steamer. Serve with maple syrup, or nice cream and sugar, or any other sauce preferred. 57. Egg Toast. — A fresh egg, nice bread, not less than one day old, salt and hot water. Dihections— Toast the bread only to a light brown; break the egg into hot water on the stove, and cook only to "set" the white; put a little salt into sufficient hot water, dip the toasted bread, quickly, into it, and place it on a hot plate, and put on the egg, adding a sprinkle of salt only. Remarks. — It is presumed that if this is done nicely, according to directions, and the patient is able to digest this kind of food, it will be found enjoyable. At another time a soft toast, with water or sometimes with milk, of course, hot, in either case will give the needed varieties, to meet different tastes and cir- cumstances. 58. Pap, of Boiled Flour— For Diarrhea of Children.— Tie 1 cup of flour closely in a cloth, and boil 5 hours; when cool grate off a 4e-spoonful of it, and mix smoothly in a little cold milk; then stir this mixture .1,0 1 pt. of boiling milk, and boil a few minutes, and sweeten with loaf sugar, and add a little nutmeg, if desired. Very valuable in diarrhea of children or adults. 59. Wine Jelly. — In places where none of the common fruit jellies are obtainable, the following -will make an excellent substitute: Boil white sugar, ■% lb., in 1 gill of water. Have dissolved isinglass, 1 oz., in a little water, and strain into the syrup; and when nearly cold add % pt. of wine; mix well in a bowl or suitable dish; cover. For convalescents or those getting up from exhausting diseases, this will be found as nutritious as it is palatable. If too thick "* any time, add a little milk or water, as preferred, or convenient. i.^. Arro^wTOOt. — Mix 3 table-spoonfuls of arrowroot to a smooth pasta ^th a little cold water; then add to it 1 pt. of boiling water, a little lemon peel. FOOD FOR THE BIOS. 817 and Btlr while boiling. Let it cook till quite clear. Sweeten with migar, and flavor with wine or nutmeg, if desired. Milli may bo used instead of the water, if preferred. 61. Beefsteak— Broiled.— Have a small piece of rather thick surloin. steak; a perfectly clear, coal flro should be ready, to avoid the possibility of the taste of smoke, and the gridiron must b;i perfectly clean; 8 or 4 minutes to each idde, if the patient likes it at all rare, will be sufHcient, being very careful to avoid burning. Season with a little salt and very little pepper. Place on a hot plate and serve immediately. 62. Mutton or Lamb Chops.— Tliese must be trimmed free of fat, and broiled the same as beefsteak, except that they must be a little better done, and hence should be ciit a little thinner to allow cooking through. Season and serve the same. But if any patient, at any time, desires any modification in cooking or seasoning, let it be done to suit him, unless known to be injurious. 63. How to Beduoe the Temperature of Siok-rooms and to Keep them Cool. — In very warm weather it is often desirable, for the com- fort of the patient to have tlie room considerable cooler than the natural atmos- phere. In such cases raise the lower sashes entirely upon the side of thf; room from which the breeze comes; then have a piece of muslin soaking wet, squeeze slightly, and tack it on so as to make all the air come in through the wet mus- lin, which will reduce the temperature of the room 5 or 6 degrees in a few minutes. This is done by the absorption of a part of the heat in the atmos- phere by the passing of the water in the muslin from its liquid to a gaseous state (a principle well known in philosophy), and the air of the room becomra more moist also, which makes it more endurable. Bemarki. — It only needs trying to satisfy the most incredulous, and it will benefit the very feeble patient more than enough to pay everyone for the trouble taken. As the cloths become dry, replace them with others; or keep them well wet with a sponge. 64. Ventilation of Sick-rooms and Sleeping-rooms— Avoid- ing the Draft over the Patient.— Have a piece of board made just as long OS the width of the. window; then raise the lower sash, and place the board under it. The width of the board may be 8 or 4 inches only, as this will allow a current of air to pass up between the glass and sash, breaking the draft that otherwise enters directly into the room when the sash is raised. In this way air may be admitted even at the head or back side of a sick-bed, for the curtain may be lowered to break the current from passing directly upon the patient. This plan is equally important m small and ill- ventilated sleeping-rooms. This much fresh air, at least, should be admitted into every sleeping-room, excepting the extreiraly cold and windy days of winter. PART II. GENERAL DEPARTMENT. Culinary ob CooKmo Dbpabtmknt, Miscellaneous Rfceiptb, Household Memoranda, Toilet Department, Dairy Department, - - , ■ Domestic Animals, Agricultural Receipts, Mechanical Receipts, Bee-keeping, . . . . Dictionary of Medical Terms, ,..!■' 'S 819 515 625 683 641 658 773 790 803 817 For anything in this department, or outside of the Medical Department, see General Index, page 844. For anything in the Medical Department; see Medical ImjEX, page 833. ! I 818 IV CULINAEY RECIPES. BBEAD, FUDDIITGS, PIES, CASES, SOUPS, MEATS, AND - - VAEIOUS DISHES. SIR IE] .^13 Bemarks. — If the simple word " bread " only, is spoken, It is always -understood to mean white, or bread made from wheat flour. Other kinds always have a descriptive attachment, as Graham, Indian, brown, Boston brown, corn, etc. Two things are especially essential in good bread — ^lightness and sweetness. If bread is heavy — not light and porous — or if it is sour, it is only fit for the pigs. And it is important to know that good bread cannot be made out of poor flour. In the following these points are nicely explained, together with full and complete instructions in the three necessary processes of making good bread — making sponge, kneading, and baking. How to Make Good Bread. — A loaf of perfect bread, white, light, sweet, tender, and elastic, with a golden brown crust, is a proof of high civiliza- tion; and is so indispensable a basis of all good eating that the name "lady," or " leaf -giver,'' applied to the Saxon (English, as now understood, for England was overrun and conquered by the people of Saxony, in northern Germany, in an early day, so that now, to say a " Saxon," or of the Saxon race, refers to the English, descended from them, more often than to the people of Saxony itself — and especially Anglo-Saxon always means English) matron, may well be held in honor by wife or maiden. But do all the gracious ladies who preside in our country homes see such loaves set forth as daily bread? Inexperienced housekeepers and amateur cooks will find it a good general rule to attempt at the beginning only a few things, and learn to do those per- fectly. And these should be, not the elaborate dishes of special occasions, but the plain every-day things. Where can one better begin than with bread? The eager patronage of the over-crowded, carlessly served, high-priced Vienna bake / at the Centennial gave evidence that Americans appreciate good bread and good cofiee, and had, perhaps, some effect in stimulating an effort for a better home suppl3 To make and to be able to teach others to make bread of this high character is an accomplishment worth at least as much practice as a iionata{a piece of music); and the work is excellent as a gymnastic exercise. With good digestion, honest personal pnde, and the grateful admiration of the family circle as rewards, surely no girl or woman who aspires to responsibilities and joys of home, will shrink from the labor of learning to make bread. The whole art and science of bread-making is no mean study. The why, , ■ ^. 319 ■ • ' ,,■■■'." ■■ DR. CHASE'S RECIPES. as well as Uie how, should be aifticd at, although exact knowledge or science, even in bread-making, is not so simple a matter as some might fancy. Varying conditions, even the temperature of the kitchen, work confusion in the phe- nomena of a batch of bread as surely as in the delicate experiments of a Tyndall or a Huxley. Fortunately, an exhaustive knowledge is not essential to practical success. Skillful manipulation will come with experience, and I have taught the actual art to a succession of uneducated cooks so that, with a little super- vision, they satisfactorily supplied an exacting family. But the mistress, the house-mother, who must give intelligent direction, will not be satisfied without going to the root of the matter. Let her not rest upon her laurels without making sure that her table is constantly supplied with such delicious loaves of "the staff of life " as, witli the fragrant, highly-flavored butter of May or June, shall make a fit repast even for the good women whose hand have prepared them. Good Flour Essential. — The first requisite to good bread is good flour (and dfted, to enliven it and make it mix more readily). If the veryl^st seems too expensive, make up the difference in cost by eating less cake. With really delicious bread you will do this naturally, and almost unconsciously. The Yeast, to Make. — In the country, where fresh yeast from brew- eries is out of the question, the first process must be making yeast; and it is well to begin there, and know every step of your way. Tire commercial yeast cakes must form a basis; from them it is easy to make the potato yeast, which is perhaps the simplest and best of several good forms of soft yeast. Dry yeast cake used directly will not make bread of the first quality. For the yeast, soak three yeast cakes in a cup of tepid water, while six or eight fair-sized potatoes are boiling. When they are perfectly soft, put the potatoes, with a quart of water in which they were boiled, through a colander, and add a teaspoonf ul of salt and two of sugar. When tepid, add the yeast cakes, rubbed with a spoon to a smooth paste, and place the whole in a stone jar, and keep the contents at blood heat for twelve hours, when a lively effervescence should have taken place. The yeast will be in perfect condition the next day, and will remain good for ten days or more if kept in a cool celler in a closely covered jar. Setting the Sponge. — Many New England housekeepers make a great mistake in setting their sponge over night. One secret of good bread is that every stage of the process must be complete and rapid. Every moment of waiting means deterioration. At the precise moment wJien the sponge is fully light the bread should be kneaded, and the process of rising ought not to require more than three hours at most. Set your sponge, then, as early in the morning as you like, by taking in the bowl or basin kept for the purpose (and you will soon learn just how high in it the sponge should rise) two quarts of sifted flour. Make a hole in the middle with the stirring spoon; pour in half a pint of the soft yeast, first thoroughly stirring it from the bottom, then mixing with the flour; add tepid water, stirring constantly, until a smooth, stiff batter is formed, which stir and beat vigorously with the spoon for at least five minutes after it is perfectly mixed. Cover lightly, and set in a warm place until thoroughly bebaA 8S1 light, almost foaming; but be sure not to delay kneading \intil it begins to sub- side. Eneading. — Sift the flour, say G qts., in a pan, make a hole in the mid- dle, pour in the sponge; add a pinch of salt, and, dexteroiisly mingling the flour with the soft sponge by the hand, gradually add a quart of warm milk or warm water, quickly incorporating the whole into a smooth, even ma..^. Cover the kneading-board with flour, place \ipon it the dough, which must not be soft enough to stick or stiff enough to make much resistance to pressure, and knead vigorously and long. Half an hour's energetic kneading is not too much for a family baking. By that time the bread should be elastic, free from stickiness, and disposed to rise in blisters. Cover with a soft bread-cloth folded to four ' thicknesses, and set it where a temperature of about blood-heat will be main- tained. In two hours it should have risen to fully twice its volume. Place it again upon the board; divide with the hands (which may be floured, or, better, buti- tered) a portion of the size which you wish for your loaves, remembering that it will rise again half as much more; lightly mold it into a smooth, shapely • loaf, with as little handling as possible, and place in a well-greased pan. Set the loaves back in their warm corner for half an hour, when they should be very light and show signs of cracking. Bake at once in a hot oven, with a steady heat, from 45 minutes to 1 hour, according to the size of the loaves. Take immediately from the pans and wrap in soft, fresh linen until cold. Biscuit From Some of the Dough.— A portion of the dough will make a pan of delicious biscuits by adding a piece of butter as large as an Ggg to sufficient dough for a small loaf, mixing it lightly but thoroughly, and. molding into small round balls, set a little distance apart in the pan. They will soon close up the space, and should rise to twice their first height. The swift, sure touch which makes the work easy, rapid, and confident, will come with practice; but the necessary practice may come only with patience and determi- nation. To Make Bread Crust Soft and Delicate.— Take a cup of cream off the pan, and put it into your bread when you are about molding it, and it will cause the crust to be very soft and delicate. Remarks. — Knowing this to contain good sound sense, from the fact that I know the Vienna bread has a softer and more delicate crust than common bread, I mention it, believing that one reason, at least, for this is that the Vienna bread is made richer with milk than the common, as you will notice, by com- parison. Bread should not be made too thin and soft, in kneading, nor too stiff and hard; but of such a consistence that when you press the doubled hand upon the mass of dough the depression will quickly rise up again to nearly its former shape. Let beginners be a little careful in all the foregoing points of instruction, and the author has no fears in guaranteeing a bread that they, even, shall not be ashamed of. If bread, or rather the sponge, becomes sour from being set over night (although it is conceded not to be best to set it over night), or from neglect to knead it at the right time (when just fully light), dissolve a 81 V*' ■ - 't 822 DE. CHASE'S RECIPES. '1 ^'ir m m teaspoonful of soda (baking soda is always meant) in a little warm milk or water and work it in, which will correct it. If there is danger at any time, in baking, of burning, or over baking, cover the bread with thick brown paper, or a folded newapaper, until the loaf is done through ; and if too hot at the bot- tom to endanger burning, put the oven grate, or a few nails or bits of iron, under the pan, which will prevent it from burning by the admission of air under it. By observing these points you are always safe. Bread, Cakes and Pies, to Stand in the Cook Room, After Baking, Till Cool. — Bread and cakes, as soon as baked, should be taken out of the pans, wrapped in suitable cloth and stand till cool in the cook room; pies the same, or simply covered, if too juicy to take out of the pans; for, if put too soon into a cold closet, they are liable to fall, by chilling. After they arc cool, put in jars or boxes and keep from the air as much as possible. Vienna Bread, or Yeast. — Since the Centennial there has been much said about the Vienna, or yeast bread — called yeast bread from the fact that it Is made with the compressed brewers yeast, known by various names, such as "German Pressed Yeast," "Patent Yeast," etc., in place of ordinary yeast, differing from common bread principally in ase of a larger proportion of yeast, to the flour used, and also in its being made in smaller loaves. Below you will find, under the head of "The Best Yeast Known," the way the Vienna, or pressed, yeast is made. The following is the process, or way the bread is made at Vienna, and by the bakers who make it in this country, since the Centennial at Philadelphia, where, so far as I know, it was first introduced in the United States. And as I find a very plain description of how to make it given, at the time, in Peterson's Ladies National Magazine, I will give it in their words. It says: "Sift in a tin pan 4 lbs. of flour; bank it up against the sides, pour in 1 qt. of milk and water (half-and-half), and mix into it enough of the flour to form a thin batter; then quickly and lightly add 1 pt. of milk, in which is dissolved 1 oz. of salt, and 1^ ozs. of compressed j^east. Leave the remain- der of the flour against the sides of the pan; cover the pan with a cloth, and Bet it in a place free from draught, for three-quarters of an hour; then mix in the rest of the flour, until the dough will leave the bottom and sides of the pan, and let it stand two hours and a-half . Finally, divide the mass into 1 lb. pieces, to be cut in turn into 13 parts each. (This, you will see, is for biscuit; for bread this last division is not to be made, and more recently, it is made into rather long, narrow loaves.) This gives square pieces about 'd^ inches, each corner of wliich is taken up and folded over to the centre, and then tlie cakes are turned over on a dough-board to rise for half an hour, •when they are put into a hot oven, that bakes them in 10 minutes, or till done." For a Breakfast Loaf.—" Take 1 lb. of the above dough, 2 ozs. of butter, 2 ozs. powdered sugar, 2 eggs; beat all well together, in a basin, in the same manner as eggs are beaten, only using the hand instead of the whisk; set in a plain mould to rise for three-quarters of an hour, then bake in a quick oven. When cut. it should have tlie appearance of honeycomb. This is a very nice breakfast-cake, and will make delicious toast when stale." Remarks. — I see that some of the ladies Avho have been trying the Vienna bread recommend putting a tablespoonf ul, or two, of sugar into the sponge. BREAD. S33 when they begir ' '— ^ad it. The author does not think it amiss in any kind of bread. Vier:na Yeast, or the Best Yeast Known.— A writer, in describ- ing how the compressed, or Vienna, yeast is made, first says: " Vienna bread is the best in the world. It owes its superiority to the yeast used, which is pre- pared in the following manner: Indian corn, barley and rye (all sprouting) are powdered and mixed, and then macerated in water at a temperature of from 149 to 167° Fah. Sacchariflcation (production of sugar) takes place in a few hours, when the liquor is racked off and allowed to clear, the fermentation is set up by the help of a minute quantity of any ordinary yeast. Carbonic acid is disengaged during the process with so much rapidity that the globules of yeast are thrown up by the gp and remain floating on the surface, where they form a thick scum.- The latter is carefully removed and constitutes the best and purest yeast, which, when drained and compressed, can be kept from 8 to 15 days, according to the season." Remarks. — Although but very few people may engage in the manufacture of compressed yeast, yet it is a satisfaction to almost everj' one to know how it is done. Potato Sread. — Boil 6 or 8 good sized potatoes, mash fine while hot, then add 1 qt. sweet milk, % cup of white sugar, a good pinch of salt, 3ij of a cup of good yeast ; have ready a pan of sifted flour, make a hole in the middle, £tir in the ingredients; do this about 6 o'clock, and if it gets light before you retire at night, stir it down, sprinkle flour over the top and let it stand until morning, then mix it down again, and when light the third time, knead into loaves. Try this, and it your yeast is good you will never have poor bread. — Mrs. 8. T. Dolph, McBnde, Mich. Remarks. — It will not be amiss to say here, that new potatoes are of no value in bread making. Only those that are fully ripe can be used. About Setting Sponge Over Night.— It will be observed that the abc e recipe for potato bread, as well as most of the following ones, contrary to the instructions of the first recipe, directs to set the spor -"> over night ; but those who may use them, must act upon their own judgment to doing so, or in beginning in the morning, depending upon its being cold winter weather, warmth of the room, etc. ; and also depending upon whether they can give it their watchful care during the day, or until the sponge is risen and the whole process completed and the bread baked, thus avoiding all possibility of souring, as it often does if set over night; for, although to a certain extent, by the use of soda, this condition is corrected, yet, after once souring, the bread will never be as good as if kneaded and baked at just the right time, i. e., as soon as light in each process, not having stood to overwork in either case. Hop Yeast Potato Bread.— Another lady writer says: " I would like some of the ladies to try my way of making hop yeast bread. Set a sponge at night and be sure to put in a dozen good-sized potatoes. In the morning put half a tea-spoonful of grated alum in half a tea-cupful of water and add to the sponge. Mix quite hard in the pan and let stand till light; then mix down in IK-' I m Hi » ' 834 DB. CHASE'S RECIPES. 5,1 >i ■'..;:. ji the pan once more before putting in the tins. It makes the puffiest bread you ever saw." Remarks. — Much has been said against the use of alum in making bread but in the quantity here given for a batch of 3 or 4 loaves, the author would have no fears of using. It gives an additional lightness to bread, and that is the only object of its use. Potatoes also help in this respect, while they also, as well as milk, make bread m'^'-e rich and nourishing, and which also keeps moist longer than without them. Ic is well to use both if you have them. Hice Bread. — Rice prepared as follows, makes another variety of bread, ■which will please manj"- tastes at the seaport table: Take 1 pt. of well-cooked rice, 3^ pt. of flour, the yolks of 4 eggs, 2 spoonfuls of butter, melted; 1 pt. of milk, ^ teaspoonful of salt. Directions — Beat these altogether; then having beaten the whites of the eggs to a stiff froth, beat them in also. Bake in shal- low pans, or gem tins. Naples Bread or Bisoiiit.— Plour, 1 lb. (SJ^ cups); nice fresh butter, 1 oz. (1 rounding table-spoonful), worked into the flour, with 1 egg, a little salt, good yeast, 2 table-spoonfuls, and 1 pt. of milk. Mix all well and let it rise one hour; then do not work it down, but cut it in suitable sized pieces and form into biscuit and bake in a quick oven. If baked in a loaf, you have Naples bread. Ctirrant Sweet Loaf. — Mix 2 heaping tea-spoonfuls of cream of tartar •with 1 pound of flour; then rub into it 4 ozs. of butter, as for pastry; add 8 ozs. of currants, 6 ozs. of sugar, and 1 pt. of milk, in which 1 heaping tea- spoonful of soda has been dissolved; add a little salt; spice to taste, and bake. The addition of 2 beaten eggs and 4 ozs. of citron makes a rich loaf. Remarks. — This baked in biscuits, or rolled out and cut in strips 1 or 1*^x4 inches, makes a nice tea or breakfast cake. Graham Bread, Western Bural's.— Wh i the author can find argu- ments in favor of any point, whether it be the making or use of Graham bread, or upon any other subject of value to the public, and perhaps written better than he could do it, he considers that by quoting them, giving the proper credit, which he always does, if the originator is known, the public, as well as himself, are materially benefitted; and in this case, especially, the well-known popular- ity of the Western Rural will undoubtedly influence many persons to use more Graham bread than they otherwise might do, whereby their health will be greatly improved, and certainly no one harmed; and it is by this course that the author in his two former books, as well as in this he third and last which he will ever write, has done and still is enabled to do a greater good than he other- wise could. I fully agree with the principles and suggestions, and the way of making, and hope that every family into wliose hands this book shall come, will adopt them and keep their tables siipplied with this delicious and health- giving bread. The editor says: " We are seldom without Graham bread on the table, and have noticed that our friends and visitors almost invariably prefer the brown bread to the white. We have often wondered why more people do not use it, especially when we BliEAD. 823 take into consideration the fact that it is less trouble to make, being much more ■wholesome, and yielding a greater amount of nourishment. Some people who are habitually constipated, only need unbolted wheat in some form once a day, with plenty of fruit, to entirely obviate this difficulty. You want good, finely ground Graham flour, and good yeast to begin with. Take your mixing bowl, put into it two table-spoonfuls of any kind of molasses or brown sugar, a table- spoonful of salt, a little over a pint of warm water, and yeast in the same pro- portion that you would for white bread. We use the compressed yeast, and use a little less than 2 cents' worth to make 2 pie-pan loaves. Stir in Graham flour to make a sponge and beat it a few minutes hard, then add a pint of white flour, adding Graham to make it stiff enough to mould, taking care not to get it too stiff. Better have to add a little flour in molding. Let it stand only long enough to get quite light. Mold and put into pans, and when it is light, bake in a moderate oven. Graham requires a few moments longer to bake than white. All bread should be kept at a rather low but even temperature while rising, away from drafts, as a higher temperature produces what is known among chemists as false yeast, which is an advanced stage of fermentation or decomposition, and is unwholesome." Remarks. — This last point, as to the temperature being too high, causes the bread, or sponge, to become sour by over working, and would call for soda to correct it whenever this occurs. I will give another wherein the sponge is set with white flour, and also a small amount more added in the morning, which some prefer to an all Graham. There is a caution, too, near its close, against a too hot oven at the beginning, by which the crust is set so soon, the center of of the loaf must necessarily be soggy, as it had not time to rise— because tight — before it was bound down by the setting of the crust from the over-heat. But if you ever find that your oven is too hot, see plan of covering the bread with paper, as directed with the white bread at first given. I am unable to give the proper credit for the origination of the following, but I know . it will make a nice bread if carefully done. Graham Bread.— For 4 loaves of bread take 1}4, cups of good fresh yeast. Sift white flour and mix to rather a stiff sponge with moderately warm Mater, beat well; add the yeast and beat again; set in a warm place over night. In the morning, when light, add salt, a heaping pint of sifted white flour, and tlicn stiffen with graham, this being the first graham which is put into the bread, Allow it to rise again, and when light, mold into loaves, working as little as pos- sible. When these have raised sufficiently, bake well in a moderately .heated oven. If the stove be too hot when the bread is first put in, the crust forms too quickly and the inside of the loaf is apt to be moist and soggy, G-raham Bread, One Loaf.— Wheat flour, 1 cup ; Graham flour. 2 cups; warm water, 1 cup; soda, 1% tea-spoonfuls, dissolved in water; yeast, i^ cup; molasses, % cup; salt, 1 tea-spoonful. Stir with a spoon, let it rise once, and bake very slowly about 1 hour, or a little longer, as needed. Graham Bread with Soda, Started after Breakfast for Dinner, Baked or Steamed.— Graham bread that can be started after breakfast and sao DR. CUASE'S fiECIPEB. baked before dinner, is made of IJ^ pts. of sour milk; 3 scant tea-spoonfuls of soda, dissolved in a little hot water; J^ cup of New Orleans molasses; 1 tea- spoonful of salt; and as much Qraham flour as can be stirred in with a spoon. Qrease a large bread tin very evenly, as the molasses in the bread renders it liable to stick, put into the oven and bake 2 hours. Have the oven hot when the bread is put in, and toward the last half of the last hour let it cool gradually. Or, this bread may be steamed 1% hours, and be dried off in the oven 20 min- utes. When it is taken from the oven, wrap a towel around the loaf, the tin and all, and in 10 minutes remove from the tin, and keep the loaf wrapped la the cloth until it is sent to the table. Remarks. — I am sorry I can not give credit for the originator of this plan, but it is too good to lose on that accoimt, especially as it will help some person who may find in the morning that they have not bread enough for dinner. Rye Bread. — Set in the evening, with good hops or other good yeast, and mold it in the mornin^^ just the same as wheat bread, only a little stiffer. Let it rise and mold it down again. This makes it spongy. After this it will come up very quick. Shape it into loaves, and, when light enough, bake it in a moderate oven a little longer than ordinary wheat bread. Rye and Indian Bread. — Take Indian meal, 2 cups, make in a thick batter with scalding water; when cool add a small cup of white broad sponge, a little sugar and salt, and a tea-spoonful of soda, dissolved. In this stir as much rye flour as is possible with a spoon; let it rise until it is very light; then work in with your hand as mucli more rye as you can, but do not knead it, as that will make it hard; put it in buttered bread tins, and let it rise for about 15 minutes; then bake it for IJ^ hours, cooling tlie oven gradually for the last 20 minutes. Wheat and Indian Bread, Steamed.— Molasses, 1 cup; sour milk, 3 cups; soda, 2 tea-spoonfuls; flour and Indian meal, of each 1 pt. Directions —Beat well together, put into a buttered pan and steam 2 hours. — Mrs. Carrie Case. Remarks.— ' Perfectly reliable, for I have eaten it of her own make, and I shall never forget the " jolly time " we had while eating it the first time. Brown, or Bye and Indian Bread, Steamed. — Indian meal, 1 qt. ; rye flour, 1 pt.; stir these together aud add sweet milk, 1 qt. ; molasses, 1 cup; soda, 2 tea-spoonfuls; a little salt, and steam 4 hours. Brown, or Wheat and Indian, Baked.— Indian meal, 2 cups; stir into it y^ cup of cold water; stir well, and add 1 qt. of boiling water, allowing it to cool; then add 1 cup of molasses and a small soaked yeast coke; then stir in sifted flour to make it as thick as possible with the spoon and let rise over night; knead lightly in the morning, and bake slowly. Brown Bread, Rye and Indian, New England Style; or Steamed and Baked. — Rye flour, 4 cups; Indian meal (the yellow is gener. ally used in making any of the brown breads), 8 cups; molasses, 1 small cup; cream tartar, ^ tea-spoonful; a little salt; lix very soft with sour milk or but' termilk; steam four hours, and then bake two. BREAD. 827 Boston Brown, Baked.— Take 4 cupfuls of Indian meal and 4 cupfuls of rye meal (not flour); sift througli a coarse wire sieve; add 2 tea-spoonfuls of soda, a little salt, 1 cupful of molasses; 1 cupful of sour milk, and water suffl« dent to make a soft dough. Bake 4 hours in a moderately heated oven, or what would be better, 2 hours in a brick oven. Brown, or Minnesota Corn Bread, Steamed and Baked.— Cora meal and flour, each 2 cupfuls; sweet and sour milk, each 1 cupful; molasscsi, ^cupful; salt and saleratus, or soda, each 1 tea-spoonful. Put into round tin cans, and steam 1 hour and bake J^ an hour. Brown, or Indian Bread, Baked for Tea.— 8our milk, 1 pt ; sweet inii^i H Pt-; molasses, 1 cupful; butter, J^ cupful; eggs, 3; saleratus, 2 tea- spoonfuls, or its equivalent in soda; salt,',! large tea-spoonful; Indian-meal, 1 qt. ; flour, 1 pt. Mix all according to general rules, and bake in a deep basin, with oven same heat as for cake, for 1^ hours, or thereabouts. Indian Bread, Baked. — Take 2 qts. Indian meal, add 1 large spoonful of butter, 1 of sugar, a little salt; mix together; pour upon the whole 1 qt. of boiling water; then cool with cold water sufficiently to add J^ cupful of good yesi t. Let it rise for 2 hours, then add wheat flour (if the dough is not thick enough) so as to give it the consistency of "pound cake," Put it into deep dishes, let it rise for 1 hour. Bake in a stove oven. You will find it delicioua. — Mrs. L. B. Arnold, Ithaca, N. Y. Indian Bread, Extra, Steamed.— Buttermilk, sweet milk and Indian meal, each 3 cups; flour, 2 cups; soda, 2 tea-spoonfuls; salt, 1 tea-spoonfuL Mix, put into a greased or buttered pan (as all should be), and steam 3 hours. Old-Fashioned Indian, or Corn Bread.— This is from Mrs. S. N. Ross, Sparta, O., in Toledo Blade: "The recipe which I have is the nearest to the old Dutch-oven corn bread of anything that can now be baked: Two pt. cups of Indian meal, 1 pt. cup of flour, 2 pt. cups of sweet milk, 1 pt. cup of sour milk, J^ pt. cup of sugar, 1 tea-spoonful of salt, ^ tea-spoonful of soda. Mix, and bake slowly 13^ hours." Corn Bread, Southern, Par-Pamed. — The following recipes, ob- tained through the Blade, give you the different plans of making the celebrated "Southern Corn Brr "'s"and "Southern Com Dodgers," and will be found very satisfactory, as weil as a very healthful form of bread. The first is f rr )m the "Old Lady" who always knows how to do things in the "Household" line, while the second claims to be an improvement upon that, and the third, the latest style of corn dodger, t. e., baked on tins or in a pan, while the old style or plan was to wrap them in corn husks, or papc, wet, and then bake them in the embers or upon the hot hearth. The " Old Lady " says: "Take 2 eggs, beat them well; add 1 pt. of water, and stir well; put in 1 tea-spoonful of salt, same of yeast powders, and add meal enou|^h to make a batter that will pour out of the pan. Put a table-spoonful of lard into the bak- ing pan, set it in the oven and let it get hot; pour the batter in it and bake » nice brown. I assure you you will never make any other kind after eati;jg this."— OW Ladi; Mobile, Ala. 338 DR. CHASE'S RECIPES. Corn Bread, Southern, Improved.— This wi-ltcr says: "In the Blade I saw a recipe for the ' far-famed Southern Corn Bread.* I was raised Jn the South, and have a few times eaten bread made in that way; but it is not the way we malio our bread — and as I tliinli there is an 'excellence' about oura, I send you the recipe. Talie 1 egg, a tea-spoonful of salt and 1 of soda (if the milk is veryeour it will take more soda), and 1}4 pts- butter-milk; then put :ln white corn meal enough to make a nice tolerably thick batter. It is very nice baked in a bread pan, but we like it best baked in gem irons, or mulfln irons, as some people call them Whatever it is baked in must be well greased and emoking hot when the batter Is put in. Serve while hot. Corn bread never was intended to be eaten cold." — Uawthorm, La Place, Hi. Remarks. — It will be noticed that " Hawthorne" calls for white com meal. The Southern people raise the white corn only, or, at least, almost wholly so; and some people, evei; in the North, think it makes the best bread. It would be well, then, to give i> a thorough trial in the North, and if it proves more valuable than the yellow, let it be raised especially for cooking pui-poses. I •would say in regard to the idea that " corn bread was never intended to be eaten cold," I think it to be an error. I like it best warm, still I have eaten it many hundred times cold, and cjoyed it very much, altliough I believe it to be healthful while warm, and I know it is rather more palatable and pleasant warm ; still, if there is any left over, I should by no means throw it away, but warm it up by steaming, else eat it cold, as preferred, or most convenient. White Corn Dodgers. — Take 1 pt. of Southern corn meal (white corn meal), and turn over it 1 pt. of boiling water, add a little salt and 1 egg well beaten up and stirred into the batter when nearly cold. Butter some sheets of tin and drop your cakes by the table-spoonful all over the pan. Bake for 25 minutes in a hot oven. Remarks. — Do not think for a moment, that because you niaj' not have white corn meal, therefore, you can not make corn bread or com dodgers, for you can ; although the yellow meal may not be quite as nice, yet it does make excellent bread, as well as griddle cakes, too, by using a very little white or graham flour with it. Salt-Bising Bread, How to Make.— Knowing my propensities for gathering valuable recipes, a gentleman friend said to me one day: " Doctor, the finest bread I ever ate in my life was at Mrs. J. A, Marks' in Detroit, 1 wish I had asked her for the recipe, especially for you." As my friend seemed so enthusiastic over the elegant bread eaten at the table of Mrs, Marks I took her name and address and wrote her, asking for the recipe. Here it 's in her own words: "Early in the evening I scald 2 table-spoonfuls of corn-meal, a pinch of salt and 1 of sugar, with milk enough to make a mush ; then set in a warm place till morning; then scald a tea-spoonful of sugar, 1 of salt and }^ as much soda with a pint of boiling water; then add cold water till lukewarm, and thicken to a thick batter with flour, then add the mush made the night l»efore and stir briskly for a minute or two. Put in a close vessel in a kettle of varm water, not too hot. When light, mix stiff, add a little shortening, and BREAD. 829 mold Into loaves It will soon rise and will not require as long to bako as yeast bread — 25 to 80 minutes in a good oven. Great care Is required to keep the sponge of a uniform lieat (the water should be about as warm as the Inuid will bear) Tlie finest patent process flour is not as good as a little coaraer grade — I prefer Knickerbocker — for this kind of bread. All dishes used in making should be perfectly clean and sweet, scalding tliem out with saleratus or lime- water." liemarka. — My wife has made many loaves after this recipe, and, like my friend, I must say " it is the finest bread I ever ate." Salt-Rising Bread No. 2.— A Mrs. Bruce, although she does not give her whereabouts, tells " Aunt Nancy," who inquired through the Blade, how to make salt-rising bread as follows, which will speak for itself, and as many people prefer this kind, I give it a place: " Set your rishig in a pitcher, a sugar bowl, or a new tin dipper. Either must be sweet. Have ready a crock or pot with warm water enough to come even with the rising and just hot enough not to burn the finger. Put a plate In the bottom of the crock, so the rising does not scald. Set on the back of the stove or anywhere to keep an even heat. I set my rising about 5 o'clock In the morning, and about 10 o'clock I add 1 table-spoonful of flour and stir. If successful, your rising will be ready to make into loaves about 2 o'clock in the afternoon. To set risirg, take 1 table-spoon- ful of sifted corn meal, scald it by pouring over it 1 pt. of boiling water and stir quickly. To this add cold water until just hot enough not to scald. Then add a large tea-spoonful of coarse salt, a pinch of soda, a pinch of sugar, and flour enough to make a stiff batter. When risen, sift 4 or 5 qts. flour into the bread bowl. Make a hole in the center and put in a table-spoonful of sweet lard or butter. Pour over this 3 pts. of warm water. Then add your risi g. Mix and work In loaves; grease on top, This makes 3 large loaves. When risen to top of pan, bake. Bake In long, deep tin pans, and from a J^ to 3^ of an hour. AVhen done, let remain in the oven about 10 minutes to soak. Do not wrap it up, but lay on the table until cool. Then put away in a large stone jar. Cover closely, and you will have nice moist, sweet bread. I use coarse flour to set rising and fine to make it up when I can get both. I have had 18 years' experi- ence, and my bread is No. 1." Apple Bread, Pumpkin Bread, etc.— A very light, pleasant bread Is made in Franco by a mixture of apples and flour (meaning wheat flour, of course), In the proportion of one of . pples to two of flour (say cups or pints, as you please). The usual quantity of yeast employed as in making common bread, and the yeast is beaten with the flour and warm pulp of the apples (dried) after they are boiled and mashed, and the dough is then considered "set;" It Is then allowed to rise from 8 to 13 hours, then baked in long loaves. Very little water Is needed. Re. narks. — This will make nice and very pleasant flavored as well as healthful bread, but I must caution against giving it too long a time to rise. " Keep an eye on it," and when properly risen make into loaves and bake, lest Bome one shouM \:o by the "8 to 13 hours." Use judgment In all cases, and 330 Dli. CHASE'S RECIPES. there will be but few failures. I have known my mother and my wife to iiso pumpkins in a similar manner, even with com meal as well as flour, which gave a pleasant rellshi to the bread. And if I was a woman I should try peachea which had been peeled before drying, believing that I should get a still finer flavored bread. Not the sourest, but a medium tart apple or peach only should be used. I think the proportion of apple above given is greater than is gener- ally used of pumpkin. About 1 cup to each loaf of bread would. In my opio- ion, be enough, instead of 1 of apple to 2 of flour or meal or rye and Indian, etc. It is used with either or all kinds of bread, when desired, except the Vienna. i< /'■ I>TJ3DIDI3Sra-S- 1 1 PUDDINOS. — General Remarkt and Direction*. — Puddings are m\x^h> like cake, and require about the same manipulation (skillful hand-working), and much the same ingredients. Eggs should be well beaten, and usually the whites and yolks are beaten separately although not quite so essential; but if so beaten the yolks should be beaten into the Jugar before creaming in the butter, then the whites, having been well beaten; saving the whites of a sufficient number, when desired, to frost the top of a pudding — latterly called a meringue, made by wiiipping the whites of th-ee or four eggs to a froth, with a tablespoon of powdered sugar to each egg used, with a little lemon juice, or such other fruit juice, as orange, etc., or some of the flavoring extracts, as rose, cinnamon- waters, etc., as you have or prefer; the pudding, when just done, to be carefully drawn to the mouth of the oven and covered with the frosting, or merinr/uc, and a few minutes more given to nicely brown it ; then taken hot to the table — nothing, it seems to the author, is so out of place as to pretend to have a pud- ding, just baked, come to the table only luke-warm (half cold); for mc, I tell them: "Save this for me till tea-time, as I love cold pudding very much." But, of course, I would not add: " I dislike a half-cold one," but I do dislike them "all samee." Bread puddings, or those made with corn-starch, rice, or fruits, require only a moderate oven to bake them; while butter or custard pud- dings require not only a quick oven, but should go into it as soon as all the ingredients are mixed in with a final thorough beating, or stirring, and placed in the oven at once. The pudding-dish should always be well buttered, and, if to be a boiled pudding, the cloth must be first dipped into boiling hot water, then well floured on the outside. If boiled in a basin or mold, it must be but- tered, and if a cloth is to be tied over it, it is to be treated the same as for boiling in a cloth; then when done, either way, dip into cold water, which will allow it to be emptied at once, without sticking, into a suitable dish to place upon the table; but always keep covered with the cloth or a napkin until placed upon tht table, but there ought to be no delay in serving after it is emptied out of tho cloth. It is usual to direct that " puddings be tied loosely," but you will see in the first receipt, that this plan is wrong, as it gives too much chance for water to get in and make them " soggy." Steam puddings often swell up and crack open — a sure sign of tightness. In boiling a pudding, remember this, the water must be boiling before the pudding is put in, and not allowed to slacken lest it becomes clammy or " soggy," as the sailor calls it in the first receipt. Keep tlie pudding also well covered all the time by pouring in boiling hot water, if needed, from time to time. To prevent the pudding from adhering or sticking to the kettle, cloth or dish, while boiling move it occasionally or else put a tia cover of some other dish into the bottom of the kettle, to mako at least half au 331 />*--. 332 DR. CHASE'S RECIPES. inch space from the kettle — ^the rim around the cover does this. To show the real value of the old English plum pudding, I take my first one from the New York Times, as related by a sailor — the second mate on a ship from New York to Liverpool — in which case, of course, even the half of ihe Christmas plum pudding saved (?) the ship and quickly brought all safely to their desired haven. Note well the instructions given in the receipt part of the item, as they will all be found correct and worthy to be followed, on land as well as on the fiea. I take the item from the Detroit Free Press, but it originated with the Jliwjcfl, as credited above. It is as follows: English Plum Pudding.— It was about the stormiest voyage I ever ^■iee. We left the Hook on November 5, 1839, in a regular blow, and struck worse weather off the Banks (New Foundland), and it grew dirtier every mile we made. The old man was kind of gruff and anxious like, and wasn't easy to manage. This ain't no Christmas story, and ain't got no moral to it. I was second mate and knowed the captain pretty well, but he wasn't sociable, and the nearer we got to land according to our dead reckoning (for we hadn't been able to take an observation) the more cross-grained he got. I was eating my supper on the 24th, when the steward he comes in, and says he, " Captain, plum pudding to-morrow, as usual, sir?" It wouldn't be pohte in me to give what that captain replied, but the steward lie didn't mind. All that night and next day, tire 25th of December, it was a howling storm, and the captain he kept the deck. About 3 o'clock Christmas day dinner was ready, and a precious hard time it was to get that dinner from the galley lu the cabin on account of the green seas that swept over the ship. The old man, after a bit, came down, and says he, " Where's the puddin' ? " The steward he come in just then as pale as a ghost, and says he showing an empty dish: "Washed overboard, sir." It ain't necessary to repeat what that there captain said. Kind of how it looked as if the old man had wanted to give himself some heart with that pudding, and now there wasn't none. I disremember whether it wasn't a passenger as said "that, providing we only reached port safe, in such a gale puddings was of no consequence." I ^ess the old man most bit his head off for interfering with the ship's regulations. Just then the cook he came into the cabin with a dish in his hand, saying: "There is another pudding. I halved 'em," and he sot a good-sized puddm^ down on the table. Then the old man kind of unbent and went for that puddmg and cut it in big hunks, helping the passenger last, with a kind of triumphant look. He hadn't swallowed more than a single bit than the first mate he comes running down, and says he: "Lizard Light on the starboard bow, and weather brightening up." "How does she head'" "East by north." "Then give her full three points more northerly, sir, and the Lord be praised." And the captain, he swallowed his pudding in three gulps, and was on deck, just saying, " I knowed the pudding would fetch it, " and he left us,, We was in Liverpool three days after that, though a ship that started the day before us from New York was never heard of. This here is the receipt for that there pudding: Take six ounces of suet, mind you skin it and cut it up fine. Just you use the same quantity of raisins, taking out tlie stones, and tJie same of currants : always wash your currants and dry them in a cloth. Have a stale loaf of breiMi, and crumble, say three ounces of it. You will want about the same of sifted flour. Break three eggs, yolks and all, but don't beat them much. Have a teaspoonful of ground cinnamon and grate half a nutmeg. Don't forget a teaspoonful of salt. You will require with all this a half pint of milk — we kept a cow on board of ship in those days — say to that four ounces of white sugar. In old days angelica root candied was used ; it's gone out of fashion now. [Angelica grows all over the United States, as well as Europe, has PUDDINGS. 833 a peculiar flavor, and was, at least, once believed to be a very valuable medi- cine, but used more, of late, merely for the agreeable flavor it imparts to other medicines. The root is of purplish color, and is to be sliced up and cooked in sugar, if "candied," as referred to above, the same as citron or lemon, etc., are done. King sets it down as "aromatic, stimulant, carminative, diaphoretic, expectorant (this often used in cough or lung medicines), diuretic and emen- agogue." Used in flatulent colic and in heartburn. It is said to promote the menstrual discharges. In dise<"-es of the Urinary organs, as calculi and passive dropsy, it is used as a diur , in decoction with uviursa and eupatoriaum purpiiseum (queen of the meadow). Dose — of the powder 30 to 60 grs. ; of the decoction (tea), 3 to 4 ozs, 3 or 4 times a day. There are several species, or kinds, of it, any of which may be used medicinally as a substitute for other kinds.] Put that in — if you have it — not a big piece, and slice it thin. You can't do well without hall an ounce of candied citron. Now mix all this up together, adding the milk last in which you put half a glass of brandy. Take a piece of linen, big enough to double over, put it in boiling water, squeeze out all the water, and flour it; turn out your mixture in that doth, and tie it up tight; good cooks sew up their pudding bags. It can't be squeezed too much, for a loosely tied pudding is a so^gy tiling, because it won't cook dry. Put in 5 (jts. of boiling water, and let it boil 6 hours steady, covering it up. "Watch it, and if the water gives out, add more boiling water. This is a real English plum pud- ding, Avith no nonsense about it. Bemarka. — It has always appeared to the author that an occasional incident like the above sea voyage, in connection with a recipe, or receipt, (recipe is the proper spelling, but receipt is much the more common manner of speaking), not only gives relief to the mind from the sameness of the receipts, or descrip- tions, but also helps one to remember the modus operandi (manner of operation) of the whole instructions and directions of the receipt. An incident like this one here given will also give a subject for conversa- tion, and also call for the relation of other incidents known, or passed through, by some of those who may be gathered around the Christmas board, when the old English plum pudding, ' 'with no nonsense about it," will be reproduced, if at no other time in the whole year. So I trust to be excused for tue space the story part of the receipt occupies. I think, generally, there is no instruction to remove the dry membrane, or skin, as the sailor calls it, from suet; but it ought to be done, as it is not only indigestible, but hard to chop, becoming more or less stringy and troublesome while chopping. I will give a few more plum puddings, for variety's sake. It is to be understood that when plum pudding is mentioned, it always means a pudding to be boiled. Plum Pudding No. 2, and Sweet Sauce for Same.— Bread cmmbs, 1 lb {%% cups); sweet milk, 1 qt.; eggs, 6; sugar, 1 cup; suet, chopped; English currants, and raisins, each, 1 lb.; sliced and chopped citron, % lb.; cinnamon, cloves, nutmeg and allspice, each, J^ teaspoonful; sifted flour to make a thick batter; pour into the flannel cloth (see general directions), tie, leaving very little room for swelling, and plunge into a large kettle of boiling water, and boil for 7 hours, in a well covered kettle, pouring in boiling water, if needed, to keep the pudding covered all the time. This pudding, says a lady writer, in the Free Pre.of>, will keep for several weeks, and Is nearly a? good steamed, as when flrst boiled. Sauce for Same.— Sugar, 4 tablcspoonsful, rubbed to a cream witli ■834 DB. CHASE'S RECIPES. butter, 2 spooufula, and 3 of flour; then add boiling water, 1 pt., or still better, some of the boiling water in which the pudding was boiled, same amount flavored with lemon or vanilla. "A tin fire-pan, or small tin cover, bottom upwards in the bottom of the kettle," she says, ''will prevent the pudding from burning." Jtanmrks. — This, to the author, only seems to lack a teaspoonful of soda, and 2 of cream tartar, but if light enough without them, all right. Of course any other extracts as orange, rose-water, or cinnamon- water, can be used, if preferred, with any sauce. But the author would like to see the family in which the above or the following pudding, (made to Englishmen's taste, in rhyme,) "will keep for several weeks," unless put " under lock and key." Plum Pudding to Englishmen's Taste, No. 3, In Ehyme.— To make plum-pudding to Englishmen's taste. So all may be eaten and nothing to waste, Take of raisins, and currants, and bread-crumbs, all round; Also suet from oxen, and flour a pound. Of citron well candied, or lemon as good. With molasses and sugar, eight ounces, I would, Into this flrst compound, next must be hasted A nutmeg well grated, ground ginger well tasted, With salt to preserve it, of such a teaspoonful; Then of milk half a pint, and of fresh eggs take six; Be sure after this that you properly mix. Next tie up in a bag, just as round as you can, • . Put into a capacious and suitable pan. Then boil for eight hours just as ha: ' s you can. Plum Pudding, No. 4.— Sifted flour, 3 cups; eggs, 3; a wine-glass of molasses to color it; milk, 3^ pt. ; finely chopped suet, 1 large cup; English currants and raisins, each 1 cup; mace, cloves, and cinnamon, ^ teaspoonful each, or to taste; soda, 1 teaspoonful; cream of trtrtar, 2 teaspoonfuls; boil for at least 23>^ hours 3 is still better, xhe 2% are saflacient to cook, but the other half-hour's boiling gives a certain lightEt SB to the pudding, which is greatly to be desired. Eat with any good sauce. The following either with the vine- gar or brandy is good: Pudding-Sauce— Past or Spirituous. — Sugar, 2 cups, dissolved in boiling water, % V^- '< flour, '-.r 'm\ u anarch, 2 tablespoonfuls, worked smooth, in cold water, 1 cup, and stirred -■^o the boiling sugar, with nice butter, the size of an Ggg, (hen's egg); then add twu or three tablespoonfuls of good vinegar (more or less as a sharp or mild taste is preferred); or brandy, or good wine, in like quantities to suit the taste of self or guests, with cinnamon, nutmeg, or other flavor, as you like. Plum-Pudding, No. 5. — Suet, chopped fine, English currants and raisins, each 1 lb.; flour, \% lbs. (about 5 cups); cloves, cinnamon, and nut- megs, each % teaspoonful; salt, 1 tablespoonful. Mix all well together and .add molasses, 1 cup; sugar, 2 cups; eggs, 7; sweet milk, % pt. Make over night, in the morning tie in a cloth and boil 4 hours. To be eaten with sweet ^auce. Any of the above sauces are knowii as " sweet sauce." f PUDDINGS. Bemarica. — Salt, the author considers, as important in puddings as In bread or cakes, although it is not always mentioned. [See, also, "Suet Puddings, Steamed."] Christmas Flum-Fudding, No. 6, Old Style.— Stone 1% lbs. of raisins, wash, pick and dry % lb. of currants, mince fine % lb. of suet, cut into thin slices J^ lb. of mixed peel (orange and lemon), and grate fine % lb. of bread-crumbs. When all these dry ingredients are prepared; mix them well together, then moisten the mixture with 8 eggs, well beaten, and one wine-glass of brandy; stir well, that everything may be thoroughly blended, and press the pudding into a buttered mould; tie it down tightly with a floured cloth, and boil 6 hours. On Christmas day a sprig of holly is usually placed in the middle of the pudding, and about a wine-glass of brandy poured round it, which, at tlie moment of serving, is lighted, and the pudding thus brought to the table encir- cled in flames. Semarks. — With half-a-dozen plum-puddings none need go without a Christmas day, certainly. The only point that seems to me unreasonable is the long boiling, 8, or even 6 hours, which appears to be more than is needed. A circle of three ladies, to whom I referred the matter, gave it as their judgment that 3 hours would be sufficient. Let English people stick to the old custom, but Americans will find that from 3 to 4 hours will cook them perfectly. [See the Paradise Pudding below, which is only to be boiled 2 hours.] A wine-glass, at least, of brandy is almost universally put into the sauce upon Christmas occasions. Paradise Pudding. — Pare, core and mince 3 good-sized tart apples into small pieces, and mix them with J^ lb. of bread-crumbs, 3 eggs, 3 ozs. of cur- rants, the rind of one-half lemon, % wine-glass of brandy, salt, and grated nut- meg to taste. Put the pudding into a buttered mould, tie it down w I'h a cloth, boil for 2 hours, and serve with sweet sauce. Bemarks. — These fancy names, no doubt, are calculated to convey the idea that the article is to be very nice. The author would prefer to see more common names used, but he takes them as he finds them, so long as the article itself, like this pudding, is really nice. "Angels' Food" has been recently advertised; so these dear creatures will not have to "live on air" much longer. Cottage Pudding, or Pudding Baked as Cake, No. 1, and Sauce. — Eggs, 3, well beaten; sugar, 2 cups; butter, ^ cup; sweet milk, l}^ cups; baking powder, 1 tea-spoonful; flour to make as cake batter, to dip with spoon into a cake pan to bake. To serve, cut into suitable pieces, for a saucer or side-dishes, with the following sauce: Lemon Sauce for the Pudding. — Boiling water, 3 cups; sugar, J.^ cup; but- ter, half the size of an egg. Mix. Boil a lemon and cut it into small pieces and add to the sauce, putting at least one piece to each dish of pudding in serving. Remarks. — I first ate of this pudding at the City Hotel, Winfleld, Eans., kept at that time by 8. S. Major, and was so well pleased with it that I got him to take me to the cook, who kindly gave me the recipe, as above, which has proved itself many times «ince, and it will please all who try it carefully. 336 l>n. CHASE'S RECIPES. Cottage Pudding, No. 2, "With Sauce for Same.— Sifted flour (flour should always be sifted), 1 pt. ; white of 3 eggs, beaten to a stiff froth;, butter, 8 table-spoonfuls; sugar, 1 cup; sweet milk, 1 cup; baking powder, 3 teaspoonfuls. Mix, and sprinkle granulated sugar over the top. Sauce for the3ame. — Sweet milk, 1 pt.; sugar, }4 cup; yolks of 2 eggs, beating and stirring well while being boiled together; flavor with lemon. Of course, any other flavor can be used. Cottage Pudding, Quickly Made, "No. 3, With Sauce for Same. — Sugar, raisins and sour cream, eachl cup; flour, 2 cups; soda, 1 tea- spoonful; 2 eggs; % grated nutmeg; bake in long cake tin. Sauce for Same. — Sugar, 1 cup; butur, J^ cup; flour, 4 heaping table- spoonfuls; rub all well together, and grate in the other half of the nutmeg and pour on boiling water, 3 pints; let it boil up once, and it is ready for use. Use freely, as there is plenty of it; and light cottage puddings take up sauce as freely as a toper does whiskey — all he can get. I can take the sauce freely, but beg to be excused on the whiskey, although I do not object to a little spirits in pudding sauce. Sugar makes it palatable, if but little is used. Cottage Pudding, No. 4, Steamed.— Sugar and sweet milk, each 1 cup; melt^d butter, 3 table-spoonfuls; 1 egg; flour, 1 pt.; soda, 1 tea-spoonful; cream tartar, 2 tea-spoonfulr-. Steam in suitable dish ly^ hours. Serve with any sauce desired. Custard Pudding.— Sweet milk, 1 pt. ; peel of 1 fresh lemon; lump sugar, J^ lb. ; eggs, 4. Directions — Shred (cut in long thin strips) the lemon peel very fine, and put it into the milk, bringing to a boil; then take out the peel and add the sugar and pour the scalding milk upon the eggs, which have been well beaten. Put into a basin or tart dish, and set in a sauce pan with boiling water to reach only half way up. Do not boil the water, but keep it at bubbling heat for 20 minutes, or until the custard sets. JBemarka.—Yery nice, hot or cold. Orange or other flavoring may take the place of lemon, if preferred. Pudding with Chopped Eggs, a la Creme.— Boil 6 eggs haid, chop fine; have grated bread sufficient. Put into a buttered dish, alternate layers of the chopped egg and grated bread to fill the dish, or nearly so; put butter in small bits, 1 table-spoonful over the top; a little salt and pepper; then pour on boiling sweet milk, 1 pt. Bake to a light brown. To be served warm with very nice butter. Cream, or Custard Pudding, No. l.~Sweet cream, 1 pt., into which stir smoothly flne sifted flour, t cup; put over the fire and stir until quite thick, take off, and when cool, stir in 4 well beaten eggs; white sugar, 2 cups, and chopped citron, 1 cup. Bake till set only. If a custard is baked too long it becomes watery, which is considered to spoil tkem. To be eaten cold, with or without sauce as preferred. Custard Pudding, "Dandy," No. 2.--Sweet milk, 1 qt.; flour, 2 table-spoonfuls; white sugar, 5 table-spoonfuls; a pinch of salt and a little mace. DiRBCTioNs— Mix the flour, salt, mace and 4 spoonfuls of the sugar with the PUDDINGS. 887 milk; beat the yolks of the oggs and stir in also, nnd place in the oven to bake, stirring wath a spoon 2 or 8 times after putting it into the oven, which prevents the flour from settling; beat the white of the eggs with the other spoonful oi sugar and spread on the top, just before done; replace in the oven to cook the . eggs and to give the top a nice brown. Serve with a liule granulated or pow- dered sugar. Remarks. — The word " dandy " here simply means " tip top," or very nice. Snow Pudding, With Gelatine, Very Nice— No. 1.— Pour boil' . ing water, 1 pt., over % box of Cox's gelatine; add sugar, 2 cups, to the juice of 2 lemons; put peel and all in, and mash all togf;ther. Let simmer till the • gelatine is dissolved; when only lukewarm, strain through a thin cloth into the dish in which you are to send it to the table. "When cold and formed, or hard- ened, beat the whites of 3 eggs to a stiff froth, with 1 table-spoonful of pow- dered sugar, and place on top. And if, on especial occasions, you would give variety, make a soft-boiled custard with the yolks of the eggs and spread a layer over the white ; then put bits of any jell, or bits of different-colored jells, tliickly — i. e., J^ to 1 inch apart — over the top of all, o that each guest will have several bits in the dish. — Miss TiUie Braia?iaw, Detroit. The following sauce is from the p»me person: Snow, or White Pudding Sauce. — Beat powdered sugar, 1 cup, with butter, % cup, till white and foamy. Just before sending to the table, add 2 tea-spoonfuls of boiling water, no fnore, no les.s. If rightly made, it will drop from the spoon, white and light as snow. Remarks. — The lady who gave me these recipes was the daughter of a special friend of mine, with whom I have frequently dined, and therefore know her ability and taste in getting up very nice dishes. Pudding Sauce, Strawberry Color and Flavor.— Rub butter, % cup; sugar, 1 cup, to a cream, adding the beaten white of 1 egg and 1 cup of nice ripe strawberries, thoroughly mashed. This, in the season of strawberries or other berries, gives a nice color, as well as flavor, to the sauce. Snow Pudding, with Corn Starch, No. 2. — Dissolve, or rub ur. smoothly, 3 table-spoonfuls of corn starch with cold water; then pour on 1 pt. of boiling water; beat well the whites of 3 eggs and stir in, it all being done in a suitable earthen dish, to steam it in 10 or 15 minutes. Sauce for Same. — Beat the yolks of the eggs into 1 cup of sugar, then the same amount of sweet milk, and 1 table-spoonful or butter; boil till quite thick. If enough is made to leave over, it is nice cold at tea-time; many prefer it cold. Sauce for Puddings— The Author's Favorite. — The best sauce to suit me is made by using rich cream with plenty of pulverized sugar, so the spoon will fetch it up from the bottom of tlie "boat," or bowls, at every dip— and I like to dip deep every time; milk does very well, but it is well-known that it is not 80 rich as cream; but half-and-half does excellently. Use any flavor ing you please; grated nutmeg is the most common with cream sauce, a) 889 DR. CEASE'S RECIPES. Tapioca Pudding, No. 1.— Sweet milk, 1 qt. ; tapioca, 1 cup; eggs, 2; sugar, 4 tablespoonfuls; butter, half the size of an egg; a little salt, nutmeg to taste. Directions — Put a part of the milk upon the tapioca for 1 hour ; beat the eggs and sugar together; mix all and bake. ' Tapioca Pudding No. 2.— Tapioca, 2 cup«; sweet milk, 4 cups; eggs, 4; butter, 1 heaping table-spoonful; sugar, 1 cup, ec to taste; a grated lemon peel improves it. Diuections — Soak the tapioca in the milk 1 hour; then put into a rice kettle, or tin pail, set in an iron pot, or kettle, of hot water, and cook till soft. When soft, or done, put into the baking dish, with the butter, eggs well beaten, sugar, lemon peel, etc., and bake about J^ hour. Orange peel may be used in the same manner, or it may be flavored with any fruit extract desired. [A rice kettle is a double dish, or double kettle, on the same principle as a glue-pot (generally made of tin), smaller at the top than bottom, to allow another one made smaller at the bottom than at the top, to set inside of it. The inner dish has a cover, and the outer one a lip, or nose, to allow pouring in water, as may be necessary, while cookfcg the rice or other articles which burn easily, if not surrounded with water. Tinners know them as rice kettles. They are exceedingly handy for cooking, not only rice, but tapioca, sago, oat meal, etc.] Tapioca Pudding, with Apples, No. 3, Without Milk or Eggs. — Tapioca, 1 cup; water, 1)^ pts.; apples, 6 good sized tart ones; sugar, lemon or nutmeg. Directions — Soak the tapioca in water over night. Pare and punch the cores from the apples, with a tin apple corer — a piece of tin rolled into cylinder shape, about % of an inch in diameter, and soldered together — (at the proper time to have the pudding ready for dinner), and place them in a pudding dish, fill the holes with sugar and sprinkle some over them, grate on nutmeg, or put on powdered cinnamon, or other flavor, as preferred, pour over a cup of water and bake till quite soft; then pour over the tapioca in the milk, and bake ^ to 1 hour. (See also " Danish or Tapioca Pudding.") Sauce for Same, Hard. — Butter, 1 cup; powdered sugar, 2 cups; wine, ^ cup, or brandy, 2 table-spoonfuls; the juice of 1 lemon or orange, and nutmeg, 1, grated. First beat the sugar and butter to a cream, then add the wine or bi'andy, and the lemon or orange juice, and the nutmeg, stir all well together and set on ice to cool, if you have it. The wine, or brandy, and the fruit juice may be left out, and still you have a nice sauce, good enough for anybody; bat as some persons will use them we have to give them. Sago Pudding.— Sago, Stable-spoonfuls; milk, 1 qt.; peel of 1 lemon, nutmeg, %oi 1; eggs, 4; a little salt. DinECTioNS — Boil the sago in the milk, in the rice kettle (double kettle) till done; remove from fire, and when cool stir in the beaten eggs, salt and seasoning, and bake about 1 hour. Sauce for Same. — Eat with sugar and cream, if you have it, if not rub 1 butter to 2 sugars, with a little nutmeg, if the pudding is not highly flavored. Almost any pudding is nice to be eaten witii plenty of sugar and rich cream. Even milk does pretty well, if rich with sugar and nutmeg (most people like the flavor of nutmeg), at least I have yet to find the first one who ioes not PUDDINGS. ir 889 Orange Pudding. — Peel and slice 4 large oranges, lay thein In your pudding dish and sprinkle over them 1 cup of sugar. Beat the yolks of 3 eggs, ^ cup of sugar, 2 table-spoonfuls of corn starch, and pour into a quart of boil- ing milk; let this boil and thicken; then let it cool a little, before pouring it over the oranges. Beat the whites of the eggs and pour over the top. Set it in the oven to brown slightly. — Mrs. R. McK. of Jackson, Mich., in Farm and Fireside. Pop-Corn Pudding. — Sweet milk and pop-corn, each 3 pts. (each ker- nel must be popped white, and not a bit scorched); eggs, 2; salt, J^ teaspoonf uL Bake J^ hour. Sauce for Same. — Sweetened cream or milk. Chestnut Pudding. — Peel off the shells, cover the kernels with water, and boil till their skins readily peel off. Then pound them in a mortar, and to every cup of chestnuts add 3 cups of chopped apple, 1 of chopped raisins, J^ cup of sugar, and 1 qt. of water. Mix thoroughly, and bake until the apple is tender — about 3^ hour. Serve cold with sweet sauce. Remarks. — Whoever loves chestnuts (and who does not) will like the flavor of this pudding. Take out a chestnut from the boiling water, and drop it into cold water a moment, and if the dark skin will rub off with the thumb and finger (which is called blanching), they have boiled enough. Salt Pork Pudding. — rhop very fine 1 large cup of salt pork, which has been sliced and soaked in milk over night. Add to it 1 cup of molasses, with 1 tea-spoonful of saleratus or soda stirred into it. Three-fourths cup of eweet milk; 1 cup of stoned raisins or currants; 1 tea-spoonful each of ground cinnamon, cloves and nutmeg. Add fiour enough to make as stiff as a berry pudding. Steam in a cloth nr boil for 4 hours. Sauce for 8am£. — For a sauce take 1 cup of white sugar and pour over it the same quantity of boiling wftter; when melted stir in two well beaten eggs. •Flavor vdth vr lla or lemon. Remarks. — If made nicely it will ■ rock cake, and keep well, if made In large quantities. Pig Pudding, Boiled.— "Cooking fci .. /alids" directs fig puddings to be made as follows: Chop J^ lb. of figs very finely; mix with them coarse sugar, J^ lb. ; molasses, 1 table-spoonful; milk, 4 table-spoonfuls; flour, J^ lb. (1^4 cups); suet, chopped, J^ lb.; 1 egg and a pinch of grated nutmeg; put the pudding into a buttered mould, and boil 5 hours. Remarks. — Nothing said about a sauce; but any of the "sweet sauces" would be nice for it; or the " sweetened cream," as the prune pudding below. Prune Pudding.— Prunes, >^lb., boiled soft and thick; remove the pits, chop flue, and stir in coarse sugar, a scant cup; the whites of 6 eggs, beaten Btiff. Bake a light brown. Serve with sweetened cream or milk, with nutmeg to suit^ Apple Pudding, No. 1, Dutch.— Flour, 1 pt. {].% cups); salt, }4 tea spoonful; baking powder, 3 tea-8i)oonfuls, or 1 of cream of tartar; soda, % tea 840 DB. CHASE'S ItECIPES. Bpoonful. Rub 1 tablespoonf ul of butter into the flour. Beat 1 egg and add to it, and ^ of a cup of milk. Mix the flour into a dough thick enough to spread % ^^ ^"^^^ thick in a baking tin. Peel and cut in eighths 4 apples and place them in rows in the dough, narrowest edge down. Sprinkle over it 3 table spoonfuls of sugar and bake in a quick oven 20 minutes. Serve with the following: Lemon Sauce for Same, — One cupful of sugar and 2 cupf uls of water put on to boil; 3 tea-spoonfuls of corn starch into a little cold water and stir into the boiling syrup; cook about 8 minutes, adding a little more water when thick; juice and grated rind of J^ a lemon, 1 tablespoonf ul of butter; stir until the butter is melted and serve at once. Itkms — It is well to have the pan buttered and everything ready before wetting up the dough. If the dough is too soft it will rise and fall ; just thick enough to drop and to spread. — Blade Hoiisehold. Apple, Feaoh, or Other Fruit Pudding-Pie, or Pie-Pudding, No. 2, Yankee Style.— Sweet milk, 1 cup; 1 egg; butter, 1 table-spoonful, heaping; baking powder, 1 tea-spoonful; flour, 1 cup, or sufficient to make rather a thick batter ("batter" means like cake — bel+er to handle with a spoon, or to pour out); a little .mlt; tart, juicy apples to half fill an earthen pudding-dish, Directions — Stir ihe baking powder into the sifted flour; melt the butter, beat the egg and stir all ^ve\\ together; having pared and sliced the apples or peaches, buttered the dish and laid in the fruit to only half fill it, dip the batter over the fruit to wholly cover it, as with a crust; the dish should not be quite full, lest as it rises it runs over in baking. Bake in a moderate oven to a nice brown, to be done just "at the nick of time" for dinner. Turn it bottom up upon a pie-plate, and grate over nutmeg or sprinkle on some powdered cinnamon or other spices, as preferred ; then sprinkle freely of nice white sugar over all and serve with sweetened cream or rich milk, well sweetened. Peaches, pears, strawberries, raspberries, blackberries, etc., in their season, work equally as well as apples. — Mrs. Sarah A. Earley, Mt. Pleasant, Iowa. Bemarks. — This plan avoids the soggy and indigestible bottom crust of pie; and it matters not whether yoii call it pie or pudding, it eats equally well, even cold, with plenty of sugar and milk, having the cream stirred in. Apple Short-Cake Pudding, No. 3, With Sour Cream and Buttermilk. — Fill a square, deep bread-tin %ot % full of pared and sliced tart apples; make a thick batter of % cup each of sour cream and buttermilk, 1 tea-spoonful of saleratus, a little salt, and flour, sifted, to make quite stiff, a little stiff er than for cake; turn this over the apples; bake 40 minutes, and serve with sauce, or cream and sugar with nutmeg. Bemarks. — Other fruit, as peaches, etc., will do nicely with this as well !is the No. 2, above; nor would an egg in the batter hurt it a bit. Sweet Apple Pudding, No. 4.— Sweet milk, 1 qt. ; eggs, 4; sweot apples, pared and chopped, 3 rounding cups; a lemon, nutmeg and cinnamon; soda, % tea-spoonful; vinegar enough to dissolve the soda; flour tc make as cake batter. Directions— Grate off % the rind of the lemon, using all the juice; beat the yolks very light; add the milk, seasoning and stir in flour to \ PUDDINQ8. 341 make rather a thick batter, and stir hard 5 minutes; then stir in the chopped apples, then the beaten whites, and finally the soda, dissolved in a little vinegar, mixing all well. Bake in 3 shallow dishes, to ensure cooking the sweet apples, which require more cooking than tart ones — about 1 hour — covering the top with paper the last half hour. To be eaten hot with cream, or milk and sugar. Apple Charlotte, or Bread Pudding With Tart Apples, No. 6. — Butter your pudding-dish, line it with bread buttered on both sides; put a thick layer of apples, cut in thin slices, or chopped, sugar, a little cinnamon and butter on top, then another layer of bread, apples, sugar, cinnamon and butter last. Bake slowly \% hours, keeping the basin, or dish, covered till a . little before serving, to let the apples brown on top. — Blade Household. Bemarks. — No matter whether there is any Blade about ic or not, it will be found nice and healthful. Apple Custard Pudding, No. 6.— Good-sized tart apples, pared, and the cores punched out with a tin cutter [see "Tapioca Pudding, No. 3," for description], sufficient only to cover the bottom of a large earthen pudding- dish, buttered; set the a[^ples on end, so as to fill the holes with sugar; grate over them a little nutm'jg, and cinnamon powder, if liked ; then make a rich custard, say with 4 or 5 well-beaten eggs to 1 qt. sweet milk and 1 to 2 cups of sugar, according to the sourness of the apples, and pour over the apples. Bake till the apples are tender; serve with sweetened cream or milk. One apple !o be placed in each dish in serving. Very delicious and healthful. Bird's-Nest Pudding— Several Styl6s.— Tart apples, pared and the cores punched out, sufficient to cover the bottom of an earthen pudding-dish; till the holes with sugar and grate on some nutmeg; having mashed, say 4 heap- ing table-spoonfuls of sago, mix with cold water to properly fill the dish; pour it upon the apples and bake in a moderate oven about 1 hour. Bemarks, — Ripe peaches, pears, cherries, prunes, etc., with the proper amount of sugar, may take the place of apples, and tapioca may take the place of sago; time for baking the same. Serve either with cream and sugar, or milk with the cream stirred in. Palatable, healthy and not expensive, as good brown sugar may be used with any colored fniits. Dried Peach Pudding.— Dried peaches, 1 pt.; wash, sweeten with sugar, 1 cup, and stew till nicely done, using water sufficient to have plenty of llie juices; then, having made a batter with buttermilk, 1 small cup, andi^tea- s]ioonful of soda and a little salt, thicken with flour very stiil; drop in spoon- fuls among the peaches while boiling. Continue the boiling about 20 minutes. An effg and % a cup of sugar would improve this puffy paste. Serve with oream and sxigar, or sweet sauce, as you choose. Be careful not to burn the peaclies in stewing. Yorkshire Pudding, English.— Sweet milk, \}4 pts. ; flour, 7 table- spoonfuls (as you lift them up out of sifted flour); a little salt. Directions — Put the flour into a basin with the salt and sufficient of the milk to make a stiff, smooth batter (that is, to be no lumps); then stir in two well-beaten eggs and the remainder of the milk; beat all well together, and pour into a shallow tin 849 DR CHASE'S RECIPES. which has been previously rubbed with butter. Bake for 1 hour; then place IJ under the meat for J^ an hour to catch a little of the gravy as it flows from tho roasting beef. (This is the English way, where they '' jpit" the beef In roast* Ing. See remarks below for the American way, c id also about serving on a napkin.) Cut the pudding into square pieces and serve on a hot folded napkin With hot roast beef. — Warne't Model Cookery, London, Eng. Remarks. — The plan of putting the pudding under the roasting beef, wucr& they roast it upon spits (a pointvjd bar of iron, or several of them, to roast before a Are), as our grandmothers used to roast a goose, turkey or spare-rib,, was a very convenient way of moistening the top of the pudding with the rich juices of the beef; but in plac of that we, here In America, have the pudding 10 or 15 minutes longer in the oven, but baste it frequently during this time, with the meat drippings; make this pudding only when you are roasting beef; and we serve it upon the plates with the beef, and not upon napkins, which makes too much washing for our wives and daughters. In England, with plenty of "servants," they care not for this extra work. "A hot oven, a well beaten batter, and serving quickly, are the secrets of a Yorkshire pudding," to which the author will add, also a rich meat gravy. Hunters' Pudding, Boiled— Will Keep for Months.— Flour, suet finely chopped, raisins chopped, and English currants, each, 1 lb. ; sugar, ^ lb. ; the outer rind of a lemon, grated; 6 berries of pimento (all-spice) finely powdered; salt, J^ tea-spoonful; when well mixed add 4 well beaten eggs, a J^ pt. of brandy, and 1 or 3 table-spoonfuls of milk to reduce it to a thick batter; boil in a cloth 9 hours, and serve with brandy sauce. This pudding may be kept for 6 months after boiling, if closely tied up; it will be required to be boiled 1 hour when it is to be used. — Farm and FHreside, Remarks. — This, for hunters going out upon a long expedition, would be a very desirable relish to take along. There is not a doubt as to its keeping quiil- ities, as it contains no fermentive principles; and the fruit and brandy are both anti -ferments, while the long boiling is also done to kill any possible tendency to fermentation. I should, however, boil it in a tin can, having a suitable tight- titting cover, if intended for long keeping, on the principle of air-tight canning, a« well as to be safe from insects, and convenience in carrying. Do not think, Jiowever, but what it would be verj' nice for present use with only 4 or 5 hours' boiling, using the sauce freely, as it is made so dry for the purpose of long keeping. Danish, or Tapioca Pudding.— Tapioca, 1 cup; water 8 pts. ; sci*, J^ tea-spoonful; sugar % cup; any high-colored jelly, 1 tumblerful. Dra^L.riONa —Wash the tapioca in the evening, and soak over night in the water; in the the morning put into a double boiler (see Tapioca Puddings No. 2 — Note — for the Rice, or double kettle, a rice-boiler is what is wanted), and cook 1 hour, stirring occasionally; then add salt, sugar, and jelly, and mix thoroughly; then turn into a mold or serving-cups which have been dipped into cold water, and put in a cool place to " set " for dinner or tea, with cream and sugar. (See ako Tapioca Puddings.) PUDDINGS a-is Naples, or Duko of Cambridge Pudding, with Candied Feel. Candied lemon, orange and citron, eaeli, 1 oz,; butter and pulverized augar, each, 6 OZ8. ; yolks of 4 eggs; rich puff-paste, or well-buttered bread, to line the dish. DmKCTiors — Chop the candied peel finely, put tho rich crust or paste into the dish, else line it with bread well buttered on both sides; then put in the chopped mixture; warm the butter and sugar together, adding the well-beaten yolks, stiiTing over the flre until it boils; then pour this over the other and bako in a slow oven 1 hour; or, in place of the butter, beat tho whites of tho eggs also with the yolk, and make a custard with milk, 1 q^.; sugar the same, and pour over, and bake % hour. This makes you two puddings for variety's sake— make one way at one time, and the other way next time. Chester, or Almond Flavored Pudding, English. — Lemon, 1; sweet almonds, 20; bitter almonds, 6 only; butter, 1 heaping table-spoonful; aiigar, 1 cup; eggs, 4; puff ptjste. Directions — Blanch the almonds and chop ♦Jiem, or what is better, cut into long strips, or shreds, with a sharp knife. Put the butter into a sauce pan over a slow the, and as soon as the butter melts put all in, except the whites of the eggs, and beat together thoroughly, having the pudding dish already lined with the light paste, pour in the mixture, and bake in a quick oven. To be sent to the table on a folded napkin, with the whites of the eggs beaten to a froth with a spoon of powdered sugar, and laid upon the top. [To blanch almonds, pour boiling water on the meats, and let stand till the skin will rub off easily, between the thumb and finger, throwing them into cold water as the skin is removed, to whiten; then drain off the water and chop, or slice up into shreds, with a sharp pen-knife, or pound in a mortar, as directed in the recipe. Never let them dry, as that brings out their oiliness.] Remarks. — Being an American, I would say put the whites beaten on top, and brown a few moments before serving, and serve in saucers, or suitable side dishes. (See remarks following the " Yorkshire Pudding," about serving on napkins, etc.) Sponge Cake Pudding. — Butter a mould, and having cut in halves, large raisins, J^ lb. ; fill the mould % full, loosely, with sponge cake which has been cut in long strips — square form— crossing each tier, strips a little distance apart, cob house fashion, to allow space for the custard; then pour in a custard made with 8 eggs to rich milk, 1 pt. (rich milk means milk with the cream stirred in), or 5 eggs to 1 qt., with }^ io 1)4. cups, as to whether liked very sw^eet or not; flavored with nutmeg or any extract desired. Set the mould in a kettle of water to come up % ir ^ only; up the sides, and boil 1 hour; or set in a steamer, if you have one (and they are very convenient in every family), and steam 1 hour, properly covered, to prevent the condensing steam from dripping from the cover into the pudding. Sauce for Same. — Sugar, 1 cup; butter, J^ cup, whipped to a cream; then pour in boiling water, 1 cup, setting the same dish on the stove, to continue to scald, but not to boil, while 2 or 3 tea-spoonfuls of corn starch Are rubbed uv- with a little cold water and stirred in; then a well beaten egg, and lastly a wine glass of wine; or still better, a wine-glass of brandy. Serve while both ar* bot, I wonder if the English would not say, *' On a folded napkin." m: 844 DR. CHASE'S RECIPEP. Remarks. — A napkin will be needed to wipe the Ups, nfter smacking them; for there are but few persons who will not smack their Ups for more of it. St. James' Stale Bread Pudding.— Grate a stale louf of hrond (i. e., 2 or 3 days old) into crumbs; pour over them 1 pt. of boiling milk; let stand 1 hour; then beat to a pulp; then beat, sugar, IJ^ cups, to a creum with 4 eggs, and butter, 2 table-spoonfuls; grate in the yellow of a lemon, and a bit of nut- meg, and a pinch of cinnamon, if liked; beat all well together, and pour into a pudding dish lined with nice pufl paste, and bake about 1 hour. The juice of the lemon to be used in making whatever sauce you prefer, as tliere are many already given. Remarks. — The author feels very sure you will ask St. James to call again. Bread, buttered well on each side, may be substituted for the puff paste to lino the dish. Baron Biisse's Eiee Pudding.— Wash 1 cup of rice and boil it in as little milk and water, lialf-and-lmlf, in a rice kettle (whic)i see) as will swell it soft. When thus cooked, add 6 well-beaten eggs, leaving oat the whites of 4; butter, 3 heaping table-spoonfuls, and a little salt. Butter a tin baking-mould well and sprinkle over it finely-powdered bread-crumbs, or cracker-crumbs, thickly at bottom and all that will adhere on the sides. Whip the whites to a sfiff froth and stir in last; then pour into the mould and bake J^ an hour. Turn out upon a dish and serve as if it was a loaf of cake. Remarks. — I do not know who Baron Brisse is, or was, but I do know this pudding is nice. It matters not what a pudding is called, but it does matter whether it is good or not when you are "called " to eat it. I will vouch for the Baron's; still I think he might have allowed 1 cup of sugar to the mixture, OS the author has a "sweet tooth." Yet it does very well without, if served with a sauce of 1 butter to 2 sugars, whipped nicely together, and flavored with grated nutmeg or other flavor, as preferred. Queen Mab's Pudding, With Gelatine.— Soak a sixpence packet (about 1 oz.) of gelatine, in warm water enough to cover it, for 2 hours; theu boil a fresh sliced lemon-peel (better a candied one, nicely chopped) in 1 pt. of milk and add to the gelatine, continuing the heat till the gelatine is dissolved ; then swefeten to taste, pouring in gently the beaten yolks of 4 eggs; place the saucepan again upon the stove and simmer as a custard (which it is) over a slow fire, not allowing it to boil; when thick enough, remove from the fire and stii in preserved cherries (preserved blackberries, or black-caps), and stir occasion- ally till nearly cold, and pour into a mould or cups for serving. Set on ice, if you have it, till served. The Queen of Puddings, With Bread-Crumbs.— Bread-crumbs, 1 pt. ; sweet milk, 1 qt. ; the yolks of 4 eggs, well beaten; butter, the size of an egg; sugar, 1 cup; the grated rind of 1 lemon. Mix and bake till done, but not watery; then, having beaten the whites with a cup of white sugar (powderctl always for this) to a froth, replace for a few moments to brown. If needed for a dinner-party, it improves the appearance by spreading on the top of the pud- ding, when taken from the oven, a layer of preserves or jelly and theu tha PUDDINGS. 845 sugar and whites of the eggs over the jelly; set it back lu the ovca and bake Blightly, to be served when cold; cut in slices it is very beautiful. Remarks. — Butter and sugar creamed, and the juice of the lemon creamed in, is not amiss when served, especially for the dinner-party. But sifted sugar over it does nicely, Cracked-Wheat Pudding.— Unskimmed sweet milk, 1 qt. ; sugar and cracked-whuat, each 1 cup; a bit of cinnamon; stir together and place in an oven of medium heat. When about half done stir in the crust already formed, and leave it to form another, which will be sufflciently brown. Try when itiis done by tasting a grain of wheat, which must be very soft This, served hot or cold with sweetened cream or ricli milk, is not only delicious but a very healthful pudding. So is the following, with the same sauce: Poor Man's Pudding, Boiled. — Molasses, water, chopped suet and raisins, each 1 cup; saleratus or soda, 1 tea-spoonful; salt, 1 teaspoonful, and sifted flour to make a stiff batter. Tie in a prepared cloth [see general direc- tions] and boil 2 hours. Of course, it must be put into boiling water and kept boiling all the time. [See last remarks for a suuce.] Floating Island Pudding, No. 1 — Very Nice.— Eggs, 8; sweet milk, 1^ qts.; sugar, 5 heaping table-spoonsful; vanilla and lemon extracts, or any other two kinds of extracts. Diiiections — Separate the whites, and make a custard of the yolks with 4 spoonfuls of the sugar and the milk, flavored pretty freely with one of the extracts; and when properly made, put into a suit- able glass dish and set in a cool place, to be ready for the " floats," to be made with the whites of the eggs and the otlier spoonful of sugar, and slightly flav- ored with the other extract, as follows: Beat the whites, with the spoonful of sugar and slight flavor, to a stiff froth; have a shallow pan of water — or milk is best, if you have it — boiling hot when the froth is hot; then, with a wet spoon, take up this wliite froth and poach (boil the same as poaching eggs, which see) them in the water or milk, turning once to ensure cooking both sides, and when all is poached, carefully place these, the large end outwards (if properly done, they will keep tl:eir oblong shape), on top of the yellow custard. Each piece of the "floats" may have a bit of colored jell upon them, if you choose, for ornamentation. Remarks. — You may say, this is too much trouble Of course, it is con. fliderable labor; but you can't have nice things without a certain amount of labor, and as this would only be expected upon occasions of the presence of especial friends, it might be a pleasure to make it; otherwise, take the following, No. 2 — the more common plan. If not so large a supply is needed, take half the quantities. Floating Island Pudding, No. 2. — Ingredients and quantities the same as No. 1, lining the dish, however, with strips of cake, pour in the yellow custard, when properly cooked, and place the beaten white froth upon the top as a whole, and put on a few bits of colored jell, if you like; but if it is in a dish which you can set in the oven 3 or 4 minutes, to slightly brown the frost- ing, do so before putting on the bits of jell. ^m S46 DB. CHASE'S RECIPES. Blanc-Mange, or Substitute for Pudding. — Sweet milk, 1 qt.j corn-starch, 1 cup; sugar, % cup; salt, 1 tea-spoonful. Directions — Heat the milk to a boil, and stir in the salt and corn-starch, and boil 10 minutes (in a farina, or rice-kettle), and stir it all the time, so it shall not burn. Remove from the fire, and itir in the sugar and flavoring extract to taste. Pour into cups, and set in a cool place. Eaten cold, with sugar and milk, or powdered sugar,, as you prefer, or have. Remarks. — If j'ou want it richer, beat 3 eggs, yolks and whites separately,, and stir in the yolks 3 minutes before removing from the fire; and the whites, after removing and stirring in tJie sugar. It does nicely without the eggs. I have so eaten it many times, with a lea-spoonful or two of sugar dippc' on, then pouring over a litt'" milk. Irisli moss, gelatine, tapioca, etc., can be used in place of the corn-starch, to make blanc-mange; but this is nice, and the easi- est made- Quick Pudding, Baked. — Eggs, 1; sugar, 1 cup; melted butter, 1 table-spoonful; sweet milk, 1 cup; soda, )4, tea-spoonful; flour, 3 cups; bake in a quick oven, about }4 hour, or a little more. Eat with any sauce preferred; or the quickest is, batter, 1, ami .suu:ar, 2 spoonfuls, creamed together. Strawberry Float Wo. 3— A Substitute for Pudding.— Cap and sugar to teste 1 pt. of nice fully ripe strawberries, and set aside One hour; then mash them through a colander; beat the whites of 6 eggs to a stiff froth, and stir into the mashed berries; whip all till the spoon will stand erect in them. Serve with rich cream. — Good Cheer. Float No. 4, With Corn Starch or Flour.— "M," of Ma.son, Mich., in answer to " Kitties' " inquiry in the Blade for afloat, sends the follow- ing, which she says is simple and easy to make and good— very desirable points: "Take2pts. sweet milk and put in a large spider or sa- jepan on the stove. When it boils have the whites of 2 eggs beaten to drop in the milk. While they are scalding, bert up the 2 yolks with J^ cupful sugar and 1 table-spoonful corn starch or flour wet with a little cold milk. Take out the whites with a skimmer to drain, and stir in the above mixture. Set away in the cellar until tea-time. " Remarks. — Of course, when cold or cool, the whites of the eggs are placed on top of the float. If put into cups or glasses to be ready to serve when cold, the white is cut up and a part placed on each cup. Or, the white may be cut into dice and scattered on top when partially cool; or ripe berries of any kind, or pieces of cake, or lady-finger cakes (which see) may be laid upon the edge of the dish, when it is cooled in a large one, for variety's sake. B^-tter Pudding No. 1 , Boiled or Steamed, with Sweet Milk. — i^Mour, 1 cup; sweet milk, 1 qt. ; eggs, 6; salt, 1 tea-spoonful. Diuections— Rub the flour smootli with a little of the milk, adding the bi^lance, salt and well-beaten eggs. Turn this into the pudding-cloth and tie tight, leaving room for it to swell one-third Boil 2 hours; serve with liquid sauce. Great care must be taken in boiling puddings to have the water boiling when you put the pudding in and to keep it boiling all the time, fc eaming is the safer way m r PITDDINQS. U"! A.lways keep a kettle of boiling water to fill up as it boils away from the pud- !liug. For a pudding-cloth get % oi & yard of white drilling. Keep an old saucer in tlie bottom of the kettle to save the pudding from burning. — Christian Union. Remarks. — Steaming is not only the safer way, but it is, of late, much the more common way, and no doubt, much the most healthful way. Any of the sweet sauces, heretofore given, will be nice for this or any of the following bat- ter puddings, unless otherwise directed. Batter Pudding No. 2, with Sour Cream, Baked.— Sour cream. Hour, and sweet milk, each, 1 cup; eggs, 3; a little salt, and soda, % tea- spoonful. Directions — First rub the flour smooth with the cream, then add tlie milk and the well-beaten eggs, salt and soda, and bake in a quick oven. To be eaten with highly sweetened cream or milk to make up for the absence of sugar in the pudding. ' Batter Pudding, No. 3, with Sweet Oream, Baked. — Sweet cream, % cup; sweet milk, 1 cup; eggs, 3; flour, 4 table-spooufuls; butter, 1 table-spoonful; sugar, 1 cup; 1 lemon. Directiots — Work the same as the last above, grating in the yellow rind of half the lemon, and putting in half the juice, saving the other half for flavoring the butter and sugar, to be creamed to serve it with ; bake in a moderate oven. Fruit Batter Pudding, No. 4, with Sour Milk, Baked or Boiled. — Sour milk and sugar, each 1 cup; flour, 1 pt. {\% cups); cream tar- tai', 1 tea-spoonful; soda, % tea-spoonful; home-made dried fruit, English cur- rants or raisins, as most convenient, or preferred, IJ^ cups; eggs, 2, well beaten; a little salt and the flavoring extract preferred, 1 table-spoonful. Bake in a moderate oven %to \ hour, or boil in a mould, cloth, or tin pail, covered, 3 hours. To be eaten with cream and sugar, maple syrup, or any other sauce preferred. Batter Pudding, No. 5, Without Milk or Sugar, Except in the Sauce, Baked. — Flouv, 1 cnp; eggs, 3; a little salt, and soda, 1 tea- spoonful; mix or general principles. Bake in a reasonably hot oven, and serva with the following: Sauce for Same, or Any Other Pudding. — A table-spoonful of flour rubbed smooth in a little cold milk; pour it into 1 cup of boiling milk, having sugar, 1 cup, rubbed well with butter, ' ^up, and as soon as the milk comes to a boil again put in the creamed sugar and butter, and contir "^ boil 2 or 3 minutes only, and serve, both pudding and sauce, hot. Batter Pudding, No. 6, Rich with Sweet iililk and Eggs.- Sweet rich milk, 1 qt. ; eggs, 8, beaten separately, very light; flour, sifted, 12 table spoonfuls; a little salt. Beat the batter perfectly smooth, and bake in a quick oven, and serve ir mediately, vvi^h butter and sugar creamed, and flavored to suit each maker's taste, or preference. Batter Pudding, Extra, No. 7, mth Pork and Raisins, Steamed.— Sifted flour, 3 cups; sweet milk, 2 cups; chopped raisins, 1 cup; :• r ■348 DR. CHASE'S RECIPES. •1 ) molasses, }4. cup; chopped, fat, salt pork, % ot a cup; soda, 2 tea-spoonfuls. Steam 3 houre. Serve with any sweet sauce, dipped on freely. — Fostoria Review. Retnarka. — I have found their "domestic recipes" reliable every time, which Is more than can be said for man^ newspapers; but I know the value, or worth- lessness of a recipe, for the last 15 years, as quickly as I read it; hence blame the author if the recipes he gi"es fail in any case. Suet Pudding, No. 1, with Sour Milk, Splendid, Steamed. — Julia M. M. writes to the Western Rural, as follows, upon the suet pudding question; and as ladies make all their explanations before they give the recipe, I will let her speak for herself, simply saying she headed it, " Splehdid Suet Pudding," and then proceeded by saying: " Our suet pudding for dinner was so very nice, and gave such general satisfaction, that I send the recipe for the benefit of my Rural sisters, as it may be new to some of them. It is particu- larly nice and convenient for house-keepers, as it will keep nicely a month or two in a cool, dry cellar in earthen jars or a tin box, and a part of it may be sliced ofif and steamed from time to time, as needed — when, with suitable sauce, it will be found as good as when newly made. Take suet, chopped fine; rais- ins, chopped; syrup and sour milk, each 1 cup; English currants (of course ■washed and picked over, to free them from dirt and little gravel stones), y^ cup; soda, 2 even tea-spoonfuk. Mix the suet, raislus and currants well into the syrup; then add the sour milk, next the soda, pulverized and well mixed in a handful of dry flour. Stir until it begins to foam; then add flour enough to form a stiff batter. Steam \y^ hours. For a large family double the quan- tity, and steam 2 hours. Serve hot, with tlie following: Sauce, Lemon, for Same. — Butter ani sugar, }y^ cup, each; beat these together with flour, 1 heaping table-spoonfu). Pour into it, a little at a time, stirring all the while, boiling water, 1 pt., and let it simmer on the stove a few minutes. Add lemon extract, 1 tea-spoonful, and the juice of 1 lemon. Or the following: Lemon Sauce for Any Pudding. — One large cup of sugar; nearly ^ cup of butter; 1 egg; 1 lemon, all the juice and half t'^" grated peel; 1 tea-spoouful nutUxbg; 3 table-spoonfuls boiling water. Directions— Cream the butter and sugar, and beat in the egg whipped light; the lemon and nutmeg. Beat hard 10 minutes, and add a spoonful at a time the boiling water. Put in a tin pail, and set within, or upon, the uncovered top of the kettle, which vou nuxst keep boiling, until the steam lieats the sauce very hot, but not to boiling. Stir con- stantly. Remarks. — I see thw is modified, slightl}', from one of Mrs. Harland's, in " Common Sense in the Household," still it will be found a very nice sauce, for any pudding. The winciples given by "Julia" are all correct, but most people use twice as much sugar as butter in making sauces. Cooks can suit themselves. See "Hunter's Pudding" for corroboration as to the keeping properties of this or any puiding which has plenty of these dry fruits in them and are made with a " stifi " batter, when well covered and kept in a dry, cool cellar, or other cool place, PUDDINGS. 34» Suet Pudding, No. 2, "With Sweet Milk and Crackers, Baked. ^Suet, chopped fine and freed from strings (to skin the membrane of the suet is to "free it from strings;" see the firat, or " Englisli Plum Pudding," and the remarks following it, as to " skinning" suet to save time), }^ cup; fine cracker- crumbs, 1 cup; sugar, 3 table-spoonfuls; eggs, 3; sweet milk, 3 cups; salt, 1 tea-spoonful. Directions — Beat the yolks with the sugar: add to them the cracker and milk; then the suet; whip the w^hites and add lastly, leaving out the white of one to whip for the frosting; bake about 1 hour; make the frosting by beating, and adding 1 table-spoonful of powdered sugar; spread your frost- ing on when the pudding is baked; set it back in the oven to give it a brown, watching closely; and, before sending it to the table, ornament with dots of cur- rant jelly. — Letters of Experience. Bemarkf. — "Experience" is necessary to do things well. The author, ' when he began his work of making " receipt books," had great difficulties to overcome; but twenty years of experience enables him to tell at a glance now what formerly would take a long time, and often several tests to accomplish. Stick to your life-work as I have to mine, and 99 in every 100 will succeed as I have done. See, also, " Plum Puddings," which are generally made with suet, in place of other shortenings. Stale Bread Pudding, With or Without Fruit.— Stale bread (dry bread or hard crusts), grated, 2 qts. ; eggs, 5; sugar, raisins and English cur- rants, each 1 cup; butter, ^ cup; spices to suit. Directions — Soak the bread m water sufficient to cover it (milk is much better); whip the eggs, theji the sugai into them; pick over the raisins, mash and look over the currants, melt the butter, and mix all nicely together, having mashed the bread-crumbs into a pulp; and if not sufficiently moist, add a little more water or milk, whichever you are using, to make a suitable batter. Having lined the pudding-dish with a nice crust, pour in the mixture and put a thin crust over of the same; bake in a moderate oven about 1 hour; serve with any of the " sweet sauces " preferred. Remarks. — Home-made dried fruit may take the place of the foreign kinds, remembering that home-dried currants require double the amount of sugar. If no fruit is used, you will still have a nice pudding. And if you cut prunes in bits from the " pit," you also have a nice pudding. Bread Pudding, Aunt Rachel's.— "Aunt Rachel," in the Pjural New Yorker, says: "A pudding may be made of small pieces of bread, if the fam- ily taste does not rebel. [I never see the family taste rebel against so good a pudding.] The bread should be broken fine, covered with milk, and set on the stove where it is not too hot, until it becomes soft. Remove and stir in a table- spoonful of sugar, 1 of butter, a small tea-spoonful of salt, also a ' 'nch of cin- namon, or allspice, and, if likod, J^ cup of chopped or cut rais' , or driea raspberries. When cool enough, stir in an egg, well beaten, and bake 1 hour in a moderate oven. To be eaten with cream and sugar, or pudding-sauce, as pre- ferred " Remarks. — This is like what my wife used to make, except she used tr put the raisins in whole, to which I should never object; nor did I, as above remarked, " ever see the family taste rebel against it." 850 J)R. CHASE'S RECIPES. "Aunt Rachel" adds: " I knew a lady who kept all the broken pieces of bread in a bag, that was hung where they would dry and not mold, and she had the material for a pudding always at hand. The price of flour and cost of liv- ing would determine whether such economies would pay." It would pay, unless it may be for fanners, who raise their own wheat and have fowls to feed the broken pieces of bread to. Quick Pudding. — When hurried, butter a pudding-dish well, and put in a layer of stoned raisins, cut into halve.-; then fill up with small bread- crumbs, or rolled crackers; beat an egg, and mid a little milk, a pinch of salt and a spoonful of sugar; stir well and poiu- over the crumbs and bake iu a moderate oven. Turn out upon a plate just at time of serving. Honey Pudding.— Best honey, % lb., with 6 ozs. butter, to a cream, and stir in a cup of bread-crumbs; beat the yolks of 8 eggs, then beat all together for 10 minutes; pour in suitable dish to set in water aud boil, or steam, 1% hours. Make a sauce with arrowroot or corn starch, and flavor with extract of orange. Blackberry Pudding, Baked or Boiled, and a Jelly, or Jam, as Sauce for Same, and a Cordial for the Children.— A writer in the Western Rural gives the following very nice ways of using this delicious finit in its season- For the pudding: Take nicely ripe blackberries and sweet milk, each 8 pts. ; eggs, well beaten, 5; sugar, 1 cup; a little salt: yeast powder (the author would say baking powder, as it acts quicker), 2 tea-spoonfuls, and flour to make a suitable batter to handle with a spoon, if to be baked; and as stiff as can be worked if to be boiled. To be eaten with any sauce, or the following jelly or jam: For the Jelly. — Place perfectly ripe blackberries in a porcelain kettle witli just water enough to keep from burning, stirring often, over a slow tire, until thoroughly scalded; then strain or drain through a jelly -bag, the berries having been well mashed by the stirring in scalding— twice through, if necessary to make it clear; — measure, and put the juice on the stove and boil briskly 10 minutes ; then add equal measures of nice white sugar, and continue to boil until a bit of it dropped into a glass of very cold water sinks at once to the bot- tom, instead of dissolving much in the water, when it is done, and makes a splendid sauce for the pudding. For tJie Jam. — To each pound of the berries put, for present use, half as much light brown sugar, and boil to thoroughly cook the fruit, and tise as sauce for the pudding; but for longer keeping, for winter use, use berries j.id sugar equal weights, and cook carefully 1 hour, stirring- constantly to avoid burning. It is a cheap and excellent preserve, of wliiolx the ehildnn are very fond; and it is valuable for the younger ones having the least tendency to bowel complaints, and may be given half-and-half with the cordial, flavored highly with cinnamon, of which most children are very fond. For tJui Cordial. — Take the very ripest blackberries, mash them in a suitable tub or pail, pressing out the juice through a stout piece of muslin; and to each quart put 1 lb. of best loaf or luiiip sugar, also iu a porcelain kettle, pouring ou PUDDINGS. 851 the juice, and as soon as softened place on the stove and boil to a thin jelly only; and when cold add brandy, % pt. to each pound of sugar used. If this is to be given to very young children, the jelly may be used in place of the jam, in equal pp.rts, thus avoiding the seeds. For a child of 2 to 5 years, put 2 or 3 table-spoonfuls of each into a glass with a tea-spoonful of essence or extract of •cinnamon, mixing thoroughly, and giving a tea.to a table-spoonful of it as often as they like, or every half hour until relieved. Remarks.. — This shows the great value and variety of ways in which tliQ blackberry may be used. (See also the Blackberry Cordial in the Medical Department.) Whortle (Huekle)IBerry Pudding, Boiled.— Eggs, 4, well beaten; «weet milk, 1 pt. ; salt, 1 tea-spoonful ; nicely assorted and fully ripe whortle- berries, 8 pts; stir all well together, then stir in sifted flour to make a stiff bat- ter, tie tightly in a properly prepared pudding-cloth, mold or dish, and boil or steam 2 hours. To be served with any sweet sauce, or sugar and butter creamed. Beefsteak Pudding, Boiled. — Cut into small pieces tender, round iDeef steak, 2 lbs. ; season with a little salt and pepjicr; celery, or celery salt (an urtii-e now in the market), and summer savory, euch, 1 tea-spoonful; a few sprigs of parsley, if you have it, chopped, and if you use fresh celery, chop it, too; and 1 small onion, chopped very fine (if you tolerate them at all); mix the seasoning well together; having lined the pudding dish with a crust or paste, as •directed below, put on a layer of the steak, and sprinkle on some of the season- ing, and so fill in all with alternate layers of steak and seasoning; then dip over with a spoon sufllcient hot water, and cover in with a top crust, and lay upon this a buttered paper, covered with a suitable plate; stand it in a basin of boiling water and let it continue to boil 2 hours; then remove the plate and paper, and set in a hot oven a few minutes to brown. Sufficient for 5 or 6 persons. For the Paste. — Flour, 1% cups; salt, \^ tea-spoonful; eggs, 1; butter, oi what is better for this paste for meat, beef, or other drippings, 2 table-spoon- iuls; water, about % cup, to properly wet up the flour. Meat and Rusk, or Bread Crumb Pudding, Baked.— Chop any kind of cold meat, with an equal amount of cold salt pork, or better still, sea- son it well with butter, pepper and salt, and add 2 or 3 beaten eggs. Then put into the buttered dish a layer of rusk, or bread crumbs; wet with milk; or in place of these, cold boiled rice, or hominy, and so fill in, in alternate layers; crumbs, or rice, or hominy being first and last; cover with a plate, and bake 5^ of an hour; remove the plate to brown the top, and serve hot, in place of other meat. (See also Potato Pudding, No. 2, below.) Potato Pudding, Wo. 1, Baked. — Large mealy potatoes, 6; eggs, 6; sugar, 2 cups: butter, 1 cup; flour, % cup; milk, or if you have it, cream, 1 pt.; 1 lemon, and a little salt. Diuections— Boil, or steam, the potatoes and mash nicely, stirring in the yolks of the eggs; beat the whites to a froth and stir in the sugar, flour, milk, or cream, the grated rind of the lemon, and salt; squeeze out the juici . and stir all together, and bake about 1J>^ hours. Sugar and cream, or sugar and butter savice. Very nice. 35i; DR. CHASE'S RECIPES. Potato Pudding, No. 2, with Meat or Fish, Baked. — Steam and niiish mealy potatoes, juitl season with butter, cream, salt and pepper, or for eating, butter; butter tlie dish and place a layer of the potatoes on the bot- tom; then, having finely chopped meat, or finely picked fish, put a layer of the one used, and so on alternating, finishing -with a layer of bread or cracker crumbs, Avith a few bits of butter and a little water, or milk to moisten, at last; cover, till nearly done, with a paper, and bake about 1 hour. If fish is used stir into it a beaten egg. " Very nice " does not express the full parts. Sweet Potato Pudding. — A writer in the Blade Household gives ua the following ingredients: Buy sweet potatoes, 3 lbs. (they are sold by tho pound now almost wholly); brown sugar, J^ lb.; butter, ^ lb.; cream, 1 gil'i (H Pt-); 1 grated nutmeg; a small piece of lemon peel; eggs, 4; fiour, 1 table- spoonful. DiKECTiONS — Boil the potatoes well and mash thoroughly, passing it through a colander; and while it is yet warm mix in sugar and butter; beat the eggs and mix in when cool, with the flour, grated lemon peel, nutmeg, etc., very thoroughly; butter the pan and bake 25 minutes in a moderately hot oven. May be eaten with wine sauce. I would say yes, or any other sauce, and still be good, very good. Indian Pudding, Wo. 1, Baked.— This pudding was made at the Cataract House, Niagara Falls, by Mrs. Polk, for thirty-six successive seasons: One quart of milk put on to boil; 1 cup of meal, stirred up with about a cup of cold milk; a piece of butter, about the size of an egg, stirred into the hot milk, and let boil; beat 6 eggs, or less, with 1 cup of powdered sugar, and add a tea-spoonful of ginger and nutmeg; then stir the whole together, and have it thick enough to pour into the dish, buttered. Bake in a quick oven. Sauce for Same. — One cup powdered sugar; J^ cup butter, beaten to a cream. Flavor with nutm(!g and a little wine or brandy, to taste. Remarks. — Myself and family spent several days at the above hotel, in 1874, where we were so well pleased with this pudding — as has always been my custom, in my travels, if I found some particularly nice dish upon the table — I made an effort (through the waiter) to obtain the recipe, and, by "oiling the machinery," at both ends of the route— paying waiter and cook — I succeeded. I have given it wonl for word as dictated by Mrs. Polk (colored), who was highly gratified because we were so much pleased with her pudding, assuring us she "had made it in the same house for thirty-six seasons, without missing one." The family having made it many times since, I can, therefore, assure everyone " it is genuine," and very nice indeed. Coarse meal is considered better than fine for baked i)uddings; and if the milk is i"ich by stirring in the cream so much the better. They are made without eggs, molasses taking the place of sugar, as No. 2. Indian Pudding, TiTo. 2, Without Eggs, Baked.— Indian meal, 1 cup; butter, or lard, 2 table-spoonfiils; molasses, 1 cup; salt, }{ tea-spoonful; cinnamon, or ginger, as preferred, 1 tea-spoonful; mix all these nicely, and pour in boiling milk, 1 qt., mixing thoroughly, and put into a buttered dish; and when ready to set in the oven stir in cold water, 1 cup; bake %\xi 1 hour. PUDDINGS. 86^ Remarks. — The water, it is claimed, gives the same lightness as the eggs— certainly it can not give the same richness. Indian Pudding No. 3, Old-Fashioned, Baked. — Scald milk, 1 pt., and pour it upon Indian meal, 1 cup; add a beaten egg; molasses, % cup; salt and cinnamon, to taste; add cold milk, 1 pt., and bake about 2 hours, stirring 3 or 3 times while baking to make it wheyey. Rtmarka. — This, it wiU be seen, has more meal in proportion to the milk, and consequently is not quite so much of a custard, but more of a pudding— the more eggs and milk, the more they are like custards. Indian Pudding No. 4, Steamed.— Sour milk, 2 cups; Indian meal, 1*^ cups; wheat flour, 2 cups; soda, 1 tea-spoonful, dissolved in a little of the milk; a little salt, and chopped raisins, ^ cup. Mix all, and steam 2 hours. To be eaten with any sauce preferred. Indian Pudding No. 5, With Sweet Apples, Baked.— Sweet milk, 2 qts. ; scald 1 qt., and stir in Indian meal, 10 rounding table-spoonfuls; molasses, }4 cup; salt, 1 tea-spoonful; then stir in chopped sweet apples, 1 cup, 8ud bake 3 hours in a moderate oven. Com Starch Pudding.— Sweet milk, 1 qt.; com starch 4 table-spoon- fuls, nicely rounding; eggs, 5; sugar,' 1}^ cups; ^ grated nutmeg, or other flavor to suit. DrBECTioNS — Put the milk in a suitable dish to set in water to boil (it is always safer to boil milk in this way); when it boils stir in the beaten yolks, corn starch, 1 cup of the sugar, and flavor, and continue the heat to cook the starcli; then put into the baking dish and set in the oven 15 or 20 min- utes, having the whites beaten with the ^ cup of sugar, and a little flavor if desired; put ou top and brown nicely. Cream Pudding.— Stir together 1 pt. of cream, 8 ozs. of sugar, the'yolks of 8 eggs, a little grated nutmeg, add the well-beaten whites, stir lightly, and pour into a buttered pie-plate, on which has been sprinkled the crumbs of stale bread to the thickness of an ordinary crust; and over the top also sprinkle a layer of tlie grated crumbs, and bake. Very nice. (See also cream pies.) Bemarka.— And now, it appears to the author, that with about sixty recipes for puddings — a different one for each Sunday in the year, Fourth of July, ana Christmas, too, — some very rich, and others plain, there need be no family which can not select one to suit special occasions, as the visits of friends, holi- days, etc., and also such as shall meet the demands, with plain puddings in places where the richer materials are not to be had, or when, although every- thing might be obtp.ined, yet, the pocket-book does not allow it, or the health, or rather, the want of health, will not allow rich food. Every condition as well as desire can be met satisfactorily. So we will next see what we can do in the line of pies. I ii m ■^■A ' I>IES- i^XES.— The Pie of Our Fathers— Mlnoed "Pie.— General Remarka. —Any pie, to be good, ought to have a light and flaky crust, or "pastry," as more recently called, and the filling should be put in sufficiently thick to remove all suspicion of stinginess on the part of the maker, both of which points are most eloquently brought out in the following communication of Jennie June's, to the Baltimoi'e American, written more particularly as a defence of the minced pie, or "the pie of our fathers," as she calls it, against which so much has not only been said, but written. It is so rich in thought, eloquent in argument, and correct in its principles of instruction, it is worthy of a perusal, at least on Christmas occasions, by all lovers of minced pie, who have not "abused their stomachs," as she puts it, "until they have become dyspeptics." Such persoon may feel grieved that they cannot allow themselves to indulge in this luxury any more, but they should have been reasonable in an earlier day, then they would liot feel a necessity for complaint. Some writers claim that minced pica are bad, only, when eaten just before retiring. Such a plan witli any food, to be made a habit of, is bad. The stomach needs, and mtist have rest, as well as the body, or it will sooner or later make a complaint, never to be forgotte»^. She says; " I feel moved to say a word in defense of not only the pie in general, bm the pie in particular — the symbolic mince pie, which the people who have iibused their stomaclis until they have become dyspeptics unite in abusing. The mince pie is a very ancient institution, and the only pie that has religious sig- nificance. The hollow crust represents the manger in which the Savior was laid; its rich interior, the good things brought by the wise men as offerings and laid at His feet. A good mince pie is not only better for digestion than a poor one but it has a representative character of its own — it symbolizes our love and devotion to the divine principle to whicli the Christmas festival is consecrated. Mince pies should be prepared with a due sense of their character and import- ance. They should not be eaten often ; but they should be well-made of fine and abundant material.", and, when served, received with due regard and given the place of honor. Thin layers of impoverished mince, inclosed in flat, ooramic (hard, like earthenware) crust, are not mince pies; they are the small- souled housekeepers substitute for the genuine article. The true mince pie Is made in a brown or yellow earthen platter, is filled an inch thick with a juicy, aromatic compound, whose fragrance rises like incense the moment heat is applied to it, and it comes out the golden brown of a russet which has been kissod by the sun. No common or nerveless hand should be allowed to prepare or mix tlie ingredients for this sum of all pastry. Every separate article should he cut, cleansed, chopped, sifted, witli strong but reverent touch, and the blending should be effected with the sweetc t piece of the apples, reduced by boiling with the sirup of the maple and sacramental wine. Thus ihe spices of tile East, the woods of the North, the sweetness of the South, and the fruit of iliO West is laid under tribute, and the result, if properly compounded, is a pie 854 PIBS. r55 that deserves the esteem In which It was held In ancient times, and does credit to the skill of our foremothers, who brought it to its present state of perfection and to the good judgment of our forefathers, who appreciated and ate it. Let us defend and sustain one of our time-honored institutions against the attack of a weak and effete generation, which, having demoralized itself bv indulgence in many more obnoxious pleasures of the table, makes the "pie the scapegoat, and especially the "mince pie," which, when deserving of its name, is a revela- tion of culinary art — a kitchen symphony — deserving the respect and consider- ation of all who understand and appreciate a combination and growth which has achieved the highest possible result." Pastry, or Crust, No. 1, for Minced and all other Pies.— As It is of the utmost importance to have a light and flaky crust for minced pies, as well as all others, I will give two or three plans of making. The first is the celebrated Soyer's Receipt given by "Shirly Dare," in the Blade Ilouseliold; and, although it is some labor to make it, it will pay to follow it whenever a very nice, flaky crust is desirable. It is as follows: " To every quart of sifted flour allow the yolk of 1 egg, the juice of 1 lemon, 1 saltspoonful of salt, and 1 lb. of fresh butter. Make a hole in the flour, in which put the beaten egg, the lemon and salt, and mix the whole with ice water {vei-y cold water will do) into a soft paste. Roll it out, put the butter, which should have all the buttermilk thoroug;hly worked out of it, on the paste, and fold the edges over so as to cover it. Roll it out to the thickness of a quarter of an inch; fold over one-third and roll, fold over the other third and roll, always rolling one way. Place it with the ends toward you, repeat the turns and rolls as before twice. Flour a baking sheet, put the paste in it on ice or in some veiy cool place half an hour, roll twice more as before; chill again for a (juarter of an hour; give it twc -nore rolls and it is ready for use. " Tliis is very rich paste, and may be made with Jinlf the quantity of butter only, cliopped tine in the flour, rolled and chilled, forming a very light puff paste that will rise an inch, and be flaky throughout." Remarks. — The object of chilling the pastry, by putting it upon ice or into a cold place, is to keep the butter cold, so it shall not be absorbed into the crust, but keep its buttery form, which makes it flaky, by keeping the dough in layers, while the many foldings and rolling out makes them thin, like flakes of snow. But it is only in hot weather that this chilling becomes necessary, and not then, unless you desire it to be flaky. In making pie by the last paragraph above, using only yi, Ih. of butter to 1 qt. of flour, for common use, the lemon juice, and Qgg too, maj'^ be left out, using the salt however, Still the yolk of an egg gives some richness, but more especially a richness of color. And even hal;f lard, or "drippings" may be used, as indicated at* the close of the 1st receipt below, and be good enough for all common purposes, using the egg, or not, as you choose. It has always seemed to me, however, that pic-cnist ought to have soda or baking-bowder in it to make it light; and to be certain about it, I have just called on one of our best bakers in the city and asked liim about it. He tells me that some bakers keep flour, sifted with baking-powder or soda, ready for use; and, in making cnist, they take one-fourth of the amount of flour to be used from tliat having the baking-powder or soda in it, to make the crust rise a little, and help to prevent any spggyness from using a juicy pie-mixture; iOQ DR. CHASE'S RECIPES. 1)ut he says it depends more upon the heat on the bottom, or rather from the want of tt proper heat at the bottom of many stoves. With -he uniform licat of the bottom of a baiter's brick-oven they have no trouble, generally, in baking the bottom crust so it is done, and hence not soggy. To do this in a stove-oven, move the pie occasionally to another part of the oven, where the heat has not been absorbed or used up in heating the plate or tin — in other words, see tliat the bottom of the oven is kept as hot as it ought to be, and you have no soggy or under-done crusts. Pies, not to be eaten the day they are baked, should be baked harder than those for immediate use, to prevent the absorption of the Juice of the pie or dampness from the air. Tliis baker also gave me the following as the best glaze to prevent the escape of the juices of very moist pies, as apple, peach, pie-plant, etc., of any thing that can be used. Pie-Crust Glaze— To Prevent Escape of Juices.— Dust flour all around the outer edge of the crust, after the mixture is put in; then wet this completely, witli a brush or otherwise, before laying on the top cnist, and.pinchi together, and no juice can possibly escape; but if any place is not wet, there the juice will escape. He thinks it far preferable to the white of an egg, or anything he knows. Bakers keep a small soft-haired brush for this purpose. But I guess the women will find a way to do it, even if they tie a bit of cloth on a stick, and keep it for that purpose. However, I will guarantee that to wet up a little flour into a rather thick, smooth paste, and apply a little of it with> Uie swab, finger, or brush, will do the same thing, in less time and with greater certainty of touching every part, than by using the dry flour and depending on^ wetting every part of it — this much for the Doctor's inventive genius. I believe,, also, this glaze will be just as nice, or nicer even, than the egg, to have a light coat of it put over the crust of minced or other juicy pies, as named above, and allow it to dry a minute or two in the oven or to stand a few minutes upon the- table, before putting in the pie-mixture, to prevent the under-crust from becom- ing soggy by absorbing the juices before the baking is completed. We use tlie- word pastry as synonymous, or meaning the same as pie-crust, probably from, the fact that these mixtures, in an early day, were baked in a cnist, or paste, without a dish or tin, and were called "pasties," or "pasty" — like pjxste — on the same principle that we now make turn-over pies, frying in hot fat; as Shakespeare says: " If you pinch me like a pasty," etc. So " pinching" is the thing to do, to prevent the escape of any of the mixture or juice from thi ■welling or puffiness, caused by the necessary heat to bake the pie properly. Cream Pastry or Pie-Crust, No. 2.— This is the most healthy pie- crust that is made. Take cream, sour or sweet; add salt, and stir in flour t\ make it stiff; if the cream is sour add saleratas in proportion of one teaspoonful to a pint; if sweet, use very little saleratus. Remarks. — Soda will do very well in place of the saleratus, when that I» not to be obtained. Pea Pie-Crust, No. 3. — Stew the split peas as for dinner. Strain tiirough a colander or coarse sieve. Then add equal parts good wheat meal PIBB. as7 <(8iftcd Grnhara •will do nicely) and flno corn meal sntflcicnt to make a soft dough. Encud well for fifteen minutes, adding mixed meal enough to make a moderately stiff dough, t' \ roll out and use aa any other pie-crust. Ah it •cooks very quickly, it is i.c- best to put in for a filling, any fruit that requires long cooking. Remarks. — This is undoubtedly of German origin, as they make great UM ■of tlie split pea soup, etc. But you may be assured of its healthfulness, for the Germans, with their plain cookery and hard labor manage to be healthy and long-lived people. Baking the Pastry Before Putting in the Fie Material. — It has always seemed to the author that to bake the under crust before putting in any juicy pie, as mince, custard, lemon, etc., as it will be seen in the cream pie. No. 1., below, would ensure a light and more healthy <;rust, by preventing the absorption of the juices, and consequently, a soggy and indigestible crust, which I never eat. I tliink there is nothing that will pay better in pie making than this, and especially so with any not to be eaten the day they are made. It will take but a few minutes to do it, pricking th« crust the same as you would crackers, to prevent their blistering, or pulling up, in some part of them. Minced Pies, No. 1. — Boil a fresh beef's towgue (or very nico tender beef in equal amount, about 3 lbs), remove the skin and roots (any remains of the wind-pipe, blood vessels, etc.) and chop it very fine, when cold; add 1 lb of chopped suet; 2 lbs of stoned raisins; 2 lbs of English currants; 2 lbs of citron, cut in fine pieces; 6 cloves, powdered (^ teaspoonful powdered cloves); 2 tea- spoonsful of cinnamon; J^ teaspoonful of powdced mace; 1 pt. of brandy; 1 pt. of wine, or cider; 2 lbs of sugar; mix well and put into a stone jar and K!over well. This will keep some time. When making the pies, chop some tart apples very fine, and to 1 lb of the prepared meat put 2 bowls of the apple; add more sugar if taste requires it, and sweet cider to i.iake the pies juicy, but not thin; mix and warm the ingredients before putting into pie plates. Always bake with an upper and under crust, made as follows: Crust. — Lard, butter and water, each 1 cup; tlour, 4 cups. Bemarks. — To which I would add, the yolk of an egg and a littl« salt. As a general thing, I do not think so much brandy and wine are used, and although I do not object to eating, occasionally, of srch a pie, yet, as many persons do, they can leave them out, substituting boiled cider — 3 to 1 — in the place of the brandy or wine; or pure alcohol, )^ pt., would be as strong in spirit, and cost less than half as much, while the difference in taste would not be observed. Each person can now suit themselves and be alone responsible. I will guarantee this much, however, no one will be led into habits of drink from the amount of spirit they will get in a piece of pie tlm» made — possibly one-fourth of a teaspoonful. Nearly all receipts for minced pies contain wine or brandy; they can be used or left out, as anyone shall •choose, by using the cider more freely. Minced Pie, No. 2, for Ready Use.— One beef's tongue, suet, and 7//// ^"*> '■? O / /«« Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, NY. 14580 (716) 872-4503 «i'. &/ 1 s 88S DR. CHASE'S RECIPES. juice of 1 lemon; wine, 1 qt; and spices to taste— cinnamon and cloves are: j;enerally used; but it always seemed to the author that black pepper should, liave a place in them. Sweet cider may take the place of the wine; but boiled dder is better, because there is more spirit in it. Of course, all to be properly chopped, jnixed, etc, and put in, at least, half to three-fourths of an inch thick. Mock Minoed Pies, No. 1, vriHla. Bread Crumbs.— Bread crumbs, gugar, molasses, vinegar, boiling water, raisins, and currants, each 1 cup; but- ter, % cup; spices to taste. Mook Minced Pies, No. 2, with Cracker Crumbs. — Cracker crumbs, sugar, molasses, boiling water, and raisins, each 1 cup; vinegar and butter, each % cup; 2 beaten eg^is; nutmeg and cinnamon, each 1 tea-spoonful; cloves, % tea-spoonful. Either of them will make 8 pies. Remarks. — English currants can be added to this, if desired, or dropped from No. 1, as one may choose. To imitate minced pies, of course, they must. have upper as well as under crust. (See Pastry, for making the crust.) Mook Minced Pies, No. 3, with Apples.— Crackers, double hand- ful; tart apples, medium size, 8; raisins, 1 cup; butter and molasses, each % cup; ground cinnamon, cloves, and allspice, each 1 tea-spoonful; salt, 1 salt- spoonful; sugar and cider. Directions — Roll the crackers; pare, core and chop the apples, melt the butter, and mix all, using cider to make sufficiently moist, and if the cider is not quite tart, add 1 or 2 table-spoonfuls of vinegar, •with sugar enough to give the requisite sweetness, which each must judge for- himself, as tastes vary so much. Remarks. — The apples give these pies a much greater resemblance to the- real, than as formerly made without apples. If they are made with a light bis- cuit crust, which is made -with at hast 1 iea-spoonful of baking powder; then "wettiing the bottom crust -with the beaten white of an egg before the mixture is put in, even the dyspeptic may eat them, if he can eat ordinary food. They are healthful, as well as very palatable. Give the author the one with the apples when he calls upon you. Lemon Pie, Quickly Made.— One lemon; melted butter, 1 table- spoonful; water, 6 table-spoonfuls; corn starch, 1 table-spoonful (flour -will do, but not quite so good); eggs, 2; sugar, 6 table-spoonfuls. Directions — Grate off the yellow, or zest of the lemon, as it is called — peel off the white part and throw it away — then grate up the pulp, if you have a coarse grater, or chop it fine having picked out the seeds. Put starch or flour in the water, and stir as for gravies; then stir in the melted butter and 8 spoonfuls of the sugar, and the ' beaten yolks of the eggs with the grated yellow and pulp of the lemon. Make with one crust only, and when baked properly, having beaten the whites of the eggs with the balance of the sugar for frosting, put it on and give it a nice brown. Powdered sugar is the best for frosting. Remarks. — The advantage of this pie is it can be made in a hurry, as it is- all made cold, except the butter. Lemon pies are quite often made with flour hi place of the corn starch. , > Iiemon Custard Pie, ^tra.— Sweet milk, 1 pt.; 8 eggs; 1 lemon; ^ PIBB. 8M cup of sugar. DniECTiON»— Mix the beaten eggs, sugar and milk together, as for a custard; remove spots, stem, and flower end from the lemon, and chop per* fectly fine, and stir into the custard, and bakeatOQce. — Mr». Eastman, Toledo, 0. Semarka. — Having eaten of this pie several times while boarding there, and considerifig it a very nice custard pie, except in its lemon flavor, I enquired as to using lemons to flavor them without spoiling the custard, and received the above instructions from the lady herself, and can recommend it as an " extra " indeed worthy of all confidence. One lemon gives a nice flavor to 3 pies. Lemon and Baisin Pies No. 1. — Two small lemons, prepared aa above; sugar, 1 coffee-cupful; 1 egg; butter, 1 rounding table- spoonful; flour, Stable-spoonfuls; boiling water, 3J^ coffee-cupfuls; raisins, 1 coffee-cup- ful; a little salt. DxRBCTioNa — Stir the flour smooth in a little cold water, and mix all, putting in the beaten egg last, not to scald it. This mades 2 or 8 pies, according to your liberality in filling or size of your plate. Bake with 2 crusts. Lemon and Baisin Pies, No. 2.— Raisins, 1 lb.; 1 lemon, prepared as in the "Extra" above; sugar, 1 cup; flour, 2 table-spoonfuls. Diuections — Stew the raisins 1 hour, leaving just water enough to cover them; then, hav- ing rubbed the flour smooth in a little cold water, mix all and make 3 pies. Bemarks. — Either of these may be baked with or without upper crust, ok. you choose, generally without. We have so many lemon' pies we must next have an Orange Fie. — One good-sized orange, grate the rind, and chop or slice the inside, removing the seed; 8 eggs, }^ cup of sugar, 1 cup of milk, 1 heap- ing table-spoonful of com starch; no upper crust. — "Keystone," Bradford, Pa. Bemarks. — The author cannot see why any person who can make as nice a pie as this recipe does should blush by dropping her name and taking an arti- ficial one. So it is with some people. I can tell if the recipes are good as soon as I read them, even if they have no name at all attached to them. Hence I take the best I can find anywhere and everywhere, giving the proper cr6dit, for the good of the many people who have so far patronized "Dr. Chase's Book," not baca ise they were Dr. Chase's, but because they were good. And I will here remark that I have often wondered that I did not see more orange pies, even to the lessening of the lemon. For, if you get nice juicy oranges, the flavor is delicious, and less sugar is required than for lemons. They may bd frosted the same as lemon, if desired. What is more delicious than a nice juicy blood orange— certainly there is but one thing which can equal it — a luscious peach. Cream Pie, No. 1, Crust Baked First.— For each pie to be baked take 2 small eggs; sugar, % cup; corn starch, 2 table-spoonfuls, or half flour; milk, 1 pt. Directions— Make your crust and have it ready baked (pricking with a fork to prevent blistering); put the milk on to boil; beat the yolks of the eggs, stir the corn starch in a little cold water, smoothly; then add sugar, and stir all into the boiling milk, and continue the heat until the custard is set, or thick; then put into the baked cnist and bake 15 or 30 minutes, having beaten the whites with 1 tea-spoonful of cream or butter and 2 table-spoonfuls of sugar; spread on top and brown nicely in the oven. — Henry Crane. 860 1)11 CUASE' 8 RECIPES. liemarka. — Having eaten of this pie many times, I know it la very nice. Tlie pumpkin pie below is from tlie same gentleman, and is equally nice of ita kind. See, also, " Cream Pudding," which is mixed like a pie: Cream Pie, N6. 2. — Sweet cream, 1 cup; sugar, 3 table-spoonfuls; flour, 1 table-spoonful; butter, the size of an egg; a little grated nutmeg, all creamed together; bake like a custard, or put strips of crust across the top. — Eliza WatU, Croton, Iowa, in Toledo Blade. Boiled Custard Pie.— " Mrs. B. H. H.," in Farm and Fireside, gives the following directions for making: Morning's milk, a qt. Let it simmer- not boil; stir into it suga., 1 cup; the yolks of 3 eggs; flour, 8 table-spoonfuls, and a little nutmeg. When it becomes thick, pour it into the crusts— which should be previously baked — and when just done spread with frosting made of the whites of the eggs with sugar, 3 table-spoonfuls, with a little nutmeg, and brown slightly. This makes 3 pies. Pumpkin Pie. — Stewed pumpkin, 1 heaping pint; 6 eggs; flour, 6 table-spoonfuls; butter, size of an egg; sugar, 1}^ cups; cinnamon, 2 level tea- spoonfuls; ginger, % tea-spoonful; % a grated nutmeg. Dikections — Rub the pumpkin through a colander, adding tlic butter, sugar and spices, and make hot, then the beaten eggs and flour; mix smoothly together, and while hot put Into the dish, having a thick crust to receive it, and bake in u moderate oven. '-Henry Crane, Frost House, Eaton Rapids, Mich. Bemarks. — This makes a tliick, salvy pie, very nice. If fearful of a soggy crust, bake it before putting in the pie mixture. If a pint of milk was addcnl, it would be more like tlie old-fashioned pumpkin-custard pic, softer and noi. quite so rich, unless an additional egg or two, with an extra cup of sugar is put in. If milk is plenty, and pumpkin scarce, take this latter plan. Pumpkin and Squash, Best for Pies, Prepared by Baking. — Ruth H, Armstrong, in the Hoiise/ceeper, says: If all housekeepers who make pumpkin pies knew how much better and easier it is to bake the pumpkin first, they would no longer worry over cutting up and peeling it. but jus't cut it in halves, take out the seeds, lay it in the oven and bake imtil soft, when it can be scraped out and used as usual, and is so much better for not having water in it. Winter squash makes a mucL richer pie when treated in the same way. ,. Squash Pie, T>ry Rich.— Stew a medium sized crook-necked (or othor equally rich) squash, and rub the soft part through a colander, as for the pumpkin pie, above; butter, )^ lb, ; cream and milk, each 1 pt,, or milk with the cream stirred in, 1 qt.; sugar, 3 cups; 1 dozen eggs well beaten; salt, mace, nutmeg and cinnamon, 1 tea-spoonful each, or to taste. Bemarks. — Of course the mixing and baking, the same as for the pumpkin pie above; and if less is needed for the family keep the same proportions as in that also. I think good sqiiash makes a richer pie than pumpkin, while some persons claim the reverse, and call for an egg or two extra. If a poor quality is used, this would be so; but crook-necked, or Hubbard, are mtich nicer than pumpkin, both in quality and flavor, and I like iJiis pie much the best, but can get along very nicely even with a good rich pumpkin pic. Ikr... PIEB. 801 Potato Custard Pie.— Nicely mashed potatoes, 1^ cups; sugar, S caps; milk, 1 qt,; eggs, 6; a little salt, and any flavoring desired. Dipectionb — ^Beat the egrs well, mix all, and dip into the pans made ready with the usual l>aete, or crust, and bake the same as custard pie. Sweet Potato Pie. — Sweet potatoes make an equally nice pie, for all who, like myself, are fond of them, treated the same as their Irish brethren above. Remarks. — Sweet potatoes make a richer pie than the common potato, as much so as good squash makes a pie richer, in quality and flavor, than com- mon pumpkin; but as the Irish potato keeps the best, a pie can be made of them, after the sweet ones are out of season. Apple-Custard Pie.— Moderately tart apples, stewed, and treated *he .«ame is the potatoes, above, make a custard pie, of very excellent flavor; using sugar according to the sourness of the apples, with cinnamon, nui.neg, or other spices as you like, baked with one crust only, in all kinds of custarij mixtures. Bars, or 6inps, as mentioned in cream pie No. 2, above, may be put upon any of them, if one choses to do so. But I think they muss, or mar the pic, in cutting 4hem for the table, hence I think them nicer without bars. Apple, Peaoh, and Other Fruit Pies.— Pare and slice, ripe, tart apples from the core, or peaclies from tlie pit, for as many pies as you wish to make at one time; line your plates, or tins, with a crust, having a little baking powder or soda in the flour (one-fourth as much only as for biscuit; see remarks following Pastry, No. 1), wetting, or not, as you choose, with the flour paste, to prevent the juices from soaking into the crust; put on a layer of the sliced fruit, ■and sprinkle over light brown sugar according to the sourness of fruit; then another layer of fruit an 1 sugar, for .at least 3 layers, using cinnamon, nutmeg, •or any other spicei^ preferred, freely on the last layer, and 2 or 3 spoonfuls of water, unless the fruit is very juicy; cover with a crust secured from the escape of the juices, with the flour wet, and a few ornamental cuts through the top ■crust; bake in a moderate oven, and you will have a pie " fit for a king," espe- cially so, if you sprinkle freely of powdered sugar over the top before serving. Blackberries, raspberries, strawberries, cranberries, whortleberries, and stoned cherries, in their season, make an equally nice pie, with the same treatment, temombering this, the sourer the fruit the more sugar. But it is important to remember this also, that pies, not to be eaten the day they are baked, ouglit to be baked a little longer, or harder, than those to be eaten at once, which pre- vents their absorption of dampness from the air, as well as from the moisture of the pie-mixture. By canning or drying, and stewing when needed, pies from any of the above named fruits may be had at any time of the year. Grandmother's Apple Pie.— Line a deep pie-plate with plain paste. Pare sour apples — greenings are best — and cut in very thin slices. ' Allow 1 cup of sugar and a quarter of a grated nutmeg mixed with it. Fill the pie-dish heaping full of the sliced apple, sprinkling the sugar between the layers. It will require not less than six good-sized apples. Wet the edges of tlie pie with cold water; lay on the cover and press down securely that uo juice may escape. DR. CHASE'S JtEOlPBA Bake three^uarters of an hour, or even less if the apples become tender. It Ui important that the apples should be well done, but not over-done. No pie in which the apples are stewed beforehand can be compared with this in flavor. Ohioken and Other Meat Pies. — According to the number in the family, 1, 2, or more, young and tender chickens, cut up, washed and put into a stew-kettle, with water enough to nicely cover, and a very little salt, and stew till perfectly done, and if pork or small pieces of any cold meats are to be used, stew also with the chicken; when entirely tender, rub a spoon or two of flour smooth, in cold milk or water, and stir in as for gravy; add salt and pepper to taste. Set back on the stove to keep hot while you make the pastry or crust. Pastry or Crust. — If for 1 chicken in a 2 quart basin, or pie dish, use 1 pt of flour with 1 tea-spoonful of baking powder, and 1 table-spoonful of lard, and a little salt For a 4 quart or 6 quart dish double the amount of all the articles, and if half butter is used, it will be nicer and require a little less salt. It is designed to have a light, but thick crust when baked. Put the chicken, with its gravy, enough to nicely cover it, into the dish, without a bot- tom crust; but roll out the pastry of such a thickness as to just cover the dish idcely, cut a few fancy slits through the top, to allow the steam to escape, and place in the oven at once, and bake about 30 minutes, or long enough to cook the crust nicely. Serve hot, with mashed potatoes, made rich with milk and butter, or cream, if you have it. Some put potatoes in the pie, but it is out of fashion, and, thank the Lord, there is one fashion, at least, which is conducive to health, as water-soaked potatoes are not. Beefsteak, cold roast beef, veal, lamb, prairie hens, and other wild game, may be treated in the same way, with like s'lccess; but prairie hens should have the skin removed before cooking. Any meats not tender must be stewed ten- der, or done, before putting into the pie dish, as you cannot depend on the baking to cook the meats, it would spoil the crust. — Mrs. Catlierine Baldmn, Toledo, Ohio. Remarka. — Having had my office in this lady's house for about two years, and boarded in the family most of the time, I am able to say, if you follow th^se instructions, you will have no reason to complain. A closing, word, only, milk, for wetting up pastry, as bread, makes them richer than water, hence use is when you have it plenty, but do not make pastry too soft, but rather stiff. Chioken and Ham Pie.— Setjson sufficient slices of boiled ham, with pepper and salt, if needed, and put a layer upon the paste, which should be J^ Inch thick; then a layer of chicken, which has been jointed and cooked till tender, upon the ham, and also the yolks of some hard-boiled eggs, sliced; a couple layers of each should properly fill the dish; putting in some gravy made with water in which the chicken was boiled, adding, if liked, % cup of toma- toes to the gravy; cover with another crusK, and bake only to bake the crust; or it may be baked without the gravy, and I think this the better way, the gravy being made to di- "'pon the pie, and. mashed potatoes, with which it is to be served. If no eggi^ ju tomatoes, make it without, and still it will be very nice, Jf the meats have been cooked tender before putting into the pie. 'f\' . PIES. d05 Babbit Fie, Fricasseed and Boast.— Cut up the rabbit, remove the breast bone and bone the legs. Put the rabbit, a few slices of ham, a few force* meat balls, and 8 hard-boiled eggs, by turns, in layers, and season each with pepper, salt, 2 blades of pounded mace, and ^ tea-spoonful of grated nutmeg. Pour in % pt. water, cover with crust, and bake in a well-heated oven for 1% hours. When done, pour in at the top, through the middle of the crust, a little good gravy, which may be made of the breast and leg bones, flavored wit'i onion, herbs and spices. Fricasseed. — Rabbits, which are in the best condition in midwinter, may ba fricasseed like chicken in white or brown sauce. To Boast. — Stuff with a dressing made of bread-crumbs, chopped salt pork, thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pin. on it a few slices of salt pork, and a little water in the pan, and baste often. Serve with mashed potatoes and currant jelly. Oyster Pie. — Small oysters, IJ^ qts.; cracker crumbs, 1 cup; salt and pepper to suit. Directions — Drain the oysters in a colander, and throw away the juice, unless you wish to cook it, seasoning properly and eating it as "soup," with some crackers; there will be juice enough from the oysters. Line the sides of a deep buttered pic-dish with a crust made as for the chicken and other meat pies above; put a layer of the oysters, salt and pepper to suit; then a light sprinkling of the cracker crumbs, and so All the dish; put over the top some bits of butter to season nicely, and cover with a crust; bake in a quick oven. As soon as the pastry is done the oysters will be cooked also. Remarks. — By using the juice the pie is made too musliy, or soggy. Esoaloped Oysters, or Oyster Pie With Crackers.— Oysters, 1% qts.; crackers, sufficient; pepper, salt and a little mace. Directions — Drain the oysters as above; butter the dish and put a layer of the oysters over the bottom; then, the crackers being thin, butter one side lightly, and place a row of them around the dish in place of a crust; season the oysters, each layer as you go along, then sprinkle on some cracker-crumbs, else split crackers, but- tered, does nicely in place of crumbs, and so fill the dish, or until the oysters are all in, putting another tier of crackers up the side, if needed, as you fill up. to the top of the first tier, and cover the top with a layes of buttered crackers, putting on the butter pretty freely on the top crackers, which melts down into the dish and makes a crispy cover or crust, without the trouble of making pastry. Remarks. — If this new plan is done carefully you will be pleased with the result. If not, you can take the old crusty, mushy way again; but I know you will not. Minced Turn-Over Pies, Pried or Baked.— For the pastry, or cnist, sugar, 1 cup; 2 eggs; butter, J^ the size of an egg; sour milk, 1^ cups; soda and salt, each, 1 teaspoonful; flour. Directions — Beat the eggs, butter and sugar together; put the soda into a bowl with a tea-spoonful of water, mash it and dissolve, then pour the milk upon it, and mix all together, stirring In what flour you can with a spoon, then mix with the hands; work in only «M DR CHASE'S RECIPES. xenough to make a soft dough, as for fried cakes. Cut off a piece as largo as a ^ood sized egg, rolling out in round form; then put 2 table-spoonfuls, or a little .more, of minced pie meat (which see), which is not very moist. Spread it over -one-half only, of the crust, leaving an edge margin of 3^ inch : then turn over the other half, and with plenty of flour on the fingers pinch or crimp the edge Armly together, to keep in the juices. Fry in hot lard, turning carefully when one side is done. Take up carefully also, using a knife to assist, lest they fall from the fork, placing them on plates, separately, until cold; but if done just ■before dinfier, at our house, several of them never get cold. If the juice works out while frying the hot lard will sputter and fly around lively; hence, bo sure to pinch the edges well together. Bake when you prefer to do so. Remarks. — If the pastry is made as soft as it can be rolled by dusting freely it will be very light, and the turnovers very nice. They are very nice, too, to t)ake them. Apple Turn-Overs, Fried or Baked.— Dried apples, 1 pt.; raisins, 1 cup; cinnamon and allspice, or nutmeg, each, 1 tea-spoonful. Directions— '8tew the apples and raisins together, leaving as Mttle water as possible. Mash the apples to a pulp (but I prefer to find the raisins whole), and put in the seasoning;. Make the paste and otherwise treat the same as the mince turn-overs. Of courso, the apples may be used without the raisins, but they suit me better -with them. These, also, may be baked as well as fried, when you choosa Other fruit, as peaches, berries, etc., may be used in the same way. Apple Turn-Over Pudding, Baked— Apples, sugar, butter, nutmeg, •a little salt, and pie-paste. Directions — Sufficient nice tart apples to fill such a pudding-dish as the family demands; peel, slice and put into the dish, which has been buttered ; cover with good pie-paste, and bake in a quick oven. When ■done, "turn-over" upon a suitable plate, and spread ujwn the apples 3 or 4 table-spoonfuls of sugar, ind butter half the size of an egg, and a pinch of salt, ^nixing with a spoon a littb on the top; then grate on some nutmeg. Serve hot. The sugar, butter, and nutmeg on it form the sauce, but milk or cream passed -with it will suit sorie better. Of course, this may be "turned over" -with peaches as well as with apples. Remarks. — Althoufjh this is a dish to be "tumed-over-upon-a-plate," yet I liave placed it here among the "turn-overs" proper, as it makes but little dif- ference where we find or place a good dish. It is nice. I speak from knowledge. ..:'/. \ ! /• •• t o.^sz:e]s. CAEJI-MAEINa-, BAKENQ, WTC.—Oentral Remarks and Exjilan- attona. — ^To make good cake eveiy article used miist be good, of its kind — flour, sugar, or molasses, butter or lard, eggs, spices, or flavoring extracts, fruit, cream of tartar and soda, or saleratus, or baking-powder, milk, etc. But to save repeating tlie explanation with every cake receipt given (many of which must be very similar, if not absolutely the same), I will make such aa explanation in connection with each of the articles mentioned as entering into cake-mixtures that persons can soon familiarize themselves with, all that 1» necessary, to a full and complete understanding of the whole subject, without the repetition referred to. Flour. — It being under.^tood, then, that all the articles, or material used in making cake shall be good, I need only say: The flour will be the better if put into the oven and thoroughly dried — stirring a few times while drying — then sifted; and if cream of tartar with soda, or baiung-powder are to be used, they— or the one to be used— should be stirred into Jie flour before sifting. Sugar and Butter. — Use your own judgment at to whether white oi light brown sugar may be used. For common purposes the light brown will do very well; but if a delicate cake, for any particular occasion, is to be made, use pure white sugar and very nice butter. If sugar is at all lumpy, crush by rolling, then the sugar and butter should always be creamed together, », e. , beaten together until they are completely blended into a mass, much the appearance of cream, hence the word "creamed" has been appropriately applied. And this creaming of the butter and sugar is a very important part of cake-making; for, by this process, the oiliness and consequent indigestibility of ihe butter is overcome, the cake rises brighter, and is much more healthy and digestible than by rubbing the butter into the flour, which has heretofore beea the more usual custom. In cold weather it may be necessary to place the butter in a warm place a short time to soften — not to melt — to enable the creaming to be properly done. Lard and Drippings.— Neither lard nor drippings are as good as but- ter, l)ut, for family use, half the amoimt may be very satisfactorily put in the place of half of the butter named. Holasses. — When molasses is used the cake will scorch q 'ckly if the oven is too hot; hence for these, and for cakes having fruit in thexA, bake in a" moderate oven, especially such as fruit loaf -cakes, they being generally thick, require a longer time for baking. Then, if there is danger of burning the top^ la any case, cover with brown paper, until nearly done. 305 S06 DR. CHASE'S RECIPES, Eggs. — Egga must be fresh and wcll-beaten; and it Is claimed that all cakes are better if the yolka and whites are beaten separately. This may be true, to a certain extent, but my wife who has made cake for me (or seen that it was done as she desired) for over forty years, claims, and I have no doubt of the fact, that the difference, for general iise, is not sufficient to pay for the extra trouble; while, for nice cake, for special occasions, it may be best to beat separately. Spioes are always to be ground, or very finely pulverized, where the old fashioned mortar is still in use. Flavoring Extracts, kept by dealers may be used, or those made by receipts given in this work, which will be found under proper headings, using only sufficient to obtain a fair flavor of the fruit represented. Fruit requires care in selection, or purchase, and also in its preparation for use. Baisins need to be looked over to free them from any remaining stems, and from small gravel-stones, which are often found among them, then washed drained, dried and floured, and used whole, or they may be seeded and chopppf^ after washing and draining, then rubbed — " dredged "—with flour, which largely prevents them from settling to the bottom of a cake or pudding. English Currants require picking carefully to free them from gravel, dirt, etc., and several careful washings, for the want of proper care in curing. They also require drying and flouring, the same as raisins, for the same reason. Home-dried Fruit. — Currants, raspberries, blackberries, whortle (" hucklo ") berries, etc., may be substituted for foreign fruit very_satisfactorily when desired, or when they are plenty. Citron, when used, is to be " shred," t*. «., cut into long narrow strips, or chopped, as preferred. If chopped, however, leave it the size of peas, so that one eating the cake can tell what it is without too close scrutiny. Almondfi are to be blanched, i. «., boiling watter is to be poured upon them and allowed to stand until the thin skin will rub off easily, then chopped as citron, or pounded flnely in rose water— preferably chopped. Cream of Tartar and Soda are always to be stirred into the flour before it is sifted, the same as baking powder. The proportions in using should always be two cf the first to one of the latter. They are usually kept in separate boxes and mixed when used, by taking out 2 teaspoons of the cream of tirtar to 1 of the bi-carbonate of soda (baking soda), but they may be purchased in quantities of }4 lb. of the cream of tartar to X ^- o^ ^^ ^^^ ^o"" in these proportions) and all mixed at once, if dry, and kept in an air-tight box in a dry place, and thus you have always ready for use a better baking pow- der than you can buy. Saleratus, when used, is to be dissolved in a little hot water, or in a little of the milk, by rolling finely on the table or moulding-board before putting CAKSa, 867 into the cup to dlasolve. After Uie same ia dissolved, add it to the cake mixture. Soda, whun used alone, is to be treated the same as salcratus. Baking Powder should always be mixed into the Hour, the same as cream of tivrtar and soda, before tlic tlour is sifted. Milk is always to be sweet when baking powder, or cream of talar with soda are to be used. Sour milk or buttermilk when soda, or salcratas only are to be used. Making Up or Fatting Cake Together.— The eggs being properly beaten, the flour sifted, the sugar and butter creamed, everything to be used l)eing placed within reach, little by little add the milk to the creamed sugar and but- ter, stirring constantly, then the yolks of tlio eggs (wlicn beaten separately), after which tlie sifted flour, having the proper amount of baking powder, or cream of tartar and soda in it, and then the fruit (if fruit is to be used), spices or flavoring extracts; but, now, if salcratas is being used, it is to be dissolved and stirred in, and lastly the beaten whites of the eggs, stirring but little after these are added; but the more thorough the stirring together, previous to putting in the whites, the better. Baking— Heat of the Oven, etc.— To bake cake nicely, the heat of the oven should be uniform throughout the whole time of baking; and for light, thin cakes (and that covers nearly all, except those having fruit in them) a quick oven is required, so that by the time the cake is properly raised the baking shall commence; for if the heat is not uniform throughout the baking there will be a soggy streak shown in the cake, because if the cooking slackens much the cake begins to " fall," and although the heat may be again raised, yet what has settled together will not rise again ; while if you get too great a heat simply cover the cake with brown paper to prevent burning the top, and partly close the dampc to prevent too much heat from passing under the bottom ; but ;he oven door must not be left open in cake baking, or else the cake will " fall," Uie same as if the heat had fallen off for want of fuel. Avoid, as much as possible, also, the moving of cake after it is placed in the oven and has began to rise, as tlie motion may cause the escape of gas, leaving the cake heavy, and especially is this important with cake containing grated or dessicated cocoanut. Pans.— Pans should always be well buttered, except for thick, or loaf cake, which requires the bottom of the pan to be covered with a buttered piece of white paper, buttering the sides, unless deemed safest to paper the sides also, especially if the cake is a thick fruit cake, and in this case the top must be cov- ered with brown paper until nearly done. To Know When a Cake is Done, pierce- it with a clean broom splint. If it comes out free of the cake mixture it is done; but a few minutes more had better be given it than to have it at all under done. Hints and Suggestions.— If attention is given to the above explana- tions and a moderate degree of experience is brought to bear upon the follow- ing recipes, I have no fears of a failure; and those who have not been mstructed ■.■a ^ -yjt i ^gggwg aos DR. CHASE'S ItKOrPES. as thoy should have been by their mothers,, or thoao having the care of them In their minority, and now find it niJCCHsnry to miilctj calco for tliomaclvcs and their hiiHbanda, muut Ixigin with tlie cooliics, and other smalior and plainer cakes, lest a failure sliould too greatly discourage tliera ; and should they fail a few times, take tlie mottoes, "don't give up the ship," but "try, try again," and ultiraulc saccess must follow. Special Explanations. — If any specia' explanations are needed, they will be given in connection witli the recipe. Lastly — Keeping Cakes. — Keep cakes in tlio cook-room until cool; then wrap and place them in boxes with covers lo exclude the air. Jelly cakes, however, had best not be removed from tlio plates upon which they have bcea built up, but need to bo wrapped and placed m \)Oxes, the same as others, which insures their moisture much longer than if not put away in boxes. Fried cakes, cookies, etc., after becoming cool, may be put into stone jars, and a cloth of several tliicknesses be put upon them, pressing it down around the edge, then another cloth over the top of the jur, with a plate upon it will keep them suffi- ciently moist. It is not best to make large amounts of them at a time. Bread needs the same care to keep it nicely moist. Table of Explanations and Comparative Weights and Meas- ures. — When white sugar is called for, "A," or tirst-class cofifee sugar is intended. The cup intended to be used is the common sized tea-cup, but if larger amounts are needed for large families, double the number, or use t)io larger coflfee-cup. 1 lb. white sugar equals about 2J^ cup.«; 1 lb. butter, 3 cups; 1 lb. lard, 2 cups; 1 lb. wheat flour, 8)^ cups; 1 Ih. giaham, S)^ cups; 1 lb. Indian meal, 8)^ cups. Icing, Boiled, for Cakes.— Powdered sugar, (and this is the right kind to use for all Icings), 2 cups: boiling water, 1 gill; whites of 2 eggs; flav- oring to suit. DinECTioKs— Pour the boiling water upon the sugar in a suita- ble dish, upon the stove, and boil until it readily creams, then pour this hot upon the beaten whites, and beat till cool, when it is ready to use, the cake being cold, or, at least, cool; add vanilla, lemon, or orange extract, rose or cin- namon water, or es.sence, a teaspooful to a tablespoonful, to sWt, and dip ujwn the cake ; smoothing, if necessary, with a knife wet in cold water. Icing, Boiled, that will not "^reak.— W uito sugar, 1 cup; white of 1 egg; put water enough into the sugar to dissolve it; put it ca the Are and let it boil till it will " hair." Beat the white of the egg to a stiff ttoth; pour the heated sugar on to the f rpth and stir briskly until cool enough to stay on the cake. The icing should not be applied until the cake is nearly or quite cold. This quantity will frost the tops of two common sized cakess. — Oodey's Lady'i^ Book. Boiled Icing— Quick to Harden.— To 1 cupful sugar, take 1 ogg. Put sugar in pan and a little water over it, and let boil 20 minutes. Beat white CAKES. 869 of egg stiff and grmhially beat 1>oiltng sugar into egg. Flavor. Apply to rake qui'. &ly, as it soon becomes hard. loing, Old and Confeotioner's Flan, or Without Boiling.— Icing or frosting for r ilies was formerly done by beating tlie wliites of eggs to a stiff froth, tlien beating in white sugar till stilf, or as hard as denired; but if it k not desired to boil it, as above, a better plan U to take the Tvhite of 1 egg for each medium-sized cake, and at the rate of J^ lb. of powdered sugar for each egg to be used; and llrst, throw in some of the sugar, then begin to beat, and, from time to time, throw in more of the sugar, continuing the beating until the sugar is all in, and the icing of n >>mooth and firm consistence — nearly or about half an hour will Ixi required: The piece of a lemon or an orange, or any of the extracts, may be used to flavor, allowing sugar extra to absorb it. Bemarkt. — If beaten together as above, it hardens on a cake quicker than if the eggs were beaten, as of old, before the sugar was added; and if made as thick and as hard as it ought to be with the sugar, one coat will suffice; while in the old way it almost always required two. It iua hurry to have the cake ready, this may be set two or three minutes in a moderate ove.a to harden, loing to Color Difibrent Shades.— Any icing may be colored. If desired, a yellow with lemon or orange, and pink with strawberries or cranber- ries. Grate the yellow of a lemon or orange, squeeze some of the juice upon the gratings, put into a stout muslin and press out the coloring into the icing. Strawberries and cranberries are to be pressed in the same way, or their syrups used. If considerable is used, add powdered sugar to make them thick before stirring in. Icing Chocolate for Cakes. Flavored chocolate, 4 ozs. ; whites of 2 eggs; powdered sugar, 20 tea-spoonfuls; corn starch, 4 tea-spoonfuls; extract of vanilla, 2 tea x)onf uls. Dikectionb— Beat the eggs and add the sugar and corn starch, stirring together; then, having grated the chocolate before you began the other work, add it and beat to a smooth paste; then spread it upon the cake, the top layer as smoothly as possible, and place the cake in the oveo a moment, turning it around, and the icing will become nice and glossy. Icing, Almond.— Blanched almonds, }4 lb. (for two ordinary cakes), rosewater, sufficient. Directions — Rub the almonds to a smooth paste (in a mortar) by adding a little rosewater from time to time to moisten sufficient only to form the paste; and then mix with any of the icings having no other flavor. Icing With Gelatine. — More recently some cooks have been using gp' " q in ranking icings. Where no eggs are to be had it will make a good suijut.cute. For each cake, soak gelatine, 1 tea-spoonful, in cold water, 1 table- spoonful, till soft, or about J^ hour; then pour upon it hot water, 2 table- spoonsful, stir to perfectly dissolve it; then stir in, while warm, pulverized sugar, 1 cup, continuing to stir until perfectly smooth, and spread upon the cake. CAKES— Me.rtba's C&ke.— Bemarkt.— As my wife's name is Martha, Itrtst Isball be excused for beginning the cake list of my " Third and Last Bece^ Book " viUh her favorite, especially as it is plain and not expensive. 870 DR CHASE'S RECIPES. and by little changes, and flavoring, such a variety may be made out of it, as loaf calie, jelly cake, et(. Sugar, 2 cups; butter, 1 cup; 6 eggs; flour, 2 cupe; sweet milk, % <^"P; cream of tartar, ii tea-spoonfuls; soda, 1 tea-spoonfuL Derections — Familiarize yourself with the general remarks and explanations, at tiie head of this subject, then you will.b ble to make any ordinary cake — the articles, and proportions, only being mencioned. I only mention here the different ways this may be flavored, baked, etc. This may be baked in a loaf, or in jelly cake tins (shallow pans) and, when cold, laid up with fruit jelly spread between the layers, and you may ice the top, or not, as you choose — sometimes with — sometimes without. Sometimes flavor with the juice and grated yellow of a lemon, again with an orange, or the extracts of one or the other, and again without either, being plain. And thus you can have a cake diifering from the leopard's skin in this— its sp0v4 may be changed, and that as often as you like, giving a great variety of cake without change of composition, except in flavoring, icing, etc., or in not flavoring, or not icing, baking in loaf, or for jell cake, or by baking in patty pans, as you choose, or as occasion may call for. Mrs. Chase occa- aonally ices them when baked in the little pans, especially so if the icing is being made for large cakes, at the same baking. Ribbon Cake.— I. Sweet milk, % cup; butter, }4 cup; 8 eggs, flour, S cups; cream of tartar, 1 tea-spoonful; soda, % tea-spoonful. Directionb— Dissolve the soda in the milk: mix the cream of tartar in the flour; beat the eggs, sugar and butter well together; then the milk and flour. II. Take of the aoove mixture, 1 cup; molasses, 1 tea-spoonful; cinna- mon, cloves, allspice and nutmeg, each % tea-spoonful: citron, almonds or wal- nut meats, each ]4, lb. ; raisins and English currants, each % cup. Directions — Chop the citron, and almond or walnut meats (whichever you prefer to use), dredge the raisins and currants with, flour, and mix with the molasses and spices into the cup of batter taken from the first. Use shallow tins for baking, put- ting in a strip of the white batter lengthwise of the tin; then a strip of the dark beside it, and so cover the tins; thus you have a "marbled cake," which has ribbon-like strips. Remarks. — By leaving out the citron and fruit, and putting iuto pans, as the marble cake next following, you have another variety of composition for marble cake. Marble Cake. — Light Part: White sugar, 3 cups; whites of 6 eggs; butter,!^ cup; flour, 2 cups; sweet milk, % ^up; baking powder, 2 tea-spoon- fuls. Dark Part: Yolks of 6 eggs; butter, 1 cup; brown sugar, 8 cups: sweet milk, 1 cup; oinnamon, cloves, allspice and nutmeg, each 1 table-spoonful; flour, 3 cups; baking powder, 3 tea-spoonfuls. Directions — Beat the butter, sugar, milk, eggs, and spices together in each part (they will work best if put in in the order named); then mix the baking powder in the flour for each part, stirring in the flour with the baking powder in it last, and one quickly after the other, for when baking powder is used, the cake must be placed into a hot oven 4S soon as can be done, to insure lightness. Cover the bottom of the pan with OASES. 871 the light part, and dip the dark over it, In spots; then level up with the light, and BO on till the pan is properly filled, allowing room to raise. Marble Cake— Chocolate. — Make any plain cake and pour out half of it; then, htiving shaved up 2 table-spoonfuls, or a suflHcient amount of chocolate, And dissolved it in as little water as practicable, boil it a minute or two; then mix it with one of the parts, and put into the pan the same as the receipt above. Watermelon Cake.— I. White sugar, 2 cups; butter and sweet milk, ^ach % cup; whites of 5 eggs; flour, 8 cups; baking powder, 1 tea-siwonful. Directions- Beat the eggs, sugar, butter and milk together; put the baking powder into the flour before sifting it in, and mix. II. Red sugar (kept by confectioners), 1 cup; butter and sweet milk, each 3^ cup; flour, 2 cups; baking powder. 1 tea-spoonful; whites of five eggs: raisins (nice large ones), 14 ^^- Dikections — Beat together in the same order as the first, cut the raisins into halves, the longest way, and mix in last; then put some of the first into the pan, hollowing it in the center to receive all of the second or red part, if it is sufficiently stiff to allow it, piling it up in tlie round fonn as neatly as possible, to represent the red core of the melon; tlien cover with the balance of the white, so you have a white outside and a red core, like a watermelon, if neatly done. ;,:. • , ■■ < • - Watermelon Cake, No. 2. — White Part: White sugar, 2 cups; but- ter, 1 cup; sweet milk, 1 cup; fiour, Z% cups; whites of 8 eggs; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; dissolve the soda in a little warm water; , sift cream of tartar in flour; mix. Red Part: — Red sugar, 1 cup; butter, J^ cup; sweet milk, J^ cup; flour, 2 cups; whites of 4 eggs; cream of tartar. 1 tea-spoonful; soda, % tea-spoonful; raisins, 1 cup; mix. Be careful to keep the rtd part around the tube of the oake-dish; the white part outside; best to have two persons fill in, one the red and the other the white, going around the tube till full. — Mrs. S. 0. JohTiaon, in Intel' Ocean. Lemon Cake With Milk. — Butter, 1 cup; sugar, 8 cups; 5 eggs; flour, 4 cups; sour milk, 1 cup; soda, 1 tea-spoonful; the juice and grated yel- low (the white has a bitter taste,) of one lemon. Diuections — Study well the <3eneral Remarks and Explanations, and also the Making-Up, or Putting Together, and you will then be prepared to proceed with the work of cake- making. Jiemarks — In making cake, double the amount, or only half may be used, to suit the size of the family. But in taking half, if 5 eggs are called for, always use 3 in the reduction, as eggs are absolutely necessary to maintain the lightness of the cake. Lemon Jelly Cake, Without Milk.— Sugar, 8 cups; flour, 2 cups; of)ld water, J^ cup; 5 eggs; cream of tartar, 1 tea-spoonful; soda, ^ tea-spoon- ful ; 1 lemon or orange. Directions — Beat all the yolks and the whites of 3 of the eggs for the cake, and cream with 2 cups of the sugar, butter, etc. Bake in 4 jelly cake tins. Grate off the yellow of the lemon or orange, peel off the ..immeA i 873 DR CEASE'S RECIPES. "White and throw away (this part of these fruits is bitter); then squeeze out the juice and chop up the pulp; having beaten the whites of the other 2 eggs, mix and stir in the other cup of sugar, or sufficient to malie of proper thickness to put between the layers in place of jelly. Remarks. — When lemons or oranges are used in making the cakes or the jelly, avoid the seeds. Lemon Jelly Cake.— Butter, % cup; sugar, IJ^ cups; milk, 3,^ cup; 8 eggs; flour, 2 cups; baking powder, l*-^ tea-spoonfuls; 1 lemon; water, 1^ cup. Directions — Cream the butter with 1 cup of the sugar, stirring in the beaten whites of the eggs, and the milk; then sifting in the flour in which the baking powder was mixed, and bake in jelly cake tins. To the beaten yolks of the eggs add the other J^ cup of sugar, and the water, and juice of the lemon, and boil till thick enough to spread between the layers. Remarks. — You will observe this receipt calls for baking powder, the one above for soda and lemon juice in place of cream of tartar. This enables you to choose between them, either from taste, or from having the soda and not the baking powder, or mee versd. Orange Jelly Cake.— Sugar, 43^ cups; butter, 1 cup; milk, 1 cup; 5 eggs; baking powder, IJ^ tea-spoonfuls; flour, 3 cups; 2 oranges. Dikections — Cream 2^ cups of the sugar with the butter, beat the yolks of the eggs and stir in, then the milk, and sift in the flour, having the baking powder in it. Bake in jelly cake tins. For Vie Jelly. — Beat the whites of the eggs and whip in the other 3 cups of of sugar, adding the juice of the 2 oranges. Put between the layers. Orange Jelly Cake.— Sugar, 1 cup; 8 eggs; milk, % cup; flour, \^ cups; baking powder, 1% tea-spoonfuls; salt, 1 salt-spoonful; 1 orange. Dikections — Make up the cake as above, and bake in 3 layers. Grate the yel- low of the orange, peel off the white and throw it away, beat the white of an extra egg and beat in 3 table-spoonfuls of the extra sugar, then the grated yellow and chopped pulp of the orange. Lay up with this and strew sugar upon tbe top thickly. Orange and Iiemon Jelly Cake. — Mix 2 cups of sugar with the yolks of 2 eggs; then the whites beaten to a froth, then a large table-spoonful of butter, then 1 cup of milk, and flour enough to make a batter that may be lifted upon a spoon (like cup cake). Bake in jelly cake tins. JeUy for Sams. — Grate the yel'ow from 1 lemon and 2 oranges, add the juice of the same, and add 1 cup of water, 1 of Sugar, 1 table-spoonful of corn starch, and boil till smooth. When cool put between the cakes. Remarks. — ^The boiling makes a harder jelly, not so likely to soak into the cake, the same as in boiling the icings. Delicious Filling or Jelly for Any Layer or Jelly Cake.— Take 1 cnp of white sugar, put it into a tin basin With enough water to dissolve It; let it boil until it will harden in cold water; have 1 cup of stoned and chop- ped raisins ready; then beat the white of an egg 'to a stiiT froth, and mix with tbe raisins into the boiling sugar; stir briskly, and while warm put between the OAKSa. 873 layers of cake, having taken them from the tins and laid on a cloth, selecting the brownest done for the bottom and the smoothest one for the top. — Midiigan Farmer. Orange— Sponge— Jelly Cake.— Sugar, 2 cups; 5 eggs, cold water, Jj^ cup (sweet milk is better); flour, 2J^ cups; baking powder. 2 tea-spoonfuls; salt, 1 pinch; 1 orange. Directions — Beat the yolks and whites of 2 of tho eggs for the cake, and make up as others and bake in jelly cake tins. JeUy. —Beat the whites of the other 3 eggs with 7 large table-spoonfuls of additional sugar, and all the grated yellow and the juice of the orange; spread this between the layers, — Meriie Odell, Spartansburgh, Va. Orange Jelly Cake— Rich.— Sugar, 1 cup; butter, 1^ cups; cold water or milk, % cup; flour, 2 cups; baking powder, 2 tea-spoonfuls; 3 eggs, 1 orange. Dikections — Make the cake as usual and bake in jelly cake tins; reserving the whites of 2 of the eggs for frosting, using % cup of powdered sugar: grate off the yellow of the orange, to be sprinkled between the layers; but use the juice and chopped pulp of the orange in the cake mixture. Chocolate Jelly Cake— French.— Butter, 1 table-spoonful; sugar, 1^ cups; 2 eggs; milk, 1 cup; flour, 2% cups; soda, 1 small tea-spoonful; cream of tartar, 2 tea-spoonfuls; vanilla, 1 tea-spoonful. Jelly. — Milk, 1 cup; corn starch, 2 table-spoonfuls; cold water, ' ^ cup; Bak- er's flavored chocolate, 2 ozs. ; yolk of 1 egg; powdered sugar, 1 cup; extract of vanilla, 8 tea-spoonfuls. Directions — Warm the butter a little, if neces- sary, to cream with the sugar and the beaten eggs; then sift in the flour w^ith the cream of tartar therein, and the milk with the soda therein; then the vanilla; bake on 4 jelly cake tins in a quick oven. For a jelly or paste to go between the layers: Bring the milk to a boil, and while boiling add the corn starch which has been stirred smoothly in the water; then add the chocolate, grated, and the beaten yolk of the egg, stir all these over the fire and remove, and when a little cool stir in the powdered sugar and vanilla and put between the layers. Chocolate Jelly Cake. — Butter, J^ cup; sugar, 2 cups; flour, 3 cups; milk, 1 cup; 4 eggs; baking powder, 1 tea-spoonful. JeUy. — Milk, 1 pt. ; grated chocolate and sugar, each 1 cup; com starch, 1 table-spoonful. Directions — Cream the butter and sugar, eggs and milk, as usual (in the order here named); then sift in the flour and baking powder and bake in jelly cake tins. For the jelly: Bring the milk to a boil and stir in the grated chocolate and sugar, and, having rubbed the corn starch smooth in a little cold water, stir it in and boil until it forms a smooth jelly, or paste, as some call it; when a little cool put between the layers. Remarka. — In boiling milk it is safest to set the tin containing it into a larger pan containing a little water, which removes the danger of burning- otherwise, it requires constant watching and stirring. Allow me to say that this is my favorite chocolate cake, as it has no other flavoring, while it seems that many of the recipes call for vanilla or lemon or orange, etc. : but for me, give me a single flavor only in any cake. But it may be vanilla to-day and the next 874 DR. CHASE'S RECIPES, day lemon, then orange, and then chocolate; but a mixture of flavors only leaves one to wonder what the cook had been trying to imitate: but persons can suit themselves. A recipe is no sign tliat that flavor must be used. If you Jiave not. got what is called for, but have some other; or if you prefer some otlier flavor, the cake will be just as nice if you accommodate yourself to the circumstances or to your preferences. There is another point, also, which calls for an explanation: If you have fruit jellies on hand, they may sometimes bo used in laying up any of these "jelly cakes," instead of those which are called for in the recipe. This also extends the varieties which may be made. Chocolate Jelly Cake. — Butter, 2 table-spoonfuls; sugar, 1 cup; 1 egg; xnilk, J^ cup; flour, 2 cups; cream of tartar, 1 tea-spoonful; soda, % tea-spoon- ful. Jelly: grated chocolate, 1 cup; milk enough to mix in. Lemon or vanilla to flavor. DiRECTioxa — Cream the butter, sugar and egg; then sift in the flour •with the cream of tartar therein; dissolve the soda in the milk and stir in also, and bake in 8 jelly cake tins. For the jell}', moisten the chocolate and sugar %fith the milk, and bring to a boil, stirring mitil smooth : remove from tha «tove and when cool put in the flavor, and lay up the cake with it, before it gets cold. Remarks. — To boil milk, see remarks in next recipe, above. Chocolate Jelly Cake. — The following recipe is from Bertha Stanley, Decatur City, Iowa. I give it in her own words: Two cups sugar, 1 cup but- ter, tiie yolks of five eggs and the whites of two; 1 cup of milk, 33^ cups of flour, 1 tea-spoonful of cream of tartar, )^ tea-spoonful of soda. Spread on 8 ti T and bake in a quick oven. Use the following mixture for filling: Whites of ggs, 1}4 cups of sugar, 3 tuljlc-spoonfuls of grated chocolate, 1 tea-spoon- ful extract of vanilla. Beat well together and spread between tlie layers and on top of the cake. • . . , , Remarks. — If it is preferred, at any time, any cake, although directed to "be baked in layers, may be baked in a loaf, or loaves, by putting the chocolate, grated ordessicated (dried), cocoanut, orange, lemon, etc., into the cake mix- ture, instead of putting them into the jelly, as directed when the cake is to be taked in layers. "With a little practice, in both ways, you can make a great variety of cakes with but few recipes. Chocolate Cake. — Sugar, 2 cups; butter, 1 cup; 8 eggs; sweet milk, % of a cup; flour, 8 cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful. Bake in jelly pans. For the icing or jelly: -Chocolate, >^ cake; sugar, 1% cups; sweet milk, % of a cup; lemon extract, 2 tea-spoonfuls. Let boil until it thickens, so as to spread between the layers. — Farm and Fireside. Cocoanut Cake— Jelly and Loaf.— Sugar, 1 cup; butter, }^ cup; 3 eggs; milk, 5^ of a cup (if a fresh cocoanut is used let it be a good sized one, then the milk of the cocoanut may take the place of the milk); flour, 2}{ cups; baking powder, 2 tea-spoonfuls. Jelly: Whites of 2 eggs: pulverized sugar, ^ lb. ; cocoanut, 1 good sized one, grated, or dessicated (dried) coc< anut %^ lb. Directions.— Cretan sugar and butter; then having beaten all the yolks of the Tffi ai^ ibo white of 1, stir them in and the milk (or the milk of the coooaDUt CAKES. 895 up; 3 one, cups; to itfl place), and Bift in the flour with the baking powder therein, bake in ielly cake tins. For the jelly: Beat the whites of 2 egga, saved for this purpose, to a froth, and !)tir in the pulverized sugar, and beat properly. Put this between the layers; It.iving grated the cocoauut, strew this over the jelly > laying up the cake; or, if dessicated is used, strew it in place of tlie fresh. *])is way the full flavor of the cocoanut is obtained. If baked in loaf nil the eggs arc to be used in the body of the cake, and the cocoanut also stirred into the cako just before putting it into the oven, being careful not to jiir it after putting it into the oven, as it is more likely than other cakes to full, if jarred. Cocoanut Jelly Cake. — Sweet milk, butter, com starch, each 1 cup; white sugar and flour, each 2 cups; whites of 5 eggs; cream of tartar, 2 tea- spoonfuls; soda, 1 tea-spoonful. Bake in 3 layers. For the jelly: White Bugar, 1 lb. , and boil until candied ; when cold stir in the beaten whites of % eggs, and \% cups, rounded, of grated, or 1 cup dessicated, cocoanut, saving some for the top. Cocoa Cones. — Whites of T: eggs; powdered sugar, 1 lb.; J^ or % a grated cocoanut, having pared oft the dark coating which adheres from tho shell, before grating. Directions — Whip well the whites, then, from time to time, spriuKle in a little of the sugar, till all Ss whipped in; then beat the grated cocoanut, and mold with the hands into cones, and set them on buttered paper, not to touch each other. Place in a pan and bake in a very moderate oven — if too hot they will melt down. — Farm and Fireside. Cocoanut Drops. — One cocoanut; the white of 1 egg; powdered sugar. Directions — Grate the cocoanut, weigh it, and take J^ its weight of the sugar; beat the white of the egg to a stiff froth; stir all together; then with a dessert, or small spoon, drop upon buttered white paper, or tin sheets, and sift sugar over them. Bake in a slow oven 12 to 15 minutes. Boll Jelly Cake— Fancy Way of Making.— Take the whites of 6 eggs, 1 cup of white sugar, same of flour, 1 tea-spoonful of butter, 2 table- spoonfuls of sweet milk, 2 tea-spoonfuls cream tartar and 1 of soda. Bake in a large oblong dripping pan, so the cake will be very thin; me}»nwhile stir another batch, making just the same, with the exception of using the yollis instead of the whites; when both are done, spread when warm with jelly, or preserves of any kind; put together, bring the largest side of the cake towards you, and roll immediately; or cut in four or eight parts, put together alternately, putting jelly between each layer, and frost lightly over the top. Another method is to make three pans, making the third layer of % red sand sugar, proceeding the same as for the other layers; in putting together let the first layer be the yellow, made of the yolks, then the red, and lastly the whites. Nicely frost the top, and you have a beautiful as well as delicious party cake. They are very pretty made into rolls. Jelly Bolls.— Sugar, }4 cup; 3 eggs; flour, 1 cup; cream of tartar, 1 tea-spoonful; soda, % tea-spoonful (or in place of the tartar and soaa, use 'baking powder, \% tea-spoonfuls). Directions — Bake in thin cakes, spread with jelly and roll up (jelly side in); cut across the roll. 876 DB. CHASE'B RECIPE8. Roll Jelly Cake.— Sugar, 1 cup; 4 eggs; flour, 1 cup; cream of tartai; \ tea-spoonful; 3oda, % tea-spoonful; salt, 1 pinch. Dtikctions — Mix th« powdeis and salt with the flour, beat the eggs, light; add the sugar and flour, and beat jp light again. Bake in a square pan, turn upon a towel, spread on ' &e jelly, and roll immediately. Jeily Cake. — Sugar, 1 cup; butter, % cup; sour milk, J^ cup; 2 eggs; flour, 3 cups; soda, J^ tea spoonful; jelly. DiKtCTioNS— Bake in 4 cakea. When cold spread the jelly and lay up. Bemarka. — Grated cocoanut and sugar arc very nice in this, or any other jelly cake, in place of the jelly, which is generally used. Remember this, also, when shortening (butter) is used in a jelly cake, it cannot be rolled. Corn Starch Cake. — Sugar, \)4 cups; flour, \)4 cups; butter, J^ cup; com starch, % cup; milk, J^ cup; whites of 6 eggs; baking powder, 1 tea- spoonful; extract of lemon, orange or vanilla, 2 tea-spoonfuls, or to taste; or if your taste says none, use none. Directions — Cream the sugar and butter, then the beaten whites of the eggs; wet up the corn starch with the milk and stir in ; then sift in the flour wherein the baking powder has been mixed. Bake in a moderate oven. Bemarks. — See general remarks upon cake making, baking, etc., to test when done; but another test is a cake generally loosens from the edge and sides of the pan when it is done. Lady Cake. — Whites of 8 eggs, beaten to a froth; white sugar 2 cups; butter, 1 cup, creamed with the sugar; flour, 3 cups; cream of tartar, 1 tea- spoonful in the flour; sweet milk, % cup, with soda, 1 tea-spoonful in it; then heat all together and bake in a mold or small pans, as you please. Season, if desired, any flavor preferred. Lady Cake, 2To. 2. — Sweet milk, % cup; powdered sugar and flour, each 2 cups; 4 eggs, whites only; baking powder, y^ tea-spoonful. Lady-Pingers.— One-half lb. pulverized sugar and 6 yolks of eggs, well Btirred; add J^ lb. flour, whites of 6 eggs, well beaten. Bake in lady-finger tins, or squeeze through a bag of paper in strips two or three inches long. Lady Fingers, as Made in India.— Sugar, 1 lb. ; 8 eggs; flour, 1 lb. DiKECTioNs — Sift sugar and flour; beat the yolks separately, then beat with the sugar for 20 minutes; then beat in also the beaten whites, then, slowly, the flour, and drop upon white paper, long, to resemble the finger; dust sugar over them and bake in a hot oven. — Indian Domestic Economy and Cooking. Bemarks.—These will be found equal in delicacy to a true " lady's finger," even with an engagement-ring upon it. I should say moderate oven, lest they melt, if too hot, in baking. Love Knots for Tea. — Little cakes folded over in the form of love knots are nice for tea. Flour, 5 cups; sugar, 2 cups; butter, 1 cup; a piece of lard the size of an egg; 2 eggs; sweet milk, 3 table-spoonfuls; soda, % tea- apoonful; a grated nutmeg, if liked, or as much cinnamon. DruECTioNB— Sift the soda in the flour, then rub in the butter, lard and .sugar, and then the beaten eggs, milk and spices, if any are used; roll thin and cut in strips an inch OAKES. 871 Trldo and 5 or 6 long, and lap across In a true love knot. Bake in a quick oven. Ann Arbor RtgigUr. Charlotte Polonaise— Iced Cake.— Powdered sugar. 2 cups; butter, J^ cup; 4 eggs, beaten separately; cream, 1 cup, or rich milk with a little cream; prepared flour (an article now in the market), 8 cups. The Custard. — Powdered sugar, 1 small cup; 6 eggs; flour, 3 table-spoon- fuls; cream, 8 cups; chocolate, 1 small cup; almonds, J^ lb.; citron, J^ lb..; macaroons, }4 ^^- J apricots, }i lb. ; candied peaches, or other candied fruit in their place, ]4 lb.; cold milk. Dibectionb — Beat the yolks very light; mix the flour with the cold milk, then stir in the cream, then the yolks, slowly; boil for 5 minutes, stirring constantly. Now pour out the custard into 8 equal parts. First part — The chocolate b dng grated and the macaroons crumbled, stir them, with 1 table-spoonful of sugar w.ith the first and boil tor 5 minutes, stir- ring all the while; then pour out and whip 5 minutes with the egg-beater (if you have none, beat with a spoon), flavor with vanilla and set away to cool. Second part — ^The almonds having been blanched (the skin removed by soaking in water until it will slip off with the thumb and fingers), chop them, then pound them in a Wedgewood mortar (same as druggists use, the name coming from the man who first made them from a mixture made for this pur- pose), putting in a few only at a time, adding a little rosewater from time to time. Chop the citron and mix with the pounded almonds, adding sugar, 3 table-spoonfuls, and stir into the second nart, heating to a boil; flavor with, exiract of bitter almonds, then set aside as the first. Third part — Chop the peaches, or other candied fruit, fine, and stir into Ihe last custard, which will not need flavoring. The cake being baked in 4 lay- ers, you have a custard, or jelly, of different color or flavor to go between each, the top to be iced with lemon ice or frosting. Remarks. — This makes 2 loaves, and although it is not presumed that this cake will be made for every-day use, yet, for an evening party or other especial occasions, the nicety of the cake will pay for the extra trouble. The name. Polonaise, means simply, in three parts, like music having three crotchets in a bar. National Cake.— White part — Cream together 1 cup white sugar and *^ cup of butter, then add ^^ cup of sweet milk, the beaten whites of 4 eggs ,% cup of corn starch, 1 cup of flour into which has been mixed 1 tea-spoonful of cream tartar and J^ tea-spoonful of soda. Flavor with lemon extract. Blue part — Cream together 1 cup of blue sugar sand an % cup of butter, then add % cup of sweet milk, 1 he beaten whites of 4 eggs and 2 cups of flour, in which mijc 1 tea-spoonful of cream of tartar and J^ tea-spoonful of soda. No flavor. Red part — Cream together 1 cup of red sngiir and % cup of butter, then add J^ cup of sweet milk, the beaten whites of 4 eggs and 2 cups of flour, in which mix % tea-spoonful of cream of tartar and % tea-spoonful of soda. No flavor. Place in a bake pan, first the red, < a tho white, and last the blue. Bake in a moderate oven. J «s?(»4t|; 878 DR. CHASE'S liECIPES. Kansas Puffb.— One cup of sugar, J^ cup of butter, J^ cup of molasses, 1 cup of sour milk, 1 tca-spoonfuI of soda, 1 cup of chopped raisins, and 1 cup of cun-ants. Flavor with cloves and cinnamon. Make a little stiffer than you would cake and ' .\ke in little gem pans. — Ella J. Shirley, Larned, Ka. Remarks. — Following our National colors, or red, white and blue, It \a proper to give one of black and white, or the Union Jack (perhaps red and ■white would have been better, but we take them as we find them), for the Prince of Wales, by Miss E. R. Bruckman, of Tioga, 111., in Blade: Prince of Wales Cake. — Black part — One cup of brown sugar, % cup each of butter and sour milk, 2 cups of flour, 1 cup of chopped raisins, 1 tea- spoonful of soda dissolved in warm water, 1 table-spoonful of molaases, the yolks of 8 eggs, 1 tea-spoonful each of cloves and nutmeg. White part — One cup of flour, % cup each of corn starch, sweet milk and butter, 1 cup of granulated sugar, 2 tea-spoonfuls of baking powder, the whites of 8 eggs. Bake all in 4 layers. Put together with icing, a black, tlien a wUte, alternating. Com Staroh Cake. — Sugar, 1 cup; flour, 1 cup; corn starch, )4 cup. milk, J^cup; butter, % cup; whites of 3 eggs; cream of tartar, 2 tea-spoon- fuls; soda, % tea-spoonful. Directions — Make same as the first, above, except the cream of tartar goes mto the flour, and the soda to be dissolved in the milk. Com Staroh Cake. — May Millbank, of Bamhart's Mills, Pa., vouchoi* for the following: One-half cup of butter, 1 cup pulverized sugar, J^ cup of milk, J^ cup of corn starch, 1 cup of flour, % tea-spoonful of soda, whites of 2 eggs. Directions — Make the same as the first. Ginger Snaps. — Brown sugar, 1 lb. (see table of number of cups to tho pound); butter, 1 lb. ; New Orleans molasses, 1 qt. ; Babbitt's saleratus, 1 oz. ; cloves, 2 ozs.; ginger, 1 oz.; cinnamon, 2 ozs. Directions— Cream sugar, butter and molasses; dissolve the saleratus in a very little hot water, and stir in, then the spices, of course, all ground; then sift in winter wheat flour, to make a stiff, very stiff, batter; no water, excepting the least possible to dissolvo the saleratus. Remarks. — Having to stay over night at Howard Station, 111, I found so nice a ginger snap on the breakfast table, I inquired how they were made, and found that they were made by a baker within a short distance of tlie hotel, ■who, upon my introducing myself, very kindly gave me the recipe, as above. But in my hurry, lest being left by the cars, I missed taking his njune, so I cannot give him the proper credit, which I ought to do, Jis bakers will very seldom part with their plans, or recipes, for doing their work. He charged par- ticularly that spring wheat flour, such as was generally used in his neighborhood, would not do. Whether it is chargeable to their mills, or whether it is appli- cable to all spring wheat flour, I am not aware; a test in the north-western states will have to settle tliis point, as I have never had any of the flour to test it with. Ginger Snaps, Evangeline's.— This lady says: Somebody wanted a ^ger snap recipe that would stay hard, and not g<3t soft. One cup of butter* 0AKE3. 87» 1 cup of lard, 1 cup of brown sugar, 1 pt. of molasses, 1 table-spoonful of ginger, 1 cup of sour milk, 2 tea-spoonfuls of soda, 1 pt. of flour — use more, if needed. Melt lard and butter together, stir in the ginger, sugar und mola-sses; dissolve the soda in the milk; stir all together, put in the flour, roll out thin, cut and bake in a quick oven. Remarks. — If made sufficiently stiff, properly baked, allowed to get cold, then kept from the air, they will keep hard a very long time. Ginger Snaps.— Here is the way they make them in the Old Bay Stato (Massachusetts), and they consider them veiy excellent: Molasses, 1 cup; but* ter, 2 table-spoonfuls; ginger, 1 table-spoonful; salcratus, 1 tea-spoonful; flour. DiBKCTiONS — Boil the molasses and stir in the butter, ginger and salcratus, rolled fine; and stir the flour in while hot; roll out thin, cut and bake. Ginger Snaps. — Sugar, 2 cups; eggs; fried meat gravy, 1 cup; cider vinegar, 1 table-spoonful; ginger, 1 table-spoonful; soda, 1 large tea-spoonful; flour enough to roll ; bake in a quick oven. Mrs. R. S. Armstrong is responsi- ble for this. Ginger Snaps. — I will give you another from the "Indiana Dutch Girl," of Tillmore, Ind..; Lard or butter, 1 cup; New Orleans molasses, 1 cup; ginger, 1 table-spoonful; soda, 1 heaping tea-spoonful; flour enough to make a stiff dough; roll quite thin, cut with cake cutter and bake quick. Ginger Drop Cake. — Shortening, % cup; sour milk, 1 cup; brown sugar, 1 cup; molasses, J^cup; 2 eggs; ginger, 1 tea-spoonful; soda, 1 round- ing tea-spoonful; flour enough to make a thick batter, to drop from a spoon, in drops as large as an egg, in a bread pan, far enough apart not to touch. To be eaten warm. Remarks. — In this, and the foregoing "snap" recipes, you have a sufficient variety for the hard or drier kind of ginger cakes; hence I now take up the softer gingerbread, for which I have several excellent recipes. Gingerbread for Training.— This recipe , was sent to the Detroit Tribune by a "Mrs. D.," of Atchison, Kan., in answer to "Uncle Ben's" inquiry for a recipe for making " training " gingerbread; and although she was not positive that it was ever used to " train " by, yet she thinks it good enough: "Molasses, 1 cup; butter, % cup; boiling water, % cup; ginger, 1 tea-spoonful; soda, 1 tea-spoonful; flour. Dikections — Pour the water on to the butter and when cool add the rest and flour enough to roll. When baked wet the top with molasses, diluted considerably with water, and sprinkle with sugar. It will bo found toothsome." Gingerbread, Alice's.— This was furnished to the "Household Depart- ment" of the Blade by Elizabetli Kent, of Burlington, Vt., but for a plain, small cake or loaf, with quite a ginger flavor, it can be depended upon: "Molasses, 1 cup; boiling water, 1 cup; butter. 1 table-spoonful; ginger, 1 table-spoonful; soda, 1 tea-spoonful; thicken to pour." ifemarfe}.— Pouring the hot water upon the butter, and then putting in the molasses to help cool it, as in the next recipe above, and when cool, the other tttides, and baking in a moderately hot oven, is the order of proceeding. 880 DB. CHASE'S RECIPES. Gingerbread, Mru. Bioe's.— This recipe 1b from Mrs. Rosella Rice^ quite an extensive writer for tlie Blade " Household.'* It was given in answer to an inquiry for her gingerbread recipe, which, she says, " I give with pleas- ure." I take pleasure, also, in giving it a place, for I know it is good. She says; " Take 1 cup of sugar, 1 of butter, 1 of West India molasses, 1 of sour milk or butter milk, 2 eggs, 1 table-spoonful of ginger, 1 tea-spoonful of cinnamon, and one of soda, dissolved in hot water. Take flour enough to make a good batter, say 4 or 6 cupf uls, but don't make it too thick ; stir the spices, sugar butter and molasses together, keeping the mixture slightly warmed; then add the milk, then the eggs, beaten their lightest, then the soda, and then the flour, last. Beat it long and well, and buko in a large buttered pan ; or, if for cakes, in patty pans. If you want to add raisins, dredge them with flour, and put them in the last thing." Remarks. — Here you may have a loaf cake with or without raisins, or may bake in small cakes if you choose. Gingerbread, Soft. — Molasses, 8 cups; butter or lard, 1 cup; sour milk, 1 cup; 4 eggs; ginger, 2 table-spoonfuls; soda, 1 table-spoonful; flour, 7 cups. DuiECTioNB — Stir butter, sugar, molasses, and ginger together; then the milk and eggs well beaten; then the soda dissolved in a little hot water; then the flour. Remarks. — This writer to the Blade "Household" only gives the name "Jessie," but assures her friends that " I know this to be good, for I have used it over twelve years," but the reading of it satisfied me it was good, hence I give it a place. Having given my whole life to the observation and test of practical items of a general character, I know as quick as I read a recipe whether it is reliable or not. At least, for several years pest, I have tested but very few recipes which proved a failure; while, in my earlier experience, the failures were frequent. Such I now throw aside on their first reading. Gingerbread, Poor Man's.— Molasses, 1 cup; sugar, J^ cup; 1 egg; buttermilk, % cup; lard or butter, 1 table-spoonful; ginger, 1 table-spoontul; cinnamon, 1 tea-spoonful; soda, 1 tea-spoonful; flour, 2 cups. "A. Y. E.," of O'Brien, Iowa, says of it: "Good and very cheap. [See, also, "Poor Man's Cake."] Ginger Cakes, or Bread.— "Mrs. S. E. H.," of Circleville, O., gives the Blade " Household " the following, which I give in her own words: "I give a good ginger cake recipe — one that has taken the premium at our county fair for the last five years: One pt. best Orleans molivsses, 1 pt. of srur butter- milk, 1 large table-spoonful of ginger, 1 of lard, 1 of soda; dissolve the soda in the buttermilk; flour enough to make soft as you can handle, the softer the better. Turn on the bread-board, roll, cut into cakes, and bake in a quick oven. Try this. If you prefer it baked in pans, add 2 eggs, well beaten, and mix aa other cake. .A small lump of alum, dissolved, improves the cake." Remarks. — Most people object to the use of alum in baking powders; then why not objectionable to use it here? I think it is not at all necessary ; but if it is used, " a small liimp " i& toQ indefinite. I would s^y not more than half to a CAKE8. teanspoonfu), at most If pulverized, It dissolves quicker, using a little hot water. Ginger Cookies. '-Sugar, }4 cup: molasses, ^ cup; shortening, "% cup; boiling wutcr, ^ cup; soda, % tea-spoonful; ginger, 1 large tou-spounful; salt; flour. DiiiKCTioNs — Have the shortening very hot and the water boiling; dis- solve the soda in the water and put into the creamed sugar, shortening and molasses; use only flour enough to make as soft a dough as you can roll, dusti Ing freely. liemarks. — This recipe is from Sarah Green, of Portage ville, N. Y., who Indicates it to be nice, if properly made. The two following are also hers: Sugar Cookies.— Sugar, % cup; butter, %cup; 1 egg; cream of tartar, 2 tea-spoonfuls; soda. 1 tea-spoonful; hot water, }{ cup, to dissolve the soda; flour, sufficient liemarks.— ^ake from general directions, at the head of this subject, also the following: Sugar Cookies.— Sugar, 1 cup; butter, 1 cup; sour milk, 1 cup; soda, 1 tea-spoonful. Mix soft as possible. Caraway seed, she says, is the best season* Ing for sugar cookies. Sugar Cookies, No. 2.— Sugar, 1 cup; butter, 1 cup; 1 egg; essence of lemon; flour to roll and cut out, — Mrs, O. W. Phillip*. Excellent Cookies. — Meat fryings, 1 cup, or butter, }^ cup, and lard, j^cup; sugar, 1 cup; cold water, 1 cup; soda, scant tea-spoonful; nutmeg to taste. Mix quickly, roll very thin, and cut with teacup or goblet. The cookies will not curl; bake in a quick oven. Cookies, With Carbonate of Ammonia.— Carbonate of ammonia, 1 oz.; sugar, 1 pt , sweet milk, J^ pt.; sweet cream, % pt.; flour, enough to roll them out nicely. Bake quick. They are better to let them stand 2 or 8 days. So says "Fannie C," of ^Medina, Wis. CookieSjWithAmmonia.— Lard, lib,; sugar, 5 cups; milk, 1 qt.; car- bonate of ammonia, 1^ ozs.; caraway seed, a little salt, and flour to make stiflj enough to roll. Directiohs — Dissolve the ammonia In the milk and add to the lard and sugar, previously rubbed together. For small families, one-half or one-fourth the amount may be used. Hope Humason, of Brookside, Conn., says: " It has been tried and approved.** Remarka.— It will be observed that where more than one recipe Is given for making any cake, or other article, they are always different; so that persons who have not the articles called for in one may have those called for in another, thus enabling everybody to be accommodated. And I may properly say here that I give none which my own judgment, from my long experience in study- ing and testing practical recipes, does not at once consent to the appropriateness ot the ingredients to produce, if properly combined, the cake, or whatever other article the recipe calls for. Cufitard Jelly Cake. — Sugar, 1 cup; 8 eggs; flour, ly^ cups; cream of liartar, 1 tto-spoonful; soda, 1 tea^poonful; cold water, 2 table-spoonfuls; make 4 layers. I ■; i:i DR, OnASEr 8 RECIPES. (hutardfbr (he Cake.— Swoet milk, 1 pt.; 2 eggs; sugar, 1 cnp 0.\(^i brown Is best); com starch, 2 tablo-spoonfuls, beaten with a little milk; butter, }{ cup. DiRBCTioNB — Put the milk in a tin pan on the stove and let It com9 to a boll; then stir In the sugar, then the butter, then the eggs, then the coro starch; it must be stirred rapidly all the time, so as not to burn. Let It boll until It is about as thick as Jelly. When cold flavor with lemon extract. Do not make the cake until you make the custard, as the custard must be put on the cakes as soon as they are taken from the oven. — White Lily, WiUeyville, 0. Cream Cake. — Sugar, 1 cup; butter, ^ cup; whites of 4 eggs; sweet milk, }4 <^»P: ^o^% 1 tea-spoonful; cream of tartar, 2 tea-spoonfuls; flour 9 cups. Bake In round tins. For tlie Cream. — The yolks of 8 eggs; sweet milk, ^ pt.; butter the size of an egg', com starch, 4 tcaspoonfuls; sugar to suit the taste, as for custard. BmECTioNB — ^Boil the same as custard, and when a little cool, flavor with lemon, orange, or vanilla, and spread between the layers. Prenoh Cream Cake. — I will give It In their words: Beat 8 eggs and 1 cup of sugar together thoroughly; stir 1 tea-spoonful of baking powder into 1% cups of flour (sift the flour In), sti'-'ing all the while in one direction. Bake In 2 thin cakes. Split the cakes while hot, and fill in the cream prepared in the following manner: To 1 pt. of new milk add 3 table-spoonfuls of ccm starch, 1 beaten egg, and % cup of sugar; stir while cooking, and whon liot, put In butter, size of an egg; flavor the cream with lemon, vanilla, or pincnpi)le. The milk for cream must be put In a pail and then neated in a pot of hot water- same as one does blanc mauge. Boston Cream Cakes. — Water, 2% cups; flour, 2 cups; butter, 1 cup; and 5 eggs. Boil the butter and water together; stir in the flour while boiling; after It is cool add the eggs well beaten. Put a large spoonful In muflin rings, and bake 20 minutes in a hot oven. The cream for them is made this way: Put over the fire 1 cup of milk, add not quite a cup of sugar; 1 egg, mixed with 8 tea-spoonfuls of corn starch and 1 table-spoonful of butter. When cool add vanilla to the taste; boil a few moments only. Open the cakes and fill them with the cream. They are easily made, and are delicious. Snow or Tea Cake.— Mrs. R. H. De La, Brough, Iowa, makes these remarks in introducing this cake recipe. She says: " I often make a cake which I think is the nicest tea cake, or for dyspeptic persons (as it is not a rich cake), that I ever saw. One and a half cups of nice white sugar and 1 cup of flour, rubbed well together; add 1 tea-spoonful of cream tartar, and stir until thoroughly incoiporated; whites of 10 eggs (or 7 make it very nice when eggs are scarce), beati.n to a stiff froth, stirred with the other mixture, just enough to mix evenly; bike In a moderate oven." Saratoga Tea Cakes. — To each pound of flour allo\' a dessert-spoonful of yeast powder, 1 egg, % pt. of milk, 2 spoonfuls of melted butter, 2 spoonfuls of sugar. Rub the dry ingredients together, then quickly mix In the milk with Hie butter, then the l^aten egg; cut out into biscuit form, und bake quickly ts. Ibuttered pans. CAKES. 888 White Cake.— Contributed by Laughiug Ora, Morris, 111. Two cups of sugar, % cup of butter; l)cat the butter and sugar till like cream; stir In 1 cup of gweot milk; add 8 cups of flour and 2 tea-spoonfuls of baking powder; boa^ the whites of 5 eggs and stir in with the flour. Do not bake too fast. White Mountain Oake.— Sugar, 2 cups; butter, 1 cup; flour. 8 cups: «weet milk, ^ cup; whites of 10 eggs, beaten very stiff (or the whole of 5 eggs, if the shade from the yolks is no objection); cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful. Dikkctionb— Bake in 8 deep jelly tins, or 6 thin layers. If iced, take tlie whites of 4 eggs; white powdered sugar, ^ ^able-spoonfuls { flavor to taste, if desired. White Mountain Cake, loed.— Granulated sugar, 8 cups; butter, 1 cup; S eggs; sweet milk, 1 cup; flour, 8 cups; cream of tartar, 2 tca-spoonfulS) soda, 1 tea-spoonful; salt, 1 pinch. Dibectionb — Beat tlie butter, sugar, and yollcs of the eggs to a cream; mix soda in the milk and the cream of tartar in the flour; add the whites just before the flour. Bake in jelly cake tins, brown* Ing a little. In Place of Jelly.— Tako the whites of 2 eggs, a little water, and the proper amount of powdered sugar, beat together and with a knife spread over the top of each cake. Grate a fresh cocoanut and mix it with more sugar, and sprinkle it over the cakes; then lay-up, finishing the top the same. Remarks. — Especially applicable for use upon occasions when ice CTeam],ia to be served. Loaf Cake. — Butter, 1 cup; sugar, 3 cups; 4 eggs; sweet mflfc, 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-cpoonful. White Cake, With Sweet Milk.— Sugar, S cups; butter, 1 cup; flweet milli, 1 cup; whites of 5 eggs; baking powder, 3 tea-spoonfuls. White Cake, With Butter Milk. — Fino white sugar, 8 cups; butter, 1 cup; butter milk, 1 cup; whites of 10 eggs: baking powuci, 8 tea-spooufuls; lemon, to taste; flour, 4 cups. Dibectionb — Let some one beat the whites of the eggs to a stiff froth while you cream the sugar and butter, etc., mixing ia the whites last. Tea Cake Instead of Biscuit— Without Sugar.— Butter (or half lard), 1 cup; sweet milk, 1 cup; 4 eggs; salt, 1 pinch; flour, 1% pts.; baking powder, 2 tea-spoonfuls. Remarkn.—li will be found excellent. Tea Cake. — Sugar, 1 cup; butter, 1 table^spoonful; 1 egg: buttermilk, 1 cup; soda, 1^ tea-spoonful; flour to make a tolerably stiff batter. Remarks. — "Aunt Margaret " always makes this when she flnds a visitor to tea, and only half an hour to make and bake the cake in: also, because it is good cold. Tea Cakes.— Sugar, 2 cups; butter, 1 cv sour milk, or buttermilk, 1 cup; soda, % tea-spoonful; flour, nutmeg or caraway. Diuections— Beat the sugar and butter together and add the milk. Dissolve the soda in a littje water aDd add, with as much flour as will make a stiff dough, grating in a little nut* 884 DR. CEASE'S RECIPES. A meg, or sprinkle in some caraway seed, as you choose. Boll and cut In small cakes, baking a light brown. French Iioaf Cake. — Sugar, 23^ cups; butter, 1^4 cups; flour, 1J4 cupe; 8 eggs; some milk, 2 table-spoonfuls; soda, )^ tea-spoonful ; 1 lemon. Dirkc- TioNS — Cream the butter and sugar together, then stir in the yolks (the French always beat the yolks and whites separately), then the whites; and, having grated off the yellow of the lemon (peeled off the white and thrown away), and also grated up the inside upon a coarse grater and picked out the seeds, stir this in, then the flour, and having dissolved the soda in the sour milk stir it in and bake in a moderate oven. An orange or two may be used instead of a 1( "^n, for variety's sake, if desired or preferred. Remarks.— It may not be amiss to say that the French not only beat the yolks and whites of eggs separately, and for a long time, but they also make their ca,kes very rich. If it is desired to have cake like theirs we must follow *'ieir directions. Preneh Loaf Cake— Plain.— Sugar, 2 cups; butter, }4 cup; sweet milk, 1 cup; flour, 8 cups; 3 eggs; baking powder, 8 tea-spoonfuls. Direc- tions — Cream the sugar and butter together with the hand; beat the eggs well and stir in; then add the milk; stir the baking powder into the sifted flour and mix in thoroughly, and bake in a moderate oven two fair-sized cakes. Remarks, — Flavoring of any kind may be used; but the first time I ate ol It was at my own t ble, made by one of my married daughters, without flavor, ing. If flavoring is used, of course it is not plain, and it certainly is very nice with any flavoring. * Delicious Cake.— White sugar, 2 cups; butter, 1 cup; sweet milk, 1 cup; 8 eggs; soda, }4 tea-spoonful; scant tea-spoonful of cream of tartar; flour, 8 cups. DniECTioNs — Beat eggs separately and bake in rather a hot oven. Delicate Cake.— Flour, 8 cups; sugar, 2 cups; butter, ^ cup; sweet milk, ^ cups, and 1 tea-spoonful of cream of tartar (or % cup of sour cream), }4 tea-spoonful of soda. Beat well, then add the whites of 6 eggs beaten to a stiff froth, flour to taste. Remarks.— This is in the words of the "Belle" of Libertyville, Iowa, and will be found delicate as belles in general. Delicate Cake, Cheap and Easy to Make.— Butter, ^ cup; sugar, scant 2 cups, stirred to a cream; flour, 3 cups; baking powder, 2 tea-spoonfub, run through a sieve twice; sweet milk, % cup; whites of 6 eggs; flavor with lemon. Rt,narka. — This makes a delicate jelly cake baked in layera Jumbles —Mrs. Phoebe Jane Rankin, of DUnols, gives the following recipe for a very nice jumble: Sugar, 2 cups; lard, 1 cup; beat to a cream, then add 2 eggs; sweet milk, 1 cup; soda, 1 tea-spoonful; cream of tartar, % tea-spoonful; then stir in flour till about as stiff as pound cake; put plenty of flour on the board; dip out the dough with a^oon; flour your rolling pin weU; roll to about ^ inch thick; sprinkle sugar over the top; cut out and bake in a CAKES. 88S [1 d )1 r. et ). a id ng quick oven; when done set on edge to cool; the softer they are rolled out the better they will be. Add a little lemon extract if you like. Jumbles, or Sand Tarts.— Sugar, 2 cups; eggs, 4; sweet milk, J^ cup; baking powder, 2 tea-spoonsful; flour. Dirkctionh — Use flour enough, only, to make as cookies; then sprinkle on sugar, cinnamon and nutmeg, and bake in a quick oven. Remarks. — Sprinkling the sugar and spices upon the surface gives them a sandy appearance, and hence some cooks call them sand tarts. Soft Jumbles. — Butter, 1 cup; sugar, 2 cups; 2 eggs; sour or sweet milk, 1 cup; flour, 4 to 4J^ cups; soda, 1 tea-spoonful, scant; cream of tartar, 2 tea-spoonfuls; vanilla ex., 1 tea-spoonful. Directions — Cream tho sugar and butter, and add one-half the milk, in which the vanilla has been put; then one-half the flour, then the beaten eggs; then the other half of the flour into which the cream of tartar has been mixed by sifting together; lastly the other half of the milk in which the soda has been dissolved. Make in small cakes and bake quickly. Remarks. — Jumbles are always to be sprinkled with sugar, or rolled ia sugar. For me the more sugar the better is the jumble. Bicb Jumble.— Sugar and butter, 1 lb. each; cream together, with 4 eggs; then mix in 1% lbs. of flour. Directions — Roll in powdered sugar, lay on buttered tins and bake in a quick oven. Remarks. — Coffee sugar, 2^^ cups, equal 1 pound. Butter, 2 cups, equal 1 pound; and flour, 3 cups, make 1 pound. Common sized tea-cups are in- tended. But, for large families, the largest coffee cup may be taken, as tho proportions would be the same, except that the soda and cream of tartar (when used) should be increased accordingly. Muffins for Tea. — Flour, 3 cups; baking powder, 2 tea-spoonfuls; 3 eggs; melted butter, 2 table-spoonfuls; sweet milk, 1 pt. ; a little salt. Direc- tions — Sift flour and baking powder together, stir in the egg and butter, thea the milk. Bake in rings, in a quick oven. MufOns. — Milk, 1 pt. ; yeast, i?^ cup; salt, a very little; flour, sufficient to make a batter. Directions — When light, cook in rings upon the stove. Mush. Muf9.ns. — Take cold mush, made in the ordinary way, thin with milk, 1 qt.; 7 eggs, and butter the size of an egg; a little salt; then bring to the proper consistency with wheat flour. Bake in rings. Remarks. — ^Very nice and healthful to thicket! with graham flour. If these are not as light as some may choose, put a little baking powder in the flour. Hermits.-Brown sugar, IJ^ cups; 3 eggs; butter, 1 cup; raisins, chop- ped, 1 cup; sour milk, 2 table-spoonfuls ; soda, 1 tea-spoonful; cinnamon, nut- meg, cloves, and allspice, of each J^ tea-spoonful; flour enough to roll out; cut as in cookies. Apple Fruit Cake.— Dried apples, 1 cup; molasses, 1 cup; 1 egg; sugar, % cup; milk, % cup; flour, 2% cups; baking powder, 1 tea-spoonful. DnuECCTioNS— Soak the apples over night, thea steam ustil soft; then simmer 96 DB. CHASE'S RECITES. them slowly in the molasses, until well cooked; when cool, add the other ingre- dients and bake. Apple Fritters. — Prepare the batter as for fritters, having washed, and sliced the apples, crosswise, and if you have a corer the core should have been taken out. Have the lard boiling hot. Drop the slices into the batter and see that every part is well covered; fry until brown, then turn and fry until done. Eemaiks. — These instructions are from Miss Arabell, of Knox City, Mo. I say Miss because, as she gives no "sir" name, I take it for granted she had not found the " sir." I will guarantee the fritters, however, to be found nice. Coffee Cake. — Brown sugar, 2 cups; 4 eggs; butter, 1 cup; molasses, 1 €up; cold coffee, 1 cup; raisins, 2 cups; cloves, 2 tea-spoonfuls; i^ a nutmeg: «oda, 1 tea-spoonful; flour, 4 cups. Coffee Cake. — Brown sugar, butter, cold, strong coffee and molasses, each 1 cup; 8 eggs; raisins, 2 cups; baking powder, 2 tea-spoonfuls; flour, 3 cups. Baisin Cake.— Sugar, IJ^ cups; butter, % of a cup; milk, % of a cup; flour, 8 cups; chopped raisins, 1 cup; 8 eggs; baking powder, 1}^ tea-spoon- fuls. Bake as a whole or in sheets. Raisin Cake, Without Sugar.— Flour, 1 oup; cream, 2 cups; butter, 1 cup; 4 eggs; raisins, 1 lb., not chopped; candied lemon, 1, chopped; soda, 1 tea-spoonful; a little cloves and cinnamon may be added. Stir well. Pig Pound Cake. — Brown sugar, chopped figs, raisins and flour, each 1 lb.; butter, % lb.; cream or nulk (sour), J^ pt. ; 7 eggs; soda, J^ tea-spoon- ful; 1 nutmeg. Hemarks.—Ona tea-spoonful of alum, pulverized, is added, by some, but I would prefer cream of tartar. Currant Cake. — Butter, 1 cup; sugar, 2 cups; 4 eggs; flour, SJ^ cups; sour milk, Icup; English currants, 2 cups; saleratus or soda, 1 tea-spoonful; fla^ " with lemon or other extracts, as you choose. Pruit Cake, Plain. — Sweet milk, 1 cup; molasses, % cup; brown sugar, 1 cup; butter, % cup; 2 eggs; raisins and currants, each, J^ lb.; salt, 1 tea-spoonful; cloves and cinnamon, each, 1 table-spoonful; nutmeg; baking powder, 2 tea-spoonfuls; flour, 3 cups. See directions in next cake. Premium Pruit Cake.— Sugar, 3 cups; butter, lineups. 6 eggs; sous cream, \% cups; saleratus or soda, 2 tea-spoonfuls; currants % lb.; raisins, % lb.; citron, J^lb.; 1 nutmeg; flour. Directions — Beat the eggs thorouglily; tlien add sugar and butter, and beat till smooth. Dissolve the saleratus in a little warm water and put it in the cream, and make the cake quite thick with flour to prevent the fruit from settling to the bottom. Do not chop the raisins, but cut them in halves and remove the seeds, else use "seedless" raisins; then scald a few moments to soften, drain and flour(dredge) them before putting into the cake. Cut tlie citron in thin slices, and as you fill in a layer of cake put the citron over evenly, then more of the cake mixture and another layer of the citron; and so on, until the citron is evenly divided through the whole. CAKES, 9n Hemarka. — Mrs. John Rice, of Seneca county, Ohio, who originated this recipe, says: "If any one will follow this recipe she may do as I did — ^get the first premium at the coming fair. Fruit Cake that will Keep for Months.— Butter, sugar, molasses, and sweet milk, of eaCh, 1 cup; currants, 4 cups; 8 eggs; baking powder, 2 tea-spoonfuls; citron, clioppcd, ^ lb.; 2 grated nutmegs, and cinnamon to taste. Bake 2 hours. Fruit Cake, Very Nice.— Butter, brown sugar, sifted flour, and cit- Ton, of each, 1 lb.; 12 eggs; raisins, stoned, and English currants, of each, 3 lbs.; molasses, J4 ''"P; cinnamon, mace, cloves, and allspice, of each, 1 table-spoon- ful; 1 niftmeg; grated rind of 1 lemon; baking powder, 4 tea-spoonfuls. DiKECTio:;8 — Beat the yolks, butter and sugar together till very light; then stir in the molasses, spices and the grated rind of the lemon, also the stiff-beaten whites of the eggs; then the flour, into which the baking powder has been mixed by sifting; when, after thoroughly mixing, the raisins and currants are to be added and evenly mixed in. The citron having been shaved and chopped finely, and a suitable pan well buttered, and a buttered paper also having been put into the pan, dip in a layer of the batter; then sprinkle on a thin layer of the citron, until all is put in, the top layer, of course, having no citron upon it. Bake in a moderate oven, covering with paper if necessary to avoid burning the top. It will require about 4 hours to bake it. Eemarka. — This will be found a very nice cake to have been given to the Blade by the " Sunflower," of Farragut, la. It will keep well, and will be all the better if not cut for some weeks. And now, although either of the above fruit cakes will make nice wedding cakes, yet I must give one which is so called, flod a very good one, too, the baking, manner of preparation, etc., being about the same as in the foregoing: Wedding Cake, Very Bioh.— The finest and nicest flour, 5 lbs; very nice butter, 3 lbs. ; English currants, nicely washed, dried and dredged, 5 lbs. ; sifted loaf sugar, 2 lbs. ; nice sweet almonds, blanched, 1 lb. ; nutmegs, 2; mace, J^ oz. ; cloves, }/^ oz. ; lemon and orange peel, each ]^ lb. ; wine and brandy, each J^ pt. ; very nice fresh eggs, 16. Directions— See the directions in the recipes above and the general directions. I will say, however, if made in one, or even into two cakes, it will take 4 hours to bake them, as the oven must not be over hot, and care, by covering with paper, etc,, not to burn them. Cofifee Cake.— Strong cold coffee, butter and raisins, of each 1 cup; sugar. IJ^ cups; flour, SJ^ cups; cinnamon, cloves, nutmeg and soda, of each 1 tea-spoonful; eggs, 2. Directions — Make it upon general principles. Other fruit may be used in place of the raisins, and it will be nice even without any fruit at all. Molasses Cake. — Molasses, 1 pt. ; brown sugar, 2 cups; sour milk, 1 pt.; 4 eggs; soda, 2 tea-spoonfuls; flour, 7 cups; cinnamon, or any other spice, or ijinger, to taste. Soft Molasses Cake.— Molasses, % cup; brown sugar, 1 table-spoonful; 388 DJi. CHASE'S RECIPES. butter or lard, the size of an egg; sour milk, J^ cup; soda, 1 tea-spoonful; flout, 2 cups. Mrs. Chase's Sponge Cake.— Sugar, 1 cup; 4 eggs; sweet milk, 3 table-spoonfuls; flour, 2 cups; baking powder, 8 tea-spoonfuls; salt, 1 pinch; orange or lemon extract (home-made), 2 tea-spoonfuls. Dikectionb— Beat the eggs, then beat in the sugar, add the milk, salt and flavor; and, having mixed the baking powder into the flour, sift it in, beat all together and bake in a quick oven. Remarks. — This will make 2 cakes if baked in the round tin, or 1 in the square. I have eaten of this many times with great satisfaction, and expect the same in eating of tlie one which, I am just informed, is ready for tea. Yet I give several others to meet all circumstances and desires. Sponge cake is credited with being the most healthful of any form of cake, for the reason that, as a general thing, no butter or other shortening is used, although of late, as will be seen below, some people are beginning to introduce them; but, for myself, I am very fond of one of the above, coming warm from the oven at tea-time, having some very nice butter to eat with it. Those who are dyspeptic had better forego this luxury. My next is from " Fern Leaves," of Oswego county, N. Y., who told the Blade " Household " that it would make "roll jelly cake," "cup cake," or "plain cake." It is as follows: Sponge Cake. — Sugar, 1 cup; flcur, 1 cup; 3 eggs; water, 2 table-spoon, fuls; baking powder, 2 tea-spoonfuls; salt and spice to taste. The following is from somebody's lady friend, as the result of long experi- ence: "Flour, 1 cup; sugar, 1 cup; baking powder, 1 heaping tea-spoonful; .cold water, 3 table-spoonfuls; flavor with lemon or vanilla. DiRECTiONa— Beat the whites and yolks separately, and add the water the last thing before baking. Improved Berwick Sponge, or Custard Cake.— Sugar, 2 cups; 4 eggs; flour, 3 cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; salt, a pinch; cold water, 1 cup; the juice of 1 lemon. Directions — Beat the eggs well, then beat in the sugar and half of the flour, in which the cream of tartar has been mixed; the soda and salt being dissolved in the water, add in with the lemon juice, and lastly the balance of the flour, stirring well together, and bake in cakes to be fully 2 inches thick. Fw the Custard. — Milk, a scant % pt. (take out a little to wet up 3 tea- spoonfuls of flour); sugar, 1 scant cup; butter half the size of an egg; 1 egg, well beaten; flavor with the grated peel of the lemon. Mix all, and cook for 15 minutes in the rice-boiler (a tin dish made to fit inside of another, in which the water is placed, on the same principle as a glue kettle, which saves the labor of constant watching and stirring to prevent burning) then set aside to cool. This should be done so as to be cold by the time the cake is done. Split the cake with a shaqj knife, and spread the cold custard between. Molasses Sponge CtS^.e. — Molasses, 1 cup; melted butter, 1 tabl»r spoonful; 2 eggs, well beaten; sweet milk, % cup; cream of tartar, 1 tea-spoon- ful; soda, % tea-spoonful; flour, IJ^ cups; ginger, to taste. Makes a good lt»lt or it may be baked in layers and laid up with jelly for variety. CAKEE. Butter Sponge Cake.— Butter, 1 cup; sugar, 3 cups; flour, \}4 cupa; 6 eggs; cream of tartar, 1 tea-spoonful; soda, % tea-spoonful. Dirkctionb — ^0 special directions given, except to dissolve the soda in a table-spoonful of the milk, and mix the cream of tartar evenly with the flour, which is in accord- ance with my general directions. Remarks. — But as this recipe shows how a farmer's wife, of White Church, Kansas, makes sponge cake, I thought I would give her directions in full. It will be noticed that this cake is rich in eggs and butter; but if the Kansas fanners can not ailord it I do not know who can. Lemon Sponge Cake, with Butter.— Sugar and flour, each, 1 cup; 8 eggs; sweet milk. Stable-spoonfuls; melted butter, 2 table-spoonfuls; baking powder, 2 heaping tea-spoonfuls; extract lemon, J^ tea-spoonful. Cream Sponge Cake. — Gertie, of Kewanee, Wis., prefers cream in hers, as follows: Beat 2 eggs in a tea-cup, fill up the cup with thick sweet cream, 1 cup of sugar, 1 cup of flour, 1 tea-spoonful each of cream of tartar and soda. Sponge Cake. — Sugar, 1 cup; 1 egg; sweet milk, 1 cup; butter the size of an egg; baking powder, 2 tea-spoonfuls; flour, 2 cups; season to taste. Remarks. — The more frequent use of sponge cake, as compared with other kinds ^f cake, is the reason of my giving so large a niunber of tliem, that everybody may be suited. Pound Cake.— Sugar, 1 lb. (2>^ cups); butter, 1 lb. (2 cups); flour, 1 lb. (3 cups); 10 eggs: soda, 1 tea-spoonful. Directions — Beat the yolks and whites separately; and if you wish a fruit cake, use raisins, or currants, 1 lb. Remarks — It keeps moist a long time, if properly covered. For varieties sake, flavoring extracts may be sometimes used, or take the Imperial next below, for the variety. Imperial Cake. — Sugar, flour, butter, eggs (10), raisins, currants, flgs, almond meats, peel (J^ citron, J^ lemon, }^ orange), of each 1 lb., except aa explained about the peel, baking powder, 8 tea-spoonfuls. Directions— No flavoring, nor spices, are to be used. The butter and sugar rubbed together, chen the beaten eggs (10 eggs average a pound); add baking powder to the floul and put it in after the eggs; add only one kind' of the fruit at a time — no flout on the fruit — but the peel and figs are to be chopped fine, the almonds blanched and split. Stir well when all is in, and bake in square tins. Remarks. — I should think it would be rich enough for any imperial family of Europe, or for the wedding of an American, but, in this case, the company to be large, the amounts may be doubled, or trebled. Dark Cake.— Brown sugar, 2 cups; molasses, 1 cup; butter, 1 cup; rais- ins, chopped, 2 cups; sour milk, 1 cup; saleratus, 2 tea-spoonfuls; 3 eggs; flour, Scups; cloves and cinnamon, of each, 1 table-spoonful; allspice, 1 tea-spoon- ful; 1 small uutmeg, all well beaten. jBemarAs.— Mrs. C. B. Grcely, of Alpena, Mich., says: This makes two good sized loaves. Is .splendid! Don't get too much butter in, take large cups a ii;: --*ti i. M 890 DR. CHASE'S RECIPES. of flour, etc. The compiler needs not to add a word, he knows It will be found splendid. Charity Cake.— Sugar, 1 cup; butter the size of an egg; 1 egg; stir to a cream; add sweet milk, 1 cup; flour, 2 cups; cream of tartar, 2 tea-spoon- fuls; soda, 1 tea-spoonful. — Emily A. Hammond. Remarks, — No other place so appropriate for a poor man's cake, as to let It follow charity cake, for who needs charity any more than a poor man i» likely to. Poor Man's Cake. — One cup of sugar, 1 cup of milk, 1 table-spoonful of butter, 1 tea-spoonful cream of tartar, ^ tea-spoonful of soda dissolved in the milk, 1 egg, a little cinnamon, and flour to make it as stiff as poufld cake. Potato Cake. — "8. A. M." (Sam), of Mogadore, O., claims this to be a new kind of cake. She says: Mashed potatoes, 1 cup; sugar, 1 cup; risings, 1 cup; % cup of shortening, and 8 eggs. Directions — Stir well together about 5 o'clock p, m., and at bedtime stir all the flour in the mixture you can "with a big spoon; keep in a warm place, and in the morning put it in gem dishes and let rise again. Bake in a slow oven, and you will have a cake tliat children and invalids can eat without harm. Potato Cake, "Without Eggs and Quick Process.— Mashed pota- toes, 8 cups; flour, 1 cup; melted butter and sugar, of each J^ cup; a little salt; milk to make a paste of proper consistence to roll; roll rather thin, and bake in a quick oven. If not light enough first time, add a little soda to the flour next time. ' Potato Pufik. — ^Take mashed potatoes and make them into a paste, with 1 or 2 eggs, roll it out with a dust of flour and cut round with a saucer; have ready some cold roast meat (any kind) free from gristle and chopped fine, sea- soned with salt, pepper, thyme, or pickles cut up fine; place them on the potato and fold in over like a puff, pinch or pick it neat.'y around and bake for a few minutes. — Detroit Free Press. Remarks. — ^The author would say, " no pickles in his," but cold ham would be very nice. Spanish Fritter Puffe. — Powdered sugar, 1 table-spoonful; butter, 2 ozs. (2 table-spoonfuls); salt, 1 tea-spoonful; water, 1 cup; yolks of 4 eggs; flour. Directions — Put the water into a saucepan, add the sugar, salt and butter, and, while it is boihng, stir in flour enough to have it leave the pan. then stir in the one-by-one, the yolks of the eggs; now drop a tea-spoonful at a time into boiling lard and fry to a light brown. If nicely done they will be very puffy. Philadelphia Cream Puflte.— Butter, 2 cups; 10 eggs; flour, 3 cups; water, 1 pt. ; soda, 1 tea-spoonful. Directions— Boil the water, melt the but- ter in it, stir in the flour dry while the water is boiling; when cool, add the soda and the well-beaten eggs; drop the mixture with a spoon on buttered tins and bake 20 minutes. Caution — Do not open the oven door more than twice while they are baking. • ,■ rt W ^ 0AKE8. 891 Cake Without Eggs.— Sugar, 1 cup; butter, ^ cup; sweet milk, 1 cup, cream of tartar, 2 tea-spoonfuls, soda, 1 tea-spoonful. Flavor to taste. Cider Cake, Beqtiires Neither Eggs Nor Milk.— Sugor, IJ^ cupg; tmtter, % cup; sweet cider, \% cups; flour, 4J-^ cups; soda, 1 tea-spoonful; cinnamon and cloves, of each 1 tea-spoonful. ^ewiar&«.— Although this from the "Young Lady," of Tontogany, O., It will make a nice cake, better than some old ladies make. Scotch Cake.— Brown sugar, 1 lb. ; flour, 1 lb. ; butter, % \\i.\ 2 eggs; cinnamon, 1 tea-spoonful; roll very thin and bake. [See, also, "Scotch Oat- cake."] Bufiblo Cako. — Sugar, 1 cup; butter, melted, 1 tuble-spoonful; 1 egg» beaten to a froth; soda, 1 tea-spoonful, dissolved in sweet milk, % cup; cream of tartar, 2 tea-spoonfuls; flour to make so it will pour on tins. Bake like jelly cake, and put custard or jelly between. Bemarks —^n. J. A. Heister, of Denver, Col,, says: "It is cheap and good enough for any one." And I cannot account for the name, unless it i» because the Denver people take it with tliem when they go out to hunt buffalo. Buckeye Cake.— Sugar, % lb,; butter, % lb,; 6 eggs, well beaten; sweet milk, J^pt,; 1 lb. of "prepared" flour; flavor with vanilla. Good for Ohio people, where they use th's kind of flour. Boston Cake. — Sugar, 1 cup; milk, 1 cup; butter, 1 table-spoonful; 1 egg, flour, 2J^ cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; flavor with lemon or nutmeg. Nutmeg is their favorite; so mjich so, some of them have been accused of making wooden ones. Vanilla Cake. — Sugar, % cup; 4 eggs; sour cream, 4 table-spoonfuls; salt, 1 tea-spoonful; croam of tartar, 1 tea-spoonful; soda, 3^ tea-spoonful; flour, IJ^ cups; flavor with vanilla — is the way "Jenny "makes hers at Irving, Mich. Nutmeg Cake. — Sugar, 2 cups; butter, 1 cup; 8 eggs; 1 nutmeg; flour, 4 cups; milk, 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; rind of 1 lemon. DraECTioNS— Beat sugar and butter together, then add half of the flour and half of the milk, then the beaten eggs, grated nutmeg and grated rink of the lemon, then the balance of the flour, having the cream of tartar mixed into it, and lastly, the balance of the milk with the soda dissolved in it. Beat all thoroughly and bake in bread pans, buttered and prepared. Choice Cake.— Sugar, 1 lb.; flour, 1 lb.; butter, i^lb.; 7 eggs; cream, 1 cup; saleratus, 1 tea-spoonful; nutmeg, to taste. Diuections — Beat sugaf and butter to a cream, add the eggs, then the cream, with the saleratus dissolved in it; then flour and nutmeg. It requires much beating. Bake in a quick oven. '—Qodey's Lady* 8 Book. Bock Cakes, To Make.— Break 6 eggs into a dish, and beat till very Ught; then add powdered sugar, 1 lb. (2J^ cups), and mix well; then dredge in gradually flour, % lb. {\% cups), and English currants, }ito% lb., which have been nicely washed and dried. Mix all well together; then put on to a bakii^ all if \ 393 DR. CHASE'S RECIPES. tin (size to suit) witli a fork, to make them look as rough &s you can. Bake la a moderate oven, about lialf an liour. Wlien cool store them In a box and keep them in a dry place, and they will las!, as long as you keep them in the box; but if placed ou the table at meal times they will not keep a great while Cold Water Cake. — Flour and white sugar, each, 1 cup; 2 eggs; but- ter, 1 heaping table-spoonful; cold water, 8 table-spoonfuls; baking powder, 1 heaping tea-spoonful. Not expensive but nice. Make on general principles. German Crisps. — Sugar, 2 cups; butter, 1 cup; 8 eggs, and the rind and juice of 1 lemon; flour. Directions — Mix thoroughly with hand or spooon, adding sufBcieut flour to roll out. Roll out very thin. Cut in small cakes. Place in the pan and rub the tops with egg and sprinkle on white sugar. Two «ggs are enough for the tops. They will bake in a few minutes. — Harper's Sonar. Common Jake. — Sugar, 1 cup; butter, }^ cup; sour cream, 1 cup; 2 eggs; soda, 1 te -spoonful; % ^ nutmeg, and as much flour as needed. Direc- tions — Beat the suj^ar and eggs together, then add the cream and butter, then the nutmeg and soda, and lastly the flour, are the instructions given by Mrs. A. M. McCrary, of Kirwin, Kan. Baised Cake.— Light dough, 2 cups; butter, 1 cup; sugar, 2 cups; 8 eggs, beaten light. Mix all well together, add fruit and spices, as you wish. It is good without either, but better with plenty of both. Directions— Put in a pan and let stand till light before baking. Spiced Cake. — Butter and cold water, of each, 1 cup; flour, 8 cups; sugar, 2 cups; 8 eggs; soda, 1 tea-spoonful; cinnamon or other spices, as pre- ferred, 2 tea-spoonfuls; chopped raisins, 1 cup; currants, 1 cup. Directions Sarah F. Purdy, of Belmont, Iowa, says: " Beat butter and sugar, adding the beaten eggs, then the cold water, sift the soda into the flour, and add the spice and fruit." Aunt Lucy's Spice Cake.— Sugar, 2 cups; butter, % cup; 2 eggs; butter milk, 1 cup; soda, 1 tea-spoonful; cloves, 1 tea-spoonful; cinnamon, 1 table-spoonful; ^ of a nutmeg; "rising flour," 1 cup, or to make thick. Remarks, — Who ever knew a cake-making aunt that did not make a good cake? This will make a nice cake, however, even if common flour is used, as the soda will make it light. Spiced Cake, Very Fine.— Sour milk, molasses, and brown sugar, of each, 1 cup; butter, % cup; 8 eggs; soda, nutmeg, and cloves, of each, 1 tea- Bpoonful; cinnamon, \% tea-spoonfuls (or if any other flavor is preferred to be the most prominent, use the IJ^ tea-spoonfuls of that, and of the cinnamon only 1); flour, about 3 cups, or to make the batter pretty thick, as spice cake is disposed, if too thin, to run or spread before the baking begins to set it. Make as the others. Sally Lunn Cake.— Sugar, 1 egg cup; sweet milk, 1 pt. ; butter, 1 table-spoonful; 4 eggs; flour, 4 coffee cups; yeast powder, 8 tea-spoonfuls. Directions — Warm the milk and melt the butter in it; beat the whites of the CAKES. 888 <-gg8 to a stiff froth; the yolks and sugar together, and stir into the warm millc; tlie yeast powder having been mixed in tlic flour, sift it in; tlicn tlio wliites of the eggs; pour into a buttered calie mold, and balio in aquiclc oven 80 minutes. *• Sallie-Long," or Tea Cake.— Flour, 1 qt.; baking powder 8 tea- spoonfuls; sweet milk, 1 pt. ; eggs, 3; butter and lard, of each 1 table-spoonful; pulverized sugar, % cup. Mix the baking powder into the dry flour; beat tho eggs, and stir them and the milk, butter, lard and sugar together, tliea the flour, mixing all thoroughly; baking in a moderate oven. Remarks. — This cake I suppose to be an own cousin of Sally Lunn, but why it should have been called Long, when, in fact, it is so nice and short, I cannot tell. I give it as I received it, and will make no complaint about its " Long " name, so long as it fills the bill as well as it has done, with my family, for a long time. It is, no doubt, a first cousin of Sally Lunn, above. Apees, or Cake Without Eggs or Yeast.— Fresh butter, 1 lb. (3 cups); sifted flour, 2 lbs. (7 cups;) powdered sugar, 1 lb. (2)^ cups); mixed spices (nutmeg, mace and cinnamon). 1 tea-spoonful; caraway seeds, 4 tea- spoonfuls; wine (white is best), 1 large glass; cold water to make a stiff douglu Directions— Cut the butter into the flour and rub fine, or smooth, mixing ia the sugar and spices, then put in the wine, and water to work stiff, with a broad knife, or knead with a wooden potato masher. Roll thin (less than J^ inch), and cut into small cakes. Place in long tins, slightly buttered, 'not to touch each other. Bake in a quick oven till they are a pale brown. Berruirka. — They are quickly made, requiring no eggs nor yeast, and are very nice, resembling, somewhat, the German crisps. Cream Cake. — Sweet milk, 1 pt. ; butter, 1 table-spoonful; salt, a pinch; flour, 3 cups. Directions — Melt the butter in milk, put in the salt and then mix in the flour, only enough to make a stiff dough. Roll out rapidly, several times, on the board, cut into squares and bake on a griddle, or in a hot oven. Cookies, Plain. — Sugar, 1 cup; butter, J^ cup; soda, % tea-spoonful; warm water, % cup; flour enough to roll. Directions — Dissolve the soda in the warm water; mix, roll very thin, cut and bake in a quick oven. Plain Cookies, with Ammonia.— Sugar, 2 cups; butter, 1 cup; milk, 1 cup; 2 eggs; carbonate of ammonia, % oz. ; flour, 1 qt. (3J>^ cups.) Direc- tions — Pulverize the ammonia and mix it with the flour, and mix the butter ia well, then the other ingredients; use only flour enough to allow you to handle 1. Southern Biscuit.— Two cups "of self-risiug flour, 1 spoonful of lard; mix with warm milk; knead into soft dough, and roll; cut with a biscuit cutter and prick each with a straw. Cook in a hot ovon 10 minutes. 2. Palmetto Flannel Cakos.— One pt. of buttermilk, 3 well-beatoo eggs, flour enough to make a stiff batter — the flour to be mixed, half wheat and half com flour. Put a tea-spoonful of sea foam into the flour and cook on a griddle. 3. Breakfast Muffins. — For a small family, use 1 pt. of milk, 3 gills of wheat flour, 3 eggs, and a pinch of salt. Beat the eggs very light, add the milk, and lastly stir in the flour. Bake in rings or small pans and in a quick oven. They are very light. 4. Breakfast Waffles. — After breakfast stir into the hominy that is left 1 tea-s,DOonful of butter and a little salt. Set it aside. The next morning thin it witJi milk and add 2 eggs, beaten well. Stir in flour enough to make the right consistency, and bake in waffle-irons. 5. Velvet Cream. — Two table-spoonfuls of gelatine, dissolved in J.^ a tumbler of water; 1 pt. of rich cream, 4 table-spoonfuls of sugar; flavor with sherry, vanilla extract, or rose water. This is a delicious dessert, and can be made in a few minutes. It may be served with or without cream. Eemarks. — See the remarks above " Southern Biscuit." Rusks.^-Rusks require a longer time for rising than ordinary rolls or bis- cuits. If you wish them for tea one evening, you must make all your prepara- tions and begin them the day before; In cold weather, to make up 2}^ qts. of flour, prepare early in the afternoon a sponge in this manner: Mix into a paste with 1 pt. of boiling water, 3 table-spoonfuls of sugar, 3 of flour, and 3 large potatoes, boiled and mashed smooth. At 7 in the evening make up your dough with this sponge, adding 3 well-beaten eggs, ^ of a lb. of sugar, and J^ a pt. of sweet milk. Set it away in a covered vessel, leaving plenty of room for it to swell. Next morning after breakfast work into the risen dough, which should not e stiff, a J^ of a lb. of butter and lard mixed. Make into rolls or biscuits, and let the dough rise for the second time. Flavor with 2 grated nutmegs, or i>^oz. of pounded stick cinnamon. When very light, bake in a quick, steady oven till of a pretty brown color; glaze over the top with the yolk of an egg, and sprinkle lightly with powdered white sugar. Bnsk. — Boil and mash 2 good-sized potatoes, 1 qt. rich milk, 1 compressed yeast cake, dissolved, and flour to make a stiff batter; mix at noon; in the even- ing, when quite light, rub together }4 l^- ^^ sugar, ^ lb. of butter, and beat very light 2 eggs; stir these into the batter with ^ a grated nutmeg; mold up soft, put in a warm place, and" when quite light break off pieces about the size of an egg, form them into small cakes laying them closely together in the pan; when very puffy wash over the top with a little sweetened milk and a little sugar if desired. Sugar is generally used on the top of rusk, but not on biscuit. Bake in a moderately quick oven. Indian Busk. — Two light cups Indian meal, 1 cup flour, 1 tea-spoonM 403 DB. CHASE'S RECIPES. saleratus, enough sour or buttermilk to dissolve, 1 cup sweet milk ; stir In ^ cup molasses. Bake at once. Muf^s, No. 1, Very Light and Nice.— Flour, sifted, 1 qt.; sugar, 1 cup: eggs, 1; sweet milk, 2 cups; lard, 1 heaping table-spoonful; salt, 1 tea- spoonful; baking powder, 2 tea-spoonfuls. Mix on general principles; put into muffin rings, set in a pan, or, what is better, cast-iron muffin rings made in sets, and hot when dipped in, and placed at once into a quick oven. — Mrs. Catharine Baldwin, Toledo, 0. Remarks. — This amount will make about \% dozen, so you 'can judge by the size of the family to use more or less material, as needed. Eaten in place of bread, with the meat course, then with butter and syrup, they are splendid. I think the nicest I ever ate. Very nice also cold. Although they are so light and dry, I do not object to eating them hot: Muffins, No. 2. With Eggs.— Sugar, J^ cup; butter or lard, 1 large table-spoonful; salt, 1 tea-spoonful; sweet milk, 1 qt. (if water is used, double tlie shortening); yeast, % cup; 3 eggs; flour to make a batter. Directions — Make over night; in the morning beat the eggs nicely and stir into the batter, and bake in muffin rings in a quick oven. If the oven is sufficiently hot they will bake in 20 minutes. Muffins, No. 3, Without Eggs. — Sweet milk, 1 cup; flour, 3 cups; baking powder, 1 heaping tea-spoonful; bake in cup tins, in a hot oven. Muffins, No. 4, With Cream.— Nice sweet cream, 2J^ cups; flour, 2J^ cups; 3 eggs; butter, 2 table-spoonfuls; salt, 1 tea-spoonful. Directions — Beat the eggs very light, adding the cream, salt and butter; then stir in the flour, stirring only sufficient to mix evenly. Only half fill the rings and bake in a hot oven, serving as soon as done. Remarks. — Muffin rings should always be well buttered. Graham Muffins, No. 5.— Graham flour, 2 cups, or 1 of graham and 1 of white, as you prefer, only even full; sweet milk, 2 cups, a little scant; eggs, 2, well beaten. Bake in a hot oven; about 15 minutes will be required. Corn Meal Muffins, No. 6.— Corn meal and flour, each 2 cups; baking powder, IJ^ tea-spoomuls; eggs, 3, beaten with sugar and butter, each ]4. cup; sweet milk, 1 pt. ; salt, a little. Directions— Mix the baking powder into the mixed meal and flour, beat eggs, sugar and butter together, then the milk; stir in the meal, having the muffin rings set in a pan, fill properly and place at once in a hot oven. Graham Gems.— Sour milk, 2 cups; sugar, ^ cup; soda, % tea-spoon ful; graham flour, to stir thick; bake in cups, or iron gem pans, in a hot oven. Remarks. — Both light and healthful. Graham Gems, With Sour Milk and Eggs.— Sour milk, 1 pt. , 1 or 3 eggs, well beaten, with one or 2 table-spoonfuls of sugar; soda, 1 tea-spoon- ful, and nice fresh graham flour to make a stiff batter; if 1 egg only 1 spoon of sugar. Put into heated iron gem pans and bake in a hot oven, and they will bo light and nice. i ^ i 0AEE8. 40S Qraham Gems, With Sweet Milk and Croam.— Sweet cream. 1 cup; sweet milk, 2 cups; salt, 1 salt-spoonful; graham flour, to make a batter, only a little stiffer than for griddle cakes. Beat tlioroughly and drop into hot gem pans, while standing on the stove. Bake quickly, but be careful not to burn. If no cream, use milk in its place, with a very little butter to get the same richness. — American Farm Journal. Eemarks.—lt any one fails to get light gems, next time add a little soda. Graham Gems. — I have been watching your papers to see if they gave any recipe for graham gems as good as mine. I have seen none. Take 1^ good pt. of graham flour, 1 pt. of sweet milk, mix them well together, beat the whites of 2 large eggs to a stifif foam, add yolks, beat well, heat gem pans hot, grease, have oven pretty hot, mix eggs in the last thing, carefully and quickly, as soon as they are beaten. Bake from 7 to 10 minutes. — Mrs. M. P. Bush, Saline, Mich.,, in Detroit Post and Tribune. Graham Gems with Sour Milk or Buttermilk.— Graham flour, 1 qt. ; 1 egg, well beaten; butter, 1 table-spoonful, melted; soda, 1 tea-spoonful; a little salt, sour milk or buttermilk, as below. Put the flour, beaten egg, but- ter and salt into a pan, dissolve the soda in a cup of the milk, and stir it with more sour nulk, sufficient to make a stiff batter. The gem pans being warm, or hot, and buttered, dip in the batter to half fill them, for, if properly pre- pared, they will raise to fill the pans. This will be about sufficient to fill two sets of pans. Bake in a quick oven. These and graham griddle cakes are the only warm bread which the doctor allows dyspeptics to eat. Other bread should always be one day old before eaten by dyspeptics. Except warm corn bread, or breakfast corn cakes may also be eaten in moderation by dyspeptics, if it does not disagree with the stomach, as shown by rising after eating. Graham and Wheat Pop Overs.— For the graham, use fine graham flour and milk, each 4 cups; eggs, 4; well beaten together; and the gem irons being hot, dip in, and bake in a ready hot oven. For the wheat use the milk and eggs, and white flour enough to make a soft batter. Bake the same. Nice butter, and any nice fruit sauce, as berries, peaches, etc., make either kind very enjoyable. Corn Cake with Soda.— Indian meal and wheat flour, of each 1 cup; butter the size of an egg; 2 eggs; sugar, 9^ of a cup; milk, 1 cup; cream of tartar, 1 tea-spoonful; soda or saleratus, % tea-spoonful. Bake in a moder- ately hot oven. Corn Cake, Set Over Night.— Put 1 pt. of meal in a dish with 1 tea-spoonful each of butter, sugar and sail; then pour over them 1 cup of boil- ing milk; when cool enough to bear the finger well, add yeast, % cup, the same of flour and 2 beaten eggs; now, thin with water until a proper consistence for baking nicely. If kept quite warm it will rise in 2 or 3 hours. Bake in a moderate oven. Corn cakes require nearly double the time to bake, and less heat than flour; still they require good steady heat. -Vermont Johnny Cake.— Sour milk, 1 cup; soda, 1 tea-spoonful; i4l m\ 404 DR. CHASE'S RECIPES. butter or lard, 1 table-spoonful; Indian meal to make a thin batter. Bake In a hot oven. — Elizabeth Kent, Burlington, Vt. Plain Corn Cake, to Bake at Once. — Three cups sour milk, or buttermilk; 3 cups of Indian racal; 3 table-spoonfuls of molasses; 1 egg; a pinch of salt; 1 tea-spoonful of soda, and a heaping table-spoonful of flour. Bake in a quick oven. Kentucky Corn Dodgers.— Place your griddle where it will heat, for tills is much better than a bread pan, there being less danger of scorching at the bottom. Take an even pint of sifted meal, a heaping table-spoonful of lard, a pinch of salt and a scant half pint of cold water; mix well and let it stand while you grease your griddle and sprinkle some meal over it. Make the dough into rolls the size and shape of goose eggs, and drop them on the giiudle, taking care to flatten as little as possible, for the less bottom crust the better. Place in the oven and bake until brown on the bottom. Then change the grate and brown on top, taking from 20 to 30 minutes for the whole process. To be eaten while hot, with plenty of good butter. Corn Bread or Breakfast Corn Cake. — Some years ago business called me to pass through Toledo several times, and I staid over night, each time, at the Island House, where I found so much better corn* bread at the breakfast table than I had ever eaten — according to my custom when traveling and finding some dish extra nice — I obtained the recipe, through influence of the waiter girl, as " mail carrier," (paying a price equal to the price of this book,) who wrote it out for me in my diary while I ate my breakfast; here it is: One quart of corn meal, 1 cup of flour, or a little less; 1 table-spoonful of baking powder; milk, to wet; beating in 1 or 3 eggs, a little sugar and salt; put into a dripping pan, and put, at once, into a hot oven, but do not dry it up by over-baking. (See Corn Dodgers among the breads.) Remarks. — I think I have eaten of it more than 100 times since, but I have never seen corn cake to excel it. It should be 1 to IJ^ inches thick when baked. Oatmeal, or Scotch, Cake. — Into 1 qt. of cold water stir the finest oatmeal enough to make it about as thick as hasty pudding. Be sure that the meal is sprinkled in so slowly, and that the stirring is so active, that the mush will have no lumps in it, Now, put it on the buttered pan, where it can be spread out to half the thickness of a common cracker, and smooth it down with a wet case knife. Run a sharp knife across it, so as to mark it into the 8ized pieces you wish, and then place it in a warm oven and bake slowly, being careful not to brown it. Salt. WafiSes, With Yeast. — Sweet milk 2 cups; flour, 2 cups; yeast, 3 table-spnonfuls; 2 eggs; melted butter, 1 table-spoonful; sa:lt, 1 salt-spoonful. Directions — Set the sponge over night; in the morning beat ana stir in the eggs and butter; bake in wafl3e-irons. Bice "WaflB-CS. — Cold boiled rice, 1 cup; sweet milk, 2^ cups; 2 eggs; butter, 2 table-spoonfuls; cream of tartar, 1 tea-spoonful; soda, J4 tea-spoon- ful; use flour to make the batter. Bake in waflae-irons. CAKES, 405 Fried Cakes, Nut Cakes, Doughnuts, Crullers, or Twist Cakes, etc. — It does not matter which you call them, but Mrs. J. 'Si. Venoy, of Wayne, M'ch., informs the Detroit Tr'june that for 10 years she has made fried cakes in the following manner without a failure: Sugar, 2 cups; cream and butteimilk, of each 1 cup; 2 eggs; soda and salt, of each 1 tea-spoonful. Baised Doughnuts, or Fried Cake.— Bread sponge, equal to 1 qt. ; warm water, 1 pt. ; 2 eggs; sugar, 1 cup; salt, a pinch; lard or frytngs. 3 tea- spoonfuls; cinnamon, 1 tea-spoonful. Dikections— Mix same as bread; when light roll out and cut in any desired shape, and fry in hot lard. Mrs. J. F. Bayles, of Salina, Kans., furnishes this recipe to the Blade, and says: "If made without sugar, they are nice with coffee. I never object to the sugar, even with coffee. " Doughnuts, as Made by " Peggy Shortcake."— Sugar, 1 cup; 1 egg; sour milk, 1 cup; soda, J^ tea-spoonful; flour to mix as for biscuit. Directions — "Peggy" says: "Roll pretty thin; have your lard boiling hot, and fry a nice brown. No dyspepsia about these; try *em, if you want such as grow 'way down East.'" Doughnuts.— Sugar, 1 cup; butter, % cup; 4 eggs; floui, SJ^ cups; milk, 1 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; salt, 1 tea- spoonful; nutmeg, to taste. Directions — Beat sugar and eggs together, with the cream of tartar and butter in the flour; dissolve the soda in the milk, then add it to the eggs and sugar, then the flour; roll out thin, cut and fry in hot lard. Crullers, With or Without Eggs,- Buttermilk or sour milk, cream and sugar, of each J^ cup; saleratus or soda, 1 tea-spoonful; spice and salt, to taste; a little yeast, and flour enough to mold, and let rise before frying; or, if an egg is at hand, beat and put in; the yeast may be left out, and the cakes . molded, cut and twisted to suit and fried at once. But care must always be given in the frying, heat of the lard, etc. ; for if not done they are spoiled, as much so as if scorched or over-done. Done nicely, any of these will be nice of their kind. Fried Cakes.— Sugar and sweet milk, of each I cup; 2 eggs; baking powder, 1% tea-spoonfuls; melted lard, 6 table-spoonfuls; salt, 1 salt-spoonful, or to taste; flour to make as soft as can be rolled. Cut it into any shape desired and fry carefully. The author prefers his the next day after made, and so on as long as they keep without becoming too dry and hard; but if any of these cakes become dry and hard — the same with biscuit or slices of bread — steaming softens them very nicely, Norwegian Break&st Cake, Fried— Very Nice.— Put into a pan 4 eggs and 4 table-spoonfuls of sugar, and beat very light. Then add \% cups of sweet cream, and 1 tea-spoonful of salt, flour enough to roll very thin. Cut in diamonds, and have ready a frying-pan of hot lard. The lard should be about half an inch deep in the pan. Lay the cakes in and turn quickly. They should fry fast. If you want them very nice, roll them in pulverized sugar a-s you take from the lard. In making them be careful not to roll the cukes up aa i msm 406 DR. CnASE'S RECIPE8. you put them into the frying-pan, but keep them nice and flat. — Fannie 71 Bradley, Fosmm, Minn., in Blade. Bye and Indian Fried Cakes, or Drop Cakes.— Indian meal, 1 pt. ; rye meal, % pt. ; molasses, 2 table-spoonfuls, and a little salt; cold millcto make a smooth batter, and drop from a spoon into hot lard. If not as light as desired, use a little soda next time. To be eaten with syrup. Fritters, Plain— Qtiiok.— Sweet milk, 1 pt. ; 4 eggs; salt, 1 tea spoon- ful; baking powder, 1 table-spoonful; flour. Directions — Beat the eggs well, stir in salt and milk; then put the baking powder into 2 or 3 cups of flour and stir in, using as much more flour as will stir in well; drop into hot lard. To be eaten with maple syrup, or syrup made by dissolving granulated sugar. Remarks. — " Ivy," of West Jefferson, Ohio, calls these Johnny Jumpup Cakes, because they jump up from the bottom of the hot lurd so quickly and lightly. Fritters, Sweet, Quick. — Make as above, with the addition of 1 table- spoonful each of sugar and butter. Fritters, Light. — Warm water, 1 pt. ; yeast, 2 table-spoonfuls; salt, y^ iea-spoonful; stir in flour to make a tliick batter. When light, drop into hot lard and fry brown. Eat with syrup or honey, while warm. Cream Fritters. — Milk and cream, of each, 1 pt.; 6 eggs; J^ of a nut- meg; salt, 1 tea-spoonful; flour, \}4, V^- ; baking powder, 2 ten-spoonfuls. Directions — Mix in the usual manner, stirring in the sweet cream last; let the lard be pretty hot when dropped in. Orange Fritters. — Take 3, or as many large smooth oranges, as needed, take off the peel and tlie white skin also, then slice them, crosswise, J.^ inch thick, pick the seeds out, and dip the slices in a thick batter made according ta any of the foregoing recipes; fry nicely, placing them in layers, on a plate, as fried, sifting sugar over each layer. Serve hot. Cheese and Apples, or Sandwich Fritters.— Wash and slice as many tart apples as needed, and cut half as many slices of cheese; beat 2 or 3 eggs, or according to the amount needed, and season rather highly with salt, mustard and pepper. Soak the cheese, a few minutes, iu the egg mixture, then place a slice of the cheese between two slices of the apple, and dip thorn into the mixture also; then fry in hot butter, turning carefully, the same as oysters are fried. Serve hot, for breakfast, or Sunday tea, as there is too umch labor for more than once a week. Corn Fritters. — One qt, corn meal; 1 table-spoonful of lard; 2 eggs; 1 table-spoonful of salt; scald the meal with the lard in it with boiling water, cool with a little milk, add the eggs (beaten light); beat very hard for 10 min- utes; make them thin enough with cold milk to drop off tlie spoon and retain their shape in boiling lard; have the lard boiling hot when you drop them in. Serve hot. Buckwheat Griddle Cakes, Aunt Essy's.— Warm water, 3 pts • salt, 1 deasert-spoonful; }^ cup of good jug yeast; buckwheat flour to make a 0AKE8. 4in liatter. Dikbctioiib— Set in a warm place over night, and bake on a hot grid- dle. Serve warm, with good butter and syrup, made of sugar — maple is best — and she says you will need but little else for breakfast. The author would have at least some potatoes, and nice steak, and plenty of butter gravy with his breakfast; dues not even refuse nice ham with plenty of ham gravy with his buckwheat cakes. Buokwheat Griddle Cakes, "Arf and Arf."— Buckwheat and •wheat flour, of each 1 pt. ; molasses, 2 table-spoonfuls; a little salt; mix with •water, and just before baking stir in a heaping table-spoonful of yeast powder. Remarka. — " Sunshine," of Brldgeton, N. J., says they are nice made with •wheat flour alone. I have no doubt of it; there might be some shortening' added, but if to be eaten with meat, having plenty of gravy, it is not needed. Buckwheat Griddle Cakes, in Bhyme.— For ordinary buckwheat cakes, we will give one in rhyme, from one of the muses of the Detroit Fre^ Pre$t, which may be relied upon as safe to follow: If you fine buckwheat cakes would make One quart of buckwheat flour take ; -4. Four table-spoonfuls then of yeast; Of salt one tea-spoonful at least; One handful Indian meal and two Good table-spoonfuls of real New Orleans molasses, then enough , Warm water to make of the stuff ' » ' A batter thin. Beat very well ; Set it to rise where warmth do dwelL If in the morning, it should be » The least bit sour, stir in free A very little soda that Is first dissolved in water hot. Mix in an earthen crock, and leave Each morn a cupful in to give A sponge for the next night, so you Need not get fresh yeast to renew. In weather cold this plan may be Pursued ten days successfully, , .. : Providing you add every night Flour, salt, molasses, meal m right Proportions, beating as before. And setting it to rise once more. When baking make of generous size Your cakes; and if tliey'd take the prize They must be light and nicely browned, Then by your husband you'll be crowned Queen of the kitchen; but vou'II bake, And he will, man-like, " take the cake." Remevrka. — ^When buckwheat cakes are made without molasses, as is often done, if a small spoonful of molasses is added, each morning, to the cake bat- ter, they will take a much nicer brown, being careful, however, not to burn them. Mook Buok'wheat Cakes.— To make mock buckwheat cakes, warm 1 J, I- M 4flB DR CnASET 8 RECIPES. qt. skimmed milk to the temperature of new milk; add 1 tea-spoonful of wU and 8 table-spoonfuls of good lively yeast; thicken to the consistency of re«l buckwheat cakes with graham meal, in which 3 small handfuls of fine corn meal liave been mixed. Very coarse middlings, such as one gets from country mills, answers quite as well, and none but an expert would know the difference between the imitation and the real. — Indiana State Sentinel. Remarks. —Why not have mock buckwheat cakes as well aa mock minced pies? Certainly these will be found very nice and healthful. And any person can eat these, while with some persons real buckwheat cakos eaten as steadily aa many do in the winter, causes an irritable condition of the skin, these will not, with anyone. Buckwheat Batter, To Keep Sweet.— Keeping buckwheat batter sweet is sometimes very troublesome, especially in mild weather. It is said the only way to keep it perfectly sweet is to pour cold water on that left from one> morning to another. Fill the vessel entirely full of water and put it in a cool place. When ready to use pour off the water, which absorbs the acidity. — Laming liepublican. Buckwheat and Q-raham Griddle Cakes, Also Oatmeal Griddle Cakes. — Buckwheat cakes are improved for some people by mixing the buckwheat with graham flour. Put about one-tliird of graham with it. Start the cakes at night with yeast — a small tea-cupful of yeast to 1 qt. of flour; mix with cool, not cold, water, and set in a warm corner. Griddle cakes can bo made of oatmeal by putting one-third of wheat flour with it. They require more time for cooking than buckwheat cakes do, and should be browned thoroughly. Bread Griddle Cakes.— Take your pieces of dry bread, and pour over them boiling water; stir and beat to a smooth paste; put in flour enough to make them the consistency of buckwheat cakes; add a little salt, 1 tea-spoonful of soda, and 3 eggs, well beaten. They are delicious for breakfast or tea. If the weather is cold, it will be better to soak the brcud over night Milk is better than water to soak the bread in. Bread Griddle Cakes, Richer.— Soak a loaf of bread, or its bulk in stale bread, in milk over night; in the morning stir in 1 cup of flour, 3 eggs, beaten till light; a table-spoonful of butter or lard; soda, 1 tea-spoonful, and a little salt. Mix smooth and drop 3 spoonfuls upon the hot griddle for each cake. Pancakes or Griddle Cakes With Dry Bread.— Crumble the bread and soak in cold milk until soft, then add soda or saleratus, and salt, accord- ing to amount, and flour to make a batter. With Bice. — Cold, boiled rice, 1 cup; flour, 3 cups; 3 eggs, beaten; salt, 1 tea-spoonful; milk to make a thick batter; baking powder, 1 tea-spoonful; beat well together — hot griddle. ' Bice Griddle Cakes.— Left over rice maybe used; but if it is to be boiled purposelv, take rice, 3 cups, well washed, and boil in about 1 qt. of OASB& 409 water till nicely done and the water about all evaporated ; then add milk, 1 qt. ; wheat flour, 1 cup, and 1 beaten egg. Indian Griddle Cakes.— White Indian meal, 2 cups; flour, 1 cup; yeast, ^ cup; salt, 1 tea-spoonful; milk to make a HtilT batter; put in a warm place over niglit, as sponge for bread; stir in the morning, and make of a suit- able consistence by adding milk or meal with a little flour, which ever may be nt ded. Qraham Oriddle Cakes.— For a family of 4 or 6 persons, take sour buttermilk, 2 cups, with a small tea-spoonful of soda; 2 eggs, well beaten, and added with a pinch of salt; then stir iu graham flour to make a batter a little thicker than usual for cake batter. Fry upon a hot griddle, and keep in a tureen or other covered dish. Hemarka. — By some people griddle cakes are always called " pancakes." It matters not which you call these; but they take the place of bread during the meat course for breakfast, after which with a little nice butter and a home- made syrup, by dissolving granulated sugar by putting in a little water and bringing to a boiling heat — I like the syrup to be pretty thick; and I greatly prefer these for general use to those made from buckwheat, both in flavor and for healthfulness, as they never cause an eriiption upon the skin as buckwheat often does. With those having rich cream and maple sugar, they will prove a rare dish, not bojn abandoned if tried. If graliam bread, graham biscuit, or gems, are left over until they become dry, let them be broken into sour milk or buttermilk over night, then mashed with a spoon or a clean hand in the morn- m^, and thickened with a little graham flour, and the cakes will be very light and nice by using a little soda, as first mentioned. These, like warm graham biscuit or gems, may be laten in moderation even by dyspeptics, by which you may know, as the author has proved, they are healthful. Crackers.— To 1 qt. of light bread dough— about enough for 1 loaf of bread — work in shortening, 1 cup, and soda, ^ tea-spoonful; then knead in flour to make a stiff dough; roll and pound with the rolling-pin for 15 or 20 minutes, then knead and roll thin and cut with a small cutter, put in a dripping pan, pick with a fork and bake. Graham crackers may be made in the same way. — Farm and Firetidt. \\\ M ii w ns^E.A.'TS, CUBING, SMOKING, KEEPTNG, ETC.— Curing Hams, Smoking, Etp., 843 Done in Pennsylvania.— Good for AIL Places and Kinds of Meat.— The following is the plan pursued in Penn- sylvania, where it is well known that they have the very nicest hams: After the hams are nicely trimmed, lay them upon slanting boards, to cany off the dripping brine, and rub well with pure fine salt, working it into every part; then let them lay 48 hours. Then brush of the salt with a dry cloth or brush-broom, and have ready a mixture of. powdered saltpeter, 1 teaspoon; brown sugar, 1 dessertspoon, or a small tablespoon, of red pepper; use 1 tea- spoonful of the mixture for each ham or shoulder, and rub well into the fleshy parts; then pack in a tub or barrel, skin-side down always; put also a good sprinkling of nice, pure salt on the bottom, and between each layer, oa packed. Let them stand thus 5 days; then cover with pickle made as toUows: To each pail of water required put 4 lbs. of pure, coarse salt; saltpeter, 3^ to 1>4 ozs., and brown sugar, ^ to 1^ lbs. The pickle should be made before- hand, so as to remove all skum arising, and to be cold when poured on. Ac- cording to the size of the hams, let them lay 5, 6 or 7 weeks. For Beef, 10 to 15 days only, according to size of pieces, in the same strength of pickle, and same treatment. Hong up a few days to dry nicely before smoking. Bemarka. — It will be noticed that there is a margin given in the amount of saltpeter and the sugar; it is because some persons prefer more than others. The least amounts given would be enough for me. I will remark here, for all, that the smoking and putting away for summer use should always be done while the weather is yet too cold to allow a fly to be seen, so there need be no annoyance from them, nor from bugs, if packed according to direction. The following for hams or beef is from a lady, a name-sake of mine, Jennie Chase, of Elsie, Mich., differing a little from the above in tliat she uses a little saleratus, which is said to prevent meat from becoming dry and hard. I will give it, as some of the ladies know more about such matters than their brothers or husbands. I do not know, however, that this one has either, for I have never seen her, but would be glad to, and thank her for not being ashamed to give her name with her information. She says: Hams or Beef— Pickle for.—" For 200 lbs. of meat, use 14 lbs. of salt. 1 J^ lbs sugar, 6 oz. saltpeter, 2 oz. saleratus; dissolve by boiling in three pails of soft water; skim, and when cold, pour over your meat. Sprinkle a very little salt on when you put down your meat. As soon as the weather is warm, scald the brine, and add a little fresh salt." Remarks. — The plan of scalding on the approach of hot weather, and add- 410 M \-^ MEATS. 411 lug a Uttlo more salt, Is certainly desirable for keeping mciit over sunumT in the piclde. Curing Ham, or other Meat for Bmokiug, without Fickle- Warranted to Keep all Summer.— This plan is from Mrs. 8, Weaver, ©f Columbiana, O., who says it has been in use in tlicir family eight years, while, if not good, one year would have been nufHcient. I will give it in her own language. She says: * "Take 1 lb. of saltpeter, one 1 lb. of poppia", 8 lbs. brown sugar and 10 qts. of salt to 1000 weight ef pork. Dissolve \\w saltpeter in n very little )iot water; mix all the ingredients well, and then rub it on and into tlie meat — bams, etc. — with the hand, until it is evervwlierc coven.d, luHert your linger under the center bone in hams und shouldi is, and tlicn llll tliat opening with the mixture. Then lay in a cool place for uliout two weekw, not iillowiiig it to freeze, when It will be ready to smoke. Tliis recipe liiis lieen tried and tested by a number of people, and is a preventive in keepinu- olF all tro\ible.sonie Insects, and the meat will be sweet and tender, and \\arninted to keep ail summer." Bemarka. — The plan of pushing the finger in alongside the bone, and fil- ling with the salt mixture, is valuable. A butcher-knife puslied in along-side of the bone, would be the easier way for many to do. If used on beef, one week would be long enough to lay instead of two for pork, as it takes salt or other seasoning quicker than pork. Fork and Beef for Farmers, or Others, to Have Fresh in Hot Weather, Without Cooking to Keep it, as Heretofore — Tested for Several Years.— It has been known for some time past that If fresh meat was pretty well cooked, seasoned as for present eating, and packed in jars in its own fat, it would keep a whole season as well as cajned fruit, it being upon the air-tight principle; but a writer in the New York Times, after a fair test, gives us the following plan, without the cooking, whicli most persons will, no doubt, prefer, then do the cooking when it is wanted for the table. He says: " There is no good reason why farmers and their families should eat so much salt pork, leaving all the fresh to the inhabitants of cities and villages, when the following method will keep meat fresh for weeks even in the warmest weather. I have tried it for several years. As soon as the animal heat is out of the meat, slice it up ready for cooking. Prepare a large jar by scalding it well with hot salt and water (strong brine). Mix salt and pulverized saltpeter. Cover the bottom of the jar with a sprinkle of salt and pepper. Put down a layer of meat, sprinkle with the salt, saltpeter and pepper the same ;is if it was just going to the table, and continue in this manner until the jar is full. Fold a cloth or towel and wet it in strong salt and water in which a little of the salt- peter is dissolved. Press the cloth closely over the meat and set it in a cool place. Be sure and press the cloth in tightly, as each layer is removed, and your meat will keep for months. It is a good plan to let Jhe meat remain over night, after it is sliced, before packing. Then drain off all the blood that oozes from it. It will be necessary to change the cloth occasionally, or take it off and wash it first in cold water, then scald in salt and water as at first. In this way farmers can have fresh meat all the year round, I have kept beef that waa killed the 12th of February till the 21st of June. Then I packed a large jar of veal in the same way during the dog days, and it kept six weeks. Tliis recip© Blone is worth the price of any newspaper in the land." N. B, If you have not a cool dry place to keep the jar, run about two inches of lard over top of meat and then put oc the cloth. m JnRiTk 4ia DB. CHASE'S BECIPE8. Remarks. — This writer Is certainly correct in the idea "tliat there is no good reason why farmers and their families should eat so much salt pork," for - it is destructive to good health, besides it is not so palatable and pleasant as to have it fresh, at least once daily, and as much oftener as they will take this little additional labor of putting up. The pieces should be cut of a uniform thickness, and also cut to fit tlie jar as nearly as possible, small pieces being cut to fill each layer nicely, to keep it level; and no more salt and pepper put on than would be required for present eating. A heaping teaspoonf ul of powdered ^Itpeter will be enough for 1 pt. of salt. This writer does not give his propor- tions. Of course, a brine is formed by the juices of the meat, salt, saltpeter, pepper, etc. To show you that this writer is not alone in this plan of keeping meat, I will give an item from another, who says: Beefsteaks — To Keep Fresh a Long Time. — "Have the steaks cut about the usual thickness. Mix together some salt, sugar and some finely- powdered saltpeter. In an earthen jar lay a steak, and sprinkle it with the mixture; put on another, and sprinkle the same as before, and over all turn a plate with a heavy weight on it. This will form a brine of its own, and the meat will keep sweet in this way a long time. You can take it out and broil in the usual way. This is a very good receipt for people who live away from cities. Do not let it freeze." Remarks. — He says: " Do not let it freeze." Of course, anybody ought to know that this would keep steaks fresh in cold, freezing weather; but it will do it, too, in warm weather. He does not give the proportions; put on only as much seasoning as if just going to cook it for the table; say, for each pound of steak \ teaspoonful each of salt and sugar, with 1 teaspoonful of saltpeter and black pepper to each 1 or 5 lbs. of steak, on the principle of one of the plans of seasoning sausage below; for me, if 1 teaspoonful of summer- savory was also put in for each 4 lbs. of steak, so much the better. To Keep Hams Af^er Being Smoked.— After Hams are smoked, and ready to be put away, a writer in the Toledo Blade says: " First fill a large kettle or boiler full of water and let it come to a boil, then dip your hams in and let them remain three minutes, then remove to a board or table and cover them with a thick paste made of flour, water and cayenne pepper. Have the paste red with the pepper. Let them lay in the sun until dry. Then put in paper sacks and tie closely, and hang in a dark place. This will keep them nice the year round if they are put up before fly time. This is a tried recipe and can be relied on. " Remarks. — There is no doubt of the reliability of this plan; for the sim- ple wrapping of hams in brown paper, then tieing up in flour-sacks, will secure them against flies, bugs, etc. ; still, the above additional labor will certainly give a positiveness that no fly nor bug can pierce this peppery paste. I would put that on, even if I did not dip them in the boiling water. But the dipping makes, as it were, an oily case, or cover, of the outer surface, which, with th« paste, is really an air-tight protector, t;s much as if put into an air-tight can. MEATS. 418 Even by packing hams in open barrels, secured on every side with wheat or oat straw, a writer in the Iowa State Uegister claims to have kept hams perfectly sweet and free from flies and bugs. I should greatly prefer the stout paper sacks, either with the paste above or wrapping in several thicknesses of browa paper, secured with twine, before putting into the sack. Ouring Hams, as Done by Packing Houses.— A Mr. Backus, who used to carry on the packing business in Adrian, Mich., with whom I after- wards became well acquainted in Toledo, both of us doing business in the same block, gave me his plan, with which he was very successful, as follows: Use pure salt, enough to make the brine to float a medium sized potato half an inch out of the water; and for 280 to 300 lbs of ham to be packed with salt in a 40 gallon cask: good rich molasses, 1 qt., and 3J^ ozs. of rock niter (saltpeter), which has not been adulterated with salt. He thinks it better to not put in over ^0 pounds to such a cask, head up, then bore a hole and put in the brine and Ifit settle and fill up again, leaving some on top of the head to insure the cask io be full when driving the plug. Bore with 1-inch augur after the head is put in. Six weeks will cure, but no harm if they stand for months before smoking. JHemarks. — I have given this in his own form of expression, and am well satisfied of the nature of his instructions. After smoking properly, packing house men always wrap well in paper, then cover with canvas, to secure against insects. This same strength of brine, with the molasses and pure saltpeter, will be equally valuable for side meat to be kept " all the year round." Beef Fickle, and an Excellent Flan of Keeping Sweet and Juicy. — For 200 lbs., or a barrel of beef, the best, pure salt, 15 lbs. ; saltpeter, 4 ozs. ; molasses, 1 qt. , and brown sugar, 3 lbs. ; soft water to fill the barrel, 6 to 8 gals., if well packed. Directionb — ^The beef, having been properly cooled and cut into sizable pieces, of 5 to 8 lbs., rub a little salt on the cut edges, that has 1 table-spoonful of powdered saltpeter to 1 qt. of salt, and lay them, singly, upon a table or bench over night to draw out the blood. In the morning put the water and saltpeter, as above, into a large kettle and bring to a boil. And now, having a suitable wire hook or two, dip each piece of beef into the boiling water and hold while you count 20 naturally, i. e. , not hurry- ing, nor being slower than usual in counting, which closes the pores against the escape of the juices of the meat into the pickle when barreled; on the same principle that meat should be put into boiling water when to be cooked for the table, and into cold water for soups, so the juices will flow out into the soup. When this is all done, put in the other ingredients, as above, to the water and dissolve, a id as it begins to simmer begin to skim before it boils, pouring in a little cold \»'ater, if needed, to allow all the skum to be taken off before it boils; then let stand till cold; the beef having, in the meantime, been packed with a little salt in bottom of the barrel, and between the layers, strain the cold pickle upon it through muslin. If the blood was properly drawn ofif, as first directed. It will seldom be necessary to scald the pickle before May Ist to 15th, then add- ing 2 or 8 lbs. more of salt, skimming well, re-packing with a little more salt, putting on the pickle cold. 414 DR. kMASE'S RECIPES. Remarks. — This needs no further comment nor explanation. If done as directed, I will guarantee its safe keeping and juiciness. It takes a little more labor to ensure success with beef than it does with pork, but it pays; for what is nicer than a piece of corned beef with the "biled dinner" occasionally? Nothing. Some persons like soda in their beef, believing it helps to keep the pickle sweet and the beef more tender. The following contains it: Dr. Warner's Recipe for Curing 100 Poimds of Beef.— Six qts. salt, 6 lbs. sugar, 6 ozs. soda, 4 ozs. saltpeter. Mix all together, and rub well into the meat, having previously removed the bones. This makes its own brine. Remarks. — I should prefer to draw out the blood, over night, as in the next recipe above ; then rub this mixture into the 100 lbs. of beef and keep weighted down, and be sure of success. ' ' , . i Pressed Beef. — Take any amount you choose of the cheaper pieces of beef, as the neck, say 8 or 10 lbs., and of the flank, or " skirt " pieces, that has some fat, to make it show a marbled appearance when pressed. Let it lay in a weak brine over night; rinse and boil until It will fall to pieces when ycu attempt to lift it, or from the bones, if any in it, keeping closely covered to retain as much of the flavor as possible; using only water enough to avoid burn- ing, adding boiling water, at any time, if needed. Take up the beef, and when cool chop it finely, skim off all the grease from the liquor; and it is all the bet- ter to add to this liquor, a table-spoonful of good gelatine for each 4 or 5 lbs. of beef, the liquor being boiled down properly, and when the gelatine is dissolved and the liquor quite jelly like, mix it with a little salt and suitable spices (the mixed spices as now kept by most grocers are very good), into the chopped beef and pack in jars, and put a plate upon the top, and at least 15 pounds weight on the plate. When cold it is ready for slicing, for breakfast or tea, and if properly seasoned, is easily digested, is very nourishing as well as economical, and very convenient when in a hurry. It will keep several days, in spring and fall, and a month or so in winter. Garnished with a lemon sliced thin, so a slice can be taken by each guest, gives a zest to ones lagging appetite, although, with this, but few appetites need coaxing. To avoid any possibility of mould- ing, a cloth, two or three thicknesses, wet in salt water, may be pressed upon the top of the jar, after the plate is removed, and against the side when sliced off. 1. SAUSAGE— Amount of Seasoning to Suit Most Tastes. — Pork, 20 lbs., % lean, J^ fat; salt, 6 ozs.; pepper, 1 oz.; sage, \% ozs. DiUECTiONS— Chop the meat fine, or grind, if you have a grinder, mash the salt, if lumpy, pepper and sage ground nicely, and all mixed in evenly, and put in cases, or in clean muslin sacks, as you prefer. Muslin works very nicely cut in strips about 10 inches wide and sewed up gives a sack about 3 inches in diameter — cut off about 15 inches long, one end tied, then, they being per- fectly clean, and wet, pack in the sausage meat, and press in with the potato masher, or one made for the purpose, as they need pressing closely to keep well. Tie the other end, pack closely in a jar, or firkin, and cover with a weak MEATS. 410 brine, for present use — a stronger brine if to keep long, or tlie sacks may be well rubbed with lard, or butter, and hung up. To use, open one end, turn the sack back, and slice ofE about % of an inch thick, for frying, is a very nice way. To keep into the summer as much as ^ lb. of salt may be needed; and some persons may like more, and some less, sage. Those who like but little sage use only 1 oz. to the 10 lbs., and those who like it quite strong of sage use 2 ozs. But the 1% ozs. will suit most tastes. With these variations all tastes can be be met with very little trouble. It saves all chis trying, tasting and gue&s work. Having tested these in this way, and submitted them to the taste of many others, I know whereof I speak. Those who like beef in their sau- sage can put in 1 lb. of the lean to each 10, which will be found plenty. It makes the sausage dryer and firmer. Bemarka. — For small amounts of sausage Mrs. M. E. Kellogg, of Brighton, Mich., says: " For each pound of meat put 1 tea-spoonful of salt, 1 of pepper and 1 of sage. These proportions are just right and easily got at." Heaping, of course. 2. Sausage, to Can, or Put in Jars for Long Keeping. — A writer, in one of the "Household Departments," gives the following instruc- tions for doing this. She says: If partly fried, packed in jars, and covered with its own dripping, it remains delicately fresh for a long time. We like the method of packing sausage in muslin bags about 3 inches in diameter — just the thinnest old, clean muslin will answer — and the slices are so round and dainty. Eub the surface with lard before hanging away, as an aid to preservation. 3. Sausage to Keep Through the Summer and Ham the Year Round.— Tlie above is confirmed by O. S. Cohoon, of Belvidere, 111., with the additional thought of preserving ham, through the Detroit Tribune, in answer to a lady, who inquired for a recipe to keep sausage through the sum- mer, which, if properly done, can't fail. The writer says: After the sausage has been made from 24 to 48 hours, slice and cook about two-thirds done and pack in good stone jars, allowing the jars to stand on the stove hearth, or in some warm place while cooking and packing. Have plenty of hot lard in the pan while cooking. When done, place a light weight on the meat and cover with hot lard. The meat must be kept covered with the lard. This is also the best way to preserve ham — the year round. Remarks. — To have nice fresh sausage or ham, at all ti.nes, handy, is worth a little extra labor. Keep covered with lard, as taken out, to avoid mould. 1. BOLOGNA SAUSAGE— Pine, as Made in Germany,— The London, England, Fat'mer claims to have obtained tliis from the classic land of sausages. I think it will be nice enough for the people of our country, as well a.s England and Germany. It is as follows: Lean beef, freed from gristle, is to be chopped up very fine and mixed with J^ or J^ its weight of lean pork siihilarly treated. To this mixture is added an equal bulk of fat bacon, cut in strips as thin as the back of a knife, and then chopi^ed into pieces about the size of a pea. For every 12 lbs. of this mass are required J^ lb. of salt, 1 dr. of saltpeter, J-^ lb. of powdered sugar, and 1 table-spoonful of whole white pepper. The block on which the meat is to be chopped should be previously 416 DR. CHASE'S nsciPEa. nibbed over with garlic, but none of this must be mixed with the sausage mass. In filling the sausages the meat must be well crammed home with suitable appliances, as pressure with the hand alone is quite insufficient to keep out the air, which is sure to spoil the result. After hanging for 2 or 8 weeks to dry, the red color of the meat and the white bits of fat will be visible through the skin of the sausages, and then it is time to smoke them. By careful attention to these directions, sausages thus prepared will keep well for at least a year and a half, and the delicacy of their flavor Increases as they get older. The great secret of their keeping qualities is to put in plenty of bacon. Bemarks. — Where the word " bacon " is used here, and above " fat bacon," they mean simply fat pork, fresh, of course, the same as the beef must be, not "bacon," as we understana the word in the United States to mean cured and smoked sides — not at all — this is not it, but fresh, fat pork. 2. Bologna Sausage Americanized.— Somebody has Americanized the above, as follows, but 1 don't know who; still, it will be nice for those who like cayenne (and, by the way, if we would all use more cayenne or red pep- per, and less of the black, it would be the better for us); but I should try only 1 spoonful at first, and if more would be tolerated by the children (who, as a general thing dislike it very much), and only a small onion, increasing or lessen- ing either, as found most agreeable: "Lean pork, lbs. ; lean beef, 8 lbs; beef suet, 2 lbs. ; salt, 4 ozs. (I should say 6 ozs.); 6 table-spoonfuls of black pepper, 2 table-spoonfuls of cayenne pep- per, 2 tea-spoonfuls of cloves, 1 of allspice, and 1 minced onion. Chop or grind the meat, and mix well the powdered spices through it. Pack in beef skins as you do those of pork, tie both ends tightly and lay them in strong brine. Let them remain one week, then change them into a new brine. Let them remain another week, frequently turning them. Then take them out, wipe them, and send them to be smoked ; when smoked rub the surface well with sweet oil or butter and hang them in a dark, cool place." Bemarks. — It strikes me that 1 table-spoonful of cayenne will be found enough for most persons, especially children, who are very fond of "Bologna." After all this mincing for sausage, " Bologna," etc., it may not be amiss to close with a mixture for Christmas pie, aside from those in the department of " Dishes for the Table," etc., to have always ready for use through the winter, as follows: Minced Meat for Pies.— Chopped beef (the neck does very well if boiled very tender — any part should be thus boiled), 5 cups; suet (uncooked), chopped, after freeing it from the membrane and stringy portions, 2 cups; stoned raisins, unchopped, 8 cups; English or dried currants, and cherries, if you have them, each, 1 cup; brown sugar, 5 cups; nice cider, 6 cups; or, if no cider is to be had, water, 8*^ cups, and good vinegar, 2*^ cups; but these are not equal to the cider; citron, chopped, 2 cups; cloves, cinnamon, nutmeg, mace, allspice (all in powder), and salt, each, 1 table-spoonful (more of all, or any one of these spices, or salt, if desired, on tasting); the grated yellow and juice of 2 lemons; nice, tart, chopped apples. Directions — As this amount will make more than many families will wish to bake into pies at one time, for AV- MEATS. 417 each 2 cups of this mixture that you wish to bake take 3 cups of apple, as above, and vf^'x nicely, and if not as juicy as desired be pretty thoroughly done an hour before dinner, at which time the cabbage, having been finely chopped, should be put In. The potatoes and onions, hav- ing been properly prepared, should now be chopped finely together and added to the soup, with the salt and pepper to taste. Some persons are fond of adding: a few bits of red j)epper to their soups; but If much is put In children usually dislike It. If used, it should be put in with the vegetables. Remarks. — A well-made soup Is very healthful, and they ought to be made much oftcner than they are In most families. Bice Soup. — The fore leg and brisket of a lamb or very young sheep; rice, J-^ to 1 cup, according to size of family; water, sufficient. Directions — Wash the rice early in the morning, and put to soak In warm water to wholly cover it. The bones being broken, stew the meat until tender, then put in the rice with the water in which it has softened, and continue the boiling until the rice has become perfectly soft, having set back the kettle where tliere is no dan- ger of burning. " ' • Seasoning for Soups.— A rice soup is usually seasoned with salt ar.d pepper only;' but a little celery, summer savory, tliyme, parsley or marjoram may be added, when desired, to any soup. All these herbjj ought to be raised by all who have gardens, for they add much to the taste of many other dishes as well as soups. i?€marA;«.— There is probably no soup equal to rice generally for the sick. The seasoning may be made to suit their taste, but usually the plainer the seasoning the better it suits them, Certainly nothing but a little salt and pepper should be put in without consulting the patient. There may be some satisfac B0UP8, MB ATS, ETO. tlon in knowing that what is considered best for invalids Is good enough for general use. Beef soup is also excellent made with rice occasionally in place of other vegetables. Bootoh Broth (Soup).— Take 2 lbs. of the scraggy part of the neck of mutton. Cut the meat from the bone, removing all the fat; cut the meat into small pieces, and put into a soup pot with a large slice of a turnip, 2 small car- rots, 1 onion, 1 stalk of celery, all sliced, and % cup of pearled barley, water, 8 pts. to 2 qts., and boil gently 2 hours. On the bones put 1 qt. water and boil gently the same length of time; then drain this into the soup. Cook 1 spoonful each of flour and butter together until perfectly smooth, then stir this into tho soup with a spoonful of chopped parsley, season with salt and pepper and serve at once. — Free Press Houseliold. Remarks. — While we are with the Scotch, we will give a " Scotch Girl's" Porridge, from Tilden, 111., as it is near enough like soup to go with them. She says: Scotch Porridge. — "If the family consists of 6 persons, take 8 qts. of water, and bring to a boil, take your spurtU (the Scotch for po^stick or mush- stick), keep the pot on the fire, take the oatmeal in your left hand (of course, only right-handed girls can make this), and let it drop gently through your fingers into the boiling water, stir briskly for 10 minutes, and you will have a most delicious dish; salt to taste." Remarks. — It strikes the author that this would not only be more "delici- ous " if made pretty thick with the oatmeal and then thinned with 1 qt. of rich milk, all made hot together, but more nourishing also. I always like to gel the greatest possible good out of a dish, in fact, out of every thing, while it i* on hand or being made. Soup, Scotch or Mutton, Excellent.— A 1^ ? of mutton, 4 lbs. ; water, 1 gal.; pearl barley, 1 cup; small carrots, 5 or 6; small turnips and onions, each, 2; a small head of cabbage, a handful of parsley, if to be had, pepper and salt. Directions — Put the mutton and barley into a suitable kettle witli the water, cold; slice the onions, turnips, and 2 of the carrots; grate the other carrots, chop the cabbage fine, and when the water comes to a good bub- bling simmer, add all the vegetables, keep covered and simmering for 8 or 4 hours, or until all is perfectly tender; add salt and pepper, and serve hot, when all lovers of soup will say "excellent." Noodle Soup, and Noodles, To Make.— By putting noodles into any soup it thereby bcvjomes noodle soup. See carrot and beef soup for the "stock " or manner of making the soup for the noodles. They will cook in 15 or 20 minutes, hence should not be put in only this length of time before serving. To Make tTie Noodles. — Put 1 cup of flour upon the molding board, making a hole in the center into which put a well-beaten egg with a little salt. Knead and roll as thin as possible, dredging with a little flour, roll up snugly and slice from the end; then shake out the strips and place on plates until perfectly dry. This may be done in the oven, when not too hot, with both doors left open. They may be added to any rich soup, or one made purposely for them as indi- cated above. 484 DJt. CUASE'S RECIPES. RemarJcB. — How this nnino ever got applied to tliis article for soups, T can not imagine, as noodle signitioH a simpleton. I know it is n favorite dish with the Germans, although I would by no means consider them simpletons from that fact. Still, I do think that flour dough in this form, or in the form of dumplings boiled in water or soup, is a very indigestible mass, and In no way fit for an invalid. Still, I know, also, that our German population are much more healthy than Americans, aud, therefore, they are better able to ^■'ligest noodles and dumplings than we are. It is from their more simple ana plainer style of cookery, no doubt. Mook-Turtle or Make-Believe Terrapin Soup, From Bob, the Sea Cook. — He says: *' Of course, its a sham, for there ain't nothing hi this world that can take the shine out of a real terrapin (turtle); still, if you ain't got none of these nice creetura, you can manage to make shift with a calf's head. You don't want the whole head of a calf, but boil It just the same, but don't sluice It with all the water in the reservoir, only enough to cover it, and in that water put a couple of onions and salt and pepper. When boiled tender, take, say, half the meat, half the tongue and a table-spoonful of the brains. Cut it up, but not too fine. Put into a frying-pan a ^^ lb. of the best butter, and bring it up to a light brown, mixing in a very little sifted flour when it is of? the fire, and a little cayenne pepper, and just a touch of sweet marjoram. If you put herbs into hot, boiling butter it makes a bitter taste. Then stir the sauce with a little of the water the calf's head was boiled in. Then put in your chopped-up calf's head. Place it on the flro again — not to cook, but to get hot only — and last of all pour in 2 wine-glassfuls of Madeira, but if you have not that let it be sherry- Though it ain't terrapin, it's good all the same." liemarka. — Turtle soup being a favorite with saloon men, of course, wine is always used but home-made will "fill the bill" in any case where wine is always called for. Excuse me from using the brains. If one has not enough of his own, it is no use to try and make it up by using those of a calf. For oyster soup, see Oyster Stew, etc., as made at Delmonico's. For marjoram and other seasoning herbs for soups, see Seasoning for Soups, in connection with the Rice Soup. The following Prussian, Green Pea, aud Asparagus Soups and the Broths, or "Stocks," Veal and Lamb, are from the "Indian Domestic Economy and Cookery," quoted from in some other places, r ■> explanation of which will be found in connection with the Chicken Currie. The recipes are plain, and will be found a valuable addition to those of our own country. See also Mock Oyster, and some other soups in the Miscellaneous Department. Prussian Soup, as Made in India.— Celery, 4 heads; carrots, tiw- nip, onions, and lettuce, 2 of each. Directions — Cut them all into small pieces, and fry in a little g7iee (butter or drippings). Take a geer{2 lbs.) of mut- ton, cut it into slices, put it all together in a large saucepan and keep it sweat- ing for an hour v/ithout any water; then pour on water, 2 qts., and shut the lid close and simmer gently for 2 hours longer, and serve. (See explanation of this and the following in the last remarks above.) ' , . SOUPS, MEATS, ETC, 42n 1. Oreeu Pea Soup of India.— Nlco, freshly picked and shelle' {)cas, of a green color, 8 pts. ; nice butter, i^ lb. ; parsley and green onions, a hiuidf ul of each. Diiikctionb— Boil, as they call it, all these in the butter over a slow fire till thoroughly stewed (fried, as we say); then pound in a mortar (nib through a colander), and put in consomme (" stocli ") to suit the number for dinner, and leave it on the corner of the flre, for if it boils the peas will lose tlioir green color. (In India the cooking is generally done over a fire-place.) ■VVo would say set it back on the stove, merely to simmer. At the moment of sending to the table put in sippets of bread (bread cut into dice-shaped pieces and nicely fried in (/hee (butter), and serve. liemarkH. — It strikes me if J^ or J^ of the peas were saved, and boiled In ■water with a little salt to fairly cook them, then put into the pea soup when iibout to serve, it would be a little nicer flavor and show more plainly what it was made of, especially so If the bread "sippets" were thought too much trouble to prepa-i. , . . , » : >. . 2. Green Pea Soup, Amerioan.— Take lean, fresh beef, 2 lbs.; green, shelled peas, 2 qts. ; Jwater, 2 qts. Dibectionb — Boil the pods in the water )4. ^^ hour, then skim them out and put in the meat and simmer slowly till half an hour before serving, adding boiling water to make up for evapora- tion; then add the shelled peas, and when tender, thicken with a little flour or ■corn starch, and season with chopped parsley, if you can get it: salt and pepper just before serving. , ' Asparagus Soup of India.— This is made only with the green part of the tops. Prepare a veal or lamb broth, which see below, for each 2 qts. needed take \% pts. of the green tops and cut about 2 inches long and boil in water with a little salt; then rub two-thirds of them through a sieve or colander and put into the broth; the other one-third, chop as nearly the size of peas as may be (about J^ inch long), and put into the soup just before serving, which leaves them quite firm. Turkey Soup, Prom the Bones and Left Over Meat.— I do not know who to credit for thinking out the plan of obtaining the flavor of turkey in a soup, by breaking the bones (instead of throwing them away, as usually done), and putting, with the left over pieces, into a kettle with 2 qts. of cold water, and a table-spoonful of rice, covering closely, and setting on the back of the stove to simmer for an hour; then let boil slowly till the rice is done; and pour into an earthen jar, and set in a cold place till next day. When wanted for dinner remove the layer of fat (and this is a good plan with any soup); then heat, and serve hot, with crackers and pickles. Remarks — So you may do with ihe remains of 2 or 8 chickens, leg of lamb, veal, rabbits, ets., not forgetting to break all bones containing marrow, or, for using rabbits, see next recipe. Qame Soup. — Two rabbits, % lb. of lean lamb, 2 medium sized onions. 1 lb. of lean beef; fried bread; butter for frying; pepper, salt, and 2 stalks of white celery cut into inch lengths; 8 qts. of water. Directions — Joint the game neatly; cut the lamb and onion into small pieces, and fry all in butter to ,1 i 426 DR. CHASE'S RECIPES. a light brown. Put into a soup pot with the beef; cut into strips and add a> little pepper. Pour on the water; heat slowly and stew gently 2 hours. Take- out the pieces and cover in a bowl; cook the soup 1 hour longer; strain, cool, drop in the celery and simmer 10 minutes. Pour upon fried bread in the tureen. Carrot Soup, frovo. Stook.— The day before this soup is required boil 3 lbs. of good soup beef in 1 gallon of water until reduced one-half; when cold skim off all fat. The next day add salt and replace on the fire. Scrape your carrots and cut them into small dice (except one, to be grated, as below): put these in the soup with cayenne pepper, 1 table-spoonful each of burned sugar, sharp vinegar and grated carrot. Boil till the carrots are tender and serve. Remarks. — Much is said about " stock " by nearly all who give directions for making soup. The plan here given Is the true way to have a soup rich and nourishing. A jar can be kept for this purpose, if soup is to be made every day, otherwise, the above plan is the better way. When a jar is kept for this, purpose all marrow bones, bits of meat, fowl, etc., shall be put in and heat up- every day, by placing the jar upon the stove for that purpose, and to draw out the juices of the tit-bits, broken bones, etc., which are added from time to time; observing, however, if a jar is kept for this purpose, it must be scalded out once or twice a week — according to whether the weather is hot or cold — tO' keep it perfectly sweet. Split Pea Soup. — Make a broth of some water that corned beef or salt pork has been boiled in, and some beef bones. Do not let it be too salt ; in that case use half water. Put 1 qt. of the split peas in enough of the water to cover them; when they have stewed soft, mash them through a colander, and then mix with them 2 qts. of the broth, in which the bones have been boiling; add 1 onion, and 1 turnip, chopped up, and 1 carrot, grated. Just before serving pul small pieces of toast in the soup. — Peterson's Ladies' Magazine. Green Pea Soup. — Boil 1 pt. of green peas in salted water with a slicff of onion, a sprig of parsley and a few leaves of mint. When done draw off the water and pass the peas through a sieve. Dilute this puree to a proper con- sistency with some good stock. Just before serving make it very hot, put in a piece of fresh butter, and if you have it half a cup of cream. If the color is not a sufficiently briglit green add a few drops of spinach greening. Serve with small pieces of fried bread. Remarks. — If a broth, or soup, is used, as made for the carrot soup, above, In place of the salted water, as here directed, the soup will be that much richer and better. It is " stock " itself. Broths, as Made in India— Veal or Lamb.— Take a joint of veal, ■or the fore leg of a lamb, crack the bones nicely, make clean and put into a stewpan and cover with cold water; watch and stir well, and the moment it begins to simmer skim carefully; then add a little more cold water to make all The skum rise; skim again, and when llie scum is done rising, and the surface' of tlie broth is riuite clean, liuvo properly prepared tlie following: A medium-. SOUPS, MEATS, ETC. 4Sfr sized carrot, 1 head of celery, 2 turnips and 2 oniona Put these into the broth^ cover closely and simmer very gently, not to evaporate the broth, for 4 or 5^ hours, according to the amount of the meat, strain, and, if not to be used the- same day, set in a cool place. Remarks — This may be used for all soups, brown or white, made of beef^ lamb or veal, as a knuckle of beef can be used in preparing the broth or stock,, if you choose, in place of the veal or lamb. " Stock," Explanation of and How to Make.— The meaning of" this, now comn ., word is the uuthickgned broth from any meats to form the- basis, or strength, of all soups; also often added to gravies to enrich them or to- increase the quantity. Made as follows: Brown Stock. — To make the commor stock for brown soups, gravies, etc., get a "hock" or "shin-bone" and about 4 lbs of extra soup meat; cut tne- meat into small pieces, saw the bone o£E inside the joints and split, to obtain the marrow; slice an onion and fry it, with the cut beef, in the marrow to a nice' brown; now put the fried meat and onion with the hock into cold water, 2 gal- lons, and let it simmer 6 to 8 hours, and pour through a sieve and strain through, a cloth into a perfectly clean and sweet earthen crock, and in the morning skim off all the grease. This is used for any brown soups or brown gravies. For white., or uncolored soups or gravies, omit the frying. If kept in a cool place In ordinary weather this stock will keep a week; when the crock or jar in. which it is kept must be thoroughly scalded out and aired in the sun or before^ a hot fire or stove. See, also, remarks at the beginning of soups upon " Stock." Onion Soup— The Best Saved to the Last.— An onion soup nicely made is one of the most healthful, consequently the best soups made. Take 6 medium-sized onions, sliced, and brown slightly in a suitable dish, with a table- spoonful of butter, adding 3 medium-sized potatoes, also sliced, and a little pepper and salt, and let all then cook an hour or two, putting into cold water, and simmer slowly. Add stock, 1 pt., season to taste, and serve hot, as all< soups should be. Remarks. — Onions, if peeled under water, saves the tears for other occa- sions, and does not leave an odor upon the hands. Oatmeal Gruel, for Invalids and Children.- Take oatTncal, 2; table-spoonfuls, and pour upon it boiling water, 1 pt., or a little more; let it boil until quite like jelly; then strain, or pour through a small fine sieve, kept for such purposes. To a coffee cup of this add sugar, 1 tea-spoonful, and 3 tea- spoonfuls of cream, when it will be fit for a king. For very young children or very weak invalids of a dyspeptic tendency make thinner with water while boiling, or with cold fresh milk after done boiling. Remarks. — Although a little out of place, 'tis valuable anywhere and good for anybody, even in health. For those who are sensible enough to take a light tea or supper, this, with some bread or crackers, will "fill the bill" nicely,, even with straining. 11 ,i*i'! ,4fii x\ :,1 ^- ! pii •V-A-IiZO-CrS IDISHES, i MEATS, POULTRY AND PISH — With Suitable Gravies, Sauces, Etc. — Remarks. — Most beginners in liouse-lieeping will not onlj'- find It well to have a few receipts for cooking meats, poultry, fish, etc., in their more common ways, but particularly valuable to know how to be economical in saving what may be left over from a meal, or several meals; with which a •dish may be prepared not only as savory and palatable as the original, but often more so. We trust both these points will be found true in the following receipts. And, as we so often hear the question asked by the housewife: "What shall I get for dinner? " or whatever the next meal may be, I will start out in the "dish" line,with a "bill of fare" for a week, so everyone may know what will be proper, remembering, however, they can make any change they choose for the day or for a single meal, as suits their pleasure or desire, according to what they may have on hand. A Week's Bill of Pare. — This list was taken from a note-book, kept by a city lady for her own convenience. It will be found to bo as well adapted to a village or country housewife as for a lady of the city. The amounts to be cooked or purchased for cooking to depend upon the number of persons to be at the table ; always remembering that it is better to have something over rather than to be short, especially if you have " pany. Besides the articles named in the daily lists for breakfast there may be oatmeal or cracked wheat, milk or water toast, corn, graham, or buckwheat cakes, tea, coflfee or cocoa — as you choose; for dinner, as many of the vegetables of the season as you like, with tea orcofifee also; and for supper, such side di,',hes as you choose, made up from any of the meats, together with c. nned or fresu fruits, according to the season: Sunday. — Breakfast, beei>teak; dinner, turkey, chicken or other fowl, plenty to leave over, with vegetables, pio or pudding, or both. Monday.- -Breakfast, the lei't-over turkey, or fowl, broiled; and for din- ner, what is still left over, fricaseed, warmed up or fried, with the gravy. Tuesday. — Breakfast cbops of lamb, mutton, veal or pork, as preferred, dinner, beef-soup, Vct^ tabl&<4, ind pudding. Wednesday. — Brea:.rj.oC, ham and eggs; dinner, boiled corned beef, or pork and beans, and pie. ' Thursday. — Breakfast, hash or any of the made-up dishes from left-over ■corned beef, etc. ; dinner, soup, with its surplus meat, vegetable etc. TFnroAY.— To suit catholic "help," be sure to have fish for breakfast and dinner, and any other meats desired by any others of the family. Saturday. —Breakfast, veal cutlets or chops of other meat, as preferred, And buckwheat or other griddle cakes; dinner, beefsteak, mashed or fried potatoes, and pie or pudding. 4'2S VARIOUS DISHES. 43» HINT3 IN COOKINa MEATS AND FISH -Boiled Meats.— For cooking they should always be put into boiling water, which stts or closes the pores and keeps in the juices; after which slow boiling until tender. And if corned boiled beef, to be eaten cold, is left to stand in its water over night, , it will be sweeter and more juicy. For Soups always put into cold water, which leaves the pores open and allows the juices to escape into the soup, which is desired. After it begins ta boil keep it boiling slowly — not merely to simmer, but to boil. The Same for Fish, using only water sr.ihcient to cover it. For Boasting Meats and Poultry, a hot oven, the door to stand a little open, covering the meat well with drippings or butter before putting into the oven, which keeps the surface moist and also helps to retain the juice of the meat. For Frying Fish always have fat or butter hot, and plenty of it; and the fish should always be well drained after soaking, or the moisture absorbed with a napkin before putting into the pan to fry. Remarks. As sometimes in warm weather meat and' fish are liable to get "tainted," I will next give a receipt for correcting this difficulty. This receipt also relieves the pain of burns, etc. , and is a great disinfectant. Putid, or Ill-Smelling Meats, Poultry Fish, Butter, etc. to Correct: Permanganate of potash, 1 oz.; water that has been boiled and become cold, 1 qt. Directioxs: Put into a bottle, cork, and shake well, to dissolve the permanganate, and it is ready for use. Put from a teaspoon to a tablespoonful of this (according to the size of the piece of meat), into sufficient cold water to cover the meat in a suitable sized jar or crock; stir with a stick (as it stains the hand or clothing); then put in the meat, chicken, duck, or fish, as the case may be, washing every part thoroughly and letting it remain ten minutes in the water; I'len rinse thoroughly which will remove all " taint" or ill-smell. For Butter. — Slice it off thin, wash carefully in the same strength, rinse nicely in pure water, then mold again, wrap in muslin, and cover with nice brine. For Burns. — Take 1 teaspoonful of the mixture to yi pt. of water; wet- ting cloths in it, laying on and keeping them wet is said to relieve the pain immediately; it is also good for bruises, to relieve pain. See the remarks below as to how to treat extensive scalds and burns and for a general dis- infectant. Remarks. Observe the heading is putid, not putrid. The first comes from the Latin word, putere, to have an ill-smell; the second from putrere, to be rot- ten. It will not restore rotten meat, but it will correct ill-smelling meat. Actual decomposition (rottenness) cannot be restored. This mixture is claimed to be the same as Condy's Fluid, which is claimed to be the best disenfectant known; and Dunglison, the great Medical Dictionary man says: "Condy's Disinfect- 480 DM. CHASE'S RECIPES. ing fluid, Is supposed to be a concentrated solution of permanganate of potassa," •etc., which is the same as " potash," above. Mr. Condy, in a pamphlet pub- lished by himself in 1863 says " half a tumbler of his fluid in a good sized bath 1 483 DR. CHASE'S RECIPE3. In them, I do not see " the chuckling grin of noodles." 'Tis too nice to have been made by a " simpleton." CoXd Meats Economically Used.— Chop any cold meats, as for hash, &vA warm up in milk, the more cream in it the better. When about ready for the table, season and break in an egg, if you like; some like it better witliout. To be eaten with nicely baked potatoes, or potatoes warmed up in a little milk and a bit of butter. * Cold Beef— Another Way. — Mince it fine with pepper, salt and onions and some rich gravy, and put it into tins three parts full; fill them up with mashed potatoes and brown in the oven. Cream Croquettes— Delmonico's Substitute for "Hash."— Mr. Delmonico describes croquettes as the attractive French substitute for American hash, and tells how to make them. "Veal, mutton, lamb, sweet- breads, almost any of the lighter meats, besides cold chicken and turkey can be most deliciously turned into croquettes. Chop the meat very fine. Chop up an onion, fry it in an ounce of butter, add a table-spoonful of flour; stir it up well; then add the chopped meat and a little broth, salt, pepper, little nutmeg; stir for two or three minutes, then add the yolks of 2 eggs, and turn the wliole into a dish to cool. When cold mix well together again, divide into parts for the croquettes; roll into the desired shape in bread-crumbs, dip in beaten egg, then in bread, crumbs again, and fry crisp to a bright golden color. The cro^ quettes may be served plain, or with tomato sauce or garniture of vegetables." — New Toi'k paper. ReTnarks. — Thus it will be seen that any kind of cold meats may be eco- nomically "turned," as the women say of re-making a dress, into a new dish, which may even have a nicer relish than in its first form or " dress." The fol- lowing is the manner in which "Winifred," of Toledo, saves her Cold Beef and Dry Bread, or Biscuit Balls.— Chop your beef very fine (pork will not do), then soak your bread in cold water till it is soft, then take it in the hands and squeeze as much of the water out as you can, having two-thirds as much bread as meat; then mix the bread and meat thoroughly together, beat 3 eggs well and mix in; add salt to taste, and grate in enough nutmeg to season nicely; make out in balls about the size of a small biscuit, and fry slowly in butter or cooking fat, till brown on both sides. Beefsteak, Broiling in a Spider or Skillet. — A writer who knows about how to cook a steak says: When steak is bought see that it is not cut more than % of an inch thick, and that it is of the same thickness all through. Have the skillet on the stove until it gets hot, lay the steak on it, without pounding (she certainly learned the secret of not pounding); turn it immediately, and keep turning for two minutes, or longer, if you do not wish it very rare. Be sure and have the skillet hot enough before you begin ; perhaps you may be afraid it will stick or burn, but it will not, if you manage right. Meantime have a plate in the oven heating, and when the meat is done lay it on the plate, with a little butter over it, season with pepper and salt to taste, place in the oven for one minute and it is done. VARIOUS DISHES. 488 Semark$. — I can see no use of putting in the over, for one minute, unless itis tc m^;t the butter, but if the plate and steak ar both hot that will sron meit without putting in the oven, unless you have to wait for something else, which ought not to be, as a hot steak is the way to have it; let it be the last touch to finish getting the meal. It is very proper, however, to cover with onother hot plate to send to the table. If the steak sticks to the skillet, at tlrst, loosen it with a knife. Trim off any membrane around the steak that would cause it to curl, or turn up at the edge. This gives you a crisp and brown sur- face, with all the jviices retained. Pepper and salt to taste, in all cases. Beefsteak Smothered With Onions.— Broil the steak, as above,, having 2, 3 or 4 onions, according to size of family, nicely chopped, and put into a skillet, or frying pan, with drippings, or butter, stirring to avoid burning until done. Put them upon the steak, in a hot plate, and turn another hot plate over them, for a few minutes, to allow the steak to absorb their flavor; serve hot. Those who do not like the onions can have their steak served with- out them. Remarks. — Some people boil their onions, first, until tender, then mash, oi chop, frying the steak in butter, or drippings, taking up the steak and thea frying the onions in the gravy and pouring over the steak. This makes them softer and a little more mushy, and the steak not quite so digestible. Beefsteak and Salt Pork Smothered With Onions.— Pry a few slices of salt pork brown; take out the pork then put in the steak and fry also —any tender steak will do; when done take up and put in the onions, sliced thin, cover and cook slowly, stirring occasionally. Put pork, then steak, thea onions upon the dish. Make a gravy by adding a little water, flour, butter and salt, if needed, and jiour over the whole. Beefsteak Pried in Cracker Crumbs.— A writer in one of the papers asks, and directs as follows: Do any of you have to get up early in the morning, and get breakfast in such a terrible hurry that you can't wait for nice coals to broil the steak? If so, just have a Utile very hot butter in the pan, and aftf>r pounding or hacking the steak lightly, salt and pepper it, roll in finely crushud cracker crumbs, and -^wn quickly in the butter. You will find it a decided improvement on (he substance called fried steak, and a very- palatable substitute for broileu Remarks. — To have the stea,k cooked in this way, done, without burning the cracker crumbs, it would seem to me necessary to have the steak cut very thin, say split ordinary steak, with a sharp knife, which will enable it to cook throuifh much quicker than if thick. Steak, as well as pork, is improved by tlie dipping into cracker crumbs, or batter, and frying quickly, when to b© fried at all. I like even broiled pork better than fried, unless the fat, or butter is very hot — sozzling (long soaking) any meat in half hot fat, spoils it for diges- tion, whether dipped in crumbs or not. Dried Beef With Eggs.— Slice, or buy it of the grocer, cut into thin chips, dried beef J^ lb. Put into a frying pan, well covered with hot water, upon the stove; and when it comes to a boil pour off the water, which freshens m 484 DR. CUASE'S UECJPES. Jij I!! m It, now put in butter, a good table-spoonful (lard or drippings will do), add a dash or two of pepper, and let it cook a few minutes, over a quick fire; then break and add 8 or 4 nice eggs, and stir until the eggs are done. Serve hot; or, dredge the beef with flour just as it is done frying, and fry the eggs by them- selves, and serve as with ham. Remarks. — Another lady writer uses up her cold meats in the following ■way: Nice Meat Balls. — Take a quantity of cold meat sufficient for a meal, bone and chop fine, season with salt and pepper, nutmeg and allspice; soak about one-third as much of white bread in cold milk, press out, and mix with the meat; add beaten egg — one egg is enough for three persons — and lump of butter the size of a walnut, mix thoroughly and roll into balls; fry in hot lard. Pile in a pyramid on a flat dish and serve. A Dish of Scraps. — Take some cold potatoes, a few pieces of dry bread, some scraps of cold boiled or fried meat; chop it all quite fine in the chopping- bowl; season with salt, pepper and sage; put in apiece of butter and cook it the same as hash. It is much better than potatoes alone warmed over. — Mrs. A. M. Fellows, Prairieville, Mich. Beef or Veal Head Cheese from Bony Pieces, or With Chicken. -Take the bony or cheap pieces of beef or veal and boil them until perfecUy tender; remove the bones and chop it fine, as for hash; season with butter, pepper and salt, a few crackers rolled fine, a little sage or sweet herbs of any kind to suit the taste, add a little of the broth in which it is cooked, stir it well together and press it into a tin basin or deep dish, cover with a plate (with weights upon it), let it stand until cold, then slice it as you would headcheese. It is very nice for supper and lunch, or for your hungry boys and girls who carry their dinners to school. Chicken or turkey prepared in the same way, omitting the herbs, is very nice. — Melissa W. Remarks. —This wiU he just as good a dish as though " Melissa "W." had given her full name. Still the author would prefer to give full credit, but it is Impossible in all cases. I know it will make a nice dish prepared from any of the articles named. Venison Steaks, Broiled.— Cut them thin and broil nicely by turning frequently, having seasoned to suit the taste; put into a hot dish or plate,- with a bit of nice butter upon each steak; keep hot. 'Tis customary to serve venison with cranberry sauce or jelly. No meat equal.^ hours, biistiug fre- quently to avoid burning. Shad will be done the same, garnishing with a few pieces of lemon, sprigs of celery, or with the lemon sauce below. Shad or Other Fish, To Fry.— Dress nicely, cut in pieces, rinse and absorb the water with a napkin, or drain a few minutes; rub in salt and a little pepper, roll in flour or cornmeal, having fat from salt pork quite hot in the pan, lay in the fish, first the inside down; when browned nicely, turn, cooking rather slowly to avoid burning. Some persons are very fond of gratcid horseradibh with fish. If not serve with potatoes plain, or the sauce given below. Broiled Maokerel. — Put mackerel to soak immediately after dinner the day before they are wanted for breakfast. Always put the skin side up ia the tub of water. Change the water at 8 or 4 o'clock, and at tea-time pour oil and rinse; then just cover with milk, if you have it, till bed-time; then take out and hang up to dry till morning, when they will be dry enough to broil nicely, the same as beefsteak, which see. They may be fried, but are not 80 nice, if broiled without burning. Stuffed and Baked Fish.— Take out the backbone of the fish, leav- ing the head ai.d tail on. Chop fine 2 small onions, and fry them in a table-spoonful of butter then add sufficient soaked bread to fill the fish, the yolk of an egg, and season with salt, nutmeg and parsley chopped fine. Stuff the fish with the mixture ; pour over the whole some melted butter, and bake. If the oven is very iiot, lay over it a greased paper, taking it off to allow tlie fish to become a nice brown Sauce for Baked Fish. — If there is not gravy enough from the water and butter with which the basting has been done, add a little more hot water and butter, and the juice of a lemon, with a spoonful of browned fiour rubbed smooth in cold water, bring to a boil and serve hot. If you have parsley, a little chopped, or a little chopped spearmint, will add relish. Sauce for Meats, Delmonico's. — The following is Delmonico's favorite sauce: " Take an ounce of ham or bacon, cut it up in small pieces and fry in hot fat. Add an onion and carrot, cut up; thicken with flour, then add a pint or quart of broth, according to quantity desired. Season with pepper and salt, and any spice or herb that is relished (better though without the spice), and let it simmer for an hour, skim carefully and strain. A "^vine-glassful of any wine may be added if liked. " Bemarka. — Cold roast or broiled beef or mutton may be cut into small squares, fried brown in butter, and then gently stewed in the sauce above described, and servod as a stew. The Famous Bhode Island or St. James* Chowder for Six. — The Providence Journal says that some of its readers will recall the late James Brown, whose social sayings have come down to the present, and shall not be gainsaid. The following is his recipe for a chowder very famous in his day, and not altogether forgotten in ours: " Take 8 slices of good pickled pork (pig preferred), and fry them in the l)ottom of a good-sized dmner-pot, turning the shoes until they are brown on 4i5(y DR. CHASE'S EJiCIPES. '11 < both sides. Take out the slices of porli, leaving the drippings in the pot. Take 7 lbs. of tautaug (a favorite fish along the New Enf lana coast) dressed (leaving the heads on) or 10 lbs. of soup (tautaug to be preferred), and cut each in 8 pieces, unless small, when cut them in two. Place in the pot, on the drip- Elngs, as many pieces of flsh as will fairly cover the bottom of the pot. Throw itc the pot, on the flsh, 8 handfuls of onions, pec-led and sliced in tliin slices. Do not be afraid of the onions! Put in over this salt and pepper to taste, as in other soups. Then lay on the six slices of pork, on the top of the pork the lest of the flsh; cover this with 3 handfuls more of onions peeled and sliced. (9 or 10 onions in both layers will suffice, though more will not injure it.) More pepper and salt, to taste. Then pour into the pot water enough just Lo come lairly even with the whole, or partly cover the same. Put the cover on the pot, place it on the fire. Let it boil gently and slowly for 30 minutes. It is to l)oil 80 minutes, not merely to be on the tire 30 minutes, and at all events let it l)oil until tiie onion is done soft. Pour in at tliis point about a quart (a common bottle) of be.st cider or champagne, and a tumbler full of port wine, and at the same time add about 2 lbs. of sea biscuits. " Note. — If, when tlie onion is done, you And tliere is not liquor enough in the pot, soak the sea-biscuit in water for a few moments before putting them in, I would recommend the practice generally. " After the cider, wine and crackers are put in, tliere is no harm in stirring the wliole with a long spoon, though it is not necessary. Then let the whole boil ajgain (not merely be over the flre) for about 5 minutes, and the cliowder is ready for the table. Before dishing up let the cook taste it and see wiiether it lacks pepper and salt, when, if it does, it is a good time to add either. " Note. — Also, never boil a potato in chowder. If you want potatoes boil tbem in a separate pot, and serve in a separate dish." Chowder, the More Common, With Pish or Clams. — Slice some fat salt pork quite thin ; put a layer in a suitable pudding dish, and strew over it sliced, or chopped, onions, wita plenty of pepper; then cut a haddock (a species of codfish, but smaller), fresh codfish, or any other firm flsh, into steaks, or slices, and put on a layer; then a layer of slightly soaked crackers; tlien pork, fish and crackers, until the dish is properly filled; pour over a suit- able amount (a pint or more) of water, and bake in an oven, or where you have heat at bottom and top (used to bake chowder in a pit of well heated stones, all around, under and over). Clam chowder is done the same, substituting clams for the fish. Egg Muffins. — Heat a dripping pan with as many muflan rings on it as you desire. Butter them, and break an egg into each, put on a little salt, pcpi>cr, and a bit of butter to each, and put into the oven and brown nicely. Serve hot and you will find them nice, although not original with the author, nor <1(K'K he know with whom they originated, although he knows them good— a new dish. Frogs, How to Cook. — Somebody writes to the Blade how to cook frogs, and does it so nicely I will vise his own words for it. He says: As pot- pies, stews and chowder they are a failure. The only legitimate way to cook a frog is to fry him brown in sweet table butter. As a preliminary he must be dipped in a batter of cracker dust, which should adhere closely when cooked, forming a dainty cracknel of a golden brown color, with a crisp tang to it when submitted to the teeth. The tender juices thus retained lose none of theii VARIOUS DIBHES. 451 delicate flavor, and the dainty morsel needs no condimcntH to give it an addi- tional zest. Next ' > the pleasure of sitting on the borders of a frog-pond at eventide and list*. . ig to their sweet, melancholy chr-r-r-k is that of reviewing a plate heaped high with the mementoes of a finished feast— the bones of the " Frog that would a wooing go," and a goodly portion of his kindred. liemarka. — Having eaten them done thusly, I can say try therti every chance you can get. They are splendid. Boast Txirkey, a Nice Way to Avoid Burning.— Having dressed him carefully, rub the inside well with salt, and hang up to drain an hour; then wipe dry with a napkin the crop and inside just as your dressing is ready to bo put in; fill the place of the crop with the dressing and sew up, then the body and sew also. The dressing may be simply fine bread crumbs, seasoned with salt and pepper and a little butter, moistened with water or milk and a beaten egg, and you may add sage, onions, oysters, raisins, etc., any or all of them; or sage, thyme or marjoram or summer savory, as you like, have on hand or can got; tie the legs to the body, so that they shall not sprawl by the heat. "When ready for the oven, melt a little lard and spread it over a clean white cloth and lay over the turkey; tlien grease a paper he same way and lay over the cloth, and a piece of thick dry brown paper over '; put a cup of water in the pan, and roast the turkey without basting, as the greased cloth and papers will keep it moist and from burning. If the top paper scorches, replace it with another until the turkey is nearly done; then remove all covering for a few minutes to allow it to brown. Having stewed the giblets (heart, liver, gizzard, etc.) in a little water while the turkey was baking, chop them fine, and with water or hroth in which they were stewed added to che gravy in the pan, thicken a little with browned or unbrowned flour, as you prefer, rubbed smooth in a little cold •water, seasoning to taste; serve in a "boat" or bowl, as you have. Remarks. — If a turkey, or other fowl or meats, are not covered in this way they must be basted often to prevent burning, and you must also be more care- ful for the first half hour or so not to have the oven as hot as you may if cov- ered. One-and-a-half and two hours, according to the size of the turkey and tlie heat of the oven, would be required to bake them nicely. Some people stew and chop the giblets before hand and mix them into the dressing. Each can suit herself in this free country; and a good many also, as well as the author, like quite a sprinkling of cayenne pepper in the dreasing, as it seems to remove a peculiar fresh smell coming from the inside of the turkey. Turkey, to Boil and to Pry, as in England. — 7b Bnil. — ln England tiukeys are as otten, if not more often, boiled than roasted, and eaten with a sauce called "Golden Rain." Truss (tie the legs and wings firmly) aa for roasting, to prevent tlieir sprawling out by the heat, Have a kettle or boiler large enough to hold water to fully cover the turkey, in which there has been put a carrot, an onion, and a bunch of sweet herbs (if you are to do as the English do), the water being boiling. Put in the turkey, breast down. After it has boiled a minute or two, briskly, move back the boiler to simmer gently from 1 to 3 hours, according to size of the turkey. «i!'i] IMAGE EVALUATION TEST TARGET (MT-S) J/, 5^ -e-o^ C'?o 1.0 I.I 1^ IP 8 1^ IM "2.0 1.8 1.25 1.4 1.6 ^ 6" — ► ^^4V^ 7 Photographic Sdences Corporation 23 WEST MAIN STREET WEBSTER, NY. M580 (716) 872-4503 I 453 DR. CHASE'S RECIPES. The Sinicc. or Golden Rain. — Boil 3 eggs 10 minutes, and when cold throw the whites and two of the yolks into cold water to keep their color. Melt butter, 1 table-spoonful, in a saucepan; then remove from the fire and stir in a spoonfiil of flour (about 1 oz.); stir, or beat with a wooden spoon, till smooth; put over the fire again and add )^ pt. of milk and stir till it thickens, adding now a gill of cream, cutting the whites and the yolks of the eggs in the water into dice, stir in, but do not break up the dice by too hard stirring, which would spoil the golden as well as the white rain; bring to a boil after putting in the egg-dice. Take up the turkey in time to drain nicely; then rub the yolk of the other Ggg over the breast and in spots over the rest of the turkey, or rub it through a sieve, thus in spot? , to make it more golden. Pour the same upon it, or serve it in a " boat " or bowl, as preferred. Turkey, To Pry. — Not every one, however, knows how to fry turkey Cut in neat pieces the remains of the turkey, make a batter of beaten eggs and fine bread c- umbs, seasoned with pepper, salt, and pounded mace or nutmeg, «dd a few sprigs of parsley; dip the pieces into this and fry them a light brown. Take a good gravy, thickened with flour and butter, and flavor'jd with mushroom or other catsup, and pour over them. Serve with sippets and sliced lemon. Few breakfast dishes are more delicious. — Confectioner. Turkey and Other Poultry Hash or Breakfast Dish. — Cold fowl of any kind may be turned into a hot breakfast dish as follows: Chop the the meat very fine; put % a pt. gravy into a stew-pan with a little piece of but- ter rolled in flour, a tea-spoonful of catsup, some pepper and salt, the juice and peel of half a lemon shred very fine, if you like it; put in the turkey or chicken, md shake it over a clear fire until it is thoroughly hot. The above proportions are "calculated for one cold turkey. It may be served with two or more poached egi^^i. If there are not eilough eggs to allow one for each guest, they should be broken with the spoon and mixed with tlie hash just before serving. It should be served piping hot. Italian Cheese, or to Prepare Veal, Chicken, Turkey, etc., for Picnics. — Take a 4 or 5 lb. piece of veal, boil it perfectly tender, then remove all the bones, and chop the meat fine; add a grated nutmeg, as much cloves, allspice, pepper and salt to suit; strain the liquor in which it was boiled, and mix all together, put over the fire and simmer till the liquor, on cooling a little of it, will jelly; then put in molds or bowls till the next day, when it may be sliced for sandwiches for the picnic or for company tea. Chicken or turkey may be done in ihe same way. If you like, you can line the molds, or bowls, with hard-boiled eggs, sliced, which adds to its appearance as well as its richness. Chicken Fricasseed, Upon Toast and Without.— Cut up a chickci) and put on to boil in a small quantity of water. Add a seasor'ng of salt and pepper, and onion if you like. Stew slowly (covered) until tender; then add rich milk, J^ pt. (cream is all the better), with a little butter; and if you hava parsley, add a little of it chopped, just as ready to serve. Have the bread, which has been cut thin, nicely toasted and lightly buttered, arranged on ;^ platter; then pour over the fricassee, and serve at once. Without the toast, it is the common fricassee. VARIOUS DISHES. 468 Remarks. — A young turkey, or a nicely dressed rabbit, treated ia every '.vuy the same as the ehicken, will also muke a nice fricassee. But our chiekeu dishes would hardly be complete without a chicken currie, and perhaps, also, chicken with green peas, both of which I have obtained from a book entitled " Indian Domestic Economy and Cookery," which I borrowed from a Mrs. Bronson, whose husband. Dr. Bronson, had spent over 40 years in India, as a missionary, but whose age and debility required him to return home, and he was then (1881) living at Eaton Rapids, Mich. Dr. Bronson was very anx- ious, i^his health would allow, to return to his work; but being about 70 years old, I told him I thought he had done all that duty required of him in tliat far off country, and I doubted much if his health would ever allow his Tcturn. This lady was his third wife, a faithful and true helpmate in his work. 1 received several items of information from her in relation to the Indian cus- toms, in cooking, etc., which helped me to understand the work above men- tioned, much better than I otherwise would, their ways are so different from ours. These items I shall mention in the different places where needed, in the recipes I shall give from this work. Th^ were married in India, where she had lived several years before their marriage. The book was printed in Madras, in 1853, at the "Christian Knowledge Society Press," and the copy she brought with her showed signs of having been much used. My acquaintance with her was, as some say, purely accidental, others, providential. I was standing in the door of the Frost House, Eaton Rapids, where I was stopping for the benefit of the mineral springs and rest, when Mrs. Bronson, in passing with a baby car- riage, having twin babies in it, stopped to talk a few moments with the land- lady, who, with some other ladies, were also standing about, when one of them knowing that Mrs. B. had recently come from India, asked her where the chil- dren were born, to which the answer was: " In Assam," when I at once became interested (as I had a cousin in that province of India), to know if they had met; when, on learning his name (Mason) they had been neighbors and co- workers for some years; Lonce my acquaintance with Mrs. B. and her husband, and I thus obtained access to the book from which I take the next recipe, and a few others which are credited as above indicated. My cousin had then been in Assam about seven years, in the mission work. His health, and that of his wife, having already begun to fail considerably, so that during the following year (1882) he had to come home, more especially, however, on his v/ife's account, whose health continued to fail very fast, and although she seemed to recruit a little on her first arrival, or soon after, yet her health had been so undermined by her stay in India, she died within a few months after reaching her friends in America. But, notwithstanding the lives of American women who go out as missionaries, are short in India, yet th'jy generally are so devoted to their work, or to their husbands, they seldom make any complaint — they give themselves, and their lives, cheerfully, for the Mas- ter's cause. Let none fail, therefore, to do their duty, although it should call them to India. . "• Chicken Currie, With Rice, as Made in India.— Cut the chicken into as many joints as possible. Take 1 onion and slice it finely and fry in a 454 DR. CHASE'S RECIPES. table-spoonful or more of gli^e (the word used in India for butter, but drip- pings, or even lard, my informant, Mrs. Bronson, says is often used), sprink- ling over the onion, 1 tea-spoonful of currie powder (which see). When the onion is nicely browned put in the jointed chicken, and salt sufficient, and put on a tea-spoonful more of the currie powder, and fry until nicely browned ; then pour on sufficient hot water (see in remarks that milk, or the milk of cocoa- nuts may be used) to cover the chicken, and stew (covered) until perfectly ten- der. [Some of tlie native cooks boil the chicken tender before frying in the currie, but my informnit says this is not the best way.] Serve with plain boiled rice, either in separate dishes, or, preferably, put the boiled rice on the platter, pushing it out around the edge, then pour the currie into the middle, the white- ness of the rice making fine contrast with the browned currie. — Indian Domes- dc Economy and Cookery. Remarks. — Young mutton, lamb, veal, and fish, when cut into suitable pieces, Mrs. Bronson informs me, treated every way the same as chicken, makes an equally nice currie, and are more frequently used as such ia India than chicken; but we Americans think there is nothing equal to chicken. This lady gives me the plan of cooking the rice in India, and the use of the water in which it is cooked, as follows: To Boil the Bice India Fashion. — Wash it through 3 or 4 waters. Have plenty of boiling water in a large kettle, put in the rice and boil very briskly until tender; then pour in a cup of cold water, and pour into a colander; when well drained, return to the kettle to steam a short time to dry out the sur- plus water; then serve on the platter, or separate dish, as above. The rice water poured off is, says this lady, the best kind of starch, and ia used for that purpose by the washermen — men in India doing the washing wholly. What a blessed thing it would be for some of the over worked women of our country if their husbands had to do the washing, instead of spending their time, and often the money their wives have earned by wishing, for whiskey! How long shall it continue? The Milk of Coooanuts is often used in India, says our informant^ and I think it would be ver^ nice here, as well as there, instead of the water or milk in which, or with which, to cook the currie, whether it be chicken, veal, lamb, or fish ; and they also scrape out the meat of the nut, having a tool for that purpose much like a scraper to remove letters from a box or barrel by sliij)- pers, except that the edge is rounding to fit the inside of the nut, and has sharp t€fcth like a saw, which makes the pulp fine and fit to mix into the gravy of th& currie. Such a tool could be very easily made by an American blacksmith,, taking liim a cocoanut that he might get the shape for the toothed edge and knowing what it was to be used for. At a subsequent time, while in Eaton Rapids, I was in\ited to take tea with Dr. Bronson, that I might partake of a currie prepared as above, by his wife iind an Indian gentleman, who had been several years in the University at Ann Arbor, qualifying himself as a physician to go back to his country for the good of hie countrymen. He understood Indian cookery, and between them they made a most excellent currie; and although it was pretty warm— I might say VARIOUS DISHES. 455 hot — with the currie powder, yet I liked it very much, and should be glad to have a chancj to eat of one every day in the week if not at every meal. It warmed up my stomach nicely, and it is said to be a cure of dyspepsia. If found too hot on the first trial to suit any one, use less currie powder next time, and you can soon work to suit the taste of any family. I believe it to be healthful, and they suit my taste exactly. Chicken in Peas, as Cooked in India.— Cut the chicken into joints, as for a fricassee or currie, and put into a sauce-pan with about a quart of young shelled peas, a spoonful or two of gliee (butter), a small sliced onion, and a nice sprig or two of parsley, and moisten more with drippings if thought best; put on the fire, dusting with a little flour, and stew (covered) until d ne; and add a little salt, and a little sugar, if relished, just l)eforc serving. — Indian Domestic Economy and Cookery, Bemarks. — Their plan of making a fricassee is so much like ours above, I need not give it. Young Chickens, Nice Way to Cook.— Dress and joint them as usual; place in a dripping-pan and just cover with sweet cream, season with a little salt, pepper, and a little butter; and now set in the oven to cook, and by the time the cream is almost cooked away the chicken will be done. They are splendid done in this way. — Mrs. Wetsel, Haitermlle, Kan. Bemarks. — That is just what the author says: "They are gplendid done in this way." I should like to . pick such a leg, or two, every day. Have just cream enough left to put over the mashed potatoes as a gravy. Chicken Relish, for Journeys, Picnics, or for Company. — Dress as many as the occasion will require, joint and boil tender in as little water as possible, salting nicely just before they are done; take up and remove the skin. Remove all the meat from the bones; break the bones and boil them and the skin a little while longer in the water; then strain it to have ready to moisten with. Place a layer of dark meat, then a layer of white in a bowl, seasoning with pepper and a little riditional salt to each layer as put in, and moisten with the juices or water in which they were cooked, and put on weights till cold, when, with a very sharp butcher-knife, it may be cut in slices for the picnic, journey, or the tea-table when company is present — too much labor for common, as they are good enough for general use without so much labor. Chicken meat is so tender and soft it is very difQcult to chop it, hence we do not advise it, unless the chopping-knife is sharper than they are usually found. Boast Pigeons and Bread Sauce for Same.— Dress, wash and wipe dry, t, e , absorb all the water you can with a napkin or towel, unless you have plenty of time to drain them dry. Truss them, secure the wings and legs to the body by skewers or twine; mix salt and pepper together and rub them well on the inside, and also put a piece of butter into each, the size of a large shell-bark hickory nut. Lay upon sticks in the dripping-pan, put in hot water and butter to baste with, and put into a quick oven, covering with brown paper, if needed, to prevent burning. If the oven is hot enough, 30 to 45 minutes will do them nicely, if basted often enough. 456 DR. CHASE'S UECIPES. Bfead Sauce ft/i' Siiinc, and for all Poultry, Meats, etc. — Milk, )^ pt. to 1 })t., according to the amount needed; fine bread crumbs, 1 cup; an onion, small or large, whether you use J^ or 1 pt. of milk; butter, 1 to 2 table-spoonfuls, as you take it out of the lump not melted ; salt, pepper, mace, and parsley, if you have them and like them. Directions — First boil the sliced onion 1 minute iu water, then pour that off and put in the milk and cook it well ; then put in your bread crumbs; or, if you wish to be very nice, strain out the onion; put in seasoning with the butter, and let the bread crumbs have time to soften; stir well, and bring to a boil, adding boiling milk or boiling water if too (hick. Remarks. — The drippings from the pigeons or other poultry may be put in in place of the milk or water. The onion, of course may be left out, if not relished, and any other flavor substituted, as summer savory, thyme, marjoram, lemon peel and juice, etc., or nothing, so as to suit everybody. But now I have an animal to introduce, the name of which I am so unfam- iliar with I hardly know where to place liim, whether among the meat-producing beasts, or the family of fowls; still, I know so many will like to try a few of his " rare-bits," I will give him a place among the choicest recipes I have in the nature of dishes. But as he is taken partly from the Iwast and partly from the fowls, we will call him the 1 . GOLDEN BTJCK, OR WELSH RAREBIT- English Style. — A golden buck is, in other words, simply a Welsh rarebit, with a poaclied egg on his back. I will first give the true one, as directed by Warne's (Eng- lish) Model Cookery: Time, 10 minutes; % lb. of cheese; 3 table-spoonfuls of ale ; a thin slice of toast. Grate the cheese fine, put to it the ale, and work in a small saucepan over a slow fire, until it is melted. Spread it on the toast, and send it up boiling hot. Now for the " buck " part of it: 2. Take fresh, but rather rich cheese and cut into small even-sized pieces, the amount to be regulated by the number of rarebits needed, and melt upon a rather slov/ fire. If the cheese be dry, add a small quantity of butter. A lit- tle — say a wine-glass full to each rarebit — sour ale; or, in its absence, fresh ale, should be added as the cheese melts. After the cheese is thoroughly melted and the above ingredients stirred in, add a small quantity' of celery salt, and immediately pour upon a piece of toast previously placed upon a hot pl^te. "Bj placing a poached egg upon this it immediately becomes a golden buck. The further addition of a slice of broiled bacon renders it a Yorkshire buck. — NeiD York Review. Remarks. — For those with good digestion either of the "bucks" will be found nice. For me, I should prefer not to have the ale sour, but fresh, and nice, so I think, would most others. I will give a few more recipes for a plainer, or more Americanized way of making the Welsh rarebit (generally called rabbit), which will be less troublesome to make, and also more easily digested. A young, but experienced housekeeper, of Brinton, Pa., gives the following: Welsh Rarebit. — C. jp fine, with a knife, pieces of dry cheese (sharp cheese is best), and to 1 pt. of this allow 1 pt. of milk. Have the milk boiling VARIOUS DISHES. 457 liOt and stir into it the cheese, stirring all the time until it becomes pretty well dissolved, then add a beaten egg, a little salt, and when it has all come to a boil your rarebit is done. Some persons prefer browning in the oven before send- ing to the table, but it is best eaten as soon as cooked, as the cheese is apt to «epr.iate from the milk if allowed to stand long after it is ready. Welsh Rarebit, Plain.— Rich, crumbly cheese, % lb. ; butter, 1 table- spoonful; rioh milk, 1 gill; toast. Directions — Put the milk and butter into a frying pan, and crumble in the cheese upon the stove, constantly stirring until all is dissolved together; then pour upon thick toast that has been dipped, ' quickly, in and out, of boiling milk; served hot it is a rare dish for a healthy istomach. And for a healthy man a poached egg may be put upon each piece of toast, as served, which will make it a second cousin, at least, to the golden buck, given above. Welsh Barebit, Excellent. — Fresh cheese, the size of a tea-cup; a large cup of sweet milk; a table-spoonful of butter; a pinch of dry mustard; a little red (cayenne) pepper; 2 soda crackers; 1 egg. Diuections — Roll the crackers; beat the egg; cut the cheese in thin, small slices; place them in the frying pan with the milk; add beaten egg, butter, mustard and pepper; stir in the rolled cracker gradually. As soon as all is tJioroughly mixed turn the mix- ture out, and send to the table in a covered dish. To be eaten with dry toast. Welsh Barebit, Delicious. — The New York Post says that Welsh rarebit is delicious when made after this rule: Half a pound of cheese, 8 eggs, 1 small cup of bread crumbs, 2 table-spoonfuls of melted butter, mustard and salt to taste. After beating ths cheese in an earthen dish add the other ingre- dients, then spread on the top of slices of bread, toasted or not, as you choose, and set in the oven to melt, Bemarks. — I will close with one which is more particular in its quantities, and also has a caution or two in the use of seasoning, avoiding skim milk cheese, etc. ; and although it recommends the Parmesan cheese, yet, I will say, our good, rich, new milk cheese, having some age, will be found nice enough for all common purposes. If a very nice dish is desired, get the Parmesan, as meutioued below. It is as follows: Welsh Barebit With Parmesan Cheese.— Boil % P*- of milk; have the cheese rich enough to melt; chop 3^ tea-cupful of it to every \^ pt. of milk; the yolk of 1 egg is lightly beaten with a fork, and have it ready when the cheese is melted; turn the cheese into the boiling milk and stir until the former dissolves. Welsh rarebit cannot be made from skim milk cheese. Par- mesan cheese makes delightful dishes, but is expensive. Stir in the yolk of the egg, adding salt and pepper, and serve on toast or alone. Cheese dishes require little seasoning, and the salt and pepper should be used sparingly. llemarks. — Tliis Parmesan cheese is made in Parma, Italy, but I think our best American cheese is all that need be required, but each must please her- self—you certainly have the opportunity of choosing, from the variety given ; but, as it is the man who furnishes the largest number of the best recipes, for any given department, who makes the best receipt book, the author, in keeping 458 BR. CHASE'S RECIPES. with his " First and Second Receipt Books,' has endeavored, and he thinks, succeeded, in making his " Third and Last," the best even of his own writings and far better than any with which he is acquainted, by any other author. Minced Veal, With Poached Eggs.— Mince cold roast, boiled or broiled veal quite finely; fry a chopped shallot (a small bulbous plant much liko a garlic, but if as strong as a garlic the author wciid prefer a small onion in its place) in plenty of butter; when it is a liglit straw-color, add a large pinch of flour and a little stock; then the mince meat, with chopped parsley, pepper, salt and nutmeg to taste; mix well; add more stock, if necessary, and l^t the mince gradually get hot by the side of the fire. When quite hot, stir into it, off tho flre, the yolk of an egg and tho juice of a lemon, to be strained and beaten up together. Serve with sippets of bread, fried in butter, round it, and 8 or 4 poached eggs on top. Remaiks. — The sippets of bread are first dipped into milk, or a beaten egg, before frying; auu Lvoiid is a very nice thing thus fried for a breakfast dish^ with fried meats of any kind, whether eggs are used or not. Escaloped Veal. — Chop cold cooked veal fine, put a layer in a bakin.-^- dish, alternating with a layer of powdered crackers, salt, pepper and butter, until you fill the dish. Beat up 3 eggs, add a pint of milk, pour it over the veal and crackers. Cover with a plate and place in the oveo' until nicely heated through, then remove the plate to brown it nicely before serving. Oysters may be treated the same way, baking longer to cook them through; the same of chicken or any other cold meats that arc very tender; all make a nice dish if properly done. So, also, veal in the following manner: Jellied Veal. — Wash a knuckle of veal and cut it into pieces. Boil it slowly until the meat will slip easily from the bones. Take it out of the liquor, remove the bones, and chop the meat fine. Season with salt and pepper, spices, and sweet herbs. Put back into the liquor and boil until almost dry. Turn into a mold and let it remxin until next day. The juice of a lemon stirred ia just before taken from fhe fire improves it. Garnish with parsley and thia slices of lemon, if yru have them and like them. — Buffalo {If. Y.) Express. Curried Veal or Chicken.— Nice veal cutlets, 3 lbs., or a good plump but tender chicken will require about 8 cups of milk, IJ^ cups of pounded crackers, 1 egg, butter the size of an egg, salt, dry toast, and 1 tea-spoonful, more or less, as you like it hot or not, of the cayenne and other spices in the currie powder. DinECTiONS — Chop veal or chicken (cold from previous boil- ing) finely, put the milk on the fire, with the cracker-crumbs, salt and curried powder, and as soon as it boils up add the meat, and when the meat is hot the egg and butter. Serve hot on the dry buttered toast. Remarks. — This will be found remarkably fine for lovers of currie; and it will be fine also simply to cut the veal or chicken in pieces suitable for frying, then season the same, using the milk or not; if used, seasoning it as before and stewing in it for a time, then finishing by frying in the butter and using the milk as a gravy for potatoes, etc. I am very fond of the curried chicken; th(i veal I have not tried, but know I should like it for the curries' sake. ., VARIOUS DISHES. 400- Qravy or Sauce for Veal or Chicken. — Put a table-spoonful of butler into a hot frying-pan. When it begins to l/owh dust a table-spoonful of flour into it, stirring constantly witli a spoon; add salt and pepper; then stir in 1 pint of milk— cream, if you have it — let it boil 5 minutes, and it will be ready to pour over these fried meats, or to serve with roasts. Some people think that a littlo stewed tomatoes in the gravy for roast or fried meats is an improvementu Tlie author prefers them without it. > ,/ ,v i- •' ' EGGS— How to Boil for Health.— The objection to the common way of boiling eggs is this: The wliite under three minutes rapid cooking becomes tough and indigestible, while the yolk is left soft. When properly cooked eggs are done evenly through like any food. This result may be attained by putting the eggs into a dish with a cover, and then pouring upon them boiling water, 2 quarts or more to a dozen eggs, in a covered tin pail, and set them away from the stove for 15 minutes. The heat of the water cooks the eggs slowly and evenly and sufficiently, and to a jelly-like consistency, leaving the center or yolk harder than the white, and the egg tastes as much richer and nicer as a fresh egg is nicer than a stale egg, and no person will want to eat them boiled after trying this method. liemarks.—l have tried this writer's instnictions, although I do not know who he was, and find him correct for my taste, and I think it the true way to boil eggs, and mostly of general adoption. I will also add an item from a wri- ter in a medical journal upon the healthfulness of hard-boiled eggs in dyspep- sia, hoping and believing that it is a true account of what they have done, although the writer's name is not given, nor tlio place the journal was pub- lished. The writer says: Healthfulness of Hard-Boiled Eggs in Dyspepsia.— "We have seen dyspeptics who have suffered untold torments with almost every kind of food. No liquid could be taken without suffering. Bread became a burning acid. Meat and milk were solid and liquid fires. We have seen those same sufferers trying to avoid food and drink, and even going to the enema syringe for sustenance. And we have seen their torments pass away, and their hunger relieved by living upon the white of eggs which had been boiled in bubbling ■ water for 30 minutes. At the end of a week we have given the hard yolk of the egg with the white, and upon this diet alone without fluid of any kind wo have seen them begin to gain flesh and strength and refreshing sleep. After weeks of this treatment they have been .able with care to begin upon other food. And all this," the writer adds, "without taking medicine." He says that hard-boiled eggs are not so bad as half -boiled ones, and ten times as easy ta digest as raw eggs, even in egg-nog. Remarks. — See the remarks just above, and let none who a siiffering in a similar manner fail to give this a faithful trial. See, also, "Voltaire's Food for Dyspeptics " in this work. Remarkable Use of Long Boiled Eggs, for Typhoid Fever Patients. — After having written the two above items, I was speaking of them to a homeopathic physician of our city — Toledo, 0.— June IQth^ 1883,, wlxea 4flO DR. CHASE'S RECIPES. he said : " I have given three eggs which had been boiled an liour, at one time, to a patient just recovering from typliold fever, without the least distress or suffer- ing, digesting well and improving the patient's strength, while those only boiled 15 minutes did give distress," etc. This to mo was remarkable indeed , but, nevertheless, I .have not a doubt of its correctness. He claimed that, like cooking meats, 15 minutt , only, "sets,"' or toughened the albumen (the white of an Ggg is pure albumen, much like that part of veal which v.ill form jelly, by long boiling), and, hence, that no stomach could digest it ; while an hour's boiling cooked it done, as we say of boiling veal, or other, naturally young and tender meat, chickens, etc. The reasoning is good, and may be tried with •safety, 1 egg, only at a time, at first, with weak typhoid, or other patients. Egg Gruel, Mulled Jelly, eto., for the Siok.— Beat the yolk of 1 egg with a table-spoon of sugar till very light ; on this pour % of a cup of boiling water ; on the top put the white of the egg beaten to a stiff froth, with a tea spoon of powdered sugar ; flavor with something as unlike other flavors the invalid has had as you can give him. Mulled (to mull is to soften by heat, adding hot water, spices, etc. As Gay says : "Drink new cider, mulled with ginger warm " (it is not hard to take, even if not sick); jelly is another drink •which may be taken wich pleasure, i. e.,beat a table-spoon of /ed or black cur- rant jelly with the white of an egg and a little sugar ; pour over this a small cup of boiling water ; break a cracker in it, or a thin slice of toasted bread. Remarks — This would properly belong with drinks for the sick, which «ee; but it had been placed with the other egg receipts, so I give it a place here. Eggs, Some of the More Common Ways of Cooking.— Poached. — It is now well understood that to poach an egg is to break it into boiling water and to dip some of the water, with a spoon, upon it, or them, as the case may be, until cooked to suit; then lift with a skimmer, upon a plate, or upon slices of buttered toast, or into egg cups, in which a bit of butter has just l)een put, and let each, otherwise, season to suit themselves. Eggs, Scrambled. — Put a tin basin upon the stove, in which you have put a table-spoon of butter, for % doz. eggs; when the butter is melted, the eggs having been broken into a dish (to see each is good) put them in, and lis soon as cooked upon the bottom a little, begin to stir, or lift them with u spoon from the bottom, till all has had its turn upon the bottom, and conse- quently done, or thickened to suit. . Serve hot, generally, for Sunday's tea, ■with bread and butter. Egg Omelet. — A Fi-ench writer says the "secret of an omelet is the know liow !"— I wonder if that is not the secret of doing anything well? Ho then gives us the Bordcau.x, or French fashion, which is good. lie says: "Tilt the pan, to allow the eggs to nm to the lower side, and scrape down from tlic upper half perfectly clean, pushing all the egg to the lower half. Pepper and salt. When set, ttirn over back on to the clean half of the pan, brown and serve. But if you do net put a table-spoonful of cold water to each egg in mak- inff.an omelet, it will be leathery (tough). If you put milk or flour it is not an VARIOUS DISHES. 4Gt omelet, but a pancake. To take up, take hold of the pan witli the palm upper- most, place your plate over the pan and turn it quickly." Hemarka. — Most people have been in the habit of using milk, or flour, or both, while the Frenchman's plan leaves them tender and digestible. Egg Omelet with Qreea Corn or Bread Crumbs.— Boil 1 dozen cars of nice corn 25 minutes, split the rows lengthwise with a sharp knife, theu with a dull knife press out and scrape easily, to leave the hull as much on tho cob as possible ; add to this pulp 5 well-beaten eggs, season to taste, and fry to a nice brown in a little butter, turning over as a whole, or as the Frenchman above, on a clean half of the pan. In the absence of green corn, \)^ cups of bread crumbs will make a good omelet. liemarks. — Omelets should be served at once when done., as they fall if they stand after being dished up. Egg Omelet with Oysters.— An egg omelet with oysters may be a new dish to some coolis, but I can assure them that it will be a favorite, if the family like oysters. Stew a dozen oysters in their own liquor, if possible, if not, use a very little water; roll 2 or 8 lumps of butter the size of butternuts in flour, and put in and let it come to a boil ; salt it well, and add black or cayenne pep- per to suit your taste. Take out the oysters and chop them, and, if necessary to make them thick, add a little flour; then put the oysters in again and set the saucepan in which they are back on the stove while the eggs are being fried. Beat 6 to 10 eggs until very light, and add to them 2 table-spoonfuls of cream or rich milk; fry in a well-buttered frying-pan. When done remove to a hot platter or deep plate and pour the oyster sauce over it. Serve while hot. — Ifew York Evening Post. Eggs-in-the-Nest— A Nice Dish for Breakfast or Tea. — Beat to a froth the whites of 6 eggs; a little pepper and jalt; pour into a buttered baking tin, dip upon i. 6 table-spoonfuls of nice cream, 1 only in a place; upon each spoonful of cream drop 1 of the yolks whole (being careful not to break them); place in a moderately hot oven to cook, and serve hot, as omelet siiould be. Remarks. — I am very sorry I can not give credit to the originator of this dish, as her name ought to have gone with it, as it will be found especially nice, if neatly done. Where I first saw it there was no name given. I will now close the meat and egg dishes with directions how to take care of pigs' heads, sausage, etc. ; then take up the vegetable question. Head-Cheese, Souse, etc. — For the head-cheese, take the pigs' heads, feet, ears, etc., and after soaking and cleaning nicely, cut off the lower jaw (some cut this off first, as it is very nice cooked with cabbage); boil until the bones can be easily removed ; then chop fine with onions, 1 or 2 for each head, add salt and pepper, and place in molds till cold. It is usual, however, when these are cooked, *o make a meal off them, and chop up the balance for the head cheese, aud some persons prefer to eat it all as sauce cold, rather than take the labor of chopping, seasoning, etc. Every one can please themselves. They should all be soaked ovei night in salt waier before cleaning them. 462 DR. CHASKS RECIPES. Remarks. — My xmn choice Is for an car, or some other part having plenty of skin, but not much fat. I am a great lover, also, of sage or sum- mer savory in seasoning any kind of fresh meats, in preference to any other •of the "sweet herbs," iia they are called. VEGETABLE DISHES— How to Cook.— I will first take up the sweetest (?) vegetable we have — truly, however, one of the most healthful, if uot the most healthful, of all our vegetables. It is very much used, but ought to be used more extensively than it is in every family in the land. I refer to the well-known Onion, How to Cook It with Milk or Cream, Avoiding tho Strong Flavor. — Peel, wash, and slice (uadei water to prevent affecting the eyes), 3 to 0, according to the size of the family, put into boiling water and boil 1 to 2 minutes, and drain off the water (which removes the acrid oil in which their peculiar sweet flavor resides); then pour over them a cup of scalding milk (cream is better still), in which a pinch of poda has been diasolved; put in a table-spoonful of butter, and cook till tender; pepper and salt, and stir % a tea-spoonful of corn starch or flour in a little cold milk ■and stir in. continuing to simmer a minute or two longer; then, if you have parsley, chop a little of it — J^ dozen sprigs — and put in the last moment 'before dishing up, and if you don't say it is a sweeter and more palatable •vegetable than you supposed, the author will be very much disappointed. BICE— Its Value and How to Cook It.— Rice is being used much more, of late years, than formerly. It is very often substituted for potatoes, even at dinner, as it is much more nourishing, and more easily digested; and although it may cost a little more than potatoes generally, yet it is relatively cheaper than oatmeal, and other grt'in grits, and certainly more palatable. It should always be cooked in a rice kettle, (which see, described in a note follow- ing Tapioca Puddings; some people call them farina kettles, because equally valuable to cook farina, oatmeal, or any article liable to burn in an ordinary kettle. Tho rice, or farina, is put into an inside dish having a cover, and itself forming the cover of the outside one, which contains the water), which prevents any possibility of burning, on the same principle as a glue kettle. Only water enough is put upon the rice to moisten it nicely, which really steams it rather than boiling proper, in the usual, or large amount of water. If boiled in a common kettle, as formerly, 2 cups of .-vater are required to every 1 cup of rice, with a little salt, in cither case. When don^, remove the cover, to allow the steam and water to .escape — to dry it off, for a few minutes only, and the rice comes out a mass of snow white kernels, separate and distinct from each other; and as much superior to the soggy mass, of the old way, as a nice, dry and mealy potato is better than a water-soaked one. With the ric' kettle to boil it in, 1 cup of water is enough for 1 cup of rice; and after 4t begins to boil, 20 minutes is the usual time. It should be taken, our poured into a deep dish or tureen (so it may be covered when steamed dry) and let it stand, uncovered, before the fire, in only a moderately warm oven, with the door open, a few minutes, to dry off the surplus water, sending to the table hot. To be eaten VAlilOUS DISHES. 408 'trith butter and sugar, or these to be creamed together, half as much butter as eugar, if prefered. The Chinese, or East India cooks, you will see by referring lo the remarks fo> lOwlng Chicken Currlo, boil their rice in a largo amount of ■water, drain it off to use as starch, then put the rioo back into the kettle and /put over the Are again, to dry oiT the steam, or surplus water. See next »ocip6 for the old way of cooking rice in the south, wldch is much the same as the India plan, above referred to. Using so much water to Iwil it in, then pouring it off, would seem to me, at least, to take away much of its nourishment; but «tin as they use this water in place of starch, like the India washerman, they may have the best of us after all, as the southern ladies are very much in favor •of stiff dress skirts, judging by the mstle of those who staid this summer in the north. This is, probably, as cheap a way as they can get their starch, as they raise the rice in the south. . Rioe, Southern Mode of Cooking. — Pick over the rice and wash it In cold water; to 1 pt. of rice put 3 qts. of boiling water and J^ tea-spoonful of .salt; boil it just 17 minutes from the time it begins ic boll; turn off all the water; set it over a moderate Are with the cover off, to steam 15 minutes. Take i cream if you have it), 1 qt. ; nca flour, % of a Clip; vanilla or lemon extract, or rose water, to taste; cream and and sugar, or raspberry or other jelly to serve with. Directions — Heat the milk t . the boiling point before stirring in the 'ce flour; and continue to stir constantly for % an hour, or until cooked so Ihi'jk that you know it will harden in the cups, or molds, to avoid burning, unless it is cooked in a rice kettle. Flavor the last thing, when a little cool. Red Rice, a Danish Dish. — Take ripe, red currants, 1% pts.; very ripe raspberries, 1 pt. ; water, 1 qt. ; rice flour, 1 cup; sugar to taste, according to the acidity of the currants. Directions — Stew the currants until the juice flows freely, add the raspberries just before the currants are ready to strain ; then return to the sauce pan, add the sugar; then the rice flour, stirring smoothly, and pour into molds; and when cold turn out upon a glass dish. Thicken with cream and sugar if desired. It may be made with red cuiTant jelly, and rasp- berry jelly, in place of the fruits, out of their season. OATMEAL— For Bone and Muscle; or, as Food and Drink for Laborers. — Liebig has shown that oatmeal is almost as nutritious as the very best English beef, and that it is richer than wheaten bread in the elements that go to form bone and muscle. Prof. Forbes, of Edinburgh, during some 20 years, measured the breadth and height, and also tested tlie strength of both the arms and loins of the students of the University — a very numerous class, and of various nationalities, drawn to Edinburgh by the fame of his teaching. He found that in height, breadth of chest and shoulders, and strength of arms and loins, the Belgians were at the bottom of the list, a little above them the French, very much higher the English, and highest of all the Scotch and Scotch- Irish, from Ulster, who, like the natives of Scotland, are fed in their early years with at least one meal a day of good milk and good oatmeal porridge. As a Drink. — Speaking of oatmeal an exchange remarks that a very good drink is made by putting about 2 spoonfuls of the meal into a tumbler of water. The western hunters and trappers consider it the best of drinks, as it is at once nourishing, stimulating and satisfying. It is popular in the Brooklyn navy yard, 2% lbs. of oatmeal being put into a pail of moderately cold water. It is much better than any of the ordinary mixtures of vinegar and molasses with water, which farmers use in the haying and harvest field. — New York Mail. Remarks. — I know the value of oatmeal as a food; and I have not a doubi of its value as a drink; putting the meal to common water for the drinking, by laborers, when at work. My son and myself drank of it, as used by the laborers on the Brooklyn bridge, as we visited that structure, passing through there to the Centennial in 1876, and liked it very much; and the superintend- ent said he should not be willing to even try to do without it; though I think they only put 1 lb. to a pail of water. It would certainly be very nourishing with 2 table-spoonfuls of it to a glass of water, as spoken of by the exchanrco above, half the amount would meet my own ideas, as sufficient, even when the nourishment was especially needed. , ' ' . Oatmeal Porridge, Scotch, and Cracknels, or "Scotch Ban- VARIOUS DISHES. 465 nooks."— An Englishwoman in the Germantown (Pa.) Tdcgraph gives the following instructions to make Oatmeal Porridge.— "Oatmeal porridge is especially suitable for chil- dren. It nourishes their bones and other tissues, and supplies them in a greater degree than most foods with the much needed element of phosphorus. If they grow weary of it, tliey can be tempted back with the bait of golden syrup, ,iani, or marmalade, to be eaten with the porridge. The Irish and Scotch make their porridge with water, and add cold milk, but the most agree- able and nutritive way is to make it entirely with milk, to use coarse oatmeal, and to see that it is not too thick." The following is a good receipt: Bring a quart of milk to the boiling point in an enamel-lined sauce-pan, and drop in by degrees 8 oz. of coarse oatmeal; stir till it thickens, and then boil for half an hour. The mixture should not bp, too thick, and more milk can be added according to the taste. For the Cracknels, or Scotch Bannocks, to Keep a Year.— Take the finest oatmeal and stir in barely enough water to wet it through; add a pinch of salt; let it stand for 10 minutes to swell; then roll it out a quarter of an inch in thickness, first flouring the board and rolling pin with wheaten flour; cut it with a biscuit cutter, and bake in a moderate oven; these cakes will burn quickly and only require to be of the lightest brown. If put in a close jar they will keep for several months. In the Highlands they preserve their bannocks in the barrels of oatmeal and keep them a year or so." Oatmeal Mush. — The true way to make oatmeal mush is in a rice-kettle; but if you have it not, a porcelain lined one is next best; iron will do. If made in the rice or double kettle; simply water enough to cover the meal is enough;, then cover the dish and cook till done, without fear of burning. To make in. an open kettle, put in water sufficient to make the right quantity, and bring to- aboil; adding a little salt; then stir in coarse oatmeal until it is as thick as you; wish to eat it; then slip back on the stove to ■ immer slowly for half an hour, or till done. Eaten with meat, or served with milk, milk or sugar, or cream, as desired. Oatmeal to Cook in an .Earthen or Stone Jar.— To one cup of of coarse oatmeal, add 1 qt. of cold water, in a stone jar; set it in a kettle of boiling water and boil 1 hour; do not stir it; serve with sugar and cream. — Alice Kimball, Winfield, Iowa. Bernard. — This plan of cooking in an earthen crock in a kettle of water is perfectly safe, and not the least danger of scorching, whether it be oatmeal, hominy, com, or wheat grits, cracked wheat, corn-starch, sea-moss, farina, or any of the nice breakfast dishes, mixed or cooked in milk. Even in cooking beans there is nothing better to bake them in than a stone jar. I cannot better close this subject than with a quotation from CasseWa (Scotch) Magazine, which says of oatmeal : "We have called it the food for bones as well as brain; muscle as well aa ™ind. To the laboring, or artisan class, it commends itself as an article of diet oi\ account of cheapness, the readiness and economy with which it can btt 30 466 DB. CEASE'S RECIPES. cookea, ana, wWle It is easily digested, it contains, as we have seen, a larger proportion than wheaten bread of the elements that go to form bone and mua- fHa. The best. Scotch oatmeal costs 2-pence a pound, and this contains far more true noarishmer.t, in tlie opinion of some medical men, than the same •weight of Liebig's extract. It commends itself to literary men, and all work- ers who earn their bread by the sweat of their brains. There are, as we happen to know, several well-known authors, who, though born and bred this side the Tweed, nevertheless swear by oatmeal porridge as a brain-inspiring compound. Then, as to its palatableness, we ourselves have long held the belief that not only is porridge rich in nutritive matter, but when nicely cooked, and eaten -with new milk, is simply delicious, a dainty dish, fit, indeed, to set before any ting," Eemarks. — The only objection that can possibly be raised against oatmeal in the United States is its cost. With the "Yankee" determination in this •country to double our money every time we "turn" it, it costs in this city, Toledo, 1883, 5 cents per lb. which is double what it ought to cost,'if millers gen- •erally would prepare it; but from the expense of machines to hull it, this will not probably be done very soon. Yet, certainly, everybody can afford to buy «nough for the "porritch,' and also to make a mush for breakfast. "So mote it be." Still the fact of having to pay 25 cents for 5 lbs. of oatmeal in free America is simply ridiculous, when oats can be bought for 80 to 50 cents a bushel. Cracked Wheat Mush, Very Excellent— The Same Also if Cooked Whole. — Cracked wheat makes an excellent mush, cooked and eaten the same as oatmeal; and is, no doubt, richer and more palatable to some than oatmeal. The kernel simply needs to be cracked, or broken. If it is done loo finely, the flour needs to be sifted out. The author is fond of having wheat ■cooked whole. It takes longer boiling, but if nicely done and eaten with cream or milk and a little sugar it makes an excellent relish at tea-time, or any time, ■Can be cooked either cracked or whole, without burning, in a rice-kettle ' VARIOUS DISHES. 467 Beets Hashed with Potatoes, a Very It^ice Dish.— The c ithor Is very fond of properly boiled or baked beets hashed with an equal amount of <;old potatoes, and warmed up by putting in a bit of butter, a little water or milk, as potatoes are often done alone for breakfast. The sweetness of the beets is nicely brought out in this way. Pepper and salt, of course. Don't fail to try it. Parsnips, Cakes or Balls.— Wash and boil in water with a little salt in it until perfectly tender. When cold, scrape off the skin, mash them, and for each cup of the mashed parsnips, put bread crumbs, % cup; a beaten egg; salt and pepper, to taste; flour the hands and make into balls, brown in hot but< ter, and serve hot. Parsnips Stewed in Milk.— Cut cold, boiled parsnips in slices, usually lengthwise; put into milk, with a little butter, pepper and salt, and stew a few minutes; then thicken with a little flour rubbed smoothly in a little water or milk. Parsnips are almost always served hot; but I have been very fond of them cold. Fried Parsnips.— Cut cold, well-boiled parsnips into long, thin slices; apply salt and pepper to taste, dredge or dip in flour, or not, as you prefer, and fry in hot drippings or butter. Drain a moment over a colander before serving. Egg Plant, Fried. — Cut in slices half an inch thick and lay in salt -water 1 hour; drain, dip in beaten egg, then in cornmeal, cracker crumbs or flour, and fry until brown and nicely tender. They are good fried after ham. Pick as soon as full grown, not allowing to get ripe. — Elise, St. Johns, Mich. Tomatoes, To Broil. — Take ones, not very ripe, cut in thin slices, rub a little butter, salt and pepper together and spread over the slices nicely, and broil on a gridiron or beefsteak broiler, which see. Serve hot. Remarks. — This is the only way the author cares for them. They are very nice done thus. Squash Baked.— Clean nicely, by cutting open and scraping out the inside with a spoon. Cut in suitable pieces, or, if a fully-ripe Hubbard, break in pieces, and place in the oven flesh side up. Allowing 1 hour for baking. It may be taken out of the shell when done, and seasoned with salt, pepper and butter, before serving; or allow each one to take a piece and season to suit himself. Even those not quite ripe are good thus, baked. Should come to the table "as hot as blazes." Boiled squash are seasoned the same, but the water must be pressed out as much as possible. Summer squash are most fre- quently boiled, but the water is seldom half pressed out as it ought to be. Potatoes — General Remarks. — Although less than one-tenth of the potato is really nourifhing (the rest being water), yet with us Americans, Irish- like, thors '^ve bu*: /ov meals eaten in which potatoes do not form a part. Bak- inr^thsm, ^t is pretty generally known, is the most healthful way of cooking tliem, as it drives off much of the water and leaves them more nourishing than by steaming or boiling; steaming is next best, boiling the poorest way of all; as it so often leaves them watery and bad; yet, no one would always like them 468 DR. CUASE'8 RECIPES. cooked In the same manner; hence, I shall give a kind of "bill of fare," for a week, dilTerently cooked for dinner, after which I will also give some very choice ways of cooking and serving them. Remember this, however; that the most nutrit-'ous part of the potato — the starch — is richest, next to the skin, hence when they are to be peeled, raw, pare as thin as possible. Prof. Blat, the great French cook, says the skinning process, as he calls it, is all wrong. His plan is to dig out the eyes and peel after boiling, etc., claiming that the nourishment from them is not more than 7 or 8 per cent., the balance mainly water, of which there Is not a doubt. The following methods of preparing for dinner for each day In the week, will always help one to decide what, in tJio potato line, shall I have for dinner? And by turning to the actual bill of faro for a week, among the meat dishes, will help to decide the whole question as to what the dinner shall be. These directions, or recipes, are from a writer to the Housekeeper, who you will readily see, had an excellent judgment, if not an actual experience In the matter. I am sorry tliey did not come to me so I can give the writer's name. TJicy were given under the head of: ''Potatoes in Seven Ways," or for Dinner Each Day of the Week. — The writer says: "Editor Housekeeper: — Let me give you a few little hints la regard to the different methods of cooking potatoes, so that the oft abused boiled potato may be varied during the week at dinner: I. "Sunday. — Mashed potatoes; peel (thin), steam, place in a pan and 1 nsh, add milk, butter and salt, and then beat like cake batter, the longer the Ik r, till they are nice and light. This steaming and beating will be found a great Improvement. II. " Monday. — Baked potatoes in their jackets. By the way, if any are left over they may be warmed over by not peeling them till cold, and then slicing. III. " Tuesday. — Peel and bake them with the roast of beef. rV. "Wednesday. — Prepare them In the Kentucky style, as follows: The potatoes are sliced thin, as for frying, and allowed to remain in cold water y^ hour. The slices are then put In a pudding dish, with salt, pepper and some milk — about % pt. to an ordmary pudding dish. They are then put into an oven and baked for an hour. When taken out, a lump of butter the size of a hen's egg Is cut Into small bits and scattered over the top. Those who have never eaten potatoes cooked thus, do not know all the capabilities of that escu- lent tuber. The slicing allows the interior of each potato to be examined, hence its value where potatoes are doubtful, though the poor ones are not of necessity required. The soaking in cold water hardens the slices, so that they will hold their shape. The milk serves to cook them through, and to make a nice brown on the top; the quantity can only be learned by experience; if just a little is left as a ricii gravy, moistening all the slices, then it is right. In a year of small potatoes, this method of serving them will be very welcome to many a housekeeper. V. " TnuKSDAY. — Peel, steam and serve whole. VI. " Fbiday. — • Potatoes a la pancake;' peel, cut In thin slices length wise, sprinkle with pepper and salt, and fry In butter or beef drippings, turning like gnr'dle cakes. VII. Saturday. — Potatoes boiled In their jackets. i > " These are simple ways, but give variety. On Monday and Tuf ' '^ aitwBjs prepare them in some way in the oven, as as to leave top of stove . .e. VARIOUS DISHES. 460 Pried Potatoes (Saratoga*s Secret).— It Is my custom to make my Items as short as possible, aud have them understood, but " Q. B. B." wrote the following in •tuch a spicy manner to the Springfield Republican, I • ink it will give an additional relish to the potatoes to give it in his own words. .e nicety or daintiness of the dish more than pays for the labor of preparing it. His words were as follows: "Saratoga Potatoes, tlie poetry of common life, and costly charm of Delmonico's and Parker's, can be made in perfection in any kitchen by the use of a very simple apparatus, consisting of a large blade set slanting into a wooden trough with a narrow slit in the bottom, two wire ficreens or sieves, and a common spider. Select 8 large potatoes, pare tliem and slice very thin with the cutting machine, soak them in cold water for 2 hours, then stir common table salt into the water, 1 tea-spoonful to a quart, and allow them to remain in the brine J^ hour longer. Pour them upon the screen to drain, and put them on a spider with 1 lb. of clear lard over a brisk fire. When the sliced potatoes dry on a towel, wait until the lard is smoking hot, and pour a large plateful into the spider. The result is like a small sea in a white squall, and now the cook shows the artistic soul, which every votary of that noblest of the arts muFt possess to be worthy of the name. Patient and calm, with steady and incessant motion of the skimmer, she prevents adhesion of any two affec- tionate slices, and watches carefully for any tender burst of brownness to appear. Slowly it creeps and deepens until it rivals the hue of the fragrant Havana. Haste then takes the place of caution, lest any martyrs burn for the perfection of others; and they must be quickly spread upon another sieve to drain until dry and greaseless enough for the fairest fingers, then served hot to melt away Jike a kiss on sweet lips, with a dying crackle like the fallen leaves of autumn." ReToarks. — Of course, these may be sliced with a knife, cutting them quite thin is the only point requiring special care. Sieves are not absolutely necessary, but help the drying or draining process considerably. A very satis- factory substitute may be made by any intelligent boy of a dozen years old.' A frame of wood, about a foot square, on the principle of a picture frame, of soft wood strips, half an inch thick by one inch wide, halved together at the corners and nailed; then small holes every J^ inch and small wires woven across J^ or % inch apart each way, will answer every purpose. • ,- ' Home Style.— Wash, pare, and slice, in the ordinary way, as many potatoes as required for the meal; rinse in cold water, then, having placed a skillet upon the stove, with 2 or 8 spoonfuls of meat drippings, lard, or butter in it, to become hot, put in the sliced potatoes, sprinkling a little salt and pep- per upon them, and, as the bottom ones become browned, turn them till all are nicely browned, then take them up at once into a covered dish, to keep hot. This makes a nice dish while hot, but they are not relished after having become cold. Peachblows are not as good for fr}'ing as those which do not crack open while boiling— they become softer and more mussy. Raw potatoes are to bo taken in both recipes. Potato Balls, or Cakes. — When you have mashed potatoes left over at dinner, which liave been seasoned with butter, salt, and milk, or cream, j2M,ke them, while warm, into cakes % of an inch thick, and set by till morning; 470 J>R CBABE'S RECIPES. then beat an egg, into which dip the potato cakes, from whence lay them into a frying-pan, having a little butter in it, of tlie right heat to brown the calica quickly. Take ap in a tureen to keep hot. Potatoes mny be cocked and seasoned purposely for making these cakes; but it is best to prepare them and make up the cakes in the afternoon, as they b.-own better for having dried out over night. Saratoga Pried Potatoes, Short Way.— Wash the potatoes clean, pare, slice with a potato-slicer, very thin, throw into cold water long enough to take out some of the starch, then wipe dry and put into boiling lard, a few pieces at a time. Be sure and keep the lard boiling. As soon as the potatoes- are of a clear, golden brown, skim them out, drain them in a colander or sieve, and serve hot. Remarks. — If the potatoes are well covered with water, stirred up two or three times, and the water changed once, they being sliced very thin, an hour will remove much of the starch, which you must understand by the general remarks above, takes away the nourishment; hence I sliould prefer less soaking than given in No. 8. Potatoes Fried With Eggs.— Slice cold boiled potatoes, and fry in butter till nicely brown, in this time heat 1 or 2 eggs, as below, and stir into tli& I)Otatoes nicely, and take up at once, so as not to harden the egg, but merely to cook slightly. One egg is enough for 3 or 4 persons wlio are not especially fond of potatoes; if most of the family are fond of them have plenty, and us& additional eggs to correspond. Choice. Potatoes "Tip-Top."— Boil 8 large potatoes in their skins, and let them cool. When cold, peel them and cut them into thick slices. Put into a stewpan 2 oz. of butter, in a thin slice; and when it is melted add 1 tea-spoon of well seasoned stock, or gravy (see gravy below), 1 tea-spoon of finely chopped parsley; chopped lemon, and 1 tea-spoon of mixed pepper and salt Stir these well together over the fire till hot, add the potatoes, simmer 5 min- utes, stir in the juice of a lemon and serve hot. Remarks. — Of course, if you have no parsley, and do not like onions, do without either, and still it will be "tip-top." Potatoes en Caisse (In a Case.) — Wash some large, fine potatoes of a mealy sort and bake them. When done cut a small hole in the top of each and carefully scoop out the whole of the inside; mash this fine, in a saucepan over the fire, mixing with it a large table-spoonful of butter and a generous quan- tity of cream. Salt and black or white pepper to taste, and stir in the wliipped Whites of 2 eggs. Fill \\\> the skins of the potatoes with the mixture. Set them into tlie oven for a few niotnents and serve hot. These amounts are for (5 large potatoes. Keep the same iiroporlion for any number. Potatoes, Duchesse, or Potato Balls, Baked.— Boil and pass through a sieve 6 fine potatoes. There must be no lumps. Add 1 gill of cream, the yolk of 3 eggs, pepper, salt, a little chopped parsley, and a hint of nutmeg. The mixture must be thoroughly smooth and well mixed. Take a table-spoonful at a time, form into a ball, brush the top slightly with a beaten egg; place in a buttered pan, and set them in the oven until nicely browned. VARIOUS DISHES. 47* Potatoes with and Without Onions for Breakfast.— Boil potar toes a little underdone; when cold, peal and chop flncly; have an onion or two, if several in the family, also boiled underdone, and finely minced. Put on a saucepan with milk, 1^ cups, and bring to a boil; then add butter, a table* spoonful as lifted from the crock, and when melted, stir in the potatoes and onion, and cook about 15 minutes, or until creamy. If onions nro not tolerated by anyone use the potatoes alone, or with hash.ed beets, in the same manner. 'Remarks. — The author takes them one day with onions, the next witl» l)eets. New Potatoes a la Creme or in Milk.— Take the small new potaw toes, scrape off the skins when washed, and boil, or better, steam them not qi:it9 done, the day before needed for breakfast; in the morning chop or cut fine,. with any others left over; salt and pepper to taste. One cup of milk to 3 or 3 off potato Heat the milk with a table-spoonful of butter, and stir in tlio potatoes^ and warm up nicely. Remarks. — A Mrs. Deacon Warner, for whose husband I worked in hay- ing the first half month I ever worked away from home, over i50 years ago, used to get them up in this way, and I thought tliera, and still think, they aro the nicest I ever eat. Of coiirse old ones may be used in the same manner, and are nice, but the new, it seems to me, at least, richer, and I know, more sweet and tender. Potato Fritters. This receipt was given by one of those persons who Bwre recently have been having schools of Instruction in the cities in the art ot coo'sery, Miss Parloa. She says: One pint of boiled and mashed potato; J^ cup of hot milk; 3 table-spoonf ula of butter; 3of sugar; 2eggs; a little nutmeg; 1 tea-spoonful of salt. DiKECTioNa —Add the milk, butter, sugar and seasoning to the mashed potato, and then add the eggs well beaten. Stir until very smooth and light. Spread about J^ aa inch deep on a buttered dish, and set away to cool. When cold, cut into squares. Dip in beaten egg and in bread-crumbs, and fry brown, in boiling fat. Serve immediately. Remarks.— I take this to be only another name for potato balls, but they will be a nice thing to have around about mealtime. Sliced Potatoes to Bake With Pork.— Dig out the eyes and pare Tery thinly, raw potatoes, and slice very thinly also, to nearly fill a 2-quart pudding dish (earthen). Season freely with salt and pepper over the top; then pour over sweet milk % full, which will carry the seasoning among the slices. Cut 5 or 6 slices of pork and lay over the top, as a covering. Bake about % hours. If the pork is likely to get too much browned, cover with thick browo paper till the potatoes are done. Esoaloped Potatoes or Potatoes, with Cracker Crumbs.— Slice ^ Jte thin, cold boiled potatoes, to the amount of a quart or more, and roll crackers to nearly the same amount. Season the potatoes, about 2 tea-spoonfuls of salt and pepper to taste, and plar half of the potatoes in a suitable baking- dish, placing bits of butter upon tii.m; then half of the cracker crumbs, and 47a DR CEASE'S RECIPEB. pour over ^ pint of cream (raillL wOI do, but if milk is used, use butter mora freely); then the balance of tlic potatoes, as the first, and cover with (he bal> ance of the crumbs and cream, or milk, as before, with more butter, and bake nntil richly b. owned and well heated through. To be eaten with butter or any meat gravies for dinner or tea. Tlie same may be done with sweet pota- toes, several other plans of cooking which are given below. Potatoes, Gravy for.— Put a table-spoonful or more of butter, accord* Ing to the quantity of potatoes you have, into a frying-pan and set over the Are until brown, being careful not to scorch it. Mix a table-spoonful of flour in a cup of thin, sweet cream, or milk, if one has no cream; pour into the browned butter, boil up, season with pepper and a little salt if necessary, and turn over the potatoes. Sweet Potatoes, to Bake— Moist and Nice. — Those with experi- ence in baking sweet potatoes, claim them to bo more moist, and sweeter, for having been half boiled, or steamed, before putting into the oven. Very small ones should not be chosen for baking. Lake in a modeiate oven. Sweet Potatoes, Broiled. — Thinly pare lar^e, fine sweet potatoes. Cut them lengthwise into thick slices, and broil them, upon a wire griddle, over a clear hot fire. When crisp and brown, put them upon a hot platter, sprinkle pepper and salt over them and add butter cut into small pieces. Serve very hot. Sweet Potato Cakes— Very Nice. — Kemove the skin from 3 or 8 mediiun-sized sweet potatoes, left over, and mash them nicely, and mix in about 8 ozs. (3 email table-spoonfuls) of flour, salt and pepper to taste, a good lump of butter, and warm milk enough to make a good dough. Roll this out on the kneading board, and cut out a cake about the size of your baking tin; butter the tin well, and scatter a little flour over it; then lay in ; when you think li Is nearly done, turn it over. If the bottom of the oven Is very hot, put a grate under the baking-tin to prevent getting too much brovmed. The danger of burning is lessened if instead of one cake you cut the dough in buscuit-shapo about 2 inches thick. If covered while baking, the cakes will be more moist. These can bo made of other potatoes as well as of the sweet ones. Remarks. — Either of these plans not only enable one to use up cold or left, over sweet potatoes, but " Irish " potatoes, too, and at the same time make a nice dish for the table — the same as though the potatoes had been cooked pur- posely for these uses; in fact, it is well to cook some extra ones for eitlxer of these purposes, preferred, at the time. FRUIT— How and When to be Eaten to Heceive the Great- est Benefit. — Oeneral Bemarks. — We now come to the question of fruit asi eaten in its natural state — uncooked — and also in its various forms of cookery. And as apples are used throughout tlie year, as well as more freely tlian any other kinds, they will receive the greater attention; but what is said of them will apply, generally, with equal force to most other fruit, in their season. To derive the greatest benefit from the use of almost any kind of fruit, in its natural state, it should be eaten just before the meal, or at its close; then not any "nibbling'' of it between meals; for this plan is a very great source, o» VAJilOUS DISHES. 47a cause of (lyspepala. When the eating of fruit docs barm. It ts generally because it is eaten at improper times, in improper quantities, or when imperfectly ripened. An eminent pliysician recently said: " If my patients would eat a couple of oranges every morning before brealsfast, from February to June, my practice would be gone." It is a simple tiling to do, but it would be magical in its alterative action upon the system. And to derive the greatest benefit liora tlie use of our common fruits, let only sufficient sugar, cream, season^ Ing, etc., be used to give a relish, tliat the pure fruit acids may have their cooling and correcting — alterative — inlluence upon the system. Fruit Cooking, Suitable Vessels for. — In cooking any acid fruit (and most of them are of an acid nature), tin, bra" •, or porcelain vessels are the best; never cook them in glazed earthen, '^•- iccount of the lead in the glazing, nor in copper without especial care to brignten it with brick-dust and flannel, and to pour out as soon ai done. Fruit as a Medicine. — Apples, peaches and strawberries, perfectly ripe and juicy, are not only some of our most delicate fruits; but they are a pleasant and alterative medicine (eaten in moderation, as suggested by the phy- sician in speaking of oranges). These fruits, perfectly ripe, digest in IJ^ to 9 liours, while boiled cabbage requires 4 to 5 hours. Baked apples and baked peaches (which see) make as healthful a dessert as can be placed upon the table. These, and strawberries uncooked, eaten frequently at breakfast, with Oraham bread and nice butter, without meat, will have the effect of removing constipation, correcting acidities, cooling and removing fever tendencies very effectually. This can be done with apples nearly all the year round; and with children, especially, would save many a doctor's bill, as well as meet their craving desires for something of an acid nature, without being obliged to give them food requiring much longer time for digestion. We will first give a receipt for baking peaches, which originated with myself, and carried into sffect many times by my dear wife, since passed to her reward in the spirit world. Peaches, To Bake for the Table, and for Canning, a Very Choice Dish— Equally Applicable to Apples. — Wash fully ripe peaches, carefully rubbing off the furze, with a siiitable cloth, from the skin, which is needed to hold this lucious fruit together; cut out a little of the skin from the blossom end, to allow sugar to penetrate and the juices to escape; then place a baking tin full of them, stem-end down, pour upon them water to fill half or two-thirds up, and scatter on sugar, according to their tartness to make them palatable. Place in a moderate oven till entirely tender. Servo hot; but if any are left over they are nice cold. The same plan is equally applicable to apples. Remarks. — My wife, at one time, having some apples baked in the abovd manner, and there being also a large quantity of peaches that season, and sonsr upon the table at that time, the thought struck me like a flash, to ask her if she ever thought of or saw peaches baked. I never had, nor had she. Then I asked her to try some for the next meal. I think, which she did, with fi^tt most 474 DR CHASE'S RECIPES. perfect saUsfacUon— the nicest dish of balicd fruit tliat, I think, I ever partook of. It was repeated many, many times, and, finally, wlien canning-time came, more than half that was put up was done in this way, and also proved entirely satisfactory, and was continued as long as slic lived. The author will guaran- tee satisfaction to all who try it fairly. Many people, of late years, ask; "Will you warrant this to be, or do, as you say?" — I will, hence the guarantee above. Peach, Apple, and Berry Fritters.— Wash, pare, 1ml ve or quarter peaches or apples, according to their size, as nmiiy as you desire. Make a bat- ter of sweet milk (if you have it, If not, water), flour, and baking powder, at the rate of 2 tea-spoonfuls to 1 qt. of flour, and a little salt, with an egg, if you have it, to each pint of milk used; when of proper consistence, stir in tlie pieces of fruit, and with a large spoon take up 1 or 2 pieces with some of the batter and drop into hot lard and brown nicely. Serve hot, with cream and sugar, They make an excellent substitute for pies and puddings. For Raspbenies Blackberries, Strawberries, etc. — Make the batter the same, but for each cup of berries, sprinkle upon them 1 table-spoonful of sugar; fry the same, but dust them tliickly with powdered sugar to sei-ve. Remarks. — Thus, with a little judgment on the part of the cook, an endless variety of dishes or articles of food may be prepared to meet the varied tastes of guests or of the family, English currants, or raisins, both properly stewed iii but little water, and the raisins cut into halves to prevent their bursting and scattering the hot fat when put in; or any of tlie home-dried fruits may be usu() in this manner, thus extending the variety. < Apples Dried, Their Wholesomeness as Food, and Manner of Cooking. — Tlie Indiana Farmer recently made a lengthy plea tor dried apples, from which I condense the necessary points to a full understanding of the subject. It says: " Dried apples are not only a cheap article of food, but very wholesome; and if the girls will pay attention, I will tell them how to cook them," etc. These two points being admitted, their cheapness and wholesomeness, I can now condense very much, still retaining everything essential. Cook but few at a time, as they become flat, or stale, by long standing. Take only }^ as much bulk as you need when cooked, as they swell very much. Put them into u pan of milk warm water 10 to 15 minutes; then mash thoroughly, and carefully examine every piece to see there are no worms in them, especially so if they were dried upon strings; rinse nicely, and place in a porcelain kettle, or in a tla pan, and cover handsomely with cold water; cover tightly and slowly bring to a boil, having hot water to replenish with if more is needed. When tender, but not mushy, add sugar to taste. If stewed too long they shrink and turn dark. Have plenty of juice, and sugar to make them rich, but not to deaden the flavor of the apples, and you have a dish better than lialf the canned fruits intise. The Juice of Dried Apples a Great Beverage for the Sick. —The editor closes by saying: " I must not omit to mention that the juice off of nicely stewed dried apples is a delicious beverage for the sick, and possesses VARIOUS DJSIIKS. 47» a flavor thai Is peculiarly refreshing and grateful, especially where therq !» fever." Remarks. — The author fully endorses all the points miule by the editor, • having always been very fond of sauce made of dried npples, having plenty or Juice. For me it is preferable to most other saucer, which are often much more expensive, but not half so palatable. For the bevenigo for the sick, a dozca quarters will be enough for a quart of water, with simple sugar to taste, as tho flavoring needs no doctoring generally. Tho evaporated apples are still so ex- pensive, that most families having an orchard, should continue tlieir practice of drying for themselves. APPLE, PEACH AND OTHER FBTJIT BUTTERS— How to Make. — The American Qrocer, in giving an account of tho manufacture of fruit butters, as a business in the cities, from dried apples, peaches, quiucea and pears, using sugar and water in place of the juices of tho fruit, closes ia the following language, as to making them in the country. It says: " Tho same pm'pose . that sugar subserves in the manufactories here, may bo accom- plished there by the use of cider. When apples are ripe make, say 3 barrels, of cider. Then pare, and core, 4 bushels of apples. Then boil down the 3 barrels of cider to 1)^ (the author would say boil down the cider first), and set it convenient to the copper kettle, in wliich place the 4bush(;l8 of apples. Pour on the apples from the cider enough to answer the purpose (to nearly cover them) and fire up. As the cider boils away, add more until it is all used up and the contents of the kettle brouglit down to a proper consistency, of which one must be judge. A little practice will make one perfect in this process. This is for apples. It will apply equally well to any other kind of fruit from which it is practicable to obtain the juice as one would from apples." Remarks. — Any other fruit may be made with the cider; but the flavor would not be so perfect of the kind used, as it would to use its own juices. Peaches and pears, when fully ripe and juicy, would easily supply the neces- sary amount of juice, or cider, removing the stones from the peaches before grinding and pressing. And even grape juice has been used to make peacb butter. Of course these ciders should be boiled down the same as apple cider, above. While cooking the butter there must be watchful care and constant stinlng, to avoid burning. If cooked down pretty thick, so as to just spread nicely, and then carefully put up in stone jars, and kept in a cool, dry place, it will keep all the year around. Pour into tubs as soon as complete, to avoid creating a verdigris on the copper, by standing, which is poisonous. The cider, in boiling down, needs skimming at each addition, as it is put in. This boiled cider is nice for minced pies, apple sauce, etc. It is claimed, however, by some, that the best apple butter is made by using sweet apples only; selecting the nicest, botli for the cider and for the butter. It may be an advantage to those who have sweet apples in abundance, for, as a general thing, they are not as marketable as tart or sour ones. Most people will loe satisfied to have plenty of that made from nice, juicy, tart fruit, at least, I have 470 DJt. CHASE'S REOIPEa. always been. I havo seen apple butter tbat was flavored with winter-green, but give mo tlie uatiirul flavor only. The following short plans of making peach and apple butters, from a Blade writer, may suit some of our readers better than the others, hence I give them a place. Qrapo Juice makes a nice butter with peaches, treated the mime as cider, i. e., Iwiled when just pressed out. Why will it not do as nicely witli apples? Those who have plenty of peaches can soon tell by trying it. Peaoh Butter. — Pare ripe peaches and put them in a kettle with sufficient water to boil them soft, when sift through a colander, removing the stones. To each quart of peaches put \% lbs. of sugar and boll very slowly one hour. P'lir often so they will not burn. When done season with ground spice an(f cinnamon to taste. Apple Butter.— Boil down a kettle of cider to' % of the quantity. Pare, core, and slice your apples, and put as many into the cider as you think your kettle will hold without boiling over. Let it boil slowly, stirring often. When done spice with cinnamon, and, if you like it sweet, put in some sugar. Pumpkin Butter, as Made in the North Woods.— Take out the seeds of 1 pumpkin, cut it in small pieces and boil it soft; take 8 other pump- kins, cut them in pieces and boil them soft; put them in a coarse bag and press out the juice; add the juice to the first pumpkin and let it boil 10 hours or more to become the thickness of butter; stir often. If the pumpkins are frozen the juice will come out much easier. liemar.cs. — All I have to guide me as to the " North Woods " manner of making is that on the back of the slip cut from some newspaper; there was the date of the paper— Feb. 7. 1880,— also " Sleighing fair," and " Loggers feel bet- ter," therefore, to know that "loggers felt better," they must have that class of persons among them; and hence it was from some northern paper, where loggers in the winter do congregate. It will make a good butter if boiled carefully to avoid burning. I should say boil the juice at least half away before putting in the nicely cut pieces of the 1 pumpkin, boiling it soft in the juice of the 8 other ones, after its reduction one-half. It makes a very good substitute for cow's butter, and for apple butter, too. But I must say if I used frozen pumpkins to obtain the ji ice from, I should not want the one frozen that was to be cut up to make the butter of. I think it would not be as good if frozen. If any of these butters are too sour add good brown sugar to make it sweet enough to suit the taste. We return to dishes made with apples. Apple Snow. — Apples, eggs, lemon peel and powdered sugar. Take 10 good-sized apples, peel, core, and cut into quarters; put into a saucepan with the rind of 1 lemon, and water enough to keep them from burning — about % a pt. Then the apples are tender, take out the lemon peel, and beat the apples to a pulp; let them cool and stir in the whites o; 10 eggs, beaten to a strong froth. Add J4 ^^- ^^ powdered sugar, and continue beating until thp mixture is quite stiff. Put on a glass dish aad serve either with custard mad* with the yolks of ihe eggs, or with cream; or garnish with sponge cake or lad^ finger cake, as you choose. , // VARIOUS DISHES. 497 ^rnarAw.— What Is called "pulp" above is often called in these "snow" mixtures puree — an East Indian word, meaning gravy, or noft mixture, in con- nection with their curries or much-spiced diNhes. Tlic French call these pulpy mixtures "meringues," but generally bake tliem into pies, having first baked the crust or pastry upon the ptate or pic dish Ixsfore putting in the meringue; then covering the pie, when just done, with the beaten white of an egp or two, with a table-spoonful of sugar to each egg, and browning nicely before taking from the oven, or returning them to the oven forSorSminu*' ' for that purpose. Apple Snow No. 2, with Boast or Baked A.ppi>.^.— The apples may be roasted or nicely baked, then "pulped" or pureed through a colander to avoid the skins and cores. Otherwise treated the same as with the above boiled— the latter plan retaining much more of tlie flavor of the apples. iie»ia7'A».— Please tell mo why peaches, pears, and, perhaps, berries, will not do the same, except the " snow " part, which would be the color of the fruit used, not so white or snow-like. Apple Compote. — Paie. halve and take out the cores of 6 large fair apples, throwing each piece into cold water to keep it from turning dark. Put loaf sugar, % lb., into an enameled stew-pan with suflicient water — aboutSpts. As soon as it boils put in the apples with the juice of 2 lemons, stew gently until the apples are sufficiently cooked but not broken. Then take them out carefully and lay them in the dish in which thej are to go to the table. Cut the rinds of the lemons into the thinest possible strips and put them into the syrup; boil till tender, by which time the syrup will be much reduced. When cold pour the syrup about the apples, and also dispose the transparent strips of lemon about them. This dish looks pretty with a bit of quince jelly placed in the hollow of each apple; or with a candied cherry in the hollow, and angelica cut into lozenges and inserted around the top of each apple. — Evening Post, Orand Bapids, Mich. Remarks. — The word compote is the French for preparing fruit with a syrup for immediate use, as Webster's "Unabridged" puts it It makes a nice dish. ,-^ • Apples, Fears, Peaches, etc., Spioed, or Sweet Pickles.— For each pound of these fruits, after being pared and cored, or pits removed, nice sugar, about J^ lb., and good vinegar, 1 gill, with unground spices to taste, are boiled together until the fruit is tender; then the fruit taken out and the syrup and spices cooked together until the watery parts coming out of the fruit is evaporated, and then poured over the fruit and securely covered for use. Crab apples or any very sour fruit will require more sugar. Cherry Butter.— Boil the cherries till soft; then rub through a colan- der, and to each pint of the pulp add a pint of sugar. Boil carefully till thick, like otlier fruit butters. Can or keep in closely -ered jars. Lemon Butter.— Sugar l}^ cups; whites of 3 eggs and yolk of 1 beaten; butter 3^ cup; grate the yellow off of 2 medium sized lemons; then squeeze in the juice and mix all, and cook 20 minutes by setting the basin containing it ir*x) a pan of boiling water. Very nice for tarts or as butter upon bread. -4t1 m ml HJII R' 478 DR. CHASE'S BECIP3S. Dtdoe de Leoe, or Spanish Sauoe, or Butter.— Put 1 qt. of nice, 43weet milk into a porcelain lined dish, with white sifted sugar, 1 ]b. ; flour and ground cinnamon, each, 1 teaspoonful. Simmer, stirring, occasionally 5 or 9 hours, or till of proper consistence when a little is cooled. To be eaten cold, as a pudding sauce, or on bread for children. Eaten cold. Valuable for chil- -dren if at all diarrheal. Frosted Figs for Dessert.— Beat the whites of 2, 8 or more eggs, according to the amount you wish to serve, till so stiff you can almost ♦ 'u tha plate upside down without the egg running off; tlien stir in powdered Su^ar, to leave the frosting soft enough to dip the figs into it, to completely cover, il need be, by re-dipping. Dry in the oven or on a shelf above the stove. H •done nicely they will be nice. P<*ach Figs, Very Nice. — Pare, halve and remove the stones, from nice ripe peaches; weigh and half the weight in sugar. Heat both carefully without water until the sugar is dissolved in the escaping juices; then boil till the fruit is clear or transparent; then take up with a fork, drawing off all super- fluous syrup, placing on plates to dry, as next above, till there there will be no more drainage; then sift sugar "er them and pack in small boxes, as figs, with plenty of sugar over and betw them. It takes labor, but when peaches aro plenty they are very ci ;e inde&c, eaten same as figs. Tomatoes. — Nice ripe ones treated the same way, first squeezing out their extra juices, are also nice. Honey, Artificial. — "Polly Anthus," of EI Dora, HI., informs the readers of the Blade Household to make it as follows: "Take water, li^pts.;heat it till ready to boil; then put in pulverized alum, y^ oz., and when that is dissolved pour in white sugar 4 lbs., stirring till ■dissolved ; then continue to boil 3 or 3 minutes. Put 5 drops of rose oil (oil of rose) into alcohol % pt., and whi's the syrup is hot put in 2 tea-spoonfuls of this alcohol and you have 5J^ Ibo. of nice, white honey." Remarks.— The editor asked, "Does Polly Anthus mean 5 drops of the burning fluid known as 'rose oil?" '■■' Of course she did not, it was oil of rose, as I have indicated above, that she meant. For the kind of gasoline known as "rose oil" is not at all ht for such flavoring. That is referred to in Renovating Gloves, etc. The extract of rose, now much used in flavoring dishes, in like amount or a larger amount of rose water, a table-spoonful for a tea-spoonful will do very nicely. Oil of rose is quite expensive, still its flavor comes nearer to that of honey than any other. Sour Apples, to Cook so as to Keep Their Shape.— Some writer upon this subject says: I always cook them in quarters; putting them into boil- ing water, with sugar to taste; being sure to put on water enough at first, so as not to stir, or disti " b them until done; then pour into a dish, and you have a nice sauce to eat witli cream as peaches. I like them better. Remarks. — There is no doubt biit what the boiling water sets, or toughens, the surface, and ]irevents them from coming to pieces; but, it strikes me that I, sA least, would like peaches and cream best. VAIilOUa DISHES. 479 Apple Charlotte. — Stew apples quite soft and flavor with lemon or cln« namon; then prepare some nice bread and butter. Line the bottom of your pudding dish with it; then put a layer of the apple, and continue until filled; then pour over it a cold custard, and bake, and when cold turn out and serve with sauce made of cream and sugar. Remarks — Charlotte is the French for a dish made of apple marmalade (a thick sauce), covered with criunbs of toasted bread, while rusae, which is gen- erally seen in connection with charlotte, is of Russian origination, and refers to cookery — then "Charlotte Russe" signifies a dish of custard inclosed in, or surrounded with sponge cake, etc. With this explanation you can get up either, and understand the whys and wherefores thereof. Apple Omelette. — Take % doz. large pippins, or other tart apples; but- ter, 1 table-spoonful; 3 eggs; a table-spoonful of sugar for each apple; nutmeg and rose water, or other flavor to suit. If rose water is used, but little — a tea- spoonful or two only will be needed. Dikections — Pare, core and stew as for apple sauce, and beat it into a smooth pulp, while hot, adding the butter, sugar ' and flavor, and let stand until cold; then the eggs, beaten separately, the whites the last, when read^ to pour into a deep, warmed and buttered dish, to be delicately browned in a moderate oven. It is best not eaten too hot. A wholesome dish, especially for children. Apple and Peach Preserve for Present Use.— Peel, halve and core, G large apples, selecting those of the same size: make a syrup of 1 lb. of granulated sugar and 1 pt. of water; when it boils drop in the apples with the rind and juice of a lemon. As soon as they are tender, care must be taken that they do not fall in pieces; take the halves out one by one, and arrange, concave side uppermost, in a glass dish. Drop a bit of currant jelly into each piece, boil down the syrup, and when cool pour around the apples. This makes a very nice preserve for tea. Peaches can be substituted for apples, removing the pits carefully : treated in the same manner otherwise. Apple Jelly With the Pure Apple Flavor.— Cut nice tart apples into quarters without paring or coring. Throw each piece into a jar of cold water as quartered; then take out with the hand, when enough is done to fill another stone jar; and place in a moderate oven, with thick paper over the top, till perfectly tender (being in a stone jar they will not burn); then mash and strain off the juice, and boil with 1 lb. of granulated sugar to each pint. The result is the most perfect flavor of the apple which 'lies near, and in the skin, seeds, etc. Porcelain kettles should be used for boiling. liemarks. — The usual way has been to pare and core, then mash, or grind in a cider mill, boiling the cider, then adding sugar, etc., but the flavor is not nearly so fine. Some use ^ less sugar, and add gelatine (Coxes), or isinglass, about 1 oz. to each 3 large apples used. But the true way of baking, above given, is best. Green Apple Jelly. — ^Take green apples and boil without paring, until pei-fectly soft; then rub through a sieve, or colander, and to each pint of the pulp add sugar ^^ lbs., by putting on one-third at.'' letting stand a few hours, '( ti 480 J)R. CHASE'S RECIPES. then the rest; and to each 3 pts. add the grated peel of 2 lemons, and boil 15 or 20 minutes, or until it begins to look clear, before putting into glasses or molds. Apple Short-Cake, Also Applicable to All Fruits.— Flour, 1 qt. ; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; salt, 1 tea-spoonful; but- ter, }^ cup; sweet milk to mix into rather a stiff dough. Roll out and bake nicely and split open; or bake in two thin cakes; and spread with nice butter, and cover with nicely sweetened apple-sauce, grate on some nutmeg; place the other half on this, the crust side down, if it was baked as a whole and split; then butter, etc., the other half the same way. The same if baked in two cakes; but if baked in two cakes it does not soak up so much or the butter and juices; and I think it preferable. Any of the fresh fruits in their season, or stewed properly out of season, are remarkably nice in the same manner; peaches and strawberries, however, are used more often than other kinds; but tins is only from their superior delicacy of flavor. If the apple-sauces made by baking ' and pulping, as for jelly, above, the flavor will be more perfect. Apple Dumpliugs, Baked, Delicious.— Tart, juicy apples, soda, sour milk, lard, salt and flour. Dikectionb — Pare the apples, cut into halves and core. Make the pastry as for biscuit, only using a little more lard or drip- pings to make it short, as well as light. Take sufficient dough upon the knead- ing-board to cover one apple. Knead as for biscuit, then roll out large enough to cover the apple, placing one of the halves upon the crust, and putting a tea- spoonful of sugar into the place of the core; then placing another upon the first, folding over the crust and pinching, or crimping, to retain the juices, the same as for boiling. Having buttered a bread-pan, put the dumplings in it a» pre- pared, the same as you would biscuit. Make a little depression upon the top of each and put a bit of butter into it. Bake 1 hour in a moderate oven; but 10 or 15 minutes before taking up take out and sprinkle a good handful of sugar over all and return long enough to brown the top nicely. To be eaten warr with cream or sugar, or other pudding sauce. Very nice cold; also, by grating a little nutmeg into the sauce. Remarks. — The pastry for these dumplings may be made with sweet milk, or water, and baking powder 2 tea-spoonfuls to 1 qt. of flour, when sour milk is not at hand. Our first trial of them was made with water and baking powder, and gave us entire satisfaction. Milk is the richer, but not always to be had. Apple Dumplings, Boiled.— One of the writers in the Western Rural gives the following as her plan of making them. She says: "T make the crust, or dough, as for nice short biscuit, and nothing is better for these than the top of good rich buttermilk. Sift the flour in the bread bowl, making a hole in the center. Put into it 1 tea-spoonful of pulverized saleratus, and mix with it a handful of dry flour; add 1 pt, of rich buttermilk or sour cream and a pinch of salt. Stir briskly until it foams, then stir in the flour until you have a soft dough. Knead but little, and roll out in round pieces as for pie crust, but rather thicker. Put the fruit on one-half of the crust, and dredge over it a li^ VABIOUS DISHES. 481 tie flour, wetting the edges of the crust, as for pies, to make it stick. Lap the crust over the fruit, fastening tlie edges securely. It now resembles the old- lashioned 'turnover,' and should be pricked with a fork to expel the air, and squeezed in the hand until it assumes a round form about the size of a large tea- cup. When they are all made in this way, drop them into a kettle containing^ about a gallon of boiling water, previously salted a little, and on the bottom aa old plate, to prevent their burning. Keep them boihng briskly for % of an hour, covered closely, when they will be done, whicli may be determined by trying with a fork. Serve hot with cream and sugar, flavored with lemon or nutmeg. Pieplant is very nice served in this way, as well as strawberries, rasp- berries and other fruits, and they always find a ready market at the dinner table." Apple Dumplings, Steamed.— Pare and punch out the core of nice juicy tart apples that will cook quickly; then take light biscuit dough, roll out 1^ inch thick and fold around each apple. Put into the steamer to rise, then steam till done Eat with cream and sugar, or butter and sugar rubbed together, or, what is very nice, maple syrup. Apple Tapioca Pudding.— Soak 1 cup of tapioca over night in 1 qt. of water; pare, core and slice a sufficient quantity of tart cooking apples, and add sugar as needed, with a littlp w^ter to prevent burning or sticking to the bottom of tlie pudding-dish; set in the oven to bake, and when nearly done take out the dish and pour over the tapioca and return to the oven imtil the tapioca jellies. To be eaten with cream and sugar or other sauce, as preferred. Apple Custard.— Stew some tart, tender apples; sweeten and flavor to taste ; then when cold pour over them a boiled custard, made of 4 eggs to 1 qt. of good milk, with sugar and nutmeg as you like. Let it be quite cold before served. Apple Custard Pie.— Stewed apples, green or dried, 3 cups; sugar, 1 cup; 6 eggs; milk, 1 qt. Beat the eggs separately, mix the yolks with the apple and sugar, season with nutmeg, add the milk, and lastly the beaten whites of eggs. Bake like a tart without cover. — Toledo Post. Apple Bird's-Nest Pudding.— Alternate layers of thinly sliced bread and butter, and good, tart cooking apples pared, cored and sliced. Sprinkle a little sugar over the apples and dust with cinnamon, nutmeg or allspice, as pre- ferred. When the pudding-dish is filled, grate over the last layer, which should be bread, the yellow rind of a lemon, and squeeze over all the juice of the lemon. Bake 1 hour in a slowoven, taking care to avoid burning the top. It will turn out of the dish if the latter has been well buttered. Serve hot, witli or without pudding sauce. — Toledo Post. Bemarkn. — I suppose this takes the name of "Bird's-Nest" from its resem- blance when turned out of the dish to the rough outside of a bird's-nest. But it is delicious, all the same, with cream and sugar or rich milk sauce. A Delicious Dish With Sweet Apples.— Bake sweet apples and slice. Sweeten nice cream, flavv.- with lemon, vanilla or nutmeg, and pour over the apples. ~0W Housekeeper in Blade. 31 482 DB. CHASE'S RECIPES. Remarks. — I tlilnk you now have the greatest variety of nice dishes made ■with apples, tliat the author lias ever seen in one connection ; one idea, now, as to prevent the loss of apples by freezing, and I will close the subject. If in the house keep in a closet, or some dark place, and keep covered until thawed out, which it is claimed will save them, by preventing softening and rottiqg. I tliink this was first given in the " Household " of the Detroit Free Press. And when frozen they may be cooked by putting into a covered dish, and cooked •with hardly a perceptible difference. TOMATOES— EBoaloped.— Peel and cut the tomatoes in slices i^ inch thick; make a force-meat of bread crumbs, pepper, salt, butter and a little white sugar; put this in a pudding dish with alternate layers of tomatoes, having the tomatoes for the top layer (except with dry crumbs as below); put a bit of but- ter upon each slice and dust with salt, pepper and a little sugar; strew with dry bread crumbs and bake, covered, half an hour, then remove the lid and bake brown. BEANS— Old, to Cook Properly, Baked or Boiled.— When beans are kept over a year or more they become rather difficult to cook tender. One way to accomplish it is to soak them over night in soft water, and in the morning put them to boil, putting J^ tea-spoonful of soda into the water (and especially must the soda be used too when you have any time strong water to boil with). The water must be turned off as soon as it boils, and changed two or three times. Have a tea-kettle of boiling water ready to cover them when the other is poured oflf, as cold water hardens them again. After they begin to crack open they should be put in the oven, with a piece of pork previously freshened, and water enough to keep them from burning, and bake about two hours. Ih Boil. — The only thing different is to keep them in the kettle with the pork, being a little careful that the amount of water put in is only sufficient to have them only nice and moist when done, as it leaves them richer than if too much water is used; but if there is much water left when the beans are takea 4ip with a skimmer, it will help enrich the porridge or broth next below. Bemarkn. — Beans are not only a very healthful dish, but they contain more .sourishment than any of the other vegetables in use; and as they — properly cooked — are also easy of digestion, they ought to be much more frequently found on every table for the rich, as well as for the laborer, whom I do not call poor, for if he enjoys his labor as he should, he is the richer of the two. Either baked or boiled beans, warmed up, putting in sufficient hot water to keep them moist, are sweeter and nicer, to the author's taste, than when first cooked — always prepare, then, more than will be eaten at the first meal. Bean Porridge or Broth. — When the beans are skimmed from the kettle leave a tea-cupful or more in the kettle. Set it upon top of the stove where the beans will slowly cook fine. Then season with sufficient salt, pep- per, and butter to make it relish, and, with good graham bread and butter, it makes a soup fit for a king or a dyspeptic. With A lis, also, if more is made than needed at the first meal, it is best, the old saying is, (and it is true, too, if warmed every day), " when nine days old." VARIOUS DI8HE3. 488 Boston Baked Beans.— An excellent and favorite dish with every New- England family, if carefully prepared: Get a red, earthen jar (I believe the red ones are unglazed and, therefore, preferred). It should be 14 to 16 inches deep, with a wide mouth. Qet the beans at a first-class grocery, lest they should be old or poor in quality; pick, wash and soak them over night in plenty of cold water; scald them the next day with a tea-spoonful of soda; they should not boil unless they have been long stored. Drain ofE the water twice, at least, to remove the taste of the soda, and to each 3 pts. of beans, before soaking, allow IJ^ lbs. of good, sweet, salt pork — a rib piece, not too fat, is best. Let the beans cover all but the top of the pork, which must have been freshened if very salty, the rind scraped and scored; adding hot water enough to cover the beans, in which half a small cup of molcsses has been dissolved. They should be put in the oven at bed-time, while there is still a moderate fire remaining. They will be ready in the morning. If the pork is not very salt, «dd a little salt to the water in which the beans are baked. — Boston Herald. Fork and Beans— Short, or Kansas Flan.— Pick the beans over carefully, and put into an earthen crock, and fill with cold soft water, and let stand over night; if the pork is too salt parboil it a short time, scrape the rind, and score it; put it, with the beans into a deep baking dish (why not bake them in the crock, the same as the Bostonians above — we know there is much less danger of burning in an earthen jar than in a tin or other metal dish), with hot water cover closely (this is certainly important at first), and set in the oven, and iet them bake rather slowly until noon, or from 3 to 4 hours. Do not let them, get too dry; if you can not see the water add more hot. — Kansas City Times. Bemarks. — Although there is, and must be, more or less sameness in all the above plans of cooking beans, yet there is sufficient difference in some things to justify the number I have given. The following will also be found valuable in cooking beans and corn together in winter, warming up, drying string beans, etc.: Winter Succotash. — This may be made with Limas, horticulturals, garden beans, or white field beans. The latter are seldom used for succotash, W they make it very nicely. The method of proceeding in each case is the same. Boil the beans without soaking until threte-fourths done. In the mean- iime put an equal amount (dry) of dried sweet corn with 3 qts. water, and let it steep on the stove for 2 hours without boiling, then add to it the beans, and let iliem cook together gently until the beans are done. Serve warm and do not break the beans. Beans or Succotash, To Warm. — Put either beans or succotash into shallow dishes and cover with a little hot water. Heat slowly, and do not stir while warming, as that makes them mussy. If they are likely to burn put them back wliere there is not so much heat. Dish them up with a flat ladle so as to mash them as little as possible. An excellent dish for breakfast. In fact, baked beans, or any dish with beans in it, like bean porridge (which see), is ah the better for having been warmed over — the more times the better the dish. String Beans for Winter Use.— Some writer in the "Household" 484 DR. CHASE'S RECIPES. ^.|<-:-l4 department of the Blade informg us, and I have not a doubt of the fact, that string beans can be kept for winter use nicely, in the following manner: ' ' String, but do not break them, scald a few minutes, then dry by fire heat, turning fre- quently so that they do not sour. When dry enough to rattle, put away in closely-ticd paper sacks. To cook them, soak over night and dress the same as fresh. They taste more like green beans than dried corn does like green. Corn, To Fry— Cut corn from the cob till there is about a quart of it, and carefully pick out all bits of stalk or silk. Beat 3 eggs very light, stir them into the corn, with 2 table-spoonfuls of flour, salt and pepper. Have some lard very hot, and drop in the corn a heaping teaspoonful (the author would say a table-spoonful) at a time. Fry a light brown. Canned corn may be used in the eame way. Corn Oysters. — Nine ears of corn, 2 eggs, 2 table-spoonfuls of flour, pepper and salt. Cut the rows of corn length-wise, and then scrape it off the cob; beat the eggs light, add the flour, pepper, and salt, and fry the cakes about the size of an oyster in butter. Remarks. — These recipes are much the same, but make a very nice dish for breakfast. TOAST— With or Without Milk, and to Use Bread Crusts, Dry Bread, etc. — A lady writer gives her sisters the following plans of sav- ing bread which has been cut in larger quantities than needed, crusts, etc., which many, throw away because they do not know how to use them. Her plans will prove a success, every time when followed with judgment. She says: " There are times when bread accumulates and is thrown away. We can not make toast, for we have only just a little milk to spare. Let us tell you how to make a good-sized dish of toast with only one cup of milk — or none at all. Toast each slice of bread nicely and brown; have a basin of hot water on the stove; salt the water a little, and dip each slice of toast, 1 at a time, into it. Let it remain a moment. Then lay it on the dish you wish to serve it in. Im- mediately on taking it from the hot water spread a thin slice of butter on feach piece of bread, and so on until your dish is full. It is good just so. But to {five it the appearance of milk toast, heat your small quantity of milk, add a ittle lump of butter, a pinch of salt, and hot water enough to just cover the toast and no more. Bread Crusts, for Balls, or Dressing.— If you have scraps and broken crusts which cannot be toasted, do not throw them away, but soak them until soft, with warm water. Add pepper, salt, and butter, according to taste. Hold into balls like an egg, and lay them in a pan with a roast of beef; turn them when brown and serve with a rich gravy, and you will think it a rich, nutritious dish. Remarks. — You will not only think it a rich nutritious dish, but it will be such, in fact. Milk Toast, No. 1.— First toast the bread and lay it in a deep dish, then put a lump of butter the size of an egg in a frying pan; add 1 heaping table-spoonful of flour, and stir until it begins to brown; then pour in 1 pt. of sweet milk and a little salt, and pour this over the bread. If you like it sweet, 'aidd sugar, to your taste. VARIOUS DISHES. 485 Semarks. — The ground work of this recipe was from a Mrs. S. Beamcs, to the Blade, in which she also gave an endorsement of the new plan of u&ing strong soda water on burns (which see, among the recipes for burns), brt I will give her plan in her own words. She says: " I want to tell you how I cure a burn. Wet a cloth in strong soda (bakiug soda) water, and wrap around the burn, or lay a little soda on and dampen it and let it remain a few minutes." If she had given her post-office address, I should have given it too. I have come as near as possible to giving her full credit. The wet cloth is the best plan. Milk Toast, No. 2. — Cut slices of bread very thin, toast quickly to a ]ight brown; butter, while hot, and pile them in a deep dish; then cover them with rich boiling milk. Let it stand a few minutes and serve. A liitle salt may be added if necessary. Milk Toast, No. 3. — The following is from a writer in the Rural Nefto Yorker, and gives a new thought or two, so I give it a place. She says: "A good way to dispose of dry bread is to make it into milk toast. It is very pop- ular with the workingmen and children, and often solves the problem that dis- turbs the cook when she is thinking what is to be got for supper. Toast the bread a short time before it is wanted. Set a half pan of milk on the stove and let it get scalding hot. Put in a little salt, spread the toasted slices with butter and put them into the hot milk, and in a very few minutes remove to the table. If the toast is put in too soon, the bread will fall in pieces and is not so nice to serve. There should be plenty of milk for the amount of bread." Remarks. — I think it will be popular with everyone. I have made an entire supper of it many times. ^ Boston Cream Toast. — Cut stale bread in slices J^ inch thick, and toast a nice light chestnut color. Put 1 pt. of milk to heat with 3^ cup of butter, a little pepper, and salt to suit the taste. Blend 3 large tea-spoonfuls of flour with cold milk, and when it boils, stir in and let it boil 2 or 3 minutes. — N 'v have ready a pan of hot water, a little salted, dip each slice quickly in the ■water, lay in a hot dish and cover with the hot cream. Serve immediately. II. Another nice dish is made by rolling light bread dough thin, cutting in strips and boiling in hot fat. Break each cake open as it comes from the kettle, and plunge it into the above cream. Remarks. — As Boston claims to be the "hub" upon which the world turns, I have thought to close the toast making with the Bostonian plan of making cream toast, as given by "P." of Toledo. It will be found very nice, and the second dish, or plan, using the same cream, will undoubtedly suit many per- sons—try them both, if fond of nice dishes. Bread to Pry in Batter.— One table-spoonful of sweet, light dough; make it into a thin batter by 1 cup of sweet milk; add 3 or 4 eggs, 1% cups of flour, and 1 tea-spoonful of salt. Cut light bread into thin slices, dip into this batter, and fry in hot lard. Sprinkle with powdered sugar and garnish with jelly, if desired. Remarks.— yfhGxi you have not the light dougl- on hand to make into a batter, simply beat an egg or two, according to the number of persors to fry 'MM 486 DB. CUASE8 RECIPES. for, add a little salt and a very little flour, rubbed smooth in a little cold water- dip in your slices of bread and fry as ubove, or, I think, butter or drippings {» better than lard, as the lady says in " Frying after Ham." Pried Bread, After Ham. — After frying good smoked ham or shoulder, beat 2 eggs and 3^ cup sweet milk together, dip slices of stale bread in this, wetting both sides; fry and turn quickly. — Mrs. M. C, Wanemaker, New viUe, Ind., in Blade. Bread Pudding, Pried. — When you have bread pudding left over from dinner, it is very nice, next morning, to cut it into slices; then dip (»ach Bide into cracker crumbs; then into beaten eggs, slightly salted, and again into the crumbs; then fry a nice brown, in hot fat to float them; Uike out with a skimmer or ladle, and drain a moment; serve liot, with powdered sugar over them. Prer Sb. Toast.— Any moat left over from roast beef, veal, turkey or chicken is. lo be freed from bone, finely chopped, using the gravy left, or a beaten egg and a little butter, to moisten it; while quite hot, the toast being all ready and nicely buttered, put tlie mixture over each piece, and send to the table hot. Remarks. — The French people are not only careful to save everything in the line of food, but always re-make it into some nicer dish than at first, and which you would not suppose to have been served before. In this is the secret, not only of their living well, but cheaply. Stale Bread, to Pry, or Egg Toast.— Take 2 eggs, beat well; 1 cup of milk, and flour to make a stiff batter. Cut stale bread into thin slices, and dip into the batter, and fry a nice brown, in sweet butter. Serve hot, with butter, sugar or sauce, as you choose. Remarks. — With coffee alone, or with "*;her articles, this makes a nice dish for breakfast. Well, now, at the risk of being a little out of place with the fol- lowing plan of cooking eggs, as it is for a breakfast dish, and as these toasts are most generally used at breakfast, I shall give a plan of cooking eggs for break- fast in this place, although it properly belongs with the egg dishes. It will be found very nice, and is as follows: Eggs, Pried or Baked, for Breakfast. — Put a table-spoonful of butter into a tin-plate, upon the top of the stove, and break in 10, or any num- ber of eggs needed for the meal, a little salt and pepper, allowing the eggs to cook until the whites are "set; " then slip the tin-plate into a china, or stone- ware plate, and send to the table hot. If your stove-oven is hot, they will cook in half the time, if put into the oven. OUSTAB.D — How to Make. — If wanted rich with eggs, some use as many as 8 for 1 qt. of new milk, 1 cup of sugar, a little salt, and grated nut- meg to taste. Some persons use only 3 or 4 eggs to a qt. of milk — suit your- self, therefore, when they are not plenty. Vanilla or lemon extract may take the place of nutmeg for a change. Dikectigns — Eggs to be well beaten, and the sugar then beaten in to get it all dissolved; then the milk and seasoning; place in a pudding-dish, or in cups, which is the more tasty way, and bake in ^■pi VABTOUS DISHES. 487 a Blow oven about l{ hour, or until the custard Is firm In the center— when it is done. Some times nutmeg and lemon-oeel ar? grated over the top of a custard, when served, in place of mixing in when made Custaxd, Frosted. — Five eggs well beaten (reserving three whites for meringue), 1 qt. of mills, 5 table-spoonfuls of sugar, 3 tea-spoonfuls of vanilla, pinch of salt; put in a pudding-dish, which place in a pan of water in the oven and bake. When nearly baked, put upon the top the meringue made with the 8 whites and 2 table-spoonfuls brown sugar to each white, and any flavoring. Bake a light brown. — Domestic Monthly. Custaxd, Without Eggs.— New milk, 1 qt. ; flour, 4 table-spoonfuls; sugar, 2 table-spoonfuls; nutmeg or cinnamon to your liking, and a little salt. Directions — Place the milk over a quick fire, and as soon as it boils, having: rubbed the flour smooth in a little cold milk, stir it in, and as soon as scalded^ add the sugar, spices and salt. Bake, of course. St. James Custard. — Place over the stove 1 pint of milk, in which put one large handful of bitter almonds that have been blanched and broken up. Let it boil until highly flavored with the almonds; then strain and set it aside to cool. Boil 1 qt. of rich milk, and when cold, add the flavored milk, ^ pt. of sugar and 8 eggs, the yolks and whites beaten separately, stirring all well together. Bake in cups, and, when cold, place a macaroon (a cake highly flavored with almonds) on top of each cup. French Tapioca Custard.— Five dessert-spoonfuls of tapioca, 1 qt. of milk; 1 pt. of cold water; three eggs; one heaping cup of sugar; one tea- spoonful of vanilla, and a little salt. DmECTioNS — Soak the tapioca in the water five hours. Let the milk boil in a farina-kettle or in a kettle set into boiling water; add the tapioca and water, and a little salt. Stir tmtil boiling hot, then add the beaten yolks and sugar. Stir this constantly about five min- utes, but do not let it get too thick, or the custard will break. Pour into a bowl, and add the whites of the eggs previously beaten to a stiff froth; stir them in gently. Flavor and set aside in a glass dish till cold. Serve with canned or brandied fruits; it is a very delicious dessert. Remarks. — The French are celebrated for the amount of labor required or the changes to be made, but their dishes are also celebrated for their excellence. The Irish moss or carrageen, as called in the next, as well as tapioca, makes a nice dish. Carrageen Custard.- Procure carrageen (Irish moss), 1 oz., and divide into 4 parts; 1 part is enough for 1 mess; put the moss into water and let it remain until it swells; then drain it and put it into 2% pts. of milk and place it over a fire; let it boil 20 minutes, stirring continually; then strain it, sweeten with loaf sugar (any white sugar will do), put into cups. <^nd grate nutmeg over the tops. Remarks. — This is also served cold, of course. Any of the moss that ia black, or dark colored, is not fit for this use any more than it is to make a nour- ishing drink for invalids. 488 DR. CHASE'S RECIPES. Apple Custard. — Pare and punch out the cores of 6 apples (at least 1 for each person to be at dinner); set them in . new tin bread pan with a very little water, and stew them till tender; then put tlieni in a pudding dish with- out breakinp-; fill the centers with sugar, and pour over them a custard made of 1 qt. of milk, 5 eggs, 4 ozs. of sugar (1 cup will not be too much), and a very little nutmeg; set the pudding dish in a baking pan half full of water, and bake it % hour. Serve it either hot or cold, at the dinner. Remarks.— Fox the cold serving, let it be what is left over, as most people like hot dishes for dinner. Corn Meal Custard.— Com meal, }i lb.; sweet milk, 1 pt.; boil to- gether 15 minutes; and add butter, % lb. ; 6 well beaten eggs; rose water, salt and sugar, to taste. Bake carefully, not to burn the top. Remarks. — As we have corn meal puddings (which see), why not custard also? I think for tlie number of eggs 1 qt. of milk might bo used, without detriment to tlie custard, making more, and still be rich enough for most peo- ple. I know it will be nice, if nicely made. Custards are generally served cold, at "tea;" but this would be nice hot for dinner, as well as cold at tea- time. Snow, or Book Cream, a Substitute for Custard. — "Boil a cup of rice in new milk till quite soft, sweeten with powdered sugar and pile upo» a dish. Lay upon it, in different places, bits of currant jelly or preserved fruit of any kind. Beat the whites of 5 eggs with a little powdered sugar to a stiff paste, flavor with vanilla, and add to this, when beaten very stifif, a table-spoon- ful of rich cream and drop over the rice roughly, giving it the form of a rock of snow." Rema/rka. — Ornamental as well as a delic'-^us dish at tea. ESSENCES — Lemon and Others.— As lemon and other essences or flavoring extracts are called for with custards and other dishes, in this connec- tion there can be no better place than here (between the custards and ice-creams) for them. The following is from a lady writer, no doubt — S. A. C, of Oco nee, HI. — and will he found practical and good. She says: " Best alcohol, 1 pt.; lemon oil, 1 oz. ; the peel of 2 lemons; put all in a fruit jar; let it sland 1 week, shaking 2 or 3 times daily; remove the peel and bottle for use. I have used it 2 years and pronounce it much better than any I cer bought. Nearly all essences are made in the same proportion as lemon. " Remarks. — This writer is correct as to the proportions. The peel gives lemon, orange, etc., an improved flavor. A fruit jar filled with lemon or orange peel, then filled with alcohol without the oils, makes a nice, highly- flavored extract. The author has made them for his wife, in her life-time, many times. Sliced pineapple, no doubt, will do equally well for that most delicious flavor. Ice-Creams and Water Ices, Strawberry. — As the "Widow Bedott," of Nettleton, Mo., gives one to the Blade, which is perfectly plain, I will give it first. She says: "Rub 1 pt. of ripe strawberries through a sieve, add 1 qt. of cream, % lb. of white sugar and freeze." VARIOUS DISHES. 480 It&markt. — No " foolin' " with this; it is jxiifoct, having the pure flavor of the strawberry and the richness of the cream itself, without alloy. But as some persona will want a more olaboratn one, we give the following, although I do not know its originator: Parisian loe-Cream, the Best.— Rub well together 12 egga and IJ^ lbs. of white sifted sugar; then add 3 qts. of perfectly fresh and pure cream; flavor as below named and cook in a farina boiler — a tin vessel set in a larger one containing hot water — stirring constantly till it thickens, but it must not curdle. Strain through a fine sieve and put on ice to cool. [The author can Bee no reason to strain, except it be to get the sugar all dissolved unless some of the egg curdles.] The more slowly the freezing is performed the firmer will be the product. When completed let it remain in the freezer with fresh Ice and «all around it for several hours to ripen. [This is the French of it.] For Flavors for Ico-Creams.— For 2 qts. use either 1 table-spoonful of extract of vanilla, 1 table-spoonful of extract of lemon and of lemon juice, or 1 pt. of finely strained strawberry juice with 4 ozs. of sugar, or 3 ozs. of chocolate and 4 ozs. of sugar dissolved in a little water and strained. Or the berries themselves or nice ripe peaches, as in the next recipe. Ice Cream with Berries or Peaches.— Fruit frozen' with custard may not be particularly good for the digestion, but as it is a popular dish, it is well to know how to insure success when preparing it. Take 1 qt. of milk and 1 qt. of cream, 6 eggs, 3 cups of sugar. It is a good plan when making any custard to beat the yolks of the eggs and the sugar together; then all the lumps can be crushed without difficulty and there is less danger of the eggs looking stringy. To this quantity of custard one large pint of ripe berries, or peaches cut in small pieces, is the due allowance. To my taste 1 qt. is not too many. Heat the milk and cream, then add slowly the sugar and eggs. Cook it in a farina kettle, or in «- pail set in a pan of water. When thick take from the fire, remembering that it will be a good deal thicker when it is cold. When cold stir in the fruit, and freeze as you do any ice cream. Remarks. — This was published in the London {Out.) Free Press, sent me by my daughter, Mrs. Dr. Mills, living there, and I will vouch for it, and support the writer in the use of the quart instead of a pint of the berries. Strawberries, raspberries, red or black; blackberries, either should be perfectly ripe; or per. fectly ripe peaches, cut into quite small pieces, may be used with satisfaction without other flavoring. Mix in well just before putting into the freezer. Ice Cream Lemon. — Nice morning's milk, 10 qt?.; sugar 10 cups; yolks of 10 eggs; corn starch, 3 table-spoonfuls; extract of lemon, 1 table-spoonful. Directions— Pour a quart or two of the milk upon the sugar, and' see that the sugar is thoroughly dissolved ; rub the corn starch smooth in a little of the milk and stir in with the beaten yolks of the eggs, then the extract, and freeze at once, as but little time can be given to it at hotels or picnics. Bemarks. — I have eaten it, and know it is very nice. The following is also made by the same confectionery cook, who gave me the recipes while I was 400 DR CHASE'S RBCIPKa, treating a sister of hers, whom Hhc came in often to sec, and hence the acquain> tance and this information. Water loes, Lemon. — t ouricen ^emoriH, wnitcs ot 18 ukk^i ^tigar, lo cups; vanilhi extract, 1 tou-spoonful; woter. Diukctionb — i^oiir over the sugar 8 qts. of boiling water, and boil 10 minutes; add 6 qte. of ice water and tho Juico of tho lemons; then the beaten whites of the eggs, and vanilla, and freeze. Bemarka. — Of course, these water ices are simply the juices of any fruit you desire the flavor of, diluted with water, properly sweetened to taste, and frozen the same as ice cream. If you wish to use fruits, as oranges, Iwrries, etc., which contain but little acid, the flavor may be heightened l)y the addition of tho Juice of a lemon or two, according to the amount l)eing made, as the following: Orange loe. — To avoid the seeds, etc., press out and strain the juice of 1 dozen good-sized Florida or other sweet oranges, rubbing off the yellow zest of 4 of them with lump sugar, if obtainable, otherwise grating finely, or using an equivalent of orange tincture or extract, at least 1 or 2 table-spoonfuls; sugar, 3 lbs., upon which pour 1 gal. of boiling water, dissolving by boiling if necessary. Set in a cold place to cool before freezing. Remarks. — It will be noticed in the first, above, vanilla extract was u.scd, but I should use the extract of the fruit used, as the taste will be truer to nature, ■while the amount there given I should expect to be wliolly lost from the largo amount of lemons used. A pint of the juice of strawberries to each 3 qts. of •water being used, would give their very nice flavor to an ice; the sugar and other treatment tlie same. The first time I ate of these water ices was at Cape May, where my son and myself had run down from the Centennial, at Phila- delphia, to spend the Sabbath. At that time they were made very plain— all there was of the recipe I got by inquiry was " 8 lemons to ?!,% lbs. powdered sugar, 1 gal. of water and freeze." But it was very nice, even as thin made. SALADS, BELISHES, ETC.— There is probably no branch in the line of made-up dishes that will show a woman's skill to better advantage than in the variet^^ of articles to which she can apply a well made salad to givj piquancy — i. e., a pricking or sharp stinging, still a pleasant ta.ste— to her saiacs or relishes for the dinner or tea-table. These may be eaten hot or cold, but I think that, like myself, most people prefer them made in time to get cold l)efoi e perving. Sometimes the salt, sometimes tho sour, and sometimes tlie mustard, jr other spices may be made the most prominent, as she shall choose, or as the .nature of the article used for the body of the .salad shall require. Salads give a relish to bread and butter, and comes nearer satisfying all tastes than almost all, if not all, dishes; and if not made too piquant (too strongly spiced) are not as unwholesome as thoy are generally believed to be. Salad oil — pure sweet oil — whicli the author lias a great di.s ike for on account of its taste, is the richest article used in making salads; but &is the place of the oil can be so nicely filled ■with melted butter, or rich cream (the butter is considered best), in making a "salad dressing," he recommends rather than condemns their use. Any of tlie salad dressings may be applied, mixed "with simply chopped cabbage, chopped /A mo us D I SUES. 481 or sliced potatcn, or any kind of chopped meat, as well as tc the moro clabor* ately mixed dishes. Salad Dressings, to Make Cold— Which may he put upon almost any cold dish 'sfi, over from dinner, as cold potatoes, beets, string beans, meats, chiclien or flsh. and cabbage, or uncoolted cttl)bttge or lettuce in its season; any of which should be chopped rather finely and heaped in the center of a platter or bowl of sufficient siz" 'o allow mixing with it tlie salad drcssip'r, to be m^\do as follows: Take an eve aa-spoonful of ground mustard and a salt-spooniui of salt and mix into a paste with gootl vinegar. It is best to use a fork for thi» and to mix in a soup plate. Now add the yolk of 1 egir, being carefid not to allow the white to follow; stir the yolk thoroupl)ly through the mustard and begin to add the sweet oil or melted butter, as \ proftT, in small portions, not more than a tea-spoonful at a time, but add couiinuallyas you mix. If the dressing becomes too hard, or looks stringy, add a tea-spoonful of vinegar from time to time, but not often. It should become a light creamy ma.s3, and it will if it is properly stirred; and you go on adding oil or butter and vinegar until you have ihv- recessary quantity (using moro mustard and salt at the beginning and the yolk of another egg, if the quantity is known to be for a half-dozen persons or more), when you taste to see if it is sufficiently salt or sour or piquant with the n.ustard; and if not, add either as you wish. Now this dressing is to be placed upon the chopped cold potatoes, or other chopped cold article or raw chopped cabbage or lettuce, and properly mixed through it with the fork, or two forks may be handier, leaving "rough and rocky" in appearance, or smoothing down with a knife blade, as you choose. Remarks — If this is Msed upon any cold article, a few fresh lettuce leave* may be stuck around the edge, or sliced bits of fresh tender radishes; or a few salt herrings split into fibers, and laid around, or put upon the dish, will meet with general favor. Many of these ideas I have taken from W\e American Gro- cer, a very reliable paper upon any class of subjects, to which it calls public attention. It is usual, when cold chicken is chopped, or other cold meats, for the ground work of the salad, to chop the white part of the celery, if you have it. to make an equal amount as there may be of chicken, or meat, and mix evenly together; then after the dressing is mixed in, garnish with, or stick around, the green tops of the celery. When cold potatoes are used for the ealad, men will generally like it better; a small onion is also chopped finely, and mixed with the potatoes, ladies generally prefer it without, so a compro- mise might be made by using an onion half the time, or occasionally. Salad Dressing, to Make "With Heat.— Although this is particu- larly adapted to raw, chopped cabbage, or lettuce, in its season, it will be found nice for cold meat, chicken, etc. Cabbage, % a small head; or fresh, crisp lettuce, in equal amount; vinegar, 1 cup; 1 egg; sugar, 1 table-spoonful; made mustard, 2 tea-spoonfuls; butter, 1 tea-spoonful; a little salt and pepper. Direc- tions — Chop the cabbage or lettuce finely, stirring the salt and pepper into it, and put into a bowl, or dish to await the dressing. Beat the egg, sugar and butter together, and add the mustard and vinegar, stirring well; put the mix. f % I. 493 DR. CHASE'S RECIPEa. ture into a stew pan upon the stove, stirring all the time, until it comes to a boil, when it is to be poured over the cabbage, or lettuce, or meat, as the case may be. The articles being all mixed cold it does not curdle; and the constant stirring while heating prevents its curdling duiing this process. The Qerman girl, who first prepared this for us, brought it to the table hot, as her people prepared it; but there being some of it left over, I found that myself and family liked it better cold. So had it prepared, after this, in time to get cold by plac- ing on ice, whether for dinner or tea. It is nice at either meal. I will also give a few others, ,, Salad Dressing for Tomatoes.— The author's preference for cold salads is shown to be the preference of others also, by the following: Take off the skins with a sharp knife, cut into thin slices, and lay in a salad bowl. Make a dressing by working 1 tea-spoonful each ot salt and made mustard, i^ tea spoonful of pepper, the yolks of 2 havd boiled eggs, with 2 table-spoonfuls ot melted butter; then whip in with a fork 5 table-spoonfuls of good vinegar. Pour over the tomatoes, and set on ice or where it is cool for an hour before Sfciving. — Rural New Torker. Potato Salad. — A potato salad is easily prepared, and very nice alone; but if you have any cold fish, as called for in this recipe, it gives an additional relish. If you have no cold potatoes, boil or steam a dozen with their jackets on; when done peel and let stand till entirely cold; then slice them J4' inch thick; mix with some fiakes of cold boiled fish (halibut, cod or salmon) and pour over them a salad dressing made with 6 table-spoonfuls of melted butter or salad oil, 6 table-spoonfuls of cream or milk, 1 table-spoonful of salt, % the quantity of pepper and 1 tea-spoonful of ground mustard. Into this mix 1 cupful of vinegar. Boil well, then add 3 raw eggs, beaten to a foam; remove directly from the fire and stir for 5 minutes; when thoroughly cold turn ovei the salad. Garnish with slices of pickled cucumber, cold beet, hard boiled eggs, celery or parsley. Remarks. — It strikes the author that if there is no cold fish on hand that a sprinkling of cold chopped turnips would do remarkably well, for variety's sake, to mix with the potatoes. They make a nice dish mashed with potatoes, for dinner, why not in a salad also. Cream Salad Dressing, in Place of Mayonnaise, or Salad Oil. — Rub the yolks of 2 hard boiled eggs through a sieve, 1 dessert-spoonful of dry mustard, 1 table-spoonful of butter, 1 tea-spoonful of salt, % pt. of cream; (dther juice of 1 lemon or 2 table-spoonfuls of vinegar, and as much cayenne pepper as can be taken up on the blade of a small penknife. This is a good substitute for mayonnaise (given below), for those who like myself, do not like oil, for any dish of vegetables, chicken, or upon meats, at dinner or tea. Mayonnaise, Beal, or French Dressing for Salads.— Yolks of 2 or 3 eggs, 1 lemon, salad oil, 1 tea-spoonful eacli of pepper, salt, and brown or moist sugar. Directions— Mix the yolks of the eggs raw with the pepper, 0^t and sugar (a wooden spoon is said ^o be best to work it with); then begin t» , ■> . .. "■■■ ■ ■ 'I ■ VARIOUS DI8HE3. 408 work In, little by little, th<5 salad oil (the author thinks not above 1 table apoon- ful for each yolk used — the amount wpj not given by Warne's Ilouel Cookery (English), from which I quote, but left to depend upon its creaming with the lemon juice), mixing so thoroughly that it may appear a perfect cream. Keep by your side the lemon, cut in two. As soon as the oil and eggs begin to mix, squeeze in some of the lemon juice, adding more oil, drop by drop, (little by little, as above mentioned, I think best, as drop by drop, unless you have a helper to drop it, would be too slow for Americans), then more lemon juice, till all is finished. Let it be a perfect cream before you use it, and mix in a cool place. Remarks. —I have no doubt the mixing in a cool place will be an important point in keeping the oil less "greasy," as we say. In case the lemon juice ia not acid enough to make all of a creamy consistence, add by degrees stirring all the time, as much good vinegar as will accomplish it. It is generally used for chicken, but may be used on anything used for salad, by those who prefer the oil, in place of butter or cream. It is simple and easily made. Lobster Salad.— Take the inside of a large lobster, boiled and cold; mince it finely; the yolks of 2 hard-boiled eggs, mashed fine, with 4 table-spoon- fuls of sweet oil, or butter softened; pepper, salt, vinegar, and mustard, to taste; mix all well, and add celery or crisp lettuce, also to taste; then garnish with hard-boiled eggs, sliced, when served. Chicken Salad. — Although there are general instructions that ought to enable any one to prepare a salad for a chicken, yet, as there are s^me people who can only work upon specific or positive directions, I will give one so explicit and plain that none can go amiss: Take a good-sized spring chicken, weighing 2*^ or 3 lbs. ; boil it till perfectly tender. When perfectly cold, pick the meat from the bones, and if the skin is at all tough remove it, and chop the meat to the size of peas; also, if "you have it, chop the white part of 4 or 5 heads of celery to the same fineness, and mix together just before serving, into which the dressing which has been made in the following manner is to be mixed: Rub the yolks of 3 hard-boiled eggs smooth with 1 tea-spoonful each of mustard and salt, 2 tea-spoonfuls of sweet oil or melted butter; 3 tea-spoonfuls of good vinegar, and if you like cayenne, as mvich as will take up upon half the length of a penknife blade; chop the whites of the eggs finely and mix in; then mix evenly into the chicken an celery mixture, or chicken alone if you have no cel- ery mixture, and garnish with the green leaves of the celery or other sweet herbs, as you like. "The Salad Bowl"— The Poetio EfifUsion of the Bev. Sya- ney Smith; or, A Clerical Salad Adapted tr All Dishes, Whether Meats, Fish or Vegetables.— Our salads t Duld not be com- plete without this one in verse to help rivet the proportions and other points of importance to the memory of all lovers of salad dreasii-e. He says: 494 DR. CHASE'S RECIPES. Ill " To make this condiment your poet begs The powdered yellow of two hard-bofled eggs, i ' '- . ., '" , Two boiled potatoes passed through kitclien sieve* ' , ^j ; ; ■ Smoothness and softness to the salad give. , . . , '. Let onion atoms lurk within the bowl, And half suspected animate the whole. ' Of mordant mustard, add a single spoon, Distrust the condiment that bites too soon. , But deem it not, thou man of herbs, a fault. To add a double quantity of salt; ' Tour times the spoon, with oil from Lucan crown. And twice with vinegar procured from town; And lastly o'er tlie flavored compound toss A magic soupgnn of anchovy sauce. -, . O, green and glorious! O, herbaceous treati . 'Twould tempt the dying anchorite to eat. Back to the world he'd tempt his fleeting soul. And plunge his fingers in the salad bowl. ; Serenely full, the epicure would say, Fate cannot harm me, I have dined to-day." Remarks. — Tou will notice here that a couple of potatoes are brought in, and the smallest proportion of onion also, and a caution against too much mus< tard or cayenne, if that is used, not to bite too soon, with twice as much' vine* gar, also ot oil, while some use more oil than vinegar; and, lastly, a soupgon only of anchovy sauce (soupfon being the French for the least bit), a "sua- picion " only that a little has been used, as the anchovy sauce is a highly, flavored sauce, the anchovies with which it is made being a small fish of the herring tribe, having a striking flavor of their own. A bit of that, if obtained, or a small amount of any of the catsups, "Worcestershire or any other sauce, may be added to this or any other salad dressing; but the anchovy nor any other need be used unless you choose. SAUCES FOB THE ^AJSL'E,— Worcestershire Sauce.— The Drug. ffisis' Circular and Chemical Gazette gives the following reciiDe for making Lee & Perrin's Worcestershire sauce, which is undoubtedly the most celebrated and popular sauce in the market. It is made in such large quantities that few, unless it be those manufacturing sauces, would undertake to make it; but it may be reduced (say by 15, or any less number, if one chooses) so as to bring it down to the wants of a family or neighborhood for the year. It is as follows: "White wine vinegar, 15 gals. ; walnut and mushroom catsups, of each lO gals. ; Madeira wine, 5 gals.; Canton soy, 4 gals.; table salt, 25 lbs.; allspice and coriander seed, powdered, of each 1 lb. ; mace and cinnamon, powdered, of each ^ lb. ; assafcetida, 4 ozs. dissolved in brandy, 1 gal. Mix together and let stand 2 weeks. Then boil 20 lbs. of hog's liver in 10 gals, of water for 13 hours, renewing the waste water from time to time; then take out the liver, chop it fine and mi.x it with the water in which it was boiled, and work it through a sieve and mix it thoroughly with the strained liquor which has been standing two weeks; let settle for 24 hours and carefully poiu" off the clear liquor and bottle for use. Prime." Remarks. — I aliould think the last part, at least, would have to be filtered. VARIOUS DISHES. 495 or carefully strained again, to get rid of the sediment from the liver. If for sale, it had all better be filtered. And for me, I should prefer that the assa- foetida be left out; yet in this amount, about 60 gals., its distinctiTe taste would not be noticed. Canton Soy, to Make.— Boil 1 gal of haricot (kidney) beans (I think any large bean will do as well) in sufficient water to soften them; add 1 gal. of bruised wheat, and keep in a warm place 24 hours; then add salt, 1 gal., and water, 2 gals, more, and keep for two or three months in a tightly bimged stone jjiig. After this, press out the liquor, strain and bottle for use. It is chiefly used for fish. It was originally brought from Japan, made there from a bean known as the Dalichoa »oya, hence, for short, soy, or Canton soy, as it was shipped largely from Canton, East Indies. Its relish must come chiefly from the salt, which adapts it more particularly, as I should judge, to fresh flsh, or, ^ in this case, making a nice addition to the Worcestershire sauce. ' CoLary Sauce. — Celery, 2 to 4 large heads; veal or chicken broth, 1 or ■2 cups, and cream, or rich milk, 1 or 2 cups (i. «., if 2 heads of celery are used, 1 cup; if 4 heads of celery, 2 cups each of broth and milk); salt and a blade of mace, or a bit of nutmeg; flour and butter (as above explained), 1 or 2 table* spoonfuls; water. Diueotions — Wash the celery carefully, cutting out all dark spots; then boil it 15 minutes in salted water; drain away the water, and cut into dice-like pieces; rub the butter and flour together in a sauce pan, add- ing the veal or chicken broth, cream, or milk, and the blade of mace or bit of nutmeg, and a little salt, stew gently till the celery is tender and pulpy, when it may be poured over the meat or fowl, or served in a gravy boat, or bowl, and let each person suit himself as to a free or less free use of it. Mace and nut- meg are the only spices that seem to agree with the very fine flavor of celery; but they may, or may not be used, as you choose. Celery Sauce (or Fiiree), as Made in India.— Clean 8 or 4 heads of nice celery, divide and cut into small pieces, using the white part only; boil V in a sufficient amount of white stock. Season with white pepper, salt and LUtmeg. When it is tender add a small piece of butter, rolled in flour, and 3 table-spoonfuls of cream. Warm it up again, but do not let it boil. Poured over turkey, chicken or wild duck. — Indian Domeatio Economy and Cookery. Mint Sauce (or Puree), as Made in India.— Wash nicely half a handful of young, freshly gathered green mint; pick the leaves from the stalks, mince them veiy fine, and put them into the sauce boat, with a spoonful of sugar, and 4 spoonfuls of vinegar. Served with hot or cold roast lamb, or mut- ton. — Indian Domestic Economy and Cookery. Remarks. — The word puree is becoming so common, I will give the follow- ing explanation of it: Puree, Explanation of. — The word comes from India, and means a soft, pulpy mass, or sauce, made from either meats or vegetables, fruit, etc., reduced by cooking, beating, mashing and, if necessary, rubbing down to a smooth pulp in a mortar, and then mixing with a sufficient amount of liquid, whether it be stock or broth, for gravies; or milk, cream, etc., for sauces. A ■M 496 DB. CILiSE'S RECIPES. puree, then, signifies a sauce, taking its distinguishing name from the meat, vegetables or fruit from which it is prepared, seasoning being added to suit the kind being made. A catsup is really a puree of tomatoes. So whenever you sec the word, which has now, even, become quite common in our own country, you will understand, at once, its character and manner of preparation. I have explained in other places that butter they call gliee; salt, with them, is nemuck. Sauce for Beefsteak, or Cat ip Improved. — Black pepper, whole, and salt, of each 1% ozs. ; allspice, whole, horse-radish and small pickled onions, of each 1 oz. ; ground mustard, % oz. ; good catsup, 1 qt. Directions — Pound the pepper and allspice finely, then bruise the radish root and onions together, and put all into the catsup, in a jug, cork and shake daily for 2 weeks, and strain through coarse muslin and bottle for use; or moderate heat, applied to all, in a sauce pan, for 2 or 3 hours, then strained, will obtain the full strength of the spices. If too thick for use after the heat, thin suitably with good vinegar. Remarks. — It will be found very nice for any roasted or boiled meats, as well as steak. Chili Sauce. — Large, ripe tomatoes, 20; good sized onions, 6; large green peppers, 8; salt, 3 table-spoonfuls; brown sugar, 6 table-spoonfuls; ground cinnamon, 3 tea-spoonfuls; ground ginger, 2 small tea-spoonfuls; ground cloves, % tea-spoonful; good vinegar, 6 cups. Directions — Mash the tomatoes, chop or slice the onions and peppers, mix all in a porcelain kettle or large tin pan, and boil tUl perfectly soft, and when cool rub them through a colander, and cook down to a proper consistency, tliat of catsup, and bottle for use upon meats, chicken, turkey, etc. Remarks. — To " bottle," means to bottle and cork tightly. And all sauces, catsups, etc., should be kept in a cool cellar, except the one being used from. Piccalilli, A Good Substitute for Sauces.— Green tomatoes, 1 pk. ; 1 large cabbage, 1 dozen onions; chop them fine and put on % pt. of salt and let them stand over night; then drain off the brine, and scald in weak vinegar and drain off again; p- "i now add 6 good-sized green peppers chopped fine, liaving removed the seeds before chopping; J^ to 1 pt. (as you like best) of grated horseradish ; then season with ground spices to suit the taste, at least 1 table-spoonful of allspice and pepper, and half as much dry mustard; and also % table-spoonful of cloves. Now, in packing in a jar, if 6 to 8 or 10 quite small cucumbers (whole), which have stood in salt and water over night, are put upon each layer of an inch or two in thickness, they will be found a valuable addition, putting one in each sauce dish when served at table. Then all being closely packed, just cover with good vinegar, boiling hot, and cover closely, or put up in fruit jars, if plenty, and you will have a dish, as the saying is, " nice enough for a king," the author says nice enough for a better man than a king — nice enough for "an American citizen." Chow Chow With Cucumbers.— Take 6 large cucumbers just before they ripen, peel them, cut in strips, and remove the seed; 4 white onions, 6 £Ood-sized green tomatoes, and ^ a head of cabbage. Chop all fine, let them VARIOUS DISHES. 497 stand in salt water over night, then pour off the water and add vinegar and spices to suit the taste. — Tribune. Remarks. — See piccalilli to judge about the amount of spices, the principal difference being that cucumbers are in the lead in place of tomatoes and cab- bage. Three or 4 green peppers can be added if desired in any case, seeded and chopped as in the piccalilli. v Chow Chow "Without Cucumbers.— Take to 1 peck of green toma- toes, 6 large onions, 1 dozen green peppers, 1 large cabbage; slice the tomatoes, sprinkle over them 1 tea-cupful of salt, let them stand over night, drain off the liquor, chop fine, add the onions, cabbage and peppers, also chopped fine; put on the fire to cook, with enough cider vinegar to cover, then add black pepper, cinnamon, cloves and allspice to suit the taste. Cook till tender, then cover closely in jars, but it will keep without sealing. Cole Slaw. — ^When cabbage is cut fine, seasoned with pepper, salt, vine- gar, and a little sugar, it is generally called '' Cold Slaw," but our heading i» the right one, as it was originally made from the stalk and tops of a species of the cabbage family, but which does not head like the cabbage — kale, probably^ tlie leaves of which curl and wrinkle, but does not head properly. For y^ hea ing mushroom catsup, and as it is quite a common thing with the English peo- ple, I will give it, believing it to be better than that made by our own people, who so seldom make it; and as it is called for in making the Worcestershire sauce, previously given, I give it a place. When properly made it is a nice thing, for I obtained some at one time of an English butcher, at Ann Arbor, wiiile I was living there, which had been made by another Englishman living near (all English, you see), and it was splendid. This writer says: " Put alter- nate layers of mushrooms and salt in an earthen jar, using at least }4 ^^- o^ salt to 2 qts. of mushrooms, and in this proportion for any amount. Let them stand ^ a day; then cut the mushrooms in small pieces and let them stand 3 days longer, stirring them well once a day; then strain them, and to every quart of juice add allspice and ginger, each ground, J^ oz. ; powdered mace, J^ tea- spoonful; and cayenne, powdered, 1 tea-spoonful. Put all into a stone jar, set it in a kettle of boiling water, and let it boil for 5 hours, briskly; then let it simmer in a porcelain kettle for % of an hour. Let it stand all night in a cool place: in the morning drain off the clear liquor and bottle it. Cork the bottles and seal tightly. The smaller bottles you use the better, as the catsup will not keep its distinctive flavor long, if exposed to the air, by opening frequently." •«oo DR. CHASE'S RECIPES, Currant Catsup, for Baked Beans.— "A. B. C./Mnthe Masnaehu- aettH Pknu/hman, gives the following plan for an excellent catsup from currants, which needs no comment of mine. He says: I send you a recipe for making currant catsup, as in my mind it cannot be beat, to any lover of baked beans, as a dressing. To 5 pts. of strained currants (the juice from 5 pts. I understand It to mean), add 8 lbs. of sugar (brown wiH do nicely); 1 pt. of vinegar; 1 table spoonful, each, of cinnamon, pepper, cloves, and allspice, and ^ table-spoon f ul of salt (I should not be afraid of a whole one). Scald them well % of an hour, then put in bottles and cork tight; it will keep for years; and as farmers generally have a quantity of currants that go to waste, I would like them to try this, and I think they will never be sorry. Remarks. — The author thinks so too, that no one will be sorry for trying it, although it would seem to me that % of an hour only to scald, or more pro- perly, to boil it, would hardly be sufficient, possibly it may, in all cases; but I would sooner risk it on 2 hours moderate boiling. I know it will be nice while it does not sour — the longer boiling will ensure this — still, if it will " keep for years," it is long enough. It will be as nice on other meats as on pork and beans, hence make plenty of it, if you have the currants that gc^to waste. G-rape Catsup. — Pick 5 pts. of catawba grapes Irom the stem (Concords or Delawares will do, but are not so tart); wash them and let drain; then sim. mer till they are so soft you can rub all but the seeds through a colander (I think grape seeds will go through an ordinary colander, a wire sieve would be better) with care. After this is done add 2 pts. of brown sugar, 1 pt. of vine- gar; 2 tea-spoonfuls each of allspice and cloves, and 1 table-spoonful of cinna- mon, IJ^ tea-spoonfuls of mace, 1 of salt, and ^ a tea-spoonful of red pepper. Put all into a .porcelain kettle, let them boil slowly until they are as thick as you like catsup to be. Bottle, cork and seal. — London, Out. , Free Press. Remarks. — Keep these proportions for any amoimt desired to make, it will be found good. Cucumber Catsup.— Cucumbers are said to make a nice relish for meat, In winter, treated as follows: Grate about 8 dozen medium sized green cucumbers and sprinkle pepper and salt to your taste (pretty strong I should say) over them; and allow a small sized white onion for each bottle. Heat enough cider vinegar to cover and pour over. Put up in large mouth bottles, and pour melted wax over the corks. If the air is kept from them, when you open a bottle in mid-winter, the odor will be delightful to the lover of the sometimes dangerous cucumber. Remarks. — It seems to the author that if they were scalded in the vinegar, there would be a greater certainty of keeping nicely, although the cucumber flavor might be not quite so natural. Fresh Cuoumbers, How to Prepare for the Table.— Slice them into cold water having plenty of salt in it, for an hour before dinner. In this way there is but seldom any bad effects from their being used freely; and if you have not the hour for aoaking, slice into a plate and sprinkle on plenty of VARIOUS DISHES. 601 salt, then turn another plate over them and shake a few minutes, and drain off the salt water and serve as usual, with vinegar and pepper, and a little more Bait if needed, which will also avoid the danger of colics, etc. Catsup, When Out, How to Make a Supply.— When your cat- sup gets low, or is all gone, take some canned tomatoes and add vinegar and spices, as in the Chili sauce, and boil slowly about 80 minutes, and strain if you choose; it will go further without and be nicer too. Remarks. — As we have just been giving a grape catsup, we will also give the plan of preserving grape juice by canning, as I cannot see why it may not be kept in this way sweet and nice for common service, as well as for minco pies, for which a writer says it is "better far than brandy or cider." The writer says: Grape Juice to Can for Common Service, etc.— Prepare the grapes as for jelly, let the juice be boiling hot, and can it in the same way you do fruit. It is excellent for mince pies, better far than brandy or cider. Remarks. — It can be better only in that it is richer in body and flavor than cider made from a poor quality of apples. If I was going to boil it I should be careful to skim off all the scum that would arise, which would remove all pulp of the grapes, that would have a tendency, if left in the juice, to start a fer- mentation, although if kept air-tight and in a cool cellar I do not see how it can ferment. It will be purer and clearer, however, if the pulp is thus removed by skimming. Should it be too tart on opening for common purposes, a little fiugar might be added to make it more palatable, and still it would be far more pure than much that is purchased for this purpose. Only 1 lb. of lump sugar to each gal. might be put in and dissolved by the heat to remove the scum, which would give it more spirit and also help to preserve it, bottling or can- ning, remember, while hot. Canned or Bottled Wild Grape Juice.— Pick off all bad ones and scald stems and all with a very little water to start the juice, press out and strain, boil and skim, and can or bottle while hot. Makes a nice drink for the sick or well. One lb. of sugar to 1 gal. of the juice will make a nice wine, in kegs or barrels. JELLIES— Jelly Bag, Jams and Preserves, How to Make.— General Remarks.— 3g\\{g3 have, of late years, become very popular, and are much more frequently used than formerly, and, therefore, the housewife who gets hers up the nicest, i. e. , the clearest or most transparent, and having the purest flavor of the fruit of which it is made, carries off the premium of the neighborhood in which she lives. We will do our best, so that all may have them equally nice. In the first place, only the choicest, ripe fruit should he used, if plentiful ; if not, use such as you have, but cut out bad spots, and do not pare nor core any of the large fruits, as apples, pears, etc., as much of the flavor is contained in these parts; but they should be washed and quartered, ■or even cut finer if very large, making all pieces as nearly the same size as practicable; then cook perfectly tender and strain through the jelly bag. preaa- 602 DR. CHASE'S RECIPES. y\ Ing as little as possible to get all the Juices and not to press the pulp through any more tlian you can help, nor should any more water be put In in the cook* ing than is absolutely necessary to prevent burning till the juices start by the heat, never more than to barely cover the fruit. The Jelly Bug is usually made of flaiuicl, 10 or 12 inches across the mouth, and tapering to a point, the whole being 18 or 20 inches long, unless large amounts are to be made, in which case make as largo as needed; and if only- very small amounts are to be made, straining throu^^h a piece of flannel will do. If a bag is made there should be a stout cord around the top to suspend it with, over a pole or some other convenience, to drain thoroughly before any pressure is applied; then, if you choose, for clearness' sake, remove this and net another dish, using the first drained off for your choicest friends. Press out then through the bag all you like, wliich will bi more of a jam than a jelly. Jams and marmalades are much the same, thick and containing all tlie pulp, or substance of the fruit. JaTns and Marmalades contain the puree (wliich see for further explanation of), pulp, or substance of the fniit; while jellies contain only, the juices, with 1 lb of nice white sugar to every 1 pt. of the juice — jams, about % lb. will do; while preserves contain the whole fruit, and a pound of sugar to a pound of fruit, but brown sugar may be used witli the two last, as it is cheaper and they are not transparent to show the difference. Jams and niarmalades (for marmal- ades, see Quince Marmalade,) need boiling or cooking until they are of a proper consistence, like apple butter, or nearly so; while jellies only need sufficient heat at first to raise the scum, which should be removed as it rises, after wiiich to simply boil for a moment, or a few minutes — 5 to 20, perhaps, — according to the stiffness desired; longer boiling, of course, with apples or other fruits which are most watery. Pour into jelly glasses, if you have them, which have covers, otherwise cutting white paper to lit the top of the dish used, dipping it in alco- hol (some use brandy, but alcohol is purer), and laying on top of the jelly to prevent moulding; then a paper or cloth, wet in the white of nn egg, over the top of the tumbler or other dish, to secure it to the top and fiom the uir, will make all as safe as a rubber and screw-top can will do. To Preserve Peaches, Very Nice.— Pare them, and in quartering remove from the stone. "V7eigh the fruit thus prepared and allow 1 lb. of sugar (white or brown, as you choose,) for each pound of peaches. Put some sugar In the bottom of the kettle, then p'mclies, and so on till all are in, having a little sugar left for the top. Set the kettle on the back of the stove to heat gently till the sugar is dissolved; then boil until clear and tender, beinjij carelv.l to break the pieces as little as possible. Take off any scum that rises, and when the fruit is clear, i. e., looks transparent, skim it out and put into your jars to fill them abotit three-fourths full. Continue to boil the syrup until thick enough, skimming when needed; then fill the jars with the synip while hot; and it is not amiss, even with preserves or jams, to cover the jar with paper soaked in alcohol before covering with cloths— or coarse paper. If they begin to "work," t. e., to ferment, at any time, they were not boiled enough at first, and it must now be done again. Some people think it gives a better flavor to take VAllIOUS D I SUE 8. 608 tHo meats from perhaps one-fourth, or more, of the stones, cutting them In b!t» and steeping In as little water as covers them to get their flavor, and putting it In the syrup while cooldng. If I did this I should subject the parings to the same process; and this should be done with pears and quinces, putting in the tores also of them, to ensure their highest tlavor. Tiiis extra water, of course, will he evaporated in cooking the syrup. Treat berries and other fruits in tho sam manner; but, if you are not particular, continue the cooking without skimming out the fruit, it is more likely, however, to mash in a hotel, or a large boarding house, where much washing was to be done, and this is her favorite receipt after trying many others, and hence, from her practical knowledge and my own knowledge of the nature of the articles, I have every confidence it will prove satisfactory to all ; still, as there are those who have tried other receipts, and think so m; of them, I will give a few more. 2. Washing Fluid or Powder.- 3al-soda, 2 lbs. ; borax, 1 lb. ; salts of tartar, 2 ozs. ; muriate of ammonia, 1 }4 ozs. Directions. I. For ilie Powder. — If it is to be used as a powder, pulver- ize all, and mix thoroughly, put into a large mouthed bottle and cork for use, and use one rounding tablespoonful in eacli boi'er of clothes, and half as much for each additional boiler, and this same amount to a tub of clothes for soaking, to be well stirred in, in either case. II. For the Fluid.— It to be used as a fluid, dissolve the sal-soda and borax in 1 gal. of water, and the other articles in another gal. of water, mix and 515 •• • . / \ V \ ""•H 516 DR. CHASE'S RECIPES. put into a 2 gal. jug and keep corked for use. To be used in the same quantity and in the .same way as No. I. • 3. Washing Fluid.— Sal-.soda, 1 lb. ; potash (or concentrated lye), 1 lb. ; each dis.solvcd in 1 gal. water respectively, then mix together and bottle. — "Josie," of New York City, in Blade. Remarks. — She does not tell how, nor how much to use ; but tlie author says, use tlic same as No, 1, and a two gul. jug will do to hold it in. It will la found good and no trouble to make. 4. Nenr Mode of Washing, Saving Time, Labor and Fuel.— " The ill ellccts of soda on linen have given ri.se to a new method of washing, whicl) has been extensively adopted in Germany, and introduced into Belgium. The operation consists in dissohing 3 lbs. of soap in about 8 gals, of water as hot as the hand can bear, and adding to this 1 teaspoon of turpentine and 3 of liquid anunonia; the mixture must be then well stirred, and the linen steeped in it for 2 or 3 hours, taking care to cover up the vessel containing them as closely as possib.'f^. The clothes are afterward washed out and rinsed in the usual way. The soap and water may be reheated and used a second time, but in that case j4 teaspoonful of turpentine and 1 teaspoonful of ammonia must be added. The process is said to cause a great economy of time, labor and fuel. The linen scarcely suffers at all, as there is little necsssity for rubbing, and its cleanline.s3 and color are perfect. The ammonia and turpentine, although their detersive (cleansing) actio :i is great, have no injurious effect upon the linen; and while the former evaporates immediately, the smell of the latter disappears entirely, during the drying of the clothes. — Rural New Yorker. Remarks. — This writer speaks of the " ill effect of soda on linen," etc.; but the author must claim if soda is properly used in washing, it will not injure clothes, i. e. , if it is combined with potash or lime, which give it its causticity, detergent or cleansing powers. For, during the past 20 years or more, I think, of my wife's life, she always kept a washing fluid ready for use, made of sal- soda and stone-lime, some of which was always put into the water to soak the clothes in, and also into the water to boil them in, and I never saw a yellow shirt, nor heard of any discoloring nor rotting of the clothing. I will guaran- tee that by none of the processes here given will they be injured, nor become yellow. Borax, which is particularly the thing used in the next, I know to be an excellent article to cleanse clothing, as well as to cleanse the scalp from dandruff. A teaspoonful of powdered borax, to water enough, washing the head daily, will soon remove the dandruff, and leave the scalp in a smooth and healthy condition. 6. Washing— The Use of Borax in Washing Linen, Flannels, etc., — The following suggestions as to the use of borax in washing is from a correspondent of the Western Rural who had tested them. She says: " For an ordinary washing, use 1 teaspoonful (the author would say 2, for borax is a neutral salt and it has no excess of alkali, nor acid, and therefore does not injure clothing) of borax to 5 gals, of water and 2 ozs. of soap (it would have to be soft soap, else dissolved); soak the clothes in this over night; give them a thorough boiling, without wringing before the boiling. When the clothes are very much soiled, see that the water is made soft with borax. [Made to feel soapy.] 2 tablespoonfuls to a pail. Clothes thus washed will not turn yellow." MiaCELLANEO US. 517 In washing flannels, use 1 table-spoonful of borax to 5 gals, of water, with- out soap. ' It will not shrink them. For starching linen, use 1 tea-spoonful of borax to 1 pt. of boiling starch. For washing and bleaching laces, put 1 tea- spoonful of borax to 1 pt. of boiling water, leave your articles to soak in the solution for 24 hours, then wash with a little soap. For cleansing black cash- meres, wash iq hot suds with a little borax in the water; rinse in bluing water —very blue — and iron on the wrong side while damp." Remark*. — For its use in removing dandruff, see the close of the remarks last above. A drachm of powdered borax dissolved in 2 table-spoonfuls of vinegar is said to be an excellent lotion for ringworm of the scalp; and its pow- der dusted about pantries, libraries, etc.. Is also said to be effectual in driving away roaches and other insects. — King. The author does not have to say "said to be," about its driving away roaches, as he has done it with great satisfaction, in drawers where they congre- gated so it could be got upon them; they left on the "double-quick." 6. Borax, as Used By the Washer-Women of Holland and Belgium. — "The washer- women of Holland and Belgium, so proverbially clean, and who get up their linen so beautifully white, do it by the use of refined borax (kept by druggists) as a washing powder, instead of soda, in the proportion of a large handful of borax powder to 10 gals, of boiling water, sav- ing in soap nearly half. All of the large wash'ng establishments adopt the same plan. "For laces, cambrics and lawns an extra quantity of the powder is used, and for crinolines (skirts) rec^ui^ing to be made stiff, a stronger solution is necessary. Borax being a neutral salt does not in the slightest degree injure the texture of the linen. Its effect is to soften the hardest water." — Youman's Die- tionary of Every-Day Wants. 7. Washing Fluid, Requiring but Little Boiling or Bubbing. — "Camphor gum, J^ oz., dissolved in alcohol, % pt. ; borax, }^ lb.; sal soda, 1 lb.; dissolve the borax and sal soda in hot rain water, 1 gal., and stir in the others, and put into a 2 gallon jug, having 1 gal. of cold rain water in it, cork and shake, when it is ready for use. Directions — Put % cup of this to 1 pt. of soft soap, and apply to the dirty parts of the clothing, and soak in warm water % ^^ hour, or while breakfast is passing; need not then boil over 5 min- utes. Washing will be done in half the ordinary time. Does not rot clothing, but makes it white. Table-nloths stained with tea, coffee, or fruit, throw into boiling water a few min\ites, when they will be free from stains (I have seen statements to pour hot water through such spots would free them from the stain), while soap or suds when the clothes are dry will set the stains perman- ently." — Oermantown, (Pa.) Telegraph. Remarks. — I take this to be a very good fluid, as it has neither turpentine nor ammonia in it, and the quantity of camphor and alcohol is so small it will not be liable to open the pores of the skin, by which means colds are so easily taken by exposure while hanging out clothes after being over the hot suds in washing. The Bark Shanty Soap, below, will be just the kind to use with this fluid; but the common soft soap, such as is usually made from ashes and grease ni8 DR. CHASE'S RECIPES. of your own saving, Is, no doubt, the kind thfs Pennsylvanlan refers to. I trust that all of our lady readers will be able to find something among these wosliing fluids or powders that shall fully meet their wants. Bluings are Itept so gener- ally now by the grocers and druggists they can be bought for less than they can be made. 8. Flannels, To Wash and Dry, Without Shrinking.— Plan nels should bo washed with as little rubbing as possible; or, better still, pound- ing without any rubbing at all, and drying rapidly, and pulling freely, both length-wise and across the goods, if you would avoid shrinkage. 0. Washing Muslins, Cambrics, and Calicoes.— Stir some of the starch, after it is prepared for use, into the water in wliich any of these goods are to be washed. 10. Or, soak them a while in water in which you have put 1 or 2 table- spoonfuls of salt to a pail of water. 11. For Black and White Calicoes. — A cup or two of weak lye to a pail of water is best for soaking in. 12. For Fink or Green. — One or 2 table-spoonfuls of good vinegar to the pail of water is best. 13. For Purple or Blue.— Use sal soda, or borax, in powder, 1 or 2 table-spoonfuls to a pail of water; but, now, if yon use the washing fluid, above, soak them a little in that, and wash out, as usual, it saves all these troubles with the different colors. 14. Bibbons, to Wash. — Wash ribbons in cold suds— not very strong, and do not rinse. 15. Silk, Cashmere and Black Alpaca Dresses, to Cleanse. —Dissolve a table-spoonful of powdered borax in 1 qt. of warm water (soft water), and after dusting thoroughly brush such parts as need it, or the whole, if much worn, and iron on the wrong side. 16. Black Silk, Alpaca, Serge and Lawn Dresses, to Do Over. — The following on the care and manner of doing over black silk, cash- mere, alpaca, serge and lawn dresses, which I take from Harper's Bazar, is well worth a place here, and will be found worthy of consideiation by every woman into whose hands this book shall come. It says: " No lady should ever don her alpaca, cashmere or serge without giving it a thorough dusting with broom or brush. Dust permitted to settle in the folds of pleat or shirring will soon be impossible to remove entirely, and give the whole gown that untidy air so much to be deprecated in everything pertaining to a lady's person. "But after constant use for months, or maybe a year, the. most carefully kept black dress will begin to show the effects of use, in a certain rustiness of hue and general dinginess of aspect, if no place actually rubbed or worn. Now is the time to expend a little skill and mgenuity in its renovation, when the economist may be rewarded by coming out in an old dress made new, sure of eliciting the admiration of at least all those who are in the secret. For the undertaking provide yourself with ten cents' worth of soap bark, procurable at an herb or drug store, and boil it in 1 qt. of hot water. Let it steep a whi'e, and then strain into a basin for use. If the job is to be a perfect and thorough ' MISCELLANEOUS. 619 one, tafce the body and sleeves apart and to pieces; rip off the trimming from gklrt and over-flkirt. Brush otr nil loose ffust first, and tlien, with a spongo ilippcd in the soup bark decoction, wipe over each piece thoroughly, folding up as you proceed. Have roatly a ladies' skirt board, for pressing, and well heated irons. Smooth every piece on ihe wrong side, including even silk trimmings; and when you have once more put it togetiier you will be amazed to see th» results of the simple process. One advantage in taking the whole dress apart is tliat, by putting the trimming on in some style a little diffennit from what it was at first, the attraction of novelty is added to make the etlect more pleasing. If one has not time, however, to go through the whole process, a dress may bo greatly improved by being wiped over with this mixture (or tlio borax water alK)ve), and pressed on the wrong side while damp — indeed, for a time, it will look quite as good as new. Tlie process maybe repeated from time to time, a* shall seem advisable. I havf. seen a cashmere, which had been worn two whole- winters, taken apart and tieated in this way, and the closest observer would have supposed tlie dress to have been put on for the first time, sucli was its soft, fresh look, and the vividness of its black. Grenadine may bo submitted to tho same sort of cleaning with fine results. " When a black lawn has become limp, tumbled, and generally forlorn- looking, the best mode of treatment to subject it to is, first a submersion iu a * pan of warm water, colored highly with indigo; then exposure to the air until just dampness enough is left to enable one to press it to udviintage with a hot iron; and if this is carefully done, always on the wrong side, the lawn will come forth quite fresh, stiflf, and renovated from its blue bath, and again do good service for anotlier while. "Every particle of dust should be removed from a black silk or poplin every time it is worn, for nothing cuts either out so soon as tbiise, often imper- ceptible little .gritty motes with which the air of a city is filled where coal is ia such universal use." 17. Washing or Cleansing "Woolen Blankets.— It is quite as important to have the woolen blankets on our Ijeds clean, as to have our sheet» pure and white. For the emination from our bodies are more quickly absorbed by them than by the muslin sheets; and as tho women look upon the washing of a pair of blankets as a great undertaking, I will give them the easy way, recommended by the Boston Journal of Ghemistrii, which is about the same as ^ practiced by my v/ife, in lier lifetime. It is as follows: Put 2 heaping table- spoonfuls of powdered borax and 1 pt. of soft soap (or its equivalent of dis- solved bar soap), into a tub of cold soft water. Stir well to dissolve and mix; then put in the blankets, thoroughly wetting, and let them soak over night. Next day rub (the author says pound), and drain them out, and rinse thoroughly hi two waters, and hang them to dry. Do not wring them by hand, but press out the water. They may be put through a wringer. Remarks. — This makes light work of washing blankets. It will not be amiss, however, to say the washing water and the rinsing water should always be as nearly as possible the same temperature, but only to take the chill off, ao- as to avoid taking cold by having the hands in cold water — no soap should ever be rubbed on the flannels, but sudsing be used; and do not hang out on a very cold day, nor hang close to a hot fire or stove; and iron with a moderately cool iron— not very hot — while damp, and there will be but little, if any shrinkage, atter moderate pulling even of skirts or other woolen goods. Under-skirts, etc., of wool can be washed in the fluid water, as above given, otherwise as nearly like blankets are done as you can. tm DJt. CEASE'S RECIPES. J 18. Borax, Its Value Corroborated.— In the same connection the Journal goes on to say, further, of borax: 19. Borax is the Best Boaoh Exterminator Yci; Disoov- ered. — This troublesome insect has a peculiar aversion to borax, and will never return where it has once been scattevetl. And, as this salt (chemists know all these things as a " salt") is perfectly harmless to human beings, it is much to be preferred for this purpose to the poisonous substances commonly used. " Borax is also valuable for laundry use, instead of soda. Add a handful of it, powdered, to about ten gallons of boiling water, and you need use inly half the ordinary allowance of soap. For laces, cambrics, etc., use an extra quantity of the powder. It will not injure the texture of the cloth in the least. " For cleansing the hair, nothing is better than a solution of borax water. "Wash afterward with pure water, if it leaves the hair too stiff. Borax dissolved in water is also an excellent dentrifice, or tooth wash." Bemarki. — See how well this plan agrees with the Holland and Belgium washerwomen above, as to the use of borax for laundry, or washing purposes. This writer says, also: "Dissolved in water, it is also an excellent dentrifice, or tooth w^sh, as scientists think it destroys the parasitic mite, or insect that exists in the fermenting food between the teeth." Borax as a Tooth Powder, or for Washing the Teeth.— I use borax in powder every morning, to cleanse my teeth. Borax in powder, J^ oz., with precipitated chalk, 3 ozs., with a few drops of oil of winter-green, which keeps my teeth clean and white, by rubbing the brush first on soap, then into the powder. Soap is essential once a day in cleaning teeth. Borax is, indeed, one of the most valuable salts we have for washing and cleaning purposes; but as we have now had a pretty thorough course of instruction in the various methods of washing, we will take up the question of soaps, for domestic pur- poses. Our fiist one, however, claims also, to make washing easy, which I very 'well know it will do. If you use any of the white bar soaps, your soft soap will be white — if any of the rosin-colored or yellow soaps, to make it with, such will be the color when done. 1. Bark Shanty Soap, or Washing Made Easy.- Qood bar soap, 41b3. ; washing (sal) soda, 3 lbs. ; freshly burned stone-lime (which is also called "quick-lime"), lib.; salt, 2 ozs.; soft water, 5 gals. Directions — First, put the stone-lime into one gal. of the water, v/hich is boiling hot; and, after stir- ring it a few times within an hour or two, let it settle, then pour off the clear liquid into a suitable sized kettle to hold all, and add the balance of the water; cut the bar soap into thin slices, and put it with the soda, into the kettle, and boil until the soda and soap are fully dissolved, then stir in the salt, and pour when a little cool, into suitable jars (a pine half -barrel will do very nicely), and keep covered for use. Remarh^. — This soap will save much of the rubbing of the clothing if a cup or two of it, according to the size of the washing, is dissolved by stirring it into cold water enough to cover the clothes, and they are soaked over night iu MISCELLANEO US. 631 it; then dirty places are soaped with this before boiling; 15 or 20 minutes will be long enough to boll them, and slight rubbing of soiled places will be all that is needed, rinsing, bluing, etc., as usual. This amount of soap will do four times as much washing as the bar soap would have done by itself, and that, even if the money paid for the soda and the lime, which ought not to be above 15 or 20 cents, at most, had been added to the purchase of bar soap. The lime, espe- cially, costs a mere nothing, but adds greatly, as well as the soda, to the deter- gent or cleansing pro»"^rties of the soup. I call this " Bark Shanty Soap," from the name of the pi; . . where we lived one season, and where I obtained this recipe. It is on the shore of Lake Huron, 31 miles above Port Huron, where the timber is chiefly pine, and hence the ashes were not good for making soap; we, therefore, had to get the best substitnte we could, and this being in use there, we soon learned its value, and will only add that although it will be found a great help and saving to those living in shanties, yet it will also be just as satisfactory to those living in cities, if they will give it a trial. It makes a half -solid soap very convenient to use. 2. Soft Soap for Washing and House Cleaning. — There are many other ways of making soap, nearly all of which contain some of the improvements or newer articles which have been introduced within the last few years in soap making, such as sal soda, lime, borax, etc. ; but few of them con- tain more than one or two of these. The next, although it has only one — the sal soda — yet you will at once see that Mrs. J. Lute, of Liberty, O., who sends it to the Blade, thinks very highly of it; and I give it to show the value of the sal soda mixed with soap which, in my own as well as in Mrs. Lute's opinion, will be a great help in washing clothes or house clean- ing, as the case may be. She says: "Take 4 lbs. of white, bar soap, cut it fine, and dissolve by heating in 5 gals, of soft water, adding 2 lbs. of sal soda. When all is dissolved and well mixed, it is done. Yellow soap does very well, but I think the white is the best. This makes a very nice, white soft soap. You will think it a fraud when you fii-st take it off the fire, but when it gets cool you will change your mind, and after one trial of it you will have no other. I have used it for three years, and am not afraid to recommend it to your readers." Bemarks.—lt this is thus good, where the lime can be got, will not the following be considerably better?— I think so. 8. Hard Soap, Fifteen or Twenty Potmds from Seven.— Take 7 lbs. of good hard soap; cut it in thin slices: sal soda, 2 lbs. ; unslacked (that is fitone) lime, 1 lb.; alum, 1 oz. : borax, 2 ozs. ; benzine, 1 oz.; soft water, 2 gals. Directions — Put the sal soda and lime into a dish and pour over them the water, boiling hot, (what is better, is to use a kettle which you can boil these in till the soda is dissolved and the lime all slacked), stirring well a few times, and let settle; then (or in the morning, if done over night,) pour oil the clear solution into the kettle containing the slices of soap, put on the fire and let it remain until the soap is dissolved ; then, having dissolved the alum and borax in a little water, pour them in just as the soap comes off of the fire; and when a DR. CHASE'S RECIPES. little cool put in the benzine, stirring well, and when it gets perfectly cold it will be hard, and can be cut in pieces to dry. Remarks. — I have this from a Mrs. Baldwin, who has done a great deal of washing in her life, at Put-in-Bay, Ohio, and who has used this soap and knows its value, and hence recommends it very highly. And this recipe, I am well satisfied, has had a wide range, for I found, when I come to look over the items on hand for this department, I had the same recipe from a friend who lived in the southern part of the state, and his family prized it highly. Of course, this could be made into a soft soap by adding 5 to 10 gals, more of water, according to whether you would have it quite firm, or more easily taken up with the hand, and I will say here, too, I think if J^ to 1 cup of salt was put in with the alum and borax, it would be a little firmer, as a hard soap, and also drj' a little quicker. Rosin is also put into hard soap for the purpose of making it tougher, so it will not rub off quit* so fast when rubbing it upon the clothing. Some persons think the rosin is detergent, that is it helps to cleanse .away the dirt, but this is a mistake, if not wholly, it certainly has but very little power to do this. A table-spoonful of spirits of turpentine, has more of this cleansing power than a pound of rosin, but it does make the soap wear or last longer. See next recipe for using rosin. 4. Hard Soap with Concentrated Lye.— "Take 2 boxes (2 lbs.) of concentrated lye; soft water, 5 gals.; grease, 9 lbs.; rosin and borax, each, J^ lb.; salt as below. DmECTioNS— Dissolve the lye in the water, and aad the rosin, broken finely, and boil till dissolved, stin-ing well; then add the grease and the borax, in small pieces, and boil about 2 hours, or till the grease is taken up, and it becomes soapy. If the gre: „ ./as salty, stir in J^^ tumbler of salt; if it was not salty, a full tumbler of salt, dissolved in J^ gal. of warm water, and stir in, and continue the boiling J^ an hour longer. Soak a tub well in cold water, and pour in the soap, and let it stand till cold. Cut out in cakes and put in a cool dry place to dry. You may leave out the rosin, if you desire, I do not always use it."— Keystone, Caanonaburg, Pa. Remarks. — As I said ii\ last recipe, above, the rosin makes the soap wear longer, when rubbing upon tho clothis, if it rubs off too slow, so you have to rub too long to get on soap enough, use less rosin, or none at all, as you prefer, 5. Har*?. Soap with Sioda, Limo and Accumulating Gi'ease, etc. — Mrs. C. W. PhilV.ps. of Glencoe, Minn., informs us through the Blade, how to use the aov'irjulat ng grease, by making a "hard soap which is excel- lent and economical. *~ Jiie says: " Nearly every family accumulates, through the winter, drippings from beef, mutton, ham, etc. These can all be utilized by boiling the grease in water, allowing it to cool, then removing it from the water, and boiling by itself again till all the water is expelled. Of course, the whiter the grease, the nicer will be the soap." • Then take 6 lbs. of this grease, 6 lbs. of sal-soda, and Z]4 lbs. of newly burned or good stone-lime, with 4 gals, of soft water, and % lb, of borax; or in these proportions. Put soda, lime and water into an iron kettle and boil^ MISCELLANEOUS. 322 stir till the soda is dissolved, and the lime is all slacked; tlu?n, v.hoii it is wiW settled; pour off the clear liquid; wash out the kettle and put in the li(iuid, grease and horax, and boil till it comes to soap, and pour into a well-soaked tulv to cool, and when sufficiently hard, c\it into bars and put on boards to dry. It is very nice, even for washing white flannels and calicoes; and, if a little per- fume is put in it is nice enough for the toilet." Remarks. —The old "Windsor soap, as it used to be made, was flavored with oil of caraway, but more recently the oil of sassafras, which is clieap, has been used for peiiuming soaps; ^ to 1 oz. would be enough for a " batch of soap " of 5 to 10 gals., according to whether a little or a considc'-f bly strong perfume is preferred. It should not be put in until the soap is pretty cool, then stirred in thoroughly. The Rural Home, under the head of " Home-Made Soap," gives the same recipe as this last, except in used only 3 lbs. of lime and no borax— otherwise just the same — and makes these remarks about it: "Were the good qualities of this inexpensive soap more generally known no family would go without it. It is valuable for washing clothes, making them very clean and white, without in the least injuring them, and is excellent for flannels and petticoats. It is good, also, for the hands, making them soft and smooth." Could any higher enco- miums or better recommendation be asked or given? I think not. And the only reason I give them is that the people may have confidence enough in these soaps to give them a fair trial, as they positively do not injure the clothing, but save much labor and expense, as compared with using only bar soap kept by grocers. I had also another recipe from the Inter Ocean, but it was just like this, except a caution to "be very careful not to get any sediment in from the lime.'' Simply be careful to pour off the liquid clear of sediment in any recipe using the stone lime, as the lime will not dissolve, but simply slacks, yielding up its caustic power, for which purpose only it is used, exeept for tlie hand- washing soap below, and there it is used only upon the hand ^; for clothing it is best not to get in any lime lest it spot some colored goods. I will give you one more of these hard soaps from soda, lime and grease, as the amount is smaller, and is from a lady who is not afraid to give her name, and address also. It is as follows: 6. Hard Soap, With Soda, Lime and Grease Only.— Soft water, \% gals. ; sal soda, 3 lbs, ; unslacked lime, 1 lb. ; clean grease, 3 lbs. Direc- tions — Put the three first articles together and boil to dissolve the soda and slack the lime; then let settle and pour off the clear liquid and put on the fire again with the grease and boil to proper consistence. One oz. of any flavored oil may be added, if desired. — Mrs. W. W. Morse, of Lann, D. T., in Inter Ocean. ■„.■■ Remarks. — As named in another place, any of these hard soaps may be made soft by using the proper amount of water to give the right consistence. 7. "Why is Lime Used in Making Soap ? *^— Explanation.— V&o^\e seem to be so afraid of using lime in making soaps, like the foregoing; the question is often asked: "Why is the lime used?" and hence I will take the su DR CHASE'S RECIPES. Yankee way of answering it: "Why does everybody that makes soap from ashes put lime in the bottom of the leach?" Simply because if he does not he will have great trouble, even if he can make it at all, unless he does put, the lime in, is about all the reason they can give. But lime causes the absorption of carbonic aci& in the lye from the ashes, and also gives the lye a caustic prop, erty that enables it to combine with the grease, and thereby makes the soap, which it could not do, or at least not well do, except for ^he lime. The lime, then, does not hurt soap, but makes a better soap than can be made without it. Well, then, if it is good to assist in making soap from ashes, or potash, which comes from the ashes, why should it be thought injurious to combine it with sal soda for the same purpose? The one question answers the other, and ought to satisfy every reasonable p --rson that lime is good and not injurious, as some suppose, for soap-making purposes. The manufacturers make soap by the use of potash, or soda, in the form or what is known as soda-ash, which is caustic, by means of its process of manufacture; but this article (soda-ash) cannot always be obtained, while the sal soda, which is a carbonate, can always be got; then we combine the lime with it, which gives it the same causticity that soda- ash has, and we thereby get just as good a soap. So have no fears in using them. 8. Soft Soap Prom Concentrated Lye. — To make soft soap with concentrated lye, take 1 lb. of it and dissolve it in 2 gallons of soft water; and, when it boils, add tallow, or clear grease, 4 lbs. Let it boil till it becomes ciear; then add 2 gallons more of rain water. Mix well and set it by to cool; then take a cup of it, and add as much cold water as it will take, and still be as thick and ropy as you wish it, then add water in the same proportions to the whole. — Prairie Farmer. 9. Soft Soap for House Cleaning, "Washing Clothes, etc.— It is well to have two or three strings to one's bow; hence I give one or two more soft soap recipes. This one I take from the Medical Brief, of St. Louis: Hard soap, 3 lbs. ; sal soda, 1 lb. ; aqua ammonia and spirits of turpentine, each 1 oz. ; soft water, 3 gallons. Boil the water and dissolve in it the soap and soda; remove from the fire and stir in the others. Remarks.— Oil of sassafras, 3^ to 1 oz,, may be used for flavoring, if desired, in this amount of any soaps. A lady editress of one of the "Household Departments" of an agricul. tural paper makes it as follows, using less soda, and no ammonia nor turpen- tine, still it will be found excellent for the purposes named: 10. Soft Soap, for Bemoving Grease ftom Floors, Shelves, etc. — Sal soda, % lb. ; bar soap, 1 lb. ; cut into small pieces; put them into a stone jar on the back of the stove, or range, when not very hot, and pour over it a pailful of cold water; stir it once in a while, and after soma hours, when thoroughly dissolved, put it away to cool. It forms a sort of jelly, and is excel- lent to remiove grease on floors or shelves. Remarks. — The author will say good for cleaning all wood-work, and for general washing too. MI8CELLANE0 US. 525 11. Soap from Beflise Grease.— Another lady says: The best way to use up small lots of refuse grease, is to buy a box of concentrated lye (for sale by all grocers) and follow the directions on the box. Nothing can be simpler, and we have never failed in getting the soap to come. Jtemarks. — This lady's instruction is sound common sense, and confirms what I have said heretofore. A little judgment will enable any one to succeed, by simply modifying, or changing, sometimes to meet different conditions which may arise, is not always being able to get juj<, what is called for in one recipe, by taking up another, the articles for which can be obtained. 12. Pearline, Soapine, etc., to Make.— The Scientific Anurican, which is one of our most reliable papers, informs us that these articles are made of powdered soap, and powdered sal soda, equal, or about equal parts of each. Thus you see for a few cents'you can make what they ask much more for; and it shows, too, what is thought by scientific men of sal soda as an aid in wash- ing. 13. Soap for Machine-Shop Men, Blacksmiths, Engineers, Printers, Scouring, etc.— Take 10 lbs. of hard, yellow soap; sal soda, 3 lbs.; borax and tallow, each 1 lb.; fresh slacked lime, as below; soft water, 3 gals DiUECTiONs— Put the wat«r, soda and borax into the kettle, and when dissolved add the tallow and the soap, shaved dne ; and when these are dissolved stir in as much freshly slacked, sifted lime as you can stir in well. The lime is to be sifted through a common kitchen sieve to avoid coarse lumps. Renuirks. — The lime thus stirred in greatly helps its scouring and cleansing properties; its roughness also helps greatly in washing hands covered with grease, ink, etc. It makes a good washing soap without the lime, but that adds more than half to its power of removing grease, ink, tar, etc., from the hands of machinists, where iron is worn into the grease on journals and by filing, etc. Without the lime it would make about 10 gals of splendid soft soap, if pre- ferred in place of the hard; and in this case the tallow need not be put in. 14. Medicated, or Sulphur and Tar Soaps, To Make.— So much is being said about sulphur soap, in skin diseases and for toilet purposes, it will be a satisfaction to many people, no doubt, to know that if you take a 1 lb. bar of any good, hard white soap, cut it fine and put it into a small jar and set that into a basin or pan of water and set on the stove till the soap is melted, then stir in, thoroughly, 1 oz. of the flour of sulphur and pour into a paper or wooden box to cool, after which you can cut it into squares and dry it, and your sulphur soap will be as good as any you buy. For the tar soap, do the same as above, except stir in J^ oz, of creosote, which is the same in action as tar — con- tains the active principle of tar. No harm in combining them in one soap ; tho combination would work very mildly on any irritable skin. Remarks. — Renovation, or general cleansing of clothes of all kinds, gloves, boots, shoes, etc., very properly follows the foregoing soaps, washing fluids, etc. Benovation, Clothes Cleaning, etc., Explanation of.— Renova- tion is the art of making new after injury or partial tiecay— re-making, from the Latin re, again, and novare, to make new. This word, then, may very 526 DR. CHASE'S RECIPES. properly be applied to the cleansing of wearing apparel of all kinds, gloves, boots and shoes, paint and grease about the house; ink, paint, tar and grease spots upon clothing; also re-coloring faded and worn garments — in fact, every- thing in the line of cleaning or renewal may come under this head. It will be my purpose, then, to so explain as I proceed, the art of renovation that those who desire to do so may restore their faded or injured or soiled garments to be nearly equal to new. In the cities there are those who follow the various branches of this art with great success and profit. The following recipes and instructions will give the people the secrets of doing it at home just as well as to pay for doing it away from home, and, no doubt, also give some of the professional renovators some things new to themselves. The following compound or soap will, probably, clean a greater variety of colored garments, without injuring the cloth, than any preparation in use. Of course, I have not practiced this art myself, but I obtained these recipes from a woman who lived for a year or two in a house owned by me at the time, and who practiced the art, and had renovated clothing for myself and other members of the family, so I know their reliability. And I may be excused for saying I paid more for tlicso recipes alone ($5) than I get for the book. 1. Renovating Soap. — Marseilles (French) or Parker's best soap, such as used by barbers (I have seen Babbitt's common soap used, but the above was the original recipe), J^ lb.; alcohol, 1 oz. ; beef 's gall, 2 ozs. ; saltpeter, borax, honey, sulphuric ether and spirits of turpentine, of each, J^oz. ; camphor gum, 3 drs. ; pii)e clay, 1 dr. ; common salt, 1 small tea spoonful. Directions — Put the camphor into the alcohol, the powdered pipe clay into the beef's gall, pul- vcrize the saltpeter and borax and put them and the salt into the honey. After 12 or 3 hours slice the soap into a porcelain kettle, with the gall mixture, and place over a slow fire, stirring till melted; take off and let stand until a little cool ; then add all the other articles, stir well together and put into a glass fruit jar as soon as possible, as it soon hardens; then screw on the top, to prevent the ■evaporation of the strength, keeping in a dark closet, ready for use, as light g, in Fai'm and Fireside, say»: "When you have some nice laces to wash put a little borax in warm soap suda and allow them to soak 1 liour; then shake about in it well and rinse in 3 or 3 clear waters, as you see neces^sary, and to the last water add a little white sugar; never use starch. Pull out well, and place between white cloths in an old book mtil dry." Remarks. — She says a " little " borax and a " little " sugar, which is very indefinite. A rounding tea-spoonful of powdered corax and the same amount of sugar would be plenty for 1 pt. of water. The borax would do good in washing vei's, and I think the sugar would also be good there, as with white or other lacea MISCELLANEO US. Softening Hard Water for T?3"ashing Clothes, Dishes, or House Cioaning.— A writer says: "Take 2 lbs. of washing soda (sal soda), and 1 lb. of common stone lime, and boil in 5 gals, of water for 2 or 3 hours; then stand away to settle, and dip off the clear water from the top and put into a jug (pouring off carefully is better). Can be used for washing dishes or clean- ing, and 1 teacup in a boiler of clothes, put in after the water is hot, will whiteu the clothes, and soften the water, without injury to the hands, or clothes. I use an old iron pot to make it in." Remarks, — Some of these newspaper writers get some most excellent things, but again, some of them make poor describers as to the best plan of using; for instance, this woman (for it is undoubtedly a woman), says: " Boil in 5 gals, of water," then further on, " put into a jug. Now, would it not take a big jug, or two or three small ones? and again, it cannot be to be used even in 6 gals, of water, without further dilution, for she siiys: " 1 tea-cupful in a boiler of clothes, put in after the water is hot," etc., then why not boil it iu say 2 gals, of water? then a 2 gal. jug will hold it, and use a little loss to a boiler of clothes, stirred well into the wat jr when hot, before putting in the clothes; and half as much more for each additional boiler at the same washing •will be plenty; in fact it does make a splendid washing fluid as I have above guggested, and a table-spoon of it in a dish-pan of water for washing flishcs will help much in cleaning the dishes; and a little of it in a pan of water for house- cleaning is, or will be, "just splendid," as the girls say. A spoonful of it in a pt. or a qt, of water for cleaning finger-marks off of doors or otiier Avood-work, ia good, and if kept ready-made, is always handy, although the spirits of ammo* nia (which see) in like quantities, is good for general hotise-oloining, window- washing, etc. I do not know who this writer was, as it was a slip sent to me hav. ing no name attached, but I know enough to know it is a grand good thing. A little of this, say 2 table-spoonfuls of it in 3 (jts. of hot water, is just the thing to soak feet in, to soften corns and to soften the dead skin about the heels, and to make a thorough work of cleaning the feet, generally. Softening Water— Clark's Method.— By adding burnt quicklime (quick-lime is freshly burned or unslacked lime), to hard water, wliich contains lime (all nard water contains lime, 'tis the lime that makes it hard), it will become soft. The added lime seizes the carbonic acid gas which lield the car- bonate of lime in solution, and so both the original carbonate of lime and that formed in the process, f»" together as a white sediment. This metliod is tioily homoeopathic. Remarks. — ^This writer is right as to the w iftens, but is tame in not giving the proper amount for a bbl. or some l / measure. About 2 or 3 table-spoonfuls of this stone-lime, just slacked with a little hot water, will bo enough for a banel, just drawn from the well. Rummage it in thoroughly, that is stir it with a stick that will reach the bottom till well mixed, and let it settle over night, or 2 or 3 hours. Ammonia, its Various Uses iji House Cleaning, Washing, etc. —"A Farmer's Wife," in the Country C'cntleman, says of it; There is no telling what a thing will do till you try it. I knew ammonia, diluted in water, could 536 DB. CHASE'S RECIPES. restore rusty silks and clean coat collars, but when I got a green spot on the carpet, I tried half a dozen other things before I thought of that, and that is just what did the work effectually. I put a tea-spoonful into about a tea-cup of hot water, took a cloth and wet the spot thoroughly, just rubbing it slightly, and the ugly spot -raa goue. It is splendid for cleaning your silver; it makes things as bright as new without any expenditure of strength; and for looking glasses and windows it is best of all; and one day when I was tired and my dish cloths looked rather gray, I turned a few drops of the ammonia into the Avater and rubbed them out, and I found it acted like a charm, and I shall be sure to do so again some day. I suppose housewives have a perfect right to experiment and see what results they can produce ; and if they are not on as large a scale as the farmers try, they are just as important to us, and they make our work light and brighter too. Now, I do not believe in luxuriating in a good thing all alone, and I hope all the housekeepers will send and get a 10 cent bottle of spirits of ammonia and commence a series of chemical experi- ments and see what they can accomplish with it. Take the boys' jackets, the girls' dresses, and when you have cleaned everything else, put a few drops ia some soft water and wash the little folks' heads, and report results. Remarks. — These items are valuable in giving new thoughts to those who have few opportunities for observation, or reading the literature of the day: but Ihey would be more valuable if they orave the proportions for each class of work to be done. This lady speaks of restoring rusty silk, how strong? For cleaning greasy clothing, use it strong, say a table-spoonful to 1 cup of warm, soft water, washing off with pure water directly; for silks, alpacas, etc., the same strength ammonia will be strong enough, brushing off soon with pure water; for looking glasses a little put on a cloth, clear, and folding some of the dry cloth on the back of the wet part, to keep it off the fingers, is best, as it takes but a moment to take off fly specks, or dirt; for windows a table-spoon- ful of it in 1 pt. of water will be plenty, wiping off nicely with a dry news- paper, as it leaves no lint like a cloth does; one-fourth ammonia for cleaning boys' coat collars, and greasy clothing; for cleaning silver, 1 table-spoonful w 1 pt., or a little less of water, is enoue^h, and, as she says, it is splendid for thi« and all other similar work; and as it is cheap, it makes a great saving. For Bee and Wasp Stings.— A little ammonia put upon bee and wasp stings, bites of spiders and all other poisonous insect bites, will neutralize the poison, preventing soreness and swelling. But mind, it only needs a very little put on, and wash off soon, to prevent its making a sore. Borax, for Beaches, Washing, and as a Dentifrice and Ca- tarrh SnuflE! — Although I have given an item on its uses, yet as I have an- other short item upon it, I will give it, to corroborate the other, a'^d to show ia a few words, what some people know of its value. This writer says: One-half pound of it powdered, and sprinkled around their haunts, will drive the roaches out of any house. A large handful of the powder to 10 gallons of water will effect a saving of 50 per cent, (one-half) in soap.^ It is an excellent dentifrice, and the best material for cleaning the scalp. (See the author's MISCELLANEOUS. 537 remarks upon it, following the other recipe.) A recent inedicul writer also claims powdered borax to be valuable as a catarrh snuff. Iron Bust, to Bemove from Clothing.— Get }4 o^- ^^ oxalic acid, in small pieces, in a vial and keep corked. When a spot of iron rust shows on white table cloths, or other white clotliing, dissolve J^ tea-spoonful of the acid by pouring upon it 2 or 3 table-spoonfuls of hot water, and dip tlie spot in or wet it with a sponge, or bit of rag, and as soon as the rust is bleached out wash right out with clean water, so the acid will not hurt the goods. Lemon juice and a little salt is also good for the sanie purpose, laying out in the sun to bleach; if one application does not wholly remove it, do the same again. Or, instead of putting out in the sun, wet with lemon juice, and hold the spot over a steaming hot tea-kettle will do it very quickly. Or, the cream of tartar plan, as given below, for removing fruit stains, will also remove rust. Fruit Stains, Becent, or Old, to Bemove.— " Aunt Sophia," la the Blade, tells us recent fruit stains may be removed by holding the linen tightly across the tub and pouring hot water through tlicm, before any soap is put on; if old, tie up a little cream of tartar in the places, put into cold water . and bring to a boil. If got upon table linen, rub on some salt, at once, then pour on the hot water. Bleaching Muslin.— Mrs. "S. M. B." sends the Blade the following directions, which she has practiced for 12 years without injuring the cloth. She says: "Into 8 qts. of warm soft water put 1 lb. of chloride of lime; stir with a stick a few minutes, then strain through a bag of coarse muslin, working it with the hands [the author says with the sticli] to disscjlve thoroughly. Add to this, in a tub, 5 buckets of w^arm water, stir in the chloride water thoroughly and put in the muslin. [The muslin ought to be thoroughly wet first in plain water, so it sliall take the lime water evenly.] Let it remain in 1 hour, turning it over occasionally, that every part may get thoroughly bleached. When taken out, wash well in two waters, to remove the lime, rinse and dry. This quantity will bleach 25 yds. of yard-wide muslin. The muslin will bleach more evenly and quickly if it has been thoroughly wet and dried before bleaching." Remarks. — This lady makes a " mighty sight" of work, more than is nec- essary. She wants it wet and dried before putting into the bleaching water, when simply wetting is sufficient, and one good washing and rinsing after the bleaching is enough— all you want is to get "id of specks of the lime, and this has been done largely by straining off the water from the lime sediment at the beginning. Spreading on the grass is a good way to dry it. Mildew, to Bemove from Clothing.— Take common soft soap and stir in quite a bit of salt, so the soap crumbles or grains, as were, and rub on the spot and lay out over night, and if not effaced by morr. g wet It occasion- ally during the day. The chloride solution above is also good to remove rail- dew. Or, to put about J^ a cup of chloride of lime into 2 qts. of hot water, wetting the mildewed articles first in cold water, then put into the lime water until the mildew is bleached out, then rinse well in plenty of wa'jr to remove the lime. ^H \:\m m ■'!•, S88 J)B. CHASE'S RECIPES. IK 1 . GLOS S Y LTNEN— How it is Done.— To give starched linen the appearance so much desired put a small bit of parafflne (size of a small pea for each bosom, or its equivalent of cuffs) into the hot starch, and when it comes to ironing use a small iron having a rounded point that is very smooth, aud rub with great pressure and for a considerable time. A great deal of "elbow- grease " is absolutely necessary. _^ , • 2. Scorched Iiinen in Ironing, To Whiten.— If a linen shirt bosom, or any other article, has been scorched in ironing lay it in the bright sunshine, which will remove it entirely. Flat-irons, To Clean from Bust or Starch.— Flat-irons often have starch stick to them, and occasionally a spot of rust from a drop of water shows upon them, and I have often seen directions for cleaning them with salt, but the following plan is the only sensible way of doing it that I have se(!n: Have a piece of yellow beeswax in a coarse cloth ; when the iron is almost hof enough to use, but not quite, rub it quickly with the beeswax cloth and then with a coarse cloth. Oil-Cloth— To Keep Bright. — Oil-cloths should never be scrubbed with suds, but carefully swept with a soft hair brush and washed with a clolh dipped into milk and water, half-and-half, but no soap, and dry and polish with an old soft cloth. In this way they will keep their original color a long time. Color of Plants and Flowers, to Betain, in Drying for Herb- ariums. — Botanists who are grieved at the rapid loss of color in tlie plants and flowers of their herbariums will be pleased to learn, says a Vienna journal, that if plants or flowers be dipped in a warm mixture of 1 part of hydro- chloric acid to 600 of alcohol before being placed between the driors they will not only retain their natural colors, but will also dry with greater tj[uickncss. — Harper's Weekly. Remarks. — This is in the proportion of 1 dr. of the acid to 9 ozs id 3 drs. of alcohol, and must prove very satisfactory. 2. Another Way. — Another new way for preserving the color of autumn leaves is given as follows: "Iron them fresh with a warm [not hot) iron, on which some spermaceti has been lightly rubbed. This method pre- serves perfectly their lovely tints, and gives a wavy gloss which no other (ine secures. The process is very rapid and very agreeable, and no lady who luw ever triod the tedious and uncertain experiment of pressing will ever again resort to it after trying this new and better way." Remarks. — The iron must be kept hot enough to kc ^p the spermaceti soft, else it will not spread on the leaves. Tomatoes, To Bipen in December.— A Massachusetts gardener sells ripe tomatoes in December, by sowing the seeds in July, then potting the plants in a 9-inch jar, and maturing in a green-house with artificial heat as soon as needed. An Infusion of tomato leaves has been recently found to not only destroy plant lice, out from i'^ peculiar odor prevent their return for a long time. See these destroyers. Plant Jars, To Faint and Bronze for House Use.— FksA jaw MISCELLANEOUS. 58» for out-door use ought, to look well, be painted with bright colors, as red or blue — the foliage gives the contrast with its green ; l)ut for house use paint them over with plain, cheap varnish, then with a bit of pad, or piece of broadcloth upou a thin, small bit of board, apply common bronze powder all over; or, to make them nicer, paint the bodies, some red and some blue, then bronze the rim, which gives them a gold-like appearance, contrasting prettily with the painted body. The bronze on a varnish will not stand the rains and exposure out of doors, • . ' - r- Cracked Hands, To Cure. — A laboring man who had been troubled with cracked hands, and tried many other remedies without success, was finally told to put common copal varnish into the cracks which, in 48 hours, entirely cured them. Others came, but the same remedy always cured. He had given it to others with the same success before making it public. He bought a 10-cent bottte, kept it corked, and applied when needed with a bit of sliver from the fire wood. It is simple and cflScient. Most all painters and paint dealers keep it, CARROTS.— Their Value as Pood for Man and Domestic Animals. — A writer, with whom the author agrees — except that he thinks pars- nips preferable to carrots for horses — says: "The carrot is one of the most health- ful and nutritious of our garden roots, and deserves to be much more extensively used for culinary purposes, and we urge our readers to give some of the early table sorts a trial. As an agricultural root, the carrot is not surpassed for feed- ing horses and milch cows, and every farmer should ,^"»ant a few for this pur- pose. The carrot succeeds best on light, sandy loam, made rich by manuring^ the previous year. In freshly manured land, the roots often grow awkward and ill shaped. It is better to sow as early in the spring as the ground can be made ready, but if planting is necessarily delayed until late in the season, soak the seed 24 hours in tepid water, dry by mixing in sifted ashes or plaster, and sow on freshly prepared soil." Remarks. — In drills would be best, the author thinks, as explained in the item referred to. Pickled Carrots for Table Use. —A recent writer in the Rural New Torker s&ya, under this head: "Wash and scrape, boil until tender, cut into quarters of convenient length, and cover with vinegar. It is the best way to prepare carrots for the table." Remarks. — If the vinegar is properly spiced, this plan makes them very palatable. Beans Should Always be Cooked in Soft Water.— A, C. Ar- nold, of Stamford, Conn., says: "I notice those who tell how to cook beans omit to say tliat soft water must always be used in beans, otherwise some of them will remain hard — a fact that I learned in the army." Remarks. — It is undoubtedly better to use soft water for cooking generally, when it can be done. The same man sends the next item also, through the Blade, and as it is a thing needed in every household that ever cooks apples, I «1« MO DR. CHASE'S RECIPES. will give it a place. His measurements are correct to make a suitable -sized corer. Apple Corer, to Make— Size to Cut the Tin, Etc.— Cut the tia 3 by 4 inches and roll it up to be 4 inches long, and % inch in diameter, at the smallest end, as it should be a very little larger at the other end, to withdraw easily. Remarks, — If a small wire is put into the large end before rolling up, it will not hurt the hand to push it through the apple, without which, it would soon injure the hand. 1. Silverware, to Brighten with Little Labor.— When it is desirable to brighten silverware without a formal scouring, prepare some pieces of silver cloth, as follows: Obtain hartshorn (carbonate of ammonia), 2 ozs,, powdered or broken up finely, and boil it in 1 pt. of soft water. Dip suitable pieces of muslin in the liquor and hang up to dry without wringing. When dry, fold closely and put away for use. Simply rubbing the silver with one of these pieces will surprise you by its improved aiipearance. Never put soap on silverware, if you wish to keep its original lustre. 2. Frosted Silverware, How to Clean.— Frosted ornamentation on silverware should never be cleaned with powder, but only with a soft brush and strong lye (from wood ashes, strained, or from concentrated lye or potash), accompanied by rinsings with soft water. After the frosted parts arc properly dry, the smooth parts should be rubbed carefully with powder. — Harper's Bazar. Remai'ks. —The silver-cloth in next recipe above, will do nicely for the smooth part. 3. Polish for Silverware. — In place of using Paris wJiite for a dry powder to polish the smooth parts of silverware, the following will be found better: Put 4 ozs. of Paris white into soft water, 1 pt., and boil it; when cool, bottle it, and add one oz. of aqua ammonia. Rub with a cloth wet with this mixture, shaken, and polish with chamois. Stains from Nitrate of Silver, to Bemove.— Wet nitrate of silver stains with discolored tincture of iodine in as much water as tincture. Then rub the stained spot with a piece of cyanide of potassa. It fades out, or changes at once ^or the hyposulphite of soda will do, and is not poison), then wasli jramediatoly with water. Always use soft water if you can. This is from a photographer, and reliable. Cabbage, to Destroy the Cut-worm of, and to Prevent Club- feet. — Sprinkle a table-spoonful of salt around each plant as set out, and mix slightly with the soil. Thus, you " kill two binls with one stone," besides it is a good fertilizer. I have seen more than half the plants set out in a garden patch, which were cut off the first night. This little trouble saves the less, and makes them grow faster, too. [See also, cut worms to destroy. Crickets, to Drive Away or Destroy.— Put Scotch snuff into their holes. It is too much for them, and I think it would be more than roaches could stand the presence of. Put into crevices with a feather. 1. Chimneys, How to Build to Avoid Burning Out.— When MI8CELLANE0 US. 641 building chimneys, heep a mortar-board of mortar for the purpose of plastering them upon the inside as the work goes on, tempered up by adding one-fourth as much common salt as of mortar, which forms a glaze that soot can not stick to, and hence there is none to bum. " Prevention is better than cure." 2. Chimneys, to Build to Avoid Smoking. — A builder of long experience says: " To build a chimney that shall not smoke, give a large space immediately above the throat, which will cause a draft. It may then be nar- rowed, if desirable." This is good logic. 3. Chimneys, Sky-lights, etc., to Stop Leaks.— Take fine, white sand, 20 measures; litharge, 2; freshly slacked lime, 1; mix evenly together, dry; then wet to the consistence of soft putty with boiled linseed oil. It sets quickly, and forms a hard and durable cement. 1. Moths in Carpets, to Prevent. — Wet the floor around the edge of the room thoroughly with spirits of turpentine before laying the carpet, apply with a brush as you would paint; it kills the nits or eggs under the base, and also prevents further nesting. Salt sprinkled freely about the edge and over the whole carpet, while sweeping, is not only a preventive, but it also helps to remove dirt, and if damp, prevents dust from rising while sweeping. 2. Moths in Carpets, To Destroy, Without Taking Up.— On parts of a carpet where moths are suspected lay a coarse towel, slightly wrung out of clear water, spreading out smoothly; then place a piece of firm wrapping paper upon the wet towel to keep in the steam, and iron it thoroughly with a hot iron. If thoroughly done, the heat and steam kills them. Repeat at any time if satisfied more have hatched and come out from under the base or other hiding places. It does not injure the carpet, nor fade the colors, and does not need hard pressure, as it is the heat and steam that kills them. — TJta Household. 3. Moths in Upholstered Furniture, Certain Remedy, Also Good for Furs, Flannels, etc. — A writer in one of the Grand Rapids' (Mich.) papers says, upon these subjects: "A sort of trade secret among upholsterers for ridding upholstered furniture of moths, is the following"; and gives an example: " A set of furniture that seemed to be alive witl. the larvae (the insect moth in its first stage of development,) from the time it came new, and from which hundreds of these pests had been picked and brushed, was set in a room by-itself . Three gallons of benzine were purchased at 30 cents a gal- lon, retail. Using a small watering pot with a fine rose sprinkler, the whole upholstery was saturated through and through with the benzine. Result — Every moth, larvae and egg were killed. The benzine dried out in a few hours, and its entire odor disappeared in 3 or 4 days. Not the slightest harm happened to the varoish, or wood, or fabrics, or hair stuffing. That was months ago, and not a sign of a moth has since appeared. The carpets were also well sprinkled all round the sides of the room, with equally good effect. For furs, flannels, indeed, all woolen articles co»'taining moths, benzine is most valuable. Put "im>\ / f>42 DR. CHASE'S RECIPES. them in a box; sprinkle with benzine, close the box tightly, and in a day or two the pests will be exterminated, and the benzine will evaporate on opening." Remarks. — In using benzine, as stated in connection with cleaning gloves, remember there must be no fire nor lamp burning, as the vapor of it carries the flro to the stuff itself, which is very inflammable, and explosive. With this care it is safe. 4. Moth Powder, To Put Away Purs, Woolens, etc.— Lupulin -(flour of hops), 1 dr. ; Scotch snuft, 2 ozs. ; powdered gum camphor and black pepper, each, 1 oz. ; cedar sawdust, 4 ozs. Mix thoroughly, and strew (or put iu small paper bags) among the furs or woolen goods (after they have been tlioroughly whipped with small rods) which are being put away. This powder <;ontain8 some of all the best-known preventives. But if moth eggs have already been laid in them, unless the whipping takes them out, they will hatch and start their destructive work, unless the benzine or some other " killer" is used; hence it is best to keep an eye on them occasionally, and whip thoroughly again if any are seen. This whipping the moth and their eggs out. then sealing up In boxes or paper bags, is from the Boston Transcript, which adds: "If you shut moths out, and shut none in, you are perfectly safe. " Not a doubt of it. Cracks and Small Holes in Walls, To Pill.— Mix plaster of Paris to the consistency of soft putty, and apply immediately and smooth with a case» knife, will make it as nice as a mason would do it. Mix but little at a time as it sets quickly, unless you work it over every minute or two; but after it "sets" or becomes hard it is not good even to work over after that. If you have a nice, -white sand, a little of it may be mixed in, but it does very well without it. ONIONS— Medicinal Effects Against Worms in Children and Colds in the Chest. — A mother writes to Hani's (Eng.) Advertiser upon these matters (which, also in my own judgment, maybe relied upon) as follows: "Twice a week invariably— and it was generally when we had cold meat minced — I gave the children a dinner which was hailed with delight and looked forward to; this was a dish of boiled onions. The little things know not that they were taking tlie best of medicine for expelling what most children suffer from —worms. Mine were kept free with tliis remedy alone. Not only boiled onions for dinner, but chives also tliey were encouraged to eat with their bread and butter, and for this purpose they had tufts of chives in tlieir gardens. It was a medical man who taught me to eat boiled onions as a specific (positive •cure) for a cold in tlie chest. He did not know at tlie time, un^il I told him, that they were good for anything else." The editor adds: "A case is now under our own observation in wliich a rheumatic patient, an extreme sufferer, finds great relief from eating onions freely, cither cooked or raw. He insists that it is by no means a fancy, and he says so after having persistently tried Turkish baths, galvanism, and nearly all the potions and plasters that are advertised an certain alleviates or cures." Remarks. — For the author's opinion, and that of others, as to the value of onions as an alterative, see Medical Department upon them as an alterative. Onion Culture— The Newest Way. — The following item was MISCELLANEOUS. 643 recently published in the Evening Pifst, of Toledo, and I give it a place that my readers may judge for themselves whether they will continue to.drill their rows only about a foot apart and cultivate wholly by hand or drill at least two feet epart and use the horse hoes or cultivator, which will, of course, require more land to raise a certain amount of bushels. This must, or ought to, be gov- erned by the amount of land one has, and also more particularly upon the amount of help which one has to aid in the hand part of the culture; for the thinning out the plants, as well as pulling the weeds within an inch or two of the row, must, in all cases, be done by hand. The writer says: " Onions will thrive in any soil, with proper fertilizers and good cultivation, yet they produce more profitably on old onion land, annually fertilized. Drilling in the seed and cultivating with horse power is a great improvement upon the old method. The rows should be far enough apart to cultivate with a horse hoe. This takes more land but pays best, where not very large onions are desired. Thinning onions so that only 1 is left to 3 or 4 inches of ground is being abandoned, by onion culturists, as medium-sized bulbs demand better prices in most city marliets. Everything which can promote rapid growth is essential in onion culture. It is better to sow the seed too thick than too thin. A drill set to drop 3 or 3 seeds to r'ach inch of a row answers the purpose best." Remarks. — Unless my ground was very rich and had been previously culti- vated with onions, to have the weeds "well in hand," I should certainly prefer dot to have more than one seed to an inch at the very most. 3. Onions, How Many Can be Baised to the Acre. — This question being often asked, sliould be judiciously answered, lest some person may be led into the business) too extensively for his knowledge of how it must be done, as the Ohio Farmer speaks of, from a report that D. M. Ferry, of De- troit, Mich., grew 600 busliels of onions on an acre, and for which he was offered $2.50 a bushel, or $1,500 from an acre; and this, says the Fa/nmr, led a farmer who heard of it, and knew no more of onion growing than he did of Sanskrit, to plant 5 acres of common corn land in onions, the next season, the seed costing him $100. He didn't grow a bushel of marketable onions. Had he studied up tlie subject and planted the first season J^ or J^ of an acre, he might now be a successful onion grower, whereas he indulges in profanity at the smell of an onion. llemarks. — But over 700 bushels have been raised to the acre, on a field of 7 acres, as the Conr/regationalist, of Boston, shows by the following in answer lo an inquiry of a correspondent, who asked: "How many onions can be raised to the acre ? " To which the editor makes this statement: " In answer to the !)bovc, we give a letter received recently from Deer Island, Boston Harbor, where one of the public institutions of Boston is located. ' In reply to yours of this date, I would say that in the year 1869, we raised, on 7 acres of land, 5,000 bushels of onions, good measure. I selected and had measured off % an acre of land where the crop was the best, and measured from this % acre 486 bushels of onions. The onions grew very large. I sent 1 bushel to the fair that averaged 1 pound each.' " Remarks. — But uow, it is not to be understood that this was done on poorly 544 DR. OUASE'S RECIPES. prepared soil, but rather soil adapted to them (a sandy loam is considered best), and previously, no doubt, cultivated to onions, having been well manured and ■well worked. 4. Onions, How to Avoid Soullions.— Notwithstanding some peo- ple think that scullions will bo scullions, the following from *' D," of Fenton, Mich, through the Post and Ti'ibune, of Detroit, in answer to a query of L. C. Zarbell, on avoiding scullions, says: " I will tell him what an old gardener says, and that is to draw the earth away gradually from the bulbs until they are quite uncovered and only the fibrous roots are in the earth, and you will never have scullions, but very large, sound onions. The seed should be sown very early to have the benefit of the coolness and moisture of early spring." 6. Onion Baising, Value of Wood Ashes as a Manure for.— A writer in one of the agricultural papers upon this subject says: Farmers who are so fortunate as to have an open iQre-place, should plice, as an offset to the cost of the wood, the value of the ashes produced. For onions there is no fer- tilizer equal to wood ashes, as they require a great deal of potash. Market gardeners and others who make a specialty of growing onions will \mderstand that to succeed with the crop they need larger supplies of potash than they will ordinarily receive from barn-yard manures. Remarks. — I am unable to see why ashes from a stove are not better than from an open fire-place, as above named, as those from a stove are certainly more thoroughly burned, and hence must be stronger and better. Although wood ashes are undoubtedly an excellent manure for onions, yet well rotted stable manure must be the principal dependence, except with those who have plenty of hog manure, which has long been considered the best, but chiefly, no doubt, because it is more free from weed, and grass seeds, than stable manure; yet, where much corn and corn meal are fed to hogs, their manure is more than ordinarily rich. The following is a summing up of the whole matter of rais- ing onions. 6. ^n Acre in Onions.— Tinder this head recently, the Chicago Times gave such minute instructions upon the whole question of onion raising, I will close the subject by giving it entire; as I deem the subject to be of such impor- tance as to justify all that has been said, and that this item will add to it; for there is not a doubt but what onions are the most healthful vegetable grown, being a valuable alterative, as well as nourishing, and also an article for which there will always be a reasonable demand in the cities. The Times says: " Few farmers seem to realize the fact that as much money maybe obtained from an acre of land in onions as from a 40 acre farm devoted to the usual crops. At present prime onions are worth $4.00 per barrel by the car-load, and 250 barrels may be, and not unf requently are, produced from an acre of land. Let no one, however, expect to realize $1,000 from an acre in onions who does not pay the best attention to the ci op. To begin with, land naturally adapted to producing the crop should be selected. Experiments made in the eastern states, where large quantities of onions are raised for the southern market, show that tliere is no better soil for onions than that of a reclaimed bog. [Equiva- lent to our western marshes, which have been drained and well cultivated.] Of course the land must be well drained and the surface soil decomposed by MISCELLANEOUS. 845 exposxire to the action of the atmosphere. Most of our black prairie soils are Huitttble to the production of onions if they are riglitly treated. The turf must become eniirely ro**ed and mixed with the enrtli below. Land that has been in pasture for sevei years is easily prepared for a crop of onions, as the turf is comparatively thin, while tlie soil is quite free from weeds. That portion of a pasture on which cattle and sheep lie at night may bo converted into an onion- patch to excellent advantage. "A field for onions should be very nearly level. If there are elevations ia it, tlie soil on them will be likely to wash away, canying off the seed before it germinates, or leaving part of the onions exposed to the sun. A piece of land, intended for onions should be entirely free from the seeds of weeds in the start, and there should be a determination on the part of the grower to allow none to attain any considerable size. Absolutely clean culture is essential to producing ft paying crop. Neglect in this matter will cause a vast amount of work, which will not, after all, insure a good crop. A field of onions cannot be neglected on account of a demand for labor on other parts of a farm. Unless a fanner has help that can attend to his field of onions during the season of plowing corn, cutting grass and harvesting grains, it will be better not to attempt to ' raise the crop at all. The care of onions, however, calls for light work, which may be chiefly performed by old men, pu 'al invalids, women and children. Persons who cannot perform heavy work on the farm may engage in onion- raising to excellent advantage. " It is useless to undertake to raise a paying crop of onions on land that is not veiy highly manured. From 30 to 50 loads of manure should be applied to an acre of land designed for producing this crop. It should be well rotted and free from the seed of grass and weeds. L nleached ashes form a valuable addi- tion to composted stable manure. After a piece of land has been prepared for onions it is best to continue the crop for a series of years. As onions are gross feeders, it will, of course, be necessary to apply a coating of manure every season. The soil of an onion-field should be well pulverized and the manure, tlioroughly incorporated with it. After it is plowed and harrowed a roller should be employed for crushing the lumps. " Many growers employ a hand-rake for fining the soil before the seed is sown. About 4 lbs. of seed are required for an acre. It should be the product of the previous season. [I would never use old seed.] The seed may be tested by counting out a certain number and placing them on some moist cotton laid in a saucer. If good, it will germinate in 8 or 4 days. The seed should be sown as early in the spring as it is possible to prepare the land. Growers who aim to get the largest yield from a given amount of land allow only the space of a foot between the rows. There is a drill which plants two rows of onion ^ed at once. If sown by hand one seed should be dropv»ed every inch. In order to mark the rows it is well to drop a radish seed every 5 or 6 inches [merely to point out the row so you can cultivate varieties]. The radishes will grow very rapidly, and will be large enough to pull before the onions attain sufficient size to be injured by their presence. If there is no market for rad- ishes in the vicinity, cabbage plants may be raised in their pl&ce. When of sufficient size they may be pulled and transplanted. 85 :.-.l] r-p IMAGE EVALUATION TEST TARGET (MT-3) 1.0 I.I |4S IIIIIM IIIIIM 1^ lii^ IIM Hi tii 1^ US US i^ ||M '- t. 1.25 1.4 i4 ^ 6" - ► Photographic Sciences Corporation 33 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 ^4k % i- y way of cultivation except to keep the soil light and free from weeds." Remarks. — I hardly suppose it would "pay big" if every person in the land should engage in raising onions, or even to put out and properly cultivate "an acre;" but of this there is no probable danger. But if those who do go into it from what has been here said upon the subject do not do ii well, it will not be the fault of the author. [See, also, " Cucumbers, a Paying Crop."] CEMENTS.— Dr. Choris' Magio Mender, or " Boss *' Cement. — Acetic acid, 4 Fs — the strongest — 2 lbs. ; French isinglass, 1 lb. Boll in a porcelain kettle. Remarks. — I paid $5 for this recipe, and the above is all there was of it. The man, however, was selling it upon the street corners of this city (Toledo), and seeing what it would do, I paid the money, but was allowed to go with him and sec if made. He bought the isinglass in a 1 lb. package for $1.25, and the acid, 2 lbs. for 50 cents, including the bottle, and he had a 1 gal. porcelain kettle with him, and first put the acid in and placed it on the stove in the hotel, kitchen where he was stopping, and when it was about boiling hot he took the package of isinglass by the end and stirring the acid with it it soon dissolved down near his fini^crs; then he dropped all in, and with a sliver from the wood, stirred it iiround a little all the time till it was dissolved; then commenced bottling it •directly, by pouring some into a milk pitcher and then into the bottles, keeping the rest, hot until all was poured in. He charged not to allow it to burn; and I afterwards found it would burn easily, hence he was careful of this, as it black- ens and destroys it. He said the isinglass generally cost him $1.25 per lb.; the acid, 15 to 25 cents per lb.; J^ oz., square, flint glass bottles, $1.25 per gross, in 6 gross lots, in Pittsburgh; and the corks, 13 cents per gross, in Cleveland, in 5 gross lots. I have made it in those quantities and placed it on sale in the stores and know its value. It was first shown at the Centennial in Philadelphia, under the name of " English Stratena," and the following rhyming, as given «n some of the hand-bills wrapped around the bottles, will show What it is Good for.— For the carpenter putting his frame together. For the shoemaker working on fancy leather^ For putting patches on boots so nice, __ • ■• And it holds them on as tight as a vice; ' ., > For splicing belts and mending harness, .. ,' , Lamps, chimneys, or looking-glasses; For the clerk at his desk pronounces it safer , ,, j » , Than any description of wax or wafer; ' ' \ ■, MISCELLANEOUS. 547 For mending sugar bowls or ladles, For mending canes, clocks, or babies' cradles; For mending all dishes with ease. On which you can put bread, butter, and cheese; And every housewife, too, declares It beats the world on broken chairs; For fancy boxes, chessboards, stands; For picture frames and ivory fans; For broken tables, writing cases; For fractured lamps, Bohemian vasea. All articles of glass or bone; For marble, porcelain, or stone. For fancy figures, busts of plaster; „ ,1. For images in alabaster. For meerschaum pipes it can't be beat-* It's all the better for the heat. In billiard halls it's largely used ■y,:,;l '' For putting tips upon the cues. - ' <• ' • ' • \ J ^ For hobby-horses, wood of skates, ,. , ; ' ' Dolls, hoops, and broken slates; ^ "" For parasol handles, tips, and hooks; ' ., ».'''-• For fastening loosened leaves in books. ■ ' ./ r In fact, 'twould take too long to mention All uses of this new invention; Whatever ela; there is about it. Whoever tries it ne'er does without it. /femarit*.— Where glue will answer the purpose, it will, of course, be found mvwh cheaper (see No. 3); but for all nice work, if carefully made, without buiiiing, it will be found to 'jcat it, as it takes considerable heat to dissolve isiiiglass, hence its value for dishes. I sealed the bottles with No. 3 sealing wax, red, for bottling medicines. . 2. Cement for Tin Cans.— Into a small saucepan— block-tin is best- put 1 lb. of rosin, J^ lb. of gum-shellac and 3 ozs. of beeswax. Melt this and mix well with an old iron spoon — both spoon and saucepan must be devoted *n the purpose, for they will be useless for all others. When the cans are ready for sealing, pour a fine stream of hot cement from the spoon into the groove as directed. It is better to fill it only half full, and when all the cans are finished, give each one an additional coating. Stick labels on the can with this wax •while it is hot. In opening them, crack the wax, and with a pair of scissors or claw, loosen a portion of it. Brush off the dust; pry up the lid, and the balance of the wax will come off easily. Be careful that none of it falls into the fruit. Put the scraps of wax into the saucenan, and it will help towards sealing next season's cans. — Mrs. L. V. M. A., Mo, risonmUe, III., in Prairie Farm. , 3. Cement, White and Cheap, with Glue, for General Pur- poses. — Best white glue, 1 lb. ; gum-shellac, 1 oz. ; alcohol, 4 ozs. ; aqua ammonia, 1 oz. ; soft water, %% pts. ; dry, pulverized white lead, 4 ozs. Directions— Dissolve the shellac in the alcohol, to have it ready; then put the glue in the water, in a basin which can be set in a pan of water upon the stove so as to dissolve the glue without burning it; when the glue is dissolved, but 548 DR CHASE'S RECIPES. stilJ hot, 8tlr In the powdered lead and the dissolved shellac; then add the ammonia, to keep it in liquid form, and bottle. Remarks. — It is valuable for everything except materials where its white- ness would be an objection. Glue is always best to be applied hot, and to hot edges when practicable, but with this it is not necessary. Everything, how- ever, must be kept in place till dry. Leather belts or cloth must be weighted till dry. 4. China and Glass Cement.— A writer says; "To 1 pt. of milk add 1 pt. of vinegar; separate the curds from the whey, and mix the whey with the whites of five egg.s; beat it well together, sifting into it a sufficient quantity of quicklime to convert it into a thick paste. Broken china or glass mended with this cement will not again separate, and will resist the action of fire and water." Remarks. — The curd is not used, and quicklime means the unslacked lime, but pulverized very finely before sifting in. I cannot see, however, why, if the lime is only recently burned, and good, it may not be slacked, and the finest powder of it used. Oj'ster shells burned make an excellent lime for cementing with white of eggs, I have used it, A lime of these may be used in the above if very finely pulverized. 5. Cement for Marble and Alabaster.— Portland Cement, 12 parts; slacked lime and fine white sand, each 6 parts; infusorial earth, 1 part. Make into a thick paste, with silicate of soda. Needs no heat; sets in 24 hours; crack is not readily found. — Druggists' Circular. Bemarks. — As stated in other places, where "parts" are mentioned, it matters not what sized measure is used, whether a spoon, pint or peck, or if weights, whether it be drs., ozs. or lbs. Simply 12, 6 and 1, in this case, would be the number to use, or the proportions to keep. 6. Japanese Cement, To Make— Strong and Colorless— For Fancy Paper Work, Etc.- Mix the best powdered rice with a little cold water; then gradually add boiling water till a proper consistency is acquired, being careful to keep it well stirred all the time; lastly, it must be boiled for one minute in a clean saucepan. This paste is beautifully white, almost trans- parent, and well adapted for fancy paper work, or other things requiring a strong and colorless cement. Cofibe-Fots, Tea-Pots, Tin Saucepans, Etc., To Clean Inside. — When the inside of a coffee or tea-pot has become black from long use, fill it with soft water; throw in a small piece of hard soap, and boil it from J^ to 1 hour; and it will be as " bright as a new button," without labor or expense. When tin sauce-pans become "grimmy " or dark from use, do the same with them, and you will be pleased with the result. Cover while boiling. Then scald out well and all is complete. Bust, to Bemove from Stovepipe.— Rub a very little raw Knseed oil upon it, which stops its further eating; then dry it with a moderate fire, after which polish may be used if desired; but polish does not stop the deeper T> MISCELLANEO U8. 640 corrosion, creating into the pipe; lience, after a little, it will again show through the polish, unles", the oil is first used. Barrels and Other Wooden Vessels, to Cleanse.— Barrels for wine, or cider, also vessels for culinary purposes, holding food, etc., are ren- dered fit for immediate use by a solution of sal-scda, says the Journal of Oheii^ iitry, thus: " An ordinary barrel should be filled half full of water, and a solu- tion of about 2 lbs. of tlie soda in as much water as will dissolve it, poured in, and tlie liquids thoroughly mixed by shaliing the barrel, which should then be tilled to the bung with water, and allowed to remain from 13 to 14 hours; then, after withdrawing the discolored liquid, it should be well rinsed and filled with pure water, and should remain a few hours more, when it will be fit for ust . Other wooden utensils may be similarly treated. Remarks. — The soda should be fully dissolved in 3 or 4 qts. of water, by heat, before putting in. If not much musty, 1 lb. of soda will do. Cauliflowers, to Baise Successflilly.— To raise this delicious spe- cies of cabbage, successfully, it is necessary to plow very deep, and upon a good or well manured soil; for the roots of the cauliflower, by the middle of August have been known to penetrate to the depth of 3 feet. The main, or upper roots, however, extend horizontally, and are more numerous than the pene- trating ones. The seed should be sown in rich soil, heavily fertilized and well pulverized, in frames, or hot houses, and should be transplanted while small; and, at first, like cabbages, the plants ought to be frequently hoed and the dirt well loosened about them. Every morning was my rule with cabbage, and I always had good ones; but after they are well established, they do not need so much care. 1. EGGS— How to Preserve Them, Pour Plans.— Whatever excludes the air prevents the decay of the egg. What I have found to be the most successful method of doing so, is to place a small quantity of salt butter in the palm of the left hand and turn the ^ • Work on! Perhaps it rests with you , ,; To set the wrong that worries, right. . " Don't lean on others! Be a man! Stand on a footing of your ownl Be independent, if you can. And cultivate a sound backbonel Be brave and steadfast, kind and true. With faith in God and fellow-man, •••- _ And win from them a faith in you. By doing just the best you can 1 2. It Ne 7er Pays to Fret and Growl.— This writer bas tutted the wholu plan of life's work into a nut-shell, as follows: ^-^ DiJ. CSASE'8 BECIPE8. It never pays to fret and growl When fortune seems our foe; The better bred will push aheaci. And strike the braver blow. For luck is wor And those whc Irk Should not lament theii' doom. But yield the play. And clear the way. That better men have room. Remarks. — It is only those who are determined to shirk, that need clear the way, for those who are alike determined to labor, as the first writer says, can ^nd plenty of it, hence there is no need for any such to be left behind. It hij been more recently taught that luck is simply pluck, and as experience shows this to be a fact, and also that pluck means for every one to be at work, this writer is correct. And now, with a temperance pledge, written for little boys, being equally applicable to men, I will close these subjects, with the very best wishes that all shall succeed, as I know they will, if they adhere to the princi- i ^Ics here taught, so plainly that even a little child cannot misunderstand them. 3. A Temperance Fledge. A pledge I make, no wine to take; Nor brandy red, that turns the head; Nor whisky hot, that makes the sot; Nor fiery rum, that ruins the home. Nor will I sin, by drinking gin; Hard cider, too, will never do; Nor lager beer, ray heart to cheer; Nor sparkling ale, my face to pale. To quench my thirst I'll always bring, Cold water from the vpell or spring; So here I pledge perpetual hate, To all that can intoxicate. Remarks. — It is certain that these writers had the welfare of the rising geih -cration deeply at heart, as well as the ability to clothe their thoughts with words calculated to make a lasting impression upon the minds of those for whose sake they wore writing; and I should have been glad to have found their names connected with tlioir articles; but as I did not, I can only ask that they be com- mitted to memory by the youth of every household, and that they form the governing principles of their lives, so shall peace and prosperity be doubly assured. Now the foregoing advice, or, more properly, suggestions, to young men and boys, would seem to be incomplete, without a word to young women; hence we will give them an item, written for the Blade, by W. S. Frazier, under the head of " Beware." I shall head it as follows: MISCELLANEOUS. 559 YOUNG J.AWE8— "BEWARE." Beware, young i 7, beware! A serpent lies coil^ in the e^ of that cup. Which your handsome " young man" has so sraily caught up And drained to the dregs. He may laugu t^t yo:ir fears, But if you would shun the disgrace and the tears Of the helpless, despairing, disconsolate wife Of a drunkard who has driven all hope from your life; When the years have flown by and the iiend has control Of Uiat handsome young man, mind, body and soul— Bewarel Beware, young lady, bewarel This life has enough of pain, trouble and care For those who act wisely. Then turn from the snare Of the deadly drink demon; that promise, fair-spoken. Of reform after marriage, is sure to be broken. Oh, heed thou the counsels of wisdom and truth, . That thy age be not cursed with the choice of thy youth. There are many young men, brave, noble and strong, Then choose not from Satan's Bilcchawalian throng — Bewarel Bemarks. — All the counsel above given as to young men's success, if they heed or are go\«rned by the " advice " given, is as applicable here to young women as to them; and I need only add that I have known several young women in my lifetime who, if they had heeded the advice of their friends and not married young men already addicted to drink, would have saved themselves from a life of sufllering and wretchedness. Those who begin early in life to drink seldom reform; and, if they try to do so, more "seldom" hold out but a very short time. It does seem as tliough they might, but they do not look high enough for support. Chri'^i has said: "My grace shall be sufficient for thee." It must be to all who trust it fully, for He never spoke only what He knew to be facts. A Mortgage, Its Staying and Destructive Properties.— In the whole range of sacred and profane literature, perhaps there is nothing recorded which has such sljiying properties as a mortgage. A mortgage can be depended upon to stick closer than a brother. It has a mission to perforrb, which never lets up. Day after day it is right there, nor does the slightest tendency to slum- ber impair its vigor in the night. Night and day, on the Sabbath and at holi- ww>»» MiaCELLANEO U8. 661 windows, and hang the doors on and it will be completed. If any one wishes to have a granary, they can use one side of the building for that purp'^se and the other for a crib. The size of my cribs ia 3 feet in the clear at the bottom and 5 feet at the top, but I am well satisfied they miglit be much wider and still the corn would cure well. I have used this crib for about 10 years, and I can recommend it as an entire success. The secret of this crib is putting the lath on up and down; this gives no place for the rats to stand on to cut holes, and the building being 1 foot above ground they cannot reach the bottom. We are infested with swarms of gray rats, and there is not a building on the farm from which we can keep them out except the corn crib. We keep com over a year until the new crop is gathered in perfect safety." Remarks. — The 10 inches at the bottom, up to where the lath begins, may have a board of that width, or better still, 3 laths nailed on end cleats, to slip down behind cleats nailed on the studs. By taking one of those np, you have a nice opening to pass the scoop shovel under for corn, when desired. Hav- ' ing worked at carpentering and joining work for 20 years, before I began to read medicine, I know this will prove every way satisfactory, if done by a good common sense man. Bushel Boxes, How to Make. — In gathering potatoes, apples and other things, quite a saving in time and trouble can be brought about by mak- ing enough bushel boxes to fill the wagon-bed. If the inside of the wagon-box is 36 inches, the length of the boxes should be 173^ inches (which gives 1 inch play to get them in and out). An ordinary wagon-box will hold 32 to 86 of them. With these boxes one has no use for baskets, and the trouble of shovel- ing out the load is saved. In handling apples and potatoes they are much less bruised and marred than when no boxes are used. Where one has a supply of these boxes, a large number of them, after being filled with apples, etc., can be piled up and emptied at leisure. In this case the time on stormy days can be devoted to assorting the products. They are also quite convenient, being square, for shipping on the cars. The ends are made of common pine boards, 13 inches wide, planed on both sides, sawed to the exact width of 13 Indies, and then cut into lengths of 14 inches. In these, holes are cut for the hands, as cleats would take up too much space and they would not pack well. To make, take an inch bit, bore ;? holes and trim with knife. The sides and bottoms are made of lath, cut just 173^ inches in length. Six pieces are required for the bottom and 5 for each side. One lath will make 2 lengths for sides or bot- tom. For 100 boxes 800 lath and 200 feet of common lumber will be required. Two 4-penny nails in each end of the lath is sufficient to make a permanent box. Get them ready in the rainy days of summer for fall use, and you will never be sorry. . ' Dio Lewis* "Broakftist for Two Cents" — Good for Light Laborers. — Notwithstanding a large amount of sport was made over Dr. Lewis' publication upon the "Two-cent Breakfast," still for persons of a sedentary life and only light labor to perform, or perhaps no labor at all, his plan is most excellent for those who desire to enjoy good health and long Uvea. 562 J)R CHASE'S RECIPES. Let this class of persons try It, and they will soon realize a feeling of enjoy, ment and hilarity of spirit never before experienced. He says, "My expert, ence and observation has been that meat is a large item in the cost of living. By using less meat and more oatmeal, beans, peas, etc., the same amount of nourishment may be obtained. Get a good CJticle of Scotch or Canada oatmeal, and to 1 qt. of boiling water slowly stir in 1 tea-cupful of oatmeal, to whicli add a little ^alt; let it cook slowly for half an hour, when it may be served with milk or cream and sugar. Three cents worth of oatmeal, 3 cents worth of milk, and 8 cents worth of sugar will make a good meal for a family of 6 persons. Some of the most healthy people I have ever seen had oatmeal morn- ing and night, and had fresh meat with vegetables at noon. By this method of living we make the morning and evening meal so inexpensive that the cost of our food will be reduced at least ere-half. Beans and peas are cheap and nutritious." Rema/rks. — If I could say anything more to induce people to pay a greater attention to what the great hygienic doctor has said upon this subject I would most cheerfully do so, but I will only add that it is of the most vital importance to all who do not work at hard manual labor for a living; they must have tlie meat, if they can get it; but even with them the supper may, or ought, to be only a light meal, if continuous health and long life are any object. Pea Vine Hay, To Cure. — Those who raise peas to any extent will be siirpri ed to see how stock will relish the vines in winter, if properly cured, and tie best way to do it is to build a pen 3 rails high; then floor it over with rails an ' build up 8 or 4 rails more, according to how green the vines are, and fill in the es; floor again, build up and fill in until 10 or 12 feet high; then cover to shed the rain perfectly. Like bean straw, they will not bear deep pack- ing, but still they are too valuable a feed for stock to be thrown away. And when oats are sown with them, as tliey generally should be, the oat straw gives an additional relish and object to save them. Hogs, Fall Care of, for Early Slaughter. — ^Although considerable has been said in that department as to the care of hogs, as well as the treatment of hog cholera, etc., yet as I find an item upon this subject among my miscel- laneous matter I have thought best to give it here, hoping it may receive greater attention standing alone. It is best, when possible, to let swine have the range of a newly cleared field, where logs and brush have just been burned off, as they instinctively eat the coals that are left, which, it is well known, does them great good; but when this can not be done the next best thing is to place a mix- ture of salt, ashes (unleached), and charcoal (pulverized), and, the author thinks, sulphur, also, equal quantities, except the sulphur, perhaps, only one-half as niuch as of either of the others, under slielter, but where they can have daily access to it; and also to begin to feed early with peas, pumpkins, potatoes, etc., the potatoes and pumpkins properly cooked and thickened with pea meal, if plenty, else with shorts, or a little cornmeal when no cheaper article is at hand *o be worked off; so that by November 15th, or 20th, at farthest, they may he . eady for Elaughter. The charcoal is of vital importance to hogs., unless the 'iti»»'»f»-s! W;a »|!i Wi Wj i e> MISCELLANEO US. fitove coal, as mentioned In the other connection, proves to fill its place; and .tliere is no danger of their eating too much ashes or salt. Running water ought always, if poosihle, to pass through their pasture; and r/hcn nc -tossible fresh water should be pumped daily for their use, as well as for all ot. lock, even to the chickens. 1. CODliINQ MOTH, Bemedy.— Dr. Hull, a leading horticulturist of Illinois, says that his lime remedy for the codling moth has proved completely effectual. The freshly slacked limo is thrown into the trees when the dew is on, or just after a rain, and after the fruit is set. A dipper or a large spoon may be used; but best of all, is a bellows made for the purpose (the author would say, with a long nose or nozzle to reach well up into the trees). The insects will not go where the lime is scattered;, he says, " they go away." Jicmarks. — The author has not a doubt but what the lime will prove effec- tive, for the item given in his first recipe book, for destroying the curculio on plum trees, wherein sulphur and gunpowder with the lime was effectual; but it seems that lime alone does equally well, and is much less expensive. " Codling ' means an immature or small applo, but so far as the moth is concerned, it is applied to plums or any other fruit. But the curculio, a species of weevil, is most destructive to the plum, as you will see by referring to them. 2. Codling Moth Effectually Disposed of.— A wiiter who signs himself "H," of Fenton, Mich., sends a plan to the Detroit Tribune, which he saj'^s effectually disposes of the codling moth. He says: " I take a piece of old woolen cloth, 5 or 6 inches wide, and long enough to go around the apple tree and lap an inch or two, and place this around the tree midway between the lower branches and the ground, and fasten it there with a tack driven in just far enough to hold. The moth will go under this cloth and deposit her egg, which matures in 12 days. Every 10 days I go through the orchard, draw the lacks carefully, unwind the cloth and mash every worm and moth I find, some- times as many as 40 under a single cloth. This followed up will utterly destroy them." Remarks. — It is said that the most successful fruit growers, east and west, have decided that there is no better remedy for the codling moth than to pasture hogs in the orchard to eat the wormy apples and the moths or worms therein. Chickens running in the orchard are also very destructive to moths, by eating all the worms or bugs they see; and I have seen it stated that 2 or 3 pigs put into a pen of one length of boards around apple, peach, or plum trees will destroy all these depredators. (See Borers, Remedy for, Curculio on Plums, Description of and how get rid of them, next below.) Borers in Peach and Apple Trees, Remedy for, and for Bark Lice on the Trees. — Mr. M. B. Batchman, of Ohio (residence not given), writing to the Fruit Recorder, of Palmyra, N. Y., gives the following valuable remedy to prevent the borers getting into the peach and apple trees. Ho says: " Take a tight barrel and put in 4 or 5 gallons of soft-soap with as much hot water to thin it, then stir in 1 pt. of crude carbolic acid and let stand over night, or longer, to combine. Then add 13 gallons of rain-water, and stir well; apply 564 DR. CHASE'S RECIPES. to the base of the tree with a short broom or old paint biHish, taking painp to wet inside of all crevices. This will prevent both peach mSCELLAHEOUa, 607 his work upon currants? I have not a doubt of It. The same writer aays also that cultivators of small fruits recommend Fay's ProllHc currant as a healthy and vigorous grower, productive and easily picked from the bush, and as a rule making frui^buds -under cover of every leaf. Then it must be a good one to raise. I think the beat plan of applying the lime, or any powder, upon cur- rant bushes, more especially upon fruit trees, would be to have a bellows like painters use to put sand upon their painted work, putting the powder in the hopper, the wind carries it out freely. The nose must be quite long for fruit trees. 6. Currant 'Worins, New Way of Destroying.— The Kalamazoo (Mich.) Telegraph gives a plan of destroying the currant worm, or caterpillar, as some call them, discovered accidentally ^' a pi^ce of woolen rag having been blown into a currant bush by the wind, wnich was found to be covered with these leaf-destroying pests. Pieces of woolen cloth were then placed in every bush, and the next day the worms had almost wholly taken to them for shelter. In this way every morning they were taken out and destroyed, and the rag replaced for a new crop, until completely used up. If this fails to reach all, use the lime dust, or some of the solutions with the syringe or atomizer. See " Cur- rant? and Gooseberries, Setting Out, etc. 6. Ctirrant Worms and Bose Slug, How to Destroy with Hellebore. — I. For the Currant Worm. — There are many persons who from the certainty of hellebore to destroy them, claim it the best remedy yet known. If to be used, the American AgncuUurist tells us how to do it. It claims, also, that if used in this manner it is perfectly safe. As to the way of using it it says: " Place a table-spoonful of the powdered hellebore in a bowl; pour upon it a little boiling hot water; stir so as to wet every particle, then add more water^ stir well and pour into a pail; then rinse the bowl and poiu- the washings into the pail, which is then to be filled with cold water. Thus prepared, the mix- ture is to be syringed over the bushes. Two, or at most three, applications will finish the worms, and it would be difficult to find a safer or more effective remedy. Success with this, as with all similar things, depends upon applying the remedy early. Those who will take the pains, and where there are but few bushes it is advisable to do so, can avoid much of the necessity of poisoning by destroying the eggs of the caterpillar. These are laid upon the underside of the lower leaves of the bushes, and the leaves themselves may be plucked and burned, or the eggs crushed between the thumb and finger." Remarks. — This would be about at the rate of 1 lb. of the hellebore to 2o gals, of water; Mid if this much is needed, and it is put into a barrel contain- ing this much water a day or two before it is to be applied, first pouring boiling water upon it in a pail, etc., as if the bowl was used, then stirring it 3 or 3 times daily, it will be ready for use; but cover up carefully, that nothing may drink , of it and be thus also destroyevi. II. For the Bose Sing. — The same strength of the solution of the hellebore will also destroy the rose slug, generally, by a single application, if thoroughly done; but if one application fails apply again more thoroughly. 668 DR. CHASE'S BECIPES. Chloride of lime dusted on lx)tli sides of the leaves has also destroyed the cuiTant worm; but this soon absorbs dampness from tlie air, hence must be kept In an air-tight can, only when being used. 7. Dust of Coal Ashes, Destructive to Currant, Cuoumber and Cabbage Worms.— Tlio Fruit Recorder says it has for 8 or 4 years saved their currants by dusting on the fine sifted ashes the same as the lime above, and adds: " Tliey are as effective to keep tlic striped bug off the cucum- ber vines," and it thinks also effective against the ^cabbage worm. Certainly coal aslies is an excellent fertilizer for currants and all other small fruits, as given next below, and I have not a doubt, equally valuable for the orchard genenilly. Coal Ashes as a Fertilizer for the Soils; Also Valuable for Cherry and Other Fruit Trees, etc.— I. For the Currants.— Qommon coal ashes, well distributed about roots of currants, is one of their best promo, ters. This should be done by loosening the soil about their roots and placing ilie ashes near them, cover firmly with earth above, and the bushes will bear such clusters as will speak the beneficial effects of this application of material too commonly thrown aside as of no use. II. Cherry and other fruit trees also greatly accept this renovator, and if carefully bedded about the roots with coal ashes in tlie fall the yield of fruit the following year will surprise the cultivator. Especially is this effect produced in tlie black loam of Illinois, We have in our mind one fruit garden there ■where all the small fruit wps treated in this way, and have never seen their yield excelled. — National Farmer. Itemarka. — Vick, the florist, says that "coal soot is one of the most valu. able substances the gardener can apply, either as an insecticide (insect killer) or fertilizer. It will kill Insects on cabbage and other young plants. In liquid form, of about a peck to a hogshead of water, sprinkled over strawberries and roses from the watering pot, it acts as a fertilizer and insect destroyer." 9. Currants and Gooseberries, Setting Out for Trees or Bushes. — Both the currant and gooseberry do better to grow from cuttings than from the roots. The wood of the last year's growth must be taken, cut it into piocfes from 8 to 10 inches in length, and insert about half the length in the usual prepared garden soil, press the ground firmly with the foot, mulch, and there will be no danger of not growing. Set them where they are desired to remain permanently. If a small tree and not a bush Is preferred, cut out all the eyes entering the ground. If a bush, let the eyes remain. We prefer tlio bush for two reasons: the first is, more fruit is obtained; the second, it is longer lived. In fact, the bush will live half a century, only requiring thinning out of the wood once in a while. As to the variety of currants, we prefer decidedly the old Dutch Red. It is not quite so large as some others, but it bears as abundantly and is less acid and of better quality. Of gooseberries we prefer ■ the Downing. It is of good quality, an excellent bearer, and has never mil- dewed upon our premises. — Qermantown Telegraph. MISCELLANEOUS. 669 10. Qrafting Currants— To Avoid the Borer and Mildew. The Bural New Yorker says: "Lovers of the currant and gooseberry have reason to feel jolly over the success which seems to attend grafting them upon the Missouri curraat {RU)e» aureum), which is not liable to the attacks of the borer. Besides they are exempt from mildew. And thus by a single, happy hit tho two great drawbacks to currant and gooseberry cultivation have been overcome. Tlie beauty of these little trees when loaded with their pretty berries, as dis* pltiyed at tlie Centennial, is of itself enough to insure their general cultivation. It w 'Id bo well for tliose wlio intend experimenting with grafting currants to bear in mind that there is a great difTerence in tlio variety of the Mlssouii currant, some making better stocks than others." Jtemarks. — I will add, here, that there is no fruit that will show more Bi^ecdily than the currant the effects of high manuring. If large and luscious berries are expected, thin out the bushes, and cover the surface with good rich manure, after having poked some into the ground around them as far out as the roots extend. Qooseberries, to prevent Mildew.— Edward Martin, of Freehold, N. J., says he prevents mildew on his goosebenrles by raising tlie English vari- ety, and applying soapsuds with a garden syringe, costing only $1.50, begin- ning its application as soon as the fruit begins to form, twice a week for 8 or 4 weeks, has never failed him, saving the suds on wash-days, for this purpose. 1. CABBAG-E WORM— Successful Remedy.— A correspondent of the New York Tribune mokes the following statement as to the destruction of this late pest of the garden, not in the least injuring the cabbage, as anyone cau judge. He says: " I have used salt for the cabbage worm — at the rate of a large tea-cupful to a pail of water — for the last two years with perfect suc- cess. Two applications have been all that were needed. It killed tho worms (or at least they died) without hurting the cabbage at all." Remarks. — The cabbage worm being a soft-skinned thing, I think the salt will destroy them; if it does not in any case, try the copperas tcr, as given for ik'stroying the currant worm above. The copperas will not injure th( cabbage, and, I think, either might be used double the strength given, if needed. 2. Cabbage Worm, the Best Remedy, as Shown by the New Tork Experiment Station. — Common yellow hard soap, 1 oz. ; kerosene, 1 pt. ; water, \% gals. ; well mixed and stirred and applied by means of a water- ing-pot, proved the best of anything tried at the above station in 1883. They ^tate that " it kills all the worms it thoroughly wets, and does not injure the plant." They say "it must be kept thoroughly stirred while applying. Sev- eral applications may be needed." Remarks. — But if they will bring the soap and water to the boiling point, then stir in the kerosene, it will make a permanent mixture, like Prof. Cook's in reference to nearly the same for lice or scale bugs on trees. 3. Cabbage Plants, Best Manner of Setting Out.— In setting out cabbage plants it has-been found best to pull off the largest leaves, leaving only Hie center, as they arc then more certain to live and to do better, from the fact 070 DH. CHAISE ' B RECIPSa. that the large leaves often wither and die for want of a rcmly support from tho transplanting. 1. ANTS, BOACHES, LITTLE SPIDERS, ETO.-To Destroy — " Hot alum water," says a recent practical woman writer, " Is the latest siig. gestlon as an insecticide (insect killer). It will destroy red ants, black ants, roaches, spiders, chintz bugs and all other crawling pests which infest our houses." Bemarks. — This writcT" does not say how much alum to use. I should nay ^ lb to 1 pail of water, sprinkled about their haunts boiling hot, would do tho work well. 2. Another writer, after being pestered with red ants a year or two, di. /r them away by placing raw sliced onions about the closets. 3. Another by putting tar, 1 pt., Into water, 2 qts., and placing in ihauow dishes in the closets. 4. Anotlier fjy wetting sponges in sweetened water and placing v/here they enter tho house, if that can be found, else in the closets, and after an hour or two dipping into boiling water. 5. Another.— Destroys rc»aches by distributing the freshly dug roots of the black hellebore, bruised or strewed around the floor, or places where they frequent at nights, claiming it to be as infallible as it is poisonous, and they eat it with avidity. It grows in marshy places, and it is kept by druggists— these being dry however, would have to be soaked or steeped a little to allow it to be mashed. The water then might also be placed in shallow dishes, wi»h bits of shingle laid on the edge to allow them to go up to it. See 8, 9 and 10, etc. e. Ants, to drive from Lawns or other Grounds.— Carbolic Acid, crude, 1 part to the water 40 parts, (ounces, pounds, or pints); mix and sprinkle upon their mounds. Why noi, good then, about the houses where they infest? Standing the legs of safes for victuals in dishes of water wilV beat them all badly as to getting their dinner from that quarter. 7. Boaohes.— Have been driven off, or killed, as I suppose by laying red wafers firound for them to eat; the red being the result of the use of red lead, whicJ- is poisonous and destructive. Lozenges made with red lead would do the same thing; a mixture of red lead, say one oz., with corn meal, }{ pt. moistened with molasses to a consistence of batter, and spread on the bottom of plates turned up, or on thin pieces of boards, will also destroy them, as ihey eat it greedily. 8. Boaches. — I have seen it stated that a lb. of powdered borax S(?at- tered around their haunts would clear any house of roaches. I have scattered It upon them where they nested in drawers, etc., and have seen them scatter with the dust upon them, like leaves before an autumn wind — like the leaves, never to return. Yet I have heard others say it did no good; but with some of these plans, perseverance must conquer. 9. Boachoj, Ants, Spiders, Chintz Bugs, etc., to Destroy. — The Journal of C/cemiatry publishes the following, as efficacioua for all theso /i^f* tirnf^-t!'^ l*i.Uv''Jl««^iW*-^'V-3l»S.V:.' MISOELLANEOUa, Hit pests. It says: "Hot nlum water is a recent suggestion as an lnt:octicidOr (insect killer). It will destroy red nnd black ants, roaches, spiders, chintss: (striped or spotted) bugs, and all crawling pests which infest our Rouses. Dis- solve alum, 2 lbs. In 8 or 4 qts. of boiling water; then apply it with a brushy while nearly boiling hot, to every Joint and crevice in your closets, bedsteads, pantry shelves and the like. Brush the crevices in the floor of the skirting or niop boards, if you suspect that they harbor vermin. If, in whitewashing & ceiling, plenty of alum is added to the lime, it will also serve * - keep insects at a distance, and also cause the white-wash to stick better; 2 lb. to a pail i* enough. Roaches will flee the paint which has been washed in cool alum water of this strength. Remarks. — This is confirmed by the Cincinnati Times, only the IHrms rco omnicndcd it as strong as 2 lbs. to 2 qts. of water, put on hot with a white- wash brush. It also recommends carbolic acid diluted witli water, and api^lied with a brush of feathers for the destruction of red ants; and says: "If they do< not leave the first time, apply "?aln stronger," but it does not give the proper strength. The crude, or black, dirty acid, which the crude is, could not b* used on shelves in the cupboard or closets, but the pure, which is clean anA transparent would have to be used, such as druggists sell, of about 50 per cent, strength, for about 25 cts. an oz. This strengtli would kill them certainly, and I think if as much water is added, it would still b- strong enough. Roaches may be driven away by putting Scotch, or othc highly dried BtmSt Into their haunts, or crevices, and about the shelves, etc. 10. Boaohes Utterly Destroyed.— A correspondent of the Countrp> Oontleman says: " I give a recipe to your correspondent who wishes to know how to get rid of the insects he calls the cockroaches, although 1 think he mis- names them. Let his wife finish making peach pioscrvcy late at night in a smooth, brif^ht, brass kettle ; then persuade her it is too late to clean the kettle- till morning, but set it against the wall where the insects are thickest and retire to rest. In the morning he will find the sides of the kettle bright as a new dol- lar, but he will find every insect that was hungry in the bottom of the kettle, when, if he uses the recipe I did, he will treat them to a sufficient quantity of boiling water to render them perfectly harmless. As I thought molasses cheaper than peach preserve juice, I ever afterward baited the same trap with molasses, and I caught the last one of millions. I pity any person troubled with them. I have lived 30 years since making the discovery (accidental), and have never had to repeat it." Bemnrkn. — There is no mistake about the name, as Webster's Unabridged calls them cockroaches; but, for short, I have called them roaches, wliich everybody understands just as well; a.s it is only because they are so very troublesome, and hard to get rid of, that I have given so many plans by which they can be driven away or destroyed. 1. BED BUGS— To Destroy.— Take a quart bottle and fill it with equal parts of best alcohol and spirits of turpentine, and add camphor giim, 1 oz. Shake well when used, and with a small brush wet the crevices, foldings of tae curtains, etc., if there is the least sign of the bugs having been aboat 572 DR. CHASE'S RECIPES. them. This is haiinless, and safe, except by candle light. If any doubt of its success, touch a bug with the least bit of it you can put on him. Use it freely, as it is inexpensive, but positive, in its destructive powers; and does not stain bed clothing. Still I must give some more, which are poisonous. Though the next is not poisonous, but more likely to inflame, or explode, than this; but, no matter what may be used, look over the bedstead in a week or two to meet any new ones, from nits not touched at first. 2. Naptha alone, or even gasoline, will destroy bed bugs utterly and quickly. Put on as No. 1, freely. 3 . Bed Bug Poison.— Beat the whites of 4 fresh eggs well, and then put in 1 oz. of quicksilver; or in this proportion, for as much as needed, and apply "with a brush, or feather, as most convenient — keep it out of the way of chil- ■dren, as it is very poisonous. Corrosive sublimate pulverized, J^ oz., beat in in the same way, will do the same thing. Or it can be used in liquid form, as in the next recipe. 4. Bed Bugs, to Get Rid of.— Spirits of turpentine, }4 pt. ; corro. •sive sublimate, 3^ oz. "When dissolved apply with brush or feather to everv •crevice. Go over every 2 weeks till all nits are hatched out and killed— 2 or 3 times will do it every time. It is poisonous. These poisonous things are more •certain to prevent a return than the others. 6. Another and better plan is to use carbolic acid, 2 drs., to water, 3^ pt., .and apply as the others. e. And finally, the grease cooked out of salt pork, or bacon, applied hot tty keeping over a dish of coals, is said to be everlasting in its effects of kill- ing and keeping them away. The reporter of the plan had been 30 years with- out their return. I should only fear the everlasting squeak of the bedstead if applied in the joints, just where the bugs most do congregate. 7. Bed Bugs, to Clear ftom Old Cracked Walls, etc. -Tear off the old paper and wash the walls with pretty strong boiling hot lye, made from wood ashes, or the concentrated lye, of which soap is made. Two ozs. of this would be enough for a pail of water. Put it freely to every crack, and about the base, at the floor joint, as well as next the plaster; then repaper and you are safe. If the wall is rough, and danger of nits, wash the whole wall with the hot lye. Caterpillars on Fruit Trees, To Destroy.— If for no other reason than for the looks of an orchard every bunch of caterpillars should be destroj ed 4is soon as seen ; but if left alone they multiply and soon extend from tree to tree so quickly, to the destruction of the orchard, it should be done to eradicate them entirely from the grounds, as nothing is so unsightly as an orchard or tree infested with these pests. The most positively destructive way of ridding the trees of them is to have a sheet-iron dish made about 6 inches deep and 4 inches in diameter, wit! ^ tube-like piece, 5 or 6 inches long, standing at an ancle ot 45° (quarterly pitch) from the perpendicular, at the bottom, into which put the «nd of a slender pole, fitted to enter the tube 2 or 3 inches; the tube, say, 1 inch ■'h. t mfXELLANEO US. 579 In diameter, having 2 or 3 small holes near its attachment to the main dish, to allow the circulation of air to prevent its heating and burning the pole; and near the bottom of the dish 3 or 4 holes of % ot % inch diameter are to be made to allow a draft of air to make the char- coal burn, which is to be put into the dish and set burning; then an extra person besides the one managing the pole with the chaflng-dish upon it, drops in a few pieces of broken up roll brimstone, when it is to be at once elevated to the nest; the fumes of the brimstone and the heat soon causes a stampede that is effectual. If you don't believe it, please bum a match under your nose, and you can soon tell what the result would be, if long continued. To give the caterpillars a chance to drop out, pass the apparatus up through their nest. No living thing can stand the fumes of burning sulphur; but brimstone in small pieces is best for this as it does not burn out so quickly as the fine sulphur. Aa soon as a nest is seen go for it, and you will soon eradicate them. The plan of of burning kerosene destroys the limbs too quickly. A day without wind is best, lest it drive the fumes away, rather than allow them to go directly upward through the nest. Weeds, To Destroy, in Gravel Walks. — To destroy weeds in gravel walks sprinkle them > ith carbolic acid, about the strength of 1 of acid to 40 of water. I have found it successful, but the process must be repeated at least once a year. — London Journal. Remarks. — There is no doubt of its success, but 1 lb. of stone lime boiled to each gallon of water, stirring a few times while boiling, then the clear water sprinkled on, or poured along the cracks of plank walks, will kill them just aa surely, and not cost one-quarter as much. 1. CISTERN— How to Btiiid.— I see that a subscriber wishes to know the best way to build a cistern. I have had the care of building quite a number, and would say to him, build two instead of one so large; dig the holes and put on two good coats of cement on the bank, and arch with good hard brick. One of my neighbors has one that I built for him 16 years ago, in this way, and it has been in use ever since. I had one built for myself 6 years ago: the masons put brick all round, the brick settled and it leaked. I had another built 2 years ago, which was 8 feet across in the clear after finished, and 9 feet deep. This was plastered on the bank and arched with brick, and has been full of water ever since, and has not leaked a drop that I know of. I could mention more made in this way, but this is enough. I would not iiave brick or stone in the sides of a cistern if they were put in for nothing; they are simply thrown away. — Mentor, in Coxintry Oentleman. Ilemarka.—lt the Portland cement, which is the best water-lime, I think, in use, is obtained, or the best water-lime which can be got is used, there can be no doubt of the success in soil that does not cave; but in clay soil, they claim, nothing but tubs built of plank will keep out the surface water. This may be so, but it seems to me, even on clay, 2 coats of a mortar made with the best Portland cement would keep the surface water out as well as it would keep in what comes in by tlie spout. It would save much expense '■%^' 574 DR. C'nA,:E'S RECIPES. if successful, which I fully believe it would be. Any plasterer would know the proper amount of clean sand to use with it. 2. Cisterns, How to Build Square or Bound— The DifTer- ence in Capaoity with the Same Number of Briok. — But few per- sons are aware that a square cistern holds considerably less than a round one, the walls contaiuing the same number of brick. But it is a fact, nevertheless. For instance: about 2,800, or at most, 3,000, brick will make a cistern 10 feet square and 10 feet deep, having an inside surface of 400 square feet, and will contain 1,000 square or cubic feet of water, equal to about 7,500 gallons, while the same number of brick will make a round cistern of about 12% feet in diameter and 10 feet deep, which will contain about 1,270 cubic feet, or 9,235 gallons, a gain of about 27 per cent, in capacity, with no more cost, either in brick, mortar, or laying the walls. Calculate about 7 brick to lay a 4-inch wall, for each square foot of wall desired, whether larger or smaller, deeper or less depth, it matters not. For the size above given, about 3 barrels of cement will be required, as the bottom ought to be about 2 inches thick. In laying the wall great care should be taken to ram or pack the dirt down very firmly behind it, so as to resist the pressure of water. The roof should be arched 2 feet below the top of the ground. ICE-HOUSE.— To Build Good but Cheap.— A year or two ago I had my attention called to an ice-house built by a farmer near me, which was «imply a bin, made of rough boards, 16 feet square, and roofed over, leav- ing a large opening in the front and sides. He said his ice kept perfectly until the next winter. He put a layer of sawdust, about a foot thick, on the ground, and then stacked tlie ice snugly in the center, 18 or 20 inches from the walls, and then filled in with sawdust, and up over the top a foot or more thick. Last winter, before filling my ice-house, I determined to try this method. I accordingly tore out all the inside wall, and shoveled out the sawdust; then filled by stacking it snugly in the center, 15 or 20 inches from the wall. This space I filled in with pine sawdust, and covered the whole over the top a foot thif'" or more. I left out the window and took down my door and left it all open, so that the sun could shine in every day. Now for results. At the pres- ent time I have an abundance of ice, and the cakes seem to come out as square and perfect as when they went in, seemingly nothing lacking except what is used out. I am satisfied how to build an ice-house. — Cor. N. T. Farmers' Club, in Rural New Yorker. Remarks — I see this writer speaks twice of a "foot or more," i. e., of the sawdust over the ice. I should "go" for more, say as least 18 or 20 inches, and it strikes me as more correct also to keep out the sun; but have a window in each gable to allow the wind to pass through to carry off the moisture arising from the ice I am honest in the opinion that a simple wall with 18 or 20 inches of sawdust between the wall and ice is better than a double wall. Tramp the sawdust down well as filled in. This is confirmed by J. S. Stephens, of Moore's Hill, Ind., writing to the Cincinnati Gazette, with a slight difference, in that he built his only 12 feet ■1 -/ . / mSCELLANEO US. 675 r^. ■square, keeping 18 inches of sawdust between the ice and boards, giving him a block of ice 9x9 feet, and digging six inches into the ground at the bottom, then putting in sawdust enough to give him 1 foot wlien settled with the ice upon it, so he had 6 inches drainage above the ground; lie says, too, "the space above the ice to be open aud free for circulation and for the sun to shine in." I would keep the sun out, except by windows, to let the air go through. The Gazette added the following comment: "We regard the above as one of the best plans for a cheap ice-house ever published. Many ice-houses costing three times what the above would cost, have proved failures, the ice all melting by mid-summer. SHINGLES.— To Make Fire-Proof and More Durable.— The Scientific American says: "Take a potash kettle or large tub, and put into it 1 barrel of wood-ashes lye; 5 lbs. white vitriol, 5 lbs. alum, and as much salt as will dissolve in the mixture. Make the liquor quite warm, and put as many shingles into it as can be conveniently wetted at once. Stir them up, and when well soaked (say 2 hours) take them out and put in more, renewing the liquor as necessary. Then 1p-' the shingles in the usual manner. After they are laid, take the liquor out that is left, put lime enough into it to mrike whitewash, and if any coloring is desirable, add ochre, Spanish brown, etc., and apply to the roof with a brush or an old broom. This wash may be renewed from time to time. Salt and lye are excellent preservatives of wood. It is well known that leach tubs, troughs, and other articles used in the manu- facture of potash, never rot. They become saturated with the alkali, turn yel- lowish inside, and remain impervious to the weather." Bemarks. — Where no wood-ashes are to be had, potash, or the concen- trated lye for soap-making, 5 lbs. would be equal, or probably half stronger than the wood-ashes lye, as above given. Of course, putting the shingles loose into the mixture, takes up twice as much fluid as to put the butts in up to the hand, as sometimes done, and does not increase their fire-proof, nor lasting qualities. The dryer the shingles the better will they absorb the mixture. 1 . CLOTH.— Fire-Proof.— For clothing to be starched, put ]4 as much tungstate of soda as you use of starch; starching 'as usual, and ironing, which does not affect its fire-proof qualities. The tungstate of soda is often used as a mordant in dyeing, which, of course, makes them much less inflammable. There is so much life lost by dresses taking fire now-a-days it seems that advan- tage ought to be taken of this plan of fire-proofing them when starched. 2. For goods not needing to be starched, make a solution of % lb. of the tungstate to each gal. of water, wet thoroughly, and diy, twice, if to be abso- lutely sure against blazing. Soft water always. May be ironed. Cloths, to Water-Proof. — Dissolve sugar of lead, 10 ozs., in a com- mon wooden pail of water; do the same with the same amount of powdered alum in another pail of water, and then pour together, and thoroughly wet the cloth therein, and dry, better without wringing. If weighted and allowed to soak awhile, all the better. 676 DB. CHASE'S llECIPEa. "Water Proof Solution, or Faint, for Awnings, eto.— Put 1 02. each of rosin and beeswax, to each pint of linseed oil needed. Apply 1 to 8 coats, as you desire. Oiled Cloth for Hot Beds; Boxes for Hills, for Early and Safe Cultxire tcova. Bugs, etc.— Linseed oil, 4 ozs.; lime water, 2 ozs.; white of eggs, 1 oz. ; yolks of eggs, 2 ozs. Directions— Mix the oil and lime water with a very gentle heat; beat the eggs, separately, then mix all together. Keep these proportions for any amount wanted. Take stout, white, cottoa cloth, of a close texture; stretch and tack it closely upon frames, or boxes, of any size you wish; then, with a paint brush, spread 2 or 8 coats of the mixture, as each coat dries, till the cloth is water proof. Its Advantages Over Olasa. — It does not cost one-fourth as much; repairs are easily made; the boxes or frames ere light to handle; and there is plenty light for healthy growth; and the moisture rising from the earth condenses on the under side of the cloth, and drips back; while glass becomes hot, and hence calls for more sprinkling, — Fruit Record. Remarks. — A box a foot square, placed over the cucumber or squash hills, and the dirt packed a little at the bottom ensures against bugs, as well as to hasten their growth. Tomatoes, melons, etc., and garden seeds of any kind will be hastened by their use; and if packed away carefully when done with them, they will last several years, by a new coat yearly. This covering is a certain protection also against late spring frosts. Greenhouse, or Hot Beds, Best Shading for the Glass.— Peter Henderson says the best shading he has ever used for the glass in greenhouses or hot-beds is naptha, mixed with a little white lead, so as to give it the appear- ance of thin milk. Tliis can be put on the glass with a syringe, very quickly, at a cost not exceeding 25 cents per 100 square feet. It holds on the entire sea- son, until loosened by the fall frosts. There is no better authority than Mr. Henderson. 1. CANDIES— Everton Taflfy, with Brown Sugar.— Put hut- ter, ]4 lb., into a suitable dish, with brown sugar, 1 lb. ; stir over the fire for 15 minutes, or until the mixture becomes brittle when dropped in cold water; add lemon or vanilla flavoring after the cooking is completed; cool on flat buttered tins and mark in squares, before cold, so it can be easily broken. This is a cheap confection, and it is safe to say that no kind of candy brings in so large a revenue to the small manufacturers and dealers from the school children of New York as Everton taffy. 2. Everton Taflfy, with White Sugar.— Put loaf sugar, 1 lb., into a brass pan (any sauce-pan will do) with a cup of water; beat ^ lb. of but- ter to a cream; when the sugar is dissolved add the butter, and keep stirring the mixture over the flre until it sets, when a little is poured on a buttered dish. Just as it is done add 6 drops of essence of lemon. Butter a tin, pour on the mixture, }4, to % inch thick, and wlien cool it will easily separate from the dish. Mark oif in squares, if you wish it to break easily. Remarks. — If this was not called Everton taffy, after its first maker, I ■'! MISCELLANEO US. 677 should consider it butter scotch, but under its new name, it will taste all the sweeter. 3. Molasses Tafl^y.— Molasses, 3 cups (Porto Rico is best); sugar, 1 cup; butter, size of a Guinea lien's egg; nuts, a cup or two, if you like; soda, ^ tea-spoonful. Directions — Put molasses, sugar and butter together, and boil to nearly the brittle point; add the nuts, if used, then the soda and if not brittle when dropped into cold water, boil until it is. Pour into buttered plates to cool. Chocolate Creams and Caramels.— These Creams and Caramels were sent to the New York Examiner, by "Nula" of CJiyde. Wayne cc, N. Y., with the following explanation, also vouching for their reliability. It says: "Candies made at home are so much purer than those made by confectioners that reliable recipes for making them are really valuable. We have used the following ones long enough to know that they can be depended upon." Cliocolate Creams. — Take 2 cups of granulated sugar, and 3^ cup of sweet cream, and boil them together for just 5 minutes from the time they begin to boil. Remove from the stove, add a tea-spoonful of vanilla, and stir constantly until cool enough to work with the hands. Roll into little balls, and lay on buttered papers to cool. Put J^ of a cake of Baker's chocolate in a bowl, and set the bowl in hot water to melt. Do not add water. When the chocolate is melted, roll the balls in the melted chocolate with a fork, and replace them oa the buttered papers. I never ate richer or more delicious chocolate creams. When the white mixture has partly cooled, it may be dropped on buttered papers, and nut meats be put on top, making it a pleasing variety. Chocolate Caramels. — Molasses 1 cup, 2 cups sugar, 1 cup rich milk or cream, and % a cake of Baker's chocolate. Boil 20 minutes and turn into but- tered tins. Cut into squares when partly cool. Flavor with vanilla as you re- move it from the stove. The flavoring for any candy ought not to be put ia until it is a little cool, to save evaporation of the fine aroma or flavor. Cocoanut Candy. — Put into a suitable kettle pulverized white sugar, 4 lbs. ; the beaten whites of 2 eggs, and the milk of 2 cocoanuts. Stir together, and place over the fire until you see it is thickening; then, having the meats nicely grated, put in, and watch and stir carefully, till it hardens quickly when dropped into cold water; then pour on buttered tins or marble slabs. Spread out to thickness desired, and before cold mark off to suit. Remarks — If done with judgment and care, it is very nice. A gentleman or his wife, in the house where I room at this writing, Jan., '85, roukes a batch of this nearly every evening, and sells it the next day to the school chil- dren. They sometimes cook it till it takes rather a yellow or brown shade, as some of the children like it better than if left entirely white. Putty (Old), To Bemove Easily.— It is quite difficult to remove the old putty from the sash when a glass is broken ; but if you apply a hot solder- ing iron to the putty and pass it slowly over all that you desire to remove it softens it quickly so it can be removed nearly as readily as if just put on. Any iron that is of such shape as to allow its close contact with the putty will do as 9t V. 678 DH. CHASE'S RECIPES. well a8 a regular soldering iron, but one of these would be very convenient lij every family — especially in the country — for purposes of soldering tinware, to save taking it to town to get it done, or otherwise stuffing a rag into the hole. Boft soap will do the same, but takes much longer. Flavoring Extracts, Lemon and Orange, Home-Made.— When- ever either of these fruits are being used cut the rinds rather finely and put into fruit jars or large-mouthed bottles and cover with alcohol ; fill and press in from time to time until full, keeping covered with the alcohol. After a couple of weeks the flavor will be nearly or quite equal to the extracts kept on sale, espe- cially so, if the bottle or jar is pressed full of the rinds and the crevices only filled with the alcohol. IFse the same as the extract. Elevator &om Cellar to Pantry. — Elevators from kitchen to dining- room are very common, but not any more important than one from cellar to pantry. It can be made with 3 or 4 shelves, using plank for end pieces, and will be better if made with a back of wire cloth, with doors in front, having the same covering in the place of panels, the same as safes for victuals ; then the woman can place her victuals therein and lower to the cellar without going down at all, and raise when wanted for the next meal. If a wife is worth sav- ing, have one put in at once, and she will bless you, as well as the day you had it done. Make as light as possible to be stout enough for the purpose. Any good mechanic can do it. , , ,,; >,- . c. , 1. VINEG-AB— from Sugar.— Good brown sugar, J^ lb.; soft warm warter, 1 gal. Keep same proportions for any amount you desire to make. Yeast, good brewer's, % pt. or hop, home-made, 1 pt. strained for each 10 gals. Directions — Dissolve the sugar in a pail by pouring hot water upon it and stirring, or else put into the keg and shake thoroughly to dissolve it; then add the balance of water for the amount to be made, and add the yeast when the water is only warm. To scald yeast kills it. TAe kegs or bbls. should never be more than % or 9^ filled, as vinegar to make quickly must have a large sur- face to allow warm air to come in contact with the fluid. Put mosquito netting or coarse cheese cloth over the bung to keep out the flies and let the air in. If shaken daily it makes quicker — in from 2 to 4 weeks, according to the heat of the sun or the warmth of the room in which it is placed. A pt. to 1 qt. of shelled corn will do veiy well in place of yeast, as it has a great fermenting power; but after 3 weeks at most, if corn is used, the vinegar must be drawn off to get rid of the corn. If you have 1 gal. of good vinegar to put into each 5 being made, no yeast or corn need be used. 2. Vinegar, from Molasses.— Good molasses, 1 qt. to each gal. of warm, soft water. Make every way the same as No. 1. 3. Vinegar, from Sugar or Molasses, Hop Yeast and Corn.— Mrs. R. J. Simpson of Hedgeman, Kan. , in answer to an inquiry in the Blade, "how to make vinegar," says: "To 10 gal. of water take 10 lbs. of sugar, l' gal. of hop yeast sponge, set and let get light as for bread, boil 1 gal. of com till tender, when cool pour in an open keg or jar all together, and in 2 or 8 MISOELLANEOffS. m weeks you will have the best of vinegar. Shaking or moving around does not injure it at all; it never dies; keep covered." Bemarka— Here you see an open keg or jar is called for, knowing tu '' . / water, and put thorn into cold, spiced vinegar Repeat this whenever the cq> cumbers are picked, or until you have : lade pickles enough." II. To Keep Over Winter, — " Now for tliose wanted to keep all winter- take them out of the first vinegar, and cover them with some more, in which put »pices to suit the taste. Be sure to have it scalding hot, and put a piece of alum in; also, a dozen slices of horse radish. A piece of alum the site of a large hickory nut for every 3 gallons of pickles. If you try this recipe, I don't believe you will make them any other way. I do liope tliis will be published before it is time to pickle. Every one that has ever eaten any of mine say, ' How do you make them? I never ate such pickles before.' " Remarks. — The putting on salt, and the water boiling hot, causes the cucum- bers to shrink, i. e., they part with their own superabundance of water, so they do not reduce the strength of the vinegar; not only this, but it also extracts a gummy, or resinous juice, making them more palatable, and more healthful. Still if it is seen at any time the vinegar is not as strong as it should be, le scald, or tlirow away if very weak and flat, and put on new spiced vinegar, or good plain vinegar, as you choose. The alum sets, or helps to retain, the green color; and in the amount she uses, it will be no objection. Of course pickles, or cucumbers for making them, can be put up with salt, covering fairly, each well placed layer, with salt, as filled in, and weighted to keep them close and thus they part with water enough to cover them, without any being added- then freshened, and treated as fresh, when desired to prepare them. No dan- ger of getting on too much salt, if soaiied about 8 days, changing the water daily, when put into vinegar. French Pickles, Delicious. — Mrs. E. S, Swartsy, in the E&usekeeper, of Minneapolis, Minn., gives us her rf'cipe, which she says is delicious. "One colander of sliced, green tomatoes; 1 qt. sliced onions; 1 colander of pared and sliced cucumbers; 2 handfuls of salt; let stand 24 hours. (I should think over night was long enough.) Tlicn drain and add celery seed and allspice, each J^ oz ; 1 tea-spoonful of pepper; 1 table-spoonful of tumeric (this is only for color — a yellow shade); 1 lb. of brown sugar; 2 table-spoonfuls of mustard, and 1 gallon of vinegar. Remarks.— 1 should think a small head of cabbage, and 1 of cauliflower might be added also, with satisfaction ; and it would be more Yankeefied, if all were chopped, and the vinegar put on hot. The currie vinegar, above, would be nice on some, of any kind of pickles, for a chango. 1. APPLES— Dried and Evaporated, Hotv to Cook.- A lady in one of the Rurala becomes enthusiastic over dried apples, and tells us how to cook them, with which the author so fully agrees that he gladly gives it a place, She also covers the ground of cooking the evaporated apples prepared by the manufactories, but they sell so high I am glad to be able to give a plan, in the next recipe, of drying at home so they shall be nearly if not quite equal to those of the manufactories. This lady says: " After the apples are well washed and rinsed in at least two waters, place them in a porcelain kettle or tin pan; fill the vessel nearly full of cold water; this, however, must depend on the size of JflSrELLANEOUS. 683 the vessel and tlio quiilify of the apples. Let them very gradually como to boiling, keeping them covered tightly. As soon as they arc boiling put in as much sugar as you think will be required. I generally use a tea-cupful to 1 qt. of apples, measured before being washed. Keep a tea-kettle full of boiling water always ready when you arc cooking, and while the apples arc stewing add boiling water from time to time, as it is needed. Boil them slowly and steadily until tender, but not until they seem to shrink up and turn dark. If you use white or brown sugar, and don't add spices, and don't mash the apples into aa unsightly mass, and have plenty of Juice, with sugar enough to make it rich, but not to deaden its taste of the apple, and serve up wliile fresh, you can have a dish good enough for anybody to eat, and something better than half thfr cannr'd fruit in iise. " The evaporated apples are better than the dried. They should be cov- ered with cold water and only let simmer 10 minutes. They are not in general use, and are of high price. I must not omit to mention that the juice of nicely stewed dried apples is a delicious beverage for the sick, and possesses a flavor peculiarly refreshing and grateful, especially where there is fever." Jiemarks. — This lady is perfectly correct in the idea that plenty of juice is the important part of cooking dried apples. They should also be covered, as she says, while cooking, and although they ought to be cooked tender, yet they should not be done to pieces nor mashed. In this manner, as the girls say now-a-days, "They are just splendid," — no better sauce made, for me. 2. Drying Fruit at the Manuftictories, and Homo-Drying.— At a recent meeting of the Ohio State Horticultural Society, at Canton, Mr. James Edgerton read a paper upon the modern methods of drying or evap- orating fruits. Mr. 8. B. Mann, of Adrian, Mich., in response to requests from the members, gave an account of a fniit-drying establishment in his town, ia which five large Alden machines were used. It hml cost $10,000, and had paid for itself in five years. Its capacity was 400 bushels every 24 hours. It gave employment to 50 or 60 hands, chiefly girls, working in 2 sets, day and night, paring and cutting the fruit. The benefit to the community from the establish- ment was great, and the neighboring farmers would be sorry to lose it from among them. Mr Mann said, for the benefit of the ladies, that if they would slice fruit across, in thin slices, place it on trays in the sun, covered with thin muslin cloth, they could drj' fruit which would closely resemble that prepared by the Alden process. Mosquito netting was not so good for covering as thin cloth. In the Alden process, the white color was obtained by driving the fimiea of sulphur through the dryer. (See "Evaporated Frait.") These thin sliced apples ought to be dried on wooden trays, not on old tin, by any means. Wooden trays might be easily made about 2 feet long and 15 to 20 inches wide, by nailing pieces of lath, slit up to ^ or % square, nailed on end cleats, with a lath of full width on the ends of the cleats running the whole length, to form sides, to prevent the apples from slipping off — the square bits of lath forming the bottom, nailed about J^ inch apart, to allow air to pass up through; the side lath going down a little, say J^ inch below the bottom onca, wluch would thus allow the free passage of air under and up thrpugh the hot- 681 DR CHASE'S RECIPES. torn. The *hln, or cheap musHu covering preventing the sun from turning Q>e fruit dark c()h)re(l, and tlie wood has no tendency, either, to darken the shado of the apples, or other fruit. When once made tliey last for years, with projwr care. Canning Fruit.— The Manchester Mirror gives the following tables for time to boil, and the amount of sugar to each quart jar: Minutes. cherries moderately 5 raaplHjrries " 6 blackberries " 6 plums " 10 strawberries " 8 whortlel)crrie8 " 6 pie plant, sliced 10 small sour pears, whole. . . 80 Bartlett pears, in halves. . . 20i peaches 8 peaches, whole 15 pineapple, sliced J^ in. thick 15 Siberian crab-apple, whole 25 SOL' apples, quartered 10 ripe currants 6 wild grapes 10 tomatoes 20 Ounces. Boil cherries moderately 6 For cherries 6 raspberries 4 Lawton blackberries 6 field blackberries 6 strawberries 8 whortleberries 4 quince 10 small sour pears, whole. ... 8 wild grapes 8 E caches 4 artlett pears 6 pineapples crab-apples 8 plums 8 pie plant 10 sour apples, quartered 6 ripe currants 8 Remarks. — The plan of preparing fruit for canning is so well understood, "generally, it is not deemed necessary to give any more instruction than is found in the tables. The su,t,'ar and the juices are calculated to make syrup enough to fill the crevices. If there is no juice, in any case, a very little water must be put in to start the juice and prevent tlie sugar from burning at the first. 1. BATS— To Deatroy or Drive Away.— Arsenic, bread, butter, and sugar. Diuections — If arsenic is to be used, get 34^ or 3^ ri., and label poison, and keep it away from children. To use it, first spread some slices of bread lightly with butter; then sprinkle on rather freely of the arsenic, and over this with a little sugar, and with a case-knife press the sugar and arsenic well into the butter, so they will not fall off. Now, cut the slices of bread into squares of half an inch or so, and drop into the rat-holes, out of the way of children, chickens, and otlier animals which you do not wish to kill. Remarks. — The rats will eat enough of it to kill some of them, and as soon as they begin to die tlie others will go away and remain a long time; but as soon as they begin to show again repeat the dose, and this generally makes a clear riddance of them. 2. Rats, To Get Rid of Without Poison, German Method.- A German paper gives the following plan of doing this: "Having first for some days placed pieces of cheese in a part of the premises, so as to induce the rats to come in great numbers to their accustomed feeding-place, a piece of cheese is fixed on a fish-hook about a foot above the floor. One rat leaps at this, and of course remains suspended. Hereat all the otlier rats tak-j sudden ^ght, and at once quit the house in a body." - f mSCRLLANKOUfi. 53.1 Remarkt. — Possibly our Yankee rats may l)e too smart for this, but It TV >il(l make some amusement for the boys to try It, and It may prove satlsfoc- to, /, csiMJclally If the hair of the one caught was singed enough to give a sn^ell. not to burn the rat, then allowed to run Into the hole, has driven thwni away many times. 8. Bats and Mioe, Simple Exterminator.— Another German newspaper gives the following simple method for exterminutiiij; ruts and mice, which. It states, has been sui sfully tried by one Baron Von Backhufen and others for some time past: "A mixture of 3 parts of well-bruised common squills and 8 parts of finely chopped bacon Is made Into a stiff mass, with as much meal as may be required, and then baked Into small cakes which are put around for the rats to eat." jffemarA».— Several correspc adents of the same \..^ jr afterwards wrote to confirm the experience of the uoble baron, as they call him, In the extermina- tion of ruts and mice by this simple remedy. It must arise from the action of the squills. . 4. Anuthor Simple Remedy.— A writer in the Scientific American sayu: " We clean our premises of rats by making whitewash yellow with cop- peras and covering the stones in the cellar with It. In every crevice or hole in v/hlch a rat may tread we put crystals of the copperas and scatter the same in tile corners oi the floor. The result was a perfect stampede of rats and mice. Since that time not a footfall of either has been heard about the house. Every spring a coat of the yellow wash is given the cellar as a purifier and rat exter- minator, and no typhoid, dysentery or fever attacks the family. Many persons i h have a hard shell to protect them, allowing no absorption of the poisonous substances. The tech- nical name of the plant is pyrethrum roseum, from rosa, the rose, arising, proba- bly, from the fact of its destructive power over the rose-bug; at least I so 'jason, unless its own flames resemble the rose, which is not as likely to have originated iu name as the fact of its destructive powers over this insect 588 BR. CHASE'S RECIPES. " 5. Bose-Bugs Killed in Air-Slacked Lime.— Air-slacked lime, S. M. P. in the Rural New Twker, says will kill rose-bugs on grape-vines, blown on in the same way as the pyrethrum powder; then why not kill them when at home, on the rose? I know it must, if applied thoroughly to reach them all. I should, however not want the lime to lose its strength by very long standing before using If, however, put on too freely, it may turn the leaves yellow, which is the only objection to its use. 6. Insecticide, or Insects on Plants, to Kill with the Juice of the Tomato Plant. — A writer in the Deutsclie-Zeitung states that he had an opportunity of trying a remedy for destroying green fly and other insects which infest plants. It was not his own discovery, but he found it among other receipts in some provincial paper. The stems and leaves of the tomato are well boiled in hot water, and when the liquor is cold it is syringed over the plants attacked by insects. It destroys black or green fly, caterpillars, etc. ; and it leaves behind a peculiar odor which prevents insects from coming again for a time. He states that he found this remedy more effectual than fumigat- ing, washing, etc. Through neglect a house of camelias had become almost hopelessly infested with black lice, but two syringings with tomato plant tlecoction thoroughly cleansed them. — Gardeners' Chronicle. 7. Insects on Hot-House Plants, as Destroyed in Paris, Prance. — Baron Rothschild's gardener, at Paris, France, says he destroys all the troublesome insects that may be in the hot-house, by vaporizing 2 qts. of tobacco juice in the hot-house ; and he considers the remedy infallible, and also says it rarely injures the tenderest plants. Remarks. — He does not give the strength, but I should say 4 ozs. of tobacco would be plenty for the 3 qts. of the juice, as he calls it; and I should expect the doors ought to be closed also while being done. The vaporizing being done by setting th^ dish over a charcoal fire, on the plan of a tinman's heater used for heating his soldering irons. 7. Bugs on Squash and Cucumber Vines, To Destroy with Saltpeter. — The following appeared in the SoutJiern Husbandnian: "'To destroy bugs on squashes and cucumber vines, dissolve a table-spoonful of salt- peter in a pail of water, put a pint of this around each hill, shaping the earth so that it will not spread much, and the thing is done. The more saltpeter, if you can afford it — it is good for vegetable but death to animal life. The bugs bur- row in the earth at night and fail to rise in the morning. It is also good to kill grub in peach trees — only use twice as much, say a quart to each tree. TLero was not a yellow or blistered leaf on 12 or 15 trees to which it was applied last season. No danger of killing any vegetable with it. A concentrated solution applied to beans makes them grow wonderfully." Remarks. — This same thing has been recommended also by the Wisconsi7i State Journal, and I have seen an inquiry about the proportion to use, in another paper, which answered 1 tea-spoonful to 1 gallon of water, or 1 table-spoonful to a pail. I do not believe that a }{ lb. to a pail of water would hurt the plants. OS saltpeter is nitre, and this is naturally in the soil ani is brought to the surface by shading the soil with clover or even vtith a board. MISGELLAIfEO US. 58a 8 Bugs on CuoTUuber and Melon Vines, etc.. Simple Bemedy. — " For the last five years," says a writer to the Chicago Timet, " I have not lost a cucumber or melon vine or cabbage i)lant. Get a barrel with a few gallons of gas tar in it; pour water on the tar, always have it ready when needed; and when the bugs appear, give them a liberal drink of the tar-water from a garden sprinkler or otherwise, and if the rain washes it off and they return repeat the dose. It will also destroy the Colorado potato beetle, and frighten the old long potato bug worse than a thrashing with a brush. Five years ago this summer both kinds appeared on my late potatoes, and I watered with the tar-water. The next day all Colorados that had not been well protected from the sprinkling were dead, and the others, though their name was legion, were all gone, and I have never seen one of them on the farm since. I am aware that many will look upon this with indifference because it is so cheap and simple a remedy. Such should always feed both their own and their neighbors' bugs, as they frequently do." Bema/rka. — The gentleman does not say how many gals, of tar to a bbl. of water. I should say 4 or 5 would be plenty. See oiled-cloth for hot beds; boxes for hills, etc., which protects from bugs. 9. Hubbard Squash, the Black Bug upon.— To Destroy.— A writer, — "M. A. M.," — to the Detroit Post and TribuTie, from Mt. Morris, says he destroys these black bugs by putting a shingle on the ground as near Uie hills as possible, at night, and in the morning scraps the bugs off the shingle into a bucket of hot water. If very thick, repeat 2 or 3 times a day as long as they last. Don't forget; it is a sure remedy. Benuirks. — I should hardly expect many would crawl under the shingles in the day time, unless the sun was very hot, as the day is their time of depre- dation; but that in the night they would harbor under the shingle. 10. Bugs, on Squash, Cucumber and Melon Vines— Kept ofl with Cayenne; also the Worm from Cabbage.— A farmer by the name t Lynn, writes to one of the papers, that he has succeeded for many years in driving away cucumber and squash bugs from his vines, by dusting cayenne pepper upon them while wet with dew in the morning. He repeats the opera- lion once a week, and finds 5 cents worth sufficient to keep his cucumber, melon and squash vines free during the season. He recently tried it upon the cabbage worm with success. I have no doubt a few tastes of the cayenne would be enough for them. See remarks, also about boxes, after No. 8 above. 11. Striped Bugs, to Destroy.— Another farmer says: "Saturating ashes with kerosene, and applying a handful in a hill will keep the striped bugs from cucumbers. It is not the bugs that recommend the recipe, but the people who have tried it. It is said to be more effective than a legislative enactment." Remarks. — If it is good for cucumbers, I will also warrant it as good for melons and squashes. FITNGUS— In Cellars, to Destroy.— The use of sulphur to destroy fungoid growths in greenhouses and vineries is well known to horticulturists. The same remedy may be applied to destroy fungus and moiild in cellars, in ?>90 DH. CHASE'S eecipes. taany of which it exists to such an extent as to damage produce stored there. Take some stick sulphur, generally called brimstone, but 'tis only sulphur in stick form, and place in a pan and set Are to it, on a pan or kettle of coals is the best plan; close the doors, making the cellar as nearly air-tight as possible for a few hours, when the fungi will be destroyed and the mould dried up. llepeat tliis simple and inexpensive operation every 2 or 3 months, and the cel- lar will be free from all parasitical e-iowth. Heinai-kn. —I do not know the \^ . iter of this item, but I know the plan will accomplish the work. Fungus is a parasitical growth of living bits of animal life, meaning one only of the animals of which fungi is the plural, and means the mass of these actual living growths. 1. PASTE.— Cement or Mucilage for Labels, Postage and Revenue Stamps, etc. — Soak good glue, 5 oz., in water, 20 oz., for one day; after which add rock candy or loaf sugar, 9 oz., and gum arable, 3 oz.; and when these are dissolved, it is ready to be spread on paper. It keeps well; does not get brittle nor wrinkled, and does not make the sheets stick when they are piled upon each other. — Dingler's Polytechnic Jorirnal. Remarks. — This paper said ' 'parts" instead of oz. The author has made it plain for any one to understand; drachms or pounds can be substituted for ozs. just as well, according to the amount needed. It will be found reliable. The next receipt is from the same journal, and will be found equally reliable for labeling letters, or bottles in damp cellars, as this gum stickum is for stamps and common labeling. 2 . Paste, for Labels for Letters, Newspapers (Used by Print- ers), for Soda-Water Bottles, etc., for Damp Cellars.— "Stir into 1 lb. •of paste of glue and ryemeal, spirits of turpentine 3^ oz. Labels attached with this paste do not get loose in damp cellars. But if for convenience sake it is desired to gum the labels before using them, add oil-varnish y^ oz, and magne- sia }^ oz. to each lb. of the paste, then gum them." liemarks. — See remarks with No. 1. Make a good thick paste, with rye flour, with 3 ozs. glue, first dissolved in the water will be about right. 3. Mucilage, Simple and Good.— Put nice gum Arabic, J^ lb. into a J^-pt. bottle, then fill it with soft water, and cork. Turn it bottom upwards and shake occasionally for a day or two, or until dissolved, and it is ready to use for putting paper together of any kind. Remarks. — I made a quart of it using 1 lb. of the gum some 2 years ago, for use when I had a quotation to put on in writing this book, and although it is sour, still it is just as good as when made. It is said 3 or 4 drops of oil of cloves prevents it souring or moulding. It may prevent mould, but I doubt its preventing it from souring. The souring does not hurt it, nor has mine moulded. Some persons use as much gum tragacanth as they do of Arabic, say 2 ozs. each to J^ pt. of water. The tragacanth is a little harder to dissolve, and, of course, is a little stronger also (see the next recipe), but the Arabic is good enough for me. This might be called "scrap-book paste," or mucilage, as you choose. I vse it upon my little photos which I have for years attached to my letters— put- \ ^Ik^. MISCELLANEOUS. 691 ■ting it upon the sheets, before I cut them apart — and when dry they never have stuck together, although a book is laid upon them to keep them flat. It is an excellent mucilage. Mucilage, for Fancy Work.— Gum tragacanth, 1 oz., corrosive sub- limate, a thimbleful, and soft water, 1% pts. Put into a bottle and let dis- solve, corking tightly. Stir occasionally with a stick. As it is poisonous, it should be kept out of the reach of children. The mucilage will keep for \\\onih&.— Toledo Post. Bemarka. — The sublimate being poisonous prevents insects from eating the fancy work put together with it. If h is too thin to suit any one, which I ehould think it would be add more powdered tragacanth to suit. CEMENT, OB PASTE— New and Strong, That Sticks to Leather, Wood, Stone, Glass, Porcelain, Ivory, Parchment, Paper, Feathers, Wool, Cotton, Linen, and Even to Varnish.— A new cement which is well spoken of is made by melting in an iron vessel equal parts of common pitch and gutta-percha; it is rot attacked by water, and adheres firmly to leather, wood, stone glass, porcelain, ivory, parchment, paper, feathers, wool, cotton, linen, aua even to varnish.— Pan^, Stryker, Ohio, in Blade. 1. Glue, Liquid, and Moth Glue.— Take any sized bottle, and half ^11 it with whisky, and put in nice bits of glue to make it, when dissolved, which it will do in two or three days, as hick as molasses. It remains liquid, and is good for any purpose that glue is used for. 2. For the moth glue, dissolv? any amount of glue in as little water as possible, by putting it in another dish of water to prevent burning, then add only one-fourth as much nice white sugar, by weight as you use of glue, and ■when melted pour upon a slightly greased slab, or tin. Used by wetting the glue in the mouth, and touching the parts to be united and holding together a moment. 3. Glue, Water-Proof.— Best clear glue, ^ lb.; new milk, 1 pint. DmECTiONS— Soak the glue in the milk 8 to 10 hours ; then boil, by setting the basin in a pan of water, with nails under the bottom of the basin, to prevent burning. Use as other glue. The casein of the milk aids in resisting damp- ness. See 4 and 5 which come from " D. B. M." of Oconomomoc, Wis., to one of the papers. 4. Glue, to Besist the Action of Wat3r.— " A glue which will resist the action of water is made by boiling bv^st glue, 1 lb. in skim milk, 2qts." 5. Glue, Very Strong for Veneering and Inlaying. — " Take the best light brown glue, free from clouds and streaks; dissolve in water to the consistence of well-made glue, and to each pt add half gill (2 oza.) of the best 'Vinegar, and 11.^ ozs. of isinfjlfjss." ., .-:%4h^ C92 DR. CHASE'S RECIPES. 5. Glues, Liquid.— "H.," of Mt. Clemens, Mich., in writing to one of the papers, says: " Liquid glue can be made by adding to the ordinary ao- lution of glue, for each lb. of glue used, 1 fl. oz. of strong nitric acid." e. " Or, take 1 part (oz.) of dry glue, powdered, and 3 parts (ozs.) of commercial acetic acid, which will dissolve the glue without heat." Remarks — See " Dr. Chase's Magic Mender," among the cements, which is made with isinglass dissolved in acetic acid, and is very strong. Glass or porce- lain dishes only, can be used with any acid, without dissolving the glues. See also mucilages, cements, etc., for fancy or other work, above. 7. Glue, Liquid, Simple, and Easily Made.— An excellent glue is made as follows : White glue, 2 ozs. ; good vinegar, 1 gill (4 ozs.) Put into a wide-mouthed bottle, and set the bottle in cold water, letting it come to a boil gradually, and boiling until the glue is dissolved; then add alcohol, 1 oz.; and after this keep corked, for use. — Toledo Post. Good. 1. "WTBE-WOBMS— Protection Against for Com.— I give you my experience with the wire-worm. Being troubled with the little pests one year, I was advised to soak my seed corn in a solution of copperas and saltpeter, using J^ lb. each to a bushel of ears of common eight-rowed com. The result was that my seed all grew, and I lost none by the wire-worms, and I never saw corn have so dark and vigorous a color before. Since then I have always soaked my com 12 hours after being shelled. I do not know as it would aflfect the cut-worm, but I have never been troubled with them since I used the solu- tion of copperas and saltpeter. Neither was I ever troubled with them when I plowed my corn ground ^in the fall, which I w uld invariably do on old sod. Some farmers exterminate them by hunting them out in the hill and killing them by hand, but this is slow and tedious, and is liable to be slighted by hired help. An ounce of prevention is worth a pound of cure is a proverb true in this case. J. B.., in Country Gentleman. 2. Wire-Worms, Protection Against, as Done near London, Eng., where Soot is Plentiful.— An agricultural writer in the London Land and Water, under the head of "Soot vs. Wire-Worms," says: "I found the wire-worm so abundant in every part of the garden I was set to cultivate that I could scarely grow a potato or a carrot without its being rendered useless by it; and, among the various things I was led to adopt as preventives, soot appeared to be the only effectual remedy. This I applied to potato crops in the following manner: The drills were got ready in their usual way and the sets laid in at the bottom of each drill. The soot was then put down upon them in quantity sufficient to cause the drills to assume quite a black appearance. This being done, the drills were closed in the ordinary manner to the natural level, and the work was finished. Wherever soot was applied the crops turned out clean and good ; scarcely a trace of the wire-worms' ravages -vas to be seen, while those from rows not dressed with soot were quite the revere?, the potatoes being pierced through in every direction and fit only for feeding pigs." Remarks. — This, of course, would be ^as good in America as in England. The chimney-sweeps of London make the soot plenty there; but this is not \ MISCELLANEO US. 693 followed in our country as closely, notwithstanding its great importance In pre- venting the stfj of fires. Where the soot can be obtained it is worthy of atrial. 3. Wire-worms among strawbeiry vines may be destroyed by a liberal use of wood a':aes, or some other form of potash. 4. Wire-Worms, to Starve, or Destroy, When the Ground is Full toy Summer-Fallow and Sa.t.— A Micliigari farmer writes to the New York Tribune, desiring information in relation to the treatment of low river-bottom land, on which he has failed to get a catch of cultivated grass. He says the original sod of wild grass was turned over and a fair crop of buck- wheat grown ; but the seeding of a cultivated grass was a failure, at least in spots. That the next season the land was well prepared and planted to corn, which wire-worms destroyed. To this the agricultural editor of that journal replies : "The corn crop being destroyed by wire-worms is evidence that the same insect destroyed the grass seeding. I have never known any crop to grow uninjured, except buckwheat, on land infested with wire-worms. Weeds and some wild grasses, having a hard and tough root, like the buckwheat, will grow ; but the more delicate grasses and grain crops are destroyed The best means of getting rid of the worms is to starve them, or they may be otherwise destroyed by the liberal use of salt, say at the rate of two barrels per acre ; or sowing two crops of buckwheat in succession, keeping the land well cultivated during the time the crops do not occupy it, so that the worms can find nothing to feed upon, will starve them, as they cannot feed on the buckwheat root, it being too hard. ' ; . ,' : - » " I have in two instances destroyed this insect by a thorough summer-fal- low. A field of some ten acres of flat and mucky land was so full of worms that no crop could be successfully grown. This I desired to cultivate. The land was plowed late in the fall, and the following season plowed four or five times, at intervals, so that nothing was allowed to grow, since which time, some 20 years, no worms have been seen or their work. In another case a field of about 20 acres had been much damaged by them. It was summer-fal- lowed and plowed but three times, with intermediate cultivation with harrow and cultivator, so that nothing grew and no signs of the worm have appeareij since, which was some six years ago, a crop of grain or grass having been grown annually since. I would advise the inquirer to summer-fallow his land one season in this thorough manner, allowing nothing to grow to feed the worms; then seed, first of October, to grass, of such variety as he desires to raise, without any grain crop with it, and I think he will gain his object of a good seeding." Remarks. — Although this edition does not speak of applying salt, the season of summer-fallowing, yet, I should certainly do so ; and by the way, it has been found the refuse salt, which can be obtained at salt-boiling houses, can be got much cheaper than good salt, while it also contains chemical properties which make it much better than common salt as a fertilizer. This has been proved at the Saginaw. Two birds again killed with one stone, where this can 884 DB. CHASE'S RECIPES. be attained; and where it cannot, the dirty and refuse salt from pork-packing houses, is much cheaper than barrel salt. 6. Cut Worms, to Destroy. — By accident I have discovered a means and time by which to destroy the great garden pest, the cut or collard worm. On picking up a piece of board that lay in my walk-way, a few days ago, i dis- covered several worms. Curiosity led me to turn other boards that lay near. To my great astonishment, when I had turned nearly a dozen, in different parts of the garden, I found that I h.il killed 76 worms and destroyed scores of eggs, which look like little bits of lint cotton rolled up. The next day I searched the same boards, which I had carefully replaced, and killed 78 worms. The third search I found a small collar-head (small cabbage) that had been cut for cows and left by being overlooked. On examining it, there were found under it and on it 26 worms. My suggestion is to lay boards (pine is the best) about for traps, in the spring, and watch them closely; the saving in young vegetables will be immense. — SoutJism Plantation. Semarka. — Let this destruction of these worms commence as early as the spring opens, and you may consider your cucumbers, cabbages, etc., quite safe. e. Cut-Worms and Birds, to Prevent From Cutting or Pull- ing Corn and Other Grain, by Preparing the Seed Before Plant- ing. — The Ohio Farmer tells us that a horticulturist "prevents all kinds of grain from the ravages of the cut-worm, birds, etc., by dissolving sulphate of iron (copperas) 1 lb. and aloes 1 oz. in water heated to 90 or 95 and sufficient to soak 1 bushel of seed grain in, before planting." The iron and the aloes are too much for them. I think also this would be too much for bugs on cucum- bers, squashes, melon vines, etc. 1. Ctr CUMBERS— Fresh for Townspeople, who have only a Small Yard. — A Wisconsin gardener, on the strength of experience, recom- mends townspeople who want fresh cucumbers, to grow them in a barrel half sunk in the back yard, half filled with manure, and the remainder with soil; the seeds planted on the surface, and vines drooping over the sides. Remarks. — They do well, I know, by supporting the vines on bushes, al- though planted in the ordinary way in a garden. One writer says they will grow on a trellis as readily as grape-vines. In small gardens this is an object. 2. Cucumbers, Melons, Cabbage, Tomatoes, etc.— To prevent Bugs £rom destroying the Plant. — I. For Cucumbers.— Experience has shown that if a box or frame about 13 inches square, and 5 or 6 inches deep, having neither top nor bottom, is put over each hill of cucumbers when planted, and banked up around the bottom so that the striped bug cannot crawl under, they will never light down in the boxes, and hence, any plants thus protected are safe from their depredations. Boxes may be removed before the plants begin to run over them, and be saved for another year. Ilalf-inch stuff is heavy enough for them, if well nailed. See also Oiled Cloth for Hot-Beds; Boxes for Hills; Safe Culture from Bugs, etc., which is only a little more expensiv& mSCELLANEO US. 595 n. 2^ Cdbibage, Tomatoes, etc. — In placo of boxes, other persona have recommended the peeling of ash, bass wood, or other saplings of about 4 inches J« diameter, that will peel, be cut off in lengths of about 4 or 5 inches, and the rings placed over cabbage, tomatoes, or other plants as a perfect protection, securing well at the bottom to prevent their crawling under. When the bark of any suitable tree cannot be got, pasteboard rings, I think, would answer all purposes, tied together to prevent them from opening out. The same as the barks would be. III. For Melons, or other plants in hills, use the bark of larger trees. This, the writer claimed to be better than paper, which I had recommended in one of my former books, as the bark does not soften down by the rains. Boxes will do just as well, if any less trouble to obtain. Either must be pressed a little into the ground so the bugs cannot crawl under. See also insecticide, and other things to destroy insects, bugs, etc. upon plants. 4. Another plan, and claimed to be safe, is to sprinkle a little fine soot upon cucumber vines, squash, etc., which are liable to be attacked by any insects. If good against wire-worms (which see), why not good against these pests, too? It no doubt is. 6. Another writer says: "Last season I kept the striped bugs from my cucumber vines by saturating (making perfectly wet) ashes with kerosene and applying a handful to a hill." He does not say, but I think ho means to the ground, as they burrow in the ground at night, and, as a writer says in some other place, " they don't come up, or out, in the morning." They are killed by it. 6. Cucumbers a Paying Crop.— A correspondent of the Country Oentleman tells us how he makes cucumbers a paying crop. He says: "I find cucumbers a paying crop when grown for pickles, and sold either before or after salting — price per hundered the same in either case. I plow as deep as 2 horses can pull the plow, then mark one way 4 feet apart, let- ting the plow run as deep as the ground was plowed. I then put a large shov- elful of good barnyard manure where each hill is wanted, say 4 feet apart, and then thoroughly mix with the soil, making the hills about 2 mches higher than the general surface of the ground. I plant about the middle of June. " As soon as tljc plants get large enough to be out of the way of the striped bug, I thin out to 4 plants to each hill. I cultivate them frequently, and hand- hoe them 2 or 8 times before the vines commence to run. In this vicinity the price ranges from 50 cents to $1 per hundred, and the product of an acre sells from $400 to $800." On the same subject a correspondent of the Portland (Me.) Transcript says : " In my opinion there is nothing that a farmer can realize so much money from as he can from raising cucumbers. If they are pickled the right size and well preserved in strong salt pickle, there is always a market for them. Some farmers have already commenced raising cucumbers for the picklers, and are well pleased with the undertaking. The average crop for 1 acre of ground is about 50 barrels, which will bring about $5 a barrel at the factories. Perhaps it will be well to state to the farmers of Maine that on account of the scarcity of cucumbers here hundreds of thousands of dollars go out of this state annu- ally for pickles. Even in Massachusetts and New York the supply does not 096 DR CHASE'S liECIPES. meet the demand nnd they are compelled to go west for their pickles. This state is well ndiiptcd to the growing of cucumbers, and they are preferable to, those raised in warmer climates." Itemarks. — Although cucumbers are a paying crop near the cities, yet it is not expected that the general farmer throughout the country would find it so, unless he can make previous arrangements with some of the city dealers, or fac- tories which put up pickles, to buy what he may raise, put up in brine, or salt pickle as above called, which may then prove profitable, after a little experience at first, in a small way. See also the profitableness of onion culture. TUBNTPS, BEETS, ETC.— To Keep Nicely in Cellars for Winter Use. Applicable to all Kinds of Boots and Large Fruits. —All kinds of roots keep better in the cellar by throwing fresh dirt over them ; but turnips and beets especially keep much better for this, as they soon wilt and lose their freshness without it. Put in barrels, if it is too unhandy to thus cover them on the floor, by putting dirt in the bottom, and a layer every few inches, the roots not to come out to the sides by an inch at least, and then 5 or 6 inches of dirt on top. Large casks or boxes will do as well, and be loss trouble. Some people do not put any earth in until the barrel is filled to within 6 inches of the top, then shake in dry sand, or dry road-dust, and cover with the same, or fresh earth. Only such as are wanted for winter use are treated in this way, the others stand in root-pits, ventilated as seen under that head. " A cellar," says a writer, " that is cool dry, dark and well ventilated, i& the best place for preserving potatoes in large quantities. When smaller quan- tities are to be preserved there is nothing like dry sand. The same may be said of fruits and roots of all sorts." See below. This is fully confirmed by the next item, so far as lemons and oranges are concerned, from a California paper. . . 2. Friiit Packing, Lemons, Oranj^'es, Sweet Potatoes, etc., by Sand, Effectual for, as Done at Los Angeles, Cal.-'-"The citrus, or lemon men, of Los Angeles," says the correspondent, " have made a discovery of great value to Florida." [Then why not to every place, or man who desired to keep fruit, sweet potatoes, etc., any considerable time, for any purpose?] " dry sand," he goes on to say, " is the best packing for lemons and oranges. The fruit must touch the sand. Experience (is our best teacher) warrants keeping for 5 months at least. The dry sand has absorbing power that nppa> ently takes up all exudations subject to decomposition, the rind being \<:iy per ous. Naturally the thoughtful mind suggests that, on the same principle, dry sand must have similar preservative eifect on other fruits, suqh as pears, plums, nectarines, apples, and other smooth-skinned varieties." Remarks. — Yes, that is just what the principle does teach. If dry sand will keep lemons and oranges for 5 months, it will do the same with apples and the other fruits he names, and sweet potatoes as well, and every other fruit which perishes from the outside from natural dampness or from dampness •rising from the rotting of the skin, which is the way most fruits, sweet pota- \ MISCELLANEOUS. 697 toes, etc., do decay, as well as from slight bruising, which everyone must be careftil not to do. Boot Fits, To Ventilate.— A gentleman of Oswego county. New York, "J. T.," writes to Farm and Fireside, of Springfield, O., of the import- ance of ventilating root pits. He says: "I have foimd, by costly experience, that it is not safe to pile a great quantity ol roots together and cover with earth, u less some means of ventilation is provided, such as by carrying one or more pipes, made of drain tile set on end, or narrow boards nailed together, from the center of the heap to the surface. These pipes may be loosely plugged with straw, which will prevent the entrance of frost. I once lost several wagon loads of beets, during a December thaw, by neglecting this precaution." Remarks. — This accounts for many "holes" of potatoes and other roots I have seen rotted, undoubtedly, for want of ventilation. I should prefer the small board box, in place of pipes, to run down well into the heaf> and have holes bored into the sides, to carry off the moisture clear up to the top of the heap, because if there is moisture at the top, the rotting will begin, and th\» run downwards, by dripping from the rotting ones, and spoil all. 1. CONCBETE— Proportions of Cement, Sand and Granite ITsed in Foundations in the United States and England. —A gentleman of Kansas made inquiry of the Blade for the process of making coiX' >crete, or artificial stone; to which the answer was: "There are various pro- cesses. The immense masses of concrete that form the foundations of the great East River bridge, between New York and Brooklym, are composed of Rosen- dale cement, 1 part (say bushels), 2 of sharp, clean sand, and coarse beach gravel, 4 parts. The gravel was from 1 inch to 3*^ in diameter. The cement and sand were first mix 3d with water in a mill, and afterwards mixed with the ^avel by means of shovtls used by hand. This concrete, it is expected, will last for centuries." i 2. Concrete, Proportions as ITsed in Engl^.nd.— Cooley, In his Practical Receipts (English), says: " Concrete, proper, is a compact mass, com- posed of pebbles, lime, and sand, employed in the foundations of building. The best proportions are 60 parts (bushels or any other measure) of coarse peb- bles, 25 parts of rough sand (meaning clean, shai-p sand), and 5 parts of lime." Remarks. — Of course, he means water lime, or, as we call it here, cement; the liosendale, I think, being considerod the >est. Still, any good article will do. But many houses are built of it in the United States, and in doing so, gen- erally, the pebbles or gravel are not used as coarse as above given, but finer, and make up for it by putting in coarser stone, from the size of the first, upward; and often flat stone are put in; but care should be observed in placing these in tl.e frames of plank in which the house is canied up, that these stone are all well imbedded in the mortar or cement, else they weaken, rather than strengthen, the concrete walls. I like the proportions as used in No. 1 best, as it makes a stronger cement, and, especially, should greatly prefer it if I was going to uso 'Common stone lime in building a house or other concrete building. Good com- DR, CHASE'S RECIPES. TBon Hme may do well for stables and other small out-bnfldfngs; but I should prefer the water-Hmo or cement for houses In which I expected to live. PBUIT, EGGS, Eto — Kept well by Cold Storage.— The 8tien>- t(fle AtMiican gives us the following practical fact upon this important point. It says the increasing use of cold storage for perishable food stuflTs, which ar& apt to be scarce at certain seasons, Is one of tlie characteristics of the time. Last summer when fresh eggs were plentiful and cheap, a gentleman in Che- nango county, N. Y., stored in a mammotli cooler some 5,000 barrels of eggs. Now they sell In this cUy as "fresh laid" eggs, at a large profit. As tlie cgga are removed, the cooler is filled up with ducks and other fowl to be sola next spring. Remarks. — This plan is certainly practlcrble, and has been done for some time past. It is done by means of ice. I think there is a patent on some forms of the coolers, but I have no doubt a good mechanic can get up a plan with an Ice house that would be effectual, and not be an infringement. See other PIan» of Preserving Eggs also. STAMMEBINQ— to Cure.— A gentleman who had stammered horn. childhood to nearly manhood, gives the plan that cured him, as follows: He Bays, go into a room where you will be quiet and alone, get some books that will interest but not excite you, and sit down ana read 2 hours aloud to your- self, keeping your teeth together. Do the same thing every 3 or 8 days, or once a week if very tiresome, always taking care to read slowly and distinctly, moving the lips but not the teeth. Then, when conversing with others, try to- speak is slowly and distinctly as possible, and making up your mind you wilt not stammer. Well, I tried this remedy, not having much faith in it, I must confess, but willing to do most anything to cure myself of such an annoying difficulty. I read for 3 hours aloud with my teeth together. The first result was to make my tongue and jaws ache, that is while I was reading, and the next to make me feel as if something had loosened my talking apparatus, for I could speak with less diflSculty immediately. The change was so great that every one who knew me remarked it. I repeated the remedy every 5 or 6 days for a month, and then at longer intervals until cured. Remarks. — It will be found tiresome at first, but, no doubt eftectual if faithfully done, observing the rules, to speak slowly and distinctly in after con- versation as well as while reading; and I should think it important also, for some time at least, to keep the teeth shut while talking, as it gives something new to engage the mind in place of the old habit of hesitation which started the habit of stammering. 'Tis worthy of a fair, and if need bo a long trial. PAPERIWG.— Making the Paste, eto. — As many people desire to do their own papering, a few hints will not be amiss: I. Walls that have been white-washed may be papered by first wetting the walls well with alum water, 1 lb. to 3 gals, of water, and letting diy before papering. II. Trim one edge off with the shears, and match the pattern as you cut off the lengths. • : ' ; " "V ' , M,. •'■■■ mmm MISCELLANEOUS. lil. Make tho paate the day before it Is wanted to have it cold when ap> piled to the paper. A gal. or 5 qts. will be needed for a room requiring 12 to 14 rolls. Mix a little over 1 pt. of flour into a thin dough, and thin down to to avoid lumps; nut then 1 gal. of water into a kettle, and when it boils, pour in the thin, hot batter and stir to avoid burning until it boils again; then pour into a tin pail or pan, and let stand till next day, and if lumpy, strain and press through a coarse mui'lin, and procoed with the papering. Rub out care- fully with a towel all wind vuffs, to avoid wrinkles when dry. PLANTAINS, Etc. -To Destroy on the Lawns.— The country gentleman tells us to destroy these pests by dropping carefully a simple drop of sulphuric acid into the center of the plant. One drop will do tho business; more will be likely to do harm. Remarks. — The harm would be In its spreading to kill grass. The best way to do it carefully is to get what druggists call a "dropper." A small glass tube, having one end small and bent, while at the other end is a small rubber bulb; but you must be careful, also, not to take up acid enough to reach the bulb, as it would destroy that as well as the plants; and your clothes or fingers too, if you get it upon them. I like to see the dandelions in blossom; but they spread so fast 'tis well to destroy them. It must be done as soon after they come up as possible, lest they get too large for a single drop. Toothache Drops, Japanese, Magical.— To quiet the pains in an aching tooth nothing can excel Japanese Drops. The formula (recipe) is: " Put together equal parts of creosote, cliloroform, carbolic acid (liquid), oil of peppermint, oil of cloves, and oil of camphor (camphorated oil, kept by drug- gists). The result is a liquid that will give almost instant relief, if applied on a bit of cotton to the cavity of an aching tooth, and yet is no n'ore fiery in the mouth than oil of cloves would be. The drops smell most strong.y of creosote, while peppermint predominates in the taste. It is best to swallow as little as possible of the mixture." — Country Gentleman. Beinarks.— This properly belongs to the Medical Department, but it is too good to lose, and hence I put it here. A little of it might be rubbed on the gum^ but if you get too much about the mouth it will irritate it and make it sore. So only wet a small bit of cotton to put in the tooth, not to have an overplus to run out. See also " Heiuliiclic Cure, Magical." I have found it the most magical of anything I ever tried for the headache. Bum Sherbart.— Rub loaf sugar over the rinds of 3 fresh oranges. To 3 qts. of water, add the juice of 1 doz. large oranges; sweeten to taste with loaf sugar (any white sugar will do), using also the sugar rubbed over the oranges; flavor highly with rum, and freeze. Grated pineapple may be added when it is partly frozen, if liked. Remarks . — I should like it better as a drink, rather than to freeze and eat. 1. SCARE-CROWS— How to Malte.— Take two small, cheap mirrors, fasten them back to back, attach a cord to and hang them to a pole. When the glass swings the sun's rays are reflected all over the field, even if it 600 DB. CHASE'S RECIPES. Wi be a large one, and even the oldest and bravest crow will depart precipitately should one of its lightning flashes fall on him. [Good only while the sun shines.] II. The second plan, although a terror to the crow, is especially well suited to fields subject to the inroads of small birds, and even chickens. It involves the artificial hawk, made from a large potato and long goose or turkey feathers. The maker can exercise his imitative skill in sticking the feathers into the potato so that they resemble the spread tail and wings of a hawk. It is astonishing what a ferocious looking bird of prey can be const»ucted from the above simple material. It only remains to hang the object from a tall, bent pole, and the wind will do the est. The bird will make swoops and dashes in the most threatening manner. Even the most inquisitive of venerable hens have been known to hurry rapidly from its dangerous vicinity, while to small birds it carries unmixed dismay. — Scientific American. Remarks. — Take a long potato, and if the boy takes a little pains, he can get up a good representation of a hawk; and the longer the string, the more flopping around there will be to frighten the hens from scratching up the corn. Crows, I hardly think, would be much frightened by this last plan, A stuffed coat and pants would be better for them. 2. Another pla^ is to string a few kernels of com on long horsehair.-*, and place about the corn fields. The crows will swallow some of them and make such a noise of alarm as to drive the others away, while he will con- tinue to scratch his throat to get rid of the corn, or rather the hair, which is said to rid the field of them for the season. It is easily tried. 3. Hawks and Owls, Best Way to Catch.— Set a pole, 15 feet high, or thereabouts, in a place aear where the chickens are kept, and fasten a steel trap on the top and set it, so that when they light on it which they will do, it takes them, "sure pop," every time. STORINGr CELERY— For Spring Use.— The Germantown Tele- graph says: " We have tried most ways, but prefer this one, followed for many years. A trench is dug from 12 to 15 inches in depth and as long as may be suitable. Place the roots in this singly, side by side, at an angle — that is, leaning somewhat ; three inches of soil are packed against them : then anothv^r line of stalks, until the bed is as large as may be convenient for covering, when another, if required, can be made. The soil should be added until within inches of the top of the stalks; then a layer of straw, then a layer of dry leaves; the whole to have a good board covering, to I eep out water. Of course, rather high groimd for the bed, or beds, should be sblected, and a trench dug around the bed deeper than the bottom of the celery trenches, so made as to be sure to carry off all the water. If this plan is followed strictly, all others may be aban- doned, as the celery will keep not only till spring, but as long in spring as may be desired, if H is not all eaten beforehand." FLY POISON. — Arsenate of potassa, 1 oz. ; red lead, J^ oz. ; sugar, 5 ozs. Mix well together, bottle and cork for use. and label Poison, MiaCELLANEO US. 601 DiKKCTiONS— Put a suitable quantity on plates, moisten with water and place where they are thickest. It is very destructive because very poisonous, yet so pleasant to the taste of the fly, they " go for it " quickly. PLY STICKXJMPAST— Not PoisonoxiB.— Melt rosin, 6 ozs., in a tin cup, then put in lard, 1 rounding table-spoonful, as a woman takes it up for fihortening, or about 2 ozs., which should make it like very thick molasses when cold. Spread upon rather stiff paper with a little flat piece of wood or a knife, and place about the shelves, rooms, etc. If a knife is used to spread it, heat the kni£e over the fire when it will all wipe off with a piece of newspaper or cloth. It will hold all that light upon it, and the more that light the more will come, thinking something good has been found. It holds them fast. Place a paper over the cup to keep flies out when it is set away. LEGITIMATE BUSIx^SS— To be Stuck to if You Would Avoid Pailure. — There so very many failures, I desire to say a word, if possible, to those who mean to do the right thing, to enable them to be success- ful, hence with some modification by myself on some points, I f^ve the follow- ing sensible article of some writer, I know not who, but I do well know if business men will be guided by it, i. e., stick to their legitimate business, keeping all their capital iu it, necessary to carry it on, there will not be one failure where there is now a score. "Well-directed energy and enterprise are the life of American progress; but if there is one lesson taught more plainly than others by the great failures of late, it is that safety lies in a legitimate business. No manufacturer, trader, or banker has any right to be so energetic and enterprising as to take from his legitimate business the capital which it requires to meet any emergency ■which may arise. "Apologies are sometimes made for firms, or persons, who have failed, by referring to the important experiments they have aided, and the unnumbered fields of enterprise where they have freely scattered their money. We are told ithat individual losses, sustained by those failures, will be as nothing compared •with the benefits conferred on the community by their liberality in contributing to every public work. There is little force in such reasoning. A man's rela- tions to a creditor are vastly different from his relations to what is called the public. The demands of the one are definite, the claims of the other are just what the ambition and legitimate means of the man may make them. " The histories ol honorable, successful business men unite to exalt \h°i im- portance of sticking to one legitimate business, and it is most instructive to see that, in the greater portion of the failures, the real cause of disaster was the branchin/ out beyond his legitimate business, in the taking hold of this and ;that tempting offer, and, for the sake of some hoped-for gain, venturing where tliey did not know the ground, and could not know the pit-fall until in it." Wages— Table Showing the Rate, firom $2 to $26 a Week, 10 Hours Per Day, Also Rate Per Day and Hour.— This table is so care- fully worked out a mere glance shows the desired amount : (sod DR. CHASE'S RECIPES. Per jure Four Three Two One Half Fourth One Week. Days. Days. Days. Days. Day. Day. Day. Hour. % 2.00 $1,665^ $1.33% $1.00 $ .66% $ .88% $ .16% $ .8% $ .8% 2.50 2.08>^ 1.66% 1.35 .83% •41% .31 .10% .4 8.50 2.91% 2.83% 1.75 1.16% .58% .29 .14% .6 4.00 8.33>s^ 2.66% 2.00 1.83% .66% .33% .16% •6% 4.50 3.75 3.00 3.25 1.50 .75 .37% .18% •7% 5.00 4.16% 8.33% 2.50 1.66% .88% .41% .31 m 5.50 4.58>^ 8.66% 2.75 1.88% .91% .46 .38 .9 6.50 5.41% 4.33% 3.25 2.16% 1.08% .54 .27 .11 7.00 5.88>^ 4.66% 3.50 2.33% 1.16% .58% .27 .11% 7.50 6.25 5.00 8.75 2.50 1.25 .62% .81 .12% 8.00 6.66% 5.33% 4.00 2.66% 1.33% .66% .33% .13% 9.00 7.50 6.00 4.50 3.00 1.50 .75 .87% .15 10.00 8.33)^ 6.66% 5.00 3.33% 1.66% .83% •m .16% 11.00 9.16% 7.33% 5.50 3.66% 1.83% .91% .46 .18j| 13.00 10.83% 8.66% 6.50 4.33% 2.16% 1.08% .54 .21% 14.00 11.66% 9.33% 7.00 4.66% 2.38% 1.16% .58% .28% 16.00 13.33% 10.66% 8.00 5.38% 3.66% 1.38% .66% .26^ 17.00 14.16% 11.83% 8.50 5.66% 2.83% 1.41% .71 .28% 19.00 15.83J^ 12.66% 9.50 6.33% 3.16% 1.58% .79 .31% 20.00 16.66% 18.33% 10.00 6.66% 3.88% 1.66% .83% .33% 21.00 17.50 14.00 10.50 7.00 3.50 1.75 .87% .85 23.00 18.33% 14.66% 11.00 7.83% 3.66% 1.88% .91% .86% 23.00 19.16% 15.33% 11.50 7.66% 8.83% 1.91% .96 .88% 25.00 20.83% 16.66% 12.50 8.88% 4.16% 3.08% 1.04 .41% INTEREST— Simple and Easy Sules to Compute.— For find- Ing the interest on any principal for any number of days. [Tlie answer in eaclt case being in cents, separate the two right-hand figures of answer to express ia doDars and cents]: Four per cent. — ^multiply — the principal in all cases— by the number of days, and divide by 90; 5 per cent. — multiply by number of days, and divide by 72; 6 per cent. — multiply by number of days, and divide by 60; 7 per cent. — multiply by number of days, and divide by 50; 8 per cent. — multi- ply by number of days, and divide by 45; 9 per cent. — multiply by number of days, and divide by 40; 10 per cent. — multiply by number of days, and divide by 36; 12 per cent. — multiply by number of days, and divide by 30; 15 per cent. — multiply by number of days, and divide by 24; 18 per cent. — multiply by number of days, and divide by 20; 20 per cent.— multiply by number of days, and divide by 18; 24 per cent. — multiply by number of days, and divide by 15; without regard to fraction or remainder in any case; may add, however, the interest to the araounr found for any fractional part of a dollar, if any such is found in the note or pnncipal. 1. STRAWBERRIES.— To Raise Large and Abundant —We have known strawberry growers to have the soil for strawbeiTy plantations spaded 2 feet deep, and to apply 100 two-horse wagon loads of good stable man- ure per acre, before a plant was put out. Then during the first season the soiJt. M18CELLANE0 U8. «09 between the rows was stirred at least every 2 weeks, and in the fall the entira ground and plants were entirely covered with bog hay, which protects them ia winter, and this mulch was left on the following season, not only to keep the benies clean but also to keep the soil moist underneath. Slaughter house ma- nure of the rankest kind is also used for this purpose, and the growth of vine: which follows, and the size of fruit would certainly astonish any man who was. not in the secret as to how the thing was done. This is the way in which ncw~ sorts are treated by professionals who expect to mak a show of their pets at exhibitions or elsewhere. — Phonograpli, Colby, "Wis. Remarks. — If this is the plan to show off their pets, it is the plan to raise thenis on generally. The deeper working of the soil, (see No. 8), and heavy manur- ing pay, also the covering or mulching with cheap hay, to avoid the soil getting" upon the berrips, and also the keeping of the ground moist, and weeds fronx* growing. 2. Strawberry Growers— a Hint— Kind's to Plant with Wil- son's Albany. — A correspondent of the Fruit Recorder, (see No. 4), complain- ing that Wilson's Albany toward the last part of the season run small in th&t size of the berry, and that rich soil and good cultivation do not change thiS' habit, is told ;to plant amongst the Wilsons every third or fourth plant of Charles Downing, Colonel Cheney or Jucunda, all of which are in their prime toward the last run of the Wilsons. This proportion of these large sorts mixed in with the Wilsons will give a fine appearance to the fruit, and make them sell well to the last. 3. Strawberry Culture— Kinds, and How to G-row Them. — A correspondent of the Post and Tiibune says: "Any one can raise straw- berries who can grow corn or garden vegetables; yet few attain to perfectioi*. in strawberry growing. I. The first requisite is a deep, rich bed. II. Tlie second requisite is good plants, and of kinds which will bear fruit without some other variety to fertilize them. If the Col. Cheney is planted alone very little fruit will be had, because this is a pistillate variety ; so is the- Green Prolific, and these varieties require the presence of some staminate sort to fertilize them. The Wilson's Albany is a good staminate sort, and bears^ frait without the aid of any other variety, except to get larger berries the last of the season as in No. 3. It is the best kind for general planting. A good variety to plant beside the Wilson is ihe Green Prolific. III. Thirdly, after the plants are done bearing, the tops shoiild be mown off close, or cropped with a sharp knife. This prevents the plants throwing out runners so freely, and thus avoids the tendency to become matted together; it causes a strong growth of roots, and gives new, fresh and healthy foliage. It is almost equal to renewing the bed, because the plants are not taxed to support anew generation. IV. Lastly, strawberries need the earliest culture possible in the spring. The beds ought then to be covered with manure or hay, to keep the soil cool •604 DR. CHASE- S RECIPES. -and damp, and to prevent the growing of weeds. With these points attended ito, large crops will reward the grower. Remarks. — Tlie author agrees with this gentleman, except in the spring culture. I believe it is a conceded fact, generally, that the culture, manuring and putting on hay, or straw, or sawdust, should be done in the fall. The manure spaded or forked in, and the straw or other covering put on, so the fall rains and tlae melting of the snow in the spring will carry the virtue of the manure •well among the roots, and, consequently, give a better crop. In such a case as given in the next, where no time could be given in the fall to do as these 'did, I would take time to put on a good covering of straw, or marsh hay, if plenty, which is no doubt best, as it is not so likely to blow oif , after being wet by the rains. 4. Strawberries, Killing Weeds Among.— The Palmyra (N. Y.) Fruit Recorder, upon this subject says: " One of the finest yields of strawberries we ever saw was years ago on an old bed of Early Scarlet, grown on the farm of a brother-in-law. It had been kept clean up to July, when the press of farm "work prevented any further attention to it, and the vines run helter-skelter and Tveeds grew freely, so that by December it was a complete mat of vines and weeds. We recommended setting fire to it, which was done, and quickly burned over. In the spring the vines started freely, and soon covered the sur- face with their green leaves, and from about one-third of an acre, nearly 50 bushels of splendid fruit was gathered. You can do this, and if the weeds are not sufficiently scattered over it to burn over the entire surface, scatter a little fitraw or hay over the vacant places. The fire destroys flie seeds of weeds but ■does no harm to plants." Strawberries, Liquid Manure for, While Q-rowing.—I filled a half-hogshead with rainwater, and put into it a J^ lb. aqua ammonia and J^ lb. common niter (saltpeter). When the strawberry plants were blossoming out I ^ave them a sprinkling of the solution at evening twice a week until the fruit was nearly full size. The result was double the amount of fruit on those where the liquid was applied to what was obtained from those right alongside upon "Which none of the liquid was applied. — Fruit Record. Remarks. — With all thete points, I think any one can raise strawberries, as 2^o. 8 puts it, if they will pay reasonable attention; and if extra attention, they ■will get extra crops. RASPBEBBY CULTUBE — How to Prepare The Ground.— The richer the soil naturally, that can be given to them the better, then, one "writer says, " The ground is prepared as you would for a crop of sugar beets •(that is, deep ploughing and plenty of manure), using plenty of old manure and plowing deeply as possible: Shallow culture will not do for raspbeiries as the roots require coolness and moisture. Without these conditions, in dry seasons the crop will not perfect itself. The plants are usually set 4 feet apart each way, though some cultivators prefer 6 feet one way and 3 feet the other." 2. Keeping Clear of Weeds the Two First Seasons, then Mulching or Covering.— C. Engle of Paw Paw, Mich, says: "Rasp- MISCELLANEO US. 009 berries should be hoed and kept well cleaned from weeas the first two seasons after siting. After that, a very good and easy way to tend them is to cover the smlace, between the vines, with some Icind of coarse litter, (straw or marsh hay is first rate), 5 or 6 inches in depth. Tliat will prevent the weeds froia gi-owing, and keep the ground cool and moist. I have treated a patch in that way for 7 years past, (adding an additional light coating every spring), and se* no dimunition in quantity or quality of the fruit. They do equally as well ia the dryest season. I do not know that it would be practicable on a large plan- tation, but for a small patch it is just the thing." Bemarks. — If it is just the thing for a small patch, 'tis just the thing for s large one, if you desire to have it pay big. Undertake no larger field than you can do well, then you may reasonably expect it to do well. If you have not mulch enough to cover all the ground, let the hills be well mulched with man- ure; and if considerable straw is in it, 'tis so much the better, for the roots must be covered, if you- expect large jdelds. 3. The Kind to Raise.— The McCormick, also called the Mammoth Cluster Raspberries, is becoming one of the leading varieties among the black eaps. T. T. Lyon says it is the largest, most vigorous and productive of them all. Charles Downing says: "It has stronger and more vigorous canes, has fewer spines, and is the largest, best and most productive Black Cap we have seen." Remarks. — There may from time to time be varieties brought out that will eclipse the McCormick. Let everyone engaged in the business look well to this in obtaining plants or canes, as everyone wants the best. Even now, 1884, the Bural New Yorker in its brieflets suggests Shaffer's Colossal as a large berry, combining a pleasant acidity with the true raspberry flavor among the black caps; and the Crimson Beauty or Hansell as the earliest red' and the Sneider among blackberries to take the place of a part, at least, of the Kittatinny's, being more fruitful, and far more hardy; certainly good qualities to recommend it. And so may improvements go on. 4. Finohing Off, or Cutting Back the Leaves, the Best Way —Those that understand the cultivation of the raspberry consider it the best way to pinch off when 3 or 4 feet high, acco-^'ng to the richness of the soil, else to cut back as soon as they reach 5 or 6 fret ^h, which certainly tends to make them more stocky, and to produce much stronger, lateral or side branches, which should also be pinched off or cut back, to insure a larger berry, and a larger yield of fruit. B. Blackberries — And red raspberries need much the same treatment as the black caps. Gardening in a Hogshead. — Sometime ago Mr. G. L. Record, of this city bored holes in rows around a hogshead, at a regular intervals, 6 inches apart, filling the hogshead with earth, and sot a strawbeiTy plant in each one of the holes, beside putting a number of plants on top. There are 100 plants growing from the sides of tliis novel Garden, which are now in full beauty and bloom, having a prolific growth of berries, and looking remarkably thriving *«08 DR. CHASEPS RECIPES. and healthy. Somedf the berries are ripe, and have attained great s|ze, one measuring 8 inches in circumference. — New Orleana Times-Bemoerat. Remarks. — I liave seen cucumbers growing in, or rather on top of kegs filled with rich earth, so I Icnow the thing is practicable for those who have only a small yard and no garden. Finger Marks Quickly Bemoved from Mirrors, Win- dows, etc^— Putting a few drops of ammonia on a cloth will do the work admir- ably. The same also from doors about the locks and latches. Take the cloth in such a "'ay as not to irritate the fingers with the strong ammonia. See "Ammoniac-Its Uses, etc." BBIMSTOirE— A Disinfectant After Deaths from Cholera, Also an Exterminator of Bed Bugs, Beaches, etc.— L. H. Spear, rln the Rural New Yorker, makes the following statement upon this subject, which will be found reliable. He says: "The 'Epidemic of Cleanliness,' as the present effort to prevent cholera has l)een called by those who have the sani- tary condition of our great cities in charge, mentions, among numerous preventives of malarial poison, the burning of brimstone in houses, and I doubt if any who hastily read the various directions for fumigating dwellings, know half the merits of this agent. A distinguished chemist once said of it: ' While other disinfectants act for a time, so as to seem to destroy bad odors, 'they chiefly cover iJiem up, but brimstone kills them.' All housekeepei-s should ,also know that by burning brimstone in a room infested with bugs, it will kill them. Put burning charcoal into a kettle and sprinkle a J4' lb. of powdered brimstone over it. Close all windows and doors for an hour or more, when they can he re-opened. Remarks. — Let any one who thinks this will not kill the bed bugs, roaches, ^tc, even In the cracks and crevices of the walls, pass a lighted sulphur match under his nose, and then judge if he could stand it an hour? If the cholera visits your neighborhood, which it is almost certain to do at some time, this should be done to every room in wli h a cholera patient dies; and may be done at any time in rooms where these pests have got a lodgement in the cracks of old walls. It is recently claimed that even cholera is caused by a living mite or "microbe," as they call them, and, therefore, the burning of the powdered brimstone, is sure death to them, and that no further spreading of the disease is ppssible. Cess Pools Disinfected Instantly.— Prof. Thos. Taylor reports that 1 table-spoonful of spirits of turpentii^e in 1 pail of water will disinfect an ordinary cess pool instantly, and thai in the sick chamber it will prove a power- ful auxiliary against germs and bad idors. Rema/rka. — Then, I think, 2 or o spoonfuls to the pail of water would be equally effective for a water-closet — privy. Oil on the Water has Enabled Vessels to Outride Storms at Sea.— The schooner George Sherman was reported, May 80, 1884, by the •Chicago papers, to have ridden out the gale on Lake Micliigan that week by tpourlng on the water 12 gallons of Unseed oil, which calmed the waves for a MISCELLANEOUS. eoT distance of half a mile fron the ship. This Is, no doubt, true, but wonderful .all the same — one of the mysteries of nature — Nature's God. Bemarka. — If sailors do not have opportunity to read this, their friends .may, and communicate it to them. ' INKS, Black. — Inks of late years are mostly made from the analine col- •ors, which have been brought to such perfection as to make good ink, by put- ting the right amount of powder to the certain amount of soft water. John B- Wade, No. 40 Murray street. New York, deals in them, but druggists can fur- nish them anywhere, and others will of coiu^e soon deal in all these colors. I. The black is made by using what is called " nigrosine" or black ana- line, 1 oz. to water 1 gal. II. Violet, whj,ch is a very popular color, is made by using Hoffman's violet, 3 B., 1 oz., water 1 gal. DiBKCTiONa— Dissolve the powder with a lit- tle alcohol or boiling water; and if desired to use as a copying ink, sugar and ^m Arabic, In the proportions given In the black ink from nut galls and log- wood below. III. Blue Is made by using Lieman soluble blue, ^ oz, to water 8 gals. Jtetnarks. — I have these receipts from a nephew of mine, and have not per- •^onally tested them, but I have others (see below as to 3 of these colors). Still it looks to me this would be rather pale, then try ^ gal. of water only to the J^ 'OZ. of the soluble blue, and if this is darker than needed take a tea-spoonful of ' dt and add a tea-spoonful of water, this would be equivalent to 1 ga\, and so If it takes 3 tea-spoonfuls of water to make the desired shade, it will take the full 8 gals. This will be better than if I had tested it myself, as it puts so many upon a plan to experiment for themselves. Bluing for Clothes. — And by the way now this soluble blue is just the thing to make bluing for clothes being washed. But where the common soluble blue or Chinese blue is kept and used by painters, we put 1 oz. to 1 qt. of water, then a table-spoonful or two is enough for a tub of clothes, the woman judging for herself the depth of shade, putting in more or less to suit. IV. Red ink is made with cosine T. extra, or J. yellowish shade, ^ oz. to water 1 gal. V. Green is made very nice, by using methyl green, B. bluish dark shade, J^ to 1 oz. to water 1 gal. Bemarks. — I think all the powder should be dissolved in a little alcohol, else boiling water as with the violet No. 2. These are all analine inks, or col- ors, although they have different names to distinguish them. The nephew that sent nie these recipes also sent writing done with the red, black, and the violet. They were as nice shades as could be desired. Any one can make as dark, deep shade as they may choose by first using only half the water, then adding more as they prefer. 2. Black Ink, With Nut G-alls and Logwood for "Writing and Cop3ring. — Inks made from the nut galla alone as the coloring agent are not as good a black as those made with the addition of logwood chips; hence we «ay : Logwood chips, 1 oz. ; nut gaUs in coarse powder which hav» not been 608 DR. CHASE'S RECIPES. eaten by moths or worms, % lbs. ; purified copperas, 8 ozs. ; acetate of copper (verdigris), J^ oz. ; pulverized sugar, 8 ozs., and gum Arabic, 4 ozs. ; soft water 1 gal. If not to be used as a copying ink no sugar need be used and only 2 or 3 ozs. of the gum Arabic to hold the colors suspended in the ink else they settle. DiKECTiONS — Boil the logwood chips in the water for an hour or two, ' or as long as a woman would boil it for coloring; when cool, strain, mak- ing up for evaporation with more hot water; bruise the best blue galls, coarsely and put over the flre again till it begins to boil, adding the other arti- cles and set away until it acquires tlie desired blackness, strain and bottle for use. Remarks, — If properly made it is a black ink, at once, and all the time, does not fade, and is therefore suitable for all records. The others are cheaper, and a little less trouble to make, but do not give permanent satisfaction. 3. Black Copying Ink, Cheap.— Ex. of logwood, % oz.; alum, nowdered, 160 grs. ; bi-chromate of potash, 48 grs. ; soft water, 1 pt. Direc- TioKS — Dissolve the ex. and other drugs in half of the water, and percolate tne rest oi the water through the drugs. . \ Remarks. — This percolation is the same as straining, only it is done through filtering paper in a glass._^nnel or tunnel, by druggists, the paper can be got of the druggist, and put info a common tin tunnel, such as used in almost every family in the country, the puckering of the paper as it is pressed down into the tunnel lets the fluid run down readily. This receipt is the same as one of the best druggists in Ann Arbor, Mich., uses.l If not wanted for copying, add water to give the desired shade, and to make it flow more freely as a general writing ink. It is cheap and good. See also an ink for school children, also cheap, and flows easily. Ticket Writer's Glossy Ink.— To any good ink, 4 ozs., add gum Arabic, J^ oz. Let stand in a warm place, and shake frequently. When dis- solved, if too thick, add more ink, if too thin, more gum. It will produce a fine glossy Jetter; blue, red or other colors work with equal satisfaction.— Oracle, Ont. ^ INDELIBLE INK— For Marking Clothing, To Write With a Pen. — I. Ink, into an ounce bottle, put nitrate of silver, (lunar caustic), 1 dr. ; gum Arabic, clean and white, 3 or 4 pieces the size of a common pea; then fill % full with soft water. This ought lo be in a dark-colored, glass-stoppered bottle. Else it must be kept in a dark place when not in use. This is the ink proper; but to make it permanent, we have to first use a pounce, which also prevents the ink from spreading in the cloth, as follows: II. Pounce — Into a 4 oz. bottle put sub-carbonate of soda, 2 drs.'; fill with water. Directions. — Wet the places to be written upon with the poimce, and iron smooth with a properly heated iron; then rub hard over the same spot with the end of a tooth brush handle, to polish, that the writing may be done nicely with the ink, using only a quill pen; then pass the hot iron over the writing to dry, and set the ink, else dry in the sun. This, if properly done makes it perfectly indelible. — Indian Domestic Economy. ^ f' \ •: MISCELLANEO US. c:9 Indelible Ink, Quickly and Cheaply Mode.— A correspondent of the Detroit Free Press Household, gives us the following very simple home made way of making the ink and doing the work, and I will guarantee it will prove satisfactory. She says: I. Rain water, 1 table-spoonful ; vinegar, ^ tea-spoonf ul,lunar caustic, drug- gists keep this in small sticks, a piece 8 inches long; put all in an ounce bottle, and shake occasionally till dissolved. Keep in a dark place. II. Directions. — To each tea-spoonful of milk— needed to wet the places upon which the name is to be written — dissolve a piece of baking soda as large as a grain of corn; iron it smoothly, and write the name with a quill pen with the ink immediately. Bemarks.— Dry with the hot iron or in the sun, as in No. 1. In the same communication the lady said: Common soda, (the same as baking soda), in powder, with a damp cloth, and a brisk rubbing, is the best thing to clean tin- ware, rubbing it dry. INK, INDELIBLE— To Mark with a IPlate.— Dissolve pure sulphate of iron, (pure copperas), 1 lb. in acetic acid, 1}^ lbs., and add precipi- tated carbonate of iron, (sesquioxide), 1 lb., and stir till they combine. This should be done in an iron kettle over a slow Are. Then put in printer's varnish, 3 lbs., and fine book ink, 2 lbs., and stir till well mixed; and to complete it add jethiops-mineral (black sulphuret of mercury), finely pulverized and sifted, 1 lb. mixed in thoroughly. Bemm'ks — This I obtained from an old stencil plate cutter, who had made and sold it many years. He said this would fill nearly 1,000 1 dr. bottles •which he sold for 25 cts. each. The sulphuret of mercury gives it its indeli- bility. If you use ozs. in place of lbs. it will make about 60 bottles. If drs. are used instead of ozs. you will have only 7 or 8 bottles. Now suit yourself as to the amount you will make. Of course, to be kept corked. COLORINO- FOR DOMESTIC USES.— As the " Diamond," dyes, analine and other colors are being so considerably used in coloring, at the time of writing this book, I shall only give a few re' pes for those purposes, which are vouched for mostly by ladies who have used them, some of them yearly for 20 years, suitable for woolen, s'lk, cotton, carpet rags, dresses, etc. Black on Dress Goods.— Prom a lady who has used it yearly for 20 years. In »" iron kettle put warm water enough to cover 15 yards dress goods. In this diss^ ■ e ex. of logwood, 4 ozs. ; blue vitriol, 2 ozs. ; copperas, 1 oz. Be careful to have the ex. well dissolved. O' course everything should be dis solved, but the ex. dissolves slowly. Wet the goods thoroughly, then put into the dye, and let simmer slowly, stirring and handling often, till dark enough; then wash in strong soap suds 2 or 3 times, and rinse until the water is clear. Press while damp. If the goods look rusty, the dye is too strong, put in more water. Cashmeres may be colored by this dye, and make up as good as new. Black, on Wool or Cotton.— And let me say right here, what will color wool nicely will also color silk. This is from Mary Zariug to one of the papers. She says : "I have seen so many recipes to color black, but I think CIO DR. CHASE'S RECIPES. none as good as mine, as it leaves the yarn or wool soft as blue dye does. To 10 lbs. of wool or cotton take 1 lb. of logwood (ex.) and 8 ozs., bichromate pot- ash, cost 10 cents; simmer your goods or wool 1 hour in the potash, then talte the goods out In a tub and put in your logwood (ex.) and melt; wring out your goods and put in the logwood dye and let simmer 1 hour; then put back in the potash in the tub and let stand a little while; then wring out. This will not fade nor rub out as other black. I have colored fine pants this way three years ago and they are nice yet." Another Black. — For 10 lbs. of wool or other goods take 10 ozs. of bichromp*(> of potash and 6 ozs. of crude tartar, or cream of tartar; dissolve together in an iron pot in 10 gals, of water, enter the wool or goods and boil 1^ hours, stirring occasionally; empty the pot and boil 3J^ lbs. of logwood or its equivalent, say \% lbs. of extract of logwood, in enough water to cover the goods well (better to have too much than too little); enter the goods and boil 1 hour; take it off and wash the goods in clean cold water, thoroughly, using 2 or 3 waters. If too much of a blue black, add a little more logwood and boil again. — TJie Cultivator. Remarks. — The 8 next recipes are from ReidmVs Magazine, adapted to small amounts of goods, and will be found very satisfactory: Black for Worsted or Woolen Dress Goods, etc.— Dissolve % oz. bichromate of potash in 3 gals, of water. Boil the goods in this 40 min- utes; then wash In cold water. Then take 8 gals, water, add 9 ozs. logwood, 8 ozs. fustic, and 1 or 2 drops D. O. V., or double oil of vitriol; boil the goods 40 mlButes, and wash out in cold water. This will dye from 1 to 2 lbs, of cloth, or a lady's dress, if of a dark color, as brown, claret, etc. All colored dresses with cotton warps should be previously steeped 1 hour in sumach liquor; and then soaked for 80 minutes in 8 gals, of clean water, with 1 cup of nitrate of iron; then it must be well washed, and dyed as first stated. Black for Silk.— Dye the same as black for worsted, but previously stieep the silk in the following liquor: scald 4 ozs. logwood and ^^ oz. tumeric in 1 pt. boiling water; tlien add 7 pts. cold water. Steep 30 or 40 minutes; take out and add 1 oz. sulphate of iron (copperas), dissolved in hot water; steep the silk 30 minutes longer. Brown for Worsted or Wool.— Water, 8 gals. ; bichromate of pot ash, % oz. Boil the goods in this 40 minutes; wash out in cold water. Then take 3 gals, water, 6 ozs. peachwood, and 2 ozs. tumeric. Boil the goods in this 40 minutes; wash out. Imperial Blue for nilk. Wool and Worsted.— Water, 1 gal, sulphuric acid, a wine-glassful; imperial blue, 1 table-spoonful or more, accord ing to the shade required. Put in the silk, worsted, or wool, and boil 10 min utes; w-^sh in a weak solution of soap lather. Sky Blue for Worsted and Woolen.— Water, 1 gal.; sulphuric ticid, a wine-glassful; glauber salts in crystals, 2 table-spoonfuls; liquid extract of indigo, 1 tea-spoonful. Boil the goods about 15 miuutes;|rinse in cold water. \ MISCELLANEOUS. 611 Claret for Wool or Worsted— A Short Way of Dyeing the igame. — Water, 8 gals. ; cudbear, 13 ozs. ; logwood, 4 oz3. ; old fustic, 4 ozs. ; alum, M oz. Boll tlie goods In it 1 hour. Wasli, This will dye from 1 to 2 lbs of material. Crimson for Worsted or Wool.— Water, 8 gals.; paste cochineal, 1 oz. ; cream of tartar, 1 oz. ; nitrate of tin (tin dissolved in nitric acid, I think, —it used to be dissolved in a mixture of suliiliuric and muriatic acids, and called "muriate of tin,") a wine-glassful. Boil your goods in this 1 hour. Wash llrst In cold water, then in another vessel with 3 gals, warm water with a cup of ammonia, the whole well mixed. Put in the goods and work well 15 minutes. For a bluer shade add more ammqnla. Then wash out Pawn Drab for Silk.— Hot water, 1 gal. ; annotto liquor. 1 wine-glassful; 2 ozs. each of sumach and fustic. Add copperas liquor according to the required shade. Wash out. It is best to use the copperas liquor in another vessel, diluted according to the shade desired. Blue on Cotton Rags— Does Not Fade.— For 3 lbs. of rags: prus- siate of potash, 1 oz. ; oil of vitriol, 1 oz. ; and 3 large table-spoonfuls of cop- peras. Put all the ingredients together in an iron kettle, with a sufficient quan- tity of water, and when well dissolved put in the rags, stir well, and when they are of the desired color take them out. and rinse well. It will probably take from 3^ to % of an hour to color. Be sure ind rinse thoroughly. "True Blue" for One Pound of Rags that will Not Fade.— A lady in writing to the Blade says: " I see Mrs. Gloyd wants a recipe for col- oring blue on cotton, that will not fade, so I come in with one that I know to be good, as I have used it for 3 carpets and it has proved itself ' true blue ' every time. One oz. Prussian blue, J^ oz. oxalic acid; pulverize together, and dissolve in hot water sufficient to cover the goods. Dip the goods In this dye until they are the desired shade; then wring out and thoroughly rinse in alum water." Blue for Carpet Rags— Better than with Prussian Blue.— To the same inT[uiry " Perseverance Ann," of Pleasant Lake, Ind., says: " I must tell Mrs. E. G. Gloyd of a better way to color carpet rags blue than with Prus- sian blue and oxalic acid. Take 4 ozs. prussiate of potash, 2 ozs, copperas, and 2 ozs. nitric acid, and dissolve in warm soft water, enough to cover the rags. This will color from 3 to 5 lbs., according to the shade you want. If you color part of them at a time you will have different shades. Wash the rags in the dye, wring out and air, and wash again till the color sets, which ought to be •within half an hour; then rinse thoroughly and dry slowly in the shade. This colors woolen as well as cotton." Bemarks. — Take your choice of plans, now, you have both. See her drab, below. Copperas Color for Carpet Rags, with Lye.— Mrs. M. M. Stark, of Nankin, Mich., to an inquirer in the Detroit Tribune, for coloring with cop- peras, sajrs : " I have a good one, which I send. Dissolve J^ pound copperas in a pail full of hot water, also have a pail full of white lye prepared. First 619 DR. CHASE'S RECIPES. dip tlio rngs ?n the lye, then hang them In the sun and let dry, then dip In the copperas wntcr and let dry, then In the lye, drying each time after dipping until you have the dt'slred color." Remarks. — I notice that some others use as much as 1 lb. to a pall of water, and do not dry the rags bet ./een the dippings, but drain well, choosing a sunny day to do It out of doors. Certainly the stronger the dye the deeper will bo the color, and the less times of dipping would be necessary. None of them speak of putting water Into the lye, perhaps the strength as run off froi.i the ashes Is Intended, but it looks to me to be rather .strong. If the ashes are from good hard wood. If more than one pall of copperas water Is needed keep tlio same proportions. I should say 1 lb. to each pail needed. Dissolve in an iron kettle, as copperas is the sulphate of Iron. One lady speaks of a strong lye, and she also used 1 lb. to a pall of water. Drab, with Tea, Pretty and Cheap, for Bags, Alpaca Dresses, etc. For Five Founds of Goods. — The same Perseverance Ann, of Pleasant Lake, Ind., that gave the blue above, comec in with a drab. These ' persevering old maids are the ones to have around the home; they do things well and keep all in order. She says : "To the old lady who wanted my recipe for coloring drab, I send the following : To 5 lbs. of goods take ^ of a pound of the cheapest green tea, and 2 table-spoonfuls of copperas. Tie the tea in a cloth and steep in a brass kettle, then add the copperas and skim thoroughly. Put in the goods, and stir and air till colored enough, which will be in a few minutes. If this is not dark enough take out the goods and add more dye-stuff (tea). This is very cheap and pretty for carpet rags and a weak dye will restore a faded drab alpaca to your complete satisfaction." Drab, with Nut Galls, for Bags or Yarn.— To make a very pretty light, drab for a carpet, take 1 pound of nut galls, and after breaking them up, put in an iron kettle with a sufficient quantity of water to dip 16 lbs. of rags or yarn. Boil 1 hour, then add 1 ounce of blue vitriol. When this is thoroughly dissolved, put in the yam or whatever material you desire to color, and let it simmer for 1 hour. If not as dark as required add a small quantity of extract of logwood and dip again. — Mrs. Helen Wood. Drab, with Sumach for Bags or Yarn. Lovely and Dark.— Another writer, name nor place given, says : "I like drab i.: a carpet so well, and I heard the other day that sumach bobs make a lovely dark drab, just boil them up and put in the rags, it needs no setting or preparation whatever; our neighbor girls had splendid luck in this way, and it is so easy. " Remarks. — The only inconsistency I can see here is that no mordant to set the color is directed. I think without copperas or vitriol, as in the next ones above, it would soon fade. I leave that part to those, however, who have more experience in coloring than the doctor has, but merely suggest its necessity from the nature or things. Seal Brown, for 10 Founds of Goods.— For 10 lbs. of goods, take 8 lbs. of catechu, and put it in about as much water as you need to cover the goods well. Boil it until dissolved, then add 4 ozs. of blue vitriol, and stir until MI8CELLANE0 US. 6K every particle dissolves. After wcttinjj the goods thoroughly, put them In the dye, and lift, and stir, and turn, and air, until there is no danger of spots; then let tlieni remain in the dye until morning. Wring or dniin. Thou make another dye, by dissolving in hot water, 4 ozs. of bichroniute of potash, 8 ozs. ol copperas, and 2 ozs. of ex. of logwood, in water enough to cover the goods. Allow them to remain in this dye 16 or 20 minutes, or until they are of the desircjd shade; but if they were some dark color wlien you first commenced, It would be well enough to leave out the logwood and copperas, and add them gradually, until the required shade bo obtained. ' Bemarki. — I am sorry I cannot give credit for this recipe, as T am well satisfied it is a nice one. It was an answer to an inquiry, and she begged par- don for not answering sfioner, and In closing said: " This will dye cotton or wool, and as said ex. jf logwood dissolves so slowly, I always begin that part a day or two before hand by keeping it soaking, stirring occasionally." Brown, with Japonioa, for Seven Founds of Bags.— In answer to an Inquiry for coloring brown with japonica, I send the following, which I know Is good : Take 6 ozs. bichromate of potash, 6 ozs. alum, 1 lb. japonica. Soak the japonica over night, dissolve the alum, wring the rags through the alum- water, then put them )n the japonica and let them come to a boil; dissolve the bichromate of potash, wring them through the potash twice and wash them in soap-suds. — Mrs. M. 0. Lawton, of Oooperaville, Mich., in Detroit Free PreM JIouseMd. Dark Brown, with Cateohu, for Woolen, Cotton Not So Dark. To 5 lbs. of goods take catechu, ^ lb., bichromate of potash and blue vitriol, each 2 ozs. Make a dye of the catechu and vitriol, In which boll the goods (of eourse, always water enough to cover nicely) slowly 1}^ hours, handling prop- erly, wring out; made a dye of the bichromate of potash, and dip in It 15 min- utes or till the shade suits. It Is Inexpensive and durable, says " Emma 8. II.," of Nashport, O., in answer to " Black Eyes," inquiry In Blade. Tested. Butternut Brown, for Pour Founds of Goods.— A writer in the 3faine Farmer gives the following : " Steep hot, but not boil, J^ bushel but- t(;rnut bark, until the strength is out. Then steep the goods 1 hour and air; Tlien put in and steep ^ hour an^ lot them cool. Add 1 oz. copperas to the liquor and bring It to a boll. If not dark enough use more copperas. Various sliades may be produced in this dye by varjring the bark and copperas. One part butternut and one port walnut bark answers well for a brown." Eemarks. — Butternut is white walnut then what this writer means by " walnut," of course, Is black walnut bark, each in equal amounta It will make a darker shade, using the same amount of copperas. Brown, from the Soaly Moss of Bocks, Fermanent.— After giv- ing the last, the same paper added: The scaly moss from rocks and ledges is a good material for coloring brown. Gather the moss and place It in a brass kettle or tin dish, upon which pour cold water, then let It boil on the stove 3 or 4 hours. Then skim out the moss, put in the goods, and boll until you have the requisite color. It will never fade. , 614 DB. CHASE'S RECIPES. Bemarks. — Thus you have a variety of excellent browns to meet all reason- able demands, and some of the articles can be obtained everywhere. London Brown.— Goods, 8 lbs.; camwood, % lbs.- logwood, J^ lb.; quercitron bark, 1 oz. ; copperas, 2 ozs. Dikections — Boil the dye-woods for 1 hour, add the copperas, and handle, at boiling heat for "^ hour. Rinse in cold water. Blue, Permanent.— For 8 lbs. of goods, take alum, 5 ozs.; tartar, $ ozs., chemic. Directions.— Boil the goods with the alum and tartar, in brass, in water to cover well for 1 hour; remove the goods to warm water, in which you have put a little chemic, and if not as deep a blue as desired, take out and . add a little more chemic 'till the shade suits. Yellow On Cotton.— For 10 lbs. of goods, take acetate of lead, and nitrate of lead in solution each, 1 lb. in a tub of cold water sufficient to work well. Work 15 minutes and wring out; into another tub of cold water, put bichromate of potash, 6 ozs. in solution, and work 15 minutes through this, and wring out; again work 10 minutes in the lead solution, wash and dry. Green — First color blue then color yellow, and you have a beautiful green. I know these rece'pts, (this plan, and the yellow above) to be excellent, for I have used them, says Leo, of Ft. Collins, Col. Scarlet on Cotton or Silk.— "Warm water, 8 gals.; cream of tartar and cochineal, 1 oz. each; solution of tin, 3 ozf Wet the goods in warm water, and when the dye boils, put in the goods and boil 1 hour, frequently stirring, them (I say always stirring handling back and" forth to air, and make the shade even); then take out the goods and rinse in cold water.— ,SS»n Francisco Cook. Fink on Cotton— Beautiful, That Does not Fade— Trailing Arbutus, of Steuben Co., N. Y., in writing to the Fi'ee Press (Det.) Household upon another subject, concludes as follows: "I am fearful of being too lengthy, but please have patience, for I want you to know how we color a beautiful pink that will not fade. After 8 years constant wear, ours is as good as new. To 4 lbs. cotton goods, put in a brass kettle enough soft water to cover them well; put in a bag 2 ozs, cochineal, and let it lie in the water %or%ot an hour," heating to a scalding heat. Get all the strength from the bag of color, then put in 2 oz. of cream of tartar, and 4 ozs. muriate of tin — taking care not to get it on the hands. Put in the goods, stirring well, till the desired shade is obtained. If you wish more than one shatle, put in part of the goods at a time — for the darkest first, and so on. It 36 a fine, light rose color for silks." Dark Tan for Cloth or Bags.— To 5 lbs. of cloth, 1 lb. japonica, 8 oz., bichromate of potash, 2 table-spoonfuls alum. Dissolve the japonica and alum in soft water, enough to cover the goods. Wash the goods in suds ond put them in the dye; let them stand 2 hours, at scalding heat; then se* tbfli^ aside in the dye till next morning. In the morning take them from tiie keit;v, and after having put on as much soft water a> before, dissolve in it ths bi- u^.. MISCELLANEOUS. 615 chromate of potash, into this put the goods and let them remain an hour nt scalding heat. Wash in soft water suds x\\v\ dry. It will color twice as much dark enough for rags. It does not make the rags tender. — Jean, Lockhaven, Pa. Bright Bed for Bags.— For 6 or 7 lbs.-. Take redwood chips, 2% lbs.; soak over night in a brass kettle; next morning put in alum, powdered, ^ lb., and boil to obtain the strength of the chips, leaving them in; put in the rags, or yai'n, as the case may be, and simmer, airing occasionally, until bright enough to suit. It makes a color nearly resembling the flannel we buy. Nankeen o Color.— Pill a flve-pail brass kettle with small pieces of white birch baii». and water, let steep twenty -four hours and not boil, then skim out the bark, wet the cloth in soapsuds, then put it in the dye, stir well and air often; when dark enough, dry; then wash in suds. It will never fade. — Tha Household. I. CIDEB, GBAFE JUICE, ET.'C— To Keep from Fermen- tation.— I. A writer in the Prairie Fhiirter says " that M. Pasteur, the great French scientist, has discovered that any fruit juiee which is liable to ferment, can be kept any length of time by heating to 140' P., and then sealing it up, while hot, in air-tight vessels," and continues: II. "This is nothing new. Cider brought to aboil, skimmed, and then put into tight 10-gallon kegs will keep as long as wanted in cool cellars. Those who are fond of sweet cider can in this way provide to have it at all times. If a slight fermentation is desired, a gallon or two may be drawn into a common jug and exposed to the air for a day or two, to give it a slight sparkle on the tongue. Cider should be boiled in brass, copper or iron, not in tin or galvan- ized iron pans." III. This is confirmed by the following, by bottling while hot, by a writer to the Elmira (N. Y.) Farmers' Club, who says: " Cider may be kept by heating to the boiling point when sweet, just from the press; skim and bottle while ho^ Also that apples may be kept fresh until new fruit comes again by packing in hemlock sawdust. They should be first put into piles to sweat." IV. Another writer claims that "there is no benefit from any of the bung- hole additions," but "to make cider keep sweet have it made late in the fall, from sound, ripe fruit, and put the casks in a cool place till spring; then bottle, cork tight and tie the corks down. Lay the bottles on their sides in a cool dry cellar and you will be able to give your harvest hands a sip of cider at dinner any year." Remarks — Unless the cider is racked off, so as to get rid of the pomace , (which is got rid of by the heating, or boiling, and skimming in the other cases), as soon as it has become clear by working or fermentation and settled, I ascer- tain it must become quite sharp before spring. Some persons, however, prefer it sharp; but as the sharpness comes from fermentation, which produces alco- hol, if no alcohol is desired in it, the fermentation must be avoided; and that is done by the heating to 140 degrees and bottling, as M. Pasteur, in I., above, or by boiling and skimming, as in II., which removes the pomace, as it rises on being boiled, then bunging up in small, or 10-gal. kegs, though I think barrels 616 DR. CHASE'S RECIPES. will do as well. The skimming should be done as it rises, before it really boils, adding r little cold cider, if need be, till all is well removed, else, as they say, the pomice will "boil. in," become firm and settle, which, if it does, must be avoided in pouring off for bottles or kegs. V. Grape Juice, or that of other fruits treated in the same way as M. Pasteur and others recommend, bottling or canning while hot, and placing in a cool cellar, before any fermentation has begun, the result has been, and therefore will be the same. Thus heating and canning, or bottling grape Juice you have an unfermented wine for communions, which does not intoxicate; but it never does, until after fermentation has taken place, which cannot occur without the presence of air. See unfermented wines below, where water and sugar are added. 2. At a cider-makers* convention recently, a Mr. Cane, of Lenawee Co., Mich., claimed that sugar, 2 lb., and alcohol, 3 qts. to each lb., was better than lime and all other compounds to keep cider sweet I tnink it is a fact, even with 20 times 2 lbs. to a bbl. With that I will guarantee it, even without racking oflf till spring, 3. Bottling Cider, to Keep for Years.— A writer in the Mw Englatul Farmer gives his plan of bottling cider that will keep for years; and its excellence was endorsed by the editor. He says; Leach and filter the cider tlu-ough pure sand, after it has worked and fermented, and before it has soured. Put no alcohol or other substances with it. Be sure that the vessels you put it in are perfectly clean and sweet. After it is leached or filtered, put it in barrels or casks filled, leaving no room for air; bung them tight, and keep it where it won't freeze till February or Marc- 'len put it into champagne bottles filled; drive the corks and wire them. It should be done in a cellar or room that is comfortable for work. The l)est cider is late made, or made when it is as cold as can be and not freeze." Remarks. — The leaching or filtering through sand, takes out the pomace, as the heating above does; but ';now ye, you cannot filter it until after it has worked, and the pomade settled as the pomace clogs the sand. I wish to say here, I see it stated that 1 bu. of blood beets to every 7 bu. of apples makes a cider richer, and of superior flavor to that made of apples alone. I think, too, it would ^ive it a fine colo." like wine. 4. Boiled Cider — How to Do It, and Its Uses. — This is pre- pared by bevh :g swc; •■ cider down in the proportion of 4 gals, to 1 (I have always bottled on!" ?• to 1). Skim it well during boiling, and at the last take especial care that it does not scorch. A brass kettle, well cleansed with salt and vinegar, and washed with clear water, is the best thing to boil it in. For tart pies for summer use it is exceJlent; and for mince pies it is superior to brandy or any distilled li(iuor, and in fruit cake it is preferable to brandy, and also nice to stew dried apples in for sauce. It is a very convenient article in a family.— Country Oentlemun. 1. WINE— Wild Grape, to Make.— I had occasion at one time, in Ann Arbor, to use some wine, and a neighbor woman told me she had some MISCELLANEOUS. 617 very nice of her own make. I obtained some, and proved it to be as she said, 1 found it was made of wild grape juice — half-and-lialf — with water. First iiaving mashed the grapes and let it stand 2 or 3 days, tlieu pi'ess out and strain, edding the water and white sugar, 16 lbs. to each 5 gallon keg, and let work 2 weeks, filling up full with more of the same, and bung tight. In February, •when I obtained it, it was very nice indeed. Almost, if not quite, equal to port —better than half the port we buy. 2. Blackberry Wine, to Make Properly.— Take, of course, clean kegs or casks; let the berries be ripe; extract the juice with a small wine or cider press, or it can be done through coarse cotton cloths; then pass the juice through a strainer; let the juice stand for 2 or 3 days in ihe tub until the first fermentation is over, then skim oflE the top carefully, and add to every quart of juice 3 lbs. of the best yellow sugar, and water enough to make 1 gallon. Put all in a kettle and let it come to a boil, and then skim again. "When cool put in a keg, fill up to the bung, place in the cellar and let it remain there with the bung off until after the second fermentation, which vdll be in 4 or 5 days. Meantime keep the cask full by pouring in wine that has been reserved for the purpose. After the second fermentation put in the bung tight and let it remain in the cask several months, say to the following February or March, •when it should be carefully drawn oflE and put in bottles, or, what is better demijohns of from 1 to 5 gallons. It will keep for any length of time with- out the addition of a drop of whiskey or brandy, and will prove a very agreeable and wholesome drink. — " Sophia B" in Oei'mantown Telegraph. Remarks. — Mostly used as a medicine in looseness of the bowels, debil- ity, etc.; taken immediately after meals, as a tonic, in quantities of a wine- glassful or more, as needed. 3. Unfermented Wines, to Make.— The juice of grapes, black- berries, raspberries, etc., pressed out without mashing the seeds, adding water, 1 pt., and sugar, J^ lb. for each pint of the juice; ther: boil a few minutes, skimming if any sediment or scum rises, and bottling while hot, corking tightly, cutting off the corks, and dipping the tops into wax, and keeping in a dry, cool place, gives a wine that no one would object to, if iced when drank. They are nourishing, satisfying to the thiret, and not intoxicating, because there has been no fermentation. Made of grapes, this wine is in MISCELLANEO US. 021 BOOTS AND SHOES— Cement for Patching Without Sew- ing. — Pure gutta percha, eschewed or cut fine, J^ oz., sulphide of carbon, 1% ozs. is about tlie right proportions. It should be the consistence of thick molasses. Keep corked when not in use, as the sulphide is very evaporative. Directions — Cut the patch the right shape, pare the edge thin, remove all dirt aod grease from the place to be mended. Apply 2 or 3 coats of the cement to boot and patch,, with a suitable spatula or flat stick, as a brush soon dries up; heat each and press on the patch with a warm burnishing iron, as shoemakers understand. Remarks — The sulphide of carbon, has proved the best solvent for the gutta percha. If well done, it will prove permanent and satisfactory. I have had them thus applied, and they kept their position for many months. Boots— To Make Water-Proof.— Farmers and others whose business calls them into wind, snow, etc., ought to have their boots made purposely for them, not of thick, heavy cowhide, but kip or some soft and pliable leather, a kind the shoemakers know as a "runner," is good, and the soles should be double the whole length, and of firm and well tanned leather, and before wearing the soles should be well filled with tallow, heated and dried in ; then oil the uppers with castor oil, also heated in, at least, a tablespoonful of it to each boot; then, if out in muddy or damp weather, or snow, or if you are compelled to stand or work in water during the day, wash off the boots clean at night, warming them by the Are while wet, and rub in the castor oil. a teaspoonf ul at least to each boot, and there will be no shrinkage, nor hard boots to get on in the morning. J)o this twice to thrice a week all winter, as the snow or mud demands. Remarka. — I have condensed this from a report of one Delos Wood, address riot given, to the Indiana Farmer, retaining all that is essential to understand it. He says, "I have stood in mud and water 2 or 3 inches deep, for 10 hours a day for a week, without feeling any dampness or having any difficulty in potting my boots on or off, by this heating every night." He had previously tried one of the water proof receipts containing rosin, tallow, etc. , but found this the best plan. I will, however, give one of this kind, that any onf lay suit himself as to plans. The compounds containing rosin, how- ever, must have a tendency '.arden the leather, but kerosene, as mentioned below, is now said to soften ^oft as when new, so suit yourselves as to which shall be used. The oi. iiressn. ad blacking for leather, carriage tops, etc., below, must, from the nature of its ingredients, prove a good dressing for boots; but if I was making it expressly for boots, I'd leave out the Prussian blue. Neat's foot-oil, and castor oil are both very softening for all kinds of leather. Still, it is considered that rosin, and Burgundy pitch both have a ten- dency to harden leather; but, as seen below, it has recently been discovered tl)at kerosene will soften old boots equal to new. Boots— Water-Proofing for.— D. S. Root, of Grand Rapids, Mich., a traveling man, whom I met at Eaton Rapids, after learning that I was the author of the Receipt Books bearing my name, and that I am preparing my Third and Last, desired to give me the following receipt, hoping it might «33 DR. CEASB'B RECIPES. thereby' do others as much good as It had him when tramping In snow and wet: I. " Linseed oil, 1 pt. ; spirits of turpentine, \i pt. ; beeswax and Burgundy pitch, each, 4 ozs. ; Ivory black, y^ oz. Make, or simply heat together over a slow Are." Remark8.-~'E.e kept It with him In winter, and applied as needed. I should prefer neat's foot oil or castor oil, as they are not so drying In their nature as linseed. • n. Mutton tallow with twice as much beeswax, makes a valuable water- proofing for boots, and they will soon take blacking after its application. One-fourth as much Burgundy pitch as tallow, might be put in. Farmer Boy's Water-Proofing for Boots.— " Farmer Boy," of Buchanan, Mich., gave one of the papers the following water-prooflng for boots, which will be found good. He says: " Melt together beef tallow, 4 ozs. ; rosin and beeswax, each, 1 oz., and when nearly cooled add as much neat's foot oil as the above mixture measures (6 ozs. will be near enough). It is to be applied with a soft rag, both to the soles and uppers. The leather should be wanned meanwhile before thv? fire, and the application well rubbed in. It 'requires two applications to make the leather thoroughly water-proof." Hxxoh&t "Water-Proofing for Boots.— Neat's foot oil, 1 pt. ; old rub- ■b(jr boots, 2 lb. ; rosin, 1 oz. Dikections — Melt slowly, and then pour off from or iake out the cloth of the old boots, and apply warm. The boots will be water and snow-proof. — " C. E. O." in Scientific American. Jettine, or Liqmd Shoe Blacking— Water-Proof, and Does Not Soil Ladies' Wliite Dresses.— Alcohol, 1 qt.; gum shellac, % lb.; camphor gum, size of a hen's egg; lamp black, 1 oz. Directions — Break up •the shellac finely and put into a bottle with the alcohol, keeping in a warm place and shaking a dozen times daily till dissolved; then break up the gum camphor and put in, and when dissolved add the lamp black, when it is ready for use. Apply with a^sponge f astened,with wire to the cork. The (!amphor pre- vents the cracking of the varnish. It may be applied to anything requiring a black finish. Boots and Shoes, Jet Polish for.— Nice clear glue, J^ lb.; logwood chips, % lb, ; powdered indigo, isinglass and soft soap, each, 2 tea-spoonfuls; best cider vinegar, 1 qt. ; soft water, 1 pt. Directions— Put all together and boil 10 minutes, after it begins to boil. When cool, strain. Remove all dirt from the boots or shoes and apply with sponge or swab. ' Boots, Hard, to Soften. — The latest discovery as to the uses of kero- sene is that it softens boots or shoes which have become hard from water-soak- ing, making them as pliable as new; but they should then have a coat or two of one of the castor oil or Neat's-foot oil dressings to prevent a like condition again. If you doubt it, try it on a piece of old leather, as I did first. Oil Dressing and Blacking for All Kinds of Leather, Carriage Tops, etc.- For 1 gal. , take Neat's-foot oil or fish oil (Neat's-foot is the best), 8 qta,; mutton tallow, 2 lbs.; castor oil, 1 pt.; ivory black, veiy fine, 1)^ lbs.; MISCELLANEO US. Prussian blue, }i lb. ; beeswax, ^ lb. ; rosin, }i lb. ; Burgundy pitch, 1 oz. DiBKCTioNS— Put all together in an Iron kettle over the fire; boll and stir % an hour; then set off and let settle 15 minutes, and pour off, free of all sedi- ment. When cold it is ready for use, Bemarks. — Valuable as a water-proof for boots and shoes, harness, carriage tops, etc. The dirt in all cases to be cleaned off or washed off and allowed to dry, as the case demands. For this recipe, and the one for " Excel Jor Axle Orease," an old farmer friend of mine and myself joined, paid $1 for them to a man who lived near Ann Arbor and was selling them on the streets, and had been doing so for some time, the articles giving satisfaction. As the two seem to belong together, I will give the axle grease here, He called it Allen's Excelsior Axle Grease.— Castor oil and linseed oil, each, I nt. ; tallow and rosin, each, 2 lbs. ; beeswax, 1 lb. Directions — Heat all well together, stirring to incorporate, and stir till cool. Bemarka.—" If either of these are too hard," he said, "add a little Neat's loot oil; if too soft, a little more tallow." They will prove valuable. Boot, Shoe and Harness Edge Blacking, Cheap. — Soft water. 1 pt.; alcohol, }4 P*-! tinct. muriate of iron and ex. of logwood, each, 2 ozs.; best blue nutgaJls, IJ^ ozs. Dibections— Pulverize the galls and put into a bottle, adding the others; let it stand a few days, shaking several times daily, until the extract of logwood is dissolved, when it is ready for use and will give great satisfaction. Semarks. — It has been customaiy to use all alcohol, but a shoemaker, con- sidering the use of all water in inks, concluded, and proved by test, that for summer, water is just as good; and for winter the above amount of alcohol is sufficient. Rubber Boots, To Mend.— In a recent Blade a request was made for the publication of a recipe to mend rubber boots and shoes, to which they gave the following: " Cut 1 lb. of caoutchouc into thin, small slices; heat in a suitable vessel over a moderate coal fire, until the caoutchouc becomes fluid; then add U lb. of powdered rosin, and melt both materials at a moderate heat. When these are perfectly fluid, gradually add 3 or 4 lbs. spirits of turpentine in small portions, and stir well. By the addition of the last, the rapid thickening and hardening of the compound will be prevented, and a mixture obtained fully answering the purpose of gluing together rubber surfaces, etc. { Bemarka. — A coal flre is called for merely to avoid the blaze of a wood fire, which is liable to set the turpentine on flre while pouring in. Avoid a blaze, and let there be only a moderate flre, makes it safe with wood. Over a stove will be most safe. One-fourth or % the amount can be made as well, keeping the same proportions; and, if I was making it, I should put all together in the vessel, as there would be less danger of burning the caoutchouc. Keep covered when not in use, to prevent its drying up. The rosin makes it very tenacious. Tanning Skins with the Hair or "Wool On.— Alum, 3 lbs. ; rock salt (good hard salt will do), J^ lb. Directions — Soak the skin in water for (Hie day; then remove all the meat, fat, etc. Dissolve, by boiling, the alum 634 DB. CHASE'S RECIPEa. an,cl snlt In sufflclcnt water to cover the skin — this amount for n deer, dog, wolf, or sheep skin—pour Into a tub, and when only lukewarm, put in the skin and let it'soak for 4 days, working it with a pounder or square-ended stick of wood every day; then dry in the sha('" -a warm shed is a good place to dry in. Then heat up the tan liquor agtin, and re-soak as before, after which wash out well and beat it with a wooden mallet till quite soft; dry again in the shade, rubbing It well from time to time with the hands. If this is properly done, you will have a very soft and pliable skin, suitable for any purpose for which such skins are used, — Indmn Domestic Economy. Hemarks.— The following, which is somewhat different, I take ^rom the Toronto Olobe, as it suggests the plan of coloring or dyeing, making them equal to those on ale in the stores. It was given under the following head: To Make Mats f^om Sheepskins.— " Take a fresh skin and wash the wool in strong soap-suds only slightly warm to the hand. Pick out all the dirt from the wool, and scrub it well on a washboard. A table-spoonful of kerosene added to 3 gallons of warm soap-suds will greatly help the cleaning. Wash in another suds, or until the wool looks white and clean. Then put the skin into cold water, enough to cover it, and dissolve i^ lb. of salt and the same quantity of alum in 8 pts. of boiling water; pour the mixture over the skin, and rinse it up and down in the water. Let it soak in this water 12 hours, then hang it over a fence or line to drain. When well drained stretch it on a board to dry, or nail it on the wall of the wood-house or barn, wool side toward the boards. When nearly dry, rub into the skin 1 oz. each of powdered alum and saltjieter (if the skin is large, double the quantity); rub this in for an hour or so. To do this readily, the skin must be taken down and spread on a flat surface. Fold the skin sides together and hang the mat away; rub it every day for 8 days, or till per- fectly dry. Scrape off the skin with a stick or blunt knife till cleared of all impurities, then rub it with pumice-stone or rotten-stone. Trim it to a good shape, and you have an excellent mat. Dye it green, blue, or scarlet, and you have as elegant a mat aa those bought in the stores. Lambskins may be prepared in the same way and made into caps and mittens. Dyed a handsome brown or black they are equal to the best imported skins. Still-born lambs, or those that die very young, furnish very soft skins, which, if properly prepared, would make as handsome sacques, muffs, and tippets as the far-famed Astrakhan. In dyeing these skins shallow vessels are used, which permit the skin to be placed in them wool-side down, so that the skin itself is not injured by the hot dye." Bemarks. — The coloring can be done with any of t^e recipes for color- ing woolen goods, being careful that the skin itself L dot allowed to touch the hot dye. 1, BECIFES FOB BAKING POWDBE. — Tartaric acid, 1 oz.; cream of tartar, 10 ozs. ; bicarbonate of soda, 6 ozs. Mix thoroughly. This is improved by the addition of 4 ozs. of flour. 2. Cream of tartar, 6 ozs.; bicarbonate of soda, 2% ozs.; flour, 4}4 ozs- Memarks.— This receipt was procured from a chemist, and is a receipt for one of the best brands of baking powder sold by the trade. ry . Ty .» ' :.' ' w ' .. T .. t .. » ..>..J ' ..> ' >.>^x?.. T .. r .. ~: ■V HOUSEHOLB MEMOEANDA. I once heard a prominent merchant say: " I have saved a good many dollars, and added a good deal to the comforts of life, by carefully preserving val- uable receipts, that T have from time to time come across in the papers and from friends. I presume I have two or three hundred pasted and written in a scrap book, and would give $50 if I had them in book-form." Knowing the value of preserving val- uable receipts, etc., I give here a few pages of blank leaves, that the patrons of this, my last book, may continue this subject of "Miscellaneous Receipts," and thus have in convenient form whatever they may deem worthy of preserving. .i: ■V 'V (BST "1' i : i .;< I' ) I V •;. • ^ ^ w w '^ ' w m> w ^ ^- 40 :. r .. t .x. :xxt: .. y .x.r. . » » .. ' . T T I ^ ^ ^ ih.<» <^^hi^^i; •)• •\ - -* A lifc ill fj » . » . ■» y y ^ »- ■ ^ ^ ^ "p ^^ ^ , *' ^y y 'T'TT T T^ T T '^ ^^ ^^ m ' T^ ^ * n»r?i 628 HOUSEHOLD MEMORANDA. J^-^il »»<> >; •5 •'•A ;. HOUSEHOLD MEMORANDA. 6S9 % >v >v ». ■"^'T • V V ' /;' 'V '/' •/< 'V 'V ■V •■:- '.'■' >?< ' •;< ;. ' P •'; ,y •-.' J ^ ^ ^T^ ^ ^XTT ^ T y y * ? T ? ' V V V V V ■ ^1 -^ ^ - a • ^ ^ ^ A I 630 HOUSEHOLD MEMORANDA. .-,. 'i< i ')': >(.' {■\ " * -■- ^ -■- -^ lit -■--■-■•- ^ ''iiMkip^'^'i _ T T y r y Y T y y ?! ;, ^ . ^ ^y„ '»! '>: HOUSEHOLD MEMORANDA. 681 T •I' }' 'I T >V 'V i' I . ;■ >> t' \' -*^ 1^'^ ,t..i..t..^-».-h..M.^. ;< '■;•' •'v ■y 633 HOUSEHOLD MEMORANDA. .;" i >?> :J^ -^-■-^^-^-■--■- — THE TOILET. :b.ajjei:b:eiir&' j^i^jd iDOJi^ESTiO- 1. HAIB DYE.— Black— Eley's Best.— I. Pyrogalic acid, 1 dr.. distilled, pure rain-water, 6 oz. II. Nitrate of silver, crystals, 2 drs. ; strong aqua ammonia, 1 oz. ; gum arabic, dissolved in a little water, 1 dr. ; mix all. DinECTiONS. — First apply No I, and let it dry; then No. II, and let dry. And if by carelessness there are any spots on the face, take them off with No. I of the " Brown." Alcohol will take them off, but not as nicely as the sulphuret of the next dye, 2. Hair Dye— Brown, or a Lighter Shade. — I. Sulphuret of potash, 1 oz. ; distilled or pure rain water, }i pt. II. Use the No. II of the " Black," — in other words, the dyes are the same. Directions.— Apply No. I, the sulphuret, and let it dry; then apply No. II of the "Black" until you get a little darker shade than you desire; then re- apply the No. I, sulphuret, which leaves the desired shale by making it a Httle lighter than it was. Remarks. — "With care in this, you can make the beard or hair a very light brown, or quite a dark one; for if you get it darker than you wish, wash right off with the luster below. These dy^s and the 1st luster below are from my friend C. S. Eley, a practical barber, and are very reliable; but it needs care and a little experience to work well with hair dyes. 1. LUSTRAL OIL. — Hair Tonic, or Sea Foam — Eley's.— Alcohol, 1 pt. ; glycerine, 1 oz. ; tinct. cantharides, 2 drs. ; aqua ammonia, 1 oz. ; Tain water, 5 ozs. ; mix. Directions — Pour upon the head, or into the hand and apply to the head, nibbing well until tne foam subsides. Apply more or less, freely at first, aa the condition of the scalp demands. It dissolves the dan- druff; is good for a sore scalp, chapped hands, etc. For sore scalp apply once daily; for chapped hands, night and morning. See remarks above as to its reliability. I keep it in the oiflce, and have used it many times. . " 2. Barbers' Luster, or Hair Tonic — Bowers'.— Alcohol, 1 qt.; distilled or pure rain water, IX pts. ; glycerine, 1 oz. ; aquft, ammonia, ^ oz., or just enough, when shaken together, to make it look milky or a little white. ] This receipt is from Henry Bowers, with whom I have shaved about 2 years. ' It is not quite as strong as F.ley's, but cleans the scalp nicely. He has used it on my head with satisfaction. 1. BOB HEATER'S SHAMPOO— Hair Tonic— Very Strong. —First put oil of sweet almonds, 4 ozs., into alcohol, 1 pt., and put i" oil of 633 684 DR CHASES' RECIPES. bergamot, 2 drs., or 1 dr., with oil citronella, 1 dr., wiien it can be bad; then add aqua ammonia, 4 ozs. ; rye whiskey 8 ozs. ; gum camphor, ^ oz. ; -aAn. Sliake before applying, and rub in thoroughly. Runarka. — "Bob" Heater, a barber of Dresden, Ohio, where I married and afterwards lived 14 yrs., obtained the first part of this receipt from a Mr. Squires, and put to it what we call the addenda or added portion, which makes it a strong and efficient tonic, to be used in cases where there is much falling out of the hair, or if considerable dandruflE is present. He used it upon my o ivn hair during the winter of '74, which myself, wife, and son spent in the " old home." It eradicated the dandruff and stopped the falling hair, and I still have an excel- lent head of hair at nearly 68 years of age, while at that time I tliought it was all going. He had equal success with some others in a similar condition. 1. HAIR OIL, OR DRESSING— Very Pine.— Castor oil and cologne alcohol, each % pt. ; oil of lemon-grass, 1 dr. ; oil of bergamot, y^ dr. • mix. Remarks. When in Detroit a year or two ago, a barber applied some oi) to my hair, after asking, "some oil, sir?" and the perfume being superior to what my home barber used, I inquired its composition; and being referred to his dniggist, the above was the result. I have never anielled a nicer perfume. Barbers often use 2 ozs. of castor oil to 1 oz. of alcohol, when they de.fire aa oil to help keep the hair in position. Even 2 to 1, hke this, it is not gummy or sticky. But for ladies to keep their hair crimped, see " Crimps in damp weather." The next has 2 to 1 of castor oil. 2. Hair Dressing— Striking in its Perfume.— Castor oil, 1 pt.; cologne alcohol, }4 pt.; oil of lavender (English is claimed to be the best), 3 drs.; oil of bergamot, 3 drs. oil of citronella, 4 dfs. ; mix. 3. Hair Dressing that Turns Gray Hair to a Dark Shade, "Without Lead— Cheap and Very Nice.— Glycerine and rose-water, equal parts; say 1 or 2 ozs. each. Work well into the roots of the hair at each morning's dressing. Remarks. It is remarkable what a change in the shade of gray hair will Boon take place by the use of this simple, but very nice dressing. I speak from I)ersonal experience and knowledge. 4. Hair and Hand Dressing— Home Made Perfume— Very iFine. — Put rose petals (leaves of the flowers), or geranium leaves, or (he flowers or leaves of any other perfume plants (the mignonette ind helio- trope would be fine), that you desire into a bottle, pressing the bottle pretty full,, then put in glycerine, all the bottle will hold ; cork, or if a glass-stoppered bot- tle all the better. In 3 or 4 weeks the aroma (perfume) will all be extracted by the glycerine, when it may be stained or not, as you choose. Alcohol will do the same, but it is not equal to the glycerine. Directions: Pour a few dropii of this perfumed glycerine into a bowl of water, and wash the face, hands and hair. Bay rum or a little spirits of camphor, poured into the water for the same puqjose is cleansing and fine. My wife always used spirits of camphor for these purposes, with entire satisfaction. Washing the scalp once or twice a THE TOILET. 685> •week with a weak solution of salt, in water, strengthens the hair follicles and gkiu. rubbing well in, after drying the hair with a brush as well as the ends of the fingers, SHAMPOO OB WASH— To Cleanse the Hair and Scalp.— Salts o' tartar, powdered borax, aqua ammonia, each 1 oz. ; rain water, 1 qt.;. mix. Directions — Rub well into the roots of the hair once a week. Good for' a tettered spot on any part of the body. Applying freely, (after using the hair dressing above) of glycerine and rose water. A wash of sage tea and borax, say 1 or 2 ozs., powdered to 1 qt. of the tea, is clivimed to cleanse the scalp, make the hair grow nicely and keep it soft. 1. HAIB DRESSING WITH BAY RUM NICER THAN ALCOHOL.—" Dr. Cap," of New London, Conn., gives "Angeline," of the- Delr.'il Free Press Household, tlie following: " Bay rum, imported, 6 ozs. ; castor oil 2 ozs.; tinct. of cantharides, ^ oz. Perfume with anything you wish; will not only be good but harmless," Remarks. — Oil of bcrgamot, 1 dr., will give it a nice flavor, or oil of lemon* grass or of heliotrope, 1 dr., would be "just splendid," as the girls say. 1. HAIR RESTORATIVE — Which has Raised a Thick Head of Hair on a Bald Scalp. — Notwithstanding there are those who claim it cannot be done, there are those also who claim it can. The following is claimed by a physician to have done it upon his own head. It will do no harm, and on some heads it will, no doubt, produce a head of hair "where the hair ought to grow," but does not, while in some cases it may not. It is. owing to the condition of the hair follicles. If inflammation has destroyed them there is no hopes; while if the work is only in progress it will; so it is no harm to try it. It is: "Castor oil and alcohol, each 2 ozs.; tinct. cantharides and rain water, each 1 oz. ; oil of bcrgamot, 1 dr. ; mix, and use with a stiff brush." Remarks. — He does not say how often to apply. I should say twice a week; but I do not like a stiff brush, but rather the finger ends to rub it in thoroughly. If it excites any inflammation on the scalp use it only once a week. It will be noticed it is quite strong, so keep an eye to its action, so as not to in^ame the 2. Hair Wash or Restorative — Italian.— I will give one more wash or dressing, easily made, and very satisfactory. I have used it. It is: Syrup of rosemary, 2 qts. ; liquid potassa, % oz- ; aqua ammonia, 1 oz. ; oili of sweet almonds, 2% ozs. ; castor oil, 1 oz. ; good whiskey, \% pts. Remarks -It looks a little milky at first, but soon clears up. Shake when- used. This is good for dandruff and to clean the scalp. 3. Hair Restorative— To Turn Gray Hair to a Dark Color —Said to be Hall So King's— I-ac sulphur, sugar of lead, each 1 dr. muriate of soda (common salt), 2 drs. ; glycerine 2 ozs.; bay rum, 8 oz».; Jamaica rum, 4 ozs, ; soft water. ' pt. Shake well before using and keep in a^ dark place. t \ ' ' I !:ii ■-'<' -. i|j'a:K ►680 DR. CHASE'S RECIPES. itemo?'/^.— Preparations containing lead sometimes efflects the muscles of the eye-lids causing them to droop. I think if only used once a week, even wetting tlie scalp will not do this; but if the hair only is moistened, it is all sufilcicnt, not wetting the head or scalp, I believe it will change the hair to a dark color, even without the sugar of lead ; then there would be no possible ■ danger. I obtained this of my cousin, Dr. A. B. Mason. 1. COLOGNE— Exceedingly Pine.— Oils of bergamot and lemon • (oil of lemou-grass would be nicer), each 2 drs. ; orange, 1 dr. ; rosemary i/ ^r . neroli, % dr.: essence ambergris and musk, each 4 drops; cologne alcoliol, 1 pt, Shaken occasionally. liemarks. — Cologne alcohol has been purified to remove all of the flavor of the corn spirits, and should always be used tor all purposes where a fine per- fume is desired, the difference in expense should be very trifling only. I could . give more colognes, but if the oil of lemou-grass is used in this there can be none nicer, I will give a cheaper one which will be quite fine in flavor. 2. Cologne — Cheap. — Cologne alcohol, 1 pt.; oils of English lavender and bergamot, each 1)-^ drs. ; 'oil of rosemary, % dr. ; oil of cinnamon, 3 drops' • essence of lemon, 1% drs.; mix. 1. PERFUME BAGS— To be Put in Among Clothing- Also a Preventive Against Moths.— Cloves, nutmegs, mace, carraway seeds, cinnamon, and Tanguine leaves, each % oz. ; Florentine orris root, 8 ozs. DntECTioNS. — Have all ground to a fine powder, nicely mixed, and put up in small bags to place among clothing. It gives them a fine perfume which the moths protest against, and hence the clothing is saved from their destnict- tion. 1. BANDOLINE— For the Hair— As Fsed in India.— Quince ■ seed (which, in India, is called behdana), % oz. ; essence of bitter almonds, or any perfuming oil, a few drops only; water 1 pt. ; alcohol 3 ozs. Directions. —Pour the water, hot, upon the behdana, and let stand over night; strain; put the essence of perfuming oil in the alcohol, and add ; then bottle, and keep corked. The ladies know that the miscellaneous properties of the behdana (quince seed) enables them to maintain arty desired position of the hair, by fii-st wetting with it and keeping the hair as desired until dry; but probably are not so well aware that the alcohol prevents it from spoiling by keeping it corked. Remarks. — The word, bandoline, comes from the French word hande or bandeau, meaning a band or belt, because the hair has to be kept in position by a band of thin cloth, or better, a bit of old lace, to allow the air to come in con- tact with the hair until dry. "V^hen quince seed are not obtainable, the follow- ing makes a good substitute: 2. Crimps in Damp Weather — To Keep in Place. — Avery ; good bandoline is made by the use of gum Arabic or gum tragacanth (the Arabic is most use while the tragacanth is the best), say J^ oz. powdered, pour- ring on just enough boiling water to dissolve it; then adding alcohol enough to THE TOILET. mi make it rather thin, (about 1 ozl). Let stand open all night, then bottle for use. DmECTioNS — Wet the bangs with this mixture at bed time, and twist or curl the bangs upon the forehead, aa desired ; then put over a bit of lace, or a gauze - T)and (French bandeau), to keep it in position till dry, or rather, till morning; then remove the bandeau, and pull the crimps out with the flngera untlL they are soft and flufify." It does not injure the hair, nor will the bandoline of quince seeds above. It will not come out, even in damp weather. If there is any • gum on the hair, rub it oflf with the fingers, and if it looks dull, touch the fin- gers to a little of the glycerine and rose-water dressing above, and pass them < lightly over the hair to give it a shiny appearance. Hair Curling Liquid.— Salt of tartar (which is carbonate of pota&<»a), J^ 01., aqua ammonia and cologne, each, 1 dr. : glycerine, J^ oz.; alcohol, 1 i^ ozs., distilled or pure soft water, 1 pt. If you wish it to have color, add % dr. of powdered cochineal. Shake daily for a week, and filter, or strain. Diueo- TI0N8— To use it, moisten the hair with it and adjust it loosely, as it dries it shows its tendency to curl; then run the fingers through it to lighten it up, , as you desire. 1. COSMETICS FOB THE PACE.— For a very fine one, (see face wash), Mrs. Chase's following treatment of pimpled face, etc.: Put flake white, J^ oz., in bay rum and water, each 2 ozs., and applied after shaking, to the face, with a piece of soft flannel, and when dry, wiped or rubbed off where too much white shows, is excellent. But I have much faith in the old lady's only cosmetic, gi/en next below: 2. An Old Lady's Oriy Cosmetic.-" The only coTOietic I have used," said an old lady, " is a flannel wash-cloth. For forty years I have bathed my face every night and morning with clear water as hot as I can bear it, using for the purpose a small square of flannel, renewed as often as it grows thick and felt-like. My mother taught me to do this, as her mother had r^one before her. No soap nor powder, nor glycerine even, has touched my fac3, and this is what my skin is at 60," she finished, touching with pardonable pride a cheek whose peachy bloom and fine soft texture gave effe^jtive emphasis to the recipe. -Harper's Bazar. Bemarks. — This bathing of the face and neck with the hot water every night and morning, with a good rubbing with the flannel, certainly brings the Wood to the surface, and what is there so nice as the beautiful carnation of a lady's cheek and lips, who has never spoiled God's beautiful arrangement for this beauty with pinky powders, or the swarthy liquids, in her attempt to outdo nature's handiwork. The pale and sickly may be excused for trying to imitate it, but tlie healthy and naturally beautiful, cannot be excused in their attempts to beat it. It cannot be done, no matter how skillfully it may be tried. Hair to Sleach, or Color a Blonde.— "A. L. B." of Paragon, Ind., says to the Blade: Please give a recipe for coloring the hair a blonde. I have tried a good many things and have not succeeded; to which they gave the fol- lowing: Mix in 10 ozs. of distilled water (pure rain water will do; but drug- gists keep distilled water, and it costs but little), acetate of iron and nitrate of ' ^■M rTT ' ill 1 1 4 iff^^M nil III -^-i.,,,,v -JP' ■ 688 DR. CnASE' 8 RECIPES. ■y- silver, each 1 oz.,wlth nitrate of bismuth, 2 ozs. Moisten the hair^th thii mixture and, 1 hour after, touch it with a mixture of equal parts of sulphide of potassium and distilled water. Remarks. — From my knowledge of the nature of the articles, I havent & doubt of its success; but not wishing to change my white locks to a beautiful blonde, I have not tried it. To give the hair a glossiness after its use, applr some of the dressings before mentioned. / 1. POMADE— For the Hair, Lips, Chapped Hands, etc.— Oil •of sweet almonds, 4 ozs.; spermaceti, 1 oz. ; oil of lemon-grass, or oil of neroll (which is oil of orange flowers), J^ dr. Directions — Use sulBcient heat to >melt the spermaceti in the oil of almonds, and when cool stir in the perfuming oil, and put into a large mouthed bottle, to reach it with the finger. Of course all flavored, or perfumed, or alcoholic mixtures, should ke kept corked. 2. Pomade, Very Pine.— White wax, l^^^ozs.; pure glycerine, 2 fl. • 0Z8.; castor oil, 13 fl*. ozs.; oil of lemon (I would say lemon-grass), 5 drops; oil of bergamot, 2 drops; oil of lavender, 1 drop; oil of cloves, 10 drops; annatto, lOgrs. ; alcohol and water as below.< DinKCTiONS — Dissolve thewaxin)^cf the castor oil, with as little heat as possible, then titurate, or rub in th*) bal- ance of the castor oil and glycerine, and stir till cool, and add the perfuming oils. Rub the annatto in 1 dr. (tea-spoonful) of water until snoothly mixed, then add the same amount of alcohol to it, and stir it into the po.Tiade. Do not use too much heat, and use the bandest (nicest) castor oil. — American Journal of Pharmacy. Remarks. — This makes a very fine pomade. The annatto is only to give it -color. The same amount of cochineal would give it a reddish shade, instead of a yellowish, with the aanatto. Tumeric would give a yellowish shade, and -carmine a carnation, all fine in themselves, to choose from. But it is just as good without either. 1. DEPILATORY— To Remove Superfluous Hair, Boudets, or the Best French. — Crystallized sulphide of sodium, 3 drs. ; quick (un* slacked) lime, 10 drs. ; starch, 11 drs. Directions — Reduce each, separately, •to a fine powder. Mix and keep in well stoppered bottles. When to be used, moisten to a paste, with a little water, spread on the part to be denuded (from the Latin de, and midare, to make naked), and leave on only 2 to 4 minutes. Lift it off with a dull knife, which fetches the hair with it. — Druggids' Circular. 2. Depilatory, Our Own Druggist's. — Powdered, unslacked lime, 8 drs. ; carbonate of potash (which is salts of tartar), and sulphurtt of potas- sium, each 1 dr. Mix and keep dry, as the first above. Directions— Mix only to cover a small space at a time, leaving on only 5 to 10 minutes; then scrape off, which fetches the hair. Remarks. — I have I'ad this prepared and sent to various persons, on their application to me for such a preparation. I tell all, however, better let the hair grow, than to try to destroy the follicles, as this would require to keep on the mixture till it would make a sore, equal to a bad bum. If in any case this TEE TOILET. jgdone by accident, or to destroy the hair follicles, treat the sore the same as a l)uni. 8. Superflu' .s Hair, To Destroy.— Under this head some writer gives the followiag, v. hich is so near like wliat I have proposed for others, 1 will copy it, as he has a plan of washing off with vinegar, which would be good if either of the above depilatories (this is a depilatory) are used: " Take fresh stone lime, 1 oz. ; pure pota'^ i/.. &3 ^* 1.0 I.I Jr Ilia H: 14.0 2.5 2.2 12.0 1.8 1-25 1.4 1.6 ■« 6" ► Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 c* 640 DR CEASE'S BEOIPBEL cultural College. Lansing, " and by this use of it the hands Tdll be kept b excellent condition, smooth and soft and white." Of course, a little of tUs in water to wash the head will cleanse the scalp as nicely as the hands. Wash for the Hands When Boughened by Cold or Labor.— Wash the hands in vinegar in which a handful of Indian meal is put, rubbing thoroughly, then wash oft and apply some of the hair dressing, made of equal parts of glyceiine and rose water, which will soften and heal them, and be found y^7 grateful to their irritated, or even chapped condition, in the cold wintiy winds. 2. Wheat bran, in the water, is also considered excellent, so is oatmeal also good for the same purpose, but the followhig, perhaps, is a better way to use tlie last. A. Oatmeal Soap to Keep the Hands Soft in Winter.— Take the white castile soap (the white is the mildest), ^ lb., and melt it with vety gentle heat, in sweet rJmond oil, 1 oz. ; then remove from the fire and stir in * oatmeal 1^ o.zs. Bemarka. — ''Rosemary" says this is the only soap ladies should use in the winter; I will add if 1 dr. of Rosemary's oil were put in, it would make than think of her peculiar flavor, every time th^ used the soap. 1. DANDBUPP — To Bemove. — Cleanse the scalp thoroughly. Take as much boracic acid as you can dissolve in a cup or pint of water, and apply the solution 8 times a day. Bfmarks.—lhese is nothing better than the white of an Qgg, well beaten, to cleanse the scalp. 2. Mr. E. Wilson recommends the following wash for dandruff: Take of caustic potash, in solution, 2 drs. ; rose water, 8 ozs. Mix, and apply. ^4-'-' \: RECIPES FOR THE DAIBT. BTJTTEIi. BXITTSB. MAEHra— A "Now Departure,*' or New Discov- ery in Setting Milk, Claimed to be of Swedish Origin but really a Yankee Invention. — The Rev. Dr. Prime published in the New York (^server what he understood to be, and consequently gave, as a recent Swedish discovery. He said: " A. discovery has recently been made by M. Swartz, which promises to be" most important to the dairy farmer. In the ordinary method of cream-setting, the milk is placed in very shallow pans, and stands for 24 hours or more while the cream is rising. The milk, during that time usually turns sour, and the cream becomes contaminated with free fatty-acids, with partially decomposed albuminous bodies, and with other products injurious to the flavor or keeping qualities of the butter. In Swartz's plan the milk, as soon as it reaches the dairy, te placed in deep metal pails standing in a vessel full of ice. Not only does the low temperature reduce the process of change to a minimum, but, quite unexpectedly, it also greatly facilitates the rising of the cream ; so that in pails having sixteen inches depth of milk, the cream is nearly all obtained m twelve hours. The butter churned from the product is not only pure in flavor, but has remarkable keeping qualities. The plan is spreading rapidly." To the above I give the following explanation by a gentlemen signing him- self Ivenans, which shows that if the discovery was not actually made by Mr, Starr, of Litchfield, Conn., it had been used by him three or four years, at least, before it was made public in Sweden. This writer and traveler says: " I find the above ic a newspaper of Paris, France, showing that the dis- covery is considert;? to be something new and wonderful. Some three or tour years ago I wrote a notice, which was published in the New York Obnemer, of the splendid dairy of my friend, Mr. Starr, at Litchfield, Connecticut. In that notice I stated distinctly, with great particularity, Mr. Starr's method of seltinff his milk for cream; not in shallow pans, as the women of old were wont to do, but in narrow vessels about twenty inches deep, standing in ice-cold water, or a very cold place. This is the identical process now boasted of as the new discov- ery in Sweden, and spreading rapidly. It is a Yankee invention, and how long it has been in use I do not know. But they are smart in Sweden, as I know from observation, and will make use of every good invention or valu- able discovery in butter making or anything else." Remarks. There are those who claim that to heat the milk after straining into the pans, by setting upon the stove until the film upon the top of the milk begins to wrinkle will cause the cream to rise quicker and better than without the scalding, which experience will soon determine; but I am well satisfied that those- who are situated so they can have cold spring water to run through their milk house, by which they can reduce the temperature of the milk quickly; or thoso who are near large streams of water or lakes, so that they can cheaply supply 41 641 642 DR. CHASE'S RECIPES. themselves with ice for the same purpose, will find the cooling process not only the best but a very necessary plan to pursue, if they wish to make the most out of their opportunities. Butter— Gilt-Edged— How to Make.— At an exhibition of the Chester County Agricultural Society, Pa., Isaac Acker received the first prize on butter making, managing as follows: He feeds 10 qts. of corn meal and bran (mixed half and half, no doubt) to each cow per day, with hay, but does not think that corn fodder makes good but- ter. The tempt' lature' of the' cream at churning was fifty-seven degrees, and it was churned from 12 to 20 minutes. Use 6 ozs. of salt and 3 ozs. of white sugar to 20 lbs. of butter. Butter Churning, or "Getting on Time."— There are many people who complain that " butter will not come." To such I would say that "Aunt Ellen," of Oxford, Pa., has found a remedy, given through the Blade. She says: " I have had a similar experience, and found the remedy \>j appealing to my sisters through the press. There came tnany replies, but I tried the advice •of but one, and have never since had any difficulty about getting the butter on time. My adviser said never to let the milk stand longer than 24 hours, or 36 at most, before skimming. That plan I have followed letting the night's milk stand 36 hours, and the mornings milk 24 hours. Most butter makers claim that the quality of the butter is better than if the milk is allowed to stand a longer time. In cold weather, I think the temperature of the cream, when churned, will bear to be higher than in summer. Sixty-six degrees is about right." Butter Coloring From Ten Years Experience.— Upon the sub- ject of artificial coloring for butter, I will give you the experience of Mrs. " S. E. H.," of Circleville, O., also given in the Blade. Her remarks are as follows: In answer to an inquiry how to color butter, I would say that I have used nnnatto for ten years, and find that it gives entire satisfaction. I buy it by tlie ounce. Take a lump about the size of a hickory nut and dissolve it in a cup of water. This will do several churnings. When you have the cream in the churn, stir up and a''d one tablespoonful, which will color 5 lbs. I expect to catch a " blowing up " from some of the sisters, but we cannot make yellow butter in the winter without it. If you make good, sweet butter the annatUt will not injure, but improves the taste, for if an article doesn't look good and appetizing, what is it good for? I am a farmer's wife, but I have good bread and butter the year around, and sell an average of 10 lbs. of butter a week, re- ceiving the highest market price." Remarks. I can hardly understand why there should be any objection to the use of annalto, I know that my mother used it for coloring cheese when, from any cause, she thought the cheese would look better with it. Webster says it is " a species of red, or yellowish-red dyeing material, prepared from fhe see 'is of a tree (Bixa orellana) belonging to the tropical regions of America- It Js useil for coloring cheese and butter." So whatever fault there is in its use Ti.ust be charged to Webster. But I agree fully with the Circleville lady's y^'nion, that the annattn will not injure the butter nor those who use it, <^Jthopq;h ^'or horve consumption it need not be colored, but for what is to be THE DAIRY. 643 sold, will sell 'oetter, i. e., it will bring a higher price, and will give better satis- faction to the consumer, if it is properly colored; then, is it will not injure, ■why should ii not be used, especially in winter? But I would recommend those •who do color their butter, to use the annatto, preparing it themselves, as above, for you know not what the preparations may contain which are offered for sale, for this purpose, the annatto alone is all that is necessary, and in winter, I do think it is necessary. But there may be some persons who will prefer the following plan of color- ing with carrots, such can take their choice. I take the item from the Oerman- town Telegraph, in which it seems to have first been published, quite a numoer of years ago, by which means the Telegraph thinks the "Fo.7mer's Wife" obtained it, reporting, or republishing, through the Western Rural, from which tlie Telegraph takes it up again, and endorses, and tells how it came by it, at the first. With this explanation, and the addition of my own endorsement, I will let the Telegraph tell its pwn story. Have no fears in trying either the annatto or the carrots, as your convenience of obtaining the one or the other may demand. It says under the head of coloring butter: We notice in the Western Rural a brief communication from a " Farmer's Wife," describing her mode of coloring butter, which does not at all injure, but adds to the flavor of the batter, * It is simply using the juice of the orange carrot, as follows: " For about 3 gals, of cream take 6 or more ijood sized car- rots, wash them and grate them on a coarse grater; when grated pour on boil- ing water, which will extract the color. Put the cream into the churn; strain tlic carrot juice through coarse muslin into the cream, and churn. Should the cream be warm enough, the carrot juice must be cool before using. Aside from the coloring the carrots give the butter a sweet taste, similar to grass butter." This is the statement, and we wish to add our endorsement to its correct- ness in every respect.. Some 15 years ago a neighbor asked us to buy her but- ter, and after trying it, and findmg it unusually good, we engaged all she had to spare. Although it was in the midst of winter when we commenced to take it, we found it not only to be equal to grass butter, but to be similar to it in taste, and we decided that it was eqvdlly as delicious. Being unable to dis- cover the secret of its excellence, we jailed upon our neighbor for information. She smiled and said It was the way she always made butter in winter, as did her mother and grandmother; and then went on to describe the way it was done, which was exactly in accordance with that of the "Farmer's Wife" aforesaid — that is to say, grated orange carrot, boiling water, strainfng it out, pouring :nto the churn, etc. We published the recipe at the time, which was republished in a number of other papers, and it is quite probable that this was the sourc whence the " Farmer's Wife" derived her information. ,Now this recipe is easy enough for any one to adopt. It is as plain as to malie a cup of tea, and is equal to any so-called " ^ilt-edged butter" that was ever made in the absence of pasturage. From this it will be seen that there is no excuse for making the poor butter in winter that we see so much of. The only expense is a few carrots at a churning, and a few minutes of labor, which are'overcome a half score of times by the increased price of the butter sold. Butter Making, Good in Winter.— As there are a good many per- sons who think they can not make good butter in winter because the yellow color of sumioer is not imparted to that made in the winter, and hence that it is not of so good a quality. But, to such persons, the above will enable theiw to give their butter the proper color, and the following from an old butter maker. 8. F. Adams, will, no doubt, be found very interesting, because practical and. 044 DR. CEASE'S RECIPES. certainly, satfsfactory. To the inquiry of tlie editor of the Farmer, he makes the following full and very instructive answer: " At your request, I herewith give you our method of making butter in ■winter. We keep 10 cows, part of them are natives, and part are Jerseys. The feed is nice, early-cut hay, given twice a day, regularly; I water them imme- diately after eating, when they will usually drink. Feea cornraeal, wheat bran, 1 qt. each, scaldea, adding 2 qts. of sweet skimmed milk, to each cow, twice a day. Bed freely with sawdust and leaves. Qiv(; them all tlie salt they wish. We always milk before feeding them, and always clean the stable before sitting down to milk. We ^tiain the milk through a cloth, then heat it to a tempera- ttire of 130*, then sec in small pans, in which it never stands over 36 hours, before 8kimml..g,. The cream is kept in as cool a place as possible, without freezing. The room we keep the milk in has an even temperature by using a soap-stone stove. The milk is set on circular racks attached to upright posts, 6 inches by 6, and 8 feet long, slats nailed across 8 inches apart; a pivot in eacli post allows the racks to swing around convenient for skimming or removing the milk. The racks made thus will hold 64 pans. I skim twice a day, and churn twice a week; the cream stands 12 hours after the last skimming, to ripen, be- fore we churn it. It is warmed by sweet, skimmed milk in the churn, tempera- ture 62". The butter is washed m 8 waters, then weighed, allowing ^ oz. of salt to a pound of butter. I use the best salt I can find in Boston, fuse no tray, do not like (hem, but use a butter-box with tight cover, instead. I want my butter, after it has been salted, kept air-tight till lumped, then sent air-tight to market. The hand is not allowed to touch it at all. We use a butter- worker; would not make butter a week without one. The butter is put in square, pound lumps, stamped, and sent twice a week to Boston. Farmers who make a business of selling milk, do it the year round. Why should not butter makers do the same? Some may say, ' I can find no market for it,' but if they will make a nice article, they cau find a market. Why is it that seven-eighths of the butter that is sent to market sells for only about 30 cents, . when, if made as it ought to be, it would bring about 40 cents, or more? Butter making, like other work, is a trade, and how many dairymen have yet to learn the trade? If a few men and a few women can make good butter and get a good price for it, why can not a large number do it, other things being equal? I hear some one say, 'It is too hard work for the women; let the men do it.' A man can make as good butter as a woman if he tries, and he should do it when there is a large amount to be made." Remarks. — If dairymen or farmers who wish to make good butter in winter will follow the instructions of this old butter maker, I have not the sllghtest'doubt but what they will succeed; but I wish to call especial atten- tion to the importance of sending to market twice a week, for it matters not what pains may be taken to keep butter from becoming rancid, it never tastes so fresh and nice as when just made. I speak, as it were, from a double experience upon this point, i. e., by dealing in it and in eating it. I say, therefore, both in summer and winter, what butter is to be sold, send It to market as soon as made, if you wish to obtain the best prices. Butter Not to be Gathered in the Chum, Nor Washed in Water, but Brine. — At a meeting of the Ohio Dairyman's Association, Mr. Hawley, of 8" "-use, N. Y. , said; " Butter should not be gathered in the churn, nor should it washed with water, but with brine. If the butter is gathered in the churn it is spoiled by breaking and tearing down the grain and making it salvy, whereas it should stand in the grain like particles of steel. Brine will dissolve or cut the skins of the pellicles, and they will then be washed out with tbe buttermilk, instead of being left to putrify and spoil the aroma of the butter. EOB THE DAIBT. 645 Butter B ot to bo Worked Too Past Nor Too ISCuoh. The Jour- noH of Chemittry, in relaition to the working of butter, says: " Do not work but- ter too much no'" too fast. Work slowly until all nalt is thoroughly and evenly absorbed. Otherwise the butter will not be of uniform color. Working it too last will destroy the grain, and the butter becomes salvy and lard-like in the texture. Let it stand or put it away in the tray for 24 hours. Then work it enough to remove all the buttermilk or surplus brine, so that the butter may become dry or like a piece of cheese. Mold into rolls and set them away for 24 hours, or until they become hatd and firm. The cloth should now be put on, so as to cover one end, while the other is left open for the stamp. The cloth should be cut in pieces of exact size and dipped in brine and the butter rolled when the cloth is dripping wet. Butter should never come in contact with the bare hand. When in bulk it can be easily handled with a ladle and flat paddle." To Make Butter Firm and Solid in Hot Weather.— An exchange gives information concerning a metliod in practice among the best English butter-makers for rendering butter firm and solid during hot weather: Carbon- ate of soda, 1 tea-spoonful ; powdered alum, 1 tea-spoonful, are mixed, and at the time of churning put into such a quantity of cream as will make about 20 lbs. of butter. The effect of this powder is to cause the butter to become firm and solid and sweet flavored. Its action is upon the cream and passes off with the buttermilk. The ingredients of the powder should not be mixed until the time when it is used. — Harper's WeeMy. Prize Butter, First and Second— How They Were Made. — Charles S. Sargent, of Brookline, who took the first prize at a recent fair at Oreenfield, Conn., reported his plan as follows: " The accompanying sample of butter is made from a small herd of registered Jersey cows. The cows are fed 1 qt. Indian meal, 2 qts. shorts, \i bus. carrots and about 10 lbs. English hay each per day. The milk, which is set in shallow pans, stands 24 hours before being skimmed, the temperature of the milk being as near 62" Fahrenheit as it is possible to keep it. In working this butter two rules are observed: 1. No ■water is ever allowed to touch it; 2. The hands of the operators are never allowed to touch it, wooden paddles being used to work it with. It is salted with the best quality of table salt and is not colored. It sells at the present time at $1 per lb." The Farmington (Ct.) Creamery Company, which took the second premium, explains as follows: "This butter was made from the milk of four imported Guernsey cows, which were fed on hay, sweet corn stalks and 2 or 3 qts. daily of bran. It was made at tht Farmington Creamery, and set 24 hours in water in deep coolers. The cream stood 24 hours before churning. The butter was salted at the rate of % oz. of salt to the pound. Remarks. — You see the importance of not washing the butter with water, but with brine; and also that it must not be handled with the hands, but pad- dles or spatulas only. Butter to Keep During Hot Weather. — Butter to be kept into hot weather ought to be packed in jars, pressed in firmly, and a pickle made by oang common salt, 2 lbs. ; saltpeter, ^ oz. ; lump sugar, 2 ozs, to each qt of jr «46 DR. OHASE' 8 RECIPES. hot water needed. Pour the hot water upon the salt, etc., and. stip until dls. solved, and let stand till cold; then pour over the butter, at least 2 inches \n depth, it will keep it nicely. New ash or oak firkins will do, but are not as good as stone jars. IL A new flower-pot, washed clean, and wrapped with 2 or 3 thicknesses of wet cloth, Is said, by turning it over a dish of butter, to keep it as hard as If placed in an ice-box. The same with a dish of milk. The cloth must be kept wet Creamery, the Management and Advantage of in Butter. Making. — The management of a small creamery differs in no respect from that of a well-apix>inted private dairy. The only respect in which a creamery is different from a dairy is that it does the work of several dairies, and in doing this work it greatly reduces the cost of making the butter. If we follow up the season's work of a small creamery of, let us say, 200 cows, we shall find that one person, with the partial help of another, will be able to do all the work for this number of cows, which would probably be otherwise done in 20 sep. arate dairies. The advantage is obvious. In place of 20 sets of pans, the use of 20 milk-rooms, 20 churns and 20 pairs of hands in cleansing milk-pans and other utensils, there is but one, and the labor and time of 18 or 19 persons are saved. Besides, the product is all alike, of even quality, packed similarly and marketed through one agent; so that all through the work there is saving of labor and economy of expense. This, of course, reduces the cost of making the butter to the least possible amount, and at the same time raises the Income to the highest possible point Instead of all the butter from these 20 small small dairies being sold at a village grocery, and put up in the old-fashioned rolls, and being disposed of in trade, as was formerly the custom,.at a very low price, the aggr'igate product is sent off at short intervals, and while fresh, in refrigerator cari, and along witli the product of other creameries packed in a similar manner i,i the same kind of packages, and reaches the market in such a condition as to realize the highest price. This is an advantage which is equal in value to the saving of the cost, so that the patron of a creamery enjoys the double beneut of the lessened cost and the increased value. If dairymen lived before, it is not surprising that they can make money now, under these consid- erable advantages.— iV. T. Times, Milking Shed— Care and Kind of Milk-Pails, etc.— For summer dairying an open slied in which the cows can be tied and given a few mouthfuls of fresh green fodder after they are milked, and which should be cleanly scraped after each milking, is a very great advantage, which can also be util. iksed in winter for sheep or other stock. Then the milk can be drawn free '.rom dust and dirt "flicked" by the switching of the cows' tails; as will happen with cows loose in a barn-yard. ]\Iorcover, the milk-pails should be of tin and not of wood. An old wooden milk-pail can not be made clean by dint of any amount of scouring. Nor siiould the milk-pail be used for any other purpose; but, as soon as the milk is strained, the pail should be washed with cold water, acalded and turned bottom upward upon a bench or on a stand. OHEESE. HOME-MADE AND FANCY FACTORY — MADE FOB SHIPPING.— I. Home-made.— Even those keeping only 5 or 8 cow» will And it very convenient to know how to make good home-made cheese after the butter season is over; and as I always draw upon those who do " know how " for points upon which I have not personal experience, I will first give am item from an experienced man, L. B. Arnold, as given in the N. Y. Tribune^ upon this subject; then a shorter explanation obtained from a cousin of mine,, David Sanders, of Strykersville, N. Y., who used to keep about 12 to 20 cows, and for several years made his own cheese at home, and sold it to the village- retailers around him, whose demand, you will see in his statements, he could never fully supply, for the reason, I will add (for I have many times eaten of his cheese), that his cheese was better than that made by others around him, for the home market. Mr. Arnold says: "As rennet is the principal a^ent in making cheese, that should be pro- vided first. If rennet extract can be obtained, that will be the best, because it is al'.vnys pure and sweet, and imiform in strength, and conies witli directions for using. But if it cannot be had, rennet may be prepared by steeping a good clean and sweet rennet in a weak brine at least two days in advance, and giving it a half dozen or so good rubbings before usi!i California. He says: * * I have recently fitted out a factory for about that number of cows, the cost of which forms the basis of the figures I give. The following will be found reliable. It will be observed that in my list no provision has been made for engine or force pump for forcing water into tanks, which in some localities may te necessary. It will be found much more desirable to have running water, either from spring or artesian well, where it can be procured without too great expense, as it will materially lessen the running expense of the factory as well as prove at all times a safeguard from tainted or sour milk, both of which are very liable to occur where there is a lack of good, pure running water. There are also cases of defect sometimes in the working of either pump or engine, and this causes much inconvenience, and many times actual cost in handling the milk. The following is a list of necessary apparatus, with present cost of each item: Three 600-gallon vats, $80 each |340 00 One press with capacity for thirty 60-pound cheese, . 25 00 Ten press screws, 70 00 Thirty telescope hoops 90 00 One 80-gallon weighing can, 15 00 ~ One miik conductor, 5 00 One curd sink, with perforated bottom, . . . 20 00 One 6-liorse-power boiler, with injector and pipes com- ) 075 oo plete, to connect with vats y . ^ "" Two bandagers, or curd fillers, 5 00 Two curd knives, one horizontal and one perpendicular. 15 00 One pair of scales, 900 pounds capacity, . . . 45 00 One pair of scales for weighing salt, etc., . . . 10 00 " Two rennet jars, 6 00 * Two jars for coloring, 2 50 One curd mill 80 00 Onfi sink for washing and scalding dairy fixtures, . 10 00 One set of testing instruments, 6 00 Pails, dippers, curd scoop, etc., .... 6 00 Total, $873 50 Bemarka. — Although our items, or recipes, for making and managing bu^ ter and cheese are few. yet we think they are plain, and perfectly reliable. DOMESTIC ANIMALS. RECEIPTS AND INSTRUCTIONS FOR TH Kl K CABE ANB TREATMENT. SIOI^SES. Gtoneral Remarks Upon Their Dispositions, Etc.— It is an admitted fact that " kind and gentle treatment makes a kind aiid gentle horse." Again, " a balky man makes a balky horse," " Bad drivers," too, " make bad horses." It is only in a few exceptional cases that a horse is naturally vicious, or even stubborn. Let good sense be shi)wn, then, on the part of those who have the raising and care of horses, and they will show theirs by their kind and willing submission to all reasonable requirements which they understand. Kindly teach them, and they will as kindly learn. But curse and scream at them, and you excite their fears and injure their disposition to be kind, by every such want of judgment on the part of the driver, or the one who has the care of them in the stable. Then, if you want a kind and gentle horse, be kind and gentle towards them, and they will not fail you in more than one case in a hun- dred. But a pet to-day and a kick to-morrow will destroy their confidence in you, and leads them to expect abuse rather than kindness. The Arabs are accredited with being the most successful horse-trainers in the world; and they so appreciate the value of kindness that they take them into their tents with tliem, and bestow upon them as much love as they give to their children; and the children, in turn, make playfellov ^ of the colts; and thus, although the Arabian horse is considered the most spirited of any in the world, yet with their intelligence gained by this constant and kind companionship, they are the most easily controlled of any. Beware of the impatience of boys and hired help, who are likely to think there is no way of showing their power over a horse but by jerking at the reins, and yelling or cursing at him. Treat horses with uniform and unvaryiijg kindness and they will soon learn to have confi- dence in their master, and there will be but few "tricky" horses. It is well even to be on friendly terms with cows and sheep as well as the horse family, giving them salt, or a little sugar, pieces of apple, or any palatable thing, as bits of carrots, beets, etc., a)id especially so with the younger stock, and thus teach every animal to allow *tself to be handled in the yard. And if, when^a colt or a calf is seen fo»" the first time, it is handled kindly, and so petted every time it is seen afterwards, it will soon love to see you for the sake of the feed- ing, handling, etc., an- 1 never more be aftaid of you, as it soon will be unless this kind '■ourse is intp>duced and constantly pursued. That the disposition of 653 «S4 DR. CHASE'S RECIPSa. the horse is, generally, kind, no one can doubt; therefore, if he receives kind- ness, and only kindness, in return, he will become more, and still more kind to his master and associate, which the master thus becomes, rather than an austere, rough, harsh and abusive one, which the naturally kind animal will eoon learn to fear, and the next thing is to hate, and consequently kick or bite, or both, in self defense or to prevent your coming near enough to abuse him, when tlu? . the custom of the master; and no one can honestly blame them for it, either. Learn then, to give the kindness you expect in return, and there will soon be a lasting friendship established that will end only with the life of one or the other. How Long a Horse Ought to Work^It is now claimed by our best horsemen, that, with our many labor-saving machines, a horse ought not to be worked over 9 hours a day; at any rate he should have two hours at noon for eating, and to allow the digestion of his food, by which his strength will be greatly aided in his afternoon's work. See the digestion of the horse compared with that of the ox, showing how each should be fed. Baising and Breaking Colts. — A correspondent of the Praettcal Far- mer, who says he has had considerable experience in handling colts, gives his views and practice upon this subject, also such examples of docility, after his manner of handling them, which are so consistent with what I con- sider the right thing to do in raising and breaking colts that I believe it will carry more force, or be more likely to be followed, than what I might be able to say, without corresponding examples, which I could not give. He says: " I have adopted the rule of haltering my colts at 10 days old, and lead it at its mother's side whenever I drive her. I have never found any trouble in teaching a colt to lead in this way, and long before it is weaned it will be per- fectly halter-broken. I have just brought up from the pasture a colt that was 2 years old in April, to give it a little training. This colt was halter-broken and led at the side of its mother when sucking, and it is now as docile as any horse on the farm. A boy 16 years old, who is living with me, harnessed it a few days ago, and, after driving it round the yard for a short time, hitched it to a spring wagon and went off alone with it. 1 should not have allowed it liad I known what he was about, but he came back with the colt as gentle as my old carriage horse. This has been about my experience with colts that have been taught to lead and handle when yoang. It is easy to accustom a colt to have the harness thrown on it, and chains wrapped around its legs, or to have some- thing fall from its back, without its being frightened, and if these things are ever learned it must be when the animal is young. I believe that it is easy to so train a colt that if the hold-backs come -oose on a hill, and let tlie buggy against it, instead of being frightened and running away, it will brace itself And stop the bu^gy. I remember twice Ixjing placed in a position of great dan- ger, with a spirited mare that I had trained from a colt, and if I had not accus- tomed her to just such treatment as I recommend, I should undoubtedly have been severely injured or killed. The instances were these: I was approaching the Miami river, on a turnpike, and had just started down a long, winding hill, over a fourth of a mile long, when one of the bolts by which the shafts were attached to the buggy, dropped out. That side of the shafts dropped on to the mare's heels, and whenever I attempted to rein her in to stop her, the buggy would run against her. I went fully 300 yards down the hill before I could get her checked so that it was safe for me to jump out and catch tlie ^heel and stop the buggy, but the mare made no attempt to kick or run. The DOMESTIC ANIMALS. 655 other case was this: I had stopped at the top of a long hill with aloar^ of wood, and when I stepped on to the doubletree to climb on to the load, the st»ck I took hold of to pull myself up by, pulled out, and I fell with my head between the mare's heels, and the stick came rattling down over the chains on top of me. If she had started at all the wagon would have run over me for I was exactly in front of the wheel. Now, I do not say that every horse can be trained to do as mine did, but I do say that if it is ever done it must be while it is young, and that what the colt is taught young it never forgets. I have no faith m the theory that a colt should never be put to work until it is 4 years old. Of course, we must exercise judgment and not strain our young horses by pulling them haiid, but I see no more reason why u colt should do nothing until it is full grown, than a boy, and every boy works from the time he is 12 or 14 years old. A well grown colt can be used for light work from the time it is 30 mouths old and made to pOT its keeping, and if good judgment is exercised it will be all the better for it. One thing is mdispensable m training a colt, and that is that you control your temper. The man who will get angry, and jerk and whip a colt, is not nt to have charge of it, and need not expect to render it docile and obedient Eemarka. — As this gentleman says, every horse may not be as docile as his was, even if trained the same; but the author fully believes that 9 out of every 10 would be equally docile under just such circumstances. But most positively would not without this early training. Bitting the Colt and Training to Harness.— In the warm days of spring, when the colt is 1 year old, let the bitting process be commenced; and if the colt has been handled from its birth, as above suggested, it will usually sub- mit to the bitting process as quietly as he will to any other training. After put- ting on the bitting fixtures, turn him loose in a safe yard, i. e., with no obstruc- tions, as wagons, sheep racks, etc. , with which he might come in contact, allow- ing him an hour or so to become familiar with the harness, being careful to check him up but little the first time above what he carries his head naturally, but checking higher and higher each day until the proper carriage of the head is attained. I dislike an over-high carriage of the head in any horse. After a day or two, a cord 12 to 15 feet in length may be tied to the bits and the colt allowed or trained, if n6ed be, to exercise in a circle or around you, but never carrying it so far as to tire or worry him, gently patting and petting him from time to time to show that no harm is intended. This should be gone over again and again through the summer and winter following, and when it is 2 years old it may be harnessed and hitched beside its mother, if she be gentle and kind, else beside an old, gentle horse, and driven quietly about, at first with only the harness on, then to a light carriage, with never more than two therein, and accustomed to driving until it becomes second nature to do as its companion does, but never upon long and exhaustive journeys; but simply enough to harden its flesh and aid its muscular development. And even from 3 until 4 years old a colt should be driven with exceeding care, neve^ over-loaded, as this is the critical age of the colt, or its period of second dentition, and it can not, therefore, masticate hard food, as it can after its teething is completed. Indeed, all young horses should be used with care, and never put to steady exhaustive work until they are 6 years old, after which, with this early care, they will become stouter and increase in power and speed until 10 or even 12 years old. 666 DR. CHASE'S RECIPES. whfle if put to the hardest work at 4 or 5, they will not improve beyond 8 or 9. Weaning and Wintering Colts.— If the mare is allowed a few oats while in pasture, wliicli is a very proptr thing to allow, the colt will soon learn to eat with her, and as soon as this is obsei'ved, it should have a handful or two daily, where the mother cannot get in to eat them from it; by which means you increase its development and growth, and save the trouble of having to teach it to eat them at time of weaning. And as cool nights approach, it is best to take the mare to the stable over night, tying the colt near her; if a double stall, by her side; but not to allow suckling, which will take away half, at least, of the trouble of weaning without their knowing it; and if the mare will eat roots, give such as beets, carrots, turnips, apples, pumpkins, etc., all properly cut into small pieces to prevent choking; and some persons think all breeding mares should be taught to eat roots to ensure a better condition of health. The colt will also Boon learn to eat them, but should not be allowed so much as to produce loose- ness of the bowels; enough, only, to aid digestion. Some persons allow their colts to run with the dam till winter sets in; but it is not good for either the colt or the mother, especially if she is again breeding. The colt should be weaned, or shut off from the mother, about the end of the sixth month; but should be well cared for the first winter — in fact, all winters; should have either a warm stall, or at least a warm, dry place, with plenty of bedding, and a good brushing every day, being very careful and kind about the legs, to accustom it to after grooming; give a quart of good, sound oats daily, with sweet, clean hay, and its little feed of roots, if you have them; but coarse cut food is not proper for a colt, as it packs too closely for the easy digestion of young animals. If the fall is particularly dry, when a colt is being weaned, a few bits of carrots, beets, or turnips will more especially be called for as aids to digestion, on account of the shriveled condition of the grass. With these aids it will not miss the mother's milk near as much as it otherwise would; and if it has already been accustomed to them, so much less trouble will now be exper- ienced. If 3 or 4 colts can be shut oflf together in an adjoining field from the dams, there will be still less trouble than with one alone. Profit of Baising Colts. — A colt may be raised for about the same cost as a cow; but, at three years old, is generally worth as much as three or four cows. Not only must the right kind of mares be kept, and the right kind of colts be raised, but the mother must have the proper care, as indicated under the head of Brood-mares, Proper Care of, etc. She must also have ample stable accommodations, when needed. And as the profit of raising good colts is so large, as before remarked, and the demand for them is becoming so great, let the farmer keep the mares, which are just as kind and good to work on the farm as the geldings, and let the latter go to the town-people who care not to engage in the breeding business. Colts of Ordinary Training— To Cure of Halter-Pulilng.— Colt' which have not been broken young to lead by the side of the mother, as previously instructed, often annoy their trainer by pulling at the haltf For LOMESTIC ANIMALS. 657 such, place a spring-pole, a pretty stiff one, on the opposite side of the manger 80 he dhall not see it; then pass the hclter-strap, or what is better, a rope halter, that may pass through a hole in the partition or boards, put up ."'tr the purpose, passing ta the pole, which shall give him at least 3 or 4 feet \&j, and he will soon try his full strength upon it; but if properly done it vdll still hold him, and he will finally walk up to the manger — " the captain's office " — and consider his passage paid for Hfe on not a very large number of pulls either, if it is skillfully arranged. I have seen this done effectually and satisfactorily by taking the colt to the woods and trimming a sapling of such a size as to have the right spring to it, then cut off the top at a proper height, bending down and tying a long rope to the top and to the halter, then letting it up gently, when tiiie contest would begin, but always with victory to the sapling, with only a few trials, although it is believed to be best to have the sapling hidden from his sight, yet he hardly suspects the sapling of being his opponent. Colts, to Teach How to Back.— When a colt has been somewhat accustomed to the harness, after our method of training and breaking, it will bo well also to teach him how to back in the following manner: Having put on a bridle, lead him to the top of rather sloping ground, not very steep, placing the hind I'eet down the slope; then facing him, taking hold ,of the reins, close to the bits, with a hand on each side, press him gently backward, at the same time saying "Back, back," while you follow him, guiding him as he backs, to keep him descending the hill or slope, and not allowing him to turn sideways, stopping occasionjilly to caress him, but under no circumstances allow yotirself to strike him, and he will very soon learn what is wanted of him and will will- ingly do it at the word being spoken every time, if done with patience and gen- tleness. After he has learned it fairly on the descending ground, do the same upon the level, after which harness him to a light empty buggy or wagon and do the same thing, first upon descending ground, then upon the level; and finally, if upon a road where the ground is solid, you may get into the vehicle, and with the reins gently pull upon him, always repeating the words, " Back, back," until he perfectly understands what is desired of him, when he will da it as readily as any other thing. It is only that horses do not know what i» wanted of them, or that they are at first required to back greater loads than they are able to do, that there is so much trouble in backing them. If the colt is taught, the horse will know how to do it. And this plan is as applicable to horses as it is to colts; but for horses which have not had the advantage of training and breaking while a colt, as above indicated, it will require more time, as well as more patience, and a greater amount of gentleness, to accomplish the undertaking. Observe the three things above indicated and you will never fail: I. To place the colt or the horse with his back down hill. II. When harnessed, let it be only to a light empty wagon. III. Always be perfectly kind and gentle, teaching him what you deS're him to know. Take only one at first, and after he is learned, if you have a mate for him, do the same with him; and finally, harness them together and carefully do the same with the span. It will more than pay in the after usefulness of the horses for all the labor and pains of teaching.* • 65<« DR. CHASES RECIPES. Srood Mares, Proper Care of, Before and at the Time of Poaling. — The author is indebted to the " Veterinary " of the New York j^nY aid a correspondent of tlie Michigan Fa.'mer for the following sencible instructions as to the proper food and care of brood mares at this critical period of their lives; and especially will it be found necessary to have an eye to th6 mother's couduct towards the foal or colt, if it is her first, as she may be kind to it and she may not; still, watchful care is very important in all cases until the colt is up and doing well. T*- j writers speak very much alike, as though one had copied from the other, in parts at least, but which is the copyist I do not know ; but as each is more full in some points than the other, I shall use All important points without giving both in full, as that would only be a repeti- tion, my credit being given jointly, as above. The combination is sensible and •worthy of consideration. It Is as follows: " The best feed for the brood mare is cornstalks or good timothy hay, with from 4 to 6 qts. of ground oats and wheat bran (equal parts) each day. The aground oats and wheat bran not only enable the dam to make all necessary preparations to supply the coming foal with nourishment at the time when moat needed, but it keeps her healthy and strong, and enables her to furnish the growing foetus (colt in uterus) with the best kind of material to make the best bone and muscle. The dam should also have moderate exercise, but it should be regular. If she be used in a team, she should not be driven faster than a walk, nor loaded too heavily, for in either case there is danger of injuring the dam and ruining the foal. She should be housed or sheltered nights and in all stormy weather. As foaling time approaches, she particularly needs the prac- ticed eye of the careful and experienced breeder. For she should be watched both day and night, as many a valuable colt has been lost that two minutes' labor at the particular time would have saved. As soon as the colt is dropped, the attendant should see that its head is free from the membrane or sac with ■which it is enveloped, as the colt will otherwise soon smother. The next thing is to sever the umbilical cord about 5 inches from the foal and tie the end next to the colt to prevent bleeding, etc. This, if possible, shotild be done before the dam rises, as many a colt has been ruptured at the navel by the dam rising before the string was severed. After the above has been promptly attended to, leave the dam alone with the foal for half an hour and carefully watch her Actions. Now, in case she seems disposed to injure, or in any way abuse the foal, it should be taken away from her and covered with a blanket until dry. &i the end of a few hours, the attendant with whom the mare is most familiar should endeavor to assist the foal to suckle. If necessary the mare must be placed under more or less restraint. The twitch, strapping up one foot, or the •side line must be resorted to, while the assistant renders the necessary assistance by holding the colt at the side and by putting the nose to the teat of the mare. After the colt is able to draw its nourishment from the dam without the aid of its attendant, little need be done but furnish a shed, if the weather be inclement, and a liberal supply of good hay or stalks, and a peck of ground oats and bran per day until there is a full growth of green, spring grass." Remarks. — The author can see nothing to add to these instructions, except. DOMESTIC ANIMALS. an should it ever occur that from storms, or from the mare's " coming In " out of the ordinary season, siie should have a double stall or a barn floor, well bedded, «ntirely to herself at such time, together with the same watchful care to avoid accidents, that is abo\e recommended, with which no danger generally need be apprehended. How to Choose or Buy a Horse.— The foUoveing simple rules will be found useful to all parties about to buy a horse: I. Never take the seller's word; if dishonest he will be sure to cheat you; if disposed to be fair, he may have been the dupe of another, and will deceive you through representations which cannot be relied upon. II. If you trust the horse's mouth for his age, observe well the rules given below, for that purpose. III. Never buy a horse while in motion; watch him while he stands at rest, and you will discover his weak points. If sound he will stand squarely on his limbs without moving any of them, the feet planted flat upon the ground, with legs plump and naturally poised. If one foot is thrown forward with the toe pointing to the ground and the heel raised; or if the foot is lifted from the ground and the weight taken from it, disease of the navicular bone may be sus- pected, or at least, tenderness, which is precursor of disease. If the foot is thrown out, the toe raised and the heel brought down, the horse has suffered from laminitis, founder or fever in the feet, or the back sinews have been sorained, and he is of little future value. When the feet are all drawn together beneath the horse, if there has been no dis. ase there is a misplacement of the limits, at least, and a weak disposition of the muscles. If the horse stands with. his feet spread out, or straddles with the hind legs, there is weakness of the loins, and the kidneys are disordered. IV. Never buy a horse with a bluish or milkish cast in the eyes. They indicate a constitutional tendency to ophthalmia (soreness or weak eyes) moon blindness, etc. V. Never have anything to do with a horse who keeps his ears thrown -back. It is an invariable indication of bad temper. VI. If a horse's hind legs are scarred the fact denotes that he is a kicker. VII. If the knees are blemished the horse is apt to stumble. VIII. When the skin is rough and harsh, and does not move easily and smoothly to the touch, the horse is a heavy eater, and his digestion is bad. IX. Avoid a horse whose respiratory organs are at all impaired, If the ear is placed at the side of the heart, and a whizzing sound is heard, it is an indication of trouble. Let him go. How to Judge the Age of a Horse. — The age of a horse, up to a certain period, is generally determined by his teeth. There are no two opinions alike on this point. But as almost ev^ry writer on this subject has some pet tl" ory of his own, there are probably no two writers whose opinions agree as to the exact manner of arriving at a horse's age after it has attained the age of 5 years. For the edification of our faders, we give from " Kendall's Treatise on the Horse," the following conci rules, which will be found generally eor- lect: < 660 DR. CHASE'S RECIPES. . I. Eight to fourteen days after birth the first middle nippers of the set of milk teeth are cut; four to six weeks afterward, the pair next to them, and finally, after six or eight months, the last. All these milk teeth have a well defined body, neck and shoulder farg, and on their front surface grooves— or furrows, which disappear from the middle nippers at the end of one year; from the next pair in two years, and from the incisive teeth (cutters) in three years, II. At the age of two the nippers become loose and fall out, in their places appear two permanent teeth, with deep, black cavities, and full, sharp edges. At the age of three the neict pair fall out. At four years old the corner teeth fall out. At five years old the horse has his permanent set of teeth. III. The teeth grow in length as the horse advances in years, but at the same time his teeth are worn away by use, about one-twelfth of an inch everv year, so that the black cavities of the nippers below disappear in the sixth year those of the next pair in the seventh year, and those of the corner teeth in the eight year; also the outer corner teeth of the upper and lower jaws just meet at eight years of age. At nine years old cups leave the two center nippers above, and each of the two upper corner tcfjth have a little sharp protrusion at the extreme outer corner. At the age of ten the cups disappear from the adjoining teeth; at the age of eleven the cups disappear from the corner teeth above, and are only indicated by brownish spots. IV. The oval form becomes broader, and changes, from the twelfth to the sixteenth year, more and more into a triangular form, and teeth lose, finally, with the 20th year, all regularity. There is nothing remaining in the teeth that can afterward clearly show the age of the horse or justify the most experienced examiner in giving a positive opinion. V. The tushes or canine teeth, conical in shape, with a sharp point and curved, are cut between the thiiti and fourth year, their points become more and more rounded, until the ninth year, and after that more and more dull in the course of years, and lose, finally, all regular shape. Mares have frequently no tusks, or only faintly indicated. What Makes a Horse Shy, and How to Avoid it.— A correspon- dent of the Michigan Farmer, says: "There never was a shjing horse that was not near-sighted. Such horses do not see the object until getting right near it. Nothing will break the horse of this habit unless the blinders are discarded and an open head-stall used. Treat the horse kindly. Never whip him, but try to coax him up to the object, that he may smell of it. One of the worst shy- ers was broken by • leading, riding and driving in a meadow among stone, stumps, boxes and buffalo robes in different positions every day, the horse being led up to them and allowed to eat a few oats off of the object. Let any one examine a well-behaved horse's eye and then a " shyer's " eye, and note the dif. ference. Managing and Shoeing Fractious Horses.— The following valu- able information is from the Live Stock Journal: "A beautiful and high-spirited horse would never allow a shoe to be put on his feet or any person to handle bis f set In attempting to shoe such a horse, recently, he resisted all efforts, DOMESTIC ANIMALS. 661 kicked aside everything but an anvil, and came near killing himself against that, and finally was brought back to his stable unshod. This defect was just on the tove of consigning him to the plow, where he might walk barefoot, when an officer in our service, lately returned from Mexico, took a cord about the size of a common bed-cord, put it in the mouth of the horse like a bit, and tied it tightly on the animal's head, passing his left ear under the string, not painfully tight, but tight enough to keep the ear down and the cord in place. This done, he patted the horse gently on the side of the head and commanded him to follow, and instantly the horse obeyed, perfectly subdued, and as gentle and obedient as a dog, suffering his feet to be lifted with entire impunity, and acting in all respects like an old stager. The gentleman who thus furnished this exceedingly simple means of subduing a very dangc'" • ^ pi. jpensity, intimated that it Is practiced m Mexico and South America in uie management of wild horses." Vicious Horses, Efficient Method of Subduing.— A new and very simple method of subduing or training vicious horses was recently exhib- ited at West Philadelphia, Pa., where the manner in which the very wildest horses were subdued so quickly, caused the Rean-doi that city, in making the fol- lowing report, to call it "astonishing." It says: "The first trial was that of a kickipg or ' bucking ' mare, which her owner said had allowed no rider on her back for a jieriod of at least five years. She became tame in about as many minutes, and allowed herself to be ridden about without a sign of her Tormer wildness. The means by which the result was accomplished was by a piece of light rope which was passed around the front of the jaw of the mare just above the upper teeth, crossed in her mouth, thence secured back of her neck. It was claimed that no horse will kick or jump when thus secured, and that the horse, after receiving the treatment a few times, will abandon his vicious ways forever. "Method for Shoeing. — The method for shoeing was equally simple. It consisted in connecting the animal's head and tail by means of a rope fastened to the tail and then to the bit, and then drawn tightly enough to incline the animal's head to one side. This, it is claimed, makes it absolutely impossible for the horse to kick on the side of the rope. At the same exhibition a horse, which for many years had to be bound on the ground to be shod, suffered the hlacksmith to operate on him without attempting to kick, while secured in the manner described." Bemarks. — Much less trouble than the old Rarey plan; and the more simple the plan the easier it is to use it If this ever fails, put under an ear, as they do in Mexico. White Feet in Horses or Spots on the Forehead— How to Produce a Match. — Take a piece of Osnaburg (coarse linen cloth originally made in Osnaburg, Germany) the size of the white on the corresponding foot; spread it with warm pitch and apply it around the foot, tying it afterward to keep it on in the right position; let it remain on three days, by which time it will bring off the hair clean and make the skin a little tender; then take of elixir of vitriol a small quantity, annoint the parts 3 or 3 times; or use a commoa mh it Mi; DR. CIIASE'S RECIPES. weed called arse-smart, a small handful, bruise it, and add to it about a half pint of water; use it ds a wash until the soreness is removed, when the hair •will grow entirely white. — Cricket on the Hearth. Remarks. — If this will do the work on the feet, of which I have not a doubt, it will do the same upon the forehead, and in either case will do the borse nc harm. Kicking and Bunaway Horaos— How to Cure of the HauiU--- TTie Kicking. — If you have a horse which is accustomed to knocking out the dash-board with his heels, wlien things do not work to please him, proceed as follows: " Place around his neck a band like that used for riding with a mar- tingale. Then take two light straps (made for the purpose) and buckle them to the bits, on each side, and pass them through the neck-band, and also inside tlie girth, and buckle them securely to each fetlock of the hind feet, taking care, in the making, to have them ol the proper length. When a horse is rigged in this manner, if he attempts to ■ kick up behind,' each effort will jerk his head down in such a way as to astonish him, perhaps throw him over his head. He ■will make but a few attempts to kick when he finds his head thus tied to his heels, and two or three lessons will cure him altogother." Jfor the Runaway. — The method for the runaway is equally simple and effectual: "First of all, fasten some thick pads upon your horse's knees, then buckle a strap, about the size of a rein, ui)on each fetlock forward, and pass the straps through the hame rings or some part of harness near the shoulder on each side and lead the straps back to the driver's hand as he sits in the buggy. He has thus four reins in hand. Start the animal without fear; don't worry him with a strong pull upon the bit, but talk to him friendly. When be attempts to run, he must, of course, bend his forward legs. Now pull sharply one of the foot reins, and the elTcct will be to raise one of his forward feet to his shoulder. He is a three-legged horse now, and when he has gone on in that way a little distance drop the constrained foot and jerk up the other. He can not run faster on three legs than you can ride, and when you have tired him on both sides pretty thoroughly, or if he refuses to take Iiia trot kindly and obey your voice and a moderate pull on the bit, you can raise both his fore feet, drop him upon his knees, and let him make a few bounds in that position. The animal will soon find that he can not run away; tliat lie is completely in your power, and by soothing words you will also be able to convince him that you are his friend. He will soon obey your commands, and will be afraid to extend himself for a run. Within a week or two some horses that were quite valuable animals in respect to everything but tlieir bad habits of kicking and running in harness, were cured by methods described above." — Boston Herald. Remarks. — These plans, if maca^ed skillfully, must prove effectual and satisfactory; and they ought to be generally known, f'^r there are many horses given to one or both of these viciously evil habits. Digestion of the Horse Compared with that of the V Showing How Each Should be Fed. — The study of the physiology 6. the horse, as compared with that of the ox and other animals, is calculated U> DOMESTIC ANLVAL8. 669 give such a knowledge to stockmen and farmers, that shall enable them to feed them in such manner as to obtain the strength needed at once by the digestion of tlie more concentrated articles of food, us oats or other grain, whicli for vul* purpose must be retained in the horse's stomach, wlulc the hay or other coarser food may have passed on into the intestines. Tlie horse's stomach has a capo, city, generally, of only about 18 qts., while that of the ox hat. about 153^^ time* OS much, or about 250 qts. But tlie intestines are somewhat reversed, the horso having a capacity of 190 qts., or tliereabouts, while the ox has only 100. AnJ^ ag^In, the ox has the advantage, of a gall bladder for the retention and continu- ous distribution of bile during the digestive process, while the horse has nonc^ and depends upon the saliva being properly mixed with his footl by slower mas- tication, the bile flowing into the intestines at once, as it is .secreted, "Thi» constniction," says Colvin, " of the digestive apparatus indicates that the horsa- was formed to eat slowly and to digest continuously the more bulky andi innutritions food." Then, when fed on hay, it passes very rapidly through thOf stomach into the intestine. The horse can eat but about 5 lbs. of hay in aa hour, which is charged, during mastication, with four times its weight of .saliva. Now, the stomach, to digest it well, will contain but about 10 qts., and when the animal eats J^ of his daily ration, or 7 lbs., in IJ^ hours, at least, 2 storanch- fuls of hay and saliva, one of which must have passed on into the intestines. And, as observation has shown that food is passed into tlie intestines in the order in which it is received (first come, first served), we find that if we feed a horse 6 qts. of oats, it, with the saliva and swelling of the grain by mastica- tion (chewing), will just fill his stomach; and then, of course, if, as soon as ho finishes his oats, we feed him his ration of hay, he will eat sufficient in % of an hour to force the oats entirely out of the stomach into the intestines, while but slightly digested. Then as it is more particularly the office or func- tion — duty or natural work — of the stomach to digest tlie nitrogenous parts of the food — as oats or other grain — while it is believed the duty of the intes- tines is to digest the less nitrogeneous and more bulky parts of the food, as hay, etc., by the continuous pouring upon it of the bile, as above indicated (the prob- able reason why a horse has no gall bladder), and as oats contain four or five times as much nitrogen or nourishment as the same bulk of hay, it stands to reason that the stomach must either secrete the gastric juice five times faster than usual, which is impossible, else it must retain the oats sufliciently long for digestion, or otherwise very much of their strength-giving properties are lost. Therefore, this knowledge says to the horseman, if you are going to feed hay,, give it first and let the oats be given last, so that they drive the hay into the intestines, while they remain in the stomach for a more full and complete diges- tion. With the large stomach capacity, and the reserve of bile in the gall-blad- der to be poured out, as required with the ox, it matters not so much as to which class of food may be first given; still, I tliink there will be less colic and gaseous disturbances in either case when the hay is fed first, if it is to be given at all, especially at the mid-day meal. But, as the ox is a ruminating animal (chews over again), he ought to be fed differently from the horse; having a large stomach capacity, as above explained, he needs coarse food to fill it; henca 664 DJi. CUA8E'8 BEClPSa. If working oxen are to be fed meal of any kind, at noon, let It be mixed with cut bay, or other coarse food, and he will bo much more strengthened and refreslicd for his afternoon work than if fed meal alone; and, as mentioned for the horse, let two hours bo given tliem to eat, and ruminate, or re-chew, their food, by which means they obtain their strength for tlie balance of the day's work. Then, again, as the ox docs not sweat like the horse, he cannot stand the mid-day heat as well as the horse can — a double reason for this rest at noon. {See also How Long the Ilorae Ought to Work.] Cribbing of Horses, What It Is and How to Cure It.— The subject of cribbing is such a distressing thing to see a horse continue ly doing when hitched to anything upon which he can press his teeth; and w i 'i must be more distressing to the horse, to be compelled, either from necessity or li-.bit, to do it; and, as it is a subject which I never heard anyone give a plausible reason as to why horses get into the habit of it, and as I never saw anything printed upon the subject which appeared to throw any light upon tliis mystery, until Dr. Tuttle, of Clinton, Mich., Feb. 28, 1880, sent a communication to the Post and Tribune, of Detroit, which seems to give such a rational explanation as to its cause, and also a rational treatment, or cure, for it, I have felt con- strained to give his ideas, although I shall feel compelled to condense his letter considerably; yet, I will give that which will enable anyone to avoid the diffi- culty with colts, and to treat horses upon his rational plan, that have b. ome diseased, as he claims, which has addicted them to this terribly distressing habit. I Lm aware that most people claim it to be wind sucking, and hence call them wind suckers, but it never seemed to me to be the fact; and Dr. Tuttle's idea that it is to get wind out of the stomach rather than to suck it in, as you will see below, I fully agree with, and believe his theory to be tlie cor- rect one, hence I give it the more cheerfully. In answer to "What is Crib- bing? " he says: " Belch of wind from the stomach. Tliis is absolutely true in the first stage of every case." He admits the possibility "that horses which have followed the habit for years, may suck in and swallow wind, though I doubt it," he continues, " for by carefully watching 'an old stager' go through the motions of cribbing, you will observe that the shape of the neck, along the line of the gullet, indicates something coming up out of the stomach, but which is swallowed back again. As to its cause, he claims it to be indigestion — dyspepsia, which in man, by fermentation, or souring of the food, produces gas, and therefore belching of wind, as it is called — does the same with the colt, for he claims that it generally begins with the colt and the crib!)ing, at first, so far relieves the distress fiom the distention of the stomach, tlie liabit is formed, and he ever afterwardi' follows it; unless the cause, indigestion, is cured. As to the cause of the iudigestion, he thinks that it arises mostly with fall colts, which have been too early put upon dry feed, gi'ain, etc. , which it was not properly able to masticate, or chew 8ufl.'ciently fine to make it digesti- ble, 'for remember," he says, 'if you please, that a colt doesn't have a full colt mouth (full set of milk teeth) uatil 2 years '->''i ; so don't feed them on dry, hard, old corn, to 'keep 'em thriving,' any more than you would feed a 3 months' old babe on corned beef and boiled cabbage and expect it to thrive." DOMESTIC ANIMALS. eor< The Ittst would bo as senflible a thing to do as tho first. Raising spring colts is his remedy, so as to avoid putting them so quickly upon other feed than grass- • mode milk, with grass to eat, if they want it, and warm weather in which to grow und develop. Then when winter comes, if grain seems necessary, give boiled onts, or oatmeal in limited quantities, Just enough to keep tho colt growing, and in condition. Early cut hay, a warm shed for stormy wcatlier; feed regularly, water regularly before feeding, never after," etc. If iiftcT tho foregoing care, signs of dyspepsia and cribbing appear, he claims there is «">mething wrong ia the diet, or handling, which must ha corrected, and hot brau ashes must be given, and continued, to keep the bowels continuously tree, never allowing tho movements to Ixj hard and diillcult. And the further treatment to bo the fol- lowing, as for horses, in proportion to tho age. To cure the disease when developed, " Bear in mind," he says, "you are treating dyspepsia, not cribbing, for the latter is only a symptom, a result of the former, and the treatment must be thorough and persistent " (continued). The following is his treatment for a horse of five years or older: I. Tinct. of n»ix vomica, 20 drops, in a swallow of water, before each feed, continued for months, if need be. " The effect of a small dose is all you need." It may be given by putting into a small bottle with a long neck and with about a gill of water, and given by putting into the mouth, as a drench, or by putting into a small amount of water in a bucket and drank before giving his full drink before the feeding. II. Condition Powder. — A heaping dessert-spoonful (small-sized table-spoon) of the following tonic powder (condition powder), thoroughly mixed with the feed at every meal: Powdered gentian, powdered Peruvian bark (always get the best red, unground Peruvian bark, and have the druggist grind or powder it fine), of each, 1 lb., and powdered Jamaica g' 'ger root, ^ lb., mixed thor- oughly. [And the author would say, keep it in a closely-covf.red tin Iwx.] III. Graduated Dose According to Age. — He has graduated the dose to the age, as follows: For a horse 5 years or older, full dose, as above (20 drops); 4 years old, % (17 or 18 drops); 3 years old, J^ (15 drops); 2 years old, }4 (1^ drops); yearlings, 3^ (6 or 7 drops); sucking colts, J^ to J (2 to 8 drops, according to the robustness of the colt). That in parenthesis is the author's, and will save every one the trouble of calculating at each time of giving the medicine. I will give Dr. Tuttle's closing paragraph in full. He says: " In closing, I would say I am not a horse doctor, nor do I wish to be, but a regular physician of nine j'cars' experience; that in the first years of my prac- tice, by liard, irregular work and unwise handling, I made a cribber of one of the finest horses ever owned in Michigan or driven by any man. Since then I have tried to study carefully and scientifically his very intelligent efforts to obtain relief, and likewise the effects of treatment, hygienic and therapeutic (i. e., care as to proper feed and medicine). And with my knowledge of disease and remedies in man I have, by analogy and evnerience, arrived at the above conclusions, which I give to the public, hoping assist horse-loving men to a better understanding of a hitherto unscientifically-treated di.sease. which is dis- tressing to both horse and owner. And I am confident that if this advice ia carefully followed it will be found to result in cures far beyond that ever pro- duced by the choke-strap, to say nothing of the peace of mind which "follows the M6 DR CHASE'S RECIPES. humane treatment adopted for the relief of a distressing disease of the mucb abused, unappreciated, though intelligent horse." Remwrka. — That but very few old horses which have long been in the habit of cribbing will be cured, is not probable, even with this treatment, which the author believes is most excellent; but that it will cure many colts of the dys- peptic tendency, and consequently prevent the establishment of the habit he as- fully believes, if done with care and persevered in, as Dr. Tuttle above describes, for months, or as long an needed; for his plan is in accordance with the principles of treating persons, which is reliable. And wh ' is good for a man is good for a horse. 1. Big Head or Big Jaw of Horses— Preventive and Curativa Treatment. — Big head or big jaw proper is an enlargement and often a dis- eased and ulcerated condition of the bones, and treatment, unless taken early in the disease, seldom does much good ; but for swellings of any of the fleshy paits proper treatment will cure, and may, if taken in time, prevent the bon& difllculty. I. Then as soon as swelling of any fleshy part of the head appears apply the following volatile liniment freely: Olive oil, 8 ozs. ; hartshorn, 4 ozs. ; mix^ and shake when used. It is very stimulating and valuable for man or beast. Keep it well corked. II. Apply a bran poultice, re-applying as long as necessary, always apply- ing the liniment at each dressing. III. If the difficulty has long existed, and there is considerable constitu- tional disturbance, as swellings or lumps in other parts, apply some good blia- tering liniment under the belly, well forward, to establish and maintain a run* ning sore as long as the swellings or lumps continue, giving, also, one of the alterative condition powders daily in his feed, with such other treatment and care in his diet or feed as may be necessary to re-establish good general healtli. rV. The Eyes. — The eyes in this disease, as well as other parts of the body, ofteii become sore or swollen, or both. In such cases, make and use the following: Cooling Eye Water for Big Head, Swellings, Sprains, etc.— Take a quart bottle and put into it pulverized, purified nitei, J^ lb. ; and soft water, J^ pt.; and shake till dissolved; then fill with more soft water and cork for use. For the eye, dilute a little of this mixture with three times as nnich water, and wash the eyes two or three times dailj'. For swellings, sprains, etc., apply it as often, full strength. V. For Weak Eyes, shown by their watering more or less freely apply the following: Eye Water. — Acetate of lead, sulphate of zinc, and laudanum, each, J^ oz. ; soft water, 1 pt. If the eye is very weak, reduce some of this with an equal amount of water, and apply as the mixture above. A tea-spoonful of this put into a I >•'<. vial and filled with soft water, will be an excellent remedy for aore or weak eyes of persons. Either of these arc as good for cattle as for horses. DOMESTIC ANIMALS. Wt 2. Big Jaw in Horses and Cattle, and Its Bomedy.— The Jjive Stock Journal Bpe&kB of this disease as follows: "This is more properly called 'dilation of the jaw bones.' In horses it is sometimes called ' big head ;* It is a bony timior, ia which the interior of the bone is absorbed, sometimes, leaving a mere shell of bone divided into cells containing purulent or thick matter. This is supposed to be caused by a deficiency of phosphate of lime ia food, rendering the bones deficient in this most important element, and the fol- lowing prescription is often given with good result: " Phosphate Powder. — Phosphate of lime, 6 ozs. ; powdered golden seal, 2 czs. ; powdered sassafrass, 3 ozs. ; powdered ginger, 2 ozs. ; oatmeal, 4 lbs. ; mix. This will be divided into 16 parts, one given in the food every night. " This will have a tendency to restore the missing elements in the bone. And the general diet should be food rich in phosphates. You may get your phosphate of lime by boiling beef bones in lye of wood ashes, and after it ia reduced fine, wash with water and give a small quantity daily in food. The first thing to do surgically is to open it and let out any matter that it containat Having removed the matter, inject the cavity with weak pyroligneous acid or weak carbolic acid. This will cleanse it and render healing possible." Bemarks.—l shou.-l prefer the pyroligneous acid to the carbolic, and 1 part of the acid to 3 of soft water would be weak enough to use at first; and after- wards 1 to 2, or even equal parts, to speed its healing. Both of these acids are disinfectant, *. «., remove bad smells, as well as cleanse and heal, when used of proper strengths as above. 3. Big Head in a Colt, and the Remedy— "L, P. J.," of Ben- zonia, Benzie county, Michigan, May 27, 1880, wrote to the Post and Tribune, of Detroit, as to the condition of his colt, as follows: "What ails the colt? In December I discovered a small lump or bunch coming on the left side of the face of my colt half way between the eye and the nostril. This grew larger until about the size of a man's fist. I then opened it with a knife. I had beep using Centaur liniment and iodine and it had softened a little, but when opened it did not discharge and bled but little. I had also used beef brine. Almost immediately another bunch began to grow below this or back of it, and now the side of the face is badly swollen and the colt is fall- ing away in flesh. He is 3 years old this spring." To tnis their veterinarian, H. W. Doney, of Jackson, who had this depart- ment in charge, made the following answer: "Big head. The disease is located on a line between the ej'e and the nos- tril Its first appearance is a small lump on the side of the head, wliirli con- tinues to enlarge until the whole side of tlie face becomes swollen. It ison both sides sometimes. If your colt is very valual)le, it will pay you to try a cure; if not, get what you can for it and do not bother with it. " Eemedy, — Take white arsenic the size of a common field pea, or 6 or 8 grs. ; wrap it in fine paper as close as possible, make an incision in the skin over tlie hard tumor, insert the arsenic, or the paper containing it; take one stitch, tie the ends in a hard knot, bleed the horse, and turn him out. In a short time the horse will swell, and this will continue until the effects of the arsenic are exhausted. In a short time the effects of the arsenic will be seen. A circular piece of skin and the porous bone of tlie face will begin to slough off. In the course of time the diseased portion will drop out, leaving a healthy sore, which 668 DR. CHASE'S RECIPES, may be healed by an ointment ivade of elder and bittersweet fried In lard, with 1 oz. of turpentine." Remarks. — A good-sized handful of each of these herbs to J^ lb. of lard and the 1 oz. of turpentine put in when taken from the fire, would be about the right proportion, and it will make a very healing ointment for any sore whatever. I now leave every one to adopt the plan of treatment in their stock, horses or cattle, here given, according to their condition, each judging for him- self which plan or medicines will be the best to meet their respective cases, being careful to look well to the general health in every case. In connection with the arsenic treatment, given in this receipt, I should also use the Phosphate Powder, in the next above, as it is both alterative and tonic. 1. Bots in Horses, A New Bemedy Worth its weight in Gold. — ^The department of agriculture publishes the following experiments, which a gentleman from Georgia tried and found effective in dispelling serious trouble in horses. He says: " About 30 years ago a friend lost, by bots, a very fine horse. He took from the stomach of the dead horse about a gill of bots and brought them to my oflBce to experiment upon. He made prepara- tions of everj' remedy he heard of, and put some of them into each. Most had no effect, a few eflfected them slightly, but sage tea, more than anything else; that killed them in fifteen hours. He concluded that he would kill them by putting them into nitric acid, but it had no more effect on them than water; the third day they were as lively as when put in. A bunch of tansy was growing by my oiBce. He took a hand- ful of that, bruised it, added a little water, squeezed out the juice and put some bots into it. They were dead in one minute! Since then I have had it given to every horse. I have never known it to fail of giving entire relief. My friend had another horse affected with the bots, cured by this remedy. — Grange Visitor. Springfield, O., Nov. 1875. Remarks. — I have had no opportunity of testing this, but I give it, believing it is reliable. Is it not possible that it was because tansy would kill worms, *hat tansy bitters were once so common and popular? I believe it was. Drenching a horse with sweetened milk following it, half hour later, with strong sage tea then working it off with currier's oil, has been, heretofore, con- sidered the best known remedy for bots; but it is probable that a strong tea of tansy may be found a much better remedy than the sage, used similarly, 1 pt each, in the order above named, a half hour apart, only. Tansy Tea for Bots.— There is undoubtedly more in the virtues of tansy for bots, than appears upon the face of it; for the following item has been more recently going the rounds of the papers: " Tansy tea is said to be a sure rem- edy for bots in horses. Experiments tried upon bots show that while they resist the action of almost every other substance, they are quickly killed by tansy. It is an easy matter to test it, by those who keep horses, when some of the bots Have been passed, by putting them into some of the extracted juice of the tansy leaves. Bots, their Manner of Production and How to Avoid them. »-It will not be amiss to state here, that bots do not, as many suppose, breed in DOMESTIC ANIMALS. 660 the stomach of the horse, but simply grow there from the egg which is depos- ited on the flanks and legs by the bot-fly, in their season, which is from July to October, during which time if an oiled rag is kept in the stables, and used upon the legs and sides of horses, as regularly as they are fed, with much rub- bing, also with straw, which takes the nits off better than a brush; these nits or eggs will be mostly rubbed ofl', and consequently the horse will get but few, if any, into his mouth by licking or biting these parts, to be swallowed into the stomach, in which, if they reach it in this way, and this is the only way they do, or can reach it, the hot will be produced, and fully grown by spring, at which time also, they begin to let go their hold on the stomach. They haiig to the stomach by little hooks upon their feet, and are carried on by the food passed off; attid again develop, as the butterfly is produced from a grub, as it were, another gad-fly; and so on from year to year. Be careful, then, to use the oiled rag freely, and scrape off, if need be, as many as possible of these nits, or bot seeds, every day, as they are deposited, and you will have but little trouble with hots; and in fact bots never make trouble, except there be indigestion or other disease, which first disturbs them. During the fly season, also, if not at all times, the hair on the back part of the legs should be kept closely trimmed, as the rubbing off is easier upon short hair than that which is long and loose; and the shorter the hair the less deposits upon it can be made. 1. OOLIC, OR BOTS, IN HORSES— To Cure.— A friend of mine near Ann Arbor, makes the following his dependence. He says: Steep 1 doz. good sized red peppers in 1 qt. of water; strain and give the whole, while warm. Work off, in an hour, with 1 pt. of currier's oil. Bemarka. — He said it can be depended upon — neither colic nor bots can stand before it, and it will not hurt the horse nor cattle either. This gentleman assured me he had used it, and knew its exceeding value, but did not wish to have his name connected with it — contrary to the desire of most people. I have every confidence in It, for I knew him well — being a very quiet and diffi- dent, or bashful man; and brace I promised him not to publish his name. Red or cayenne pepper is the purest stimulant we have, and hence I have not a doubt it will do as he assured me it would. As it will warm up the stomach to do its work, and prevent the further accumulation of gas, or wind, from the indigestion, and thus cure colic and give bots a legal notice to vacate the prem- ises. 2 . Colic in Horses— Its Cause and What is Needed to Cure It. As colic is caused by the indigestion of the food, i sour or gaseous stomach, as we say of persons, all that is needed to cure it is something to correct the acid- ity and to warm up the stomach, so that the digestion can proceed again; but as the indigestion and consequent acidity may have progressed so far it cannot be corrected, making it necessary to give an active cathartic to hasten the fer- menting food out of the system, it is well at first to give a full table-spoonful of saleratus dissolved in warm water, % P*- : t^i^n, if you are where the pepper • tea can be steeped at once, give it; but 'tis well to have something of an ano- . dyne nature to help allay the pain, as well as to stimulate, which can be kept in <70 DR CEASE'S BEOIPEa, the stable, always ready for iise, like the following: Landanum. sulphuric ether, •chloroform, tinct. of cayenne pepper and ess. of peppermint, each, 1 oz. : tinct. of belladonna, }4 oz. Mix. Dose— For a full-sized horse, give 1 table-spoon- ful in warm water, J^ pt., and repeat in 80 minutes, if not before relieved; or, put the pepper to steeping at once on giving the first dose of this, and If not xelieved in 30 minutes give the pepper tea, as in No. 1, above, instead of repeat- ing this, would be preferable. But, if no peppers are at hand, repeat this as above without fear of injury. For I know that a dozen drops of chloroform in a spoonful of water has relieved gaseous dyspepsia of persons, while this ■mixture has several other things in it making it more reliable in colic of horses And would be good for persons in doses of % tea-spoonful, repeated once or twice only, if not relieved in the J^'hour. n. In the meantime, if there is great distention of the bowels by gas, which Is almost always the case In colic, do not overlook the importance of giving, or having given, the table-spoonful of saleratus dissolved in water, ^ pt., to stop the fermentation of the food, which causes this gaseous condition; ■and also to have got ready a physic containing yiio% oz. of aloes dissolved in ^ pt. of water, in which you have put another table-spoonful of saleratus to make it dissolve, so it shall be quicker in its operation to carry off this ferment- ing food. III. If very great pain still exists, or does exist at any time, even as jmuch as 2 ozs of laudanum has been given, so also has 3 ozs. of ess. of pepper- ment, or 1 oz. of sulphuric ether, or % oz. of chloroform, or 14. oz. of harts- horn, in % pt. or 1 pt. of warm water, has and may be given; the laudanum to stop the pain, the others more to stop the fermentation, and consequent dis- tention of the stomach and bowels by the gas. Sometimes this gas is aided to pass off by the rectum by giving warm water injections, turning the horse's head down hill and pumping in freely all the bowels will retain, even if it is a bucketful will do no harm, but by its wetting and softening influence aids the escape of gas and also the quicker action of the physic, if one has been given. If the gas is once started freely by the rectum consider your horse safe. IV. But, lastly, in no case allow the cruel custom of taking the horse out and running him, nor even trotting him, nor " rub his belly with a chestnut rail," nor the wicked and cruel custom of laying him on his side and getting a big heavy man with coai-se boots to walk back and forth upon him. Some of the mixtures to relieve pain and stop the accumulation of the gas, then physic, and injections, if needed, to start the gas off, must be the main dependence. And, I will only add, if you now allow your horses to die with colic it is not the author's fault, but will be chargeable to yourselves by neglecting to have a supply on hand of what is liable to be needed any day. ^i , ,' Corns, or Shoe Boil of Horses' Feet, Explanation of and Bem- edy. — Corns, also called shoe boils, are generally the result of |)ad shoeing, .». e., allowing the heel of the shoe to rest too far in, upon the sole of the horse's foot. They should nave their bearing upon the shell, or solid, outer part of the hoof; then there will be but few corns. But when they exist, the soft and 4istiased part of the sole must be cut away, to allow the application of the fol- D0MB8T10 ANIMALS. 671 lowing remedy: Sulphuric acid, 1 oz.; nltro-muriatlc acid, ^oz.; corroolve sub* limate, 1 dr. Dirbctions— Add, little by little, of one acid to the other, in an «arthen bowl, in the open air, to avoid breathing the fumes arising from them in mixing. Mash the corrosive sublimate finely and add it to the acids. Then, having pared and trimmed down to the sore, apply the remedy with a swab, or pledget of lint and bind on till the corrosion or destruction of the hoof ia stopped ; then apply a soft healing ointment. Bemarks. — This is from my old friend Wallington, a farrier of long prac- tice, which ought to be an assurance of its value; but knowing the nature of the preparation, I can assure anyone it will be found just the thing desired. Do not get it or either of the acids on hands or clothing. COITDITION POWDEBS-Tonlc and Purifying to the Blood. —Sulphur, 6 ozs. ; gentian root, sassafras, bark of the root, elecampane root, ginger root, saltpeter and rosin, each 2 ozs.; digitalis leaves, buchu leaves, blood root, skunk cabbage root, cream of tartar, epsom salts, black antimony, fenugreek seed, and rust, or carbonate of iron, each 1 oz. Directions— Pul- verize finely, mix thoroughly, and keep in air-tight boxes. Dose— give 1 table- spoonful in feed, as below. Bemarks. — In spring and fall use with all stock, as well as horses, 1 table* spoonful daily, in a bran-mash, until you see its beneficial action, or for 2 weeks; but in case of a horse, cow or ox, being in bad health, at any time of year, the same dose twice daily, in a bran-mash, may be given for a couple of weeks, or until the desired result— good health — is obtained. Some horses will not, how- ever, eat bran-mashes, then stir it in wetted oats. This is especially valuable in all the chronic diseases, as mange, distemper, grease-heel, big-head, big-leg, poll evil, fistulas, yellow water, etc. It will show its beneficial effects very <[uickly. 2. Condition Powder, Relaxing, for Use in Scratches, Grease Heel, etc. — The following was published in the Post and Tribune, by H. W. Doney, of Jackson, Mich., in answer to an inquiry of "J. W.," of Paw Paw, for a condition powder to cleanse the blood, in spring, adding, " I have got 1 horse tliat has had scratches most of the time for 3 years, and I have doctored her most of the time." Mr. Doney, in answering, says: I. " You have a number of them already given, but here is one for the special purpose: Mandrake, aloes, epsom salts, gentian, blood root, skunk cab- bage, gum myrrh, golden seal, stillingia, each 2 ozs. : sulphur, licorice root, gfnger root and coriander seeds, each 4 ozs. ; nitre and lobelia, each 3 ozs. ; cam- phor gum and copperas, each 1 oz. Powder and mix thoroughly. Dose — One- half ounce (about 1 table-spoonful) once a day, in feed or drench. To aid the operation and produce better results, give 1 pt. of sassafras tea (daily). If fever is present, give 15 drops of aconite (tinct. or fl. ex.), once a day. If paraly- sis in any form exists, give 15 drops of belladonna (tinct. or fl. oz.) once a day; or if nerve power is lacking, give 15 drops nux vomica (tinct. or fl. ex.), once a day." [These last medicines are poisonous, if used too much, or too often.] 672 DR CHASE'S RECIPES. n, P7iy»ic, or Purge. — Mr. Doney continues: " Give a good purge made of fluid extract of mandrake, blood root, liquorice, each 1 oz. Dose, 1 dr. Adding to each dose 1 oz. of aloes and 2 ozs. of epsom salts until the bowcl» respond freely; then lessen the dose. "II. Wash.— OnQ oz. of white vitriol, 1 oz. of alum, 1 oz. gum catechu,! qt. of oak bark solution, 1 oz. turpentine. Mix and use as a wash twice a day. Take the water in which you boil potatoes, 1 qt. Wash the limb with it before using the other. If it will not cleanse the limb thoroughly use oat meal soap. Rub the limb until the sore looks a bright pink, and the surrounding portions of the leg white. Keep the stable well cleaned. Use a brush on the leg often." 8. Condition Powder for a Stallion.— White rosin and madder, each, -1 ozs. ; black antimony gentian root, fenugreek seed, sulphur and gin- ger root, each, 3 ozs. ; anise seed, 2 ozs. ; Spanish flies, 1 oz. All made very fine and intimately mixed. Dose— A table-spoonful, a little rounding, in the morning's feed, as he begins to drag toward the last of the season. This is from Kobt. Hudson, Winfleld, Kansas. No one need fear to use it. And without the Spanish flies, it is a good alterative and tonic powder for any other horse. Distemper in Colts — Treatment.— Distemper in a colt has about 3 weeks to nm its course; all the medicine required is a light dose of Epsom salts, say 4 to 6 ozs., and good nursing. Give warm bran mashes, linseed or oatmeal gruel; keep the animal warm, and rub the legs with cloths dipped in hot water; a table-spoonful of mustard in the water would be beneficial if the legs seem to be weak and numb, or cold. — N. T. Times. Epizootic, the Most Successful Treatment.— Wm. Home, a vet- erinary, in the Country Gentleman, says: "In the treatment of the epizootic in horses, in 1872, no treatment in my own practice was so effectual, and none brought speedier or more permanent relief than a powerful stimulant applied to the throat outside, and tincture of lobelia, 1 oz. ; gelsemium, ^ oz. Mix and place on the roots of the tongue, 80 to 40 drops, 8 times a day. Plenty of pure air and general warmth, and comfort, make good nursing; not too much pampering and medication. Betnarks. — The Sweeny Cure, which is a powerful liniment, and without the alcohol, will be as powerful a stimulant as anyone will need in these cases. It is not necessary to blister, however, if it is likely to do that; rub over with sweet oil to prevent the blistering. Or, if made without the cantharides, it will not blister. The lobelia helps the cough, and the gelsemium keeps down the fever by lessening the pulse. This is claimed to be a bad disease; then use the condition powder No. 1, in connection with the other treatment. Galled Shoulders and Saddle Galls, To Prevent and Cure.— I. To prevent uhoulder galls for horses easily galled, have a collar shield of firm, smooth-surfaced leather, upon which the collar will move or slip easily, and thus not abrade or chafe off the surface hair, skin, etc.; and have the sad- dle lined with hard, smooth-surfaced leather— rawhide is best— like the militaiy saddle, but never have one lined with »ny woolen stuff. n. f I DOMESTIC ANIMALS. 678 II. 2'o Cure. — Wash with soap suds, and apply the follov'np Rolution: Copperas, 1 dr., and blue vitrol, ^ dr., in water, 1 pt., which will reduce inflammation, harden the surface, and aid the growth of new skin, if broken. Never put on the saddle nor the harness while the place is wet from the application. Grease Heel.— [See Scratches, Grease, etc.] Heaves or " Windbroken,"— Necessary Caution in Feeding, and Cure for Many.—" Heaves and windbroken are one and the same dis- ease, the first being used to designate its mildest form; and the latter when it reaches its severest stages. It is in reality a kind of asthma caused by over- feeding on clover hay, chaflf, and other coarse, bulky and dusty fodder. The disease is seldom known where horses are pastured all the year, and clover in some of its species does not enter into the hay crop. If the horse has not had the heaves so long as to be wholly beyond help, try feeding on corn stalks, cut moist hay, with canots, beets, turnips, potatoes, and other well known nutri- tious roots. Keep the bowels open by laxative medicines, and for a tonic give arsenic in 3 gr. doses for 2 or 3 weeks. Give the animal no dry hay, except a little handful at night; and if you have good, well cured com stalks, these will suffice, with plenty of roots and cut hay (wet), wilh grain 3 times a day." — New York Sun. Remarks. — There are some veterinarians who claim that the air cells, or some of them, are raptured; when this is actually the case, there is probably no cure; but before this has occurred, it has been claimed by M, Hew, a French veterinarian, I think, that 15 grs. of arsenic, daily, for 2 or 3 weeks, as McClure and Harvey, in their work on the horse, inform us, " with green food or straw, and in some cases bleeding, was perfectly successful," in ten reported cpops. Itt one it returned after 3 months, which "speedily yielded to a repetition of the- same treatment." The way to give it would be to sprinkle it in fine powder om a few thoroughly chopped roots, 5 grs., morning, noon and night. There would be no danger in its use, stopping at the end of 2 or 3 weeks, or when the difficulty has been fairly overcome. INFLAMMATION OF THE BLADDER— Cause, Symptom* and Treatment. — CavM. — A correspondent of the Blade, of Watertown,, N. Y., says: " It is often caused by the abuse of diuretics, and the frequent use of rosin, with the idea that it Aoosens the skin and improves the appetite, too often results in this trouble. Symptoms. — " The symptoms are the passage of the urine in small quanti- ties, and frequently, with evident pain. The animal turns and looks at the flank; the hind legs are restless, and the tail is switched about violently, but chiefly downward. The horse moves stiffly, and with a straddling gait of the hind legs. Treatment. — " No diuretics should be given, but soft, mucilaginous food, such as linseed (flaxseed) and oats boiled (% pt. to 1 pt. would be enough to twil in a feed of oats), and given with cut hay and slippery elm bark tea. This- wiU reliere the organ better than medicines. After the inflammation has sub- 43 674 DR. CHASE'S RECIPES. sided and the symptoms have been relieved, 1 dr. of chlorate of potash may be given daily for 2 weeks in the food, which should be continued as before for a few days." Remarks. — The author would prefer the use of acetate of potash, rather than the chlorate, in like amount. The chlorate can be powdered and put in the feed; 1 oz. of acetate would have to be put in a bottle with 8 table-spoonfula of water, as it softens very quickly in the air; then 1 table-spoonful contains 1 dr. Put it in the food or drink, as you choose. Iiiniments, Oils, Salves, etc., for Horses.— I. California Liniment. — "Opodeldoc, spirits of turpentine, oil of origanum and black oil, each, Sozs.; gum camphor and red pepper, each, % oz. ; aqua ammonia, 1 oz. ; best alcohol. 1 qt. Mix and keep well corked. Good in all acute pain, rheumatism, sprains, and iwellings in man or beast." Timarks. — This, with the Black Oil, White Oil, Gargling Oil, and the Green Salve following, and the Condition Powders for Stallions, were obtained from the diary of Robert Hudson, of Winfield, Kans., who had spent consider- able time in California, where he obtained them from practical horsemen; and from my own knowledge of the nature of the articles used, lam free to say one will search a long time to find others equal to them: II. New York Sun's Liniment— The New York Sun says: "Of liniments there are as many different compounds as of condition powders; but a good one for horses and other animals may be made of 2 ozs. each of oils of spike, origa- num and wormwood, spirits of ammonia and spirits of turpentine; then sweet oil, 4 ozs., and best alcohol, 1 qt. Mixed and kept in a bottle, corked when not in use." Remarks.— It is a good one for general purposes. See, also, "Sweeny Cure," which is a liniment. III. Black OiV.— British oil, oil of spike (balsam of fir), tanners' oil, tam- arack balsam and oil of vitriol, each, 1 oz. ; spirits of turpentine, 3 ozs. Mix in the order named, putting in the oil of vitriol slowly, and when cool the spirits of turpentine. Better be in a quart bottte. Very healing, and to reduce inflammations by rubbing in or laying on with wet cloths or soft paper on either man or other animal. rV. While Oil, English. — Spirits of turpentine and alcohol, J^ pt.; olive oil, 1 pt.; hartshorn, 4 ozs.; camphor gum, 4 ozs. Mix. Used especially in wounds and upon old sores. I V. Oargling Oil. — White wine vinegar (good cider vinegar will do), 1 pt. ; spirits of turpentine and sweet oil, each, J^ pt.; oil of vitriol, 1 oz. ; castile soap and saltpeter, each, 2 ozs. Directions — Shave the soap fine, pulverize the saltpeter and shake occasionally till dissolved, when it is ready to use upon swellings, wounds, frostbites, etc., on horses or cattle, and it has been used extensively on persons. VI. Oreen Salve. — Spirits of turpentine, 4 ozs. ; beeswax, rosin and honey, each, 2 ozs.; lard, 12 ozs.; finely pulverized verdigris, 1 oz. Directions— Heat all gently together, except the verdigris, then remove from the fire and stir that in as it begins to cool, and stir till cold. Put in tlx boxes for use. DOMESTIC ANIMALS. 675 Bemarkt. — Used upon old sores, cuts and wounds, and Mr. Hudson, named vnder the California Liniment, says it was considered there ",the best salvo known." Mange in Horses, Bemedy.— Wilkes' Spirit of tJie Timea published the following as a safe and elfectual remedy: " Wliulo (sperm) oil, 6 ozs.; oil of tar, 8 ozs. ; lac-sulphur, 2 ozs. ; mix thoroughly and apply with a hair brush, first washing the skin thoroughly. And at the end of the second or third day, the animal is to be again washed, and the remedy re-applicd; as it is very prolv 4ible that all the ova (eggs) of the mange (or itch) insect are not killed by the first application. Remarks. — As mange is as contagious with animals as itch is with children, keep them from others; and be careful also to purify the stalls, or places where they may rub; and the harness, or saddles, or such parts of them as come in contact with the diseased parts of the animal, should be washed with strong fioap suds having 1 part of carbolic acid (liquid) to 6 or 7 of the suds, and care* fully dried and aired, and the blanket, if any has been worn, should be boiled in soap suds, with 1 oz. of the cartolic acid, at least, to 1 pail of suds; and the curry comb, brush, etc., washed in the same while hot; and afterwards wet with a solution of arsenic, or corrosive sublimate, 10 grs., to each ounce of water needed, to wet them thoroughly; for it is very difficult to kill all the itch or man DOMBSTIO ANIMALS. •77 a cure for this disease, which, if followed, he says, will never fail. " Take cantharidcs (of course, powdered), 2 ozs. ; mercurial ointmeut or spirits of tur- pentine, each, 4 ozs. ; tinct. of iodine, 5 ozs. ; corrosive sublimate (powdered), 5 drs. Mix well with lard, 2 lbs. DiiiKCTioNa— Cut off the hair from the lump and grease with and rub in well the above preparation. In two days after greaso •with fresh lard, and in 4 days wash off with soap suds. Repeat every 4 days until the lump disappears. I have cured two cases of ten years' standing." 2. Ringbone and Spavin Cure.— In the same issue of the Farm and Jpireside "O. H. L.," which I afterwards learned, by correspondence with tho editor, to be the initials of O. H. Loomia, of Kewanee, 111., says: " Mr. Editou:— I see in your excellent paper now before mo an inquiry about ' ringbone ' on colts. Allow me to say that over thirty years since, hav- ing a horse with bone spavin, I obtained, from an English farrier, this recipe, wiiich he said would stop the growing of the spavin and also cure rinj^bone. I tried it on my horse with success. I afterwards gave it to a friend with a colt whicli liad a ringbone, and it cured it, and within the livst year I had a young horse with ringbone growing so badly as to render him useless. I had tlio med- icine applied and it checked the growth, removed tho lameness, and the horso iuis done a line summer's work, apparently cured of ringbone. Tho reciiw is this: Equal parts oil origanum, tinct. myrrh and corrosive sublimate. Used as a liniment, carefully, as it is severe but eilective." Remarks. — The amount of corrosive sublimate not being given in this recipe, only to be equal with the origanum oil and tinct. of myrrh, led to tlio -correspondence, which I shall give below, after having given what T consider to be a proper amount of the coiTosive sublimate, not only in my own judg- ment, but I have also consulted one of our most reliable cliemists and druggists in the city of Toledo of over 25 years practical experience, and he thinks with. me that to dissolve 1 dr. of the corrosive sublimate in 1 oz. of best alcoliol will be the right amount, and mix with 1 oz. each of the oil of origanum and tinct. of myrrh. But if the best re-sublimed iodine, 1 dr., is added to theoz. of alco- hol with the corrosive sublimate it will be all the better and more certain for it. To apply, follow the same plan as directed in No. 1 above, and rememljer it is as good for spavins as for ringbones. Label it " Poison," and keep it out of the way of children. This recipe, as first published, led some of the subscri- bers of the Farm and Fireside to inquire of the editor to obtain f urtlier instruc- tion as to the amount of the corrosive sublimate intended, and this led the editor to write "O. H. L." (Mr. Loomis, as above explained), and he said in answer: " The last time the druggist had the tincture already prepared. It is very strong — will take the hair off when applied — but it coes the work. I have just returned from Kansas, where the horse is that I had it used upon last. He is well. The ringbone does not sliow only to a careful observer; has been worked hard all summer. When the remedy was first applied he could no trot —could hardly walk, and was pronounced worthless by liorsemen. I do not t'.iink there is any danger in using the remedy, if careful." So it will be seen that our plan of the tinct., 1 dr. of the corrosive sublimate to 1 oz. of alcohol, is the true plan; adding, also, 1 dr. of iodine, in crystal, to the same will improve it and cure without a doubt. Still, I cannot see why a man who desires to do good to his fellow-men sh')idd give o^ly his initials instead of his full ■1^: in •»ij m 678 DR CHASE'S RECIPES. name; for everybody knows that the name carries more than double weight that any man's initials will do. I trust I shall not offend Mr. Loomls by having given his name without asking his permission. If I have, I beg his pardon, my excuse being a desire to do the greatest good by giv'ing the greater faith or con- fidence in his recipe, which I know is good. 4. Spavin, to Cure the Lameness.— Iodide of mercury, 2 drs.; lard, 2 02s. Rub well upon the enlargement; repeat in 2 weeks,' or when the now hair has started out; and so continue till the lameness is cured. — Dr. Horns, in Michigan Farmer. Remarks. — lie does not claim that it will remove the bony enlargement; but I think upon a recent case and a young liorse, it will cause its final absorp- tion. (See Fleshy Tumors on Cows and Calves). It is from the same veterin- arian. If the same amount of corrosive sublimate were put in, it will be likely to cause the absorption of the bony enlargement, as well as to cure the lameness. 6. Bingbone and Spavin Cure.— Powdered cantharides, powdered or 3nely shaved castile soap, rosin broken up finely, tinct. of iodine, and laud- anum, each, 2 ozs. ; mercurial ointment, 5 ozs. ; pulverized white vitriol (sul- phate of zinc), % oz. ; oil of origanum, camphor gum, and Venice tm-pentine, each, 1 oz. ; pulverized corrosive sublimnte, }4. o'- : '^"1. 2 lbs. Directions— Melt the lard and stir in the mercurial ointment and rosin, stirring until these are also melted; then add the powders, mi.xing well; then add the others, and stir till cold. For ringbone or spavin, clip off the hair, and rub in the ointment ■well with a wooden spatula, or tlie heel of the hand ; after two days, oil the place with sweet oil Oard will do), and in two days more wash the place with soap and water, and rub in the ointment again, as at first, and so repeat till tho' l)one enlargement is all gone. Remarks. — A nephew of mine, Wm. J. Call, of Gay.ord, Mich., cf whom I obtained this recipe, told mo he had cured ringbones with it satisfactorily. If it will cure ringbones, it will also cure spavins. Keep the same proportions if you wish to make less. Remembering it will bo better if the tincture of iodine is made double the usual strength by adding J^ dr. more to each ounce used. With the foregoing variety of ringbone and spavin cures, with the following one for wind-galls or bag-spavins, no one need long keep a horse with these blemishes upon him. 6. Bingbones and Spavins, Ointment for.— A farrier living near Toledo uses the following ointment for these purposes, which will be found good, used the same as the other applications, cutting off the hair, greasing, washing off, re-applying, etc., with care. " Bin-iodide of mercury, iodine, cor- rosive sublimate, and cantharides, all powdered, and mixed into cosmoline 4 ozs." Remarks. — None of these preparations should be applied in winter, unless the animal can remain in stable, and be secured so his mouth can not reach the place, and to avoid cold, snow, etc. 7. Bingbone, California Cure.— In February, 1688, I received a ietter from a Mr. W. J. McClane, of Oakland, Cal., who said: "I am, and DOMESTIC AMifALS. «70 kave been for the piixt 21 yeurn, cnj^agiKl in ntock raising on an oxtremelj largo Kale," etc. The corrcspondenco arising from tiio fact of his having recently purchased a copy of my "8ccond Itcocipt Hook," of which ho ppoke very highly, especially on the subject if making and keeping butter: and ho con- tinues: "Hoping to hear of a third volume, in the course of time, I herewith ■end you a few recipes, which we Cullforniaus have used and greatly rely ujmr about 3>^ inch in diamete; (a common bar of lead, the author is sure, will do as well as anything, putting the round side next to the foot), and long enough to extend around the fetlock, above the enlargement. Bind the ends well with copper wire, sufficiently tight to let the lead h> -xr upon the upper part of the ringbone quite loosely. The weight of the lead ^ the healing qualities therein will in a few weeks remove any ringbone, I have removed two from a horso in six weeks which were of two years' growth." Remarks. — I had heard of such u proceeding before, Init not so distinctively as to feel assured in giving it. Now I have not a dovibt of its practicability. II. '• rr>j*<« on Slock, to Remove. — This gentleman's cure for warts was to saturate every niorning with the milk of a milk-thistle, foviiid in grain fields; or saturate a few times with a solution of corrosive sublimate." Remarks. — Proper strength of this would be },^ dr. to 1 o?,. of alcohol. Ho added, " This is very poisonous, " which is correct. The author has Keen it stated by a stock-keeper that for many years he had cured -vviirts on horses and cattle by putting on a good daub of tar such as wagons arc grra.'U'd with. III. " Hair on Oalls, to Restore.— Make the spot or part sore if not already bO, and heal it by rubbir^; it every morning with smoked bacon in the raw stale. IV. ' ' Branding, to Deface. — Create a sore, and apply the raw bacon gi'case, as above." Remarks. — A sore may be made with any of the blistering liniments. Seo Horseman's Hope Liniment, among the Sweeny cures, and tlie pain killer with the pennyroyal in it. They are both from the same gentleman, and will be found very valuable. He will please accept the author's thanks for his interest in the welfare of man and the animal kind, by his contribution to the doctor's "Third and Last Receipt Book." 8. Spa\in8, Blood or Bag (Wind Galls), Thoroughpins, Splints, etc., Permanent Cure for.— Very strong vinegar, 1 pt,; aqua fortis (nitric acid), spirits of turpentine, and best alcohol, each 1 oz.; mix. DiKECTiONS — Bathe freely, rubbing hard. Rub downward until you cause quite a heat in the leg. It will not cause any blister, whatever, and before you realize it, it will disappear. It has been over 2 years since I cured my mare, referred to below, and she is as good as ever to-day. Bathe 3 or 4 times a day, nibbing hard every time. It seems a very simple recipe, but I can warrant it a good one. — B. F. C hamberlin, of Rich, Lapeer county, Mich., in Detroit Post and Tribune, Dee. 1880; to which he added: " It effects a permanent cure. I have tested it on my own horse, also on others. I have a mare which had 2 spavins, 1 on each hind leg; also 2 thor- oughpins came with them. I tried several kinds of medicine with no effect. «80 DR. CHASE'S RECIPES. until I got this recipe. The spavins (wind galls) were as large as a pint bowL I considered her almost worthless, she being a very small horse; but I not only cured her lameness, but caused the enlergeraent to disappear entirely in 3 weeks. You would not know to-day that she ever had a spavin." Remarks. — Certainly testimony as large as a pint bowl is all that may be demanded, for I never saw one of these wind-galls, or puffy lumps, larger than half a hen's egg — this was an extreme case — and so much the more satisfactory for those who may need to try it, so I give his own words of assurance. A. thoroughpin is the same as a bag-spavin, or wind-gall, as they are also called, ■except it extends along a tendon up and down the leg, rather than in a lump, or puff — treatment tlie same. If it is ever found necessary to blister any of these wind-galls, as they are more often called, use No. 3, above, which con- tains all that is required for the longest standing cases, even for curbs, on the back of the leg, or splints. If not applied too long, and well greased with raw, fat bacon, the hair will come out again. (See Hair on Galls, to Resto'-e, above.) 9. Splints, Ointment for.— Bin-iodide of mercury, 1 dr. ; powdered cantharides, 2 drs. ; and lard, 3^ oz. ; mix evenly into an ointment. Dikec- TiONS — Shear off the hair from the enlargement, and ruh in the ointment 15 minutes. The third day after apply sweet oil, lard oil, or lard, to soften and aid in removing the scab. The horse, or colt, must not be allovvcd to get at the sore with his mouth. Continue until cured. Remarks. — The bin-iodide and cantharides in this case, and all the blister- ing, and applications of strong liniments, act as a counter-irritant to the pei'ios- teum (the membrane covering all bones), or the membraneous sheath of the tendons, which are inflamed, in these diseases, and also stimulates the parts to an increased healthy action, by which the cure is effected. The cutting off of the hair is to prevent too thick a pcab, which cannot be removed so easily. SWEENY— Liniment, Oils, and Other Cures for.— Webster gives ns no such word; but it is well understood by horsemen, to refer to a shrink- age of the muscles over the shoulder-blade of the hoi*se, with a tightening down of the skin to the shrunken condition of the muscles. If it was upon a per- son, physicians would say the muscles were atrophied, from lack of nourish- ment; then what will stimulate them to a healthy action, so that they shoU receive their proper share of nutrition, will soon cure the difliculty; hence, the propriety of using some of the following liniments, or oils, upon the affected shoulder. And first I will give one from a Kansas stage driver, which he called: 1. Sweeny Cure. — Oil of origanum, 4 ozs. ; jil of spike, 2 ozs. ; oil of hemlock, tinct. of cantharides, spirits of turpentine and camphor gum, each 1 oz,; mix and keep corked. DraECTiONS — Rub on well, once daily, lifting the skin well at first. Two to three weeks will cure bad cases. It will blister. But if it gets too sore miss a few applications, or rub over with sweet oil (lard "will do), after applying. ' Remarks. — This was given me by a stage driver, over whce route I passed, April 20, 1876, from Wichita (Wich-e-taw) to Winfleld, Kan., assuring me he DOMESTIC ANIMALS. P*l nad cured many bad cases with It. The above, without cantharides, put into 1 qt. of alcohol, will make a splendid liniment for man or beast, for general pur- poses. Next I will give you the one spoken of in No. 7, of ringbones, Califor- nia cure, which see. 2. Horseman's Hope Liniment— A Cure for Sweeny (" Cali- fornian"). — I will give it in his own words: " Ninety-eight per cent, alcohol, 1 qt. ; 4 ozs. origanum oil, of best quality; 2 ozs. hemlock oil, pure; 2 ozs. sas- safras oil, pure; add the oils and stand till cut (they will cut, or dissolve, by shaking, immediately); then add the following: 8 ozs. aqua ammc lia, strong; 4 ozs. gum camphor; 4 ozs. castile soap, shaved and dlasolved in a little hot water; then add the whole to the alcohol and it is fit for use. I have cured Sweenys on 3 or 4 occasions with the above by applying and immediately cover- ing the parts with a heavy woolen blanket." Bemarka.—l do not think Mr. McClane [see No. 7 of Ringbones for expla- nation] intends to be understood that one application would cure, but that to continue its use a reasonable time daily would do it, of which I have not a doubt. Still, I think it a good plan in all cases to lift up the skin, by means of the thumbs and fingers, to break it loose, as it were, from its attachments to the muscles for the first few applications. Some persons, you will see in the next recipe, claim this "lifting up of the skin" and allowing it to fill with air will cure the disease. I cannot say that it will, but I know the breaking up of the attachment will help the cure by its stimulating the muscles and blood vessels of the shoulder to increased action, and the admission of the air will undoubt- edly cause an irritation, and thus help tiie stimulation. Sweeny, Simple and Certain Cure for.— A. W. Baird, of Gibson, III, writes to one of the papers in answer to an inquiry for a cure for this dis- ease, saying: "The cure is short, easy, sure and simple. It is this: With the forefinger and thumb of the left hand pull up the skin on the shoulder, pretty well up on the shrunk place; then with the small blade of a penknife make an incision through one side of the skin that is pulled up. Then with both hands raise up the skin around the incision, and it will fill with a r. Fill the shrunk place full; let your horse stand a few days, or run on pasture; he will soon bo w»ll; it is a certain cure." Remarks. — It strikes me that there would be more certainty of filling with air if a goosequill was passed just through the orifice in the skin and then inflated to its full extent by blowing. I will give one more, the oil, made with angle-worms, taken from the veterinary department of the Post and Tnhune, and will also remark that angle-worm oil has been cpnsidered valuable also for stiff joints, rheumatism, etc. The additions to this will make it«sf much better than without them. It is as follows: 4. •* Oil for Sweeny. — Dig and wash clean angle w „ \t to make 1 pt. and put them into a suitable bottle, adding salt, by weight, 1 oz. ; spirits of tur- pentine and sassafras oil, each, 1 oz. Hang in tiiesvm until the worms are dis- solved, then strain and add oils of spike, hemlock and cedar and g»im camphc, each, 3 ozs.; best alcohol, 1 pt. Shake and bathe the shoulder night and morn- ing. 11 it blisters, or gives too much pain, rub on a little lard oil (or lard)." 682 DR. CHASE'S RECIPES. Remarks. — I think this will prove a very valuable oil for sweeny, and for the general purposes of a liniment. In the same issue was the following treat* ment for Strains, Swelled Legs, etc.— Lotion and Liniment for.— L Lotion. — Steep wormwood herb, 4 ozs., in sharp vinegar, 2 qts., and add salt» 3 lbs. Bathe the limb thoroughly with this, then use the following; II. Liniment. — Oil of spike, 1 oz. ; oils of hemlock, cedar, and camphor gum, turpentine and sweet oil, each 2 ozs., in 1 qt. of arnica. Shake before applying. Remarks. — The author not being much of an arnica man, would say, that in his estinmtion, this would be a far better liniment to put these into 1 qt. of alcohoL 1. SCBATCHES, GBEASE HEEL, ETC.— To Avoid and to Cure. — To avoid, keep the horse in good health, and in the wet and muddy season — fall, winter and spring — keep the naturally long hair of the fetlocks, especially of the hind legs, which are much the more liable to this disease, cut rather closely, so that by proper grooming, these parts soon dry, and thus avoid this difficulty — I say this, for as a general thing, it begins with slight inflam- mation of the skin, when it is scratches, proper; but which, if allowed to pro- ceed to deeper and more extensive inflammation, causing the cracking of the skin, and the escape of a greasy and purulent, or foul matter, to exude from the cracks, which also excoriates and extends the inflammation to all parts which it touches, when "grease" may be considered to have taken full pos- session; and if not now met with proper treatment, the exudation assumes a foul smell, and finally a fungus growth may arise in lumps— grape-like— to cover the whole of tihe diseased parts, leaving a red and angry appearance. Of course this is not common; for proper constitutional treatment, by condi- tion powders, combining cathartics and diuretics, as well as tonics, with some of the following local applications, will prevent, or cure, this disease. (See Con- dition Powders, Nos. 1, 2 and 3, and also the one given in connection with Cribbing.) 2. Grease Heels, National Live Stock Journal's Cure.— Attend to cleanliness. Apply during 2 days poultices of equal parts of bran, flaxseed meal, and powdered charcoal. Thereafter apply twice or thrice daily a portion of oxide of zinc ointment (this is made with oxide of zinc, 1 oz., to benzoated lard, 6 ozs.), previously removing all secretions of matter as well as dry scabs and crusts. [This must be done with warm water and castile soap, washing carefully and drying perfectly.] If, after a week or 10 days, the case does not improve satisfactorily, apply instead of the ointment twice or thrice daily a portion of a mixture of 1 oz. of Goulard's extract and % oz. of car- bolic acid to }4 P^- of water. Give loosening food, among which may be mixe(f 2 drs. of nitrate of potash, morning and evening, during 1 week. Remarks. — This poultice may be considered one of the best that can be made, which I know from personal experience, except the bran, to which I have no particular objections. Although I havr never had the scratches proper, DOMESTIC ANIMALS. C8$ yet I had something much worse some 50 years ago. I had a foot mashed in a threshing machine, and mortification set in uiron two of the toes, but the young physician was equal to the occasion with a poultice of flaxseed (properly boiled, as there was no flaxseed meal tJien kept by druggists), and thickened with pow- dered charcoal, the mortiflcation was stopped from extending, and the mortified parts separated from the healthy parts; when the tendons only had to be clipped to remove them wholly from the foot; hence no one need be afraid to tie to this poultice, and the whole treatment will be found good, not forgetting the consti- tutional or condition powder part of it, in all cases. 3. Scratches, Canadian Bemedy.— A Canadian correspondent of the Sdeniific American gives the following simple remedy for scratches in horses. He says: "Having tried many lotions, etc., only to obtain temporary relief for my horse, I concluded to try a mixture of flowers of sulphur and glycer- ine, which I mixed into a paste using sufficient glycerine to give it a glossy appearance, and the results I obtained in a short time were truly wonderful. I apply this paste at night, and in the morning before going out I apply plain glycerine." liemarka. — This is undoubtedly very valuable, for in McClure and Har- vey's edition of Stonehenge's English work on the horse, in speaking upon the subject of grease, says: " The skin must be kept supple (soft and pliant), and at the same time suitable to a healthy action. For the fonner purpose, glycerine is the most valuable, being far more efllcacious than any greasy dressing, such a» we were obliged to employ before the discovery of this substance, etc. He uses it in all stages of the disease, to keep the skin soft. To stimulate to a healthy action, he uses: "Chloride of zinc, 30 grs., to soft water, 1 pt., and thorough cleansing with soap and warm water, and thorough drjring, appljdng this with a brush, only sufficient to dampen the parts, and 15 minutes after, applying glycerine, and if not improved in a few days, he increases the strength of the zinc solution to 40 or 50 grs. to the pt. — repeating night and morning with, of course, constitutional treatment. 4. Scratches, Simple Bemedy for.-^A correspondent of the Western Rural sent this, as he calls it, " Simple Remedy for Scratches," which he also said has been thoroughly tested and proved highly successful: "Wash the sores thoroughly with warm, soft water and castile soap; then rinse them ofE with clear water, after which rub them dry with a cloth. Now grate up some car- rots and bind them on the sores. This should be repeated every day, for 4 or 5 days, when the scratches will be cured. Remarks. — I know that carrot poultice is very good; but I would suggest here, that it should be repeated twice daily, night and morning, instead of only daily, as tl\e writer directs; but, if no carrots are to be had, take the following,, unless you prefer the first one, or some other of the recipes here given. Boiled and mashed turnips, thickened with powdered charcoal, are undoubtedly good, whether they will prove as good as the bran and flaxseed meal of No. 1 or not, I leave for each one to judge for himself, when either can be had; or to use tha one he can get the materials for, when the other cannot be obtained, this is the 684 DB. CHASE'S BECIPEa. object of giving several recipes for any disease. Tliere is, however, a different dressing in the next, to follow the poulticing, which is undoubtedly valuable, especially when the white lead is mixed with tanner's or currier's oil, as there recommended. 5. Scratches or Grease Heel in Horses, Simple and Cheap Semedy. — The following which is the last I shall give upon this subject, was "from one signing himself "A 'Subscriber," of Hillsdale, Mich., to the Detroit Tribune, in answer to an inquiry of H. E. Lyon, concerning the treatment of scratches; but to which he says: " I will state that I think it a case of grease heel, which is far worse than common scratches. The remedy prescribed in the Trilncne is a good one, but I have a simple and cheap remedy. CleanUness in the stable has much to do in the case, keeping the stable well cleaned and littered with clean, dry straw. I, " Give the following condition powder: Jamaica ginger, 8 ozs. ; gentian root, 2 ozs. ; niter, blood root, and arnica, each, 1 oz. ; crude antimony (black), J^ oz. DiKECTiONS — All to be finely powdered and thoroughly mixed together, then give 1 large table-spoonful in bran mash once each day for 6 days; then omit 3 days, and again repeat 2 or 3 days. This is equally good for any horse that is out of condition, or wants an appetite. II. " For the sore heels: Cleanse the parts affected thoroughly with castile soap and soft water, and when thoroughly dry, boil turnips (have boiled and mashed and already mixed,) and mash, and to this add finely pulverized char- coal. Poultice with this for 3 days, changing the poultice twice each day; then cleanse thoroughly again with castile soap and soft water, and when the parts are thoroughly dry, mix (have already mixed) together tanner's oil and white lead to the consistency of paint; apply thoroughly with a brush to the affected parts once each day. A few applications will generally suffice. Cleanliness in the case has much to do in effecting a cure. The white lead is of the greatest importance in the case, but works best when incorporated with tanner's oil. Hoping this may prove beneficial to Mr. Lyon, I submit it to your consideration if you think proper to publish." Remarks.— .i course they published it, and it will be found good treatment, although I must say that our condition powders will have a more general action upon all the secretions than "Subscriber's"; but his turnip poultice with the charcoal thickening and the white lead in tanner's oil, will no doubt prove verj' satisfactory to all who try them. I have known common white-lead paint to act nicely upon galled shoulders, while this, with the tanner's oil in place of linseed oil, will prove more softening and, I think, also more healing. Surfeit in Horses, Cause and Cure.— Surfeit is a disease more par- ticularly affecting the skin, in which at first there will be found hard lumps, and if not soon cured, will finally become sore and a sticky matter exude, form- ing scales or scabs, and the treatment become more difiicult. It is believed to arise from the horse having been overworked or overdriven, by which the bipod has become heated; then, by drinking cold water, or standing in the cold, they become chilled, which shows itself in the skin, more particularly because A DOMES! IC ANIMALS. 68{^ the kidneys fall to depurate the blood, t'. «., to take up and cany off the effete or worn out portions of the system, which are, therefore, thrown upon the skin In too great quantities to obtain free escape, and hence, diuretics, such as niter, y^ oz. .dissolved in a little water, and given in its drink night and morning, or an ounce daily of sweet spirits of niter in the same way for a few days, will if taken in hand soon, generally correct the difficulty ; but if the horse is not in general good health, a general constitutional treatment, with some of tlie con- • dition powders, care in his feed and grooming, as well as to see he is not again over-heated, will be necessary. Cathartics, however, are not considered as essential in this disease as diuretics. I do not see that any writer upon this subject directs any application to the skin; but I should most positively recom- mend the daily, or twice daily, application of a good stimulating liniment to be well rubbed into the diseased parts of the skin, for I know it will expedite the cure as much as an itch ointment helps to more quickly cure the itch. Remarks. — Many is the horse that has been spoiled by hitching into a buggy or wagon and being driven quickly to town, then allowed to stand for hours, often I have seen it till eleven o'clock at night, in a cold, dreary wind, while the driver " gossiped " and "guzzled " in a warm, comfortable room. If this must be done, for humanity's sake put the horse into a comfortable stable. 1. WARTS ON HORSES OR OTHER STOCK-To Cure.- A farmer writing to one of the papers says: " I had a mare some years ago that had a large wart on her side, where the harness rubbed and kept it sore. In the summer the flies made it worse. To prevent this I put on a good daub of tar, and in a few weeks the wart was killed and disappeared. I have fre- quently tried it since on cattle and horses, and seldom had occasion to make a second application. The remedy is simple and effectual." Bemarks. — I am not able to see any chemical property in the tar to effect a cure; yet I have not a doubt of the fact, as above given. If this fails in any case apply the following: 2. Warts, Effectual Cure for, on Horses or Persons.— Take full strength acetic acid, and with a 3-cent camel's hair pencil (brush) just fairly wet the wart all over. A few applications will cure them on man or beast. Don't put on enough to run off the wart upon the skin, to make a sore. 8. Put 1 oz. of powdered sal-soda (washing soda) in a 2 oz. vial and fill with water, and wet the warts thoroughly with this, is also effectual, by a few applications, in all cases, as with No. 2. A little of this soda in water to soak the feet in, for those who have corns, (which see) will soften up the dead part, and make its removal easy. 1. WORMS— Sucoessftil Remedies.— For the long worm whicli inhabits the small intestines of the horse, and sometimes find their way into ths stomach, a Mr. Rhodes, a farmer near Ann Arbor, Mich., gave me the follow- ing as a certain cure: Burn black ash bark, and give the ashes, in 1 table-spoonfuk doses, in his feed every morning for 3 mornings, then skip 3, till 9 doses are given. Remarks. — Believing that the alkali arising from these ashes coming in con- tact with the linings of the stomach, and intestines, will correct the mucus con- dition of these parts, in which the worms find themselves, I give it, expecting 686 DR CHASE' B RECIPES. ft to cleanse the parts and eradicate the worms. If this fails in any case, ho\»>- ever, give a drench of linseed oil, 1 pt., with J^ oz. of spirits of turpentine In It, and repeat it the third morning after, if the first dose does not carry them off freely. The same you will see is used as an injection for pin-worms, below. It Is safe in either method of using. 2. For the Fin-Worms that Infest the Reotum.— I cannot see ■why a solution, weak lye, made with these ashes, and injected, for a few times, 'will not also eradicate them. Some of these, however, almost always go higher up, to get out of the reach of injections, and after a week or 10 da.'s return to the rectum, when the same shall be repeated, to clear them out en- tirely, no matter whether you use this, or inject the usual remedy; which i? linseed oil, 1 pt., with ]4 oz. spirits of turpentine in it, injecting every morning for a week, with the repetition, as above. It is welh also, after either of these treatments, to tone up the system with the tonic condition powders, which never come amiss, spring and fall, although no special disease may manifest itself. Heaves, a Claimed Cure. — Although this is out of its alphabetical place, as I have tried to arrange the horse recipes, yet as it was given by the same man who gave the ash plan, above, for worms, I will give it here, and although I can hardly expect it to cure the worst heaves, as he claims, it may prove better than I have dared to hope, as the article, blood root, is known to be valuable in coughs and throat difficulties of persons. He says: Get blood root, y^ lb., pulverized, and give 1 table-spoonful in the feed, the same as tlie ashes were to be given for the worms, above, (on the old plan of take 3 and ekip 3, till nine are taken), will cure the worst heaves: He says, however, fol- low it up till cured. Feeding Stock Horses, and Also Best Bations for Winter ^Feeding on the Farm. — Although considerable has already been said as tc proper care in feeding work-horses especially to avoid colics, etc. ; yet stock horees, nor the plans of general feeding, and especially the winter care of horses, when but little is being done with them, have not been fully considered; and as such matters are known to be better understood by stockmen, I will quote from E. W. Stewart, in the Rtiral New Yorker, one of the most promi- nent men of that class in our country. See, also, an item taken from his prize essay on "Fattening Caftle," found under that head. Every word from such a man may be considered perfectly reliable and the best thing to " tie to " that <;an be found upon the subject upon which he is speaking. Upon the impor- tance of the horse as the motive power on the farm, and also [the importance ■of keeping him in full condition and strength in winter, he says : I. " The horse is the principal motive power on the farm, and therefore needs the best attention. This class of stock is kept wholly for its muscle, and the working and culture of the fann must depend greatij upon the character and condition of the horses. The winter season is one ot comparative leisure for horses, as farms are usually managed, and farmers appear to think horses require little attention when they are not in hard labor. They are quite in the habit of keeping them upon poor Iiay and straw at this season, reserving all ^ain for spring feeding. But this is very bad policy. Horses generally come to winter quarters in thin condition from their summer's labor, and require judicious feeding and good care to recover their full working capacity; and DOMEbTlC ANIMALS. 687 farmers shovid remember that it is murh cheaper to put horses ia condition ■when work Is very light, and that all the extra flesh put on in winter represents so much e\tra labor available in spring. Besides, it should always be the aim of team-owners to keep their horses in good working condition, for it takes less food to keep up condition than to recover it when lost." II. To avoid cdica and aid in digestion he says: " Let us examine a few rations for work-horses in winter. Horses are often subject to colic from improper feeding. When fed upon cornmeal alone, its large percentage of starch renders it too heating, and, besides, it is a very concentrated food, and being just moistened with saliva so as to be swallowea, it goes into the stomach in the compact form of dough, and the gastric juice cannot circulate through it so as properly to perform its office, and internal heat, fever and colic often occur from want of proper digestion. All such concentrated food should be mixed with cut hay, the hay being just moistened so that the meal will adhere to it. This mixes the concentrated with the bulky food, and the hay separates the particles of meal so as to render the mixture porous and the gastric juice now circulates freely through the mass and operates upon the whole contents of the stomach at once. The best way to use cornmeal as a single grain food is to mix it with moistened (cut) clover hay. If the clover is of good quality it con- tains a larger percentage of albuminoids (muscle-forming food) the \ cornmeal, and thus helps to baknce the constituents." [Possibly it may not be amiss to call attention here to the subject of scald- ing meal by pouring on boiling water, as mentioned under the head of " Meal and Hay for Fattening Stock." If scalding it for fattening purposes makes it more digestible, why not in general feeding? Still, as it is to be mixed with cut hay here it is not so absolutely necessary. — Axjthob.] III. On ilie Beat Feed or Rations for Work- Horses he says: "But one of the best rations for work-horses is corn, oats and flaxseed, ground together — the corn and oats in equal weight, and to 19 bushels of the mixture of corn and oats add 1 bushel of flaxseed, and grind fine, all together. The corn and oats make a well-balanced ration, and the flaxseed is rich in oil, muscle-fonning and bone- building elements; but its oil is its greatest sanitary element. This small proportion of oil is just suflieient to keep the bowels in excellent condition, the coat sleek, and every part of the system in well-balanced activity. And then by feeding this ground mixture with twice its bulk of moistened cut hay you have as perfect a ration for work-horses as can be compounded. All regular grist-mills now have an apparatus for mixing different grains together, so that the farmer has only to carry the oats, corn or flaxseed in proper quantity to mill and they will all be mixed without hand labor. If the farmer has no straw- cutter he may use oats or wheat chaff to mix with the meal to render it porous." [The author would hardly risk the mixture of so small a proportion of flaxseed with the other. I should prefer it to be ground alone and put in the proper amount with each feed; but possibly the machinery Mr. Stewart refers to may do it better than I should expect.] IV. For Wintenng Iloi'sen Doing but Little Work — Amount and Kinds of Feed Necessary. — Upon this subject he closes by saying: "In wintering horses that are doing but little work, straw may be fed with the last ration and the iiorses will do well. From 8 to 10 lbs of this meal to each horse daily will bring them through finely, even on good straw. When oats are too expensive fornmeal and wheat bran mixed ia equal weights, with 1 pt, of oatmeal to each horse, will give a good result. If hay is scarce, 2 lbs. of decorticated (hulled) cotton-seed meal, 4 lbs. of cornmeal, 4 lbs. of bran and cut straw will winter horses well. But there siiould always be a variety in the food. If the farmer lias clover hay and straw, these should be mixed together— better if both be cut before mixing, but they may be mixed in the manger without cutting." s an ordinary water pailful at each time — morning, noon and night. Your animal Avill then do her best at discounting the lacteal {lac, the Latin work for milk, heuce "lacteal," milky) fluid. 2. The Best Pood for Increasing the Plow of Milk.— In the Eastern States, as before stated, milch cows are fed largely on corn meal, but I liave the statement of a well-informed dairyman, that equal parts by measure, of corn meal, ground oats and wheat bran, well mixed, makes the best and most profitable feed for increasing the flow of milk, being much less heating than corn meal alone, and still very nourishing and satisfactory to the animal as well as to the dairyman by saving considerable expense, while at the same time he gets his increased now of milk, and the cow is not too fat for comfort and health, as they often become on corn meal alone. There are those, also, who claim that milch cows will be greatly benefited by mixing their feed with warm or hot water, if this can be done without too much trouble, at each milking. It is well-known that to give a family cow a warm mess in the mornings 092 DR. CHASE'S REOIPES. Increases the flow of milk perceptibly. Why should it not, then, do the somo witli any number of duirj- cows? Cut the hay and pour hot water over It, and mix It so It Is all wetted, then add the meal, or the mixed feed, referred to above, mixing thoroughly and feeding while warm. In a dairy of 20 cows the extra milk will more than half pay for the extra labor. (For tlie value of meal dally, to a cow giving milk, see next receipt.) Meal, the Value of, for Dairy Cows.— The editor of the Fanner and Mirror gives the following item, coming, he says, from one of the best dairy- men in Vermont. He says: " I have come to the conclusion, after seven years' experience in the feeding of meal every day to such of my cows as were giving milk, that in the future I would feed more meal Instead of leas. I believe that when the cows have been properly selected, and are of a breed that is reliable as to butter qualities, it amounts to a certainty that all we feed them alKtvc what is required to sustain tlielr bodies, will be returned to us in butter with a large profit on the invest- ment. At the same time care should be taken not to overfeed. Gilt-edged butter cannot be made from cows thin in tlesh or poorly fed." Bemarks, — This idea of feeding meal is correct, but the mixed feed in the receipt above is the most profitable. To judge about the " breed that Is relia- ble," as this writer puts it, see Jersey Cows, cr the Best Cow for Small Farms, for I think It is now generally conceded that the Jerseys, also called Alderneys, are the best, although the Durhams are good as you will see under that head. To " Dry oflT" Cows and other Animals.— I. As we have given the plan above, for increasing the flow of milk, it may not be amiss to also give a good plan here for drying-off, which is occasionally important, and as it is just as applicable to mares, when weaning the colt; and with slight modification, also valuable for caked-breasts, it is worthy of a place in this connection. It is as follows: Tar and good vinegar, earh J^ pt.; spirits of turpentine, 6 ozs.; beeswax and camphor gum, 2 ozs.; tallow, 4 ozs. Directions — Boil all together for 15 minutes, except the turpentine and camphor gum, the latter of which should be broken up very fine or pulverized by the druggist, by dropping upon it a few drops of alcohol, then these added when removed from the fire, and stirred until cold. The cow or the mare is to be milked dry night and morning, and the oint- ment rubbed into the udder and along the milk-veins for 8 or 4 days, or xmtil the milk ceases to flow. For Caked-Breasts make it without the tar and rub it in well as long as needed to remove the soreness, then cease unless you desire to dry up the milk aa the camphor has a great tendency to do. Bemarks. — The camphor was not in the recipe aa the author obtained it; but knowing its value upon the female breast, I have added it to the recipe, knowing it will prove so much the more reliable. The only objection to the tar upon the breast is, it stains the clothing, and is also more sticky. II. Another writer says a cow may be dried off in a short time by not milking her quite out, leaving some in the udder each milking, and by feeding 4 qts. of dry com meal in the course of the day, which, If she is to be fatted, will help to lay on fat, and gradually dry her off. This is no doubt the fact» DOMBSTIO ANIMALB. If toward the close of her milking season. Still I can see no objection to the dry meal, even if the ointment is used. Ointment for Swelled Bags, or Udders of Cows.— Sweet oil, 4 ozs.; pulverized camphor gum, 1 oz. Dissolve over a slow fire, and rub in well 2 or 8 times daily. The author thinks the ointment for drying o£F cows, above, fully equal, if noi even better, than this camphorated-oil, although only swelling is to be remedied nere, whicli generally arrives from colds. Choked Cattle, Sui3 Berne dy.— J. B. J. in Country OenUeman speak- ing of choked cattle, says: " Tlie following recipe ought to be printed twice every year, as it is a sure remedy: Take of fine-cut chewing tobacco enough to make a ball the size of a hen's egg, dampen it with molasses so it adheres closely: elevate the animal's head, pull out the tongue and crowd the ball as far down the throat as possible. In 15 minutes it will cause sickness and vomiting, relaxing the muscles, so that the potatoe or whatever may bo choking it will be thrown up." Remark*.— IX is an almost absolute certainty that the tobacco will cause the relaxing of the muscles and consequent throwing up of the contents of the stomach, and a cure is just as certain as a relaxation. The laying of moist- ened tobacco upon a person's stomach with lock-jaw, has relaxed them, and saved the patient. It must not be kept on so long, however, as to cause deathly sickness. To Cure Foul Flesh or Sores Upon Stock.— C. Becker, of Bloom- ville, N. Y., writes one of the Rural'a: "I have been in tlie habit for 85 years of using oil of vitriol (sulphuric acid) and water in all casef of bad flesh, and never knew failure. Put 1 tea-spoonful of the vitriol in 3; lea-cupt'ul of of water, cleanse out the sore with a soft rope, or otherwise make a swao by tying a piece of cloth on the end of a stick, saturate the afflicted part well with the wash and I never knew it to fail by two washings." Bemarks.— It would, most undoubtedly, prove as valuable for foot-rot In sheep, as for foul sores. To Cure Fleshy Tumors Upon Cows or Calves.— Bin-iodide of mercury, 1 dr. ; cosmoline, or vaseline, 2 ozs. ; thoroughly mixed and well rub- bed upon the tumors." — Dr. Home in Michigan Farmer. Bemarks. — For directions how to continue it [see Spavin to Cure Lameness]. It is from tlie same veterinarian, but he prefei-s the bin-iodide here, to the iodide as used on spavins. Hoven or Bloat in Stock— Prevention and Cure.— O. J. L. of Mod- est Town (a very appropriate name for a place where the men are so modest they dare not give their name when reporting for an agricultural paper on the above disease), Va., made a report of the death of a cow and calf to one of the the farm papers, I think the Farm and Fireside, to which the veterinary surgeon A. T. "Wilson, made the following sensible answer: "Your cow and calf both died from hoven or bloat, a very common result of injudiciously turning cattle Into a rich clover patch. To prevent bloat, turn them in for an hour or so every day for a week until tliey get used to it. To cure bloat, when seen in 6M DR. CnASETS RE0IPE8. time, use 2 ounces each ot hyposulphite of soda and tInctUTe of ginger added to a quart of cold water. But in extreme cases, make an opening with a pocket knife, in lieu of a trochar, in the most prominent swelling or point on the left flank, and insert any small tube— a funnel A quill or pencil case might answer." Remarks. — Saleratus used to be given to try to prevent the continued accu- mulation of gas in these cases, but of late )4. cup of freshly powdered charcoal In a drench of water, is considered better treatment, as it aids the future diges- lion, as well as the present difficulty. This may be repeated morning and even- ing for a day or t ,o, if the animal continues to show any signs of indigestion. But the hyposulphite of soda and tincture of ginger, if on hand, is reliable; even baking soda, double the quantity, will do well, with the tincture of ginger, or even without, if none is by you; but there is not much time to wait. Do quickly what is to be done. 1. Hollow Horn, to Cure. — Alcohol, }4 P*-; camphor gum, 1 oz. IDiKECTiONs— When the gum is dissolved, put half of it into one ear of the ani- mal, and as soon as it has done snorting and blowing, put the other half into the other ear. Once cures every time. Remarks. — This is from a Mr. Bradly, living 2 miles below Ann Arbor, Hich. He said a druggist told him, at first, it would kill the cow. " It did not," he continued, "but cured her," and he said he had tried it several times with like success. 2. Old Treatment of Hollow Horn.— The old treatment was to bore into the horn with a gimlet and inject vinegar, pepper, salt and water; and after this was injected into the horn, a couple of pieces of fat, salt pork, the size of one's two forefingers, with a tea-spoonful of cayenne put in a slit in each slice, was placed between the animal's grinders, and the head elevated until it chewed and swallowed them; and next day repeat without the pepper if dumpishness is still manifested. This would be good, too, for any animal which is, as they say, "off its feed," or dull and heavy in appearance— ick, in Other words. Let one piece be chewed and swallowed before the other is intro- duced. Soours and Diarrhoda in Cattle, Colts, etc., to Cure.— For scours in cattle, change the food and water. Give first 1 qt. of lard oil, with laudanum, 2 ozs. After 3 to 4 hours, give powdered gum catechu, ginger, and gentian root, each, 2 ozs., in flaxseed tea, 1 pt., to any animal over 2 years old; half this to those under 2 years, and over 9 months, and one-fourth to one-third the amount to younger stock; repeating the dose twice daily, and withholding it as soon as the discharges diminish. Give nourishing food, and flaxseed tea to drink. In chronic (long standing) diarrhoea, give, morning and evening, 1 dr. of ammoniated sulphate of copper, dissolved in cold water, J.^ pt. — Weatern Rural. xleiiiarks. — While spending a couple of months at Eaton Rapids, Jlich., I became acquainted with a gentleman there, Mr. A. Button, quite a "family doctor," by the way, who told me he once expected to lose a colt with the scours, as the veterinarians failed to c\ire it; but some one told him to dissolve DOMESTIC ANIMALS. «W a piece of alum the size of a hen's egg in a buclcet of water, which woald euro it He tried it, and it did cure it. Why should it not again, and cattle as well as colts? I would try it, if the above ever failed, or one of the following: Diarrhoea of Cattle, Bemedy.— Another writer says: " Three pecka of boiled potatoes, fed in the day, in 3 messes, warm, is ah excellent remedy for diarrhoea in cattle." Scours in Cattle, Bemedy.— Mr. James Door, of Dorchester, Mass., recommends fine wheat flour as a cure for scours in cattle. He says, " Take 1 qt. of the finest flour, mix smoothly with water, making it just thick enough to run, and administer at one dose. A second dose may be necessary, but one is generally sufficient for a cure." Bemarks. — The author knows a rather thick milk porridge, given warm, is good for " looseness " of persons. Why not good for cattle? I should prefer it warm to cold, as this gentleman uses it, as I understand him. It may be good enough cold, but warmth will not make it less valuable, I am sure. I. Kicking Cows, to Make Stand Quiet.— A dairyman who has been troubled with the kicking of young cows, and who has found a plan to prevent it while milking, makes it public through the New York Tiibune, and seeing at a glance that it must be a success, I give it a place. He says: " If cows kick, tie their legs together, I find it much better for myself and for the discipline of the cows to let the rope hold tliera than it is to try to hold them myself. They soon learn that the rope can hold them; tliey also sooa learn that man cannot hold them without a rope. The rope I use is 6 or 7 feet long, and has a loop on one end. I put it around the rijrht leg above the gam* brel, throagh the loop, and draw it tight enough to keep it from dropping down, then behind the left leg and take a turn once around it (like a figure 8), thea around both legs, then between the legs, around the rope that crosses in front and back of the legs, in such a way as to draw them as near together as desirable, then make fast. It is not necessary to draw the rope tight enough to hurt the cow if she stands still. It matters not how hard or how long she tries to get away from the rope; it will stay there and it will hold her legs very near to each other so she cannot kick, and however hard she may pull on the rope, the i)art that is on the inside of one leg being on with a slip-noose, that on the other with a round turn, as soon as she stops struggling and the rope is slack they do not stop the circulation of the blood. I am particular in telling how I put the rope on when I need to tie a kicking cow, because it is the only way I have ever seea tbaf will hold every time and not get tight enough to stop the circulation." II. Another dairyman takes the following plan to prevent cows from kick- ing when being milked. He says: " Before sitting down to milk I put a 'snap' attached to the end of a small rope into her nose and tie the rope to a pin put into the scaffold girt over the manger, slightly elevating her nose, and she stands \ quietly while she is milked as the most gentle cow in the stable."— American Cultivator. Bemarks.— I have not a doubt but what either of these plans will secure the cow against kicking — they have something else to think of. On the same prin- ciple that the cord in the mouth of a vicious horse carried up over the head and enclosing an ear tightly enables the blacksmith to shoe him without trouble, which see. «96 int. CHASE'S RECIPES. Lice, To Kill, on Cows, Calves, Dogs and Poultry.— The New^ York Timet informs its readers that "any oily or greasy substance kills them on any of the animals named; that sulphur is also fatal to them; that Persiaa insect powder, which is kept by all druggists, is the best of all remedies. Lin- seed oil and sulphur, well mixed, is an effective remedy when it is thoroughly applied. But it is useless to kill the lice all over the back of an animal and leave a colony alive on the brisket or under the thighs, where they usually ebound, as in this case they soon spread all over again. L " Sulphur, 1 oz. ; fresh lard, 4 ozs., well mixed, makes the right propor- tions. II. "Raw linseed oil, 4 ozs.; kerosene, 1 oz., or sulphur, 1 oz. IIL "Persian insect powder, 1 oz.; fresh lard, 4 ozs." Remarks. — Any of these thoroughly mixed and thoroughly rubbed in about the ears and all along the spine to the tail, briskets, between the thighs, where the skin is thin, about twice a week will soon eradicate them effectually on any animal; but with poultry they must also be reached in the cracks and crevices of their roosts. You will find to put these parasitic animals (lice) into any of the above greasy mixtures they soon die. It is believed the grease stops up the pores in their skins or surface, and thus kills them, as a man would soon die if covered with an impenetrable varnish. But if the above ever fails, try the following: rV. Deaih for Lice on Aniviais or Plants. — Pour boiling water (1 gal.) oa 1 lb. of tobacco leaves; in 20 minutes strain and use it judiciously (simply wet- ting the parts with a sponge) on animals; on plants more extensively. Remarks. — It is believed that the reason why this may have failed in some cases, both on animals and plants, is because stems and not leaves have been used. Double the quantity of stems and longer steeping may answer the pur- pose; but the leaves are undoubtedly the most certain. v. Lice on Stock, Simple Remedy for. — A Mr. D. K. Shaver, in a letter to the Iowa Homestead, says: "A simple, sure and easily applied cure for lice on animals is to give a few slices of onions in their feed. They eat them readily, and one or two feeds does the business effectually." Remarks. — Certainly easy to try, and I have not a doubt but what all stock, as he says, will eat them readily. SALT— Its Importance for Milch Cows and Other Stock— Amoiint Daily Necessary. — I. Its Im-portance. — An American, travel- ing in Switzerland, writes that " Here the milch cows are salted early every morning, and if fed in the stable, as they usually are, the salt is given before feeding. And they claim that by salting in thfs way their appetite is improved, they drink with more regularity, keep in better health, and give more milk, than when salted in the usual way. as practiced by dairymen in America. The Swiss dairymen think it very injurious to salt milch cows only once or twice a week, as they would lick too much salt at one time, and drink too much water ior the day; they consider that stock in order to do well must be fed with reg- ularity every day alike, and never given too much of anything atj one time." DOMESTIC ANIMALB. 697 n. Amount Neeesta/ry,. — One of our own stockmen says: "Salt should be furnished to all animals regularly. A cow, an ox, or a horse, according to size, needs 3 to 4 ozs. daily. Salt increases the butter in milk, helps the diges- tion and nutritive processes, and gives a good appetite. Bemarks. — What more can be asked of any one thing which costs so littlef I have seen dairymen who keep salt, in some covered place, where all the stock can lick it at their pleasure, and claim great advantage by it. The Swiss plan, for milch cows, is, no doubt, the best one; for twice a week, the custom of Americans, is not often enough to insure all the advantages to be derived from it, if given daily, or at least every other day. But the daily plan {& undoubt. edly the best, as the Swiss put it, lest they drink too much water for the day. III. 8dU, Amount Necessary for Different Kinds of Stock.— The French ^vemment, according to their custom of testing all such points scientifically, appointed a commission to examine into, and experiment if necessary, which reported upon the amount proper for difEerent kinds of stock, in ordinary con- dition, as follows: "For a working ox or a milch cow, 3 ozs. daily; for fatten- ing stall-fed oxen, 2% to 4J^ ozs., according to size and fatness; for fattening hogs, 1 to 3 ozs.. for store sheep, 3^ to % of an oz.; fattening sheep, double the amount; for horses and mules, 1 oz." And a private dairyman tound, after many trials, that with 3 ozs. of salt daily, his cows gave the most milk. And the noted French fanner and chem- ist, Boussingault, to test it thoroughly, "Fed 6 steers for 13 months, in 3 lots, the food being the same for each lot; but to one lot he gave \% ozs. of salt daily, to an animal, and to the other lot none. A remarkable difference was at once manifest. The first lot were all sleek, smooth-coated and in perfect con- dition. The other became rough, mangy, and ill-conditioned, and weighed at the end of the test 150 lbs. less than those that had been supplied with salt." ' " Many other similar results," says the Michigan Fhrmer, which gave ttie above facts, " might be cited; but there ought to be sufficient to induce those who still doubt the value of salt for all kinds of farm stock, to test it for them- wives." It closed as follows: " Not only is salt an agreeable and needful article of food, but Is In some e editor of tlie National Live Stock Jour- nal makes a very important suggestion in speaking upon the subject of roots or oil meal to make up for the absence of green food, that for cows or breeding ewes tlie oil meal or flaxseed, for these animals especially, have another and important value, enabling them to produce their young without trouble. We have such medicines of value in tliis respect for our own race, why not for stock? He says: "Every dairyman, so far as he can, should supply himself witli 1 pt. of oil meal for each cow per day, or l^ pt. of flaxseed, which should be boiled to a jelly and given with her other food. Oil meal is worth all it costs for food, besides lieing an excellent preventive of disease; and, also, has this further property, that when a small quantity of it is fed to cows during the winter we have never had any trouble with them at calving; and the small quantity of oil left in it seems to perform the same oflBce as a little grass or car- rote and beets would, to cleanse the bowe's as well as an emollient, or some such property or effect, upon the reproductive organs; and to this end some persons feed a small amount of flaxseed to their breeding ewes in winter with ft like success." Sensible and well put, and the author knows them to be of extra value for all these purposes. Carrots, Beets, etc., their Value as Pood for Stock.— It has been heretofore claimed that the chief reason why the above named articles ■were valuable for stock was to avoid costiveness, and that carrots alone possessed tliis property — pectine, or pectic acid— which has the power of dis- solving or gelatinizing— turning to jelly— other kinds of food, which not only gave health and vigor, but also gave brightness to the eye, and a smooth, glossy coat to the animal. But a horse-breeder, in France reports having fed his horses for 20 years on parsnips, instead of carrots and oats as formerly, with a remarkable success, his stock showing a greater vivacity of spirit and a sleek- ness of coat than when fed on carrots. And Yeomans, the celebrated veterinar- ian, informs us that this beneficial result, from feeding tliese roots, arises not so much from their nul.Itive properties as from their effects in gelatinizing and dissolving otlier foods, thereby rendering them more easy of digestion. Por- tions of other coarse food, otherwise almost indigestible, when acted upon by tills principle in these roots, are easily dissolved by the gastric juices, and a thorough and perfect digestion is obtained. Remarks. — It has been well known that apples contain this principle — pec- tine, or pectic acid — in a great degree; hence, we can account for both horses and cattle thriving so well, as many have reported, while being fed a peck of apples morning and night, or when allowed to run for a time in the orchard^ where they ate of them at pleasure. (See Apples for Horses, etc.) But <6 706 DR. OHASBP 8 RECIPES. \ YeomanB alao says It is found in pears, quinces, currants, raspberries, and many otlier kinds of fruit, and also in various roots, such as turnips, becto, parsnips, etc. ; hence their great value as a food, or as auxiliary to the food, both of man and beast. Closing willi tills important sentence: "A small quantity of roots or fruit mixed with other food, especially with dry food, has a wonderful effect upon the flesh, health and spirits of animals." Thus it maybe seen, and I hove given this item chiefly that it might be seen, tlia*^ it does not matter so very much which kind of roots for animals, nor which kind of fruit or roots for man arc raised and eaten; but that it is very important that some of them should be raised and used, if the best health of man and beast is worth looking after and working for. Tlien lot every dairyman or farmer look at the matter in a common sense "way, and raise the kind of roots that his land is seen to be the best adapted to— the longer and larger roots require the deepest and richest soil, and a" loquire <;lose and careful culture to obtain the best results; then, for winter-feeding, to have them carefully housed, and properly cut when fed, so that each animal shall get its proper share, remembering that while you thus aid the digestion of the coarser food, as hay, stalks and straw, by this admixture of roots, you also avoid costiveness, which was originally supposed to be the chief object to be gained by feeding roots. In other words, "two birds are killed with one «tone," and really, the bird last found is of the greater importance of the two — the aid to digestion. (See Comparative Value, as Generally Understood, and also Nutritive Value, with table by which the difference is more easily seen.) I will only add here that of later years parsnips have been found more val- uable than formerly supposed, and they are now commended by many dairy- men as excellent for milch cows, increasing the flow of milk one-half, besides keeping them in a good healthy condition. Try them, thoroughly, by all means. Variety of Pood for Stock— Very Important.— It is a well estab- lished fact that a single kind of food is not enough for the best growth, health or comfort of animals. Like ourselves, the stock which we keep, does relish a change of diet — thrives better with a change of pasture so to speak— and gives fuller returns for the trouble of providing the variety of foods. Coarse fodder should be mixed with th^t which is of a finer nature; and the highly nitrogenous, fed with substances weak in nitrogen. Some farmers will feed their sheep corn one morning, add barley or oats the next, and thus keep up a continual surprise, heightened by a lick of salt now and then. It is the same love of change which makes the colt, cow, and even the oldest horse feel glad •when turned into a new field. What man would like living on bread, or pota- toes, or meat, alone? Then feed your stock meal, or shorts, or roots — sometimes one, then the other, is the better way — as remarked about the sheep above being fiure to have a supply of roots for every winter. The Comparative Value of Boots for Winter Feeding as Gen- erally Understood. — A writer in the Rural Home places the comparative value of roots in the following order: Carrots, parsnips, sugar-beets, mangel- wurzels, rutabagas, Swedish turnips, and lastly, English or common field DOMRSTIO ANIMALS. m turnips, which arc llgliter, but do well for early feeding, before beginning ou the richer roots, which also keep better. This writer did not mention potntoea, but another writer who had been experimenting upon the subject uiuler the head of "Potatoes for Htocic," says: "Potatoes for stock are worth 80 cents per bushel to feed to stock. They are not only nutritious, but excellent appe- tizers, and promoters of digestion. My experiments go to show tliat a peck of potatoes will produce as much milk as a bushel of carrots, beets or turnips." RemnrkH. — Although potatoes are well known to contain much more gen- ning. He says: I. Introduction. — "Ladies and gentlemen, I want to say right here that what I have to say will be largely in the line of my experience, and the way that I have managed my own flock of sheep during the past 28 years. "A year ago last July, a friend of mine living in Missouri, wishing to engage in the business of sheep raising on a large scale, and knowing that I had been somewhat successful on the small scale in the same business, wrote to me asking advice, and, in fact, asked of me just what this Insti- tute now asks. I complied with his request, and my whole essay was com- prised of but one word, and that was "Care." If every man, woman and ■child that owns a sheep, or even ever expects to, will take that one word and make it the key note of every move they make, guided by their best judg- ment and discretion, I will guarantee success in this important branch of farming. n. Care — ^What it Will Do.— "Care will make carcass; care will make constitution, care will save fodder; care will ward off disease; care will make fat, and fat will make wool and grease, and wool and grease will make money, and that is what we are after. Yes, care will do one other thing,. ■care will make blood. "Weic it not for the promise I have already made that I would relate my 28 years experience with sheep, what I have already said, carried out, would accomplish a better purpose than anything I could add, and this paper would be complete. It is true that we are guided *o some extent by the experience of others. III. "When and How He Began.—" In the mil of 1852 I bought in Oakland county, this State, 53 ewes of common stock for $1 per head, and one owe, said to have been a pure cross between the Spanish and French Merino, for v,'hich I paid $25. I drove them to this county (PTillsdale) in the winter of 1853. 725 \\\ ■) \j ¥ 726 BR. CUASE' S RECIPES. IV. Shearing— Average "Weight of Pleece.~"Thc first shearing the lot averaged a little less thau 4 lbs. per head. I raised 24 lambs the first season; I had the good fortune to raise from my pure-blooded ewe an extra buck lamb, which was the foundation for great improvement of my flock for those days. For the first few years the liock showed a greater improvement per year than they have since the}' have been brought to a greater degree of perfection. This, in fact, is my experience with crossing full bloods with natives. It requires greater skill to improve really good sheep than it does to improve an inferior grade. The second shearing showed an improvement of nearly \% 11). per head. In the course of 5 or 6 years the average of the liock, numbering from 80 to 100, was a tritlc over 6 lbs. per bead. With good luck in the sel^tion of rams, in 10 years from tlie sta'+, my flock aver- aged 7 lbs. • ■ •- V. Drawbacks in the Business. — "Sheep business, like any other business, has its drawbacks. The use of what I supposed to be a full-blooded Spanish ram from Webster's flock of Vermont, set my flock backward on an average for 2 years % lb. per head. Tliis is the only real set-back that I ever have experienced. I soon recovered that loss, and have made steady gain since. So I estimate my average this coming spring at 9 lbs. per head, ■with the prospects of a little more. VI. Increase of Wool per Head by Using Blooded Hams.— " I have thus far shown sim)ily the increase of wool per head during this time with the use of what we miglit call blooded rams, A\ith the single exception of one blooded ewe Here occurred an incident which was curious in its effects, and in after years proved to be an adulteration of blood. Vn. Danger of a Grade Buck upon a Blooded Ewe.— "My eyes have been wide open ever since to prevent the repeti of the mishap. The blooded ewe, which was pure gold in my eyes at the . .ne, was, through carelessness, mated With a grade buck, and her second lamb was a nice grade; but the curious part of the affair was that that high and pure blooded ewe never afterwards raised a pure blooded lamb from mating w.th the purest blood I could find. Her breeding qualities were destroyed and her progeny was not reliable. I kept the ewe till she died— 15 years of age, Vm. Buck, Selection of, Suitable for the Flock.— "In select- ing a buck that is suitable for the flock lies the secret of success. If a man has not the judgment for himself, he had better borrow it from some one that has, until he is acquainted with the busmess sufficiently to prevent mis- takes and set-backs. In choosing a ram for myself, I want a low, heavy body, straight on the back, clear to the roots of the tail, broad and level over the shoulders, deep and heavy in the brisket, thick neck with heavy gullet; in short, constitution is the first strong point that will receive my attention. I want the wool of medium length, smooth on the surface, the tliicker the better. The staple rather sttflf and stubbed, with plenty of oil distributed evenly from the roots to the end. I like heavy folds, but do not DOMESTIC ANIMALS. 727 want them to run over the back, nor do I like to see them too heavy over the neck. Horns, if any, set well from the head, fore-top as long as the rest of the fleece, down even with the eyes, then stop. Smooth, clear pink face and nose, short, thick velvety ears, wool full length, well down on the legs, and full heavy fleece on the belly. The foregoing is something of my ideal of a ram. IX. Time of Washing and Shearing and Putting Ewes and Lambs by Themselves.—" My flock is well washed and sheared from the 15th to the 20th of June, They are turned on the largest range that I caa spare. The ewes and lambs by themselves, the bucks by themselves; the rest, counted as store sheep, by themselves, making three flocks. From that timo till after harvest all the attention they get is salt once a week (twice or three times I believe better), and all carefully counted. About the 20th of Augu.st I wean the lambs, taking them as far from their mothers as I can. Generally saving a piece of clover stubble for them, and giving them the best chance that I can. About the first of October I commence giving them about a gill (J^ pt.) of oats apiece daily. This is kept up until coki weather sets in, and then their grain is increased about % ™ore and kept up until grass grows the next spring. They have a good shelter if they choose to occupy it. During storms they are forced to their shelter. I feed clover hay twice a day, and water once a day, and feed them grain at night. With this treatment my lambs are kept thrifty all winter. I claim that the grain fed early in the fall is the secret of winter- ing successfully, X. Time to Sort Out Breeding E-Wws.— "About the first of Octo- ber I sort my breeding ewes. In doing this important work, I have dive ged from the well established rules of breeders and made one of my own. Here I would call the attention of the Institute to a statement made before the Insti- tute one year ago, by our worthy peesident. He made this statement I think: 'He raised all the lambs he could.' Now if he meant that he tried to raise all that was born, then we do not differ, but if he meant that he tried to increase his flock as fast as he could, then his line of policy and mine lie in a different direction. XI. His Rule.— "My rule is. in sorting for the breeding band, that none shall be less than 2% years old, and none that are inferior as to size, constitu- tion or thinness of wool. My year-old ewes are turned with the wethers; and the older ones that have been excluded from the breeders are marked for sale. Xn. The Result.— "The result of this policy is a large and uniform flock, with strong constitutions and heavy sheerers. Xm. Average Weight.—" I have just weighed three of my breeders, which is the fair average weight of the lot of 30. The heaviest weighed 140 lbs., the lightest 100 lbs., a pick of the average 116 lbs. XIV. Land Too Valuable to Keep Inferior Sheep.— "Our lands are too valuable to keep inferior sheep, or to try to increase in numbers at the expense of size and quality. XV. Time to Divide in the Pall.— "My flock of 80 are divided from October, until they are brought into the yard in three lots, l sders, store 788 DR CEASE'S RECIPES. sheep and Iambs. Tlien the breeders and store sheep are turned together for the winter. I feed stocks twice a day. At noon they are fed light, with wheat, oats or pea straw. At night they are all fed about 1 gill of corn each. All liave shelter, and are compelled to use it during storms. Your essayist last year made one remark that was worth its weight in gold as to t)ie care of sheep, that was, 'to be quiet among them.' I treat my sheep so they think I am in their way, instead of their being in mine when I am among them. I feed a very little sulphur mixed with salt during the winter. I think it a preventive for pulling their wool. The first of March I take the breeders and keep by themselves till nearly shearing time. In connection with their grain, I prefer to feed a few roots or a little bran, but do not always find it convenient. XVT. Time for Lambs to Appear. — "The lambs begin to make their appearance about the 20th of April. Great pains are taken at this time ■with this part of the flock. Let the weather be what it may, the ewes and tho Iambs are all driven to their shelter every night, and the little ones are carefully- cared for. This precaution is used until the weather gets warm and settled. XVII. Time for Trimming, Care of Fleeces, etc.— "My whole flock is carefully trimmed and examined about the first of April. The wool is washed and put in the fleeces at shearing time, so there is no waste. The theory that sheep will not do well for a long term of years on the same farm I take no stock in. For 28 years my stock has been kept on the same farm and tho one adjoining. You see that I have reported a continued progress. This, I can assure you, has not been accomplished in a haphazard way. Nothing has been left undone for their thrift and comfort that is reasonably in my power to do." Remarks. — There is one point, however, that I desire to call especial atten- tion to, shown by Mr. Green's carelessness, as he admits, after having given a whole essay in the one word " care," which would do everything he claimed in sheep culture — t. «., never allow a blooded breeding ewe to run with a lower grade buck, as his experience shows that it destroys, for some unaccountable reason, her power to afterwards produce full-blooded lambs, although mated with a full-blooded ram. By his carelessness he lost, as a breeder, the value of his $25 ewe, therefore have a care to his dearly bought experience in this par- ticular. This gentleman's experience was with the Merinos; but as there are those who consider the Cotswold as superior in several respects, I will give a short item upon them from the Country Oentleman, a part of which was from a catalogue of Mr. Harris, of Rochester, N. Y., whose opinion is considered reliable. The editor gives it under the head of Cotswolds and Cotswold Crosses, the Coming Sheep of Amer- ica, Furnishing the Largest Fleeces and the Largest Carcass.— Mr. Joseph Harris, of Rochester, has lately published a catalogue in which he gives his views of Cotswold sheep in the following terms: "The sheep are thoroughly acclimated. They have not been forced; they are kept for use— for real value and not for show. They are housed in winter; they havo sheds to run under, but spend most of the time in the open air. If well fed, and pro- vided with dry quarters under foot, there are no sheep that will stand exposure DOMESTIC ANIMALS 729 to oar severe winters better than the Cotswolds. The ewes are good breeders and good nurses. They frequently have two strong lambs, and occasionally three at a birth. I have never had a pure-bred Cotswold ewe in the flock that would not breed. We let the ewes have their first lambs when two years old, and they frequently continue to be good breeders till 10 years old. The Cots- wolds are the hardiest of all the English breeds of sheep. Of all well-estab- lished breeds, the Cotswolds are the largest. The celebrated experiments of Lawes & Gilbert proved beyond all question that the Cotswolds produced more mutton and more wool than any other breed. In other words, they gained more rapidly, both in fleece and carcass, than any other breed. And not only this, but they gained more in proportion to the food consumed than any other breed." Mr. Harris' experience in crossing Cotswold rams on ordinary Merino ewes has heretofore been frequently referred to in these columns, especially in connection with notices of the cross-breeds exhibited by him at several shows of the State Agricultural Society. On this subject he remarks: " I am deci- dedly of the opinion that the ' coming sheep ' of this country will be what I will take the liberty to call 'American Cotswolds.' I have hitherto called these sheep ' Cotswold Merinos.' Tliis designates their origin. But the time has now arrived when the name loses its significance. For instance, I have Cots- wold Merino Iambs with three or four crosses of pure Cotswold blood in them. In other words, these lambs have 933^ per cent, of pure Cotswold blood in them imd only Q}4 per cent, of the native or Merino sheep. The next cross will have only 3% per cent, of the native or Merino blood, and the next only a little over IJ.^ per cent. A few years hence American Cotswold sheep will be shipped by thousands and tens of thousands every week to the English markets. There is jio reason why they are not now shipped in large numbers, except — the fact tliat they cannot be found. We do not raise enough of them or feed them well enough. Our beef cattle are better than our mutton sheep. The intelli- gence and skill of the American sheep-breeder has been largely directed to the perfection of the Merino. Wool and bulk have been the objects aimed at, and great success has attended their efforts. There are no better fine-wooled sheep in the world to-day than can be found in the United States. There are many sections ■v/here Merinos are the most profitable breeds of sheep to keep. But railroads and steamboats lead to rapid and wonderful changes. There was a time when I thought Cotswold or mutton sheep could not be raised with profit in the far West. I thought it was too far from market; but, if cattle can be raised and shipped with profit to England, long-wooled mutton sheep can bo raised and shipped with still greater profit." Remarks. — Notwithstanding the superiority of the Cotswolds in some par- ticulars, the Merino will still form the majority of our flocks, I have not a doubt, for many years to come, except it may be in favorable points for ship- ping to England or our largest cities, as cur American people do not, as yet, eat half as much mutton as would be best for their health. Pork, I am sorry to say, except ia the cities, is more frequently found upon our tables than any other meat |;,_:;'t._,,..^l I' . '. VI 780 DR. CHASE'S RECIPES. Sheep, Value of on a Poor Farm.—" Some farmers of oitrocquaiiv tance," says the American Agriculturist, " feel an antipathy to sheep for the reason that they 'bite close.' We consider this their cliicf recommendation. They can only bite close where the pasture is short, and the pasture is short oniy on a poor farm. A poor farm will necessarily be enciinibered with brieis, •weeds, and brush in the fence corners. Under such circumstances we should say to a farmer who has $20 or upward in casli, or credit for it, let him borrow the amount if he has to pay 1 per cent, a month for the use of it, invest it in as many ewes, not older than 3 years, as you can get for that money. Put them hi such a field as we have described, and give them, in addition to what they can pick up, a pint of wheat bran and oatmeal each dail)', with free access to water and salt. They will first go for the briers and clean tliem out; every portion of that field will be trodden over and over again, and the weeds will have no chance. Fold them on that field during winter, and carry them feed Rullicient to keep them thriving. Get the use of a good buck in seji-son— Soutluiown would be preferable — and in the spring, if you have luck, that means if you give them proper attention and feed regularly, you will raise more Iambs tlian you have ewes. The money will be more than doubled, and the wool and manure will pay for their feed and interest. In the spring you may put that field in com with the certainty of getting 50 per cent, increase of crop. Remarks. — The author considers this perfectly sound advice to any farmer under the circumstances; and sound to every farmer who has not already got sheep on his farm, to obtain a few as soon as possible; for he will undoubtedly find them the most profitable for the amount invested in them of anything on the place. Confirmatory of this see the next two or three items. Sheep Better Than Neat Cattle.— A competent and experienced ■writer on this subject says: " One great advantage sheep have over other stock is, they never die of the contagious diseases which they contract. They get the scab, or foot rot, or something else, and if unchecked it gets them in bad conJi- tion, and would ultimately, perhaps, kill them. But the very worst contagious diseases to which sheep are subject give the owner ample time to treat tlio affected animals, and the diseases are generally of a character which yiold rap- idly to treatment. But a man may have a lot of hogs and feed them on hun- dreds of bushels of corn, and about the time the bottoms of his cribs are nciutd and he is thinking of selling, some disease breaks out among them — no one knows what it is or what to do for it — one animal after another, following in rapid succession, is affected, and the greater portion die. I have known farm- ers to be well nigh ruined by the appearance of a contagious disease of this character. Sheep are, happily, exempt from such rapid and fearful mortality. Besides, when a sheep dies — and they do die, sometimes, — its pelt is sufficient to pay for its keeping from the last shearing to its death. It makes no difference when it dies, or what kiPs it, the sheep never dies in debt." Sheep, More Made on Them than Upon Horses.— The Iowa State Register says that an old and careful farmer of Indiana, after 33 years' experience, iaforms them that he has made most on sheep, for the money DOMESTIC ANIMALS. 781 invested, and the least on horses. The following will show what an English farmer thought upon the subject as early as 1523, and also be quite a curiosity to compare tlie spelling of those days with the present. " Bolic," was bools, and "cattell," cattle; "shepe," sheep, etc. But it will explain itself: Sheep the Most Profitable— Any Man Can Have Cattle (1523) —The "Book of Husbandry," published In the year above named, by Sir Anthony Pitzherbert, who styles himself " u farmer of 40 years' standing," ia this work says: "A houseband can not thryvc by his come without cattell; nor by liis cattell without come." And adds: " Shepe, in my opinion, is the most profitablest cattell any man can have." Remarks — Certainly no higher authority nor older testimony need be sought to establish the fact that sheep husbandry is profitable— only use care, as'" Qreen te"s us in the first item above, and success is certain. Sheep vs. Cows— Comparative Profit of.— This subject having been under considerable discussion of late, as to wlictlier there wjis more profit in keeping sheep than cattle, or cows, I will give an item or two upon this sub- ject. The first is from F. D. Curtis, in Rural New Yorker, compared with cows. He says: "Five coarse-wooled sheep will produce lambs at the rate of 1 and % to the sheep, but quite often they will double their number. Mediura- wooled sheep may be safely relied upon to increase their numbers one and %, while fine-wooled sheep will return a lamb for a sheep. The value of the lambs depends upon their quality when kept for breeding; or on their earliness and condition, when fitted for market. The price of lambs for these various breeds will range from $3 t\ vards. Wool was worth the past season from 35 to 45 cents per lb. Six lbs. of wool per head is not an extra average for a well kept flock. They may be made to average more than that by extra care. A flock of combing wool sheep.with the same care and feeding which a good dairyman would give his cows, will average per sheep at least $10. This would afford an mcome of $50 on a flock of five in the place of one cow. The proportion of Income would not be so great in a large flock, as the average yield of wool would be less. The percentage of increase is likewise reduced, owing to the fact that the ewes receive less care and to their increased liability to accidents. If the flocks should be separated and kept a few in a place, not exceeding 12, a month before weaning time, the losses would be very few." Remarlcs, — Mr. Curtis being well-known in agriculture, there can be no doubt in his reasoning, and, therefore, his thoughts are valuable. The next item is from the Practical Farmer, in relation to general stock, or steers, more particularly. Sheep vs. Cattle— Which Pays Best?— The Practical Farmer gives us the following upon this subject: " How often do we hear farmers ask this question: ' Which will pay me best, cattle or sheep?' " Now there is much dif- ference of opinion on this question. Those that kciep cattle claim that they are the most profitable, and those that keep sheep think the same of their flocks. I claim that sheep are the most profitable, and I will try and prove it. Take, for instance, a d-year-old steer, weighing 1,000 lbs., worth 4 cents per lb., or $40 789 DR. CHASES RECIPES. What is the cost of raising to that age? First year to milk, grain and haj, $12; one summer's pasture, |4; six months' Jeeding hay or grain, fl6;| mailing a total cost of $32 This is c. very low estimate; everything is down to llie lowest notch. Now you sou that it has cost $32 to raise this calf. Subtract his keep- ing from what he sold for, and you have the profit of $8. This is counting for your trouble, allowing the manure to balance that. Now for the sheep. It will cost to keep and raise 8 lambs until they are 1 year old, for pasture, hay and grain $12; fori year more for buy and grain, $20; making their total cost from binli to 2 years old, $32. Now, for the 8 head of sheep, weigljJng 125 lbs. per head, making 1,000 lbs, at 4 cents per lb., is $40. Two clips of wool, 18 lleeces, weighing 5 lbs. per fleece, makes 80 lbs. of wool; at 82 cents per lb., $25.60. Now take the $40 that the sheep sold for, and you have $G5.(;0 as total receipts. Subtract cost from this and you have $88 60 profit on 8 tliecp against $8 profit on 1 steer, both weighing the same at some age, and both cost- ing the same for keep, leaving a balance of $25.60 in favor of sheep, showing clearly that it is better to keep sheep than cattle, especially where we have snitill farms. I think that this estimate is correct, taking prices in tins neighborhood as a basis. Remarks. — This shows very clearly, for all ordinary cases, that there is more real profit in sheep than cattle; still every farmer must consi ler hia situa- tion as to the adaptation of his farm to one or the other, and perhaps keep lioili, if his farm is large and adapter^ to either; otherwise he must keep the kind of stock best adapted to the circumstances around him; but it is always an advon- tage to be well posted in everything in which he may engage. But I do think that every farmer should ke?p a few sheep, under all circumstances. Sheep, a Few Short Rules for the Care of.— The American Emi- grant Company's circular says: 1. Keep sheep dry under foot, with litter. This is even more important than roofing them. But never let them stand, or lie, in the mud or snow. II. Drop or take out the lowest bars as the sheep enter or leave a yard, thus saving broken limbs. III. Begin graining with the greatest care, and use the smallest quantity at first. IV. If a ewe loses her lamb, milk her daily for a few days, and mix a little alum with her salt. V. Give the lambs a little mill feed in time of weaning. VI. Never frighten the sheep if it is possible to avoid it. . ^ VII. Sow rye, for weak ones in cold weather, if you can. V III. Separate all weak, or thin, or sick, from those strong, In the fall, and give them especial care. IX. If any sheep is hurt, catch it at once and wash the wotindwith some- thing healing. If a limb is broken, bind it with splinters tightly, loosening as the limb swells. X. Keep a number of good bells on the sheep. i', XI. If one is lame, examine the foot, clean out between the hoofs, pare the hoof if unsound, and apply tobacco with blue vitriol boiled in water. DOMESTIC ANIMALS. 788 Xn. Shear at once any sheep commencing to sljcd Us wool, unless the weather is t severe. Remai ., — Tlicsc are excellent rules for the care of sheep, but as they do not give the strengllj of the vitriol wasli for the foot, in rule XI, it will bo well to use the recipe for foot wash, in cases needing such treatment. • Sheep, Their Value for Fertilizing and Improving Worn Out Soil.— A correspondent of the American Fanner writes on the subject of the capacity of sheep to improve soil, and to renovate and bring up word out land. He says: " From many years' experience and observation I am fully convinced that plowing in green crops with lime— such as clovisr and otliers — is the most economical and speediest means that a farmer can use for bringing up worn soil. Yet it can be very profitably done by the use of sheei>— in pas- turing even. More than once and on more than one farm, I have seen dry, barren spots, such as gravel knolls and side-hills made fertile and pro %. # % >/^ # CM (Ki Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 L■^/ 9 1 6^ 734 DR. CHASE'S RECIPES. .\ 1 foods, in winter; and salt is of the same importance in winter as in summer; in fact it is better for any and all animals if they have daily access to salt. But I doubt the efficiency of General Marshall's plan, of New York, in forcing sheep to eat the orts or coarse butts of poor hay left in the racks by- other animals, simply to get what salt they need. He places these orts in box-racks under cover for the sheep, which he says they eat readily after they liave been well sprinkled with salt water. But my plan would be, if I had poor hay, to cut it in a suitable cutter and sprinkle it with sweetened water if necessary (see " Fattening Cattle, Use of Molusces in "); then mixing in a little meal to make up for the poor hay, and so there should be no orts left, and give to all animals daily access to salt; but I should not force my sheep to eat the poorest parts of the poor hay, left by the other stock, to obtain what little salt they needed. Sheep should be fed with the best of hay if you expect them to do well. Sheep, Sulphur and Salt Valuable for.— There are those among sheep breeders who consider, especially in winter, that sulphur, 4 ozs., to salt, 2 qts., mixed and put where sheep can have access to it, under shelter, is val- ti.'ible in helping to ward off diseases, as foot rot, scab, mange, etc. It is un- doubtedly valuable, occasionally, for all stock, as well as for persons, who by the "grandmother plan," which was a good one, mix it with cream of tartar nnd molasses every spring and take a tea-spoonful every morning for 3 morn- ings, and skip 8, for the whole family, till 9 doses had been taken. Sheep, however, will eat it mixed with salt without the molasses. Breeding Ewes, Care of, for Profit.— Have good winter shelter, good clover hay, a few roots, a little grain daily, and water handy — water is more necessary in winter than in summer. Have no fears of their becoming too fat. If, occasionally, one gets too fat and drops her Iamb out of season, she will be in season for the butcher, at a good price, after shearing. Sheep are cheap in the fall, when all are fat. Feed thus from the time they come into winter quarters, or earlier, if pasture is short, and until it is good in the spring; and your wool will be better and more of it, the ewes vill be better supplied with milk, especially those raising twins; the lambs will be in bet- ter condition for the butcher; so will any of tho flock, which from age or i^coiieral failure to raise a lamb or two, it will bo best to dispose of. If not <'arc(l for through the winter, but allowed to become poor, you can not sell till fall, when everybody else has them also for sale. Sheep, Peas, and Pea Straw, a Valuable Winter Food For.— There are so many useful things in the following item, which every sensible man can see, who reads it, I am constrained to give them a place, although I do not know who the writer was. If I did know I should take great pleasure in giving him credit; still, I know so well that it contains too much good common sense to throw it away, and from what I know of raising peas for liogs, as given under that head, I know great benefit will arise to all who have suitable land for peas, if they raise them and use them as this writer directs for sheep. He says: '"• ' , DOMESTIC ANIMALS. 780 L "I have made peas one of my principal crops for several years, and find these advantages: Peas are as dure a crop as any other, and one which leaves tlic ground in the best order for wheat. The yield will vary with the soil. 40 bush, being a large yield. In preparing the land I aim to fall plow and fit vith cultivator in the spring; although the best corn I ever raised was on corn stubble, spring plowed. Peas are better if drilled, but can be sown broadcast on the furrow if rolled afterward. Peas like a fine, dry loam or sandy soil best, but will thrive well on a clayey soil, if well fitted. I never have threshed peas with a machine, as it splits them badly, and sheep will not relish the straw as well as if threshed with the flail. If the vines are very luxuriant, sheep will not eat them very closely, but if cut before all the top pods have grown white, eheep will not only eat, but relish the straw exceedingly well. If the straw is fed at night sheep will eat more than if fed in the morning or at noon. II. "Bugs in Peas, to Avoid. — We have been troubled with bugs which sting the peas while yet soft, leaving the small eggs, which are hatched, the worm feeding upon the pea, leaving but a thin shell by the following spring. This is obviated by the early sowing so as to have the majority of the pods so hard by the time the fly arrives at maturity that it is impossible to pierce them. If the season be backward and this cannot be done, very late sowing will secure the same result. Good crops have been raised when sown as late as the 15th or 20th of May. The quantity of seed will depend on the soil. If very fine and rich, IJ^ bus. to the acre; on ordinary soil, 2, and on very poor, 3, or better not sow any." Remarks. — There is not an inconsistent statement in this gentleman's remarks. Never lot no one fear to venture upon raising peas for this purpose. Beans have been considered especially the food for sheep, but peas are easier raised, and will, no doubt, do just as well as beans fed in like quantity, about a gill, I believe, for each sheep, once daily. I must say here, however, that I am of the opinion it would be a decided advantage in raising peas to sow suflicient oats with them tc hold them up, as suggested in relation to raising them for hogs, which sec. Oats are then fed also to sheep; then, as they are a great help in supporting pea vines, which are to be allowed to ripen for sheep, why not sow them together and feed them together? Whoever tries them both ways, I have not a doubt but what he will afterwards always sow them together. Sheep vs. Dogs— How to Give the Advantage to the Sheep.— A remedy for shecp-kllling dogs is given by a correspondent of the Prairie Farmer, which is better than legal enactments, as tlie case is settled without complaints, without lawyers, judge or jury. He says: " I have kept a flock of slicep for several years, varying from 100 to over 3,000 head, and for the last 8 years have not lost a sheep killed by dogs. I keep my sheep yarded nights, and occasionally, varying from once in two weeks to once a month, I go out at bedtime and place around the outside of tlie pen bits of meat containing strychnine, which I take up again early in the morning if not eaten during the night. Result, immunity from dogs, and an old well on the farm has received a layer of dogs and a layer of dirt until it is about fulL I have never killed a 786 DR. CHASE'S RECIPES. man's dog through malice, or anywhere except on my own premises and In pro- tection of my own property, and have not, to my knowledge, received any injury in retaliation for the death of any dog. The plan is just and right, and every fair-minded man must acknowledge it." Remarks. — The author can see only one point in this plan which may be wrong. It is in that he put out his strychnined meat only once or twice a month, whereas I should think twice a week would be better if there were many dogs about. Fattening Siieep. — An Ohio sheep-raiser, writing to the Rural New Yorker, says: " Sheep picked out for the butcher should be fed generously and regularly, and upon this point too much stress cannot be laid. Care should be taken, however, to give the sheep only just enough for one meal at each feed- ing time. My own experience agrees with that of most successful sheep owners, that fattening cattle should be fed three times a day, though some of my neigh- bors think twice often enough. It is also very important that the sheep should not be allowed to suffer from want of water; neither should they lack a supply of salt; for although salt is not so necessary to them in the winter as in summer, still they will thrive better if it is fed to them at least once a week at all seasons." Remarks. — The author would say here that sheep as well as cattle should have daily access to salt and also to pure water. If fed salt only once a week they will eat so much of it as to make them over-dry, and consequently to over- drink, which is a bad thing to do. I have never seen an account of any animals over-eating salt when it is kept where they can have access to it whenever they like; and I believe they will eat only what is good for them if it is so placed. Pea and Oatmeal for Fattening Sheep.— As nothing was said above as to what kind of food should be used for fattening sheep, the author would suggest peas and oats, which may have been grown together, or, better still, to grind them together; then cut nice hay and properly wei it with sweet- ened water if you like (see " Fattening Cattle, Molasses for," etc.); then mix in this mixed meal, and I will guarantee the fattening to be quickly and satisfac- torily done. See also peas for sheep, above. Foot Bot in Sheep, Sucoessfiil Bemedy.— Sulphuric acid, 2 ozs., water, 1 oz. ; and put into the mixtures old copper cents (I say old, because the old ones arc purer copper than the new ones), and when the cents are dissolved it is ready for use. Directions— Remove all the rotten and decaying parts of the hoof with a knife or any convenient instrument — a knife like the black- smiths use in horseshoeing, have the end bent up or around a little, is best— the knife being sharp to cut off if need be any projecting bits of the decaying hoof, avoiding if possible, any bleeding; then apply the mixture thoroughly to every part which was diseased. If thoroughly applied, once will gener- ally be sufficient; but if there is any of the disease between the hoofs, besides cleaning out all that can be with the knife, a piece of W)ft cord or string must be wet with the mixture and drawn through to make thorough work of it and prevent its spreading again from this part DOMESTIC ANIMALS. 787 lUmarlf'i, — Some persons have recommended tar a sa cure for the disease, but in my estimation there is nothing curative in it; but if the disease is first killed by the use of this acid mixture, or some of those below, then immediately apply tar over the affected part, it will protect the foot from the dampness of the ground and help to hold the acid mixture in place to make a more certaia and positive cure. This acid mixture I am much in favor of, as it is very much like the celebrated Longworth cure of scrofula in persons. He puts 2 coppers into 1 oz. of nitric acid on a plate, and when effervescence ceases, i. e., after it ceases to eat the copper any more, he then adds 2 ozs. of pure vinegar; then, with a swab, wash the scrofulous sores twice daily; and if it causes too much pain, reduce, so it can be borne, with a little rainwater. One ninn is reported in my " Second Receipt Book" as using this mixture upon his ankle for four- teen months, which effected a perfect cure, after years of suffering. The cop- per not only neutralizes much of the strength of either of the acids, but it adds to their power of destroying or killing the disease in sheep's feet, or on the scrofulous sores of persons, as above indicated. The difference, it will be seen,, is, that for the foot-rot 2 ozs. of the acid is used to 1 of water, while for the scrofula 1 oz. only of the acid is used to 2 of vinegar, and this to be still reduced with water if need be, although the stronger it can be borne upon the scrofulous sore, the sooner will be the cure. There are those who think foot- rot in sheep, like scrofula, is a disease of the blood; but I think not, but that it is contagious and wholly external; while in treating scrofula internal altera- tives should be taken to make the quicker cure, still there can be no objection to the mixture of sulphur and salt, as given above, being placed where the sheep can have daily access to it. Persons should also take the sulphur mixture as given under the head of scrofula, which see. Sheep, Foot-Rot in— A Plockmaster's Sure Cure for.— A corre- spondent signing himself ' ' Flockmaster," writing to the Post and IVibvne, says: "I have seen for the last year, inquiries for what will cure foot-root in sheep, and for the sake of the valuable animal I will give to the readers of the Posf and IVibune a sure cure for the disease in all its stages: Muriatic acid, 3 ozs.; butter of antimony and corrosive sublimate; each, 1 oz. Mix in an opeiv- mouthed bottle. Take the sheep and cut the decaying hoof away to the quick of the foot, as long as any opening can be found penetrating deeply into the hoof, but avoid making it bleed. [He don't tell us why, but blood neutralizes the butter of antimony.] Then with a smooth, sharp stick dip in the bottle and thoroughly rub the foot all over. It is a harsh treatment, but I will warrant a Gure every time, if it is thoroughly applied." RemarkH. — He gives us no address, still I have no doubt of its efficacy. He Bays to "lub the foot all over," by which I suppose he means only the diseased part or parts, as it is no object to put it on the sound parts of the hoof; but a eoft cord or string wet with it may be drawn between the hoofs, if there is any disease there. Care should always be used not to apply too freely, nor to get any of these mixtures upon your person, eyes, etc.; and don't let them lay around loose for children to get at, as they are poisonous as well as conosive and destructive to healthy parts as well as to the diseased part. 788 DR CUASE'S RECIPES. Another Bemedy— Never Known to Fail.— A writer In the Ohio Farmer says: " For foot-rot, here is a cure I have ucver known to fail: Take carbolic acid and pour it on a piece of copper — an old-fashioned penny will do — let it stand until the acid ceases to act on it. Be sure not to apply till the acid ceases to cat the copper. Keep the copper in all the time. Clean the hoof and apply with a swab. One or two applications will be sufficient." Remarks. — He does not say how much acid. CprboHc acid is obtained by druggists in the form of crystals, but is generally kept dissolved in the least amount of water that will dissolve it. This is the kind he refers to, and 1 oz. may be put upon 1 c'nt, and if it eats it all up put in another, so there is some copper still left undissolved is the way to use it; otherwise, as in the above cases, to cleanse off decaying parts of the hoof before applying. But now we come to a ,, ' Preventive of Poot-Rot in Sheep.— A Mr. Karkeek, who is claimed to be good authority, writes to one of the agricultural papers that when the prevalence of wet weather makes it probable that foot-rot may set in, "it is easily prevented by carting a quantity of earth and throwing it up in the form of a mound in the center of the yard attached to the shed, and upon this mound strew small quantities of freshly slacked lime." Remarks. — This confirms the general idea that foot-rot is brought on by external causes rather than internal, and hence the idea given in one of the " Short Rules for the Care of Sheep," and that is: "Keep sheep dry under foot with litter," etc. Sheep dearly love rolling, or even liilly, land, and cannot be well kept on low, wet grounds, and especially so if there are no knolls nor elevated dry grounds upon which they can gather themselves to rest and sleep, and hence the advantage of the mound in the yard or litter to keep their feet dry in winter. Sheep Ticks, Dip and Other Bemedies for.— It is important, soon after shearing sheep, to see that the Iambs, especially, are freed from these pests; for after shearing, to get away from the light, and the exposures of the cold, when the old sheep have parted with their covering, the ticks will escape to the lambs, often to such an extent as to stunt their growth, reduce them in flesh, and seriously weaken them by the loss of blood ; when, otherwise, they would be in their best condition. The Hearth and Home gives us the usual strength of the dip necessary to free them when numerous, as follows: "Cheap plug tobacco, 5 lbs., broken up and boiled in 2 pails of water; then 30 gals, added, will make dip enough for 100 lambs, or 50 sheep. After dipping keep them dry a day or two." To dip them have a water-tight box large enough to hold a lamb, or a sheep, if any are to be dipped, so as to entirely cover them with the dip. Ar- range a sloping table at the side of the box which vdll allow all the liquid to run back into it. ^!ien take a lamb by the forelegs with one hand, with the other cover up tl mouth and nostrils, let an assistant take the hind legs, and immerse the lamb entirely, long enough to allow the dip to penetrate the wool, lay the Iamb on the sloping table and squeeze out the surplus liquid, and the operation fs complete. If this is done every year, it is claimed that ticks will , soon < sheep ever t cagerl trust t '''npic only small s tlie dip them, ( So turpent TIONS— the war the disci sponge, Re7i "It save ment for eruptive proportic for a few silver, wl Sulphur tj moistenec am, then, persons, sheep, doi Shee hlack, 1 o. the wool, Shee The follow! trees: "Tj suds; dissc brush or o ^ash, and will be fou least two n\ mixture ht summer wi «f good fre «fter tJiej h ture will eif for the Ileal insects that DOMESTIC ANIMALS. 789 soon disappear altogether; but it strikes the author that ticks are as natural to slieep as lice are to hairy animals, and that they must be thus destroyed whe^- «ver they appear. If fowls are pennitled access to tlie sheep yards they vill eagerly search for ticks and pick them out of the wool, but we would rather trust to the more effectual process of dipping. Not long after this process of \y, "none others need apply." By all means give them & trial. Still, for family use, I prefer a smaller hog, which makes its best at about 150 to, at most, 200 lbs. My stomach is not strong enough for the very larjre and very fat kind, but I know their great value for the market, and consequently to the farmer's profits. There is another advantage claimed by many writers in favor of the Berkshire, and that is, that they are xess liable to have hog cholera than most other breeds. A Small, Quick-Growing Hog Desirable.— Another writer makes the following statement of the value of a small hog, as compared with the larger ones. He says : 743 DR. CUASE'S RECIPES. / "A small, early maturing hog is much mure valuable than a large one, as no more food will be required to raise two good, quick-growing ones than for a large but slow, all-lard -hog." Remarks. — Some of both would be my plan ; let others suit themselves. 1. Hogr Cholera —Its Cause and Best Kno-\xm Remedies.— Cause. — A writer for the Country Oentleman, of Brouson, Mich., speaking of the cause of cholera in hogs says: "I have never known an instance cl cholera among hogs that had clean quarters and were fed regularly, kept warm and dry, although fed exclusively on corn, if they had also pure drink. The disease is not caused by any one thing alone, but by a combination of many unfavorable circumstances. To put a liog into a cold, wet, muddy place, exposed to hot days and chilling nights, compelled to pick its food out of the dirt and filth and drink from a filthy trough or hole, are enough to make the best of the swine race sick. AJl such abuses invite a sure penalty, and the wonder is that more do not get cholera, or something else, and die." Remarks. — All writers upon this subject agree upon the same things, but none of them put it in such terse, or plain language. Some have written half a column, and some more, and not said half as much as this writer, with his few notes. Then give hogs clean quarters, feed them regularly, keep theta warm and dry, feed corn, or any other suitable feed, and see that they have plenty of pure water, if you would avoid cholera. If you allow the other conditions of cold, wet and mud, and only a dirty hole to drink out of, it seems pretty certain that, generally, you will pay the penalty by losing your hogs. You see the difference, "you takes your choice." '• Ringing " Hogs Claimed to be a Cause of Cholera.— Quite a good many writing upon this subject of hog cholera, claim that the unhealthful habit of "ringing" hogs is a prominent cause of this disease; together with the habit of always keeping hogs in the same pasture from year to year. A writer in the Cincinnati Gazette put it in the following shape: " Another cause," he says, "is found in hogs occupying one field or pen from year to year, without cleansing, or plowing under, the accumulated filth, the hog constantly " rung," denying him a taste or smell of fresh earth, or bugs, worms or vegetable roots, the natural excitants of stomach, liver and the use of an instinct that teaches him in bilious derangement'^ to search for bowels. Another cause is scanty feeding, muddy, ataiinant and filthy water, obliging them to allay their thirst often from the draining of their own dis- charges. "When the disea.se first made its appearance a few years ago, it was characterized by many symptoms resembling cholera in the human being, even watery discharges, emaciation and rapid waste. Its most usual form now is loss of vitality, emaciation nnd drying up, with occasional paralvsis, or an entire suspension of secretions ; no discharges ; with an inflammatory state of the liver, sympathetically affecting head, throat ana lungs. Remarks. — This last idea cannot be doubted, and hence should never be allowed. A " change of pasture " for hogs is of as much importance, and will give them as much pleasure and benefit as for other stock. The follow- ing receipt is this writer's plan of preventing, as well us curing the disease : DOMESTIC ANIMALS. 14» 3. Hog Cholera — Preventive and Cure — ' Mndder, sulphur, resin, saltpetre and black antimoay, each 1 lb., ossafoBtida, 8 oz. Directions. — " Pulverize and mix well ; then feed three table-spoonfuls to each five hogs, three times a week, with a little salt, more bran, and ashes. [I take it this would be stirred into moistened bran, or bran-slop, from what he says below.] Commence feeding before the cholera gets into your neigh- borhood, and continue until it ceases from the same ; and if, d\iring the time and before your hogs are properly medicated, one should tiiko the disease, immediately remove it to a dry pen. Give one table-spoonful of this mixture in 1 gal. of water or table-slops once per day; and in order to make the cur<> doubly sure, take one-half pint soft soap, 1 table-spoonful pine (common) tar. 1 table-spoonful of lard ; warm and mix well, and drench the hog ; and my word for it, it will cure ninety-nine out of the hundred. " If you will treat the first one or two in this manner, the disease will spread no further. And you must remember that as fast as the disease spreads, or in a ratio to the number infected, its malignancy increases, until it will almost defy control. Caution. — " If the season should be wet, keep your hogs on short timothy pasture ; if dry, on the best growth clover you have, and these are valuable helps. Sweet milk alone is said also to be good." Bemarka. — It is considered very important, if a hog is attacked with the disease, gets dumpish, lies around, or tries to get into the litter, or straw, of the pen, to remove him at once from the others, lest the disease spread, although quite a good many writers claim the disease is not contagious. Although it may not be contagious, yet perhaps it will spread in a herd if the sick ones are not separated from the othei j. See the last paragraph before the Caution above, as to its greater "malignancy," according to the number infected. Everything that will throw even the least light on the subject of hog cholera is of such great importance that I cannot refrain from giving an Iowa man's opinion upon the origin of this disease. It is from the Patron's Helper, of Iowa. It is based upon close confinement, i. e. always in the same pasture, ana also upon ringing, to prevent their rooting up the soil. His argument is strong, and his theory undoubtedly correct. Then let piggy's nose go free to root as it pleases, as indicated below ; and also pay as much atten- tion as possible to the plan of nice clover if the season is dry; and short timothy il the season is wet, as given in the last paragraph, or Caution, above, if you hope for success. The following are his ideas and argument : 4. Hog Cholera— its Origin.— "Let us watch our hogs in their ample pasture. Some are browsing the herbage, some are destroym/^ il by extracting tlie roots. Others— what are they doing ? Tliey are rooting into tliat woody hillside; into that hard, calcareo' ■■ soil. The crackling sound indicates that they are eating the day witlt its limv^tom pebbles. What can this be for ? Well, we cannot till. We know it is a fart. It may eilect something chemically: but we sometimes doubt that, it being too crude to enter into the animal ecenomy. Perhaps its effect Is mainly mechanical. - }\ 744 DR CHASE'S RECIPBB. \ " The poor pig has no riglits that man or dog are bound to respect, outalds of his pen, so it is furnished u pen; may be one or two acres; frequently much kss. In 'Mrs. Piggy' goes with her numerous progeny. Everything goe« •well for a while. They eat the grass and turn over the soil and thrive. Ths owner improves his herd by an infusion of Chester White, Poland China or Berkshire blood. He is well satisfied with the profits of the investments. , " Aoont a change has come in the r-ndition of things. The surface soil is now all rooted over. The desirable properties arc exhausted or befouled "With droppings. The pigs endeavor to dig deeper, but tlie filthy mass falls to the bottom; and soon it ia said the pigs are not doing well. " The owner cliangea their food, gives them sulphur and antimony and "What not. He coucludes they look a lutlo better, but they dou't do well yet. In fact, he sighs for the ' good" old Elm Peelers and Prairie Rooters.' It aoes not stop hero. The pigs are consfipated, dyspeptic and mangy. Their blood is out of order, and ulcers are found on some m as to cause portions of the flesh to Plough off. In fact, they have got the cholera. No wonder. Had the proprietor made a vegetable garden or a corn field of his hog lot a year or two ago, and furnished his hogs with another paf^ture, his improved hogs would have improved the strengta and vigor of his herd, and also the condition of his finances." Eemarkii.—lt the result is liked, let every one go and do likewise; if not nked, take the sensible course that is sure to prevent the disease. Let their noses alone, and give them a large pasture, a woody one if possible. (See II in Reports below). 6. Hoff Obolera— Its General ^Symptoms and Treatment, by Prof. Oreesey. — The following was given through the Scientifio Ariier- tean. The symptoms are gi?en very full, and the treatment is a common sense plan, and will undoubtedly be founrl very satisfactory, if taken before the diarxboea sets in. The larger amount given, of course, will be understood for a large hog, and the smaller auiount for a small one. He says: " flog Cholera is known as ' Blue Disease,' ' Red Soldier,' ' Distemper in Pigs' etc. This is undoubtedly a blood disease, aud belongs to the anthrax malignant type of fevers. Symptoms — First Stage. — "The disease sets in and usually secures a firm hold upon the animal before ?ts prest-ace is suspected. The one affected will isolate liiraself from the rest and burrow in the litter, often remaining thus till death, though sometimes thev will run about as if wild, grunting and squeal- ing as if in great pain. Dullness, drooping head and ears, and loss of appetite are the symptoms observed, if at all, in the first stage. Now is the time to remove him from the herd. Second Stafie. — " In "A'hat may be called the Second Stage, the abdominal pains !ire indicated by lying or the belly, with fore-feet outstretched, and, when CHUsed to move, uttering shrieks. "The skin taKes on a purple color, ?ariiculHrly upon the back and ears, along the abdomen and inside the thighs, 'he pulse is rapid, but feeble. Third Stage. — "Diarrhoea sets in and becomes profuse in the Third Stage. The dejections are black and olTensive. The pulse weakens and finally becomes imperceptible. Breathing is dilflcult and spasmodic, owing to the condition of the lungs, and an irritating couirh comes on. General weakness is now apparent; the animal can scarcely stand, his legs get entangled like a tipsy man's, and complete paralysis soon results. Eruptions on the skin may iiave followed the first discoloration, which now are succeeded by sloughing DOMESTIC ANIMALS. 746 and ulceration. Insensibility precedes death from three to six hours. The malady flometim'"^ appears in. less fatal forms, accompanied by colored skin and loss of appof'.te lor a faw days, when recovery follows; bat this is uncora- men. On post mortem (after death) examination the appearance of rapid (iccomposltion Is manifcdc, and all the tissues seemed transfused wi h blood. Tr«atment.—" After diarrhoea sets in death is almost certain. Before that event, administer quickly — by means of a drenching horn or long-necked bottle, and, if the pig is large, tying him to a po.'.t with a rope around his upper jaw — Epsom salts, 2 to * oz. ; sulphur, 2 to 6 drs. ; gentian and ginger (powdered), 1 to 2 dre. ; molasses, 2 to 8 table-spoonfuls; gin, ^ pt. Clean bed- ding and comforta])le pens, with light diet of vcgolablo food, are required. A free run in a bare pasture or lane is a great hulp. In this, as in all other sick ness, when possible, prevention is tlic '.est t:eatmcnt. and simply eonsiats I» careful feeding, plenty of vegetable food, cleanliness and exercise. Remarks.— Ot course, the "exercise" he refers to can only mean a large run— plenty of room; still I do not see that he will move about much in thJ/" condition. The room, or "exercise " should have been provided before this. 6. Hog Cholera— Reports to the State Board of Agrrlcul- ture of Illinois, -with Preventive.— The State Board of Agriculture, of Illinois, a short time since, sent out to the various awine-breeders of the State a scries of questions to obtain all possible knowledge as to the cause and the best known remedies. The answers were In accordance, or agreeing generally with the ideas as given above. No positive cure was claimed to be known. Preventives, by care, removing sick ones from the herd, etc., were the leading recommendations. I will quote from only two or three of them; the first, because he claims exemption of his Berkshires; the second, because he gives a preventive In the line of medicines; and the last, because his herd escaped the disease t " good feeding and keeping, and giving plenty of salt." I. The first was from George M. Caldwell, a breeder of Berkshires, of Carlinville. He says: " I am satisfied that the Cholera is owing to the sudden transition from a laborious, half-starved condition to one of high teed ; and so convinced urn I that, while I have a pig, I intend to feed him liberally until sold. During the last three years my best Berkshires were running by the side of the diseased stock, and some of the older sows with them nearly all the time. I have always fed my young Berkshires, and have lost none of them. I do not ci«n- sider the disease contagious. My hogs died in the Branch, and some of my neighbors' hogs, just below, on the same stream, wer.p healthy, and all the 'er they got was from the Branch. These hogs, however, were on clover, ... .w. fed some corn all the sea.son." ifem«rA;s.— Here you see strong reasons why this gentleman does not think the disease is contagious. The other two believe it is contagious. II. The second is from Lemuel Milk, of Kankakee, who keeps on an average 1,000 head of hogs. He reports: " My expo ience is, that the fat hogs are more liable to be attacked. I think that hot s having range of fields and woods are not so liable to be affected. I l>elieve the disease is contagious — have no doubt of it from my experience and observation. I have used as a "Preventive of Hog Cholera.— Copperas, black antimony and f'^^nu-^ greek seed, each 5 lbs.; sulphur, 4 lbs., and saltpetre, 2 lbs." ■ ■,> : rr"a \ 746 DR CHASE'S RECIPES. He does not tell us, but, of course, all should be pulverized and evenly mixed; and for dooe and manner of giving, see " Hog Cholera Preventive and Cure," where quite a similar mixture is given — except less antimony, and the author would not use more than "^ lbs. of the antimony here given. He closed as follows : " I have used as a remedy, with good result, carbolic acid, given in slop and sprinkled on the bedding of the sick hogs. Several weeks after, the dis- eased hogs recovered; they became strong and healthy, after every hair had come on. The hogs opened, that had died with cholera, generally had their stomachs full of worms." III. The third is from 0. B. Nichols, of Carlyle, Clinton county, also an extensive breeder. He says : " I believe the disease contagious, becatise one-half to three-fourth of the herd die, as a general thing, when allowed to run and sleep together." And closed by saying : " While last year my neighbors suffered heavy losses, mine escaped the cholera, as I believe, by good feeding and good keeping, and by giving them plenty of B&h.— Springfield {111.) Correspondent of Chicago Tribune. i Hog Cholera— Two Well-Tried Cures for.— The Greenville (111.) Adwcaie T^ubWshed these cures: "The first is from a correspondent at Mill Grove, who says the receipt was first published in the Prairie Fanner some years since. The quantity given is for 100 hogs and is mixed with slop to have enough for a few doses, say one pint of the slop to the hog, each time. The following is the receipt : L "Sulphur, 2 lbs.; black antimony, i lb.; arsenic, 2 oz. " Our correspondent says he has tried it on a lot of fifty hogs, and cured all that were able to walk to the trough to eat the slop. " The Second.— Prot. J. B. Tiumer published the following preventives in ihe same paper (Prairie Farmer), which our correspondent says he has seen used with perfect satisfaction : II. "Wood ashes, 1 pk.; salt, 4 lbs.; black antimony, copperas and sulphur, each, 1 lb. ; saltpetre, i lb. Pulverize and mix, moisten and put in a trough under a shed, where the hogs can have free access to it. 8. Hogr Cholera, Preventive and OuTe.— Maoris Rural New Yorker publishes the following : " We have recently published reports of a new and dangerous hog disease now prevailing in the western states. Hon. T. C. Jones, of Ohio, publishes in the Delaware, C, Oasetie the following pre- ventive treatment with directions what to do in case of an attack : '"A mixture of ashes (wood), 1 pk.; salt, 4 lbs.; copperas, 7 lbs.; sulphur, 1 lb. ; kept constantly in a trough, is of great service. If predis- posed to cholera, hogs will eat it more freely than when free from all symp- toms. If a hog gets down, try to get into him a gill (4 oz.) of coal oil in slops; it has sometimes been effective when other remedies have failed.' " Remarks.— If 1 lb. of black antimony, pulverized, was added to the above I think it would be all the better for it. "Coal oil," of course, means "kerosene," which is getting to be used by some physicians for persons, \ DOMESTIC ANIMALS. 747 giving a few drops internally and rubbing it on freely, for throat diseases, rheumatism, etc. 9. Calomel as a Cure for Hog Cholera,— A Mr. Benj. J. Kemp, of Jlarion county, Ind., says he has cured all cases of hog cholera on his fevm by giving sixty grains of calomel to each grown hog, mixing it with flour dough. iZemarAa.— Although I am not much of a calomel man, yet I should have no fears of trying this ; but I should think better of Mr. K. if he had given his post-office address. I suppose, however, he wanted to avoid correspond- ence, like many others do now-a-days. The following is also from an In- diana man : 10. Hog Cholera, Preventive and Cure.— Madder, saltpetre and sulphur, each, I lb,; black antimony, ^ lb.; pssafoetida, 2 oz. Directions. — All the articles to be pulverized and mixed thoroughly. Dose.— In case they are sick, gi\e four table-spoonfuls to five hogs once daily, in slop. Twice a week in the same proportion, as a preventive. Tested. — Correspondence of tlie Indiana larmer. Remarks. — This is mucli like No, 3, but I like this better, as it has only half the antimony in it as No. 8, and this maa's mode of giving I also prefer. The severity of the disease and the great losses from it, is my excuse fof giving all the information I have upon the subject of hog cholera. One more, and I am done. 11. Soap Believed to Ezemi^t Hogs from Cholera.— A writef says : "The exemption of hogs fed from the slops of hotels and private families from attacks of cholera is attributed to the fact that such slops contain a con- siderable amount of soapy water. The effect of potash is to cleanse the hog's intestines of worms, making them more vigorous and healthy, and a little soap fed with corn is therefore recommendfd both for economy and as a safeguard against disease. Remarks. — Soap enters into the formation of many pills for its carminar' tive properties, why should it bo thought singular, or no account for hogs ? But so far as the alterative properties are concerned, the ashes in the above preventives would have the same effect. There is not a doubt but what hog* should have salt as regularly as cattle, or other domestic animals ; and a little ashes with it would be a benefit occasionally for all stock. 12. Hog Cholera, Positive Remedy from "Navin on the Hog" ; Valuable also for Chicken Cholera, and as a Condition Powder for Horses, Cattle, etc.— After the foregoing matter had all been written I found the following from "Navin on the Hog," and which he so higl)ly extols, I must give it a pl^ce, for I know it will prove valuable for ail the conditions for which he recommends it. He says: 1 For Hogs — Ginger and sulphate of iron (copperas), each 4 ozs. ; black antimony, sulphur and nitre (saltpetre), each 2 ozs. All pulverized and mixed. 748 DR. CHASE'S BECIPEB. Dose, for a large hog, 1 tea-spoonful 8 times a day. For a hog less than ISO lbs., a level tea-spoonful only; smaller according to size. Bemarka.—^e doet, not say how to give it, but like the others, I should ^ve it in a little slops; .^r if the hog is too dumpish to eat, drench it in a little slop or gruel. He claims to have used it successfully in every case, from the commencement of the disease in his neighborhood. It being his conditior powder, in use by him for ten years for horses. If diarrhoea in the hogs ha\ set in, he takes alum, 2 ozs., and white-oak inner bark, 2 ozs., steeping the bark, mixing in the alum, and gives; and if it continues obstinate he gives lard, 1 lb. melted with spirits of turpentine, 1 table-spoonful ; continuing the powder till the hair is bright, and the skin clean and healthy. He says it never failed him in ten years use of it, even in the last stages of the disease. For Ohiokens — He says, also, it is good for chicken cholera, 1 tea spoonful in 1 pint of dough for 1 dozen chickens. We shall have something now to say upon the subject of feeding and fattening hogs, and also upon the question as to the value of charcoal or carbon in some form as preventive as well as curative of other diseases, as diarrhoea or scours of hogs, arising from over-feeding while fattening, etc.' The importance of charcoal for hogs while fattening is so generally believed we can scarcely open an agricultural paper which does not have something in its columns upon it. I will give the opinions of a few papers and persons, whose experience enables them to write what they know, and what the author feels assured he can recommend to his readers, to go and do likewise, expecting to receive the same satisfaction. Under the head of Carbon for Hogs, the Western Rural says: "There is no doubt in our mind of the benefit from feeding crude carbon* aceous matter to swine when they are kept in close pens. The avidity with wbicli hogs eat rotten wood is well known. Charcoal is but aaother form of carbon. Bituminous (having a kind of mineral filth in it, over soft mineral coal,) is still another form. The utility of feeding wood and coal has long been recognized. We, some years since, substituted the ordinary Western stone coal wiih the best results, where from two to five hundred hogs were kept in close pens and fed on the refuse of the city hotels. Something of the kind seems as necessary to them as sail to strictly herbivorous (herb eating) animals. We liave known them to consume a pound in the course of a day, and ajrain tliey would not seek the coal for some lime. Just what particular use tlie coal is in the animal economy is not so easy to answer. Swine are especially liable to scrofulous and inflammatory diseases. Carbon, in the shape of coal, is an antiseptic, and the probability i» that it acts in this way in purl- fying the blood.'' Charcoal, or -Burat Corn for Hogs.— Under this head the New England Farmer says : "We have but little doubt that charcoal is one of the best known reme- dies for the disordered state into which hogs drift ; usually having disordered bowels, all the lime giving off the worst kinds of evacuation. Probably the best form in which charcoal can be given is in the form of burnt corn — per haps, because when given in other forms the hogs do not get enough. A distillery was burnt in Illinpis, about which a large number of hogs were kept. Cholera prevailed among these hogs somewhat extensively. In the burning of DOMESTIC ANIMALS. 740 the buildings a large amount of com was consumed. To this burn and par- tially burnt corn the hogs had access at will, and the sick commenced recover- ing at once, and a large proportion of them got well. Many farmers have practiced feeding scorched corn, putting it into a stove, or building a fire upou the ground, placing the ears upon it, leaving them till pretty well charred. Hogs fed on still slops are liable to be attacked by irritation of the stomach and bowels, coming from too free generation of acid, from fermentation of food after eaten. Charcoal, whether it be produced by burning corn or wood, will neutralize the acid, in this way removing the irritating cause. The char- coal will be relished to the extent of getting rid of the acid, and beyond that it may not be. Hence it. is well to let the wants of the hog bo settled by the hog himself." Mineral Ooal for Hogs.— The following is from Judge Eaton, in PraiiHe Farmer, He«ays: "The hog seems to crave carbon in a concentrated form, and bence we may conclude it is necessary to his well-being. He will eat charcoal freely, which is tasteless and not nutritious. From the same natural prompting we see them eat wood when so decayed that they can do so. ' "For myself I have for many years been in the habit of feeding my hofi-s with an abundance of our common bituminous (soft) coal, preferring the poor- est, or that which contains a large amount of sulphur and iron, and, I think, with the happiest results. [Wliere iron is needed see those recipes containing copperas, which is the sulphate of iron — a good remedy for me.] Let a farmer who has never tried it throw in a lump of coal as large as his fist, and he will be surprised to see the hog leave the corn and crunch the coal, as if it were the most luscious morsel. Sulphur has long been known as a valuable remedial agent for hogs, and iron is a well-known tonic, acting specilicaily upon the blood, thicktening and strengthening it. Here, then the hog, by eating the coal, gets other important elements besides the carbon. "I have never known a hog well supplied with this coal, to be sick, or off his feed for a single day, and although I cannot give figures showing actual results of careful experiments to prove it, I believe hogs llius supplied will eat more and assimilate their food better, will make appreciably more pork, with a given amount of corn, thiin those which are without it. At least, I am well satisfied with the way in which my hogs thrive — grow and fatten — under this treatment. Coal is cheap, and others, if they have not done so, may try it at little expense." Bemarks.— It can thus be seen not only how genen4 the opinion is, that carbon — charcoal, soft, or bituminous— mineral — coal, or properly and thor- oughly burned corn are carbon — is almost, if not absolutsly necessary for hogs while fattening ; and it is as well known also, that wheu they are pretty well fattened is the time when their stomachs are the most likely to get out of order from the over-feeding, or perhaps, more properly speaki/^ij, long and constant feeding. They refuse their food, become dumpish, and perhaps scours or diar- rhoea sets in, and all the labor of feeding, and the value of the hog is lost by neglect to see that charcoal, soft or mineral coal, with plenty of sulphur in it or the burnt com has been fed, or kept where the hogs could have free access to them ; and salt and wood ashes mixed and kept also where they can partake of them as they like, should be attended to early in the fattening if you would avoid loss in the end. These more simple remedies will be found all-sufficient when cholera is not prevailing ; when it is, then prepare alw some of the pre- ventives against that disease, which see above, which al«rays means given before in this book. ' 780 DR OHASE'8 RECIPES. Hogrs, Preparingr Food for— Peas olaimed Better than Oom.— . The Fontoria Renew informs us that a writer in one of their exchanges stat&i: "The present practice In any country, I believe, is to prepare food for hogs either by steeping, steaming or boiling, under the belief that cooking in any shape is better tlian giving in the raw state. But I now assert, on the strongest possible grounds — by evidence indisputable, again and again proved by actual trials, iu various temperatures, with a variety of the same animals, varitmsly conducted— that for fast and cheap production of pork, raw peas are fifty per cent, bettei' than cooked peas or Indian corn in any shape." Remarks.— 1 am well aware that raw peas, when young, that is, growing, but being what we know us " full," i. e. got their full size and ready to use "at table," if cut up and fed to hogs thus, they thrive and grow upon them veiy fast. As it is from decided statements of this kind thttt others are induced to try the experiment for themselves, and establish or refute such statements, I have given it a place. I have not a doubt but what the writer is honest in his •position, and if further test shall prove it true, generally, there may be consid- erable profit to those who can raise more peas than corn to the acre, which no doubt many can. Still, I must say that I believe more pork can be made in the same time from either peas or corn if they are ground and properly cooked, or boiling water, at least, poured upon the meal, and the meul stirred as it should be, as will be seen in fattening cattle, than if fed ungrouud and uncooked. There can be no doubt upon this position of properly cooked food being better for fattening purposes than uncooked. See " Meal and Hay for Fattening Stock— Scalding the Meal agreat Saving." ^ ;. Hoff Feeding Experience of an Iowa Breeder and Packer. —A hog breeder and pork packer of Iowa gives his experience in the business to one of the agricultural papers as follows: He has demonstrated to his ■entire satisfaction that after his spring pigs had reached about 300 lbs. they ceased to grow with any profit. His pigs on the first of January weighed nearly as much as they did on the first of February, notwithstanding he had kept up the feeding. He is a great advocate of taking good care of hogs. He -would never shut up hia hogs more than five weeks before he wants to market them. His food early in the fall was pumpkins, steamed and mixed with middlings, the proportion being about one-half a bu. of middlings to 40 gals, of steamed pumpkins. His object was to develop the bone and muscle of the hog without adding fat. This he continued three months, and then put them in a close pen and fed them meal and middlings steamed. After shutting them up for five weeks they gained two pounds a day until they reached 300 lbs., and then ceased to grow to any extent. Remarks.— Where this man used middlings to thicken bis steamed pump- kin, to give bone and muscle, or to make his pigs grow, would be just the place for pea and oat meal to come in, as oats are generally sowed with peas, to help hold them up, ac peas fill better if they stand up than they do when fallen down, as they almost always do if sowed alone. Boiled or steamed pota'oes, when thdy are plenty, when the pumpkins are all used up, or part pumpkins and a part potatoes do excellently well, thickening with the nna and DOMESTIC ANIMALS. 751 oat meal, and would generally be considered cheaper than the middlings as above iTientioued. Hosfs— Oorn olalmed to be the Best Food for, e Best when Oooked. — I am well aware that there are some people who j et think that it ifl not at all necessary to cook food for hoga, or other stock, I do not not pro- pose to enter into the discussion of the subject. I will say that I think com- mon sense tells us that it is better to cook food to fatten hogs ; but \ will give an item from the American Rural Home, which was given under the above heading, then let every one judge for himself as to whether it is best to grind and cook corn, or to let the hogs grind and cook it for themselves. The item is as follows: *• Com is the best feed for hogs, and may be fed in the ear, while soft, but ■when hard, should be ground fine and wet with hot water, or otherwise cooked, for it has t)een proved, by repeated experiments, that corn thus fed ■will make from one-third to one-half more pork than when fed unground and -uncooked ; and a bushel shov^ld make from ten to twelve pounds of meat ■when thus fed to good feeding stock." Bemark.—^Q above. Preparing Pood for Hogs, Peas Claimed Better than Corn, etc. Fattening Hogs, Boots Valuable for.— The Duhlin Farmenf Gazette gives the following as to the value of roots for fattening pigs. "Pigs" is quite often used while speaking of these animals, when hogs would be the proper word. It says : " Parsnips, carrots, Swedish turnips, and especially mangel-wurzel, will all fatten pigs. These roots ought not to be given in a raw state, but always cooked and mixed with beans, peas, Indian corn, oats or barley, all of which must be ground into meal. When pi>?s are fed on such cooked food as we Lave stated, the poik acquires a peculiarly rich flavor, and is much esteemed, especially for family use. Store Pigs, Value of Roots for.— The following item from the American AgricultuiHst will strengthen the above idea from the Gazette, and add another root to the list, as this item, no doubt, refers to the common field turnip, which is not enumerated in the other. I must idd, however, what the Agriculturist does not mention, and that is, I think the turnips should be cooked. It says : •' Store pigs will thrive well on roots with a slop of bran, sour milk and water. A supply of roots on hand will greatly reduce the cost of feeding store pigs. Turnips that cannot well be fed to cows may be given to the pigs. Give your pigs a warm, dry bed." Remarks. — It will be seen by referring to the Cattle Department that If the rootlets are trimmed off of the turnips, they can be fed to milch cows, without flavoring the milk. Store Pigs and Breeding Sows, Oom and Oats Ground To- gether for, Better than Either Alone.— A writer upon thib subject says : " A btishel of com weighs nearly twice as much as a bushel of oats, but if ground together the mixture makes a better feed for growing pigs and breeding sows than either grain alone." 762 DR. CHASE'S RECIPES. Bemarks. — There is not a doubt but what this is a fact— oats too light, alone, and corn heavier and more heating ; but when ground together, they combine tul the elements needed for making groT7th ; but there is not a doubt, either, if they have a good patch of the artichoke to run to, named in the next Item, they will thrive equally well on much less of meal. Try them, if you want a good thing for hogs, or children, either. Most persons are fond of them raw, as the^ have a pleasant sweetish laste. It is claimed, also, that they 9Xe a good preventive against ho^ cholera Growlnsr Hogs and Breedingr Sows, Artichokes Valuable for, Amount Raised to the Acre.— Prof. Johnson, the farm superin- tendent of the Agricultural CoUege of Michigan, has given a good deal of attention to the artichoke as food for hogs, and thinks they are not only healthful, but that they give a certain sweetness to the pork. For fattening purposes, he says, " com will always be most valuable ; but for growing Bwine, and before the fattening process begins, the artichoke furnishes excel- lent food." He planted a patch near the pens, and turned the breeding sows into them early in the spring, allowing them to *' root, hog, or die," as suited them best, but found that the artichoke furnished a succulent, juicy food tor the sows, just when it was most needed, and most difficult to obtain from other sources. Artichokes.— Amount to the Acre, Labor of Haisingr. Getting Bid of them when desired, and Preventive of Cholera, etc.— I. It is but very little labor to raise artichokes. Plant on good soil, properly plowed and harrowed, then furrow It two or three feet apart as you choose, and an eye dropped every few inches, and properly covered, is about all the trouble; for they grow quickly and spi^ead all over the ground so as to keep down weeds, especially after the first season. They yield from 300 to 800 or more bushels to the acre; the hogs dig them as wanted, and all they want, and it is said by plowing them up in June, when the tops are about a foot in height, they can be exterminated if desired. My father always used to have them growing along the garden fence for the pleasure of us children, but sixty years ago there was but little known of their value for swine, but many a one have I dug for eating raw, and for mother to pickle for table use, if the other pickles run out before spring. Of course the winter does not hurt them. A writer speaking of the danger of frost upon the ordinary roots for stock, says: " Beets endure but little frost, turnips improve with a little, carrots stand a good deal of it, but parsnips, salsify, and artichokes may be left out all winter with advantage." II. Preventive of Cholera.— Another writer says: ""Where the artichoke is planted largely in districts as food for hogs, the cholera has pre- vailed only to a very limited extent." Apples Good for Hosra, and Hogs Running hi the Orchard Destroy the Codling Moth.— Fallen apples may be gathered and fed, profitably to hogs, horses or cattle in moderation; but where one has enough DOMESTIC ANIMALS. 758 hogs to consume aU as they fall, It is probably the best thing to do to turn them into the orchard; as those that fall early, especially, contain the moth, whose sting, or eating into its heart, has caused it to fall thus early. The \»ord codlin, as Shakespeare has it, means "almost an apple," hence we get the "codlin," or "codling moth "—a moth that makes codlins, or early falling apples, which, if not eaten or picked up soon and carried out of the orchard, the moth will return to the tree for further depredation and its own increase. " The destruction of the early fallen apples also destroys the moihs and saves the remainder left upon the trees." Sows Bating their Pigs, to Prevent, and Our© the HQ.blt.— I. To prevent it, keep a trough of the following mixture where all the hogs can have access to it: "Wood ashes, salt, sulphur and powdered charcoal, in about equal bulk, mixed, and see especially that sows partake of it about this period; then if they commence the eating of their young, give them in small pieces ono pound of salt pork; and ten or twelve Lours later give them half as much more as long as they will eat it, and see also that they have frequent tastes of • this preventive mixture. II. To Cure the Habit.— A little salt daily and a handful of charcoal to each hog once a week, it is claimed, will prevent cholera and other diseases; then, if the above mixture is kept where all hogs can eat of it at their pleasure, the author will guarantee it preferable to the salt and charcoal alone. Still, if cholera was prevailing in a neighborhood, he would advise some of the pre- ■ventives found under that head, having antimony, saltpeter, etc., with the salt a'.d charcoal. Keep on the safe side is a good motto to go by. And it is by t^us satisfying the natural desire for what their systems need, that a ravenous taste is prevented, that of eating their pigs. Scurvy Pigs, Simple Remedy.— Wash the scurvy hair and all parts troubled with the scurf thoroughly every day for a few times with buttermilk. A farmer who has tried this so many times as to be sure of his position, says: "It will entirely and speedily remove the scurf." Lice on Hogs, Easy Remedy.—" Carbolic acid 1 oz. to water, 10 ozs., makes a wash that destroys the lice without injury to the hog." Then it would on other animals, as cattle, cats, dogs, fowls, etc. Kidney-Worm in Hogs and " Fluke " in Sheep, Remedy for. —The Burat Aloibamian asserts that kidney -worms in hogs, and the fluke- worms that infest the livers of sheep are identically the same. A parasitic insect — an insect drawing its whole support from anoUier animal, ag lice upon an animal, or worms in them— and the editor claims also " that lye made from hard-wood ashes, if given daily, will work a cure; also rubbing turpentine upon the loins," B^norAa. -There is nothing said as to the amount to be given, but we should say, if the lye is pretty strong, two or three table-spoonfuls io a small amount of slop, two or three tin" ^ daily, would be plenty. Of course it could not be given without diluti^.^ else it would destroy the mucous mem« 48 r-'t; 764 DR Off ABE '3 RECIPES. brane of the mouth, throat, etc., as cows have been killed by drinking lye left where they could get at It. But why not salt and ashes mixed, In place of the salt ^od charconl mentioned just above? If they will take enough of it, It will do as well without a doubt, and I have no doubt of their value in euch cases. Oom and Pork, How to Gtet the Most flrom, by the Way of Feedlngr- — The Chicago HeroM informs its readers that "an Ohio pork grower has learned by experimenting that a bushel of corn fed on the cob will produce only nine pounds of pork, while an equal quantity, ground, and the meal fed raw, gives twelve pounds ; but a bushel of com boiled gives thirteen poimds, while if ground and the meal cooked, makes about 16i pounds." Remark. — Now farmers, continue the old plan and get the nine pounds, or take the common sense plan, that is, do the best you know and obtain the 16}, as you like best. Although every experiment might not exactly meet these figures, yet there is not a 'doubt but what they will come very near them. .-///.'^ ♦, ;- >i^.'.v- - / r POULTRY. HENS, OHIOKBNS, TURKEYS, DUOKS AND GEESE.— 'Winter Oare of, upon a Large Soale— House For— Best Breeds. Etc.— As it has been thoroughly taught through the newspapers for several years passed that poultry raising upon a larger scale than about fifty hens could not be done safely, I propose to gi . - dlJerent idea, by quoting the report of a committee of the New York Farmers' Club, made through the Hearth and Jl&mo. All tliat is needed to carry on the business upon a large scale is to know how, and that is learned from this report, from one who has proved, by several years' experience, that it has been done and therefore can be done again. The committee was appointed by the Club to visit poultry yards and ascertain the best mode of carrying feathered stock through cold weather, which was as follows: " On Wednesday last we spent the day at the farm of Warren Leland, 25 miles north of this ci"ty (New York), at Rye Station, and have derived, from a careful survey of his yards, ideas which we consider important. We find him carrying 150 turkeys, about 300 hens, a large drove of ducks, and several dozen of geese through the winter without the loss of any of his poultry by disease of any sort, and without the freezing of their feet or their legs. We learn that he never has maladies among his poultry, that he will wlow the greater part of his hens to set in the spring, and each of them will yield an average brood of 10 chicks; so that he will raise about 3,000 chickens from his present flock, and his losses be very few. How does he do it ? 1. His hens, ducks and geese have the best winter quarters we have ever seen provided for any of the feathered tribes. Their mam barrack or hennery is a stone house 75 feet long and 20 feet wide, and faces south. The openings on the north side are small and filled with window-glass, and in some cases with double sash. Those on the south side are much larger, consisting of double doors, which are opened on sunny days. In the middle of the north side is a wide, old-fashioned fire-place, with crane and a big camp-kettle. Nearly every day in winter a fire is lit and fed with chunks, knots and old logs that would other- wise be knocked about the wood-yard. The walls are of stone, and the floor of rock or earth, so tlie fire can be left without the least danger. On cold days, and especially in cold rains, the hens gather before this fire and warm them- selves and trim their feathers. The chimney can easily be closed, or the logs rolled out into the middle of the building, and feathers or sulphur used to make a fumigation. This is done wlienever hen-lice appear; and the open- ings of the house can be closed so as to hold the fumigation till it penetrates to every crack. Smoke he finds better than carbolic acid, or kerosene, or white- wash to drive vermin. " The roosts are oak slats 1 inch thick by 2% inches wide, fastened to the rafters near the ridge. They are nailed at different heights and at proper intervals. About 2 feet below the perches is a scaffold of boards that fit quite closely. This is from time to time covered with plaster and ashes. Aoout once a month the accumulations are shoveled down and piled up for the com- ;field. He calculates that 50 hens yield in in the course of a year as much com- 755 V 766 DR. CHASE'S RECIPES. post as would be worth $50 !n bone-meal; that is to say, if he threw away bttf Den-droppingfl, and bad to buy the same amount of fertilizing salts in bone, divt, it would cost him $50. He has paid special attention to the comfort of his hons on the perch. Thov sit on a slat 2^^ mches wide; their breast- feathers come down and cover their feet, and protect them from freezing in the coldest nights. Of course, there is no lack of dry ashes in their house, and he finds that after the lire goes out the hens use the hearth as a place to nestle and shake ashes through their feathers. They enjoy it, and it keeps them souno and comfortable. " The offal of the farm, as entrails, feathers, heads, scraps from lard, and all the odds and ends from the kitchen are thrown into this house, and the hens pick it over, eating all they want. Then, as soon as spring opens, all thi» trash is shoveled and scraped out, composted and taken to the corn-field. Besides this refuse, his poultry eat about 1 bushel of corn a day in winter, and % a bushel in summer, Ho raises large crops of corn because he has strong manure to feed his crops with. In spring, after a hen has hatched, her nest is taken out, the straw burned, and the box whitewavshed inside and out, then filled with fresh straw and put back for another family party. Best Breed.— "After many trials of breeds he has settled upon the White Brahmas. They lay more uniformly the year tlirough, make the best mothers, and the chicks grow the fastest. During sunitner his poultry have a wide range, and scour the fields for half a mile or more consuming grasshop- pers. Hia turkeys nearlj' make their weight on grnsshoppers and beetles, with a handful of corn night and morning. One man has little to do in spring and summer but to take care of chickens and young turkeys. In winter they require but little attention, and this man then attends to the calves and lambs." "The cost of his poultry-meat — and he often kills in a season aOO turkeys rnd 3,000 chickens— he considers to be about 250 bushels of corn, and the wages of his hen-wife for half the time. His gains he cannot give exactly, for the poultry is eaten very freely by a large family and sent to the Metropolitan when prices are high, or the supply in market defective in quality. He does not keep exact account of his eggs, for, as a rule, he savs the best thing to do with an egg is to let a good motherly hen make a chicken of it. Your com- mittee conclude their report by an expression of opinion that the common ideas on the suljject of poultry-raising on a large scale are erroneous. It has been said again and again in this Club and in farm journals that there is no use in tiying to keep more than about 50 hens; if one goes deeper into the poultry business there is backset from lice and roup and gr.pea and cholera and the sudden death of hens and chicks from causes unknown. This is a fallacy. In the manner above described, by the wise use of smoke and lime and ashes and a tire, by cleanliness and a wide range in mild weather, we find Mr. Leland taking about 4,000 feathered animals through the season, for year after year, without calamity or loss, and on an expense that is very trifling and unfelt on a large farm." Remarks.— 1 wish to speak here of two points particularly, which I believe to be worthy of absolute confidence. First, the perches being made of 2% by 1 inch slats, fastened so they sit upon the flat or broad side of the perch, mak- ing it not only easier for the hen to sit upon it, but she does not have to clmg her toes around a pole to be able to keep her position, which strains the cords and makes them more liable to freeze in winter. And second, these slats will not crack open by shrinking, as everybody knows poles do; thus preventing a harbor for lice, right under the hen, which amounts to more, as I know it must, than one would suppose by a mere thought upon the subject. DOMESTIC ANIMALS. ?57 Another thought or two are -worthy of consideration. Mr. Lt^and con- Biders fumigation, smoke from feathers, or sulphur, better than kerosijne, or carbolic acid washes. There is not a doubt of it, as the smoke will reach every crack and crevice, while many will bo miuied with the washes. And the idea of a chimney and a pretty large fire-place in the hen Louse, Is really the grand- est idea of all, by It he secures warmth, life, and health, to his poultry In damp, as well as cold winter weather. Let the size of the house be in proportion only to the number of poultry you wish to keep. Now, all that is necessary to consider before engaging in the poultry business is, what does the market demand in my neighborhood, or within points I can quickly reach by rail? Still, as some people will neglect their duties towards their poultry, and some will get cholera, gapes, roup, etc., I will give a few of the best remedies for them, mp.uner of feeding, kinds of food considered best generally, thehr need of pure water, dust baths, eta I will reverse the order of naming them and begin with Dust Batbs, Necessary for Poultry to Keep them Free from Lioe. — Unless you have a fire-place in your poultry house, as In the case reported above, take dry, fine sand, or dry dust from the road, twenty measures (the size of the measure to be governed by the number of hens to be provided for); wood ashes, five measures; and "flowers" (fine) sulphur, one measure, and mix well toge'b-jr and place in large, shallow boxes, or ia a comer of the poultry house ; at all events, sheltered from rain and snow. They delight to bathe and dust themselves in this, as much as boys delight to bathe and frolic in the creeks of a warm summer day; besides it keeps the lice from troubling the poultry if the house and perches are kept free of them by washes or fumigation. The following is considered one of the best washes for a poultry ^ouse, perches, etc. Lioe in Poultry Houses, the Best Wash to Destroy Them.— lake 1 lb. of hard soap, sliced thin, and put into an iron kettle with water, 1 qts. ; or soft soap and water, each 1 qt., and heat till it boils ; then remove from the fire and stir in kerosene, 1 qt., continuing the stirring until the kero- sene is all absorbed into the mixture. This may be poured Into a common pall of hot water, stirred well and Immediately applied to the perches and every possible crevice about the house where the perches are fastened ; and if enough is made in these proportions, to wash the whole inside of the house and every nest-box (the nest being first taken out and burned, new straw being afterwards put in), it will be all the more certain to make a *' clear riddance" of the lice. The composition I take from the N. T. Rural of August 30, 1884, so it may be considered the latest thing out for this purpose ; and it may be noticed, it is much like Prof. Seal's remedy to kill bark lice on fruit trees, I know it will prove " too much " for all lice which it can be made to reach. 2. The following is from the American Agriculturist, is quite different from the above, is very thorough in its plan of work, and may therefore suit •aome pe'>ple better by the removal of every cleat and everything else from th«» f^l 758 DR. CnASE'S RECIPES. poultry house before applying the wash. The carbolic acid Is, no dcubt, a effectual as tho soap and koroseno, and may bo used, If preferred, Instead o). the flrst above. Tho item was given In answer to an Inquiry by O. Kellogg^ of Bradford Co., Pa., whoso poultry was infested with lice, and wanted to know how to get rid of tliem. Tho editor says : "Takeout of the house every percii, nest-box, or movable thing; removf all battens, cleats, or anything whereby a crevice is made, so that the inside ii smooth. Thou make a whitewash of fresh liuio, into which put one ou.ice of carbolic acid to u piiilful. Wash the house thoroughly with this. Then wash the outside. Then smear the perclies with a mixture of lard and kerosene, putting it on thick, so that when the fowls roost they will get some of '* on their leathers. Also, put some of it on each fowl, under the wings. I'his will clear tho house, and the hens will clear themselves, if no recruits art i r- nished from the house. " In a month, or less, if there Is occasion, wash the house agala, and grease the roosts ; take care to fill all holes and cracks In the poles. It would be well to pass the poles through a fire made of straw, exposhig them to th» flame, before greasing them." 3. Lice on the Poultry, an Ointment or Grease fbr.— If there are any lice on the poultry themselves, besides making a clean job of the house by one of the above plans, annoiat the necks and heads, if any are to be seen there, and under the wings, around the "vent," and i'jside the thighs, legs, etc., every place where the feathers are not thick, with lard pretty w 'i thickened with " flowers " (fine) sulphur, one ounce at least to one pound oi lard. Sulphur Is considered, with greaso, to be death to lice, but be this as it may, che lice cannot crawl on the poles nor slats, if they are used aa freely a& they ought to be, if a good coat of the ohitment is smeared over Chem ; and I can see no reason why some kerosene, say two table-spoonfuls to each pound of lard, may not be added, with the sulphur ointment for the poultry, as well as for the roosts, etc. If poultry is badly covered with lice, some Insect powder may be dusted among the feathers, not much will be needed, using the bellows as used for " bugs " about the bedsteads. At all events, keep the poultry free from lice, else do oot keep poultry. If no insect powder is at hand, dust sulphur among the fea^aers, it will do equally well, at least many claim this to be " all-suffl- tieut" It is recommended in the next item below by the lawa State Register, I. To Prevent Lice Upon Setting Hens.— Which says that two or three leaves of tobacco placed in the nest of a setting hen, then placing the' eggs upon them, will kill or drive off any lice which may be upon the hen, and prevent them from getting upcn them, which they frequently do while settiflg, even if not upon them at tb commencement : and II. Sulphur sprinkled amon^ the feathers, when the tobacco cannot be obtaiued, is good to destroy lice on the fowls, and to keep them at a distance. in. Again, another writer says, to put a table-spoonful of sulphur in the nest of a hen or turkey to be "set," will destroy all lice upon the fowls, and also prevent them from getting icto the vr^t and thus infesting the "setter." 1 his should not be used too freely, lest it may injure the young DOMESTIC ANIMALa. 760 ebkks when they are hutched. Simply greasing the heads of very young chickens will prevent lice from getting upon them. The old nest should always be taken out and burned, and new straw used for each setting. The nest-box should also bo always ro-whitewashcd at each setting. rV. It is also claimed that hog's hair, uiied in pla t of straw for the nest, U never infested with llcj. A writer days: " lien lice won't stay in hog hair." Some writers claim that nine out of every ten hens that die, die from the effects of lice. Then " for heaven's sake," as w often hear said, keep your hens free from lice, else, as we have suggested, . not keep poultry. Whenever you see a hen drooping wound, refusing to eat, and the comb look- ing blue or dark at the points or end, pick her up and look for lice, which, if found, "go for them" at once, as I have directed; clean the house, renew the dust bath, and put all things again in " tip top " order. And remember! "Water, Olean and Pure— Its Importance Dally for Povdtry.— A writer in the Fancier's JaamaX believes that cholera will seldom trouble poultry if they have a ('lily supply of pure water, and " that the omission to furnish It Is one of the worst forms of cruelty to animals." Another writer saya: " Poultry should be as regularly watered as horses, cattle or any of the domestic animals." These statements from those in the business should be taken as the "word for the wise," which "is sufficient." The tonic given belo^ can be occasionally used by putting into their drinking water, as there directed. It is believed to be more needed in winter than summer, unless disease is prevalent among them in the neighborhood. A few words now as to food for poultry, necessity for variety, etc. L Pood—Several Kinds Necessary for Poultry to do WelL— It has been the custom to feed poultry almost wholly upon corn, summer and winter. But, as in other things, great impro«ement has been made, and it has been found as necessary to give a variety of food to fowls as it is to persons or other domestic animals if you want them to do their best. Corn, buckwheat, wheat, oats, cooked vegetables of all kinds, meats, cooked and raw, fruit, refuse from the table, raw cabbage in winter, as a substitute for the tender grasses they obtain in summer; and some think it important to cut fine and give them rowen or second growth hay, or dried grass, more correctly speaking in the winter; but the cabbage or other vegetables cooked, as aboved named, may take its place very satisfactorily; but one or the other, or both, at different vimes for variety's sake, would be better, and sour milk is also claimed to be •' one of the best feeds for poultry, especially for young chickens, that can be given them," says the New York Herald, " as they thrive wonde: fully upon a diet of sour milk, and it may be given them in place of water to great advant- age." II. Com at night in winter time is especially valuable,from the increased heat or warmth it gives them during the co. months; while the other grains are better in summer for general feeding, sometimes mixed, at other times a feed of one, then the other. 780 DR. CHASE'S RECIPES. m. Buckwheat is especially valuable as a fattener, and Is also par. ticularly an egg producer, besides it is well lilccd by poultry generally. rv. Oats are not a favorite with poultry unless ground and made into dough, no doubt for the reason of its length of kernel, in the sharpness of the ends, making it difficult to swallow. V. Fine Gravel, unless they have easy and near access to it, should always be kept where the poultry can scratch and pick it over, as they will do daily, and eat it in considerable quantities as an aid in cutting their food in the gizzard. VI. Charcoal, broken Onely, should also always be giveu .^em once or twice a week at all times of the yeai*. Baisingr Ohlckens, by a Oity Woman, with Qreat Success.— The following was reported through the Gountiy Gentleman. The lady says: "I have brought up chickens by hand; had 103 at one time, and never had an msect (lice) on them. I put sulphur under their wings and on the backs of their heads, and once or twice put a pinch in their food, and they were perfect- ly free from these exhausting pests.. Speaking of chickens, I would like to say for the benefit of novices (beginners) in chicken raising, I am one who never had a case of gapes among my chickens; never saw a chicken with tiie' gapes. I think the reason was I never let them run in the damp, and if I saw any tendency to looseness of the bowels, I always put a stilf dose of cayenne Eepper in the food every day until they were cured, and out of 109 chickens atched I only lost four, and those died from accidents — boards fell on them. I never let my young chickens run unheeded in the grass. I fixed up what I called "my yard," with boards propped against sticks driven into the grass; and then i covered over the whole place with mosquito netting to keep the little ones iu, and to prevent the old fowls from stealing the young chicken's food. Chickens must be fed every three or four hours at first. [Allow me to say here, not the first day, but after that.] I never feared hawks, for we kept Guinea hens, and never lost a chicken. Many country people have expressed astonishment tliat I, a city woman, should bring up chickens that never had the gapes. Great care did it. Never let a chicken get its feet wet, and it will never have the gapes. I always had plenty of coal ashes for the little things to roll and pick in; ashes, not cinders. If a number of chickens are in one place (I had about thirty in each place,) the ashes must be changed once a week while they are very young, and every other day as they grow older." I will mention, for the good of others, I visited a family during the past summer (1884), in a village in Ohio, where the woman was raising about 100 chickens in a space not two rods square. I remarked to her, "you have four times as many chickens in that yard as you ought to have," etc. The cholera got amongst them and she lost, a large number of them, not long after. Many persons in diflferent sections of the covmtry are using some of the incubators, such as we see at the fairs, for hatching and raising chickens. Bome use heat from lamps to keep the eggs at about 102 degrees F., and some use the heat produced by fermenting horse manure, for the same purpose ; but before any one goes into either plan extensively, they had better be certain they have not bee j humbugged or deceived in the information they received about the undertaking. To give proper instructions would require much more space DOMESTIC ANIMALS. TOl "than I can give It, bence this caution. There is no patent on the use of horse ^manure, nor that I am aware of on the use of lamps, still on some forms of apparatus connected with tliem, there are patents, I believe. Remarks. — Observe here, care with sulphur prevented lice. Putting a little cayenne in the food if looseness appeared, saved them. Keeping out of wet grass saved from gapes, and cholera too, no doubt. The coal ashes made the dust-bath, and her care in changing the ashes often and keeping only about thirty in one place or yard, as she calls her different enclosures, kept them in a thriving and healthy condition. Notice, too, that Guinea hens are the specific, positive thing against hawks, (see their value also below in gardens, as devour- ers of bugs and all insects therein. Obicken Cholera, Successful Remedies.— It has become a well- eetllcd fact that if chickens have warm and dry, but well-ventilated houses, of a size to correspond with the number kept, with their du' baths, are properly fed, and have free access to pure water daily, with orainary care, they will hardly ever have cholera, or other diseases. Then if it begins, see in which of these points you have failed, and correct it at once. And I. It has also been found that onions chopped and put into the food once a day for several da>. then once a week, and also ground ginger, a little (I should say as freely as they would eat it) in their meal at their next feeding, every day or two will cure cholera; then I claim they will prevent it, if fed occasionally, when it is known to be prevalent in a neighborhood. A writer says : " Raw onions and a very little ginger against the world for curing cholera, if the disease has not been allowed to run too far," and adds, " too much whole corn we have found injurious ; it should be in meal, and only given once in three or four days in hot weather II. Common red pepper, or Cayenne, one tea-spoonful in a quart of milk, or a quart of meal, says Mrs. J. E. Duvall, of Jamestown, Pa., "is the way I cured mine." I know the Cayenne and the ginger are both valuable in cholera, or looseness of the bowels, of persons, why not with these smaller animals ? It must so prove. A poultry fancier (one who has a special liking for raising poultry) " cures chicken choleni by feeding, every other day, for two weeks, bran mash, in which he puts a liberal dose of common red pepper. One old oiddy," he says, " was determined to die, crouched in an out-of-the- way spot. But I sought her out, gave her a whole pepper, in doses, one hour apart, kept her in a warm place, and she, in a few days, gave me notice she <;ould take care of herself." III. " Hog's lard," another one claims, " cold, in doses of one level table- spoonful to a fowl, and if not better, repeated in twenty-four hours, is a tried find true remedy, and will cure if anything in creation will cure." IV. Alum and copperas is also claimed to be a well-tested remedy for chicken cholera, given in the following manner; "At the first symptoms," (drooping and looseness) " dissolve, for each gallon of drinking water, one tea- spoonful of each, and put in ; and at the same time give daily, in the soft feed, a little sharp sand at the rate of one tea-spoonful to each fowl. In severe rca DB. CHASE'S RECIPES. cases, give at once, by hand, mixed in a little dough, a piece of aliim and cop. peras, each the size of a pea, and also mix a tea-&poonful of sand with a little meal and water, for the fowl. Continue the medicated water, and sanded feed, until all signs of the disease disappear." 2. Chicken Cholera, an "Infallible Remedy."— A correspondent of the Blade, I believe, says : "I have found a mixture of two ounces, each, of red pepper, alum, resin, and sulphur to be an infallible remedy for this scourge. Last summer I lost more than fifty common fowls from cholera, my Biiff Cochins not being aifected. I chanced to see the above mixture recommended, and tried it, mix- ing one table-spoonful in three pints of scalded corn meal, and, though several fowls were in the last stages of the disease, they recovered, and I have not lost a chicken since. In severe cases I would aavise giving one-third of a tea- spoonful in a meal-pellet to each fowl every day till well. Put a small lump of alum, say the size of a hickory nut, in their drinking water." Bemarki. — This receipt calls for resin (rosin) as one of the ingredients ; but from my knowledge of the nature of rosin and copperas, I should much prefer copperas in the place of the rosin, and with the copperas I should have no fears at all. The writer says : " Alum the size of a hickory nut, in their drinking water." This amount, or one tea-spoonful powdered, would be thie right quantity for one quart, or enough for one dozen fowls, and then I'd also put in the same of copperas, or, preferably the tonic below, as there directed. If " Cochins " do not take this disease, they are correspondingly more valuable than other breeds. VI. Rue for Oholera.— From the New York Sun. It says . " Get a few cents' worth of garden rue at your nearest druggist's and break up fine and mix with chopped vegetables, meat, and cooked corn meal Put a pinch of the rue leaves in the food every day, until there are no further signs of the cholera. Every poultiy keeper should have a bed of rue in his garden to use whenever it is needed. Five cents' worth of rue seed will pro- duce plants enough for a neighborhood, and they will grow almost any- where." Remarks.— Wi\h this disease, as with every other, in animals, as well as in persons, begin with the remedy you determine upon as the best, or the one you will try, "with the first symptoms," and you will have but little trouble, and less loss. Tonio for Poultry.— The sulphate of iron, copperas, has often been recommended by poultry men as a valuable tonic for fowls of all kinds, especially valuable in the "moulting season," besides occasionally in summer, but more often in cold winter weather. Many formulas, or receipts, have been given for it, but I like the one best given by the Southern Farmer, being always ready to use when needed, as it is all given in ones, and will, therefore, be easily remembered, aa follows : "In one gallon of warm water dissolve one pound of sulphate of iron, copperas) and then add one ounce of sulphuric acid. Put the mixture into a jug, from which it may be used as needed. To one quart of drinking water add one tea-spoonful of the solution. It gives to the water a rusty appearance and a pungent taste." DOMESTIC ANIMALS. le^- Beniarks. — It Is a disiafectant, keeping the drinking vessels free fronir. living bacteria or mites, of living animals, from which it has been recently claimed, that cholera of persons arises. Once a week, or so, then, let more of it be put into the drinking vessels, and scrubbed around with an old broom, then nicely rinsed and turi-'ed up to the sun and dried, after the fowla have had their morning drink and gone upon their daily excursion for grasshoppers and other pickings. I. Gapes in Poultry.— Cause and Successftil Remedies.— I. Cause. — Although this disease is believed to be contagious and epidemic, t. e. one catches it from another, and is liable to affect a whole neighborhood, yet it is claimed to originate from foul water, exposures to wet, and a want of nourishing food. Then look out that none of these are allowed, and avoid gapes. The gapes are caused by the presence of worms or maggots in th* heart, and trachea, or windpipe, which makes them gape, or, perhaps, morfr correctly speaking, to gasp for breath. II. Remedies.— Camphor spirits, 1 or 3 tea-spoonfuls to 1 qt. of their drinking water at the commencement may prove all that is needed; but if any- become bad, a bit of camphor gum the size of a grain of wheat, for a chick, and of a small pea for an older fowl, put into the throat and retained there: until swallowed, is claimed to be a "sure cure." But a tea-spoonful of cam- phor spirits should also be put into each quart of their drinking water. III. Tobacco.— Smoking them by putting the lot into a box, or boxes, with a pan of live coals in it, upon which sprinkle fine cut tobacco, covering; up the box and smoking them till drunk. Says B. L. Scott in the Blade, "1 will warrant every chicken." IV. Salt Butter has cured bad cases, giving in the morning while they are hungry they will eat it readily. If too sick to eat put some down, thfr first time, the next morning they will eat it of themselves. Giving two or three times will generally be sufficient. This, with pepper, is recommended below. V. Black Pepper.— A Mrs. M. D. Bush, of Saline, Mich., informs the Detroit Post and Tribune: " Obtaining the grain pepper and grinding it, on& tea-spoonful is mixed in ii half tea-spoouful of Indian meal with a little water. Open the chicken's mouth, drop in one pill of it per day till cured. One dose will usually cure them, if given when first taken. Have seen no lice at all." Remarks. — Seeing " no lice at all," shows she took good care of her chick- ens. Another writer says that two or three grains of ground black pepper in a little fresh butter (it may be fresh made, but I prefer it salted as for table), two or three times a day for a week cures gapes. I have no doubt they will eat it readily, as I know they are fond of the stimulating taste of cayenne; why not then of the black? I believe the cayenne to be the better of the two for this disease. Many writers speak very highly of giving the camphor pills and putting it in their drinking water, one next below of brimstone as a preven- tive; why should not the use of the tonic, given in cholera above, be also a mm 1764 DR. CEASE'S RECIPES. prever.live of gapes? I believe it will be if given twice a week In the water witli other proper care. 2. Gapes in Chickens.— Oertaln preventive.— A correspondent ■of the Germantown Telegraph, who lost 70 chickeua the year before now says: "That fresh water daily with a lump of roll brimstone kept in it will be found a certain preventive." Eemarks. — From my knowledge of the value of sulphur in diphtheria, I I have great faith in it as a preventive in gapes, as both diseases are supposed to arise from living parasites in the throat, and sulphur is death to them. I should prefer, however, to sprinkle in flour of sulphur along the drinking trough, to ensure a better distribution of it in all the water. A tea-spoonful to a quart would be suflicient, and the water stirred before the chickens come to it. And if allowed free access to it, I have no doubt, they would pick at IJie sulphur and eat considerable of it. Why not, by the way, mix this amount of sulphur in a quart of their food, made by wetting up com and oat- meal ground together, whenever there is gapes about, especially in wet weather, if they have to be allowed to run out. I know, from the nature of it, it will pay. (See also sulphur in roup, below.) And this mixed feed t\v^ice a, week, is all the corn, or corn-meal poultry ought to have in summer, as corn or corn-meal alone is too heating a food for warm weather. Other grains named previously, with scraps of meat, cooked vegetables, etc., should make the summer food. Boiled can-ots are especially valuable. 1. Roup in Poultry— Description of Sucoessfal Treatment, Eoup Pills, etc.— I will first give an item from the London (Ont.) Free Press, because it gives the description of it, its cause, treatment, and the roup pills, which can be used in the powder form if preferred, by mixing it in the feed of corn and oat-meal mash, saving the trouble of catching each fowl and'forciug n pill down its throat. It says: " Whenever you have a northeast storm, with damp, chilly, disagreeable weather, look out for the roup. Roup is to the fowls what heavy colds are to human individuals, and as we may have cold in the head, cold in the bowels, «oic throat, and other disturbances from cold, the term ' roup ' covers them all. Koup in some forms is contagious, while in other shapes it may exist in a flock without affecting any but those of weak constitutions. The first thing to do with the affected fowl is to clean out the nostrils, and every breeder should have on hand a small syringe, which should be put to use early. Roup, when malignant, makes known its presence by a peculiar, disagreeable odor. The fiick fowl looks drospy, and a slight pressure on the nostrils causes o discharge, which is very offensive in smell." I. Of Roup Treatment: " Make a solution of copperas water, and with the syringe inject some of it into the nostrils, and also down the throat. [I would use the tonic, of full strength, for this purpose; having the acid in it makes it better than without.] If the bird is no better in a few hours, try a severer remedy, which is the injection of a mixture of coal oil and carbolic acid. Add 10 drops of carbolic acid to 1 table-spoonful of coal oil, and force a small quantity into each nostril. This will cure when all other remedies fail. I^^ight and morning give the roup pills or powder, either in the food or by forcing it down the throat. Add some, also, to the food of those that are •well." DOMESTIC ANIMALS. 765. II. Roup Pills—" How to make Roup Pills," the Ft^eo Pre^s continues^ " is what most persons desire to know. The basis of all roup pills or powders is asafetida. This is combined with tonics and cathartics. Here is the method, and by which a large quantity may be made at a small cost. Take 1 tea-spoonful each of tincture of muriate of iron, red pepper, ginger, saffron, chlorate of potash, salt, and powdered rhubarb ; mix them intimately. After thoroughly mixing add 8 table-spoonfuls of hypo-sulphate of soda, and mix. together well. Then incorporate this with 1 oz. of asafetida, working it together until the whole is completely mingled, occasionally softening it, when- ever necessary, with castor-oil. This can be made into pills or dry powder. It is of the same composition as many of the roup pills, which are sold at 50 cents a box." Remarks.— JJnleaa fowls are bad, mixing this in the powder form into the feed will be the least trouble, mixing in enough so each fowl would get what would make a commou sized pilL If the tonic is used to inject a little into tho nostrils, as in No. I. above, only a little, say ^ tea-spoonful would be enough to inject into the throats at one time ; and it might do if reduced half with water. The mouth, throat, eyes and nostrils, if much stuck up with the dis- charge, should be washed out clean with warm water, then sponged with the reduced tonic water, just above named, and for the eyes it might be reduced with two or three times as much water as of the tonic. I should prefer this to tlu carbolic acid and kerosene, or coal oil. The following with sulphur, or the next one after, with aconite, may be preferred. 2. Cure for Roup, -with Sulphur.— An agricultural writer says: "Last fall I had two roostL-rs affecteci; ilie first oue was almost choked to death when I found him, a hard, cheesy substance having formed in the wiud- *pipe. I had saved the lives of others by taking it out with the point of a scissors. In this case I took a piece of writing paper, made a funnel the size of a child's finger, opened tlio beak and another person blew a half tea-spoonful of sulphur down hie throat. We put him out, I supposed, to die, but he did not, and after the third dose he could crow as loudly as ever." Remarks. — Sulphur has cured hundreds of cases of diphtheria of children, why not cure roup in fowls? It undoubtedly did, and will, again. 3. Roup— Ciire with Aconite, from the Canada Poultry Ohronicle. The Chronicle saj's: "When the fowl is attacked with the characteristic cough of this malady, or has tenacious mucus about the beak with difficulty of breathing, I placu it in a wicker coop, in a quiet shed, and put before it a drinking fountain con- taining about a gill (4 ozs.) of water, with which I have mixed one drop of tincture of aconite. In every instance during three years, this treatment lias had an effect almost marvelous ; for upon visiting the patient an hour or two afterwards, I have found that the symptoms have vanished. Tiie attack for a (lay or two is liable to return, yet each time in a lighter form, but, continuing tlie aconite water has in no instance with us failed completely to remove the ailment in about forty-eight hours." Remarks.— U so bad when found, that they will not drink, pour a tea spoon- ful of the aconite water down the throat, occasionally, once in an hour or two, until they can drink it. Scabby Legs of Poultry— Mix equal parts of lard and kerosene oil into a paste, with sulphur, and rub upon the legs daily until the scabs come V'\is,m .i!_ 766 DR. CHASE'S RECIPES. oflf ; then rub on a little sweet oil, or a little lard or fresh butter will do vh well. Egg-Bating Hens— Simple, but Certain Remedy For.— Make an opening into the large end of an egg and let out the contents, beat it up and mix into it enough strong mustard to re-flll it, and paste on a bit of cloth to keep it in : then place it where the egg-eaters can see and get at it. They will " go for it " at once, and as quickly go away. It is too much for them. And as they take it for granted that all eggs are alike, tliey give up the habit. I cannot see why it would not be as good for egg-eating dogs as for hens. POULTRY,— The Average of Diflferent Breeds as Layers.— Table, -with Remarks upon Best Setters and Mothers, 'Winter Layers, etc.— Experiments have shown the following to be about the average laying capacity of the different breeds, yearly, and the weight of eggs to the pound : Bbesos. No. Esrgs No. Per per lb. Year. Bbebds. No. Eggs No. Per per lb. Year. Light Brahmas and ) » Partridge Cochins. ) " Dark Brab mas 8 Black, White and ) „ Buff Cochins $■ " ' Plymouth Rocks 8 Houdans 8 La Fleche 7 130 130 115 150 150 150 Creve Cceurs 8 140 Black Spanish 7 140 Leghorns 8 160 Hamburghs 9 150 Polish 9 125 Domlniques 9 135 Games 9 130 Bantams 16 00 Remarks. — Thus it is seen that the Leghorns average more eggs generally than any other breed, but in our cold northern winters their combs and wattles freeze unless they have a warm house and good care. They sometimes do better than the above average given— remember than the table refers only to a general average. But I see a report in the Blade, from J. Bechtol, Polk City, Iowa, stating that he had bought a "rooster and a pullet of the Leghorns, she beginning to lay February 28, 1882, and up to July 80 — 153 days— he had 146 eggs, kept in a yard twenty by forty feet only." Next to them come the Plymouth Rocks, Houdans, and the Hamburgs. While I was stopping in Eaton Rapids, Mich., for some weeks, two or three years ago, I saw a gentleman receiving at the express office, a number of Speckled Hamburgs, and in talking with him I found he had proved them excellent layers. They are quite a hardy breed, too. One writer speaks of the old *' Bolton Grays" as being much like the Silver Pencilled Hamburgs, but beating them as layers, quite often producing 200 eggs a year. Thus, aside from the old Bolton Grays, which may not now be obtainable, this writer, J. G. McKeon, of Acworth, N. H., to the Boston CulUvaior, says that " in his experience no variety of fowls equal the Hamburgs as layers, being small eaters, and wonderfully prolific, but on account of their small size, not DOMESTIC ANIMALS. 707 recommended for their flesh." The Plymouth Rocks and Brahmas are espe« cially recommended as winter layers ; but it is also claimed iht't well-lighted and warm quarters, with a variety of food, corn at night, a hot or warm mush made of the mixed meal, or best ground feed for hens, with cooked potatoes and cooked carrots in the morning, are especially valuable as egg-producing food, with chopped meat at least once a week, and vegetables mixed with the mixed meal, or oatmeal, made up as the " boarding-house hash," the noon feed to be of mixed grains, is excellent as a winter plan of feeding when eggs iu large quantities are expected. I would add to the " hash" once or twice a week, a tea-spoonful of powdered Cayenne to every quart of the mixture, when, with all this care, I guarantee a " fair show" of eggs all winter. It will be noted in the first item given under the head of poultry that of the large breeds Mr, Leland considers, for general purposes, none will be found superior to the Brahmas. The Buff Cochins, it is thought, make the best setters and mothers, of all the others. Let people, then, supply themselves with the breed that is beat for what they wish to do— for eggs, the best layers ; for chickens to sell, some of the large breeds that mature the quickest, etc., and give care accordingly. I will give, however, the following item from the New England Farmer, upon the question of the best breed for farmer and families of the villages who only desire to keep one kind, for liome use, home sales, etc. ; although I think them equally valuable for shipping, if any one should desire at any time to do so. This item will also confirm, in its statements, several observations made in other places upon this subject. Best Breed of Fowls for Farmers and Families in Towns. — One breed is enough for the farm, or for villagers, keeping only for home use. What is wanted is a good sized hen, a good layer, a good mother, a non-setter, (not inclined or determined to set,) and a fine table fowl, which the x lymouth Rocks are conceded to combine in a greater degree than any others. The White Leghorns will beat them in the number of eggs ; and the Cochins and Brahmas as a table fowl exclusively; but the last named being great consum- ers of food, lose their prestige, or superiority. But let it be remembered, whether on the farm, or in the village, it is care and attention to cleanliness, food, and all other details of management which give their proper returns in eggs and merit. Best Ground Peed for Hens. — Cornmeal, oatmeal and middlings, each 50 lbs., bran, 10 lbs., bone meal, 3 ozs., cayenne, 1 oz.; mix evenly togetheV for use. Directions.— li you can afford it, put milk on the fire till it wheys, and is scalding hot, if no milk, water, the same; add 1 tea-spoonful of salt for a dozen fowls, and stir in of the mixed meal, to make a stiff batter, and bake four hours. Crumble to feed. This meal can be fed dry, or as any other meal, for much feeding ; and if you have no milk to spare, it makes a feed nearly equal, to boil meat scraps to a soup, adding potato parings and other vege- tables, as for a common soup, then thickening with the meal and baking as tnentioned, for at least one feed ^s^\j.— Poultry Journal Mi * 768 DR. CHASE'S RECIPES. Poultry Maxims, or Short Statements of Important Facts.— > 1. Give hens constant access to lime, of whicli to make sliells, and always- give them access to gravel 3. A fresh egg has a lime-like surface, old ones become glossy and smooth. 8. Charcoal in pieces the size of a pea, or burned corn once a week is valuable for all poultiy. 4. If eggs are expected, give a warm feed every morning of mashed vegetables so moist as to allow thickening with middlings, or corn, oats.wheat, and buckwheat ground together in equal quantities ; buckwheat alone, or the mixed small grains, buckwheat being one of them, for the noon feed, and cracked corn, or whole kernels at night. Once a week putting a tea-spoonful of cayenne into the morning feed, for 1 dozen fowls, and once a week, black pepper, twice as much, in its place, which not only increases the production of eggs, but wards off disease. 5. Meat, chopped, and fed once a week induces laying, and poultry, young or old, are very fond of warm dishwater in winter, with a little corn meal, or mixed meal in it; and are also very fond of oatmeal gruel; and all the better if it can be made of milk, or at least half milk. It promotes warmth and makes flesh; but better with water only, than none. 6. Wheat, oats, and barley boiled together, promotes laying, or eithc two of them; buckwheat is good with them, but does not want boiling more than half as long. 7. Feed only what will be eaten up clean and at once, else they become too fat and quit laying; while in siunmer, any of the mixed or mashed feeds not eaten up, soon sours, and invites disease. 8. Fine gravel, or coarse sawdust are as essential to the thriving of poul- try as good and varied food. They will not keep healthy without them. 9. Early chickens must be fed by lamp-light at night, if expected to mature quickly. They will soon learn to enjoy it ; and four times by day- light, the last of these at early dark, the final at bed-time, if for an early market. 10. Pullets generally begin to lay eggs in about eight months from hatch- ing ; then those hatched in March or April, if properly cared for, will be the more certain to make excellent winter layers. 11. Gather eggs twice daily in summer, and three times in winter. Young Ohickens— Best Food For— How Often to Peed, Etc.— The following well-written and sensible instructions are from "Fanny Field," in the Ohio Farmer. She says: " The first meal, which should not be given tmtil the chicks are at least twelve hours old, is hard-boiled egir, crumbled fine, or stale wheat bread crumbs, moistened with milk. We make it a rule to feed nothing the first week except the egg, bread crumbs and curds. When a week old we begin on cooked oat meal, boiled potatoes, cooked rice, etc. Cooked corn meal may bo fed the second week, but we think they do better without any corn meal until the third or fourth week ; then we give almost any cooked food, adding a. DOMESTIC ANIMALS. 763 little cooked meat when the egg is dropped from the bill of fare, unless insects are plenty. As soon as they are old enough to swallow the grains, give cracked corn, cracked oats, wheat, etc., at night. Two or three times a week mix a little bone meal with the feed— a table-spoonful to 1 pt. of feed. Season the food slightly with salt and pepper. Give milk to drink if you can get it. Feed often — five or six times a aay. Feed all they will eat up clean, out do not leave any food around to sour. Sour, sloppy food is responsible for a good deal of mortality among the infant chicken population." Bemarkt.—lhQ " bone meal " referred to here is imdoubtedly good ; and if it cannot be obtained at the stores, which has been finely ground and put up for sale, the best substitute is to burn bones till white, then pound and pulverize them in an iron mortar as finely as practicable, will do very well, and is especially important until the cluckens are allowed to take the range of the fields. Fattening Poultry for Market— Best Food for. Etc.— Ameri- can, French arxd English Plans, Etc.—" No fowl," says the American Agriculturiat, 'over two years old, should be kept in the poultry yard, except it be an extra good mother or a finely-feathered bird, desirable for breeding- such may be kept till 10 yeara old, or as long as useful. All other hens or roosters should be fattened for market at the end of the second year." They should be confined in a room or shed that can be closed and made quite dark, if you wish the greatest speed in fattening ; the floor to be covered with two or three inches of sifted coal ashes, dry sand, dry earth, or dry straw ; best in the order named. The food should be given four times a day, and pure water always before them. 1. The Americans think buckwheat meal, mixed vrith skimmed milk into a thick mush, with a tea-spoonful of salt to enough for 1 doz. fowls, is the best food for fattening ; and that two weeks should do it, if the room is dark and cool. Then ship at once to market. 2. The French claim that no meal for fattening should be made from grain less than one year old, and that the water used in mixing should have suet added to it, at the rate of ^ oz. to each 2 qts. of meal ; and a small quantity of coarse gravel also added to aid the digestion ; and no food to be given within twelve hours of the time the fowl is to be killed. They also feed largely of the Belgian yellow carrot, boiled or stewed, and mashed, claiming a very rich and peculiar flavor is imparted to the flesh by its use. All carrots that I ever saw are yellow, but the Belgian may be peculiarly so, and may be richer in flavor than our common kinds, still I think they will "fill the bill." 3. The English have a great liking for the flesh of the Dorking fowls, and prepare them for the London market by shutting up in a dark room, the same as the Americans and French do ; but they feed a mixture of suet, 1 lb., cliopped fine; sugar, ^ lb. with each 4 lbs. of meal ; ar'^ give milk as their drink five or six times daily, and claim a gain of 2 lbs. a week ; and with young turkeys, that even 3 lbs. a week Is often gained. Thus turkeys might be brought up to about 40 lbs. for the New York market, where, of this weight at Christmas time, I see some of the papers claim they are worth $1 a pound. Bear in mind, however, that in all cases their droppings must be often removed 49 41.131 770 DR CHASE'S RECIPES. and the floor covering also renewed if the same room Is contlnuousty used. Best to rake over the floor covering daily. Dressingr Poultry for the Market, the Best Way.— There are two ways of dressing poultry for marliet — dry piclied and scalded. Fowls dressed in the former way in all cases bring the hi&;hest prices. It should be the aim of every farmer, in disposing of his poultry, to ship it In as good coq. dition as possible, in order to catch the eye of the butcher or grocer, and secure a ready sale. Greater skill is required to dry-pick than most people Imagine, in order that the "bird" may look plump and handsome. To do this work properly, or with any degree of satisfaction, the fowls should be plucked when warm— that is, immediately after they are killed— as, if allowed to get cold be- fore stripping, you are apt to tear the flesh. Commence by plucking the wing and tail feathers, then the back, from head to tail. Pluck the feathci>s from the "craw" crossways ; stomach and breast feathers should be plucked down- ward—that is, from the legs to the head. In dressing poultry by this method you get a double advantage of those dressed by the hot-water process, as you can save all the feathers, being careful to keep separate all the tail and wing feathers ; and where many are dressed, the sale of feathers amounts to quite an item of profit. Dressing poultry by the scalding process is by no means a good and profitable one, as it depreciates the value of the birds, they looking anything but dainty, and do what you will, they will never look enticing to the buyer ; moreover, you lose the value of the feathers. Bemarks. — Allow me to say here, I think it best to wait long enough after killing, to allow the fowl to become a little cooled, as if the feathers are plucked too soon, as anyone can sell by trying, there will be a little blood set- tle into the orifices, from which .ive feathers are pulled, and thus make them a little spotted, if done too soon. This is of importance to observe. If they are killed as the French do it, they having a knife much like a screw-driver, the end being the sharpest, the legs held by another person, the mouth opened, the fowl being on its back, the knife is put just back of the "roof of the mouth," and pressed in to separate the vertebra, or bones of the neck, which kills them quickly ; and then hang up by the legs till done bleeding, the feathers may then be removed at once ; and this hanging up by the legs, to bleed, should be done, if the head is cut off in the old way. The fowl keep better for being hung up to bleed ; but, if the head is cut off, the skin must be pulled over the bone of the neck and tied, and all blood carefully removed from every part of the fowl, before packing. The entrails are never to be removed, unless so un- derstood before shipping. Packlnsr Poultry for Harket.— If poultry is killed In cold weather, for market, it ought to hang twenty-four hours before packing, to allow all animal heat to pass off, and thus prevent its spoiling ; then pack in clean rye straw, if obtainable, but any straw, free from chaff and powdery dust, will do. First an inch of straw, at least, and the fowls placed in with straw between each, so they do not touch each other, then straw again ; the top of the box, DOMESTIC ANIMALS. 771 or barrel, so filled with straw that there shall bo no shaklnj,' or jcstUng about Mark plainly, to whom addressed, the number of chickens, and the weight of them ; and also your own name on the package, to show you are not ashamed of your work, and to help the (•ommission man to keep each lot by themselveB, for they will soon learn who does his work the best. Guinea Fowl, Their Value to Keep Away Hawks, and Bugs from Garden Vines.— Although the noise of these pretty animals is quite annoying to most people, yet, as this very noise scares off the hawks, they should be kept by all who raise many chickens ; and also for the reason that they do not scratch the garden like our common chickens, but " go for the bugs," on all garden vines, without lujuring the moet deUcate plants j htiiee it would be well to keep a few on eveiy form. •1 -.'V '- \ V:C AORIOULTURAL. The Suooessftil Farmer.— What he Does, and "What he Does Not,— Applicable to all Business Men.— The successful farmer does QoUiliig but farm, fie invests his money as fast as made in a way to improve the farm. He informs himself by magazines, farm journals and books, as to his business, so he can do his work intelligently. Upon such farms no weeds are allowed to mature their seeds after the wheat or other crop is off; and no weeds in fence corners, nor other places, stand as high as a man's head ; nor are fences, nor buildings neglected or dilapidated ; no implements are left exposed to the weather, nor stock unsheltered and uncared for; but everything \b attended to at the light time; and the consequences are natural and sure. Enterprise and thrift show themselves in everything. Remarks. — A whole volume in but few words. Let every business man adopt the same rules, and he will be alike sure of success. Hay, Time to Out.— There is scarcely a subject of greater importance to the agriculturalist, than the proper time to cut hay, so it shall contain to the fullest extent its nourishing, or flesh-making, properties; and experiments In the United States, as well as in England, France and Germany go to show, most decidedly, that that time is: As soon as possible after the blossoming and setting of the seed, whether it be timothy or clover. A writer in the Prairie Mrmer says: " Do not wait for the grass, or the clover to get ripe before ygu cht it for hay. Any of ihe meac^ow grasses are in their prime for hay, so far as nourishment is concerned, just as soon as they are out of bloom." Dr. Sturtevant, in the Country OenUeman, says: "According to the talk of Wolff, red clover hay, cut in full blossom, contains 13.4 per cent, of albu- minoids (nourishment), and when ripe, only 9.4, or a loss of 80 pounds to each ton," and this he goes on to show amounts, in the New England States alone, to 5,000,000 tons difference in its nourishment. Dr. Arnold says: "Dried grass is worth as much as commeal, pound for pound, while after grass has blossomed and is made into what is called hay, it is not worth half as much as commeal to feed out." Remarks. — As these points are considered by most writers upon this sub- ject to be the facts, nothing further need be said to induce sensible farmers to do this when possible considering other work ; I will, however, give a word from a writer In the Germantown Tdegraph, who says: " The greatest losses of farmers come from late cut hay, cold stables, and, consequently, poor stock." A word to the wise is sufficient. '172 AGRICULTURAL. 778 Manuiing— Its Advantages Shown In the John Johnston Farm.— The editor of the Country Qentle.inan gives the following account of a visit to this farm at Geneva, N. Y. And as I believe it to bo applicable, generally, In all sections of our country, and of such great importance, I give It a place. He says: "Mr. Johnston came to Geneva from Scotland, fifty-two years aifo, w'lth little capital, comparatively; but having much of the economy, energy eo't thrift necessary to enabl v one to succeed in a comparatively i;ow country. He is now, at the ago of tighty-four. a licarty, vigorous fiirnier, able to oversee his farm and farm hands, and apparently as capable of directing and conduct- ing all the operations necessary to raiike a farm pay, as at any time during his long life. "On being asked where lay the secret of hlf uccess, replied, 'manure, sir, manure, and plenty of it.' The main object in ^ '<^rmlng has always been to make all the yard manure possible ; and by its free use he brought his wheat, which was then the staple crop in western New York, from 12 or 15 bushels per acre to 80, and became celebrated as a farmer who would be sure to have a crop sufficient to meet all obligations. "After some years he purchased fifty acres adjoining his original farm, the owner or v,'h>ch said that manure would do no good on the land. In the barn- yard there was three years' manure accumulated, which Mr. Johnston ob- tained with the faia. He paid $1,500 for the fifty acres, most of which he borrowed, 'but,' said he, 'that manure paid every cent for the farm.' " Eemarl'A.—lt Mr. Johnston could double, or more than double, his crop, by the use of manure, other faviaerj uin do the same. The object of this report is to induce them to do it. And. until sufficient "yard manure" can be made by keeping more stock, a judicious use of some of the '' fertilizers," or "P^'osphates," as the manufactured articles are called, or lime, or a mixture of lime, ashes, plaster, salt, and hen manure will be used. These were not known in Mr. Johnston's days as they are of later years. Salt, Its Uses as a Manure.— A correspondent of the Couniry Oen- tleman says his experience in the use of salt in agriculture leads him to the following conclusions : "It keeps the land cool and moist. It neutralizes drouth. Itextermin- ates all soil vermin. It prevents potato rot. It glazes and stiffens straw, pre- venting crinkling and rust. It keeps the ground in such condition that the berry of many kind? of grain fills plumply, however long-continued the hot and dry weather may be. ' JSer/MwA*.— Unleached ashes, probably " stiffens straw" more than salt does, especially If grain falls from over-manuring with stable manure. 2, Salt as a Manure, Amount per Acre for Different Crops. —The French and German agriculturists recommend, salt per acre, for clover, 150 lbs. ; for wheat or flax, 250 ; and for barley and potatoes, 300 lbs., to be sown broadcast early in the season. 3. Ashes, Lime, and Salt for Wheat.— A Wisconsin wheat grower makes an important point on the use of ashes and lime and salt as a manure for wheat. He plowed up sod and sowed twelve bus lels of unleached ashes, mixed with ten bushels of air-slacked lime, to three acres, before the wheat was sown, and when the wheat was up a little, he sowed on also one barrel of 774 DR. CHASE'S REOIPES. salt, which gave him twenty buBhels to the acre of plump, fine berry, weigh- ing 63 lbs. to the bushel, while another acre of the same field, without these gave him only ten to the acre. S".ch facts as these tell the whole story. Qo and do the same. "Wheat-QTOwinfir Maadms, or, "Much in Little."— A maxim being a condensation of a well-established fact, somebody has taken the labor of condensing several facts into short maxims upon the subject of raising wheat, and altiiough they have got " into print " without credit to the origina- tor, still as they contain so much of real value in so few words, I deem it best to give them a place : I. The best soil for wheat is a rich clay loam. IL Wheat likes a good, deep, soft bed. m. Clover turned under makes just such a bed. rV. The best seed is plump, heavy, oily and clean. V. About two Inches ia the best depth for sowing the seed. * VI. The drill puts in the seed better and cheaper than broadcaaimg. VII. From the middle of September to the last of October is the best time for sowing. Vni. If drilled, one bush, of seed per acre ; if broadcasted, two busli. IX. One heavy rolling after sowing does much good. X. For flour, cut when the grain begins to harden ; for seed, not until it is liardened. Corn. Baisingf for Soiling, Winter and Spring Feeding.— In answer to inquines in the Detroit Tribune as to raising corn-fodder, J. E. Estes, of Commerce, Mich., gave his plan from ten years' experience. He says: " I plow my ground early in spring ; keep it well cultivated until the first or middle of June, then I mark out with a marker thirty inches wide, sow with a one-horse drill four bushels per acre, keep well cultivated. It will soon cover the ground. Cut when the juice is s eet in the joints, with a common com knife ; put in large stocks and let it stand until cold weather, then draw as you want it to use. In this way it will cure green and nice. I have raised from three to five acres for the last twelve years with good success." Eemarks. — All, so far as I know, agree that drilling is the best plan, espe- cially so if it is probable that weeds will be troublesome ; then, by frequent cultivation they will be kept down ; but all do not agree as to the amount of seed per acre. In Western New York one claims that two bushels produces stalks nearer the right size than any other amount of seed— the thicker it stands the smaller the stalk. Ten acres of corn, no doubt, are now sown for fodder where one was ten years ago. 2. Corn For Summer, Fall, and Winter Feeding— Time to Sow, Etc. — For soiling in early summer, sow as early as the middle of May. in fair seasons. For later summei and fall feeding sow every two or three weeks after the first. For winter, sowing from the middle to the last of June is considered the best time tor sowing. In all cases of drilling, keeping well cultivated is of the utmost importance ; and as soon as the ends of the leaves V AGRICULTURAL. 775 begin to get dry it is thought to be the best time to cut it, the Juices then being just fully matured, the fodder gives the greatest amount of animal heat when fed. If drilled, cut with a common corn-cutter; if broadcast, cut with a cradle or self-raking reaper. Let lay until wilted and a little dry; then bind into moderate sized bundles and put about a dozen into a "stock" or ** shock," binding the top securely to shed the rain and to keep standing until perfectly dry. And if drawn in at all, unless it is perfectly dry, it must not be stored too thick, as it gathers dampness and molds without these precautions, except in cold winter weather. The soil for this purpose, if not rich in itself, ought to be made so, as well as for rye. 8. Oom Out in the Blossom Better than Hay for Miloh Oowa. — An Illinois dairyman, name not given, claims that "com out when in blossom, bound and set up till cured, is better for milch cows than the best hay." Certainly several tons of it can be raised where one of hay can be- then " go for it" 4. Rye— Its Value for Fall and Spring— O-reen Feeding.— Those who need fall and spring green feed for stock should not fail to take a piece of their best land, and if not naturally rich, make it so with barn-yard manure or good fertilizers, then plow and make fine with the harrow, and have it ready by the last of August or early in September, and sow to rye. This will give fall feed; and what is not cut till spring will grow up again, and give two or three more cuttings, according to the season. It is strange that more rye is not sown tor this purpose, for it is wonderful what an amount of feed it will furnish upon good, rich soil. 1. Sweet Potatoes, Fruits, Seed Oorn, Etc., to Keep for Months. Even in the South.— A correspondent of tho Southern OuUivator writes that after testing every plan given for presenting decay in fruits with- out success, had adopted the following with entire success He says: "Take good, perfect sand, fiee it from trash, etc., by sieving it. Put it in a large metallic vessel — I use large syrup boilers — mixing flour of sulphur througli the whole, enough to fumigate it well, thee heat to a temperature that will volatilize the sulphur. Aftor maintaining this heat till the sand is dry, let the mass cool to a moderate warmth, and putting your sweet corn — or other grain difflcult to keep — into barrels or boxes, pour the sand in, filling tho same well, and packing down closely. In heating the sand, the vessel should be covered to retain as much as possible the sulphurous fumes. I put in tho corn, stripped of the shuck, and thus the sand sieves well through the barrel. This certainly balks the wevlls, and even rats do not burrow in it. It is appli cable to any grain — even seed wheat, so difflcult to preserve in this lattitude. This sand keeps perfectly all such fruits as oranges, apples ani' lemons, putting them away in shallow boxes in a cool place. I've kept these ^ .niits for months, perfect and plump, when if exposed to atmospheric heat a id moisture they would have decayed in a few days." Remarks. — This gentleman does not speak of sweei < tatoes, but I know the dry sulphurous sand will do it, as well as other kinds of fruit, hence I ha^e named them in my heading. I think, however, that apples should rass through what is called " a sweating," by laying two or three weeks about tbrea ■ yj i *^ 776 DR CHASE' 8 RECIPES. feet thick on a barn floor before putting up for the next season's use, or before shipping on sea voyages. The same with sweet potatoes before putting into the sulphured sand. I have not a doubt, either, but what with a little extra care in packing and getting the sand well among them, and covering the boxes nicely, grapes may be kept in the same way for spring use. In our northern country, what he calls a " cool place," must not be such as to freeze in winter. Still, 2. The True Secret of Keepingr Fruit over winter is, to keep it as near the freezing point as possible, not to freeze; say at 34° or 35°, which is 3 or 8 above freezing. But a few degrees above this, never above 50°, and always below 40°, is better; but to do this ice house arrangements must be made to suit one's conveniences, and amounts to be piit up; the best plans for which all are now supposed to understand. With ice-houses the sand packing is not necessary; and for small amounts the "poor woman's", plan, next below, will be all sufficient. 3. Keepingr Sweet Potatoes over Winter in the Livingr Boom. — "A poor woman," says one of the editors of a northern paper, " just told us how she keeps her sweet potatoes over winter, as follows : When dug and properly dry for packing, she obtains dry sand, with which the bottoms of kfcgs or boxes are covered. Then a layer of sweet potatoes is put in, not touching each other ; then sand, and so on. They are kept in the living room, raised two inches from the floor." Remarks. — The only secrets seem to be dry sand and raising the boxes from the floor by means of strips of plank, to allow air under, as well as around them. Then, why not in any room or cellar that does not freeze ? They will do as well, at the same time being more out of the way. There is not a doubt, however, that the sulphur heated among the sand, in drying as above, is a very valuable addition. 4. Sweet Potatoes. How to Grow and to Keep.— It has been considered heretofore that sweet potatoes could only be grown upon sandy soil and in ridges ; but the Ohio Farmer informs its readers that they have grown 160 bushels to the acre of good, merchantable sweet potatoes upon thin clay soil, by a shallow cultivation, applying only ten good twohorse loads of manure, worked in with a cultivator after the shallow ploughing, and then planting in hills made on the ridges— the ridges three feet apart and the hills three feet from each other. He cultivated several times after plowing before planting, and made the hills high, so as to brush off three or four inches at the planting, to set the plants in fresh earth — only one plant to each hill. The hills are made small, to allow the sun to keep the hill warmer than if made large, and the shallow cultivation is to keep the potatoes nearer the surface than if ploughed deep. The idea of only one plant in a hill is to obtain larger pota- toes than if two or more were allowed, on the same principle that not more than two stalks should be allowed to stand in a hill of common or " Irish " potatoes, as recommended below. AOBIOULTUBAL. 777 To Keep Well, he dried them by spreading upon boards a few days in the sun as you would apples. [The great apple raiser, Pell, on the Hudson, who ships largely to England, "sweats " his apples two or three days, in his apple house, three feet thick, then takes to an upper room and spreads out to dry before packing ] "Whether this would do as well for sweet potatoes I am not certain. Test, only, can settle that. There must be no bruising of either, if expected to keep long. I. POTATO OULTIVATION.— Sou Needed, Seed to Select, etc.— I. Soil Needed. — Perhaps no plant appreciates a good, rich soil more nor pays for it better, than the " Irish," or common potato. Then take your best soil and make it as rich as you can, if not already so. II. SELECTiNa THE Seed.— Although in the United States it is gener- ally understood that the "crown," or seed end eyes, are the best, yet there haii been a controversy in England upon the subject of seed, some claiming for a number of years, that the stem end only should be planted ; and that these furnished a larger, and consequently a better potato. I think I can explain this difference of opinion readily, although I have but little experience in raising them. It is well known that the eyes on the seed end are much more niunerous than on the stem end. It has been the custom generally, until recently, and is still the custom except by a few, to cut ofE the seed end and to put two or even three of these pieces to each hill. This, of course, gives a large number of stalks to each hill, while the stem end, having not half as many eyes, has only had two or three pieces to the hill, the stalk, of course, being equally less in number. And now, of late years, a few persons have found out that the hill of potatoes with only two or three stalks gives a larger, and consequently a better potato than the hills having many stalks. There- fore, the stem end men have got the largest and best potatoes, because they have less stalks in the hills, as they have less eyes. The author is willing to stand or fall by a fair test of this opinion. ■ III. Potatoes. How Many to the Hill, Etc.— It U claimed, of late years, by those who have tested it, that large potatoes only, should be selected for seed, and that only one eye should be kept on each piece, and only two pieces for a hill, if you want large marketable potatoes. Henry Ives, of Oenesee Co., N. Y., says : "That cut seed from large potatoes yield 8 to 10 per cent, better than small ones planted whole." Another writer says : " You always find your largest potatoes when there is only one large vine." A writer in the American Cultkator reports he has thinned his potato vines, when they exceed this number, to two in a hill, and that his father did the same for fifty years before him. Pulling up the weaker ones as he would weeds from the hill." A writer in the Indiana Farmer says : " One great secret in potato cultivation, is, not to have too many eyes in one piece, and cut large ones for seed." ifowifltr/fcs.— Differences of Opinion Balanced by Common Sense. — The author has observed for over fifty years, being at this writing November 1884, nearly 68 years old, that in almost every attempted Improvement, the ex« 778 DB. CHASE'S RECIPES. perimenters go from one eztrerae to the other ; then, as it used to be the cus- tom to put 2 or 3 pieces of the seed-end of potatoes into a hill which would have from, perhaps, 4 to 6 eyes to a piece, they now come down to two pieces only, with only one eye to a piece. Now let common sense come in and make it 3 to 5 eyes, or stalks, to stand in each hill, and I will guarantee, all things being equal, as to richness of soil, proper cultivation, etc., the best results will be obtained. I have seen the statement of a writer, that one stalk of corn only to a hill, would give more C' to the acre than a larger number ; but I say that soil that will not nourish three or four stalks to the hill is not as rich as it ought to be, and can be made. The same will hold good also, with potatoes. 2. " Hilling," or Level Chiltivatlon, Which 9— It is equally a. conceded fact, of late years, that land which is fit for potatoes, at all, that is dry, rich soil, it is best to cultivate without hilling, which allows the rainfall to settle about the roots and ensures also, larger and better potatoes than when " hilled up," which certainly turns the water away ; as water has always run down hill, and no doubt, will still continue to do the same. Removrka. — The " successful farmer" that we started this department with, only needs to see a point, when his common sense at once adopts it. The fore- going condensed facts ai-e all he needs upon the subject referred to. \ 1. Potato Bugs Beaten. — A farmer of Goguac Prairie, near Battle Creek, Mich., gives to the Inter-Ocean, his plan of not only beating the potato bugs, but also getting remarkably fine and large potatoes, 1st by harrowing his ground to make the surface very loose and fine, then 2d, marking off, and dropping his potatoes on the surface, putting no dirt over them, but covering with straw, to the depth of a foot, which retains the moisture in the soil, and so fai" beats the bugs, that what few may get on to them above the straw, have never iniured them, and the next best thing is, he gets large and clean potatoes by'simply pitching over the straw and picking up the crop, besides saving the time otherwise spent in cultivation. Those having straw will do well to try it, 2. Bugs Kept Entirely from Potatoes. Another man, of Janes- ville. Wis., who had ten years' experience in Colorado, from which the "bug" started, claiusj entire success over them, by simply planting two or three flax- seeds in each hili, tlie bugs not attacking his potatoes at all, while his neigh- bors without the flax, were overrun with them. If as simple a thing as this will *' beat the bugs," 'tis better than Paris green or hand-gathering. Certainly ten years was long enough to test it. Seed Com, Melons, Cucumbers, etc—Selecting and Saving to Have the Best Results. — To have the best seed com, go through the field and select and mark with red chalk the long, well-filled ears, and as soon as the husks begin to turn, gather them, and braid into traces and hang in a dry cool place. When to be planted break oflf the tip one-fourth the length of the ear, and throw among the corn for feed; the same with two or three rows of the ill-shaped kernels at the butt; for it is a well established fact that the corn from the butt ripens earlier than from the tip-end of the ear. What has been AORICULTURAL. 'il9 maay times proved need not be done again, unless it be for one's own satisfac- tion. Take all the advantage possible in selecting wheat, or other grain, to use the plumpest and heaviest berries; and it would also be well to save that tor seed from parts of the field that ripen the earliest, to get the best results. II. Melon, Squashes, Cucumbers, Beans, Peas, and all seeds possible, should be kept in the pulp or shell till wanted for sowing, whenever possible. Select the earliest, full, medium sized melons, cucumbers, etc., growing three or four feet from the hill, and put stakes by them before you begin to pick for use or market. Let them ripen and rot down upon the vines; then put a piece of board under each one, mashing down to break the rind, so the juice will dry out ; and when dry, cut oft from the vine, and also cut off one-fourth of the blow-end and throw it away. When properly dry, put away in the pulp till wanted for planting. Seed thus kept sprouts quicker and is more vigorous in growth, and using only the stem-end seeds, insures an earlier ripening, the same as with corn, which has been well-proved many times. Even garden seeds are better when the stalks are nicely dry to put paper around them, to save scattering seeds and allow them to remain in the plant till wanted to sow or plant, as above. Of course all sTd. — "Have ready a pail of fresh water and a box of sawdust. Dip into the acid (or swab on), then into the water (or swab on), and rub with the sawdust. A brilliant color is immediate. If things are greasy, first dip into a strong solution of potash or soda (or swab on), to cut the grease. It is used at the U. S. arsenals, and considered the best in the world. 2. How to Clean Brass, Copper, Tin, etc.— The following mix- ture will be found the best thing for cleaning brass, copper, tin, stair-rods, taps, and even windows,' and it is quite worth the trouble of making : ^hit- ing, pulverized rotten stone, and soft soap, each 1 lb. ; vinegar, 1 cup, ana as much water as makes it a thick paste; spirits of turpentine J4 V^^^^- Dibeo TI0N& — Let it boii fully 10 minutes, and when nearly cold, add the turpentine, and store in wide-mouthed pickle jars of glass or stoneware. When to be used, put a very little of it on a rag, and rub the article until it becomes bright. Polish with a soft leather dipped in powdered bath-brick. Unless bath-brick is used, it soon tarnishes. 3. Brass, the Dirtiest, to Clean Very Quickly.— Finely nibbed bichromate of potassa, mixed with twice its bulk of sulphuric acid, and an equal quantity of water, will clean the dirtiest brass very quickly. 4. Another.— Clean brass with a paste made of oxalic acid, 1 oz. ; rot- ten stone, 6 oz. ; and enough whale oil and spirits of turpentine, in equal quan- tities to mix. 6. Stained Brass, Silver, etc., to Clean. —Whiting wet with aqua ammonia will clean stains from brass and silver, and is excellent for polishing door knobs, of brass, or silver, faucets, fenders, rods, etc. Remarks. — All the foregoing are good, so take your choice of such as you can obtain the handiest. 1. Steam Pipes to Cover, to Prevent. Loss of Heat.— Coal ashes 4 parts (qts. or bushels, no matter what the measure), sifted through a riddle 4 meshes to the inch; calcined plaster (of Paris), wheat flour, and fine dry clay, each 1 part (1 measure of each of these are used to 4 of ashes.) Directions — Mix ashes and fine clay together (with water), to the thickness of thin mortar, in a mortar- trough; mix the calcined plaster and flour together dry, and add to the ashes and clay mortar, as you want to use it; put it on the pipes in two coats, according to the size of the pipe. For a 6-inch pipe, Ist <^ 1}^ inches thick, the 2d coat about % inch. Afterwards finish with ai 790 V MEOUANICAL. 791 bard fiDish, same as for a room. About 2>^ hours will be required to set, on a hot pipe. 2. Steam Pipes, Protection Eflacient and Cheap.— A mechanic reports through the Detroit Post and Tribune, a little different from the above, you will see, using hair and leaving out the flour. He says: " One hundred lbs. of clay are mixed with water, and 100 lbs. of fine ashes added and well kneaded, then mix with 1 lb. of hair. This mixture is well incorporated and allowed to stand until needed to use. Just before using, 10 lbs. of ground plaster of Paris are mixed with it. The mixture, of course, soon sets, and cannot be kept over 12 hours after the plaster is added." Bema/rka.— The clay should, no doubt, be dry, then made fine, else allow- ance made for the moisture in it; and this latter make no distinction as to ashes, whether wood or coaL I think cleanly sifted coal ashes preferable. The plas- ter of Paris, it will be seen too, is not calcined (dried in a hot kettle.) If so done, it sets quicker, which is its only advantage, and it may be an advantage, sometimes, not to have it set too quick. The hair, I think, a decided advan* tage, but it should be thoroughly whipped. If good for pipes, it must be equally good for boilers. "Zincing Iron "—Without a Battery.— " The following" is an excellent and cheap method for preventing iron articles, exposed to the air, from rust. They 'are to be first cleaned by placing them in open wooden vessels, in water, containing ^ to 1 per cent. (" ^ to 1 per cent.," means ^ to to 1 pt., or part, to 100 pts. or parts, in the "wooden vessel" of water), of common sulphuric acid, and allow th^m to remain in it until the surface appears clean, (bright) or may be rendered so by scouring with a rag or wet sand. rXhis may be done in a revolving cylinder by machinery.] According to the amount of acid, they may require to remain in from 6 to 24 hours. [Then, if time is of any account, use more acid, up 5 or 6 per cent.] Fresh acid must be added according to the extent of use, and the amount of liquid; and when this is saturated with the sulphate of iron (the rust of iron from the articles being cleaned) it must be renewed. After removal from this bath ("wooden vessels,") the articles are rinsed in fresh water and scoured until they acquire a clean raetallic surface (become "bright," as above remarked); and then they are to be placed in water, in which a little slacked lime has been stirred, and kept there until the next afternoon. When thus freed from rust, they are to be coated with a thin film of zinc, while cold, by means of chloride (more commonly called muriate) of zinc, which is made by filling three-fourths full a glazed earthen vessel with muriatic acid, then adding zinc clippings Gittle pieces of zinc) until effervescence ceases. [Effervescence is shown by the rising of bubbles; when these stop rising, it has dissolved all the zinc it will cut, is saturated, as chemists say, and is then called muriate of zinc, and is the same as tinners use upon their seams before applying solder.] " This liquid (muriate of zinc) is now to be turned off from the tmdiO' solved zinc and preserved in glass vessels. . . r.. ;> 792 DR. CHASE'S RECIPES. " For use, it is poured into a sheet zinc vessel, of suitable size and sliape for tlie objects or articles to be zinced, and about l-30th part of its weight of finely powdered sal ammoniac is to be added. The articles are to be immersed in this ("cold," as above mentioned), and a scum of fine bubbles forming on their surface in from one to two minutes, indicates the completion of this t art of the operation. The articles are next drained so the excess may how back into the vessel. The iron articles are thus coated with a thin film of zinc, and are to be placed on clean sheet-iron plates, heated from beneath, until perfectly dry, and then dipped piece by piece, with tongs, or other means, into very hot, though not glowing molten iinc, for a short time, until they acquire the temperature of the melted zinc, into which they are being dipped. They are then removed and beaten, or tappeid lightly, to cause any excess of zinc to fall off, while yet hot." Nickel Platingr, "Without Battery.— " To a dilute solution of the chloride of zinc— 5 to 10 per cent.— (5 to 10 lbs. to 100 lbs. of water)— enough sulphate of nickel is to be added to give the solution a decidedly green color, and it is then to be heated to boiling in a porcelain vessel. The heating makes the solution cloudy, but does not injure it. The articles to be nickel plated are to be carefully cleaned of rust or grease, (see 1st receipt above for cleaning brass), and then suspended in the solution from 30 to 60 minutes, the biith being kept at a boiling temperature. When the articles are observed to be uniformly coated, they may be removed, washed in water, in which a little chalk is suspended, dried, and finally polished with chulk, or other suitable material." Remarks. — This discovery is credited to a Prof. Slatba, and will be found valuable. Precipitated chalk is very fine, but rotten stone, as in some of the above receipts for polishing brass may be found preferable. Zincing is done mostly on small cast-iron articles, while this nickel-plating is used on a finer class of goods. Silver Plating, With a Battery.— 1. Dissolve 1 oz. of pure silver (like old coin) in nitric acid, by pouring the acid upon the silver until all is dissolved— perhaps 4 ozs. of acid to cut 1 of silver— then dissolve salt in soft water until very stro!;g; now pour of this salt water into the acid and silver until all the silver sinks to the bottom, scientists say, until all is " thrown down;" then fill the jar or bottle with soft water, shake up, and let settle; then pour off carefully, and fill again and again, for three times, sliaking well each time, or until there is no acid or taste of acid left. This, if carefully done, without waste, gives you 1 oz. of silver in fine powder. 2. In a suitable jar or dish, dissolve cyanide of potassium, 6 ozs, in soft rain water, 2 qts., into which put the silver powder, which will be dissolved therein, and this constitutes the plating solution. 3. In this solution the articles to be plated are to be suspended upon a silver hook. And in this solution must also be suspended a plate (generally in sheet form) or piece of pure silver, with about as much surface as there is surface to the articles to be plated, as it is necessary to keep the strength of MECHANICAL. 798 the solution up to this standard— the silver, therefore, that is deposited upon the articles being plated, dissolved off of the " plate, sheet, or piece of pure owVer," as it is deposited upon the articles — the solution remaining full strength and ready for continued use. Of course the '• battery " is connected with this " plating solution." Bemarka. — The battery used is the same as used by telegraphers, who will instruct one how to prepare and " connect " it. All articles to be plated must be freed from grease with a solution of potash or soda, as in the above pro- cesses. This is from a friend in Ann Arbor, whom I know to be reliable from over 36 years acquaintance. Steel— To Temper Very Hard.—" Take water, 2 measures— no mat- ter what size — wheat flour, % measure, and 1 of common salt. DiRBCTiONS. — Mix into a paste ; heat the steel to be hardened enough to coat with the paste— by immersing it in the composition —after wUch heat it to a cherry red and plunge it in cold, soft water. If properly done, the steel will come out with a beautiful white surface, and very hard." Bemarks. — It is said this is the process by which Stubbs' flies are tempered, which are recommended below, for drilling glass. 1. Steel and Iron Machinery— To Keep Prom Busting.— Powdered camphor gum, % oz. ; lard, 1 lb. ; a little black lead DiKBCTiONS. — Dissolve the gum in the lard by heat; remove the scum, stir in just black lead enough to give an iron shade. Rub this over cleaned steel or iron machinery of any kind, and leave on 24 hours; then rub wiih a soft linen cloth, and it is safe from rust for a long time. ' Iron or Steel Varnish— To Prevent Rust.— Rosin, 120 parts (drs., ozs. or lbs.;; gum sandarach, 180; gum lac (shellac), 60; spirits of turpentine, 120; and alcohol, 180 parts. DiBECTioNS.— Pulverize the three first articles and melt together; and gradually (and carefully, to avoid taking fire), add the turpentine, continuing the heat until all are again dissolved (if they harden; in the turpentine; then add the alcohol, and filter through a fine cloth (muslin) or thick filtering paper, bottle and cork for use. — Manvfadurer and Builder. BemOrks.— The straining or filtering 'icates its intention for fine articles; without it, it would do for outside railing j, c jmamentation ; and if desired black, for iron balustrades, fence, etc., add a little fine lamp-black, which will adapt it to such work, and look very nicely. See also Black Paint. How to Make ior Iron Work. 3. Steel— Rust Upon— To Remove.— Cover the steel for a couple of days with sweet oil; then with finely powdered unslacked lime (known as "quick" lime), rub the steel until all the rust is removed; re-oil to prevent further rust.— Indian Domestie Economy. 2. Another plan, is, to place the rusty article in a bowl of kerosene, else to wrap the steel in a cloth well wet with kerosene, and let it remain 24 hours, or more; then scour the rusty spots with brick dust. 7M DR. CHASE'S RECIPES. Remarks.— li brick-dust is used, bath or bristol brick would be best, nut the powdered unslacked lime would be better than either, as it has an active power in itself of removing rust, and if time cannot be given, this powdered quick-lime, and the sweet oil or the kerosene, will remove it in a few minutes, by thorough rubbing; so will it with ammonia. Always apply oil, or some of the oily mixtures, at the last, to prevent the rust from deeper penetra- tion. 4. Steel Dinner Elni^es. Rust to Remove.— Cover the steel witl sweet oil, well rubbed in; let them remain 48 hours, and then using un- slacked lime, finely powdered, rub the knife till all the rust has disappeared. Remarks.— I should not like to go without my meals while this process was going on; hence I should let them lie over night only, and risk the job at that. 5. Steel Apparatus, and Pine Instruments, to Preserve Their Polish, by Preventing Rust— Prof. Olmsford. of Yale Col- lege, says : " This is done effectually, by melting slowly together, lard, 6 or 8 oz., and rosin, 1 oz. ; and stirring till cool. It can be wiped off nearly clean, if desired as in a case of knife blades, or it can be thinned with coal oil, or beiti- zine. The surface should be bright and dry, when applied, as it does not pre- vent oxidation (rusting) already commenced." Remarks. — If any spots of rust, remove first with the sweet oil and piece of quick lime, as below. And remember there must be no salt in the lard. e. feteel, or Iron Buckles, Jewelry, etc., to Clean.— Take a piece of unslacked lime, free from grit, or hard specks, and touch it to sweet oil, then rub them with it, and finish with chamois or buckskin. For orna- mental jewelry, see next below. 1. Jewelry, Ornaments, Gold Chains, etc., to Clean.— Wash in soap suds; rinse in dilute alcohol (half water, half alcohol), and lay in a box of dry sawdust to dry; then rubbing with the sawdust, is a nice way to clean such goods. 2. Gilded Washed, or Plated Jewelry, to Clean.— Henry M. M. Morrison, of Wis., says : " The work of cleansing gilt articles is a delicate task, but they may be cleaned by rubbing them very gently with a soft sponge or brush, dipped in a solution of borax, % oz., to water, 1 lb., (a pt. is a lb. the world around) ; then rinsing in pure water and drying with a soft linen rag." 3. Another. — To clean gilt jewelry, put cyanide of potassium, 1 oz. to boiling water ^ pt., and wlien cold, add aqua ammonia, }4 o^., and alcohol, 1 oz., brush gently the articlt ^ with this compound. Rinse and dry with a cloth, chamois, buckskin, or sawdust as in No. 1, above. Remarks.— Cyaxdde of potash is poison, so don't let children drink it nor get it into a sore spot in using it. 4. Silverware, to Keep it's Orlfifinal Luster.- The proprietor of one of the oldest silverware houses in Philadelphia says: " Housekeepera MECHANICAL. 785 rain thdr silverware by washing It in soapsuds, which destroys the ori^nal luster, and makes it look like pewter. When It needs polishing, he says: take a piece of soft leather (chamois) and whiting and rub hard. Remarki.—'Whea, of course, never use soap in cleaning it, but take the following : 5. Silverware, to Wash.— "Put aqua ammonia, 1 tea-spoonful to very hot water, 1 pt., and wash quickly with a small soft brush, kept for the purpose only, and dry with a clean Ihien towel ; then rub very dry with cha- mois. Washed in this manner silverware becomes again brilliant, and requires- no polishing with any of the powders, or whiting usually employed, and lasts much longer. ^marA».— Nothing could be more sensible, still the following is also sensible : a. Silverware, Knives and Porks, Tin, etc. , to Brighten after Cleaning, —Put the finishing touch to them by rubbing with old, dry news- paper. It is a fine polisher. Some of these receipts are quite domestic, but still they are equally mechanical. Silvering Powder.— Chloride of silver, 1 dr.; potassa alum, 2 drs.; common salt and cream of tartar, each, 1 oz. Directions.— First dip the article to be silvered into a strong solution of salt in water , then rub with the powder ; wash and c'ry with a soft cloth, and polish with any of the above plans. iZemaj'As.— Druggists in small places may say there is no " potassa alum," but there is, and also " ammonia alum." Zino, to Clean.- Take sulphuric acid, 1 oz.; water, 3 ozs. DiRKCTiONs.— Wash quickly with the mixture, rinse immediately with warm water, wipe dry with a cloth, and polish with whiting, brightens it nearly equal to new. Soldering German Silver.— To solder German silver, pour out some spirits of salt into an earthen dish, and put a piece of zinc in it. Then scrape the parts clean that are to be soldered, and paint over with the spirits of salt. Next put a piece of pewter solder on the joint and apply the blow-pipe to it. Melt five parts of German silver and four parts of zinc into thin cakes, then powder it for solder. — Rural New Yorker. Remarks. — The phrase, "spirits of salt," is the old name for muriatic acid, as now called ; and all the zinc should be put in that the acid will dissolve ; then it is called " muriate of zinc," which is what is to be put on. Where he says, " Then scrape the parts clean that are to be soldered, and paint over with thd spirits of salt." This "muriate of zinc" is the proper "flux," or solution for all soldering. See Soldering Cast Iron, next below, calling for the "mu-^ riatic acid." It should be kept corked and away from children, as it is poisonous — eats or destroys clothing, as well as flesh, hence apply with a swab. 2. Soldering Oast Iron. A paper called the Engineer says that Soldering cast iron is generally considered to be very difficult, but it is only 796 DR. CHASE'S RECIPES. « question of thoroughly making bright the surface i;o be soldered, and using good solder and a clean swab, with muriatic acid. Remarka.—ThQ muriate of zinc is the article to use in this, as In all other «olderings. G-lass Q-lobes, to Olean.— If the globes are much stained by smolce, «oak them in tolerably hot water with a little washing soda dissolved in it, then put a tea-spoonful of powdered carbonate of ammonia into a pan of lukewarm water, and with a tolerably hard brush wash the globes till the smoke stain disappears ; rinse in clean, cold water, and let them drain till dry. They will be quite white and clear. Remarka. — Aqua ammonia, which is more likely to be in the house, will do as well, but a tea-spoonful of either is not enough for a " pan of water,'* but only for a pint of water or one quart at most. 1. White Paint, to Olean.-— Take a small quantity of fine whiting on a damp piece of flannel ; rub gently over the soiled surface and the effect will almost equal the original purity. Remark8,—QGe the next receipt for washing off, if needed. 2. Oil-Painted Surfaoes, to Olean.— Take a piece of soft flannel, put it in warm water, and squeeze it till it feels dry ; next dip gently on to some very finely pulverized French chalk, and rub the. painted surface with the flan- nel ; the effect will be the removal of all dust, greasy matter, and dirt ; the surface is next washed with a clean sponge and water, and dried with a piece of wasli-leather. This method does not injure the paint like soap, and pro- duces a very good result. ^mar^— Wash-leather is split sheepskin, prepared as chamois, and used for the same purposes, very properly, too, because much cheaper. Traoingr Paper, to Make.— To wet common drawing paper, or any other k?nd, with benzine, it becomes transparent immediately, and can be placed over a drawing, or picture, to be transferred, by tracing with a pencil, ink, or water-colors, which will not spread nor run upon its surface. This is condensed from the Engineering and Mining Journal, and may bo relied upon. If the work is not completed before the paper loses its transparency by evapo- ration of the benzine, you can dampen that part again, to complete it. This is a new discovery, and valuable. 1. Glass, to Break as You Like.— File a little notch in the edge, at the point you wish to break from ; then put a suitably shaped red-hot iron upon the notch, and draw, slowly, in the direction you wish. A crack will follow the ^ron, caused by the heat, if not drawn too fast. 2. Glass, to Drill. — To drill glass, use a file drill, and keep it wet with a mixture of camphene and spirits of turpentine. Heretofore turpentine has been used alone. The camphene helps to give the drill a better bito.-~ Scientijio Anherican. Remarks. — It is claimed that a Stubb's triangular, or 8-square file, ground to a proper shape, make; the best drill for glass, and some have claimed thai' \ MECHANICAL. 797 water only or turpentine, do equally well to keep the glass wet with. Again turpentine with garlic juice In it, is claimed to be the best. The file must be ground so that the edge is sharp, and the width that the hole is to be. The fllo perhaps, had best not be heated, as the temper can seldom be made equal to that of the maker, (If Stubbs tempers his flies as given on page 798, why can not any good blacksmith do it ?) but if heated, while hot shape it to suit» then re-temper as Stubbs is said to do T A man in Jackson, Mich., claimed, ia writing to the Scientifle American, that he had drilled 4 holes through J^ Inch plate glass in 16 minutes, and that water was equally as good as turpentine to keep wet with. 1. Furniture, Black Walnut Stain.— Take 1 pt. of very thin glue, its adhesiveness being just perceptible between the thumb and fingers. Put Into it 1 tea-spoonful of raw iunber,8tlr it well,and put on warm with a sponge or brush. When dry, brush ofC and varnish, or, 2. Take 1 tea-spoonful of Venetian red and % tea-spoonful of lampblack, mix Into a paste and then dilute with 1 pt of glue-water, as before.— «7(mr7ui2 of Chemistry. 3. Ebony, or Blaok Stain Upon Pine, or Other Soft Woods.^ Make a strong decoction of logwood by boiling, and apply boiling hot, 3 or 4 times according to the shade desired, allowing it to dry between applications ; then apply a solution of acetate of iron. This is made by putting iron filings into good vinegar. These penetrate the wood deeply, and are very black, or less deep, according to the number of applicationa 4. Polish, Fine For Furniture.— Linseed oil, and old ale, each ^ pt.; the white of 1 egg, beaten; alcohol, and muriatic acid, each 1 oz., mix. DmBOTioNB. — Dust the furniture, shake the polish, and apply with a wad of batting or cotton fiannel, and finish with an old silk handkerchief. JRemarks. — This, and any of the others, will keep any length of time, if corked. 6. .Polish to Brighte Old Furniture, Pianos, etc.— Dissolve orange shade, gum shellac, 4 oz. in 95 per cent, alcohol, 1 qt. ; then add linseed oil, 1 qt. ; spirits of turpentine, 1 pt. ; shake and also add sulphuric ether, and aqua ammonia, each 4 oz. Shake well when used, rubbing until a polish ap- pears. — Good Cheer. 6. Polish, Simple.— Equal parts of spirits of turpentine, linseed oil, and good vinegar, mixed, and rubbed on with flannel, until polished, is excel* lent. Some persons prefer sweet-oil instead of the linseed. — Moore's Rural Ifew Yorker. Remarks.— For the sweet-oil plan, see the next receipt. 7. Polish, Bzoellent ead Good.— To make a good polish for furni- ture, take alcohol, good vinegar and sweet-oil, equal parts of each, or a little more of the last. Shake the bottle well, daily, for three weeks, when it is flt for use, but the longer it stands, the better it is. The furniture must be rubbed till the polish is dry. Apply every 2 or 8 months; and rub the furniture with '^QS DR. OEABE'a RE0IPE8. a dry cloth every time It Is dusted. For dining-room tables and sideboards, UBO the polish every weels, as it makes them beautifully bright. ^7»arA».— White-wine vinegar, when it can he got, is considered the best 8. Polish for Pianos, etc.— Raw linseed oil (raw, which is unboiled oil, the Iciad intended in all, except the last one given), 1 qt. ; spirits of turpen- tine, % Pl^- ; alcohol, benzine, and aqua ammonia, eacL\, 4 oz. 8hal(e when applied, and rub well. O. Polish, Oheap and Qood.— Gum shellac and rosin, each 2 oz.; alcoLwrl, 1 pt. ; mix and let stand 24 hours, or until dissolved, shaldng occa- sionally; tb on add spirits of turpentine, 8 pts.; boiled linseed oil, 2 qts. ;red anallne, 15 grs. ; oil of citronella, % oz. Shake well when used. Apply with cotton flannel. Eemarks. — This is given in large quantities, as it has been made and sold eAtensivoly. The analine is only to color, and the citronella to flavor. Furniture, Upholstered. Oarpets, Furs, Fannels, Etc.— The Trade Secret for Riddingr of Moths. — A trade secret among upholsterers for ridding furniture, etc., of moths, is the following: "A set of furniture that seonied to be alive with the larvee, and from which hundreds of these pests hod been picked and brushed, was set into a room by itself. Three gallons of benzine was purchased, at 30 cents a gallon, retail Using a small watering pot, with a flue rose-sprinkier, the whole upholstery was saturated through and through with the benzine. Result: Every moth, larvoe and egg was killed. The benzine dried out in a few hours, and its entire odor disappeared in 3 or 4 days. Not the slightest harm happened to the varnish, or wood, or fabric, or hair-stufflng. That was months ago, and not a sign of a moth has since ap- peared. The carpets were also sprinkled all around the sides of the room, with equally good effect. For furs, flannels— indeed, all woolen articles containing moths,— benzine is most valuable. Put them in a box, sprinkle them with benzine, close the box tightly, and in a day or two the pests will be extermi- nated, and the benzine will all evaporate on opening. In using benzine great care should be taken that no flre is near by, as it is very inflammable.— Tecwm- seh (Mich.) Herald. Remarks. — There is not a doubt of this fact, for I know that benzine is " death to bed-bugs," and so is gasoline, which may be equally good for moths, and being much cheaper, is worthy of trial. It will evaporate, too, as quickly as the benzme. L Paint— Oheap, as Used at Iowa OoWege, Suitable for Fences, Oheap Bull(Ungs, Tenement Houses, Eto.— Crude petroleum, 8 parts — qts. or gals. — ^boiled linseed oil, 1 part, with " mineral paint," for body. 7^ Remarks. — ^A report having got into some of the papers, that such a pamt had been used on some of the college buildings, an inquiry about its value led Prof. S. A. Knapp to make the following explanation. He says: MECUANICAL. 700 "Five buildings and conaiderable fence upon the Iowa Agilcultunl CJollege Farm, have been painted with this preparation. Upon some of them It has been one year, and thus far it has appeared to be fully equal to more ex- pensive paints, in body, durability and in retention of color. It is especially adipted to cheap outbuildings, covered with rough boards. If 35 lbs. of white lead bo added to each 10 ) lbs. of mineral paint, the mixture answers a very excellent purpose for tenement houses. [I see another writer claims that 1 lb. of lead to 4 lbs. of mineral paint, Is sufficient.] Many experienced painters have examined t ic buildings covered with this paint, and affirmed that it made a better coverin;; than pure lead and oil. This is doubtless an extreme view. It may, however, fairly be considered as a reliable paint for protection of the fences and cheaper farm buildings." 2. Black Paint— How to Make for Iron PenoeB, Balustrades, Farm Implemants, Etc. — Coal-tar, 2 qts. ; benzine, or benzole, 1 pt., or a little more, to thin it, to lay on nicely with a brush. As the benzine is very evaporative, make no more than Is to be used at the time. — Industrial Monthly. i?emar/fc«.— This is claimed to be more durable than oil and lamp-black paints, even where that was varnished, having been in use three years when the report was made. 3. Paint for Floors. — A writer claims there " is but one paint suitable for floors, and this is French oclire. And, 1st, if the boards have shrunk, clean out the cracks, and, with a small brush, give them a heavy coat of boiled linseed oil, then putty them solid and smooth. 2d. Paint the whole floor with a mixture of much boiled oil and little ochre for the first coat; then after it is well dried, give two more coats of much ochre and little oil; and finally finish with a coat of firat-rate copal varnish. It is extremely durable- for floors, windows, or outside, such as verandas, porticoL i and the like. A floor stain, he continues, is best mixed in oil, and finally varnished." Remarks.— \i " a floor stain is best mixed in oil and varnished," take the following: 4. Floor Stain.—" Boiled linseed oil, 1 gal. ; 5 cts. worth, or 3 heap- ing table-spoonfuls of burnt umber; heat the oil hot in an iron kettle— soap will clean it easily— then stir in the finely powdered umber, and with an old paint brush epply it as hot as yon can; then, says a lady in the Blade, farewell scrubbing. A mop, wrung out of warm water, will clean it nicely." Bemarks. — This amount was given for a floor of 14 to 16 feet square; but it Is about twice as much as needed If only one coat is to be given. The fol- lowing receipt may be liked better, as it has spirits of turpentine in it, which causes it to penetrate the wood more deeply; and it has some "dryer "also, which makes it dry quicker than without it. It was given in the Detroit Post and Tribune, coming from a painter, as follows: 6. Stain Black Walnut for a Pine Floor, Light Shade.—" For an ordinary sized room, boiled oil and spirits of turpentine, each 1 qt. ; dryer, 1 glU (4 ozs.); burnt umber, ij lb. Mix thoroughly and thin, or your floor 800 DB. OHASE'a REOIPEa. will be black as your shoe nearly. [Then put In only sufficient of the umbei to give the shade desired.] If the floor is not to be varnished, use turpentine, 1 pt. only, nnd boiled oil, 8 pts., to make it more glossy." 6. Paint, Flexible, for Canvas.— Yellow soap, thinly sliced, 3^ ozs. ; boiling water, 1 J gals. Dissolve the soap by more heat, if necessary, and grind the wholfi solution, while hot, with 135 lbs. of good oil-paint. Keep same proportions for any amount needed. 7. Paint, Old, to Remove.— Stone lime, 8 ozs. ; pearlash, or salera- tus, 1 oz. DinECTioNS.— Slack the lime with water, and mix in the pearlash, or salera- tus, using only water enough to make a paste. Spread this upon the paint to be removed, and let it remain over night, or until soft, when It can all be scraped oflf. — Scientific American. RemarJca. — Where pearlash or saleratus cannot be obtained, sal e? . 6. Cement for Small Leaks in Steam Boilers.— Experiments have shown the following to be effectual for stopping small leaks from the seams of boilers, pipes, etc. Mix equal parts of air-slacked lime and fine sand; and finely powdered litharge equal to both the first. Keep the powder dry. In a bottle, or a covered box. When wanted to apply, mix, as much as needed, to a paste, with boiled linseed oil, and apply quickly, as it soon hardens. 803 DR CEASE'S BEOlPEa. II. Oement. Steam-Tlgrht. and Water-Tight for Joints.— Pure white, and red leads, equal parts mixed with boiled linseed oil, to the con- sistency required, has been extensively used for this purp: 3e. Steam Boilers, to Prevent Inorustation firom Becoming Hard. — A bar of zinc having accidentally been left In a steam boiler, when under repairs, it was afterwards found to have disappeared, or dissolved, by which the Incrustations, instead of becoming hard, were muddy and soft, and hence easily removed. This proves that the zinc, and iron of the boiler, forms a bat- tery, the zinc being consumed, while the iron is protected, which Is claimed to be a valuable discovery In engineering. The size of the bar of zinc would necessarily depend upon the size of the boiler, and how long the run was to b» between cleanings. Nails, to Drive Into Hard Seasoned Timber.— The editor of the New Genesee Farmer gives the following account of witnessing an experi- ment of diiving nails into hard seasoned timber, fairly dried. "The first two nails, after passing through a pine board, entered about an inch, only, into the hard wood, then doubled down under the hammer; but on dipping the points of six or eight nails into lard, ev^ry one was driven home without the least difficulty." Remarka, — Carpenters who are engaged in repairing old buildings some- times carry a small lump of tallow for iHc purpose on one of their boots or shoes. Oaloimining. — Take four lbs, of Paris white, put it in a pail, cover it with cold water and let it stand over night. Put into a kettle 4 oz. of glue, and cover it also with cold water. In the morning set the glue on the stove, and add enough warm water to make 1 qt. ; stir it until dissolved. Add the glue to the Paris white, and pour in warm water till the pail is three-quarters full. Then add bluing, a little at a time, stirring it well until the mixture is slightly bluish. Use a good brush, and go over one spot on the wall till it is thoroughly wet. If your brush dries quickly, add more warm water, as the mixture is too thick. The brush must be kept wet. This mixture costs thirty- eight cents. — Scientific American. Sewing Machine Oil, to Make, and How to Use.— Take the best parafflne oil, and the best sperm oil, equal parts. Mix. To Use. — Clean off the old oil with benzine, or kerosene, then apply. This I obtained from a sewing-machine agent who said he had manufactured and sold much of this oil, having been in the business over 14 years. Machines sboiild be cleaned and re-oUed as often as they become the least gummy. 'ri \\ iPn order that I mtehj- trt ' ' ~"~ /""^'^^'•tiiat those interested in fh • "•™'''''^**°'^<'««doneto^. o^y.-nca ..swarm- 1 IZZ'J'^ * ■«» "'- '" UveS„°:' ' Tlie susgosuons that follow .re nTT. ? ""' "' " ""e i' b a colonv ^® ^* ^^« Langstroth hive. Itiscla- d ^^^'^ HIVE TO USE. ' ^ mostinlrTftX'vLTrdf^^^^^^^ thelangstroth is the one La„g,s r ,, ,„, ^^^j^ J^^^ pay tr " , Tht " "'"'' ^'"'^ ' -'«Pted the for nothing. Whatever style may be af n/ ^ , "'' ^"^ ^"^^^' ^^ ^ "^ni hed me -ovable frames, and wLlTstd Sme in t ' ''''' '"^^'^^ ^^ -« -"^ In using tlie Lanffstroth }„v„ '° ^'^^ »P'ary. ^ mwr of frames Is enough to raise the 804 DR. CHASE'S RECIPES. necessary amount of brood, and obliging the bees to put the surplus honey in the sections or upper stories. When referring to the Langstroth hive, reference is usually had to the size of frame, as it is immaterial what the external appearance of the hive may be, that being left to the taste or fancy of the bee-keeper. Before commencing any operation with bees, it will generally be better to be provided with a bee-vail and a smoker, and if you don't want to be stung at all, get a pair of rubl)er gloves. The vail can be bought leady made for about fifty cents, or it can be made from bobinett. Brussel's net is much better but more expensive. Get 1% yds., that is about f of a yard wide. Sew the ends together and hem one edge, and put a nibbcr cord in the hem of such length as will hold the vail close around the crown of the hat you wear, or use a hat as a. bee-liat, and sew the vail, without the cord or hemming, to the edge of the rim. A smoker may be had for from 50 cents to $2.00, in which rotton wood or cot- ton rags may be burned. The rubber gloves will cost from $1.75 to $2.00. HOW TO PROCURE THE FIRST COLONIES, ETC. \ If not already supplied with bees, it will be best to get them as near home- as possible. Italians are undoubtedly the best, and our motto demands that only strong colonies be purchased, and if purchased in the fall not more than two-thirds as mucli should be paid for them as they would be worth in the spring. Prepare a place on the gr^ "d for the hives, and if it is where the hens will not scratch, remove the grass and cover so thickly with sawdust where the hives - are to set, and for several inches beyond on all sides, that neither grass nor weeds will grow through it. Place the hives six or more feet apart each way, and have them face south or east. The reason for placing them so far apart will be given under the hea^' of swarming. Put a stick two inches square and as long as the hivi is wide under the front end of the hive, and a like piece, under the back end. If the bees are not in the kind of hive that it is intended to be used, they may be readily transferred in either of tlie following ways. ^ < TRANSPERRHTG. The best time for this method is early in the season, when there is but little honey and brood in the hive, and always on a warm day, if possible, when the bees are busily engaged in gathering honey. When fruit trees are in bloom is as good a time as any, although I have transferred in October with splendid .«iuccess, but don't attempt it late in the season unless you understand the business. Before commencing this operation, as many hives should be provided as tl'ere are colonies to be transferred. Get everything ready that may be needed, [f the colony is in a box hive, the following will be needed: A hand-saw, a hammer, a chisel to cut n.ails, a sharp, tliin knife (a pointed shoo or case knife- BEE-KEEPINQ. 809 Is good), a board a few inches larger each way than the frame to be iwed, with one side covered with one or more thicknesses of flannel, a wing or a small brush broom, a small box without a top, a dish of water and a towel. In addi- •fion to these, something will be needed to hold the combs in place when fitted In the frames. The best things for this purpose can readily be made. Get some wire, about No. 14 is best, cut into pieces llj^ inches long for the Lang- stroth frame. At J^ inch from one end bend to a right angle, at % of an inch from this angle bend the same way as the first to a right angle. At 9% inches ■from this second angle bend the same vvay to a right angle. The first two bends form a hook that is to be placed over the top bar of the frame, and the last bend -makes a end that is to be pushed under the bottom of the frame after it is filled with comb. Prepare 6 or more for each frame that is to be filled. If the bees are at all disposed to rob, place what is to be used in some ^building or room where the bees can not enter. Now go to the hive to be trans- ferred from and blow a little smoke in at the entrance. The object in smoking the bees is to frighten them, when they will fill themselves with honey, which puts them in the same condition a cross, hungry person is after a good dinner — good natured. It is said that a bee full of honey will not sting unless pinched in some way. Then move the hive to one side and set the new one without the frames in its place, and carry the old hive, bees and all, to where you have placed the things you are to use in transferring, and turn it bottom side up if it is a box hive. Place one edge of the small box, before spoken of, on one edge of the now turned-over hive. Either prop or hold up the opposite edge of the box and drum lightly on the hive with the hammer or a small stick, and you will soon see the bees going up into tlie box. In this way drive out all the bees that will will readily leave, keeping them subdued with smoke. When all or nearly all the bees are in the box, empty them out on the ground or sawdust in front of the new hive. Now run the saw down one or two sides of the hive ou the inside, cutting the combs and cross sticks Iccse from the sides, choosing the sides from which the flat sides of the comb can be most readily got at. Then, with the chisel, cut off the nails and remove the two sides of the hive. Remove one or more of the combs, or as much as will fill one of the frames and lay on the cloth that has been fastened to the board as nlvoady directed. The cloth prevents injuring the sealed brood as the uncovered l.iurd would do. Place one of the frames on this comb in such a way as to save as much of the brood as possible, and with a sharp, thin knife cut the comb to the size of the inside of the frame so it will fit snugly. Put on as many of the previously prepared wires as may be needed for the upper side. Then raise the board, comb and frame up edgewise, and turn the frame and its contents and lay the wire side down on the cloth and put wires on the now upper side, and it is ready to place In the new hive where the bees are. Proceed in the same manner till all the worker comb has been transferred, rejecting all drone comb, if there are other bees within two or three miles, and let your less careful neighbors raise the drones. Brush the remaining bees, if any, down in front of the new hive. The honey from the remaining pieces of comb can be extracted or fed back to the bees and the comb made into wax. ■i 606 DR CHASE'S RE0IPE8. \ QIVE FBAMES, OB STABTEBS OF FOXTIVDATION. If there is not enough suitable comb to fill all the frames, it will be best to fill the empty ones with comb foundation. Cut the foundation so as it will Teach within one-eighth of an inch of the ends of the frame and about three- dghths of an inch narrower than the Inside of the frame. If you cannot afford v so much foundation, put a strip of any width (called starters) from half an inch to wider along the center of the under side of the top bar of the frames, «o as to give the bees a guide by which to build their combs straight in the frames, atid to make sure tliat they will be straight, place each frame with these guide pieces in them, between frames of comb if possible, but do not separate the combs t'mt have brood in them till settled warm weather, or the brood may get chilled. As soon as the bees have fastened the combs securely in the frames, which Will be in from one to three days, the wires should be removed. Another method of transferring is called the Heddon plan, in which the' tombs are not transferred, and is as follows : Prepare a hive and have the frames filled with comb, if possible; if not, put in full sheets of foundation, or strips, as already directed, and place it where the one stands that is to be transferred. If one or more combs of brood can be procured from some other hive and put in this the bees will be more apt to be contented with their new home. If neither combs or foundation can be had, proceed as directed under the heading " How to get straight combs." This method of transferring should not be attempted except in warm weather and when there is a good flow of honey. About swarming time is the best. Now drive out nearly all of the bees, as before directed, making sure that the queen is driven out with them, and empty them down in front of the new hive, and see that all enter. Then place the old hive a few feet back of its old location with entrance in the opposite direction from what it was before. After two or three days, move the old hive a few inches towards its old location and ftlso turn the entrance a little towards its former dir ction, and so continue to do every day or two till it stands by the side of the new hive with the entrance the same way, which should be accomplished in at least three weeks from the time the transfer was made. In twenty-one days from the time of the transfer all the young bees will be hatched in the old hive, when all the bees should be driven from it and united with the colony in the new hive, first destroying the queen that is with the bees just driven out. The old hive may now be taken apart, the honey be extracted from the combs, and then melt them into wax. If the surplus arrangements have not been added to the new hive it may now be done. This method of transferring saves much work and perhaps many stings. The future methods of procedure will depend on what kind of honey It is Intended to secure, comb or extracted, not strained, as some call It it BEE-KEEPINQ. 807 COMB HONEY. It will generally be beat for those keeping but a tew colonies to buy tho Mves already prepared with the needed fixtures. I would ad\'ise the use of sections holding not more than 3 pounds, one lb. is better and not over \% * Inches wide. The comb is more apt to be built straight in the narrow sections than in the wider ones. Fill each section with a very thin comb foundation, fastening it firmly at the top, letting it come within % of an inch of each end and y^ of an inch of the bottom of the section. If it is not desirable to use so much foundation, cut it Into triangular pieces, long enough up and down to reach within }4 of an inch of the bottom of the section. If foundation is not used, it will hasten and aid the bees in starting in the sections to procure some nice white pieces of comb «nd cut and use as directed for foundation. Be sure and have everything in readiness for immediate use, for a few days after makes the difference between a good supply of honey and none at «U. If the colony is strong, (and none other should be kept), and it is gathering honey, the sections may be p' i; on as soon as the wfares are removed from the transferred combs. The honey secured from fruit bloom is dark colored and usually bitter, and may be extracted and kept to be fed back to the bees if at any time they should need feeding, or it can be used in making honey vinegar. When the sections are nearly filled with honey, and the bees are still gathering, they should be raised up and another tier prepared like the first placed under It on the hive. The bees will usually commence at once to work in the new and also finish the old ones. As soon as the old ones are finished they should be removed, for the longer they are left on the hive the darker they will be- come, for the bees do not always have clean feet, When the second tier of sections is nearly finished, remove the under tier, and should the honey fiow continue, they should be raised and another tier put under as at first, and the operation should be repeated as often as necessary. After being removed ?rom the hive, comb honey should be kept in a warm dry room, never in a ceL lar, unless warm and dry, and never allowed to freeze. EXTEACTED HONEY. In addition to the appliances already on hand as before spoken of, a honey extractor and a honey knife will be needed if extracted honey is to be secured. An extractor can be had from $6 to $25, the price depending upon the size and style. A good one can be bought for from |8 to $14, and a knife for from 60 cents to $1.50. Procure a hive the same as for comb honey, but in place of the sections, etc., get one or more extra stories with frames, to put on the lower hive. Some of the most successful producers of extracted honey use upper stories only 6 inches deep. Fill the frames with I'oundation, or put in starters, as directed \inder transferring. If the colony is otrong and gathering honey rapidly, the 808 LR CHASE'S RECIPES, second story may be put on as soon as the wires are removed from the trans- ferred combs, otheiwiso not till a surplus Is being gathered. If the colony is not strong cnougli to occupy the Tvhole of the second story, 2 or 8 frames and a division board may be put in and the remainder of the lower story be kept covered so as to retain the heat of the bees. When the second story is nearly filled with honey it may be extracted, or it may be raised up and another pre- pared as before directed, be put under it, and so continue to do till the honey season closes and the extracting can all be done at once. But the better plan is to do the extracting as soon as the honey flow from each kind of flowers ceases, for the mixing of difierent kinds of honey destroys their distinctive flavors. The better way is to extract the yield from fruit bloom as soon as white clover begins to yield honey, and then again after white clover and before basswood, and after basswood and before the yield of dark honey from fall flowers. As different localities often yield different kinds of honey, each one must judge for himself when to extract. Another method is to have hives of only one stoiy In which the bees raise brood, this is called the brood nest If honey is coming in rapidly it may be be necessary to extract 2 or 8 times a week, so as to give the queen room to deposit eggs. If this is neglected the cells will be filled with honey and brood Tearing will necessarily have to cease, and as the amount of honey gathered depends upon the number of bees, it is desirable to raise as many as possible, that is, keep all colonies strong. When ready to extract, blow a little smoke in at the entrance of the hive. If the honey is to be extracted from the brood nest mov3 the hive just back of where it now stands and place an empty one, without any covering, in its place. Remove the cover and quilt off the hive to be extracted from, and if the bees are cross smoke them enough to make them quiet. Have ready another empty hive or comb holder in which to place the combs to be extracted. Remove one of the combs and shake the adhering bees into the empty hive on the old stand. Such bees as have not been shaken off should be brushed off with a wing or brush. Then place this comb in the empty hive or comb holder. Proceed in like manner with the remaining combs. If any of them do not need extracting place them in the hive where the bees have been shaken. Take the combs to the honey extractor and with the uncapping knife remove the cappings from as many of the combs as the comb basket will contain. Then by revolving the comb basket the honey will be thrown out of one side of the combs, which should then be reversed and the honey thrown, or extracted, from the other side. Proceed in this manner till all have been extracted, when the combs should be placed in the hive where the bees are and the hive closed up. Pro- ceed in like manner with all the colonies that need extracting. If the combs contain unsealed brood be careful not to revolve them so rapidly as to throw it out A little practice will soon enable one to do it properly. Should there be upper stories to extract from, and not from the brood nest, the hive need wtt be moved, and the bees may be shaken on the ground in front of the hi**". BEEKEEPING. swABMnra. 809 Swarming Is the natural method of obtaining increase, and usually occurs during the latter part of May or in June when the colony has become populous and the bees are actively engaged In breeding and gathering honey. Usually about 10 o'clock, or between 10 and 2, on a bright, warm day, the greater por- tion of the workers not engaged in gathering stores, having their honey sacks filled with honey, rush from the hive as though a ghost were after them. After flying about for a short time, the swarm usually lights on some convenient tree or bush. During an experience of twenty years I have known but one swarm to leave for parts unknown without first lighting. To prevent constant watching and anxiety hi swarming time, I clip off two- thirds or more of one of the wings of the queen as soon as she commences to deposit eggs. A swarm wlU not " run away " unless a queen accompanies it, and she can not go if one of her wings is nearly gone. Be sure and remove enough of the wing, or the queen will stUl be able to fiy, although it will be apt to be quite slowly, if too little has been taken off. A swarm may light without a queen being with it, the same as if the queen accompanied it, but it wiU finally return to its old home. If two or more swarms issue at the same time they are very apt to light together, if they light at all. When they miss their queens and return they are pretty sure to divide up and go to their own hives. I have previously given directions for placing the hives at least 6 feet apart, and on or near the ground. The reason of this can now be readily seen. If a swarm issues when no one sees it the queen will not be likely to crawl 6 feet and enter the wrong hive and be killed, and the hive being on the ground, she can crawl back and enter her own hive. It will not do to let them swarm and go liTck many times, or they may become disgusted with their queen and destroy her, and while the swarming fever lasts it interferes materially with honey gathering and brood rearing. ' HIVING A SWARM. If the queei not been clipped, a good way to proceed is to place the hive where it is to stuuu permanently. Have the frames filled with founda- tion, or with starters in them as before directed. If there is a supply of extra combs use them in place of foundation. As soon as the swarm issues take one or more combs from the hive the swarm has come from, at least one of the combs to have young brood in (but he sure there is no queen cell on either of them) and place in the center of the hive prepared for the swarm. Place the frames left in the old hive in the center and fill the empty places thus made with frames that have been prepared for the new hive. Have ready a box or basket that will hold 6 or 8 quarts, without top, and as soon as the swarm has lighted shake or brush the bees into it, and «s soon as the bees have settled on it carry them to the hive prepared for them 810 DR. CHASE'S RECIPES. and gradually shako or brush out a few at the entrance of the hive, and as scoik as they begin to enter, the remaining bees may be poured out in front of the hive. All should be made to enter, so as to be sure that the queen is in, or they might swarm out. The hive should also be shaded during the hottest part of th© day; and It would be better If every hive could be shaded In the same way dur^ Ing warm weather. MY METHOD. I clip a wing of every one of my queens, and when a swarm Issues pro- ceed as follows : As soon as a swarm is seen coming out, go with a queen cage or glass tumbler to the hive and watch for the queen, which, being clipped, will soon be seen crawling on the ground, making vain attempts to fly. Place her in the cage or tumbler. Be careful in going to the hive that you do not step on her. As soon as the swarm is all out move the hive it has just left two or more< rods away, and put a new hive, prepared as before directed, in Its place. As- before stated, the swarm will usually return without lighting, and as soon as. taey begin to enter let the queen loose at the entrance, and be sure she enters, the hive. If the swarm should light the same as if the queen were with it, it cai\ be hived as already directed, letting the queen run In with the first that, enter. As soon as the other bees have all entered move the hive to where it Is to< remain and place the old one In its former location and the work is done. Sometimes the swarm while circling around in the air finds the old hive, even when moved some distance away, and will enter unless prevented by agaia moving It, or covering it up. Hives In which swarms are to be put should be kept In the shade for If left in the sun they will sometimes become so warm that the newly hived' swarms will not stay in them. AFTEB SWABMS. If It is not desirable to have more than one swarm from each colony, It may be prevented in either of the following ways : If extra queens are in readiness all the queen cells should be destroyed as soon as the colony has swarmed and a new queen be given to it. This will save the old colony from being without a laying queen for over two weeks. Care must be taken to remove every queen cell before attempting to introduce the queen. ^ >■ Another method Is to remove all the queen cells but one as soon as the col- ony has swarmed, and at the farthest not later than six or seven days after the swarm has issued. If all the queen cells but one are destroyed as soon as the swarm has issued other cells will sometimes be started, so it will be better to to wait, or examine again for queen cells In three or four days. Occasionally the colony will swarm without having started any queen cells, In which case it will be twenty-four or. more days before it will have a laying queen imless one is furnished it. BEEKEEPINO. 811 HOW TO CLIP A QUEEN'S WING. As soon as the queen has commenced to deposit eggs, usually about elglif or ten days after being hatched, take hold of the left wing with the left thumb- and whichever finger comes most handy, (or if left handed use the right hand), being careful not to grasp or squeeze the abdomen, raise her from the comb, and let her stand on another finger or on the knee, and with a small pair of sharp scissors, one blade of which Is carefully passed under the right wing, clip off at least % of it, being veiy careful not to injure either of her le^-s, then^ replace her on the comb among the bees. HOW TO GET STBAIQHT COMBS. If no foundation is to be used, and the bees are to make their own combs,, and it is desired to have them straight in the frames, it may be easily accom- plished in the following manner: Have the lower side of the top bar of the frames made Y shaped. Raise' the back end of the hive about 6 inches, and as the bees always begin comb- building at the highest point, they will begin at the back end of the frames. When they have started comb nearly half the length of the frames they are at work on, reverse every other one, putting the front end of the frames at the.back end of the hive, and if the combs already built are straight, the filling out or the other ends of the frames will necessarily be straight. It will be well to look at the combs occasionally while they are being built, and if they are being- started wrong, or are being made crooked, they can readily be bent and fixed' straight, A little attention to this will easily secure that much to be desired' object, straight combs. When the combs are started the full length of the top> bar, the back end of the hive should be lowered to the right position. ROBBING. When the flow of honey ceases, bees are very much inclined to rob. To prevent this, keep the entrance to the hive closed to the size necessary for the use of the colony. If robbing has already begun, close the entrance so that but one or two bees can pass at a time. If this does not stop it, cover the- entrance with some loose, wet hay or straw. Bees do not like to crawl through this, and the colony will generally be able to repel the attack. , , , WINTERING. It is well known that to winter bees successfully is the most diflScult part of bee-keeping, and this one thing may be put down as an axiom: Extremes of heat or cold are detrimental to bees. If the temperature becomes extremely low, the bees take more food to keep up the animal heat; they become uneasy and throw off much moisture which may condense and freeze around the the cluster encasing them in a solid wall of ice, thus preventing them reaching the honey, and they actually starve with plenty of honey in the hive. Th* '613 mi. CHASE'S RECIPES. remark Is often tnado in the spring by those that had a few colonies and lost tliem in tlie winter. "My bees all f".ed with lots of honey In the hive; I wonder -what was the reason?" If the temperature becomes too high they will also become restless and eat 'inore than is for their good, become diseased, foul their combs and hive, and die with plenty of honey in the combs. CELLAB WrNTBRING. It will readily be seen that it is desirable to avoid either of these extremes, heat and coir . To do this, as soon as there is settled cold weather, which in this locality is usually about the middle of November, place the bees in a dark, quiet cellar that will keep vegetables well, and maintain an even temperature of about 45". Of course the bees should have plenty of honey to eat, and 25 lbs. will be none too much to last them till they can gather a supply in the spring. To prepare them for the cellar remove everything above the frames and put tliree or four sticks, }^ inch square, and nearly as long as the hive is wide inside, crosswise on the frames, and put on a new honey quilt. This will give the needed ventilation, retain the heat, and give the bees a chance to move over the tops of the frames. This should be done before cold weather, so when it is time to put the bees in winter quarters all it will be necessary to do will be to remove the cap and carefully place the colony in the cellar. OUTDOOR WINTEBrNG. If the bees are to be wintered out doors 85 lbs. of honey will be nane too much for each colony. A new quilt and sticks should take the place of the old quilt the same as for cellar wintering. Corn fodder or straw may be placed about each hive to aid in keeping off the cold, but the entrance should be left partially open and shaded from the sun. A better method of outdoor protection is to take a box without top or bottom and 8 or 10 inches larger each way than the outside of the hive and as higli as may be needed. Place this box over the hive and fix the entrance so that the bees can get out and in, and fill the space between the box and hive with chaff, cut straw or dry leaves, well pressed down, and cover the top of the hive in the same way, and finish by covering the box with a flat, or slanting, roof that is water tight. The best outdoor wintering arrangement I have ever seen is that used by H. D. Cutting, of Clinton, Mich., now and for spv— al j'cars past. Secretary of the Michigan State Bee-keepers' Association. I., is simple, cheap and durable. I don't know that he ever made one to sell. It is very easily made and can be taken apart and put away (in the flat) in a moment and will last for years. It Is made of lumber % ox% inch thick, dressed on one or both sides, or It need not be dressed at all. Cut it so it will be 8 or 10 inches longer than the hive for the sides, and 8 or 10 inches longer than the hive is wide for the ends. For each hive make 8 pieces, or cleats, about 1 inch square and about 4 inches longet than the hive, is high, imless the cover is \^\c\i . . ' \ ' ■ . ■ BEE-KEEPINO. 818' To make the sides place 1 of the Inch square pieces % an Inch from the- end of the board cut for the sides, If % Inch stuff is used, or % of an Inch If % stuff is used, and nail fast; making as wide as Uio cleats are long, and put another cleat at the other end in the same way. For the end pieces place the cleats 1 inch from the ends of the boards that have been cut for the ends; make- as many of these as may be needed. The sides and ends may be fastened at the corners with two hooks at each corner, or screws may be used if more con- venient. The cover may be made like a house roof, or in any way that may suit ones fancy or convenience, always making sure that it is water tight. Set' the hive to be prepared for winter on a hoard that is as wide as the inside of the above described box, and some longer than its length so as to furnish an alight- ing plnee for the -ees. Fix an entrance for the bees and place the bo/ in posi- tion, and pack as already directed. The ends of the cleats will stand on the the edges of the bottom board so that rains will not wet the packing. Whatever method of protection is adopted, whether it be com fodder, straw, or packing in a box, it should not be removed till settled warm weather in the spring. ' "' MY METHOD OP WINTERING. As soon as possible after the frost has killed the flow jrs so that the beea- can gather little or no bee-bread, I examine each colony and select such combs as have little or no bee-bread in them, and place as many in one side of the hive as the bees may need to cluster on, aud put in a division board. If there is not honey enough in the selected combs for the bees to winter on, I uncap' the honey in some or all of the others, and place them on the other side of the division board so the bees will carry it over into the combs they are to winter on. If there is still a lack of winter stores, I feed more honey or syrup made of either granulated, or coffee A sugar. Don't feed poor sugar if you wish to save the bees. The empty or extra combs are put away to be used again in the spring. At this time put on the sticks and new honey quilt as before directed, and whea it becomes settled cold weather, place all in the cellar. The object in taking away the bee-bread is to prevent the loss of bees from diarrhea. I have wintered in this way with perfect success for the last seven winters, not losing a colony from disease. During cold weather all the bees need to eat is food which will produce heat, and that is furnished by the honey or sugar syrup, whicli, whon pure, is fully digested, leaving nothing to be discharged as feces, consequently there can be no diarrhea, unless it be induced by extremes of heat or cold. I believe that colonies wintered in the cellar are more apt to become weak from the loss of bees in the spring than those that are wintered outdoors if properly protected; but those wintered in the cellar consume much less honey. The same protection may be given them when they are brought from the cellar in the spring, as has been recommended for outdoor wintering, and wili largely, if not wholly prevent spring dwindling. . «u DR. CHASE'S RECIPES. Whatever method of wintering may be adopted, the secret of doing It sue. cessfully Is, to keep the bees In an even temperature, and with Httle, or no t&itrogcnous food. Pollen, called also bee-bread, Is nitrogenous food. If the bees are wintered In the cellar, place them on their summer stands as early In the spring as they can gather pollen from willow and soft maple <-bIossoms. If convenient place each hive where It stood the previous season. With the division board keep the bees crowded on as few combs as they may choose to occupy, moving it and giving new combs from those removed •wlien preparing for winter, as often as they may need them. If It Is desired to keep the honey quilt clean for future winter use It may <-be removed and the one taken off In the fall replaced; but It will be well to put the wintering quilt on top of the other to help retain the heat 'till settled warm •Weather. ■-■■:■■ •" • ,, , v v HONEY VHTEQAB. . . All waste honey, and that with a bitter and unpleasant taste may be mad* Into vinegar that is better flavored than that made from cider. When extracting honey, the dishes used will have honey adhering to them "Which should be rinsed off with as little water as possible, and the sweetened •water thus obtained should be put In a keg, barrel or crock and placed where it will be kept warm. During warm weather It may be placed In the sun, and «o covered that air may readily enter, and dirt and flies be excluded. The cap- pings removed from the combs with the uncapping knife, after the honey has drained from them, may be washed with water, and will add materially to the Amount of sweetened water. The sweeter the water the stronger the vinegar will be; but it will not sour as rapidly if made too sweet at first. ;, : ■ - ,, ■■ '■■■i; v ■ ■■ • ,■■ ' ■■;■ ■'.'; ,.■,■.;..'.,■ ■ . ..^ :^ ' ENEMIES OF BEES. Bees have many enemies, but I shall notice but two, the toad and the 'inoth-miller. The only objection that I know of to the hive resting on the ground Is, that it makes it convenient for Mr. or Mrs. Toad to readily reach the bees, where they will quietly sit and make a square meal of bees. Although they are good in the garden and on the farm, they are bad around the bee- hives. Be sure and keep theia away, even if you are obliged to kill them. The moth-miller is sometimes very troublesome, but seldom does any harm if all colonies are kept strong. Don't Invest In moth-proof hives, or moth traps, but keep all the colonies strong and the moth-miller will not trouble. EOUL BBOOO. Among tlie diseases of bees, foul brood takes first rank. The success of the most convenient method of curing it (and the one I shall give) would indi- cate that the cause of the disease Is in the honey; but the disease itself is jdeveloped in the young brood, causing It to die, usually before it is sealed I BEE-KEEPING. 9tt over. It may also lurk In and about the hive, and a hive that has contained a diseased colony should not be again used for any purpose till thoroughly disinfected by boiling. When a colony la badly diseased it may frequently bo known by the odor without opening the hive. To me It is very much like that given off by the molting of bad glue. It may bo quite readily known on examination of the combs, especially If badly diseased. If but few cells of brood are affected it may noi be detected by one not acquainted with It, and If extracted honey Is taken may readily be communicated to every colony, for It Is very contagious. When the brood first dies It usually has the appearance of pus, or •' mat- ter," and settles down In the lower back comer of the cell, and is light col- ored; but the longer It Is dead the darker It becomes, sometimes getting almost black. If the Jlisease is suspected, take a pin and with the head slowly attempt to remove the putrid mass from one of the cells. If It clings to the pin and also to the cell, and stretches out like a thread of rubber, and finally lets go the pin and draws back Into the cell. It Is quite safe to call it foul brood. Being so contagious. It, by many, Is considered difficult to cure; so much so tha,t It Is directed to burn a good log or brush-heap, and when well on fire throw the hive, bees and all. Into the fire. But this Is a useless waste, the bees, hive, and frames may be saved and the combs melted Into wax. Probably the best way Is to have a starving box to hold about a peck, with one side off, or an empty hive may be used. Shake and brush all the bees of the diseased colony Into the starving box and cover the open side with wire cloth, so that not a bee can escape, and do not let a single bee from the colony being treated go to any other colony, for it wlU be pretty sure to carry the disease with It. Set this box in a cool, dark place, where no bees can reach it, placing the box so that the wire cloth will bo ou the side, not on the top or bottom. Now melt the combs Into wax, and thoroughly boll the hive and frames and everything connected with It, In water, and It Is again ready for use. Do not me the old location again unless It has been thoroughly scalded, ground and all, with boiling water, or covered one or more Inches deep with salt, which Is to be left to be dissolved by the rains and dews. After the bees have been In the box two or more days some of the bees wlU be seen falling to the bottom, having consumed all the honey taken with them, and are actually starving. If they were well filled with honey when put in the box It may be six or more days before the honey is all used up. When a few bees fall to the bottom, say 100, more or less, and are crawling slowly about, they may be placed In the boiled or some other hive that has been prepared with foundation or starters. I would not use any comb for a few days, for if any of the bees should still have any foul honey it would be deposited hi the cdls and so continue the "disease. '^'■: ;ii / 816 DR CHASE'S RE0IPE8, The bees in the starving-box must be very closely watched, for when fhelr honey is all consumed they soon die. Look at them several times a day after the second day. To cleanse the hands or anything else that it will not do to put Into boiling water, prepare a solution of salycilic acid as follows: Salycilic acid, 16 grs.; borax, 16 grs.; water, 1 oz. Put In a bottle and shake often till the acid and borax are dissolved. Thoroughly moisten the hands, etc with this pmparation and no fears need be entertained of spreading the disease by haudlinf .vme other bsas or hive. -■*■ ; .-i r ■■;■■ 'f- k. f ■^■•i' " ;v) ■' V-. -jy. . ')■"' , ! , > w '■■ ' I. f\ • GLOSSARY, OB DICTIONARY OF MEDICiL TERMS Used in This Work Ab-do-men. The belly, or the lower front part of the body. Ab-lu-tion. Washing of the body externally; cleansing by water. Ab-nor-mal. Unnatural; irr.j^ular; not according to rule. Ab-or-tion. Childbirth before the proper time, Ab-ra-sion. A superficial wound caused by bruising the skin. Ab-sorb-ent. Glands and vessels wliich absorb or suck up substances; me^ icines which absorb, or combine with acid matter in the stomach or bow> ela. Ac-couch-eur. A man who attends mothers in childbirth. Ac-e-tab-u-lum. The socket that receives the head of the thigh bona. A-cho-li-a. Not sufficient of bile. A-cid. Sour, sharp, pungent, bitter or biting to the taste. Ao-tual Cau-te-ry. Used in surgery; burning or searing with a hot Iron, Ao-u-puno-tlire.. Pricking with needles; one of the operations of surgery. Ac-ute. Diseases attended with violent symptons; the reverse of chronic. Ad-he-sive. Tenacious, sticky; apt or tending to adhere. Ad-he-sive Plaster. Sticking plaster. Ad-i-pose. Membrane or tissue; fat. A-dult Age. Manhood or womanhood; a person who has attained full slzo and age. Af-fec-tion. Disorder, disease, malady. Al-bu-men. An element found in both animal and vegetable substances. Tlie wb'* of an egg. Al-bu-ir '-IIC.-W. A substance prod' ' '- the stomach during digestion. Al-i-ment. Nourishment, nutrition. ihing necessary for the support of life. Al-i-ment-a-ry Ca-nal. The entire passage through the whole intestine* from the mouth; the passage for the aliments. Al-ka-li. A substance which, when united lO acids, neutralizes them. Al-tet vtive. A remedy which gradually restores healthy action. Al-ve-o-lar. Relating to the (locketa of the teeth. Al-vine. Relating to the intestines. Am-aiLr-o-sis. A loss or decaj of sight, produced by vari'^is canaek sa 617 its GLOSSARY. Am-en-or-rhe-a. An obstruction of the menstrual discharges; absence of the menses. Am-l3''-ot-iO Iiiquid. The fluid surrounding the foetus cf the womb. Am-pu-ta-tion. The act of cutting off a limb or other part of the body, A-na-sar-ca. A dropsy of the wliole body; a general dropsy. A-nas-to-znose. To communicate with each other; applied to arteries and veins, '-'..'•■ ■■»"•• -''"" A-nat-o-my. Study of the body. , i . An-em-i-a. Lack of blood; a comparatively bloodless state. An-es-the-sia. I^umbness or paralysis of sensation. An-eu-rism. A soft tumor, caused by the rupture of \he coats of an artery. An-i-mal-cules. Animals so minute as to be visible only with a micro- scope. An-o-dyne. Any medicine which will allay pain and Induce sleep. Ant-a-cid. A substance which neutralizes acids; alkalies are antacids. Au-thel-min-tio. A medicine that destroys worms. An-thrax. A dusky red or purplish kind of tumor, occurring in the neck. An-ti-bil-ious. An opposing medicine counteractive of bilious complaints. Aji-ti-dote. A preventive, or remedy for, poison or any disease. An-ti-dys-en-ter-io. A cure tor dysentery. An-ti-e-met-io. A remedy to check vomiting. An-ti-lith-io. A medicine to prevent or remove urinary calculi or graveL An-ti-mor-bif -io. Anything to prevent or remove disease. An-ti-pe-ri-o-dio. That which cui«s periodic diseases, such as ague, Intermit* tent fevev, etc. An-ti-scor-bu-do. A remedy used for the scurvy; blood purifiers. An-ti-sep-tio. Whatever resists or removes putrefaction or mortiflcadon, An-ti-spas-modio. Remedy for cramps, spasms, and convulsions. A-nus. The extci-nal opening of the rectum, lower intestines. A-or-ta. The greut nrtery from the heart. Ap-a-thy. Lwensio.uty to pain. A-pe-ri-ent. A mild purgative or laxative. Ap-pe-tite. A desire for food or drink. Ar-ama. 1'he agreeable odor of ;,lant3 and other perfumed substances, Aromatic*. Spicy and fragrant Jnigs. Ar te-ry. A vessel that conveys the blood from the heart to the organs Ar-thro- di-a. A joint movable in any direction. Ar-tic-u-la-tion. The union of bones with each other, as at the joints. Articulated. Having joints. As-car-i-des. Pinworms found in the lower portion of the bowell. As-ci-tes. Dropsy of the abdomen. ' Asphyx ia. Apparent deaih, as from drowning. As sim-i-la-tion. The process by which food is changed Into tissue. As then ic. Debilitated. Astringent. A mcf'.icinc which contracts or puckers up surfaces with which they come in contact; used in flooding, diarrhea, etc. OLOSSART. 810 At-o-ny. Debility; defect of muscular power. At-ro-phy. A loss of strength and wasting of flesh without any sensible cause. At-ten-u-ants. Medicines for reducing the weight of the body. Au-ri-cle. A cavity of the heart. Aus-cul-ta-tion. The art of detecting disease by listening to the sounds of lungs, heart, etc. Ax-il-la. The armpit; hence axillary, pertaining to the armpit. Ax-il-la-ry Glands. Situated in the armpit, secreting a fluid of peculiar odor. Sal-sam-iCS. Medicines possessing healing properties. •' ' Bile or Gall. A secretion from tlie liver which aids digestion. Blis-ter. A thin wateiy bladder on tlie skin. Bou-gie. A taper body introduced into a passage or sinus to keep it open or enlarge it. Bright's Disease. A dangerous disease of the kidneys. Bron-chi-tis. Inflammation of the bronchial tubes; the branches of the windpipe in the lungs. <3a-cliex-y. A bad state of the body. It may be caused by blood poisons. <3al-cu-lus. Stone or gravel found in the kidneys and bladder. Callous. Hard or firm. Ca-lor-io. Heat. Capillary. Fine, hair-like. Cap-si-cum. Cayenne pepper. Cap-sule. A dry, hollow vessel containing the seed or fruit. Car-bon-io Acid Gas. A gas of two parts of oxygen and one part of carbon. Garri-es. Ulceration of a bone. Car-min-a-tives. Medicines which allay pain by expelling wind from tho stomach and bowels; an aromatic medicine. Ca-rotid Artery. The great arteries of the neck that convey blood to tho heart. Car-ti-lage. A hard elastic substance of the body; gristle. Ca-ta-me-ni-a. The monthly discharges of women. Cat-a-plasm. A poultice. Ca-tarrh. A discharge froia the head or throat; a flow of mucus. Ca-thar-tic. An active purgative. Cath-e-ter. A curved instrument introduced into the bladder, for drawing off the urine. Caus-tio. Burning; a corroding or destro3 ; substance which bums or cor» rodcs living tissues, as nitrate of silv^.., potash, etc. Cau-ter-y. A burning or searing any part of the body. Cell. A small elementary form found in vegetable and anhnal tissue. Cer-e-bel-lum. The lower and back part of the bra'n, Cer-e-bral. Pertaining to the brain. '^ Cer-e-brum. The upper and front part of the brain. •so GLOSSARY. Cer-e-bro-Spinal. Pertaining to the spinal cord and brain. Ce-ru-men. The wax of the ear. Cha-lyb-e-ate. Containing iron in solution, as found in mineral springs. Chan-ore. A venereal or syphilitic sore. Chol-a-gogues. Medicines that cause an Increased flow of bile, such as caI(K mel and podophyllin. Ohol-er-io. Easily irritated; irritable. Chor-dee. A painful drawing of the chords of the pcnus. It occurs ta gonorrhea. Chron-io. To continue for a long time, and becoming a fixed condition of the system. . Chyle. A miilcy fluid, mixing with and forming the blood. Chyme. The pulp formed by the food after it has been for some time in tho- stomach, mixed witli the gastric secretions. Cir-cu-la tion. The motion of the blood, which is propelled by the heart through the body. Clav-i-cle. Collar-bone. I Co-ag-u-la-tion. A change from a fluid to a solid condition, as In fh» coagulation of the blood. Co-ag-u-lum. A clot of blood. Co-a-lesce. To. grow together; to unite. Col-lapse. Sudden failure or prostration of the vital functions. Col-liq-ua-tive. Excessive discharges from the body which weaken the system. Co-Ion. A portion of the large in'estine. Co-ma, Com-a-tose. Stupor; disposed to sleep. ' Com-press. A bandage, made with several folds of li Con-eus-sion. A violent shock. Con-flu-ent. Running together. Con-ges-tion. An aGcumulation of blood. Con junc-ti-va. The membrane that lines the eyelid wnd covers the eye. Con-sti-pa-tion. Cdstiveness. Con-ta-gious. Catching, or that which may be communicated by contact Con-tu-sion. A bruise. Gon-va-les-cence. An improvement in health after sickness. Ccn-vul-sions. Involuntary and violent movements of the body. Cor-dial. A medicine that stinnilates and raises the spirits. Cor-ne-a. Tlie transparent membrane in the fore part of the eye. Cor-rob-o-rants. Tonics or strengthening medicines. Cor-ro-sive. Substances tliat consume or eat away. Coun-ter-ir-ri-ta-tion. Driving disease from one part by Irritating another part. Cra-ni-um. The skull. Cri-sia. The turning point of a disease. Cu-ta-ne-oiU9. Pertahiing to the skin. GLOSSARY. Cu-ti-ole. The outer skin. Cyst. A bag or sac containing matter or other fluid. Debility. Weakness. De-coo-tions. Medicines that are prepared by boiling. Deg-lu-ti-tion. Tlie act of swallowing. De-liq-ui-um. The act of fainting. De lir-i um. "Wildness, temporary loss of the mind. Demulcents. A mucilaginous medicine, as flaxseed or gum AraUa Den-ti-tion. The act or process of cutting teeth. Den-tri-frice. A preparation for cleaning the teeth. ,v , ' De-ob-stru-ent. A mild laxative. '' De ple-tion. To diminish the quantity of blood by blood-letting or other process. Dep-u-ra-tion. Cleansing from impure matter. De-ter-gent. Cleansing medicines as laxatives and purgatives. Di-ag-no-sis. The act of determining diseases by symptoms. Di-a-pho-ret-ics. Medicines which aid or produce perspiration or sweating. Di-a-phragm. Midriff; the muscular division between the chest and the abdomen. Di-ath-e-sis. Tendency of the body to any form of disease, as scrofulous diathesis. Di-e-te-tic. Relating to diet. Dil-a-ta-tion. Act of spreading in all directions. Di-lu-ted. Reducing the strength of liquids with water. ' Di-lu-ting. Weakening. Dis-cu-tient. Medicines which scatter or drive away tumcrs. Dis-in-fec-tants. Articles which purify infected places. Dis-lo-ca-tion. A bone out of its socket. Di-u-ret-io. A medicine that increases the amount of urine. Dor-sal. Having reference to the back. Dras-tios. Active or strong purgatives. Du-O-de-num. The first of the small intestines. Dys-cra-sia. A bad habit, producing generally a diseased condition of the system. Dys-pep-sia. Difficult of digestion. Dys-pha-gi-a. Difficulty of swallowing. Dysp-noe-a. Obstructing the breath. Dys-U-ri-a. Difficulty and pain in discharging urine. Ebixl-li-tion. The motion of a liquid by which it gives off bubbles of vapor. Ef-fer-vesce. To foam as in soda-water. Ef-flor-es-cenoe. Redness of the surface, as in measles, etc. Ef-flu-vi-a. Exhalations from substances, as from flowers or decaying mat- ter. Sf-fU-sion. An escape of fluids from their natural position Into the tissues or cavities of the body. S-leo-tri-za-tion. Medical use of electricity. L 823 OL08SAR7. E-leo-tu-ary. Medicines prepared with honey. E-lim-i-na-tion. To escape from the body, aa by the pores cf the skin. E-mao-i-ate. To waste away ; to grow thin. Em-bry-o. The early stage of the foBtus. Em-e-sis. The act of vomiting. Emet-ics. Medicines which produce vomiting. Em-men-a-gogue. A medicine which will aid the menstrual discharge. E-mol-li-ent. A softening medicine, flaxseed, etc. E-mul-sion. A mucilage from the emollients. E-nam-el. The outside covering of the teeth. En-ceph-a-lon. The whole brain. En-cys-ted. Enclosed in a cyst or sac, En-dem-ic. A disease i)cculiar to certain localities. E-ue-ma. An injection by the rcctam. En-er-va-tion. A reduction of strength. En-te-ri-tis. Inflammation of the bowels. E-phem-e-ral. Of short duration. i Ep-i-dem-ic. A disease that prevails in a certain district. , Ep-i-derm-is. The outer skin; the cuticle. Ep-i-gas-trio. Pertaining to the upper part of the abdomen. Ep-i-glot-tis. Trap-door cartilage at the root of the tongue, preventing food or drink from entering the wind-pipe. Ep-i-lep-tic. Subject to epilepsy, convulsions, or the falling sickness. E-piph-o-ra. A surplus secretion of tears, causing what is termed a watery eye. Ep-i-spas-tio. Blistering. Ep-is- tax-is. Nose bleed. Er-e-thism. Morbid energetic action of irritability. E-ro-sion. Eating away; corrosion. Er-rhine. A medicine to promote the discharge of mucus from the nose. E-ruc-ta-tion. Raising wind from the stomach; belching. E-rup-tion. Pimples or blotches on the skin. Es-ohar. The dead part, which falls off from the surface. Es-cha-rot-ic. An application which sears or destroys the flesh. Eu-sta-ohi-an Tube. A narrow canal leading from the side of the throat to the internal ear. E-vac-u-a-tion. The discharge by stool or passing of urine from the bladder. Ex-ac-er-ba-tion. Violent increase in a disease. Ex-an-the-ma. An eruptive disease, as small-pox, scarlet fever, measles. Ex-ci-sion, The act of cutting out or oflE. Ex-cit-ant. A stimulant; a nerve remedy. Ex-cor-iate. To wear off the skin in any way. Ex-cres cenoe. An unnuiural growth of a part, as a wart or tumor. Excretion. That which is thrown off. Ex-fo-li-ate. Scaling or peeling off. > - £x-ha-la tioa. Throwing off of vapor, air, gas, etc. GLOSSARY. Bx-oa-to-sis. An unnatural growth from a bone; a bony tumor. Ex-peo-to-rant. A medicine which produces or aids tlie discharge of mucui from the broncliial tubes or lungs. Bx-pec-to-rate. To discharge mucus or saliva from tho mouth. Ex-pi-ra-tion. The act of expiring; breathing out the air from the lungs. Ex-trav-a-sa-tion. A collection of blood into a cavity, or under the skin, a blood blister. , , • PsB-oal. Relating to the fceces. Pee-ces. The natural discharges of the bowels. Pa-ci-al. Having reference to the lace. Far-i-na-ceous. Containing starch, as farinaceous food, meal or flour from vegetables. Pau-ces. The pharynx and back part of the mouth. Peb-ri-fuge. A medicine to drive away fever, producing perspiration. Pe-brile. Having reference to fever; feverish. Pe-mur. The thigh bone. Pet-id. Having a disagreeable odor. Pi-brine. Animal matter found in blood. Pi-brous. Composed of small threads or fibres of animal or vegetable mat- ter. Pil-ter. To strain through a paper made for that purpose. Pil-tra-tion. Straining. Pist-u-la. An ulcer. Flao-oid. Flabby, soft, relaxed; as a flaccid muscle. Plat-u-len-oy, Pla-tus. To inflate the stomach with gas. Plood-ing. Uterine hemorrhage. Plush. A flow of blood to the face. Flux. An unusual discharge from the bowels, diarrhea. PcB-tus. The child in the womb. Po-men-ta-tion. Bathing by means of flannels dipped in hot water or med icated liquid. Por-mi-ca-tion. An unpleasant sensation, like the creeping of anta. Por-mu-la. A medical prescription. Pract-ure. A broken bone. Pric-tion. Rubbing with the dry hand or coarse cloth, Pu-mi-ga-tion. Smoking a room or anything to be cleansed. Puno-tion. The particular acting of an organ, as the function of the heart Pun-da-ment. The anus; the lower extremity of the rectum. Fiin-gus. A spongy flesh in wounds, as proud flesh, a soft cancer which bleeds when touched. Gal-van-i-za-tion. Use of the galvanic current. Qan-gli-on. A knot or lump on tendons; an enlargement in the course of a nerve. G-an-grene. Partial death of a part, often ending in entire mortification. Gar-gle. A wt ,i for the mouth and throat Gastric. Belonging to the stomach. SM OLOSSART. Gastric Juioe. Secretion of the stomach. ^ Gas-tri-tis. Inflammation of the stomach. Ges-ta-tion, The ocriod of pregnancy. Gland. A soft body, the function of which is to secrete some fluid. Glot-tis. The opening into tlic windpipe at the root of the tongue. Glu-te-us. A name applied to tlie muscles of the hip. Gran-u-la-tion. The healing of a wound or ulcer with healthy matter. Gru-mous. Thick, clotted, concreted; as grumoua blood. Gut-tur-aL Relating to the throat. Habit. A peculiar state or temperament of the body; pre-disposed to do some particular tiling. Hectic. A remitting fever. Hem-a-le-mes. Hemorrhage from the stomach. Hem-a-tu-ra. Hemorrhage from the bladder. Hem-a-to-sis. An excessive or morbid quantity of blood. Hem-i-ple-gia. Paralysis of one side of the body. Hemoptysis. A spitting of blood. i Hemorrhage. A flow of blood, as from the limgs, nose, etc \ Hem-or-rhoids. The piles; bleeding piles. He-pat-ic. Relating to the liver. Her-ba-ceous. Pertaining to herba. Hereditary. Inherited from a parent. Her-pes. Disease of the skin, as tetter, ringworm, eta Her-ni-a. A rupture, and protrusion of some part of the bowels. - Hu-mors. The fluids of the body, excluding the blood. Hy-dra-gogue. A medicine that produces a watery discharge from the bov7- ela, used in dropsy. Hy-drar-gy-rxim, Metallic mercury, quicksilver; a physician's name for calomel. Hy-dro-gen. One of the elementary principles, always existing in water, of which it composes the ninth part. Hy-dro-pho-bia. The rabid qualities of a mad dog. Hy-gi-ene. The art of preserving health by diet. Hyp-o-chon-dri-a-cal. Melancholy; low-spirited. Hyp-not-ics. Medicines which produce sleep. Hy-po-der-mic. To insert under the skin, Hy-ster-ic-al. Subject to hysteria; nervous. I-chor. A biting, watery, and acrid discharge from ulcers. ■ Id-i-op-a-thy. An unhealthy condition not preceded by any other diseuft Id-i-o-syn-cra-sies. Peculiarity of constitution or temperament. H-e-US. Colic in the small intestines. H-i-ac He-gion. Region of the small intestines. Im-be-cil-i-ty. Weakness of mind. Im-mer-se. To plunge under water. In-a-ni-tion. Emptiness; weakness; exhaustion. . ^ In-oor-po-rate. To mix medicines. Mk QLOaSABT. In-ou-ba tlon. To hatch eggs; slow deTelopment of diaena In-oi-sor. A front tooth. Indi-gest-i-ble. Not easily digested, In-dis-po-si-tion. A poor state of health. In-feo-tiotis. Contagious. In-flam-ma-tion. Attended with heat; a redness or swelUag of any poit. lu-fU-sion. Medicine prepared by steeping, not boiling. In-ges-tioo. Forcing into the stomach. In-jec-tion. Any preparation sent into some part of the body by means of • syringe. In-oo-u-la-tion. Communicating a disease to a healthy person bv injectipg contagious matter in the skin. . ^ Is-chu-ra. Not able to pass the urine. In-spi-ra-tion. Drawing air into the lungs. In-spis-sa-tion. The act of thickening by boiling or evaporatloii. In-teg-u-ment. A covering; the skin. In-ter-cos-tal. Between the ribs. In-ter-init-tent. Ceasing at intervals; fevers which omne on at legolar intervals. ' • , In-tes-tines. The bowels. Jug-u-lar. Applied to the veins of the throafc. Lacerated. Tom from. Laoh-ry-mal. Pertaining to the tears. \ I»ac-ta-tior Act of nursing, or sucking. Lan-ci-na-ting. Piercing, as with a sharp pohited instrument; hence land* nating pain. Lan-guor. Feebleness: lassitiide of body. ! Lar-ynx. The upper part of tlie windpipe. Lax-a-tive. A gentle cathartic; a medicine that loosens the boweh. ' lie-sion. A flesh wound. Leth-ar-gy. Excessive drowsiness. IiGU-cor-rhe-a. A whitish discharga from the womb. Lig-a-ture. A thread for tying blood-vessels to prevent bleeding. Li-ga-tion. The art of using a ligature. Iiin-i-ment. A fluid lotion or wash to be applied by friction. Iiith-on-trip-tic. A medicine to dis-solve the stone or gravel in the bladder. Li-thot-o-my. The operation of cutting to remove the stone in ♦Jie bladder. Liv-id. Black and blue spot on the surface. Lo-chi-al. Pertaining to discharges from the womb after childbirth. Lum-ba-go. Rheumatic pains in the loins and small of the back. Lumbar. Pertaining to the loins. Lymph. A thin, colorless fluid in the lymphatic vessels. Lym-phat-io. Small vein-like vessels pervading the body; absorbents. Mao-er-a-tion. Steeping or softening with v/ater. Mao-u-lar. Colored spots; blemishes, Mai-Bad. Malpractice; not according to sdenoe. / ' \\ 82e GLOSSARY. ■ Ma-la-rl-a. Bad air; air which tends to cause disease supposed to arise from decayed vegetable matter, Mal-for-mo-tion. Irregular formation or structure of parts. Ma-lig-nant. Violent; dangerous; liable to produce death. \ - Mar-row. A soft substance in the bones. Mas-ti-oa-tion. The act of chewing. ' • . Mas-tur-ba-tion. Self-abuse. The most Injurious, self-destroying of all habits. Ma-te-ri-a Medioa. The science of medicine. Ma-trix. The womb. Mat-u-ra-tion. Tlie formation of pus or matter in any part of the body. Me-dul-la Oblongata. A nervous moss in the lower part of the brain. Men-ses, Menstruation. The monthly sickness of women. Men-stru-\im. A liquid used to dissolve solid substances. Me-phit-io. Suffocating; noxious; pestilential. Met-a-car-pus, Tliat portion of the hand between the wrist and fingers. Me-tas-ta-sis. A change of disease from one location to another. Met-a-tar-sus. Tlie part of the foot between the ankle and the toes. Miasma, Miasmata. Malaria; exhalations from swamps, lowlands and decaying matter. Mor-bid. Unhealthy; deseased; corrupt. Mor-bif-io. Producing disease. Mor-bus. A disease of the bowels; cholera morbus. Mu-oi-lage. A glutinous, watery solution of gum. Mu-ous. Animal mucilage secreted by the mucous membrane. Mus-cles. A bundle of fibres; the organs of motion; they constitute the flesh. Nar-cot-ios. Medicines that produce sleep, relieve pain, or stupefy. Nau-se-a. Sickness at the stomach; may increase until vomiting takes plaoa ITa-vel. Center of the abdomen. Ne-g'is. A liquid made of wine, water, sugar, nutmeg, and lemon juice. Ne-phr-it-is. Infiammation of the kidneys. Keph-ros^ The kidney. Ner-vine. A medicine that soothes a nervous excitement. Neu-ral-gi£L Pain in the nerves. Neu-ras-the-nia. Nervous exhaustion. Noo-tur-nal. Occurring in the night. Wor-mal. Natural and healthy condition. i^ Nos-trum. A patent medicine. Nu-tri-tious. A substance possessing nourishment. Obtuse. Dull, not acute. CE-de-ma. A watery swelling. Ol-fac-tory Nerves. The nerves of smell. O-men-tum. The covering of the bowels. Oph-thal-mi-a. Disease of the eye. Inflammation of the eyes. O-pi-ates. Medicines which promote sleep. Op-tio Nerve. The nerve which enters tho back part of the qra. ] 2 I P P< PI PI PI Ph Pi Ph PH Pie Pie Pie Pnt Pol Pre Pro OL08SAR7. 827 Or-thop-ncB-a. Asthma; great difficulty of breathing, caused by diseases of tlic heart or diiipliriigm. Os-si fy. To change tlcsh or otlicr soft matter into a hard, bony substance j from osteo, a bone or like a bone. O-vum. An egg. Ox-y-gen. A gas tliat forms one-flftli of the atmosplicro. Pal-ate. The partition separuling the cavity of tlio mouth from that of the nose. Pal-pi-ta-tion. A fluttering or unnatural action of the heart, in which It beats too rapidly and strongly, Pan-a-ce-a. A remedy for all diseases; a universal medicine. Pa-pil-la. A red ix)int upon the tongue or elsewhere. Par-a-cen-te-sia. Puncturing of tlie chest or abdomen for the purpose of drawing olT water. Pa-ral-y-sis. Palsy; losing control of any part of the system. Par-a-lyt-io. One affected with paralysis. Par-a-ple-gi-a. Paralysis of the lower portion of the body. Par-ox-ysm. A fit of a. 'use at certain periods. Pa-thol-o-gy. Doctrine oi disease. Par-tu-ri-tion. Childbirth. Pec-tor-al. Relating to the chest. Pel- vis. A bony cavity forming the lower part of the trunk of tho bo^. Pep-sin. A i)eculiar substance in the stomach which aids digestion. Per-i-car-di-um. The ' ic containing the heart. Per-i-car"dit-i8. Inllaramation of the pericardium. Per-spi-ra-tion. Sweat. Per-i-ne-um. The part between the anus and organs of generation . Per-i-OS-te-um. The membrane covering the bones. Per-i-to-ne-um, The membrane which lines tho abdomen and covers tlie bowels. Pe-te-ohi-8B. Purple spots which appear upon the skin in low fevers. Phag-e-den-io. Corroding, eating; applied to ulcers. Pha-lan-ges. The bones which form the fingers and toes. Phleg-mat-io. Dull; sluggish; heavy. Phar-ynx. The upper part of the throat. Phlogis-tio. Tendency to inflammatory. Phthys-io-al. A condition of the system tending to pulmonary consump- tion. Phlegm. A mucus from the bronchial tubes. Ple-thor-io. Of a full habit of body; corpulence. Pleu-ra. A membrane that covers the lungs and folds upon the sides. Pleu-ri-sy. Inflammation of the pleura. Pneu-mo-ni-a. Inflammation of the lungs. Pol-y-pus. A pear shaped tumor. Prescription. A physician's formula for the preparation of medicines. Probe. An instrument for examining the depth of a wound. IMAGE EVALUATION TEST TARGET (MT-S) V ^ // L-?^ / :a /a 1.0 I.I 1.25 !ff ilia iM ■^ IM 1112.2 I!: 1^ — 6" 2.0 1.8 U III 1.6 Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 % Q>. s r^ j^ ' GLOSSARY. Prog-no-sls. Guessiug the termination of a diseasa Pro-lapsus Ani. Falling of tlic anus. Pro-lapsus Uteri. Falling of the uterus. Prostration. Loss of strength "^ ' * Pro-phy-lao-tio. A medicine to prevent disease. ^' V ' .';'!• :' Pty-a-lism. A copious flow of saliva; salivation, /*'; Puberty. Full growth; perfection. ". "^ Pu-er-pe-ral. Fever at or soon after cliildbirth. ir ' Plu-mon-a-ry. Pertaining to, or affecting the lunga. '' Pulmon-i-tJB. Inflammntion of tlie lungs. . Pulse. The beating of the heart or blood-vesse]p, espedaHlj of the arteries. Pulp. A soft mass. Pun-gent. Piercing, biting, stimulating. Pur-ga-tive. A gentle cathartic; a medicine acting on the bowels to loosen them. , - Pur-u-lent. Consisting of pus or matter. Pus. Unhealthy matter. ' « Pus-tules. Elevations of the skin containing pus. Pu-tre f^-tion. To decompose by fermentation. ^ . Pu-tres-cent. Pertaining to the process of putrefaction. Py-ro-sis. A peculiar disease of the stomach better known as water-brash. Hec-tum. The lower portion of the large intestine. Pe-frig-er-ant. Medicines which lessen the heat of a body. Heg-i-meu. The regulation of diet and habit in order to restore health or to cure disease. Hes-o-lu-tion. To return to health; dispersion of an Inflammation before pus has formed. Ke-solv-ents. Applied to inflammations. Res-pi-ra-tion. The process of breathing. Ee-sus-ci-ta-tion. Reviving from apparent death, as drowning. Het-i-na. The internal nervous tissue of the eye. Xtu-be-fa-cients. Medicines that causes redness of the skin, as mustard, rad* ish leaves, etc. Rubif-ic. To make red. Sac-cha-rine. Having the properties of sugar. Sa-li-va. The spittle; the secretions of the mouth. Sal-i va-tion. Increase of the secretion of saliva. San-a-tive. A curative medicine; to heal. Sanguine Abounding in blood, or having the color of blood. Sanies. A thin discharge from wounds or ulcers. Scab. A formation over a sore in healing. Scarf-skin. The outer skin of the body. Soir-rhouB. Hard; knotty, generally of a cancerous nature. 8oor-bu-tie. Partaking of the nature of scurvy. ^Scrotum. The bag containing the testicles. f'f QLOSSABY. 9» fltoore-tioii. The separatloD of any substance from the blood for a partfculur purpose. Sed-a-tive. The opposite of stimulation. A quieting medicine which aUay» Irritation and soothes pain. Sed-en-tary. Bedentaty habit; accustomed to, or requiring much sitting} inactive. Seid-lit8. A village in Bohemia, from which Seldlltz powders derived It» name. Sem-i-nal. Pertaining to or contained in seed. Se-rous. Thin, watery substance, like whey. '; , Serum. The watery, or milky portions of the blood. ' .' ' Sinarpism. A mustard plaster. Sin-ew. That which unites flesh to a bone. Slough. Death from a part; the part that separates from a womid. Slough-ing. The act of separating tlie dead flesh from a sore. Sol-u-tion. Composed of a liquid and a solid substance. Sol- vent. Having the power to dissolve solid substances. Sor-des. The dark matter deposited upon the lips and teeth In Tow fevera Spasm. A sudden contraction of the muscles; cramps, convulsions. Spe-cif-io. An infallible remedy. ' • . Spinal Col-umn. The back-bone. Spi-nalCord. The nervous marrow In the backbone. Spleen. The milt; it is situated in the atxlomcn and attached to the stomadi. Squamous. Having scales. Ster-num. The breast-bone. Ster-tor. Noisy breathing; snoring. Ster-to-rous. The act of snoring. Stim-u-lants. Medicines that are calculated to excite a healthy action. Sto-mach-io. A cordial for the stomach, exciting its action. Sto-mat-i-tis. Inflammation o' »he mouth. Stool. A discharge from tjio bovvols. * . /• Stran-gu-ry. Difficult and painful passage of urine. Strict-ure. Unnatural contraction of any passage of the body. Stru-ma. Scrofula. Stupor. Insensibility; numbness. r Styp-tlo. A medicine wliich stops bleeding. *..: Sub-cu-ta-ne-ous. Under the skin. - Sudor. Sweat. Su-dor-if-ics. Medicines that cause sweating. Sup-pos-i-to-ries. Medicinal substances introduced Into the rectum to favot or restrain evacuations, or to ease pain. Sup-pu-ra-tion. The act of forming pus. Suture. The peculiar saw-like joint uniting the bones of the skulL Symp-tom. A sign or token of disease. Syn-OO-pe. To swoon; fainting. l^ij^j m I t [_j| 880 OLOSSART. Sypb-i-lis. A contagious diseased from sexual intercourse witli those who have venereal disoaae. Syph-i-li-tio. Pertaining to the venereal disease or pox. Syr-iuge. An iustrument for injecting liquids into the bowels, ear, throaty or other ijarts of tlie body. Tan-nic Aoid. An astringent made from oak baak. Temperament. A peculiar habit of body. Teu-doa. A librous cord attached to the extremity of a muscle. Te-ues-mu8. Diiticulty and pain ut stool a painful bearing down seosation in the lower bowels. Tepid. Wanii, but not hot. '• - • . ,; . " „., . " . Ter-tian. Occurring every other day. -■ ' : .-' ^ ' Tes-tes. The testicles. Tes-ti-cles. Two glandular bodies situated In the scrottun, belonging to the male organs of generation. • " ' Tet-a-nus. Locked juw. : ' Tib-i-a. The large bone of the leg below the knee. Tinct-ure. Medicine dissolved in alcohoL '-" ■ -^ Thorax. The chest. ' v Tor-mi-na. Severe griping pains. . * -. Ton-ics. Remedies intended to strengthen the system. ^ , Ton-sil. Glands situated on each side of the throat. ■ Tor-pid. Dull; stupid; lifeless. ' ' ' Tra-che-a. The windpipe. ' " Tu-ber-cle. A pimple, swelling,, or small tumor. Tu-me-fac-tion. The act of forming a tumor. Tumor. An enlargement of any part of the body; a swelling. Ty-phoid. Resembling typhus; weak; low. Ty-phus. A nervous fever, malignant, infectious, etc. Ul-cer. A sore which discharges pus. Um-bil-io. Pertaining to the navel. U-rea. A substance found in the urine. Ureter. The duct leading from the kidneys to the bladder. TJ-re-thra. Duct leading out from the bladder; the canal of the penis through which the urine passes from the body. U-rine. Water from the bladder. Uterus. The womb. Vac-oi-nate. To inoculate with the co^v-pox by Inserting the vaccine In the skin. '^ , ': '- ■ V < ■•■(■; Vac-cine. Matter of the cow-pox. Va-gi-na. The passage fi-om the womb to the vulva. Vag-in-is-mus. Spasm of (he vagina, caused by morbid Irritablllly. Vale-tu-di-na-ri-an. A person of n weak, sickly constitution^ Va-rio-lous. Pertaining to small pox. Ven-e-ry. Sexual indulgence. ' ,• , f"\ Ve-nous. Relating to the veins. '„ v, , GLOSSARY. 831 Ven-ti-la-tlon. A free admission or motion of air. Ver-mi-llige. A mediciiiO intended to destroy worms. Ver-ti-go. Dizziness; sw'mming of tlio liead. Vesicle. A little bladder of water formed under the skin. Vir-u-lent. Extremely injurious; malignant; poisonous. Vi-rus. Contagious poison. Vis-ce-ra. The internal organ of the body. Vis-cid. Sticky; tenacious. Vol-a-tile. Easily evaporated; substances that evaporate on expostue to the ptmosphere. Vul-ner-a-ry. Pertaining to wounds. Vul-va. The external opening of the female genitals Whites. Fluor Albus. '• Zy-mot-io* Contagious diseases, such as may be Inocnlated. \t PUBLISHERS' NOTICE. "W^e desire to place a copy of this work in the hands ije every family, and, it the neighborhood has been canvassed aihl there is \ no agent through whom it can be purchased, we \viil send by mail, free of postage, single copies to any address on k^ceipt of the regular subscription price. We at all times desire agents. The terms an» liberal, and the agency to sell this work in any field will affoti vi good living to any man or woman of intelligence. Agents «nll be assigned ter- ritory in the order of their application, J'or name and address of the publishers} see title paga ■Ayer^ ( ry ■ ■, ! \ MEDICAL INDEX. - A. Abdomen, enlargement of, In preRnancy . .278 ABORTION: Causes and treatment. . .258-dOl Precautions after 281 Symptoms 1 Abscess— What It is, and how to treat 189 ACCIDENT: Falling into deep water 90 From chloroform, to prevent 9,'5 How to manage 93 Poisoning by— what to do . . 94 ACID: Chromic, for cancer 3.5 Citric, for cancer 35 Drinks, for the slolc 314 Gallic, in coujuraption 118 Hydrochloric, in croup 108 In stomach 251 Sulphurous, for scarlet fever 03 Acute inflammation of eyes, water for 15fi Acute rheumatism, new remedy for 38 AGUK: Chiuoidine, how to give for ...... 00 German cure for 91 How to prevent and avoid 98, 123 Symptoms 1 various remedies for 86-97 Alabama, resorts in. for consumptives 115 ALCOHOLIC LIQUORS: Cure for love of. 167 Use of, leaves permanent injury 167 ALTERATIVE: Ijor female debility 273 For stomach 137 For syphilis, successful 202 Or blood puriHers 162-16:j Pill for neuralgia V.') Relaxing anodyne, for asthrca 201 Rheumatic 38 Syrup for boils 60 A.mmonia, Giles' Uniment of Iodide of 42 ^.mmonia-Saline treatment for diabetes. . .177 Animals, Dr. Mason's Liniment for 41 Anodyne for asthma fcOl A.NTIDOTE: For poisoning by nux vomica or strychnine 47 For poisoning by various causes 93, 94 For tobacco chewers' weak stomach. ..180 Milk as, for lead poisoning 62 Anti-fat medicine 40 APOPLEXY: How to cure 181 Symptoms 2 Appetite, to Increase or restore ISS Arrowroot jelly for the sick 316 ASTHMA : Quick re) ' f and remedies for . . 200 Symptoms 8 ATROPHY : Cause and treatment of 190 Symptoms 3 Ayer's Cnerry Pectoral for colds, etc 12.5 BABIES: Receipts 377 Bab»?s. (See Children). Back-ache, liniment for 44 BALM OP GILEAD BUDS: For sore lungs.216 Tincture of, for cuts, etc ?t5 Balm, Oriental 42 BALSAM: Blackberry, for children 196 For wounds, crac^i etc 98 63 833 BA.LS AM —Continued. Peckham's Genuine, for conghs, etc . . .168 BARBER'S ITCH: Ointment for lOa Symptoms 4 BATHING: Of new-bom child 293 Of patient after child-birth 299 BATTERY ELECTRiC: Faradlc, In sciatica 37 Simpleund cheap, how to makeand use 38 Beans, a cure for Bnght's disease 154 Bearing down of the womb .270 BEEF: Broth for the sick 8U8 Essenceof 805 Tea, how to make 804, 805 Beefsteak for the sick 817 Beer, alterative, fiT purfying the blood 163 Belly-aches 26:4 Best Liniment, the 44 BIG NECK: (See Goitre). Symptoms 18 Birth. (See Labor). BITES : Frost, remedies for 142, 143 Of .mad dogs, 'o cure 181, 243 Of poisonous insects, etc 210 BITTERS: Alterative 163 Hop, without spirits 210 Mrs. Chase's magic tonic 278 Stomach 137 Blackberry balsam andcordialforchildren 196 BLADDER; Inflamr-iation of 263 Symptoms 4 State of, in child labor 885 BLEEDING: Of lungs, womb, rectum &c., 48 Styptic for 180 (See Hemorrhage: Nose.) Blistering in diphtheria 65 Blisters, blood, to prevent 68 BLOOD: blisters, to prevent 58 Purl f ying the. safest way 137 Purifiers, or alteratives 162, 163 Spitting, valuable remedy for 184 BLOODY FLUX: Treatment of 234 (See Dysentery). Symptoms 4, 14 BOILS: Head,salTefor 97 Poultice for 137 Symptoms 4 Treatment for 68, 60 To scatter 60 BONE LINIMENT: 41 White's Nerve and 48 BORAX: For erysipelas, 183 For nervouHneadache 188 Its value in catarrh, inflamed eyes, dandruff, etc 183 For washing clothes 184 BOWELS: Action of, during pregnancy. . .280 Action of. after child-birth 80O Blackberry tea for difflculties of 815 Griping of. (3olden Oil for 40 Inflammation of 262 Inflammation of, poultice for 187 InflammRtion of, symptoms. ... 5 Loose, remedy for 188 Of children, to keep regular 193 (See also Diarrhoea: Dysentery). 884 ■MEDICAL INDEX. BRAIN; Inflammation and concuesion of 246.247 Inflammation of, symptoms 6 BREASTS: Cold In, remedy for 124 Gathered, salve for 09 Sore, to avoid and cure 276 Swelling of. In newly-born child 296 Brlght's disease of the kidneys, cure for. . 164 Brister's Spanish Corn Destroyer 1 59 Broken breast, to avoid 276 BRONCHITIS: Chronic, remedy for.. 128, 266 Symptoms 6 Treatment for 254,256 BRONCHOCELE: 44,45 Alterative pill for 44 Alterative syrup for 45 Dr. Mason's remedy 46 Symptoms 6 BROTH: For the sick, beef 808 Chicken 807 Mutton 807 Veal 807 Vegetable 808 BRUISES : Liniment for 44, 216 Salve for 96 To prevent lockjaw after 83 Buchan's Dr.. Preventive for Ague 92 Bugle-weed; its value in consumption, etc., 184 Bunions, remedies for 168, 169 BURNS: Artificial skin for 142 Remedies for 79, 163 Salve for 98,09,101 Butternut piils 186 0. California Cure for cancer... 86 Calomel, substitute for 161 Camphor Liniment, strong 40 CANCER: Esmarch's or Gferman treatment 84 Oreeu ointment for. . . ., 09 In ear 85 Liniment for 83 New painless remedyfor 84 Of the womb 271 Poultice for 83 Relief of pain In 84 Salvefor 33 Symptoms 6 wild parsnip root In 86 Carbolic Salve 08 CARBUNCLE: Painless treatment for 68 Speclflcfor 60 Syinptoms 6 CASTOR OIL: Custard, to make 100 To. overcome nauseous taste 106, 109 CATARRH: Borax in, value of 183 Gargle for 67 Nasal, common sense treatment for. . . 164 Ointment for 166 Ophthalmia caused by, wash for 166 Snuff for 166 Symptoms 6 CATHARTIC: Pilla, compound 186 Pill, Dr. Chase's 246 Catnip Tea, to make .316 Chafing, ointment for 07,102 Chamomile Tea, a good tonic 816 OhangeofLife 267 CHAPPED HANDS, Etc.: Cold cream of glycerine and rose for 102 Stdvefor 96,97,98 CHICKEN: Broth for the sick. 807 Panada 810 Water ...810 CHICKEN FOX: Treatme&t for SSI Symptoms 7 CHILBLAINS: Remedies for 142, 148 Symptoms 7 CHILDREN : Cholera infantum 296 Coldsof, onion syrup for 121 Convulsions in 282,277 Diarrhcea 277 Diseases of 196-109 French remedy for hiccoughs in 85 Fretful 277 Food for 277 Having dyspeptlo tendency 160 Jaundice in 202 Liquid physio for. In constipation 130 Management of 103-195 Mild eye- water for 166 Newly-born, management of 298-296 Nursing, colic 277 Pap for diarrhoea of 816 Sore mouth of 277 Summer complaint 170, 196 Urinary diseases of 198, 199 Weakly, food for 149, 160 Weakly, rice coffee for 811 CHILLS AND FEVER: Prevention and avoidance 92, 123 Remedies for 8o-92 (See Ague.) Chlorine Water in Diphtheria 68 CHLOROFORM: Liniment 43 Poisoning by, symptoms 7 To prevent accident from 06 CHOLERA: Drops and powder for 127 Incipient, milk in treatment of 60, 139 Infallible cure for 127 Other remedies 128, 236 Symptoms.. 8 Vomiting In, to check 141 CHOLERA INFANTUM: Causes and treat- ment 228 S/mptoms 8 CHOLERA MORBUS: Causes and treat- liient 225 Syinptoms 8 Chromic Acid, valuable for cancer 35 Chromium, Chloride of, to remove cancer. 34 Cinders In the eye, to remove 92, 98 Citric Acid for relief of cancer 85 Claret Punch for the sick 813 CLEANLINESS: Importance of in children 194 In the sick-room 803 Climatis, changes of, in consumption 113 Clothing of children 194 Cod-liver oil, substitutes for 112 COFFEE: Corn, for the sick 310 Cause of sick headache 107 Rice, for tne sick 811 Value of in typhoid fever 67 COLD FEET: Ointment for 101 Remedy for 218, 214 Cold, suspended animation from 241 COLDS : General Washington's cure 123 Onion syrup for, in children 124 To break up, remedies 120-125, 815 (See also Coughs). COLIC : Drops and powder for 127 German remedy for 46 Of babies 277 Pain-killer for 129 Painters', treatment. 230 Quick relief for. , 197 Quinine cure for 46 Robinson's liniment for 41 Symptoms 8 Collodion, pliable, for bums, etc. ....... .142 MEDICAL INDEX. 885 'CONCUSSION: Of brain S46 Symptoms 6 Conflnemunt, probable date of In pre^ nancy 279 Congestion of lungs 251 CONSTIPATION: During pregnancy 280 He t-water cure 46 Nfiwer remedies 47 Of weakly women and children 136 Symptoms 9 Syrup for 135 Valuable pills for 46, 180 CONSUMPTION: Ayer'8 Cherry Pectoral tor 186 Crude petroleum for 112 Effect of climatic changes on 113 Gallic acid in 118 Hot water cure for 118 New French remedy for 110 Ointment for cold feet In 101 Pulmonary, prevention of 109 Simple home cure 118 Substitute for cod liver oU 112 Symptoms 9 Troublesome cough In, to ease 109 "Valuable remedy for 164 Where to go to cure 114,-117 ' Contagious diseases. Disinfection for. . . .68, 69 Contracted cords, liniment for 87 Convalescence, raw egg and milk in 812 CONVULSIONS: In cwldren 232 Symptoms 10 - Copperas, Solution of, as disinfectant 68 CORDIAL: Blackberry 196 For children 195 Cords, Contracted, liniment for 37 Corn coffee for the sick 810 Corn tea for the sick 811 Com meal gruel for the sick 808 CORNS: Brister's Spanish Destroyer 169 Remedies for 158-160 Salve for 160 •Costiveness, (see Constipation). COUGH: Attending slight hemorrhage of lungs 60 Ayer's Cherry Pectoral for 126 In consumption— remedies 109 Peckham's Balsam for 168 Remedies for 131-184 Various remedies for 120-125, 816 Whooping, remedies for 125, 126 (See also, Colds; Consumption). Counter-irritant, Croton OU as 100 Cow's teats, warts on, hand remedy for. . .161 -Cracks, salve for 96,97,98 • CRAMPS : During child labor 285 In the stomach , 193 Creosote, solidified, for toothache 78 Croton Oil, for counter-irritation 100 CROUP: Emetic for 106 External remedy 106, 210 Instantaneous, Internal remedy 106 Onions a sure cure for 106 Preventiveof 106,107 Symptoms 11 Cure Allllnhnent 43 (y'urrant Shrub for the Sick 318 Custard, Castor oil, to make 109 "CUTS: balm of gilead for 216 Bleeding from, remedy for 60, 84 Hot water poultice for 164 Remediesror. 168,164 Salve for.. - 87,98,101 Dance, St. Vitus, cure for ISO Dandruff, value of borax for 188 Davis', Perry, Pnin-kiUer 43 Deafness, and Earache, valuable remedy for 77 Debilitating Diseases, milk treatment of. . . 61 DELIRIUM TREMENS: Treatment of 190 Synnptoms 18 DIABETES : Ammonia— Saline treatment for 177 Ergot In 178 Incontinence and dribblin'; of urine. . . .178 Other remedies 179, 180 Symptoms 13 Valuable diet for. 176 Valuable remedy for 184 DIARRHCEA: Gruel for 808 Chronic, remedies for 188 Compound for 138 Cordial for 195 Milk in treatment of 60, 139 Muscovite, or raw beef cure for 128 Of children, pap for 818 Of children, drink for 160 Of Infants 188,277 Powder for 161 Remediesfor 127, 128, 138, 189 Symptoms 18 DIET : For patient after child-birth 800 For the sick 804 MQk, for indigestion 61, 149 To avoid diphtheria U Valuable, for diabetes 178 Dilation of strictures 243 DIPHTHERIA: Blisterlr-sr in 66 Chlorine water for. 68 Cure for. 61 Dr. Scott's treatment for 64 French remedy 65 Homeopathic remedy 64 Ice II remedy for 61 Latest Allopathic treatment for 65 Specific and preventive for 63 Successful remedies 80, 68 Sulphur treatment 61 Symptoms 18 To avoid 66, 107 (See Disinfectants.) Diseases of Children 195—199 Diseases of Women 261—272 DISINFECTANTS: For contagious dis- eases, how to use, etc 68 Nitrate of lead, in smaU-poz 71 Diuretics, valuable 816 Donahue's Rheumatic Liniment 48 Draft in v\ick room 817 DRINKS: Acid for the sick 814 Foi th rst of fever patients 814 Pector.il 814 Raw egg, forinvallds 814 DROPS: Ciiolera 127 Toothache, Dr. Chase's 78 DROPSY: Hepatic, substitute for calomel in 161 Remedy for 46 Symptoms 18 Syrup for 46 Drowned Persons, resuscitation of 80, 81 Duties of nurse during pregnancy, etc. 878-801 Dust in the eyes, to remove 92, 98 DYSENTERY: Milk in treatment of... 60,189 Inchildren 195 Successful remedy for 189 Symptoms 4, 14 83'; MEDICAL INDEX, DYSPEPSIA: Gaseons, effectual remedy. .IBl Hot waver for 162 Lime water and milk for 60,01, 140 Liquid remedy for 185 Other foods for 148, 149 Symptoms 14 TamariDd water for 800 Various simple remedies for ISO, ISl Voltaire's food for 1474 Dysiuria (see Children, Urinary Diseases of). EAR: Ache, remedies for 76, 77 Fungous growth in 83 Ulcerations iu 77 Earth Cure fur tumors, etc 216 Eclectic Vermifuge 148 Eczema (see Salt Rheum), EQO: Raw, and milk for the sick 312 Raw, drinks for invalids 814 Toast for the sick 316 With milk punch, for the sick 812 Epgnog, for the sick 811 Electricity, use of in sciatica 36 Elixir for cure of Ague, etc 91 Ely's Magic Remedy, for headache and toothache 108 EMETIC: Best in use 180 Croup 100 Quick, for accidental poisoning 93 English Shrub, for the sick 813 Enlarged prostate, suppository for 188 ENLARGED VEINS: Treatment of 235 Samptoms 80 Enuresis (see CMldren, Urinary Diseases of). EPILEPSY: O) long standing, German cure for 165 Successful remedies 212 Symptoms 10 Ergot, in diabetes 178 ERYSIPELiVS : Borax a remedy for 183 Dr. Chase's treatment of 176 Facial, (of face) 175 In nose, certain cure for 58 New and successful remedy 175 Symptoms 17 Esmarch's Treatment for Cancer 84 Essence of beef for the sick 805 Exercise, importance of 194 EYES : Acute inflammation of 156 Catarrhal ophthalmia, water for 155 Cinders and dust in, to remove 92, 93 Films of, cure for 167 Granulation of 157 Stye upon, to remove 168 To remove iron and steel from 15(5 Washes for 155, 156 Weak, mild remedy for 156 Eyo Waters, to make, 155, 156 r. FACJE: Chapped, ointments for. .*6, 97, 98, 102 Brysipelasof 175,176 Neuralgiain 74,76 Toilet wash for 103 Worms, to rem6ve 133 Fainting, treatment for 191 Falling Sickness. (See Epilepsy). Fatigue, milk as a restorative 62 Fat People; food to reduce their lleshiness.166 Female Complaints 261-27r FELON: Hot water poultice for 164- ' • Remedies for 180' \ Symptoms 17 FEVER: Attending hemorrhage of womb. 49 Chills and , remedies, etc 86, 08 Drinks for thirst in 814 Hay. treatment VSi- Scarlet, milk treatment 61 Scarlet, preventive an>' specific for 63 Scarlet, remedies for 68, 64, 866-258 Sores 238 Tamarind water for . . .809 Typhoid, milk treatment 61 Typhoid, treatment in 86,07 Yellow, treatment S24 Films on the Eye, to remove 167 Fingers. Printer's sore, to cure 68 Fitch's Dr. 8. S., rules to prevent consump- tion 109 FITS: Epileptic. German cure for 185 Epileptic, successful remedies 218 In children .233 Flaxseed: Lemonade, for coughs 128 FLOODING: After labor, treatment... 201, 800 To prevent 277 FLORIDA: Raising oranges in 120 Resorts in, for CJonsuraptives 118 Fluor Albus (See Leucorrhea.) i Flux, bloody, treatment of 234 \ Foetus, movt-ment of, iu pregnancy 279 tOMENTATlUNS:Hop 222 Hot, for many diseases 222 FOOD: For dyspeptics 147, 148 For newly -born child 294, 295 For patient in child-labor 287, 297 Forthosick 802,817 In d iabetes, to use and avoid 177 Of babies 277 Onions for, their value 187 To reduce fleshiness of fat people 166 (See also Dyspepsia.) Fowler's Solution, use of in cure of cancer. 84 Freckles, to remove 182, 138 FRENCH : Ointment for scald-head. . . 198 Remedy for consumption 109 Remedy for hiccoughs 85 Remedy for gonorrhea 208 Fresh air, importance of, for the sick 802- Frost bites, renied ies for 142, 148 Fungous Growth in the Ear. 85 Gallic Acid, In consumption 118' GALL STONES: Remedy for 191 Symptoms 17 GANGRENE: Treatment of 234 Symptoms 18 GARGLE : Common, for sore throat 67 For tonsilitis 140 Grandmother's, for sore throat 66 New, for sore throat 66 Strong tea, a speedy remedy 67 Garlic, to cure Gout 186 Gaseous Dyspepsia, remedy for 151 Gathered Breast, salve for 99 Genital Organs, external, itching of 278 Gentian root, tea of , to make 315- GERMAN: Cure for ague, etc 91 Remedy for epilepsy 165 Remedy for neuralgia 73 Treatment for cancer 84- Gileadbuds, Balm of, forT'its,eta 816 Giles' Liniment of Iodide of Ammonia 4t: MEDICAL INDEX. 887 <31eet. remedies for 208, 209 (See Gonorrhea). QLYCEHINE: and rose, cold cream of.... 109 Ointment for chapped hands, etc 97 GOLDEN OIL: for griping of bowels 40 In Kclatloa 37 Recipe for 87, 40 GOITRE: Alterative pill for .44 Alterative syrup for 45 Mason's remedy 44 Symptoms 18 To euro without coloring skin or cloth- itiK 44 GONOURHEA: Remedies for 205-209 Sy njptoma 18 GOUT: Cured by garlic 186 Symptoms 18 Grabitm pudding for the Sick 316 Giatulmother's QarKlo for Sore Throat 66 Granulation of Eyelids— remedy 157 GRAVKL: Remedy for. 48 Symptoms 10 Green ointment, for old sores, etc 99 Griping of bowels, Golden Oil for 40 (See also Colic ; Cramps). GRUEL: Cornmeal 308 Milk and rice 309 Milk, with raisins 808 Oatmeal f or In valids 149, 308 Gums, sore, remedy for 140 Gunpowder, burns from ; remedy 79 Hacking cough, remedy for 123 Hamlin's Wizard Oil, recipe for 42 HANDS: Chapped, remedies for. 98, 97, 98, 102 To soften, remove tan, etc 102 Hard corns; to prevent and cure 158-ir)0 HAY FEVER: Treatment of 23.5 Symptoms 20 HEADACHE: Ely's Magic Remedy for.... 108 Liniment for 44 Nervoufc . remedy for 139, 183 Simple home remedy. 74 Symptoms , 20 Tea and coffee, the cause of 107 Toc'ire 107 HEALTH: Average beat of pulse In 170 III, indicated by neuralgia 75 111. how brought on in many cases 88 Rules for winter 123 The true way to 82 HEART: Burn, remedies for. 108, 244 Burn, symptoms of. 20 Disease, value of buttermilk in 108 Diseases of 244 Disease, symptoms of 20 Palpitation of— remedy 85, 108 Slinnking of, cause and remedy 189 Ho;il in the sick room 303,317 HEMORRHAGE: From kidneys 180 Of cuts, wounds, &c 50, 84 Of females, pill for 277 Of largest blood vessels, stvptic for 130 Of lungs, womb, rectum, &c 48 Slight, or lungs, with cough 50 Symptoms 20 Uterine, during pregnancy 281 Uteriue, specifics in 48, 179 Hemorrhoids. (See Piles). Henbane, poisoning by— remedy 94 ■HERNIA: Of children, to cure 197 Symptoms 21, 26 Treatment of 234 Hiccoughs and nose bleed, remedies for. 84, 85 HOARSENESb: remedies for 120, 181 (See also Coughs). Hop Bitters, without spirits, to make 810 Hop fomentations 828 Hot Vapor Haths for Hydrophobia 131 HOT WATER: cure 816 Cure for consumption 118 For dyspepsia 153 Poultice tor cuts, etc 164 Humphrey's Dr., Pills... 87 Husking, cracks made In, salve for 97 HYDROPHOBIA: Hot vapor baths for. , . .181 Portuguese cure for 181 Remedy for 848 Symptoms 81 HYPOCHONDRI08IS: Substitute for calo- mel In 161 Symptoms ...21 HYSTERICS: Treatment of 888 Symptoms. ..81 ''oe, as a remedy tor diphtheria Bl IMPOTENCY : Special tonics for 180-188 Symptoms ". . 21 Incontinence of urine, remedy . . for 178, 198, 199 INDIAN: Syrup for cough 128 Vegetable syrup 188 Indigestion. (See Dyspepsia). Inflammation; Acute, of eyes, valuable remedy 156 Health rules for winter, 128 Hot water poultice for 164 Of bladder 258 Of bowels 858 Of brain 246, 847 Of eyes, value of borax In 188 Of kidneys 253 Of lungs 249 Of stomach 251 Of throat 248 Of womb 872 Salt washing for 813 INFLAMMATORY RHEUMATISM: Lini- ment for 89 New remedy 88 Remedy for 88 Ingi'owing toe nails, to cure 236 INJECTION: For gonorrhea 200, 207 For leucorrhea 207, 267 Insomnia (see Sleeplessness). Intermittent Fever (see Ague). Internal Rheumatism, remedy for 89 Iodide of Ammonia, Oiles Liniment of 42 Iron, to remove from eyes 156 ITCH ; Barber's, ointment for 102 In leucorrhea 108 Magical cure for 108 Ointment for 97, 101, 102 Winter, certain remedy for 44 Itching of genital organs 878 *. Jalap, Po\. Jer of, In gonorrhea 206 Jelly for the sick 316 JAUNDICE: Substitute for calomel In. ...161 Successful remedies 201-203 Symptoms 28 888 MEDICAL INDEX. KIDNEYS : Affections of, Red Dropa for. . .SOO Bright's disease of, lometllw for 164 Heiiiorrhn^e from, remedy 180 Inflammation of 868 Inflammation of, symptomi) 88 Peckbam's Dalsum for troubles of 163 KlnK'B, Dr. T. B., Remedy for diarrha3a....l3y Kings evil. (See Scrofula). L ABOR-OHILDBTRTH : Palna S88 The "Bag of Waters" 8W The th'-je stoges 888 FiRST riTAOB; — Articles needed — 286 Attention to state of bladder 286 Clothing of patient 287 Cramps during 888 Food for patient 287 Preparation of bed 286 Second Stage: — Assisting at birth 289 Duties of nurse during 288 Tying the cord 289 Third Stage:— Convulsions 202 Fainting 202 Management of child 203 Management of mother after 207 Management, if child is stillborn 801 LADIES: Mrs. Chase's Liniment for 87 Cure for neuralgia 76 Lamb Chops for tlie Sick 817 Laxative for Piles 186. 187 L£iAD: Nitrate of, as disinfectant in small- pox 71 Ointment, for piles 187 Poison, milk an antidote for 62 LEMONADE: Flaxseed, for coughs 122 Warm, for scarlet fever ... . 63 LEMONS: As medicine 175 Value of. in sickness and health. . 174 Length of Life 168, 169 LEUCORRHEA: Injection for 807, 267 Itching in, ointment for 102 Red Drops for 209 Remedy for. 179, 180, 266, 277 LIFE: How to lengthen 168 Table of expectation of 160 Turn of 267 Light in the Siok Room 803 Lightning Liniment 43 LIME WATER; As a preventive of bolls.. 59 For indigestion, etc 61, 140 With milk for indigestiou 61 LINIMENT: Anti- periodic, for liver and spleen troubles 88 Camphor and soap to dry up milk 276 Chloroform 48 Cure-all 43 Dr. Mason's 40 For ague, etc 86 For inflammatory rheumatism 39 For sciatica, lumbago, stiff joints, &c. 37 German, for colic, &c 46 Gllef' 42 Golden Oil, Dr. Chase's 40, 42 Lightning 43 Mrs. Chase's, for ladies 40 Mustang 42 Nerve and Bone 41 . Opodeldoc 43 ■-■ V LINIMENT- -Continued. Robinson's 4). Strong Camphor 4a "The U ncy, etc. .278-801 What constitutes a gooa one 803 NURSING: During pregnancy and labor 278-301 Suppression of milk during 274 NDX VOMICA: For constipation . 47 Eeu c,dy for poisoning by 47 o. OATMEAL GRUEL: Forthealck 808 For invalids and children. 149 Oboslty, to reduce 166 OIL: Castor, to overcome taste 108-109 Cod liver, substitute for 112 Croton, for ter-irritatlon 100 Dr. Chase'.. ^. jn, in sciatica 87 Golden, recipe for. ... ; 87, 40, 42 Hamlin's wizard 42 Of eggs, for h ^rnia oZ children 197 OSINTMENT: Barber's itch 102 Catarrh 165 . Chilblains and frost bites 143 '<'rench, for scald head 198 Glycerine, for chapped hands, &c 97 Green, for old sores, etc 99 Itch 97,101 Lead, for piles .187 Leucorrhea, itching in 102 Magnetic 101 Norton's 97 Stimulating, for cold feet 101 Tumors, bruises, etc 96 Bahn of Gilead, or Oli 98 ONIONS: A sure remedy for croup 108 As poultice, and for fcod 187, 105 In whooping co\igh IM To purify the blood 187 Ophthalmia, Catarrhal, wash for 1S5 Oriental Balm 411 Oyster essence, for thesit 806 PAIN: In back, from gonorrhea 208 Tn the stomach, liniment for 48 Internal, or colic, German romedr 40 (See also Pain-KiUer; Cramps; Stom- ach). PAIN-KILLER: Dr.ChPse's Golden OU... 40 In place of mustard plaster 129 Internal for diarrhoea, lie 128 I'eny Davis' 48 Truly magical for all purposes ISO PAINTIiRS' COLIC: Treatment of 880 Symptoms 280 PALSY: Causes and treatmnnt. ... 880 Shaking, cure for 180 Symptoms 88 Palpitation of the heart^remedy 86, 108 Panada, recipes for 810 Pap, for diarrhoea of children 818 Paralysis. (See Palsy). Parsnips, wild, root of, in cancer 85 Peckham's Genuine Balsam, for coughs, etc .168 Petroleum, crude, for consumption 118 Pennyroyal tea, to make 815 PILES: After child-birth 299 Bleeding, remedies for 186,188 Cure for 141,187 During pregnancy 880 Glycerine ointment for. 07 Laxatives for 186,187 Lead ointment for 187 Substitute for calomel in 161 Symptoms 88 'Tumors in, simple remedy for 186 PILL: Alterative 44 Butternut 185 Compound Cathartic and Liver 185 Dr. Humphrey's . . 87 For ague, chills, etc 86, 90, 91 For constipation 48, 139 For epileptic fits 818 For female debility 278 For hemorrhage of women 877 For neuralgia 74 Tonic, for sexual debility 188 Pimples, remedies for 182, 183, 184 Pin- worms, remedies for 144, 145 Pitting of small-pox, to prevent „71, 78 PLASTER: Mustard, substitute for 129 Spiced, for nausea and vomiting 101 Weak back 100 (See also Poultice, Salve.) PLEURISY: Remedy for. 19t Symptoms 24 PNEUMONIA: Typhoid, treatment for. ... 193 Symptoms a© POISONING: By nux vomica or strychnine remedy for 47 From various causes .-94 From wild vines, earth cure for 216 Lead, milk an antidote 68 Quick emetics in case of 03 Poison Ivy, antidote 04 Poison Oak, antidote... S4 840 MEDICAL INDEX. POLYPUS: In nose, remedy for 78 In womb 870 Fork, exciting cause of diphtheria 60 Porridge. (See Gruel). Portuguese Cure for Hydrophobia 181 POUlMCE: Crotonoif,aa.. . . lOO For cancer. 83 Forneuralgia 74 Hot 222 Hot wpter for cuts, etc 164 Onion, for bolls, etc 137 Onion, for diarrhoea, etc 195 Pumpkin U9 Robinson's, for inflammation, etc ,. . 09 Slippery ehn 223 Spiced, for nausea and vomiting 101 Yeast 228 POWDER: Cholera 127 Compound, of jalap, in gonorrhea 206 Dyspepsia, or dlai-rhoea 151 For use in cancer 84 PREGNANCY: Act ion of bowels in 280 Management of 279-280 Probable date of confinement 279 Natural labor 283 Symptoms of 278 Uterme hemorrhage during 281 Vomiting during 877 (See also Labor). HlEVENTION: Of blood blisters 68 Of chills and fever, ague, etc 02 Of consumption 109 Of croup, diphtheria, etc 106, 107 Of diphtheria by diet 66 Of hemorrhage from wounds 50 Of pitting in smallpox 71 Of scarlet fever and diphtheria 58 Prickly heat in children, remedy for. 195 Printer's sore fingers, to cure 58 Proud fiesh 832 Prurigo. (See Itch). Public speakers, loss of voice 120 Puddings for the sick 315, 316 Pulse, in health, average beat of 170 Pumpkin poultice for inflammations, etc . . 99 Pus. (See Abscess). Pyrosis, or Waterbrash 829 Q. Quiet In the sick room ; 303 QUININE: How to dissolve 126 In ague, chills, etc 89 In whooping cough 126 To cure colic 46 QUINSY: New remedy for 154 Salve for 00 Symptoms 84 R. RADWAY'S READY RELIEF: Recipe for 48 In whooping cough 127 Raspberry Vinegar for the sick , . .814 RECjIPE: Alterative syrup 45 Baby's 277 Blackberry balsam and cordial 196 Brister's Spanish Corn Destroyer 159 Castor oil custard 109 Chloroform liniment 43 Compound Cathartic Pills 135 Cure-all liniment 43 Dr. Chase's Golden Oil 87, 40 Dr. Humphrey's Pills 87 RECIPES— Continued. Glle'b Liniment 42 Golden Oil Liniment 43 Hamlin's Wizard Oil 43 Liver regulator 185 Magnetic Ointment 101 Mustang Liniment 43 Oil of eggs for rupture of children.... 197 Opodeldoc liniment 43 Oriental Balm 43 Patent liniments 43 Perry Davis' Pain-killer 43 R. R. R 43 Donohue's Rhemnatic Liniment 43 Syrup for dropsy 45 Toothache Drops, Dr. Chase's 78 Teas and broths for the sick. . .304-308, 311 Wheys 309, 810 White's Nerve and Bone Liniment 43 RECTUM; Hemorrhage of 48 Strictures of 241 REMEDY: Ague, chills and fever, etr . . .86-92 Asthma 208 Bed-wetting 298 Bleeding of cuts, w lunds, etc 50 Bright's disease of kidneys 154 Burns and scalds 79 Cancer 33 Carbuncles and boils 58-60 Catarrh 57 Certain, for winter itch 44 Chilblains, and frost bites 142, 143 Cholera 137, 188, 141. 236 Constipation 46, 47 Consumption 109-118, 153, 184 Corns, bunions, warts, etc 158-160 Coughs and colds 120-125 Croup 105, 106, 210 Delirium tremens 190 Diabetes 176-180 Diarrhoea, etc 60, 188, 139 Diphtheria 50-56 Dropsy 45, 46 Dr. Scott's for diphtheria 54 Dyspepsia, etc 147-158 Earache, etc 76, 77 Epilepsy 165 Erysipelas 175, i ."6 Felon 130 General Washington's, for colds 123 German, for cohc 46 Gravel 48 Hand, for warts on cow's teats 161 Headache 107, 108, 139 Hemorrhages, etc 48, 130, 179, 188 Hiccoughs and nose bleed 84, 85 Homeopathic, for sore throat 58 Indicated by condition of tongue-. .171-174 Inflammatory rheumatism 38 Internal rheumatism 39 Itching 97, 101, 102 Liver complaint, constipation, etc 135 Measles 219-2'^ Neuralgia 73-76 Painful menstruation 2fi8 Piles 141, 142, 185-188 Pimples and skin diseases 132, 1.33, 1S4 Poisoning by nux vomica or strychnine 47 Polypus in nose 78 Quinsy 99, 154 Ring-worm 163, 329 Rheumatism 33, 141 Scarlet fever 63, 14 Sciatic rheumatism 36 Scrofula 141, 142 Seasicknosi ^"^ MEDICAL INDEX. 841 :EEMEDY— Continued. Sleeplessness and nervousness 103 104 Slight hemorrhage of lungs, with cough 50 Sore fingers of printers 68 Sore nose 58 Sore throat 66,57 Spinal affections 83 Sunstroke and apoplexy 131 Syphilis and gonorrhea 804-209 TonsUitis 140 Toothache 77, 78, 108 Typhoid fever 66, 67 * TJlceratlng teeth 140 Vomiting, in cholera 141 Whooping-cough 126, 126 Worms 143-147 Besuscitation of drowned persons , .80, 81 Eheumatic Liniment 42 EHEUMATISM: Alterative for 38 Cure for 141 External remedies for 37 Golden Oil for 87 Inflammatory, liniment for 38, 89 Internal remedy for 39 Liniment for 33, 42 Riibinson's Liniment for 41 Sciatic, successful remedies for 38 Symptoms 25 Rice Pudding for the sick 315 EICKETS: Remedy for 192 Symptoms 25 EINQ-WORM: Remedies 163, 229 Symptoms 26 Rose. (See Erysipelas). Robinson's Liniment 41 RULES: For health 82,1.37 JIanagement of accidents , 93 Poisoning, for. . 93 Resuscitating the drowned 80, 81 R. R. R. Liniment. 42 RUPTURE: Of children, to cure 197 Symptoms SI, 26 Tx-eatment of 234 8. Sage tea, to make 815 ^8M.YCILATE OF SODA: Inflammatory rheumatism, for 38 Nervous headache, for 139 Tonsllitls, for 140 Salicylic Acid in inflammatory rheumatism 39 SALT RHEUM: Salve for 97 Symptoms 15 Treatment for 227 Salt Washings important in disease 213 SALVE: Barber's Itch, etc 102 Black, or healing ointment 101 Carbolic 98 Cancer, for 33 Chaps, cracks, &c., for 96, 97, 98 Cold feet, la exhausting diseases, for. .101 Corns, for 160 Felon, for 130 - Gathered breasts, for GO ' Green, for old sores, etc 99 Healing, for hernia 198 Inflamed wounds, for 98 Itch, for 97,101 Magnetic Ointment 101 Norton's 97 Julnsy, for 99 oblnson's, for Inflammation, etc 99 Tumors and bruises, for 96 "Weak back, for 100 WMte swelling, for. 143 Qu Ro Scab, Milk, of children 108 Scald-head— treatment 198, 227 Scalds, Instantaneous relief for 79 Scarlatina. (See Scarlet Fever), SCARLET FEVKR: Malignant, with putrid sore throat 258 Milk in treatment of 61 Remedies for 68, 64, 856, 257 Remedy and preventive for 68 Symptoms 86 To distinguish measles from 221 To prevent spread of 66 When dangerous to others 64 SCTATICAr Cured by electricity 86 Llnimentfor 87 Simple home remedy 74 Sciatic Rheumatism, successful remedies , , Sn Sclrrhus. (see Cancer), Scott's, Dr., remedy for diphtheria 64 SCROFULA: Remedies for 141, 148 Symptoms 87 Scurvy, salve for 97 SEASICKNESS: Cure for 161 English remedy 161 SEXUAL DEBILITY: Tonics and remedies for 180-188 (See alo Impotenc "r). Shaking Palsy— cure for 130 Shampoo, borax 188 SHINQLE.S : Treatment for 192 Symptoms 27 SHRUB : Currant, recipe 818 Enerlish recipe 313 Sick, Food for the 302-317 SICK HEADACHE: Remedies 107, 108 Robinson's Liniment for. 41 Tea and coffee cause of 107 SICK-ROOM: Its location, etc 302 Temperature of 802, 307 Ventilation of 817 Singers, loss of voice, etc 120 Skin, artificial, for burns, etc .' 142 Skin diseases— remedies for 1.32, 133, 134 SLEEP: Amount needed 104 As a medicine 104 For children 194 Of new-born chile". 296 Sleeplessness, rem- lies for 103, 104 Slippery Elm poultice 228 SMALL-POX, Curesfor 70 Disinfectants in 68, 71 Pittins, to prevent 70, 71 Successful remedy 64 Symptoms 28 Vaccination in 72 Snakes, bites of, antidote 94 Snuff, for nasal catarrh 165 SODA: Salicylate of, in Inflammatory rheu- matism 38 Salicylate of, for nervous headache — 139 Salicylate of, for tonsllitls 140 Soft Corns, to prevent and cure 158-160 Solidified Creosote for Toothache 78 SOLUTION: Copperas, as disinfectant ... 68 Forague 86 Fowler's, for cancer 34 Of quinine 126 Zinc, as disinfectant 68 SORE BREASTS: In pregnancy 280 To avoid and cure 276 Sore Chest, Peckham's Balsam for 158 Sore Eyes, remedies for 156, 156 Sore Gums, remedy for 140 Sore Nipples, remedy for 274, 275, 877 Sore Nose, certain cure for 68 S43 MEDICAL INDEX. BORES: Bad, to cure 232 Collodion for 142 Fever 886 Salve for 97, 98, 99, 101 SORE THROAT: Good old grandmother's Kargle for 66 Homeopathic remedy... 68 Peckbam's Balsam for 168 Prevention of 1(W Putrid, with scarlet fever 268 Robinson's Liniment for 41 Remedies for 67 Sage tea for 816 Sour Milk Whey, to make 810 SPASM: Of Stomach 193 (See also Convulsions). SPECIFICS : For diphtheria. 62 For hemorrhages 48, 180 Spermatorrhea. (See Sexual Debility). Spiced plaster for nausea, etc 101 Spinal affections, liniment for. 88 Spleen diiilculties, liniment for. 68 SPRAINS: Capital remedy for 163 Liniment for. 43 Remedy for 210 St. Anthony's Fire. (See Erysipelas). Btift joints, liniment for 87 Still-born child, treatment of mother after birth of 801 Stimulant for sexual debility 181 Stings, of wasps, bees, etc 209, 210 Stitch in the side 232 St. John's Wort and Stramonium, ointment of 96 STOMACH: Acidin 261 Bitters, 6r alterative for. .... 13*/ Cramps in the, remedy 193 Inflammation of .251 Inflammation of, symptoms. 28 Pain in, liniment for 42 Wetik, tobacco chewer's, cure 180 Stone. (See Gravel). Stones, gall, remedy for 191 Strains, liniment for 48 STRAMONIUM: Poisoning by, remedy.... 84 St. John's Wort and omtment of 06 Strictures of the rectum 241 Strong drink, cure for love of 167 Strychnine, remedy for poisoning by 47 ST. VITUS DANCE: Cure for 130 Symptoms 28 Sty© on eye. to remove 168 Styptic Colloid, bleeding of wounds 60 Styptic, for bleeding of largest vessels 130 Suffocation 241 SULPHUR: As disinfectant 68 Treatment with, for diphtheria 61 SUMMER COMPLAINT OF CHILDREN: Remedy for 179, 196 Gruel for 808 Sunburn, to remove 183 SUNSTROKE: How to cure 181 Symptoms 29 Suppository, for piles 188 Suppressed menstruation. (See Menstrua- tion). Suspended Animation from Cold 241 Sweating at night 184 SWELLED NECK: 44,46 Alterative pill for 44 Alterative syrup for 46 Mason's remedy 44 SWELLING: Liniment to reduce 38 Of breasts in new-born child 296 Remedy for 210 White, salve for 142 SWOLLEN TONSILS : Homeopathic reme(iy 68 Salicylate of soda for i4o SYPHILIS: Successful remedy for aoa SympU ms 29 SYRUP: A'terative 45 Alterative, for boils eo Cough....... 121,124,125 For cough, in consumption 109 For dropsy 45 Indian, lor coughs 122, 123 Liver, in place of pills 135 Onion, for colds of children. J24 Whooping cough 12a T. Tamarind, use of, in fever 809 Tan, to remove 10a Tape Worm, remedies for 146, 146. Tapioca Pudding for the sick 316 Tar Plaster, for scald-head 198 TEA: Blackberry, to make 316 Beef and meat 804,805 Catnip, to make 315 Cause of sick headache 107 Corn, for the sick 811 For neuralgia 74 Gentian and chamomile 3l& Herb, for the sick room 315 Mint, to make 815 Pennyroyal, to make 815 Sage, to make 815. Strawberry leaf, to make 815 Strong, as a remedy for sore throat 57 Teething of children, summer complaint from 196 Teeth, ulcerating, remedy for 140 Temperature of Bick rooms 80a, 317 Tetanus, or lockjaw, remedies and prevent- ives 83.84 Tetter, remedy f or . ^ 183. 134 Texas, resorts in, for consumption.... 114, 115 Thompson's Iir proved Liniment 44 THROAT: Inflammation of 248- Sore, grandmother's gargle for 66 Sore, nomeoputhic remedy for 63 Sore, prevention of 107 Sore, Robinson's Liniment for 41 Sore, several gargles and remedies. .56, 67 Sore, value of borax in 183 THRUSH: In new-born child 296 Symptoms 29, 228 Treatment for 228' TINCTURE: Alterative for rheumatism.... 38 Cough, for consumptives 109 Of Balm of Gilead, for cuts, etc 215 Tonic, for sexual debility 181, 182 Whooping cough 126 Toast, egg, for the sick 316 TOBACCO: Chewer's weak stomach, anti- dote 180 Poisoning by, remedy for 94 Injurious eifects of its use 211 Toe-nails, ingrowing, to cure 236 Toilet Wash for face 103 TONGUE: The condition of system shown bylt 171-174 Tied, treatment of 933 What it tells 170 TONIC: For female debility 2r3 For impotency, or sexual debUity. .180-183 Gentian and cliamomile 315 In ague, etc 91 Mrs. Chase's Magic for female debility 273 Stimulating, for nervous debility, etc. .269- liM MEDICAL INDEX, 84» TONSILITIS: Remedy for 140 Symptoms 29 TONSILS, SWOLLEN: Homeopathic rem- edyfor 63 Salicylate of soda for 140 TOOTHACHE: Drops, Dr. Chase's 78 Remedies for 75, 77, 78, 108 TREMENS, DELIRIUM: Treatment for... 190 Symptoms Vi True way to health 82 TUMOR: Cancerous. (See Cancer). Earth cure for 216 In womb 270 Salve for 98 Symptoms 29 Turn of Life 267 TYPHOID FEVER: Milk treatment 61 More malignant form, treatment In. ... 67 Symptoms 29 Use of water in 67 Value of coffee in 67 TYPHOID-PNEUMONIA.: Treatment 193 Symptoms 80 Typhus. (See Typhoid Fever). V. Ulcerating teeth, remedy for 140 ULCERS: Indolent 238 Ointment for 99, 101 Simple 237 Symptoms 80 Urinary diseases of children, remedies for .: 198,199 URINE: Difficulty in passing, in pregnancy 281 Offensive, of women 277 UTERINE HEMORRHAGE: During preg- nancy 281 Specifics in.. 48, 179 Uterus, diseases of 869-272 V. Vaccination, origin and object of 72 Vagina, tmnors in 270 VARICOSE VEINS: In pregnancy 279 Symptoms. 30 Treatment 235 Veal broth, for the sick 807 Vegetable broth, for the sick 308 Veins, varicose or enlarged 235 Vermicide. (See also Vermifuge; Worms). VERMIFUGES : Various 143-147 (See also Worms). Ventilation in sick-room 317 Voice, loss of, by singers, etc 120 Voltaire's food for dyspeptics 147 VOMITING: During labor 285 During pregnancy 277 In cholera, to check 141 Peculiar case 140 Spiced plaster for 101 w. Warmth of sick room 303 WARTS: On cow's teats, the hand cure ..161 Remedies for 158-161 Wash for the face 104 Wasp-stings, certain cure for 210 WATERBRASH: Remedy. a9» Symptoms 81 WATER: Barley, to make 810 Chicken, to make 31(X Eye 168,16ft Hot, cure 21ft Hot, for consumption 118 Hot, for cuts, etc 164 Hot, for dyspepsia 168 Lime for dyspepsia, etc 69, 61 Value of in fevers 07 Weak Babies, food for 150 WEAK BACK: Linimentfor 88 From gonorhea 20O Valuable plaster for lOO Weak Eyes, remedies for 167 WEAK STOMACH : MUk and lime water for 149 Tobacco chewers', antidot« for 180 (See also Dyspepsia). Wet nurse, importance of 295 Wetthig the bed Iflft Wen. (See Tumor). WHEY: Sour milk remedy 810 Tamarind 309 Whie 300 White Swelling, salve for 14* Whites. (See Leucorrhea). WHITE'S Dr.: remedy for spinal affections 89 Nerve and Bone Liniment 48 WHOOPING COUGH: Relief of 18ft Remedies for 125, 12ft Symptoms 81 Quinine for. 12ft Wild Parsnip, root of, in cancer 85 Wine Jelly for the Sick 81ft WINTER: Cough, or chronic bronchitis.. .123 Health, rules for 12S Itch, certain remedy for 44 Witch-hazel, for hemorrhages 48 Wizard Oil, Hamlin's 48. WOMB: Bearingdown 270 Cancer of 271 Diseases of 269-278 Falling forward of, after child birth. . .293 Hemorrhage of 48. 49, 188, 189 Inflammation of 278 WOMEN : Chances of, for marriage 169 Diseases of 261-27? WORMS : Eclectic vermifuge 143 Face, to remove 184- General discussion of subject 143-147 Pin, remedies for 144, 145 Symptoms . . 81 Tape, remedies for 145, 14ft WOUNDS: Hot water poultice for 164 Peckham's Balsam for 153 Poisoned, Earth cure for 216 Punctured, and other, to avoid lockjaw 83 Remedy for bleeding from 60, 84, 188 Salve for 98,101 T. YEAST: In scarlet fever and small-pox. ... 64 Poultice for gangrene 234 Poultice, to make 228. YELLOW FEVER: Treatment for 224 Symptoms — 32 Zinc, Solution oi', as disinfectant 68> II I \ i ' : ", ', •■ -1 :v • A , GENERAL INDEX. A. Aconite, to cure roup In poultry 765 Acre, quantity of onions to 643, 544 Advice, poetical, to boys and men 557 Age of horse, to judge 669 Agricultural Department 772-789 Alabaster, cement for 648 Alcohol, vinegar from 580 Alice's Gingerbread 379 Allen 's Excelsior Axle Grease 623 ALMOND: Blanchin:, for cake 306 Icing for cake 869 Pudding, or Chester 843 ALPACA: Care of, and doing over 518 Dresses, to remove wrinkles and restore luster 587 AMERICAN: Bologna Sausage 416 Green pea soup 425 AMMONIA: Cookies with 881 , 898 Its use in washing, etc 535 For bee and wasp stings 536 An Acre in Onions 544 ANIMALS: Domestic, c,',irothe8 «88 Candied Peel, with Duke of Cambridge pudding 843 OAKDIES: Chocolate caramels 677 Chocolate creams 677 Cocoanut 677 Everton Taffy 676 Molasses taffy 677 CANNING: Fruit 684 Oeneral remarks 607 Grapes 607 Rhubarb plant, etc 608 Sausacce 416 Strawberries B07 Sweet com , 608, 609 Tomatoes 608 To avoid breaking cans 607 Canton Soy. to make 495 Caramels, cnocolate, to make 677 Caraway Cookies 803 Carbon for hogs V48 Care of sheep in winter 733 Carpet rags, to dye blue 611 CABINETS: Moths in, to prevent 641 To remove moths 798 To wash without taking up 684 Carrageen Custard 487 Carriage tops, oil dressing for 6;J2 Carrot Soup 426 CARROTS: For cows 705 Pickled for table use 689 Their value as food 639 With cream — 513 Cast, iron, to solder 795 Caterpillars, on fruit trees, to destroy 672 Catarrh Snuff, Borax for 536 Cats, fleas on, to drive away 553 CATSUP: Cucumber 500 Currant, for baked beans BOO Grape BOO Improved 496 Mushroom 499 Tomato 499 When out, to make a supply 601 CATTLE: Big jaw in, to cm-e 667 Bloat in 693 Calves, raising, feed, wintering — 700,701 Choked, remedy 693 Condition powder for 74r Digestion of 690 Dairy cows, to feed 703 Durham 699 Foodfor 705-714 Hollow horn 694 Indigestion of calves, remedies 701 Jersey 698 Kicking cows, to make stand still 695 Lice on, remedy 689, 696 Milk-fever, to avoid 690 . I Milk, to " dry off " 692 Milk, to Increase 691 Neat sheep better than 730 Over-eating, what to do 698 Profit of dairying 702 Salt and ashes for 696-698 Scours and diarrhea . . 694, 695, 702 Sores or tumors, to cure 693 Silos and ensilage 714-724 Swelled bags, to cure 693 Winter feeding of 704 Versus sheep '/31 Cauliflowers, to raise successfully 549 Cayenne Pepper, for rats, bugs, etc 686 CKLERY: Sauce, to make 495- Soup, rich and creamy 421 Storing of 60O' Vinegar, to make B81 Cellar, elevator from, to pant/y 678' Fungus In, to destroy 689 CEMENT : China and glass 648 Dr. Chorls' Magic Mender 646 For iron work 800 For labels, etc 690, 691, 801 For leaks In steam boilers 801 For leather 801 For leather, wood, glass, etc 691 For tin cans 647 For marble and alabaster 648 For patching boots, etc 681, 801 For rubbers 801 Japanese 648 Proportion of, in concrete 60/ Steam and water tight, for joints 802 White and ctieap 647 Cess pools, to disinfect instantly 606^ Chapped Hands, Camphor Ice for 639 Charcoal for hogs 718 Charcoal for poultry 760 Charity Cake 890 CHARLOTTE: Apple 841, 479 Polonaise 877 CHEESE: And apple fritters 406 Buttermilk, plain and spiced 651 Baked cabbage with 408 Fancy Shipping 650 Home-made 647 Italian ^ . .452 Parmesan, with Welsh rarebit 457 Factory, articles, and cost 6^8 Cherry butter 477 Chester Pudding, Enf^lish 843 Chestnut Pudding, to make 339 CHICKEN: Beef or veal head cheese with. 434 CHICKENS; Cholera in, to cure. . . .748, 761-708 Curried 458, 421 Currie, with rice, Indian 453 Fricasseed 452 Hash 435 In peas 455 Oyster pie 448 Pies 368 Relish 455 Salad 493 Soup 421 Stew 442 To prepare for picnics 462 Young, best food for 768 Young nice way to cook 455 (See Poultry.) Chicken cholera, remedies 761-761 Children, oatmeal gruel for 427 ChiliSauce 496 CHIMNEYS: How to build 640, 541 To avoid smoking .....541 To stop leaks 541 China, cement for 548 Chintz bugs, to destroy 570 CHLORIDE OF LIME: For grubs, etc., entrees 788 To exterminate rats, etc 585 CHOCOTATE: Caramels to make 577 Creams, to make 677 Icing for cake 869 Jelly 504 Jelly cakes 378, 874 Marble cake 871 Choice cake... 891 Choked cattle, sure remedy 693 C C c c C( C( Cc C( cc Col Col Col Col Coll COl COI Cole GENERAL - JJ7DEX, CHOIiERA: Chicken, to cure 748, 761, 7K Disinfectant after .600 In hogs .743-747 Chopped efn?s. wlthpu-kUn^* mJ«»f»*H* ..886 Chops, pork, fried with apples 441 Chow chow, to make , .406, 407 CHOWDER: Fa-iious Rhode Island, or St James' 444 With flsh or clams 460 Christmas, plum puddin;;, old style 886 Chum, butter not to be gathered in 644 Churning, of butter 648 CIDER: Apple, jelly 604 Boiled 616 To keep 616,616 Cake, without eggs or milk 801 Vinegar 670 Cistern, how to build 678,674 Citron, preparation of, for cake 866 Clams, chowder with 450 Claret, wine jelly 605 CLEANING: Brass 700 CofTee pots, etc., inside 648 Flat irons 538 Glass Klobes 700 Oilcloth 588 Painted surfaces 706 Silverware 540 Zinc 705 (See Washing). CLEANSING: Barrels, etc 640 (See Washing.) CLOTH: Fire proof 676 Oiled for hot beds, etc .676 Water proof 675 Fruit stains, to remove from 5-28 Indellible ink for marking 608, 600 To remove iron rust from 687 To remove grease, etc., from 527 To remove mildew from 587 CLOTHES-CLEANING 525,526 Soap for 626, 631 (See Washing). Club feet, of cabbage to prevent 640 Ooal for hogs 740 Cocoa, cones 875 COCOANUT: Cake 374,375 Candy, to make 577 Drops 875 Milk in cooking rice 454 CODFISH: And eggs 448 Balls 448 To boil 447 Codling Moth, remedy for 563 COFFEE: Cake 886,887 Jelly 504 Coffeepots, to clean inside 548 CCLD BEEF: And dry bread or biscuit balls 432 Roast, broiled 437 To use economically 432 COLD: In the chest, onions for ,548 Storage of fruits, eggs, etc 608 Water cake 302 Weather, soup plates to be heated in.. .418 Cole (cold) slaw to make.. 407 Colic in horses, to cure 660 CoUups, Scotch, with veal 438 Cologne, fine and cheap 636 Color of plants to preserve in drying 688 COLORED: Cotton goods to wash 532 Silk handkerchiefs, to wash 583 COLORING. For domestic uses 600-615 Of butter. 642 Colors of cotton goods, to fix 632 COLTS: Diarrhoea in, to cure 604 KaislngaDd breaking ^.n4,M5 Weaning and wlikterlng .666 (See Horses). Comb Honey ......il807 Compote, aople . .1.477 Common oalce 809 Concentrated lye, for soap Mli 5S8 Concrete proportions of materials for. . . ..607 CONDITION POWDERS: For Horses. 1666, 671,179 For Horses and Cattle 747 Oondy'B Fluid, for disinfecting, etc 439 COOKIES: Caraway 898 Excellent 881 Ginger 881 Ginger, with molasses. 804 Plain 808,804 Rose flavor 803 Spiced 804 Sugar 881 With ammonia, 881. 303 Cook room, bread, cake and pie to stand in till cool 829 Cooling, of bread, cake, and pie 829 Copper, to clean TOO Copperas color, for carpet rags 611 Copying ink, black 607, 608 Cordial, Blackberry, for the children 850 CORN and bean soup 410 Bread 404 Bread, old-fashioned 827 Bread, Minnesota 827 Bread, Fouthem, far-famed 827 Bread, Southern, improved 328 Burnt for hogs 748 Cake 408,404 Cut in blossom for milch cows 775 Dodgers, Kentucky 404 Dodgera. white 328 Fodder for cows 711 For hogs 751 For poultry 750 Fritters 406 Green, egg omelet with 461 Green, soup 421 Hulled, to make BOO-611 Oysters 446, 484 Popped, pudding, to make 380 Vinegar 679 Raising for soiling and feeding 774 Seed, to keep 775 Tocan 608,609 Tofry 484 To keep birds from 504 To make vinegar with ■. 578 Com and pork, to get the most from 754 Com crib, rat jjroof 560 CORNED: Beef, to cook with cabbage 436 Beef, flank of, rolled 437 CORN MEAL: Custard 488 Muflflns 403 Coras of horses' feet, to cure 670 Comstalk.s for cows 710, 711 CORNSTARCH: Blanc mange 34ft Cake .876,878 Float with 846 Pudding 832 Snow pudding with 887 COSMETICS: For the face 637 .An old lady's only one 637 Cotswold sheep, the best i2« COTTAGE PIJDDING: Recipes for . . .886, 836 Sauce for 83(> COTTON GOODS: Colored, to wash. 632 To dye 609,611 860 GENERAL INDEX. Coverinir for steam pipes 700, 701 COWH: Dairy, to feed 703 Dairying, profit of 708 Durham C90 General remarks as to care of 600 How to feed fleld turnips to 708 Jersey 608 KiclclnK, to stand quiet 605 Millc fever, to avoid 600 Millt, to dry off 602 Miilc, to increase COl Over-eating, what to do 698 Soiling 710 Tumors on, to cure 693 (See also Cattle.) Cows vs. sheep, comparative profit 781 Craclced hands, to cure B30 Craclced walls, to clear of bed-bugs 678 CRACKED WHEAT: Pudding 845 Mush, excellent 460 CRACKERS: Crumbs of, beefsteak fried with 433 Crumos of, mock minced pies with . . . 858 Suet pudding with 849 To make 409 Cracknels, Scotch, of oatmeal 405 Cracks in walla, to fill 648 CREAM: Batter puddings with 847 Cake, various 888,808 Cole slaw with 497 Croquettes, a substitute for bash 433 Fritters 406 Ice, to make 488,480 Muftins. with 408 Or custard pudding 836 Of tartar, ho w to use, for cake 866 Pastry or pie-crust 856 Pie 859,860 Pudding 868 Puffs, PhUadelphla 890 Salad 402 Sponge cake 880 Toast, Boston 486 Velvet, a delicious dessert 401 Beer or soda, to make 618 Creamery, management of 646 Creams, chocolate, to make 677 Crib, com, rat proof 660 Cribbing of hors^es, to cure 664 Crickets, to drive away 640 Crimps, to keep in place, in damp weather 636 Crisps, German 892 CROQUETTES: Cream, a substitute for hash 432 Duck and oysters 447 Hulled corn, to make 611 Or bread balls 612 Crullers, or Fried Cakes 405 CRUMBS: Bread, queen of puddings witb.8l4 Bread, or meat and rusk pudding 351 Bread and cracker, mock minced pie with T. 368 Cracker, beefsteak fried with 438 CRUST: Forpies 855,356,862 Of bread, to make soft and delicate 881 Pie, baking before filling .867 Pie, glaze of, to prevent escape of iuices 856 CUCUMBERS: A paying crop .605 Bugs on, to kill. 688,589 Chow-Chow with or without 496,407 Fresh, for towns-people .594 Fresh, to prepare for table 600 Selection of 778 Cucumber catsup 600 CULTIVATION: OfoniOM 642-649 Of Potatoes 777, 778 CULTURE: Of Quinces 766 Of Raspberries, keeping clear of weeds . 604 Of Raspberries, mulching or covering. .604 Of RaspbeiTJcH, piiu^hing off leaves. . . .605 Of Roapberries, the kind to raise 605 Of Roots, to feed stock 708 Of Strawberries 608 Cup cake, Rye Drops 804 Curculios on plum trees, remedy 564, 785 Curling liquid, for the hair C37 CURRANT: Cake 386 Sweet loaf 824, Catsup ; 600' Bushes to set out 668 Bushes, grafting.. .. 669 English, for cake 866 To avoid borer and mildew 669 When to plant 788 Worms, remedy 666-668 CURRIE: Chicken, as made in India 481 Chicken, with rice 463 Powder, to make . . 408 Curried veal or chicken 458 Currie Vinegar, to make 681 CUSTARD: Apple 481,488 Apple, pie 861,481 Apple, pudding 841 Cake, or Improved Berwick Sponge Cake 888 Carrageen 487 Com meal 488 French tapioca .....487 Frosted 487 How to make 486 Jelly cake 881 Lemon pie, extra 858 Pie, boiled 360 Potato pie 861 Pudding 886 Bice 468 St. James' 487 Substitute for 488 Without eggs 487 Cutlets, rabbit 484 Cut-worm of cabbage, to destroy 640 Cut-worms, to destroy 604 D. Dairy cows, to feed 703 Dairying, profit of 702 Dandruff, to remove 640 " Dandy *' custard pudding 836 Danish tapioca pudding. 348 Darkcake 389 Decay of fence posts, etc., to prevent 554 DELICATE : Bread crust, to make .831 Cake 884 Delicious dish with sweet apples 481 DELMONICO'S: Recipe for cooking oyg. +A|*g , , , . . . . • . . 445 Substitute' for hash '.'..'.'. ..".'.'.'.'.".'.'.".".". . .432 Dentifrice (see Tooth-Powder; Borax). Depilatorv to remove superfluous hair.6S8, 639 Dessert, delicious 401 Diarrhoea, to cure 702 Diarrhoea of cattle, to cure 694, 695, 702 DIGESTION: Of Cattle 690 Of Horses 602 DINNER: Boiled, how to get up 418 Graham bread for 385 Potatoes for, each day in the week. . . .468 Thanksgiving bill of fare, etc 613 mgm GENERAL INDEX. nil iDIo Lewis' " Breakfast for Two Cents," 601 DIbIi nt Scraps, a 484 DISINFECTANT: After cholera 006 For cess pools, quick 600 Disposition of Horses, general remarks on.U.'h) Distemper In colta, treatment 073 DODGERS: Kentucky com 404 White corn 888 DOOS: Fleas on, to drive away 5B8 How to give ac'^'antage to sheep over. .735 Lloo on, to kill 696 Poisoned by strychnine, antidote 6;53 Miiuge upon, sure remedy 658 DOMESTIC ANIMALS: Carrots as food for M9 Horses and, treatment of 658-089 (See Horses, Cattle, Dcgs, Cows, Poultry). Doiieh, Bread, to make biscuit from 321 DOUG fl NUTS, or Fried Cakes 405 Raised ,..405 Drni), todye 610,613 Dr. Chase s Magic Mender 546 DRESSING: Baked fish with 448 Bef f's heart, to bake with 437 | Bread crust for 484 Salad, for any kind of meats, eto 436 (See also Salad; Sauce). IDRIED: Apples , 474 Apple shortcake 399 Beef with eggs 4.33 Veach pudding 841 DRIED APPLES : How to cook 582 .Juice of, as beverage for the sick 474 Manner of cooking 474 vVholesomeness of, as food 474 Drillingglasa 796 Drink, summer, pleasant 618 Drippings in making cake 305 'DROP CAKES: Ginger 379 Or macaroons 394 Rye, cup 394 Rye and Indian 406 Drops, Japanese Toothache 599 Dr. Warner's recipe for curing beef 414 Dry bread and cold beef balls 432 Drying of fruit 583 Dry bread, to use .....484 Duch(;83e Potatoes 470 DUCK : And oyster croquettes 447 Mock, with veal or beefsteak 447 Roast, with potato stuffing 447 To bake, wild or tame 446 Duke of Cambridge Pudding, with candied peel 843 Dulce de Lece, or Spanish sauce 478 Dumplings, apple 480, 481 Durham cows 699 Dust baths, necessary (or poultry 7.57 Dutch apple pudding 339 "Dutch Turkey" 438 DYE: Forthehalr 633 Renovating, for black clothing' 527 .DYEING: Black for silk 610 Black, In dress' goods 609 - Black, on wool or cotton 609,610 Blue, for carpet rags 611 Blue, on cotton rags. .61 1 Blue, permanent 614 Brown, for wooletis 610 Brown, various shades 618,614 Bright red.. 615 Claret, for woolens 611 Copperas with lye ;..611 Crimson 611 Darktan 614 Drab 618 Drab, with tea 612 DYEINO-Contlnued. Fawn drab Ml Green 014 ImptTial blue'for silk and wool 010 Nankeen 015 Pink, in cotton 014 Scarlet in oottop or silk Ol4 Seal brown 019 Sky blue for woolens 010 "True Blue" Oil Yellow ei4 Dyes for Domestic Uses 600-015 DYSPEPSIA: Heaithfulness of hard- boiled eggs In 469 B. Easter, or "Hot Cross "Buns 895 Ebony stain for wood 797 Egg-eating hens, remedy 760 EGG: Muflana.to make 450 Plant, fried ..407 Preservatives 001 Toast 480 EGGS: Batter pudding with 847 Cake without 891, 893 Chopped, with pudding, a la Crtm* 880 Codflshand 448 Dried beef with 438 Fried or baked, for breakfast 480 Fried potatoes with 470 Gruel of, for the sick 460 Ham and 440 Hard-boiled, in dyspepsia 459 Howtoboil 459 How to preserve 540-558 Indian puddings without 872 la making cake 800 In-the-nest 401 Minced veal with 458 Mufflus with and without 402 Omelets 439, 440, 460, 461 Poached withfrled ham 440 Potatoe cake, without. , 890 Rusk, without 897 Tapioca pudding without 838 To determine sex of 658 To keep by cold storage 698 Elevator from cellar to pantry 678 ELY'S: Sea Foam, for the hair 638 Best Hair Dyes 688 ENGLISH: Chester or almond flavored pudding 848 Currants, for cake. . 860 Ginger beer, to make 817 Method of boiling and frying turkey.. 451 Plum pudding 332,3.34 Welsh rarebit 456,457 Yorkshire pudding ; 841 Englishnen's Taste, plum puddingto. ...384 EffelLAGE, how to accomplish 714-724 (See Silos and Ensilage). Epizootic, successful treatment 073 Eraslon Compound 681 ESCALOPED: Oysters 868,445 Parsnips 444 Potatoes 471 Tomatoes 488 Veal 468 Essences, flavoring, to make 488 Evangeline's Gingerbread 878 Evaporated Apples, how to cook 68S Everton Taffy, to make 670 EWES : Breeding, care of 784 Breedhig, how spoiled 786 GENERAL IIWEX. KWES— Continued. _J}r»!e(HnK, time to select 787 BiXTRA: UuttiT-i)U Iding. . 847 Hio wn Bi'exi ( ■famed 827 Lemon cuHtard pie. 8R8 Stracted Honey 807 TRACrrS: Flavoring, to make 488 Ltnnuu and orangu to make 678 I^e Water, for horaeH 066 FACE: Cosmetica for .....687 Rough, camphor ice for 680 Factory, chet-se, articles and coat 6C3 Failure in InmiueRS how to avoid 601 Famous Rhode Island chowder 440 Farina Jelly 806 Farmers' gams, to make 404 Farm, value of shet- p on 780, 788 Fast or spirituous sauce for puddings 884 FATTENING: Hogs ...761,762 Poultry 700 Sheep 780 Stock, how to do It 71iS-714 Fbtu drnb, to dye 611 FEATHER BED: Tick, to remove stains.. 660 To renovate 600 FEEDING: Dairycowa 703 Stock horses 680 Feet, pigs', broiled " a la Bamuni " 44a FENCETOSTS: Importance of seasoning. 656 Importance of tamping, etc 660 To preserve 654 Fermentation, to keep fruit Juices from. . .616 Fertilizer, coal ashes as 668 Field turnips, how to feed and not flavor milk 708 FIG: Poundcake 380 Pudding, boiled, to make 839 FIGS: Frosted fordessert 478 Peach, very nice 478 Tomato 478 Pillhig, delicious for layer cake 872 Filter, home-made, cheap 619 Fingers, Lady, to make 870 FINGER: marks on doors, to remove 581 To remove from windows, mirrors, etc.600 Fire-proof cloth, to make 675 Fire-proof shingles, to make 576 Fire-proof wash for shingles 800 FISH: Baked and stuffed 448,449 Balls 448 Chowderwith 450 Hints for cooking 429 Potato pudding with 852 To fry 449 Fistula in horses, remedies for 675 Flank of beef, rolled and corned 487 Flannel cakes. Palmetto 401 FLANNELS: Moths, to remove 641-798 Towosh 533 To washanO '^ry 618 Flat-Irons: To clean 638 FLAVORS: Almond, in pudding 848 Essences for 448 For ice cream 489 Of herbs, how to preserve 614 Strawberry, for pudding pauce 837 I'LAVORfNG EXTRACTS: For cakes. 866 Lemon and orange O'lS To make 448 Flaxseed for cows 705 Fleas, to drive away 853 Fleece, care of. . . .728 Flexible paint for oamraaa. 609' FLI1<:8: poiitoufor «M>' To drive away 480' FLOAT: Strawberry 848 With com staroh or flour 84ft Floating island pudding 846, 84«' Floor, paint and stain for 7W> FLOUR: Good, eflm^ntial to good bread. .820 To prepare for making cake 366- Granam, pumpkin shortcake with 806 FLUID: Condey '8 DisinfecUng 429 • Washing M6, 616,617 Fly poison 60O" Fly Btickum-fast 60t FOOD: Forfannatock 706-714 For poultry 76»' (See Horses; Cattle.) Foot rot In sheep, to prevent and cure. 786-788 Forest trees, planting of 786 • Foul flesh on stock, to cure 60ft FRENCH : Chocolate Jelly cake 87» Cream cake 88S> '. Depilatory 688 Dishes, why superior to otbera C14 Loaf cakb.. 884 Method of destroying insects 68S Pickles 688 Salad 403 Tapioca custard 487 Toast 48ft' Fresh beef, to cook for use when cold 487 FRICASSEED: Chicken 458 Rabbitpie 803 FRIED: And boiled turkey 461, 458 Apple turn-overs 864 Beefsteak in cracker crumbs 438 Bread 486, 498 Bread pudding 486 Cakes 406 Cokes, rye and Indian 406 Eggs 486 Ham 489,440 Minced turn-over 363 Mush 611 Norwegian breakfast cake 405 Oysters, according to Delmonico 445 Pork chops, with apples 441 Potatoes, Saratoga 460, 470 Potatoes, with eggs 470 Salt pork 439 Squash 618 Frltterpuffs, Spanish 890 FRITTERS: Apple 386 Corn 406 Cream 400 Cheese and apples 40ft > Fruit and berry 474 Minced meat 488 Plain, and quick 40« Potato 471 Orange i... 406 Oyster . . 446 Sweet 406 Frogs, how to cook 450 FROSTED: Custard, to make 487 Figs.for dessert 478 Silverware to clean.'. 640 F'XDsting (see Icing). FRUIT: As a medicine 478 Butters 475 Cake, apple i^S Cake, plain o86 Cake, premium : 886- Cake tnat will keep for months 887 Cake, very nice 887 Cannmgof. 684' GENERAL INDEX. JTlUrr— Continued. Dried , 474 Dryinarof 083 Hom« dried, for cak*. ....869 How and when to lie oaten 478 Packing, CalUorula method MM Pickles, aplced or awest 477 Plea 801 Presenred 470 Selection of for cake 880 Shortcakes 480 Stalnn, to remove.. 088,- (US, M7 Stale bread pudding with 840 Suitable veaaela (or cooking 473 To keep 775-776 To keep by cold storage 008 Various, puddinga of 840 (See also Apple; Poach; Tomato.) FRUIT TKEE8: Barren, roinedy 783 Caterpillars on, to destroy 673 Chloride of Unie for Krubs, eto 782 Oirdling of, to preventand cure . . .781, 782 How to plant ... .770 Labels for 778 Manuring of orchards 780, 784, 785 Old bark, to renew 783 Pear blight 783 Fear culture 785 Plum trees 705 Quinces 786 Rapidity of growth 787 RlKht soil for 770 Shade trues 786 To protect from mice and borers, ..780,781,782 To protect from rabbits 781 Trimming, etc 780 Various berries 788 Fungus In cellars, to destroy 580 FURNITURE: polish for 707,708 Stain for 707 ■Uphol''tered, moths in 641 FUEw Moths to remove from 641, 708 1 o put away 542 White, toclean 530 Galled shoulders, to prevent and cure 672 Qamo Soupa 425 Gapes In poultry, to cure 763 Gardening in a hogshead 605 Gargling Oil for horses, etc 674 Geese. (See Poultry) GELATINE: Icing for cakes with 860 Snow pudding with 337 Queen Mab's pudding with 344 Gems. Graham, to make 402, 403 GENERAL REMARKS: On making bread. 310 On making cake 305 On making pies 854 On making pudding 331 GERMAN: Crisps, to make 392 ]\Iethod of getting rid of rats 584 Silver, to aolder. 795 GINGER: Bread 870,380 Bread, poor man's. 380 Cookies 381.394 Snaps 378,370 GINGER: Beer, to make 917 Pop, to make 618 Girdling of trees, to prevent and cure 781 GLASS: Cement for 501,548 To break as yoi like 796 Todrlll 796 Globes, to clean 796 Glaze, pie crust, to preTentMaap««l Julow.U4 QlodHy Ink, to malu) ■ ■ -MH Gloves, kid, to clean BSS^MO GLUE: Cement with, ohaay 547 For veneerliur, eto ..^01 Liquid... Ml.OW Mothproof Ml Waterproof j ••*•! Golden Buck or Welsh rarebit 456, 457 GOOD BREAD: Good flour esaenUa. .820 How to make ^ Good flour essential to good brea A 380 GOOSEBERRIES: SetUng out 560 Toavold mildew .669 When to plant ^ Grafting wax, to make US GRAHAk: Bread, oneloaf 89S Bread, to make 884, 8SB Bread, with soda, baked or ateamed . • -8^ Flour, pimipkin shortcake with 80n Griddle cakes 408,409 Gems 408,418 Muffins 40? Pop-overs. 408 Grain, pounds per bushel 778 Onindmotlu^r's ajiplo pie 861 GRAPE: Catsup, to make BOO Jam or marmalade .BOO Jelly, to make BOS Juice, to can or bottle.. 601 Juice, to keep 615 Grapes, tocun 607 Grass. Hungarian, for cows 711 Gravel for poultry. . 760 Gravel walks, weeds In, to destroy 573 GRAVY: For potato.-9 478 (See also Sauce.) Gray hair, to restore color to 686 GREASE: Refuse, to make soap 626 Si)ots to remove from clothing 527 Toniakesoap 522,528 To remo'Te from floors, etc . .524 GREASE HEEL: Of horses, ointment for. 689 Tocure C71,682-«84 Green apple jelly to make 479 GREEN CORN: Soup 421 To can 509 (See Com.) Greenhouse, best shading for gloss 678 Green lice on plants, to destroy 687 Green pea soup 426, 426 Green salvo for Horses 674 Green, to dye 614 GRIDDLE CAKES: "ArfandArf" 407 Batter for, to keep sweet 408 Bread 408 Buckwheat 406 Graham 408,400 Indian 400 Mock Buckwheat 407 Oatmeal 408 Rice... 408 "Grits," to make 511 Growth of trees, rapidity of 787 Gruel, oatmeal, for invalid" "nd children. .487 Guinea fowl, value of 771 \ ■^ HAIR: Pomade for 638 Superfluous, to destroy 038, 639 To bleach 637 Hair curling liquid 5?'' HAIR DRESSING: with bay rim 635 With home-made perfume 63i *.'., 864 GENERAL INDEX. . \t HAIR DYE: Biown 623 Eley '8 best 683 HAIR OIL: Veryflne 684 That turns gray hair 634 HAIR RE^TORA'l'n'E: Good 636 Hall and King's 635 Italian 635 HAIR TONIC: Bob Heater's shampoo ... 633 Barbers' luster 633 Eley'o tea Foam 683 Hair wash. Italian 635 Halter pullinsr of horses, remedy 656, 689 HAM: And e^gs, extra nice 440 And tongue toast. 440 And veal odds and ends economically used 441 Balls 440 Broiled 440 Cakes, baked 441 Curing of 410,411,412,413 Fried, with poacht eggs 440 Loaf 439 Omelet with 440 Pies, chicken and 362 To bake, and omelet from " odds and ends" 439 To keep after belng'smoked 412 To keep the year round 415 HANDS: Dressinerfor ^34 To keep soft in winter 640 Wash for Ladies' C39 Wash for. when rougb from cold 640 Handkerchiefs, colored silk, to wash 533 Hands, chapped, pomade for 638 Hands, cracked, to cure 539 HARD BOILED EGGS: In Dyspepsia 459 In typhoid fever 459 Hard soap, to make 521-523 Hard Water, to soften 535 Harness, breaking colts to 655 HASH: Chicken 435 Delmonico's substitute for 433 Liver 483 Poultry 452 Hawks, best way to catch GOO HAY: Pea-vine, to cure 562 Time to cut 772 HEAD CHEESE: Beef or veal, with clilcken 434 Calf's liver 435 " Scrapple " In place of 441 Tomake 461 Heart, beef's, to bake with dressing 436 Heat of oven for baking cake 367, 897 Heaves In horses, to euro 673, 686 HelleborCLfor currant worms, etc 567 Hens (see Poultry.) Herbarium, to prepare plants for 5.38 HERBS. Sweet, for seasoning food 514 How to raise, etc 514 Valueoi for stews, etc 443 Hermits 385 Hides, tanning with hair on 623 Hives, for bees 803 Hiving Bees, various methods 809, 810 HOGS: Apples, good for 752 Artichoke for 7.52 Berkshires, T"hy best 740 ''U Best kind to raise tvj Carbon for. 748,749 Cause 742 Choleraof 742-747 Com and pork, to get most from 754 £!orn for 751 Calomel for 747 Fall care of .• 662 HOGS— Continued. Fattening 781. Fleas on, to drive away 66S^ Kidney-worm to remove 7.^8:' Lice on, to destroy 763- Origin of 74» Preparing food for 750> Preventive and cure 743, 743, 746, 747 . "Ringing " hogs, a cause 742 • Scurvy on 7.53 Soap, a preventive 747 Sows eating their pigs, to cure habit .753.: Symptoms and treatment 744 Hogshead, gardening In a 605 Holes, in walls, to fill. 542 Holland method of washing clothes 517 Hollow Horn, to cure 694 Home-mode cheese 647 Home-made flavoring extracts 578 ■ Home-made filter, to make 61* Home style of cooking potatoes 46&" Hominy, to make 609-511 HONEY: artificial 47» Comb 807 Extracted 807 Pudding 350' Vinegar, to make 814 \ HOP YEAST: Potato bread. 323. 1 To make vinegar 878 Horseman's Hope Liniment 681 HORSES : Apples valuable for 688 At work, food necessary for 688 ■ Big head, swellings and sprains, to cure 667 Bots in. remedy 668, C69" Brass for 689^ Brood mares, care of 658 Colic in, to cure 66fr • Condition powder for 747 Corns or shoe boils 670^ ' Condition powders 671, 672 Cribbing of , to cure 662^' Digestion of 662 Distemper in colts, treatment 678 Epizootic 672. Feeding 686- Fleas on, to drive away 653; Fractious, managing and shoeing 660 Galled spots, to prevent and cure 672" General remarks 653 ; Grease heel, to cure 689 Halter Pulling, remedy 657, 689 ■ Heaves in, to cure 673, 686 How to choose and buy 659-- Howlongthey ought to work... 654 Inflammation of bladder of 673 ■ Kicking and runaway, to cure 662 • Lice on, remedy 689 Liniments, oils and salves for 674 , Mange in, remedy 675 Old, food for 688. Parsnips good for 688 . Pawingtocure 676 Poll-evil, fistula, etc, to cure 675 Profit of raising 656 . Raising and breaking 654, 63.5 Ringbone, spavin, etc, to cure 677-679 Scracches, grease heel, etc., to cure. 682-684 Scours in, remedy , 702 Shying, cause an d cur» 660 Splints, ointment for 680 Strains, swelled legs, etc., to cure 683 Surfeit in, to cure 684 Sweeney, to cure 680, 681 Thoroughpins to cure 6.9- To judge age of 6590 GENERAL mDEX. 855 HORSES— Continued. To teach to back 657 Turnips valuable for 689 Vicious to train 661 ' Warta on, to cure 685 Weaning and wintering colts. 656 White spots on, to match 601 Wind galls, to cure 679 Worms, remedies for 686, 680 HOT BEDS: Oiled cloth for 576 Best shading for glass ..576 " H t cross " buns, to make 895 Hot slaw, to make 497 HOT WEATHER: To have fresh meat in .411 To make butter firm in 645 To keep butter in ' 645 House cleaning, value of ammonia for r)35 Household memoranda eSS-es*} Hoven in stock, to cure 693 Hubbard squash, black bug on, to destroy. 689 Huckleberry pudding, boiled 351 HULLED CfORN: Croquettes, to make. ...511 " Grits," to make 511 To make 609-511 Hungarian grass for cows 711 Hunter's Pudding, boiled 342 INK— Continued. Marking, for sheep . . 680 Printer's, to remove from clothing 628 To remove from clothing .6SZ 628 Inlaying, glue for .' 691 Insecticide (See Insects) INSECTS: On pKnts, to kill 688 On plants, French method of killing. ..688 INTEREST: Rate of, In Western States and Canada 620 Simple and «asy rate for 602 Invalids, Oatmeal gruel for 427 Irish Moss Custard. 487 Irish Stew, to make 448, 444 IRON: Cement for 800 Flat, to clean 638 To prevent rust 798 Iron, to solder 795 Zincirg 791 Iron Ru.st, to remove from clothing 687 Island, floating, pudding 845* ITALIAN: Clieese 453 Hairwash 635 Mush, to make 611 Or Macaroni Soup 42S I. ICE: Camphor, for chapped hands, etc . . . .639 Cream, various, to make 488, 489 House, to build good and cheap 574 Ices, water, to make 488-490 ICINa: Almond 308 Boiled, for cakes 308 Chocolate 369 Colored 309 With gelatine .369 Without boiling 309 Ill-smelliug meats-. PtiBtstriped bofia.i 689 KtckiHg'COws, tpqvM.^, , 695 Kleklng horses, to oure of haMtw 66a EJP: Boots to recolonv, 680 Gloves, to restore worn «pots- 680 Olovee^ to «lean 629 KI^Mmr worms^ in hogsittfremevoi.. 768 KHftacUnff of bread 821 Knive8< to cle^' from vu8t.i. ...,...,,. .794 LABELS: Cement for 801 Fortrees ^788 LACE: Fine white, to clean.-. 631 To renovate 634 . Ladies' bands, wash for 639 LADY: Cake 876 Fingers, as made in India 876 LAMB: Broth as made in India 426 Roast, meat sauce for 438 Shoulder of, stuffed 488 LAMBS: Timetoappear 728 (See Sheep) Lard, in making cake 365 Laundry, hints for 631-538 (See Washhig). Lawn dresses, care of 618 LAWNS: plantains on, to destroy 509 To drive ante from 570 . Laver strawberry short cake 397 LEAKS: In chimneys, etc., to stop 541 In steam boilers, cement for 801 Leather, cement for 691, 801 Legitimate business, how to succeed in 601 LEMON: And apple jelly 603 Butter 477 Cake 371,372 Custard pie, extra 858 Essenceof, to make 488 Flavoring extract, to make 678 Ice Cream 489 Jelly, for cake 506 I Pie, quickly made 358 pie, with raising 3.59 Sauce, for puddings 349 Sponge cake 389 Syrup, to prepare 61 8 Water ices 490 Lemonade, excellent, to make 619 Lemons, to pack ..we LICE: Bark, remedy for 663, 664 In poultry, to destroy 757, 758 On cattle, horses, etc , remedy 689 On ho(?s, to remedy 753 On live stock, to kill 696 Ca plants, to destroy 587 Tqprevent on setting hena 758 LIGHT: Biscuit, to make 899, 401 Muffins, very nice 408 LIME: Air slacked, to destroy rose-bugs. . . 688 As manure 773 Chloride of. for rats, etc 685 For currant worms 566 In making Soap 622,623 LINEN: Brown, to wash 532 Glossy, how done 6.38 Scorched, to whiten 6S3 To ramove paint, etc., from 528 Liniments for Horses 674, 680, 681 » LIPS : Chapped; Camphor Ice for 6.39 Chapped, Pomad« for 638 LIQUID: For curling hate fl37 Liquldglue SMillOi Liquid manure forstrawberylevi'. 604 LIVER: Beef.tofry.. 486 Calf %, head cheese.- 485 Hashitomakei 43S Live Stock, warts in,'to ourer . 686 (See Horses: Cattle tSbeemHon.) LOAF: Cake. ...888 Cake. French. 884 Currant, sweet..'. .824 Meat, various. 480 One, of graham- bread. 1 ^ Vienna, breakfast , S3t Lobster salad 49S Logwood, black Ink from. 607 London brown, to dye 614 London "Hot Cross'^' Buns 896 Love knots for tea 879 Susy's, Aunt, spiced cake 809 Luster, to restore in alpaca dresses; 627 Lustral Oil (See Hair Tonic) Lye, concentrated, for soap 631, 683 Mab's, Queen, pudding with gelatine 344 - Macaroni soup, Italian i'ii Macaroons, or drop cake ■'!94 Machinery^ keep from rusting 793 Mackeral, Broiled 449 Magical Toothache Drops 599 Make-believe terrapin soup 424 Management of fractious horse 600 MANGE, in dogs, remedy for 553 In horses, remedy 675 MANURE: Ashes, lime and salt, for whedt.773 li'or orchard, etc 784, 785 Liquid, for strawberries . .604 Salt as 773 Wood ashes for onions 544 Manuring, ad vantages of 773 Marble cake, to make 370 '71 Marble, cement for 348 Mares, brood, care of .668 Marking ink, for sheep 739 MARMALADE: Grape 505 Quince - .50(> To make 502 Martha's cake 399 Mats, to make from sheepskins 624 Maxims for poultry keeping 768 Mayonnaise or French salad 492 Meal, value of for dairy cows 692 MEAT: And rusk pudding, baked 351 Balls, from left-over 431 Balls, nice 432, 434 Cold, economical use of 432 Curing, various methods 410-414 Fritters, minced 439 General remarks for cooking 428, 429 Minced, for pies 416 Pies.... «a2 Potato pudding with. . ■ ..35,4 Potted, Scotch 433 Putid or ill-smelling, to correct. 429 Salad dressing for 4.30 Sauce for, Delmonico's 449 Scotch potted ;^^JB. Mechanical Department 790-802 Medicated soaps, to make 525 Medicine, fruit as • 478 MELONS: Selection of -AA-lVi Bugs on, to prevent 689, o94 Memoranda for Household 625-632 Meran^j e, rice, baked 468 it.mm OENERAL. INDBX. 8S7 Slice, to ezterminMe. 685; AM MUch comXaea CowbJ'CMUb). KILDBW: ToaToid«nourTMia».«..600 ToremoTe(rom«Iotitainir. 637 3IILK> B«ttespuddiag«.wlttiAud trltbout 846,847 Butter, white cake (irltli^ , 888 Cocoaaut, for cooking rise. '. 4S4 Lemon cake, with and without 371 New potatoeftln 471 Boup 420 Sour, batter puddings with...., 847 Sour, suet pudding wittij 848 Sweet, biscuit with 400 ' Sweet, suet pudding with I. 849 Sweet, white cake witfaw 863 Tapioca pudding without 838 Toast. 484,485 To clean kid gloves .- 589 To increase in cows 601 -Milk fever of cows, to avoid 690 Milking, sbed for 646 Mllk-pails, care of and kind 646 HINGED: Meat for pies ...416 Meat fritters 439 Pies, Crust for. 355,357 Pies, various 854,857,358 Turn-over pies 303 Veal, with poached eggs 458 Mineral coal for hogs 749 MINT: Sauce made in India. 495 Sauce for roast lamb 438 Mirrors, finger marks to remove from 606 MOCK: Beef tongue, or savory beef 436 Buckwheat cakes 417 Duck, with veal or beefsteak 447 Mincedpies 358 Turtle soup 4:H MOLASSES: Cake 387 Cake with, how to bake 365 Ginger cookies with 394 Sponge cake 388 Vinegar from 578 Taffy, to make 577 Mortgages, destructive properties of 559 Mosquitoes, to exterminate 586 Moss, scaly, of rocks, to dye with 613 Moth, codling, remedy for 563 Mother's strawberry shortcake 898 Moth glue, to make 591 MOTIIS : In carpets, to prevent 541 In upholstered furniture, etc 641 Powder, to put away furs, etc 541 Trade secret, to remove 698 To prevent 638 Mrs. Chase's sponge cake 388 Mrs. Uice's gingerbread — 380 Mucilage, to make 590, 691 MUFFINS: Breakfast 401 Corn meal 402 Eggs 450 Graham 403 Mush 385 nice 463 MUSH: Cracked wheat 466 Italian or Polenta 511 Muffins 885 Oatmeal 466 Bye or Indian 611 To fry 611 Mushroom Catsup, to make 499 MUSLIN: Bleaching of 537 Washing of 618 MUTTON: Loaf 439 Stewa 442,443 Nafla tadrlTeinbai'd tixaben 801 K takeen, to dy« 615 NAPLES: Bread or biscuit 8N Pudding, with candied pe«k 84S Nitptba. to clean clothes, .gloves, eto 680 National. Cake, to make 877 New England style, of brown bread. 8S6 New Potatoes^ a /«rf««M. 471 NickelPlatlng 798 Night, setting bread sponge over. 9SA Nitrate of Silver, stains to remove 640 Noodle Soup, to make 488 Noodles, for soup, to make 428 Norwegian Breakfast Cakes, fried 408 Nut Cakes, or Doughnuts 405 NUT GALLS: Forblackink 607 To dye with 619 Nutmegcake 891 Oat-cakes. Scotch 800 OATMEAL: Cracknels. 465 For cows 705 For sheep 788 Griddle cakes 408 Gruol for invalids and children 427 Or Scotch Cake 404 Mush 465 Porridge 466 Scotch bannocks 465 Soap, to keep hands soft. 040 Value of 464 OATS: For hogS. 751 For poultry 760 ODDS AND ENDS: Ham, omelet from.... 489 Ham and veal, to economize 441 Oil-Cloth, to keep bright 586 Oiled cloth for hot-beds, eto „ 57S Oil on the water in storms at sea 606 Oil, sewingmachine, to make and use 802 OINTMENT: For grease heel in horses.... 689 For lice on poultry 758 For sprains of horses. 678 For splints in horses 680 OLD-FASHIONED: Apple jelly 608 Christmas plum pudding .835 Com bread 827 Dishes, recipes for 613 Gingerbread « 870 Indian pudding 858 Strawberry shortcake 898 Old putty, to remove easily 677 Old silk dresses, to renovate 584 OMELET: Apple 479 Egg 460.461 From " odds and ends^' of ham 430 Oyster ...446 With ham 440 ONION: Beefsteak and salt pork with 433 How to cook to avoid strong flavor. . . .463 Soup 487 ONIONS: Anacreln .....544 Culture of, newest way ..64S How many to the acre 648 How to avoid scullions 544 Medicinal effect on worms 548 Potatoes with 471 ORANGE: Cake 372,878 Flavoring extract, to mako 678 Fritters 406 Ice, to make 490 Pie. 360 Pudding, to make. 880 ± \ 858 GBNEBAL INDEX. \ Oranges, to pack 606 Orchards, care of 780, 789 Oven, heating of, for baking 367, 897 Owls, best way to catch 600 Oxen (see Cattle/. OYSTER: Broiled 446 Corn 446,448 Egg omelet irith 461 Escaloped 863 Escaloped, according to Pelmonlco. . . .445 Fried, according to JJelmonico 445 Fritters 446 Omelet 446 Pie 863 Pie, with chicken. 446 Soup 618 Stew, according to Dehnonlco *. ..44& P. PACKING: Of fruits, California method. . .696 Poultry, for market 770 Fails^milk, kind and care of 646 PAINT: Black, for iron fences, etc 799 Cheap to make 798 Flexible, for canvass 800 For floors 799 Old, to remove 800 Spots on windows, to remove 630 TO clean 796 To remove from clothing C27 Palmetto flannel cakes 401 Pan Cakes (See Griddle Cakes.) Pans, preparation of, to bake cake 867 Pantry, elevator to, from cellar 678 Paper, tracing, to make 796 Papering, how to do it 698 Paradise puddhig, to make 335 Parisian ice cream, to make 489 Parker House breakfast rolls 397 PARSNIP: Cakesor balls 467 Escaloped 444 Fried 467 St6W 444 Stewed in'milk.'. !.".'.'!."!!.'.'.'!.'.*!!.'.'!!!! .' .467 Valuable for horses 6 8 PASTE: For papering, to make 598 To m&.Ic6 590 PASTRY: Baking for pies, before fliling! .' !357 Or crust for pies 355, 856, 362 Patching boots and shoes, cement for 621 Pawing of horses, to cure 676 PEA: Green, soup 425, 426 Meal, for growing stock 709 PEACH : Bread, suggestion for 830 Butters 475, 476 Dried, pudding 841 Figs, very nice ...478 Fritters 474 Ice cream 480 Pickles, spiced or sweet 477 Preserve, to make 502 Pudding.. 340 Pie 361 To bake and to can 473 Trees, borers In, remedy 663 Pea Piecrust 356 PEAR: Blight, wash for 783 Culture 785 Pearllne, to make 625 5' ars, pickled, spiced or sweet 477 PEAS; And pen straw for sheep 734 Chicken cooked in 455 For hogs 750 Pea Viae Hay, to cure 562 V ;• ■ ■ . Peel, candied, with pudding. 84S Pennsylvania method of curing meat 410' Pennyroyal for rats, bugs, etc 686- Perfume bags to scent clothing 636- Permanganate of Potash, to correct putid meats etc ... . . 429* Philadelphia Cream Puffs "!."! i .'!!.*!!! i !! !390 PlcaliUi, to make 49ft Pickle, for canning meat 410. 413 P1CB:LES: French, deUcious 582 Very fine for present and future use.. . .581 Fruit, epiced or sweet 477 Carrot, for table use 589 PIES: Apple and other fruits 361 Apple custard 861, 481 Apple turn-over 864 Baking pastry before filling 357 Boiledcustard 360 Chicken and ham 360 Chicken and other meats 362 Chicken, oyster 446 Cream 360 Cream, crust baked first 359 Cream pastry or crust 356' Crust, glaze of. 36S Crust, peti. 35ft Grandmother's apple 361 General remarks ''iSA i Lemon and raisin 359 Lemon, custard 358- Lemon, quickly made 358 Minced 854,357 Minced meat for . . 416. Minced, turn-over, fried or baked 363 Hock minced 358 Orange 359 Oyster 303 Pastry or crust for 855,362 Potato custard 36t Pumpkin 514 Pumpkin and squash 360 Rabbit, fricasseed and roast 36S Squash, very rich 360 Sweet potato 361 To stand in cook-room till cool 322 PIE-CRUST 855-362 Baking before fiUhig S!>7 Cream 35ft For mince pie 357 Glaze of , to prevent the escape of juices 357 Pea : 35ft Pieplant, to can 508 Pie-pudding, of various fruits 34(V Piglloast 613 Pigeons, Roast, and sauce for 455 Pigs' Feet, broiled, '• a la Barnum," 442' Pine, stains for 797 Pink, to dye 614 Pin-Worms iii Horses, to cure 68ft Pipes, steam, to cover 790, 791 Pitch, to remove from clothing 527 PLAIN: Cookies. 893, 394 Fritters 406 Fruitcake 386 Shortcake 397 Plantains, to destroy on lawns 599 Plant Jars, to paint and bronze 538 PLANTS: Lice on, remedy 504, 587 Forcing 564 Plated Jewelry, to clean 794 Plating, Nickel and Silver 792 Pledge, a Temperance 558 PLUJI PUDDING: Christmas, old style.. 335 English 331,334 Other Recipes for 333.334 Sauce for 333, 38*. GENERAL INDEX. 85» Plum Trees, Curculios on, remedy 864, 785 Poached Effgs 460 POISON: Bed-bugs, for 572 Flies, for 600 Polenta mush, to make 511 POLISH: For boots and shoes 622 For furniture 797,793 For silverware 540 Of steel instruments, to preserve 7M Poll-evil in horses, remedies 675 Polonaise, Charlotte, to make 377 Pomade for hair, etc 638 Pop, ginger, to make 618 Pop-corn pudding, to make 339 !Pop-overs, Qraham and wheat 403 POOR MAN'S: Cake 390 Gingerbread . ... 880 Pudding, boiled ..345 PORK: And beans 483 Batter pudding with 347 Cake.. 395 Chops, fried, with apples 441 Ham, to bake 439 Salt, how to fry 439 Salt, pudding, to make 339 Sliced potatoes baked with 471 Stew with mutton .443 To get the most from 754 To keep f n'si' in hot weather 411 PORRIDGE: Beau 488 Oatmeal 465 Scotch 423 Posts, to preserve 554 POTASH: For rats, bugs, etc 586 Permanganate of, to correct putid meats, etc 429 Value of as manure 785 Potato bugs, to keep off 773 Potato bread, to make 323 POTATOES: Balls 469,470 Cake 390 Cake, without eggs, quick process 390 Cultivation of 777, 778 Custardpie 361 Duchesse 470 En caisse 470 Escaloped 471 Fried with eggs ' .470 Fried, Saratoga 409, 470 Fritters 471 Gteneral remarks 467 Gravy for 572 Hilling 778 Home style 469 Hop yeast, bread 823 How many to hiU 777 ' Insevenways 468 New, a la crtnu 471 Pudding 351 Pudding, with meat or flsh 352 Puflfs 390 Salad 492 Sliced, to bake with pork 471 Soup 420 Stewed 444 Stuffing, roast duck with 447 Sweet, cakes of 472 Sweet, pie 361 Sweet, pudding 352 Sweet, to bake or broil 472 "Tip-top" .470 With onions for breakfast 471 POTTED: Beef tongue 437 Meat, Scotch 438 Pot roast, beef 435 POULTRY: Average of breeds eBt 788 Fritters '. 474 Kind to raise 605 Rat-proof corn crib 660 Rats, to destroy or drive awav 584-680 RECIPES: Barbers', for bay rum 639 Bread, etc., for 819-880 Buns, for 395 Cakes, for 805-409 Crackers 409 Dr, Warner's, for curing beef 414 For the dairy. 041-652 For baking powder ....624 For the toilet 688 Making butter 641-646 Miscellaneous 515-640 Pies, for 354-364 Puddings, for. 331-353 Bolls 896,397 Rusk 890 Shortcake 397, 398, 399 Red, bright, to dye rags 615 Bed rice, a Danish dish 464 RELISH: Chicken, for journeys, etc 455 (See al& 3 Salad.) REMEDY: Bark-lice, for 563 Borers In trees, for .563 Bets and colic of horses, for 668-670 Cabbage worm, for 569 Certain, for moths 541 Chicken cholera, for 761, 762 Codling moth, for 563 Curculios on plum-trees, for 564, 785 Currant worms, for .'.665-567, 568 Foot-rot in sheep, for 7.36-738 Hog cholera, for 743, 745 746, 747 Rose bugs, for 586-688 Sheep ticks and scabs 7.'18, 739 To exterminate rats, etc 584-586 RENOVATING: Old clothes 525 Old silk dresses 634 Soap for 520 White furs 530 Woolen hoods, etc 530 Renovating Dye for black clothing. 527 Restorative (see Hair Restorative). Rhode Island Chowder, famous 449 Rhubarb, to can 508 Ribbon cake, to make 870 Ribbons.to wash 518 RICE: BlancMange 464 Bread 324 Chicken currle with 458 Custard 463 Griddle cakes 408 Its ^alue, and how to cook it 462 Jelly 606 Merange, Baked 463 Muffins 488 Pudding, Baron Brisse's 344 Red, a Danish dish. 464 Snow 463 Soup 422 Southern method of cooking 463 To boil, India fashion 454 Waffles 404 Ringbone of horses, to cure 676-690 " Ringing " hogs, a cause of cholera 743 s=s GENERAL INSEX. 80£. EQACHES: Todestroy 670 671 To exterminate 590,680,660 ROAST: Beef... 435 Beef, cold, broiled 437 Duck, with potato stuffiiiK 447 Lamb, mint sauce for 4S8 Plgr 618 Pigeons, and aauce for 455 Pot, beef 485 Rabbit pie 863 Turkey 460, 613 Rock Cakes, to make 391 Rock Cream, substitute for custard 488 ROLLS: Breakfast 896 Jelly 875, 376 Parker House 897 Roofs, shingles, to make flre-proof 800 Root Pits, to ventilate 597 ROOTS: For winter breeding of stock 706, 707 Value of, for hogs 751 ROSE: Bugs, remedy for 680-588 Flavor Cookies 893 Slug, to destroy 667 Rot Foot in Sheep, to cure 786-738 Rough Face, camphor ice for 639 Roup in noultry, to cure 764, 765 RUIJBER: Boots, to mend 623 Cement for 801 Waterp.'oofing for Boots 622 Rue for cholera in Chickens 762 Rules for care of Sheep 732 Rum Sherbet 599 Runaway Horses, to cure of habit 668 RUSK: Indian 401 Meat and, or bread-crumb pudding — 851 To make 396, 401 RUST: Iron, to remove from clothing. .. . 587 On steel, to remove 793 To remove from flat-n*ons 533 To remove from stovepipe 548 RYE: And Indian drop cakes 106 Bread 328 Drop cup cakes 394 Musn, to make 611 Value of, for stock feed 775 S. Saddle Galls, to prevent and cure 672 Sago Pudding, to make 838 SALAD: Chicken 493 Cream 492 Dressing for tomatoes 492 Dressing, hot and cold, to make 491 For any kind of meat, etc 436 Lobster 493 Mayonnaise or French 492 Potato 492 " The Salad Bowl " 493 Saleratus, how to use, in making cake 366 " Sally Long " or Tent Cake 393 SALT : As manure ^TS For worms in cattle 598 Its importance for cattle 696-698 Putting up green corn vrith 509 Valuable for sheep 7.34 SALTPETER: To kill bugs in squash, etc.. 588 Use of, in curing meats 410, 411, 412,413, 414 SALT PORK: Beefsteak and, with onions, 433 How to fry 439 Pudding, to make 339 Salt-rising bread, to make 888, 829 SAND: Packing fruits In 696 Proportion of , in concrete 597 Sandwiches fritters 406 SARATOOA: Fried potatoes 400, 47»> Tea cakes VSSt Sarsaparilla syrup.to prepare Old-' SAUCE: Author's favorite, for puddings.. 83r Bread, for roast pigeons 46ft Dulce de leoe, or Spanish 47S Forbakednsh 449 For meats, Delmonico's 449 For plum puddings 883,834 For potatoes 472 For cottage pudding 885, 8;Jft Lemon, for puddings 848 Mint, for roast lamb 438 Strawberry flavor, for puddings 837 Sweet, for puddings 888, 834 Tomato jelly, for meats 606 See also Salad; Sauces for the Table.) SAUCES FOR TABLE: Celery 405 Chill 498 Chow-chow 496,407 Cole (Cold) slaw 497 Cucumber catsup 600 Currant catsup 600 CuiTie Powder, American 498 Currie Powder, as made in India 498 Grape catsup 600 Grape juice, canned 501 Hot slaw 497 Improved catsup 496 Mint, as made In India. 495 i'lushroom catsup 493 • Plcaiaii 496 Puree, explanation of .495 Tomato catsup 499 Worcestershire. 494 (See also Salad ; Sauce.) SAUSAGE: Bologna, Americanizefl 416 Bologna, as made in Germany 415 Seasoning required 414 To can or preserve 415 Savory beef, or mock tongue 436 Scabby legs of poultry, to cure 765 Scab, in sheep, remedy 739 Scalds and burns, remedy for 429 • Scale-bugs, remedy 664, 680, 587 Scare-crows, how to make 599 Scarlet, to dye 614 SCOTCH : Bannocks, or cracknels 465 Broth, or soup 423 Cake 891,404 Collops. with veal 438 Mutton soup 423 Oat-cakes 399 Porridge 423 Potted meat 438 Scouring, soap for 526 Scours in cattle, to cure 694, 695, 702 Scrambled Eggs 460 " Scrapple," in place of head cheese 441 Scraps, a dish of 4,34 Scratches in horses, to cure 671, 682-684 Scurry on pigs, to cure ... ,753 Seal B^o^vn, to dye 612 Sealing Wax, for bottling, etc 553 SEASONING: Amount of, for sausage. . .414 Food, sweet herbs for 514 For soups 483 SEED CORN; Tokeep .- 775 To select 778 Seeds, grape, to remove. — 506 SETTING: Out cabbage plants 669 Out currants and gooseberries 668 Sponge for bread 820, 828 The table for a dinner 513 Sewing machine oil, to make, 803 Sex of eggs, to determine 662": \ . L =$62 GENERAL INDEX. \ ^\?.% h.. eilAD: Baked, and sauce for 448, 440 To fry 449 Shade trees, where to plant 786 •fiHAMPOO; Bob Heater's, strong (m Or wash for hair 635 SHEARING OF SHEEP: Time for 727 Weight of fleece 728 4Shed for milking C46 SHEEP: Average weight of 727 Better than neat cattle 730 Breeding ewes, care of 734 Breeding, selection of stock for 726, 727 Breeding, time for 727 Care of. In winter 733 Care of, what it will do 725 Cotswold, the best... 728 Fattening .738 Fluke-worms to expel 758 Foot rot in, remedies 786-738 General remarks 725 Increase of wool 726 Keeping inferior 727 Marking Ink 739 Hore profltable than horses 730 Scab ill, remedy 739 Shearing 729 Short rules for care of 738 Sulphur and salt valuable for 734 Ticks, remedies for 788 Time for lambs to appear 728 Time for trimming 728 Time to divide in fall 727 To prevent from barking fruit trees. . .739 Valuable winter food for 734 Value of, on poor farm 730 Value of, to fertilize soil 733 Versus cows 731 Versus dogs 735 'Sheepskins, to make mats from 624 Sherbet Rum. to make 599 •SHINGLES: Fire-proof, wash for 800 To make fii-e-proof and durable 575 •Shipping Cheese 647-650 Shoe Boil of Horsts, to cure 670 f oeing a fractious horse 660 t .loes (see Boots and Shoes.) •SHORTCAKE: Apple 899 Apple, and other fruits 480 Apple pudding 840 Dried apple 899 Mother*!" strawberry 898 Plain ; 897 Pumpkin, with Graham flour 898 Strawberry 897,898 Sweet, with soda 897 ■Shoulder of lamb, stuffed 438 Shrinking, to avoid in washing flannels, 618 533 SILK; to dye 609, 610, 611 To remove spots from 528 To remove paint, etc., from . 528 Silk dresses, old, to renovate like new B34 Silk handkerchiefs, to wash 683 -Silos, how to build 714, 724 SILOS AND ENSILAGE: Claimed to increase nutritive qualities of food. . .719 Full explanations to ouild 714 In England 717 What they are, and how done, In Ver- mont 730 •filLVER: German, to solder 795 Nitrate of, stains to remove 640 Silver Platfaig. 792 Silvering Powder, to make 795 SILVERWARE: Polish for. 540 To clean 640,794,495 *% u ' * Sky-lights, to stop leaks in 641 SLAW: Cole or cold, to make 497 Hot to make 497 Sliced potatoes, baked with pork 471 SMOKING: Meats 410 Of chimneys, to avoid 641 To keep hams after 412 Snaps, Ginger 878. 379 SNOW : Apple 476, 477 Cake 882 Or rock cream, for custard 488 Pudding, with com starch 887 Pudding, with gelatine 887 Rice, to make 483 Sauce, for puddings 887 Snuff, Catarrh, borax for 586 SOAP: Bark Shanty 620 Erasive compound 681 For printers, machinists, etc 625 For scouring 625 From refuse grease 625 Hard,tomake 621-523 Medicated 625 Oatmeal to keep hands soft 640 Renovating 626 Sort, to make 621, 624 Why lime is used 628 Soapine, to make 625 SODA: Biscuitwith 400 Corn cake with 408 Graham bread with, baked or steamed .325 How to use, in making cake 366, 367 In making soap. . . ; 622 Sweet shortcake with 397 SOFT: Bread crust to make 881 Gingerbread 380 Jumbles 885 Molasses cake : . . . .387 Softening hard water 635 Soft soap, to make 521,684 Soil, coal ashes a fertilizer for 568 Soiling cows 710 Soiling, raising corn for 774 SOLDERING, cast iron 791 German silver 705 Soot for protection against wire worms . . .692 Sores upon stock to cure 698 SOUPS: Asparagus of India 426 Barley 421 Bean 410 Beef 429 Carrot 488 Celery, rich and creamy 481 Chicken 421 Chicken cream 421 Chicken currle 421 Com and bean 410 Game 425 General remarks 418 Green com 421 Green pea 486 Green pea, American 425 Hints for cooking 480 Macaroni, Italian 428 Milk ^0 Mock-turtle. 484 Noodle 4^ Onion 427 Potata 480 Prussian, as made In India «5 Bice ^ Scotch broth 4^ Scotch, ormutton 4^ Scotch porridge 4^ Seasoning for 4^ Split pea 48e 'm GENERAL INDEX. 868 COUPS— Continued. "Stoulc,' explanation and how to inake.487 Tomato 420 Turkey, from waste..- 426 Veal or lamb brotha, Indiana 426 Sour apples, to cook nicely 478 €OUR MILK: Batter puddings with 847 Qraham fcema with 403 Suet pudding 848 Bouse (see Head Cheese). SOUTHERN: Biscuit 401 Corn bread 827, 828 Method of cooking rice 463 SOWS: Breeding, food for 761 Eating pigs, to prevent 758 SPANISH: Fritter puffs 890 Sauce, or butter 478 Spavins on horses, to cure 677-680 SPICED: Cake 892,3(14 Cookies 394 Fruit pickles 477 Vinegar pickles, etc 581 Spices, how to use In making cake 860 Spiders, to destroy 570 Spirituous Sauce for puddings 834 Split Pea soup 426 fipllnts In Horses, to cure 680 .SPONGE: Cake pudding 844 Setting the, for bread 3w) Setting the, for bread over night 823 SPONGE CAKE: Butter 889 Cream 889 Improved Berwick, or custard cake 888 Lemon 389 Molasses 388 Mrs. Chase's 388 Orange Jelly 373 Plain 888,889 Pudding 343 SPOTS: Grease, etc., to remove 527, 528 Paint, on windows to remove 530 Worn, on black kid gloves, to restore. .530 Sprains in Horses, to cure 666, 682 Spring, storing celery for 600 SQUASH: Baked 467, 612 Bugsln,tokiU 588 Fried 512 Hubbard, black bug, to destroy 589 Pies 360 rSTAIN: Black-walnut 797,799 Ebony 797 For floors 799 Fruit, to remove 528, 587, 532 Nitrate of silver, to remove 540 On brass, etc., to remove 790 To remove from feather bed tick. 560 STALE. Breau pudding, St. James' 344 Bread pudding, with fruit 849 Bread, to fry 488 Stallion, Condition Powder for 672 Stammering, to cure 598 Starch, to remove from flat-Irons 538 STEA.KS. Beef, broUed and fried..430, 438, 433 Venison, broiled 434 STEAM BOILERS: Cement for leaks in... 801 To prevent Incrustation 802 ^TEAMED. Apple dumplhigs 481 Batter pudding 346, 347 Brown bread 326, 827 Cottage pudding 336 Graham bread, with soda 825 Indian pudding 353 Suet pudding 348 Wheat and Indian bread 329 Steam pipe to cover 790,791 Steam-tight cement 809 STEEL: Knives to clean 794 To keep from rusting 708 To remove rust from 70S To temper 788 STEW; Beef 485 Irish 443, 444 Mutton and pork 443 Mutton, chiclcen, etc 44S Parsnips 444 Potato 444 Oyster, according to Delmonlco. , . . 445 Value of sweet herbs for 443 Venetian 444 Stlck-um-fast, for flies 601 Stings, of bees and wasps, ammonia for. . .536 ST. JAMES': Chowder 440 Custard 487 State bread pudding 344 " Stock " for soup, how to make 487 Storage, cold, of fruits, etc 698 Storms at Sea, oil on the water In 608 Stove pipe, to remove rust from 648 Stralnmg of soup not necessary 418 STRAWBERRY: Float 846 Fritters 474 Ice, to make 488 Sauce for pudding S37 Shortcake 397,898 STRAWBERRIES: Culture of 603 Hints to growers of 603 KiUing weed among 604 Liquid manure for 604 To can 607 To raise large and abundant 608 String beans for winter use 483 Strychnia, dogs poisoned by, antidote for.. 653 Stuffed shoulder of veal or lamb 438 SUBSTITUTE: For custard 488 For hash, Delmonico's 488 For pudding, or blanc mange 846 For pudding or strawberry float 846 Succotash, winter 483 SUET: Pudding with sour milk, steamed., 348 Pudding with sweet milk, baked 849 SUGAR: Batter pudding without 347 Cookies 881 For cake, kind of 865 Raisin cake without. 386 Tea cake without 883 Vinegar from 678 SULPHUR: A disinfectant 606 Soap, to make 585 To cure roup in poultry 766 To exterminate bed-bugs 606 Valuable for sheep 784 Sumach, to dre rags with 618 SUMMER DRINKS: Oatmeal water 619 Pleasant 618 Superfluous hair, to remove 638, 639 Surfeit in horses, cause and cure 684 Swarming bees 809 Sweeny in horses, remedies for 680, 681 SWEET: Apple puddings 840 Apples, Indian pudding with. ... 853 Bfecult. 400 Currant loaf 824 Fruitplckles 477 Herbs, value of for stews, etc 448 Milk, biscuit with 400 Milk, batter puddings with 346, 847 Milk, suet puddtog with 849 Potato pie 361 Potato pudding 8M Sauce for puddhigs 838 Shortcake with soda. 807 ..Si*!- i.K? OBNBRAL INLSX. Sweet apples, delicloua dtstr with 481 Sweet corn, to can ...•.MO Sweet herba for wasonlng food '.B14 8WEET POTATOES: Broiled...- 472 Cakes 472 Pudding of. ;.85a To bake 472 To arrow 778 To keep 775,776 To pack 606 Swelled Uag8, of cows to cure 693 SwellinKS in Horses, to cure 668, 08.' SWINE: Berkshire, the best. 741 (See also Ho^s). Swiss plan of preserving Eggs 662 Byrupa, lemon, and others to make. . ..618, 619 T. TABLE: How to set for dinner B18 Of comparative weights and measures for culinary purposes 868 Of wages 601 Sauces, for 494-801 TAFFY: Everton, to make 576 Molasses, to make 677 Tamping of Fence Posts, Important 658 Tan, dark, to dye 614 Tanning skins with hair on 628 Tansy Tea, for Bets in Horses 668 Tapioca Custard, French 487 TAPIOCA PUDDING: Apple 481 Danish 842 Various 838 Without railk or eggs 888 TAR: Spots to remove 629 To exterminate rats, etc 585 To remove from clothing 627 Soap, to make 625 Tart Apples, bread pudding with 841 TARTAR: Cream of. Biscuit with. .400 How to use In cake 866 TEA: Cakes 882,383,893 Ham cakes for 441 Love knots for 376 Tansy, for bota in horses 668 To dye with 612 Tea-pots, to clean inside 648 Teeth, washing with borax 520 Temperance pledge, a 558 Tempering steel 793 Terrapin soup, make-believe 424 Thanksgiving dinner, bill of fare, etc 512 The happy farmer 788 " The Salad Bowl," 493 Thoroughpins of horses, to cure 679 Ticket writers, glossy ink 698 Ticks, sheep, remedy 738 TIN : Cans, cemeut for 547 To brighten .795 To clean 790 "Tip-top" potatoes 470 TOAST: Boston cream 485 Egg 4R6 French 486 Ham and tongue 440 With and without milk 484 Tobacco for gapes in poultry 763 TOMATO: Catsup 499 JeUy 506 Plant, Juice of, to kill insects on plants.588 Soup to make 420 Vinegar, to make 580 TOMATOES : Bugs on to prevent 596 Bscaloped 482 TOMATOES-Contlnued. I?ra^r!!^"::::;;:;::::::::::::r-S? To can, '.'.'.hO» To ripen in Dsoember. sag. lONQUEi Beefvpotted 437 ' Toast, with bam 449 TONIC: Condition powder, for hones .671 For the hair 833 For poultry ! ! ! !78a To«ihacne Drops, Japanese 599 Tooth powder, borax for 530 Tracing paper, to make 706 Training Gingerbread, old-fashioned 879 Training cDlts to haraess 655 TREES: Borers In, remedy 668 Caterpillars on, to destroy 672 Rapidity of growtli 787 To prevent sheep from barking 789 Trimming of sheep, time for 728 Tumors on cattle, to cure 698 TURKEY: Boiled and fried 461,458 "Dutch" 438 Hash 452 Roast •. .451, 513 Soup, from bones and left-over meat.. 425 To prepare for picnics 452- (See Poultry.) TURNIPS: To keep nicely, for winter. 596 Valuable for horses C8» Turtle soup, mock 424 Twist Cakes or doughnuts. 40&- u. Unfermented wines, to make 617 Upholstered furniture, to remove moths from 798 Usury, penalty for, in various States 620i V. VANILLA: Cake, to make 891 Syrup, to prepare 619' Various dishes oi meats, vegetables, poultry, etc 428-514 Varnish, to prevent rust 793 VEAL: Broth, as made in India 42ft Curried 458 Escaloped 458 Head cheese, with chicken 434 Jellied 458 Loaf 439 Minced, with poached eggs 458 Mock duck with 447 Odds and end3;of , to economize 441 Scotch collops with 488 Shoulder of, stuffed 438 To prepare for picnics 4.^2 Vegetable dishes, how to cook 462-472 Veils, lace to renovate 534 Velvet cream, a delicious dessert 401 Veneering, glue for 591 Vpnetian. Stew, to make 444 Venison Steaks, broiled 434 Ventilation of Root Pits 597 Vermin, to exterminate' 686 Vermont Johnny cake 403 Vermont method of building Silos 724 Vicious Horses, to subdue 661 VIENNA: Bread 828 Yeast 828. VINEGAR: Celery 581 Cider 67* QENERAL INDEX. 166 riNKAAR— CenMnued. Corn 679 Honey 814 From alcohol or proof eptrlt 580 From iiiolasaeti B78 From 8UK«r 678 From MUKar, bop yeast and corn 678 From tomatoes 680 SpictHl, for pickles, etc 681 Vines, Bugs on, to prevent 680 w. WAFFLES: Breakfast 401 Hloe 404 With yeast 404 Wages, table Hhowing 601 WALLS; Cracked, to clear of bed-bugs.... 672 Crackrtin, to All 642 WAKTH; Effectual cure for 685 On live stock, to cure..'. 885 Warner's, Dr.. recipe for curing beef 414 WASH: Fire-proof, for shingles 800 For hands when roughened by cold 640 For lacMes' hands 639 For pear blight 783 For the hair, Italian 6.33 To prevent sheep from barking trees. .739 WASHING: Dark Shanty Soap, to make . .6SJ0 Borax for 616, ul7, 536 Brown linen 632 Calicoes 618 Carpets, without taking up 534 Clothes cleaning ....625 Colored cotton goods 632 Colored silk liaudkorcblefs 533 Fluids and powders 615, 610. 517, 525 Flannels 518,533 Hard soap, to make 521-523 Laces 634 Muslins and cambrics 618 New mode of 516 Ribbons 618 Silk, cashmere, etc 518 Softening, water for 635 Soft soap to make C21, 624 Value or ammonia for 635 Windov 3 634 Woolen blankets 619 Washing butter in brine ,644 Washing fluid and powder. . . .615, 616, 617, 625 Washing of sheep, time for 727 Wasp stings, ammonia for 536 Water cake, cold 392 WATER: For poultry 759 Hard, to soften 635 Water ices, to ' aake 488-490 Watermelon cake, to make 371 Water-proof cloth, to make 575 Water-proof paint, to make 576 Water-proof glue 591 Water-proof, boots and shoes, to make.621, 622 Water-tight cement 802 WAX: Grafting, to make 552 Sealing, for bottling, etc 553 Weaning, colts 656 Werlding cake, very rich 387 WEEDS: Among str.awberrles, to kUl 604 To destroy in gravel walks 573 Week, bill of fare for 428 Welsh Rarebit or Golden Buck 458-457 Western Rural's Graham Bread 324 WHEAT: And Indian bread 326 Bread, good, to make 819 Cracked, mush 466 Cracked, pudding of 845 Manure for 773 Maxims iTerB. 408 :S WHITK: Cake Corn Dodgers Mountain cake oos Or snow sauce for puddings 88T Cement 847 Fish, baked, and sauce for 448, 449 Furs, to renovate. 680 OH, English, for horses 074 Paint, to clean W Whortleberry pudding, boiled 861 Wild gra')e juice to boitle 001 Wild grape wine, to make 816 Wilson's Albany Strawberries, kinds to plant with 808 " Wind broken " horses, to feed 678 WINDOWS: Finger marks, to remore from 608 To remove paint spots from 680 Washing...; 684 WINE: Blackberry, to make 617 Jelly, claret 606 Jelly, port 606 Stains, to remove 688 Unfermented, to make .017 Wild grape, to make 616 WINTER: Care of sheep In : 788 Feeding calves in 701 Feeding of all stock 704 Food for sheep in 788 Good butter in. • 648 Rations for farm stock 686, 687 Succotash, to make 483 Value of roots m, to feed stock 706 WINTERING: Bees 811-818 Colts 656 Wire- Worms, protection against 592, 693 Wood -ashes, as a manure for onions 644 Wood-ashes for currants 668 Wood, best way of preserving 664 Wooden Vessels, to cleanse 649 Wool, increase of, in sheep 726 Woolen blankets, to wash 619 Woolen goods, to dye 609-611 Woolens, to put away 648 Worcestershire sauce 494 Working btitter, manner of 848 WORMS : Cabbage, remedy 569 Currant, remedy 665, 666, 668 Cut, to destroy 694 In cattle, salt for 698 In horses, remedies 685, 6x6 Kidney, in hogs, cure 753 Onions for 543 Wire, protection against 592, 593 Worsted, to dye 610, 611 Wrinkles, to remove f(om alpaca dresses. .627 « ■'■ Yankee style of apple pudding.' PO YEAST: Cake without 893 Hop, potato bread with 323 Hop, to make vinegar .""78 How to make 8'W Vienna 322,3:3 Waffles with 404 Yellow, to dye. .Cl4 Yorkshire pudding, English 311 Young ladies—" Beware " .^'>9 Young men, advice to poetical 557 2. Zinc, to clean 798 Zincing iron 78i Zinc labels for treee 788 v< : \ I