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MANUFACTURED BY NJ CANADA M" L8, '1: *' ■i;i .'5 ^ %" 1 sun & 00 e the wrapper, ^, fl f y." i SA Stoodi I WILLIAM Wech Lard, Fij PETR I Household Hlnta. When a felon first begins to make its ap- pearance take a lemon, cut otf one end, put the finger in, and the longer it ia kept there the better. For a cough boil one ounce of flaxseed in a pint of water.llitrain, ami add a little honey, one ounce of rock candy, and the juio of three lemons ; mix and boil well Drink as hot as possible. To preserve etjgs fo^ winter use yon will recjuire one pint of fresh-slaked lime and on«' f) D half pint common .salt to three gallons •it- water. Use a laille|.vith which to put them into the crock, cover with an old plate, and keep in a dry place. If fresh eggs are put ui fresh eggs will come out. Black calico may be washed nicely in suds, boiling hot, then rinsed in coKl, bb-e water and starched in cottee starch. Black pepper added to the water will be.found an improve- ment. After drying, dip in cold water, pass through the wringer, roll in a coarse towel, let lay two or three hours, then iron with very hot iions, on the wrong side, and the calico will lock as well as when new. In sweeping carpets use wet newspapers wrung nearly dry and torn to pieces. The paper collects the dust, but does not soil tba carpet. To take ordinary ink out of linen, dip the ink spot in pure melted tallow, wash out tal- low and ink will come out with it Thia sel- dom fails. Cracks in floors may be neatly btit per- manently filled by thoroughly soaking news- papers in paste made of a half pound of flour, three quarts of water and half a pound of alum, mixed and boiled. The mixture will bo about as thick as putty and may be forced into the crevice with a case knife. It will harden like papier niache. For ingrowing toe nails, use equal parte of mutton tallow, caatile soap and white su^ar - made into a salve. Apply until the swelling is down, then trim the nail in the centft.-7 i Chicago News. I a OFFICE, 18 McNAB ST. NORTH, Refinery, Wentworth St. & G ^da. \ OILS K tat ■%: AD VERTISEMENTS. Burdock lun ITERS Cures Billiousness, Jaundice Dyspepsia, Constipation, Ner- vous and General Debility, Headache, Rheumatism, Scro- fula, Dropsy, Female Com- plaints, Erysipelas, Salt Rhe- um, and every species of Chronic Disease arising from Disordered Liver Kidneys, Stomach, Bowels or Blood. THE BEST BLOOD PURIFYING TONIC IN THE WORLD. ITS VIRTUES ACKNOWLEDGED. Mr. R. C. Balmer Oakville, Nov. 16, I880. Dear Sir.— It affords nje unqualified pleasure to bear testi- mony to the benefit I have experienced from using Burdock Blood Bitters. For several years I have suffered from oft-recur- mg billious Headaches, Dyspepsia,' and complaints peculiar to my sex, which now I am entirely relieved from, if not cured, by us- 2-ng only about half a bottle of the Bitters. I now beg to return you my sincere thanks for recommending to me such a valuable medicine. I remain, yours sincerely, Mrs. Ira Mullholdand. Jessrs. T. Milburn & Co., Toronto. Ruthven, Nov. 22, 1880. , A short time ago I gave your agent and order for half doz. lock Blood Bitters. I have already disposed of five of them the best results. I am doing all I can to introduce your ex- lit Medicine, having confidence in its success from testimo- y^ receive every day. In a case, with which I am personally fjnted, Its success was almost incredible. Her husband told it one-half bottle had done her more good than all the hun- y dollars worth of medicine she had previously taken, ^d me at once another half-dozen, and oblige. Yours truly F. A. Scratch^ all dealers Sample bottle 10 cents, regular size $1.00. the signatiwt of T. MILBUEN tn CO., TOEONTO, on il tl II \ if "MOTHER HUBBARD'S CUPBOARD. II OR. J^iiilii 0@®l II " Double, double, toil and trouble ; Fire burn, and cauldion bubble.'' PUBLISHED BY G. C. BRIGGS & SONS, HAMILTON, ONTARIO. HAMILTON : SPECTATOR PRINTING COMPANY. 1881. li'ii., CONTENTS. 11 Mr. mon' Bloo ingb sex, ' ing c yon I med [es . , Page. Advertisements ^ o T, 2-8, 113-123 B:r^:;::::::::::;::::;:,:.:::.:.:'.:'.'^'..'^°:*';.:;-.r Cancer cure Cake. "° Desserts .".V.V.'V. ^^"^^ ' Dyeing J ^^ Fish 55-58 Laundry ^ Medical v.v.v.'.v. '.V.V.V.V.V.7; ; :;;;:" T~j^ Miscellaneous Ja \ a '"'^ Pickles, Canned Fruits, et^;::;;;:;;;;::;::;.'™^^^ Pies and Pastry ^ * J_^g Salads Selections for Autograph Albums !«a 1, Sick Room g _ Soups Sundries ^ Sweets Tables for Farmers TheToiiet ' "^ ! ^ ' i!!: ! ! i" i!! ! ! ' f-sl Vegetables !l ° < Wit and Humor ' ' 1 IH-II2 ! ill!':". :5. Page. ...2-8, I 13-123 52, 60; 62, 91, 92 20-25 120 38-46 29-37 55-58 10-13 92-96 61-75 ••58, 79. 96, 103 ...46-50, 87-91 26-28 50 108-111 80-87 9 13--16 53-55 103-107 79-80 17-20 j 111-112 1 [iillari OR. feCiFi." CANADIAN COOK BOOK. SOUPS. BEEF SOUP. Boil a soup bone the day before wanting it ; skim the grease off next day, and melt the jelly ; add spices to taste, a little brandy, a small teacup of butter rubbed in browned flour, a little vermicelli, and a grated carrot. Boil three eggs hard, mash smooth, put in tureen, and pour soup over them. MACARONI OR VERMICELLI SOUP. Two small carrots, four onions, two turnips, two cloves, one tablespoon salt ; pepper to taste. Herbs — marjoram, parsley and thyme. Any cooked or uncooked meat. Put the soup bones in enough water to cover them ; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the sauce-pan to reheat. Boil one-half pound macaroni until quite tender, and place in soup tureen, and pour the soup over ii — the last thing. Vermicelli will only need to be soaked a short time — not boiled. TOMATO SOUP. One can of tomatoes, one quart boiling water; strain and add, one teaspoon soda, onie pint milk, a little butter, pepper and salt ; let it scald, not boil; add two rolled crackers. SPLIT PEAS SOUP. One gallon of water, one quart peas soaked over night, one-quar- ter pound salt pork, cut in bits ; one pound lean beef, cut the same. Boil slowly two hours, or until the water is reduced one-half. Pour in a colander, and press the peas through. Return to the kettle, and add one small head celery, chopped fire, a little parsley and marjoram. Have three or tour slices of bread, fried in butter, cut up and put in the soup when served. POTATO SOUP. Boil in one quart of water a small slice salt pork, one or two onions, six or eight good size potatoes, boiled, mashad fine and put with the pork and onions. Boil half an hour, and add milk to make about as thick as pea soup. Pepper and salt Iiriii 10 ''Mother Hubbard's Cupboard,** .hJugha'^S^d'ef "^ ""• ""^^ ' ™^" P-' of "Utter; s.rain ^ . . TURTLE BEAN SOUP. Une pint black beans, soaked in cnid wnt«,. ^ • , one gallon wa.er, one-half 'pound sat P^^ le-hTool'd'H''^? boiled egg, Sliced, into .he^ .'i^t^^p'ouT^hiTo™ ^r ^0?"' U -1 u . , ^^^C^'^ SOUP. J5011 a shank bone of beef all dav for a «!ni,n «<■ r one can of tomatoes, boil two hours! then strain Jh"' '^"'''' ' spoon cloves, one-half teaspoon cinnamo^ oneTalV fl °"' ^'n' soup'^rnTbTh^alf an w'^^^^^ "°^^^^"^^ ^"^ -^-' Pour into the ''X:^^:T^f^l "^^^ ^l^ ^^-> leaving the ,p, NOODLES. salt IZ T' '^'^''^'^^ '?'^*^"' ^^° tablespoons of water pinch of salt, add flour to make a stiilF dough; roll asThn i . sprinkle over flour, and roll into tighf rill cufint^t^ ^f^'' and let dry for an hour before putting into sou^ '° "^'^ '^^'"^ ^, BLACK BEAN SOUP. b^^aat^r„„TrcSsRb:S^^^^^^^^^^ zoning. Slice lemon and p'u, o;i top when 'se^d' ""' '"" "^ MILK SOUP. l*our potatoes, two onions, two ounces of buffer «»o 1 I meal, an sieve, an VVasl on a wir oven ; b melted I A m( 1 i FISH. r-l7° f,"*' /JOOK TROUT OR ANV OTHER SMALL FISB Afis: It shoul bread cr (parsely ; the bod} some str little sal quently. it. Have spoonful; butter ai with hot Boil thicl Two mustard, one cup all the til Cut 1 crisp, anc dozen m( onion an part of t haddock] sjirinkle < pepper, a Pour ove allow abc two quai (!'■''" Cauadian Cook Book. n )f butter; strain Jvernight; add alf pound beef, 2r boiling three anj one hard over them. of four quarts : ; add one tea- f teaspoon all- el and juice o/ ater, pour into es, leaving the 'ater, pinch of hin as wafer, ito thin slices soaked over )f one lemon. Joil the soup and add sea- ', one-quarter three table- ;wo quarts of er, and add antly fifteen FISH. ipped single roll in corn ■( meal, and fry in one-third butter and two-thirds lard ; drain on a sieve, and eerve hot. BROILED WHITE FISH. Wash the fish thoroughly in salt and water; spread it out flat on a wire broiler ; sjjrinkle with salt and set in a dipper in the oven ; bake twenty minutes, then brown over hot coals. Pour melted butter over and serve. A medium sized fish is preferable. BAKED FISH. ^ A fish weighing from four to six pounds is a good size to bake. It should be cooked whole to look well. Make a dressing of bread crumbs, butter, salt and a little salt pork, chopped fine, (parsely and onions, if you please); mix this with one egg. Fill the body, sew it up, and lay it in large dripper; put across it some strips of salt pork to flavor it. Put a pint of water and a little salt in the pan. Bake it an hour and a half. Baste fre- quently. After taking up the fish, thicken the gravy and pour over it. CREAM GRAVY FOR BAKED FISH. Have ready in sauce-pan one cup cream, diluted with a few spoonfuls hot water; stir in carefully two tablespoons melted butter and a little chopped parsley; heat this in a vessel filled with hot water. Pour in the gravy from the dripping pan of fish. Boil thick. SAUCE FOR FISH. Two ounces butter, one-*- " cup vinegar, one teaspoon ground mustard, one teaspoon' salt, latle pepper; let this boil, then add one cup milk and yolks of two eggs. Let this just boil, stirring all the time. FISH CHOWDER. Cut two or three slices of salt pork into dice pieces, fry to a crisp, and turn the whole into your chowder kettle. Pare hatf a dozen medium-sized potatoes and cut them in two. Peel a small onion and chop it fine. Put the potatoes into the kettle with part of th^ onion. Cut the fish (which should be fresh cod or haddock) into convenient pieces and lay over the potatoes ; sprinkle over it the rest of the onion, season well with salt and pepper, and add just enough water to conjc to the top of the fish. Pour over the whole a quart can of tomatoes, cover closely, and allow about as long to cook as it takes to boil potatoes ; then add two quarts of milk, and let it scald up again. Season with IS '* Mother Hubbard's Cupboard,"* or r, , - , CLAM CHOWDKR. chop fine. Put in kettle a little foT from tt oork' l^i ° " '"'''' toes, clams, onions, a little Venner nnH . u ' ^'Z'^'' ''°^''- of chopped pork, potatoe etc'^fnt 1 a 1 are n "vf''" ''^^'■ the P.ce or the clams. Coik th;erLlr: Teinl: ca^rXirt to' Add a teacup of milk just before serving. r> < .u i: . . CODFISH BALLS. TT.ft u II CREAM OYSTERS. » »aU™'sutts°r?'urtha''"c'';' ™'^' "-™; butter, pepper and T, . , SCOLLOPED OYSTERS. 15^11 fhe dish is tllTerpCo'v^coKu' ^'J'^^t'' 'S ^ «hreever chicke I The bre >rsad, two > 'epper and ^ell beaten ands, put i One car rater; two Loll fine ei lixed with laped balls fith lard. Let them id stew unt you wish. i; ,P1 place in a tin wran tiahtU, ;» o i .u ^ . "■ "^^ ^"^ meal for several UolJ^wf^lZ'. ='? ''.>--. »'"l' a heavy „eig, When served cut in thiu si ices. Chop twc le-half teasf Nted onion, )ur over pot JorCougfii^ lllf I Canadian Cook Book. 15 i fine ; two eggs, t and pepper tc I, chopped fine : piece of butter, 3oon of pepper, er; then make ^r with cracker 1 the pan, a*--" pork, chopped crackers, rolled cers and meat : ours, covered ^Ited butter. teacup milk, r, a little salt, ly the beaten and bake in 2et milk over ly; niix the d a teaspoon Dns. put in cold gand bread in. j fie meat will ogether the >i! down the 1 the meat : ;avy weigl t It,,., . CHICKEN PIE. I iwo chickens, lomted small • cook thp-n fa^ri^ tutter, salt and pipper; thicken the gS; wthfljur"?.:"' cruet as for soda biscuit : line the side, li n^^^• u • ."^ ^ half an inch thick; fill tW dish wi f the £ken a ""''' tover with crust; bake half hour. ^""^ ^'■^^>'^ f CAICKEN POT PIE. the kerne while boiling ; coveM! "Z^^^^Z^S SMOTHERED CHICKEN. nother pan and cook until don^WK cover a^d trown'^h"""" .p, . , CHICKEN CROQUETTES. ine breast of two boiled chirkpn.: r«^lr.r^r^^^ LOBSTER CROQUETTES. T ^ ,, ,. . STEWED MUSHROOMS. i^et them he m salt and water for an hour; cover with w.f.r rf yofJsh."' '"'''''•' ^^^^°" -^^ ^""-' salt ind peppt; c^r ^, POTATO SALAD. Chop two quarts cold boiled potatoes ; mix one teaspoon ^.u or Coughs, Colds and Lung Dimi^^e wra^Puffi^HI^^^p 16 *' Mother Hubbard's Cupboard,'' or r Boil hich th nd a li :urkey w Whei long bar dressing -nixed w finto thin T , , STEWED CRANBERRIES, Look them over carefully ; wash and put them over the fire ore than cover with water ; cover the saucepan and stew un'' t. s^cms are tender, adding more water if Necessary add on pound of sugar to a pound of berries. Let them simmer ten o twelve mmutes ; then set away in a bowl or wfl-moXd crock WELSH RAREBIT. 1 ■• — loast the bread; butter it and spread with mustard- thprr"^ ^'^'" RICE CROQUETTES. One cup boiled rice, one egg, well beaten; thicken with bread and cracker crumbs ; then roll in cracker crumbs and frT in lardj. '^'^^ STUFFING FOR TURKEY OR ROAST MEATS. T TZI Mix stale bread crumbs or pounded cracker ^vith butter caitf"^ ^^^ pepper and egg; add summer savory or sage If wished o;stir"^ P'PP chopped may be added. Mix thoroughly together adding Si « -, warm water for wetting if necessary. '^S^^^^r, adding a littlel Boil ^. , YORKSHIRE PUDDING. jbones, ta bix large spoons flour, three ee^s <;alt«nnnn c^u ^-n Ideeptm^ LT.?f f%^'' '^'^^' p-'^° STpa? rj^ra"".'' T is a little beef dripping. ^ ' wnicn inerejcut m slu OYSTER DRESSING. I ^. bo,l; add one pmt oyster., chopped; pepper and sah "o tasS"''^ ' rp , - * CAPER SAUCE. I nnnr °K r P°°"' o^.^uttcr, One tablespoon of flour; mix well ?hnn ",^«°'^'"^'I^'''''"^' ^h^^^^"«' add one hard bXd ee! chopped fine, and two tablespoons of capers. ^^ MINT SAUCE. . ' . vine24''-°add'™?nrV''''^'^'"8''' '" ha'f* teacup of good, 1st. t be cookec 2nd. ] or unripe 8rd. I I before usi Aft * 1 • ^^^^ ^°^ ^°^ST MEATS. I 4th. i^ and1^:^;rS;^'' "^^^' P-^ °ff ^^^ ^t; add water, season J continu^t Uolfo P'^^W^ "UTTER OR EGG SAUCE. JtO an k)ul together then stir I'.'A '^"^ /^blespoons flour; rubbed thoroughll Beets. Sed ' P'"* ^°'^'"« ^^^^••' "«ie salt; parsley (jf and slip tl jFor mendi or Canadian Cook Book. 17 lem over the fire an and stew unti ecessary ; add ont lem simmer ten o le-mouthed crock GRAVY FOR TURKEY Boil the giblets very tender; chop fine ; then take liquor in 'hich they are boiled, thicken with flour; season with salt, pepper nd a little butter; add the giblets and dripping in which the ;urkey was roasted. ROLLED SANDWICHES. When the bread is ready to make into loaves, put one into a th mustard ; therl!?"^ ^^^ 'r"u' ^^' ^^^"^ ""^^^ ^'^ht, then steam one hour. Make a [ether the same a'r''.^''',"^ of ham, veal and smoked tongue, chopped very fine and imixed with salad dressing. When the bread is quite cold cut iinto thin slices, spread with the chopped meats and roll. ' hicken with breacJ t,. . , ^^T ^^^^^^^ with peas. s and fry in lard !• ^ breast of lamb and salt pork cut in medium pieces, put '•ATS I"' T'^J^'^ "^'^^ '^''^^' ^"""8^ ^o ^°^er ; stew until tender ; skim • with butter ^altl^ ^'^^" peas;. when done, season with butter rolled in flour ^ niLii uuucr, }=au,iand pepper. If wished, oysterdi er flHHJna /iJffl J PRESSED CHICKEN, ,aaaingaiittl« Boil two chickens until dropping to pieces; pick meat off I bones, taking out all skin; season with salt and pepper ; put in salt, milk enou Jif.?P ^'" °' «^°"ld; take one-fourth box of gelatine, dissolve in a n, in w^crthe?|eut1nl^^^^^^ '° '^"' '''' ^" '^"^^' ^"^ ''' ^^^ '^ -^^^ I HAM FOR SUPPER. sau-JotLr"! VEGETABLES. flour; mix well i general directions. lard boiled egg J 1st. Have them fresh as possible, Summer vegetables should |be cooked on the same day that they are gathered. • I 2nd. Look them over and wash well, cutting out all decaved teacup of goodjor unripe parts. ^ iaspoon of saltf Srd. Lay them when peeled in cold water for some time J before using. I 4th. Always let the water boil before putting them in and a water, season, | continue to boil until done. Turnips.— Should be peeled and boiled from forty minutes •bed thoroughl)! salt; parsley i'l itu an hour. Beets.— Boil from one to two hours; then put in cold water [ and shp the skin off. for mending Glass, China, LpatHer, Wood, etc., use Star Cem^ot, 18 ''Mother Hubbard's Cupboard;^ or W t III i) SPINACH.-Boil twenty mitiute, lastdmr'-"''' '"'"•■■'^ '" '« - 'hrec waters; adding mi,k the S™, L%"r';t'"-"p^''°""' '''^ '^o'l"-'" "^^ hour. boil t^^nfy mlCt"^ """ """ ^'^^^ '" »^ ""'« »»'er as possible ; minutes in sraaTq ,anT;",y of wate^ wh"""^''™' '«""' ""'''"y ont, masl,smooth\nd season wih'l,.'" ''""'■'' V'""' '^e water in plenty of water -tl. wh&b'iil™" """""^ """" '° ""'^ h"-. p„ , POTATOES HOILKn IN iard the potatoes; cook untH tender ari"^'' ^^^^ '^^'''"^ P"^ *" a skimmer into a colander "odrainoff'^r ' '^'" ^'^"^^ °"^ ^"^ over them. Be sure and Lv fil L f ^^^ ^'■^''''^' Sprinkle salt a. i. is better to 0001?.?,?,'..™ n'.^t't' r^^^eotts""'"'-" Pii^ o f.kl STIRRED FRIED POTATOES them ; then stir in salt penner and ^^ •''" ""'"' ""^ brown Pare ei.b. , "^^ "— ""' '"""" "' '"""• quick "veThLraXr'""' " " "''"y ^' "--I'd; bake in a TTc*^ K -1 J SCOLLOPED POTATOES a layer%^tolrotrthint'e^^^^^^ in a pudding dish pepper and salt and three or fonr '°"f ^ .^'"^ckers ; sprinkle in add another layer of potatoes cr. T'" P'"'"' °^" ^""^^ = ^hen filled. Over all pour a cu, of . ^'^^'■'' ^^'^^ ""^^^ ^»^e dish is one- half to three^^'ua.ters Sf^Tj;" '^ "^'^ "•^^- ^^^^ ^-- POTATO ROLLS. ri^ P.r anTa"mt";™'JkP°'r;r ; ~i' f' 7t *^'" ' ^-^^ -"■ P^P" Ma.e put into htde ro^^^l^tZ^^:^ S^if hV^' Cut Ithem ; t luntil brc finto the itomatoei I Skin a puddir crumbs, over thei sprinkle hour. Cut 1 surface c pepper o To 01 half poui namon, < hours. Bake butter; a One ] three tab! ton crack Eight salt and spoon of hot buttei hot for bi Poi felff^ H or Canadian Cook Book. 19 es. ; adding milk the our. ater as possible ; fth cream gravy, twenty to forty press the water ■ and salt. )ur to one hour, 3es. Half fill a l>oiling put in 1 take out with • Sprinkle salt 1 with potatoes, covers. id slice fine as >ot put in the uly, to prevent er and brown )oon of butter. ed ; bake in a pudding dish 5 ; sprinkle in butter ; then 1 the dish is Bake from idd salt, pep- ix with them. y in hot lard. BROILED POTATOES, Boil eight or ten large potatoes ; when cold, slice them length- fways and put on a toaster or fine wire broiler over a hot fire : Iwhen browned, remove ; salt, and pour melted butter over them. I FRIED TOMATOES. I u ^"^ J^^ tomatoes in slices without skinning ; pepper and salt |thern; then sprmkle a little flour over them and fry in butter I until brown. Put them on a hot platter, and pour milk or cream into the butter and juice. When boiling hot, pour over the .tomatoes. o . r I o- • u BAKED TOMATOES. I jj" the tomatoes, slice in small pieces ; spread in bottom of I a pudding dish a thick layer; cover with a thin layer of bread I crumbs, and sprinkle salt, pepper and a few small pieces of butter over them ; add layers of tomatoes, &c., until the dish is filled— sprinkle over the top a layer of fine rolled crackers. Bake one hour. BROILED TOMATOES. ^ Cut large tomatoes in two, crosswise : put on gridiron, cut ; surface down ; when well seared, turn, and put butter, salt and j pepper on, and cook with skin side down until done. SPICED TOMATOES. I u If °"! P°""*^ "^ "P^ tomatoes, peeled and sliced, add one- halt pound brown sugar, one-half pint vinegar, one teaspoon cin- namon, one teaspoon allspice, one teaspoon cloves. Boil two I hours. BAKED CORN. Bake one dozen ears sweet corn, one cup milk, small piece I Dutter ; and bake m pudding dish one hour. . CORN CAKES. 1 .1, ^"\P*"' g^^^ed corn, two eggs, one teaspoon melted butter : three table spoons sweet milk, two and one-half tablespoons Bos- I ton crackers, rolled. Fry in spider. CORN OYSTERS. , Eight ears of sweet corn, grated ; two cups of milk, three eggs, salt and pepper; flour enough to make a batter. Put a table- spoon of butter into a frying pan and drop the mixture into the not butter— a spoonful in a place ; brown on both sides. Serve hot jor breakfast or as a side dish fo r dinner. For Children teething and nervous restlessness use Lament's Baby Cordial 20 'f ''Mother Hubbanrs Cupboard,' or least, an ,p SUCCOTASH. lutlc water as possible. Season wit 1 nr^r .''""^'J- ^'^ 'i'"^"« ^1^' milk, if you chiose. ^""''' '''^'' ^"^ PePP*-'''- jceep in ; T, , . '■;«C. PLANT each slice d v X Hr^t n be^-t.n "'' I? '''■'' '^"'^^ ""^''^ ' ^'P^ bread crumb, il . "- " ""^'S' ''^^'" '" rolled cracker oi butJer. '''°' ^"'^ P^''^'^^''- ^"^ ^^l^^'^^ fry brown hi Boil c |i(iuid is \ let them lare and lour, anc lotato, ta <( molassi he mixta rp, . . MACCARONI. rS^'^- -rss^ j^:^' -K' 'S, so confnue unt.l ,he dish is filled. B^kTunSCo^^'!"" ' ""^ t'""'''^ l VEGETABLK OYSTERS. Indian UK h.U.f °^ T^""'' ' ^«'l '-^"d mash. One pint sour milt F^o^''^ Haifa teaspoon soda; flour to make a batter nHH f^ 'fhe cakes beaten, and the oysters. Fry in hot U~^ in1^o;Ss'''^'r 1-^ - MOCK OYSTERS. ' W^^ day, £ / iJo.n^aKi.b. ilone, and n«^ . /• , BAKED BEANS. Iwo quart cut theS n ^m^ II ."..f "^ '^'^'^' ^'^^ P^""^ '" the center ; Ipoon salt, spoonof white sSSaSr/^"^^ ^'^J l^^ ^°P «"^ table-' | place in the bean broth ^ ^ ^' ^9"^^. If they bake dry, add fn flour en^ he rest of iteen mir "lour the I :he mourn ight, prick BREAD. rpu , POTATO YEAST. i xhree potatoes; boil and mash them in the momin^r ■ .aa' one.h.rpL of cold '^"^rX'i^XT:Toi:^T^,'Vk^ or Canadian Cook Book. 21 cut the corn from I tender. Use aj alt and pepper— prmklc witli salt ■east and put it jii a warm place. When it is risen well and Hinds up to the top of the- dish, stir it down. Do so several mes during the day, and at night strain and put it in a jutr eep in a cool place. It will ho good a week. VKAST CAKKS. Boil one-half pound of- hops in eight quarts of water until the iKluid IS very strong ; then pour in fifteen or twenty large potatoes- cold water; wipe* . ,1, • •, v ' , ' "^ "^..../ •«ife>. j/uiuiuts, rolled cracker or T '^"1 '"'I "'?'"' '''"">' ^'■^' thoroughly done; take them out ind fry brown in f'"" ^^"^ "^''^^'^ .^^^•'" ' " ' " •^ pour, and strain inc. I'ut in the mashed potatoes a pint of your l)oiIing hop licpiid into the flour and fcotato, taking care that the flour is well scalded. Add one pint nail pieces; soakfv "^°!''i«ses, one teaspoon of ginge.- and one handful of :-alt; when ied cheese. Put* , "'l''^"'"^ is cool enough to put the hand in, rub it through a pepper, salt and|, '','''■ '" ''''^''''' '.^ ^° "^ ^'"^ P"'P- ^^tl a sufficient quantity of mbs over it, and? -^'''''S^'' '^'T. '^' ''""^ '^'^ '^ "^''^"^ '" ^ large covered jar until ,rr„.r« tiiorning; then add another bowl of flniir nn^i ,v.;„ fV,« ,J\. ui. morning ; then add another bowl of flour, and mix the cakes with ndian meal. 'Fhey must be hard enough to take up a quantity i pint sour milk f, ^T^ '" "" '""""^ ' l'^" '^ together and cut it into slices. Lay add two eeps'l"^ ''''^''^ ''^^ y°" ^"^ ^1'^''" o» P'ates or something that will not • Impart any taste to them. The cakes must be turned once the rst day, and after that twice a day until they are thoroughly dry. VEAST. One handful hops, six large potatoes ; boil together until well one, and strain through a colander ; add sufficient water to make wo quarts, and when boiling, stir quickly into one quart of flour '.nd a httle salt. When- luke warm add one cake Pearl yeast. POTATO BREAD. Three and one-half quarts sifted flour, one boiled potato large ; one quart warm water, one teacup yeast, one even table- spoon salt. Mix at night ; put the flour in a large bowl : hollow k-1 ^ ",-,1 "^a '" *^^,^e"tre for the potato mashed, water and salt. Stir bake dry, add jn flour enough to make a smooth batter; add Pearl yeast • stir in *he rest of the flour. Put the dough on the floured board ,• knead iteen minutes, using barely enough flour to prevent sticking, Jour the bowl, lay the dough in it, cover and leave to rise In :hemourmng, divide in four parts; mould into loaves: when ignt, prick, and bake in moderate oven. SALT RISING BREAD, Pour a pint of hot water in a two-quart pail or pitcher on one- alf tablespoon of salt; when the finger can be held in it, add one .nd one-third pints of flour; mix well, and leave the pitcher in a add two eggs,'; n spoonfuls. 3n salt, one tea- iree tablespoons le morning put linutes ; change iait pork. Let It of the kettle in the center ; top one table morning; add alt ; after stir- ; stir and add le-half cup o ll •I i 'il $■ 22 ' Jfo/Agr Ilubbar^s Cupboard,'^ or or twice during the risinr AHH ,^ ,v' "•''>' ■"= '""'^'l ""f <|uart of hot water ?wo'.nrtnnK,r" " "P"""' ""'"=. ''nd whe T, „ BISCUIT. will be cold As fast -^s i t rS ' I •'^![ '^°^" ^"^ P"^ ^^ere then mould it, id 1 a'e wh 'ir^U be cdd ""'' -,^f ^y .-Id, freezing. This douch willTpJn o , ^'"^ ^' V^^^^\i\t withoii rolled,'cut and^ake1l^^ke^o^b s^uf-feu -^ ten minutes on the pans before bakTng. ^ ^'"' '^""^ ^° "^ /^ . , . FRENCH ROLLS. Une pmt of milk, scalded ; put into it whil^^ hot hoir i HXs:?t''an"dVatf'irp"o?;^ rr """ *-''-"i'coorar. stir in flour to make a /tIff f ' " °"' ?"P'-^«^<1 y^^"" cake' bread. Let if riTe until hX K^^h' -^"f "'''" "k"" '"'" "s fc' let it rise again-^IrlpeTt fJlfoJ'tC il1°7hen'' u™\hr'.' ""^ tMnirghr^c\To'i^;i''a°r''S*r ?"^^" ™'^ each one with melted buter and M T "' ?™*u*'= '"'■'■^« ^' PARKER HOUSE ROLLS Four e •ee-fourtl soft wi ten light Iking. When t Three ( jar, two Lspoons ] One pir le teaspo( [ix I he rye ,d mix wii One quj sugar, tw •on soda ipoon. To maki ke in mul One and meal, on t, two tea [ke five ho sugar, une teacup home-made yeast, a 'ittie salt nno f ki I ar, piece of lard size of J^^^ oJ'L ^l T.^^^^PP^ egg, one pint milk, flour sufficien One bo\^ ilespoons a thick b£ very light Canadian Cook Book. 28 mux. Put the milk on the stove to scald with the lard in it ^pare the flour with salt, sugar and yeast, Then add the milk' It too hot. Knead thoroughly when mixed at night , In the mo n! but very slight kneading is necessary. Therfroll ou and cut h large biscuit cutter. Spread a little butter on each roll and Mogether. Let then rise very light, and then bake in quTck RUSK. four eggs, two cups sugar, one cup butter, one pint milk fer:;^^h Zr''"! .\'' '^^'""^ ^"^^^ ^^^^^^^ """-rx soft with flour. Let them rise over night • mix lUin -.nri |e„hght n,akein.o bi,cui,;put in tins, a„'d ;is™:^""bei'o"' When taken from the oven, rub the top with sugar and cream. TEA RUSK. Three cups of flour, one cup of milk, three-fourths cup of ^ar, two heaping tablespoons of butter, melted : two eggs three kspoons Dunn & Co.'s baking powder. ^^ ' . RYE BREAD. One pint rye meal, one pint Indian meal, one cup molasses |e easpoon saleratus one teaspoon salt, two cups sour r^fk IX the rye, Indian, salt and saleratus together; put in the moksse; |d mix with ihe milk. Steam four hoSrs. molasses BROWN BREAD. One quart of sour milk, one-half cup of molasses, one-half cud [sugar, two eggs, three tablespoons of melted butter one tea ^x,n^^soda. Mix with brown flour as stiff as you can stir U with Ike fn'^^nffif ""' °'' ^'"^' ^o'- breakfast, use a little less flour, and Ike in muffin rings or gem pans. BOSTON BROWN BREAD. One and one-half pints of Indian meal, one and one-half pints meal, one cup molasses, two table spoons vinegar, one teaspoon Ike ^e hour" "'"'^"' °"^ ^""^ >"'^-^^^™ -^^- M or GRAHAM BREAD One bowl soft bread sponge, one-half cup brown sugar three i Tn ^.""'''- IV '^"^" ^°^^- ^i^s^lve in warm water sdr \^^^^::^^f^ flour; put in tins, and let it r£ Z As a family medicine use x,uggs' Life Pills, illii'SHj 24 ''Mother Hubbard's Cupboard; or I CORN HREAD. One (luart Indian meal, one pint Graham nour, one pint swee ^ne fuirrj^'"' °^ ^T'\ ""' '""•• "^'' - ""-h'-^'^ teacup of molass one full teaspoon of soda. Steam tliree hours. ^ . CORN riHKAD. One pmt corn meal, one pint bread sponge, two-thirds cii molasses, one teaspoon soda. Scald the meal ; whe^coo add th sponge molasses and soda. Mix with Graharn flou? stiff "s oak put m tms, and when light bake one hour JOHNNY CAKK. I Iwo eggs, three cups butter milk or sour milk one hilf ml lard, one-half cup sugar, one cup Hour, one teaspoon Sw one-half teaspoon salt, three cups India/i meal. ^ " liAKING POWDER BISCUIT Tntrs" 'i^ :-^ tr ■ '^°" ^-' -' - '"" ^^ TEA PUFFS. I Iwo and one-quarter cups of flour threp mnc mJu, fU 1 a little salt. Bake in cups, in a hot oven. INDIAN CORN MUFFINS en. K °"^ ^^^ thoroughly; put in a coffee-cup ; add one tablt Th h.^/r" ',u^''' """ tablespoon thick cream or butter fi Trilll \ !?rT'^^°' 'T ™^'^' t^° h'-^^dfuls of corn mea 'on! small handful wheat flour, one-half teaspoon soda-rubbed int the flour. Bake m mufiin rings on a griddle MUFFINS. I One cup of home-made yeast or half of a compressed veas bu^'er'?wrKl°' '''''' 7'^' ^^" ^^g^' t-° tablespoons of melte butter, two tablespoons of sugar. Beat the huner^ucT-^rLJ wen together then stir in th? milk, :fighdy w^m^rfnd thick? with flour to the consistency of griddle^akes. When ifght bak m mutfin rings or on a griddle. ^ ' withlf fl^gtr" """ '^ '"' "'"> ^ ^""'^' ^"^ "^ P">'ed ope, breakto"'"^ ^^ "'■ "" '''"'" ""'' '''^ '"'"''^ immediately afte lEEKFAST PUFFS iwder, 01 lith buttc e hucklfc One-ha ilk, one | iwder. For a 'o-thirds o teaspo eet milk One pii make a If you ler dinne: all cup [ancakes. lake in wa Four eggs, four cups milk, four cups flour. Beat milk, yolki For six make a fto the bai Il!l'-yi| or Canadian Cook Book. 25 our, one pint swet teacup of molassc ge, two-thirds cii when cool add th flour stiff as cak lilk, one half cu easpoon saleratu eggs and flour togeiher ; add the whites beaten stiff. Bake in ick oven, in gem irons. OF.MS. One pint warm water, one teaspoon salt, Graham flour enough make stiff batter. Have your irons and oven both hot. GRAHAM PUKKS. One quart of Graham flour, one pint of milk, one pint of water, k'O eggs, a little salt. Bake in cups or gem pans. HUCKLEBERRY CAKE. One cup of sugar, one cup of milk, two and one-half cups of «)ur, one (gg, butter the size of an egg, two teaspoons of baking iwder, one and one-half cups of huckleberries. To be eaten hot, lith butter. This makes a very delicate tea rush by leaving out e huckleberries, and using only half a cup of sugar. SHORT CAKE. Three teaspoons Dunn & Co.'s baking powder, sifted with one d one-half jiints flour ; three tablespoons butter, rub into the ur ; one-half cup sugar; teaspoon salt; one egg, beaten with e pmt milk. Bake in jelly tins. Spread with butter, and put rries between layers. DEMOCRATS. One-half cup of sugar, one-quarter cup butter, one cup sweet ilk, one pint flour, three eggs, two and one-half teaspoons baking ■^wder. Bake in cups for tea. RICE GRIDDLE CAKES. For a small quantity, say one quart bowl full, take one egg, o-thirds of rice (cooked) to one-third flour ; one teaspoon soda, o teaspoons cream tartar, or three teaspoons baking powder; eet milk enough to make it the right consistancy. WHEAT CAKES. One pint sour milk, teaspoon soda, a little salt, two eggs, flour make a thin batter. WAFFLES. If you want your wafiles for tea, take one quart warm milk rter dinner; put in two eggs, beaten; a small piece of butter; a nail cup of yeast. Mix with flour a little thicker than wheat be pulled ooeH f'Y'^^^- J^^ by warm stove and ihey will be light for tea. y cu wpcip^l^g jj^ ^g^g jj.^j^g^ greased. EGG TOAST. For six persons, take two eggs, one-half cup milk, flour enough make a good stiff batt. r. Cut old bread in thin slices ; dip Beat milk yolki ^^^ ^^"^''' ^"^ ^'*^' ^''°^'" *" h\i\.iex. Serve hot. .'s baking powde on of butter an , and cut in cake »s milk, three eggi )ns melted buttei 3 ; add one tabic m or butter; fi. !" corn meal, on^ da — rubbed int ompressed yeas spoons of meltc; r, sugar and egg, led, and thickeii Vhen light, bat^ nmediately afltc: % • nii. liiiii ■■ !, _; " Motfur Hubbard's Cupboard; pTes^ PIE CKUST. or One-half cup lard, one-half cup butter, one quart sifted flc Line crust vii, ai itter, SI One ] ilespoo ■ee egj id whei one cup cold water into the flour • wet it witK 'fk""" . '""" •"."' """^''' '^"d '^'^r Tr. . • ^'^^ CRUST OLAZE. (-) • - CUSTARD PIE sugar' Sorwhh^S: Semif '?"' *''^ '•^'"-"-- the .„i.k is scalded i. w?,',' l^i^K^o'elsTo", tT"™ Let it cool ; add three eggs' wellien ' '?["' ,"""' P''*^' ' '»■ . sugar and one of butter *^ fee »?^, ' '" ""■" '"W<>'Poons ; raisins. Bake >vith under crust ' ''"°" ""'' " f" »'™' r» • ^ CREAM PIE. ^^^^^^^^^^:LT^^^ Of corn starcl with a little cold milk beat th.. ^''^^/ggs. Wet the starci ^ stir the whole into the sea d na rf "'t ""^..^"g""" ""^^^ l^^ht. anj, Cover vanilla, and set a ?de to co^ ^T .n ,*'""°!" ^"^ lemon c|l^y^^ ^^ bake; fill it with cream, and cover it '4h'rf' "^^ T'' ^" whites of eggs, beaten drv «rJt^ V i ^^o^^ing made of th a delicate broin ^' ^^ ^''° tabJ.sj.oons of sugP.-. Bak starch^two eg^'s'' Stfrll^'o'^ '"' T ^"^^^^ °"-half cup con' and cool, flav?r\nd pu tt:e"e?"is slT^' '' t^" "^" -«^^' are cold. ^ oeiween crusts that have been baked anc, CRUST FOR PIE. ■••e'^eSliUT'it^S: 'u'^pTat^',""'"""'" '-"P -^ rla«-es ^n'l „c -n ■ "PP^^ and lower crusts ip c.o,.„„.f ''^"' Ipr disease rd;' or Canadian Cook Book. 27 ne quart sifted floi itter and lard sli n t as little as possib : small pies. r crust, beat up t Tush over the criii "ust also, to give it :hree tablespoons ence of lemon, to a pint. 2 ; wash and put until perfectly so hree tablespoons n and a li^yfj stont ns of corn starch' ■ Wet the stare, ;ar until light, am )r with lemon o' nth pie crust ani sting made of th s of sug?r. Bak one-half cup con ■ ivhen well cooka i 2 been baked anci larter teacup icij rusts in separat^ PLAIN APPLE PIE. Lme your plate with pastry ; fill with sliced sour apples- cover crust without pressing down the outer edge. Bak^ \\Z own. ar.l when done remove the upper crust, and season ^ Itter, sugar and spice to taste. LINCOLN PIE. One pmt stewed sour apples, sifted ; butter size of an egg two ilespoons nour; grated rind and juice of a lemon : yolks of ee eggs, beaten. Sweeten to taste. Bake with lower rrust id when done spread a meringue of the whites of three t^ks' Mten with three tablespoons sugar overthe top, and brown in o, *^. PUMPKIN PIE. One cup stewed pumpkin, one coffeecup milk, three cbl^s ece of butter size of a walnut, two teaspoons cinnamon one fe' loon ginger, a little salt and pepper. Sweeten with molasses. SQUASH PIE. One full cup stewed squash, one scant cup sugar, one pint Ik, two eggs, two tablespoons melted butter, \ little sakginee id cinnamon. ' ' ©'"g^^ PIE PLANT PIE. lnJirh';';?' P'^P'^"^' ''"^ ^^^'" 'P°°" ^^ter, one-half cup sugar 1 butter. Crust : one pint flour, one-half cup lard ; pS lit; water to roll out. ^ ^ pincn PORK PIE. Cover the dish with crust; put a layer of apples sliced thin layer of pork (salt and and raw), sliced very [hi indin smaU leces. Black pepper and spice to taste. Sugar upper cr^s ke one hour and a half. ^ PP ""^^• COCOANUT PIE. One cup powdered sugar, one-half cup butter, four eggs one P grated cocoanut one quart milk. Put the cocoanut with °he ■tter and sugar ; add the milk and eggs. Makes two pieT A VERY RICH LEMON PIE One large lemon, one teaspoon of butter (heaping); one and e-ha If cups of sugar three eggs, one heaping teaspoon of flour .e-half glass of brandy Grate the yellow part of the rind and ^ueeze the juice of the lemon; beat the butter and sugar to cream with the volks of th^ ^»n. . *i,„_ ..:_ :.. ., ^"f^^ ^^ J • • a ■, , ", -65 • ^ t-ij^-n atii jr; 'HC grated nnH id juice flour and brandy ; lastly whip and sti. . the wh es ike with an under crus t. wimea. Ipr diseases arising froFHjpure blood uw Bi^d^i^HTC^Bltt^g-. ^l!!!li 28 ''Mother Hubbard's Cupboard;' or m V ■li; I I %:f LEMON PIE. the top of pie. Set in oven and brown slightly^ ' ^ ^ °'' Cs re CHOCOLATE PIE. f SO] fou °hrcu;°?u;Ty"*'onh"e':srvfi ^''r°'^'^' *-! ^" toffether • nHH fhl^ I ^^^- ^^^^ chocolate and millfream. of the whfesre"?he fop'' "* """"^^ ""='• ^-d meringu, |>e_ wh.t RICH MINCE PIES ■ quantity wi,. .ake tw^e„ty,o^u?pie;:;' .^"largtlledtLes ^'' MINCE MEAT FOR PIES I -^ -' J:'our pounds of round of beef seven "nnnn^c i ^ fie a clot pounds raisins (chopped or stoned) tv^o pTndt su'S ^ ''' *^ ^'°^^'> pounds sugar, one pint brandy, ten nutmegs ^ratd^^ " and cloves to taste ; a little salt three fnnrkf ' f ""amor \ sliced fine. Boiled beef un Jl tender -when old Zo"1ne"'T ^ he apples, chopped also, and the other ingredients Th^^^^ '1 tity makes a three gallon crock full. '"g^^^dients. This quan | T, ., , MINCE PIES (makes 17). | two pounds fine chop^d rSs "^rp^unds cu^nt 'Z '"'" fine chopped citron, one quart molasses two nonnH"K "" P°™' I One . one quart brandy, two qua'rts ciZ^one oZ^M^l^'Z: ™«"' T"''"'^' cinnamon, three nutmegs. Chop the meitwhl? ,j l^""" folved in other ingredients and cSolc one Tolr! fet it s and two d, ""k /""r* «"" making tnto pies, then if two rich add .nore appks '^'y'^'fo"! _ MOCK MINCE PIE. 1, ^"^ ' Two cups sugar, one small cup butter, one-half cun of mni W^""^ ^^^' two eggs, one cup rolled crackers, one cup c^Z^ Tr^r^'r^'''' ""' wine, one-half run boiled HHpv -n- -. "^; "-"'" ,^vater, one curl salt, cinnan^on^nd cWes. ' " '"^ "^"^^'"^ '^''''''' ^ ^^'^^ One p ~^^ ~ T)ound sue feaspoon : To B^ ade of ith flou cold \^ plate o: turning. To SI e a clot 'wo cup: 'ne pint ne pint wo tabl( light tej 'ne gill c ne pint One c «n., ^-niiiauion ana c'oves. ' or Canadian Cook Book. 29 irredtocream;ad(rLAIN AND FANCY DESSERTS. two lemons J on. I general directions. tL^- ^?rl"f "' 'I ?^°"^-Sho"ld always be sifted just before you wish to use it. ^ugar , spread ove I ^ Cream of tarter, or baking POWDER-Should be thoroughly y- ftixed With the flour. ^ ^ _ Soda — Should always be dissolved in milk, ^d chocolate, three | Butter and sugar for cake— Should always be beaten to a chocolate and miuf^a"^- , beaten to cream i Eggs— Beat the yolks until you can take up a spoon full • whip Spread meringut f ^ whites to a stiff froth and stir them into the cake with the four the last thing before putting the cake into the tins (To boil a pudding in a bag— Dip the bag (which should be ade of thick cotton or linen) in hot water, and rub the inside ith flour before putting in the pudding; when done, dip the bag cold water and the pudding will turn out easily. Always out plate on the bottom of the kettle to keep the pudding from J To STEAM A pudding— Put it into a tin pan or earthen dish, unds apples fiw T \ , T' ^^ v'"^'' f""* '^^ '^ '"^° ^ steamer, cover the steam- Jnds suet sever *' "^^''^^ ' ^"°^ ^ ^^"'" ^°"g^' ^^"^^ ^^an you do for boiling, grated • cinnamor A, . weights and measures. s pound atron l"° '"f 1 f !?^"^ ^^}^'^' one pound. d chop fine ad"' I"' ^-^ °^ '^f '^ ^''"' ^'^^^^ one pound. ents. This quan f "' Tk °^ ^^''^ /"gar weighs one pound quan 1^0 tablespoons of liquid one ^o^„ "" Eight teaspoons of liquid one ounce.' and half and one teS"°V'rt four ounces. pped sour apples f ^ "^""'^ «^^'een ounces. ■rants, one oounr I r^ , ^^^^ pudding. nds brown sugar ij^. "'"^ '"'^ °' ^""''' °"' ^up molasses, one bowl raisins and Ispice, one ounc. fc^ f ' Mi,'^^' °f '? ''""'^ "^^'''' °"^ ^^^^P°°n ^^^eratus, dis- n cold, add ?h :&« '" ™'*> one-fourth teaspoon cloves, one nutmeg. Miistifl" i two days before f ' ^""^ '^'^"^ ^^'"^ ^°"^'- >s I sauce. 1 One cup butter and two cups sugar, beat to a cream ; add CUD of mnlncc iS'''^ eggs beaten very light • stir in two tablespoons boiling water cup of molasses, fs-lavor with wine, brandy, or vanilla ^ water, one cup I pu^m p^rpDiw raisins, a litik i One pound raisins, stoned ; one pound currants, three-fourths -sT~-= ,'ound suet, chopped fine ; three eggs, one coff-eecup sugar one ' Electric Belt, teaspoon soda, a little nutmeg andtalt ; moisten wil^hm^lk, and 1^' LiL.; 80 "Mother Hubbard's Cupboard," or ingd me he. ENGLISH PLUM PUDDING eggs, one pint milk, one-half le b anl 7° P°""? ^"^ar, five, a imie salt, flour to' make very'^ "^ff pj'in ° " *■•« """n^P. I bo., .„ a large quantity o, wa.e^r sel o^^i;^ ^o^r °Se'^?':i;S ^ ^ GRAHAM PUDDING one.?o";rc?p":etd bX^'^ijrh.ff"! ""^-"^'^ ^"p ™*-«. even teaspoon soda little sil, ^iKir^P "?<=' ■"». -ie egg. currants, one teaspoon clov^'o"„e"te^l"'P ™='"^. ""' ''"If c^I. of a nutmeg, Stiam two and oL S f ho" T"^™' "^'^fo""'' sauce. "^ """ "°"'s- Serve with warm spoo^o^f'bltTni;^^^^ ^-ed -; one table- tablespoons brown sugar re^^ir/r^^^^^^^^^^ P'"' "^°^"^^^^' ^^ree cloves, allspice and ginger two eroo^^^^^^ T^^^' one teaspoon soft batter. Stir two or three times whT f-^'' ^^!f' ^° "^^^e a two hours. ' "'^' "^^'^^ baking- Bake slow for TTJll o ^- u • ,. ^^VLV. PUDDING. f top of the stove unU. the cms ^Lrfh^arfnlerb^:,™^^' "" | Two -^riK-^:~^p-;^p-o-"'- it' ^ ^auce for above. ^ I ^' One egg, one cup fine sugar beaten v^r,, r u. f"^^'"' °' boihng water over until the corisisfenr^ 7^ ^^^ ' P^"'' ^ ^^^^^ ftir occs vanilla, and grate a little nutmeg on top!^ °^ '^^''^"^- ^'^^°^ ^ith |encyof Cs • , BREAD PUDDING gratS'fnr^SS:- 'i-"^*'*. ™d of one lemon cup sugar, Bak^'one-ha^f-^r* ^ZZt^' ^^tr''" „ STEAMED PUDDING One eg., one lar.. ....... 3,,, ^-^^^^^ ,.^^,^ ^^^^^ One- ne and utter, t\ md spre one f_„„^ , ° v>,„^u|y ovjui iijiiK a little rrp' teaspoon soda. Mix soft and put itl deep pie pi! butter, 'ates or a pud- One watei Jriggs'l f," or room ce. Canadian Cook Cook. 81 '° '^^"' ^"^linfi dish. Fill with' Steam raisins, seeded ; two pounds sugar, five or three nutmegs, , ne or two bags, and t hours. Serve with ■half cup molasses •et milk, orse egg, Img dish. Fill with blackberries or other pressed frui »ne hour, and serve with sweetened cream, or sauce. QUAKER PUDDING. Six eggs, beaten with nine or ten tablespoons flour and one uart milk. Bake about twenty minutes. Serve with sauce. RICE PUDLI.VG. One teacup rice, one te.icup sugar, one teacup raisins, small )iece butter, a little salt, two qunrts milk. Bake from an hour ind a-half to two hours. Serve with sauce. QUEEN PUDDING. One pint of bread crumbs, one quart of milk, warmed and sms, one half cupf ^"'■^? "^^'' ^"^ crumbs; yolks of four eggs, well beaten with one " •'up of sugar and one teaspooon of butter. When baked spread iver the top a layer of jelly or preserves. Beat the white of eggs ry, and add two tablespoons of sugar and spread over the top take a lig'it brown. Serve warm with sauce, or cold with sugar nd cream. ° inamon, one-fourth Serve with warm I raw; one table- it molasses, three egg, one teaspoon water to make a Bake slow for them, add spices, 1 a crust ; set on nice brown. angels' food. Disolve one-half box of gelatine in one quart of milk; beat to- gether the yolks of three eggs; one cup of sugar, and the juice of 3ne lemon ; stir it into the gelatine and milk, and let it just come |o a boil; flavor with vanilla. When nearly cold, whip the whites )f the eggs to a stiff froth, and stir through the custard. Pour into noulds and set away to cool. !er, piece of but- ough. It ; pour a n. little COTTAGE PUDDING. Two table spoons. melted butter, one cup sugar, three small :ups flour, one cup milk, one egg, three teaspoons baking powder. POOR man's pudding. One-half cup of rice washed thoroughly; three-fourths cup of lugar, one teaspoon cinnamon, one and one-half quarts sweet milk 171 . V m °^^/s'onally ; add milk as it boils away, until it is the consis- I'lavor with Jency of thick cream and quite brown. brown bettie. One-third of bread and two-thirds of apples. Crumb the bread ne and chop the apples ; two cups of brown sugar, one-half cup •utter, two teaspoons of cinnamon, little nutmeg. Mix thoroughly nd spread over the apples and bread. Bake very brown. Sauce. One tea-spoon butter, one-half cup brown sugar, one pint boil- I of one lemon ed with one-half e on top. ream or butter. plates or a pud- g^^gZ^ter^^neJeaspo on flour ; fl avo r with vani lla orwine. ■Briggs' Black Oil stood tlie test fsr twenty years, and is weU Uked. 82 Mother Hubbard's Cupboard,'' or % Two Id one tter, ( itty tin Two lOugh ;ht bro ., INDIAN PUDDING, F.-U o ^- u . . ^^^^^ I5UMPLINGS. Q. BOILED CUSTARD. ' I MX eggs one quart milk, six tablespoons sugar • snIH mJii, a ' the sugar and eggs beaten together. Stir umfdone ' '"^^1 ^ . BAKED CUSTARD. t Fia°=L""^;£^;r^-- :g=. -^^ -"-poo- -8a,i O^ One small mn cf f. '•^'''°'^^ pudding. pier un butter th'eabtt^ quart of milk, one teaspoon ofvor an, or five hours, then add the mnffln ^^^^.^^ tapioca in water fourf'tes to anything else you prefer R.I^p ^f T '"'^^ f ''"""" °^ ^^"^0" o'f the day WreTis^wanted /n^^^^^^^^^ To be mad J One-1 sugar. Some prefer the n^rf^^n^^'^^^ wuh cream or milk ancfaspoon. and no water ^ ^""^^'"^ "^^^" ^"^ ^^^-ee pints of millfitil it is APPLE TAPIOCA PUDDING ^^ ^!^1 Pare and core enough annl^c tn fin o !i- u • #^ P"t t a bit of lemon pLl sf.k K ^ ^'^"^/ P"^ '"^° ^^^^ applele eggs lukewarm wa?e? one hour add frH,"^ 'T'^n" '" ^"^ ^^^^ o" " ^ pour over the apple"s^ BaVe I'ti ap^^t^ t S^ti^T cold, with cream and sugar. * ^^' ^^^^^ TAPIOCA and COCOANUT PUDDING One cup tapioca, soaked over night • one oiart" mJlt it. DSiing e Line >read a i One ] lur eggs, le fire, a W milk over the pudTng when bZd9.r?K'^'^''^"°^^^^ sprlld 4ld milk ng bakuj^ J^ m t^ oven until a light brown. f.ooth p lii • rp, ^ , , TAPIOCA CREAM. utis. Beat" evolksofAr^^ "5"''" ""'' ^°''^ 'W"ty min- stir into Z milk' ■ fl vor wkh Sih" Bet.'T ^T '""^^^'"^ ' ^^in^h^onw onhe dthTnrpou^^sje'ttir irs::i^ The original electric'oiTir^i Sa by U u Brigga » s; sni- not be deceived by the eeletrie/tt i, „?t efectrlc "° ;gs. Fh Id half ; ace. S( One q locolate, iilk. Wl id the y( lake aboi i," or Canadian Cook Book. 88 nd cream. tid quartered; cove] one-half hour. ar ; scald milk, adc{ done. *> tablespoons suga ■rj beaten eees • thrAJ t> a puffs. a little salt ' BakL "^"5' ^o^r two teaspoons baking powder, sifted together; • "'^'^^d. one and three-fourths cups sweet milk, one teaspoon melted tter, one-half cup of sugar, one egg ; stir quickly. Bake in tty tms twenty minutes. Serve with sauce. FRITTERS. Two cups flour, two teaspoons baking powder, two eggs milk ough for stiff batter, a little salt. Drop into boiling lard; fry ht brown. Serve with cream and sugar or sauce. TAPIOCA MERINGUE. One small cup of tapioca, three pints of milk, three eggs lak the tapioca in the milk three hours or more ; cook in a farina •iler until soft ; beat the yolk of the eggs and stir in. Sweeten vor and set away to cool. Before sending to table, whip the Mtes to a stiff froth and stir in lightly. RICE MERINGUE. One-half tea cup of rice, one quart of milk, four eggs, eight iaspoons of fine sugar, a little salt. Boil the rice in the milk til It IS soft; beat the yolks of the eggs with four spoons of the Jgar and stir into the rice while it is hot. Flavor with vanilla nt Jnf^ «o I, , T^ P"^ ^^f mixture into your pudding dish. Beat the whites of ut into each apple Je eggs dry; stir m the other four spoons of sugar ; spread the a m one quart oliosang evenly over the pudding and bake a light brown. r.\KE MERINGUE. Line a pudding dish with cake ; fill it with boiled custard ; read a meringue over the top, and bake a light brown. COCOANUT PUDDING. One pint rich milk, two tablespoons corn starch, whites of P pornrc coiMf Uolf ^ ,^ - i:..i i. »^ , c, one teaspoon o\ pioca in water four ^ stnce of lemon o\i 'ur. To be made cream or milk anc iree pints of mill lavor with lemon mder. Eat when VG. art milk, yolks ol blespoons grated )f white two eggs, ocoanut; spread itil a light brown, ip of water over boil twenty min- igar thoroughly ; whites very stiff, : over it. Serve ?gs & Son7~D ilectric. jur eggs, scant half cup sugar, a little salt. Put the milk over le hre, and when boiling add the corn starch, wet with a little bid milk ; then the sugar, stirring constantly, until it makes a looth paste. Then take from the fire and stir in the beaten Va\ ^c"^ ^ '^^ ^^'^°" °^ vanilla, and when slightly cooled Id half a grated cocoanut. Pour into a mould ; set in a cool lace. Serve with soft custard. CHOCOLATE PUDDING. One quart of milk, scalded ; one and one-half squares of [•n Jf/u^'^^f"^' wet with cold milk, and stir into the scalded Ia\u n" . chocolate is dissolved, pour into a pudding dish; Id the yolks of six eggs, well beaten, and six tablespoons sugar [ake about three quarters of an hour. Beat the whites of the 84 ''Mother Hubbard's Cupboard;' or tri; Mil: J: ;!'lj.' W eggs to stiff froth ; add six tablespoons sutrir ^nr^n^ ,u c over the top ; set again in the ov'en untirf hght'CV'' '"^' SPONGE PUDDIXG. mould with the currants. M L the egt and ml ./f ' '" '* For sauce, make a thin boiled custard. f. ^ r • . ORANGE SPONGE CAKE. di.h ! °' SIX oranges in small pieces and place in a ouddi spoons of powdered sugar, and put over the too o/thl'^^ - and brown it slightly in th^ oven ^ °^ ^^^ P"^^^";l ECLAIR PUDDING. four^Xoonr^te°dX'o?ar"''b^fi„T;;^'l'-r'"«'^ Jus. before seeing the pudc^J-il^.itt'li » wiS't\^,or„°'ie'r ^ . Lustard. o tj > One pint of milk, a little salt, yolks of three ee-es onp \..\( sugar, two tablespoons corn starch'; flavor lhh%lfiLT:^fl:; DELMONICO PUDDING. cup of cocoanut, a little salt. Put the milk in Iftrfn. k '• '^^^"g- the whole into a pudding dish whio the ^hr^r.'' "'J^ P°* ^horoi three tablespoons ^f suga'r : flavor'v^? ^Ln or vanitb ^'' "'* ^^^^^^^ Asastimulentto assist nature t^-^^^ii^^^HTdKi^liiF^^ ^"f ^/ Magic Relief. "*»"«*»« use unggs^gg of sh Four ar, tw pk, wh !d mil ck as ( nering :ar; sj One ( powd lost cak top o ;ss Stan indard : sauce. One-h ons gr ;ar and ter. V lites of One t ;ar, gra flour One c bther ii pites bea |indy in ^ Canadian Cook Book. 85 ORANGE PUDDING. Four sweet oranges, sliced small ; one quart of milk, one cup 'ar, two tablespoons corn starch, yolks of three eggs Heat the Ilk, when nearly boihng add the corn starch (wet with a little Id milk), the sugar and eggs, thoroughly beaten. Boil until Ick as custard ; when cold pour over the sliced oranges. Make hiermgue of the whites of three eggs and one small teacup of gar; spread on pudding, and put sliced oranges on top of this. PORCUPINE PUDDING. One cup sugar, one cup flour, three eggs, three teaspoons bak- : powder, dissolved in teaspoon of milk ; b.ike in a round tin astcake, top and sides, thickly; stick blanched almonds over I top of cake with points up; make floating island ; put cake on Iss standard ; pour a little custard with snow around the edge of Indard ; on each snow drop a little jelly ; use rest of the custard [sauce. SNOW PUDDING. One-half box gelatine, soaked in cup of water one hour- two ions grated ; three eggs, one and one-half cups sugar Add ?ar and lemons to gelatine, then pour over one-half pint boiling Iter. When diss .Ived beat until all sparkles ; then add the Jites of eggs beaten stiff. Make a custard of yolks. PUDDING SAUCE. One tablespoon flour, butter size of an egg, one-half pint Kar grated peel and juice of one or two lemons, to suit taste • be flour and butter together, then add sugar and lemon; then t into one-half pint boiling water, boil until it thickens, cool a |le, then add well beaten egg. FOAM SAUCE. One cup pulverized sugar, two eggs; beat sugar and yolks |ether in a bowl ; set in boiling water ; stir until hot; then add ^ites beaten stiff. Put a small piece of butter and tablespoon of fcndy in a dish; pour over them the sugar and eggs just before PUDDING SAUCE. I ;r ^"P^f g^^' ]wp eggs ; beat the yolks very light, add sugar, ^thoroughly, add the whites, beaten to a stiff ffoth ; then !dd ^ tablespoons brandy. Serve as soon as made. PUDDING SAUCE (cOLD). One heaping teaspoon of butter, one cup of fine sugar, one fess of sherry or madeira wine. Beat the butter and sugar to a I r ! I'fl 86 " Mother Hubbard's Cupboatd," or '.'ill RnJl ^ U ir • '^^'^^ ^-^^CE (hot). Set U over .he .o;^r.t ?:at;;feCe':?L?"„?/rs.'° '^'" CHOCOLATE BLANC MANGE little milk • three e^^fvim ^°''°Y^' ■'•'bbed smooth in ' add the o herfngrlSms t,n fi" '" '•"" "''"' "„"'" ''°"»& ""^ Serve c„,d with stgafand cream^oT cusmrf '"" '"'° "-"" CORN STARCH BLANC MANGE flavoTwitr Tern™ ir^a'nZ 'T'', l'.'" '^.'j'^'P""^ ™™ ^'-^h, p„, , , CARAMEL CUSTARD. until it is a thick black svnm p '^^^"' *^^" '^''' constantlld pour milk; add six ounces of JhT ""^ 'V"'° ^ ^"^^^ ^^ ^^aWinf ^ Beat 'and pour into cuds sit n T^"' '".^^^' ^'^'^^ °^ ^^ ^^ and bake twenty iSnutes. ^'" ^°' ^"^'^ ^" ^^^ ° ''" A/T u .T- , APPLE SNOW. one-up ,tar''a,!d°fhp''h'','''"''1-''PP''=^ '"'* '"^" ^P»": ad one-hafrhr;' stfo^^T^u^Lf a1o"„?« ^ "-"-"<"'« ^ ' . SNOW DRIFT. twentyT thTrty^^r^inutes'^'TT''? r^'T^ '""'^'^ '" ^^'^ -^^e fake a . over I one pS bTiUnL vateT .HH . °"' '^' '°^^ ""^^^ ^"^ P°" i'>' J^^^ the juice of twoSonV P,; ft ^ '"P' g'-anulated sugar an. f into' it the bl^n ^Ss o^^^? ' ' ^ru' '"^ ^^^" ^^irk bea 1 One-h place on ice."Sv:S b i^'cSd '''" ^"^ ^'^ "°"^^ ^4^" °"^ ^ v-uairtiu. smons fif On^ h.^f ^ ^"ARLOTTE RUSSE ELEGANTE. lail then wate? ;.ni P'''!'^^-^^""'^ g^^^ti"^ dissolved in a very littll Sr'i:^^ridw&r"^^ 'r'^' ^"^ s^eSed^tl One-h into the cream and pour Tnto V "^ "' 'f^' ^"^ ^'^^ gelatir fie hour; niay be soaked i^'riS;;:;:^/^;;,^"' "'°"''- ^'^^ ^^fc l!)^ Two urs; 1 |eam si ur gra :arly c eeten ish will a cool Mak( tablei int wat rain in One-; e quar eggs ter, an d stir i To 01 taste; le. One-F .nd whi iree egg sugai !ake a c d;' or Canadian Cook Book. 87 a little nutmeg ove| :spoon of flour, ami ' sending it to tablJ )Jr minutes. \ soaked in one cu] Libbed smooth in k until boiling, the, Pour into moulcj E. spoons corn starch" md sugar togethej le cold milk. Bol I a tin pan. Let then stir constants a quart of scaldir yolks of six egg; 1 tvater in the over J silver spoon ; adi ; flavor and bea iked in cold wate d water and pou nulated sugar an( i when thick bea )ut in mould ano in a very littli^ nd sweetened \A Stir the gelatin. ' ould. The cakJ CHARLOTTE RUSSE. Two tablespoons gelatine soaked in a little cold water two )urs ; two coffeecups rich cream ; one teacup milk. Whip the leam stiff in a large bowl or dish ; set on ice. Boil the milk and Wr gradually over the gelatine until dissolved, then strain; when !arly cold add the whipped cream, a spoonful at a tim« veeten with pulverized sugar, and flavor with vanilla. Line a Ish with lady fingers or sponge cake ; pour in the cream and set ' a cool place to harden. SPANISH CREAM. Make a soft custard of one quart of milk, yolks of six eggs tablespoons sugar. Put one box gelatine dissolved in one-half nt water over the fire; add the custard; flavor with vanilla. [ram into moulds. Set in cool place. RUSSE CREAM One-half box gelatine, soaked in a little water one-half hour • le quart milk, one cup sugar, four eggs. Mix sugar, milk, yolks eggs and gelatine together ; put in a pail set in a kettle of Iter, and boil twenty minutes. Beat the whites of the eggs stiff Id stir into custard after taking off the fire. Flavor with vanilla Id pour into moulds. Serve with sugar and cream or custard. WHIPPED CREAM. To one quart cream whipped very thick, add powdered sugar jaste; then one tumbler of wine. Make just before ready to SNOW JELLY. One-half box df gelatine covered with cold water. Let it ind while mixing. Two cups sugar, juice two lemons, whites of Iree eggs beaten st-ff. Add to gelatine one pint boiling water, le sugar and eggs ; beat thoroughly and strain into moulds! Ik ^.''k r ° ""^^ P'"^ "'"^' ^^'^^ ^gg^' yol^^s; turn over the ply just before serving. WINE JELLY. One-half box Coxe's gelatine, soaked in one-half pint cold ater one hour ; add one pint boiling water, two cups sugar, two Imons, grated; two-thirds pint sherry wine. Let all come to a ^11, then strain into moulds and set in a cool place to harden. LEMON JELLY. One-half box Cox's gelatine, soaked in one-half pint cold water ;r T"; ^f """^ P'"^ ^f'""^ ^^^"' ^"^ «"e ^"d one-half cups [ar, three lemons, grated. Stand on stove until boiling. Stra n a mould and set m a cool place. 88 ^'Afother Hubbard's Cupboard;' or m. CAKE. SOFT r.iN(;i.;RHRKAn. ginger and cloves ' ' '^^''' """' '^'''«P""» ^a'^ratiis, ^ , GINGKRHRKAI). flour; put in ginge or , °re o M " R^" •"'"•■'"'' ""^■I'^'f cup^ hour, o*; ,wo s'miil lolro'nl half hour "' '" """^ '"'«^- '""^ «"' GINGER COOKIKS. T, „ SEKD COOKIES. -.>. , MOLASSES COOKIES. ginger. Stir buttfr^''d1,^^t gX'thtS thTilrP""' GINGER SNAPS. y. -. ,.11 y'iS" i" '.tr s'x" «- - - ■■ ^ COOKIES. One nd on lowder, One ►utter, 1 ggs; o One •da, a ; One jne-half jorougl |rown. One loves, o Imonds, lub floi at and i One leven e| ;aspoon gar aft earn tai at, or [Tcase. i elicate c se extra ^," or Canadian Cook Book. m d water. In twciit |uart cidtT and orii juircoftwok'mons 1. 'I'licn strain inh On KAISKI) DOUCHNUI'S. c pint sweet milk, one-half pint lard, one pint sugar, three :ggs. Mix soft at night using the -uilk, one-half tl ird, and one-half pint of yeast. In th le sugar and Uie t'c cup sugar, fou, teaspoon saleratus 'Utter, stirred to a nd mix well ; then Ived in a little -m >and one-half cujh 3ne large loaf om fcup boiling water, lit, flour to roll out. e morning add the rest with eggs, one nutnieg, two teaspoons whiskey, and a little soda. neod well, and raise ; when light, roll out thin, and after rutting et raise again before frying. One-half beaf suet and one-half lard better to fry them m than all lard. IK)IJ(;HNUTS. nH ?lT't""''rr'''^''"'''''':n"l' '"«^'"' ""e-half coffeecup lard, one .owder, one teaspoon salt, one nutmeg, flour enough to mix soft FRIKI) CAKKS. utf^r^L^tf m'*^'*'"'' ""'" ^"P,"f sweet milk, three tablespoons of utter, three tablespoons of Dunn & Co.'s baking powder, two ggs; one quart of flour. *' ' ' CRULLERS, ■lorl-PTir/£ ""T "■^•'""' ""^ "^"f" '''"^'^'■' «"^ ^Kg' ^f"'-^" teaspoon J oda, a little salt ; spice to taste. Mix soft. Fry in boiling lard. COMFORTS. n^hni^"'' •"'';?' 0"e *^"P sugar, two eggs, a little salt, two and ^ nehalf cups of flour, three teaspoons baking powder. Mix le-half cup sweet ! °''°"ghly, and drop from a spoon into boiling lard ; fry a light away seed. Mix • °^'"' over the top and j n j ^ peppernuts. m One pound flour, one pound sugar, four eggs, one teaspoon mo'nds"o7/h"K"r°"' -t^^'^P°""^ ^'^^^"''"^ -P ^-cheS ub flnnr fnt ''''''°"1 ^'"""^ ^^PP^--' ^""'-^^^^ ^easpoon salt, ub flour and sugar together ; add the other ingredients. Roll It and cut m small square cakes. Bake a light brown. ^ . ANGEL FOOD. ev?n 'e^ls on?'; °"' ^"^ o"e-half gills sugar, the whites of even eggs one teaspoon of cream tartar (just even fulh • one SraL siY?""'; .^-^^^,^gg^ ^o a l/iff froth" S add ■earn JlrHr in ?^ T'"^ "^' '''" ^°"^ ^'^ t™^^ ^"d mix the Sor t wni >T"^ P"'/ P^" '" '^^ °^^" ^"d set your tin on ^at, or it will bake too fast. Bake in a new tin. and Hn nn^ 'eSec^T ''"' ^''"' ^" "" ''°'' °^'"- ^ very "nice" and fse extra strength ^'^''''erglaste^ madefy the Ualy Manufacturing up New Orleans o small teaspoons i the other ingre Roll thick, cut, ir tablespoons off ted butter. One Mix as soft as ablespoons sourj la, 40 ''Mother Hubbard's Cupboard; or m LADY FINGKRS. stirr?H"''^''l^, ^'°""^r '^"'/'-^"^^d sugar and yolks „f six ckks wc paoer in s H ' /" '"^'^ .^'"^^^ ^'"^' °^ '^'i"^^^^'-' through f bag ! paper in strips two or three nrhe*; 'nn ^ S^^^^ ^°'^ -^^^' one haff poun to a^?Jam .hJ ?k '"^"'^ ^^""^ ""'■°"- ^"'^ ^he butter and sugn L %>, ' u ,r^^ '°'^ ^'''^^'■» then the flour; roll out to ratVr less than one-half an mch in thickness, and strew the comfits an t^\Z:^VZ^r ^H^ ""li"^ P'" ^^^^ them,:nd the^c" months diamonds with a paste jigger. Good for thre. Two ( kr milk laspoon T, „ BREAD CAKE. ^ COFFEE CAKE. | CUP s?i^3^r '"^''' T' '^y '"°'"^^^^' °"^ ^tip butter, on| cup strained coffee, wine glass brandy, one pound raisins, onef I One c iSiream tan ^n eggs t One p )unds rai iblespooi; I f," or Canadian Cook Book, 41 ks of six eggs, wc s of six eggs, wc -* through a bag ( lese are nice placo e icing. one-half cups flour leg, grated ; thrc rrants. Hake in rm. ten eggs, one-hal stew-pan with thi r ; stir well until i iken from the fire r in a bag of papc reased tin. Who; ugar, yolks of fivi •oons corn starcl. nice frosted witi !s butter, one anc er, one-half pounc I butter and suga roll out to rathi.'i r the comfits am ;m, and then cu Good for thrci far, two eggs, on. lutmeg, teaspoor 'andy, cofitee cuj cup butter, on( ind raisins, one; 3und currants, one tablespoon cinnamon, one tablespoon cloves m nutmegs, one teaspoon soda, four cups flour. * FRUIT CAKK WITHOUT KGGS. One pound fat pork, chopped fine ; pour over it one pint Mhng water or coffee, two aips molasses, one cup sugar, one Id one-half pounds raisin^, one-half pound currants, one kblespoon cloves, two nutmegs, one teaspoon soda, lour cups RAISKI) I.OAF CAKE. Four cups flour, one cup butter, one-half cup yeast, one cud ilk ; let It rise over night, then add two cups sugar, two eggs ,e half teaspoon saleratus one pound raisins; put in tins : leti Ise again and bake. ^ ,».«.". NUT CAKE. Two-thirds cup butter, two cups sugar, one cup milk, three :gs, three cups flour, three teaspoons baking powder, one cup bake in shallow tms about two inches thick, cut in squares kits [ost and put walnut meat on each piece. POUND CAKE. One and one-half cups flour, one cup butter, one and one-half ps sugar, one cup eggs, one-half teaspoon baking powder. Beat itter and flour to a cream ; beat the eggs and sugar very light ; put 11 together and add the baking powder, / 6 , pui WHITE CAKE. One cup butter, two cups sugar, two and one-half cups flour, e-half cup sweet milk, whites of eight eggs, two teaspoons baking ALMOND CAKE. Two cups sugar, three cups flour, one cup butter, one-half cup ur milk whites of eight eggs, two teaspoons baking powder, one ^aspoon bitter almonds, one cup blanched almonds. SNOW CAKE. One cup sugar, one and one-half cups flour, two teaspoons cream tartar. Sift all together through a seive ;. add the whiies of ten eggs beaten stiffs, Bake in a quick oven. LEMON CUP CAKE. ■■ One cup butter, three cups sugar, five cups flour, one cup milk. |ie teaspoon saleratus, six eggs, peel and juice of one lemon. IMPERIAL CAKE. One pound sugar, one pound butter, one pound flour, two oinds raisins, one pound citron, one pound sweet almonds, two blespoons wme or brandy, one nutmeg, mace, ten eggs, 42 " Mother Hubbard's Cupboard^ or I ■if f\ X. xc , ^^^^ STARCH. r. , CLAY CAKE, SODA POUND CAKE. and o.e-ha,f CeasVoonrarfp'o'wrr-F'iar;!^",;™^^ ™' ^ . SPONGE CAKE. add the wLter, then Sfur S ^he wii. ' r^^' ^"^ '"^"'•' ^^^^1 little as possible. ' '^^ "^^"^' °^ ^^^^ «" top. Stir as^ >^ , SPONGE CAKE. f. J FEATHER SPONGE CAKE. ... I. . ,.i.i „» ,„, £s; sa.'jts TST" queen's cake. eggs oneTnd onfh^r'r""^ ^""'■' °"^-half pound butter, four onf'nutmeg sman ?l?nl'°"'^^ °"^ ^^'^ ^'"^ °^ brandy, pound cS. ^ '°'^^' °"' P°""^ ^^i^'»^' 0"e-halt rp, WASHINGTON CAKE. i four cJ^ S fi^''' *^° ^P' ^""^•■' °"^ c"P milk or water? n . SPICE CAKE. three eees two tPT«n^^«o ""~^''" ^eabpouns baking powder,' For Coughs, Colds and Lung Diseasel^^Wiiu?^p^^ One wn s Iron, 01 nee m; iking p( One unds c nee m 'ves, eij To tl lespoo ed cak< i'S i," or s sugar, one and one half cup milk, whites owder, a few blanch If pound butter, six -half teaspoons bak 3urths coffeecup but ilk, four eggs, T with lemon. one one-half cup water, ks and sugar, theri ggs on top. Stir as' ittle salt, ten eggs : goblet sifted flourj It. Sift all through Jake in two square almond or rose. pound butter, fbur^ ill wine or brandy, d raisins, one-hall i :up milk or water, king powder, one 'on ground cinna- iree and one-half i 5 baking powder, teaspoon clovey nts. Canadian Cook"^ook. 7 48 s Pulmonic Syrupmed cake -. JUMBLE CAKE. .If f?..nT "?' ^""^ '"P' '"S"'' '^"* ^"P sour milk, and one- ilf teaspoon soda, one nutmeg, five eggs, little less than one lart flour, two teaspoons Dunn's baking powder COCOANUT CAKE. ,w?eT onrh^ir^""' Tt^'^^ P°""^ ^°"^' ^^° teaspoons baking iwder, one-half pound butter, six eggs or whites of twelve twS ^ated cocoanuts, save enough of it for frosting put the relt Tn le cake. Will make one large cakt. _ , _ WHITE CAKE. One-half cup butter, two cups sugar, one cup milk, three cuds ^ur, whites four eggs, two teaspoons Dunn's baking poJvder. ^ COMPOSITION CAKE. One pound of flour, three-fourths pound of sugar one-half ^und of butter, three eggs, one-half pint sweet miKe^lf tea le pVunSfruk "l^"^' ' ^1^ ''T'^ ^^ glass of brand;, ^ , LEMON CAKE. One and one-half cups of sugar, one-half cup of butter one- f cup of milk, two cups of flour, two eggs,%ice and g^^^^^^^^ Id of one lemon, one-half teaspoon soda. ana grated „„ . . . WHITE FRUIT CAKE, ilk four' cun?So'^^!' '^° '"P' ^^S''^^' °"^ ^"P butter, one cup k, tour cups flour,, two teaspoons baking powder, wo cuds isins, one-half cup citron, sliced fine. ^ ^ WEDDING CAKE >wn 'snlTVT'' °"' P°"?^ ^''"^'' °"^ ^"d one-half pounds r^n onf hdf "^^ '^^'' '''^'" P°""^^ ^^'si"^' two pounds '^ceZte1LT% 'k "'^'°"' three-fourths ounie cloves, one ikingXder ^ ^'"''^^' ^'^^ '^^^"P "^^'^' 'wo teaspoons WEDDING FRUIT CAKE. .und"%u°rra"nt^n"'' ''"' P°""A ^"g^^ one pound butter, two nee ma" e ol ^°""^ '^''^"'' ^"'"^^^^ P^""^ citron one ^nce mace, one • ounce cinnamon, four nutmegs one ounce )ves, eight esas, winf^ ahc. bnn^v rn- j--k ^ ' °""*^® ^,„ , o '•*•'•' "f'^""), onc-nuii ounce rose water. ' rp ,^ WHITE FROSTING. ^hite of an egg, when thoroughly beaten, add five igar, beating all the time. Will frost one medium "•■W 44 ''Mother Hubbard's Cupboard," or I'liilli CHOCOLATE FROSTING. , ^^ hues of three eggs, fifteen tablespoons pulverized sugar fc tablespoons grated chocolate. Beat whites thoroughly : add t sugar and chocolate. 6 / , ^va l COCOANUT FROSTING. i Whites of three eggs, twelve tablespoons sugar, one gratj cocoanut Beat the sugar and eggs together; spread on the ca^ and sprinkle the cocoanut over thickly. This will make a whij Irosting than stirring in the cocoanut. ORANGE ICING. | ratld^*^^^ °^ ^"^^ ^^^^' '^^^''^ tablespoons sugar, two orangj LEMON ICING. Whites of two eggs, two cups sugar, juice and part of the riJ of two lemons. ^• ALMOND ICING. The whites of three eggs, beaten light; one cup of blancbl almonds chopped fine or pounded ; ten tablespoons pulveriz" sugar. Flavor with little bitter almonds. COOKED FROSTING. i One small teacup of granulated sugar, wet with very lit! water. Set on the stove and let it boil, without stirring, until begins to thicken. Take whites of two eggs, beat very li J . btram the boiled sugar into them slowly, beating all the tiil Plavor to taste. w MARTHA WASHINGTON CAKE. '* One cup sugar, one cup sweet milk, two cups flour, one e,!| two teaspoons baking powder, two tablespoons butter. Bake^ three layers. Custard. One egg, one-half pint milk, one teaspoon corn starch, d tablespoon flour, two tablespoons sugar. Scald the milk • bj the sugar flour, egg, and corn starch together ; add the milk, bl until thick. Flavor, and when cold, spread between cake. ALMOND CREAM CAKE. j Two cups sugar (pulverized), one-fourth cup butter, one ci sweet milk, three cups flour, three teaspoons baking powdl TT. _ „i .,j utdiuH very ngiu; unc-halr teaspoon vaniii Bake m four layers. For the cream. Whip one cup of sweet cream to a froth ; stir gradually intc one-half cup pulverized sugar, a few drops of vanilla, and s ^ Canadian Cook Book. 45 sugar, two orangl and part of the ri:| nd of almonds, blanched and chopped. Spread quite thickly ween the layers ot cake, and frost the top and sides. JELLY FRUIT CAKE. Two cups sugar, three cups flour, three teaspoons baking ^der, two-thirds cup butter, one cup milk, three eggs. Flavor h van.lla^ To half the cake add one tablespoon nfdasses one llespoon brandy, one tablespoon cinnamon, one teaspoon cloves e-half teaspoon allspice, one-half nutmeg, one cup chopped iins, one-half pound citron. Bake in jelly tins, two layers of t and two of truit cake. Spread jelly between the layers, when ;htly cool, putting a light one on top Over all spread white C0NFECTI0Nh,RY CAKE. One coffeecup sugar, three-fourths coffeecup butter two feecups flour, one coffeecup milk, whites five eggs, three tea- khi. ..r P HH^'^' Flavor with v..nilla. Take onVtablespoon on nn. K 1^ "^ ""/'^^^^ '"E "^^^^P^^ ^^•^'"^' ^ne-half^ cup r^lrZ \.^7 ^°"'"' ''"f-^"^^ '^"P '^^l^^^^^' two teaspoon? namon one-halt teaspoon cloves, one wineglass brandy. Bake iire^e layers, two light and one dark. Put together with soft BLACK CHOCOLATE CAKE. One cup butter, two cups sugar, two and one-half cups flour I eggs, one cup sour milk, one teaspoon soda dissolved in a bmhng water; one-half cake "Baker's" chocolate, grated and in the cake before stirring in the flour. Bake in jdly tins in Filling, lie pound white sugar wet with a little cold water; add the .es of three eggs, slightly beaten ; one-half cake grated choco Cook in boi mg water until it thickens. Flavor with vanilla ad between the layers, and outside the cake. Sprinkle led cocoanut over the top. '^pnuKic LEMON COCOANUT CAKE. ' o^nph^.^f'^ '"^f ' """^ P°""^ ^°"''' ^"^■h^l^' P°""d butter, six one-half pint cream, one teaspoon cream tartar, one-half spoon soda Dressing behveen layers. )ne grated cocoanut, three-fourths cup sugar, two eces iuice ylh™nut"n\'^r^^^ thoroughly,^dl sugar^K^n ly the cocoanut ; put all on the stove and cook enough to cook ■^^^11 46 ''Mother Hubbard's Cupboard," ot Frost the cake and strl the egg, being careful not to burn, cocoanut over the top. _ JELLY CAKE. and on. h If """P fl"""^'' ^""2 ^"P' '"g^""' °"^ ^"P s^eet milk, tf,; e^^. pt ^''"'- iT' ^"^ '^'■"^ tablespoons baking powde , f eggs. Flavor with lemon or vanilla. Bake in jelly tins. ^ GERMAN CAKB. nn.?r """P '"rf ' ^."^u ^^^'espoons butter, one cup flour, four eg one teaspoon Dunn's bakmg powder. Bake in two layers. 1X71 ■ Filling. Whites of five eggs, fifteen tablespoons sugar: add era! cocoanut. Spread between and on tjp of layers '^^""S''* ORANGE CAKE. , fln.J "Sv^P' '/ ^""n' °"f '^'''' ^""''■' °"^ ^"P ^^eet "^ilk, three d flour, nve eggs (yolks of two and whites of five) ; three teaspo ill four k "^^s"'' ''''' '''^"^'' ^^'""'^^ ^'""^ ^""^ j"^^" °^ °"^)- ^3 Filling. , of s^af 'bI'm'' ?P' ^"'''.f °"" °^''^"g^' fi'"^^^" ^^blespol Pare and pull in small pieces two oranges; put on top of cake. WHITE MOUNTAIN CAKE. \ cr^XS^^ '"^'''' ""^u''^^^ ^"P ^"^'e""' one-half cup sweet mf one-half cup corn starch, one cup flour, whites of six eggs a li vanilla, two teaspoons baking powder. Bake in layers. ' Frosting for above. Whites of five eggs, twenty tablespoons sifted sugar bea) very light; a little vanilla. Spread between layers andlutS PICKLE, CANNED FRUIT, &i CUCUMBER TICKLES. Six hundred cucumbers. .^ Make a brine that will bear up an egg, heat it boiling 1 pour It over the cucumbers ; let them stand twenty-four hour^ make a cold bnne and let it stand forty-eight hours Take! cucumbers and wipe the black specks trnm Pnrh ««« ^h-n t sufficient quantity of vinegar to cover them, and add a small Id 01 alum ; put the cucumbers in the brass kettle with the vin3 cold, heat them slowly, turning them from the bottom seJ times; let them stand twenty-four hours; afterwards take tJ Canadian Cook Book. 47 the cake and of ^ vinegar if needed to cover them; the size of the imbers vary so much, judgment must be used. Then put e pints of brown sugar, three gills of mustard seed, a handful lloves, a handiul of stick cinnamon, six green peppers, one fcspoon of celery seed, ginger root, a piece of alum the size , walnut; tie in a muslin bag all the spices, with the peppers scald with the vinegar, then pour it over the cucumber] hot [green peas and horseradish cold. EAST INDIA PICKLE. )ne hundred cucumbers (large and small), one peck green ttoes one-half peck onions, four cauliflowers, four red peppers hou the seeds) four heads celery, one pint bottle horseradish ^ all, and .stand in salt twenty-four hours; then drain, pour weak vinegar, stand on stove until it comes to a boil • then I again. One ounce ground cinnamon, one ounce ground bric, one-half pound mustard, one quarter pound brown sugar; jhese with cod vinegar; add to this sufficient vinegar to h while hT ^°°^ '" '°^''^''' ''" "^^""^"^- ^^^1 i" FRENCH PICKLE. )ne peck green tomatoes, sliced ; six large onions, a teacup of f hrown on over night. Drain thoroughly, then boil in two s of wa er and one quart of vinegar fifteen or twenty minutes; I in colander; then take four quarts vinegar, two pounds « \T''.T P""""^ "^^'^^ "'"'^''^•■^ s^^ed, two tablespoons s, two tablespoons cinnamon, two tablespoons ginger, two spoons ground mustard, one teaspoon cayenne pepper; put [gcther and cook fifteen minutes. i H ^r , pui \ U ir u TOMATO SOY. fne-half bushel green tomatoes, three onions, three green £;s°" rf ^'l? ^'°''"^ "'"'^^'^ '^^^' three cups sugar, three hllon cT^Z ^r^t^-^ ^"d onions together (fine); add to rH?l . A T2''T'' °"^ ^"P °^ ^^It ' ^^^ ^tand twe^ity-four 'anHn.h ^^^ the peppers (chopped fine), mustard seed, tender R^f' K° 'T^- ^^^''^^en all with vinegar and cook I fn K fZ'^ '"'"ling add the cabbages (chopped), and |up chopped horseradish. ^ ^^ '^' CHILI SAUCE. [sI^omLT ^^"'''^toes, six green peppers, six onions, two tea- td dnn-^n ^'f''' '""^ teaspoons .round cloves, two teaspoons a ynnamon, two cups brown sugar, five cups vinegar, salt to '«>,. 48 ''Mother ffubbard's Cupboardr or f) CHOW CHOW green tomatoes, ^n^ gMon^^Z 'TJ'"'" P^PI'"^' °"e qui one night ; cook all the veeetable, in h i , '" *"" ^"'l "»" large cucu„,be,s. Pour v^Cand^ts over""' ''"""' '"«'! On A r^^ 1 GREEN TOMATO CATSUP. a layer of salt ; let stand twentv.four hours Z 7'' °^ '\''' ^^' quarter pound mustard seed tCJ f I ^" '^'^"'- ^^^ «" ounceallspice,oneoSnceSe^r-^ P°^^^ '^'^^' °"' «" ounce groJ^ndiincer two t.h?Ifn' °"^ ?"f ^ ground mustard, on: celery feed, on^'cfu'nTrVotie^n^ m preservmg pan, cover ^with vinegar, aTboil two houJ^ ''^" Onp 1 • TOMATO CATSUP a wire sieve ad'd on??I°'!' '.'L "P' ^°" ^^"^^^ ^"^ sift througl tablespoon alls^ce one We tfhf'''°°" ^'^^""^ ^^°^^«' «"« la| cayenne peppe o^e ouartl- n !f P°? cmnamon. one teaspoo tar'd, one'pKneJar; Bo' repHvtS^ T'^^^^^ P°""^ -"^ while warm. - -^ou gently three hours. Bottle and sei RIPE CUCUMBER PICKLE. brin^ for tliemXiVr's' llak '' ^'^ ^"^^^^^^ P"* ^ -d boil a few slices of the curnmh! ^ '^'"P °^ '"g^'- ^"^ vinegar, clear. WhJn thfcucuXrar? ' i' ''"T JV^''^ ""^^ ^^ey loJ and pour over them ''" '^''°^^^' ^°" d°^'" the syru Tntp th. PICKLED WATERMELON. sn^aS: 'T:Te^lfof"vf„ '' ^'^h."^^^°^" ^^^ -<^ ^H one ounce of cassia buds Tn.vT'/l^ two pounds of sugJ tender. ^'- ^" ^'^'^ ^^^^ the rind until clear an, Q^ , SPICED PEACHES .oJrMT^^' '^™"' °"^ pi"' vinegar, three pounds s„»r, .. vineg. and'Sces rpourtr *1 fruir Leuf . "T^"^ nours; drain Off, scafd again, and pX o^'fruiCtti^^^'Kl" nether sr. SI |ie fruit Sevei Iblespoc One ] . Di| ry to rer feat the itil tend One ] [eves. Four J One-h£ Innamon To six le-half pi nee clov eces. B ig these 1 ;ald, not t Win le-halfpo One-foil five pour Three-fc •pie to pi< Heat si of SU[ •event bun 'his is a go or mendiD Canadian Cook Book. 49 SPICED GRAPES. ' SWEET PICKLED PEACHES. ir 01^^..^ ^1!'-'^''" P°""^^ ^^°^" «"gar, one quart vine- eat the vineg^ld ugar 'tLn nut°'in^^ btil tender. ^ ' ^^ *" ^^^ peaches and cook PICKLED PEACHES. |ov?s ^ P'"'^''' '^^^^ P°""d ^^g^^' one quart " vinegar, PICKLED PLUMS Four pounds plums, two pounds sugar, one pint vinegar. Ono l,olf U 1. , PICKLED PEARS. InnamoSt S' P'""' '"'^^ -J-"' ^'"W ^ve pounds sguar, rvr. ' ' . . SPICED BLACKBERRIES. .e half' ni^;f ' '"" '^'^^ *r ^"^ one-half pints sugar, one and n«^ f ..^u , CANNED CHERRIES. ' fi?"pour.ds S' "«"• °"' P"""" ''™''' °"^ '^•^•'P vinegar, m. ^ , , CANNED PINE-APPLE. I tr^^. , , , CANNED BERRIES. H K^^i^^l".. China, Loaaor, Wood, etc., usTsta^^ii^ 60 ''Mother Hubbard's Cupboard:^ or Pnt fh^ ( : , CURRANT JELLY. juice all*: o„"'poun3'suS'' 'tlZT'-' t'T' ""^ "" ""e until dissolved. Pour info glasses^"'" '"'""' «''•'■' ^"gar; Sivnm,„J, RASPBERRV JAM. I withTn'^^dltXcrdt' ■r.'J''' I""' TP'"' -™'" >i down until a good, rich flavor. ' Then caa '°*"''" ""<" SALADS. T. UL CABBAGE SALAD nigh^ot Wft%^^^^^^^^^ with salt; let stand o, Beat eggs thoroughly fnd add to ho ? ^'°""^ '""''^^^' three eg, tard with cold waL^orvLgar add toThTT'"' -^^^^ ^^^ '^ and salt to taste, and let^l come f-n . k ^^^^^^'''^g vinegar; pepf stir thoroughly together. ^°'^' P°"'' ^^^^ cabbage, a, One egg, one tea'poon'^sTard ZIT spoon sugar, one-half ?up vinegar'teTalf^TpTilk!'' °"^ ^^ ■p r SALAD DRESSING hainfalX'^: fi^elabfeirnf ""''~",™-'' ™-'-d, o, mix well^then stand in ^dT^Kth' k"t '"^'""^ P^ warmed through add a table,nnn„ f T ''°'''"S ™'«f; wh' thicker than citard, sti ring ^rsmnl'""!? '. "° V"'" ■" "« boded unt.1 thicker, then thfnned 'whh^milt'or e?eam " ""' TT 1 , CHICKEN SALAD ^^^^^toZlTtC^^^^^^^^ and cele, celery -boil ten eggs hard rub T-^l "^^J"^?" ^"^ ^^o-^hir' silver spoon, addf^ g^L,t fo^^^^^ ^^^'^ tablespoon of mademnsfTr^ . . tablespoons of olive oil, oi black p%per,h"afaTe"a:;fon':?:t^^^^^^^^^^^ spoon of sugar; add sweet ere. m h^^ ^^^^^'' ^"^ ^"e tabli sistency of batter iZ hi f ^l ^^^'^^^ ""^^ ^^out the co with chWnTd ce^lery fnd'nSf ^ '' ?^lf' "^'^ ^'^^ ^^ juice of two lemons r^'„!:;'prem:nt"'' ^'"^ ^^"^S^^- T' Yolks of fhr.. MYONAISE DRESSING. as cake h^^-falSfo^-rialt;' ^i^^^ ^-s , Equal »oon of trength; i much \ lown the [ tand wher |nd add th 'hite of an igar, and Put int K. as wi extract tl Inough boi om the si ind sugar t 'n the stovi trow away the next Take or |tir together >ther pint b Sti oard^^ of Canadian Cook Book, 51 ]ain, and for one ])j ils, stir in sugar; ne pint currant juj 11 together and » salt; let stand mustard, three eg jar. Wet the m ling vinegar; pep[ r over cabbage, ai [aten stiff. This is very nice for lobster or chicken salad, or as a fessmg for celery. )"*«»» SALMON SALAD. One can ft esh salmon, four bunches celery ; chop as for chicken [lad ; mix with the salmon. ^ DRESSING. One teaspoon of mustard, two tablespoons vinegar, yolks of o eggs, salt to taste, and a little cayenne pepper ; mix thoroughly, lid to the salmon just before serving. ^ ^' WELSH RAREBIT. We make a Welsh rarebit by melting good old cheese with a tie vinegar, butter and milk, and pouring it over bread, toasted r untoasted, as we happen to fancy. ««*!>icu BEVERAGES. 'oon salt, one ti ) milk. ixed mustard, o le cayenne peppe ling water; whi cook until a liti esired it may -ream. =kens, and cele en and two-thirf ly smooth with I of olive oil, oi] It one teaspoon r, and one tabll il about the co| mix the dressir p vinegar. Tf VIENNA COFFEE. Equal parts Mocha and Java coffee; allow one heaping table- ,:oon of coffee to each person, and two extra to make good ■rength; mix one egg with the grounds, pour on the coffee half > much water as will be needed, let the coffee froth, then stir ^own the grounds and let it boil five minutes; then let the coffee and where it will keep hot, but not boil, for five or ten rninutes |nd add the rest of the water. To one pint of cream TdSthe hite of an egg well beaten; this is to put in the cups with the Jgar, and the hot coffee added. ^ ^ KAOKA COFFEE. Put into an ordinary tea or coffee pot the same quantity of K , K as would be used of coffee, pour on sufficient boiling watei^ extract the strength, letting boil fifteen minutes, after which add enough boiling water for the requirements of the family, remove rem the stove and let settle for a few moments; milk or cream nd sugar to taste It will be found to improve by long simmer n^ in the stove, but be sure to let it settle before usin| To nof hrow away any of the clear liquid, but heat it up again and add ' the next brewing ; it is even better than the first. Ellen's coffee. For six persons. Take one full cup ground coffee, one egg, a little cold w- k together, add one pint boiling water, boil up; thent/'^'"' ►^beijpiru boilmg water, and set back to sett lebefore serv\ ''^ *"~ Star Cement mends everything as good as ne^^i,^' .i,|. m f t'«T| "_^^ffuttart. Cupb.a,i;' „ One pint swe^f m.-ji u^'-f*^ ^"e^- , Kve quarts black curl'am??^'' '°'*''"'" pXV ^u^'^^'""a'«on,addKl' ^'^^ currants, the stirring occasionally- strain th;" a^^ " '^^"^ forty eighf ho,?/ surar ,^*^"'SKey, add to th s limmr f^^^' "° ^^rain into Cut the berries witht^''^''^'''' vinegar. color. '""'^ ' '"^^ «- a richer flavor, Tn^thetefS t^ Set on( .the oven u [into small jmelted ch( |forks will b Boil suj jtially stirre I Treat as pi [bars. Aim Make 1 cocoanut fc Take e almond, an [ look and kt I nice made i One po sugar, two i lUiM or I ; pour on a little n hot water as is Canadian Cook Book. 58 SWEETS. on boding water ■hen stir in well iiteen or twenty 5 and pour over ne until it cur- oot, one ounce jpice, four nut- ■ currants, the except pepper, her bag; pour ■y eight hou-.s, the currants 'd strain into 3s granulated bottle. It one quart »d let it sim- iat the white - and stir it rfectly clear, with salt to 'ight hours, ugar to one ossible, use :k ones the n's Absor- GENERAL DIRECTIONS. Granulated sugar is preferable. Candy should not be stirred hile boiling Cream tartar should not be added until the syrup legins to boil. Butter should be put in when the candy is almost lone. Flavors are more delicate when not boiled in the candy. CREAM FOR BON BONS. Three cups sugar, one and one-half cups water, one-half tea- ipoon cream tartar; flavor with vanilla. Boil until drops will ilmost keep their shape in water ; then pour into a bow set in :old water ; stir stt^dily with a silver or wooden spoon until cold inough to bear the hand; then place on a platter 'and knead un U -f fine even texture. If too hard, a few drops of warm water may e stirred in ; if too soft, it must be boiled again. This is^he ;eneral foundation of Cream Bon-Bons. It may be flavored with :hocolate by adding a tablespoon of melted chocolate whHe the iyrup IS hot. • ^ CHOCOLATE CREAMS. Set one-half cake cooking chocolate on a plate or flat dish in linto?r^^.l"h'i '° ' ^'^^T '^^ ^^^^'" (^^ ^^^^"^ bon-bons); roS mto small balls; leave a few moments to dry, then roll in the melted chocolate and place on buttered pap^. Two two-tined |forks will be found most convenient for rolling in the chocolate . ALMOND CREAMS. Boi sugar, water, etc., as directed for cream, and when par- Ually stirred, add a cup of blanched almonds (chopped fine) Treat as plain cream, and when well moulded, cut in squares or oars. Almond cream is very nice flavored with chocolate. COCOANUT CREAM. Make like almond cream, substituting grated or dessicated cocoanut for the almonds. uessicatea CREAM ALMONDS. Take enough of the plain cream in the hand to cover an f^^^'^^f 'f '^' ?^"^°"^ "P ^" "• Almonds thus p^IpLed look and keep better if rolled in powdered sugar. They^areTery nice made with chocolate flavored cream. ^ ^ COCOANUT DROPS, One pound cocoanut (grated and dried), one pound white sugar, two eggs (well beaten). Mix this together, mfke hem up % I I, (1 * ^^•wly uniil ,he sugar k mefed he„T T,""' "'«<'">" »d 4^i »a cue i„ 3„„a Js. ^ir^,Tat?«„ d^a™'.:",a^"r ^ P^S rp CREAM WATMrric. ■''^ '° "3^0611. Have the walnuts shelled mfke th ^ ""^'' ^'^"e and creamv with your fingers • nres. hZ ^f ''''''^"' '" small round m?^" into sifted g'ranjS%uga? toT^ °" ^"^er sid'td^'op w?tMhrs.t"' "'"^^^ the' stonelld Tth'^'"' '^'^ '^^^' with this same cream. Drop in sugar ^ ''^"^'"^ ^^ date. One cup hickorv n.?/''''"'''' ''^''' ^^^d^- wi.h°™rikTSSaruo"S"™°""'^^ «'^'""«ed su. nr ,„« bon rapidly five nnnutes add T^^""' ''' " ''^W ^Wfy tfcn and boil ten minutes stirring. " «>^°anut (grated veri 'finfl plate; and if i, form 'atm L ff'T"''- ?>■ » ««'" on a ^li' TddTth "' '■ "'" '•"« ™-«e n i-^*-,'," "°l. 'ake from the firl" add to the rema nine < rf^am ^ ^"" greased paner • fho one-half pound SedXnnH'^"''"''''-^^""^ raisins^(s on .? chopped walnuts. Pout oveTtheU"' ^'^^ P^^^"^' one-S^^i' in bars and squares. *^^ '^^^^'" c^-^am, and when coolcm Three cups su2 J nZ'^''^ f" '''''' ^^^dv. spoon cream^ar?aTbut£ Z TfT'^'' ^^^-' --half tea Boil until it begms^o thread or unttir^^^^^ flavor with vanma tie It droDDed ir^tr, ^„ij .' _ "n^'' 'he drops are qo-v,— -i--^ • • wH- ^'^cieritl^;o^;;;,r::S;C:kTiSr^^ and re^ with peppermint, lemonr&c Urh' ^'"^!i ^^ '"ay n.«c. If chocolate flavoring is be '•'^•m*. pm-*'-- or Canadian Cook Book, 65 >ut an inch apart. ranulated sugar 'gether and heat e minutes; add minutes longer > buttered plates harden. i^ithout stirring, t off into a dish te and creamy, ".round cakes sJde, and drop es, take fresh entre of dates lalf cup water. 3ugh to spin a 'y until white, id when cold -d sugar (wet slowly; then a very fine), ''" on a cola om the fire, paper ; then ns (ston'd), »ne-half cup len cool cut ne-half tea- ith vanilla, ■cm.ui oru- atters, and 5- It may flavoring is desired, grate it over the hot candy, or place some melted -hoco- late on it before pulling. A pretty variety may be made by pull- ing the vanilla and chocolate candy together a few times thus leaving it striped. Pulled candy should never be moved' after pouring into platters, until ready for pulling. It will be sure to granulate. CREAM CANDY. One pound white sugar, three tablespoons vinegar, one teaspoon lemon extract, one teaspoon cream tartar. Add a little water to moisten the sugar, and boil until brittle. Put in the extract • then turn quickly out into platters. When cool, pull until white and cut m squares. * BLifTER SCOTCH. Two cups sugar, two tablespoons water, piece of butter the size of a walnut. Boil without stirring, until it hardens on a spoon Pour out on buttered plates to cool. ^ CHOCOLATE CARAMEL.S. Two cups molasses, one m ' -n sugar, one cup cream or milk, one-half pound Bak( chocolate, piece of butter the size of an egg. Beat all together; boil until it thickens in water • turn into large, flat tins, well buttered. When nearly cold, cut into small squares. ' MOLASSES CANDY. Three cups yelhw coffee sugar, one cup of molasses, one cup wa er, one-half teaspo.on cream tartar, butter the size of a walnut l- five ounces ■ f boil, for one-halfhour ihl„\- .u '" ^oods and brine k«fl. L' <" time Sntn co^'rVuir °""''«° " ^^^ic o^t'tabYe^pTn":: pound ; bo/lit (ifUn- *" "ve pounds mo^= r-r- • ;?ke out goods anfaddTIS:' h''" "'P 8°°5^ '"^^e'^Srilor "c; bod ten minntes and l%fci::rL»'^.»-halfpo?„ds''r.: spoons ; to the d; neal, ab brighter goods w quite boi color is 1 Yello boiling 1: ounces a work one out and ( Cfinu cochineal pint prot Saltnc one-fourtl mixture x amount a Dove i cup of bla Dilute till dip t'ie.Su„rhr Hhe^' add blue Black. three poui ill lime wa run them i new dye \ hour), anc ounces, to > or Canadian Cook Book. 'ounds goods, bluei ' aiP goods three- ^e a dye with three fourths hour and ash m strong suds, 67 ood two pounds; »• ; boil again and one and one-half air ounce. cream-tartar, one- ounce; muriate n and enter the :es, then boil one '^Ijng. Wash in unces; boil and ream-tartar, four oil well and dip 3ods, alum five ' this one hour, e or less extract sired, and boil ed. 1, five ounces ; bring kettle to ■ one-half hour t in bran one an rises, then ; put in goods i strong suds, pound; with h IS out, and then remove ablespoon at ^m-vvood, one ourths hour; pounds fus- en add blue Another method— An\ ShaHp r,^;i „^ j • .1..™ ..'j >on7.%T,C*S;,"~.i»'>™i.» amount of annatto, ^ accordmg to Z> Wue dip goods iwo hou™ Ck'n ^'^'' ''"'" ™nces su^ar of l.»H fo" ounces; dip un il^coior suitt' "■"• '"*™«" of Potl' yellow enougl, repeat. ""''' ™"g out and dry. if„ot' boil Z7t;^Z':-Zn^: !^'5?' ^"r "f '-* four ounces ■ iiPSifiisfiig goods; raise riX'rtea7tnfL''""''iP' '^^ »""'' '» cover '•ke out, empty kettle n„f ' •'^," S°ods one hour • «r„ft MISCELLANEOUS . Acetic acid, four pound^!''^ ",''^<""<- - ?ef°^^^t -3;-"^^^^ S'n -- ,C -^ v«^a^^__^__^^^- to ".«e weeits, and the resuins g^^'^ Canadian Cook Book. 59 ss for permanent rol, four ounces, then pass them can be obtained ate of potash, itil blue enough ; take out, dry 3unds, logwood oilmg dye one s, move briskly nd thoroughly of cotton, blue ng out and let logwood and sugar of lead; ite of potash, dry. If not four ounces; 3ds; dip two tnate potash, s; if color is and choose ter to cover .; stir often ; icwood, one ^ goods and 'd dip one put them •••«^t U Up iilt'is good molasses Bu Tr^ I "v ' ^^'^'^^^ ^^^ ^^^^' ^^^ ^ "«'^ "^^e W ml c . so"™e will object to this because an acid is used ; let me say to such, that acetic acid is concentrated vinegar. Take one pound or one pmt, or any other quantity of this acid and add seven times as much soft water, and you have just as good vinegar as can be made from cider, and that instantaneously. ^ BUTTER. milk Zc^^ """"^ ^''^'f ^///^^.-Firsl, work out all the butter- milk Second, use rock salt. Third, pack in air-tieht iars veTrs if dSed ? T^ P^^' ^"""^ ^^^ ^'» have nice b'u^L'fo; bunJ'r. '^P ^°''^- ^'^ '^°'' '^^^'Pt but it makes long the S'r'' ' ' ' *^^' ?"^°'^ i'"""' *^^" *^^y ^^" sell during halfin h^.f, .f 1 "J"^" P"^u" '"'° -"^'^ ^"^ ^°^^^ the jar with about cellar or the v A °T' k^' '°P °^ V^" ^""^^' ^"^ P^^^^ ^^ in the TIx'a K ^""".P"^ ^b°"t ^'^ '"ch or two of brine in place of the lard, and have it do well, first working out all the buUermiUc which may remain when bought in. It would be weU for hem o ?urn1sh1heS'l 'TT'f *° 'r ^^"^ "^'^ Gutter, to whomTheJ contit =n ''^^^^''?^ °* ^^It' as the rock or crystal salt does not artSl ZT""^ ^'"^^ ^' '^/ "°"^"^°"' ^hich is evaporated by artificial heat, Let sugar and saltpetre, and all other petres alone If you wish good butter, either for^esent use or longCpIng Makmg.~I{ butter makers or dairymen will use onlv shallow Sh oVt'hT " 1'T.^"1 ^^^ '"'^'^ '^^ surface, TndS lesfthl depth of the milk the better— then put into each nan hefnZ mnriKnSth'"^' ''''% r*^'^« eveVthL^uarf "f muK, tney will find the cream will begin to rise immediatelv and a.eZL'ZTlea"!'""^''""" "'" •« fteeftomalT ,'rong laste arising trom leaves or coarse pasturage, when L^^^'''' ^^'°,' '^^^ ^'^^ ""' "P-*a"d n^akes better butter than when he cows are kept on rich bottom pasturage. The obiecrof the cold water is double ; it cools the milk so tha the creari rises before the milk sours (for when the milk becomes sour rfrnishes no more cream), and also improves the flavor ^"rn»shes th.n^':^yV^;o4"t '-" ^T'""^^ '^^""y ^^^"^ '^' b""er: butter fhpno.?^ ^^'/' ^y"'S a th'" cloth on top of the cellar 'or " We i^'" k^^S °^ '^'' "P°" '^^ ^'°th ; now have a dry h for 'enrh" ?• ^^ t'^'T^' ^"^ ^'^ ^ ^^o'^ in the bottom of llil • ^J^'' P^'''''"^ *h^ ^'""t closely and tightly around thHar allowing the tops of the jars to stand only\n inch o" so abive ■ i ' m i} %\ if^ H^j 60 soon spoil isM?''^ P'"""^ '■" 'he next o V-. "• ^"°'^" <^'°"f ■•e as well painterf '1 "'S*. "f barrels are used fh^ ^^ '°P =^1 '° Prese ve S'tod" ''°"*'^ '» P'"-' "Se t.eTanda ^ Work the bu toJI^flf ."''''="' BUTTER ' 1 ''--, particle rrtSie*7r;^i^l^o„eas,tsJ ^'f Preienefor Winter Tr ^'^i' ' \ lime and salf lr«,^f ^'" ^^^oss the ton nf ft ^ ^* ^^a. A - P- ca. H^v-^teer^-ii^^^^^^^^^^ ^SS^o„£^SS#S "inutes; remove frl^Z^.K^-'le «■•«. »d s r ° 71^ "■; .• 'nto one-half r,;,. ™ ''^e. strain anrf h; j ■ ™out th rty the other h1te,'"P'-'=''"'onate of sX ei^K '"'° '™ P«=^ cold they a?e P"rt-„ f """'"^ '^""rio acid £ ""' n ' ""'' '"'" both partslntn ; '^ '°'' "'^ ''3' Pouring tW„/ "^"> '"«' "hen-j «i^ S'anrp^Tt'o^lIf esr„hic"ft"Ve^Jj;j^^P^^^^ '""" Pream soda as Z "!?!'■' \"'' J"™ have a" -^Z" ° .""""' To destroy ffl„15^^;^^j^-«^»- or )oard with a wei^hJ ;> and all is safe 1 keep each di/TerenJ hen another clotj ;• mixed butter wilj !y cover the top J » the outside mustl ie tastes, and alsof Canadian Cook Book. ,1 ■ ■ "done as it should! gallons of water! non salt one-halfl ''! of this fluid,! tjpping the dish icking the shell, ut, as they have ;ars at sea. A I ?gs, and a little i s strong at the | -y must always s and cities by rices. ' 5; water, three ten eggs well ity drops; or 'er fruits you prefer. J about thirty to two parts ; -s; and into JJ, and when- spoons from ull of water; - a glass of ink at your 61 "^ - . , . CREAM NECTAR. Impenal.-.yxx%\. take water, one gallon; loaf sugar eieht fntn" ^^- 'mT "?^' ^^^^' ^'^^^^^^ §"•« Arabic, one ounie pu into a suitable kettle and place on the fire. ' ^ Second, take flour, four teaspoons; the whites of four eees :l trfiK W^'d' ^'^ '°"^' ^"^ ^^^ -^-' one-hrp!n'f Directions:— Three tablespoons of the syrup to a class half bonTo;'^'/"" "i "1^^^' ^"^ °"^-^»^i^d teaspoon of fuper-c^- bonate of soda, made fine; stir well and drink at your leisSre SHAM-CHAMPAGNE. ar^rsi 'A Temperance Z>/7«/&. -Tartaric acid, one ounce • one fnXT^ ^T^"^ ^^"^''" '•°°^' °"^ °""^^^ ^hi e sugar, on; and one-half pounds; water, two and one-half gallons ; yeL one gHl yeast boil the w7" '"/ ^'"^'^ '^' ^^^^''^ ^^^ '"' except The coo ed ?n hi hT ''"^uP^"' " "P°" ^^e'"' ^"d let il stand until sun throui r^n'^"^^ .'^'" u'^^v ^^^ ^^^^^ ^"^ ^^^ '^ ^^^"d in the tToda;?ifwm^^^^^^^^ '°"^^' ^^^^^^ ^^^ -^«' -t, . ° fifteen hours befoJ ^'!*'J^ever Patient, a ^^^onade. * t^Oiling water. '" '^^ ^'^^^ constantly stt^rfn^ffi ""^ P^'^^ oJ ,. Cover the dkh ^ ^ ^^'^^^ adding thll ^a^e time one-hljf ^° ^^^' ^^0"t twentv^l .^^ '' "ecessafy i" ^'?d water; then 1,^'^°°"^"' o^ BrSjS"""^^^' drinking at^the Mutton tallow »n7 laT .^"-''""'s. or four tfmoo j-M ^''^pc^rates verv f,.* -vr - ' '^eepine it #.«-i.-j Take much fini 'little suds ,to wet al 'thoroughl powder y( Oils 01 I 02.; Sp; Apply spavins, sj of whom breaking c Anothi Vz pt; gui oils of her iodine i d; Apply with a spc hand. It i to the hail recent cast standing. ~Goidr Take a ozs.; gum c ment i oz.; Apply ii ^'W^m^ff^i-n-^ ^d,"or fifteen hours befor, Canadian Cook Book. 68 /'^ a good sized ;"gfr and pour on f ^hiist adding the, ^^h drank to allaj isses, two ounces '. ^"to the throat' ischargeofsahVa » condition, and overloading the Js necessary is , drinking at the f,^f ,^"h sugar ^nd keep up a rehefwiUhave ■s of a pound ; h two ounces • mass is of an ■« turpentine, ergamot, one putting it in. t or hnrn- >f each two of sassafras T^^ before PPJy three DIARRHCEA TINCTURE rriS:if^t:h^?ht:"^ , 'ne teaspoon n ^nelhalf ^^ea cun'f '" °""''- ^^'^^ D««^- loaf suga?; repeat aLr each pSe'™ '''''' ^"^^^^"^^ ^"^ TinrfnrP.f P^l^^u^^ CHOLERA TINCTURE. ivith'jsTer o'f^lp^^^^^^^^ -d spirits of camphor iixty, and repeat until relief i? nuL } ^^ "^'^P'' °' ^^^" to [minutes. ^^ '' obtained, every five to thirty T. , TOOTH POWDER. lake any quantity of finely pulverized chalt .nH . • .much finely pulverized charrnn/v,.!..^'^' ^"^ twice as ittle suds made wTth Castife soan ^< "S"^' ' '^'" "'^^ " "^^ to wet all to a thick mstePknnf^'^"l'P'"^^ ^^^^^^ thoroughly, and it will 'wTi en tlf U^U? tt'"' "'''\^ powder you can buy. ^"^^ than any tooth n.-lc^f -1 • SPAVIN LINIMENT. Apply once m six to nine days onlv— remnv^ fK. i spavins, sp ints. curbs Srr if «<• ! ^ remove the lump of of whom V obtained it sav he hT' ""T'T"'' ^"^ '^'^^^ breaking out, with ced"; oTalone '"'''"* P"""'""^ ^^^^^^ ^ ptt™ -ferdfnlir^^^^^^^^ ^7-r ^^ -^ i:^^ 1^^!^^ Sodium-/ tlSl;^;^;,- 2£^ -; with'^fsjonfe' thenTub"?h'i',"^- "^^^^"^ ^^^^ -"^ rubbing dry hand. rcafs^s^gummythsrcH^^^^^^^ "" ' ^^^ to the hair— has cured rina K?f , °°^^ °^^» ^"^out injury recent cases. It cired hf S^/^'^ ''"^°'^"« ^^^ ^"'"P^ ^^ standing. ^^^ lameness m a case of three years SPLINT AND SPAVIN LiNl^fi^NT lake a large mouthed bottle and nut" intn if «;i /• m (Si "^fM>r ffMard's Cuplcard," or w l^V-^^r^^^^^^^^^ off fa hai, lerred. Two days after CTefl«S /k . ^ ^^"^ or Rlove if nr^ ^ ^eek, as long as necessary. ^ ^^"^t^i the pro- Alcohol and spirits Tf^?'' liniment. when faithfull/fouled. ™^ ""''^ " ''»» "ot curej Sdise^^e o.; IS f ;t ™fetnrpXarir '■ H~"-™ ^Win-te . This last recipe cureH mo« P"'^^"2e and mix, ' Fenugreek cream "^ff ^1^°^ powders. bkck anfmonVrSd gfngt^*^^^^ «.u>Phur, saltpetre rosin a» to be finely pulverized ? J: ^ ^^ Quantities of each sal t r* ,. Take aIcoSTJ°l*'i""''° P"-" furniture. .ns«d oil 8 ozs, besfvaPSV -"' tmuriadc acid] K oz ■ ^ REMOVING STAINS. SPriTQ axt.. ' ^^^^S AND MILDEW prqm Take of 98 per cent J^'uTl'"''^' Sugar ' monia | ( 14 hours soft water This cause hai causes, ar Mann two appli hair has c it to the r fingers, ri daily is si for it, dot restorativ< most of t Castoi lavender finest oils ON Take fifty cents Beat I then put t twice a da have one Toa( packed th lie thus them, by ] bear up a saltpetre, i six weeks- I have had men that this recipe NT. •intment 2 ozs. ■ ozs.; corrosive " off the hair, or glove if pre- nd in two days epeat the pro- ozs.; camphor ^ I oz.; oil of :um first, and eans you are t iron. The i this disease sublimate i also kidney es or cattle. 's at a dose, Canadian Cook Book. 65 5etre rosin, ' say I oz.; quantity of d] % 02.; antimony FROM and gum then add linseed oil | pt.; shake well and apply with a sponge, brush or [cotton flannel, or an old newspaper, rubbing it well after the ap- plication, which gives a nice polish. These are just the thing for new furniture when sold and about to be taken out of the shop; removing the dust and giving the new appearance again. HAIR RESTORATIVES AND INVIGORATORS. Sugar of lead, borax, and lac-sulphur, of each i oz.; aqua am- monia i oz.; alcohol i gill. These articles to stand mixed for 14 hours; then add bay rum one gill; fine table salt i table-spoon; soft water 3 pts. ; essence of bergamot i oz. This preparation not only gives a beautiful gloss, but will cause hair to grow upon bald heads arising from all common causes, and turn grey hair to a dark color.. Manner of Application.— Vfhtn the hair is thin or bald make two applications daily, until this amount is used up, unless the hair has come out sufficiently to satisfy you before that time; work it to the roots of the hair with a soft brush or the ends of the fingers, rubbing well each time. For grey hair one application daily is sufficient. It is harmless and will do all that is claimed for it, does not cost only a trifle in comparison to the advertised restoratives of the day ; and will be found as good or better than most of them. HAIR OIL. alcohol i}i pts.; oil of citronella ]4 oz. ; pts. lavender }( oz.; mixed and shaken when used, makes one^of the Castor oil 6% I /-r ' finest oils for the hair in use. ONE HUNDRED POUNDS OF GOOD SOAP FOR $1.30. Take potash six pounds, seventy-five cents ; lard four pounds, fifty cents ; rosin one-quarter pound, five cents. Beat up the rosin, mix all together, and set aside for five days; then put the whole into a ten gallon cask oi warm water, and stir twice a day for ten days ; at the expiration of which time you will have one hundred pounds of excellent soap. CURING, SMOKING AND KEEPING HAMS. To a cask of hams, say from twenty-five to thirty, after having' packed them closely and sprinkled them slightly with salt, let them lie thus for ten days ; then make a brine sufficient to cover them, by putting salt into clear water, making it strong enough to bear up a sound egg or potatoe. Then add one-half pound of saltpetre, and a gallon of molascc*' ; let them lie in the brine for six weeks— they are then exactly right. Then take them up and l\" to 66 ^ "^-J^arc^s Cupboard;^ ,, let them drain • fh \.•^ ~' ~ ~ — — — . then,, as the/;!");,. f''",'^°°' "'"'^'^ " he?e the Z '''"«'"8 '" "■'^ . To destroy in walks -Th ^^^?^' destroy edein;r nn^i k i, ^ '^ ^'^^ destroy wppHc Li^ ^^^^s- y edging and border flowers, if sprinklpH " ^^ certainly r^ IMITATION waV ' ""'^'ed on them ^ One pound of alum Tec ,^ .handles. Oatd and Cljc'e Z.'"'° "■°"'<'^- ^^^ S^Z^^,'- -{- , Flour three poundf*L f ^'"""'aior. Sl^.'4h : -- -'^t^Slrpre^a -e. rats oan Many have hSofTe 2''° *«'™*as„. ;t.onaI improvement, t'^T"" ^«"Kg.nJ^lt '^']^ of the one-half pound -h!' ^"^ ^^'''^^ ^^- boiling W .^^- ^""^5- ■'■'i:mmmmmm^4n* Canadian Cook Book. 67 de and the end yenne pepper; ^esh side, then hanging in the s cannot reach and will be a :lestroy weeds ur of sulphur the clear part -dy walis. i as certainly em. to each five ■r; Jet water the candles e it into a butter one re rats can overed or n the end s a recipe ith some ng Water; train the salt one ounds I whiting een pre- t over a -d with e; stir it It should be put on hot. For this purpose it can be kept in a kettle or portable furnace. Brushes more or less small may be used, according to the neatness of job required. It answers as well as oil paint for brick or stone, and is much cheaper. EDISON'S ELECTRIC BELT. THE WONDER OF THE NINETEENTH CENTURY— CURES BY ELeC- TRICITY AND ABSORPTION. The discovery of the identity of lightning and electricity may be considered as the > ulminating point in the history of elec- tricity during the last century, With the begining of the present century a new era commenc- ed in electric science. Galvanism, as it was called, was origin- ated by Galvin, an anotomical professor, at Pavia. The popularity that has followed its introduction for the cure of disease is but the result of partial demonstration of what it can accomplish. We find electricity is now recommended and applied by the medical profession, who a few years ago would have scouted the idea of its use as a remedial agent as simply ridiculous. A sentiment of pride overcomes us when we think of this tri- umph of human intelligence. By its discovery the most complete concealed secrets of nature are revealed, and the most redoubt- able and most mysterious of nature's agents, the lightning itself is at length partialy conquered and made subject to the wants and services of mankind. FROM JOHN WESLEY, 1759. The expression of John Wesley, which appeared in a letter that he wrote in 1756, was indeed prophetic. Speaking of elec- tricity he said : — "How much sickness and pain may be prevented or removed, and how many lives saved, by this unparalleled rem- edy." It is but a few years since it was the prevailing practice in cases of fever, to bleed, blister and administer large doses of mer- cury. Cold water in cases of fever, was supposed to be almost certain death, yet we find in the medical practice of to day that bleeding and blistering are seldom resorted to except in cases of inflamation, and calomel is rarely used, and then only in extreme cases, whilst cold water is used very freely. This is a step in the right direction, and illustrates the change that has taken place. We claim that nearly all diseases may be reached and successfully to «8 ^-M^.^W. C./W^,.,, treated, without t/ e i.«. r • ~~~~ — — ^'lat a poison k r . ^ 5*' PO'sonous clrui?«! w ^ ^ . For person^ th ^r'^^L *'"™ ""■" •■'« Electric Belt as \t. T""}- "'^ ^^''dially To '. ^ u^^>' °^ ^'iniu- "b^orb fr?^' h"e tS ?/ ^'-"'•■'''0" 'oirfhl ^^S^'^^ie to^t "•^'dity af the stom;.k ?" '"""^M sick heaJ^i'^ f ^"' 'h^uma- after a paraW s?rnl V *'" '«'ore the nerv.ff ' '''''"'""■" and "nvul^n/^"^, ™te /' will prevent paS^ ^t S'^"' «'en, nervous system r, „m^P'' ''>' *e influence?;. " wj" Prevent c aimed d Ed"son's'CS"' ^^'^ "^aVuS'^lirPr'''-'^ fffectthebra^" de' o, -■"' "^ "^ure ^Zf.^! """"/"r^l- The "e properly be term^^ ^ ?^ ="^"s«- Our nfrt' ^ ""^^ not ^^"v charged, and pression ranged s bent Bel as sunlig Elecl quality o physical administ been sue Tanner, tide of f mind ho' ing, Dr. applicati( the requi medicine of the pc bent qua! plied witl Containir drake, gi merit, thi recognise The ] all nervoi deranged Have possess tl their actic speedy in They cor violent. ■■■%mf^mim, '■^W^* fJ"i or ^e do not considc, lor do we believel n and women iJ d^'n to them buj ^ the use of Ed,. les only tend to Jre to overcomef greater in'luenre ' system than al nulantssuch as '{^d to act as an tion that nature way of stimu. | the use of the Lit affecting the "electricity, as 'ates to action whilst the ab- -getable tonic 3res, and also Belt, the pre- revent colds "iplaint. It ent rheuma- artbuin and great extent 'vill prevent -d upon the All that is ished with- se. stimulants, tural. The does not stem may chine, re- ^ged, and Canadian Cook Book, 69 at other times for a want of electric action many diseases arise, such as torpidity of the Stomach and Liver, Indigestion, Billious- ness, fevers of every type. Headache, Jaundice, tendency to Bowel Complaint. Nervous diseases such as Neuralgia, Rheumatism, Convulsion Fits, Nervousness, Pain in the Side, Back or Breast female Weakness, Lumi;ago, Paralysis, Fearful Foreboding, De- pression of Spirits, and many other /seast -. arising from a de- ranged state of the Stomach and Live . Edi-sc ,Vs Electric Absor- bent Belt acts .s food to the hungry, ? 5 v.n.tei to he growing plant, as sunlight to nature. ^ * . ' Electricity acts upon the nervous sy^. 7.-., and the absorbent quality of the electric belt exercises highly beneficial efforts on the physical system. That nourishing and strengthening food may be administered through the medium of the pores of the skin has been successfully proven and demonstrated in the case of Dr lanner, who In-d for forty days and forty nights without a par- ticle of food passing through the stomach. It must be borne in mind however, that during the whole of this long period of fast- ing. Dr. Tanner had the most skiKul medical treatment, constant applications of nourishing and strengthening appliances meeting the requirements of nature. It has also been demonstrated that medicines may be successfully administered through the medium of the pores of the skin, and it is on this theory that the absor- bent qualities of the Electric Belt have been prepared and ap- plied with such signal success in the treatment of various diseases Contaminv, as it does the active principles of Peruvian bark, man- drake, gum ohbanum, and other vegitable medicines of known merit, the curative properties of the Electric Belt may be easily recognised and understood. The Elecric Absorbent Belts are confidently recomended for all nervous diseases, and for such other maladies as arise from a deranged conditon of the stomach, liver and kidneys. (See pamphlets and testimonials.) BRIGGS' INDIAN LIFE PILLS. Have secured a high reputation as a family medicine as they possess the following advantages : They are always certain in their action. They are mild and painless in operation. They are speedy in their cure. They are suited to both sexes and all ages. They contain no mineral poison. They do not gripe or purge violent. They do not require confinement or change of diet 70 ''Mother ffubbard^s Cupboard;' or GREAT PULMONARY^^^ii^^ fficiency as a DR. wistar's pulmonip ^vdttt. r.^ latioti, whetl ^-consumption, that hvdra-hM^«^ L . , he tissues co: this changeable climate sweens'.v"''"' '}'^' ^"""^"y' '' equire a cons than any other single d sease h.cT "^^'^ °^ «"'■ inhabitant, ight, this Sah very slight causes ^ A simnll VJm "' ""r^'" ^^^^ frequently ir ^ ' ,, . men to procure a remedv fnr th«c^ ^ i ■'^ g'tve. now important thus Che,, , .„ . ^ Xthrindte'^n;^^^^^^^ ^"tur^trf 1 thus check it in its e owth «;/'' ^^^^^ ?tages of the disease, an stage when no eanhfy'Im^dT^raTai/' '^ ^"^^^^^'"^ *« ^^at 1 - preparations that are now in tL mark.? d..;ii'/;''!""'"ber of rubbing gently preparations that re Lwtt^^ '''' ^^^^ --ber ' would almost seem ?o fXd the Tntr^H ' ^^''^""f ^""''^^ P"^P««e, proprietor feels convinced tSrthsnfr,^^ sesses meiits greater than anv nfl P^'jt'cular preparation pes- as many of thfm no doubrjre t W ' "^ '^' ^'"^' ^^^^^^le has but added to its great reout. 7nn ^T"^"^^ °^ "™^"y years most efficacious remedfalaLnt^^i ?k """"^ P/°^^^ ^^^t- it is the eases. ^""^^ ^S^"* ^" the cure of all pulmonary dis- bark o^thTS^^d'ct' ^^^^^^^^^^ *^^ TT P"-^P'^ °^ the cal process, and combk^d JSi £ vf .^ Peculiarly delicate chemi- horehound and other valulble m^^^^^^^^ and property has been c S v ?A- ^'fi P^^"^^' ^"^ every part the best effect that can be p^iLeH'^H ^ experiment, to obtain In all cases of deeolv sef fS 1 •^''^ ^""S" ^"^ air passages. ^ of course necSy^ Sr he"SofVoM "^ °' t P^^^^- Croup, Whooping Cough Hoarsen.^! p ''u'- ^''"^^^'^^thma, Pulmonary Syrup will be foundTS ' ^'■°"'^"''' ^^^^ '^'^^tar' °"^'pt"E^' Net^^^^and^A^,^^^^^^^^^^ '^ '^ P-P-d merchants generally fhJrSt the^'un.vVQ;'^^'''' ^"^ ^o^^t^y All orders musf be addressed to rr p •''' f ^ ^^"^^^• ton, Ont. agent for the BrhS Prov^^^es '^^" * ^""' "^"^^^■ GOLDEN EYE S ALV c.. 1 ™|Bfc .... * "EVER FAILING REMEDV. This m«i,ci„e .s offered ,o .he public wiU, confidence in be taken to h This Salyt eye, as sufficit from the inne If at first or matter shoi in such a case frequent. Let the ej soft water, or bowels easy v Life Pills. In case ol freely on goir harm. As a Lip lady's toilet, j for Chapped ness of skin, lous. For P The Trac around each be addressed Ontario. The original not! Canadian Cook Book. 71 ERRY AND t annually, 'ur inhabitant. t frequently in ing cough are ! of our bloom- low important e disease, and ■easing to that fificiency as a curative of the Eye, for Acute or Chronic Inflam- lation, whether induced by scrofulous origin or other causes, Weakness of Vision or of the Optic Nerve, or a diseased state of he tissues constituting the eye; also for persons whose vocations equire a constant action of the eyes, and particularly under bad ight, this Salve will act like a charm in restoring a healthy action. We call it Golden Eye Salve, not because of its color, but rom its value being more precious than gold to those affli'"ted dth sore or inflamed eyes. This Salve should be applied from four to six times in twenty- bur hours. Let the eyes be closed, then apply with the finger. r the purpose, »ther, but the paration pos- ind, valuable f many years :hat it is the Imonary dis ticiple of the licate chemi- known herb i every part nt, to obtain air passages, a physician hs, Asthma, C; Wistar's is prepared nd country Canada, on, Hamil- ■at number of rubbing gently from the nose to the side of the face. Care should nee in 1 be taken" to have the finger free from all dirt or other im urities. This Salve only requires to be applied to the cloS'*' lids of the eye, as sufificient quantity will reach the eye in rubbi. r the Salve from the inner to the outer angle of the eye. ' If at first the irritation should be mcreased and a flow o^ tears or matter should follow, it should be considered a good symptom ; in such a case reduce the quantity and let the application be less frequent. Let the eye be thoroughly cleansed twice a day with milk and soft water, or weak tea made with soft water. Always keep the bowels easy with some good vegetable cathartic, such as Briggs' Life Pills. In case of violent Inflammation of the Eyes, apply the Salve freely on going to bed ; if it should reach the eye-ball it will do no harm. As a Lip Salve it is unequalled, and should be kept on every lady's toilet, and in every gentleman's pocket, for immediate use for Chapped Hands, Sore Nipples, Cold Sores, Pimples or rough- ness of skin. Its healing and soothing powers are truly marvel- lous. For Piles it is worth its weight in gold^ The Trade Mark will be found on each box, as on the circular around each box, without which none is genuine. All orders to be addressed to G. C. Briggs & Sons, 8 McNab Street, Hamilton, Ontario. The original electric oil is prepated by G. C. Briggs & Son. not be deceived by the ecletric. It is not electric- Do If' '« ii«' 72 I ''Jfoth4r Hubbard's Cupboard^ BABY CORDIAL. or " ^^^^^'Z^^^^ :: ^^^ public the result of .ore nfT^ '"^ '^' United Staes Tn thTf '"^ P,^^^^^^^"' ^oS n ] of Baby Cordial >^ Children T.^i, u'T ^"^ ""^er the name \. process of teething by softenlnfth/''^ ""^'"^ ^^^^^^ facilitates tt ^' ?/"/j;"/"^L^" ^^^^^^X^lT:^ont''T^ inflammation ' r/^ "^^ . ^"""^^'^ ! ^^ vvil give rdief .nH T^ u '''''' ^^ '"'^^^^^^ f "fj^y ^"d satisfaction to you selve Thl^'f ? '? y^"'' ^^^^nts in private practice for many years aL ^^^ ^^^" "'^^ perfect satisfaction when used On ?^ ^^' "^^^^ ^^'^ed to give with Its operations, and speak in t^ ^ T>'^'^^ ^" ^^e delighted of Its wonderful effects ITaZa^T""^ ^'^"^^^^ commendat on matter '' what we do know^'if^r tn '^"'''- ^^ ^P^^^ on th's our reputation for the ?u7filment nf ^T'' ^^P^^'^nce, and pledge almost every instance where^beinfar^-^ "^%^"^^ declared T exhaustion, relief will be found in fif ' '"^^""^ ^^o™ pain or the cordial is administered Sold a^'^n J '^T "^^""^^^ ««' This valuable preoaration Jc ff ^ P^"^ ^^^'^e. most experienced Ld^ Sul iJ^ P'.^^^.nption of one of the has been used with neverSingTu"ce'ssT?H"' '' !?^ ^S^' -"d It not only relieves the child from •" J^^^sands of cases stomach and bowels, corrects lidTt^ /T' >"^ invigorates the to the whole systemJt wiU almos"^' 'At SIP ^^ ^"^ ^"^4 the bowels, wind on the stomnS. J 7.'' ntly reheve gripim? in sions We believe toT the bl S ""^ °^^^^«"S SuT world m all cases for Dysenterv .nH n- ^ u"^ '"'^^^ ^^^edy in the ;t comes from teething'^or f 1' at X'r"' '" ^'"^^^"'^^^^ to every mother who has a c\S\A^ S- ''^"^^' ^e would sav ^"e Full directions for usini wS "ll ^ "'' °' ">« ■»=di- None ,e„.„e u„,«. .he rac-sS r/'US^ ^he^eS: lar. Sold G. C. Briggi Street, Han Be sure uine article The public can be pure out the Un requested tc Hamilton, ( This Oil healing, cur ical science astonished a BuRiVS.- the wound i who value tl Croup.- When appli( part, skin er Ointment is pensed with sections of t oui some of A newly every descri It is sup erful narcot: baneful eflfe It will c Kidney Coi Blind and J Canadian Cook Book. 78 suit of more Jan, both jn ier the name acilitates the iflammation, -ni pain or inutes after ine of the - age, and of cases, 'rates the id energy griping in le convul- dy in the i,!whether i^ould say the fore- fic preju- ilief that is medi- I bottle, le circu- «. tar. Sold by all druggists in Canada and the United States. G. C. Briggs i Sons, Agents. Principal offices : No. 8 McNab Street, Hamilton, Ont; No. i8i Mam Street, Buffalo, N. Y. SITTZER'S VERMIFUGE CANDY. Be sure and enquire for Sittzer's Vermifuge candy. The gen- uine article bearing the signature of the proprietor on each box. The public are respectfully informed that tl Vermifuge Candy can be purchased of the principal druggists and dealers through- out the United States and Canada. All deaiers in Canada are requested to address all communications to G. C. Briggs & Sons, Hamilton, Ontario. HOPE'S MAGNETIC OINTMENT. This Ointment combines in such an eminent degree all the healing, curative, soothing and extracting qualities known to med- ical science that physicians, families and others are gratified and astonished at the results. Burns. — It almost immediately extracts the pain and heals the wound without a scar. This is a great consideration to those who value the beauty and future happiness of their children. Croup.— It is sure to relieve the patient if well applied. When applied to any swelling, sore, burn, chilblain, poison, frosted part, skin eruption, etc., its effects are magical. Hope's Magnetic Ointment is truly a family medicine which cannot well be dis- pensed with. The estim.ation in which this article is held in some sections of the country is such that parents would not retire with- out some of it in the house. BRIGGS' ELECTRIC OIL. A newly discovered combination of Essential Oils for pains of every description and for many diseases. It is superior in efficacy and speediness of cure to all the pow- erful narcotics of the Materia Medico, and entirely devoid of their baneful effects on the human system. It will cure Rheumatism, Neuralgia, Lame Back, Liver and Kidney Complaints, and all Complaints of the Urinary Organs, Blind and Bleeding Piles, Scald Head, Scrofula, Salt Rheum and i- '! to r 74 ''Mother Hubbards Cupboard;^ Of :getable ma ecompositioi he latter ()ro( Briggs' L Lutrci^^^^^^^^ or B,eedin, at , Miasm is the Stomach, Painters' CoHr^lDweTf o' n?'' ^^nT\ ^'"'"P^ ' 'termittent : Frost Bites, Bites of PoSonouriter^rhnM^^^^'c^^^^'^"' ever, and Y< Joints Bruises, Sprains, Difficult bSLr^'u?'- ^''^"^•''''' " ^^^^ ^or. male Complaints or ObstrSn causeS S?' ^n^^ S' /^' ^' Now what tion on either Man or Beast TLsnoeLj. ^'^ ^'' ^"^^"" ^^'^^ ^'^^ ' to on'hSfrersp'oS/^J^rT^^ ^^^^-'^^"^ ^-'- ^-P frequent doses, say °en to Men H Complaint take small an or Difficult Br^athinruse fhl o.f ^^'^ ^r Bronchitis Sore Throa for. Rheumatisn:;' LiSgo,' ^r^^e^rit^^^^^^^ - allMiasm, plaints, bathe freely and take s-^aU and frpnnlf i ^'^'T' ^^^ "^e any and Back, or Liver and' Kidney Com"iarnt/tZ^ "*,?"' '.H' ^^•"' "sidious pois. doses, say ten drops and bathe the '" 'h L'.T r ^""^ '^I'^"'" ^he profe Cold and Cough take ten drops win suet fnt .'^"""'^-^ ^ ^°' .ot help -it is day and on going to bed ; for Bkes and sS 5 t ^° ''"^ ^'""^ ^ I w«"ld s; Sprains, Frost Bites, Chlblains etc ruh will ' '"^^^^''^is" i few boxes, a Raw Sores apply with a fSeV- Children " '"1^°' ^"'^ '"' 'l^eady ma^y same way only proportionately smlfe^^^^^^^^^^ ".ay be treated th, „ p Jtice. Testimonials might be furnished tn ^nt!' . . u . With too i etors are of the opinion that TstimoniaTe^rl ?'' ^u' '^^ ^'°P" With Arse latter days to deal in. Trust ^Jb the rLrn,°^^ '" '^''^ lency follows, me we leave it in your hands ^ "^ °^ ^^^ ^^^'^ No.'8^"i5:[n!S^1^^^^^^^^ ^y G- C. Briggs & Sons Canada ; 181 Mai^S reet S ffti ' r^\ ^°' ^^^ dominion o prietorsofCeletaedSko^ .:r°^-" - -'"^ ^'^'^'' ^''^ Bitters, Wistar's Syrup Se?ol;\t''%^'^'' ^""^^' «°t^^''^ Shoo-FlyFlyPois^nrElecScOi?l "'' ''"'''' "^"^"^ ^^"^y- Rose'wa'ter, fp^S^ Rumi' fsT^'i °^- ^^^^ ^ead, 9 o. to its original colon ^ ^^^ ^^'" ^^*^''' ^'" restore hair atmo'^SlXtS^^^^^^^^^^^^^^ -"^itions of the This ceme and every individual whoLXsicalivc?""*'^'- "'''"'' ^"^ ^°^"^' '"g itself to ev receive it, will be more or L aSd ^'''"' '' ^" ^ ^°»dition to stronger than A large portion of the «!iiftV.r;»,«rc.«fL . proves itself t( of MalaHa ; indeed, a muSSr nr^^"^''""^ 'I '^^ ^''^""^ '^'"^ description, pose or Physicians ;eali "e ^ Proportion than people sup- Its applica ^^ri^f^'l^l^^^^^ ^^--ti.m, Dyspepsia, Tor- ^"It^tlsts" that hitherto v STAR Bleeding at tli roat, Cramps ^holera Morbu ins, Stiffness •hitis. For F( Canadian Cook . '^■ook. 76 Miasm is the cause of Chills and Fever, Fever and Ague itermittent Fever, Remittent Fever, Billious Fever, Typhoid ever, and Yellow Fever and vaany other diseases difficult to And name for. _ Now what is Miasm, or Malaria ? It is a poison, taken into the rox Inflanii [stem with the air we breathe. It arises from putrefaction of egetable matter, and in the malignant diseases, it is from the ecomposition of both animal and vegetable matter combined, the he latter producing the Typhus and Yellow Fever. Briggs' Life Pills — "For Malarious Diseases" is a Specific [)r all Miasm, or Malar'al taint in the human system. They will ure any and all of the distressing complaints arising from this n twelve drop take small an( tis Sore Throa Uer frequently Nervous Cora 1^^^ 'a f '^' nsidious poison ; in most cases the effect is certain and speedy. and frequen The profession may cry out against this medicine ; that I can- requently ; fo ,ot help : it is to be expected, to SIX times i isects. Bruise for Cuts an »e treated thi ut the Proprij heap in thesej 3f the Medici riggs & Sons Dominion of States. Pro- elief, Botanic ''orm Candy, r Lead, 9 oz. restore hair I would say however, it will be wise in every physician to get few boxes, and try it in some stubborn case, and they will find as ilready many physicians have found them an important auxiliary n practice. With too much Quinine in Fevers, torpid liver will superveme. With Arsenic Mercury, and too much Minerals, dropsical ten- iency follows. STAR itions of the i, and towns, :ondition to direct result | people sup- )epsia, Tor- CEMENT. TRADE MARK. This cement possesses the most extraordinary property o^-'nit- ing itself to every thing it comes in contact with. Clear as crystal, stronger than glass, tough as leather. In a very short time it proves itself to be the best cement for broken articles of every description. Its application is easy, simple and cleanly, colorless in appear- ance (quite transparent), sets at once and is hard forever. It resists heat and cold, fire and water, acids and spirits, and that hitherto weak point of all Cements, \x^ atmosphere, .:'^^l 76 ' Afother Hubbard's Cupboard^ or It ordmery way with perfect '.aJltv^^ """'^'^ '"^ '^''^'^' ''^ the _ Unequalled for ■\dheqi\pn«eJ t- imperceptible and ^^^;'JS'i^l °^^''^" 1" - «■"-« Bone, Ivory: Leather, Papier Mache\i.\"^-^; Wood" neyOrnamenCT^brSe^riS Cabfn'ei'U" ^^P ^iasse,, Chi„. ture Frames, etc., whilst to th, ^^°}"^' ^■"^, Veneer Work, Pic. Natural HisJory , ifa erftct boo,"'fr«7' ''""'""■ '" S'^'der, , fie.,. Moths, Ferns M., ses Pla„" M l!i?"""'\'^''^""'^' ««'«'■- gist" "' *' "" ""^ *'-5° -« -'d at ,5 and ajc, by al. Drug S.X Pri^e Merl..- ,,„a Foar Silver Medals in Different States Use sne-.r ,f ■ .,w ? *"'''™'' ''°""'^- 'o .ash Ar,ds c^ttr trXr^oVrS;^^^^^ S"" ^. TO CLEAN PAINTED WAT i c ^ ^ ^^^'"S' apf ^XaTntitr^^^^^^^^^^^ -- ^' P-. Cloth. ^' "^"^ ^ash off with warm water and a Wash Hr,r o ^ u ^° ®^"' ^ CARPETS. .•oon,,tdt'e:p"'ict?rcarS.^'""' '''"" °" °"' ^'^« "^ '-^ The iiiiV.. «f 1 ™ REMOVE IRON RUST. Placedl^l: %!:^S ?e"it ^IS^'' sTi *^ '"r' '"' '"^ ^^'>™ rays are stronger. Some hang i™a window.'"* ^ ^°"*'' «"''' "' W^^ fh« „• . ^° CLEAN ZINC. -d or'^stn^°n~Stdt?: -Sr-^'X;!?- «- p, ^^ TO REMOVE FR„,T STAINS kerosene. water,h?oJg\"thrs:!;"Se2:;;^'i^l" «™'^. »<• pour hot must be done befor? putting thrl'llirfn fZst^^^'^'- ^his Mix sufficient vin™ aTYnlinTe^i'™?'' "^'"^^S^SrtSSSw .i^^iSJiiisitSSTv^ .^ VcaS^ To polish c if VM7(.gar and lotf, and rub Wet in rain he sun two or with the soap a |rK-d and founc Spread gas liirther use for Some have ating cockroacJ In cleaning but wash it in 1 trated lye, or if considerable an suds, rinse in < chamois-skin, a: ivill shine like r I Buy one qu Pour a small pa glove and wash kerchief, being rinse in clean g; utes they will b( air. Indian ink, el's hair brush, ounce of extrac lilac ; increase t duced, even nes Wash with ' necessary in sm dulling the colo oughly for bhelh Canadian Cook Book. 11 Cement wiii Mntd j'l the ''ty, lUiiting als; Wood, mci Amber, sses, Chim- Work, Pic- Si adent in ils, Butter- i, and pre- f all Drug ; States. f water — t fading. ^■5 paste; ter and a de of the fie fabric glass its 'ery fine ^rosene. our hot . This this, lightly TO POLISH METAL. To polish copperware, tea-kettles, reservoirs, etc., use a teacup ) vmcgar and tablespoonful of salt ; heat it hot and apply with a llotr , and rub till dry. TO REMOVE MILDEW. Wet in rain water ; rub the spots with soap and chalk ; lay in the sun two or three days. The spot should be thoroughly rubbed i-ith the soap and chalk once or twice each day. It has been :! ;d and found effectual TO KILL MICE. Spread gas tar around the mice holes, and you will have no lurther use for cats or traps. TO DESTROY COCKROACHES. Some have been successful in driving away, if not extermin- atmg cockroaches by scattering powdered borax in their haunts. TO CLKAN SILVER, In cleaning silver, do not rub it away with scouring materials, but wash It m hot water containing a good quantity of concen- trated lye, or if very black boil for sometime in soft water with a considerable amount of washing-soda added; then wa h in a good suds, rinse m clear water, and rub with flannel cloth, or better, chamois-skin, and your silver will not often require cleaning, but will shme like new for a long time. TO CLEAN GLOVES. Buy one quart of gasoline. It will clean four pairs beautifully, i'our a small part say one-eighth, into a dry wash-bowl, jmt in one glove and wash immediatly, just as though it were a soiled hand- kerchief, bemg careful to rub harder on the most soiled spots ; rinse m clean gasoline; squeeze out (not wring), and ia ten min- utes they will be dry. To remove the offensive odor, I-^ang up to TO COLOR KID GLOVES. Indian ink, dissolved in water and applied evenly with a cam- el s hair brush, will give a jet black color One-quarter ot an ounce of extract of logwood in two ounces of brandy, will give a lilac; increase the portion of logwood and a darker color is pro- duced, even nearly black. Strong tea gives a handsome brown. TO CLEAN OIL CLOTHS. Wash with warm water; too hot cracks the varnish. Soap is necessary in smoky districts, though it cannot be used without (lulling the CO ors somewhat. If a sponge be used examine thor- oughly for s^nells ; they scratch the varnish. The dirt thus remov- -m \\ 78 ''Mother Hubbard's Cupboard;^ or '0 It ; the oil in the m Ik JnH? ' " ^""^ "°' '='"<:'> readilv friction with an o,d sliSnSi^^Jitf- ^^^^^ «-"e Ac ^° REMOVE INK STAINq a clt^;r;eT^'r,t^1;<;t 'thf "^'' "" '"^ -P-. *P sponge again in clean water before ™„i ".'' ''^''. "^'^^^'ng ">e as to avoid smearing it ; continue T *^ " ^?^'" '" "'^ ™lk, so out; then, of co^rse^he mUkcan bfwasKed on? "r?'" *'. '""^ '« Perhaps every one dn^.: nr.f washed out afterwards. black gooSs wi.h'aSd^^:;;rrest:d bvlhe' '°,'-" '■'"''" °"' °f ammonia. -^ restored by the apphcation of liquid •pi, TO RETAIN COLORS for a lon^X^^trvel ^i^^^j^J ^fe^^ g^hams bright Take a pan wi'thTnir^^'^^^^i'^' ^^^^ ^^C- flour well; fhalcrlYou offtfo^Xo;"'/'^. ''^^'^ '" ^^e places still, put it in the flour again if?.? ' '^ '^^l^ ^'^ «o"ed bing with the flour. This wilt del /i .^' "^ ^°°^ ^^^^^ of rub- article in white goods ; also white la^^^^^^ ^^^"^^ ^^'•^ted furs till they look like new '^'' ^"^ " ^"^ ^lean white T« 1 I ^° CLEAN LACE CURTAINS »fran ^^trCs^dt^"^ ?-^ -^ ^^^^^e the lace table and lay the cunains one 'abov"e'?if o.h '^^^"u^'^^^ '^ '^e sprinkling of unsifted corn-meal or bran h./ ^''l ^ P'""'^^^"^ rol them up snugly, and put away in a safe H?'", '^^"^- ^hen pr ten days; then shake the bran ouf \ft "l^ ^'^^^ ^°'* ^ ^^ek iron press out the wrinkles, anTyouf curtains a' "^""^''^'''^ ^^' White K^^"^" -^ --- c ;; Lc " "" " "" . ^'^"ewax, three ounces; spermaceti fhfJ^. . SIX ounces; gum tragacanth, onf^d o'n^^h f/'^'^'"^^ borax, together with gentle heat. When vo„ L ^'^ °""^^«- Mel quantity of starch in the usual manner for ?T''^ " ^"^^^'^^^ mtoit a piece of the polish the ske of I I-- f " ^'^''^'' P"^ less, according to the amount of wLhin' ^V^ ""'^"'°'' °^ beautiful polish, and also make the good^ery s^ "'" ™'^^ ^ Here i; be without pound unj drain off", a salsoda ; s^ clothes to I boiler, and fluid ; wrin rub throug the clothes Try oui potash, dis: In two or boiling wat Keep on a< barrel is fu every time mixed Take oi one gallon together in Then take quarter of together an the leX that refine it. ] Ashes w It has been Steep s( first washing whether lice One-half Canadian Cook Book. 79 !n wipe dry, atch readily Gentle rs. carpet, dip Jansing the he milk, so the ink is vards. ken out of n of liquid ims bright chestnut), the color 'le in the tre soiled al of rub- 1 worsted :an white the lace !t on the plentiful Then ■ a Week tely hot as new. borax, Melt ifficient put es, lore or lake a WASHING FLUID. Here is a washing fluid I have used six years, and would not be without it : Take two pounds salsoda ; dissolve ; take one pound unslacked lime ; boil it awhile ; then set aside to settle ; \ drain off, and add water to the amount of two gallons ; add your salsoda ; set aside for use. The night b'jfore wash-day, put your clothes to soak in warm soap-suds, in the morning put over your boiler, and to the boiler two-thirds full of water add one cup of fluid ; wring your clothes from the tub ; boil fifteen minutes ; then rub through one suds, and rinse. It bleaches, but does not rot the clothes. SOFT SOAP. Try out fourteen pounds of grease; to this add ten pounds of potash, dissolved in just boiling water enough to cover the lumps. In two or three days pour over the mixture several pailfuls of boiling water. (Be careful to use boiling water, as that cooks it. Keep on adding the water as fast as the soap thickens, until your barrel is full of nice, sweet, clean soap. It must be stirred hard every time the water is put into the barrel, until it is entirely mixed. HARD SOAP, Take one and one-quarter pounds of clean, melted grease and one gallon of ley strong endugh to bear an egg. Mix them ^gether m a barrel and stir until a good soft soap is the result. Then take six quarts of this soft soap, one pint of salt, and one- quarter of a pound of resin : melt and scald the ingredients together and put it aside to cool. When hard cut it, throw away the leX that has settled to the bottom and melt the soap again to refine it. Pour it into a small tub and when hard cut into cakes. TO KILL PLANT LICE. Ashes will kill lice on rose bushes without injuring the plants. It has been tried in many instances with great success. PLANT LICE EXTERMINATOR. Steep some quassia in water, and then pour over the plant first washing the leaves with it. It is certain death to the lodgers whether lice or worms, and not injurious to the plants. ' THF TOILET TO Vl^HITEN AND SOFTEN THE HANDS. One-half pound mutton tallow, one ounce of camphor gum, '■ If! ■■ I — ——______ ^"r^^ura. Of and one ounce of aU,. ■ ""^^""^ — — — ______ ^ very simple inr K ^ ' ' '"' *'«eckles ^ ^^^' i of copperas a, ;,^^?'^ ^"i" an hop J^"*^ *^"'ces, and This pre;"a,iol' fh™"," -" l^™3h e« ^second o-lf i""« Dandi'/TfrenpniK^^ ^^^^ dandruff Salt and water wSl not'^on?'"^ ""'^ «^ovv. "Pon the hair Xn^l^'' '' '''^ '^ ^ ^^^r^^' -[^ - One teaspoonfi ' of ^1 "''"'''^ ^calp. one tablespoon of sof? u ?"'°"^^' O"^ of tincture nf • sponging and rubbinf Jf ''' ^'^ ^^'s amoum for ^'"/'^' ^"^ ^seased, use twice al^er^V'^^"' ^"^ S iU dr?' ^Ti' application each time^ ^ ^'^P^^'-' i"st what you 4„t ^^- *''^^>' If the flannel b; It support trouble wi ^iiE s'iCKmcM, ETC. . Equal parts of gum^'ar^bf " ''^''^^^- Dissolve one ounce'^nf''^''''''' ^°^^on. to this lotion with good e/Tec "^ '" ^^ ^^^ohol may Get at fhe -'-- . ^^^ovim wart: As sot I croup, I b it, around ' The clothj is over, '^hild begir On tw( cold water clear it is r and drink i sours or stc Iiiverte< simply male shape of th above and c out, and it \ •*^pread si when the so Madame '. for nervousn coin plaints a to take and 1 Take a pc then put it w time j then j let it slowly c to the felon. ,m or horou;.hIy mixed ' night, Canadian Cook Book. 81 3ving freckles is Jed every night "■ ounces, and '^'ie-haif ounce a or third day. an those dyes feverish state Ji every day; '^ oiJng, and n falh'ng out, '.of soft ne' 'Jte particles arnica, and 'e thorough Jf badly mt [oi one C. ^'ot, made ■medy for 3unce of >hol may 'namon; 3ear, Rrn.-c^o J • ■ "°^ WATER FOR BRUISES. ^ temperature should be about lof Fah. If fh^ k 1 ^^^^^ FOR CHILDREN. HanidbLd bouSTnuSl """"', 'r"" '^bleaome, keep a It supports The bowels kfl,hZ''™8'' f"?'^ >«" "'<='"l^'^- trouble when med.cL^e ^r.^^^J^'Cn'^t :^l:^r '""' '"^ A CROUP. croutrbTnda^^p'^^^wTwith^'",^'"'"''^ "P -^ -"^h like it, around the throat and J ™''' T''}"- '""^ ^ dry one over The cloths musfR:,^X" ry Tw ^f "' rfn"' L"??^- IS over, If necessary mv« Vk • '"J" -^'s till the choking -^hild begins t. vomit ^' ^ '^' 'P"'"' ""' ^'''^ «yr"P tiU thf On f. * ui I5VSPEPS1A RExMEDY. coid'^ieT^ ^::zft;LS::'t:^'' 'r r ^-« °^ clear it is re.dy for use • nut Thril? L °"'^ ^"^ ^^''^^ ^"d when and drink an. dme usua Iv befor. ''^^^fP^"^"'' ^" ^ ^"P of milk, sours or stom. -rpains ^ ^^^^'^ "'^^^'' ^"^ between if the food T, _. , INOROWING NAILS. shape of the letter V L„!l .k ^^f' ^"? °^ ^^^ *°^-"ail in above and over the fle's' -^ I- ^^^'^^^ of the nail to come out, and it will rayXCrp:rtaret^L^<^Sor '"'^ ^nf«o^ o. ^°^ A FELON. "herthlsSsr^rp^e™!""'-"^"' ?" ^ «nen cloth and apply MnA„^ T ^®^ CHILDREN TEETHING fo.'J:?v?u:nt^^^^^^^^ complaints arising from Sirorn?h^' ''"™"'H '^'°"^' ^^^^^ to take and harmless h its effects '^"'''- ^' ^^ P'^^«^"^ T^u., . ^OR FELONS. thltSt^^;;-^ ^J;t.l-- ^^^e, or hops.will do; felon. Tne 'al netre J.thf ""'^ k^ ' !^'' ^^^^^ ^PPly ne ait petre is the cure. bu. the elder bark and IM to to 82 ''Mother Hubbard's Cupboard," or sweet cream aid in easing the pain. By puttinc in enoutrh salt AN INT KNAL AND EXTERNAL REMEDY Among the many electric and galvanic preparations Bribes' Ongmal Eectr.c Oil has no equal as an internal and eSal remedy. We speak from experience. FOR SORE NIPPLES. Put one teaspoonf il Of quince seed into a fourth of a glass of brandy. Let it stand a few hours until it forms a mudlaee times." " °"- '' " '''' ^^^^'^•"^ ^"^ ^^^'^ by usbg a few THROAT AND LUNG MEDICINE. One Of the best throat and lung medicines is Wistar's Pul monic Syrup of Wild Cherry and Horehound. FOR SALT-RHEUM. Oet sweet fern ; if it does not grow in your locality vou can Z'^T.^ V^^ ^'■"^^'^*'^- S^^^P^'d "««" for a commonTink also bathe the parts affected and it will cure you. It Tf^r bene^ than any doctor's medicine. ^ ii is lar oetter RING WORM. becor^es^^een ^.'nH° '" 'f it^P°°" «f ^^^^g^'-. let it remain until it times a dfy ' nng^oxn. with this two or three „ ,. NERVE STIMULANT. Edison s Electric r,elts are said to be doing wonders by way FOR CORNS. Persons suffering from corns on their feet are personallv re tSe'^^h" VrLt "r"'' Vf ^'"^r '^^^^'y ^« bfouThtll^thrn ineir reach. Briggs Corn Salve will cure hard and soft corns without pain. Warts yield to its influence by three applications and leave no soreness. Sold by druggists at .5 ceTa box One^box will cure one dozen corns and twice that number of CHILBLAINS. Place red-hot coals in a vessel and throw upon them ^ han^. |Ui of cornnieai. Hold the feet in the dense smoke "rene^Wna the coals and meal till the pain is relieved. ' "^^"^"^'"S • T . , . WORMS IN CHILDREN. No article m the market has so well stoc i the test and at- tained such worms in chi Two tea! piece of bee lard together hot. Keep cover the bn enough for a then let the ing will go d The Go) market for s lation of the One dra( quartia, two peel, one dr pint of liqu( half-pint of Two our camphor, tw cedar oil. . Over ter in the Dom quality and medicine. Burn a < Make a older), of C spoon of lii of a teaspo< should be i and afterws nough salt n will cease ons, Briggs' nd external of a glass I mucilage ; ising a few istar's Pul- ity you can non drink ; s far better ain until it > or three rs by way ing nature onally re- jht within ioft corns plications ts a box. umber of a hand- renewing and at- tained such public approval as Sittzer's Vermifuge Candy for worms in children. CALENDULA SALVE FOR CAKED BREAST. Two teaspoons of calendula, two tablespoons of lard and a piece of beeswax the size of a hickory nut. Melt beeswax and lard together, remove from the fire and put in the calendula while hot Keep it covered tight. Spread on a cloth large enough to cover the breast, with a flannel over it, cutting a place m it large enough for a nipple to go through. Keep on two hours or more, then let the child nurse before removing the cloth, and the swell- ing will go down. SORE EVES. The Golden Eye Salve is one of the best articles now in the market for sore or inflamed eyes, weakness of sight, and granu- lation of the lids. TONIC. One drachm of pulverized Colombo, one drachm of rasp. d. quartia, two drachms of Peruvian bark, one drachm of orange peel, one drachm of ginger, two ounces of loaf sugar and a half- pint of liquor. Let it stand twenty-four hours and then add a half-pint of water. LINIMENT FOR MAN OR BEAST. Two ounces of spirits of turpentine, two ounces of spirits of camphor, two ounces of sweet oil and one and a-half ounces of cedar oil. Apply twice a day ; shake well before using. A FAMILY MEDICINE. Over ten thousand boxes of Briggs' Life Pills are sold yearly in the Dominion of Canada, which is the best guarantee of their quality and the estimation in "which they are held as a family medicine. FOR CANKER SORE MOUTH. Burn a corn cob and apply the ashes two or three times a day. FOOD FOR BABIES. Make a thin gruel (which can be thickened as the child grows older) of Graham flour thoroughly cooked and strained through ^ -,.J. ^„,. cjeve or cloth. To one quart of grutl add one table- spooiof lime water; mix with this, fresh milk in the proportion of a teaspoonful to one quart while the child is quite young, which should be increased to a tablespoonful as early as four months, and afterwards as the child may require, \ 5 t c M ^ f. n to 84 ''Mother Hubbard's Cupboard^' or ■'i rp . .,. LIME WATER. ^^, x^ "IT -./,:-ii4:tSe-£^n^r ■"-' °^ T • ^°^ BURNS— GOOD ^^Jn one pmt of li„s.ed oil mix as .nuch lime water as it will TU ^ ■ • '""'™''™"!SS, INDIOESTION, ETC. as with an electric shock and ct^nf^T^lc .1 ^" "^'''''"' ^^^^ases physical diseases, suc^as arise fmmn' ' ""'"f '° °^«^^°^"e and disease are often found o hi T T^^l ^^^^ness. Nature here that a stimlnt L required TsTfS^ for supremacy. It is tiveness, relaxing of the boTlf.nH "l °^ ^"^^gestion, cos- might refer, suias ^fa^n'SThaS "o^the^S^t^^ "^ To • u .1- . ^^^^ FOR BOILS. and'rtLltr^'^' ^'^P^^^ ^"^ ^-"^y-«-t verse. Go thou GRANDMOTHER'S SALVE FOR EVERYTHING is ha'rrhT^f.lirSs^axt^^^^^^^^ "^"T ^^"^ ^^*- ^^ Put all together into an old kettle and "J"."'^ 5^ '^P^^^ ^""^• come to a boil stirring. wJtS o .■ i u^ ^^* '* dissolve and just water Oust the^h 1 oirpcurl'in" ''''T''' ^''''^'^ '' '^-^^ can get your hands abound ?t t ^""^ '^'' '^'"^^""^ ""til you and 'pull'like candy S^uiie w^^t^ 'a'nTbrir ^ Tt ''^t ^''' wet all the time : wet the table ml ^^..u\^ ^""^ ^^^P ^^^^s a knife. Keep in a cool placef ' "' '^' '"^"^ ""^ ^"^ ^^ ^ith A SURE REMEDY. One gentleman says that Briefs' MainV P^u^r • where and anyhow— like fh^ r.KKv f ? ^"^^ '^ good any- orinpie. We beTievel? s onfo/ tTfh°^^'^^^^ '^""^^' ''^^'^ market. °"^ ""^ ^^^ ^«st pam relievers in the CORN MEAL GRUEL. meal and flour to a LooV^asl^^K/"' ""'"'$«• • ''^""^ the water while it is boiling Rnii ^i it "I?'" """ ^"' " mto weJU^irredJopre^^^^ ''°"">' ''^'f ="> hour, keeping it Mix two It into a pin a little salt a Two an( teaspoons o meg to the i Mix flou milk and lei Take a 1 large-mouth cork, and se or four hour will be soon It is a gi water makei chills, increj the system i successful in our climate. Rheuma other remed It is emi immediate \ has saved m doctor's bill, The Maj terials, and ' the medicim It gives well as in su 3.ftect!r>n,s r>f it is as safe : which it act worthy its n and not easi jr er one pint of tight. vater as it will ared by G. C. vous diseases to overcome less. Nature emacy. It is digestion, cos- sto which we od, etc. e. Go thou allow after it mphor gum. ivc and just )ail of warm y until you ch take half keep hands i cut it with good any- 'ed, stewed vers in the ' teaspoon Wet the itir it into keeping it ir Cement. Canadian Cook Book. 85 OAT MEAL GRUEL. Mix two tablespoons of oat meal with a little cold water, stir it into a pint of boiling water and let it boil fifteen minutes , add a little salt and sugar to the taste. SAGO GRUEL. Two and a half cups of water, two tablespoons of sago, three teaspoons of white sugar, one tablespoon of lemon juice or nut- meg to the taste, and a little salt. MILK PORRIDGE, Mix flour to a paste in a little cold milk; stir it into boiling milk and let it boil five minutes; adding a little salt. BEEF TEA. Take a lean, juicy steak, cut it into small pieces, put it into a large-mouthed bottle or glass jar, with two tablespoons of water ; cork, and set m a kettle of cold water over the fire and boil three or four hours. If in a hurry, chop the meat fine and the juice will be sooner extracted. BRIGGS' MAGIC RELIEF. It is a grand substitute for liquors. A few drops in a glass of water makes a very healthy stimulant, preventing coughs, colds, chills, increasing the circulation, warming the blood and keeping the system in a healthy condition. No medicine has been more successful in curing chills and fever and other diseases incident to our climate. Rheumatic and Neuralgic affections give way to it when all other remeUes have failed. It is eminently a family medicine, and by being kept ready for immediate use in cases of accident or sudden attack of disease, has saved many hours of suffering, and many a dollar in time and doctor's bill. The Magic Relief is prepared from the best and purest ma- terials, and with a care that insures the most perfect uniformity in the medicine. It gives immediate relief in all cases of nervous diseases, as well as in sudden attacks of diarrhoea, dysentery or other simular arrecions o, the bowes, and being entirely a vegetable preparation it is as safe as it is reliable. The promptness and certainty with which it acts in relieving all kinds of pain, makes it eminently worthy its name— MAGIC RELIEF— a name easily understood and not easily forgotten. ^'1^^ P 'I *.'■ 8^ " ^''^^''' ffubbarSs Cupboard^ or %- What makes me laugh when others sidi ? No tears can e'er bedew mine eye ^ It IS because I always buy-BRi^.Gs' Like Pills ^Knf if '' "?^'' "^^^ '^^^e and stout And all my friends can't make it out Ireallycouldnotlivewithout-:nr/os'L.-.p,,, So ifyou're sad, or grieved, or ill R,?. 1? "°^.P''y ^ ^"^t"'-'^ bill, ' But take a dose of-BRiccs' Life Pills. BRIGG5' BOT;i^oRl^M"I^HIC BITTERS l^l,:S^:V^i ^^i:^^^-^^ ^iver Complaint, ders. For Costiveness ifhls no euu^? ,> ^'^no^xc^X Diso,' invigorant and corroberant for delicatfumonf "" "''^^ ''^"^ ^'^^^' tonic for ordinary family purposes a n°'i '" ^°°^ ^^^^rative the frame has been reduced by sckness^T ^f^^P^rant after an agreeable and wholesome sJmnlnn.V ^'^'^^"ent as well as diseases having their o?^,'L?n an nwe^f;?-^^^ ^^bility, and state of the stomach, f his pren.Tifnn ^'?'°" ""' ^ ^^^^nged from Herbs, Plants and Root fSin Hiff ^"'■?^' ''^'''^^^' ^^^e and their r.c.'icinal properd^ kno tn tnl^^^^^^ Partsof the world, they arc the great Blood Purifier TnH t v "°.'"Pa'-''^tively few perfect Renovator and Invigor^o/of the stf ""^ P""^'P^^ ^ - m the history of the world has a L^^^^^'"' ' "^''^'' ^^^""'^ possessing such remarkable qual ties for S"' ^''" ^^^Pounded, atmg the system, and overcoSg diseases' ni?" '""^ ^"''^"' Briggs' Stomach Bitters -Stee? th! !" ^'"^^^'ons for using three pints of soft wa er ior on.V T*^"^' ""^ ^^'^ Package in as Wine, Brandy or g",' l7y one pmT^or :uffi'' '' '' fP^">'^ '-h ferrnenting; settle or str'ain,^nd%rfor use 1^' ^^^^P^^^^om without the use of spirit, as it is only used to t '^.^' ""''"^^^^^ tation. DosE-One-halfwineglass fulth A'^P ^'°'" ^"''"^^n- dose may be increased or diminfhedacc^^^^^ " ^^y- 'he requirements of the natienf Th/ ^^^^'^'^'''g ^o the strength or to adopt the present SnTenseds^r^^^^^^ '^^ ^?^" '"'"^ed m packages, as h. ic ^kIIu J'y^^°/ P"«^"g up the medirin. amount o7 medicine "fbr'^neWr^t'' '"^ ?"PP^^ ^°"ble the preparations. Prepared by G C BRirA t^S ^S''' °^" ^^"^^'^^ and Hamilton, Oni ^ iol^-.^UZlt p^^ia'ckf^^ ^- ^'^ There i ind severe jn Hamilto lavor and g Jreally posst leases in wh lequaled. / Jinedicines, Ic?//-- and tl land out do llf any get ] jthey run fc Itrouble." In ordei I pure cider c j should not [such contac be ufied to '. it is best to Wash th 7iie/l with s; They will m One pail petre and tv hot ; after a Soak th( water, then days, then \ cover with a portioii of a in which Lhf the next. I namon ; bul If the pickl safer to seal Canadian Cook Book. 87 ? 2 Pills. I-iKE Pills. OTTERS. 2r Complaint, odical Disor- nild and safe 3od alterative Liperant after 't as well as debility, and T a deranged etable, made 3f the world, atively {^.yf^ -^ principle; a ever before )mpounded, nd invigor- tis for using package in spirits such ^eep it from e extracted m fermen- L day; the 'trength or n induced medicine ouble the of similar lo, N. Y., e. BRIGGS' BLACK OIL. There is no medicine that has better stood the test of a long and severe experience than Hriggs' Black Oil. It is manufactured In Hamilton, Ont., and has gradually worked itself into public llavor and geueral use, where its merits arc known, because it does jreally possess the good qualities that are claimed for it. For all leases in which the liniment is required, it is unsurpassed and un- |equaled. A farmer said to another, "I dont think much of quack linedicines, but there is a medicine that we won't keep house with- Jw/— and that is Briggs' Black Oil. It not only cures the horses land out door 'critters' but it cures all the indoor 'vermints' too. Ilf any get hurt in any way, or have any pain coming on them, I they run for the Black Oil, which makes them forget all their Itrouble." PICKLES. In order to have good pickles you must use good vinegar — pure cider or white wine vinegar is considered the best. Vmc^,-!- should not be boiled in metaHc vessels, as the salts produced \y such contact are poisonous. Stone-ware jars (not glazed) should be used to keep pickles in. In making a large quantity at a time it is best to seal up a part — in such cases use green glass jars. imiNK TOR CUCUMBERS. Wash them in clear water, lay them in a jar, and sprinkle them 7L>ell with salt; as you lay in fresh cucumbers, add more salt. They will make their own brine. BRINE FOR CUCUMBER PICKLES. One pail of soft water, one quart of salt, one tablespoon of salt petre and two tablespoons of alum ; pour over the pickles boiling hot ; after a few days pour off the brine, scald and skim, CUCUMBER PICKLES. Soak the cucumbers two days in a weak solution of salt and water, then cover them with boiling water and let it remain two days, then put them in jars with whole spices among them and cover with a new vinegar, boiling hot, and sweetened in the pro- portion of a teacup of sugar to a gallon of vinegar. The vinegar in which 'the pickles nre kfiht onp vear will rlo for t^>o H^t^t .rin/^/vo^ the next. Use for spices black pepper, allspice, cloves and cin- namon ; but the pickles are good and will keep without spices. If the pickles are to be kept through the following summer, it is safer to seal them up. 88 ''. i V i ''MofA,r Hubbards Cupboard" Of rp , FRENCH PICKLES Sliced ; ^hr": ^ot li^rtruTrf t^' r r '^^^^ ---^i twenty-four hours; drain, and boif in. ^""^ ^^' '^em stand' quart of vinegar tienty ifnutes th" Zj'^"''''-^^^"*^^ ^"^^ onej quarts of vinegar, two pounds nfh ''^^'" ^"^ take four' white mustard ie'd, two'Spoons of"':'^';' I '^'^ P^""^ o of cloves, cinnamon, ginger and „m.?! f ""? ^'?P'^^' ^^e same Cayenne pepper; put alftogether w hi ''J'^ " ^"'^ ^^^«P«°" of and boil fifteen or twenty mhutes oTunfl^h^"'''^'' ^"^ *^"^«"^ Very fine. ^ ""nutes, or until the tomato looks clear. Chon fin« 1 "^GHDEN PICKLES. onions a''„da;:^g^:„'';:"":i:^ tr^ '°"'.="°"' — "er, salt ; let them stand a day Xn d^^? ,f '" """"* 'P""«'^ >vitl bo,hng vinegar, with musmrd a„d ^^^es' """"■ ""^ ^""^ P"" ™ TalfP cmoH , ^^^^LED TOMATOES. the skin';;;;i;riarrd"'sr ir t^ ^^^'^^^-- --^ they have stood twenty S hours T.i "f^"'' ^^^"^- ^fter on a boiling hot picklV compS of -. '^' J"'^" ""^ P°"^ teaspoons of cinnamon anT^.'o tetso " nf^V^ '"^"^ t^° quart of vinegar. Drain nff fi! ,.^^^.P°ons of cloves to every them again, e'very other If f^^^^^^ -f " .-^ pour ^i further care. This is excellent. ^^^ "^'^ '^q^i'-e "o SliVp urK.V. J , ^^CKLED CABBAGE. spriniTe^Iu'refch l;S'X"?of ^'^"l"'" ^ j-^''--'^^^^ tard seed, and cinnamorb'rotn fine th'"' P'^P"'- "^'^'' ">"'■ gar. It wi„ be ready for tt^tW*utru;s"''* ^""^ ™^- Tnl,.. fi, , • PICKLED CAULIFLOWFR r^^^'^T^t^'^^^''^^ ^^'-^^ Stock large dish and sprinkle S salt iJT"' '"^''^ '^^"^ °" ^ hours, then wash off the sal drain ; J ^h^^'" stand twenty-four scald with salt and waterTa iowfn^ . ' P"' '}'^'^ ^"*° a flat jar, a quart of water), coverdoS TnH f f .^^^ ^^ a pound of salt'to afterwards drain thein in a hair sipv V ''^"^ until next day ; to dry for a Hav T^a J^'"'' ^'^^^ ^"^ ^P^ead m a warni nlar; pour over them a pickle '1^^-,.')^!" ^"^ ^""^"^ '" ^ S^ass jar and together three ounces of cor ande^t^^d'':?"''*^ ^' '"""^^^ •' ^'^^ one ounce of mustard ^.^^Z^^^^! ^: «^--jc. Canadian Cook Book. S9 SIX large onions let them stand f water and one and take fourj half pound of| spice, the same alf teaspoon ofj 3es and onions ato looks clear :s, cucumbers, sprinkle with if and pour on aid them until them. After ice and pour of sugar, two ves to every and pour on 11 require no ir alternately, > black mus- h cold vine- thick stock 1 them on a twenty-four ito a fiat jar, id of salt to :il next day ; warm place ;lass jar and Hows : Mix 3f turmeric, Pound the hole to a fine powder ; put it into three quarts of cider vinegar, let It by the fire in a stone jar and let it infuse three days. These ire the proportions but the quantity of pickle must depend on :he quantity of cauliflower, which must be well covered by the liquid ; pour it over the flower and secure the jar closely from the -,ir. MANGOES. Take small nutmeg or musk melons, peel them, cut out a slice and remove the pulp and seed ; take three heads of cauliflower, one peck of small cucumbers, one quart of small onions, one quart of nasturtiums, one quart of small green tomatoes, one quart [0' green beans, one pint of radish pods, six or eight carrots cut in riiigs and a half pint of mustard seed ; cut the cauliflower into bunches, leaving a small head on each ; put the vegetables into a large jar, pour over them a brine made of two gallons of boiling water, and and a half pints of salt and a lump of alum the size of a walnut ; leave them in the brine two or three days, then wash clear m water, drain, and fill each melon, adding a teaspoon of mustard seed ; adjust the piece taken out and tie a corH around; place them in a jar, and if any of the ingredients remain fill the space with them. Take six quarts of good cider vinegar, three- fourths of a pound of mustard seed, two ounces of allspice, a half ounce of mace, two or three roots of ginger, two or three red peppers and one tablespoon of pulverized alum. Boil all together and pour while boiling hot over the pickles. CHOW-CHOW, One cauliflower cut in small pieces, one dozen small white onions, two dozen small cucumbers, one quart of string beans, one ounce of black mustard seed, one ounce of white mustard seed, one teaspoon of Cayenne pepper, a quarter of an ounce of turmeric, pieces of horse radish cut fine and a gallon of vinegar, or more. Scald the spices and vinegar together and pour over the vegetables boiling hot ; after it is cold mix one pound of mus- tard in vinegar and add to the pickles. CHOW-CHOW. Two heads of cauliflower, two dozen small cucumbers, a half peck of string beans, six roots of celery, six green peppers, one quart of small white onions and a fourth nf a r^rk nf I'll tomatoes, cut into small pieces ; sprinkle with ^It and let Ihem stand twenty-four hours, then drain. Take one gallon or more of vinegar, one-fouvth pound of mustard seed, two pots of French mustard, one ounce of allspice, one ounce of cloves, one ounce of :^ K,\ .to 90 'j^^'^^^^r^^ Cu^,..ra,. ,, ground pepper, two ounces nf , ' ~- "~" — — mon ; pour the vine^a^^nr? • "'""^'''^ «"d two ounce, nf • "" I ^^^' "^'" s^^'" till yelloHjcover the Eight pounds of ripe ?„ J?^™ ^'^^^e-^- T^f t ounce of clovp^: .1^ 1? ^on^atoes, four Dounr^« ^f ■L'Oihng he mon. Peel th. . ^^^^""^eofa^^^^^ a hall cold add ah. If • "/"^ ^°^^ 0"e and a h^,? t °""^^ ^^ ^inna J Cut ^.\ ^ " '^'^^ P^"^ '^f vinegar. Put away b far^' '' ^^'"^ Partlylmake a w Five pounds of « ^^^^^d apples. " Ifour houn So^I the fruit in the syrup undS ""'^°" ^"^ ^ ^i^le Tauj looks clea One peck of sorted r^" ^^^^«- '"''"" "" tney begin to be ^ %htandaha]fpounS,rT'^- I Beat a, one pint of vinegar, cCes clinf'^'^'- l'^^^^ P°"nds of su^ar I ^^1""^, an truit. Repeat this six successivf^ornfn '"^^'' ^"^ P°"^ ' '' Three-fourths of a pound nf'^ ''^^^^■- "^'* Pare and halvp th^ pickled pears. Cut bunches of nr,/^^^^^^ grapes. Two qi two quarts Let this bo water to se Put fou water to pn When it coi gill of crear Two oui quarts of wa five minute: well beaten of wintergTt 'I ake two ta soda for a ti essence for fl or Canadian Cook Book, 91 ounces of cinna- fid let them coniL ^ scald till yelionl of sugar a hall f ounce of cinna-' ^rs ; when partly! 5ugar, one quart 'd a little salt. >od vinegar, six t naif ounce of| ''^th. the vinegar ^ begin to be ^ ., PICKLED RAISINS. WAfERMELON PICKLES. Cut the melon rind into strips or whatever shape desired- tour hours, then scald in clear water and drain. To seven Dounds b'a'hl'°"',n"'-°'«°°''''''^"'"^Sar, four ,»u„Tof suga? land a half pint of ginger root ; put in the rind and boil tillit Sit'riVi'chTur""'^'"" " ' '" '"' '"" '"^ '^"'^ DRINKS. nds of sugar, ?er root. Tit' gar, and pour fruit and vin- :ar and sugar J cinnamon ; 'Oil down the f to one gal- ounded and pouring the ^ a jar with nds of su- boiled in SUBSTITUTE FOR CREAM IN COFFEE Beat an egg to a froth, add to it a piece of butter the size of a walnut, and turn the coffee on it gradually from he boilTn" not into the one for the table, in which it should be previonsTv^^m It IS difficult to distinguish the taste from fresh cream^ ^ ^ COFFEE FOR FIFTY CUPS. twonua"rtroTcJi'rt w5f'^"'''«'^''='''"^°"'' ^"; ">« 'his with Tet hk h„n fi ™'" «"lP°'"- 0" t™ quarts of boiling water. walerm settle it! "'""'"■ ^^"^ ""^ ^"^ P°«^ '" °- -P "^ "« ^ CHOCOLATE. Put four ounces of chocolate in a sauce-pan, wi?h enoueh cold Whin tcTmrto'^btP Let it simmer gLiy a'feTmfnutes' gill oi cream. Let it boil gently five minutes. GINGER BEER, I WO ounces of tartaric acid, two pounds of white suear three quarts of water and the juice of one lemon, Boif Lse^Jomh^ will n"''''.r^K''?."^^'"^>' ^°'^''^^d the whites of threeCs well beaten with half a cup of flour and a half ounce nfLTt ;ji wimcr^.een or ot icmon. Bottle and keep in a cold'oface sot^^a Sr:; °V'" -^^'^P'T^ ^ ^"^^^- of a teaipo'on o" soaa tor a tumbler of water ; stir violently and drink Use anv essence for flavoring instead of wintergreen that you may prefer^ 'Hi!''' IB I:.,. 'm ■ W^ f •M ■f ''I 92 '' Mother Hubbard's Cupboard;^ or Thr ( u GINGER POP tartar, o^/ou" : ^ gnC.!"/!""; -«-■ °"e ounce of cream and pour over it fourTuart^ nf h."f- ™°"- ^"' "" '"'o a pan lukewarm, then add one tablesnoon'of "'f ' 'f " ''""^ ""' tergreen or sassafras. Let i «?nH . ''^"?' =""1 essence of win s.anft;;'';?„ffrer/or'irif'' r «-"°- °f-'"= >« i. bruised sarsapar ilia '00?," half Do„„Tf "'''^•"'l'' " •"•" P^^d c^ pound of wintergreen bark o ne nTn? r ■'^''^d ^assafrass, a half barrel. Ferment twelve hours and bot.^" '"'^ "*" '" "" *^ On ■ r CREAM NECTAR .a.tari{aS; ^^^1^^^:^^! ^^^l^ T^' ^ °"nce of beat the eggs to a froth Ja Ta^ S^"" ^^^''^'' of three eggs • bottle. Put a tablespoonful i^l^ ^°k^ °'^^'^ ingredients, th?n add a little soda to Cke /t foam' Tv''' '"^. ^!' ^'^ ^^^ ;ate? • summer. ^^ " ^°^'"' This is a delightful drink for To O h To KEEP CIDER SWEET. seed and a^halfMncI of oH of sIsLfral^ '"'""'' °' "''"' ""«««' All f ■^^ KEEP CIDER SWEET po„nr:frret4\f.n;;fbairv?H°"^-^"i°-^^ reached the point at which you So ktep if"" '" ""^ '* ''^'^ p^„ . ^^^ RASPBERRY VINEfiAR berr^r;ShTh?;:,tnrhtr "v"° ^-- -^-p- then strain through a jelW bS- %^^°°V " *'""<* °>"^'- "Kht, one pound oHoaf sugfr^^^fi J^rA^riL'^rfe ''"^ HINTS FORTH^IaUNDRY. TO PREVENT COLORS FROM FAnrvr- rnngi. out and letTdrfbefofeS.I^""' t^.^^'.^ 'hen ti^^^wTsroTs^dstiir- o-"'-«-p-nXL:s"g:n ."S. Make starch tCrc;hcS^TcX-S-''-i^ any whitis Never let To pn gills of sal and leave permaneni This is it, if not t< soap. Pn one quart gallon of ^ Dissoh and add it through tl" look as we Many ing and di not remov and more Take > together a size of a c to the clot Havef the iron is with the b remove it TO Take< clear wate from eatii fresh lard while iha.t TO Hold spot two c unce of cream all into a pan it stand until ssence of win rs and bottle. f water ; let it , fialf pound of safrass, a half | Iter to fill the ne ounce of t three eggs ; edients, then > with water ; ful drink for lite mustard nd one-half when it has rts of rasp- over night, liquor take 3Gttle. DRY. - of water, our; then ;r cleanses beef's gall their fad- o prevent Canadian Cook Book, 98 any whitish appearance. Glue is good for stiffening calicoes. Never let your calicoes freeze when o. ;g. To prevent calico from fading while washing, infuse three gills of salt into four quarts of water ; put the calico in while hot and leave it till cold. In this way the the colors are rendered permanent, and will not lade by subsequent washings. BRAN WATER. This is excellent for washing a delicate material without fading it, if not too much soiled, the article can be cleansed without soap. Prepare it by boiling bran in a bag in the proportion of one quart to a gallon of water. Let it cool, and add another gallon of water. This will answer for soap and starch. TO WASH SWISS MUSLIN. Dissolve one teaspoon of gum Arabic in a half pint of water and add it to your starch when boiling. Wash the Swiss, put it through the starch, and clap it till dry enough to iron. It will look as well as new. CLEAR STARCHING. Many persons clear starch their clothes. That is, after starch- ing and drying, they rinse quickly through cold water. This does not remove the stiffness of the starch, but makes them glossier and more pliable. STARCH POLISH. Take equal parts of white wax and spermaceti ; melt them together and run into thin cakes on plates. A piece of this the size of a cent added to a quart of prepared starch gives a lustre to the clothes and prevents them from sticking. TO REMOVE STARCH OR RUST FROM FLAT-IRONS. Have a piece of yellow beeswax tied in a coarse cloth. When the iron is almost hot enough to use, but not quite, rub it quickly with the beeswax, and then with a clean coarse cloth. This will remove it entirely. TO REMOVE FRUIT STAINS FROM ANY WHITE GOODS. Take chloride of soda and rub en the spots; wash out with clear water as soon as the stain disappears, to prevent the soda from eating the fabric. This is unfailing. For grass stains rub fresh lard on the spots before washing and let them lie a little while th«t the lard may penetrate the cloth. TO REMOVE IRON RUST AND INK FROM WHITE GOODS Hold the clorh over a vessel of boiling water, place on the spot two or^three crystals of oxalic acid and pour on boiling water. ::l J 1 ill fiff 04 ''Mothe !'r Hubbard's Cupboutd,^^ or Sera;: PvS ctr If n;r •-- ^^^^^ s. twenty-four hours; i\.mrZ\Z\lT^ ?^ P"^ '^ ^^ay for still shows, repeat the process. ^^ """'^ ' '^^^" cloth and, if it Warm n fl.''^° '''^'^^ ^"'■- 'SURFACE of vei \ ft Hold^ru'^lderr '°e"veTrhr;J^;.raS^„" f" l^' ^'<'"' »" ;.n ™se .he pi,e of .he velvin.hlhl ISate '■^'f^ Wet linen whh 1?°™, '""•''™ ""O" t-'"™. Scrape finrcha"f.of'o:d:ra^n"druh''/' r' """ """= -=«P. ".on the grass in the sumhine and h. "'r ,'"'° "'^ ""«" : % Mix thnro. Ul ^^^"^^ BLUING. ^""' , ounce o/;^rer4,raX^-- f ™- - . ha. Put into a tin .. f o''" VO"on blue. """• put in the goods" ,5 1', 7xl^°T "^ '."d«o. '" it dissolve then the water and ^^^n^t^ ' "'">' "'" '"''^ »» «-e color iuf of Pieces^fw^rwaritrdTrTJ"'''''''''^^^'-'-"*- muslin will prevem ZXZl'^J^^::'^'^ "'""'' "^ «"- Prcfo * ^ 1^ CLEAN AND STIFFEN SILK wate^ ■ tTt^lro-ZurTor^^^^^^^^ T -' ^ »« part well ; fold and iron. Be careful^?, "f ' '"^u'^"?* '^^ ^""ed Wash .. . ^™ -^H'NO rcl^;^3"^ ">^ "»^ too hot. thor^l^hVd:;:! "t ^l'^^ »<- 'S™, wa.er, and wipe milk over them and rub them whh^'? ^^K. ^ ^^'^ 'Poonfuls of on oil cloth or zinc wi"h a dr^ dMh t7 ''°"'u- '^'™^™' '"bbed or b^olrw-^ef ''Se^l7tK'^°'■■^'■-'^'• »- «« -quarts water and add one cup of soft soap. ' ''""" "" ""'^^ P^'^' "f One pc Boil in si: fourteen qi then bottle each succe Pour f( soda and and let it s six pounds time. If i and add it soap. Pel Nine t four quarts Take a sm One b one and a- the water 1 grease ; st ually, and and add 1 wet tins, a keep in a Mix t: thickens, i butter. } Pour t pounds of quarts of twelve to careful nc and one-h resin in tl and let ii well to p After pou Canadian Cook Book. 96 OLENS. t it away for loth and, if it et cloth and heated cloth of a brush white soap. e linen; lay ep it damp mildew will he sun. blue, a half water. solve, then olor out of ■1 or Swiss It of soft I strain it ready for fie soiled 5 too hot. and wipe )nfuls of J rubbed good. X quarts pails of COMPOUND FOR WASHING FLUID. One pound of unslacked lime and three pounds of sal-soda. Boil in six quarts of rain water, pour the whole in a tub, add fourteen quarts of water, stir thoroughly and allow it to settle ; then bottle. For washing, use one teacup for the first boiler, for each succeeding boiler a half teacup. HARD SOAP. Pour four gallons of boiling water over sik pounds of washing soda and three pounds of unslacked lime ; stir the mixture well and let it settle until perfectly clear then drain off the watf dd six pounds of grease and boil for two hours, stirring mos ne time. If it should be too thick, pour more water over the iime and add it to the boiling mixture; it is well to add a handful of soap. Perfume as you please. WASHING FLUID. Nine tablespoons unslacked lime, two pounds of sal soda, four quarts water ; let this simmer half an hour, then bottle up. Take a small teacup to a boiler of water. EXCELLENT FAMILY SOAP. One box of lye, five pounds of grease, one pound of resin, one and a-half gallons of soft water ; make in an iron pot. When the water boils, put in the lye ; when this is dissolved add the grease ; stir till all is melted ; then add one pound of resin grad- ually, and boil for an hour and a-half; keep stirring with a stick, and add hot water to keep up the original quantity ; pour into wet tins, and let it stand for twenty-four hours ; cut into bars and keep in a dry warm place for a month. TO MAKE GOOD STARCH. Mix the starch with cold water, add boiling water until it thickens, then add desert spoon of sugar, and a small piece of butter. Makes a stiff and glossy fmish equal to laundry. AN EXCELLENT HARD SOAP. Pour twelve quarts sofl boiling water on two and one-half pounds of unslacked lime ; dissolve five pounds sal soda in twelve quarts of soft hot water ; then mix and let them remain from twelve to twenty-four hours. Pour off all the clear fluid, being careful not to allow any of the sediment to run off ; boil three and one-half pounds clean grease and three or four ounces of resin in the above lye till the grease disappears ; pour into a box and let it stand a day to stiffen and then cut in bars. It is as well to put the lime in all the water and then add the soda. After pouring off the fluid, add two or three gallons of water and ill- \ ''mm tiliiii ■i : IMAGE EVALUATION TEST TARGET (MT-S) 1.0 I.I 1.25 2.2 1^ 1^ 1.4 20 1.6 Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 fV iV ^^ O %^ 6^ -u- 1^ <; ,V i 96 " Mother Ifubbard's Cupboard," or ^kes'InlxStm^waslJIn/ t'T " ^^>' °^"^^«- This with one pint in a boiler of water. ' °''°"^ '^^ ^'^^hes in' VALUABLE^ECEIPTS. Ten pounds offing, yy^^ u^'^^^^-'^- of carpet' AlU ^n^aS^ ^^- -11 -ke twe.ty-eight yards yard, and, of cotton rags, one and rfS poJndt " "^^ ^° ^^^ Bnr« U 1 • . ^^ VENTILATE APPLES frames over with the liquTd and no flv ^^L°^ T""' l'™* '»'« not injure the frames. ^ """ """^h 'hem. It w.U Take one ounce^'ofTI'?*'' °'i''' ™*"'=s- the whites of three eels hnl"? ^'^V"'^ '>^'" « thoroughly with then dip a small paSPusht.oU''' "'''' "'"^ ^ featheTau"* th? gflding into every tiny crev"ce a„'dT,""^r ""f '•"'' " ="' » ""' bright. ' ^ "'"«' and it will render it fresh and Salf ■ 1 1 J ^^ CLEAN CARPETS .- ^HgSSlr ^t-Xfe^^^^^^^^^^^^ make it -^tn'S^tE='™' = -eeswa.„elt.he Mix equal parts o™ed'le''ad °I„T''™^-, paste; put it on iron plates a^dseul^rf^'""' "°'''»'=^ '» a T^u- . ... HOUSE OR BEAD«TE*D "^ bea(t '-^JStroVT-erlhrn'sS'th™' "^^ "' ''-*«-; -U hrush or stick ^^Z^^^^^J^ where the will never 1 use corrosi this prepar Wash 1 pint, and a First w rotten stoi and rub it One qi three quar enough to dissolved i articles pe One p one poun( and a half cotton bat rag rub v It must b( Take; dry; then take a vii the soft ir gloss froir Three salt-petre, a pound ( Thef of fine gh and then sixty-five stirring, up with obtained Canadian Cook Book. 97 •A. ortwo. This he clothes in 'TS. y-eight yards » rags to the to pass off, -d oil, before RAMES. ; brush the -m. It w:il oughly with ther duster, b it all over t fresh and ill make it ; melt the asse? to a -gate. N THE licksilver ; With a or crevice where the vermin can hide; do this after cleaning Jiouse and you will never be troubled with vermin. If you have them already, use corrosive sublimate first. Take off your rings while applying this preparation as it injures gold. TO CLEAN BRASS ORNAMENTS. Wash them witli alum boiled in strong lye, one ounce to a pint, and afterwards rub them with strong tripoli. TO CLEAN BRASS. First wash the article in strong soapsuds, then rub them with rotten stone moistened with alcohol. Let the mixture dry on, and rub it off with a dry woolen cloth. FOR CLEANING FURNITURE. One quart of lard oil or olive oil, one pint of linseed oil, three quarts of rain water, one teaspoon of spirits of ammonia or enough to make the oil and water unite, and one ounce of borax dissolved in warm water. Apply with a woolen cloth and rub the articles perfectly dry. A CLEANING POLISH FOR FURNITURE. One pound of olive oil, one pound of rectified oil of amber, one pound of spirits of turpentine, one ounce of oil of lavender and a half ounce of tincture of alkanet root. Saturate a piece of cotton batting with this and apply it to the wood, then with a soft rag rub well and wipe off dry. This will make old things new. It must be kept tightly corked. TO TAKE GREASE OUT OF SILKS. Take a lump of magnesia and rub it (wet) over the spot, let it dry; then brush the powder off, and the spot will disappear. Or take a visiting or other card, separate it, and rub the spot with the soft internal part, and it will disappear without removing the gloss from the silk. TO CLEANSE CLOTHES, CARPETS, ETC. Three and a half quarts of soft water, a fourth of a pound of salt-petre, a fourth of a pound of barbers' white soap, a fourth of a pound of alcohol and a pound of ammonia. A STRONG PASTE. The following is well recommended : Four parts (by weight) of fine glue are allowed to soften in fifteen parts of cold water, and then moderately heated until the solution becomes quite clear; sixty-five parts of boiling water are now added, with constant stirring. In another vessel thirty parts of starch paste are stirred up with twenty parts of cold water, so that a thin milky fluid is obtained without lumps. Into this the boiling glue solut'on is %i ■'p . J^: iii ' ■ » I ■ 4 98 ''Mother Hubbard's Cupboard,'' or f'^aiSnri *' ,«?°'i''?.-- "<"% for „ temperature added io'thenasTe'Thr""^; ^ ^^^ "^'"P" °^ carbolic acid a7e be used for leaSer as we l^.ffn '" "^'^^^^'"g^y adhesive, ar^d maj be preserved in cXd bo Sst'^^^^^^^^^^ ^' «^ou'd way will keep good for vears It m«v k f^P^'^a^'on. and in this cans, bags or barrels ^ ""^^ ''^ ^"P' ^'^ ^^^'PPed in tin p,„ GINGER BEER. Of tfSronruncT- ^^^ SeT ^T ' ^^^ ^^"^^ -a. the ginger in the boiling wter add vo, r° ' '"''' T""''' ^"^"^e tar; when luke-warm stfafnTthen add haKn^ ^""^ °^ ^^^- it stand all night, then bottle Tf vnn h -^ ^ ^^'''^ y^^'^' Let lemon and the\hiteofane^\oVne it ^^'^^' ^°" '^" '^^ °"- p ... LEMON BEER. twelve to .;J„.y 'ZV:^7S'l'nS;Cbe'^X6. "-"" ^''""^ the S^t^ 'addl^f^^r ^fitHi^^r ^*^" ^'^^^ ^--' ^^rain and boil a little longens'LraS^ ^'""^Z' ^^"^ °""^«^ when milk-warm, on?pim o?' yeast lit T.^"^' °^?"«^^' ^"d four hours it is r'eady for bottling " ^"'"^'"^ ' ^" ^^^"^X- „ SPRUCE BEER. gallo'^nrLThairar^^^^^^^^^^^^ 'Z T^^^^ -*-' ^^ pounds; essence of spruce one onnr^ ^^''o^n /ugar, seve.. ounce; ground pimel^'onrhairounc; TuHnt'o "^""''i °"^ cool, add one and one-half pints yeast^ le^tstlnH ? '"'^^"^ hours, fine, draw it off to bottle. *^ twenty-four CLEANING SILVER. piece 0, soft leaL3thrg- and mE C^^Sf"' ">« » of one of the oldest silver estahlJcwlL. • • " -^ proprietor phia says that housekeepers rSfttTr.i/" '"' '"^ °^ ^^^^^el- makes it look like pewten ' "'^^ '" '°^P «"ds, as it o, , , , STOVE POLISH. .hen n-ixed ^n. a^„';tS. !?;Ta,^'S futX: ^^ Ij- and when | new/ To extf the spot wi then rub i injuring eit Dip the the tallow i One pc two or thre in over nij out milde\ has becom Rub Wi water. Aj One pc Ions of sof gredients t Blue.- peras, with the fire till put in the fourths of pour away potash in i well dissol' stirring it the cloth ; ing which well in th boiled one clear watei ing. Yellow sugar of 1< bichromate ;mperature for rbolic acid are isive, and may ird. It should 3n, and in this hipped in tin illons cream iices. Infuse :ream of tar- i yeast. Let =an add one iger bruised, Let it stand flours, strain 3ur ounces; f sugar, and ; in twenty- water, te ugar, save, ginger, one 1 cask and twenty-four you would lish, take a proprietor f Philadel- suds, as it ied in the able than /ents rust, Canadian Cook Book. 99 and when put on an old rusty stove will make it look as well as new. TO EXTRACT INK. To extract ink from cotton, silk, and woollen goods, saturate the spot with spirits of turpentine and let it remain several hours; then rub it between the hands. It will crumble away without injuring either the color or texture of the article. TO TAKE INK OUT OF LINEN. Dip the spotted part in pure tallow, melted ; then wash out the tallow and the ink will disappear. FOR BLEACHING COTTON CLOTH. One pound chloride of lime, dissolved and strained ; put in two or three pails of water ; thoroughly wet the cloth and leave it in over night ; then rinse well in two waters. This will also take out mildew, and is equally good for brown cotton or white that has become yellow from any cause, and will not injure the fabric. TO REMOVE TAR. Rub well with clean lard, afterwards wash with soap and warm water. Apply this to either hands or clothing. JAVELLE WATER FOR MILDEW STAINS. One pound of chloride of lime, two of washing soda, two gal- lons of soft water ; pour one gallon of boiling water to the in- gredients to dissolve them, adding the cold watf r when dissolved. OOLORINQ COTTON CARPET RAOS. Blue. — For five pounds of cloth, take five ounces of cop- peras, with two pails of water in a tin or copper boiler; set it over the fire till the copperas is dissolved and it begins to heat, then put in the cloth, stirring it frequently till it boils, one-half or three- fourths of an hour ; then remove the cloth where it can drain ; pour away the copperas water and take two ounces of prussiate of potash in about two pails of water in the same vessel; .when it is well dissolved and hot, put in the cloth from the copperas water, stirring it thoroughly till it boils, one-half an hour, then remove the cloth ; add (with care and caution, on account of the spatter- ing which ensues) one tablespoonful of oil of vitriol, and stir it well in the dye ; replace the cloth, stirring it briskly till it has boiled one-half an hour. Should be well rinsed and washed in clear water to prevent the dye from making it tender after color- ing. Yellow. — For five pounds of cloth dissolve one-half pound sugar of lead in a tub of warm water and twelve ounces of bichromate of potash in another tub of cold water ; soak, rinse. 1! I'- ;|ii J f ifl t i^^i v ■ ' ■ ^H ■ rt," ^^M ,1':^ 1 /H '\ / ..^^1 to 100 " Mother Hubbard's Cupboard,' or tained. ^^^^^' *'" the right shade of colour is ob kept covered with Fhe brine. '^'''''"^ ^^^ shell; they must be rp„, TO PRESERVE EGGS .'^i^ ?/ «trength%equired! and th^n L v' '' ''"°'^'"g ^^ ^he stand all night; in the morning pour it.I?^.! ''?''^^ '' ^^t it mto a clean bottle, cork and kefp^rfor ,« "'i^ ^^"^ '^^ dregs gum stirred into a pint of starch mde in f^ ^ ^^^lespoonful of give to lawn eithe? white or pl^ed a Innt "f '^ ™"""^^ ^i" nothm, else can restore the. aCtyLvm wSe? ^'^" Tr. Ir IRONING, p OIIBASE ERASER (Pattesttpufap^^^^^^^^ sponge ^ iron with a hot flat iron ^ ^^°"'"^ P^P^'' «" each side and p . TO PREVENT RED ANTS Di«nK,o o 1 , °^^^NINQ MARBLE. suffir.Vnf «,.ff.> .^ yeaspoontul of washing soda t^k- orl- ""«-ct lO moisten fh^ urKi'fi'»„ v • ' .' ''^"^^ oniy paste ; with a flannel cloth rub fh.„"K^' "'"^, " *'" ^^ome i a while and .peatin, ^:^^t^^::^^Z^^ Wash off polish wit No. I. parts. N seed oil fi ounce. Spirits water, an( clean witl Care shoi paint will AHh in a wool hot as cai Mix < mud. A AN INDIA Gath€ skin very Thes hard and Take into it I consisten china, an be broke Five ash; plai one-half stir well, soak in t white, flannel c One whc Planter's ^■., m:. Canadian Cook Book. 101 •1^ the other, and f colour is ob- strong lime e in the same take a darker te cloth. >s water ; mix they must be a stone jar, ■t it stand for m your eggs in a pitcher rding to the ed it let it tn the dregs ^spoonful of Planner will vness when shed. 3 with a lit- ith sponge h side and two qnarts which has take only become a : it on for lecessary. Wash off with soap and water, then dry the marble well and polish with a soft duster. PURNITURB POLISH. No. I. Shellac varnish, linseed oil, and spirits of wine, equal parts. No. 2. Linseed oil, alcohol, eciual parts. No. 3. Lin- seed oil five ounces, turpentine two ounces, oil of vitriol one-half ounce. CLEANING WHITE PAINT. Spirits of ammonia, used in sufficient quantity to soften the water, and ordinary hard soap, will make the paint look white and clean with half the effort of any other method I have ever tried. Care should be taken not to have too much ammonia, or the paint will be injured. FOR A CAKED BREAST. A Highland JRemedy.—Bake large potatoes, put two or mor^ in a woolen stocking; crush them soft and apply to the breast as hot as can be borne ; repeat constantly till relieved. TO CURE A 8TING OP WASP OR BEE. Mix common earth with water to about the consistency of mud. Apply at once. AN INDIAN REMEDY FOR A CAKED BREAST OR 8W0LEN GLANDS. Gather mullein leaves, saturate in hot water, and apply to the skin very hot ; cover with flannel and keep repeating till cured. CURB FOR CORNS. The strongest acetic acid, applied night and morning, will cure hard and soft corns in a week. TO MEND CHINA. Take a very thick solution of gum arable in water, and stir into it plaster of Paris until the mixtures becomes of a proper consistency. Apply it with a brush to the fractured edges of the china, and stick them together. In three days the articles cannot be broken in the same place, PATENT SOAP. Five pounds hard soap, one quart lye, one-fourth ounce pearl- ash ; place on the fire and stir well until the soap is dissolved ; add one-half pint spirits of turpentine, one gill spirits hartshorn, and stir well. It is then fit for use. The finest muslin may be put to soak in this suds, and if left for a time will become beautiifully white. A small portion of soap put into a little hot water, and a flannel cloth will save hard labor and a brush in cleaning paint. One wh o has tried it thinks it worth the price of the book. Planter's Corn Remedy will cure Corns every time and without pain. !!i i' i ll'il » ' i r iiii iiiiiBi t i i nii w 102 "Uctlw Rubbard's Cupboard," Grease can h, """'*" ^^^ "i'"™. earth and turpentinVTwslhoZ k"'"\?>' = P^^'^ of fuller's the turpentine has evapo ated »d . ™^^''' ™ '^' 6bric u„ i The latter can be brushei off, an'd he g e^^tlnC"!?- P™""""' •'•a^efo„ro„„c:r:fr;-r\™«-- """^^'■ ^^ugar, a table.p°o™ u, "of ^ of,' 'h'"^' """"^ "^ "-e coarsest them gradually cold " °''' """^ " P'"t of small been mfx Take reeularlv tK„"T ''° "*'' ™"'- iodide of poC[l'^:f"»Xt^ !"^ ""le water 5 grains of •n eating mil help. ™^' ""'"^ "^^'s ; and a little moderation Persons troubled Ia'^^I^T^, '^^■. can find a permanent cure by ba L PfP''^ " ^"■«" offensively ^^^^^^^B]S^% -^-. and acids of usmg plenty „f fric'^^io„* ',0 '^0^',^"'' "'■'', ™* " ™"»e owe, V BLEEDING AT THE NOSE ing atlnLr™ °' "-^ J-^ - if -sticating wi,, ,top bleed- A thick ^^"^^ "^^^ 8OALD8. burns and sclldf °' '°'""^°" ^^^^'"^ -n> water is excellent for Tincture nf K. • -^^^^^ wounds. ' dressing tr frestend^'^l^ '^^ ?^ ^^'"'P'^ -d effective -ent wound than either-'tatir^STra^So^.tr '- sp.^;rf£:t:-S^^^^^^^^ felon has progressed much, bulft .-sTsure ct """ ""'" '^ ""^ ^ Lip Salve and for RothSsTofXsi- 1 Jo. whtte Wax; -ape triro't^the^f "p^tf^r".' Canadian Cook Book. 108 »ste of fuller's :he fabric until der produced. e disappeared. f the coarsest lall beer ; mix -r 5 grains of - moderation 11 offensively >t or ofiener, ^spoonful of md acids of oarse towel, the blood ; il porridge, stop bleed- :cellent for i effective aling to a fat. 3 a paste, ^Jn if the macetta, d i oz. Powdered Camphor, — oz. Glycerine, ^ oz. Sweet Oil, 2 drops Otto of Rose ; heat and stir until melted, and stir until cold. HAIR DYE. No. I. — Gallic Acid, 20 grains; Alcohol, 5 qrs.; Rain Water, 12 qrs. Shake well, then ready for use. No. 2 — Nit. Silver, i dr.; Rain Water, i dr., and add Ammonia by degrees until clear, then add Powdered Gum Arabac, i dr. Shake well then ready for use. Let the hair be free from all grease ; apply No. 1, after dry apply No. 2, after dry, oil and dress. RHEUMATIC LINIMENT. 2 OZ. Soft Water, disolve in it i oz. Castile Soap, and to it 2 oz. Alcohol, I oz. Tinct. Camphor^ i oz. Tinct. Capsicum, 2 oz. Tinct opium, i ox. Chloroform, i oz. Spts. Turpentina. INTEREST. TO FIND THE INTEREST AT SIX PER CENT. FOR MONTHS. Rule. — Multiply the principal by one-half the number of months, and point off two figures. Illustration. — What is the interest on $200 for 4 months? $290 X 2 (half the number of months) = $400 ; pointing off two figures gives $4, the interest. TO FIND THE INTEREST FOR MONTHS AND DAYS AT SIX PER CENT. Rule. — Multiply the principal by the number of days ; divide the product by six, and point off three figures, Illusttation. — What is the interest on $200 for 3 months and 12 days? 3 months = 90 days; add the 12 days =102 days. 200 X 102=20,400. 10,400-^6 = 3,400. Pointing off three figures gives $3.40, the interest. TO FIND THE INTEREST ANY OTHER RATE THAN SIX PER CENT. Rule. — First find the interest at six per cent., then multiply this interest by the required rate and divide by 6, which will be the interest required. WEIGHTS AND MEASURES. GROSS AND NET WEIGHT OF HOGS. It is generally assumed that the gross weight of Hogs, dimin- ished by sth or 20 per cent, of itself, gives the net weight, and the net weight increased by ^th or 25 per cent, of itself, equals the gross weight, !..|ii 'MX 11 •;:f ti r!' "«*««*«»aBMW«« lo 104 ''Mother Hubbard's Cupboard- «"d tenths of feef,^and n£lv\^h^^ ""f ^f^"^' ^^g^'^herin feet "^Ht hand figure, and ^heSf ^^^K^ ^^,4^;^ -i^e off t be struck measure. multiply by 45, and the result will der will be feel. ^ '"'°'"" »"" be cords and the rfmafn: THE PRICE PER TON BErNG GIVEN To ..„„ |.-- (H.r.He nUro^2lu"^l- 33.300^'^^^^^^^^^^^^ TO FIND THE NUMBER OF SQUARE VAPnc feet by eight, and p'oint offTe dedmaTT' ""'"*'>' '"e cub c be the answer in bushels and tenthr™a bSS ^'^ '^"" «"" ^W.-Mul"ply tl^nlrT °L* ^»'''»'B. -one decimal ^pfa^ "Cet ult Xl?e att^ iXfi' a^l^rS '^ 'f ?1- b^e width in inch. a.. ^^H^I^feet;^^^"'^ • - The result will be the contents"n Brings' Original ElStric^OiTir^^^^ir]!^ vxi IB wonn Its weight in Gold, Canadian Cook Book. 106 f-K. ogetherinfeet strike off the lels. >gether in feet he result will HIGH HAS h, and divide feet together, the remain- LUE OF ANY the price in lbs. worth? Is, which is ERING OR ?" YARD- 'it (in feet) yards, !0N BED, the cubic result will »nd point 1 bushels. ntents in Gold, TO MEASURE SCANTLINn, JOISTS, PLANK, SILLS, ETC. ^«/"' 28 cen, ''geon " ■ ■ ■ J^'^^a'-y. ,, ^ea/owl, .... 28 18 i< li TABLE SHOWING THE NUMBER n*. «« Wheat" ""°°"^^'' «^ -" ™w?or'H?yZr« ^""^ «^««=^- InSian Corn;:; •.•.•;.; ^° ' -" - '— "'^ °^ ---• Rye, Peas, . Barley, Malt, . . Oats, . . Beans, . .56 ■56 . do .48 •36 34 .60 60 J^'lax Seed, . . Hemp Seed, ^° Blue Grass Seed," f^ Castor Beans, . . '^ Potatoes,.. ' f Turnips,... f"" Carrots,... f Parsnips,.... f° Beets,... ^° 60 231 cubic contains a Clover Seed, Timothy Seed,;; ,0 Buckwheat,... ^J Beans-Dwarf or Bush, hills o^drilis '^'^ ^° ' b"«h. Beets, drnrJ^''"^°^^""« Broom Corn, drills.'.; 4 Buckwheat, broadcast 'o to 12 "^'""wt^' ^'°"^' broadcast ^ ^o i bush ^, White " a 15 to 20 lbs. Alsike •• a 10 to 15 « Lucerne or Alfalfa, b;oadcasi ; : : ; ; ; ; ,5 ^o 20 « i>^ to I to H to to 2^2 I, '2 lbs. INCUBATION THE FARM. 2^ days. 24 .... 24 ■ ■ .21 (I i8 ■ ... 13 '« . . . 28 «' E BUSHEL. ..50 ••44 .14 .40 .60 .60 .60 .60 .60 60 231 cubic contains a SOWN 2 bush. 5 lbs. I bush. JO lbs. ^5 " o " o « Corn, hills " Sweet, for feeding, drills Flax, broadcast j (Irasses -Blue, alone, broadcast x " Orchard, alone, broadcast 2 Perennial Rye, broadcast , ^ t^ Red Top, alone " 2 to 'i'imothy, " Hungarian, " Millet, " Hemp, broadcast Oats, " Peas — Field, broadcast Rye, broadcast Turnips, *• " drills Wheat, broadcast /i^ to to to to to 20 to M to /2 I 2 (i (( to to to drills to to to to K to 8 (jts. •3 bush. 2 " iM " 2>^ 2 2|^ 25 lbs, I bush. I '« I'A " 3 '• 3 2 2>^ lbs. 1 lb. 2 bush. « ABREVIATION OP TERMS, WITH DEFINITIONg. acct. amt. account, amount. av. average. bal. balance. bbl. barrel. bot. bought. bush. bushel. cap. capital. cr. credit. CO. company. cwt. hundred weight cts. cents. chd. charged. ds. days. doz. dozen. dis. discount. dr. debtor. exp. expense. gal. gallon. inst. the present month. int, intererest. invt. inventory. lbs. pounds weight. mo. month. no. number. pr. pair. pk. peck. pt. pint. pmt. payment. % per cent. qt. quart. reed, received. rcpt. receipt. ult. the last month. r>rox. the next month. yds. yards. For indigestion, liver and kidney complaint use Edison's Absor- 1 ^:1 bent Belt. to 108 '' ^<>*her ffubbard's Cupb. 'oard," or SnitaWe Selectioiiaipintograpli mm, It js good to be merrv and wise Before you are on JihXtew" ■I ask for thee as mn i, u -' ""linking *e char ^i-ate^:.-",-^^ -= ^'ven ,,h. '^ 1"£ *"der, silken thread Bind SsaSf''"^ "»'''" And oft i( t-t^fh . ">' ''''^''<' '■' ; B-on;';^e%^---word, AndhoranT4';;;:a?a°;::s^'^'^' Love is a little golden clasp s''o';^Mt4ra!rd\f,;^--s Men are not to be trusted- no not even a brother So girls, ,f you „„3, |^"4'- "-ove one anotlier ??S\e"rre"-°". ttt':ett.""'^"-»-.»eetn,aid, . Somewhere between sunrl^'-^d^- =«'y diamond minuti rSwaT^'S '"'"• ^« "i* ■« i' i= lost forev? ' "*'""• or ^ ilbniBij. 'be given with- '■es, »eak. laid, Canadian Cook Book. •»■» set with Go, little book, thy destined course pursue Collect memorials of the just and true • ' And beg of every friend so near ' Some token of remembrance dear. We may write our names in albums, We may trace them in the sand ; We may chisel them in marble With a firm and skilful hand ; But the pages soon are sullied, Soon each name will fade away ; Every monument will crumble, Like all earthly hopes decay. But, dear, there is an Album, Full of leaves of snowy white. Where no name is ever tarnished. But forever pure and bright. In the Book of Life—" God's Album" May your name be penned with care, And may all who here have written. Write their names forever there. My album's open ! Come and see i What ! won't you waste a line on me ? Write but a thought— a word or two. That memory may revert to you. • As life flows on from day to day. And this, your book, soon fills. How many may be far away From treasured vales ^nd hills ! But there is joy in future time To turn the pages o'er, And see within a name or rhyme From one you'll ^ee no more. My Album is a garden spot Where all my friends may sow. Where thorns and thistles flourish not. But flowers alone may grow. With smiles for sunshine, tears for showers, 1 11 water, watch, and guard these flowers, 109 • m m 110 Mother Hubbar^s Cupboard,'' or WOMAN'S LOVE. Like ivy, it is often seen To wear ^n everlasting green-(no sarcasm) Like ivy, too, it's apt to cling ^ ^ loo often 'round a worthless thing. May the flowers of fi-iendship Embellish thy cot, And flourish long after This friend is forgot. While silently one by one. In the infinite meadows of heaven blossomed the lovely stars— ' The "Forget-me-nots" of the angels. I kissed her little tiny hand, I pressed her fdiry form, I vowed I'd shield her from the blast. And from the world's cold storm, bhe raised her gentle eyes to mine, They were filled with drops of woe With trembling lips she faintly said, ' Confound you— let me go ! " Sweet songs have power to quiet The restless pulse of care. And come like the benediction That follows after prayer. May thy voyage through life Be as happy and free I As the dancing waves Of the deep blue sea. , Remember me— 'tis all I ask ; But, if remembrance proves a task. Forget me. Remember me, and bear in mind A constant friend is hard to find • And if you find one that is true, ' Oh ! do not change her (him) for a new tweef/outd^'r th^L^^S^^ ''I ^}^\^' ^ff-tion be- line. Itisl QUEF Cauadian Cook '^ooa. HI 3m) There is a pretty little flower, Of sky-blue tint and white, That glitters in the sunshine. And goes to sleep at night. 'Tis a token of remembrance, And a pretty name it's got. Would you know it it I told you ? ^ 'Tis the sweet "Forget me not." Had I the power to carve or print Thy future, my dear friend. It would be fair and ever bright, Unclouded to the end. I saw two clouds at morning Tinged by the morning sun, And in the dawn they floated on And mingled into one ; I thought that morning cloud was blest, It moved so sweet to the west. Such be your gentle motion, Till life's last pulse shall beat, And you float on in joy to meet A calmer sea, where storms shall cease, A purer sky where all is peace. May heaven protect and keep thee From every sorrow free. And grant thee every blessing — My earnest wish for thee. Thmk of me when you are hat)py, Keep for me one little spot ; In the depth of thine affection Plant a sweet "Forget-me-not." iffection be- e pale light estern hills. line. \A/'IT AND HUMOR. It is less pain to learn in youth than to be ignorant in age. Query. — What is the best line to lead a man with ? Crino- mmtsssx" -mm 112 "Uolhtr Hubbar^s Cupboard," or eveSl."^"' ■""" '" ">' "8'"P'^« '^ - h-^b^d at home in .he surSoVor""'"^ "'^ ^ "■""■=' ««-- " comes ,o .he benefi/^^.h^iubr" ""■"•■" "" "''= " P^"^ S'"- «'- her .he Vo^^^SlZ'^l^^ muske.s-.hey use a good deal of a^^t^etraTe-rSl^-^^^ Many public men consider themselves the oilkr., of m,. . * ag^" and greenly «roVdo™ tt'sfreel'wUhfnete" 'cS * No It is clothing c our clothi goods wi skilled la plished tl fact our 1 year, and getting tl- You will lei ' '^^^d "heep slowly so as to cover thesurC of tV""- '"f' ^' " '""P «»"• with asXe orcS'^toS^hlv'^'J' 'T'^ should be used neckand%houlder^o^whe^th?Jerl11'"^ '^'"J' "f*' "^^d, , Other animals troubred with verZ „ k"""'' '° ■="'«• 1^ manner. No fears need be emenled^^',^''?'' '" ' ^™'- of a nature to do any harm to the anima i„ ic ^' "'""'^ '^ "°' poisons are used in its compound ™ '^'■°'^'' "''' ^""'"S'' box Vs Xi^ntt'r^^dferd'shr "'r"*!- «- -="' 'Sf '° ri "f 'f '" »■ '« """^ous cure, i., . , "orth its weig ,?;''„),'' «?«"',"« qualities canno 'b. <^J'f ' ""? """:« lound Its equa ; its effert i« J ' • , ^'^» oweJlmgs, etc . etc if Ko„ To Webber, Sons & Co. testimonials. extent that it was imp^'oLS for'LTtJ '"^ ^'»\f^heun.atism. to such an wuhout any apparent effect Hear 1 "f^' ^ ^'''^'^ ^^'"°« evemhinS some, and after using two bottle?:hrwls1CeU a?'"^"'' ^ P^'i^e' .,, , ^ •. J^S- "ORNING. Glanford. bold by Druggists everywhere. GARLAND *. »... FORD, Hamilton, Ont., Wholesale Agentt '*"^*'='*- BURDOCK^LOOD^TTERS~ Co/pTaL^r^BilPor^^^^^^ Co«.plai„ts, Lung and General Debility, and everVSd of Humr?'"'"^'' ^^^^«"s pimple to the worst Scrofula^ Burdo^kT' ^'^"'t"" ^^^^"^^y powerfully upon the skin and secredons Th?°^ -^'^^^^^ ^^^ healthy action every gland in the bod v Th ^ '''"^"^"*^ ^o a poisons in the blood Ihat tain the s/steJl'^.^l^^^^'^e those Rheu„, Erysipelas, Swelled Gland , Sore l^cerfp^''^^"^^' Salt yield to this life-giving remedy when a i o ^ ' ^'"P^^^ns. etc., Aiied. Dyspepsia, that most"'strbborn of Sr.ir'^''^""^ ^^^e F etely conquered by Burdock Blood Bitters "'""^^ ^^ ^^^- AD VER TI SEME NTS. OWN. iJneral matter. y case where it is s cures, its sales evidence of its that cures more over-rated ; it is surpassed. For etc., it has never ■'ajJ'ng; it pene- 5timonials. ism, to such an iiost everything t. I purchased NG. Glanford. ROTHER- ERS laints, Lung ts, Nervous an ordinary JITTERS act nutate to a ralize those '•ofula. Salt Ptions, etc., cines have 'ts is com- PAIN fiORACTING FLUID as a Family Medicine is well and favorably known, relieving thousands from pain in the side, back, head, sprains, sore throats, bruises, cramps in the stomach, cholera morbus, drysentry. bowel conplaints. &c &c It is one of the most important and valuable agents known for eradiction of pains from all parts of the system. Toothache, Nuralgia and Rheumatic Pains, and other painful diseases of like nature are easily overcome by its heating powers. Sick Headache, Cramps in the Stomach, Cholera Morbus, Dysentry, Sudden Colds, dtc, all disappear under its magic operation, and whether used externally or internally it gives im- mediate relief. In Dyspepsia it has done some wonderful cures. Vomit- ing Sea Sickness. Hartburn, Sour Stomach, Dizziness, Faintness, &c., are relieved by taking a few drops in water. In fact it is the medicine that should be in every family and for all emergencies, and if on hand it will save you much unnecessary pain and expense. Every bottle guaranteed to do what we advertise it for or money refunded. pj^j^^^ TWENTY-FIVE CENTS. Sole Proprietors, F. F. BAIil^^T & CO. OS^ID-A-LXjE-S-'S^SC) \\\m\ 11 of which their are twelve varieties, comprising Lemon, Vanilla, Pepper- ment, &c. These Flavoring Extracts are unrivalled for their purity, delicacy of flavor and strength of quality. They are not only the best that can be used, but the most economical as well. One Bottle will go further than three of the common kind sold. Note.— Please be particular and observe that every bottle is en- closed in an illustrated wrapper, with the words " Strength, Purity and Flavor " tinted through the reading on the two sides and back, Sold by all grocers at 10, IS and 25c. per boUle. ScLE Proprietors, Hamilton, Ontario. JP VRRTISMMENTS. List of EeliaWe and ValnaWe Mcines Briggs' VegeuMfL^ pL as a "Ci!" u"."''"' Another Leicestershire T irl , !^ ,? '' Medicine. Hope's Magnetic 0^5mJ«f « ^"o'" ^"'royer. Briggs' Ori^na ErecTr" O I for rL"'' ^'^' """ «"'" diseases, p . Briggs' Corn Salve for HSdandTrr"' '^":<»'™=ss. Painless. ^^° ^"^ ^o" Corns; Sure and Dise^sef' '''"'"°"'' "'""P f"' Coughs, Colds and all Putoonary Won^d^er^' ^'"'' ^'"-' L"'"-' ^ood, etc. Star Cement i, ^ lt:Zil "'''' ^°""'^' ^°' C"'"- Teething and Nervous NerfouXtf ^ ^''""''"' =^"' '» '"e Stomach, Liver and Paints; Xifef'' '" "" '"'^''- '<" "'•-h a relief or Bloo^dT:i'^:tnt'rDebmtr''""™' ^""'"•'=^' >"'' '"^ PUnT:r.s'?Ktr£ K^ «-«P' "orses and Cat.,, CFEE FOR CANCERS. trea.m^mrTlkel^lc'^?,."'^^.''' T^^ ^y "'^ fo»owing (ascetic acid win Z) place if L J i"' °''^"-^ "' ^iUsidesoreli: Pewter or BrittannS' MeS as it^^^.^'"'i '"?, '° " "^ ""'<^' shaved fine), keeping it wdl corked fin -^ <'" "" ""'l ^e loo, or blood heat, for tSe dav^ .h^ ,'"t * ''"P^^'ure about liquid and lard ru£ ve^ fineTomh " a'nd /''?' ^T "^ '"^ twice a day for fou, Hy^ or until f!,' ^"J.Wly to the cancer Heal the cavity with 'i s ^' ;;Tr ^^"^ ^ '^^'"P instrument, paid for the abo^rlcc^,; ^ "''" Ointment. $50 has been 81 ■■; . <^'>immv AD VERTISE.JEN7S. hMm e. yer. 'kin Diseases. Nervousness. 5; Sure and II Pulmonary r Cement is nd Nervous J, Liver and a relief or Gs, and the and Cattle, 8. following side sorell, as mucl i metal be :ure about rts of the he cancer , then rc- strument. has been GURNEYS & WARE'S STANDARD SCALES, Railroads, Rolling Mills, Crist Mills ani Elevatoi^ A LARGE STOCK OF Dairy and Farmers' Scales always on hand; also Scales for weighing Hay, Coal and Stock. Counter Scales of all kinds. Scales for Family use. AOBNTB rOB BU$BB' AlJ^Xm. WOXnOT DBAWBB8. BAGBAGB AUD f AEBHOUSB TRUCKS. ALL MAKES OF SCALES PROMPTLY REPAIRED. Every housekeeper should have a scale to do her own weighing. NONE GENUINE WITHOUT NAME, Factory.-Cor. James & CollioriiB Sts., HaMtoii to AD VERTISEMENTS NHW YORK TEaItOBE; CORPS BLOCK, KING ST. EAST. O^ALER IN [ I^ne Teas, Coffees, Pure Spices, Watchmaker and Jeweller WATCHES. CLOCKS, Jewellery, Spectacles and Silverware. OPPOSITE AMERICAN HOTEL. IWlUm»mm^mmm>i mm: AD VERTISEMENTS. ORE, T. Ipices, I * ■•• ML The great( tribute to its e: traordinary mer-1 its is, that it was awarded FIRST PRIZE AND DI- PLOMA at 10 RON TO EXHIBITION, HAMILTON EXHIBITION, LONiON EXHIBITION, MONTREAL EXHIBITION, 1880. Over all other Yeasts. Try it and be convinced niANUFACTVBSD BV PEARL YEAST CO, 39 Front Street East, TORONTO. I» p III AD VERTISEMENTS. ff :%m MANUFACTURED BY Adams Centre, N. Y. EVERY PACKAGE QF THE ^^©i> If. HANOy PACKAGE DVES named below. 4i m t :^ 1^^'"°° ■ • .Will color ^^5! Garnet n , te 4 Rose .. ■^l-^-P^r will color ;i^Slat*, • .. 5 Violet .. Slate 3iue.....:;; Magenta.... I , Dark Brown . I Ponceau Yellow Iii Maroon . . Black.... '■ 5 Green . 2 Scarlet....!.' 5 -Bismarck .. .. I Cardinal . 3 Claret .'.' 5 Dark Green " 2 PurpJe ," ij Orange <« Lbs, 2 I Drab .... 5 Pink '.." 2 Navy Blue .'.' 2 Seal Brown.. 3 Crimson .... 2 Peacock I Emerald ... * r Wine 5 Lavender . . . 51 Bronze..." ' FOR SALE AT WHOLESALE BY -__ ^ ^j^^ Aiaiiiiibon. Out 5 5 2 2 2 I I I 5 I AND AT RETAIL BY All BESPECTABIE DRUGGISTS. II (^ .::,.«:>K. (I II. ES ither ut 5 5 2 2 I X I I 5 I It ^D VERTISEMEI^TS. I. ONLY^THE best; THE GREATEST REMEDY OF THE 1,^7^"^" ^, 'utting -sted '"'''ST^eS™^ OTHERS? vuicic, Sure, Safe and Pleaaant. -"■• .7Uttin; The most efficacimio o„, *• ""st© Rheumatism (aL^tf oT'Jf ''^.''''^'' ^'^^ ^^RE OP ^^ Kidneys, Diseases of the'Sel^l' j" lli? ^^^^^t. Weakness of t^lT Stomach. Lame or weak Back Neur^r* S^P '" ^^e^ Vancose Veins. Hysterics Sudden i^^^ ^s?"'''°«' Pams, Paralysis; Etc Etc '''"' . -. proprietors. - « -Hijravca u^Ue mark labelT'co",; TL ¥\ 1 -» PREPARED BY Tie Dotyl^laster Manufacturing Companr General Agents. New York, V. s™^ JBOL AD VERTISEMENTS. ^ R. HAIGH, Bookbinder I Stationer AND MANUFACTURER OF ■^^ i-.-A.isric book: \ PUBLISHER OF 'OHIC lODQS &ND CH&FTSB BOOKS, d by Grand Lodged comprising Minute, Ledger, Cash, Statistical .ook, and Members' and Visitors' Registrar— the last two having full printed headings. AOTURER OF PAPER BOXES OF ALL KINDS, AND HAHER'S TIPS AND UBELS IN GREAT VARIETY. I MaoNab St. North, Hamilton. FOR THE BEST PHOTOGRAPHS ^GO TO— ifilcker$on & Millman's M P .Dk lipo Yel Ma Bl KING STREET WEST, HAMILTON, ONT. All kinds of Pictures copied and enlarged in the best style of the art. AD VERTISEMENTS. BRITHOUR h HOWr FS 'St H THE GREAT ^' n CLOTHING HOl^E OF HAMILTON, ^ 44 JAMES STREET NORTH, OPPOSITE ACADEMY OP Mt '" f Brethour & HowDEN beg to call special attention to the large and well assorted stock of ; READY MADE CLOTHING they have now on hand. Ever since the ist of January last we have been extremely busy cutting np thousands of yards of English, Scotch and Canadian Tweeds, Worsted Coatings and Broadcloths into suits of all sizes and styles for Men and Boys, and we have given employment to upwards of 200 hands. The consequence is, we are now well equipped with a magnificent stock of READY MADE CLOTHING, far superior, both in Extent, Variety and Workmanship, to anything we ever before attempted. We call most particular attention to the superior manner in which our goods are made. OUR CLOTHING is cut by our experienced cutter MR. I? APPLE HUTCHINSON and we are most particular in designing the various styles of suits best adapted to to the wants of the public. Every garment is made in the best possible manner by journeymen tailors who in the busy season are employed only on custom work, we therefore claim that our Custom-Made Ready-Made Clothing is fully equal to any ordered .uit, We are determined to do the Clothing Trade of Hamilton. i. [^ CALL AND INSPECT OUR STOCK. \ BEETHCuE & HOwDEN, 44 James Street North, opp. Academy of Music. f